Pickled Vegetables (Mzhave)

Pickled Vegetables (Mzhave)

Tangy Georgian pickled vegetables brined with celery and herbs for a crunchy, aromatic bite.

Make ahead Makes 16 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Mzhave is a traditional Georgian pickle made by brining cabbage, carrots, and peppers with celery, garlic, and fresh herbs until tangy and crisp. It brightens hearty stews and grilled meats, and keeps well in the fridge for weeks. Serve it as a side dish or tabletop condiment alongside khachapuri and other Georgian fare.

Ingredients

  • 1 small head green cabbage, cut into 2-inch chunks
  • 3 carrots, peeled and sliced into coins
  • 2 red bell peppers, sliced into strips
  • 4 stalks celery, cut into 2-inch pieces
  • 1 small beet, peeled and sliced thin (for color)
  • 6 cloves garlic, peeled and smashed
  • 1 hot red chile pepper, sliced (optional)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh dill, roughly chopped
  • 8 cups water
  • 1/2 cup white vinegar
  • 1/3 cup coarse salt
  • 1 tablespoon sugar
  • 1 teaspoon coriander seeds

Method

  1. Wash and prepare all vegetables: cut the cabbage into 2-inch chunks, slice the carrots into coins, cut the bell peppers into strips, chop the celery into 2-inch pieces, and thinly slice the beet.

  2. In a large bowl or crock, layer the cabbage, carrots, bell peppers, celery, beet slices, smashed garlic, sliced chile, cilantro, and dill, mixing gently so the vegetables and herbs are evenly distributed.

  3. In a saucepan, combine the water, vinegar, salt, sugar, and coriander seeds. Bring to a boil over medium-high heat, stirring until the salt and sugar fully dissolve.

  4. Pour the hot brine over the vegetables, pressing them down so they are fully submerged. Weight the vegetables with a plate if needed to keep them under the liquid.

  5. Let the mixture cool to room temperature, then cover loosely and let it ferment at room temperature for 2 to 3 days, pressing down daily to keep vegetables submerged.

  6. Taste the pickles; once pleasantly sour and the beet has tinted the vegetables a deep pink, transfer the container to the refrigerator.

  7. Chill at least 24 hours before serving to let the flavors meld further. Serve mzhave as a tangy side dish or condiment; store submerged in brine in the refrigerator for up to 3 weeks.

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    Pickled Vegetables (Mzhave)

    Mzhave is a traditional Georgian pickle made by brining cabbage, carrots, and peppers with celery, garlic, and fresh herbs until tangy and crisp. It brightens hearty stews and grilled meats, and keeps well in the fridge for weeks. Serve it as a side dish or tabletop condiment alongside khachapuri and other Georgian fare.

    Make ahead 16 servings 45 cal

    Ingredients

    • 1 small head green cabbage, cut into 2-inch chunks
    • 3 carrots, peeled and sliced into coins
    • 2 red bell peppers, sliced into strips
    • 4 stalks celery, cut into 2-inch pieces
    • 1 small beet, peeled and sliced thin (for color)
    • 6 cloves garlic, peeled and smashed
    • 1 hot red chile pepper, sliced (optional)
    • 1/2 cup fresh cilantro, roughly chopped
    • 1/4 cup fresh dill, roughly chopped
    • 8 cups water
    • 1/2 cup white vinegar
    • 1/3 cup coarse salt
    • 1 tablespoon sugar
    • 1 teaspoon coriander seeds

    Method

    1. 1

      Wash and prepare all vegetables: cut the cabbage into 2-inch chunks, slice the carrots into coins, cut the bell peppers into strips, chop the celery into 2-inch pieces, and thinly slice the beet.

    2. 2

      In a large bowl or crock, layer the cabbage, carrots, bell peppers, celery, beet slices, smashed garlic, sliced chile, cilantro, and dill, mixing gently so the vegetables and herbs are evenly distributed.

    3. 3

      In a saucepan, combine the water, vinegar, salt, sugar, and coriander seeds. Bring to a boil over medium-high heat, stirring until the salt and sugar fully dissolve.

    4. 4

      Pour the hot brine over the vegetables, pressing them down so they are fully submerged. Weight the vegetables with a plate if needed to keep them under the liquid.

    5. 5

      Let the mixture cool to room temperature, then cover loosely and let it ferment at room temperature for 2 to 3 days, pressing down daily to keep vegetables submerged.

    6. 6

      Taste the pickles; once pleasantly sour and the beet has tinted the vegetables a deep pink, transfer the container to the refrigerator.

    7. 7

      Chill at least 24 hours before serving to let the flavors meld further. Serve mzhave as a tangy side dish or condiment; store submerged in brine in the refrigerator for up to 3 weeks.