The most delicious Georgian eggplant recipes for the winter. Georgian eggplant appetizer for the winter The best recipes for Georgian cuisine

Beef tenderloin is tasty and good on its own, so if you decide to cook this particular dish of Georgian cuisine, you did the right thing. It doesn't require much effort, you just need to fry and season it correctly. The ingredients for this dish are the most affordable and the good thing about this recipe is that it is easy and simple to prepare, each step takes a little of your time. See for yourself.

gruzinskieblyuda.ru

I reviewed all similar recipes here. This is definitely not the case. This is probably a recipe from that series when real secrets are passed on only to loved ones. More than 25 years ago, my mother-in-law, who lived in Georgia all her life, taught me how to cook cabbage this way. I declare with complete responsibility: pickles simply don’t get any tastier than this cabbage! And most importantly, everything is very simple and there is nothing superfluous in the ingredients: no oil, vinegar, etc. Prepares quickly and eats even faster. True, I have been cooking “by eye” all my life.

From: White cabbage Beets Red hot pepper Garlic Leaf celery Salt Water

I would like to offer you an option for wrapping eggplants for the winter. The result is a tasty, aromatic and richly piquant salad. But everything is done without hassle and is not difficult at all. We won’t fry, twist or puree anything. A minimum of vegetable oil and vinegar. The result is a bright, spicy and not at all greasy salad. I invite you to a tasting!

What from: Eggplant Bell pepper Onion Garlic Water Tomato paste Salt Sugar Vinegar Vegetable oil Adjika

I found in a book on Georgian home cooking an absolutely incredible recipe for pickling green tomatoes - without brine, in their own juice. Curiosity took over, and the result exceeded all expectations! So.

What from: Tomato Pepperoni Pepper Garlic Dill Parsley Celery Cilantro Salt

Preparation of red sweet peppers for the winter. Simple, fast, tasty. Thanks for the recipe to Lenochka Kalinina.

What from: Red sweet pepper Garlic Parsley Vegetable oil Sugar Salt Vinegar Black pepper

Again I come to you with seasoning, and again with garlic))) But what a wonderful seasoning it turned out to be! Residents of Georgia will certainly recognize the famous Svanetian salt. I do not claim the authenticity of the recipe, especially since they claim that it is kept strictly secret, and even in Georgia it is not easy to buy real Svan salt. I found the base of the recipe on the Internet and added a little of my own.

From what: Garlic Salt Coriander Dill seeds Utskho-suneli Saffron Red hot pepper Cumin Dill Sumac

My husband brought this recipe home from work from a co-worker; he really liked these tomatoes. Then I appreciated it, maybe you will like it too)

What from: Tomato Sweet pepper Vinegar Salt Sugar Herbs Sunflower oil Garlic Red hot pepper

This tasty and spicy snack will warm you up on a winter evening. It can be served with meat dishes, or simply eaten with bread.

What from: Eggplant Bell pepper Chili pepper Garlic Sugar Salt Vinegar Vegetable oil

I keep my promise. The recipe was made for future use. Fragrant, with a sour-spicy taste.

From: Plum Water Garlic Red hot pepper Salt Mint

What from: White cabbage Beetroot Garlic Celery Red hot pepper Salt

Spicy eggplants with aromatic filling will satisfy the most sophisticated taste of lovers of Georgian cuisine!

What from: Eggplant Walnuts Garlic Mint Water Salt Sugar Vinegar Butter Black pepper

A total of 21 recipes were found.

myvkusno.ru

Georgian salad for the winter

In winter, most of us especially want to try something summer, sunny and warm.

Unfortunately, only “plastic” vegetables can be found on store shelves during this period, and therefore various twists, for example, Georgian salad for the winter, will help satisfy the need for seasonal foods. Of course, you will have to take care of preparing this dish in advance, but all the efforts and efforts will pay off with interest, already at the stage of opening the fragrant jar.

How to properly sterilize jars for Georgian salad

The most important point when preparing any preservation is the stage of sterilizing the jars. Not only the safety of the contents, but also the taste of the entire twist as a whole depends on the quality of this procedure.

