Adjika bell pepper garlic with ranetki

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to prepare adjika from bell peppers and garlic with ranetki for the winter? Prepare the necessary ingredients. The spiciness can be adjusted by changing the amount of hot pepper.

2. STEP 2

   

   Rinse the jars with baking soda and rinse well under running water. Place the wet jars in a cold oven with the neck down, and also put the lids on. Turn on the oven at 150 degrees and after reaching the set temperature, sterilize the jars: 0.5 l - 10 minutes, 1 l - 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, and it has not let me down.

3. STEP 3

   

   Wash all vegetables. Peel the carrots and garlic. Remove seeds from peppers; when working with hot peppers, do not neglect gloves. I don’t peel apples and tomatoes, I just remove the stalk and cut out the grains from the ranetki. Cut everything into the required size for the meat grinder.

4. STEP 4

   

   Pass the garlic through a meat grinder with a medium-diameter disk. Then, in a separate container, alternately chop tomatoes, carrots, bell and hot peppers, and ranetki. The cooking basin works very well for me.

5. STEP 5

   

   Cook the resulting puree over medium heat for about 1 hour, stirring occasionally and avoiding burning. Then turn off the heat, leaving the bowl on the burner.

6. STEP 6

   

   Add garlic, sugar, salt, sunflower oil and vinegar to the puree. Stir everything and bring to a boil, then turn off the heat. Pour adjika into warm, sterilized jars and screw on the lids. If the jar is not filled completely, leave it to cool without covering, otherwise condensation will form, which is bad.

7. STEP 7

   

   Then turn the jars over onto the lid, cover with a blanket and leave until completely cool. Store adjika in a dark, cool place or in the refrigerator. Shelf life up to two years. You can eat adjika right away. From this amount of food we get almost 4 liters of adjika: 3 cans - 0.950l and 1 - 0.950 incomplete, as you can see in the photo. Good luck with the preparation!

Comments on the recipe

Little bear

18.11.2023

4.7

Thanks for the recipe, it's timely! From ranetkas, I usually close this compote for the winter.

Natalia

18.11.2023

4.5

Thank you for the detailed, and most importantly, very clear description. It’s described in such a way that I immediately wanted to cook

BLUE-EYED

18.11.2023

4.8

Natasha, thanks for the comment! I'm glad that the recipe will continue to live not only in my family, try it. The recipe is easy to adjust to your taste; even when the adjika is hot, the taste of the adjika when it has cooled will remain virtually unchanged.

Silver

18.11.2023

4.6

Very good recipe This savory snack is always on my table.