Pickled eggplants for winter without sterilization
Pickled eggplant 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 it in a piggy bank!
Ingredients
- Eggplant (net weight) – 1 kg
- Garlic - 5 teeth
- Greenery (dill, parsley) – 30 g
- Vegetable oil - for frying
- Water - 450 ml (+1 l for soaking)
- Salt - 1 tsp. (+1 tbsp. l. for soaking)
- Vinegar (9%) – 25 ml
Step-by-step cooking recipe
Wash the eggplants, cut into cubes of about 1 * 1 cm.
Place the sliced eggplants in salted water (1 tablespoon of salt per 1 liter of water) and leave for 30 minutes to remove the bitterness. Then flip it into a colander.
Wash the greens, dry them, chop them finely. Peel and chop the garlic in any convenient way.
Fry eggplant cubes in preheated 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 the heat.
Pour boiling marinade over eggplants in jars. Seal the jars tightly, turn them upside down, wrap them up and leave them to cool completely. Store the cooled eggplant snack in a cool, dark place.
