I'll share with you a quick way of pickling eggplants for the winter. Do not be confused by the simplicity of the recipe, as a result we will get delicious salted eggplants that will perfectly match with any second dishes, meat and poultry.
- Take the salt 3% of the weight of the eggplant. (if 3 kilograms of eggplant then salt take 90 grams).
Step-by-step recipe for pickling eggplants for the winter
- For the ambassador to take a well-ripened, but not very large eggplant. After removing the stalk, wash them, cut them into 3-4 of their length, but not from the side of the stem.
- When laying, pouring aubergines with salt, separately add salt to the cuts. Each row to shift a small amount of dill.
- After 10-12 hours, when the eggplants will give juice, put on them a wooden circle and cargo, store in a cold room.
Salted eggplants are eaten well and as a separate independent dish, because they are very nutritious, nutritious and oh, how delicious!
Delicious food to you, and a pleasant appetite!