Finger-Licking Green Adjika for Winter
A zesty preserve for winter — bright, juicy, and fresh! This adjika is especially popular in our family, so I'm happy to share the recipe — I'm sure plenty of people will love it!
asa
Recipe author
Finger-Licking Green Adjika for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
2 g
Fats 0 %
0 g
Carbohydrates 78 %
7 g
37 kcal
GI:
100
/
0
/
0
- Wash the horseradish leaves, parsley, dill, and celery under running water and pat them dry with paper towels. Use all of the dill, stems included, but only the leaves of the parsley, celery, and horseradish.
- Seed the peppers and remove the stems (work in disposable rubber gloves), then rinse them under running water. Peel the garlic as well.
- Grind the prepped greens, pepper, and garlic through a meat grinder.
- Salt the resulting mass, make a small well in the center, and let it sit for 10 minutes so juice collects in the well; then pour vinegar essence into the well and stir the mixture thoroughly.
- Let the mixture rest for an hour, then pack it into clean, dry jars (dry — this is very important!), screw on the lids, and refrigerate.
- I ended up with 2 jars, 700 ml total.
- The adjika is very unusual, zesty, and bright. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Horseradish - 49 kcal/100g
- Grated horseradish with lemon - 117 kcal/100g
- Grated horseradish with garlic - 72 kcal/100g
- Horseradish grated table - 117 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Hot chili pepper - 40 kcal/100g
- Salt - 0 kcal/100g
- Vinegar essence - 11 kcal/100g
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