Eggplant in oil marinade (for the winter)

Irina, and today I welded helios. To my taste, I can't say that they are very different from ordinary eggplants, but they cook faster. I also added sweet pepper, 4.5 liters came out of 4 kg and 1.5 servings of marinade. I also tried to add an onion. I had a walnut as small as a walnut, and I cut it in half, I was afraid that it would not be fried. Delicious fried onions, the taste of the marinade is almost inaudible, maybe I would have been fed in a jar, but I didn't give him a chance - I ate it. It's bad that it stratified, I caught it for a long time.

[Olka44, Olya!]

Olka44, Olya! Yes, health!

I tried it, maybe early ..

Yes, mine is not too early. They stand near the saucepan and by the end of cooking they substitute the plates in order to burst them with boiling water.
And, we tried with hot pepper. Yes, something, they did not understand where the severity went when they began to open banks in winter.
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Elya_lug, I'm glad that you tried to cook onions in this marinade! You, Elichka, then next time put your little onion intact. And try to put it in the winter between the buckles. I think you will like it, since you appreciated the onion not soaked in marinade.
And, with regards to helios ... If you have them on free sale, is it better to marinate them? Well, since it turns out much faster with them. Whatever one may say, sniffing vinegar fumes is not the healthiest pastime, of course.

I am grateful - I made five poltarashek - it was two basins of enameled eggplant - marinade after the second can - I made a new one, it is very convenient to process a large amount of eggplant - my dad liked it very much - I sniffed the marinade - today I will try, a little left!
The marinades didn't foam much, the refined olia, the eggplants then sagged and were in the marinade!
Thank you so much!

[Ksyu-juha, Oksanochka!]

Ksyu-juha, Oksanochka! I also roll the buckles in no smaller volumes.

dad really liked

The right dad!

Marinades didn't foam much

So the oil is of high quality, Oksanochka! Some girls wrote that they did not foam either. You are lucky.
And thank you for paying attention to this recipe and daring to cook using it!

Girls, I'm retarded .. Helios is what?

Added Thursday, 11 Aug 2016, 13:30

And what is the approximate amount of eggplant goes into this amount of marinade?

[mowgli]

from 3 kg of blue, a 3-liter can and one liter was obtained.
I used 0.5 liters of oil in total, filled the remaining 3 liters - I rolled it up, and in the liter - how much it was, I left it to eat.

Here, mowgli, something like this happens. That is, one portion of the marinade is enough for more than 3 kilograms.
Ah, helios, Natasha, it turns out, this sort of buckles: round and thick. So, at least, the girls wrote.

Helios is what?

They are like this
🔗

Handsome men!

[Mikhaska]

Mikhaska, Irochka, I report: 4 liter jars of eggplant under the blanket are cooling down (I gathered my harvest this morning)

[izumka]

izumka, honey! How good it is! Hope you will be satisfied!

if not a secret, what is your name?

This is what white eggplants look like in a jar. Somehow unusual and unusual.
There were 3 kg of eggplant, from the 2nd portion of the marinade, which is given in the recipe, it turned out 7 jars of 500g each.
For some time now I like to edit recipes in detail.

[Taya!]

Taya! Indeed, unusual. And what, though, do they taste? Or do you have no kusmanchik left to try?
Thanks for showing me! I will know now how they look in the bank.

No, I haven't tried it and nothing remained, everything fits neatly into the jars. Let's taste it in winter.
Maybe someone will think that they cleaned the skin, I clarify - no, these are white eggplants.

There was 3 kg of eggplant, from the 2nd portion of the marinade

Taichka, thanks for the dosage. boom to know what to dance from ...

And what, though, do they taste?

The taste of white eggplants is the same as that of blue ones, the only difference is in color.

[Katyusha!]

White eggplants taste the same as blue ones.

I guess, Katyusha! But, anyway, looking at the jar Taiit's so hard to believe

The taste of white eggplants is the same as that of blue ones, the only difference is in color.

Katya, they are softer to my taste. I now have white Bibo, purple different 3 varieties and striped Tsakoniki. So whites are softer, while others are the same. Maybe it depends on the variety?

[Mikhaska]

Mikhaska, Irina, last year I closed a couple of jars of half a portion of the marinade for testing. I liked the eggplant very much. Thank you!
This year I cooked thoroughly, bought a bigger and younger eggplant. In total, I closed 6 jars of 800 ml. I will not say how many eggplant I bought twice, I used part for caviar for dinner, probably about 4 kg.
I didn't have enough marinade last year and today. It somehow boiled away and even somehow crystallized a little and there was no question of pouring it into the cans at the end.
Last year there was a `` feather test '' and I thought that I just cooked a little marinade (half a meal), but then I had a little more than 1 kg of eggplant.
What is my mistake, what is wrong with me?
I put eggplants with a spoon with holes, trampled them down.

