Georgian zucchini for the winter: recipes to lick your fingers with photos and videos

Georgian recipes have not left anyone indifferent, especially if they are preparations for the winter. Their feature is sharpness, piquancy, zest and bright taste. Zucchini according to the Georgian recipe is cooked with hot peppers, herbs and garlic. For real Georgians, spicy dishes and seasonings are a real delicacy. Those who also appreciate them should certainly study the instructions for this blank.

List of products you will need

Georgian zucchini recipes are different in terms of description technique and composition of products. For a classic snack, they usually take small cans, 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, herbs to taste;
• S alt tablespoon;
• Sugar, 4 spoons;
• Vinegar, 100 grams;
• Sunflower oil, 150 grams.

Famous Georgian spices add character to the appetizer. You can add suneli hops, adjika, paprika, curry.

Ordinary vinegar is sometimes replaced with apple cider vinegar. Ideally, zucchini should be spicy and s alty.

Appetizer description technique

Different recipes describe completely different steps in cooking Georgian zucchini. It is necessary to choose the option that the hostess liked the most, and do according to this description. You can diversify the dish with your imagination, as preparing snacks for the winter is a creative process.

At the beginning of all preparations, vegetables, greens are washed, they are sorted out from yellowness, rot, leaving only everything fresh and he althy. The seeds of tomatoes and peppers are thrown away, the husks of onions and garlic are peeled off.

Zucchini can be cut into circles, but sometimes they are scrolled through a meat grinder. In the original cuisine, medium-sized circles are preferred. These circles are fried in oil in a frying pan a little. S alt is not necessary, put 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 chopped in a blender. It's not scary if pieces come across. Then s alt and sugar are put there, poured with vinegar. Sprinkle seasoning last. Mix everything, put in a saucepan or basin, and put on medium heat to cook. After boiling, cook for about five minutes. The snack should be quite s alty and spicy.

First you need to prepare the jars. They are washed well, sterilized with boiling water and steam, dried. Caps are bought new, also sterilized. When the zucchini has cooled, they should immediately begin to be hammered into jars with a snake. First, put a third of the zucchini circle by circle.

When the sauce is ready, it is poured over the zucchini, then a few circles are put again, then the sauce again, and so on. The jar must be completely filled to the top. This way fungus or mold cannot develop.

The lids are closed, but not yet completely, and they begin to prepare for the sterilization process.Heat water in a pot or bucket.

Put banks there. Sterilize over low heat for no more than half an hour. So the snack can be stored longer without the 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 make zucchini lick your fingers, they can be stewed a little after frying in vegetable sauce. They will have time to feed on this burning aromatic mixture.

Cooking Georgian zucchini for the winter is a whole art. Everyone can learn these recipes, you just need to know all the requirements for the blanks.

Recommended