Cucumber salad for the winter in Georgian style: step-by-step recipe with photos. Georgian salad with cucumbers and tomatoes - step-by-step photo recipe for preparing for the winter

Don’t know what cucumber salad to prepare for the winter? Then you have come to a very good place: I have just 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. The end result is cucumbers in adjika - it looks appetizing and tastes wonderful. A big plus, in my opinion, is that this is a cucumber salad recipe for the winter without sterilization, which means you don’t have to wait tediously at the stove before rolling up the jars.

Everything will be quick, simple and easy: chop the cucumbers, prepare the filling, boil it a little - and that’s it, you can put the cucumber salad in a jar for the winter. But, perhaps, it’s better for me to tell you about this preparation not in a nutshell, but with all the details and step-by-step photos for clarity: it will be much clearer. Shall we 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 (small heaped);
• 300 g 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:

We choose ripe tomatoes with red flesh. Cut into pieces and twist through a meat grinder (if you are preparing 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.

Place the pan on the fire and bring the tomato mixture to a boil. Cook over low heat, covered, for 15-20 minutes.

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

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

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

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

Place the hot cucumber salad in tomato sauce for the winter in pre-sterilized jars and seal it hermetically.

We turn the jars upside down and wrap them in a blanket (the so-called “fur coat”). Keep the jars in this form until they cool completely. We store this salad in a dark place, perhaps at room temperature, but away from heat sources.

Beef tenderloin is tasty and good on its own, so if you decide to cook this particular dish of Georgian cuisine, you did the right thing. It doesn't require much effort, you just need to fry and season it correctly. The ingredients for this dish are the most affordable and the good thing about this recipe is that it is easy and simple to prepare, each step takes a little of your time. See for yourself.

gruzinskieblyuda.ru

I reviewed all similar recipes here. This is definitely not the case. This is probably a recipe from that series when real secrets are passed on only to loved ones. More than 25 years ago, my mother-in-law, who lived in Georgia all her life, taught me how to cook cabbage this way. I declare with complete responsibility: pickles simply don’t get any tastier than this cabbage! And most importantly, everything is very simple and there is nothing superfluous in the ingredients: no oil, vinegar, etc. Prepares quickly and eats even faster. True, I have been cooking “by eye” all my life.

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Again I come to you with seasoning, and again with garlic))) But what a wonderful seasoning it turned out to be! Residents of Georgia will certainly recognize the famous Svanetian salt. I do not claim the authenticity of the recipe, especially since they claim that it is kept strictly secret, and even in Georgia it is not easy to buy real Svan salt. I found the base of the recipe on the Internet and added a little of my own.

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My husband brought this recipe home from work from a co-worker; he really liked these tomatoes. Then I appreciated it, maybe you will like it too)

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A total of 21 recipes were found.

myvkusno.ru

Georgian salad for the winter

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

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

How to properly sterilize jars for Georgian salad

The most important point when preparing any preservation is the stage of sterilizing the jars. Not only the safety of the contents, but also the taste of the entire twist as a whole depends on the quality of this procedure.

Of course, there are many ways to sterilize - you can do it by steaming, using an oven, and even in the microwave. However, we will consider the most convenient and practical one - in a saucepan.

1. First we need to choose the right pan. A deep vessel is suitable, in which the jars will be placed vertically entirely or almost completely.
2. The jars themselves need to be washed thoroughly and the same should be done with the lids with which we will cover 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. Place the lids nearby; they will also need to be boiled.
4. Place the saucepan on the fire and bring the water to a boil. After this, slightly reduce the heat and sterilize our jars for 10 to 20 minutes.

The time required for sterilization 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.

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A simple recipe for a Georgian winter salad made from cucumbers and green tomatoes

If you have tried traditional Georgian dishes at least once, then you probably know that such dishes are always distinguished by a slight spiciness and simply incredible aroma. This salad is no exception, which captivates with its smell even at the preparation stage.

Ingredients

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

How to make Georgian canned salad correctly with your own hands

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

Many chefs are seriously wary of using cucumbers when making twists - jars containing them quite often burst. If you don't want to take risks, you can omit this vegetable from the recipe. In this case, you will end up with canned Georgian lecho, which is also very tasty.

