HOME  |   About Me  |   About Georgia  |   About Library |   Georgian Resources |   Feedback  |   GuestBook  |   Search   eXTReMe tracking
This section moved to www.aboutgeorgia.ge
NAVIGATOR
General Information
Basic Data
History
Geography
Climate
Language & Script
Regions
Traditions
Songs & Music
Georgian Cuisine

Holidays
Currency
Travel Guide
Reference Book
Tbilisi - the Capital
About Tbilisi

About Georgia

Georgian Resources on the Internet


GUESTBOOK
| READ | WRITE |

Please send your
Recommendations

About Georgia

from 30 April, 1999

 

Georgian Cuisine : Pickles and PreservesMzhave Niori
Vegetables
Pickles and Preserves
Meats
Poultry
Fish
Soups
Sauces
Sweets
Cheese
Breads and Grains
Wines and Spirits

Note: This section is in update process

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.

 


 

CopyRight © 1999-2001,  by David A. Mchedlishvili
URL: http://ggdavid.tripod.com  (last update: 11 октября, 2010 )