About Jonjoli — Georgian Pickled Bladdernut Buds with Onion
A bright, savoury Georgian pickle salad of tender jonjoli buds, red onion, coriander and sunflower oil.
Jonjoli is made from the unopened flower clusters of bladdernut, a Caucasian shrub. The buds are preserved in brine, then dressed simply so their grassy, gently sour flavour stays at the centre. They are related to neither capers nor olives, even though they can play a similar role on a table.
This quick version starts with a jar of commercially prepared jonjoli. Very thin red onion, fresh coriander, sunflower oil and red wine vinegar make a familiar Georgian-style dressing. The buds are already preserved, so there is no cooking or home fermentation in this recipe.
Jarred jonjoli varies in saltiness. Taste it before dressing; rinse briefly and soak for five minutes only if it is too salty, then drain and press it gently dry. Do not add salt. Let the dressed mixture stand for ten minutes so the onion softens slightly, then serve it cool or at room temperature.
