South Albania - Turshi with Aubergine & Pepper, Byrek & Hasude | At our Neighbour's Table

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is budget-friendly.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper mix

White pepper provides a different flavor profile.

bay leaves

💰Cheaper: dried oregano

Dried oregano can be a more accessible herb.

Prepare the vegetables by washing and slicing the aubergine and bell peppers into strips.

Sprinkle salt over the sliced aubergine and let it sit for 30 minutes to draw out moisture.

Rinse the aubergine slices under cold water and pat dry with a towel.

In a pot, combine water, vinegar, sugar, and salt. Heat over medium until sugar dissolves.

Add garlic, black pepper, bay leaves, mustard seeds, and chili flakes to the pot. Simmer for 5 minutes.

Pack the aubergine, bell peppers, and carrots into sterilized jars, layering them for even distribution.

Pour the hot vinegar mixture over the packed vegetables, ensuring they are fully submerged.

Seal the jars tightly and let them cool to room temperature.

Store the jars in a cool, dark place for at least 1 week before consuming to allow flavors to develop.

Cooking Techniques

Spice Level:

Dietary