Eggplant in oil marinade (for the winter)

Praise
I close these eggplants every year. I'm ok. They generally like potatoes.

if the recipe says 1.2 cups.

Scratched. Half a glass. Exactly, Brightwing.

Exactly 300ml when put into a measuring cup of saher. 250/5 = 50 + 250 = 300
And for "gastritis" vinegar 200ml (IMHO) is enough.

[Igor]

Igor, read above.

Quote: Svetta from Today at 15:56
if the recipe says 1.2 cups.
Scratched. Half a glass. Exactly, Brightwing.

Angel, as if she was speaking. This is one full glass and two tenths of a glass, or one glass and one fifth of a glass, which is the same. It doesn't equal half a glass! This in ml equals 1 stack (250 ml) + 50 ml = 300 ml.

Don't touch me all. I always count 1.5 glasses, but pour a little less. It can be seen just according to the recipe

Everybody don't touch me

My you kytsya!

helped

I hope in seaming it will weaken over time.

I don’t think, I don’t remember such an effect.
Or maybe I'm wrong and he is?
About four years ago, I rolled up a salad, missing the vinegar. At first I thought nothing, I will use adjika, add it to sauces. No, such a disgusting thing that I recently threw out both cans - containers and space are needed.
But I, in principle, consider vinegar to be harmful muck, only pickled onions with it and nowhere else, or at least, and let the workpiece disappear without it (at least I will have time to eat something) than throw everything away with it)))

The taste of freshly made marinade is always very sharp and it seems that the workpiece will be spoiled. But after a couple of months, the vegetables absorb the marinade and it miraculously becomes softer, and the preparation tastes better.
Well, if someone does not like vinegar in principle, then it is not necessary to make such recipes and then write that it is disgusting. On 26 pages, a lot of people have a different opinion.

[svetta]

svetta, I'm not talking about the recipe, but about the concentration. I don’t know, I smell vinegar everywhere, no matter how long it takes, even a spoon and a half for two liter cans of vegetables. A week has passed - it has not become much softer, there is sourness. Well, the bitterness from eggplant, of course.

Well, you are active). Here in another topic, I miscalculated with salt and the author is silent ... what do you think? Spoiled?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=499347.60

[Anna]

Anna, firstly, the taste of seaming will not change in a week, but after a couple of months, this is a well-known fact.
And secondly, why (?) Do such blanks with vinegar, if it is "disgusting" and is impossible. In my profile there are blanks without vinegar at all, do them.

[svetta]

svetta, the preservative is the same. I'm afraid without them, so I'm looking to be, but it would not be

[svetta]

svetta, the preservative is the same.

Well, that's a pretty controversial statement.
If lecho can be perfectly preserved without vinegar, then why shouldn't the eggplants follow the example of lecho ...

svetta, preservative. I'm afraid without them, so I'm looking to be, but it would not be

That is, there is so much of it that you opened a can with it and a can without it, and the one that is the first will not deteriorate at all, because with a preservative?

IMHO, this is garbage. He does not particularly preserve anything there in those concentrations that, in principle, can be eaten. This is a legend from the series "citric acid is a preservative", but in fact, lemon rot only on the way. I even heard this about tomatoes !!

A couple of times the cooked brine was covered with mold. Remained, poured it into a jar ... But the concentration of all three preservatives salt / sugar / vinegar is much higher than in the jar diluted with food.

[alba et atra]

alba et atra, Bijou, persuaded.
Probably so, legend. I recently read about garlic that some kind of turbidity from it contributes to the deterioration of the product. And earlier, the more it, the better it was cut into cucumbers with mushrooms ...

Girls please answer what you think. The refrigerator for preservation broke down, I saw it a few days later, there was a white bloom in the jars of eggplant, and I didn't even try 2 1.5 liter jars. Is it really a miscarriage

I recently read about garlic that some kind of turbidity from it contributes to the deterioration of the product.

and what they just write ... I always put garlic as an antiseptic in jars of mushrooms for conservation. For so many years, no one has eaten spoiled mushrooms.

in jars of eggplant white bloom was present who had this

was not .. stand without refrigerator. Also 2 half-liter. Only screw caps.
It is in these jars that screw caps are disgusting

and what they just write ..

All the questions to Tanya Admin, I just read about this from her and now I'm afraid of garlic, although I used to put the porridge into all the salting almost on the principle of "not spoiling the porridge with butter".

It is in these jars that screw caps are disgusting

Eh, I feel the BYADA-screw caps.

[Sesame]

Sesamemaybe it's lactic acid? or mold? If there is mold, then throw it away with cans. The cans are good, but the lids ...

Sesame, is it lactic acid? or mold? If there is mold, then throw it away with cans. The cans are good, but the lids ...

