Georgian cucumber salad for the winter is spicy. Pickled cucumbers in Georgian for the winter

I cook Georgian cucumber salad for the winter using the simplest recipe. You will like it too: it contains cucumbers, tomatoes, vegetable oil, garlic, salt, sugar and seasonings. Some people advise adding dry adjika, referring to the authenticity of the recipe, but try to find such a seasoning. Therefore, you can simply mix suneli hops, coriander seeds and ground pepper of two types, and then add all this to the salad. And of course, vinegar - where without it, preservation and vinegar go hand in hand.

I warn you right away: Georgian-style cucumber salad uses ordinary table vinegar. It cannot be replaced by any other (“home-made”, apple, berry, wine) one. That is, you can replace something, but in this case I can not vouch for the safety of the salad.

Cucumbers for harvesting are cut into slices, thinly enough. Tomatoes are passed through a meat grinder. The garlic is crushed with a press. Salad for the winter turns out to be appetizing, with a bright taste of pickled cucumbers in a spicy tomato sauce. I used to cook it in small jars, but now I roll it up in liter jars. And there is still not enough for everyone who wants to try :) because I often serve this salad on the festive table.

Ingredients

• 5 kg of fresh cucumbers;
• 2 kg of tomatoes of any variety for pouring;
• 250 ml of refined vegetable oil;
• 3 tablespoons of salt;
• 3 small heads of garlic;
• 250 grams of granulated sugar;
• 250 ml of table vinegar;
• 1 teaspoon seasoning (see above for how to make it).

Cooking

Prepare cucumbers for salad - wash them well in cool water, dry with disposable paper towels. Cut off the ends on both sides, cut the cucumber itself into circles of medium thickness, about 4-5 mm each. When choosing cucumbers for harvesting in Georgian, be sure to pay attention to freshness - the cucumber should be dense, juicy, and by no means sluggish.

Cut cucumbers? Now take a large saucepan, we will cook vegetables in it, preparing for conservation. Wash the tomatoes, cut them into quarters and twist in a meat grinder, pouring the resulting tomato puree into the pan. Bring the tomato to a boil over medium heat, add salt, sugar and vegetable oil. After 10 minutes, add the garlic and vinegar, reduce the heat to a minimum. While all this boils and boils, mix the sliced ​​\u200b\u200bcucumbers with seasoning (did you remember? Mix equal amounts of black and red ground pepper, seasoning suneli hops and coriander seeds in a teaspoon), mix well and put the cucumbers in a saucepan with boiling tomato sauce . Cook on low heat for 15 minutes. During this time, you need to have time to process the jars and lids: wash the jars with baking soda and hot water, rinse thoroughly under the tap and steam, placing the grate on a pot of boiling water. Treat the lids in exactly the same way (steam sterilization).

For this recipe, you need to choose elastic cucumbers without damage, so that when cooked they retain their shape.

Soak cucumbers for 10 minutes in water, wipe dry thoroughly, then chop into rings about 4 millimeters thick.

Wash the tomatoes, free from the top layer, turn the pulp with a meat grinder or blender into tomato juice. If desired, you can add a little tomato paste, it will enhance the taste of the dish.

Pour the tomato mixture into an aluminum saucepan set on a stove with maximum heat, pour a measured amount of granulated sugar and salt, pour in oil and vinegar.

After waiting for the mass to boil, throw in the cucumbers, mix well so that all the circles are completely wrapped in tomato. Pour adjika, reduce heat to minimum, simmer the mixture for about 15 minutes under a closed lid.

In the process of cooking, add crushed garlic to the cucumbers. Do not keep the mixture on the stove for more than the specified time, otherwise the cucumbers will soften and not be crispy, according to the recipe - Georgian cucumbers should turn out crispy even in winter.

Prepare a container in which Georgian cucumbers will be stored. Wash the jars thoroughly with soda, dry, sterilize in a way convenient for you. Do the same with the lids. Put cucumbers in tomato in sterile jars, filling the container to the very top so that there is less free space.

Tighten the jars with the contents tightly with screw caps, turn them over, cool the glass completely under a warm cloth and put it away for storage in a dark place.

