Ukrainian eggplant pepper pickle recipe
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This Ukrainian-style eggplant pickle makes three jars for a cold appetizer spread. Roast the vegetables first, then marinate them in the refrigerator.
Ingredients
Italian eggplants
3 medium
Red bell peppers
3
Garlic cloves
10
Fresh parsley
1 large bunch
Sunflower oil
1/2 cup
White vinegar
3/4 cup
Water
1/2 cup
Kosher salt
2 teaspoons
Granulated sugar
1 tablespoon
Black peppercorns
1 teaspoon
Bay leaves
3
How to make it
- Roast eggplants and peppers at 425°F until soft and lightly charred. 2. Peel peppers and slice both vegetables into strips. 3. Layer vegetables with garlic, parsley, peppercorns, and bay leaves in three jars. 4. Simmer oil, vinegar, water, salt, and sugar for 2 minutes. 5. Pour marinade over vegetables and cool. 6. Refrigerate for 24 hours before serving.
FAQ
Who is "Ukrainian eggplant pepper pickle recipe" for?
This Ukrainian-style eggplant pickle makes three jars for a cold appetizer spread. Roast the vegetables first, then marinate them in the refrigerator.
What do I need to buy for "Ukrainian eggplant pepper pickle recipe"?
This list has 11 items, including Italian eggplants, Red bell peppers, Garlic cloves, and Fresh parsley. Cross off what you already own, then buy the rest.
Do I need every item on "Ukrainian eggplant pepper pickle recipe"?
No. Use it as a starting checklist for Ukrainian eggplant pepper pickle recipe. Cross off what you already have—often that includes Italian eggplants—and add anything your situation still needs.
Does "Ukrainian eggplant pepper pickle recipe" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Roast eggplants and peppers at 425°F until soft and lightly charred. 2. Peel peppers and slice both vegetables into strips. 3. Layer vegetables with garlic, parsley, peppercorns, and bay leaves in three jars. 4. Simmer oil, vinegar, water, salt, an…
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