Ukrainian Adjika for winter

Wash the vegetables carefully and cut them into four to six pieces.

Cut the garlic, but do not crush it; the slicing should allow the vegetables to fit into the meat grinder tray.

Pass all the vegetables through a meat grinder, repeating if necessary.

Pour everything into a large saucepan and put it on the fire.

After boiling, add salt, sugar, and vinegar, and mix thoroughly.

Cover with a lid and turn down the heat, simmering for about three hours.

An hour before cooking is done, add another five cloves of garlic.

Pour the finished adjika into jars, sterilize for five minutes, and roll up.

Equipment Needed

Dietary