Mikhaska
metel_007, Olya! Here, at this rate, I cut about 2 kg. eggplant. But, I assure you, after cooking and pouring the marinade into jars (you get one 2-liter, or two liter ones), the marinade will still remain.
I cook the eggplants, stirring occasionally. I stuff them pretty tightly into the saucepan, but not quite into lapping. So that you can move them, or turn them over.
I put it in the jar. If the cooked eggplant isn't enough to fill the jar, put the next batch of eggplant in the saucepan. At the same time, an unfilled can stands on the table, uncovered by anything, and awaits the next ready portion.
As soon as the jar is full, I fill it with boiling marinade literally to the brim and roll it up. And after that I start filling the next jar.
Quote: metel_007
Do you peel the pepper or roll it up entirely?
I'm not Veronica, but I cook peppers the same way. I clean them and cut them into several pieces depending on the size of the peppers.
Dear girls! It should be noted that according to this recipe, there are indecently many peppers and eggplant in jars. Because during the cooking process, vegetables become very plastic and compact well in a jar.
Mikhaska
Quote: Gabi
And how much eggplant is needed and how many cans are obtained?
Pretty Vika! I'm very embarrassed. But I can't tell you how many eggplant is in the jars and how many of them and the jars are required for this recipe. The recipe is pretty democratic. And I, therefore, just chop a huge pile of eggplant. I sterilize a number of jars and fill them with boiled eggplants. When the marinade ends, I prepare a new one if I'm in the mood. And I continue to cook until the eggplants run out. Or until the banks run out.
The next day, or I continue cooking if there is a marinade left. Or I mix up a new batch of marinade. Well, you understand. I do everything according to what I ended up with.
I also want to say this! After the second bookmark, when I put it in a jar, I pour 0.5 stacks into the marinade. vinegar. Because it tends to evaporate. And the marinade becomes very sweet. What makes the eggplant taste bad. And then I continue cooking.
Mikhaska
Kokoschka, Lilechka! I cooked more eggplants for this recipe.
But, this recipe, in my opinion, is suitable for those who have a cellar. Because eggplants are not sterilized in it. But, if you love eggplants, then do it! This is an insanely interesting recipe! And the longer they ferment, the more awesome their taste!
Although, I had a pot with them in the refrigerator. But, sooo long. And every week they became more delicious. I repeat, provided that you like pickled vegetables.
Gaby
Ira, thanks, I understood everything.
Kokoschka
Mikhaska, I love, there is no cellar ..... but there is a refrigerator!
Mikhaska
Girls, lovely! Thank you for being interested in this theme!
I also liked the recipe for that, that the process can always be paused and restarted at any time convenient for us. If, suddenly, I need to distract myself from cooking, and there are still eggplants ... I just put them in a bag and - in the refrigerator. And when things are gone, I reheat the marinade, take out the eggplants and cook.
Loksa
I also like to pause the process. For different reasons. Thank you, I'll study it.
Chuchundrus
Quote: Mikhaska
you know my love for Korean, and even pseudo - Korean food.
🔗 And Th immediately about STE then I pour the basil hochula. we can go to Provence
SmoroDinka
Irishechka, I bring you another thank you! The eggplant stock is put on stream, since the marinade from the previous batch remains constantly.And since the toad is strangling to pour it out, you have to buy another portion of eggplant and again, great! According to the law of meanness, the number of purchased eggplants and prepared jars is the same. There is nothing to try ... all for the future, but very hot
SmoroDinka
Eggplant in oil marinade (for the winter)
Newbie
How much eggplant does it take for about 500 ml of oil?
SmoroDinka
I made a marinade for 1 liter of oil, the eggplant was about 5 kg, on the second run I added another dose to the remaining marinade and again 5 kg of eggplant, etc.
Vinokurova
Quote: Mikhaska
Hopefully someone will be interested in this way of canning eggplants and peppers!
KANESHNA will interest ... Mona think of current bucks in Irkutsk love ...
Irishik, and peppers with the same recipe? and remove the skin from the peppers?
Mikhaska
Dinush! And have you already got a lope? And is this the law of meanness ?! This - your faithful eye does not fail you in any way!
The photo is so delicious! I’ll have to screw up a few more jars tomorrow too. If I'm too lazy, I know that in winter I will regret it ...
SmoroDinka
I didn't count)))))) everything disappeared in the bins of the Motherland
Mikhaska
Quote: SmoroDinka
to the remaining marinade one more dose and again 5 kg of eggplants, etc.
Practical, conveyor! Here, and I have the same ... How do you get these eggplants ... Write lost! Until one thing ends: either cans, or bucks ...
Mikhaska
Alyoshik! Peppers are exactly the same. And do not remove the skins! Nafikha we are such a headache!
Chuchundrus
: mad: well fsyoyo you woke her in me 🔗
Mikhaska
Good morning sunshine! Why are you getting up so early ?! Natus! Do you drink her coffee in the morning? What a pretty-I-I-ah-ah-ah!
Chuchundrus
Nooooo, she doesn't like coffee, she won't let me live now, she will force stocks to be made 🔗
Mikhaska
Correct animal!
Mikhaska
And, I'm here for the time being raids: because I am engaged in buckles and peppers. Already all in soap!
Cvetaal
MikhaskaIrishka, I am very grateful to you for these delicious eggplants. I made several small jars for testing, today I opened one to try. Girls, this is just a celebration of taste, incomparable, everything in moderation: both sweetness and sourness. I did it with wine vinegar. Now this is my favorite eggplant recipe, I will do more and more until the eggplant and pepper run out! Pepper in the same marinade rinsed, delicious VERY !!!
OlgaGera
Quote: Cvetaal
Pepper in the same marinade rinsed, delicious VERY !!!
Yeah. That is, you can make peppers and eggplants permanently in the same marinade.
And peppers without garlic? How can I add garlic there?
Tomorrow I open the conveyor for the workpiece
Cvetaal
OlgaGera, I added a little garlic to both eggplants and peppers
OlgaGera
Oh, it's good
Svetlana, and at what stage to add? so that the garlic has a normal smell, undigested
Natalishka
What an interesting recipe. And where I was before: girl_pardon: Yes, but really, if you add more garlic
Asya Klyachina
Oh, such a wonderful, clean recipe. I am very glad that I came across it. Thank you so much.
Kokoschka
Irochka sent the girls in a personal message, but suddenly who knows ...
And we do not remove the buckwheat in advance as usual, cut it, pray, and then do it.
Just cut it straight into the marinade? Doesn't it taste bitter when cooked like that?

