Two snacks! Pickled Tomatoes and Pickled Eggplant

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Ingredients

Tomatoes

tomatoes (not big) 1 kg
sweet pepper 2 pcs
garlic 3 tooth
bitter pepper 1/4 h
sunflower oil 50 ml
vinegar 6% 2 tbsp
sugar 4 tsp
salt 2 tsp
coriander 1 tsp

Eggplant

eggplant 3 pcs
garlic 1 goal
water 500 ml
vinegar 6% 80 ml
sunflower oil 30 ml
sugar 3 tbsp
salt 1 tbsp (with a slide)
coriander 1 tsp
bay leaf 3 pcs
pepper peas. taste

Main ingredients: Eggplant, Pepper, Tomato, Garlic
Serving 7 servings
World Cuisine

Cooking:

Step 2: Tomatoes.

I interrupt pepper, garlic and bitter pepper with a blender. I put in a container layers of tomatoes, which I cut into four parts and on top I put part of ground pepper and so I alternate several layers. In warm sunflower oil I add vinegar, salt, sugar, stir the coriander and water the tomatoes. I cover it and send it overnight in the refrigerator.

Step 3: Eggplant

I clean the eggplants and cut into thin plates, salt, mix well and fry in a minimum amount of oil. I add oil, vinegar, salt, sugar, bay leaf, coriander, peppercorns to the water and put the brine on the fire, let it boil. Sprinkle the fried eggplant with finely chopped garlic and pour in the brine, let the eggplant cool and send it overnight to the refrigerator.

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