Azerbaijani pickled eggplant: recipes for s alting for the winter with photos and videos

Azerbaijani-style pickled or s alted eggplant is a dish that everyone should try. And not because it is very tasty, although this also plays a significant role. Still pickled zucchini is very he althy, contains a lot of minerals and vitamins that absolutely every person needs.

Recipes

There are quite a lot of types of eggplant in Azerbaijani style for the winter, for example, s alted eggplants. Now we will look at recipes on how to cook some of them. Basically, there is nothing complicated about it. A minimum set of ingredients and strict adherence to the recipe are required.

Azerbaijani eggplant for the winter - cooking method.

This is the easiest recipe for this dish. Required Ingredients:

• Three kilos of eggplant;
• Ten twelve bunches of cilantro;
• Kilogram of garlic;
• Some s alt, optional;
• Four percent vinegar.

Now start cooking:

1. Take a pot, preferably a bigger one. Pour water into it and a little s alt, then wash the eggplants well and rid them of the stalks. Then throw the zucchini into the pan.
2. Let them simmer for a few minutes. They will need to be taken out when they are cooked, they are soft.
3. Each clove of garlic should be cut into several pieces, but without using a crusher, because it will turn out wrong.
4. Next, you need to take the zucchini and first cut them lengthwise, and then chop them across. You will get small cubes, which should be mixed with garlic.
5. Next, take the prepared cilantro, be sure to wash, chop and throw where the garlic is.
6. What happens, you need to pickle, that is, scatter in containers and pour vinegar so that it completely fills them. Then you need to cork using any tight lids.
7. Put in the refrigerator for literally a day, then you can use.

BADYMZHAN TURSHUSU - Pickled Eggplants

By the way, "Turshu" is translated as sour. Pickled eggplant is usually served with main courses for lunch or dinner, using them as a snack. In general, the cuisine in Azerbaijan is famous for a wide variety of pickles, marinades, which are prepared from simple vegetables, such as garlic, cabbage, eggplant and others.

The most demanded of them, which provides us with Azerbaijani cuisine - BADIMZHAN TURSHUSU. These are Azerbaijani marinated eggplants, pickled eggplants stuffed with pepper, herbs, and garlic. Their recipes are also delicious.

What you need:

• Ten medium-sized zucchini.
• A little bit of parsley (one bunch is enough).
• It is advisable to find a bunch of mint.
• Bunch of dill.
• A head of garlic.
• One piece of hot green pepper.
• One peppercorn of red, hot pepper.
• Vinegar (apple or grape) - 1 cup.
• Water and s alt.

Recipe:

1. The first thing to do is the main vegetables.They should be washed and the stalk should be eliminated, but so that the peel remains. Then, using a knife, you need to make a small longitudinal incision, but so that not through and through. Sprinkle a little s alt inside and let it stand for an hour. Then drop them into boiling water for about ten minutes. When they become a little soft, you can put them on a cutting board, cover with a board on top and put some kind of weight to squeeze moisture out of them. Let them stand under oppression for two hours.
2. The next step is to start. You need to wash the greens, dry it and chop it very finely. Garlic needs to be crushed, of course, with the help of a garlic press, after cleaning it. If you wish, you can chop it smaller. Take all the peppers, remove the stems from them, cut and remove the seeds, then cut into smaller pieces. If you like spicy dishes, add peppers. Next, take a large bowl, mix pepper, garlic, vinegar and s alt in it.
3. Now we make stuffed zucchini. Spread the incision made on the eggplants in advance and fill it with the stuffing. Next, fold their dishes (preferably glass) horizontally and tightly.
4. Next you need to marinate. Mix a glass of vinegar and water (it should be at room temperature), and add a little s alt, about two teaspoons. It is necessary that the marinade completely covers the vegetables.
5. Cooking tursha. It remains only to take the marinade and pour eggplant over it. Next, cork the containers with lids and let them marinate for two or three days, it is advisable to leave them at room temperature, then rearrange them in the refrigerator. Let them stay in it for a few days. After that, you can serve the dish as an appetizer.

Conclusion

All of the presented recipes are very tasty if prepared correctly. Azerbaijani eggplant is an excellent dish that is perfect as a snack, for example, for lunch and dinner. They can be pickled or s alted. By the way, fresh pickled zucchini tastes very good.

Recommended