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

Pickle Recipes


Eggplant Pickle (Pickle Recipes)

Banu Atabay's Patlican Tursusu
Main Page » Pickle Recipes » Eggplant Pickle


 ALL RECIPES

 Video Recipes

 Soup Recipes
 Salad Recipes
 Breakfast Recipes & Egg Recipes
 Lamb Recipes & Beef Recipes
 Kebab Recipes
 Offal Recipes
 Meatballs Recipes
 Vegetable Dishes Recipes
 Fish Recipes
 Chicken Recipes
 Stuffing Recipes
 Olive Oil Dishes Recipes
 Legum Recipes
 Pilaf Recipes
 Macaroni Recipes
 Jam Recipes
 Compote Recipes
 Pickle Recipes

 Bun Recipes
 Borek Recipes
 Cake Recipes
 Cookie Recipes
 Cream Cake Recipes
 Pasteries Recipes
 Dessert Recipes
 Milky Dessert Recipes
 Desserts With Syrup Recipes
 Halva Recipes
 Canapé Recipes
 Goodies Recipes
 Sherbets and Drinks Recipes
 Ice Cream Recipes



 Anchovy Recipes
 Apple Recipes
 Apricot Recipes
 Banana Recipes
 Bean Recipes
 Brain Recipes
 Cabbage Recipes
 Carrot Recipes
 Celery Recipes
 Cheese Recipes
 Cherry Recipes
 Cocoa Recipes
 Corn Recipes
 Cucumber Recipes
 Eggplant Recipes
 Fig Recipes
 Grapefruit Recipes
 Lamb Recipes
 Leek Recipes
 Lemon Recipes
 Lentil Recipes
 Liver Recipes
 Mushroom Recipes
 Okra Recipes
 Onion Recipes
 Orange Recipes
 Peach Recipes
 Pear Recipes
 Pepper Recipes
 Potato Recipes
 Rice Recipes
 Spinach Recipes
 Strawberry Recipes
 Tomato Recipes
 Yogurt Recipes
 Zucchini Recipes


Loading

Eggplant Pickle



Instructions:
# 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/en490


Other Languages

       

Similar Recipes:
Patlican Salatasi Eggplant Salad
Salad Recipes
Patlican Salatasi
3849 views
Sun Jan 27, 2008 11:18 am
Patlicanli Cop Sis Kebabi Grilled Small Pieces Or Meat On Wooden Skewers With Eggplant
Kebab Recipes
Patlicanli Cop Sis Kebabi
3504 views
Mon Jan 28, 2008 5:47 pm
Ali Nazik Kebab With Yogurt And Eggplant
Kebab Recipes
Ali Nazik
4854 views
Mon Jan 28, 2008 5:59 pm
Zeytinyagli Patlican Eggplant With Olive Oil
Olive Oil Dishes Recipes
Zeytinyagli Patlican
4042 views
Tue Jan 29, 2008 7:37 pm
Patlican Dolmasi Tursusu Stuffed Eggplant Pickle
Pickle Recipes
Patlican Dolmasi Tursusu
3616 views
Wed Feb 06, 2008 7:14 pm


2.2 pounds eggplant
4 red capsicums
1 cup vinegar
2 + 1/2 tbsp rock salt
15-20 garlic cloves
8-10 stems of parsley
1/2 tbsp lemon salt
Water