How to cook adjika of tomatoes for the winter homemade recipes

Adjika is one of the most popular and delicious sauces that you can preserve for the winter tomato. Options and home recipes for this great sauce very much. I would like to tell you some of them.

Recipe 1. Crude adjika tomatoes with horseradish without cooking

Looking for the following products:

- 5 kg. tomatoes
- A kilo of sweet pepper
- 500 gr. Bitter pepper
- 350 gr. garlic
- 500 gr. horseradish
- 250 gr. coarse salt
- 400 ml. vinegar
- 500 gr. sugar

How to cook:

All products are thoroughly wash and twist in a meat grinder (from peppers tear off only the tails, the seeds do not need to clean). Add other products and mix well.
Let sit for an hour and pour into a well-washed glass bottles (boiling and sterilizing is not necessary). Close the bottle cork caps in the winter and store it in a cool dark place.

2. Home adjika recipe with apples

Looking for the following products:
- 5 kg. tomatoes
- 2 kg. apples
- 2 kg. carrots
- 2 kg. sweet peppers
- 300 gr. Bitter pepper
- 300 gr. garlic
- A liter of vegetable oil odorless
- 75g. coarse salt

How to make:

All vegetables are good wash and clean (except the hot pepper, it only tear tails and leave seeds). Twist in a meat grinder, connect with vegetable oil and coarse salt and cook over low heat for about two hours.

Banks wash and sterilize. Adjika hot pour into banks and roll covers sterilized for the winter. Leave to cool, pre-wrapped and turning the banks.

Recipe 3. adjika Tasty tomato and onion

Looking for the following products:

- 5 kg. tomatoes
- A kilo of carrots
- A kilo of sweet pepper
- 500 gr. onion
- 300 gr. hot pepper
- 300 gr. garlic
- 500 ml. vegetable oil odorless
- Coarse salt to your taste

How to cook:

All vegetables are good wash and clean. Twist in a meat grinder and connect with coarse salt and butter. Boil on low heat for about two hours.

In sterilized jars lay hot home adjika and roll for the winter sterilized lids. Leave to cool, pre-wrapped and turning the banks.

Recipe 4. Adzhika greens in the winter

Looking for the following products:

- A kilo of sweet pepper
- 250 gr. hot pepper
- 250 gr. garlic
- 2 kg. tomatoes
- 500 gr. dill and parsley
- 250 gr. coarse salt

How to make:

All products are well wash and twist in a meat grinder. Connect with coarse salt and pour into hot sterilized glass bottles. Plug the plug and store without refrigeration.

Recipe 5. Adzhika tomato with eggplant

Looking for the following products:

- 1, 5 kg of tomatoes
- 300 gr. garlic
- A kilo of aubergines
- A kilo of sweet pepper
- 200 ml. vegetable oil odorless
- 100 ml. vinegar
- 300 gr. hot pepper
- Coarse salt

How to cook:

All products are well wash and twist in a meat grinder. Pour the future adjika into a container and add coarse salt to your taste. Pour vegetable oil and cook over low heat for one hour.

In adjika pour hot vinegar and turn off the heat.
Pour in hot sterilized jars and roll tasty adjika sterilized lids. Leave to cool, pre-wrapped something warm and turning the banks.

For these recipes home adjika it turns out very sharp. If you like the more neutral adjika the winter, it is recommended to reduce the number of acute ingredients
your taste.

Tasty sweet tomatoes for winter recipes preservation

There is a wide variety of conservation cooking tomatoes for the winter. Someone like sour tomatoes, some sharp, and I want to tell you a few options for the preparation of tasty sweet tomatoes.

Recipe 1. Sweet marinated tomatoes with your hands

Take the following products:

- Red tomatoes
- 25 grams. edible salt
- 200 gr. sugar
- 80 ml. vinegar
- Lavrushka and pepper

How to cook:

Thoroughly wash the tomatoes.

The banks sterilize. In each jar add Lavrushka and pepper. Following tightly packed tomatoes and fill with boiling water. Let sit for half an hour. After drain water into the container, and a 3-liter jars, add the vinegar.

The drain water, add salt and sugar food (proportions per bank). The resulting marinade to boil and let boil for a few minutes.

Pour the hot marinade over the banks with tomatoes and immediately roll up conservation for the winter. Leave to cool in the inverted position, previously covering them warm blanket.