Mlyn, they recalled ... but there are no cans at all)))) give cans !!!!!!!!!!!!!!

[Tumanchik]

Tumanchik, Irishka, fly in, half-liter cans in bulk, I don't have enough vitriol in them.
Elenka, Elena, it took me one and a half portions of marinade for 4 kg. And I put 2 cans, pour on top, roll up, fry further, if there is not enough for the rest, then add to the pan and cook.

[Lenochka!]

What is my mistake, what is wrong with me?

Lenochka! Please tell me, do you make several jars at once and only then fill with the rest of the marinade? It seems from your story that this is what happens.
I wrote in the recipe that when the buckles are cooked, I first pack one jar to the top. I fill it with marinade and seal it. And only then do I start filling the next can. And so, until the marinade remains small.
Then I add all the ingredients for the marinade to the pot again. I let them boil and continue cooking the buckles.

Added Thursday 18 Aug 2016 08:42 PM

Girls, I have been making these eggplants for the second year, they are going with a bang. And the peppers in this marinade are even better, I even make more peppers now, I just love them more. In winter, the skin itself peels off them and these peppers-yum, yum are in the salad.

Irina, no, not several, one at a time, laid out the eggplants with a spoon with a hole, but the marinade was thick and shifted along with the eggplants. I didn't add the marinade, I trampled it down with the same spoon, the eggplants were in the marinade.
I assumed that everyone had the marinade, but I didn’t.
It is clear now. Thank you for clearing my doubts.

[Helen?]

And why is it so thick you get it - that, Helen? I, straight, broke my whole head, I think.
I have a very liquid one. Even when the leftovers are in the refrigerator, they still do not thicken.
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Asya Klyachina, the peppers are cool too, yeah! Ah, I myself don't know what I'm more comfortable with ... I eat bucks - I'm dying as I love. I eat peppers - I also suffocate from happiness.

Well I do not know....
There is a lot of sugar, little liquid - almost syrup.
Or I have not learned the recipe so well, I have already learned it by heart.
Maybe our eggplants are like that. I do not know.

Added on Thursday, 18 Aug 2016, 21:54

Tomorrow I'll take a picture of the jars in the afternoon. They are still resting in the warmth with me, and the lighting is not right.

Maybe we have such eggplants

Here, my daddy tells me that it may well be such a perdmonocle from the eggplant variety. He says that his mother, my grandmother, planted some kind of unknown eggplant. So, when a vegetable stew was made with them or a soup was cooked, the dishes were jellied.
Maybe you have such a magic fruit in use, s?

Yes, yes, the syrup is jellied.
In other dishes, they behave as expected.

Yes, yes, the syrup is jellied.

Well, how cool it is! I've never met anyone like that.

Helen, Ira, and I had a recipe, water was added there, as much as oil

Helen, Ira, and I had a recipe, water was added there, as much as oil

Natasha, thank you! This option is just right for me. In the next. I will definitely try.

Here is a photo of my jars.

[Mowgli, Natasha!]

Mowgli, Natasha! Well yes. There are recipes with water too. But, this one was more to my heart. Yes, what am I saying! Almost all recipes for preserving vegetables use water. Oh, this one is not.
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Lenochka! Such tempting jars! Such bright eggplants in them!

Irina, it means that the jars do not cause doubts about the correctness. The marinade in them is liquid now, overflowing, but not much of it. I looked at the jars of Tai more marinade.

overflowing, but not much of it.

Well, since you have such fantastic eggplants, then so be it ... It is unlikely that something will happen to them!

Well, here I was honored. They are boiling, my dear ones, eggplants in marinade, vinegar in the kitchen stinks well, you can open the windows. In winter, I'll try it, I'll sign off!

then the jars do not cause doubts about the correctness. The marinade in them is liquid now, overflowing, but not much of it. I looked at the jars of Tai more marinade.

Elena, I have an opinion, and I am almost sure of this that you have calculated a little marinade for your amount of eggplant.
When I first made this recipe, I had exactly the same story as you described. I drew conclusions and in subsequent times I have already prepared more marinade. In my messages here earlier, I wrote the ratio of brine and eggplant, the number of cans.

I emphasize: this is my experience and my conclusions.

