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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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Preserve, Side Dish
Cuisine: Georgian
Calories: 70
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions for Pickled Cabbage
  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.
  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.
  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.
  4. Add Seasonings: To each jar, add 1 tablespoon black peppercorns, 1 tablespoon salt, and 2 tablespoons sugar.
  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.
  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.
Instructions for Eggplant Preserve
  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.
  2. Prepare the Tomato Base: Blend the tomatoes until smooth using a blender or food processor. Set aside.
  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.
  4. Add Eggplants: Add the cubed eggplants to the pot and stir well. Cook for 10 minutes, stirring occasionally to prevent sticking.
  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.
  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.
  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.
  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.

Notes

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.