The most delicious eggplant recipes in Georgian for the winter

Georgian eggplant for the winter - one of the traditional even classic home preservation. It is very important to choose young and dense eggplants for the preparation of such winter preservation. Even slightly sluggish fruits are no longer suitable for consumption, because they accumulate toxic substances in themselves. Of course, the best option would be if you collect all the vegetables that we will use in this step-by-step photo recipe for Georgian spicy eggplants in your own dacha.

Georgian spicy eggplant without sterilization

• Cooking time: 1 hour 20 minutes
• Yield: 2 jars of 0.5 liters.

Eggplant for the winter is a fairly popular home-made preparation. Often, spicy pickled eggplants are called “in Georgian” - after all, in Georgian cuisine, these vegetables play one of the main roles, in addition, people in this country love spicy. But another name is the recipe for spicy eggplant for the winter - "light". And because it has a beautiful color warming in the long winter, and from no less warming spicy taste.


Recipes for cooking spicy blue ones for the winter in Georgian.

Ingredients

• Eggplant - 2 kg.
• Bulgarian pepper - 500 g.
• Tomatoes - 1 kg.
• Hot pepper - 2 pcs.
• Garlic - 2 heads
• Vegetable oil - 100 ml. + 50 ml. for roasting eggplant
• Vinegar - 100 ml.
• Salt - 1 tbsp. + handful for eggplant
• Sugar - 2 tbsp.

Today we have eggplant "light". The recipe is old, with tomatoes, without sterilization - which greatly facilitates the preparation of this dish.
HOW TO PREPARE "SIGHT" SALAD FROM EGGLANTS FOR THE WINTER - RECIPE WITH PHOTO STEP BY STEP

1. First, prepare the necessary ingredients. Eggplant for this dish should be chosen not too large. It is better to take fruits that are thinner and more authentic than almost round "barrels" - the latter usually have more seeds and a looser consistency.
2. Pepper, both Bulgarian and bitter, it is better to use red - then the effect of "light" will be fully achieved.
3. Rinse the eggplant well and cut into slices at least 1 cm thick. If you cut them too thin, there is a chance that they will turn into a "porridge" during further processing.
4. Cool the eggplant with salt, lightly mash with your hands and leave for 40 minutes in this form. This step is necessary in order to remove excess bitterness. After this time, rinse them with cold water.
5. While the eggplants are in salt, sterilize the jars and lids in any convenient way.
6. Now you can fry the eggplant. But if you want to get pickled spicy quick-cooking eggplants, then it is much faster and easier to bake them in the oven. Pour eggplants with fifty milliliters of oil, mix and spread on a baking sheet (or immediately on 2-3 baking sheets, if possible). Bake for 20 minutes in an oven preheated to 200 degrees.
7. While the eggplant is baking, prepare the vegetables for the sauce. Washed tomatoes, peeled garlic cloves, Bulgarian and hot peppers without seeds put in a deep bowl.
8. Grind vegetables with a meat grinder or blender.
9. Add salt, sugar and 100 milliliters of vegetable oil to the resulting vegetable sauce. Boil in a saucepan with a thick bottom.
10. Put the baked eggplants in a boiling sauce, mix gently and boil for 7-10 minutes over low heat.
11. Turn off the heat, pour in the vinegar and mix gently again.
12. Arrange the vegetables along with the sauce in sterilized jars, cover with sterilized lids.
13. In this recipe, we prepare eggplants for the winter without sterilization, so we simply roll up the jars, turn them over and wrap them up. Leave it like this until cool.
14. Vegetable preparations should be stored in a dry, dark place, away from heat sources. Bon appetit!
15. Georgian-style spicy eggplant for the winter, recipe
16. Georgian-style spicy blue eggplant for the winter is a very tasty, spicy snack that is prepared quickly and simply. For its preparation, the most common vegetables that grow in any garden are used, so there should be no problems with preparing this winter salad.

Eggplant with bell pepper for the winter

Prepare for the winter spicy, very tasty, Georgian-style eggplants with an incredible aroma.

Preparing is quite simple, and the result is excellent. We advise!

Ingredients

• Eggplant - 1 kg.
• Sweet bell pepper - 400 gr.
• Vegetable oil - 100 gr.
• Garlic - 1 head
• Hot pepper - 1 pc.
• Salt - to taste
• Sugar - 1 tbsp. spoon
• Vinegar 9% - 100 ml.

Recipe

1. Wash the eggplant, remove the tails and cut into medium cubes.
2. Salt well and leave for 2 hours.
3. Twist sweet bell pepper, garlic and hot pepper in a meat grinder.
4. Pour in vinegar and vegetable oil, mix.
5. Squeeze the eggplant and fry in vegetable oil for 15-20 minutes until slightly golden brown.
6. Pour the mixture of pepper and garlic into a deep saucepan, bring to a boil, boil for 5 minutes.
7. Add fried eggplant.
8. Salt to taste, add sugar, mix and boil for 10 minutes, stirring constantly.
9. Arrange eggplant in sterilized, dry jars.
10. Cover with lids and roll up immediately.
11. Ready-made delicious eggplants in Georgian, cooked for the winter, wrap in a warm blanket until completely cooled.

From this amount of products you get 2 half-liter jars of eggplant. Bon appetit!

Georgian eggplant, cooked according to a special recipe:

It is necessary to prepare the container in advance. To do this, it must be sterilized. If you do not have time for this procedure, then glass jars can simply be steamed over.

