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. |
