Wash eggplants and bake in the oven at medium temperature for about 15-20 minutes.
Allow to cool, then peel skins away.
Place in a strainer and add some salt.
Leave overnight or for several hours until all water has left eggplants.
Chop very finely, add some vinegar, and mix well.
Wash herbs and allow to dry completely.
Chop very finely and add some vinegar.
Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers.
Peel shallots (or onions), cucumbers, potatoes, and carrots.
Chop all of them very finely. Add salt and spread on a piece of cloth. Leave overnight or for several hours.
Add everything to eggplants and herbs.
Add some more vinegar, salt and black pepper, and mix well.
Store in a cool, dry place for 2-3 months.
Note: When removing torshi from the jar, use a clean, oil-free spoon or fork.
Pleasebe judicious and courteous in selecting your words.
It was lovely, i wanted this recipei since a long time i tried it and it came out like i had it thanks.
Rose, thank you for appreciating. Can you please describe what "beets (labo)" is and what cuisine it belongs to? The KP Support Team will try its best to get it for you.
hi thanks for recipe it was very helpfull i need recipe for beets (labo) if is possible send for me thanks.
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