Pickled eggplants
Ingredients:
.- 1 kilo of aubergines.
.- 1 liter of water.
.- 1/2 liter of vinegar (I like to use rice vinegar)
Required amount of:
.- Sweet paprika.
.- Ground chili.
.- Garlic powder.
.- Mustard beans.
.- Laurel.
.- Salt and pepper.
.- Coarse salt.
.- Oil.
Preparation:
Peel the aubergines and cut them into half 1 cm. slices. of thickness.
Place them in a large bowl and cover them with coarse salt (Stir by hand so that the salt reaches all the slices).
Let them rest for 1 hour.
Meanwhile, we make a mixture with all the spices except the mustard seeds and the bay leaf.
We put In the fire a pot with the water, the vinegar, the mustard seeds and the bay leaf.
Once the liquid comes to a boil, add the rinsed and drained aubergines in batches.
We cook them for 5 minutes.
Once cooked, we are going to pack them while they are hot, interspersing layers of spices and oil.
We finish with the cooking liquid.
It is advisable to let them rest in the refrigerator for a few days before consuming.
Important
The canning jar must be previously sterilized.
To do this, we are going to boil it for 30 minutes in water.
If the lid is metal, it can also be boiled.
If it is made of plastic, it can be sterilized with a mixture of alcohol and water in a 70/30% ratio.
Bon appétit!
#pickledeggplants
#marinade
#preserves
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