Hey y’all! Today I wanna share with y’all a fantastic recipe for pickled eggplant that y’all can enjoy during the winter months. It’s gonna be a real treat for y’all taste buds, so buckle up and get ready for some deliciousness!
Baklazhan Pickled Eggplant Recipe
Ingredients:
- 3 medium eggplants, sliced
- 2 cups white vinegar
- 1 cup water
- 4 cloves of garlic, minced
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
Instructions:
- In a large pot, bring the vinegar, water, garlic, salt, sugar, peppercorns, mustard seeds, and dill seeds to a boil.
- Add the eggplant slices to the pot and cook for 5 minutes, or until they become tender.
- Remove the pot from the heat and let it cool down.
- Transfer the pickled eggplant slices into sterilized jars and pour the liquid over them.
- Seal the jars tightly and refrigerate for at least 24 hours before serving.
How to prepare:
Start by slicing the eggplants into thin rounds. Make sure to remove any excess seeds. In a large pot, combine the vinegar, water, minced garlic, salt, sugar, peppercorns, mustard seeds, and dill seeds. Bring the mixture to a boil.
Add the eggplant slices to the pot and cook for about 5 minutes, or until they become tender. Make sure not to overcook them as you want them to retain their texture. Remove the pot from the heat and let it cool down completely.
Once the pickling liquid has cooled down, transfer the pickled eggplant slices into sterilized jars. Make sure the jars are clean and dry before filling them. Pour the pickling liquid over the eggplant slices, making sure they are completely submerged.
Seal the jars tightly and refrigerate them for at least 24 hours before serving. This will allow the flavors to meld together and develop that delicious tanginess that we all love in pickled vegetables.
Preparation time:
The preparation time for this pickled eggplant recipe is approximately 30 minutes, including the time it takes for the pickling liquid to come to a boil and the eggplant slices to cook.
Servings:
This recipe will yield approximately 4-6 servings of pickled eggplant, depending on how much y’all like to eat!
Nutrition Facts:
Unfortunately, I don’t have the specific nutrition facts for this recipe, but I can assure y’all that it’s a guilt-free treat! Eggplants are low in calories and rich in fiber, vitamins, and minerals. They’re a great addition to any healthy diet.
Tips:
- You can customize the pickling spices to suit your taste. Add some chili flakes for a spicy kick or experiment with different herbs and spices.
- Make sure to store the pickled eggplant in the refrigerator to keep them fresh for longer.
- These pickled eggplant slices can be enjoyed on their own as a snack, added to sandwiches or salads, or served as a side dish.
FAQs:
Q: How long can I keep the pickled eggplant in the refrigerator?
A: The pickled eggplant can last for up to 2-3 months in the refrigerator if stored properly in a sealed jar.
Q: Can I use other vegetables instead of eggplant?
A: Absolutely! This pickling liquid works well with a variety of vegetables like cucumbers, carrots, and bell peppers. Feel free to experiment and create your own unique pickled vegetable medley!
Q: Can I use apple cider vinegar instead of white vinegar?
A: Yes, apple cider vinegar can be used as a substitute for white vinegar in this recipe. It will add a slightly different flavor profile, but it will still be delicious!
So there you have it, folks! A simple and tasty recipe for pickled eggplant that will surely impress your family and friends. Whip up a batch and enjoy this tangy treat all winter long. Happy pickling!
