Composition / ingredients
Cooking method
1. Horseradish leaves, parsley, dill, celery are washed under running water, dried with paper towels. Cut the whole dill, along with the stem, and parsley, celery and horseradish - only leaves.
2. Peppers are cleaned from seeds and stalks (we work in disposable rubber gloves), washed under running water. Garlic is also cleaned.
3. The prepared greens, pepper and garlic are crushed using a meat grinder.
4. We salt the resulting mass, make a small recess in the center and let it stand for 10 minutes so that juice forms in the recess, after which we pour vinegar essence into it and stir the mass thoroughly.
5. We leave the mass for an hour, after which we put it in clean dry jars (dry! this is very important), we tighten the lids and send them to the refrigerator.
I got 2 cans with a total volume of 700 ml.
Adjika is very unusual, piquant and bright. Eat with pleasure!
Calorie 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 capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Acetic essence - 11 kcal/100g
