Georgian recipes have never left anyone indifferent, especially if they are preparations for the winter. Their peculiarity is sharpness, piquancy, zest and bright taste. According to the Georgian recipe, zucchini is prepared with hot pepper, herbs and garlic. For real Georgians, spicy dishes and seasonings are a real delicacy. Those who also value them should definitely study the instructions for this workpiece.
List of products you will need
Recipes for Georgian zucchini vary in description technique and product composition.For a classic snack, they usually take small jars, liter or one and a half liter.
Ingredients:
- Zucchini from two kilograms;
- Tomatoes, 3 pieces;
- Two onions;
- Sweet pepper one kg;
- Hot pepper, 1-2 pieces;
- Garlic, herbs, greens to taste;
- Tablespoon salt;
- Sugar, 4 spoons;
- Vinegar, 100 grams;
- Sunflower oil, 150 grams.
Famous Georgian seasonings add character to the appetizer. You can add suneli hops, adjika, paprika, curry.
Regular vinegar is sometimes replaced with apple cider vinegar. Ideally, the zucchini should be spicy and salty.
Technique for describing snacks
Different recipes describe completely different steps in preparing Georgian zucchini. You need to choose the option that the hostess liked the most and do it according to this description. You can diversify the dish with your imagination, since preparing snacks for the winter is a creative process.
At the beginning of all preparations, vegetables and herbs are washed, sorted out to remove yellowness and rot, leaving only everything fresh and healthy. The seeds of tomatoes and peppers are thrown away, the skins of onions and garlic are peeled off.
Zucchini can be cut into circles, but sometimes they are put through a meat grinder. In the original kitchen, preference is given to medium-sized circles. These circles are fried in oil in a frying pan for a little while. There is no need to add salt, place on a napkin to cool and drain the oil.
The next step is filling
Next, prepare the sauce. The remaining vegetables, along with onions, herbs and garlic, are crushed in a blender. Don't worry if you get some pieces. Then add salt and sugar and add vinegar. Add the seasoning last. Mix everything, put it in a saucepan or basin, and cook over medium heat. After boiling, cook for about five minutes.The snack should be quite salty and spicy.
You first need to prepare the jars. They are washed well, sterilized with boiling water and steam, and dried. They buy new lids and also sterilize them. When the zucchini has cooled, you should immediately start stuffing them into jars with a snake. First, place a third of the zucchini, circle by circle.
When the sauce is ready, pour it onto the zucchini, then add a few circles again, then add more sauce, and so on. The jar must be filled to the top completely. This will prevent fungus or mold from developing.
The lids are closed, but not completely yet, and they begin to prepare for the sterilization process. Heat water in a saucepan or bucket.
They put cans there. Sterilize over low heat for no more than half an hour. This way the snack can be stored longer without any chance of spoilage. Some housewives sterilize empty jars in the oven at a temperature of no more than 180 degrees. But this must be done carefully.
Next, screw on the lids, turn the jars over and leave in a cool place until cool. Then they are stored in the refrigerator.
To ensure that the zucchini turns out to be finger-licking, you can simmer them a little after frying in vegetable sauce. They will have time to soak up this burning, aromatic mixture.
Cooking Georgian-style zucchini for the winter is an art. Anyone can learn these recipes, you just need to know all the requirements for the preparations.
