Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pickle Recipes


Stuffed Eggplant Pickle (Pickle Recipes)

Banu Atabay's Patlıcan Dolması Turşusu
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Stuffed Eggplant Pickle



Instructions:
# Wash the eggplants, clean its green leaves, cut the heads of them. Add them into the boiling water with lemon juice, parboil.
# Get the eggplants out, place on a flat place like tin, and put a weight for removing its bitter taste. Let it stand for a night.
# The day after, stuff the cabbage leaves, red capsicums, carrots, some garlic cloves, both of them are finely sliced and kneaded with salt into the eggplants which are slit particularly.
# Belt the stuffed eggplants with parsley stems firmly.
# Put the stuffed eggplants into the jar, place pounded garlic between them.
# After filling the jar fill vinegar until it reaches half of the jar, fill the other half with water.
# Pour this liquid mixture into a bowl from the jar, add rock salt and salt of lemon and whisk very well.
# Now fill this mixture into the jar which is filled with eggplants again.
# Put heavyweight stuff on the top, it can be a well cleaned stone. Cover the jars lid very well.
# Eggplants absorb the liquid very fast. So you should add vinegar 5 days later.


Note: You must use rock salt while preparing pickle definitely.


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2.2 pounds eggplants, small fresh ones are advised
1 garlic bulb
8-10 cabbage leaves
2 carrots
2 red capsicums
2 tbsp rock salt
1 tbsp salt of lemon
Vinegar, water, parley stems