Adjika "Vitaminnaya"

Category: Blanks
Adjika Vitamin

Ingredients

Tomato juice 2L
Bell pepper 15-20 pcs.
Bitter pepper 8-10 pcs.
Peeled garlic 1.5 cups
Horseradish root 2 pcs.
Dill, parsley by beam
Celery 3 branches
Vegetable oil 200 gr.
Vinegar 200 gr.
Sugar 100 g
Salt 1.5 tbsp. l.

Cooking method

  • Wash the vegetables.
  • Twist the tomatoes in a meat grinder. Put on fire, boil after boiling for 15 minutes, remove foam.
  • Add pepper, garlic, horseradish and herbs twisted in a meat grinder. Mix well.
  • Then add salt, sugar, vegetable oil, vinegar. Boil for another 15 minutes.
  • Pour into sterilized jars, roll up, wrap until cool.

Note

Our beloved adjichka! Try it !!!

GLASHKA
so delicious ... I will definitely do it today
fomca
Quote: GLASHKA

so delicious ... I will definitely do it today

Gal,
You have tried this adjika with me, only without cooking, that is, "raw", I do it in the same way, only with less vinegar, about 100 grams of pressure, less is a matter of taste. And I have this "Vitaminka" for about a month in the refrigerator - very fragrant!
kalfohka
Yesterday I cooked according to your recipe, it turned out very tasty. I have a question how much of it can be stored in the refrigerator without seaming, I just don't even have a seamer, I'm such a mistress. This was my first adjika in my life. By the way, your recipe says: celery - 3 branches, please specify which branches, we sell celery only in roots, as large as a beet in size, I put one large root. And my adjika turned out to be red, but why do you have green? I also added one large carrot, is that okay? Sorry for a lot of questions, the first time everything is interesting. Thank you.
fomca
kalfohka , I'm glad that adjika is to your taste! Regarding storage, fresh, that is, not boiled adjika has stood for 1.5 months in the refrigerator, because it has done a lot! Celery - twigs, not roots! Greens! Carrots are already your variations, of course you can! And you turned out to be red in color, because it is fresh without cooking, it was during the heat treatment that it changed color for me!
kalfohka
OH and I added celery root, and I cooked it as in the recipe for 15 minutes of tomato and then all together for another 15 minutes. I got 5 liters. a saucepan, but I think it will end quickly as we tried it today, it turned out very tasty, so sour sweetish, and moderately spicy, my husband could have said it could be sharper, but I like it so much it doesn't burn much, but it throws it into the heat very well. Even today I poured a jar for a friend to try, to get an opinion from the outside, so to speak. But as for me, my first experience was a success.

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