In winter, you want to try not only classic pickles, but also more spicy, savory dishes. An excellent option is the conservation of cucumbers for the winter in Georgian. Depending on the spices used in the recipe, the dish has a more or less bright taste. This preparation will appeal to all lovers of spicy conservation.

The classic way of cooking pickled cucumbers in Georgian style is distinguished by a calmer taste. Due to garlic, it has a slight spiciness.

Ingredients:

• 5 kg of cucumbers;
• 2 kg of tomatoes;
• 250 ml of vegetable oil;
• 200 g of granulated sugar;
• 3 tablespoons of salt with a small slide;
• 300 g of garlic;
• 250 ml of acetic acid.

The listed volume of products goes to the preparation of 7 liters of pickled cucumbers in Georgian style.

1. Preparing the tomato sauce. Ripe tomatoes are cut into pieces and passed through a meat grinder. Salt, sugar and butter are added to the sauce. Tomatoes are simmered over low heat after boiling for no more than a quarter of an hour.
2. Cucumber preparation. Root crops are washed under water, cut off the tips and cut into circles.
3. The combination of ingredients. After the allotted time after boiling the tomatoes, cucumbers, chopped or crushed garlic, acetic acid are added to them. Salad is brought to a boil and kept on fire for no more than 7 minutes.
4. Twist. Canned cucumbers are laid out in jars and twisted with lids. The salad is left to cool under a fur coat. Ready salting is stored all winter.

Spicy recipe with adjika

Seasonings, spices and various herbs are often used in Georgian salted cucumbers. They give the dishes a spicy, spicy taste. With the addition of adjika, preparations for the winter acquire an incredible taste.

Ingredients:

• 1 kg of cucumbers;
• 0.4 kg of tomatoes;
• 50 ml of vegetable oil;
• 60 g of granulated sugar;
• 0.5 tablespoons of salt;
• 2-3 cloves of garlic;
• 50 ml of acetic acid;
• 1.5-3 tablespoons of dry adjika.

Adjika and garlic in the recipe are used to taste. If you need to make cucumbers less spicy, it is recommended to reduce the amount of spices. For a richer flavor, their volume is increased. Georgian-style salted cucumbers are obtained if the canning time is reduced to 1-2 weeks.

1. Tomato preparation. Wash the tomatoes thoroughly. From the fruit, the immature part with the stalk is cut out. The rest is cut into quarters and passed through a meat grinder or blender. It is important that the sauce is homogeneous, without large inclusions of the peel.
2. Cucumber preparation. Greens are also washed under water. Tips are removed from two edges. The fruits are cut into thin rings. For cooking, choose only strong, not overripe fruits.
3. Sauce preparation. In a separate container, mix tomato paste, salt, granulated sugar and oil. The pan is placed on the fire and boiled for no more than 15 minutes.
4. The combination of ingredients. The next step is to mix the cucumbers in the tomato and add acetic acid. The whole mass is brought to a boil. After that, dry adjika is added. Seasoning already has a balanced composition. It is optimal to use 1.5 tablespoons of seasoning for 1 kg of root crops. Spicy lovers, increase this volume to 3 tablespoons. The seasoning is poured into conservation. Garlic is added last. All ingredients are thoroughly mixed. For storage for the winter, cucumbers are boiled over low heat for at least 10 minutes. In the finished dish, vegetables have a darker marsh color.
5. Rolling and storage. Pickled cucumbers are laid out in pre-prepared jars and twisted with metal lids. The mass is applied to the very top, so that there is almost no air left between the lid and the salad. The finished salad is left to cool under a warm blanket. Salting for the winter is cleaned in a cold basement.

Spicy Recipe

Georgian dishes are often spicy and spicy. They appear in cases where vegetables are preserved with the addition of hot peppers and herbs. Cucumbers according to the Georgian recipe for the winter have an original taste.

Ingredients:

• 2 kg of cucumbers;
• 1.5 kg of tomatoes;
• 0.5 cups of sunflower oil;
• 2 tablespoons of salt;
• 0.5 cups of granulated sugar;
• 3 medium sized bell peppers;
• 1-2 pods of hot chili pepper;
• 3 cloves of garlic;
• 1 teaspoon of acetic acid.

The best taste of preservation is achieved through the use of olive oil. Other spices and herbs can be added to the dish if desired.

