Pickled Vegetables
Description
A tasty appetizer for any gathering. These vegetables can be stored in the refrigerator for no more than a week. You can change the ingredients, adding or removing any seasonal vegetables, and the marinade is universal. After reading the recipe in more detail, you will find out that it can be served warm or chilled.
Instructions
- 1
Step 1
1. Prepare the ingredients. Let's begin! Bring water to a boil for the brine with sugar and salt, add the spices, and let it cool.
- 2
Step 2
2. Wash the eggplants, trim the stems, and slice into rings. Salt well and let stand for 10 minutes.
- 3
Step 3
3. Remove the seeds from the pepper and cut it into large pieces. Peel the onion and garlic and cut them into medium-sized pieces. Cut the cherry plum into 2–4 pieces and remove the pits.
- 4
Step 4
4. Pan-fry the eggplants in an almost dry skillet; don't pour in oil—just brush it on with a pastry brush.
- 5
Step 5
5. Lightly toast the pepper pieces on a dry skillet as well, and add them to the eggplants.
- 6
Step 6
6. Add plums, garlic, onion, chopped herbs, and leaves to the vegetables. If desired, add cherry tomatoes.
- 7
Step 7
7. Pour warm brine over the vegetables (before pouring, add vinegar and mix). Leave the vegetables at room temperature overnight.
- 8
Step 8
8. In the morning, the vegetables can be divided into clean jars and refrigerated for storage.
- 9
Step 9
9. Enjoy!