How to deliciously leaven spicy eggplants

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Do you like spicy snacks? And what about pickled eggplants, which have a rich aroma, piquancy and are also healthy, because we all know that pickled vegetables retain their benefits.

Ingredients for pickled spicy eggplants:

• 1 kg of eggplants
• 3-4 cloves of garlic
• 1 hot pepper
• 1 liter of water
• 2 tablespoons of salt
• 1 teaspoon of sugar
• Bay leaf, peppercorns to taste
• Fresh herbs (dill, parsley)

First, choose small eggplants that are convenient to pickle whole. Peel them from the stalks and make several punctures with a fork so that they are better soaked with brine. After that, blanch the eggplants in boiling water for 5-7 minutes, until they are soft but still retain their shape.

For the marinade, boil water, add salt, sugar, bay leaf and peppercorns. Let the marinade cool slightly.

Put some of the chopped garlic, hot pepper and fresh herbs on the bottom of the jar. Then lay the eggplants tightly, alternating with the spicy ingredients. Pour the warm marinade over the eggplants, cover the jar with a lid and leave at room temperature for 2-3 days to ferment.

After fermentation, store the eggplants in the refrigerator to stop the fermentation process. After a few days, you will have a delicious snack with a spicy taste.