Added Saturday 20 Aug 2016 09:55 AM

There were 3 kg of eggplant, from the 2nd portion of the marinade, which is given in the recipe, it turned out 7 jars of 500g each.
For some time now I like to edit recipes in detail.

[Irina]

Irina, and when will the eggplants "ripen" in the jar, when can they be tasted? otherwise it was left in the wrong place, I just decided to close it with a nylon lid and put it in the refrigerator after cooling. When can you try it already?

[Olekma]

Olekma, I like them hot right after cooking more. And so it will cool down and you can use it.

[Elya]

Elya, Thank you! Now the buckwheat will be cooked for a side dish and I will take a sample then.

[Taia]

Taia, Elya_lug, girls! Thank you for helping with the topic!
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I like them hot right after cooking more

Elichka! Sistraaaaa!
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Olekma, Katyusha! Yes, you're right here. The smell in the kitchen is still worth it, especially at the beginning of cooking. Then - you already sniff.
Mine snort that they, you see, do not like the smell in the apartment. And, as the time comes to the end of cooking - there is already a queue of those suffering from hot eggplants to feast on.

[Mikhaska, Irina]

I tried, honestly, I did not understand the taste, I was afraid to eat something fat in the evening, I ate just a piece. And the husband next said - Mmm! And before I could blink an eye - the half liter jar was empty! And I closed only 5 jars. Now you need to look for eggplants and close more for the winter.

Mikhaska, Irina, to me please!

I tried, honestly did not understand the taste.

Well, then this is not yours. Well, not everyone should be happy. The taste is, of course, quite eccentric in eggplants. But, the husband was pleased. This is also the case.

to me please!

I understood. I'll get better.

[Mikhaska]

Mikhaska, Ira, you wrote that the peppers are also possible, here are mine

dilute your eggplants

Ira, I made eggplants too ..They seemed to me overcooked, but how will they be after cooling?

[Natashul!]

Natashul! The peppers are awesome! And, about eggplant ... I already wrote somehow in answers to girls ...

I, too, always get smeared! I, unlike peppers, always cook them to a state of complete exhaustion! In winter, we take it out of the jars with great difficulty (with a fork with a spoon placed under it), so that they do not finally collapse with delight! We liked these more after many years of experiments on the density of the pieces.

The girls cooked last year as I described. And, later, those who decided that denser eggplants were more pleasant for them, cooked for less time.
So I think you should still try what you get. And then it's up to you to decide whether you should reduce the cooking time. If, of course, you then decide to cook them again.

I tried something that didn't fit into the jar ...
Irisha, just mortality .. and blue and peppers !!!!

And how did I miss such a tempting recipe?
I just thought that this year I had not made a single jar of pepper and blue, but all the containers were already over. That I would have to go to the market for small jars, because they gave me a recipe for sweet pepper in a honey marinade, and now I also stumbled over Mikhaskina's eggplants.
Ira, I understand that it doesn't matter which jars and with which lids to take? I mean, will a twist lid work?

[Nelya]

Nelya, for a long time already (5-7 years) I have not paid attention to the type of cans, which one came to hand, and I fill it. I have both lids, it closes well, it costs great. I don’t understand the talk about seaming-twisting, but what is the difference, who will explain ???
And immediately, do you hear - immediately make this recipe !!! Last year I did it for a test, and now I cooked almost all of my blue from the garden both separately and with pepper, I have already filled so many jars with them.
Mikhaska, and again thanks for the recipe, sooo delicious !!!

Sveta, and I somehow roll it up the old fashioned way. Well, it seems safer to me to roll up the jar. Even I am not at all friends with twists. Previously, the basement was damp, I rolled everything up. Now everything seems to have been adjusted, but still I prefer rolling.

already filled so many jars with them.

It's easier for you ... and I have worked out almost all of my pavidlAm jars. At first I fought with apricots, now I fought with apples, and since last year a lot remains
Here are just the turn to the blue and pepper, and the container is full
Actually, I said back in the spring that I won't cover more than one salad, they stopped eating. They are still different from last year.
But then I read the recipe and could not stand it. I think we need to do it, and suddenly such blue ones will be worthy of us
I made it according to a similar recipe, but there was a marinade with water - they didn't go. And I hooked this recipe, I will try

[nila, Nelya!]

nila, Nelya! I'm glad you are interested in this recipe! I hope you enjoy these eggplants. And, about which jars are right for you svetta explained everything.
Then can you tell me how it went?
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svettaand thank you for your support and praise!

[Mikhaska]

MikhaskaI came with a report, Irishik, look ...



This is from 3 kg of blue ones, and there is quite a bit of ...

Pasibaaaa!