Korean-Style Eggplants for Winter
Description
Homemade preserves keep for a long time. I’ll share more details below. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplants, peel them, then cut into sticks. Lightly salt the eggplants, mix, and let stand for 15 minutes.
- 3
Step 3
Wash the carrots, peel them, and grate them on a Korean-style carrot grater. Remove the stem and seeds from the bell pepper and cut it into thin strips. Press the garlic through a garlic press.
- 4
Step 4
Then fry the eggplants in hot vegetable oil until golden brown.
- 5
Step 5
Add the carrots, bell pepper, and garlic. Mix.
- 6
Step 6
Add all the spices, salt, and sugar; pour in the vinegar. Heat for a couple of minutes until all the vegetables are soft.
- 7
Step 7
Pack the appetizer into clean, sterilized jars. Cover with lids and sterilize in water for 30 minutes after the water comes to a boil. Then seal the jars, turn them upside down, and leave them that way until completely cooled.
- 8
Step 8
Korean-style eggplants for winter are ready.