Best Georgian Pickles Recipes

OLD-FASHIONED GARLIC DILL PICKLES

Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

GREAT GRANDPA'S GARLIC PICKLES

Great Grandpa's Garlic Pickles image

These pickles have a really great kick to them! This is a recipe of my great grandpa's who is 96.

Provided by Jenni

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 8h5m

Yield 16

Number Of Ingredients 5

Ingredients

1 (16 ounce) jar dill pickle slices
2 cups white sugar
1 tablespoon hot pepper sauce (e.g. Tabasco™)
6 cloves garlic, peeled
¼ teaspoon red pepper flakes

Steps:

Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 364.7 mg, Sugar 25.3 g

GEORGIAN PICKLES

Georgian Pickles image

Number Of Ingredients 14

Ingredients

FOR THE PICKLING SOLUTION:
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
FOR THE VEGETABLES:
1 head iceburg lettuce
1 pound tomato, fresh, ripe plum
1 pound cucumber, pickling, such as Kirby
1 piece watermelon with rind (1 pound)

Steps:

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

Nutrition Facts : Nutritional Facts Serves