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About Georgia

from 30 April, 1999

 

Georgian Cuisine : Pickles and PreservesMzhave Niori
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Mzhave Niori
(Pickled Garlic)

Makes One Pint

2 large heads of garlic, unpeeled
3 tablespoon of salt
1/2 cup of unsweetened pomegranate juice
2/3 cup of white wine vinegar
Black peppercorns
Red pepper flakes

Place the garlic heads in a jar and sprinkle the salt. In a small saucepan, bring the pomegranate juice and vinegar to a boil. Pour over the garlic. Add both peppercorns and pepper flakes to the jar. Make sure that the garlic is complete immersed in the liquid. If not, use a rolled aluminum foil ball to depress the garlic further down in the jar. Seal the jar. Store at cool room temperature for at least 3 weeks before eating them. The longer they remain in storage the better they taste.

To serve, with a sharp knife cut all the way around the outer skin of the garlic about ? inch up from the base of the bulb. The outer skin should slide off easily from the top, revealing the tightly packed cloves in a perfect head.

 


 

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