Boiled adjika with horseradish will usefully replace you with ketchup and other store sauces. The proportions are ideally designed for every taste, try it - the result will not disappoint you.
Type of kitchen:
Method of preparation:
- 2 kg of tomatoes
- 1 kg of bell pepper
- 1 kg carrots
- 1 kg of apples
- 1 kg onions
- 0,5 l vegetable oil
- 200 city sahara
- 4 horseradish root
- 3-4 hot pepper pod
- 120-130 gr salt
- 125 ml vinegar 9%
- 100 gr garlic (peeled)
The recipe for cooking at home
- Wash all vegetables, remove seeds from Bulgarian pepper (if desired, you can remove seeds from hot pepper - adjika will not be so sharp). Peel the apples, onions, carrots and horseradish roots and peel the seeds from the apples.
- Cut all prepared vegetables into large pieces and pass through a meat grinder (or grate on a coarse grater). Pour everything into a large bowl or pan, put on fire and bring to a boil.
- Cook adjika with a low boil for about 1 hours, stirring occasionally while stirring so as not to stick to the bottom and walls. By then, sterilize the cans and lids in any way convenient for you.
- Peel and mince the garlic, add to adjika and mix. Cook it for another 10 minutes, stirring occasionally. Then pour vinegar, add salt, sugar and mix, cook for about 5 minutes.
- Immediately after this, remove the pan from the heat, pour adjika into sterile and dry jars, roll up the lids. Turn the cans upside down, wrap with a towel or blanket and leave the glass to cool completely.
- Store boiled adjika with horseradish in a cool and dark room with the rest of the blanks for the winter.
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