Cucumber salad for the winter in Georgian style: step-by-step recipe with photos. Georgian cucumber salad for the winter What Georgian pickles to prepare for the winter

There are quite a lot of cucumber salads for the winter. Today I would like to offer one of these salads, and it’s called Georgian salad with cucumbers for the winter. This salad gets its name because of the spicy mixture of khmeli-suneli spices. Georgian cuisine is famous for its mild flavors and bold spices. This is exactly how the workpiece will turn out.
All prepared salads, like Georgian cucumbers for the winter, are not difficult to prepare; most of the time is spent preparing vegetables and cutting them. To save time, you can use a home processor or a special grater for thin slices for slicing. In any case, your snack will be amazingly delicious!

Ingredients for 1.5 liters of prepared salad:

• ripe and fleshy tomatoes - 700 g;
• garlic - 5 cloves;
• hot capsicum - to taste;
• cucumbers - 750 g;
• granulated sugar - 0.5 tbsp. l.;
• salt - 1 tbsp. l.;
• vegetable oil - 70 ml;
• vinegar 9% - 50 ml;
• khmeli-suneli spice - 1.5-2 tbsp. l.;
• coriander - to taste.

Preparation

For salad tomatoes, take very ripe and red ones, preferably from meaty varieties, then the sauce will be thick. Prepare the tomatoes to peel them. To do this, cut a cross on the top of the skin of each tomato with a knife. Boil water in a kettle.


Meanwhile, chop the garlic cloves with a knife or press them through a special garlic press. Cut the hot capsicum into rings and add it to the salad according to your taste.


Place the tomatoes in a bowl and pour boiling water from the kettle, let them sit in it for 10 minutes. If the tomatoes have very thick skin, then it is better to blanch them for several minutes over medium heat. Then dip the tomatoes in very cold water (you can even add ice) and remove the skin with your hands; it will come off easily.


Use medium-sized cucumbers or small gherkins to make this salad. Pre-soak the cucumbers in a container with cold water. For the salad, cut the cucumbers into thin slices. If you use gherkins, make the circles thicker.


Grind the peeled tomatoes to a puree using an immersion blender. The same can be done in a meat grinder or food processor.

I suggest one more delicious recipe preparations - Georgian salad for the winter. Its composition, like many similar preparations, contains bell pepper.

Bell peppers are often called sweet peppers (after all, they really are sweet), however, despite their name, they contain very, very little sugar (only 5%). This fact is not the only reason that this vegetable is deservedly called a dietary and very healthy product.

The main thing you need 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 contains even more of it than black currants and lemon. But in terms of provitamin A content, bell peppers are not inferior to carrots, which promotes hair growth and also has a beneficial effect on vision and the general condition of the skin. Don’t forget about B vitamins (B1, B2, B6), which help cope with depression and diabetes mellitus, insomnia and loss of strength.

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

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

garlic - 200 g
bell 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 prepare 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 remaining vegetables (bell peppers and cucumbers) under running water. Next, remove the core and seeds. Bell pepper and then cut it into small cubes. We cut the peeled tomatoes in the same way.
3. Transfer the chopped tomatoes and peppers into one pan (deep bowl), add salt and sugar, and then put it all on the fire. Cook the vegetables, stirring occasionally, for about 20 minutes (covered, over moderate heat).
4. Meanwhile, 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, first cut them in half lengthwise and then cut them across). Peel the garlic, wash it, and then chop it very finely with a knife.
5. After the specified time has passed (after 20 minutes), add chopped cucumbers to the pan with peppers and tomatoes. Mix everything, bring the vegetable mixture to a boil and simmer for 5 minutes over low heat.
6. Next, add garlic and sunflower oil to the vegetables. Again, stir everything thoroughly (until relatively homogeneous), boil for another 1-2 minutes and remove the mixture from the heat.
7. Immediately (that is, still hot) put the Georgian salad into prepared sterilized jars and add 1 tsp to each of them. vinegar. Then the jars need to be sealed with lids, turned upside down and covered with a warm towel. Leave the salad in this form for at least a day. The amount of ingredients indicated in the recipe yielded five jars. delicious salad 750 grams each.
Separately, it is worth emphasizing that the jars and lids for them must be sterilized, that is, first thoroughly washed and then doused with boiling water or hot steam (each jar for a few minutes).

These are all the secrets of preparing a truly tasty and very unusual Georgian salad, which you can enjoy at any time of the year!

