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What pickles are made in Georgia?

Jonjoli, garlic, cabbage, tomatoes and more.

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Short answer

In Georgia people pickle peppers, cucumbers, tomatoes, cabbage, garlic, leeks, beets and the most prized jonjoli, and the article says pickles are found at every ritual and family table. They are traditionally served with bread and wine or chacha before a meal.

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Why

  1. Georgians favor sour, spicy dishes, so pickles are a regular part of the diet.
  2. Fruits and vegetables were traditionally salted and marinated with vinegar and herbs in clay vessels for winter storage.
  3. The article says clay preserved the taste and nutritional value of the food.

Details

The article calls jonjoli (bladdernuts) the most prized pickle, made at the end of spring. In the east they are mixed with coriander, onion, oil and vinegar, in Imereti with walnuts, coriander, fennel and vinegar. Pickled garlic is described as a delicacy that needs no other seasoning.

There are also assorted pickles of pepper, cucumber, tomato and cabbage (red and white), ripe or semi-ripe tomatoes with herbs and garlic (in late autumn), leeks, black beets and mixed salads. Among newer additions the article mentions bamboo and chayote. Assorted pickles are served in restaurants and sold in supermarkets, while "peasant pickles" are easiest to find at markets. For more dishes, see Georgian dish names and what to try in Georgia.

Tip

Look for "peasant pickles" at markets, and in restaurants order the assorted plate to go with bread and wine.

What may differ

The range of pickles depends on season and region: jonjoli is made in late spring, tomatoes in late autumn, and jonjoli is dressed differently in Imereti and in the east.

Common misconception

Georgian pickles are only cucumbers and cabbage.

What actually happens

Cucumbers and cabbage are there, but the article also highlights jonjoli, garlic, leeks, black beets, tomatoes with herbs and mixed salads.

People also ask

  • What pickles do Georgians eat?

Sources

This answer is for reference and is based on the Georgia Travel article. Recipes and serving in cafes may differ.

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