Georgian-Style Canned Cucumbers for Winter

Cooking method

1. Step 1:

   

   How do you make Georgian-style cucumbers? Gather all the ingredients. Use pickling cucumbers (firm and bumpy). Mine are a mix of red and orange tomatoes, but that really doesn't matter! Wash the vegetables under running water. Dry adjika is sold in stores or by weight at farmers' markets. If you only have vinegar essence, dilute it to 9% vinegar ahead of time, following the instructions on the bottle.

2. Step 2:

   

   Purée the tomatoes however is easiest — through a meat grinder or in a blender. Pour the mixture into a heavy-bottomed pot.

3. Step 3:

   

   Set the purée over low heat and bring it to a boil, stirring. Once it boils, add the salt, sugar, and sunflower oil. Cook for another 15 minutes.

4. Step 4:

   

   Meanwhile, slice the cucumbers into rounds about ¼ inch (5–7 mm) thick and add them to the pot. Pour in the 9% vinegar. It may look like too many cucumbers at this point, but that's exactly right — they'll release their own liquid as they cook.

5. Step 5:

   

   Add the dry adjika and finely grated garlic. This relish is meant to be spicy, but you can — and should — adjust the amount of seasoning to your own taste, honestly gauging what your palate can handle :)

6. Step 6:

   

   Cook the cucumbers another 10–15 minutes, until they change color. Cook them longer and they won't stay crisp.

7. Step 7:

   

   In the meantime, wash and sterilize your jars. Here's how I usually do it: pour about half an inch of plain tap water into each and microwave for 3 minutes at 800 watts — the water should come to a boil. Just pour boiling water over the lids.

8. Step 8:

   

   Divide the relish among the jars, filling them up to the neck. The less air space left, the better.

9. Step 9:

   

   Seal the jars, turn them upside down, wrap them in a warm blanket, and leave them at room temperature until fully cooled. Then move them to the pantry for storage.