Georgian Pickles

Serves: 10
Total Calories: 54


5 cups white vinegar, distilled
3 cups water
5 tablespoons salt
5 tablespoons sugar, or more to taste
8 cloves garlic, peeled
8 sprigs cilantro, fresh
8 sprigs dill weed, fresh
8 hot peppers, dried
1 head iceburg lettuce
1 pound tomato, fresh, ripe plum
1 pound cucumber, pickling, such as Kirby
1 piece watermelon with rind (1 pound)


1. Combine the vinegar, water, salt, and sugar in a nonreactive saucepan and bring to a boil over high heat. Remove from the heat and stir in the garlic, cilantro, dill, and hot peppers. Let the mixture cool to room temperature, about 1 hour. Correct the seasoning, adding sugar to taste.

2. Meanwhile, trim the lettuce and cut into 1-inch wedges. Rinse the tomatoes and cucumbers under cold running water, blot dry with paper towels, and prick 5 to 6 times with a fork. Cut the watermelon, both rind and flesh, into 1-inch wedges. Divide the vegetables and melon among three clean 1-quart jars. Add enough cooled pickling mixture to cover. Press a piece of plastic wrap directly on top of the mixture in each jar to keep the vegetables submerged.

3. Cover the jars, placing another piece of plastic wrap between the mouth of the jar and the lid. (The second piece of plastic wrap will prevent the vinegar from corroding the metal lid.) Let the vegetables pickle, in the refrigerator, for at least 3 days. The pickles will keep, tightly covered in the refrigerator, for several weeks.

Makes about 3 quarts enough to serve 10 to 12

Nutritional Facts:

Serves: 10
Total Calories: 54
Calories from Fat: 0

This Georgian Pickles recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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