The 1901 Cookbook Archive
No. 535 — Pickled Eggplants
English historical translation of Molokhovets recipe No. 535 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the eggplants lengthwise almost to the end, scald with boiling water and drain in a sieve. Fold them closed again and put under a press for two to three hours.
Finely chop garlic, carrots and still-green fresh peppers and scald the mixture with boiling water. Stuff the eggplants and tie with celery stalks to keep the filling in place.
Pack in a jar or small tub and cover with cooled vinegar previously boiled with spices according to No. 3574.
Historical editorial note: This 1901 pickling description does not provide reliable modern acidity, sanitation or storage requirements. Do not treat it as a safe preservation method.
Original source: Read Russian recipe No. 535. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.