Pickled Garlic

Mzhave Niori

Preparation info
  • Makes

    1 Pint

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

This pickle is a garlic-lover’s delight. Georgians nibble large quantities of these cloves as appetizers, but less adventurous eaters may use them to invigorate salads or stews.


  • 2 large heads garlic, unpeeled
  • 1 tablespoon salt
  • ½ cup<


Place the garlic heads in a sterile pint jar and sprinkle with the salt. In a small saucepan, bring the pomegranate juice and vinegar to a boil. Pour over the garlic. If desired, add a few peppercorns or red pepper flakes. Make sure the garlic is completely covered by the liquid (use a crumpled piece of aluminum foil to keep it submerged, if necessary). Seal the jar. Store at cool room temperat