Marinated eggplant salad with cabbage, carrots and garlic for the winter

The recipe is simple and is accompanied by step-by-step photos.

To pickle vegetables according to this recipe, you should prepare everything you need:

• trimmed cabbage without stalk - 1.5 kg;
• blue ones - 1.5 kg;
• carrots - 0.5 kg;
• garlic - 2 heads;
• a large bunch of herbs (dill, parsley, leaf celery and basil);
• salt - 50 g;
• sugar - 50 g;
• vinegar - 100 ml;
• vegetable oil - 150 ml.

How to prepare eggplant salad for the winter

We start preparing the preparation by preparing the eggplants for marinating. The blue ones are washed, the stalks and tails are cut off and the whole ones are immersed in boiling, well-salted water. Salt will remove the bitterness from the eggplant. Cook the blue ones for no more than 5 minutes. The main thing is not to overcook them, you need to maintain the elasticity of the fruit.

Close the pan with a lid and place some kind of weight so that the eggplants cook evenly and do not float.Then the blue ones are taken out with a slotted spoon and allowed to cool completely and only then cut into large strips. What stripes should be can be seen in the photo below.

Now, start preparing other vegetables. The illicit outer leaves of white cabbage are removed and finely chopped.

Grate carrots like Korean carrots, if you have such a grater on your farm.

I slightly changed the recipe for this preparation and cut three red bell peppers into rings. Well, I really love this vegetable and try, if possible, to use it everywhere, but this is not necessary.

Cabbage, carrots, peppers are mixed, sprinkled with salt, sugar and rubbed a little with your hands. Squeeze the garlic through a press and sprinkle with a chopped bunch of various greens that you prefer. In my case it is dill, parsley, celery leaves and purple basil.

Lay out pieces of eggplant and pour this entire vegetable mixture with vinegar (you can use apple cider vinegar, only twice as much) and vegetable oil. The mixture is mixed, covered with a lid and left to marinate for 12 hours.

The pickled cabbage and eggplants are transferred to a clean and dry container, compacted and covered with lids. It is better to store a delicious marinated salad of eggplant, cabbage and other vegetables in the refrigerator or cellar.

I hope that you will like this unusual recipe for pickled eggplants with cabbage and decorate your winter table.