Adjika pepper Bulgarian garlic with ranettes for winter

The taste is sweet and sour, spicy, without sterilization. Well stored. The sharpness can be adjusted by changing the amount of hot pepper to taste, children are also happy to eat less spicy. It goes well with any meat, pasta, potatoes.. It can also be added to gravy, other sauces or as a component when marinating meat, frying in soups..

BLUE-EYED

Recipe author

Adjika bell pepper garlic with knapsacks for winter

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Tomatoes

Carrots

Bell pepper

Ranetki (The variety "Uralochka" was used, you can use others or apples with juicy, sweet, crispy flesh / such as "Fushi", "Honey"/.)

Hot capsicum (This will turn out to be burning-sharp. If you take 1/2 large pepper or 2 small ones, children can also eat.)

100

Garlic

200

Vegetable oil

Table vinegar (6 or 9%)

Sugar

Salt (I put 7st.l cut /+..to taste, depends on the source products/.)

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 25 % 4 g

Carbohydrates 69 % 11 g

79 kcal

GI: 64 / 0 / 36

Step-by-step cooking

Cooking time: 12 h

Step 1:
Necessary products.
Step 2:
Prepare the jars: - Rinse with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on 150 degrees, after reaching the set temperature, sterilize the cans 0.5 l - 10 minutes, 1L - 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.
Step 3:
Wash all vegetables. Peel the carrots and garlic. To clean the seeds from the peppers, working with a burning pepper, do not neglect gloves. I do not peel the knapsack / or apples / and tomatoes, I just remove the stalk, and cut out the seeds from the knapsacks. Cut everything into the required size for a meat grinder.
Step 4:
Pass garlic separately through a meat grinder with a medium-diameter disc. Then alternating tomatoes, carrots, Bulgarian and hot peppers, ranettes, all in one container. I have a very good cooking basin.
Step 5:
Cook the resulting puree on medium heat for 1 hour, stirring occasionally and avoiding burning. Then turn off the stove, leaving the basin on the burner.
Step 6:
Add garlic, sugar, salt, sunflower oil and vinegar. / Garlic behind the scenes, managed to throw./ Stir and bring to a boil, turn off the stove. Without removing the basin from the burner, immediately pour into warm, sterilized jars. / It is convenient to take 1L cans, adjika can be stored in the refrigerator for a long time. /Tighten the lids. If the jar is incomplete, leave it to cool without covering, otherwise condensation will form, and this is bad.
Step 7:
Then turn the jars onto the lid, cover with a blanket and leave to cool completely. Store in a dark, cool place or in the refrigerator. The shelf life is up to two years. You can eat right away. From this amount of products, almost 4 liters of adjika turned out, 3 cans - 0.950 liters and 1 - 0.950 incomplete, as can be seen in the photo.

Just cooking, always at hand when you need something spicy vegetable. It lasts for a long time. It is prepared quickly enough, but the time is indicated taking into account the peeling of vegetables and cooling of cans. I added 1/2 large hot pepper (it's in the photo), the taste turns out to be sweet and sour, sharp, but not burning. The very thing who can't or doesn't like burning. In the " portions " I specify the number of cans.