Georgian zucchini for the winter: recipes with photos, with walnuts, spicy, with herbs

Content

1 Cooking features
2 Selection and preparation of vegetables
3 How to cook zucchini in Georgian style
4 Storage periods and methods
5 Conclusion

It is better to prepare Georgian zucchini for the winter from young vegetables with thin skin and without coarse seeds. First, the zucchini is cut into thin slices, then stewed with other vegetables, and spices are added. Roll into sterilized jars and store in the refrigerator or cellar.

Cooking features

It’s quite easy to prepare Georgian zucchini for the winter. Several features should be taken into account:

Use only ripe vegetables.
Be sure to use vinegar - then the preparations will last much longer.
Remove the peel only if it is hard - you can leave it on young vegetables.
You can cut zucchini into rings or cubes. But if cooking is intended, it is better to leave the pieces large.
If the recipe calls for frying vegetables, you cannot salt them in advance - otherwise the pulp will yield juice.

Selection and preparation of vegetables

It is best to choose young zucchini that meets the following criteria:

medium sizes;
the skin is thin, not rough;
no external damage;
no seeds (only rudiments).

Before preparing Georgian winter snacks, the zucchini is washed and cut into thin pieces (up to 1 cm thick). If necessary, be sure to remove the peel and seeds. Remove the rough skin from the tomatoes after dousing them with boiling water. Eggplants can be kept in salt water to avoid a bitter aftertaste.

How to cook zucchini in Georgian style

There are quite a few recipes for preparing zucchini for the winter in Georgian. The most delicious and simple ones are described step by step below.

Spicy zucchini in Georgian style, you'll lick your fingers

One of the main Georgian traditions is to add various seasonings to the dish, including spicy ingredients. Cooked zucchini according to the Georgian recipe is a very tasty appetizer that goes well with almost any dish. To make a good dish for the winter, you need to take the following ingredients:

zucchini – 1.5 kg;
sweet bell pepper – 750 g;
onion – 150 g;
hot chili pepper – 3 pods;
sugar – 3 tbsp. l.;
garlic – 1 medium head;
vinegar (9%) – 50 ml;
salt – 2 tbsp. l.;
sunflower oil – 50 ml;
khmeli-suneli seasoning – 10 g.

The appetizer has a spicy taste and subtle aroma.

To prepare zucchini in Georgian sauce for the winter, you need to proceed as follows:

Peel the skins of the vegetables using a sharp knife or a paring knife.
Cut in half and remove the loose part of the pulp along with the seeds (even if they are young and soft).
Cut the zucchini into quarters 1 cm thick.
Then cut the bell pepper in the same way. First you need to cut it in half and remove the seeds. Then the Georgian winter snack will turn out very tasty and aesthetically pleasing.
You also need to peel the garlic and onion. Cut finely.
Remove seeds from chili peppers. Cut into several pieces.
Place all the vegetables (except zucchini) in a blender, add sugar and salt, pour vinegar, add khmeli-suneli.
Grind until smooth puree is obtained.
Mix the resulting mixture thoroughly with the zucchini. To prepare a delicious Georgian dish for the winter, you need to let it stand at room temperature for several hours.
Pour vegetable oil into a saucepan or frying pan. Put on fire.
Pour the mixture and bring to a boil, cook for 10 minutes with the lid open.
Then pour into sterilized jars. To cover with a lid.

Advice! To sterilize containers, they need to be washed with warm water and soda and placed in the oven for 15 minutes, maintaining a temperature of 120 degrees.

You can also hold it over steam for a few minutes.

Spicy salad Mother-in-law's tongue from zucchini for the winter in Georgian

Another interesting recipe for canning zucchini in Georgian is a spicy salad. It is called “mother-in-law’s tongue” because the vegetables themselves are cut into long strips that resemble peculiar tongues. To prepare snacks for the winter you need to take the following products:

zucchini – 1 kg;
bell pepper – 300 g;
garlic – 5-6 cloves;
juicy tomatoes – 1 kg;
hot chili pepper - half a pod;
vegetable oil – 70 ml;
vinegar (9%) – 70 ml;
salt – 1 tbsp. l.;
sugar – 6 tbsp. l. (100 g).

You can cook zucchini for the winter with tomatoes and garlic

To make delicious pickled zucchini in Georgian, you need to proceed like this:

Peel the squash fruits. Cut into small long strips no more than 1.5 cm thick.
Remove seeds from bell peppers. Cut into small pieces.
Cut the tomatoes in the same way. If the skin is too thick, you can remove it with a knife after dousing it with boiling water.
Place sweet and hot peppers in a blender, add chopped tomatoes, grind to puree. This can also be done in a meat grinder.
To prepare a delicious Georgian dish for the winter, cook the resulting mass in a saucepan for 10 minutes, adding sunflower oil, sugar and salt.
After this, add the chopped zucchini, stir and cook for 25 minutes.
2-3 minutes before readiness, add pre-chopped garlic and vinegar, mix thoroughly.
Pour the mixture into treated jars. Screw on the lids.
Then wrap them in a blanket and wait for them to cool completely.

Zucchini caviar in Georgian style

The usual squash caviar can sparkle with new flavors if you enhance the taste of this dish with spices, walnuts and other interesting additions. To prepare a delicious cold Georgian zucchini appetizer, you will need the following products:

zucchini – 4 pcs.;
carrots – 1 pc.;
walnuts – 6-8 halves;
medium onion – 3 pcs.;
garlic – 2 cloves;
dill and cilantro - 1 bunch each;
grape vinegar – 1 tbsp. l.;
salt, red pepper - a pinch;
sunflower oil – 50 ml;
sugar – 1 tbsp. l.

