Pickles are the most delicious recipes that can be eat any time. You can prepare it with seasonal fruits and vegetables. Homemade pickles are very delicious and also very healthy as it does not contain any kind of preservatives. The 3 day pickle recipes have a typical procedure. The first day is needed for the preparation whereas the second two days needed for the cooking and storage or procurement.
Here Is The 3 Day Homemade Eggplant Pickle Recipe:
The eggplant pickle is an ideal recipe of 3 day pickle. Eggplant is easily available in every season and in every where. It is very rich in moisture content and the recipes made by it are very tasty. So, try this pickle in your home and enjoy.
Ingredients:
Tomato 250 gm (ripe), Eggplant 1, Green Chili 16, Garlic 8-10 cloves, Black Mustard seed (a little), Vinegar 2 tea spoon, Mustard oil 100 gm, Sugar 3 table spoon, Salt to taste.
Method:
On the first day make small pieces from the eggplant and marinate them with turmeric powder and little mustard oil. Keep it under the sun for a whole day. Don’t add salt to marinate as it would release water from the eggplant which will spoil the pickle. On the very next day make a paste with green chili, Garlic, 1 tea spoon black mustard seed, and 2 tea spoon vinegar in a grinder. Heat mustard oil in a pan. Wash the tomato and then chop it in to small pieces. Add tomato in oil and sauté it. Add the grinded spices. Then add the marinated and sun dried eggplant pieces in to it. Add salt and sugar to taste and cook for another 5 minutes. You will notice that water is coming out from eggplant because of its high moisture content. Cook until the water reduces as to half of the quantity.
On the third day take a glass jar and wash it thoroughly. Then dry it very well and wipe inside of the jar with a dry cotton cloth. Now soak a small piece of cotton cloth in to mustard oil and wipe the inside wall of the jar with it. Then pour the eggplant pickle in to the jar. Now keep it in the sunlight. Your eggplant pickle is ready to eat. Keep it every day under sunlight for few hours to keep it fresh and tasty.
