In my kitchen there is a place of honor for jars of pickles. The jars change according to the season and supply in the markets. Now you can find small, oval and beautiful eggplants.
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Eggplant, cucumbers and pickled grapes
(Private photography)
You should choose the young little ones (not the black ones). Their season is short and you should hurry. They are worth the effort.
Another jar that is worth making right now is the unripe grapes, quickly before they turn into grapes. This jar is kept in the fridge all year round and even beyond. It is used as a seasoning for pots, especially for stuffed animals and especially for stuffed vine leaves.
Lovers of sour taste will especially enjoy. The sourness they bring with them is rich.
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Bloody grapes, eggplants and cucumbers
(Private photography)
The third jar is reserved for cucumbers. There are now small and young ones. You should collect them and conquer. In our case, the pears also use the pickled liquid, drinking a small glass of the liquid, especially on hot days at the beginning of the meal.
To me it is incredibly tasty, and beyond the taste it contains wonderful health benefits, and some even say antibiotics – a type of body maintenance on a regular basis.
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Eggplant pickles
(Private photography)
A pound of oval, small, young and fresh eggplants
Chopped fresh hot pepper
Spoon of sweet paprika
Teaspoon chilli gros
3 teaspoons dry mint
One third cup of sunflower oil
Chop the small stalk, but keep the crown of the eggplant, at the other end make a small cross about a third of the size of the eggplant.
Transfer to a bowl with water and rinse well, transfer to a deep pot with about 2 liters of boiling water and a tablespoon of salt, place over a heavy heatproof plate and cook for about 6 minutes, turn off the heat and let them cool. After about half an hour, filter and transfer to a jar.
Mix the spices with the oil to a uniform mixture and pour into a jar over the eggplants.
In a separate bowl, mix the pickling liquid until the salt dissolves and pour into the eggplant jar until covered. Close, set aside for two to three days, then transfer to the refrigerator. It is ready after a few days.
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Grape pickles
(Private photography)
5-4 unripe grape clusters
2 dried hot peppers (Sudanese)
Some fresh vine leaves
Rinse the grapes, transfer to a colander.
Using scissors separate into small clusters and arrange nicely in a jar. Also arrange the hot pepper and vine leaves.
Mix the water, vinegar and salt in a bowl until the salt dissolves, and pour into the grape jar until covered. Close tightly, set aside, and after about a week transfer to the refrigerator. Preserved and improved over time (year and more).
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Bloody pickled cucumbers
(Private photography)
2-1 pounds of bloody cucumbers, young, fresh, shiny
4 cloves garlic cut in half
Fresh hot pepper, halved lengthwise
Soak the cucumbers in a bowl of cold water for about two hours, strain, transfer to a large jar or several small jars, place at the bottom a little of the garlic, dill stalks, vine leaf or two, and start arranging the cucumbers from bottom to top, finally add the rest of the garlic cloves, hot pepper, dill and leaves The vine.
In a bowl, mix all the pickling liquid until the salt dissolves, and pour into the jar until covered, close tightly, set aside, and after about five days transfer to the refrigerator (if the days are very hot hold less days outside).