Sharp eggplants in Korean for the winter - photo recipe

To all recipes are attached the appropriate photo, on which you will see the process of cooking.

Recipe # 1

Ingredients: 2 kilograms of eggplant, one head of garlic, 200-250 grams of onions, half a kilogram of carrots and a pound of sweet pepper (preferably red), nine percent vinegar - 100 ml, sunflower oil - 140-150 ml, 2 teaspoons salt and 2 table sugar -pessage, a teaspoon of hot black pepper. How to cook spicy eggplants (based on 4 liter cans or 8 cans of 0.5 liters):

1. Rinse and clean all vegetables: in Bulgarian pepper, the core with seeds is removed, and the pepper is cut into straws. Onion is cut with rings, which must also be divided into two parts, carrots rubbed on a fine grater, as is usually done for cutting Chinese carrots. And, of course, the main "culprits" - aubergines - should be cut into small pieces of 2x2 centimeters, thrown into boiling salted water and boiled for about 10 minutes, no more (it is important not to overdo it with cooking). Then take it out of the water, put it on a sieve and let the water drain.

2. Cut the garlic into small pieces and squeeze it in the garlic or press.

3. Now mix all the prepared vegetables, adding them in advance to the pan.

4. Prepare the fill: mix the oil, salt, sugar, vinegar and black pepper. Mix with vegetables and put on fire.

5. Bring to a boil, put out the vegetables in the pan, stirring constantly with a spoon (do not do more than 10 minutes). 6. Eggplant salad in Korean, which has turned out for the winter, should now be rolled in cans. To do this, put the salad in jars and put it on sterilization, hold it for about half an hour, then roll up the jars and put them to cool.

Eggplants are sharp. Recipe # 2

Ingredients: 4,5-5 kg ​​aubergines, onions - one kilogram, garlic - 150-180 grams, Bulgarian pepper - 2 kg, carrots - 1.5 kg, peppers - a couple of things, butter, salt and vinegar. To taste: seasoning for carrots in Korean, parsley, basil, coriander.

1. Rinse well the eggplants under the tap of cold water, cut into straws, put them in a large deep cup, add salt to taste, mix thoroughly and let it brew for an hour.

2. We wash sweet pepper, we clear from seeds and pedicels, also we cut by straw. Similarly we do the same with sharp pepper, just cut it very finely.

3. Carrots are cleaned, washed, chopped finely or rubbed on a large grater.

4. We peel the garlic and onions from the husks, and then cut them: chop the garlic with a knife, and make the onions with semicircles.

5. Now in a deep bowl add up all vegetables, except eggplant. Mix, pour a little vinegar, mix again and leave for a few hours (4-5), so that the vegetables are deemed to be marinated.

6. Preheat the vegetable oil in a frying pan. Eggplants put in a sieve and rinse in cold water, washing off the salt and the resulting juice. Gently and gently squeeze out.

7. Fry the eggplants in a frying pan to make them golden in color.

8. Cool them in a bowl and mix with the rest of the vegetables. Add salt to taste.

9. Now add the vegetable mixture to the sterilized jars. Juice, which turned out as a result of pickling, also pour into jars.

10. Now sterilize the jars in a saucepan with water poured into it for 25-30 minutes.

11. Turn over, turn the jars with their necks down and wait until they cool down completely.

Author: Katerina Sergeenko