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Pickled eggplants for the winter

0
776
Kitchen Russian
Calorie content 15 kcal
Portions 1.5 l.
Cooking time 60 minutes
Proteins * 0.2 g
Fats * gr.
Carbohydrates* 3.6 gr.
* per 100 gr. product
Pickled eggplants for the winter
Content

Pickled eggplants have a delicious taste, somewhat reminiscent of mushroom. Such a roll is well stored in the cellar and in winter it harmonizes perfectly on the table with cold cuts and hot dishes.

Ingredients

Cooking process

step 1 out of 5
Wash and dry the vegetables. Cut the eggplants into slices 8-10 millimeters thick. Transfer them to a saucepan, cover with water, add a tablespoon of salt and cook until tender. This can be done in several steps if the pan is not large enough to hold all the eggplants.
step 2 out of 5
Peel the carrots and cut into slices. Remove the partitions and seeds from the bell pepper, cut the pulp into strips.
step 3 out of 5
Peel the garlic. Place a few cloves of garlic, a few cloves of hot pepper and a bay leaf in clean jars. Then, shifting the boiled eggplants with carrots and bell peppers, fill the jars with vegetables.
step 4 out of 5
For the marinade, boil water, pour it over the jars of vegetables. Then pour the water back into the pan, add salt, sugar, bring to a boil again and add vinegar. Pour the eggplant with this marinade, cover the jars with lids. Sterilize the jars in boiling water for 10-15 minutes by placing them in a large saucepan.
step 5 out of 5
After sterilization, close the jars tightly with lids, wrap them with a blanket and let them cool. These rolls can be stored well in the home pantry at room temperature.

Bon Appetit!

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