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What Georgian pickles to cook for the winter. Georgian cucumber salad for the winter

Not sure which cucumber salad to cook for the winter? Then you are very lucky: I just have such a recipe, and it is very tasty, beautiful and quite simple. This salad is also called cucumbers in Georgian - because of the spicy filling based on tomatoes and garlic. As a result, it turns out cucumbers in adjika - it looks delicious and tastes wonderful. A big plus, in my opinion, is that this is a recipe for a cucumber salad for the winter without sterilization, that is, you do not face the tedious waiting at the stove before rolling up the jars.

Everything will be quick, simple and easy: we cut the cucumbers, prepare the filling, boil a little - and that's it, you can put the cucumber salad in the jar for the winter. But, perhaps, I'd better tell you about this blank, not in a nutshell, but with all the details and step-by-step photos for clarity: it will be much clearer this way. Let's go to the kitchen?

Ingredients:

  • 5 kg of cucumbers;
  • 2 kg of tomatoes;
  • 1 glass of vegetable oil;
  • 1 cup of sugar;
  • 3 tablespoons of salt (with a small slide);
  • 300 g of garlic;
  • 250 ml 9% vinegar.

From the specified amount of ingredients, about 7 liters of salad are obtained.

How to cook Georgian cucumbers for the winter:

Choose ripe tomatoes with red pulp. Cut into pieces and twist through a meat grinder (if you are cooking a small volume, you can grate the tomatoes). In a wide saucepan with a thick bottom, mix the tomatoes with salt, sugar and vegetable oil.

We put the pan on the fire, bring the tomato mass to a boil. Cook over low heat under a lid for 15-20 minutes.

We select only fresh, firm, small cucumbers (with small seeds).

Cut into thin rings, about 4-5 mm thick.

Add vinegar, cucumbers and garlic passed through a garlic press to the saucepan to the tomatoes.

Bring to a boil. Cook on the smallest heat for 5-7 minutes, until the color of the cucumbers changes.

We put the hot cucumber salad for the winter in tomato sauce in pre-sterilized jars and seal it tightly.

We turn the cans upside down and wrap them up with a blanket (the so-called “fur coat). We keep the cans in this form until complete cooling... We store such a salad in a dark place, you can room temperature but away from heat sources.

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

I warn you right away: ordinary table vinegar is used in Georgian cucumber salad. It cannot be replaced by any other ("homemade", apple, berry, wine). That is, you can replace it, but in this case I cannot vouch for the safety of the salad.

Cucumbers for harvesting are cut into slices, thin enough. Tomatoes are passed through a meat grinder. The garlic is crushed using a press. The salad for the winter turns out to be delicious, with bright taste pickled cucumbers in a spicy tomato sauce. I used to cook it in small cans, but now I roll it up in liter ones. Moreover, 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 kind for pouring;
  • 250 ml of refined vegetable oil;
  • 3 tablespoons of salt;
  • 3 small heads of garlic;
  • 250 grams of granulated sugar;
  • 250 ml table vinegar;
  • 1 teaspoon of seasoning (see above for how to make it).

Preparation

Prepare the cucumbers for the salad - wash them well in cool water, pat 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 style, be sure to pay attention to freshness - the cucumber should be dense, juicy, in no case sluggish.

Chopped cucumbers? Now take a large saucepan, we will cook vegetables in it, preparing them for preservation. Wash the tomatoes, cut them into quarters and twist them in a meat grinder, draining 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 garlic and vinegar, reduce heat to low. While all this is boiling and boiling, mix the cucumbers cut into circles with seasoning (do not forget? In a teaspoon, mix equal amount of black and red ground pepper, hop-suneli seasoning and coriander seeds), mix well and place the cucumbers in a saucepan with boiling tomato filling... Cook over low heat for 15 minutes. During this time, you need to have time to process the cans and lids: wash the cans with soda and hot water, rinse thoroughly under the tap and steam by placing the wire rack on a pot of boiling water. Treat the lids in the same way (steam sterilization).

