Ukrainian adjika for winter
Description
A preservation recipe without unnecessary fuss. An excellent sauce any time of year and with any dish. With meat, Ukrainian adjika for winter made at home tastes best. If you want it as hot as possible, add more hot pepper and horseradish root, and remember that adjika loves garlic. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Summer is the time when it's best to make adjika for winter. This recipe yields up to 7 liters of finished adjika.
- 2
Step 2
2. Prepare the vegetables: wash them thoroughly and cut into 4–6 pieces. Slice the garlic as well, rather than crushing it. Cut the pieces so the vegetables fit easily in the meat grinder tray.
- 3
Step 3
3. Run everything through a meat grinder. If needed, you can do this several times.
- 4
Step 4
3. Pour everything into a large pot and place it over the heat. Once the mixture comes to a boil, add salt, sugar, and vinegar. After mixing thoroughly, cover with a lid and reduce the heat. Simmer everything over low heat for about 3 hours. One hour before it's done, add another 5 cloves of garlic.
- 5
Step 5
4. Pour the finished adjika into jars, sterilize for 5 minutes, and seal. Choose whatever container you prefer for canning. I usually use half-liter (0.5 L) jars.