List of required products:

• eggplant - 2.5 kilograms;
• peeled red bell pepper - 250 grams;
• garlic - 125 grams;
• hot pepper - 0.5–1 piece;
• vegetable oil - 1/2 tbsp. (preferably unscented)
• nine percent vinegar - 0.75 tbsp.

It should be noted that the volume of the glass is 250 milligrams.

Cooking method:

1. Eggplant should be thoroughly washed and rinsed in running water. Remove stems and cut vegetables. In this case, it should be taken into account that the circles should have a thickness of 10-15 mm. They should not be made too thin, since during cooking they should not lose their shape.
2. Put the prepared eggplants in a deep bowl and sprinkle them with plenty of salt. Mix them well. After half an hour, when the vegetables give juice, they will need to be thoroughly washed in water, which must be necessarily cold. Then the circles are dried.
3. After that, the circles will need to be thoroughly fried in a pan with the addition of vegetable oil. They should be fried on both sides, and this should be done without the use of breading.

Preparing hot sauce

• After you put the eggplants to fry, you need to start preparing the filling.
• Sweet pepper must first be washed and seeds with stalks removed. Then it is necessary to grind Bulgarian and hot peppers and peeled garlic cloves using a meat grinder. Pour salt (to taste) into the resulting mixture, as well as pour in vegetable oil and vinegar. Mix everything well.

• After that, each piece of eggplant must be dipped into the filling and tightly placed in jars. In this case, it is necessary that the banks were full. If desired, the filling can be poured directly into the eggplant jars, but in this case it will require more.
• Cover the jars with lids (do not roll them up) and place them in a wide saucepan, on the bottom of which you must first place a small towel or a special wooden stand. Pour in such an amount of water that it does not reach the necks of the jars by 15–20 mm. Wait for the water to boil. Let the jars boil over low heat for a quarter of an hour.

Then the jars need to be removed from the pan and rolled up. Put them upside down and cover with a fur coat. After the jars have completely cooled, they are removed to a cold, dark place for storage.

The little blue ones in Georgian are ready for the winter, bon appetit!

Fried eggplant in Georgian for the winter in circles

Today we will tell you a secret recipe on how to close Georgian eggplants for the winter in a special way. Vegetables are cut into circles, fried in oil, and then rolled up in spicy adjika from peppers and garlic.

Georgian eggplant salad for the winter is a very savory appetizer, the sweet and sour taste of which will impress fans of homemade preparations.

Georgian eggplant preservation is made according to a recipe from a national cookbook, which has been tested by more than one generation of housewives.

Ingredients for Georgian eggplant appetizer for the winter:

• 5 kg eggplant
• half a kilo of peeled sweet red pepper without seeds and stalks
• 250 g garlic
• 1-2 hot peppers
• 250 ml vegetable oil
• 375 ml vinegar 9%

How to cook Georgian eggplant for the winter in circles:

1. Wash the eggplant, cut off the stalks and cut into circles 1-1.5 cm thick, not thinner, otherwise they will lose their shape. Saving is easy! Find out how to pay MUCH less for electricity with a simple device. Order an energy saver and forget about the former huge expenses for light

2. Transfer to a deep container, salt well and mix so that the juice comes out, and with it the bitterness.

3. After that, rinse in cold water and dry.

4. Fry on both sides in vegetable oil.

5. While the preparation of eggplants for the winter is fried in Georgian style, prepare a hot sauce for pouring them. Pass through the meat grinder Bulgarian and hot peppers, garlic. Add salt to taste, vinegar, oil and mix thoroughly.

6. Put Georgian eggplant salad for the winter in clean half-liter jars in layers, dipping each circle in the resulting adjika.

7. Cover jars with fried eggplant circles with metal lids and place in a saucepan, placing a towel or silicone mat on the bottom.

8. Pour hot water 1.5-2 cm below the jar and bring to a boil.

9. Boil on low heat for 15 minutes. Take out the jars in turn, immediately roll up the lids and, turning upside down, wrap them in a warm blanket until cool. Remove Georgian eggplant for the winter in a cold place for further storage.

Georgian eggplant with walnuts

The recipe for this appetizer is very common in oriental cuisine. Walnut kernels give this dish a piquant taste. It will be possible to cook blue ones with them for the winter without even preserving them.

Banks for such a blank can be doused with boiling water, and storage under a nylon lid requires a special condition - only in those places where it is cold.

Ingredients needed for this recipe:

• walnut kernels - 400 g;
• little blue ones - 2 kg .;
• garlic - 6 cloves;
• onion - 6 heads;
• vegetable oil - 200–240 ml;
• wine or apple cider vinegar - 1 cup;
• cilantro (seeds) - 2 teaspoons;
• salt - 1 teaspoon.

How to prepare this type of recipe:

1. Cut blue ones in such a way that a pocket (deep) is formed. Salt it and set aside for insisting and salting for several hours.
2. Cut the onion into slices, salt it and leave for 30 minutes. Then squeeze.
3. Grind garlic, nut kernels, cilantro seeds, salt. Mix everything and add vinegar and squeezed onion here.
4. Rinse the eggplants under running water, unfold them a little and lightly fry them in sunflower oil to further remove the pulp from them. Mix it for the filling with the spicy mixture.
5. Stuff the eggplants, tie them with a thread, fry a little and put them in prepared jars. Pour hot oil on top so that it covers the fruit by at least 3 cm.
6. Close the lid and send for further storage in the refrigerator.

Georgian spicy blue snack recipe

You will not need much time to prepare a snack according to this recipe. True, it can be stored for a short time and only in the refrigerator.

