Eggplants for the winter These eggplants are a preparation for salad. In winter or early spring eggplants are cut into small pieces, finely chopped onions are added, dressed with vegetable oil and a small amount of vinegar - lettuce is ready! The proportions are based on a 4 liter can. It is most convenient to preserve such aubergines in small cans to open and 1-2 times enough for a salad. It is impossible to hold vegetables in boiling water for a long time, otherwise they will soften. Eggplants should retain firmness and shape, but become slightly soft. In 4-5 months the liquid in these eggplants will darken and slightly zahegretiruetsya - this is normal.
Ingredients:- Eggplant 2000 g
- Table vinegar 8 tbsp. l.
- Pepper black with peas 40 pcs.
- Pepper fragrant 4 pcs.
- Bay leaf 4 pcs.
- Sugar 1 tbsp. l.
- Salt 1 tbsp. l.
- Water 2 l
- Water 3 l
- Salt 2 tsp.
- Step 1 Prepare the necessary products: eggplant and spices.
- Step 2 Eggplant wash and cut into large chunks.
- Step 3 Spread the aubergines in boiling salted water, bring to a boil and hold for 3 minutes. Eggplants should not soften. Remove from the boiling water, put in a colander, drain the liquid.
- Step 4 Banks and lids sterilize. At the bottom of each can put a bay leaf, 1 pea of sweet pepper and 10 peppercorns of black peas. And also add to each bank 2 tbsp. l. table vinegar.
- Step 5 In the prepared canisters put pieces of eggplant.
- Step 6 Separately prepare the brine. In the water put sugar and salt, bring to a boil and pour boiling brine eggplant. Roll with sterile lids. Turn over to make sure that the jars are tightly tightened. Leave wrapped in a blanket for a day. Then store in a pantry or a cellar.