Recipes for cooking zucchini in Georgian for the winter you will lick your fingers
Georgian recipes have not left anyone indifferent, especially if they are preparations for the winter. Their peculiarity is pungency, piquancy, zest and bright taste. Zucchini according to the Georgian recipe is prepared 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 need
Recipes for Georgian zucchini are different in description technique and product composition. 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;
- Tablespoon salt;
- Sugar, 4 spoons;
- Vinegar, 100 grams;
- Sunflower oil, 150 grams.
Famous Georgian spices add character to the snack. You can add suneli hops, adjika, paprika, curry.
Ordinary vinegar is sometimes replaced with apple cider vinegar. Ideally, the zucchini should be spicy and salty.
Appetizer description technique
Different recipes describe completely different steps in making Georgian zucchini. It is necessary 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, they are sorted out from yellowness, rot, leaving only everything fresh and healthy. 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 kitchen, medium-sized circles are preferred. These circles are fried in oil in a frying pan a little. You do not need to salt, put on a napkin to cool and drain the oil.
The next step is filling
Next, prepare the sauce. The rest of the vegetables, along with onions, herbs and garlic, are ground in a blender. It's not scary if you come across pieces. Then they put salt and sugar there, pour in vinegar. Pour seasoning last. Mix everything, put in a saucepan or bowl, and cook over medium heat. After boiling, cook for about five minutes. The appetizer should be sufficiently salty and spicy.
You must first prepare the banks. They are washed well, sterilized with boiling water and steam, and dried. They buy new lids and sterilize them too. When the zucchini has cooled down, they must immediately begin to be driven into the jars with a snake. First, put a third of the zucchini circle by circle.
When the sauce is ready, it is poured onto the zucchini, then a few circles are added again, then the sauce again, and so on. The can must be completely filled to the top. This will prevent mold or mildew from developing.
The lids are closed, but not yet completely, and they begin to prepare for the sterilization process. Heat water in a saucepan or bucket.
Banks are put there. Sterilized over low heat for no more than half an hour. This way, 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 the lids, turn the cans over and leave in a cool place until they cool. Then they are stored in the refrigerator.
To make the zucchini your fingers, you can stew them a little after frying in a vegetable sauce. They will have time to feed on this burning aromatic mixture.
Cooking zucchini in Georgian for the winter is a whole art. Everyone can learn these recipes, you just need to know all the requirements for the blanks.
