Georgian pickles at winter. Georgian cucumber salad for the winter: the easiest recipe with a photo

Twist the tomatoes in a meat grinder with a fine mesh or pass through a juicer. Drain the juice into a heavy bottomed saucepan. Immediately add all the salt, sugar and vegetable oil.

Place the saucepan over low heat and bring to a boil. Stir occasionally so that the adjika does not burn. When the tomato juice boils, add the garlic passed through the garlic press and cover with a lid.

Wash the cucumbers with a brush and cut into rings about 0.5 cm thick. Put in a saucepan to hot adjika. Add the entire serving of vinegar and bring the cucumbers in the tomato to a boil. Boil the mass for several minutes until the cucumbers change color, becoming more transparent and yellower. This will take 5-6 minutes.

Wash glass jars with baking soda and sterilize. You can pour a little water into them, cover with a lid and bake in the oven for 10 minutes or hold in a steam bath. Fill dry jars, while they are hot, with lettuce up to the “belt”. Cover with a boiled lid and roll up tightly with a preservation key.

Turn the finished Georgian cucumbers upside down and let them cool in a thick blanket. After a day, turn upside down with lids and lower into the basement for storage. If a few jars are prepared, then they can be stored in the refrigerator or in the pantry. Enjoy your meal!

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.

Content

Preservation of vegetables is healthy and tasty. Prepare Georgian-style cucumber salad for the winter according to different recipes. It is made with tomatoes, tomato paste, sweet peppers and cilantro. The specialty of this dish is the garlic.

Traditional Georgian cucumber salad recipe for the winter

Time: 30 minutes.
Servings Per Container: 6 servings.
Calorie content of the dish: 130 kcal / 100 g.
Purpose: snack.
Cuisine: Georgian.
Difficulty: easy.

The classic Georgian cucumber salad for the winter is made with fresh tomato juice. Choose only ripe, juicy fruits that are easy to turn into tomato juice with a meat grinder, juicer, or regular grater.

Ingredients:

cucumbers - 1 kg;
tomatoes - 300 g;
greens - a bunch;
garlic - 1 head;
sugar - 1 tbsp. a spoon;
vinegar - 2 tbsp. spoons;
vegetable oil - 0.5 tbsp.;
salt, ground black pepper, chili - to taste.

Cooking method:

Cut cucumbers into rings.
Make tomato juice from tomatoes.
Finely chop the garlic with a knife.
Chop greens.
Place the cucumbers in a bowl. Add to them the above ingredients, salt with sugar, vinegar, sunflower oil and spices.
Put on a small fire, simmer for 20 minutes.
Put the prepared vegetables in sterile jars and close.

With tomato paste

Time: 30 minutes.
Servings Per Container: 6 servings.
Calorie content of the dish: 133 kcal / 100 g.
Purpose: snack.
Cuisine: Georgian.
Difficulty: easy.

Georgian winter salad with cucumbers can be prepared with tomato paste - it's easier and faster. This winter snack option includes carrots and chili peppers for spicy lovers. The latter, if desired, is optional.

Ingredients:

cucumbers - 1 kg;
carrots - 2 pcs.;
tomato paste - 2 tbsp. spoons;
garlic - 1 head;
red pepper - 1 pc.;
sunflower oil - 50 ml;
sugar - 1 tbsp. a spoon;
vinegar - 100 ml;
greens - a bunch;
salt - to taste.

Cooking method:

Cut cucumbers into rings.
Cut carrots into strips or chop on a grater.
Finely chop the garlic.
Red pepper must first be freed from seeds, and then finely chopped.
Put the vegetables in a saucepan along with garlic, salt, spices, sugar, vinegar.
Dilute the tomato paste with water (1 cup), pour all the ingredients.
Turn on the burner to minimum power and simmer the mixture for 15 minutes.
The finished salad should be placed in a boiling state in sterile jars and closed with lids.

With sweet pepper

Time: 30 minutes.
Servings Per Container: 6 servings.
Calorie content of the dish: 120 kcal / 100 g.
Purpose: snack.
Cuisine: Georgian.
Difficulty: easy.

If you have sweet peppers, then you can diversify Georgian cucumbers with them. This dish also turns out well with other ingredients that are popular with the mountain people, for example, with cilantro, hop-suneli seasoning, coriander.

