Eggplant as mushrooms for the winter without sterilization

1 hour 30 min.
3 banks
Eggplant as mushrooms for the winter without sterilization

Eggplants canned according to this recipe are very reminiscent of pickled mushrooms. The appetizer is prepared quickly and from available products. In a week, finished eggplants can be served to the table. I advise you to prepare for the winter for a variety.

Ingredients

  • Eggplants 1.5 kg
  • Garlic 1 head
  • Parsley 1 bunch
  • Dill 1 bunch
  • Bay leaf 3 pcs.
  • Black pepper (peas) – 1 tsp.
  • Allspice (peas) – 1 tsp.
  • Water 2 l (+1.5 l)
  • Vinegar (9%) – 60 ml
  • Salt 1.5 tbsp. (+1 tbsp.)

A step -by -step recipe for cooking

1
Rinse the eggplant, cut into large cubes.
2
Pour 2 liters of water into the pan for cooking and add 1 tbsp. salt. Place pieces of eggplant 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 eggplant.
3
Rinse and chop the greens, chop the garlic.
4
Send garlic and greens to a pan with cooled eggplants, mix well.
5
Fill in pre -sterilized banks with eggplant.
6
For brine in a stewpan, connect 1.5 liters of water and 1.5 tbsp. Salt, add both types of pepper with peas and bay leaf. Mix everything, bring to a boil, at the end pour in vinegar and remove the brine from the fire.
7
Pour the eggplant in banks to the top with boiling brine. Roll the jars, turn upside down and leave until completely cool. Store cooled eggplants in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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