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The Hirshon Georgian Pomegranate Pickled Garlic – ნივრის მწნილი

  • Total Time: 0 hours


Units Scale
  • 2 large heads garlic, outer papery skin removed but not peeled past that
  • 1 tablespoon salt
  • 1/2 cup unsweetened pomegranate juice
  • 2/3 cup white wine vinegar
  • 1 tablespoon black peppercorns, cracked or lightly crushed
  • 3 hot, dried, red chili peppers, sliced or torn – I like Chile de Arbol
  • 1 tablespoon fresh dill, roughly chopped
  • 2 fresh basil leaves, washed
  • 1 tablespoon coriander seeds, cracked or lightly crushed


  1. Put the garlic in a sterile pint jar and cover with salt.
  2. Heat the pomegranate juice and the vinegar in a small saucepan to bring to a boil. Add the peppercorns, the chili peppers, coriander seeds basil and the dill to the garlic and then top off with the pomegranate juice and vinegar mixture.
  3. Cover and shake well. Make sure the garlic stays submerged – if necessary, put a wad of washed cabbage leaves in the jar on top of the garlic to make sure.
  4. Store refrigerated for at least 1 month before eating. Give the jars a good shake at least 2-3 times a week while they are maturing to ensure that the pickling process is happening evenly.
  5. The leftover, strained brine makes a wonderful condiment by the way – try it on almost anything!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 92.18 kcal
  • Sugar: 6.07 g
  • Sodium: 323.6 mg
  • Fat: 0.68 g
  • Saturated Fat: 0.1 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 19.21 g
  • Fiber: 2.16 g
  • Protein: 3.01 g
  • Cholesterol: 0.0 mg