You will need:

• sweet bell pepper - 6 pieces;
• fresh eggplant fruits - 8-10 pieces;
• onion - 4 heads;
• garlic - 6-8 cloves;
• table vinegar - 140 ml;
• granulated sugar - 2 tablespoons;
• water, purified - 100 ml;
• vegetable oil - 1 glass;
• celery and cilantro - 1 medium bunch each;
• salt - to taste.

Cooking:

1. Prepare the fruit: wash and cut lengthwise into strips. Boil straws for 10 minutes in lightly salted water. Remove from water, dry a little and cut into cubes.
2. Onion cut into rings. Pepper - lengthwise into 4 parts. Grind garlic and herbs together with vegetable oil in a blender or meat grinder.
3. Mix the eggplant with the chopped mass, add vinegar, salt, sugar, water to them. Cover with a lid and send the snack for a day in the refrigerator.

I offer another delicious recipe for blanks - Georgian salad for the winter. In its composition, as in many similar blanks, there is bell pepper.

Bulgarian pepper is often called sweet (after all, it is really sweet), however, despite its name, there is very, very little sugar in it (only 5%). This fact is not the only reason that this vegetable is deservedly called a dietary and very healthy product.

The main thing to know about bell peppers is that they are rich in an incredible amount of vitamins. For example, it contains a huge amount of vitamin C (especially red and yellow peppers), moreover, it even has more of it than blackcurrants and lemons. But in terms of the content of provitamin A, bell pepper is not inferior to carrots, which promotes hair growth, and also favorably affects vision and general skin condition. Do not forget about the B vitamins (B1, B2, B6), which help to cope with depression and diabetes, insomnia and loss of energy.

In general, be sure to add this product to your diet and cook the most delicious and healthy dishes with it, for example, a Georgian salad for the winter!

To prepare a Georgian salad for the winter, we need:

garlic - 200 g
Bulgarian pepper (sweet) - 1 kg
cucumbers - 3 kg
tomatoes - 2 kg
vegetable oil - 1 tbsp.
vinegar, salt - 3 tbsp. l.
granulated sugar - 0.5 tbsp.

How to cook Georgian salad for the winter:

1. First, let's prepare the vegetables. To do this, first wash the tomatoes, then place them in a large convenient bowl and scald with boiling water. Let them stand in this form for at least 3-5 minutes, and then carefully, using a regular knife, remove the skin from them.
2. Thoroughly wash the rest of the vegetables (bell peppers and cucumbers) under running water. Next, we clean the sweet pepper from the core and seeds, and then cut it into small cubes. Cut the peeled tomatoes in the same way.
3. We shift the chopped tomatoes and peppers into one pan (deep bowl), add salt and sugar, and then send it all to the fire. Cook the vegetables, stirring occasionally, for about 20 minutes (under a closed lid, over moderate heat).
4. In the meantime, let's prepare the cucumbers. You need to cut off the “caps” from them, and then cut them into small half-slices (to do this, we first cut them in half lengthwise, and then cut them across). We clean the garlic from the husk, wash it, and then cut it very finely with a knife.
5. After the specified time (after 20 minutes), add chopped cucumbers to the pan with peppers and tomatoes. Mix everything, bring the vegetable mixture to a boil and boil for 5 minutes over low heat.
6. Next, add garlic to the vegetables, as well as sunflower oil. Again, stir everything well (until relative uniformity), boil for another 1-2 minutes and remove the workpiece from the heat.
7. Immediately (that is, still hot), lay out the Georgian salad in prepared sterilized jars and add 1 tsp to each of them. vinegar. Then the jars need to be hermetically rolled up with lids, turned upside down and covered with a warm towel. We leave the salad in this form for at least a day. From the number of products indicated in the recipe, five jars of a delicious salad of 750 grams were obtained.
Separately, it is worth emphasizing that jars and lids for them must be sterilized, that is, first thoroughly washed and then poured over with boiling water or hot steam (for several minutes each jar).

That's all the secrets of cooking a really tasty and very unusual Georgian salad that you can enjoy at any time of the year!

Bon appetit everyone!

Chapter:
Georgian cuisine
45th page of the section

Georgian homemade preparations
HOME PREPARATIONS
Pickles, fermentation, canning, drying

What kind of homemade preparations are made in Georgia. Since ancient times, Georgians have accumulated great experience in the field of preserving all kinds of products, from meat, cheese, vegetables, fruits and ending with various spices and seasonings. All these riches of folk culinary wisdom not only have not become obsolete, but have also been filled with new content.

Until now, especially in the high-mountainous and inaccessible regions of Georgia, many interesting old traditions have been preserved that help preserve meat products. Here preference is given drying And smoking. Once upon a time, the wealth of a family was determined by the number of smoked products stored over the hearth.

In dried foods, bacteria do not multiply, and when smoked, the meat is treated with smoke containing creosote and formic acid, which, when absorbed, destroy the bacteria.

Of particular importance are the wood species used for smoking. It is believed that the smoke from the shavings elm And oak gives the meat a pleasant aroma, and the smoke from conifers, on the contrary, gives the meat an unpleasant smell.

Canned homemade products include pork ham - loris- and sausage - shignita which can be stored for 3-4 years.

Most striking is the variety of methods used in Georgian cuisine for fermenting and marinating various vegetables. The taste and aroma of these dishes are unforgettable, and it is not difficult to cook them. It is only necessary to strictly observe the technology and not spare the necessary spicy greens.

Culinary miracles are created by Georgian chefs with ordinary eggplant: they are fermented, fried in wine vinegar, filled with nuts, stewed onions, mixed with sweet peppers and even jam is made from them.

