Georgian-Style Pickled Cabbage and Eggplant – Two Traditional Recipes!

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Experience the vibrant flavors of Georgian cuisine with these two spectacular preserving recipes that will transform your winter meals! These traditional pickled vegetables are bursting with color, flavor, and nutrition. The first recipe features crisp cabbage layered with juicy tomatoes and sweet peppers, while the second showcases tender eggplants in a rich vegetable sauce. Both recipes capture the essence of Georgian home cooking – bold, aromatic, and absolutely delicious. Perfect for enjoying throughout the cold months, these preserved vegetables will have you reaching for jar after jar!

Recipe 1: Georgian Pickled Cabbage with Tomatoes

Ingredients

For Each Jar (makes 3-4 large jars):

1.8kg / 4 lbs white cabbage, shredded
2.5kg / 5.5 lbs ripe tomatoes, cut into wedges
3 red bell peppers (450g / 1 lb), sliced into strips
2 large carrots (300g / 10.6 oz), julienned
1 bunch fresh parsley (30g / 1 oz), chopped
3-4 fresh dill umbrellas (flower heads)
6-8 cloves garlic, sliced
1 tablespoon black peppercorns per jar
1 tablespoon salt per jar
2 tablespoons sugar per jar
1.5 tablespoons 10% vinegar per jar

Instructions

Step 1: Prepare the Vegetables Shred the cabbage into thin strips. Cut tomatoes into quarters or wedges. Slice red peppers into strips. Julienne carrots into thin matchsticks. Slice garlic thinly. Chop parsley coarsely.

Step 2: Sterilize Jars Wash 3-4 large glass jars (1-liter size) thoroughly. Sterilize by boiling in water for 10 minutes or placing in a 120°C (250°F) oven for 15 minutes. Let cool slightly.

Step 3: Layer the Vegetables In each jar, create colorful layers: start with a layer of shredded cabbage at the bottom, then add cucumber pieces, tomato wedges, red pepper strips, and julienned carrots. Add sliced garlic, chopped parsley, and a dill umbrella. Repeat layers until the jar is filled, leaving 2cm space at the top.

Step 4: Add Seasonings To each jar, add 1 tablespoon black peppercorns, 1 tablespoon salt, and 2 tablespoons sugar.

Step 5: Add Vinegar and Water Pour 1.5 tablespoons of vinegar into each jar. Fill with boiling water to cover all vegetables, leaving a small gap at the top.

Step 6: Seal and Store Wipe jar rims clean and seal immediately with sterilized lids. Turn jars upside down and wrap in a blanket. Let cool completely for 24 hours. Store in a cool, dark place for at least 2 weeks before opening.

Recipe 2: Georgian Eggplant Preserve in Tomato Sauce

Ingredients

2kg / 4.4 lbs eggplants, cubed
1kg / 2.2 lbs red bell peppers, diced
2 hot peppers (20g / 0.7 oz), finely chopped
1kg / 2.2 lbs onions, diced
600g / 1.3 lbs carrots, grated
2kg / 4.4 lbs ripe tomatoes, blended
2-3 heads garlic (30-40 cloves), minced
1 bunch fresh dill (30g / 1 oz), chopped
1 bunch fresh cilantro (30g / 1 oz), chopped
250ml / 1 cup vegetable oil
2 tablespoons salt
1 tablespoon sugar
3-4 bay leaves

Instructions

Step 1: Prepare the Eggplants Wash and cube the eggplants into 2cm pieces. Sprinkle with salt and let sit in a colander for 30 minutes to remove bitterness. Rinse and pat dry.

Step 2: Prepare the Tomato Base Blend the tomatoes until smooth using a blender or food processor. Set aside.

Step 3: Sauté the Vegetables Heat vegetable oil in a large, heavy-bottomed pot. Add diced onions and sauté for 5 minutes until translucent. Add grated carrots and cook for another 3 minutes. Add diced red peppers and hot peppers, cooking for 5 more minutes.

Step 4: Add Eggplants Add the cubed eggplants to the pot and stir well. Cook for 10 minutes, stirring occasionally to prevent sticking.

Step 5: Add Tomatoes and Seasonings Pour in the blended tomatoes. Add salt, sugar, and bay leaves. Stir well and bring to a boil. Reduce heat to medium-low and simmer for 40-45 minutes, stirring occasionally, until the eggplants are tender and the sauce has thickened.

Step 6: Add Fresh Herbs and Garlic In the last 5 minutes of cooking, stir in the minced garlic, chopped dill, and cilantro. Mix well and cook for 5 more minutes.

Step 7: Can the Preserve While still hot, ladle the mixture into sterilized jars, filling to the top. Wipe rims clean and seal with sterilized lids immediately.

Step 8: Process and Store Turn jars upside down and wrap in a blanket. Let cool completely for 24 hours. Store in a cool, dark place. The preserve is ready to eat after 1 week but tastes even better after 2-3 weeks.

Time & Servings

Recipe 1 – Pickled Cabbage:

Prep Time: 30 minutes
Processing Time: 15 minutes
Fermentation Time: 2 weeks
Makes: 3-4 liters (6-8 servings per jar)

Recipe 2 – Eggplant Preserve:

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Makes: 4-5 liters (8-10 servings per jar)

Why These Recipes Are Healthy

These traditional Georgian preserves are nutritional treasures that support health throughout winter. The pickled cabbage is rich in vitamin C, which is preserved through the fermentation process, supporting immune function during cold months. Cabbage also contains glucosinolates, compounds that may have cancer-protective properties. The tomatoes provide lycopene, a powerful antioxidant that supports heart health. Carrots add beta-carotene for eye health, while peppers contribute additional vitamin C and capsaicin for metabolism support.

