БОЖЕ КАК ВКУСНО! ПОДРУГА ИЗ ГРУЗИИ ПОКАЗАЛА ЭТОТ РЕЦЕПТ!!! ЗИМОЙ ПАЛЬЧИКИ ОБЛИЖЕШЬ

Ingredients

• 2.5 kg Tomatoes (ripe, washed and cut into quarters)
• 1 kg Cucumbers (peeled if thick‑skinned, sliced lengthwise)
• 700 g Sweet Bell Pepper (any color, seeded and cut into strips)
• 800 g Onion (peeled and sliced thin)
• 1 head Garlic (peeled and minced)
• 1 bunch Dill (fresh, stems removed, roughly chopped)
• 1 bunch Parsley (fresh, stems removed, chopped)
• 2 tsp Salt (non‑iodized)
• 1 tsp Basil (optional, dried or fresh, crushed)
• 120 ml Vegetable Oil (neutral oil, such as canola or sunflower)
• 1 tsp Sugar (granulated)
• 1 tsp Vinegar (9% acidity) (white distilled vinegar)

Instructions

1. Wash and Cut Vegetables

   Rinse all vegetables under cold running water. Cut tomatoes into quarters, slice cucumbers lengthwise, strip the bell pepper, slice the onion thinly, mince the garlic, and roughly chop dill and parsley.

   Time: PT30M

2. Soak Cucumbers

   Place the cucumber slices in a bowl of cold water and let them soak for 3–4 hours, changing the water once if needed.

   Time: PT3H30M

3. Season the Vegetables

   Drain the cucumbers and combine all vegetables in the large mixing bowl. Add 2 tsp salt and the optional basil, then toss thoroughly. Let the mixture rest for 30 minutes.

   Time: PT30M

4. Add Oil and Rest Again

   Drizzle 120 ml vegetable oil over the seasoned vegetables, mix again until evenly coated, and let sit for another 30 minutes.

   Time: PT30M

5. Sterilize Jars and Lids

   While the vegetables rest, place the empty jars in a large pot of water, bring to a boil and boil for 10 minutes. Boil the lids separately for 2–3 minutes. Remove with tongs and set on a clean towel.

   Time: PT10M

   Temperature: 100°C

6. Pack Jars and Add Sugar & Vinegar

   Pack the vegetables tightly into the hot sterilized jars, leaving about 1 cm headspace. Add 1 tsp sugar and 1 tsp 9 % vinegar to each jar, then loosely place the lids on.

   Time: PT15M

7. Process in Water Bath

   Arrange the filled jars in the pot, add enough cold water to cover them by 2 cm, bring to a rolling boil, then process for 35–40 minutes from the moment the water returns to a boil.

   Time: PT45M

   Temperature: 100°C

8. Cool and Seal

   Using tongs, remove the jars and place them on a towel-covered surface. Cover with a clean blanket or towel and let cool completely (about 30 minutes). Once cool, tighten the lids fully.

   Time: PT30M

Nutrition Facts

Calories

50

Protein

1 g

Carbohydrates

10 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cucumbers: Zucchini
• Instead of Onion: Shallots
• Instead of Vegetable Oil: Olive oil (light)
• Instead of Sugar: Honey (use less)
• Instead of Vinegar (9% acidity): Apple cider vinegar (same amount)

Equipment Needed

• Knife
• Cutting Board
• Large Mixing Bowl
• Measuring Spoons
• Measuring Cup
• Sterilized Glass Jars with Lids
• Large Pot for Water Bath
• Tongs
• Kitchen Towels
• Stove

Critical Steps — Do Not Skip

• Soaking cucumbers for 3‑4 hours to retain crunch
• Sterilizing jars and lids to prevent contamination
• Leaving proper headspace when packing jars
• Processing the jars for the full 35‑40 minutes in a rolling boil

Chef Tips from the Video

• For extra aroma, add a few peppercorns or a bay leaf to each jar before sealing.
• Use a clean kitchen towel to cover jars while cooling; this prevents dust from settling on the lids.

Troubleshooting

Storage

Refrigerator: Store unopened jars in a cool, dark pantry for up to 6 months. Once opened, keep refrigerated and use within 2 weeks.

Freezer: Not recommended for pickles as texture degrades.

Room temperature: Cool, dark closet or pantry; avoid direct sunlight.

Make-Ahead Tips

• The pickles improve in flavor after 1‑2 days; they can be made up to 2 weeks ahead of serving.
• If you need to store longer, keep the sealed jars in a refrigerator after the first month.

Frequently Asked Questions