Jenny is a great cook and proudly she still cooks only what a season offers 🙂
Recently she visited an organic market in Istanbul and forwarded me this very delicious childhood recipe .
As a child I was more interested in how things looked and the colors of a food more than the taste maybe but still I admired and enjoyed seeing how much people enjoyed these.
There was always the pickle-man crossing our streets and shouting something that no one could understand but we all knew this would be the pickle mantra immediately awakening the pickle senses . Some also used to drink pickle juice. I used to observe a little amazed this good friend of mine devouring glasses of pickle juice after school when we were only 12 which was just cool enough to feel cool and only now I realize I haven’t even tasted such a glass of pickle juice yet.
Here is a simple translation of our chat below with some pictures and the recipe :
these eggplants are boiled in moderate warm water.
Place some weight on top and let it stay in a strain until the next day
strain the sourness of the eggplants by placing it in a strainer
and adding some weight on top -(like a cup full of water)
next day You can make gentle cuts over the top the eggplants to fill
filling the insides of eggplants
cut the below ingredients in small pieces
sweet red pepper, and carrots (shortly boiled)
rock-salt – one soup-spoonful
sugar – one soup-spoonful
some Turkish red-pepper coarse
some black pepper
mix these all and fill the eggplants
then tie the eggplants ideally with celery stalks
you will need to boil the celery stalks for a minute or so so that it does not break –
this might be difficult then you can tie with something else simply with a clean thread
to keep the inside one piece
lastly place the filled egg-plants in a jar
with half a liter water
half a liter vinegar
4-5 soup spoons rock salt dissolved
cover the top with celery leaves
keep the top tightly closed for 2 months
you can open at earliest after two months
and eat it !
or else I will reserve some for you!
olives from the market
tie with celery roots