Georgian Pickles

Whenever Georgians eat barbecue (indeed, whenever they feast in general), you’ll find a lavish assortment of pickles—vegetables you expect to find pickled, like cucumbers and cabbage, and vegetables you wouldn’t think of pickling, like lettuce and watermelon (the whole fruit, not just the rind). Georgian pickles can be made in a matter of minutes, but leave yourself three days for the vegetables to cure.