Eggplants for the winter without sterilization
Pickled eggplants in winter will complement any side dish, be it potatoes, spaghetti or buckwheat. They are also good as an independent dish – with toasted toast or a slice of fresh bread. The recipe is simple, without cooking and sterilization. Save to your piggy bank!
Step by step cooking recipe
Rinse the eggplant, cut into cubes about 1 * 1 cm.
Place the sliced eggplants in salt water (1 tablespoon of salt per 1 liter of water) and leave for 30 minutes to remove the bitterness. Then discard in a colander.
Rinse greens, dry, finely chop. Peel and chop the garlic in any convenient way.
Fry eggplant cubes in hot vegetable oil until golden brown (about 15 minutes).
In a bowl, combine the fried eggplant, garlic and chopped herbs. Mix well.
Fill pre-sterilized jars with vegetables to the top.
For the marinade, combine water and salt in a saucepan, bring to a boil, add vinegar and remove the saucepan from heat.
Pour the eggplants in jars with boiling marinade. Close the jars tightly, turn upside down, wrap and leave to cool completely. Store the cooled eggplant appetizer in a cool, dark place.
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