Appetizer
Jonjoli with Sour Cream
About this dish
Jonjoli with sour cream is a beloved Georgian appetizer that bursts with tangy, briny flavor and creamy richness. These pickled caper buds, native to the Caucasus mountains, have been foraged and preserved for generations—a true taste of Georgian hospitality.
When paired with thick sour cream and fresh herbs, they create a vibrant dish that’s perfect for sharing with friends and family around the table. Trust me, once you try these little flavor bombs, you’ll want to hug everyone in sight!
Ingredients
UK and US measurements are both included for every recipe.
Jonjoli (pickled caper buds)
vegetable200 g
Imperial measurement: 7 oz
Sour cream
dairy150 ml
Imperial measurement: ⅔ cup
Fresh dill, finely chopped
herb15 g
Imperial measurement: ½ oz
Fresh parsley, finely chopped
herb15 g
Imperial measurement: ½ oz
Garlic clove, minced
vegetable1
Freshly ground black pepper
spiceto taste
Method
Drain the jonjoli
5 minutesPlace the jonjoli caper buds in a colander and rinse briefly under cold water to remove excess brine. Let them drain well for about 5 minutes to avoid diluting the sour cream.
Combine ingredients
2 minutesIn a medium mixing bowl, add the drained jonjoli, sour cream, chopped dill, chopped parsley, and minced garlic if using. Gently fold everything together until evenly combined.
Season and adjust
1 minuteTaste the mixture and add freshly ground black pepper as desired. Since jonjoli are already briny, additional salt is usually not needed, but adjust according to your preference.
Serve immediately
2 minutesTransfer the jonjoli with sour cream to a serving bowl. Garnish with extra dill or parsley sprigs if desired. Serve right away with bread or as part of a mezze platter.
Equipment
- Colander
- Medium mixing bowl
- Serving bowl
Nutrition facts
Tips
- For the best flavor, use high-quality, thick sour cream—it holds up better with the juicy jonjoli and won’t become watery.
- If you can’t find jonjoli, you can substitute with regular pickled capers, though the taste will be slightly different, rinse them well to reduce saltiness.
- This dish tastes even better if you let it sit for 15-20 minutes before serving, allowing the flavors to meld together beautifully.
- Always store leftover jonjoli with sour cream in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
Serving suggestions
- Serve with crusty bread, lavash, or crackers for dipping.
- Pair as part of a Georgian feast with dishes like khachapuri or lobio.
- Enjoy as a light snack with fresh vegetable sticks like cucumber or bell peppers.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.