Green tomatoes in adjika for winter

A great vegetable addition to any occasion! Green tomatoes in adjika remain whole for the winter due to the fact that they are denser and do not fall apart when cooked. It turns out to be a wonderful snack for a festive table or for lunch.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Green tomatoes

Dill

Parsley

Bell pepper

200

Garlic

Hot capsicum

to taste

Hop-suneli

Vegetable oil

Salt

Water

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 14 % 1 g

Carbohydrates 71 % 5 g

38 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 16 h

Step 1:
How to make tomatoes in adjika? Prepare all the necessary ingredients. Take tomatoes that are already on the verge of ripening, that is, a couple more days and they will start to blush. Then the finished billet will not be bitter.
Step 2:
Peel the garlic, remove the tail and seeds from the bell pepper, cut into pieces. If you want a very spicy tomato, then do not remove the seeds from the hot pepper. Put everything in the bowl of a blender, add oil, salt, hops-suneli and punch everything until smooth.
Step 3:
Cut tomatoes into 4-6 pieces, depending on the size. Put them in a bowl and pour the finished spicy mass, mix. Remove to a cold place for 4 hours, covering.
Step 4:
Put everything in a saucepan with a thick bottom and pour in water, mix. Put on medium heat and bring to a boil. Reduce the heat to low and cook for 30 minutes. Make sure that everything does not burn.
Step 5:
Finely chop the greens and add them to a saucepan with tomatoes and adjika. Mix everything and cook for another 5 minutes.
Step 6:
Wash the jars and lids thoroughly and sterilize.
Step 7:
Spread the hot mass over the jars to the very top and tightly roll up the boiled lids.
Step 8:
Wrap the jars in a blanket and leave it to cool completely.
Step 9:
Bon appetit.

Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in recipes for winter preparations not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, and also replace vinegar (essence) with a weaker concentration than indicated in the recipe, otherwise vinegar (salt / sugar) will not show their preservative properties and the workpiece will be spoiled.

Follow the basic rules of conservation so that your billet is stored for a long time and without problems:
- wash vegetables thoroughly, even if you peel them
- remove any debris, dirt, earth from fruits and greenery
- get rid of rotten products
- do not reduce the amount of preservatives and follow the tips described in the recipe
- sterilize empty cans (10 minutes - 0.5 liters; 15 minutes - 1 liter; 20 minutes - 2 liters; 25 minutes - 3 liters), boil the lids for 10 minutes
- when rolling up cans with a seaming machine, make sure that the lids fit tightly to the jar
- turn the jars upside down to check the quality of the twist.

If you are new to canning, have little experience in home preparations, it is better to be safe and sterilize cans of vegetables, even if the recipe says the opposite . This guarantees you that the banks will not swell during storage if you did something wrong, did not report something/shifted or violated the technology.
Remember that banks swell more often for the only reason: excess gases are formed in them . And those, in turn, appear because they are isolated by microorganisms trapped in the workpiece .
Anyway, the swelling of the cans has nothing to do with the quality of the recipe, which has already been successfully prepared.