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Vegetables from Georgia
Jonjoli is the Colchis bladdernut, a Caucasian shrub whose unopened flower buds are picked in May and pickled. In the old way the buds were taken off the stems in a single day, packed tightly into a bowl under salt water and kept for winter. Today they are usually dropped into boiling salt water and jarred in salt water with vinegar, which keeps their golden colour.
A short entry: the sources we found record only what is said here about Jonjoli itself.
| Unopened jonjoli flower buds | Picked in May as the bush begins to bloom; open flowers are not used[gt-jonjoli] |
| Salt water | [gt-jonjoli] |
| Vinegar | Modern method only, mixed with the salt water[gt-jonjoli] |
What changes: Starting material: unopened bladdernut buds, taken off the stems in a single day
In the old method the buds were taken off the coarse stems in a single day and winnowed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jonjoli is the Colchis bladdernut, a Caucasian shrub whose unopened flower buds are picked in May and pickled. In the old way the buds were taken off the stems in a single day, packed tightly into a bowl under salt water and kept for winter. Today they are usually dropped into boiling salt water and jarred in salt water with vinegar, which keeps their golden colour.
Jonjoli is pickled flower buds, not a vegetable, and the shrub has become endangered in the wild. The old method packs the buds under salt water, while the modern method scalds them and jars them with salt water and vinegar.
Every number is labelled with how it is known. How this atlas is made
In a survey of more than 380 people across Georgia from 2013 to 2019, pickles and lacto-ferments were among the most emblematic foods, and Staphylea colchica was one of the preferred pickled species. Jonjoli has become endangered in the wild and is now mostly grown.
