Adjika without cooking, "pickled"

Girls, please share a recipe for simply sour peppers, without tomatoes. I really want something more spicy, more piquant in taste. This adjika is our favorite! I would like to play with new tastes and recipes.

[N @ t @ liya]

N @ t @ liya, my peppers once fermented themselves in a jar without any recipe and my blessing.))
I'll just grind all the ingredients, grind them with salt and leave them warm, then nature will do everything by itself.
Then I will try, salt or add sugar, if it is undersalted or too sour. The amount of salt, I think, can be taken as with sauerkraut.

[Natalie]

Girls, please share a recipe for simply sour peppers, without tomatoes.

Natalie, look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=460205.0
Zachariah's pasta is sweet pepper, Admin's pasta is hot.

["Red pepper tomato paste"]

Found the recipe for sauerkraut, which I mentioned above, I have it written as

"Red pepper tomato paste"

The pepper should be red and overripe.
It needs to be cleaned of seeds, rinsed, put into a barrel and stirred for about a week.

Rub through a sieve, then strain through 2 layers of fine gauze.

Add salt (how much is not specified), pack and store in the refrigerator.

I myself have never made such a "tomato" -pasta, but the person who gave this recipe spoke very well of him (this is what women do in some Moldovan villages).




By the way, you can fill peppers of any color with fresh cabbage and carrots, put them in a container under a press and you will get sauerkraut and sauerkraut. This is what I've done a lot before. Delicious.

Today, in the girls' gazebo, I spied some useful advice - it would be nice to dry the peppers in the air for several days before processing, then there will be less liquid in the adjika.
I saw hot peppers on the market and passed by, now I think it is worth taking it for adjika.

[Galina]

Galina, I wrote a little higher that I pass the pepper through the meat grinder first and put it on a sieve to drain the juice. Then adjika comes out thicker.
And I drink the juice. Can be in borscht, bread, but anywhere)

[M @ rtochka]

M @ rtochka, I do not trust vegetables and fruits to meat grinders because of oxidation, I grind mainly with a mixer; Here's how to drink juice from sweet pepper, I can imagine, but from bitter ...)) I'd rather dry it in advance or buy dried.

So bitter is not enough! There is almost no juice from it.

Drink yeah, introduced the bitter pepper juice

And in the mixer there are also metal knives

Bitter pepper in adjika does not give any excess liquid at all. How will you grind it semi-dry?
Better then chop the tomatoes and drain them well. But I use the liquid part of adjika as a marinade for meat and for another purpose (I already wrote in this thread).

[M @ rtochka]

M @ rtochka, now the mistress of the topic will beat us with a rolling pin! ))
I'm going to make adjika from equal parts of hot, sweet pepper and garlic, and my spicy juicy, juicy, and even lying in the withers in a bag, now spread it on the tops in the kitchen, let it dry for now.
And in mixers another metal, it does not react to acids as much as a meat grinder.

And in mixers another metal, it does not react to acids as much as a meat grinder.

Meat grinders are different. There is with all the insides of good food grade stainless steel. To me, in a combine harvester with a knife, the process seems more tedious and time-consuming compared to a meat grinder.

[LiudmiLka]

Yesterday I made adjika, which is already beloved in our family, and I never tire of thanking the author of the recipe !!!!
LiudmiLka, Thank you!!!

Bitter pepper in adjika does not give any excess liquid at all. How will you grind it semi-dry?

I don't have a meat grinder, so I chopped bell peppers and tomatoes in a combine, with a knife. And chopped hot peppers and garlic into the smallest size of an alligator.
I read this recipe of yours for a couple of years, but did not bother to do it. But today I made the first portion, set it to ferment.
Thanks for the recipe.

Well, we tried my work today and were very satisfied! True, I slightly violated the recipe, made adjika completely without tomatoes, only from peppers and garlic, the seasoning turned out to be nuclear, but tasty - a thin layer on rye bread, and with smoked lard, wah !!!
Tomorrow I will go buy vegetables (while they are there), a three-liter can and fill up one more batch, otherwise one can will not be enough for us for the winter.
I have adjika under the window, it is pretty cool, and soon it will be quite cold, so it does not take up space in the refrigerator.
Thank you to the author!

[Crown]

All TRICKS !!!