Of course, there are many ways to sterilize - you can do it by steaming, using an oven, and even in the microwave. However, we will consider the most convenient and practical one - in a saucepan.

First we need to choose the right pan. A deep vessel is suitable, in which the jars will be placed vertically entirely or almost completely.
The jars themselves need to be washed thoroughly and the same should be done with the lids with which we will cover our canned salads.
We pour water into the jars up to the neck, put them inside the pan, we also pour water into it so that it covers the “shoulders” of the jars. Place the lids nearby; they will also need to be boiled.
Place the saucepan on the fire and bring the water to a boil. After this, slightly reduce the heat and sterilize our jars for 10 to 20 minutes.

The time required for sterilization depends entirely on the size of your jars. So, for a half-liter container, 10 minutes of boiling will be enough, liter jars will be sterilized in 15 minutes, and for three-liter containers you will have to wait 20 minutes.

Back to contents

A simple recipe for a Georgian winter salad made from cucumbers and green tomatoes

If you have tried traditional Georgian dishes at least once, then you probably know that such dishes are always distinguished by a slight spiciness and simply incredible aroma. This salad is no exception, which captivates with its smell even at the preparation stage.

Ingredients

Green tomatoes – 2 kg;
Fresh cucumbers – 2 kg;
Sweet bell pepper – 2 kg;
Garlic – 2-3 heads;
Sunflower oil – 200 ml;
Vinegar 9% - 1 tsp. per liter jar;
White granulated sugar – 100-150 g;
Salt - to taste;
Seasonings - to taste.

How to make Georgian canned salad correctly with your own hands

First of all, we need to rid our green tomatoes of their characteristic unpleasant taste. To do this, soak them in cold water for an hour, after rinsing well.
While our tomatoes are settling, we are working on other vegetables. Wash the peppers and cut off the caps. Then, using your hands or a sharp knife, remove the central part with the seeds, rinse the vegetables again and cut into small cubes.
We wash the cucumbers well from dirt and cut them into semicircles. It is better to make them not very thin so that the pieces do not spread during cooking.
We separate the garlic heads into slices, and then remove the skin from them. We need to chop the garlic very finely.
Drain the water from the container with the tomatoes, cut each tomato in half, cut out the hard center and then chop the medium-sized vegetables into slices.
Place chopped tomatoes and peppers in a deep cauldron (or saucepan), pour in oil, add spices (for example, suneli hops), garlic, salt and sugar. Set the heat to slightly less than medium, cover with a lid and simmer for 20 minutes.
During this time, stir our vegetable mass several times, after which we add the cucumber slices. Close the lid again, increase the heat to maximum (the contents should boil), reduce it back down and simmer for another 5 minutes.
At the same time, we sterilize the jars and lids. Then we put the resulting salad in each of them, pour in vinegar.
Roll up the lids, turn the jars upside down, and wrap them in something warm. We wait until it cools completely and transfer it to a cool place for storage.

Many chefs are seriously wary of using cucumbers when making twists - jars containing them quite often burst. If you don't want to take risks, you can omit this vegetable from the recipe. In this case, you will end up with canned Georgian lecho, which is also very tasty.

Ingredients

Eggplants – 5 kg;
Vinegar 9% – 1 tsp. per liter jar;
Fresh cilantro - a bunch;
Garlic – 2 heads;
Salt – 1 tbsp;
White granulated sugar – ½ cup;
Yellow onion – 0.5 kg;
Carrots – 300 g;
Sunflower oil – 250 ml;
Dill and parsley - a bunch each;
Ground red pepper – 1 tsp.

How to quickly and easily make Georgian salad for the winter step by step

We wash the eggplants thoroughly, cutting off the “butts” and damaged areas. Then cut each vegetable into large cubes.
We send our eggplants to boil in boiling salted water for about 5 minutes, after which we take them out and put them in a colander.
Peel the onion and cut it into half rings. Our chef will tell and show you how to do this quickly and beautifully.

