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Pickled Eggplant and Cabbage for Winter
Russian · Snacks

Pickled Eggplant and Cabbage for Winter

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🕐 20 min 👁 16 Channel post →

A zesty and crunchy winter vegetable preserve made with eggplant, cabbage, carrots, garlic, and hot pepper.

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Ingredients

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Method

1

Trim the stems off the eggplants, place them in a pot of boiling water, and boil for 5–7 minutes after the water returns to a boil.

2

Once cooked, transfer the eggplants to a bowl and let them cool.

3

Finely shred the fresh cabbage and place it in a large bowl. Grate the carrots on a coarse grater and add them to the cabbage.

4

Finely chop the hot pepper and press the garlic through a garlic press.

5

Add the garlic and hot pepper to the cabbage and carrots. Also add the peppercorns. Mix everything thoroughly.

6

Cut the cooled eggplants into roughly 2 cm cubes. Add the eggplant to the bowl with the other vegetables, then add the salt and vinegar. Mix thoroughly. Adjust the salt and vinegar to your taste as a final touch.

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