Drying is another common way of harvesting food. Georgians know how to dry not only herbs and spices, but also tomatoes, pumpkins, melons, various fruits and grapes.

As in ancient times, along with cultivated plants, a huge amount of wild herbs, fruits and berries are widely used.

An example of Georgian frugality is beet. Its leaves are dried, the roots are salted, the raw roots are stored in pits. In winter, dried beet tops are used in vegetable dishes and seasonings.

forest gifts Georgian housewives also do not neglect, which is why the Georgian menu is replete with wild berries and fruits. From wild raspberry jam is made, leaves and berries are dried for tea.

Very varied use forest apples And wild pear. They are dried in the sun without cutting. In winter, they boil a liquid mixture from them, crumble bread into it and eat it as a first course.

Not to mention the use in food dogwood And barberry. Since ancient times, the preparation dogwood shechamadi.
Dried dogwood is thrown into boiling water, boiled, squeezed and rubbed. Flour is added to the chilled broth.
So that the mass does not thicken, put it on fire again, add crushed nuts, garlic, salt and boil again.
I must say that dogwood stew has a very pleasant taste and is used not only for food, but also for medicinal purposes.

Barberry Georgians have always considered an extremely useful plant. It is eaten raw, dried, stored in brine. It is used as a seasoning, jelly is prepared from it, used as a medicine for kidney diseases.

A separate, very important place in Georgian cuisine is occupied by nuts. Walnut trees are common throughout Georgia. Their fruits are used to make sauces, fillings for sweets. Nuts are stored dried or crushed with salt and, as needed, they are seasoned with dishes.

Melt the fat tail fat.
Cut fatty lamb loin, kidney part or pulp of hind leg into pieces, rinse thoroughly, sprinkle with salt and stew.
In the process of stewing, as needed, so that the meat does not burn, add a little hot water and remove the bones.
When the meat is stewed, add melted fat tail fat and fry thoroughly.
Place the hot fried meat quickly and tightly in an appropriate clean, well-dried dish, pour over hot melted fat tail fat so that it covers the meat with a layer of at least 1.5 cm. Close tightly and store in a cool, dry place.
You can cook various delicious dishes from choban-kaurma.
NOTE. Instead of fat tail fat, you can successfully use melted pork or beef fat, or a mixture of pork and beef fat.

Pass the meaty red capsicum through a meat grinder, add salt and wine vinegar (wine vinegar is used in very small quantities: it should not give the dish the taste of vinegar), put everything together in small jars and hermetically cork.
In the above way, capsicum is recommended to be prepared in September.
It is used as a seasoning for boiled and fried meat, poultry and fish.

:
1 kg tkemali
1/4 cup water
1 teaspoon coriander
4-5 garlic cloves
Bell pepper
ombalo (field-grass)
salt to taste

Rinse the sorted tkemali with cold water, cut into halves, put in a saucepan, pour in a little water, put on fire and boil until the skin starts to lag behind.
Then rub the tkemali with a wooden spoon through a colander to remove the skin and bones.
Transfer the mashed tkemali to a separate pan and cook again, stirring all the time, until the desired thickness is formed.
It should be stirred with a wooden spoon and often, as the mass of tkemali sticks to the bottom very easily.
5 minutes before the end of cooking, salt and add crushed capsicum, garlic, cilantro seeds and, preferably, ombalo.
Pour the finished sauce through a funnel into bottles, filling them to the neck, pour a spoonful of vegetable oil into each bottle and cork with pre-steamed corks or tie with double-folded cellophane.
After 24 hours, the bottles, corked with corks, should be pitched.
Store in a cool dry place.

Boil tkemali, blackthorn or sour plums, put on a sieve and let all the liquid drain.
Rub the remaining mass through a sieve, remove the bones.
On a clean, smooth rectangular board, previously moistened with cold water, lay out the wiped mass and level it with a thickness of 1 cm.
Place the board with tklapi in the sun and dry on both sides (turning over as it dries).
Then dry the tklapi, hanging it on a rope like a towel.
From the remaining liquid, you can cook kvartsarahi.

Squeeze the juice out of the pomegranate, pour into the appropriate bowl and let stand.
Then carefully pour into another bowl.
After a few hours, repeat this procedure and repeat until clear juice without sediment is obtained.
Put the pomegranate juice prepared in this way in a saucepan on the fire and cook, stirring with a wooden spoon.
Boiling produce up to 1/2 of the original volume of the broth.
Put cinnamon and cloves into a small clean bag of gauze and sew up.
30 minutes before the end of cooking, put the bag of cinnamon and cloves into the pan and add sugar to taste.
Boiled pomegranate juice should have a pleasant sour taste and the consistency of honey.
Store in a cool dry place.

Rinse the sorted tkemali with cold water, cut into halves, put in a saucepan, put on fire and boil until the skin starts to fall behind.
Then recline on a sieve and let the broth drain.
It is recommended to prepare tklapi (sour lavash) from the pulp of berries remaining on the sieve.
Pour the broth (juice from tkemali) into a separate saucepan, put on fire and cook, stirring with a wooden spoon.
Boiling produce up to 1/3 of the initial volume of the broth.
After that, salt the quartzarachi, cool and pour into pre-prepared bottles.
Close the bottles with corks and fill with resin.
Store in a cool dry place.

Washed, peeled eggplant cut into long slices 1-2 cm thick, sprinkle with salt and hold under the lid for 25-30 minutes, then squeeze by hand.
Heat a frying pan with vegetable oil, put the cooked eggplants and fry thoroughly over moderate heat.
Stew finely chopped onions in vegetable oil, mix with fried eggplants and, adding a little vegetable oil, fry onions and eggplants together again.
Ready eggplant lay tightly in jars, pour boiled and then cooled vegetable oil (3-4 cm layer).
Carefully wipe the edges of the jars with a dry cloth or paper towel and seal hermetically with parchment paper.

