5 pc – small eggplants
3 pcs – pepper
3 pcs – medium-sized onion
vinegar – 125 ml 6% vegetable oil 60 ml water for making brine 500 ml garlic 8 cloves salt
1 tbsp. l. with a hill of parsley
Wash the eggplant, cut off the leaves, and boil for 5 minutes. Cool and cut into rings about 1.5 centimeters thick. Finely chop the greens. Onion cut into rings. Pass the garlic through a press. Cut the pepper in half, remove the seeds, and cut into half rings. Prepare marinade. To do this, combine water, vegetable oil, vinegar, and salt in one bowl Turn on the fire and leave it until it boils
. At the bottom of the pot or container, in which the little blue ones will be marinated, put the bell pepper, then the onion rings, and the eggplant. Lubricate with garlic and sprinkle with herbs Pour the container with brine and put in the refrigerator for 15-20 minutes.
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