We also remove the skin from the carrots and grate it on a coarse grater.
We wash all the greens we have well and chop them as finely as possible.
We separate the heads of garlic into cloves, clean them and pass them through a press.
Pour oil into a cauldron, heat it, then add onions, carrots, and eggplants. Simmer over low heat for about 15 minutes, then add greenfinch, garlic, sugar, salt and red pepper. Mix everything well and cook for another 5 minutes.
We put our vegetable mass into sterilized jars, add a teaspoon of vinegar to each jar, and then roll up the containers.
We turn the jars over, let them cool under a blanket and put them into storage.

It is better to eat this Georgian salad not immediately, but let it sit for at least two weeks. During this time, all the flavors will be completely mixed and you will end up with an incredibly aromatic and tasty vegetable dish that will look good on both an everyday and holiday table.

Back to contents

Winter salad appetizer in Georgian style from cabbage, tomatoes and cucumbers

Ingredients

Yellow onion – 0.5 kg;
Fresh cucumbers – 0.5 kg;
Fresh tomatoes – 0.5 kg;
Garlic – 2 heads;
Carrots – 0.5 kg;
Cabbage – 1 kg;
Cilantro - a bunch;
Black pepper - to taste;
Salt - to taste;
Vinegar 6% – 1 tbsp. per liter jar;
Vegetable oil – 2 tbsp. per liter jar;
Bay leaf - 1 leaf per liter jar.

How to deliciously prepare Georgian salad for the winter at home

Peel the onion and cut into rings.
We cut off the “butts” of the cucumbers and chop them into round pieces.
Wash the tomatoes well, remove the center where the stalk is attached, and cut into slices.
We divide the garlic heads into cloves, then peel each clove and chop finely.
Peel the carrots and grate them on a medium grater.
Wash the cabbage well, remove the top damaged leaves, and then chop into thin strips.
Wash the cilantro thoroughly and chop it as finely as possible.
In a large container, combine all the crushed ingredients, add salt and pepper and mix everything well. Let it brew for 20 minutes.
For now, we sterilize the jars and lids, then remove them from the water. We put our vegetable mixture into jars, before that we put bay leaves on the bottom, pour in oil and vinegar.
We cover each jar with a lid and place it back in the pan where we sterilized the container. Turn on the fire again.
We boil our twists for half an hour, then roll them up, turn them over and wait for them to cool.
Place in a cool, dark place for storage.

This Georgian salad for the winter turns out to be very unusual and extremely tasty. If you like it spicy, you can also add red chili pepper (ground or fresh) to the vegetable mixture, or you can simply increase the amount of garlic in the recipe.

tvoi-povarenok.ru

Georgian cuisine list of photo recipes

Chicken Tabaka is a world-famous dish of Georgian cuisine. This dish got its strange name from the name of a special frying pan called “tapa”, so the dish was originally called Chicken Tapaka, that is, fried in a frying pan. Over time, the name changed, adapted to make it more understandable to the Russian ear, and now we have what we have - in all restaurants and cafes this chicken is called Tabaka Chicken. Recent times have even given birth to a legend that a flattened chicken closely resembles a large tobacco leaf - hence the name. Tapaka is a deep, thick-walled dish (frying pan) designed for cooking whole chicken. Usually a heavy lid-press is attached to it. The press presses the chicken tightly to the bottom of the pan and promotes the rapid formation of an even golden brown crust - mmm... yummy! However, if you do not have special utensils, you should not refuse to prepare this delicious dish. We will cook it in a regular frying pan, and we will build a press from what is found in any home kitchen. Read recipe →

Adjapsandali (აჯაფსანდალი) is a Georgian dish made from pre-fried and then stewed vegetables: eggplant, sweet and hot peppers, tomatoes, a lot of herbs, garlic. Almost all cuisines of the world have a similar dish under different names. In the European tradition it is ratatouille, sauté, and vegetable stew. The Caucasian version under the sonorous name ajapsandali is a very tasty, juicy and aromatic dish. It can be eaten either hot, straight from the stove, or cold. The most important thing in the ajapsandali recipe is high-quality, fresh young vegetables. The presence of aromatic Caucasian herbs and spices gives the dish a special flavor, but if they are not there, replace the missing ingredients with a small portion of a good mood. Read recipe →

