Eggplant with red pepper

Category: Blanks
Eggplant with red pepper

Ingredients

Eggplant preferably young
with underdeveloped seeds
5 Kg
Red bell pepper 1-1.5 kg
Salt 400 g
9% vinegar 600 g
Refined sunflower oil 300-400 ml

Cooking method

  • Unpeeled eggplants (therefore, it is advisable to take young ones), cut into cubes and add 400 g of salt for 2 hours. Then rinse them from salt and squeeze well.
  • We also cut the pepper into cubes. Do not mix with eggplants.
  • Marinade... Boil 3 liters of water and add 600 ml of vinegar.
  • Sterilize sunflower oil in a water bath for 40 minutes.
  • Blanch the peppers in a boiling marinade for 3-4 minutes, remove with a slotted spoon or colo-slag and transfer to a large container.
  • Blanch the eggplants for 7-8 minutes and transfer from the marinade to the pepper. Mix everything and lay out tightly on sterile jars along the hangers. Pour sterilized oil on top, but not higher than 1 cm from the edge of the can, so that oil does not leak out during sterilization.
  • Sterilize half-liter jars for 20 minutes, liter jars - 30 minutes. Roll up the lids.
  • Seems a bit of a hassle, but it's worth it.
  • This semi-finished salad is good in winter, all you have to do is add thinly chopped onion and chopped garlic to it, and it is also good to add fresh parsley to it. You can add sugar and salt to taste.
  • P.S Vegetables are saturated with marinade, so you do not need to add it.


Merri
Elena, thanks, I'll have a recipe for the fall!

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