Description
Very tasty harvesting eggplant for the winter. Eggplants are used for cooking holidays and everyday salad.
Ingredients
-
Eggplant
10 кг
-
Carrots
8 шт
-
Pepper
16 шт
-
Tomato
1 кг
-
Garlic
2 шт
-
Bay leaf
8 шт
-
Allspice
16 шт
-
Black pepper
40 шт
-
Peppers red hot chilli
1 шт
-
Salt
2 ст. л.
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Vinegar
200 мл
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Dill
1 пуч.
Cooking
The eggplant cut off the stem. Wash.
In boiling water place the eggplant. Boil for 5-7 minutes. To get to cool.
Wash the tomatoes.
Clean and boil the carrots for 10 minutes. Peel the red pepper, the bitter, rotundo from seed. Peel the garlic cloves.
Chilled eggplant peel from the skin. Is removed very easily.
In a pre-washed and sterilized jars place the eggplants (standing), between the eggplant put carrots, sweet pepper Bulgarian, pepper bitter, pepper ratunda. Add to each jar a Bay leaf, garlic, black pepper bitter, allspice. Optional - a few sprigs of dill. Put the tomatoes.
To prepare the brine: in 1 liter of water - 2 table. lies. salt. Boiling brine to fill jars with eggplant. Cover with sterile lids and sterilize for 20 minutes. Add to each jar vinegar (for 3-liter jar - 200 ml of vinegar). Roll up and wrap. In winter, all the vegetables are chopped, add the chopped garlic, onion, fresh herbs and fragrant oil.
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