Ingredients

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

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

• We wash the eggplants thoroughly, cutting off the “butts” 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 put them in a colander.
• Peel the onion and cut it into half rings. Our chef will tell and show you how to do this quickly and beautifully.

• We also remove the skin from the carrots and grate it on a coarse grater.
• We wash all the greens we have well and chop them as finely as possible.
• We separate the heads of garlic into cloves, clean them and pass them through a press.
• Pour oil into a cauldron, heat it, then add onions, carrots, and eggplants. Simmer over low heat for about 15 minutes, then add greenfinch, garlic, sugar, salt and red pepper. Mix everything well and cook for another 5 minutes.
• We put our vegetable mass into 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 put them into storage.

It is better to eat this Georgian salad not immediately, but let it sit for at least two weeks. During this time, all the flavors will be completely mixed and you will end up with an incredibly aromatic and tasty vegetable dish that will look good on both an everyday and holiday table.

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Winter salad appetizer in Georgian style from 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 deliciously prepare Georgian salad for the winter at home

1. Peel the onion and cut into rings.
2. We cut off the “butts” of the cucumbers and chop them into round pieces.
3. Wash the tomatoes well, remove the center where the stalk is attached, and cut into slices.
4. We divide the garlic heads into cloves, then peel each clove and chop finely.
5. Peel the carrots and grate them on a medium grater.
6. Wash the cabbage well, remove the top damaged leaves, and then chop into thin strips.
7. Wash the cilantro thoroughly and chop it as finely as possible.
8. In a large container, combine all the crushed ingredients, add salt and pepper and mix everything well. Let it brew for 20 minutes.
9. For now, sterilize the jars and lids, then remove them from the water. We put our vegetable mixture into 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 into the pan where we sterilized the container. 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. Place in a cool, dark place for storage.

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

tvoi-povarenok.ru

Georgian cuisine list of photo recipes

Chicken Tabaka is a world-famous dish of Georgian cuisine. This dish got its strange name from the name of a special frying pan called “tapa”, so the dish was originally called Chicken Tapaka, that is, fried in a frying pan. Over time, the name changed, adapted to make it more understandable to the Russian ear, and now we have what we have - in all restaurants and cafes this chicken is called Tabaka Chicken. Recent times have even given birth to a legend that a flattened chicken closely resembles a large tobacco leaf - hence the name. Tapaka is a deep, thick-walled dish (frying pan) designed for cooking whole chicken. Usually a heavy lid-press is attached to it. The press presses the chicken tightly to the bottom of the pan and promotes the rapid formation of an even golden brown crust - mmm... yummy! However, if you do not have special utensils, you should not refuse to prepare this delicious dish. We will cook it in a regular frying pan, and we will build a press from what is found in any home kitchen. Read recipe →

Adjapsandali (აჯაფსანდალი) is a Georgian dish made from pre-fried and then stewed vegetables: eggplant, sweet and hot peppers, tomatoes, a lot of herbs, garlic. Almost all cuisines of the world have a similar dish under different names. In the European tradition it is ratatouille, sauté, and vegetable stew. The Caucasian version under the sonorous name ajapsandali is a very tasty, juicy and aromatic dish. It can be eaten either hot, straight from the stove, or cold. The most important thing in the ajapsandali recipe is high-quality, fresh young vegetables. The presence of aromatic Caucasian herbs and spices gives the dish a special flavor, but if they are not there, replace the missing ingredients with a small portion of a good mood. Read recipe →

Chakhokhbili - poultry stew, a dish of Georgian cuisine. Initially it was prepared from pheasant (khokhobi - pheasant in Georgian), now it is most often prepared from chicken, which is fried and stewed in tomato sauce with the addition of traditional Caucasian spices and herbs. Definitely, a homemade dish is very tasty and satisfying, and preparing chakhokhbili is not at all difficult. How to cook chakhokhbili - read the recipe! Read recipe →