The eggplant preserve offers a different nutritional profile with eggplants providing nasunin, an antioxidant that protects brain cells, along with fiber for digestive health. The generous amount of garlic in both recipes supports cardiovascular health and has natural antimicrobial properties. Fresh herbs like dill, parsley, and cilantro add vitamins K and A. The fermentation in Recipe 1 creates beneficial probiotics that support gut health. Both recipes preserve vegetables at their peak nutrition without artificial preservatives, providing wholesome, flavorful additions to meals all winter long.

Storage: Both preserves keep for 6-12 months in a cool, dark place when properly sealed. Once opened, refrigerate and consume within 2 weeks.

Georgian Pickled Cabbage and Eggplant Preserve

Discover two flavorful Georgian preserving recipes: vibrant pickled cabbage layered with tomatoes and sweet peppers, and rich eggplant preserve in a savory tomato sauce.

Georgian Pickled Cabbage with Tomatoes

1.8 kg white cabbage, shredded (Approximately 4 lbs)
2.5 kg ripe tomatoes, cut into wedges (Approximately 5.5 lbs)
3 pieces red bell peppers, sliced into strips (Approximately 450g / 1 lb)
2 large carrots, julienned (Approximately 300g / 10.6 oz)
1 bunch fresh parsley, chopped (Approximately 30g / 1 oz)
3-4 pieces fresh dill umbrellas (flower heads)
6-8 cloves garlic, sliced
1 tablespoon black peppercorns per jar
1 tablespoon salt per jar
2 tablespoons sugar per jar
1.5 tablespoons 10% vinegar per jar

Georgian Eggplant Preserve in Tomato Sauce

2 kg eggplants, cubed (Approximately 4.4 lbs)
1 kg red bell peppers, diced (Approximately 2.2 lbs)
2 hot peppers finely chopped (Approximately 20g / 0.7 oz)
1 kg onions, diced (Approximately 2.2 lbs)
600 g carrots, grated (Approximately 1.3 lbs)
2 kg ripe tomatoes, blended (Approximately 4.4 lbs)
2-3 heads garlic, minced (Approximately 30-40 cloves)
1 bunch fresh dill, chopped (Approximately 30g / 1 oz)
1 bunch fresh cilantro, chopped (Approximately 30g / 1 oz)
250 ml vegetable oil (Approximately 1 cup)
2 tablespoons salt
1 tablespoon sugar
3-4 pieces bay leaves

Instructions for Pickled Cabbage

Prepare the Vegetables: Shred the cabbage into thin strips. Cut tomatoes into quarters or wedges. Slice red peppers into strips. Julienne carrots into thin matchsticks. Slice garlic thinly. Chop parsley coarsely.
Sterilize Jars: Wash 3-4 large glass jars (1-liter size) thoroughly. Sterilize by boiling in water for 10 minutes or placing in a 120°C (250°F) oven for 15 minutes. Let cool slightly.
Layer the Vegetables: In each jar, create colorful layers: start with a layer of shredded cabbage at the bottom, then add cucumber pieces, tomato wedges, red pepper strips, and julienned carrots. Add sliced garlic, chopped parsley, and a dill umbrella. Repeat layers until the jar is filled, leaving 2cm space at the top.
Add Seasonings: To each jar, add 1 tablespoon black peppercorns, 1 tablespoon salt, and 2 tablespoons sugar.
Add Vinegar and Water: Pour 1.5 tablespoons of vinegar into each jar. Fill with boiling water to cover all vegetables, leaving a small gap at the top.
Seal and Store: Wipe jar rims clean and seal immediately with sterilized lids. Turn jars upside down and wrap in a blanket. Let cool completely for 24 hours. Store in a cool, dark place for at least 2 weeks before opening.

Instructions for Eggplant Preserve

Prepare the Eggplants: Wash and cube the eggplants into 2cm pieces. Sprinkle with salt and let sit in a colander for 30 minutes to remove bitterness. Rinse and pat dry.
Prepare the Tomato Base: Blend the tomatoes until smooth using a blender or food processor. Set aside.
Sauté the Vegetables: Heat vegetable oil in a large, heavy-bottomed pot. Add diced onions and sauté for 5 minutes until translucent. Add grated carrots and cook for another 3 minutes. Add diced red peppers and hot peppers, cooking for 5 more minutes.
Add Eggplants: Add the cubed eggplants to the pot and stir well. Cook for 10 minutes, stirring occasionally to prevent sticking.
Add Tomatoes and Seasonings: Pour in the blended tomatoes. Add salt, sugar, and bay leaves. Stir well and bring to a boil. Reduce heat to medium-low and simmer for 40-45 minutes, stirring occasionally, until the eggplants are tender and the sauce has thickened.
Add Fresh Herbs and Garlic: In the last 5 minutes of cooking, stir in the minced garlic, chopped dill, and cilantro. Mix well and cook for 5 more minutes.
Can the Preserve: While still hot, ladle the mixture into sterilized jars, filling to the top. Wipe rims clean and seal with sterilized lids immediately.
Process and Store: Turn jars upside down and wrap in a blanket. Let cool completely for 24 hours. Store in a cool, dark place. The preserve is ready to eat after 1 week but tastes even better after 2-3 weeks.

Both preserves keep for 6-12 months in a cool, dark place when properly sealed. Once opened, refrigerate and consume within 2 weeks. These recipes preserve vegetables without artificial preservatives, providing nutritious options for winter meals.

Preserve, Side Dish

Georgian

Cabbage Recipes, Eggplant Preserve, Healthy Cooking, Pickled Vegetables, Winter Preserves