Chakhokhbili - poultry stew, a dish of Georgian cuisine. Initially it was prepared from pheasant (khokhobi - pheasant in Georgian), now it is most often prepared from chicken, which is fried and stewed in tomato sauce with the addition of traditional Caucasian spices and herbs. Definitely, a homemade dish is very tasty and satisfying, and preparing chakhokhbili is not at all difficult. How to cook chakhokhbili - read the recipe! Read recipe →

Tkemali (ტყემლის საწებელა) - Georgian sauce made from sour plums with the addition of herbs, spices and garlic - very tasty and very healthy, especially good with meat and fish. Its taste is simply amazing, just like Georgia itself. Fortunately, I had to visit Tbilisi, where I was fascinated not only by the beauty of the Caucasus mountains and unique original architecture, but also by lovely people, kinder and more hospitable than whom I have never met in my life: Georgian churches, polyphonic singing, Georgian market and Georgian cuisine, kebab, wine and, of course, Tkemali sauce, without which it is simply impossible to survive a Georgian feast. Read recipe →

I realized that I was getting old - my achma began to turn out better and better.

Achma is a layer cake with delicate lacy pulp and a crispy crust, inside of which there is melted cheese. I see that you have already licked your lips. Yes, this Adjarian pie, prepared in your home kitchen, is a real delicacy. But I won’t hide it; in order to prepare this delicious dish, you need experience: the recipe for preparing achma is not so simple. For those who still decide to undertake this feat, I recommend learning how to cook homemade noodles first. And, of course, follow my recommendations. I will tell you in great detail how this is done. Read recipe →

I suggest preparing a delicious Georgian eggplant appetizer for the winter. For me, this snack is one of the first to be eaten as soon as I start opening jars of preparations. This season I’m trying to prepare more of these eggplants so that they last longer. This appetizer goes very well with meat dishes and will also complement any side dish. This quantity of products is designed for 2 500 ml jars.

Cut the eggplants into cubes, place in a deep bowl and sprinkle with salt. Let the eggplants sit for 30-40 minutes.

Peel the garlic. Cut the bell pepper in half, remove the seeds. You can leave the hot pepper with the seeds, we love it spicy. Place the peppers and garlic in a blender bowl and chop.

Squeeze out excess liquid from eggplants. Heat the oil in a frying pan and fry the eggplants until golden brown.

Place the twisted peppers and garlic in a saucepan, add oil and vinegar, and bring to a boil. Then add the fried eggplants, add sugar and salt. Boil the mixture for 10 minutes.

Place the hot snack in dry, sterile jars.

Roll up the jars with a key and turn them over onto the lid, wrap them in a warm blanket until they cool completely.

Georgian eggplant appetizer for the winter is ready. You can store snacks in a city apartment in a pantry.

Georgian eggplants are a classic homemade preparation. Many housewives preserve blue-violet vegetables every year. The snack differs from others in its bright, attractive appearance. To taste, the salad can be prepared either spicy or vice versa.

Georgian eggplants for the winter

To prepare a winter snack, you need to choose young, dense fruits. Sluggish, wrinkled or flabby are unsuitable, as they accumulate toxic substances. This fragrant, hearty salad will please your loved ones, friends and relatives. Let's look at the recipe for cooking eggplant in Georgian style.

Products:

blue ones - 2.2 kg;
capsicum bell pepper - 1.2 kg;
chili - 2 pcs.;
garlic (cloves) - 10 pcs.;
vinegar 9% - 180 ml;
granulated sugar - 60 g;
rock salt - 40 g;
oil - 60 ml.

