Pickles and Preserves

Pickles and preserves feature prominently on the Georgian table. Pungent vegetables complement the rich taste of cheese and nut dishes, while sugary preserves serve as the perfect send-off to an extravagant meal. In the spring, Georgians forage for the tender shoots of wild vegetables, which they pack in brine to enjoy later in the year. Larger, cultivated vegetables are often stuffed with walnuts and herbs before pickling. As for sweet preparations, Georgians like their fruits preserved whole in syrup—jelly, even jam, does not seem toothsome enough. Cooked briefly in heavy syrup, the fruits glisten gemlike when served in glass dishes. These preserves are not sidelights to a meal, but highly anticipated treats for breakfast, tea, or dessert.