If you want to prepare a delicious and long-lasting pickled eggplant, we suggest you use this cooking method and make it in the best way. This pickled eggplant can make your table more beautiful.
This pickled eggplant model is very easy to make and very tasty. In addition, it has a beautiful color and helps to beautify the table. Try to use the best ingredients to make pickles. Choose eggplants that are known as northern ones and are thin and pen-like and have a nice color, and it is better that they do not have seeds or eggs. If the eggplant has eggs, try not to put too many of those parts.
Raw material:
- 1 kg eggplant
- About 400 grams of garlic
- Pickled vegetables (parsley, mint, tarragon and aromatic vegetables) chopped 100 grams
- A little local aromatic dry herb
- A few hot green peppers
- Red vinegar as needed
- Salt as needed
- Black seeds, angelica, red and black pepper if desired
How to prepare:
1- Take the top and bottom of the eggplants and chop them coarsely.
2- Peel and chop the garlic.
3- Put the chopped eggplants in a small amount of vinegar, add a little salt to it and boil it until it is half cooked. It does not need much cooking. About ten minutes to a quarter is enough to get its rawness. (Gas temperature and flame should be medium)
4- After cooking the eggplant, put it in a colander to remove the excess vinegar.
4- When the eggplants have cooled down, put them in a jar little by little and put a little chopped garlic, dried vegetables and pickled vegetables between each layer and chop one to two hot peppers in the top layer of each jar. It comes down to your taste vs spicy tolerance, how much pepper you put.
5- Now pour the mixture of vinegar and salt (a small amount) into the jars and close the lid of the jar well.
6- Put the glass in the cabinet for a week. Also, after two days, check the pickle that the vinegar has not decreased. If it is not enough, add vinegar to them again. After a week, put the pickle in the refrigerator. The longer this pickle stays, the better and tastier it gets.
Notes:
1- If you like, you can put a pinch of green pepper in each layer, which will make the pickle more spicy.
2- Pouring too much garlic makes the pickle more spicy, so if you are sensitive to spiciness, reduce the amount of garlic and pepper.
3- Chuchag vegetable or Zulang is a type of local northern vegetable that is very fragrant and is used in northern dishes and pickles. Here too, dried chuchag is used as a local aromatic dried vegetable… if you do not have access to this dried vegetable, use dried mint, it is better than nothing, but it does not take its place.
4- Some people put black seeds in this pickle, if you like, you can add some.
5- Be careful not to crush the eggplants while cooking. Cooking should only be to the extent that the rawness of the eggplant is taken.
6- Wash the vegetable well and then let it dry (put it on a clean sheet to remove excess water) and then chop it and use it. Eggplants must be dry. At all, no type of water should enter the pickle.
7- In this pickle, we use red vinegar, which gives a unique color to the pickle in addition to its beautiful color.
8- The salt required for each large jar is about half a teaspoon. Do not add too much salt because we added a little salt to the eggplants while cooking.
9- If you want to use pickle spice, you are free to use it. Pickled spices are sold in apothecaries. In addition to these, you can also use black and red pepper and angelica
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