Tbilisi-Style Zucchini in Adjika for Winter

Cooking method

1. Step 1:

   

   Gather all your ingredients. You can use store-bought adjika for this winter preserve, but it's better to make your own from fresh, in-season vegetables. We'll start with the adjika. The tomatoes don't have to be pretty for this—even slightly imperfect ones work just fine.

2. Step 2:

   

   Wash the tomatoes, cut out the stem core, and cut the tomatoes into chunks.

3. Step 3:

   

   Using a blender or food grinder, puree the tomatoes until smooth.

4. Step 4:

   

   Wash the bell peppers and cut out the stem along with the seed core. Chop the flesh into small pieces and puree it in the blender or grinder—or run the tomatoes and peppers through together.

5. Step 5:

   

   Wash the hot pepper, cut it into pieces, and remove the seeds. Peel the garlic and finely mince it or push it through a press. Add the hot pepper and garlic to the pot with the tomato puree.

6. Step 6:

   

   Combine all the ingredients in one bowl and blend them together once more.

7. Step 7:

   

   Wash the young zucchini and trim off both ends. Cut the flesh into cubes. If the zucchini are mature with tough skin, peel them and scoop out the seedy core. Place the zucchini in a heavy-bottomed pot.

8. Step 8:

   

   Pour the adjika over them. Add the sugar, salt, and paprika to taste. Set over the heat and simmer over low heat for about 30 minutes. Then stir in the vegetable oil. Mix well and keep cooking for another 10 minutes or so. Add the white vinegar and stir. Bring the mixture back to a boil, then turn off the heat. While the preserve cooks, get your jars ready. Wash them with baking soda and sterilize them however you prefer—over a water bath or in the oven.

9. Step 9:

   

   Ladle the hot relish into the sterilized jars, cover with lids, and process them in a pot of water for about 10 minutes (for half-liter / pint jars). Seal the jars tightly, turn them upside down, and let them cool under a warm towel at room temperature, then store in a cool place. Come winter, this relish is a wonderful addition to dinner—alongside a hot meat dish, or served on its own with bread for a hearty, satisfying bite. Enjoy!