Megrelian Kezhera Pickle
Megrelian Kezhera Pickle is a delicious and aromatic side dish, especially well-suited to Megrelian cuisine. It's a pickle made from Kezhera (Pkhali greens), with the addition of celery, garlic, and chili peppers. Traditionally made with Dzhamphezia, but beetroot can be used as a substitute.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Red hot chili peppers1 ცალი
- water1000 ml
Instructions
7 steps- 1
Thoroughly clean, peel, wash, and slice the Kezhera (Pkhali greens) into rings.
15 min
- 2
Place the sliced Kezhera in an enamel bowl, pour boiling water over it, cover, and let it sit for 24 hours.
1440 min
- 3
After 24 hours, drain the Kezhera, rinse with cold water, and prepare it for layering in a suitable container.
5 min
- 4
Layer the following in the container: celery, garlic, red chili pepper. If using Dzhamphezia (or beetroot), add it in layers as well.
5 min
- 5
Finally, add salt (1 tablespoon per 1 liter of water) and pour in cold water.
2 min
- 6
Place something heavy on top to press it down. Let it sit at room temperature for 4 days, then store in a cool place.
5760 min
- 7
Before serving, you can optionally sprinkle with chopped walnuts.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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