How to prepare pickled cucumbers in adjika for the winter without sterilization and Caucasian style: recipes

Today, there's a wide variety of recipes for cucumbers in adjika for the winter. This original appetizer is gradually gaining popularity. The taste of these preserves will appeal to most gourmets, as each of the recipes offers a combination of spice and juiciness. Making different variations of this appetizer can significantly diversify your diet.

The benefits of preserving cucumbers in adjika sauce

When you combine cucumbers and the spiciness of adjika, you get a delicious product that pairs perfectly with meat and fish dishes. The cucumbers preserved in this preserve retain their unique crunch and vibrant color, and are quickly devoured by the family.

The secret to the good taste of the preserves and the characteristic crunch of the cucumbers in them is achieved by pre-soaking the fruit in cold water.

For recipes with chopped cucumbers, use 0.5 and 1-liter glass jars, and for whole vegetables, use 1-liter or larger jars.

What kind of cucumbers would be suitable?

Cucumbers in adjika are preserved in different ways: one recipe calls for them whole (for example, pickled), while another calls for the cucumbers to be chopped.

Therefore, for preparations that require whole cucumbers, choose small pickling varieties to avoid any empty spaces. And if the cucumbers are cut during adjika preparation, it doesn't matter what variety or size they are.

Delicious recipes for the winter

There are many options for making a delicious winter treat. All cucumber adjika recipes may share similar ingredients and preparation techniques. However, there are also significant differences. Therefore, you should choose the one with the ingredients you like best.

For example, if someone doesn't like cauliflower, they're free to choose a recipe that doesn't include it. But it's best to try several recipes and decide which one works best, or keep both in mind.

The classic version of adjika "Cucumber"

Cucumber adjika attracts with the crunch of the cucumbers and the sweet, piquant taste of the liquid part of the product.

Ingredients:

• cucumbers;
• tomatoes;
• a pod of red hot pepper;
• red sweet pepper;
• garlic heads;
• vegetable oil;
• granulated sugar and salt;
• 9% vinegar solution.

Prepare the vegetables: sort, peel (garlic), and wash. Then, puree the tomatoes, red and bell peppers, and garlic in a food processor or meat grinder until smooth. Place the resulting puree in a container and heat over high heat. Add granulated sugar and salt, vegetable oil, and vinegar. After boiling, simmer the adjika for up to 15 minutes, stirring constantly.

Meanwhile, work on the cucumbers—they should be tasted for bitterness. If so, the peel is trimmed. Then the vegetables are chopped into round slices up to 4 mm thick.

Once the adjika is cooked, add the sliced ​​cucumbers. Reduce the heat to low and stir constantly. Check the color after 10 minutes.

If the vegetables have become darker, the salad is ready.

At the end, the hot appetizer should be poured into sterilized jars and rolled up.

A delicious Georgian recipe

Georgian cuisine is known for its exceptionally spicy ingredients. But there are those who enjoy such dishes, and this recipe will be to their liking.

Ingredients:

• cucumbers;
• tomatoes;
• head of garlic;
• vegetable oil;
• dry adjika;
• granulated sugar and salt;
• 9% vinegar solution.

Wash the tomatoes and cucumbers. Cut the green vegetables into thin slices, and mince the red ones and pour them into a saucepan. Add salt, granulated sugar, and vegetable oil and simmer for 15 minutes. Then add the sliced ​​cucumbers and vinegar, and heat to 100°C.

After this, add the spice. It is important to remember that dry adjika is a very spicy product, so it should be added according to the taste. If you're not a big fan of spices, 1 tablespoon will be enough, but if you prefer a spicy dish, 3 tablespoons will do. Add crushed garlic at the end of the cooking time. Cook for another 10 minutes to allow the cucumbers to darken, then turn off the heat. Pour the mixture into prepared jars and seal.

Caucasian style

These pickled cucumbers also boast a spiciness that is achieved with the help of Caucasian adjika.

Ingredients:

• cucumbers;
• tomatoes;
• sweet pepper;
• Caucasian adjika;
• vegetable oil;
• granulated sugar and salt;
• 9% vinegar solution.

Prepare the vegetables. Grind the tomatoes and peppers in a food processor or meat grinder. Pour into a large container and bring to a boil. Add granulated sugar, salt, and vegetable oil. Add the chopped green onions and simmer for 10 minutes, stirring. Then pour in the vinegar and let it simmer for another 5 minutes. Pour into sterilized jars and seal.

