How to quickly pickle eggplants for the winter. A simple recipe - pickled eggplants with garlic and herbs.
Marinated eggplants with garlic and herbs have proven themselves to be a tasty, piquant preparation for the winter. They can be marinated according to different recipes. Eggplants can be made sour or sweet, in pieces or circles, whole or stuffed. Such eggplants harmonize perfectly with various vegetables, adjika, and garlic.
How to pickle eggplants for the winter.
The fruits must first be washed, cut off the ends, scoop out the pulp with a spoon, thoroughly salt the inside and leave for an hour until the eggplant is salted.
Now, you need to bring the water to a boil and lower the vegetable there for 5 minutes. Next, take it out and squeeze it thoroughly under a load.
While the eggplant cools, we will prepare the filling. It is prepared from finely chopped parsley, celery, garlic and seasoned with salt and pepper to taste.
Pickled eggplants should be wrapped in celery leaves, placed tightly in jars and topped with filling. To prepare the vinegar dressing, you need to take: 0.5 liters of water, 500 ml of 9% vinegar, 4 tablespoons of salt.
The jars are covered with cellophane, previously soaked in vodka - it should stick to the edges. Eggplants are stored in a cool place.
These marinated eggplants, soaked in garlic and herbs, are very aromatic and tasty.In winter they can be served with meat, fish dishes and as an independent snack.
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