Georgian Pickles Recipes

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

GEORGIAN PICKLES

Steps:

• 1. Combine the vinegar, water, salt, and sugar in a nonreactive saucepan and bring to a boil over high heat. Remove from the heat and stir in the garlic, cilantro, dill, and hot peppers. Let the mixture cool to room temperature, about 1 hour. Correct the seasoning, adding sugar to taste.2. Meanwhile, trim the lettuce and cut into 1-inch wedges. Rinse the tomatoes and cucumbers under cold running water, blot dry with paper towels, and prick 5 to 6 times with a fork. Cut the watermelon, both rind and flesh, into 1-inch wedges. Divide the vegetables and melon among three clean 1-quart jars. Add enough cooled pickling mixture to cover. Press a piece of plastic wrap directly on top of the mixture in each jar to keep the vegetables submerged.3. Cover the jars, placing another piece of plastic wrap between the mouth of the jar and the lid. (The second piece of plastic wrap will prevent the vinegar from corroding the metal lid.) Let the vegetables pickle, in the refrigerator, for at least 3 days. The pickles will keep, tightly covered in the refrigerator, for several weeks.Makes about 3 quarts enough to serve 10 to 12