Fermented eggplants without vinegar: an appetizing and tasty preparation for the winter

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According to this recipe, eggplants turn out appetizing and incredibly tasty.

Housewives appreciate this non-trivial option of preparing their favorite vegetables for the winter.

Products:

• fresh eggplants – 11-12 fruits;
• fresh carrots – 0.3 kg;
• sweet pepper – 1 fruit;
• chili pepper – 1 fruit;
• garlic – head;
• parsley, basil, cilantro, celery – to taste.

Products for blanching eggplants:

• water – two liters;
• salt – 60 g.

Ingredients for brine:

• water – liter;

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• salt – 70 g;
• black pepper – 6 peas;
• allspice – 3 pcs.;
• lavrushka – 2 leaves.

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Step-by-step preparation

1. To begin with, a pan with water is put on the fire, which must be immediately salted. The liquid is brought to a boil, then the eggplants are put there and blanched for 4-5 minutes.

Incisions are first made in the vegetables so that the shape of the “shuttle” is obtained. Small fruits are ideal for this recipe.

2. After blanching, the vegetables are transferred to a plate and placed under a wick until completely cool.

3. While the eggplants are cooling, prepare the brine. Add salt, black and allspice, and a bay leaf to a pan of water. The liquid is put on fire and brought to a boil. Boil for 2-3 minutes, then remove from the stove and wait for it to cool.

4. Next is the turn for carrots, which are rubbed on a grater. The pepper is cut into strips, and the chili pepper is ground. The ingredients are mixed, and then garlic is added there and chopped greens are added.

5. When the eggplants have cooled, they are stuffed with vegetables. Then they are tightly packed in a container and filled with non-hot brine.

6. A wick is put on top and the workpiece is kept in this state for 5-7 days at room temperature. In a week, the dish will be completely ready, so you can taste it.