Eggplant (or zucchini), pickled





eggplants 1 kilogram
→ or courgettes 1 kilogram
onion 200 grams
sunflower oil 1/2 cup
red wine vinegar 3/4 cup
water 1/2 cup
allspice 2-3 pea
bay leaf 1 piece
salt 2 Art. spoons



Eggplant peeled, cut into slices, season with salt (1 tablespoon), press down the plate and leave for 3-4 hours. Eggplant overcome, rinse under running water and dry. Fry the eggplant in butter on both sides until crisp. Place the slide in the pan, cover and simmer on low heat for 10-15 minutes.


Onion cut into thin slices. Clean jars filled with vegetables top to bottom as follows: at the bottom put onion rings, then two layers of eggplant, then a layer of onions again, and so on.


Vinegar mixed with water, add allspice, bay leaf and salt. Bring mixture to a boil, cook for 2-3 minutes under the lid. Marinade slightly cool. Vegetables, pour the marinade, pour into each jar with 2 tablespoons of sunflower oil. Banks cork and store in a cool dry place. Eggplant will be ready in about 2-3 weeks.

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