This is an easy recipe for a wonderful winter preparation of pickled tomatoes with eggplants and garlic. It's no secret that these vegetables are perfectly combined with each other, create a chic duet. Appetizer goes very refined, tasty, savory. She will be loved by absolutely everyone who tries it at least once. Tomatoes and blue ones, pickled in a funky, spicy brine, will complement the main and first courses. And still such preparation will serve as excellent snack under strong drinks.
Components are designed for 1 liter jar.
- tomatoes - 500 g,
- eggplants - 500 g,
- Hot chilli pepper (red) - 0.5 pcs.,
- garlic - 5 cloves,
- sugar - 3 tbsp. l.,
- salt - 2 tsp,
- vinegar - 3-4 tbsp. l.,
- Dill greenery - 2-3 branches,
- parsley - to taste,
- black pepper-peas - to taste.
How to prepare tomatoes with eggplants for the winter
All vegetables take ripe, without damage and defects. Blue must be chosen young. We wash the vegetables, clean the garlic, cut the tails of the eggplants, clean the insides from the peppers. We wash glass containers with soda and sterilize them. Half a jar filled with washed tomatoes and dill.
Eggplants peel off as desired, cut into slices or ringlets and sprinkle with cooking salt for a third of an hour. After that, wash the eggplant and dry. This procedure must be done in order to remove excess bitterness from the fruit. If they are young and not bitter, then you can skip these steps. Eggplant slices are also put in jars.
We do the same with hot peppers and garlic, which we cut into small slices. Put parsley on top.
Now we do the boiling water for a quarter of an hour.
After a while, we pour the water into the pan, pour salt and sugar into it.
So fill the jars with vegetables and herbs, and then add a portion of vinegar directly into the jars. Finally we cork the banks. Gently mix to distribute the vinegar in the can.
Enjoy your meal.