Fry eggplant in vegetable oil in the above way.
Then tightly put in jars (almost to the top) and pour wine vinegar.
Carefully wipe the edges of the jars and seal them hermetically with parchment paper.
Store in a cool dry place.

:
1 kg eggplant
1-1.5 cups shelled walnuts
1 st. a spoonful of vegetable oil
100-150 g onions
1/2 cup wine vinegar
1/2 cup water
1-2 garlic cloves
1 teaspoon of coriander, Imeretian saffron, ground cinnamon and cloves
boiled vegetable oil (as needed)
Bell pepper
salt to taste

Rinse unpeeled eggplants with cold water, cut lengthwise, put in a saucepan, pour boiling water so that it covers them only half, and cook for about 20 minutes (make sure not to boil).
Lay the boiled eggplants in a row on a clean board and press down on top with another board with a load.
Keep the eggplants under pressure for 12-15 hours so that all the water and bitterness are glassed. Chop the onion very finely, sauté in vegetable oil, add water, mix and, after boiling for 2-3 minutes, remove from heat.
Mix crushed walnuts, garlic, capsicum, cilantro seeds, Imeretian saffron and salt with cooled sautéed onions, wine vinegar and ground cinnamon and cloves.
Fill the eggplants with the prepared minced meat through the cuts, put them tightly in jars along with the remaining minced meat, pour boiled and then chilled vegetable oil (2 cm layer).
Wipe the edges of the jars thoroughly and cork with parchment paper.
Store in a cool dry place.

:
1 kg eggplant
300 g sweet pepper
1 cup shelled walnuts
1 cup finely chopped celery, cilantro, dill
1/2 cup chopped parsley, basil, savory
300-400 g onions
50 g garlic
vinegar
salt to taste

Washed, but not peeled, small eggplants cut lengthwise, put in boiling water and cook for 15-20 minutes, then put in one row on a clean board and press down on top with another board with a load, hold under pressure for 8-10 hours, then cut into pieces of medium size.
Immerse sweet pepper in boiling water for 5 minutes, then squeeze it out and chop coarsely.
Crushed walnuts, garlic and salt, finely chopped celery, cilantro, parsley, basil, savory, dill mix with finely chopped onions, adding wine vinegar (if desired, wine vinegar can be diluted with cold boiled water).
Add prepared eggplant and bell pepper to the resulting mass and mix thoroughly.
Put the cooked eggplants tightly in jars, pour boiled and then cooled vegetable oil on top.

Store in a cool, dry place at 18°C ​​or below.

ADVICE. When storing canned food at temperatures below +18°C, the formation of botulinum toxin in them is impossible.
Bomb cans should be thrown away or, in extreme cases, crushed, added water, brought to a boil and boiled for 20 minutes - botulinum toxin completely decomposes after 10 minutes of boiling.

:
1 kg eggplant
1 cup chopped celery greens
1/2 cup chopped parsley, savory, dill
50 g garlic
1.5 st. spoons of salt
capsicum to taste

Rinse the small long eggplants, not peeled, thoroughly with cold water and make a longitudinal cut 3-4 cm long in each.
Then put the eggplant in boiling water and, after letting it boil for 7-10 minutes, put it in cold water for 20-30 minutes, then put it in a colander and let the water drain.
In boiling water (4 cups) put celery sprigs and after 3-5 minutes remove them and cool, salt the boiling broth and cool.
Finely chop the greens (celery, parsley, savory, dill), garlic, capsicum, mix it all thoroughly with salt, then fill the eggplants with this mixture through the cuts, put it tightly in a jar, pour in the cooled brine (the brine should cover the eggplants), cork carefully jar and put in a cool, dry place.

:
1 kg eggplant
150-200 g onions
3/4 cup wine vinegar
1/2 cup water
1 st. a spoonful of allspice
1 bay leaf
1/2-3/4 cup vegetable oil
1 st. a spoonful of salt

Washed and peeled small eggplant cut into circles, sprinkle with salt, cover and leave for 3-4 hours.
Then squeeze them with your hand, put them on a frying pan heated with vegetable oil, fry thoroughly and let cool.
Fry should be on moderate heat so that the eggplant is well fried inside.
Peeled onion cut into thin slices.
Pour wine vinegar diluted with water into a clean saucepan, add allspice, bay leaf, salt and let it boil, then cool.
Put a layer of chopped onions, 2 rows of eggplants, onions again in a jar and thus fill the entire jar, pour with cooled marinade, pour pre-boiled and then cooled vegetable oil on top (2 cm layer).
Carefully wipe the edges of the jars with a clean cloth or paper towel and seal hermetically.
You can also tie the jars with parchment paper or seal with cellophane.

:
6-8 large eggplants
1 sprig of cilantro
2 garlic cloves
100 g fat
3 sprigs of savory, basil cilantro
2 sprigs of parsley and celery
Bell pepper
salt to taste

Wash the eggplant, cut into circles 1-1.5 cm thick, salt, cover with a clean towel and leave for 1 hour, then gently squeeze, lightly squeezing with your hand so that the slices do not lose their shape.
Finely crush walnuts, salt, capsicum, cilantro and garlic, then add finely chopped parsley, basil, celery and savory and mix.
Fill the eggplants with the resulting mass, put them in a hot pan with fat, cover with a lid and fry on all sides.
Put eggplants prepared in this way tightly in jars, pour boiled and then cooled vegetable oil on top.
Seal the jars hermetically.
Store in a cool dry place.

