Eggplant is one of the most popular vegetables all over the world. The fact is that this vegetable is quite unpretentious in cultivation. Eggplants can withstand temperatures up to 32 degrees Celsius quite well. At the same time, the vegetable survives even in low humidity. Therefore, it is not difficult to grow eggplants in your own vegetable garden,
but what delicious eggplant preparations can be made. Let’s give a recipe for pickled eggplants for the winter.
Ingredients for pickled eggplants:
- Eggplants – 1,5 kg;
- Garlic – 100 g;
- Red bell pepper – 350 g;
- Dill – bundle;
- Parsley – a bunch;
- Salt – 1 tbsp;
- Vinegar 9% – 80 ml;
- Vegetable oil – 100 ml.
Preparation of pickled eggplants:
Remove the stalks from the eggplants and cut into large bars. Bring water in a saucepan to a boil, put the eggplants in it and cook for 5 minutes.
Then take the eggplants out of the pot with a skimmer. Chop finely dill, parsley and peeled garlic cloves. Remove the insides of red peppers and cut into small cubes.
Mix peppers with herbs and garlic in a bowl, sprinkle with salt, add coriander and ground black pepper to taste.
Pour vinegar and vegetable oil to peppers and herbs, stir.
Add eggplants to the mixture of peppers and herbs, stir again.
Put eggplants with herbs and garlic in washed and dried jars, well tamped
.
Pour the rest of the brine into the jars, cover with lids.
In a saucepan cover with a towel, lay on the bottom of the jars. Pour water over the shoulders of the jars and put on the fire until boiling
. After boiling cook the jars for 10 minutes. After
this procedure, remove the jars from the pot, roll up and put the lid down.
It is recommended to cover the jars with a blanket and leave until they cool down completely.
