Stuffed Eggplant Pickles Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
10 each: Japanese eggplants,
1 bunch: Celery,
Vinegar,
Salt,
STUFFING
1/2 small: Head cabbage,
1 large: Red bell pepper,
1 small: Head garlic, peeled &, separated
1 bunch: Fresh dill,
Celery leaves,
Directions:
Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too
soft. Drain & cool. Squeeze out the moisture. Place a heavy object
over the eggplants & let stand overnight. Boil whole ribs of celery
till soft & set aside. Slit eggplants lengthwise, stopping just short
of the end, be careful not to cut through to the other side. Stuff
with the filling. Tie each eggplant with the celery ribs to keep the
filling in. Place in a clean jar with a tight fitting glass top.
Combine enough vinegar to cover the eggplants, with the salt (2 ts
salt for every cup of vinegar used). Pour over the eggplants. Cover
jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated.
STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves.
Mix together.
Source from luhu.jp
soft. Drain & cool. Squeeze out the moisture. Place a heavy object
over the eggplants & let stand overnight. Boil whole ribs of celery
till soft & set aside. Slit eggplants lengthwise, stopping just short
of the end, be careful not to cut through to the other side. Stuff
with the filling. Tie each eggplant with the celery ribs to keep the
filling in. Place in a clean jar with a tight fitting glass top.
Combine enough vinegar to cover the eggplants, with the salt (2 ts
salt for every cup of vinegar used). Pour over the eggplants. Cover
jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated.
STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves.
Mix together.
Source from luhu.jp