Georgian cuisine is popular with many of our countrymen due to the fact that there are a lot of spicy snacks, savory vegetable and meat dishes. You can make similar snacks for the winter. Popular preparations include zucchini in Georgian, which are closed in a spicy sauce of tomatoes, peppers and garlic. Even a novice hostess can make such canned food if she follows the recommendations accompanying the selected recipe.
Cooking Features
The recipe and technology of cooking zucchini in Georgian may be different, but some common points remain the same, regardless of the choice of dishes.
- Zucchini in Georgian is usually cooked by cutting into circles. For this purpose only young vegetables with a delicate skin and unformed seeds are suitable. If you have overripe vegetables, you will have to move away from the traditions: peel them and remove the seeds, cut into strips or slices, in small bars or cubes.
- If the recipe provides for roasting zucchini, it is not recommended to degrease them before that, so that they do not produce a lot of juice.
- The number of peppers and garlic in the snack can be reduced and increased, based on your taste, but you can not completely abandon them. If the filling is not spicy, the canned food will lose the characteristic taste of Georgian dishes.
- When working with garlic and pepper, it is advisable to protect your hands with gloves, otherwise you may get burned.
- Zucchini in Georgian most often requires sterilization before twisting. It is convenient to prepare them in small jars (capacity 0, 5 l). It is important that their size be the same. It’s good if there are narrow banks in the house - the zucchini in Georgian looks especially appetizing in them, and it is easier to collect snacks in such containers.
- Banks and lids suitable for them must be sterilized, otherwise squash will quickly deteriorate. Covers can be used only metal, providing tightness. Suitable as screw, and roll a special key.
The storage conditions of zucchini in Georgian depend on the selected recipe. Usually, such blanks are stored in a cool room, but they are allowed to be stored at room temperature.
Classic zucchini recipe in Georgian for the winter
Composition (1 l):
- young zucchini - 1 kg;
- tomatoes - 0, 3 kg;
- sweet pepper - 0, 5 kg;
- bitter peppers - 0, 5 pcs .;
- onions - 1 pc .;
- garlic - 6 cloves;
- sugar - 20 g;
- salt - 10 g;
- vegetable oil - 50 ml;
- table vinegar (9 percent) - 30 ml;
- hops-suneli - 5 g;
- fresh parsley - 25 g.
Method of preparation:
- Wash zucchini, dry with a kitchen towel, cut into 5 mm thick circles.
- Heat the oil in a pan and fry the zucchini in it on both sides until golden brown.
- Clear bitter and sweet peppers from seeds, partitions. Cut into large chunks and mince.
- Free the onions from the husk, cut them as small as possible.
- Crush the garlic cloves with the flat side of a knife, finely chop.
- Cut the tomatoes into chunks and chop with a meat grinder until mashed.
- Combine garlic and pepper masses, add onion, sugar and salt. Put the vegetable puree on a slow fire, bring to a boil and cook for 2-3 minutes, stirring until the salt and sugar are completely dissolved.
- Add the chopped parsley, hops-suneli, garlic and vinegar. Wait until the vegetable mass boils again, remove it from the heat.
- Sterilize the jars and their lids.
- Pour a tablespoon of sauce on the bottom of each jar.
- Put a layer of zucchini, cover with sauce. So alternately put in the jars all the zucchini and the whole tomato-pepper sauce.
- Cover the jars with lids, but do not tighten them yet.
- Put a towel on the bottom of the pan, put a jar of zucchini on it. Pour water into the pan so that its level is equal to the hangers of the cans.
- Over low heat, bring the water to the boil in a saucepan. Sterilize in it jars with a snack for 20 minutes, if they are half-liter, 40 minutes - if liter.
- Carefully remove the jars from the pan and roll them up. Turn over, cover with a blanket, leave to cool in steam bath conditions for additional preservation.
The appetizer according to this recipe is moderately spicy, but tasty and fragrant, it looks appetizing and can become an ornament to the festive table. Store it at room temperature.
Zucchini in Georgian without sterilization
Composition (3 liters):
- zucchini (can be large) - 3 kg;
- tomatoes - 1, 5 kg;
- Bulgarian pepper - 0, 5 kg;
- hot peppers - 1-2 pcs .;
- garlic - 100 g;
- vegetable oil - 0, 2 l;
- acetic essence (70 percent) - 40 ml;
- sugar - 0, 2 kg;
- salt - 60 g;
- hops-suneli - to taste.
Method of preparation:
- Tomatoes, hot and sweet peppers, wash, dry with a napkin. Peppers cleaned of seeds. Cut the vegetables into slices and grind to a mash with a blender or meat grinder.
- Mix the vegetable puree with salt and sugar, add hops-suneli to give the snack flavor typical of Georgian dishes.
- Wash squash, blot with a towel. If the vegetables are large, peel them off with a peeler and, after cutting the fruit in half, extract the pulp with large seeds.
- Cut the zucchini into cubes about 1-1,5 cm in size.
- Pour oil on the bottom of the pan, warm it up.
- Put zucchini in butter and brown them over medium heat, stirring for 5-10 minutes.
- Fill with tomato-pepper puree, reduce heat.
- Wait until the mashed potatoes boil, and saute zucchini in it for 10 minutes.
- Chop the garlic using a meat grinder or a special press, add it together with vinegar to the appetizer, mix. After 2-3 minutes, remove from heat.
- Spread snacks on sterilized cans, roll up.
- Turn over and leave to cool. Wrap is not necessary.
After cooling, cans with snacks can be removed to the pantry or any other place where you usually store supplies for the winter.
Zucchini with eggplants in Georgian for the winter
Composition (3 liters):
- zucchini - 1, 5 kg;
- eggplants - 1 kg;
- onions - 0, 5 kg;
- carrots - 0, 5 kg;
- tomatoes - 0.5 kg;
- sweet pepper - 0, 5 kg;
- garlic - 50 g;
- hot peppers - 1-2 pcs .;
- dried basil - 20 g;
- black ground pepper - 20 g;
- acetic essence (70 percent) - 20 ml;
- vegetable oil - 100 ml;
- salt - to taste.
Method of preparation:
- Squash and eggplants cut into cubes. Soak the eggplants in brine (20 g of salt per 1 liter of water), rinse and dry.
- Chop onion finely, chop carrots on a grater.
- Tomatoes and both types of pepper, grind with a meat grinder to a state of mashed potatoes. Add pepper, basil and salt to the vegetable puree, mix.
- Separately, fry the zucchini, eggplant and onion with carrots.
- Combine the vegetables, pour the tomato-pepper mixture.
- Bring to a boil over low heat and boil for 10-15 minutes.
- Add garlic and vinegar essence passed through a press 2 minutes before the readiness.
- Spread the vegetables over the prepared jars, seal them cork tightly and leave to cool upside down.
This savory zucchini and eggplant salad can be served as a cold and hot appetizer. It complements well meat dishes.
Zucchini in Georgian - moderately spicy snack, which probably will appeal to lovers of Caucasian cuisine. Many hostesses close it for the winter. If the traditional recipe seems difficult, you can find cooking options without sterilization.
