Jonjoli – a cold appetizer from Georgia and is an integral part of Georgian cuisine.
Jonjoli (ჯონჯოლი) is a rare species of shrub. It is an endemic of the Caucasus, listed in the Red Book. At the same time, jonjoli is a popular dish in Georgia. It is prepared from the inflorescence of the kolchetka kolchetka and is a wholesome cold snack.
The harvesting of the flower buds of the knapweed falls at the end of April, the locals pickle them according to special recipes with a certain set of spices.
The taste of jonjoli is bright, distinctly sour, somewhat reminiscent of capers. It is rich in vitamins and microelements and is grown in Georgia without any chemical additives.
If there are knockers buds for sale anywhere in Georgia, you’ll have to look for them for a long time. It’s much easier to buy ready-made marinated jonquils. You need to squeeze the flowers a little, add onions cut into half-rounds and pour vegetable oil over them.
Ingredients: horsetail, salt, water, citric acid, potassium sorbitol, sodium benzoate.Storage conditions: temperature from +6 to +16 °C.