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Jonjoli
Pickled bladdernut flowers
Jonjoli: pickled bladdernut flowers with onion, oil and herbs
Jonjoli are the clustered flower buds of the bladdernut shrub, picked in May across Imereti and pickled in brine, and a bowl of them dressed with onion and oil appears on almost every Georgian table, from Kutaisi kitchens to Tbilisi restaurants. They taste sour, a little like capers crossed with olives, and cut through rich cheese bread and grilled meat. Jars are sold in Georgian and Russian shops, and the home pickling takes weeks, so this recipe starts from a jar. A common mistake is serving them straight from the jar; they need rinsing and a short soak, or the brine overwhelms everything. Chef's tip: dress them at least 30 minutes ahead so the onion softens and its sharpness balances the sour stalks.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the jonjoli
- 10 ½ oz pickled jonjolifrom a jar, drained
- 1 red onionhalved and thinly sliced
- 3 tbsp unrefined sunflower oil
- 1 tsp white wine vinegaroptional, if you like it sharper
- ⅓ oz fresh corianderchopped
- 1 spring onionsliced
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Method
0/5 doneStep 1: Rinse 10 ½ oz pickled jonjoli under cold water, then soak in a bowl of cold water for 10 minutes to remove some of the salt. Drain and squeeze lightly.
10 minStep 2: Cut the stalks into 4 cm lengths and put them in a bowl with 1 red onion.
Step 3: Add 3 tbsp unrefined sunflower oil and 1 tsp white wine vinegar and toss with your fingers, rubbing the onion slightly so it softens.
Step 4: Leave for 30 minutes, then taste; it should be sour and savoury but not harsh. Common mistake: adding salt before tasting; the jonjoli are already salty.
Step 5: Scatter with ⅓ oz fresh coriander and 1 spring onion and serve with bread and cheese.
Nutrition per serving
- Calories
- 50 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jonjoli take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of white wine vinegar?
- Cider vinegar or rice vinegar, same amount.
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