Sort fresh greens of cilantro, tarragon, mint, celery, savory, basil and parsley, wash, shake off water, put on a clean board and dry in the sun.
Store dried greens in bags of rare material.

:
1 kg cabbage
150 g celery with roots
100 g dried herbs (savory, basil, tarragon, dill, mint)
50 g garlic
2 tbsp. spoons of salt
2 glasses of water
capsicum to taste

Select small, healthy, white, firm cabbages with no green leaves, trim off outer sluggish leaves.
On each head, slightly scraping the stalk, make a crosswise incision or cut each head in half or into pieces and cut off the stalk.
Immerse the prepared cabbage in boiling water for 3-5 minutes, remove and cool.
Pour water (2 cups) into a separate pan, let it boil, add salt (1 tablespoon), put celery with roots and garlic, boil for 2-3 minutes, remove from boiling water, cool; cool and decoction.
Wash the jar, dry it, put half of the prepared cabbage in it, put chilled celery with roots, garlic, capsicum on it (you can add bay leaf if you wish), the rest of the cabbage, pour 2 cups of chilled broth, 2 cups of cold water, put dried on top greens (savory, basil, tarragon, mint and dill), sprinkle with salt (1 tablespoon), cover everything with a wooden circle, press down with oppression, for which you can use a large, well-washed stone, cover with a clean cloth, cork the jar and put in a dry cool room with constant temperature.
When the cabbage settles, add more cabbage to keep the jar full.
After 7-10 days, check if there is enough salt. If not enough - add.
Care must be taken to ensure that cabbage is always covered with brine during pickling and storage, otherwise it will quickly become moldy or rot.
Therefore, when there is not enough brine, cabbage should be periodically poured with salted cold water.
During storage, as mold appears on the surface of the brine, carefully remove it and wash and scald the stone each time.
Sauerkraut is recommended to be prepared in November.

ADVICE. When choosing a cabbage, you should examine the head of cabbage: it should be of reasonable size, and the leaves should be tender, not sluggish and not thick.
Make sure the head is free of soft rot, shipping damage, or frost damage.

:
1 kg cabbage
1-1.5 st. spoons of salt
300-400 g carrots
Bell pepper
bay leaf to taste

Dense small heads of ripened cabbage are cleaned of outer green and sluggish leaves, cut into two or four parts, remove the stalk and chop finely.
Mix shredded cabbage with salt, cover and leave for 10-15 minutes.
Then rub the cabbage with your hands to make it soft.
In a clean, dry jar, lay cabbage in thin layers, layer with thinly sliced ​​​​carrots with capsicum and, if desired, with bay leaf.
Thoroughly tamp each layer with a wooden crusher so that the juice comes out.
Tight packing makes it difficult for air to enter the jar and thereby protects the cabbage from rotting. It is necessary to lay the cabbage to the top so that the juice released during fermentation does not overflow over the edges of the dish.
Press the cabbage with a well-washed and scalded wooden circle with oppression (washed stone).
After 3-4 days, bubbles will begin to swell on the surface - a sign of fermentation that has begun, then foam, which gradually disappears.
During fermentation, the cabbage must be pierced several times with a clean stake so that the resulting gas comes out.
It is necessary to ensure that the cabbage is covered with juice all the time.
If too little juice is released during fermentation, add brine (1/2-1 teaspoon of salt per glass of boiled water).
The resulting white foam must be removed, and the wooden circle and stone should be washed with boiling water.

:
1 kg sauerkraut
1/2 cup shelled walnuts
3 garlic cloves
1/4 cup chopped green cilantro
1 teaspoon suneli hops
dill to taste

Shred the sauerkraut on a cutting board and squeeze.
Pour the juice into a separate bowl and add nuts, garlic, suneli, cilantro and chopped cabbage, passed through a meat grinder.
Mix everything thoroughly and sprinkle with chopped dill.

:
1 kg cabbage
300-400 g beets
150-200 g celery with roots
100-150 g dried herbs savory, basil, tarragon, dill, mint
50 g garlic
2-2.5 st. spoons of salt
capsicum to taste

Prepare the cabbage in the same way as indicated in the Sauerkraut with Heads recipe, with the difference that each layer of cabbage in this case alternates with a layer of peeled, halved or intensely colored beets.

:
1 kg cabbage
1.25 cups wine vinegar
2.5 cups of water
1/2 cup sugar
10 allspice peas
1 bay leaf
1 st. a spoonful of salt

Finely chop the cabbage prepared in the above way, mix with salt (1/2 tablespoon), rub lightly with your hands, transfer to a jar, pour in chilled marinade, tie the jar with parchment paper and store in a cool, dry place.
Preparation of the marinade: pour wine vinegar, water, salt (1/2 tablespoon), sugar, allspice, bay leaf into a clean saucepan.
Let the marinade boil and cool.

Thoroughly crush the peeled walnuts, garlic and salt, squeeze out the oil and drain it into a separate bowl.
To the resulting nut mass add crushed capsicum and cilantro seeds, wine vinegar and mix thoroughly.
Then add chopped tomatoes, mix everything, put tightly in jars, pour peanut butter on top.
Wipe the edges of the jars thoroughly and seal.
Store in a cool dry place.

