Korean eggplant without sterilization

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Korean eggplants for the winter without sterilization? Prepare all the ingredients indicated in the recipe.

2. STEP 2

   

   Cut the stems off the eggplants. Rinse the blue ones and cut into small cubes.

3. STEP 3

   

   Soak the eggplants in salted water and leave it this way for 20-30 minutes to get rid of the bitterness.

4. STEP 4

   

   At this time, work on the remaining vegetables. Peel the onions, carrots and garlic. Cut the bell peppers in half and remove the stem attachment points and the core with seeds. Rinse everything and dry with paper towels to remove any remaining moisture.

5. STEP 5

   

   Grate the carrots on a grater for Korean salads. Cut the onion into half rings and the bell pepper into thin strips.

6. STEP 6

   

   Heat vegetable oil in a thick-bottomed saucepan or cauldron. Send the onions to fry. Cook, stirring, until translucent.

7. STEP 7

   

   Add carrots to the cauldron. Fry everything together for about 5-7 minutes. Stir occasionally to prevent anything from burning.

8. STEP 8

   

   Next comes the turn of the bell pepper. Place it in the cauldron and fry all the vegetables for another 5 minutes.

9. STEP 9

   

   Drain the eggplants, rinse them and squeeze them out. Add the blue ones to the cauldron. Add salt, sugar and peppercorns. Mix everything, cover with a lid and bring to a boil.

10. STEP 10

    

    Next, open the lid and check whether enough liquid has formed in the cauldron. If there is not enough juice from the vegetables, then pour in the required amount of boiling water (about 0.5 cups). Mix everything again, reduce the flame to moderate and simmer the vegetables for 30-40 minutes.

11. STEP 11

    

    Rinse the greens, dry and chop finely. Pass the garlic through a press or finely chop it by hand. Add the herbs and garlic to the cauldron, stir and simmer for another 10-15 minutes.

12. STEP 12

    

    Pour in the vinegar and keep on the stove for another 5 minutes.

13. STEP 13

    

    Sterilize jars and lids in any accessible and convenient way. Place the prepared eggplants in sterile jars and close the lids using a special key.

14. STEP 14

    

    Turn the workpiece upside down, wrap it in a towel or blanket and leave until it cools completely.

15. STEP 15

    

    Store jars in a cool, dark place for a long time.

Comments on the recipe

Corason

13.11.2023

4.5

I always close my eggplants for the winter. This time I decided to cook Korean eggplants for the winter without sterilization. I took this recipe as a basis and made it a little my own. I wanted the distinct taste of eggplant in a kind of vegetable sauce. I took all the ingredients on the list except parsley. Added 200 g of garlic and 0.5 tsp of ground chili pepper. I cut the eggplants into cubes and boiled them as described in the recipe. Then I washed, peeled and blended all the vegetables into a homogeneous paste. Then I cooked the eggplants along with chopped vegetables and spices for about 30 minutes. At the end, I added vinegar, put it in jars and rolled it up. I got 6 half liter jars. I tried the salad, it was incredibly tasty, juicy and aromatic. The eggplants were not overcooked and remained firm. The salad is moderately hot and spicy. Vegetable pulp perfectly complements the eggplant pieces. Great recipe and very easy! I advise everyone to prepare! Many thanks to the author!