Let's get started:

Blue-violet vegetable, rinse. Place in a deep container, add cold water, adding a little salt. Close and leave for 30 minutes. Drain the liquid, cut off the stem. Chop into medium sized cubes.
Wash sweet and hot peppers and remove seeds. Cut into slices and grind through a meat grinder.
Pour fat into a frying pan, heat and fry the eggplants until golden brown. Remove the husks from the garlic cloves and cut into thin strips or cubes. Combine with blue-purple vegetable.
After a fried crust has formed, pour in the chopped pepper. Simmer for a quarter of an hour from the moment it boils. It is important to stir the salad regularly, otherwise the composition may burn.
Place the mixture from the frying pan into a deep saucepan, add sugar, salt and acid. Stir and heat for a quarter of an hour.
Place the hot salad into prepared jars and seal tightly with lids. Turn over and place under the blanket. Ready Georgian eggplants are stored in the cellar or pantry for the winter.

Snack “Scorching”

There are many options for preparing salads from purple vegetables. To obtain a more spicy preserve, it is recommended to make the marinade separately and further infuse it in the refrigerator. At this time, you can safely prepare the remaining components, containers and lids. Let's look at how to prepare spicy Georgian eggplants for the winter.

Products:

blue ones - 0.75 kg;
nuts - 170 g;
garlic - 1/2 head;
onion - 2-3 pieces of medium size;
lemon - 1 fruit;
hops-suneli - 0.5 tsp;
dry basil - 0.5 tsp;
greens - 100 g;
ground hot pepper - 1 tsp;
rock salt - 15 g;
granulated sugar - 0.5 tbsp.

Wash the purple vegetable. Soak in salt water to remove bitterness. Line a baking sheet with parchment paper. Place the dried fruits. Bake in the oven until done. Cool, remove the skin and grind the pulp.
Peel the garlic and onion. Finely chop. Rinse the citrus fruit and squeeze out the juice. Wash and chop the parsley and cilantro. Combine the prepared ingredients, add spices, stir.
To make it easier to clean the nuts from membranes and films, place them in a dry frying pan and lightly fry them. Scroll through a meat grinder. Then mix the eggplants, spices and nuts, cover and put in a cool place for 12 hours. During this time the mass will infuse.
Place the snack tightly into processed and sterile jars. Cover and sterilize for a quarter of an hour. Carefully remove and seal with lids. Turn over, wrapping it in a warm blanket. Georgian eggplants are ready for the winter.

Snack without sterilization

The main feature of cooking is that it does not require additional heating. It's easy and simple to prepare. Stored in the refrigerator under nylon covers. Georgian eggplants for the winter with nut filling are an original dish.

Products:

walnut - 200 g;
blue ones - 1.2 kg;
a few cloves of garlic;
onion - 3-4 heads;
cilantro seeds - 1.5 tsp;
salt - 1 tsp;
oil - 130 ml;
fruit vinegar - 130 ml.

Rinse purple vegetables and cut off the stem. Make a small cut on each one to create a small pocket. Salt generously, place in a saucepan, leaving for 1-2 hours.
Remove the skins from the onion and chop into rings. Add a little salt and leave warm. Squeeze out the resulting juice.
Lightly fry the nuts in a dry frying pan and remove any inedible membranes. Cut into several pieces. Place in a blender bowl and grind together with peeled garlic cloves and cilantro seeds. Afterwards, add salt to the prepared mass, pour in the acid and add the onion. Mix carefully.
Rinse the finished eggplants under water. Place on a dry cloth to drain off excess moisture. Pour oil into a deep frying pan, heat it up, and lightly fry the vegetables. Using a spoon, remove the pulp and chop it. Combine with spicy nut paste.
Stuff the blue fruits in Georgian style and lightly tie them with flagella. Fry a little, remove the threads and transfer to sterile jars. Boil sunflower oil and pour in until the eggplants are covered. Cover with plastic lids and store in a cool place.

With nut sauce

This recipe differs from the previous one in the preparation method, since the salad must be additionally sterilized before rolling.

