And for a festive table, and for family dinners, and for a picnic - an appetizer of pickled eggplants with carrots is always welcome. Do not miss the season of bargain sale of blue and blanks for the winter.
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Ingredients:
Eggplant - 4 pcs.
Carrots - 1 pc.
Garlic - 3 teeth
Sugar - 2 tbsp. l.
Salt - 1 tsp l.
Vegetable oil - 4 tbsp. l.
Vinegar 9% - 2 tbsp l.
Hot pepper - to taste
Step by step recipe:
The total outlet volume is 800 ml. Of course, a lot depends on how tamped vegetables are in containers. Thus, you can prepare a snack for the nearest use and keep it in the refrigerator, or you can replenish stocks of bins for the winter.
The juicier and sweeter the carrot is, the tastier the pickled eggplant will be. The dosage of seasonings (salt, hot pepper, vinegar, garlic, sugar) varies. Try along the way and add other spices as needed.
Select vegetables that are solid, ripe, without spoilage. Containers (jars with lids) must be sterilized.
First, wash the vegetables, peel the carrots and garlic.
Cut clean eggplants into circles up to 0.5 cm thick. Put it in a preheated pan with hot vegetable oil (add a little). Fry on high heat for about 2-3 minutes.
Turn the blue ones over, saturate with oil and slightly charcoal from the back. We do this with all parties. Fold into a spacious bowl / mold.
Carrots in three coarse shavings, cut into chili rings (remove the scalding seeds if you do not like excessive spiciness). This mixture, along with the garlic, can also be lightly fried. I leave it moist, firm and juicy.
Add carrots, garlic, hot peppers to the eggplants.
Throw in sugar and salt, pour in table vinegar. Stir from bottom to top. We try, adjust the amount of spices.
We ram and fill sterile jars with eggplants with carrots and the released juice.
If you plan to leave it for the winter, you need to sterilize: 0.5 liter cans - 10 minutes, liter - 15-20 minutes. Then close hermetically, wrap and cool slowly.
After cooling, store jars of pickled eggplants and carrots in a cool room, pantry.
Bon Appetit!
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