How to Make Pickled Eggplant? What are the materials?

50 minutes

medium

2

Apart from what is known, pickled eggplant colors your tables with its different appearance and contributes to the flavor of the meal. I am very pleased with both the quality and taste of these stuffed eggplants.

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Ingredients

Adjust Servings
Onion
Eggplant
Red and green pepper
Garlic
Parsley
Cabbage
Carrot
Tomato

Nutritional Information

0.7g Fat
271mg Sodium
22.4g Carbohydrate
3.8g Protein

Directions

1.

Preparation

You can pickle thin and short eggplants with or without filling.
Cut the stems of the eggplants to be pickled and cut the middle part with a knife.
Mark as complete
2.

Boiling

Throw in boiling water and boil for a few minutes
Cool the softened eggplants with the help of cold water.
Mark as complete
3.

Mixture

Let the cooled eggplants stand for a day and let the black water hang.
Chop and mix the garlic, carrot, tomato, cabbage, red and green pepper, onion and parsley, which are the ingredients to be put on the cut parts of the eggplants.
Mark as complete
4.

Add eggplants

Fill the filling that you have prepared in the middle of the eggplants.
Wrap it with a parsley stalk, cotton thread or a celery stalk and place it in the pickle jar without breaking.
Mark as complete
5.

Add lemon

Put the chopped ingredients and a small amount of granulated sugar and sliced ​​lemon into the pickle jar.
If you are not going to add stuffing to the eggplants, put a few of the chopped ingredients between the eggplants according to your preference.
Mark as complete
6.

Add jar, salt water and vinegar

Put weight on the pickle jar.
Add the rest of the jar, salt water and vinegar, leave it to sour.
Mark as complete

Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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