Instructions:
Prepare the Vegetables:
Wash the zucchini thoroughly. If using large zucchini, peel them and cut into medium-sized slices. If using small, tender zucchini, you can leave the skin on.
Cut the onions into half rings.
Slice the sweet bell peppers into strips.
Mix all the prepared vegetables in a large bowl.
Add salt, 50 ml of vinegar, and a pinch of black pepper to the vegetables. Mix well and let them marinate for 10-15 minutes.
Prepare the Sauce:
In a large pot, combine the tomato juice or diluted tomato sauce with sugar, salt, black pepper, red pepper, cloves, and ground coriander.
Bring the mixture to a boil, then add vegetable oil and 100 ml of vinegar.
Continue boiling the sauce for another 5 minutes, stirring occasionally.
Cook the Vegetables:
Add the marinated vegetables to the boiling sauce.
Cook the vegetables for about 5 minutes, or until they start to sink to the bottom of the pot. It’s important not to overcook them to maintain their crunch and flavor.
Canning Process:
Sterilize your jars and lids by boiling them or using a sterilization setting on your dishwasher.
Carefully fill the sterilized jars with the hot vegetable mixture, leaving a little headspace at the top.
Seal the jars with the sterilized lids.
Turn the sealed jars upside down and wrap them in a warm blanket or towel to keep warm. This helps ensure the jars seal properly as they cool.
Storage:
Once the jars have completely cooled, store them in a cool, dark place. Properly sealed, these jars should last through the winter and provide a delicious addition to any meal.
Enjoy this flavorful Georgian-style zucchini as a side dish, on its own, or as a complement to your favorite meals. This recipe is sure to bring a taste of the Caucasus to your table!
