Zucchini in Georgian for the winter. Recipe

We offer you 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 ostrinkoy, then it will by no means turn out bad. Everyone can adjust their acuteness to their own taste. Ready? In this article, we will tell you in as much detail as possible how to cook zucchini in Georgian for the winter.

Necessary ingredients

1. Courgettes - 2 kilograms.
2. Tomato paste - 300 grams.
3. Vegetable oil - 1 cup (200 ml).
4. Garlic - 10 medium denticles.
5. Sugar sand - 200 grams.
6. Vinegar - 90-100 ml (9%).
7. Pepper peas - 10 pieces (you can replace one teaspoon of black pepper).
8. Hot pepper - 1 piece.
9. Greens (parsley, dill, coriander) - about 100-150 grams.

Preparation of vegetables

When we have collected all the necessary ingredients for cooking, we turn to the preparation of vegetables. Zucchini in Georgian for the winter is obtained equally well, both from ordinary varieties of vegetables, and from zucchini. Pay attention to this point, since not all dishes are equally suitable and both.

For the beginning zucchini it is necessary to wash out under cold running water and it is desirable to dry them with paper towels. If you have young vegetables with a delicate skin, then they can not even be cleaned. If you take zucchini or overgrown zucchini, the peel will be better removed. Very large fruits are also recommended to be cleaned of seeds, since they even remain unpleasant when tasted by hard streaks.

Next zucchini must be crushed. To do this, you can grind them in a meat grinder, or you can simply cut it finely. As you like best. The resulting consistency can be obtained in the form of a homogeneous puree, and can remain pieces.

Garlic should be cleaned and crushed too. Hot peppers should be washed, cut along and extracted from the middle of the stone. Separate the greens from the stems and finely chop.

Cooking process

To the shredded zucchini add tomato paste and vegetable oil. Thoroughly mix to a homogeneous consistency. This moment is very important. Before you put the vegetable mass on fire, these components must be brought to homogeneity, otherwise the mixture may start to burn.

An appetizer from zucchini in Georgian for the winter is cooked on fire for only 25-30 minutes. It is better to choose a saucepan with a thick bottom. If you have a gas stove, use a fire divider for more even heating. During cooking it is recommended not to depart from the pan and constantly stir the mixture. After 20-25 minutes after the boiling of the vegetable mass, you should add to it all the other ingredients - salt, garlic, greens and the like.

We close in banks

When the zucchini (in Georgian, for the winter) cooked, and you understand that the dish is ready, the next stage is conservation.

We prepare the banks in advance. First they must be thoroughly washed and after sterilized. There are several types of heat treatment of containers:

1. In the microwave. Banks are filled with water, brought to a boil in a microwave and aged for about 2-3 minutes.
2. In the oven. Empty glass containers are calcined for several minutes.
3. Above the steam. Find a convenient container in which you can boil water and there is a way to fix the overturned jar from above. Process also for a few minutes. Most often, an ordinary teapot with a narrow neck is used for this.

Iron covers for preservation should be boiled for at least five minutes. It is possible more, but less is not recommended.

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

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

Zucchini in Georgian for the winter. We regulate the sharpness

Georgian cuisine is basically sharp. Including this dish is supposed with peppercorn. Zucchini in Georgian (for winter cooking recipes) if prepared differently, then basically these differences are in the regulation of acuteness. How can this be done?

There are several options, and they are all simple.

First, we can not use hot pepper at all and only use garlic. Then this dish can be used even by small children.

Secondly, you can apply one thing. Or garlic, or pepper. But professional cooks recommend not to give up garlic, as it gives not only sharpness, but also its unique taste and aroma.

And, thirdly, the severity can be regulated by the number of "burning" ingredients. That is add with care to your taste.

The use of food

Zucchini in Georgian, for the winter is preserved, tasty in itself, and in combination with other dishes. It can be used as a separate garnish or as an addition to the garnish. Here, too much depends on the severity.

Especially good this zucchini is combined with potatoes and with meat dishes.

The open jar should be stored in the refrigerator under a dense plastic lid and not 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 already mentioned above, zucchini in Georgian (for the winter cooking recipes) can vary in every hostess to taste, and caloric content can also be reduced by vegetable oil.

Than to add a dish? When served on the table, it will be more delicious if zucchini, fried in Georgian for the winter, sprinkle fresh greens on top.

Bon Appetit!