Jonjoli Pickled in a Jar - Mother's Recipe
This is a family recipe for pickling jonjoli, perfected over the years. Jonjoli prepared using this method retains its green color and does not darken.
Ingredients
- Kakhetian Oil (Sunflower Oil)50 ml
Instructions
7 steps- 1
Squeeze the jonjoli well to remove excess liquid. Do not use water!
5 min
- 2
Chop the cilantro and red onion.
5 min
- 3
Bring a large pot of water to a boil. Add the jonjoli in small portions and blanch for 2-3 minutes.
3 min
- 4
While the jonjoli is blanching, prepare sterilized jars.
2 min
- 5
Transfer the jonjoli to the jars. Use a wooden stick to press down firmly, ensuring the jars are well filled.
5 min
- 6
Add cilantro, onion, and oil.
2 min
- 7
Seal the jars with lids and turn them upside down. Wrap them warmly for 24 hours.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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