True, I slightly violated the recipe, made adjika without tomatoes at all, only from peppers and garlic, the seasoning turned out to be nuclear

Crown, Galina, but you can find out in what ratio you did it, that is, the weight of red / hot / garlic and salt? How much to weigh in kg / g?

[Crown]

All TRICKS !!! Crown, Galina, but you can find out in what ratio you did it, that is, the weight of red / hot / garlic and salt? How much to weigh in kg / g?

As always, everything is out of order. First, I chopped a little kg of sweet peppers, and the centers, peeled from seeds and caps without a leg, also went there, put them in a large bowl and put them in the refrigerator. Then I looked in the girls' gazebo for advice, albeit from another adjika, to use dried peppers so that there was less liquid, because I put a kg of hot peppers (whole carcasses) to dry on the tops of kitchen cabinets, I also did it with a kg of peeled garlic (with bare cloves). In 5-7 days, green peppers withered well, slightly wrinkled, many of them ripened to orange. During this time, the sweet pepper, standing in the refrigerator, gave juice and softened well (I think there was a quiet fermentation). Almost a week later, I mixed chopped sweet, hot peppers and garlic (in approximately equal proportions), added a tablespoon of salt and put it in a warm place, but there was no noticeable fermentation, I suspect that salt and increased pungency stopped this process. After a couple of days I tried it, it tasted very bitter, apparently a surplus of garlic, then I added another kg of sweet pepper and kept it warm (at room temperature) for a few more days, and for the last couple of weeks the jar with adjika was under the window, where it was cool. Yesterday I chopped a large bunch of dill-parsley, poured it into adjika, mixed and took a sample.
Total approximate proportions: 2 kg of sweet, 1 kg of spicy, 1 kg of garlic, 100-150 g of herbs and a generous tablespoon of coarse salt. But its amount depends on the volume, I got an almost full three-ruble jar, but if the vegetables are very juicy, this salt will be small, and if you drain the juice, then a lot, you have to try, it is never too late to add salt.
I apologize to the author for such a free interpretation of the recipe, but I vote with both hands for this delicious, spicy, healthy and vitamin-rich adjika!

Yesterday I chopped a large bunch of dill-parsley, poured it into adjika, mixed and took a sample.

And standing with green parsley, poured in after fermentation?

And standing with green parsley, poured in after fermentation?

And what will happen to her? In extreme cases, it will really turn sour, with gurgles and ascorbic acid. :-))

And what will happen to her? In extreme cases, it will really turn sour, with gurgles and ascorbic acid. :-))

Clearly, this was what interested me, that you do not exclude the possibility of another stage of fermentation.

[Exocat]

Exocat, I just didn't have an obvious violent fermentation, so if it appears after adding greens, I will only be glad.

And standing with green parsley, poured in after fermentation?

Yes, even before fermentation, even after it, I do not think that it can be stored with herbs for a long time, even in the refrigerator.

[LiudmiLka]

LiudmiLka, I recently looked about greens in another recipe, too, adjika and also without cooking, after mixing it is stored in the refrigerator. I'll see what happens.
In the second portion, I plan to immediately mix all the ingredients and add a bit of sugar for a better start of fermentation, apparently the pungency of peppers and garlic, in the absence of tomatoes, inhibits fermentation.

add a bit of sugar for a better start of fermentation

Any fermented recipes require precision and precision of action. Step to the left, step to the right - mold and dustbin.
Therefore, it will be interesting to see your recipe as a separate topic later. Because without tomatoes, something like adjika has been of interest to me for a long time.

[Exocat]

Exocat, I'm unlikely to draw up, but I saw the recipe for such adzhika just yesterday or the day before yesterday on our forum, walnuts are also added there, look. Here, by the way, the search engine works perfectly for the combination of keywords, as a last resort, you can ask for a recipe in a special topic. Good luck.

We made the second portion of adjika. And I added chopped horseradish there. Does anyone have experience storing adjika + horseradish?

Garlic, horseradish and hot pepper have strong bactericidal properties, but lactic acid fermentation bacteria are resistant to garlic phytoncides, but I don’t know about horseradish (if very little).
And if all together, won't it interfere with fermentation? Perhaps, it would be necessary to first let the adjika reach the condition, and then add the horseradish? But not only lactic acid bacteria are involved in the fermentation process, but also a number of other microbes. With horseradish, of course, it will be stored very well. On our site, in my opinion, there are recipes for adjika with horseradish.