Products:

salt - 1.5 tsp;
nuts - 350 g;
blue ones - 2.9 kg;
granulated sugar - 15 g;
vinegar 9% - 80 ml;
khmeli-suneli - 1 tsp;
garlic cloves - 10 pcs.;
water - 500 ml;
basil - 3 sprigs;
cilantro - 60 g;
dill - 40 g;
oil - 40-60 ml.

And another cooking option:

Wash the eggplants, cut into circles 0.5-1 cm high. Transfer to a deep container, sprinkle generously with salt, mix and leave for 1.5 hours.
Let's move on to preparing the sauce. To do this, lightly fry the nuts, cool and remove excess partitions. Place in a blender bowl and blend.
Wash the cilantro and dill, cut the entire bunch into 3 parts. Add together with basil to the nut butter and grind.
Peel the garlic and chop it on a fine grater. Mix with nut-green mixture. Add salt, sugar, acid and water, mix. At the very end, add suneli hops to the mixture. Cover and leave to steep for 30 minutes.
Rinse the eggplants, dry and fry. Line a baking sheet with a napkin and place pieces of vegetables on it.
As soon as the excess fat has drained, put it into jars one by one along with the nut sauce. Cover and put in a cool place for 60 minutes. The container must be filled completely and tightly.
Let it sterilize for a quarter of an hour. Roll up the lids, turn them over and put them under the blanket.

Spicy salad for the winter

Georgian cuisine offers many eggplant dishes. Let's consider one of the cooking recipes that preserves the maximum amount of vitamins and elements. It is prepared quickly, and most importantly, without sterilization. Thanks to step-by-step instructions, even a beginner can handle canning.

Products:

blue ones - 1.4 kg;
sweet pepper - 450 g;
several cloves garlic;
onion - 250 g;
granulated sugar - 30 g;
water - 70 ml;
table vinegar - 80 ml;
rock salt - 2 tsp;
oil - 120 ml;
cilantro, celery - 120 g.

Rinse the purple vegetable and cut into circles. Place in a deep saucepan, add water and salt. After boiling, cook for 7-10 minutes. Strain through a colander. Place the rings on a clean kitchen towel.
Peel the sweet pepper and cut into slices. Remove the skins from the onion and chop into strips.
Grind the garlic cloves and herbs in a food processor. When finished, add oil and stir. Pour the prepared garlic sauce into a container with eggplants and bell peppers. Add vinegar and spices. Place in sterile jars and close with nylon lids. Store the snack strictly in the refrigerator. After 24 hours, the canned salad can be consumed.

Eggplant is a healthy and nutritious vegetable. Using the recipes described above, you can not only prepare a delicious purple vegetable, but also preserve its rich chemical composition. Don’t be afraid to experiment with products, then the snack can turn out with a brighter, piquant taste.

Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. But don’t rush to close the page! All the effort expended is worth every minute of your time - Georgian blue ones for the winter turn out very tasty! Fried eggplants in spicy adjika with garlic... well, what could be tastier?

By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. So, let’s prepare a very tasty appetizer: Georgian eggplants for the winter - a recipe with step-by-step photos is at your service on the Home Restaurant website!

Ingredients:

1.5 kg. eggplant
300 gr. red bell pepper
2 heads of garlic
2 hot peppers
150 ml. vegetable oil
2 tsp salt
60 ml. vinegar 9%

Yield: 1.5 l. ready-made preservation

How to cook Georgian eggplants for the winter:

Wash the eggplants and cut them into rings 0.5-0.7 cm thick.

Next, the prepared eggplants need to be fried until golden brown. You can do this in a frying pan, or in the oven. I chose the second method to save time and not waste extra vegetable oil.

Pour a little vegetable oil onto a baking sheet, spread the oil with a brush over the entire surface, and then place the eggplant rings. Grease the top of the eggplants with a small amount of vegetable oil, and place the baking sheet in a preheated oven to 190 degrees. for 20-30 minutes.

Take the finished eggplants out of the oven and place them on a plate.

We clean the bell and hot peppers from seeds and cut them as desired. Peel the garlic.

We pass the prepared vegetables through a meat grinder or grind them using a blender. Add salt, vinegar and mix. It turns out to be a very aromatic and spicy adjika!