Lies 5 kg, I will do it after lunch!
Mikhaska
Cvetaal, Svetlanka! So happy! I am happy that you liked the recipe and the eggplants turned out to be delicious!
Thank you for the joy!
Mikhaska
OlgaGera, so after all, both I and other girls from the beginning of the topic wrote that we make both buckles and peppers according to this recipe! Cook boldly! Only, the peppers need a little less time for cooking, otherwise they will become like rags. But, such tasteful rags ...
I do not add garlic to this preparation. Because garlic is enough in other seams. And I want something different from standard blanks (where there is a lot of garlic).
In my opinion, this is a self-sufficient recipe that does not require adjustment in the form of various kinds of additives to it.
But, you will start cooking for yourself, so I can’t stop you from swimming in the recipe, as it will be more convenient and tastier for you.
Thank you for paying attention to this template!
Mikhaska
Natalishka, Asya Klyachina! Thank you girls! Your interest in the recipe is so pleasant !!!
Mikhaska
Quote: Kokoschka
And we don't remove the bitterness in advance, as usual, cut it, pray, and then do it.
Lilechka! Don't worry about bitterness. When boiled with vinegar, all the bitterness from the eggplant is boiled. Yes, and, frankly, when they write about eggplant bitterness in recipes, it makes me wonder ... I have never felt any catastrophic bitterness in eggplants, wherever and in what form I ate them.
But prepare calmly, honey! In the finished product, everything will be wonderful and the taste of eggplant will not spoil your appetite!
Kokoschka
Mikhaska, Ira, and I was always afraid, it’s time to get bolder: girl_curtsey: and more!
Thank you for your quick consultation!
Mikhaska
Cook for health, honey! Hope you enjoy it!
Taia
Quote: OlgaGera
at what stage to add? so that the garlic has a normal smell, undigested