Recipe 2. Tasty sweet tomatoes for the winter without sterilization

Take the following products:

- 50 grams. edible salt
- 2 kg. tomatoes
- 75g. sugar
- 50 ml. vinegar
- Green celery Lavrushka, bell pepper
- One sweet pepper
- A bitter pepper
- One onion
- 4 cloves of garlic

How to make:

The banks sterilize. In each jar lay Lavrushka, green celery, bell pepper, hot pepper, brushed and cut into 4 slice peppers, garlic and onions, cut into 4 pieces. On top lay the whole, undamaged small tomatoes.

Banks pour boiling water and let stand for half an hour. Drain the water into a saucepan, add sugar and table salt Boil. In a jar with tomatoes, pour the vinegar and pour boiling marinade. Immediately roll up conservation for the winter.

In the upside down, leave to cool cans, previously covering them with a warm blanket.

Recipe 3. Sweet tomatoes with carrot tops

Take the following products:

- Small tomatoes
- Carrot tops
- 5 liters of water
- 350 ml. vinegar
- 125 gr. edible salt
- Half a kilo of sugar

How to cook:

Products listed on 4 three-liter jars.
Tomatoes and carrot tops are well wash and leave to dry in a well-ventilated room without direct sunlight.

The banks sterilize.

In each jar lay on a few sprigs of carrot tops and tightly packed tomatoes on top. Fill the jars with boiling water and leave for fifteen minutes.

After drain water into a saucepan, add sugar, salt and vinegar. Boil and allow to boil for 4 minutes. Pour the hot brine tomatoes and immediately roll up conservation sterilized lids for the winter.

Leave the jars upside down and cover with a warm blanket until cool.

Sweet tomatoes obtained very tasty and juicy. Try and appreciate not only your family, but also the guests.

Delicious eggplants with pepper recipes for winter preservation

In addition to pepper, tomato, summer vegetables is considered to be true eggplant. Purple and black and blue, elongated and round eggplant can be used in a variety of recipes, as a separate dish, or add a new flavor to some favorite recipes.

They are beautiful and versatile. You can cook it lightly, retaining the hardness of pieces, or turn into a puree enriched and strengthened the flavor soups and stews.
At the end of the summer, in August, early September, red pepper and eggplant on the market in abundance and is very cheap. This is a good time to prepare Aivar, excellent and tasty caviar red pepper and eggplant with garlic and hot pepper. Depending on the amount of added hot peppers, you can prepare for the winter sweet, spicy or very spicy.

Recipe 1. Aivar - a great caviar red pepper and eggplant

Composition:

• 4 kg red peppers.
• 2 kg eggplant.
• 4 liters of water.
• 0, 5 liters of vinegar (9%).
• 1 liter of vegetable oil.
• chopped garlic, sugar to taste,
• hot peppers to taste, salt

Details how to prepare:

Wash and chop the vegetables. Cook them in a large pan, adding water to 0, 5 liters of vinegar, 50 g salt, 50 g sugar, pepper until soft. Check can puncture pepper with a fork. Drain the vegetables and grind them in a meat grinder.

Transfer the mixture into the pan, add the taste of about 1 liter of sunflower oil and boiled over low heat for at least two hours. As the water evaporates, the vegetables become softer, and the resulting mixture to obtain a dense and lush.

It is necessary to stir constantly, making sure that nothing will burn to the bottom of the pan. At the end, add minced garlic, salt, sugar to taste, and hot peppers. Adjust the amount to your taste. Dowar to simmer the mixture for a few minutes.

At the same time, sterilize jars.

Aivar Pour into hot jars and can be rolled up for the winter. But it is possible also to put the banks back in the oven. Bake until the surface is not a thin crust. Remove from the oven, pour on top of vegetable oil and roll.

Recipe 2. Sweet peppers stuffed with eggplant rolls

Of course this recipe is necessary to tinker, but the result will please and gain the praise of guests at the banquet table.

How to cook:

Peeled eggplant cut into 6-8 mm thick reeds. Fry in vegetable oil and cool. Pepper wash, cut off the lid and remove the seeds.

Prepare the filling: in a meat grinder twist garlic, hot pepper. A mixture of salt, add pepper.

On a slice of eggplant lay out the filling, roll a roll, and inserted into the pepper.

To fill in 1 liter of water add 200 milliliters of a 9% vinegar, 100 gr. vegetable oil, 2 tbsp. l. salt and 2 tbsp. l. sugar and put on the fire to boil.

The liter thoroughly washed banks expanded tightly stuffed peppers, pour boiling filling, leaving the banks to the edge of 2-3 cm. And put on sterilized for 20 minutes. After the roll for the winter.

Select recipe conservation, which will remain in your family for years to come, can only be collected by your favorite flavors in a single bank.