Eggplants are like mushrooms for the winter without sterilization
Eggplants canned according to this recipe taste very much like pickled mushrooms. The snack is prepared quickly and from available products. In a week, ready-made eggplants can be served to the table. I advise you to prepare for the winter for a change.
Ingredients
Step-by-step cooking recipe
Wash the eggplants, cut into large cubes.
Pour 2 liters of water into the cooking pot and add 1 tablespoon of salt. Place the eggplant pieces in the water, bring to a boil over high heat and boil for 5 minutes. Remove the pan from the heat, drain the water, cool the eggplants.
Wash and chop the greens, chop the garlic.
Put garlic and herbs in a saucepan with cooled eggplants, mix well.
Fill pre-sterilized jars with eggplants.
For brine in a saucepan, combine 1.5 liters of water and 1.5 tablespoons of salt, add both types of pepper and bay leaf. Mix everything, bring to a boil, pour in the vinegar at the end and remove the brine from the heat.
Pour boiling brine over the eggplants in jars to the top. Roll up the jars, turn upside down and leave to cool completely. Store the cooled eggplants in a cool, dark place.