Without sterilization

Many housewives enjoy canned fresh cucumbers with adjika without sterilization.

Ingredients:

• cucumbers;
• tomatoes;
• sweet pepper;
• hot pepper pods;
• head of garlic;
• vegetable oil;
• granulated sugar and fine salt;
• 9% vinegar solution.

The process begins with preparing the vegetables, which are washed. Then, the cucumbers are sliced, the peppers are core-cut and cut into strips, and the tomatoes are sliced. The garlic is peeled.

All the prepared vegetables are put through a meat grinder, and the resulting mixture is poured into a container. Then, place it on the stove, add granulated sugar, salt, vegetable oil, and vinegar, and heat to 100°C, mixing thoroughly.

Once boiling, reduce the heat and let the adjika steep for 15 minutes. Fill sterile jars with the hot mixture and seal.

With cauliflower

Cauliflower in jars with cucumbers and adjika looks unusual. Gourmets who cook all things interesting and delicious will appreciate this recipe.

Ingredients:

• cucumbers;
• tomatoes;
• cauliflower;
• onion heads;
• zucchini;
• bay leaf;
• ground ginger;
• allspice and black pepper powder;
• granulated sugar and salt;
• 9% vinegar solution;
• water.

Wash all the vegetables. Cut the cucumbers and onions into rings, cube the zucchini, and separate the cauliflower into individual florets. Let them steep in salted water for 18 hours.

Tomato sauce is prepared by first removing the skins by blanching. The tomatoes are then pureed in a blender.

Remove the chopped vegetables from the water using a colander and place them in the tomato liquid. Add all the spices, salt, granulated sugar, and vinegar. After boiling, simmer for half an hour, stirring occasionally.

Since cauliflower takes longer to soften, it's best to use that as a guide. When it's soft, the salad is ready. Place it in prepared jars and seal with metal lids.

Method of preparation from pickled cucumbers

This unusual preserve made from pickled cucumbers goes well with meat dishes.

Ingredients:

• pickles;
• tomato paste;
• vegetable oil;
• black and red pepper powder;
• garlic cloves.

Grate the cucumbers on a coarse grater and crush the peeled garlic. Combine these ingredients. Then pour in the vegetable oil, tomato paste, and black and red pepper flakes. Stir.

The cucumber adjika is infused in a refrigerator for half a day.

Cucumbers in store-bought adjika

With paste-like adjika, this product takes on a completely new taste.

Ingredients:

• cucumbers;
• granulated sugar and salt;
• adjika;
• spices as desired;
• 9% vinegar solution.

Prepare the green vegetables: wash them, trim the ends, and pack them into clean jars. Then transfer the contents of the adjika jar to a larger container and add granulated sugar, salt, and vinegar. Place the container on the stove and heat to 100°C. Pour the mixture into each jar containing the cucumbers. Sterilize the 1-liter jars for 15 minutes and seal.

Adjika with pickled cucumbers

Pickled cucumbers can also be topped with adjika. It turns two very familiar ingredients into one new and delicious dish.

Ingredients:

• cucumbers;
• tomatoes;
• adjika;
• water;
• granulated sugar and salt;
• 9% vinegar solution.

Place the pickled cucumbers in jars. Grind the tomatoes, then combine them with water, salt, granulated sugar, and vinegar. Bring to a boil. Pour into each jar and sterilize for 15 minutes. Seal tightly.

Spicy adjika appetizer with cucumbers

The piquancy of this dish depends on the spicy adjika.

Ingredients:

• cucumbers;
• tomatoes;
• bell pepper;
• vegetable oil;
• garlic heads;
• red pepper pod;
• 9% vinegar solution.

Wash and peel the vegetables. Then, mash the tomatoes and bell peppers into a smooth paste. Pour it into a saucepan and heat. Add salt and sugar, vegetable oil, and vinegar. Cook for 15 minutes.

Meanwhile, slice the cucumbers and add them to the pan. Cook all ingredients for 5 minutes.

While the adjika is cooking, slice the cucumbers. Add them to the boiling adjika along with the hot pepper and crushed garlic. Boil everything together for 10 minutes. Pour into sterilized jars and seal.

Proper storage of canned food

To preserve canned goods, it's important to store them at a specific temperature. It shouldn't exceed 15°C. The safe shelf life of sterilized products is 12 months from the date of manufacture.