Ingredients:

cucumbers - 1 kg;
sweet pepper - 2-3 pcs.;
tomatoes - 300 g;
sunflower oil - 50 ml;
sugar - 1 tbsp. a spoon;
vinegar - 100 ml;
cilantro - a small bunch;
garlic - 1 head;
salt, coriander, suneli hops - to taste.

Cooking method:

Chop the cucumbers into chunks.
Cut tomatoes with sweet pepper into cubes.
Pass the garlic through a garlic press, chop the greens as finely as possible, add to the vegetables.
Put the tomatoes in the bottom of the pot first, then the rest of the vegetables. Add the rest of the ingredients.
Simmer for 15 minutes under the lid at the lowest temperature.
Put the prepared hot vegetables in sterilized jars, close the lids.

Vegetable preparations for the winter are useful as a source of vitamins, microelements, a flavor additive, an aesthetic component on the dining table. Georgian cuisine is known not only for meat, but also for vegetable dishes. Traditionally, all recipes contain greens, hot peppers, and garlic. Cucumbers cooked in Georgian for the winter will become a "highlight" of not only an ordinary, but also a festive feast.

Caucasian dishes, including Georgian ones, are distinguished by an abundance of seasonings in the form of spicy greens, hot, sweet peppers, and garlic. The rich aroma and taste of canned dishes stimulate appetite and are a good nutritional supplement to traditional autumn-winter dishes.

Tomatoes are used in preparations in various combinations. Georgian cucumbers prepared for the winter are no exception. Tomato dressing, combined with fragrant ingredients, gives cucumber salads a unique, unique taste. Tomatoes should be ripe, rich in color. It is necessary to give preference to juicy varieties with thin skins.

Adjika for pouring is prepared on the basis of tomatoes, garlic, sweet, hot peppers, suneli hops, coriander and salt.

The spiciness of the seasoning is regulated by the amount of hot pepper. For long-term storage use 9% vinegar. If the dish is being prepared for serving, then they take apple, wine vinegar. All ingredients for preservation should be fresh, fragrant, without signs of spoilage. Vegetable oil is used refined (sunflower, olive), odorless.

How to choose and prepare cucumbers

Cucumbers for canning should be unripe, dense, elastic, without damage, uniform color. The size and diameter of vegetables only affect the aesthetic appearance of canned food. Taste is not affected by this.

For the preparation of chopped canned cucumbers, vegetables 6-8 centimeters in length are suitable. Smaller ones do not have such a dense texture. When boiled, such cuts will turn into a jelly-like mass. Cucumbers are washed with fresh, clean, cold drinking water in a large volume container until dust and dirt are completely removed. Raw materials are sorted so that it is uniform in maturity, color, size. The ends are cut off on both sides.

Appetizer Recipes

Traditional canned cucumbers are pickled, salted, pickled vegetables. In the Georgian version, cucumbers for the winter are prepared with spicy seasonings, with tomatoes. This recipe prevails in the preparation of marinades, salads. Blanks can be prepared by hot packaging or sterilization. During hot packaging, the inverted ready-made canned food is covered with a dense, warm cloth and left in this position for 12 hours.

Classic way

Pickled cucumbers in the Georgian version differ from the usual marinade in the absence of vinegar flavor. The amount of preservative is reduced, since spicy seasonings also have a bactericidal property, they do not allow the microbial flora to develop. For cooking, you will need 1 kilogram of cucumbers, 800 grams of tomatoes, 100-200 grams of sweet peppers, hot peppers - 2 pieces.

Spicy Ingredients:

garlic - 6-8 medium cloves;
hops-suneli - 0.5-1.0 tablespoons;
ground coriander - 1/4 teaspoon;
ground bitter red pepper - 0.5 teaspoon.

Other components:

salt - ½ tablespoon;
sugar - ½ tablespoon;
vinegar - 20 milliliters;
vegetable oil - 100 milliliters.

Pickling method:

Prepared cucumbers are cut into circles 3 mm thick.
For filling, tomatoes are cut into pieces without a stalk. Peppers are cleaned from seeds, garlic - from the shell, and also cut into slices. Grind vegetables through a meat grinder or blender until smooth.
Then add vegetable oil.
Add sugar, salt, suneli hops, red pepper, coriander, mix.
Put the resulting mixture on a slow fire, for 10 minutes from the moment of boiling.
Add cucumbers, leave on fire for 5 minutes.
Packed into banks.
Cover with insulation.