Tkemali (ტყემლის საწებელა) - Georgian sauce made from sour plums with the addition of herbs, spices and garlic - very tasty and very healthy, especially good with meat and fish. Its taste is simply amazing, just like Georgia itself. Fortunately, I had to visit Tbilisi, where I was fascinated not only by the beauty of the Caucasus mountains and unique original architecture, but also by lovely people, kinder and more hospitable than whom I have never met in my life: Georgian churches, polyphonic singing, Georgian market and Georgian cuisine, kebab, wine and, of course, Tkemali sauce, without which it is simply impossible to survive a Georgian feast. Read recipe →

I realized that I was getting old - my achma began to turn out better and better.

Achma is a layer cake with delicate lacy pulp and a crispy crust, inside of which there is melted cheese. I see that you have already licked your lips. Yes, this Adjarian pie, prepared in your home kitchen, is a real delicacy. But I won’t hide it; in order to prepare this delicious dish, you need experience: the recipe for preparing achma is not so simple. For those who still decide to undertake this feat, I recommend learning how to cook homemade noodles first. And, of course, follow my recommendations. I will tell you in great detail how this is done. Read recipe →

Recipe cucumbers for the winter in Georgian:

Wash all vegetables that will be used in the salad. Cut off the unripe part of the tomatoes at the stalk, grind the remaining pieces using any kitchen equipment - in the bowl of a food processor, blender or meat grinder.

Cut off the tails from both ends of each cucumber, then cut into circles 3-5 mm wide. For this preparation, choose strong cucumbers that are not overgrown, with a dense seed center, so that the circles hold their shape and do not become deformed during the cooking process.

Mix the tomato mass in an enameled or stainless steel bowl; immediately add salt, sugar and butter. Place the bowl on the stove and cook the tomato mixture for 15 minutes.

Transfer the cucumber slices to the hot tomato mixture and pour in the vinegar. Bring the cucumbers in the tomato to a boil.

It's time to season the cucumbers with dry adjika. This spicy preparation is sold in any large store or supermarket and is already balanced in the composition of seasonings. Depending on the amount of a particular spice, it can be red, orange or mustard, has a subtle bittersweet aftertaste and a divine aroma. Since the mixture is intended for preparing a rather spicy sauce for meat or vegetable dishes, it is very important to calculate its amount per serving of cucumbers, depending on the individual threshold of sensitivity to spiciness. If you don’t like too spicy dishes, take 1-1.5 tbsp for 1 kg of cucumbers. dry adjika, but if you like cucumbers “with a spark” - take all 3!

Pour the selected amount of dry adjika onto the cucumbers.

Pass the garlic through an iron press to the cucumbers and dry adjika.

Now you can mix, carefully distributing the adjika over the tomato mass and cucumber slices.

Continue cooking the Georgian cucumber salad over low heat for another 10 minutes. As soon as the cucumbers change color from bright green to a less intense swamp, turn off the heat, otherwise the cucumbers will lose their crunchy properties!

Prepare the jars in advance; they must be dry and sterilized (for example, in the oven), and boil the lids in boiling water for several minutes. Arrange the hot cucumber salad, filling the jars to the very top, leaving as little space as possible before the lid.

Seal each jar with a screw or regular iron lid with a rubber seal, turn it over, wrap it in a thick linen cloth and wait until it cools completely.

Georgian cucumbers are ready for the winter!

The amount of ingredients in the recipe is calculated for 3 jars of 0.5 liters each.

Some kind of fashion has begun to divide all recipes into “awesome” and “finger-licking”, have you noticed? For example, they say about Georgian zucchini for the winter - “you'll lick your fingers!” Since such a tradition has already appeared, I won’t change it, I’ll just tell you how to achieve such an appetizing result.

Vegetables can be cut in any way: from cubes to grated. Perhaps the most “elegant” option is when zucchini is cut into circles and placed in layers with filling. Therefore, I will describe in detail exactly this method of preparation. Spicy Georgian-style zucchini with tomatoes will look great on a festive table, and, in my opinion, it’s much more convenient to serve vegetables this way.

