Pickled eggplant with carrots and garlic for the winter

5.11.2018 Winter blanks

Eggplant dishes have long and firmly entered our diet. These fruits are very versatile - from them you can prepare both a simple and light salad, and a rather complicated dish, which will take pride of place on the royal table. Eggplants have a magical ability to combine absolute opposites: they have both a gentle and rich taste, light, but satisfying, bitter and sweet. Even around their properties there is a lot of controversy - and harmful substances are present in them, but the benefits of their use are great. Unfortunately, the season of these fruits is not too long, so for those who like to enjoy homemade preparations in the winter evenings, we offer an excellent recipe with a photo of canning pickled eggplant with carrots and garlic for the winter, which can be served as a separate snack.

Ingredients:

eggplant - 1 kilogram;
bell pepper - 500 grams;
carrots - 250 grams;
garlic - 4 prongs;
onions - 250 grams;
black pepper (chopped) - 1 teaspoon;
salt - according to your taste preferences;
vinegar - 50 milliliters;
sugar - 100 grams;
sunflower oil - 70 milliliters.

How to prepare pickled eggplant with carrots and garlic for the winter

According to the technology of cutting all the components, this dish is very reminiscent of goodies in Korean.

We wash the eggplant, remove the ends of the fruit on both sides. We don’t cut the peel - it will add some piquancy to the taste of the dish. Cut into strips of medium thickness. Pour the crushed fruits with salt and let stand for a while to get rid of the bitterness.

The onion is divided into two parts and chopped in half rings.

Peppers, peel, remove the seeds and chop.

Remove the carrots from the carrots and grind them with straws.

We put onion half rings, eggplant, pepper and carrots in the dishes. We also put pre-chopped garlic here.

We mix everything, salt and pour in spices (black pepper), sugar.

We spread all the vegetables in a pan. Fry them for 10-15 minutes.

Then we pour the vinegar and mix well. Cover the capacity and leave for 5 hours.

After the specified time, you can try the salad and, if necessary, add salinity or speckles - as you like.

In a basin with a wide bottom we put a lattice or an ordinary towel. We distribute eggplant with vegetables in jars and put them on the bottom of the pelvis.

Fill the cans with water and set the average flame level on the stove. From the moment of boiling, count down 20 minutes, and turn off the stove.

If you use cans with a volume of 1 liter - they should boil for at least 40 minutes, if the volume is less - this time will be enough.

We immediately seal the lids and put the eggplant down with the lid. Wrap it with a blanket and do not remove the “clothes” until the workpiece cools down.

Be healthy!