The plastic bowl upset me very much

[LiudmiLka]

LiudmiLka, wanders very actively, I was just embarrassed that the smell is sharper,
Lyudmila wanted to clarify, she herself did this and that, about the bitter pepper. With or without seeds?

The plastic bowl upset me very much

This is not a basin, but a large bowl with a handle from TUPPERWARE, for 10 liters, food grade plastic, very convenient.

FROM seeds certainly.

So what, what food. These are acids - they cannot be put into plastic, they are harmless only with glass or with intact enamel. From everything else, all the poisons will be drawn out and delivered to the body.

Clear!

How many years have I been preparing this charm and never tire of thanking the author !!! A huge THANK YOU !!!

[how much salt]

Virgo, how much salt still pour in the recipe. No time to read, you have to do ...

I asked myself, I answered myself. Found

for 1 liter 28-32 g of salt

I checked and I didn't like the taste. Ideally 200 g for the amount indicated in the recipe, but this tastes better to me, and 250 g is also possible, but the taste is reflected for the worse.

I put 20g / kg - like sauerkraut. The taste suited me.

Well, that's how it worked out for me

[LiudmiLka]

A portion of 3 kg of tomato used 30 grams of salt. I'm great! Kislenko

Adjika went so well with buckwheat! What else had to be done while there are fresh vegetables on sale.

LiudmiLka, every time I eat. Whom I treat - no one is indifferent!

The tastiest fresh (that is, thermally unprocessed) that I have tasted. My family has already eaten a quarter of what is cooked. I made the first part from very sweet ripe southern tomatoes, the second from the simpler local ones. The first is much tastier. Ripe sunny tomatoes greatly affect the brightness of the taste.
Thanks again for the recipe.

Phew ... done. 11 kg ...

To health

Phew ... done. 11 kg ...

standing in the kitchen, still fermenting.
I put 20g of salt per kg.
Got it out ... sour ... d added salt. The acid smoothed out a little.

Lyudmilka, made 9.2 liters today. I put the salt at the full rate of 230 g - this is 25 g / l. What is called - "in the middle"
It looks very nice, it smells great. For me, it's still a little salty, but very, very tasty. I hope it turns acidic. Thank you very much for the recipe !!! Last year I did a little and did everything by eye, dare quickly. This year everything is prescription.I'm sorry I didn't report last time, I'm improving

Also dear, sour.
The son simply drinks from the can, the grandson now puts in the first, in the second, he can spread it on bread. Perhaps the current does not add to the coffee ...
We love this delicious)))))

And we're spinning a full portion today
In winter, a 2-year-old son was packing buckwheat. Now I put less pepper so that he can eat.
Favorite adjika for a year

Girls, you are great. As for salt, the most delicious adjika is obtained when I salt it by eye, which means I do not add any salt. A little more salt and not so tasty anymore. But I will not do this this year, no one has grown tomatoes this year.

no one has grown tomatoes this year

Oh, can you buy it? Remember there were whole fields .. you go, you pick a couple quietly, and then .. Eh ..

Well, yes, especially in Moldova. Delicious is now difficult to buy. On sale we have only pink, excellent in taste and smell, but very expensive. The rest is all "plastic", to the taste of grass-grass and a lot of imported.

But I will not do this this year, no one has grown tomatoes this year.

And I do it without tomatoes at all. Separately, I cooked a lot of tomato paste and ketchup, I make adjika from peppers, sweet and hot, cilantro, spices, garlic and salt. The mixture turns out to be nuclear, but it is consumed sparingly, diluted with any sauce, broth, mayonnaise, sour cream, cream. A large 3-liter jar was enough for the whole winter, was stored in the refrigerator, did not disappear until the summer, the leftovers were added to the minced meat instead of onions and spices.

[LiudmiLka]

LiudmiLka, Thank you! I can't stop thanking.
I tried a new one. Delicious. Kislenko. Like!

Previously, I always did a little a few times a season. This year I decided on a full portion! 7 liters came out. But I drain the juice from the pepper. If with juice, then 8 liters would be.
So, I put 100 grams of salt. Good for me! Not salty. Kislenko.
Ready for winter

Girls, explain to the dull ones: when a hat with cracks has appeared, is it too early to pour it into cans? Are we waiting for the hat to disappear?

We need to mix this hat. Spoon to the bottom and up. It rises for several days, this hat, and then you open the lid, and on top there are only light bubbles. And when stirring, it does not gurgle much))