After cooling, transfer to a cool place.

Spicy recipe with adjika

Garlic tomato sauce will give cucumbers a sharp, spicy taste. Cucumbers canned in adjika have an appetizing appearance, excellent taste, and do not require sterilization.

To prepare adjika, you need products (grams):

tomatoes - 2000;
sugar - 250;
salt - 60;
garlic - 300;
spices - according to availability, taste (hops-suneli, a set of ground peppers, peas).

You will need vegetable oil and vinegar (milliliters): 240 and 250, respectively. This volume of sauce corresponds to 5 kilograms of cucumbers. Tomatoes are cut and crushed. Salt, sugar, vegetable oil are added to the tomato puree. Adjika is cooked in an enameled, stainless steel dish. Garlic is peeled, passed through a press. After 20 minutes, garlic juice is poured into the tomato puree, spices are added, and mixed.

At the last stage, chopped cucumbers and vinegar are added. Mix carefully. From the moment of boiling to readiness - 10 minutes. The salad is cooked on low heat to avoid burning the juice and excessive softening of the cucumbers. The finished product is distributed into cylinders with a capacity of 0.5-0.8 liters; they are covered with insulation until the next day.

spicy cucumbers

Cucumber salad with hot pepper - a variation of Nezhin salad in Georgian. Unlike the Russian recipe, where cucumber juice is used as a filling, the Georgian method contains tomato spicy sauce. To prepare the sauce, you need to take about a kilogram of tomatoes (800-900 grams), 0.5 cups of vegetable oil, sugar, vinegar, salt - 30 grams. Burning components will be: hot pepper, suneli hops, coriander. Quantity - optional. Garlic - 120-150 grams, in terms of heads - 4-5 pieces of medium size.

Grind pepper and tomatoes together, add salt, sugar, oil. The mixture is boiled for 20 minutes over low heat under the lid. Suneli hops, coriander are poured in, acetic acid is poured in. Boil for 2-3 minutes, then add cucumbers and garlic.

The required number of cucumbers is from 2 to 2.5 kilograms. Prepared vegetables should be cut into rings no thicker than 3 millimeters. Garlic cloves are cut into small pieces. The salad is kept on fire for 10 minutes. The finished product does not require sterilization. Glass, sealed cylinders are kept under a warm shelter until completely cooled before being placed in a place of permanent storage.

You simply have to prepare these delicious Georgian cucumbers. I propose not to put off the most delicious recipe for the winter, but to try it right away. Cucumbers are very tasty, they are harvested in grated tomatoes, garlic and salt with sugar are added. The result is almost a salad that incomparably emphasizes the taste of any meat or poultry. I, as a big lover of cucumbers, can eat Georgian cucumbers just with a spoon from a jar, and my guests always ask me to open a double portion to the table at once, in fact, this suggests that the result is pretty good. So let's get started! They turn out no less tasty.

- 2.5 kg of cucumbers;
- 1 kg of tomatoes;
- 0.5 cups of vegetable oil;
- 0.5 cups of sugar;
- 1.5 tablespoons salt;
- 150 g of garlic;
- hot peppers;
- 3 peas of black pepper;
- 125 ml of vinegar (9%).

Soak cucumbers in cold water in advance, preferably at least six hours. After washing all the cucumbers with a sponge or washcloth, cut off the tails on both sides. For such a preparation, cucumbers must be cut into circles.

Prepare the tomatoes for the sauce - wash, remove the growth site of the stalk, randomly chop the tomatoes. Also peel the garlic, add hot peppers only to taste.

Grind the tomatoes into a homogeneous mass, add garlic and hot peppers, chop everything again. Pour the tomato mixture into a saucepan.

Immediately add sugar and salt, add spices and pour in oil. Boil the tomato sauce for about 10 minutes over medium heat.

After ten minutes, add cucumber plates to the pan, mix and cook for another 7 minutes. A couple of minutes before the end of cooking, pour in all the vinegar, bring the salad to readiness.

Take a sample, add salt if necessary.

Arrange the salad in sterile jars prepared in advance.

Immediately throw lids on the necks of the jars, roll up and check the tightness. Put the jars upside down, wrap them with a "fur coat". Leave for a day alone, then put in a cool place for long-term storage.

Bon appetit and the most delicious homemade preparations!