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Azerbaijani-style vegetable pickles

Azerbaijani-style vegetable pickles

Appetizers

Eggplant, cabbage, bell pepper, green tomatoes, and carrots, pickled in vinegar with herbs: a crunchy pickle, ready in one to two weeks.

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Recipe from Cekli829, Araz Yaquboglu (Wikibooks), adapted by Recette de cuisine ·

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This Azerbaijani vegetable pickle combines seven vegetables and fresh herbs in a single jar. After being salted and pressed, the vegetables remain crisp, and the vinegar completes the process while the jar rests in the refrigerator. Serve as a side dish with grilled meats or a rice dish.

Ingredients and directions

  • Prep time50 min
  • Cook time—
  • Resting168 hr
  • Total168 hr 50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodFermentation
  • Estimated cost$14.27 $1.19 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free
  • Low calorie
  • Low fat

Ingredients

12 people
  • $2.92
  • $1.74
  • $5.27
  • $1.31
  • $0.76
  • $0.08
  • $0.05
  • $0.37
  • $0.89
  • $0.48
  • $0.40

Prices from US supermarkets for 8 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Place the chopped eggplants in a colander and sprinkle them with about 2 tablespoons of salt. ≈ 2 min
  2. Place a weight on top (such as a lid or plate) and let it rest for 20 minutes.
  3. Next, rinse the eggplants, drain them thoroughly, and squeeze them to remove excess water. ≈ 2 min
  4. Dry them with a thick dishcloth or paper towels. ≈ 3 min
  5. Place all the other vegetables and chopped herbs in a large salad bowl. ≈ 3 min
  6. Sprinkle with 2 tablespoons of salt and mix well with your hands. ≈ 4 min
  7. Let it rest for 20 minutes: the vegetables will release some of their water.
  8. Squeeze the vegetables with your hands to extract the water. ≈ 3 min
  9. Fill a jar with the pressed vegetables. ≈ 10 min
  10. Pour over the vinegar and close the jar. ≈ 3 min
  11. Store the pickle in a cool place: it will be ready in 1 to 2 weeks. ≈ 3 min

The bill

Azerbaijani-style vegetable pickles

  • 500 g of eggplant (about 3), cut into small cubes$2.92
  • 1 kg of white cabbage (about 1 medium head), cut in half and then finely shredded$1.74
  • 250 g of green bell peppers (2), cut into large pieces$5.27
  • 500 g of green tomatoes (4), cut into large pieces$1.31
  • 500 g of carrots (4), cut into small sticks (or prepared as the other vegetables)$0.76
  • 1 stalk of celery, cut into large pieces$0.08
  • 1 head of garlic, chopped$0.05
  • 25 g of fresh mint, finely chopped$0.37
  • 25 g of fresh parsley, finely chopped$0.89
  • 4 tablespoons of salt$0.48
  • Approximately 300 ml of vinegar, or enough to fill the jar.$0.40

Total$14.27

that's $1.19 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of eggplant (about 3), cut into small cubes
  • 1 kg of white cabbage (about 1 medium head), cut in half and then finely shredded
  • 250 g of green bell peppers (2), cut into large pieces
  • 1 hot pepper, chopped into large pieces (optional, for a slightly spicy pickle)
  • 500 g of green tomatoes (4), cut into large pieces
  • 500 g of carrots (4), cut into small sticks (or prepared as the other vegetables)
  • 1 stalk of celery, cut into large pieces
  • 1 head of garlic, chopped
  • 25 g of fresh mint, finely chopped
  • 25 g of fresh parsley, finely chopped
  • 4 tablespoons of salt
  • Approximately 300 ml of vinegar, or enough to fill the jar.

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