:
1 kg tomatoes
1 st. a spoonful of salt
500 g garlic
200 g greens (celery, dill, parsley)
50 g dried dill
capsicum to taste

Wash and cut not very large green tomatoes.
Preparation of minced meat: finely chop the herbs, garlic, pepper, salt and mix everything thoroughly.
Stuff the tomatoes with this mass through the incision made and lay in layers in a jar.
Put dried dill on top and press down with a wooden circle with a load. Pour salt into boiling water (2 cups), put celery and parsley with roots and garlic, boil for 2-3 minutes, remove from heat and cool (vegetables separately, broth separately).
Put the cooled beets in a jar, alternating with prepared garlic, celery and parsley with roots, as well as dill, capsicum and, if desired, bay leaf.
Pour everything with cooled broth (2 cups) and cold boiled water (1-2 cups).
Beets should be covered with brine.

:
1 kg beets
2.5 cups wine vinegar
2.5 cups of water
1/2 teaspoon salt
10 allspice peas
5-6 cloves
2 bay leaves

Wash the beets thoroughly, without peeling and cutting off the roots, boil and cool in the broth.
Then peel, cut into slices and pour over the chilled marinade.
Close jars with parchment paper, tie up and store in a cool, dry place.
Preparation of the marinade: pour vinegar, water into the pan, add sugar, salt, allspice, cloves, bay leaf, boil and cool.

In winter, most of us especially want to try something summery, sunny and warm.

Unfortunately, only “plastic” vegetables can be found on store shelves during this period, and therefore various spins, for example, a Georgian salad for the winter, will help to satisfy the need for seasonal foods. Of course, you will have to take care of the preparation of this dish in advance, but all efforts and efforts will pay off with a vengeance, already at the stage of opening a fragrant jar.

How to sterilize jars for Georgian salad

The most important moment in the preparation of any preservation is the stage of sterilization of cans. Not only the safety of the contents, but also the taste of the whole spin as a whole depends on the quality of this procedure.

Of course, there are a lot of sterilization methods - you can do it by steam, using an oven, and even in a microwave. However, we will consider the most convenient and practical - in a saucepan.

1. First we need to choose the right pan. A deep bowl will do, in which the cans will be placed vertically entirely or almost completely.
2. The jars themselves need to be washed well and the same should be done with the lids with which we will close our canned salads.
3. We pour water into the jars up to the neck, put them inside the pan, we also pour water into it so that it covers the “shoulders” of the jars. We put lids next to them, they will also need to be boiled.
4. Put the saucepan on the fire and bring the water to a boil. After that, we slightly reduce the heat and sterilize our jars from 10 to 20 minutes.

The time it takes to sterilize depends entirely on the size of your jars. So, for a half-liter container, 10 minutes of boiling will be enough, liter jars will be sterilized in 15 minutes, and for three-liter containers, you will have to wait 20 minutes.

A simple Georgian salad recipe for the winter of cucumbers and green tomatoes

If you have tried traditional Georgian dishes at least once, then you probably know that such dishes are always slightly spicy and simply incredibly aromatic. This salad is no exception, which captivates with its smell even at the cooking stage.

Ingredients

• Green tomatoes - 2 kg;
• Fresh cucumbers - 2 kg;
• Bulgarian sweet pepper - 2 kg;
• Garlic - 2-3 heads;
• Sunflower oil - 200 ml;
• Vinegar 9% - 1 tsp each per liter jar;
• White granulated sugar - 100-150 g;
• Salt - to taste;
• Seasonings - to taste.

How to make canned Georgian salad with your own hands

1. First of all, we need to rid our green tomatoes of a characteristic unpleasant aftertaste. To do this, soak them in cold water for an hour, after washing well.
2. While our tomatoes are settling, we are engaged in other vegetables. Wash the peppers, cut off the caps. Then, with our hands or a sharp knife, remove the central part with seeds, rinse the vegetables again and cut into small cubes.
3. Cucumbers are well washed from dirt, cut into semicircles. It is better to make them not very thin so that the pieces do not spread during cooking.
4. We disassemble the garlic heads into cloves, and then remove the skin from them. We need to chop the garlic very finely.
5. Drain the water from the container of tomatoes, cut each tomato in half, cut out the hard center and then chop the vegetables into medium-sized slices.
6. We put chopped tomatoes and peppers in a deep cauldron (or saucepan), pour in oil, add spices (for example, suneli hops), garlic, salt and sugar. We put on fire a little less than average, cover with a lid and simmer for 20 minutes.
7. During this time, stir our vegetable mass several times, after which we add cucumber slices. We close the lid again, increase the heat to a maximum (the contents should boil), reduce it back and simmer for another 5 minutes.
8. In parallel with this, we sterilize jars and lids. Then we lay the resulting salad in each of them, pour in the vinegar.
9. We roll up the lids, turn the jars upside down, wrap them with something warm. We wait for complete cooling and transfer to a cool place for storage.

Many chefs are seriously afraid of using cucumbers in the manufacture of twists - jars with them quite often burst. If you do not want to take risks, you can exclude this vegetable from the recipe. In this case, you will get a canned Georgian lecho, which is also very tasty.

Traditional Georgian eggplant salad for the winter

What vegetables come to mind when you think of Georgian cuisine? Most likely, the set will be standard - tomatoes, garlic, onions and, of course, eggplant. It is the latter that will become the main ingredient of the dish that we will cook using this recipe.