Put the boiling one in jars, fill it with tomato from a saucepan, roll it up, turn it over and wrap it with a warm blanket for a day.

Some fashion has gone to divide all the recipes into "awesome" and "lick your fingers", have you noticed? For example, they say about zucchini in Georgian for the winter - "you will lick your fingers!" Since such a tradition has already appeared, I will not change it, I will just tell you how to achieve such an appetizing result.

Slicing vegetables can be anything from cubes to grating. Perhaps the most "elegant" option, when the zucchini are cut into circles and put in layers with filling. Therefore, I will describe in detail exactly this method of preparation. Spicy zucchini in Georgian with tomatoes will look splendidly on festive table, and serving vegetables, in my opinion, is much more convenient.

Total cooking time: 40 minutes
Cooking time: 20 minutes
Output: 1 L

Ingredients

  • young zucchini - 1 kg
  • hot pepper - 0.5 pod or ground to taste
  • bell pepper - 300 g
  • tomatoes - 300 g
  • garlic - 6 teeth
  • onion - 1 pc.
  • 9% vinegar - 30 ml
  • salt - 2 tsp
  • sugar - 1 tbsp. l.
  • vegetable oil - 50 ml
  • parsley - 0.5 bunch
  • hops-suneli - 2 tsp optional

* Vegetable weight is indicated in peeled form.

Preparation

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    First you need to prepare all the vegetables. I rinse the zucchini and cut into circles about 5 mm thick - they should not be too thin, as they will be fried, and then also simmer in the sauce (when sterilized).

    Sweet and hot peppers I clean the seed boxes and internal partitions. In tomatoes, I cut out the green part near the stalk. It is enough to rinse the greens, peel the garlic and onions.

    In a frying pan, I heat a little vegetable oil (odorless) and fry the zucchini in portions until a light crust forms on both sides. You do not need to salt before frying, otherwise the vegetables will let the juice out.

    While the zucchini is cooling down, I am preparing a fragrant filling. To do this, grind tomatoes, peppers, garlic and herbs in a blender to a state of gruel. Instead of a blender, you can use a meat grinder or cut with a knife - as small as possible.

    Into the resulting vegetable mix I add salt and sugar, pour in 9% table vinegar (if cooking for the winter, then 9% vinegar is preferable, and if just for the dinner table, then you can use wine or apple cider). You can add suneli hops or dry adjika to emphasize the "Georgian character" of the snack. Mix well, put on the stove, bring to a boil and boil for 3-4 minutes over medium heat, stirring occasionally. The filling should taste spicy, slightly salty. Adjust the amount of salt and sugar based on the acidity of the tomatoes and your personal taste.

    I repeat the procedure until the jar is completely filled. The top layer should be a fill. Tamp tightly and try to "spill" any voids with the sauce.

    I cover the jars with sterilized lids, but do not seal them. I install them in a saucepan (it is advisable to put a towel under the bottom), pour warm water on a hanger or higher, but so that water does not get into the jars. I sterilize 0.5 liter jars within 20 minutes from the moment the water boils in a saucepan.

    I carefully remove the canning from the boiling water and immediately roll it up. Then I turn it upside down, wrap it in a warm blanket and leave it in this form until it cools completely, after which I transfer it to storage in the cellar. In a dark and cool place, Georgian zucchini, canned for the winter, will be stored for 1 year.

From vegetables. The thing is that during the period of affordable and delicious fresh tomatoes-cucumbers, this kind of homemade preparations comes in handy. Plus a variety of recipes vegetable salads allows you to try something new and interesting every time.

This year, a discovery for me was the Georgian-style cucumber salad for the winter: bright and appetizing, it turns out to be spicy, aromatic and very tasty!

Ingredients:

  • 5 kg of cucumbers;
  • 2 kg of tomatoes;
  • 1 glass of vegetable oil;
  • 1 cup of sugar;
  • 3 tablespoons of salt;
  • 300 g of garlic;
  • 250 ml 9% vinegar;
  • spices to taste - coriander, hops - suneli, red and black pepper, allspice peas.

