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Pickled vegetables by Grandpa Tassos

Make your own pickles for the winter


  1. Wash the vegetables well

  2. Put all the brine ingredients in a saucepan, boil for 1 minute and leave to cool

  3. In another pot of clean water, boil the whole aubergines for about 5 minutes until slightly softened.

  4. Boil the stalks of celery to soften them a little and let them cool

  5. Chop the cabbage finely or I pass it through the grater

  6. Peel and grate the carrots and the celery bulb and mix them with the grated cabbage.

  7. Finely chop the parsley and celery leaves and add them to the cabbage

  8. Add chopped garlic and if you want some chilies

  9. Score the aubergines and fill it with the cabbage

  10. Cover the eggplant with a horn pepper and tie it with the stalks of celery that you boiled at the beginning

  11. In a large jar place some of the filling on the bottom and on top, put the aubergines and the plain filling in layers.

  12. Once the jar is full, place two crossed sticks which you wedge in the jar to hold down the vegetables

  13. Add the cooled brine until the jar is full

  14. Cover with a disposable plastic glove which you pierce in one finger with a toothpick

  15. Let it ferment for a week at an ambient temperature of 20 to 22 degrees Celsius

  16. The fermentation process is complete when bubbles stop forming

  17. After the fermentation is complete replace a couple of cm of brine with olive oil and then seal the jar with the lid

  18. After two to three weeks (depending on the temperature) the pickle is ready


For the brine:

1 liter of water

350 ml of vinegar

75 g coarse salt

75 grams of sugar

1 teaspoon citric acid

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