Khorovats for the winter in jars: the best recipe, preparation and storage of the workpiece

Khorovats - a dish of Armenian cuisine, which is grilled vegetables. The specificity of the recipe is such that appetizing khorovats stored for the winter in jars is not only tasty, but also he althy - the snack retains a maximum of vitamins. And then it can be eaten separately or used, for example, for making soups, stews, salads, stuffing for stuffing a festive bird.

Cooking Features

The translation of the name of the appetizer very accurately reflects the essence of its preparation - "baking on a fire." Products are laid out on a grate over a fire. Thus, they are not just baked, but also subjected to the lightest smoking, acquire piquancy from the haze.Khorovats from vegetables is a half “lazy” recipe, because ripe fruits practically do not require pre-treatment, everything is simple with them. Gourmets, on the other hand, are given the opportunity to roam when the time comes to put them in banks (and this opportunity will be disclosed later). As for firewood for the brazier, it is recommended to use birch, linden or oak, from fruit trees (apricot, cherry, apple).

Recipe Ingredients List

The “heart” of khorovats is formed by almost all vegetables that can be grown in a garden in our latitudes (or found on the market). Eggplant, zucchini, fleshy tomatoes, onions and leeks, sweet bell peppers. As a creative experiment, you can add corn, pumpkin, asparagus, Brussels sprouts, carrots, beets

Impressive and what can be the final flavoring touch for the preservation of snacks. Theoretically, you can limit yourself to only a small amount of s alt, or you can prepare a full-fledged and possibly even luxurious filling (which will be discussed later).To prepare this particular recipe you will need:

• 2 kg eggplant;
• 1 kg sweet pepper;
• 1.5 kg of tomatoes;
• 500g leeks;
• 2 heads of garlic;
• s alt;
• vinegar;
• refined vegetable oil;
• black peppercorns;
• dry cilantro, parsley and dill;
• fresh sprigs of rosemary.

Selection and preparation of products

Vegetables selected for conservation must be ripe, but not overripe, undamaged or spoiled. In theory, they can lie down in the kitchen for a while, but experienced chefs recommend letting them go to khorovats as soon as they are picked from the garden.

Vegetables should be washed and dried thoroughly.

How to prepare the container

Since khorovats is sterilized at the end of cooking, it’s easy to deal with jars and lids initially - wash them with hot water and soda and rinse with boiling water.

How to cook khorovats for the winter

To prepare a snack you need to do the following:

1. Place vegetables (sweet peppers, eggplant, onions, tomatoes, garlic) in one layer on a wire rack that closes on both sides and place on the grill. Turn over, watching how they brown, the skin may burn in places - this is normal, remove the vegetables when they are completely soft.
2. Cool vegetables and peel. For eggplants and peppers, cut off the stems, also clean out some of the seeds from the latter, and for tomatoes, cut out hard spots on the top.
3. Cut all vegetables into desired size pieces.
4. Sprinkle a teaspoon of s alt and a couple of peppercorns into the bottom of each jar.
5. Fill the jars with vegetables in any order, stack them tightly. Slowly sprinkle them with dry fragrant herbs.
6. Heat the oil in a saucepan, and when it starts to smoke, reduce the heat a little and throw rosemary sprigs into it. After a few minutes, remove them - they have already transferred flavor and aroma to the oil.
7. Pour oil into jars - all vegetables should be covered. Shake the jars so that the oil is poured into all the voids between the vegetables.
8. Pour into each jar (about 0.7 l) 1 tbsp. l. vinegar.
9. Place a voluminous pot on the stove, lay an unnecessary kitchen towel on its bottom. Loosely cover the jars with lids and place in a saucepan. Pour hot water - it should reach the banks on the "hangers". Count down 15 minutes to sterilize snacks.
10. Roll up the lids.

Further storage

You can put khorovats for as long as 12 months in a cellar or pantry, the main thing is that the air temperature there does not rise above +18 ° C, and humidity does not exceed 75%. An open jar must be placed on the shelf of the refrigerator and emptied within 10 days.

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