I will share with you a quick way to pickle eggplant for the winter. Do not be confused by the simplicity of the recipe, as a result, we get delicious salted eggplant, which will go well with any second courses, meat and poultry.
- We take salt 3% of the weight of eggplant taken. (if 3 kilograms of eggplant, then we take salt 90 grams).
Step by step recipe for eggplant salting for the winter
- For the ambassador, take well-matured, but not very large eggplants. After removing the stalk, wash them, cut them into 3-4 of their lengths, but not on the side of the stalk.
- When laying, pouring eggplant with salt, separately salt the places of cuts. Each row to shift a small amount of dill.
- After 10-12 hours, when the eggplants give juice, put a wooden circle and a load on them, store in a cold room.
Salted eggplant is also eaten as a separate independent dish, because they are very nutritious, nutritious and oh delicious!
Delicious to you preparations, and bon appetit!