Aubergines et poivrons confits | Riches en vitamine C et vitamine A


Hello everyone. Here is how to pickle eggplants, carrots and bell peppers. Thinly slice the carrots. Salt generously. Cut the eggplants into long strips. You can use other eggplant varieties as well. Put them into a salad bowl or a dish. Salt each layer. Put something heavy on top. This helps remove excess water from the eggplant. Gradually remove the overflowing excess water. Let the eggplants drain for five days. Add salt every time you remove excess water. Slice the peppers. Salt. Prepare the carrots and peppers four days after the eggplants. Let them drain overnight. These are the carrots after one night. Remove the excess water using the towel technique. Put the carrots on a clean towel. Squeeze the water out of the carrots. Remove as much liquid as possible. Use the same method for peppers and eggplants. Pat them dry. Let the slices rest overnight in a jar filled with vinegar. Do the same with peppers. Add a few mint leaves. Same procedure for the eggplants. Toss the vegetables. Squeeze them again. Let the vegetables drain on paper towel overnight. Put them in a jar. Feel free to add chili pepper. Olive oil. Stir. Add the vegetables. Press down the top of the vegetables and cover them in olive oil. This preserve is perfect for salads. You are welcome to support my project on Tipeee. Until next time!

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6 thoughts on “Aubergines et poivrons confits | Riches en vitamine C et vitamine A

  1. Ca a l'air divinement bon ! Idéal pour réhausser le gout de nos salades et sandwiches … A offrir aussi ; Mais un peu compliqué à réaliser je l'avoue; ; En tout cas Je me promet de le faire ; j'espére le réussir comme vous !

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