As a rule, zealous housewives, going to work on harvesting for the winter, care not only about the amount of preservation, but also about its quality, about the ability to make up for the deficiency of vitamins in the winter, and about the presence of useful substances in the workpiece.
How abundant the small basement or the cellar of a good mistress seems! Here you also have sauerkraut and tomatoes, pickled cucumbers and hot eggplants, ketchups and stewed fruit, jams and jams, pickled peppers and stewed beans, pickled and salted mushrooms, and, of course, queen of hot seasonings - adjika.
Each housewife has her own recipe for adjika, and the opportunity to decorate a bouquet of taste with herbs and spices, plums and apples, hot pepper and garlic gives the imagination an extraordinary scope. Homemade adjika recipe can include not only tomatoes and bell peppers, as the main ingredients of this dish, but also hot peppers, horseradish root, cherry plum or Hungarian plums, sour apples and garlic, cilantro and dill, caraway seeds and nutmeg. Indeed, in the preparation of this seasoning, the result depends on how subtly the hostess can determine the harmonious combination of products, skillfully combine their desired proportions and add some original flavor to the flavor.
The most important point in winter harvesting is the ability to preserve the value of vegetables and fruits as much as possible without destroying the vitamins with high temperature, without subjecting them to lengthy heat treatment. Therefore, the raw adjika recipe is a storehouse of vitamins and minerals, and can very well be used as a multivitamin dish or seasoning for meat and fish throughout the winter, until the appearance of the first spring greens.
Raw adjika contains in equal proportions tomatoes, bell peppers, and raw onions. To spice up the dish, red capsicum and black ground pepper , horseradish root, salt, sugar, garlic and vinegar are added to it. For those who prefer apple cider vinegar, in this recipe you can make a full replacement. And if this apple cider vinegar is made at home, then the price will not be your adjika: after all, apple cider vinegar itself has unique healing properties, and in combination with the set of products that are used to make adjika, you will be provided with vitamins all winter. So, we grind all the ingredients in a raw form in a meat grinder, pour them into jars and close them with lids. Adjika, the recipe of which contains vinegar, horseradish, salt and sugar (as in our case), does not need heat treatment or special storage conditions. It will be perfectly stored even at room temperature, thanks to natural preservatives, of which the above ingredients are.
In addition to raw adjika, you can of course use a proven recipe with heat treatment. Adjika, the recipe of which provides for a long boil, contains tomatoes, apples, onions, carrots, salt, sugar and garlic. All components are passed through a meat grinder, or chopped on a combine, and cooked over low heat for 30-40 minutes. Hot adjika is poured into sterilized jars and rolled up with lids. After that, turning upside down for air cooling, the banks are left to cool completely.
Winter will test your abilities and conduct an audit of vitamin preparations on your table. You don’t have to run to the pharmacy for multivitamins for the whole family if you constantly have sauerkraut, baked bell peppers with garlic and apple vinegar, salted eggplant with walnuts and herbs, and, of course, adjika, the preparation of which gives you the opportunity show your culinary abilities, invest a bit of soul in this process and experiment with the ingredients for this unique dish.