1. Cucumber preparation. Fruits of medium size should be thoroughly washed and cut into rings no more than 0.5 cm thick. Leave the finished cut aside.
2. Sauce preparation. For the sauce, the tomatoes are thoroughly washed and the places where the stalks are attached are cut out. Then they, together with peeled peppers and garlic, are passed through a meat grinder. It is important to choose a fine grater so that the peel is not felt. The finished sharp mass is put on fire. Sunflower oil, sugar and salt are added to the sauce. The marinade is boiled for 10 minutes after boiling. Acetic acid is added before removing from heat.
3. The combination of ingredients. Cucumbers are added to the saucepan to the finished sauce. Preservation is thoroughly mixed and boiled for another 5-7 minutes. After that, the dish is laid out in prepared jars with a volume of 0.8 - 1 liter and rolled up with lids. Additional pickling of vegetables is not required.
4. Storage. Ready salting cools down under warm blankets. After that, they are transferred to a refrigerator or basement for long-term storage.

Calories: Not specified
Cooking time: not specified

It just so happened among the Slavic peoples, if lard, then the most delicious Poltava, dumplings - Siberian, spicy snacks - you're right, the hot southern sun, mixed with passionate color - these are incredibly spicy Georgian pickles that combine three components: fresh, spicy and acute. For example, some adjika recipes for a quarter consist of hot peppers, and dried fruits and churchkhela (grape juice with nuts) are served with strong alcoholic drinks. Vegetables always take pride of place on the table, remember the spicy lobio - eggplant with nuts. Georgian cucumbers for the winter are a cold appetizer, a spicy salad, a spicy dessert - call it what you want, but if you taste it at least once, they will always be on your table: a nice addition to hot first courses, meat. I have described in detail the most delicious recipe for harvesting cucumbers for you today. Prepare this one too.



Ingredients:

- 1.7 kilograms of fresh cucumbers,
- 100-150 grams of tomato paste,
- 100 grams of garlic,
- 1/3 cup fine granulated sugar
- 80 milliliters of 9% vinegar,
- 1 tablespoon of salt,
- 1/3 cup refined sunflower oil.

Step by step recipe with photo:

Dilute tomato paste with water (50-70 milliliters), pour into a wide refractory container and put on fire. Avoiding a strong boil, add salt, granulated sugar, sunflower oil. Boil the mass, stirring, for 5-7 minutes, lowering the boiling point to a minimum.








Chop pre-washed dense gherkins of small size into slices no more than half a centimeter thick.
Peel the garlic, pass through a press and, together with the cucumber slices, put in the tomato mass.

• food processor, blender,
• sharp knife,
• cutting board,
• large saucepan,
• jars with lids,
• seaming key,
• warm blanket for coat

Ingredients for cooking Georgian pickled cucumbers;

• cucumbers 2 kg.,
• tomatoes 1.5 kg.,
• bell pepper 3-4 pcs.,
• chili pepper 3 pcs.,
• garlic 1 head,
• salt 2 tbsp,
• sugar 2 tbsp,
• vegetable oil 0.5 tbsp.,
• vinegar essence 1 tbsp,
• hops-suneli 1 tbsp,
• ground coriander 0.5 tsp,
• red ground pepper 1 tsp

Georgian pickled cucumbers for the winter - recipe with photo:

First, wash the cucumbers thoroughly. This is best done with a brush under running cold water. Now cut off the tips of the cucumbers. they are of no use to us. And cut the cucumbers into thin slices about 0.5 cm wide.

Wash tomatoes, bell peppers, chili peppers, peel, remove the stalks and seeds. Peel the garlic.

Grind everything in any way convenient for you. You can scroll through a meat grinder. It is better to grind in a food processor as finely as possible. Pour vegetable oil into this vegetable mass. Add; salt, sugar, ground red pepper, suneli hops, coriander. You can adjust the salt and sugar to your taste. Cook over low heat for 10 minutes. Add cucumbers, vinegar and leave to simmer for another 5 minutes over low heat.

Now pour our cucumbers into pre-sterilized jars. Roll up lids. Wrap in a warm blanket and leave to cool completely. Georgian pickled cucumbers are ready for the winter. Enjoy your meal! You can store both in the cellar and in the pantry at room temperature.