Stuffed eggplant for the winter

9 hours. 0 min.
2 banks
Stuffed eggplant for the winter

Today I want to share a recipe for piquant pickled eggplants with acute pepper, garlic and greens. In my family, not a single festive feast does not do without this snack! I serve with aromatic vegetable oil and green onions. Tasty!

A step -by -step recipe for cooking

1
Rinse the eggplant, cut the tails, make a longitudinal incision on each. Boil eggplant for 8-10 minutes. Then throw it in a colander and place under oppression for 2-3 hours (you can at night).
2
Peel the sharp pepper from the seeds, chop.
3
Rinse the greens, slightly dry and chop largely. Pass the garlic through the press.
4
Connect acute pepper, garlic and greens. Salt and mix well.
5
Boil celery in 1 liter of water for 1-2 minutes. Take the celery from the water.
6
Flagging eggplant with a mixture of pepper, garlic and greens. If you use celery with stems, bandage the stems of celery stuffed eggplants.
7
Fill the stuffed eggplant tightly in pre -sterilized jars.
8
In a decoction where celery was cooked, add sugar, bay leaf, cloves and fragrant pepper. Mix everything, bring to a boil, enter vinegar, boil 1-2 minutes and remove the marinade from the fire.
9
Boil the eggplant in the banks with boiling marinade. Cover the jars with sterile lids and sterilize in a pan with water for 25-30 minutes.
10
After sterilizing the jar with the workpiece, roll up, turn up the bottom, wrap it up and leave until completely cooled. Store stuffed eggplant in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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