No mildew - white layers in the oil.

white interlayers

confused ... I'm afraid of this

All questions to Tanya Admin

and I have not and did not have any questions.
Apparently you have them.

Sometimes you read about the benefits of something. The excitement begins ... after a while you already read the completely opposite.
Think back to the attacks on lard and eggs

[Sesame]

Sesame, in my last batch and in the last loaded jar, a white strip appeared at the bottom of the oil. But I poured all the liquid from the pan into this jar, plus one pepper that was also cooked. White appeared two days later, I immediately put the can in the refrigerator. The lid is not swollen. Two weeks later, my husband in the country opened a jar and ate half of it, and then I ate too, nothing happened to us. But I would have thrown it out anyway, most likely. It just so happened ... I sin on imported pepper, or I did not bring it to the desired condition. And yet, I always wrap everything up anyway, it is always indicative that if the jar is not good, then after wrapping it will become cloudy. But I've had this a couple of times in my life ... when mushrooms were pickled in the forest!
You do not pull, open it, and if you do not want to throw it away, at least warm it up again harder.

[Rada-dms]

Rada-dms, thanks, I also thought about it - my heart bleeds

Apparently you have them.

Not anymore - I don't buy garlic, I have almost a liter of it dry, I don't know when it will end
But in general, he really muddies the brine, I remember from my mother's cucumber jars where there is a lot of garlic this fall.

Opened the first can (did it for the first time). I liked it very much! For bread - oooh!
Many thanks to the author!

[Mikhaska]

Mikhaska, thanks for the recipe, today I rolled up 5 jars, but there was nothing left to try, not even a lick. But of course the smell of vinegar is all over the house.

[Tatyana]

Tatyana, but no homemade apple cider vinegar? I cook on it. This year it has already closed 20 liters.

[marika33]

marika33, while only the strawberry was singing, there a vinegar uterus formed, filled it with homemade wine, I'm waiting.

And I have a sadness. Earlier I read that one of the girls had the brine become jelly-like. Here, mine too. I think from oil. It's a shame. But I closed it, let's see, maybe even try!

[Olga]

Olga, and why sadness does not affect the taste!

Olga, why sadness does not affect the taste!

I really hope for it.

and do not soak eggplants?

[Newbie]

Newbie, no.Previously, eggplants may have been bitter, but now I have not met such. Therefore, I remove all the procedures for soaking and pre-salting.

This is a very tasty recipe, I have made it for two years in a row, I will definitely make it this year. Thanks to the author

I have been making this recipe for 3 years in a row. This year my husband said not to do something, he doesn't want something fat. And I'll make a couple of jars for myself.

Today I made 1kg eggplant (all ingredients should be reduced in exactly two). I got confused with the "zebra", added salt and blanched. I used the leftover curing mixture from Admin's recipe for baked peppers in a flavored sauce, and the herbal oil was used. Vinegar is fine, but apple cider vinegar. And finely chopped a clove of garlic. (Washed from stickiness). I left 250 grams for food in a container, let it stand for two days in the refrigerator.
Otak celebrated the holiday)

[svetta]

I made this recipe two years ago ..
Mom fell in love with this recipe.
svetta, your recipes love the taste matches. Do you put the same amount of vinegar as in the recipe or less?

[Lily]

Lily, I did not make these eggplants this year, for us they turned out to be fatty. But I really liked the taste! I put the vinegar according to the recipe, if the marinade remained and boiled the next portion in it, then I always added a teaspoon of vinegar.

[svetta]

svetta, thanks to Sveta, my mom really likes this recipe. she's not very fat either. so she eats a little bit and enjoys

I'm for advice!
Today I learned ...
I put everything in double size. I cooked everything, rolled it up. After about 20 minutes, I saw a jar of oil. It turns out that I measured out half a liter of oil and did not add it. I poured all the spices into the pan as if for a double portion of oil, but in fact there was only half a liter of oil in the pan. She opened everything again, dumped it into the pan. She added oil again, boiled everything and closed the new one.
Now I think what to expect at the exit
Maybe someone came across this ...

[Lil]

Lil, did not come across, but, in my opinion, everything will be fine, and you will not feel the difference.

[eye]

eye, Tanyusha thanks for responding

Well at least I noticed right away and not after a few days ...

[Lily]

Lily, but for me there is a lot of prescription oil. And I take it a lot less. Apple cider vinegar, own production, honey and salt to taste. The eggplants are excellent and not very oily.

[marika33]

marika33, Marina understood.
I made this recipe in 17th. And I forgot everything.
It is la of course very oily.
And I didn't like the apple one in the recipes.
I have my own, maybe not quite the right one ..... And I made it delicious with grape plum shop.
I need to try with him here too.