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Eat and drink, but waste not by excess (Al-A'raf 31) Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes 
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Eat and drink, but waste not by excess (Al-A'raf 31) Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes
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| Main Page » Pickle Recipes » Eggplant Pickle | |||||||||||
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Patlican Tursusu
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# Pell off the green leaves of eggplants, cut into a few parts without peeling its outer surface.
# Put the eggplants into boiling salty water. And take out before it gets totally cooked. # Stow the not totally cooked eggplants, put some weight on them if you have. # The day after place a layer of eggplant and then a layer of red capsicums which are chopped into a few parts, and repeat this act until the jar gets full. By the way place pounded garlic between the layers. # When the jar gets full, pour 1 cup of vinegar into the jar and then fill the space with water. # Pour the mixture of vinegar and water in the jar to a bowl, add rock salt and lemon salt and mix well. # Pour the mixture again into the jar, place stems of parsley on the top. Cover the lid well. # A few days later, if the eggplants absorb all the liquid, add vinegar into the jar. # You can serve the pickle 10 days later. Note: You can add 2-3 bay leaves into eggplant pickle. http://ml.md/en160  Other Languages |
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