* The weight of the prepared vegetables is indicated. From the specified amount, 7 liters of salad are obtained.

How to cook a cucumber salad for the winter in Georgian:

My vegetables. Cut the tomatoes in half, cut out the attachment points of the stalks and randomly cut into small pieces (so that they fit into the hole of the meat grinder). Twist the tomatoes through a meat grinder or grate them.

For cucumbers, cut about 0.5 cm from each end. Cut the cucumbers into thin rings, about 3 - 5 mm wide.

In a large saucepan with a thick bottom, in which we will cook the salad, place the tomatoes, add salt, sugar and vegetable oil. Put on the fire, bring to a boil and cook under a lid a cucumber salad for the winter in Georgian style over low heat for 15 - 20 minutes.

Put garlic, passed through a press, and vinegar to the tomato mass. We mix.

Then add cucumbers and spices, mix again. Put the pan on the fire and bring to a boil.

Cover the pan with a lid and cook over low heat for 10 minutes, until the cucumbers change color (brighten).

We lay out the cucumber salad for the winter in Georgian style in sterilized, wiped dry jars, filling them to the very top. Immediately close the jars with sterilized lids.

Tightly wrap the salad jars with a blanket - "fur coat". We withstand this until it cools completely - about a day. Then we transfer them to a permanent storage location.

Description

Georgian salad for the winter with cucumbers, bell peppers and garlic in tomato sauce will surely become one of your favorites winter preparations... Georgian cuisine is characterized by spicy and sweet dishes at the same time, while often you can also find sweet and sour dishes there. The salad that we will cook will partly resemble the more famous lecho, however, we will use fresh and juicy cucumbers as the main ingredient. Preservation will definitely turn out to be unusual and very fragrant, it can be safely served even on a festive table.
As in any other, Georgian cuisine has its own characteristics and aspects that must be followed. For ease of preparation, and to save you time, we have prepared step by step photo a recipe for making such a Georgian salad at home. Visual instructions explain and demonstrate each step of the cooking process, so you won't have any problems. During cooking fresh cucumbers soak tomato juice and the scent of additional ingredients while retaining their crisp, refreshing texture. This will do cold appetizer to many dishes, although it can be served separately. Let's start preparing a delicious Georgian salad with cucumbers for the winter.

Ingredients

Georgian salad for the winter with cucumbers - recipe

We buy in the store or collect the freshest and ripe vegetables from the beds. Rinse the tomatoes, then make a cross-shaped incision at the top of each fruit and lower them in boiling water for 1-2 minutes, after which it is necessary to carefully remove the peel from the tomatoes.


Cucumbers can be poured a couple of hours in advance cold water and periodically change it, then the vegetables need to be cut lengthwise strictly in half, and then not too thin circles as shown in the photo. Rinse the cucumbers thoroughly before cooking, because we will not cut the skin from them.


We wash the bell pepper, carefully cut the core of each fruit together with the stalk, and then cut it into small pieces. We also grind the peeled tomatoes, but until puree, then pour into a saucepan of a suitable size. Pour the prepared bell pepper slices there. Add the specified amount of sugar and salt to the ingredients, mix, bring to a boil and cook for 20 minutes after boiling.


After the specified time has elapsed, fall asleep in a saucepan with tomatoes and bell pepper prepared sliced ​​cucumbers. Mix the ingredients and simmer for another 5 minutes. We peel the garlic cloves from the husk, press through a press or chop very finely, send them to the pan together with sunflower oil... Bring the appetizer to a boil again, then turn off the heat.


We sterilize jars in steam or in boiling water; you can also use a microwave or oven for this purpose. We spread the hot workpiece into still not cooled, but dry jars, pour one teaspoon of table vinegar into each one. We tightly close the jars with sterilized lids, let the conservation cool under the blanket and put it in the pantry. Classic Georgian salad with cucumbers for the winter is ready.