In this case, Georgian winter zucchini is cooked with herbs, which gives the dish not only a special taste, but also a pleasant aroma. You need to do this:

First, finely chop the onion, grate the carrots on a coarse grater and fry in vegetable oil (a small amount) until slightly golden brown.
At this time, the zucchini vegetables are peeled and cut into cubes about 1 cm wide. Add a little salt to give juice, and after 20-30 minutes, squeeze out and put in a slow cooker.
When they reach a soft state (20-30 minutes), they must be mixed with onions and carrots, add all the spices, salt, sugar, finely chopped garlic and herbs.
Bake for 10 minutes.
At the last stage, add vinegar and finely chopped walnuts. This will make the Georgian winter appetizer truly tasty and aromatic.
Pour into sterilized jars, screw on the lids and let cool completely, wrapping them in a blanket.

Caviar can be served with side dishes and main courses

Assorted eggplants

Zucchini has a neutral taste, so it goes well with almost all vegetables. If you make them, for example, with tomatoes and eggplants, you will get a real assortment for the winter.

In Georgian this dish is called ajapsandali, although it is often called “assorted”

To prepare delicious Georgian fried zucchini, you can follow this recipe with photos:

Wash the eggplants and cut into quarters.
Fry until well browned in sunflower oil.
Cut the onion into half rings (you will get feathers).
Also fry in oil, but until half cooked.
To make a tasty Georgian dish for the winter, the squash fruits need to be cut into small halves less than 1 cm thick.
Add to the onion and fry together.
Cut the bell pepper into small pieces. Also fry with vegetables.
Cut the tomatoes into small pieces and add to the vegetables.
At the same time add eggplants and simmer together.
Add all available spices, sugar and salt.
Stir and simmer over low heat for 15 minutes.
Add finely chopped herbs and garlic a minute before cooking.
Ready-made Georgian zucchini can be consumed immediately or placed in sterilized jars to prepare for the winter.

Advice! Sometimes eggplants can taste bitter. To avoid extraneous flavors, they need to be cut into quarters and placed in well-salted water (1 tablespoon per 1 liter of liquid).

Then press with a jar or other pressure and hold for 30-40 minutes, then drain in a colander and rinse.

Adjika in Georgian

Adjika is rightly considered one of the most popular dishes of Georgian cuisine, and it has spread to almost all neighboring countries. If you cook zucchini for the winter in the Georgian style, you should choose this recipe. For cooking you will need the following products:

zucchini – 1 kg;
tomatoes – 40 g;
sweet pepper – 250 g;
garlic – 7 cloves;
onion – 1 large head;
walnuts – 100 g;
vinegar (9%) – 20 ml;
green cilantro – 1 bunch;
sugar – 20 g (heaped tablespoon);
Sunflower oil – 50 ml.

Adjika with zucchini has a pleasant spicy taste

Instructions for preparing winter snacks:

First you need to prepare the vegetables and cut them into arbitrary pieces.
Grind in a meat grinder or blender.
Add vegetable oil to the resulting puree, add salt and sugar.
To make a Georgian winter appetizer delicious, you need to keep the mixture in a saucepan over moderate heat for half an hour.
Then, a minute before it’s ready, add pre-chopped cilantro and garlic cloves.
Pour the resulting mass into sterilized jars.

Georgian zucchini for the winter without sterilization

You can prepare a dish for the winter in Georgian style without sterilizing the container

There is a simple and proven recipe for which you will need the following ingredients:

zucchini – 600 g;
tomato juice – 500 ml (thick, preferably directly squeezed);
garlic – 4 cloves;
bell pepper – 1 pc.;
sugar and salt - 1 tsp each;
hot chili pepper - half a pod;
food vinegar (9%) – 1 tbsp. l.;
bay leaves – 5-6 pcs.;
dill umbrellas – 6 pcs.

The sequence of actions is as follows:

Slice the zucchini fruits no more than 1 cm thick.
Place the greens at the bottom of the washed jars.
Place the zucchini pieces.
Pour boiling water over it.
When it cools down a little, drain the water.
Refill with boiling water.
Add vinegar, bay leaf and peppercorns.
Place the pan with tomato juice on low heat.
Grind both peppers and garlic through a meat grinder and add to the juice.
Cook for 5 minutes after boiling, add sugar and salt.
Pour the liquid into the jars with the zucchini. Roll up the lids. A delicious preparation for the winter in Georgian style is ready.

Storage periods and methods

Georgian winter zucchini can be stored for up to 24 months, i.e. during two years. But such a long period is allowed subject to several conditions:

sterilized jars;
Vinegar must be present;
glass lids;
dark, cool place;
temperature 2-8 degrees Celsius;
humidity up to 70%.

It is best to store jars in the cellar or refrigerator (not the freezer). An insulated balcony or loggia, storage room, niche where a consistently cool temperature is maintained is also suitable. Sudden temperature changes are not allowed. Therefore, when storing jars of Georgian-style zucchini on the balcony for the winter, they should be covered with a blanket or clothing.

For long-term storage, jars are placed in the cellar or refrigerator.

Important! Unsterilized containers with a metal lid and a dish without adding vinegar should be stored for no more than 5-6 months. If the lids swell, you should not eat this dish.

Conclusion

Georgian zucchini for the winter is one of the best appetizers that goes well with side dishes, meat and even fish dishes. This is a tasty, aromatic dish with spicy undertones. Allows rational use of zucchini, especially when there is an excess harvest.