9x Jonjoli – pickled shoots of jonjoli bushes

Jonjoli – pickled Colchis bladdernut shoots – great-value set of 9

Jonjoli (Georgian: ჯონჯოლი) is made from pickled shoots and flower clusters of the Colchis bladdernut, a Caucasus endemic listed in Georgia’s Red Book as a protected plant. It is hand-harvested in spring, and pickling by traditional recipes gives jonjoli its unmistakable flavour. It’s practically unknown on the Czech market, making it a small treasure for true food lovers.

• Traditional Georgian cold starter, a protected Caucasus plant.
• 500 g per jar, hand-picked in spring.

What does jonjoli taste like and how to use it?

• The flavour is distinctly tangy, remotely reminiscent of capers.
• Most often served with onion sliced into half-rings, lightly drizzled with Kakhetian sunflower oil.
• Great addition to a cold starter table, salads and a cheese board – replaces both vinegar and lemon at once.

Ingredients

Bladdernut, salt, water, citric acid, potassium sorbate, sodium benzoate. Solid content 200 g. Store at +5 to +25°C.