Ingredients

• Eggplant - 5 kg;
• Vinegar 9% - 1 tsp each per liter jar;
• Fresh cilantro - a bunch;
• Garlic - 2 heads;
• Salt - 1 tablespoon;
• White granulated sugar - ½ cup;
• Yellow onion - 0.5 kg;
• Carrots - 300 g;
• Sunflower oil - 250 ml;
• Dill and parsley - in a bunch;
• Ground red pepper - 1 tsp

How to quickly and easily make a Georgian salad for the winter step by step

• We thoroughly wash the eggplants, cut off the “buttocks” and damaged areas. Then cut each vegetable into large cubes.
• We send our eggplants to boil in boiling salted water for about 5 minutes, after which we take them out and throw them into a colander.
• We clean the onion from the husk and cut it into half rings. Our chef will tell and show you how to do it quickly and beautifully.

• We also remove the skin from carrots, we rub it on a coarse grater.
• All the greens that we have, we wash well and chop as finely as possible.
• We disassemble the heads of garlic into cloves, clean them and pass through a press.
• Pour oil into a cauldron, heat it, then pour onions, carrots, eggplants here. We simmer on a minimum heat for about 15 minutes, after which we add greenfinch, garlic, sugar, salt and red pepper. Mix everything well and cook for another 5 minutes.
• We put our vegetable mass in sterilized jars, add a teaspoon of vinegar to each jar, and then roll up the containers.
• We turn the jars over, let them cool under a blanket and send them to storage.

It is better not to use such a Georgian salad immediately, but to let it stand for at least two weeks. During this time, all the tastes will finally mix up and at the exit you will have an incredibly fragrant and tasty vegetable dish that will look good both on the everyday and on the festive table.

Georgian winter salad appetizer with cabbage, tomatoes and cucumbers

Ingredients

• Yellow onion - 0.5 kg;
• Fresh cucumbers - 0.5 kg;
• Fresh tomatoes - 0.5 kg;
• Garlic - 2 heads;
• Carrots - 0.5 kg;
• Cabbage - 1 kg;
• Cilantro - a bunch;
• Black pepper - to taste;
• Salt - to taste;
• Vinegar 6% - 1 tbsp. per liter jar;
• Vegetable oil - 2 tbsp. per liter jar;
• Bay leaf - 1 leaf per liter jar.

How to cook delicious Georgian salad for the winter at home

1. We clean the onion from the husk and cut into rings.
2. We cut off the "butt" of the cucumbers and chop them with rounds.
3. We wash the tomatoes well, remove the middle where the stalk is attached, cut into slices.
4. We divide the garlic heads into cloves, then we clean each clove and chop finely.
5. We clean the carrots and three on a medium grater.
6. Wash the cabbage well, remove the top damaged leaves, and then chop into thin strips.
7. Rinse the cilantro thoroughly and chop as finely as possible.
8. In a large container, combine all the chopped ingredients, add salt, pepper here and mix everything well. Let it brew for 20 minutes.
9. While sterilizing jars and lids, then remove them from the water. We lay out our vegetable mixture in jars, before that we put bay leaves on the bottom, pour in oil and vinegar.
10. We cover each jar with a lid and put it back in the pan, where we sterilized the container. We turn on the fire again.
11. We boil our twists for half an hour, then roll them up, turn them over and wait for them to cool.
12. We clean in a dark cool place for storage.

Such a Georgian salad for the winter turns out to be very unusual and extremely tasty. If you like it spicier, you can also add red chili (ground or fresh) to the vegetable mass, or you can simply increase the amount of garlic in the recipe.

Appetizing and incredibly bright, spicy, spicy, with a subtle sweetish note - we are preparing Georgian cucumber salad for the winter. This type of preparation is very, very successful, we strongly recommend that you join. Salads prepared for the future will diversify your winter diet, make it very interesting and tasty.

And besides, Georgian-style cucumbers are unlikely to linger on the shelves of your bins for a long time. If fresh cucumbers are still freely available, stock up on them and proceed. We will also need a number of spices, which we will add to our liking.

Ingredients:

cucumbers - 2.5 kg

sweet pepper - 300 g

tomatoes - 1100 g

vegetable oil - ? part of a glass

sugar - ? part of a glass

salt - 35 g

vinegar - 125 ml

garlic - 150 g

hot pepper - to taste

coriander, ground paprika, ground black pepper, suneli hops - to taste.

Note: from the indicated amount of products, three liter and one half-liter jar of cucumbers in Georgian comes out.

Cucumber salad for the winter in Georgian: the cooking process

First of all, we are preparing Georgian-style dressing for cucumbers. We choose sweet-sour tomatoes, in our version this is the Black Prince tomato variety. Wash the measured amount of tomatoes in cool water, dry, cut into 2 or 4 parts. We clean the sweet pepper from the seed box, cut out the internal soft partitions, rinse the pepper in cool water, cut into small pieces. We clean all the garlic from the husk.

Now we shift the prepared vegetables into the blender bowl, grind for a few minutes until smooth. Add as much hot pepper as you like.

We shift the tomato mixture into a thick-bottomed pan or stewpan, pour in a portion of vegetable oil. We send the saucepan to the stove, cook the tomato base for 15 minutes, the fire should be medium, the tomato should not boil too much.

In the meantime, we prepare the cucumbers, first make sure that they are not bitter, and then, if time permits, soak them in cool water for half an hour. If desired, we do this process in advance. We cut the tips of the cucumbers on both sides, cut each cucumber into rings, about three centimeters each.

Lay the cucumber rings in the hot tomato.

Pour spices and spices to your liking, be sure to add a pinch of ground or crushed coriander, suneli hops, sweet paprika, salt and sugar, as well as a pinch of ground black pepper.

We mix all the ingredients, put on the stove, cook the cucumbers under the lid for 7 minutes, with light bubbling. At the end of cooking, pour in a portion of vinegar.

Be sure to prepare jars, wash with soda, sterilize over steam.