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Pickled eggplants for the winter

0
431
Kitchen Russian
Calorie content 42.4 kcal
Portions 3 l.
Cooking time 9 minutes
Proteins * 1 gr.
Fats * 5.1 gr.
Carbohydrates* 3.8 g
* per 100 gr. product
Pickled eggplants for the winter
Content

Flavored blue vegetables with garlic and mint can be served whole or made a salad by chopping and adding herbs and a little oil. A very tasty and non-standard appetizer, it takes time to ferment, but it's worth it.

Ingredients

Cooking process

step 1 out of 7
Wash small eggplants (10-12 cm) thoroughly from litter and sand. Make a longitudinal cut in each about the middle. Pour the salt into the cuts (1.5 tablespoons each) and place the vegetables in a colander. Leave to lie down for 30 minutes, then wash and let dry on a towel for 5 minutes.
step 2 out of 7
Pour about 3 L into a large saucepan. water, boil and put half the eggplant in it.
step 3 out of 7
After cooking for 10 minutes, remove the vegetables with a slotted spoon and fold into a wide container. Add the next batch to the pot. Leave the vegetables to cool to a warm temperature.
step 4 out of 7
Rinse the mint under cool water, remove the leaves from the branches and chop. Peel the garlic, rinse and cut into slices. Combine the ingredients and wrinkle with your hands. Fill the cooled eggplant with the mint filling.
step 5 out of 7
Place vegetables in a sterilized jar. Mix the vinegar with a glass of cold water and add 1 tsp. salt.
step 6 out of 7
Stir the brine vigorously until the salt is completely dissolved and pour it into the jar. If the jar is still not full, add water diluted with vinegar in a 1: 1 ratio. Cover the jar with cheesecloth, folded in half and tie. Leave in the room for 2 days, then close with a plastic lid and send to the refrigerator.
step 7 out of 7
After 7 days, the eggplants will ferment. Eggplant is served cold.

Bon Appetit!

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