Even if you already have a million of your own pickled eggplant recipes, I would really like to add another one to them. And all because this snack has become a real discovery – it turns out to be so successful and harmonious in taste.
Ingredients
For cans:
- Eggplant - 2 kg
- Champignons - 700 g
- Carrots - 700 g
- Onion - 500 g
- Garlic - 6 cloves
For Marinade:
- Water - 500 ml
- Vinegar - 100 ml
- Vegetable oil - 100 ml
- Sugar - 2 art.l.
- Salt - 1 art.l.
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Randomly chop all the vegetables and mushrooms.
Boil the water with the rest of the marinade ingredients and boil until the sugar dissolves.
Add vegetables with champignons, and simmer all together for another 30 minutes.
Put the workpiece in jars and sterilize for 15-20 minutes, and then roll up.
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