Stuffed Eggplant Pickles Recipe

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Stuffed Eggplant Pickles Recipe from the Recipes 4U Cookbook


Stuffed Eggplant Pickles Recipe

Recipe Ingredients

10 each japanese eggplants
1 bunch celery
1 vinegar
1 salt


1/2 small head cabbage
1 large red bell pepper
1 small head garlic, peeled & - separated
1 bunch fresh dill
1 celery leaves

Recipe Preparation

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.



Servings: 10




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Stuffed Eggplant Pickles Recipe provided by Recipes 4U

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This Stuffed Eggplant Pickles Recipe is one of our Vegetable Recipes, which are collected from submissions from our readers and `free to use` sources. Of course, with in excess of 50,000 recipes in our cookbook it would be a massive culinary exercise to prepare and eat every single recipe, so take care and use common sense. If you spot any thing that looks wrong, please tell us.


Stuffed Eggplant Pickles Recipe

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