I cut the garlic into plates and just put the cooked pepper on the bottom of the can and on top, and then according to the recipe, or sprinkle it with pepper. That is, practically, except for slicing, I do nothing with it. is he highly it turns out delicious, I put a lot on purpose so that it can be eaten later from the can.
Taia
Irina, thanks for the recipe. For a very long time I have been rolling gogoshary or meat peppers according to this recipe. I didn't think that you could roll up eggplants that way. I will definitely do it this year for a tryout.
Kokoschka
Quote: Mikhaska
Cook for health, honey! Hope you enjoy it!
Yeah .....
Mikhaska
Taia, thanks for the tip on garlic and for your interest in these eggplants! I will await the verdict with excitement!
Taia
Can I still insert my 5 kopecks?

Girls who will do pepper, take fleshy varieties.
And be sure to cook until al dente. Because when you fill the jar with hot marinade, the pepper in the jar reaches. And overcooked peppers are not the same. And to the pepper at the bottom of the jar, in addition to garlic, I put black peppercorns and laurel. leaflet.
Cvetaal
Quote: OlgaGera


Svetlana, and at what stage to add? so that the garlic has a normal smell, undigested

I added at the very end of cooking
Kokoschka
Taia, is it about how long? Minutes 5?
Taia
Quote: Kokoschka

is it about how long? Minutes 5?

Yes, 3-4 minutes from boiling. I cut the gogoshars into slices, 4 or more.
______
Roll up peppers using this recipe. This is delicious.
Kokoschka

Taia, got it!
I made Merchik according to different recipes, I will have to try it, and if the pickle remains from the eggplant, can I use it?
Cvetaal
Quote: Kokoschka

and if the pickle is left with eggplant, can I use it?

Lily, I just used the eggplants, the peppers turned out to be awesome, like the eggplants
OlgaGera
Quote: Mikhaska
you will cook for yourself, so I can’t stop you from swimming in the recipe, as it will be more convenient and tastier for you.
Irina, I am a bit of a hooligan in the recipe
To me on "you" always and to everyone
Quote: Taia
I cut the garlic into plates and just put the cooked pepper on the bottom of the can and on top, and then according to the recipe, or sprinkle it with pepper.
The most convenient option. Thank you !!!

Quote: Taia
gogoshars
Yummy
Quote: Taia
And to the pepper at the bottom of the jar, in addition to garlic, I put black peppercorns and laurel. leaflet.
Aha, again to misbehave

Quote: Cvetaal
I added at the very end of cooking
I thought so too. Thank you

Quote: Taia
3-4 minutes from boiling. I cut gogoshars into slices
I exchange peppers for gogoshars.
Quote: Taia
Roll up peppers using this recipe. This is delicious.
Well, I went to the machine, roll up
Mikhaska
Quote: OlgaGera
went to the machine, roll up
Well, so we are all waiting for the results! I really didn’t understand what you’re going to roll: buckles or peppers? Well, it doesn't matter! There will be a surprise.
Kokoschka
Quote: Cvetaal
Lily, I just used the eggplant, the pepper turned out to be awesome, like the eggplant
Svetochka thanks for the clarification! Just got home, let's have lunch and start!
OlgaGera
Only me for the pot, my husband with a duck from the hunt ..... a bit of a surprise is postponed. No later than tomorrow. Otherwise there will be nothing to pickle
Vinokurova
Mikhaska, Irinka, I did it ... it looks very tasty ... the aroma was also very tasty ... the whole problem is that you have to protect the banks from hacking ... apparently the family members are not going to wait even for autumn to take them off sample)))
Thanks for the recipe!

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