Georgian vegetable marrow for the winter. Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

We bring to your attention a very tasty snack for the winter, which is usually liked even by those who are indifferent to such a vegetable as zucchini. If you cook a dish with spicy, then in no case will it turn out fresh. And everyone can adjust the spiciness to your taste. Ready? In this article, we will tell you in as much detail as possible how to cook Georgian zucchini for the winter.

Required Ingredients

1. Zucchini - 2 kilograms.
2. Tomato paste - 300 grams.
3. Vegetable oil - 1 cup (200 ml).
4. Garlic - 10 medium cloves.
5. Sugar - 200 grams.
6. Vinegar - 90-100ml (9%).
7. Peppercorns - 10 pieces (can be replaced with one teaspoon of ground black pepper).
8. Hot pepper - 1 piece.
9. Greens (parsley, dill, cilantro) - about 100-150 grams.

Preparing vegetables

When we have collected all the necessary ingredients for cooking, we proceed to the preparation of vegetables. Georgian zucchini for the winter turns out equally well, both from ordinary varieties of vegetables and from zucchini. Payattention at this point, since not all dishes are equally suitable for both.

To begin with, the zucchini must be washed under cold running water and preferably dried with paper towels. If you have young vegetables with tender skin, then you don’t even need to peel them. If you're using zucchini or overgrown zucchini, it's best to remove the skin. Very large fruits are also recommended to be cleaned of seeds, as even when crushed, they remain unpleasant-tasting hard inclusions.

Next, the zucchini must be chopped. To do this, they can be ground in a meat grinder, or you can just chop finely. As you like. The final consistency may be in the form of a homogeneous puree, or it may remain in pieces.

The garlic should be peeled and minced too. Hot pepper should be washed, cut lengthwise and removed from the middle of the bone. Separate the greens from the stems and finely chop.

Cooking process

Add tomato paste and vegetable oil to chopped zucchini. Mix thoroughly until smooth. This moment is very important. Before putting the vegetable mass on the fire, these components must be brought to homogeneity, otherwise the mixture may start to burn.

Georgian zucchini appetizer for the winter is cooked on fire in just 25-30 minutes. It is better to choose a pan with a thick bottom. If you have a gas stove, then use a fire spreader for more even heating. During cookingit is recommended not to leave the pan and stir the mixture constantly. 20-25 minutes after boiling the vegetable mass, add all other ingredients to it - s alt, garlic, herbs, etc.

Closing in jars

When the zucchini (in Georgian, for the winter) is boiled, and you understand that the dish is ready, the next step is preservation.

Banks are being prepared in advance. First, they must be thoroughly washed and then sterilized. There are several types of heat treatment of containers:

1. In the microwave. Jars are filled with water, brought to a boil in the microwave and aged for about 2-3 minutes.
2. In the oven. An empty glass container is ignited for several minutes.
3. Over the ferry. Find a convenient container in which you can boil water and at the same time there is a way to fix an inverted jar on top. Processing is also within a few minutes. Most often, an ordinary teapot with a narrow neck is used for this.

Iron canning lids should be boiled for at least five minutes. More is possible, but less is not recommended.

In sterilized, still hot jars, boiling vegetable mixture is applied and quickly rolled up.

Before you put the finished product in a permanent storage place, it should be kept in a warm place for 12-24 hours. Most often, the "wrap method" is used for this. That is, hot jars are covered with an old blanket or other warm material and left to cool completely.

Georgian vegetable marrow onwinter. Adjusting the spiciness

Georgian cuisine is basically spicy. Including this dish is supposed to be with peppercorns. Georgian zucchini (cooking recipes for the winter), if they are prepared in different ways, then basically these differences lie in the regulation of spiciness. How can this be done?

There are several options, and they are all simple.

First of all, we can skip hot peppers altogether and get by with just garlic. Then even small children can eat this dish.

Secondly, you can apply one thing. Or garlic or pepper. But professional chefs recommend not giving up garlic, as it gives not only spiciness, but also its own unique flavor and aroma.

And, thirdly, the spiciness can be adjusted by the amount of "burning" ingredients. That is, add with care to your taste.

Eating the dish

Georgian zucchini, canned for the winter, is delicious both on its own and in combination with other dishes. It can be used as a separate garnish or as an addition to a garnish. Here, too, much depends on the spiciness.

This zucchini goes especially well with potatoes and meat dishes.

You need to store an open jar in the refrigerator under a tight plastic lid and no more than a day, as the taste of the product is lost.

Among other things, I would like to note that this dish is low-calorie, and it is great for those who follow their figure. As mentioned above,Georgian zucchini (cooking recipes for the winter) may differ for each housewife to taste, and the calorie content can also be reduced due to vegetable oil.

What to add to the dish? When serving, it will be tastier if the zucchini fried in Georgian style for the winter is sprinkled with fresh herbs on top.

Bon appetit!