Pickled brown tomatoes, red tomatoes, hot peppers, garlic, wild garlic, dzhondjoli, red Georgian cabbage, lightly salted Georgian cucumbers Red tomatoes - marinade of dill, cilantro, garlic, parsley, celery leaves, paprika, salt, vinegar. Cut into 4 parts, stuffed with a filling of dill, cilantro, garlic, parsley, celery leaves, capsicum, salt, vinegar Georgian marinade: beetroot, capsicum, celery leaves, dill, parsley, garlic, peas Jonjoli - constellation of the Klekachka Kolkhida shrub , are harvested and fermented in the same way as white cabbage. In a wooden or earthenware dish, washed and dried branches of the caper pot are placed in layers, sprinkling them with salt. After filling the dishes, the greens are tamped down, the dishes are filled to the brim, the greens are covered with wooden circles, putting a load (oppression) on top, and left to ferment for 4-6 weeks - these are the Caucasian jonjols. Jonjoli is one of the brightest and most specific delicacies in Georgian cuisine, a common seasoning for various dishes. Its taste is pleasant, slightly sour-spicy with a taste of capers.