Pickled Eggplants for the Winter
Cooking time: 1 h
Recipe yield: 4 servings
Pickled Eggplants for the Winter Recipe
Pickled eggplants for the winter are a very tasty recipe for winter preservation, eggplants with garlic, bell peppers and hot peppers will be an excellent addition to the winter diet of dishes. The recipe for pickled eggplants contains a minimum of ingredients and is quite easy to cook, so anyone can cook it at home. It is worth noting that pickled eggplants are an excellent snack for strong alcoholic drinks.
Pickled Eggplants for the Winter Ingredients
Pickled Eggplants for the Winter Recipe
In order to cook pickled eggplants for the winter, you first need to prepare the ingredients for this dish.
Wash the eggplants and cut them into cubes measuring 1.5...2 cm. Heat water in a saucepan to boiling, add salt and immerse the chopped eggplants in it. An important point is to cook the eggplants so that they are slightly boiled, but at the same time remain firm, otherwise the finished pickled eggplants will lose their elasticity and eating this dish will not be very pleasant.
After the eggplants are half-cooked, drain the water, place the eggplants in a colander and let all the liquid drain. It is best to squeeze the eggplants - this will remove excess moisture and they will not be bitter.
Wash the hot pepper, cut, remove the seeds and chop with a knife. Peel the garlic and chop with a knife. Cut the bell pepper lengthwise, also remove the seeds and cut into narrow slices.
Stew the chopped bell pepper in heated vegetable oil for 5-7 minutes.
Place the eggplants, hot pepper, garlic and bell pepper slices together with vegetable oil in a deep bowl. Add salt, vinegar and mix everything well.
Transfer the vegetable mixture to sterilized jars and seal. Turn the jars with marinated eggplants upside down, cover with a blanket and let cool, then put away for storage; you can store marinated eggplants for the winter at room temperature.
