Menu survivalist: Adjika

Long shelf life is one of the most defined criteria: This was especially important for regions. But, as it turned out, it was not only the preservation of products. It’s also interesting adjika.

What is the problem? It is not a fact that it is lucky with the weather. Therefore, the ability to make large vegetable stocks was absent. And you can’t last long. Therefore, the mountaineers had to figure out how to preserve. The solution was a combination of low rates and lots of spices.

Main ingredient adzhiki – Bulgarian pepper. In the Caucasus, he has gotten accustomed, and from ancient times. And, in general, all varieties of pepper, especially bitter ones, have been taken, since they are the most important component of local cuisine. It was only later that the climatic conditions. And add them, as well as apples, have been in order to dilute the original recipe. Well, there was never a shortage of spices. The most commonly used cilantro, hops-suneli, dill, thyme, fenugreek, saffron, bay leaf, marjoram.

Keep adjika best in a cool cellar or on a glacier. This will help to preserve its taste qualities much longer. It is simply obliged! The refrigerator, of course, is a good thing, but useless without electricity. A proper cellar does not care.

What is specifically is useful adjikbut? Vitamins, phytoncides, essential oils. And most importantly – tastefully food flavored adjika, already not the slightest value. You can scrape any tasteless thing and ask for additives. Unless, of course, your body is accustomed to the sharpness.

Concrete recipe traditional adzhiki It sounds like this:

  • 800 grams of red sweet pepper
  • 200 grams of red hot pepper
  • 100 grams of garlic
  • 1 tablespoon salt
  • 1 tablespoon wine vinegar
  • dill, coriander seeds, hops-suneli (per teaspoon)

The stems are cut off after they are removed and the seeds are removed. Add spices, salt, garlic and vinegar, grind and mix thoroughly. It will be more pronounced. It should make a smooth consistency. Since it can be really hot, it is recommended to work in gloves. If you are already removed. After that, the mixture is poured into a container for storage and covered with lids. It is not necessary to have several months at this stage. adjika can already hold out.

Actually, the combination of wine vinegar and spices allows adjika (for several weeks) it tasted at a room temperature. And if you put it in a cool cellar, then the shelf life increases many times. These blanks are quite capable of surviving all winter and early spring. It can be even more than three years … That is why the recipe adzhiki should be in the arsenal of any survivalist.

Menu survivalist: Adjika

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