As I already wrote above, you can’t do without sterilization! Therefore, we take a wide saucepan, line the bottom with a napkin, place jars of eggplant, and fill with cold water up to the hangers of the jars. Cover the jars with sterilized lids and place the pan on the stove. Bring the contents of the pan to a boil, reduce the heat to a uniform, moderate bubbling, and leave half-liter jars for 15 minutes, liter jars for 20-25 minutes.

We take the jars of eggplant out of the boiling water, roll up the lids, turn the lids down, and wrap them in a blanket until they cool completely. We put the cooled jars with preparations for storage in the cellar or shelf in the closet. Georgian eggplants are stored well at room temperature.

Some kind of fashion has begun to divide all recipes into “awesome” and “finger-licking”, have you noticed? For example, they say about Georgian zucchini for the winter - “you'll lick your fingers!” Since such a tradition has already appeared, I won’t change it, I’ll just tell you how to achieve such an appetizing result.

Vegetables can be cut in any way: from cubes to grated. Perhaps the most “elegant” option is when zucchini is cut into circles and placed in layers with filling. Therefore, I will describe in detail exactly this method of preparation. Spicy Georgian-style zucchini with tomatoes will look great on a festive table, and, in my opinion, it’s much more convenient to serve vegetables this way.

Total cooking time: 40 minutes
Cooking time: 20 minutes
Yield: 1 l

Ingredients

young zucchini – 1 kg
hot pepper - 0.5 pods or ground to taste
sweet pepper – 300 g
tomatoes – 300 g
garlic - 6 teeth.
onion – 1 pc.
9% vinegar – 30 ml
salt – 2 tsp.
sugar – 1 tbsp. l.
vegetable oil – 50 ml
parsley – 0.5 bunch
khmeli-suneli – 2 tsp. optional

* The weight of vegetables is indicated in peeled form.

Preparation

First you need to prepare all the vegetables. I wash the zucchini and cut it into circles about 5 mm thick - they should not be too thin, as they will be fried and then stewed in sauce (if sterilized).

I clean sweet and hot peppers from seed boxes and internal partitions. In tomatoes, I cut out the green part near the stalk. Just rinse the greens, peel the garlic and onions.

Heat a little vegetable oil (odorless) in a frying pan and fry the zucchini in batches until a light crust forms on both sides. There is no need to add salt before frying, otherwise the vegetables will release juice.

While the zucchini is cooling, I prepare the aromatic filling. To do this, I grind tomatoes, peppers, garlic and herbs in a blender to a pulp. Instead of a blender, you can use a meat grinder or cut with a knife - as finely as possible.

I add salt and sugar to the resulting vegetable mixture, pour in 9% table vinegar (if you are cooking for the winter, then 9% vinegar is preferable, but if you are just using it for the dinner table, you can use wine or apple vinegar). You can add suneli hops or dry adjika to emphasize the “Georgian character” of the snack. Mix well, put on the stove, bring to a boil and cook for 3-4 minutes over medium heat, stirring. The taste of the filling should be spicy, slightly over-salted. Adjust the amount of salt and sugar based on the acidity level of the tomatoes and personal taste preferences.

I repeat the procedure until the jar is completely filled. The top layer should be a fill. Pack tightly and try to “spill” the sauce into all the voids.

I cover the jars with sterilized lids, but do not seal them. I place them in a saucepan (it is advisable to place a towel under the bottom), fill them with warm water up to the hangers or higher, but so that the water does not get into the jars. I sterilize 0.5-liter jars within 20 minutes from the moment the water boils in the pan.

I carefully remove the canned food from the boiling water and immediately roll it up. Then I turn it upside down, wrap it in a warm blanket and leave it like that until it cools completely, after which I transfer it to the cellar for storage. In a dark and cool place, Georgian-style zucchini canned for the winter will be stored for 1 year.

home » Recipes » The most delicious Georgian eggplant recipes for the winter. Georgian eggplant appetizer for the winter The best recipes for Georgian cuisine