Total cooking time: 40 minutes
Cooking time: 20 minutes
Yield: 1 l

Ingredients

• young zucchini – 1 kg
• hot pepper - 0.5 pods or ground to taste
• sweet 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
• khmeli-suneli – 2 tsp. optional

* The weight of vegetables is indicated in peeled form.

Preparation

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



I clean sweet and hot peppers from seed boxes and internal partitions. In tomatoes, I cut out the green part near the stalk. Just rinse the greens, peel the garlic and onions.



Heat a little vegetable oil (odorless) in a frying pan and fry the zucchini in batches until a light crust forms on both sides. There is no need to add salt before frying, otherwise the vegetables will release juice.



While the zucchini is cooling, I prepare the aromatic filling. To do this, I grind tomatoes, peppers, garlic and herbs in a blender to a pulp. Instead of a blender, you can use a meat grinder or cut with a knife - as finely as possible.

I add salt and sugar to the resulting vegetable mixture, pour in 9% table vinegar (if you are cooking for the winter, then 9% vinegar is preferable, but if you are just using it for the dinner table, you can use wine or apple vinegar). 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 cook for 3-4 minutes over medium heat, stirring. The taste of the filling should be spicy, slightly over-salted. Adjust the amount of salt and sugar based on the acidity level of the tomatoes and personal taste preferences.





I repeat the procedure until the jar is completely filled. The top layer should be a fill. Pack tightly and try to “spill” the sauce into all the voids.



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



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

Calories: Not specified
Cooking time: Not indicated

We invite you to add another delicious spicy Georgian-style cucumber salad to your shelf for the winter, which is incredibly aromatic. Seasonal vegetables should never be ignored; at the end of summer you can prepare a lot of different preparations, this will allow your winter diet not to be boring, and allow you to pamper yourself with goodies during Lent. Today's cucumbers turn out crispy, spicy, with a surprisingly tasty sauce. They can be served with meat - very harmonious, or with fluffy mashed potatoes. I also like this one.

- cucumbers – 2.3-2.5 kg.,
- tomatoes – 900-950 gr.,
- vegetable oil – 0.5 cups,
- vinegar – 0.5 cups,
- sugar – 0.5 cups,
- garlic – 160 gr.,
- salt – 1.5 tbsp. l.,
- coriander – 5-7 g.,
- hops-suneli – 10-15 g.,
- hot pepper - to taste.

Note: we use a glass with a volume of 250 ml.

Recipe with photos step by step:

Cooking process




First of all, let's prepare the sauce. We wash the tomatoes and hot peppers, cut out the place where the stalk grows from the tomatoes, cut the tomato into arbitrary pieces. We add hot pepper solely to taste; you can do without it if you are not a fan of everything spicy.




We pass the tomatoes and peppers through a meat grinder with the finest grid, or grind everything in a blender bowl. Pour the tomato puree into a thick-bottomed pan, immediately add a portion of salt, sugar, and vegetable oil. Cover the pan with a lid, place over moderate heat, and cook for fifteen minutes.




Wash the cucumbers in cool water and dry. We cut off the ends on both sides, cut the cucumbers themselves into circles, about half a centimeter. In principle, you can choose any cutting method.






Remove the hot tomato puree from the stove, add spices, and don’t skimp on them. At this stage we also introduce a measured amount of vinegar.




Immediately add cucumber rings. Prepare this one, which is probably already world famous.




Peel a good amount of garlic, rinse and dry, cut the cloves into small cubes. Throw it into the pan. Mix everything and put it on the stove.




Cook the cucumbers with spices for exactly ten minutes after boiling. At this stage, you can already taste a little of the sauce and, if necessary, adjust the final taste to suit yourself. After ten minutes, very quickly pack the cucumbers into dry, sterile jars.






Immediately, literally instantly, we tighten the jars with boiled lids and check the sealing. Cool the cucumber salad in Georgian style for the winter under a terry towel or blanket, turning the jar upside down. Store in a dark place. And my grandmother always cooked this one. When I see him, I immediately remember her.





Bon appetit and delicious preparations!