Zucchini in adjika for the winter in Tbilisi

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Adjika can be used ready-made to prepare a billet for the winter, but it is better to make it yourself from fresh vegetables during the harvest season. Let's start with adjika. Tomatoes are suitable for this and are not very beautiful in appearance.

2. Step 2:

   

   Tomatoes are washed, cut out the attachment point of the peduncle, cut the fruits into pieces.

3. Step 3:

   

   Using a blender or meat grinder, chop the tomatoes to a puree state.

4. Step 4:

   

   Bulgarian pepper is washed, cut out the peduncle with the seed pod. Cut the pulp into small pieces, also grind with a blender or meat grinder, or skip the tomatoes along with pepper.

5. Step 5:

   

   Wash the bitter pepper, cut it into pieces, remove the seeds. Garlic is cleaned from the films, the cloves are finely chopped or passed through a press. Hot pepper and garlic are sent to a saucepan with tomato puree.

7. Step 6:

   

   Combine all the ingredients in one bowl and once again pass them together with a blender.

8. Step 7:

   

   My young zucchini, cut off the tips on both sides. Cut the pulp into cubes. If the zucchini are mature, with a rough skin, then we clean them and remove the core with seeds. Put the zucchini in a saucepan with a thick bottom.

9. Step 8:

   

   Fill them with adjika. Add sugar, salt, paprika to taste. We put it on the fire and cook over low heat for about 30 minutes. Then pour in the vegetable oil. Stir, continue to cook for about 10 minutes. Add table vinegar, mix. Let the mixture boil. Turn off the fire. While the workpiece is being prepared, it is necessary to prepare jars for it. I wash the cans with soda, sterilize them in one of the convenient ways: in a water bath or in the oven.

10. Step 9:

    

    We lay out the hot salad in sterile jars, cover them with lids and sterilize them in a saucepan with water for about 10 minutes (0.5 l cans). We close the jars with lids, let them cool upside down under a warm blanket at room temperature and put them away for storage in a cool place. In winter, this salad will perfectly complement dinner: a hot, meat dish or will act as a completely independent dish, with bread delicious and satisfying. Bon appetit!