Bon appetit everyone!

Description

Georgian salad for the winter with cucumbers, sweet bell peppers and garlic in tomato sauce will surely become one of your favorite winter preparations. Georgian cuisine is characterized by spicy and sweet dishes at the same time, but you can often find sweet and sour dishes there as well. The salad that we will prepare will partly resemble the more famous lecho, however, we will use fresh and juicy cucumbers as the main ingredient. The 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 there are specific features and aspects that need to be followed. To make cooking easier and to save you time, we have prepared step by step photo recipe for making this Georgian salad at home. Visual instructions will explain and demonstrate each stage of cooking, so you won’t have any problems. During cooking fresh cucumbers soak in tomato juice and the aroma of additional ingredients, while maintaining their crispy, refreshing texture. This one 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 winter salad with cucumbers - recipe

We purchase in the store or collect the freshest and ripe vegetables from the garden beds. The tomatoes must be washed, then make a cross-shaped cut on the top of each fruit and lower them into boiling water for 1-2 minutes, after which you must carefully remove the peel from the tomatoes.

Cucumbers can be filled with cold water for a couple of hours in advance and changed periodically, then the vegetables need to be cut strictly in half lengthwise, and then into not too thin circles as shown in the photo. Wash the cucumbers thoroughly before cooking, because we will not cut off the skin from them..

We wash the bell pepper, carefully cut out the core of each fruit along with the stalk, and then cut into small pieces. We also chop the peeled tomatoes, but to a puree state, then pour them into a pan of suitable volume.

We also add prepared sliced ​​bell peppers there. Add the specified amounts of sugar and salt to the ingredients, mix, bring to a boil and cook for 20 minutes after boiling. After the specified time, pour into a pan with tomatoes and prepared sliced ​​cucumbers. Mix the ingredients and boil for another 5 minutes. Peel the garlic cloves, press them through a press or chop them very finely, and place them in a saucepan along with sunflower oil. Bring the appetizer to a boil again, then turn off the heat.

We sterilize the jars by steaming or boiling water; you can also use a microwave or oven for this purpose. We put the hot preparation into jars that have not yet cooled down, but are dry, and pour one teaspoon of table vinegar into each jar. We seal the jars with sterilized lids, let the preserves cool under a blanket and put them in the pantry. Classic Georgian salad with cucumbers is ready for the winter.

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

I warn you right away: in Georgian cucumber salad, ordinary table vinegar is used. It cannot be replaced with 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 preparation are cut into slices, quite thinly. Tomatoes are passed through a meat grinder. Garlic is crushed using a press. The salad for the winter turns out to be appetizing, with the bright taste of pickled cucumbers in a spicy tomato sauce. I used to cook it in small jars, but now I roll it in liter jars. Moreover, there is still not enough for everyone who wants to try it :) after all, I often serve this salad on the holiday table.

Ingredients

• 5 kg of fresh cucumbers;
• 2 kg of tomatoes of any variety for filling;
• 250 ml refined vegetable oil;
• 3 tablespoons 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 and dry with disposable paper towels. Cut off the ends on both sides, cut the cucumber itself into circles of medium thickness, approximately 4-5 mm. When choosing cucumbers for preparation in Georgian style, be sure to pay attention to freshness - the cucumber should be dense, juicy, and in no case limp.

Did you cut the cucumbers? Now take a large saucepan, we will cook vegetables in it, preparing for canning. Wash the tomatoes, cut them into quarters and grind in a meat grinder, pouring the resulting tomato puree into a saucepan. 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 cooking, mix the cucumbers cut into slices with the seasoning (didn’t you forget? In a teaspoon, mix equal amounts of black and red ground pepper, hop-suneli seasoning and coriander seeds), mix thoroughly and place the cucumbers in a saucepan with boiling water. tomato filling. Cook over low heat for 15 minutes. During this time, you need to have time to process the jars and lids: wash the jars with soda and hot water, rinse thoroughly under the tap and treat with steam by placing a wire rack on a pan of boiling water. Treat the lids using exactly the same method (steam sterilization).

Place boiling water in jars, pour in tomatoes from the pan, roll up, turn over and wrap in a warm blanket for a day.

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 zucchini Georgian style with tomatoes will look great on festive table, and serving vegetables, in my opinion, is much more convenient 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).



Sweet and hot peppers I clear the seed pods 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.