Composition / ingredients
Cooking method
My zucchini, cut arbitrarily. Peel the carrots, wash them, cut them into a couple of pieces. Bulgarian pepper is cleaned from seeds and partitions, thoroughly washed, cut into 4 parts. Garlic is also cleaned. Tomatoes are washed, cut into quarters.
The prepared ingredients, with the exception of garlic, are crushed with a meat grinder. In the resulting mass, pour salt and sugar, do not forget about the red ground pepper, pour vegetable oil.
We send the adjika to the fire, cook for 40 minutes from the moment of boiling. After that, add the garlic passed through the press, cook for another 5 minutes, pour vinegar, mix, put it in sterilized jars, roll up with clean boiled lids.
We turn the cans upside down, wrap them warmer, leave them for a day.
You can store such adjika in a city apartment, it's easier and faster to get to the table)
Well, a delicious winter is provided for you ;)
The calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
