Eggplants for the winter are either frozen or canned as caviar. All of this is tasty and practical in its own way, but these are not original options for preparation.
We'll tell you how to preserve whole marinated eggplants.
To prepare you will need:
- eggplants (small) - 1 kg;
- 2 tbsp. salt;
- 1 carrot;
- 5-6 cloves of garlic;
- fresh dill and parsley;
- 700 ml of water;
- 2 tbsp. sugar;
- 10 allspice peas;
- 1-2 bay leaves;
- 1 tsp. mustard seeds;
- 3-5 pcs. cloves;
- 100 ml 9% vinegar.
How to cook
The ends of the eggplants are cut off on both sides and several punctures are made with a fork on both sides.
Fill a saucepan with enough water to hold all the eggplants, bring it to a boil, then add ½ tbsp. salt.
Then dip the eggplants in boiling water for 5-6 minutes, after which place them in a colander.
The carrots are cut into thin strips (it is more convenient to use a vegetable peeler), the garlic is coarsely chopped with a knife, and the greens are chopped.
The jars are sterilized and garlic, herbs and carrots are placed on the bottom, and then the eggplants are placed all the way to the top.
Prepare the marinade. Take 700 ml of water, bring to a boil, add salt, sugar, pepper, bay leaf, mustard, cloves and cook for 3 minutes.
Then add vinegar, stir, pour the marinade over the vegetables and roll up the jar.
Bon appetit!
