Azerbaijan International

 Autumn 2000 (8.3)



When it's summertime and vegetables are plentiful, Azerbaijani women are busy pickling - not just cucumbers, but many other kinds of vegetables, including eggplant, tomatoes, bell peppers, carrots, cabbage, cauliflower and beets. Fruits like plums, sour cherries, apples and quince may also also pickled. Pickling ensures that the family will have enough vegetables for the winter.

Pickles and relishes are served with every meal, especially during the winter. There are two types: ones made with vinegar, and others made with brine. Each type of pickle is flavored with various herbs, such as mint, parsley, dill and cilantro. The pickled eggplant pictured here is stuffed with garlic, mint and chile pepper.


From Azerbaijan International (8.3) Autumn 2000.
© Azerbaijan International 2000. All rights reserved.

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