This snack will appeal to all lovers of experiments in the kitchen, who are fed up with ordinary pickled cucumbers and tomatoes. Indeed, it is only through experimentation that we get real culinary masterpieces. Assorted pickled cucumbers with eggplants for the winter - a great solution for any feast. All guests will be impressed with such a wonderful snack. It perfectly complements any main dishes, especially meat and side dishes. Recipe with a photo allows you to make the workpiece quickly and easily, and the result will please with its unusual and original.
Ingredients (for a half-liter jar):
- cucumbers - 4 pcs.,
- eggplants - 0.5 pcs.,
- Dill greens - 0.5 bunch.,
- garlic - 3 cloves.,
- pepper peas - 3 pcs.,
- dried bay leaves - 2 pcs.,
- sugar - 2 tbsp. l.,
- salt large kitchen - 1 tbsp. l.,
- vinegar 9% - 2 tsp.
How to prepare cucumbers with eggplants
Eggplants choose ripe, without defects, and cucumbers are medium-sized, dense. First, wash and cut the blue ones into random pieces, and soak them in salt water for half an hour. Instead, you can simply sprinkle the fruit with table salt, and then wash it off. At the end of time, dry the eggplants with paper towels. Jars are washed with baking soda, dried. Cover evaporated in boiling water for a couple of minutes. In dry and clean jars put dill, peeled garlic cloves.
Cucumbers cut tails and cut them lengthwise into four parts. If the cucumber slices were too long, you can divide them in half. Now add cucumbers, mixed with dill. From above impose sliced and dried pieces of blue and the greens that remained.
Now pour boiling water on vegetables for half an hour until it cools down.
Pour some cold water into a saucepan and prepare brine from it. To do this, add fragrant peppercorns, Lavrushka, kitchen salt and sugar. After it comes to a boil, pour vinegar.
So fill the marinade banks and roll up.
Enjoy your meal.