Pickled Jonjoli (Staphylea colchica)
Jonjoli, also known as Colchic Bladdernut, is an integral part of the Georgian supra (feast). Its sour and slightly bitter taste perfectly complements roasted meats or can be enjoyed simply with bread. This is a simple yet highly aromatic dish that will enrich your table.
Ingredients
- Olive Oil30 ml
Instructions
5 steps- 1
Rinse the salted jonjoli thoroughly under cold water to remove excess salt. Let it soak in water for 5-10 minutes, then drain and gently squeeze out excess water.
10 min
- 2
Finely chop the red onion and cilantro.
3 min
- 3
In a large bowl, combine the rinsed jonjoli, chopped onion, and cilantro.
1 min
- 4
Drizzle with olive oil and, if desired, add a splash of vinegar. Mix well to ensure all ingredients are evenly distributed.
1 min
- 5
Serve immediately or let it rest for 5-10 minutes for the flavors to meld.
10 min
Nutrition
1 serving ≈ 99 g
Nutrition values are estimates. - means data is unavailable.
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