kitchenmagic3.com
Eggplants for the winter ingredients:
20 eggplants,
400 ml. oil,
400 ml. vinegar,
150 grams of sugar,
parsley,
salt.
Preparation
Put cooking oil, vinegar and sugar in a pot on the stove to boil. Once it boils, remove the mixture from the heat and let it cool. Meanwhile, peel the eggplants and cut them into circles with a thickness of 1 cm, place them in a greased tray and put in the oven, just enough to soften. While the eggplants are still hot, put them in a jar, one row of eggplants, then salt them, add chopped parsley, and then add 1-2 tablespoons of previously prepared salt. We close the jars and store them in a dark and dry room, where they stand for the rest of the winter.
Mixed Pickled Vegetables
Here’s another recipe for winter food if you have green (unripe) tomatoes and red peppers.
Required: 1 glass = 200 ml – 2 kg of green tomatoes – 2 kg of red pepper – 1 glass of sugar – 1 glass of oil – 3 soup spoons of salt – 5 soup spoons of apple cider vinegar – garlic, pepper, parsley, hot peppers or hot pepperoni, according to own taste.
Procedure
Cut the tomato into smaller pieces and put it in the container in which it will be cooked. Add sugar, oil, salt and apple cider vinegar. Cook for twenty minutes. Now add roasted, cleaned and sliced peppers to the tomatoes and cook for another twenty minutes. (The pepper can also be from the freezer, defrosted of course). If you don’t want large pieces, grind everything together with a stick mixer. At the end, add garlic, pepper and finely chopped parsley, hot peppers or pepperoni. Let everything cook for a short time to combine the flavors. – remove from the heat and immediately fill the jars while they are still very hot. Close with lids, turn upside down and leave for about fifteen minutes. Then turn the jars over again, wrap them well in an old thick blanket and leave them wrapped so that they cool slowly all night. From this quantity, I usually get 4 jars of 700-800 ml (the ones in which pickles are bought in the store).
source pijanitvor.com
