Pickled eggplants with nuts

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Pickled eggplants with nuts

Ingredients

Eggplant 2 Kg
Onion 500gr
Bulgarian pepper 0.5KG
Garlic 2 heads (large)
Walnuts (peeled) 1.5 cups (250ml)
Red pepper (hot) 3 pcs
Vegetable oil a few tablespoons

Cooking method

  • Peel the eggplants from the stalks, wash, boil for 10 minutes, no more. Let cool, cut into slices.
  • Peel the onion and Bulgarian pepper, chop finely (I ground it in a blender - naturally not to the state of porridge). Peel the hot peppers, also chop finely.
  • Cement the nuts in a mortar (pieces no more than half a centimeter in size). But do not grind in a coffee grinder !!!!
  • Peel and chop the garlic in a blender, sometimes you can pass it through a garlic press.
  • Mix onions, peppers, nuts, hot peppers, add a spoonful of vegetable oil.
  • In prepared liter jars we lay in layers: eggplant circles, a little salt on them, a layer of dressing; again eggplant, again dressing. And so on to the very top of the jar. You can press a little with a spoon. Fill the top with calcined vegetable oil (quite a bit).
  • We close it with a nylon cap, put it in a cool place and wait 10-12 days. If you leave it in the kitchen not in the refrigerator, it will be ready earlier (I got it in a week this time). In the refrigerator, however, this happiness can "sing" longer.
  • Bon Appetit!

The dish is designed for

2 liter cans and a small 250ml.

Note

Alternatively, a mixture of onions and peppers can be stewed, as well as a little fry the eggplants (cut into circles), then even less oil will need to be poured, and the blue ones do not need to be boiled.

I also make this recipe by cutting the blue ones into 2 parts, without cutting to the spout, then it turns out, as it were, stuffed, but this version takes too much oil.

Kitzyunya
Tinka_tinka, thanks for the original recipe! I really love eggplants, and even in such a version - generally fly away! I cooked it yesterday with tiny adjustments: for me, pickled or pickled eggplants + celery are a classic of the genre, so I added half a serving about a teaspoon of dry celery (we don't have fresh good roots yet) and a small bunch of parsley and dill. I tried the gas station - super! I look forward to 10 days - I really want to try it!
Pickled eggplants with nuts
Yes, by the way, maybe I, of course, did not tamp it too tightly (but it seems to me that it was tight), from a half portion I got almost TWO liters of tasty treats!
Teen_tink
Kitzunya, to your health! An appetizing jar with splashes of red pepper. My portion of this year is on the way.
Zhivchik
Teen_tink, after about how long will the eggplants be ready, if they are immediately put in the cellar and how long can they be stored?
Teen_tink
Usually, at room temperature, they reach the desired condition in 7-10 days. And then you can hold it in the refrigerator for a month and a half. If you go straight to the refrigerator or cellar, they will start wandering later, and can stand until the New Year. But then ... I only had one time until March 8 (but the usual pickled ones, without nuts) - I did not like the result - peroxides. From my observations - if not to make rings - they ferment a little longer.
kava
Teen_tink, seductress Perhaps I'll make a couple of jars of such yummy. But I'm just thinking of cooking or frying blue ones ... dilemma
Zhivchik
Quote: kava

I'm just thinking of boiling or frying blue ones ... dilemma

Kava, but what is there to think? Make half boiled and half fried. And you will compare.
Teen_tink
kava, if you don't really like fatty stuff, you can boil it. (less oil will go away).
kava
Well, I helped myself today for eggplants. From the portion I got 5 half liter and one 0.7 liter cans. Boiled today. Maybe I'll also make one portion with fried (until the eggplants run out). So I think to keep them in the refrigerator or immediately take them to the cellar. It's still warm here ... Indian summer. Maybe I'll send it to the refrigerator for now. Teen_tinkThanks for the recipe
Kitzyunya
I already walk around these cans, like a cat at sour cream. Wander around, how cute! I will open it, smell it, salivate it, close it. Straight unbearable already!
Qween
Teen_tink , thanks for the recipe!

Mom did it the day before yesterday, and yesterday we already ate. We must try not to devour everything until the eggplants are fermented. Today they have already begun to gurgle.

We love everything with nuts, and in this recipe the dressing is similar to our favorite nut adjika, so this recipe is very tasty for us.

Mom put eggplants in a jar with us:

Pickled eggplants with nuts

In a small jar there is a nut adjichka, if there are still lovers of nuts and cilantro, then I can share the recipe.
kava
Qween, and that they have already fermented so quickly? I also did it the day before yesterday, but they were in my refrigerator and were not ready yet.
Qween
kava, they are not leavened, try to wait until they are leavened. So far we have eaten these - very tasty! And they started to ferment only this morning, if we hold out, then we will try the fermented ones.

I can resist sweet things, but I really love salty ones. Mom all summer fermented three-day tomatoes for me, so I can gobble them up almost a liter jar in one sitting.
kava
Quote: Qween

I can resist sweet things, but I really love salty ones.

It's about me. Where do you keep them - in the refrigerator or just in the kitchen?
Qween
Standing in the kitchen. Today I poured them on top with vegetable oil again. Like closed. Actually, my mother, too, as expected, poured them on top, but then we arrived, we had to print them out, eat, and give us some more with us.

They smell magical, I could hardly restrain myself not to reach for the fork and eat more eggplants.
Nuka
In a small jar there is a nut adjichka, if there are still lovers of nuts and cilantro, then I can share the recipe.
[/ quote]

We! Mom and I (and the rest of the family) are the biggest lovers of nuts and cilantro !!! Share the recipe, please! really needed)))
Nuka
Quote: Kitzunya
In a small jar there is a nut adjichka, if there are still lovers of nuts and cilantro, then I can share the recipe.

We! Mom and I (and the rest of the family) are the biggest lovers of nuts and cilantro !!! Share the recipe, please! really needed)))
Julia V

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