Eggplant Pickles

Eggplant Pickles




1 min


1 large jar


1 hour


0 minutes


  • 1 kg. small eggplant
  • 2 tomatoes
  • 2 green peppers
  • 6 cloves garlic
  • 2 carrots
  • 6 red peppers
  • 3 cups finely chopped cabbage
  • 1/2 bunch of parsley
  • 2 cups of onion
  • 1 sweet spoon of sugar
  • 1 lemon

    For pickling:

  • 1 cup of grape juice
  • 3 tablespoon rock salt
  • 1 sweet sponge sugar
  • 3 cups of water

Key point

Once you lightly boil the aubergines, you should cool down as soon as possible to stop the cooking process. For this, boil the eggplants, then throw them in cold water and change the water 2-3 times until the eggplants are completely cold. The aubergines that will remain alive in this way will melt in the jar during the pickling process.

How is it prepared?

  1. Tomorrow, with a knife to wash the eggplants, cut the stalks and then make their body lengthwise.

  2. Then throw the aubergines into the floating water and boil for 2-3 minutes. Immediately chop the boiled eggplants into cold water and cool them down.

  3. Once the eggplants have cooled down, spread a clean cloth of cotton inside a tray, knead the eggplants with the cuts down, and lightly crush them by placing a weight on their tops.

  4. So the aubergines will be releasing their bitter waters. Let the eggplant stand on its weight for one night.

  5. To prepare the material you will fill it in; tomatoes, green peppers, carrots, garlic, onions, finely chop and mix well.

  6. Add the chopped cabbage and mix well. Thoroughly slice and add the parsley and blend all ingredients.

  7. Add a lemon juice and powdered sugar into this inner material and mix well.

  8. Fill these eggplants with this inner material beautifully.

  9. Cut the red peppers so that they cover the slit of the eggplants and place them nicely on top like a cover.

  10. Then tie the eggplant firmly with the help of a parsley stalk or a cotton rope.

  11. To place the eggplants you have prepared, wash a 2-pound jar with boiling water and sterilize.

  12. Fold the eggplants in the jar nicely so that there is no space between them. If there is a gap, you can fill the remaining spaces with peppers.

  13. Mix the ingredients needed for brine in a container and pour this water over the eggplants you set up. Eggplants must be covered with brine.

  14. If the water is low, you can add some more water and add it. Put a weight on top of the jar and close the door.

  15. Keep the jar in a cool place where you can not see the sun in this way for about 15 days. Then open and serve.


No Comments

Leave a Reply