A Caucasus Delicacy: Crunchy Georgian Pickled Garlic (Nivris Mtsnili)
Details
Georgia's secret weapon for adding a crunchy, garlicky kick to any meal.
Ingredients
Instructions
Prepare the Garlic
Start by cleaning the young garlic heads thoroughly. Trim the roots, but you can leave a small part of the stem attached.
First Brine
Tightly pack the cleaned garlic into a large 3-liter glass jar. Add 3 tablespoons of coarse salt over the garlic. Fill the jar to the top with cold tap water.
The "Sunny" Stage
Seal the jar with a plastic lid and place it in a sunny spot for two weeks. This process helps to mellow the garlic's intense pungency.
Second Brine
After exactly two weeks, carefully pour out all the water from the jar.
Final Pickle
Add the remaining 3 tablespoons of salt to the jar. Refill it once more with fresh, cold water.
Store
Seal the lid tightly and store the jar in a cool, dark place. The pickled garlic is now ready to be enjoyed with your favorite dishes.
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