Welcome to a taste of Georgia, a country renowned for its vibrant, flavorful cuisine! This Georgian-style canned cucumber salad is the perfect way to capture the essence of a summer harvest in a jar. It beautifully combines the crispness of cucumbers, the sweetness of red peppers, and the richness of ripe tomatoes, all elevated by the unique, aromatic Georgian spice blend, khmeli-suneli. This recipe is not just about preserving vegetables; it's about creating a delicious, ready-to-eat side dish that will bring warmth and flavor to your meals throughout the colder months. Let's get canning!
Georgian-Style Canned Cucumber Salad.
Ingredients for Georgian-Style Canned Cucumber Salad
- 2 kg cucumbers
- 1 kg tomatoes
- 1 kg red bell peppers
- 2 large heads of garlic
- 30 g coarse sea salt
- 70 g sugar
- 60 g 9% vinegar
- 1 tablespoon khmeli-suneli (a traditional Georgian spice blend)
How to Make Georgian-Style Canned Cucumber Salad
Dice or slice the tomatoes.
Add the sliced pepper to the tomatoes.
Simmer the tomatoes and peppers over low heat for 15 minutes after they start boiling.
We’ll cook the salad in a large, heavy-bottomed pot, as the recipe requires heating. Wash the tomatoes and cut out the tough core near the stem. Dice or slice the tomatoes. Place the chopped tomatoes in the pot. Use firm, slightly under-ripe tomatoes for this recipe.
Cut the red bell peppers in half lengthwise. Remove the stem and seeds, then rinse the peppers. Slice the flesh into thin strips. Add the sliced peppers to the tomatoes. Cover the pot with a lid. Bring the vegetables to a boil. If you like a spicy salad, you can add a bit of green hot pepper or a chili pepper along with the bell peppers.
Simmer the tomatoes and peppers over low heat for 15 minutes after they start boiling.
Add the sliced cucumbers and garlic to the pot with the simmered vegetables.
Wash the cucumbers thoroughly and trim the ends. Slice the cucumbers into rounds about half a centimeter thick. Thinly slice the garlic. Add the sliced cucumbers and garlic to the pot with the simmered vegetables.
Add sugar and salt to the salad.
Pour in the 9% vinegar and add the traditional Georgian spice khmeli-suneli.
After it boils, cook for 4-5 minutes, during which the cucumbers will change color from bright green to olive green.
Add the sugar and salt to the salad. This recipe uses sea salt; don’t be afraid to use it for canning, just choose a non-iodized variety for a delicious result. You can also use svanskaya sol (Svanetian salt, a Georgian salt blend with spices) in this recipe.
Pour in the 9% vinegar and add the traditional Georgian spice blend khmeli-suneli (a traditional Georgian spice blend).
Stir the salad. Cover the pot again. Increase the heat and bring it to a boil quickly. Once boiling, cook for 4-5 minutes. During this time, the cucumbers will change color from bright green to an olive green.
Pack the boiling vegetable salad into hot jars.
Wash the canning jars thoroughly and rinse with clean water. Place the jars upside down on an oven rack. Heat the oven to 100°C (212°F) and dry the jars for 10 minutes. Pack the boiling vegetable salad into the hot jars. Fill them up to the shoulder, then top with the brine from the pot so that the vegetables are completely covered. Screw on dry, sterilized lids.
Invert the jars of salad onto their lids. Wrap them in a thick blanket. Leave overnight.
Invert the jars of salad onto their lids. Wrap them in a thick blanket and leave them overnight. Once cooled, store the preserves in a dry, dark, and cool place. The storage temperature should be between +2°C and +12°C (36°F and 54°F).
And there you have it – beautiful jars of Georgian-style cucumber salad, ready to brighten up your pantry and your plate! This salad is incredibly versatile. Serve it as a zesty side dish with grilled meats or roasted potatoes, or enjoy it on its own as a flavorful appetizer. Each bite is a reminder of summer's bounty, infused with the soulful spices of Georgia. We hope you enjoy this taste of tradition and the satisfaction of preserving your own delicious food. Happy canning!
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