Marinated Eggplants for Winter
Description
Winter preserve for home canning. To make marinated eggplants for winter at home, you will need three hours. Overall, they are not difficult to prepare, but it is important to follow the marinade recipe so the eggplants turn out excellent. The preserve is ready for winter storage.
Instructions
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Step 1
1. First, clean the eggplant. The main thing is to remove the core (it will go into the filling).
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Step 2
2. After that, place them in a pot of boiling water for a few minutes. This is done so the eggplants are not bitter. Then drain them in a colander and let them cool slightly.
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Step 3
3. Now remove all excess liquid. I usually do it like this: I set a colander on a large plate so the water has somewhere to drain, then press it down with a weight (a 2–3 L jar filled with water).
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Step 4
4. While the eggplants are releasing excess liquid, prepare the filling. Finely dice the carrot, combine it with the chopped bell pepper, then add the minced herbs. Add the garlic (finely chopped) at the very end. Add the eggplant flesh here as well. The filling will look like this.
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Step 5
5. Stuff the eggplants with the prepared mixture, place them in jars, and press down firmly. Prepare the jars in advance.
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Step 6
6. A critical step is preparing the brine. The marinade is made as follows: bring water to a boil in a pot, then add salt, sugar, and spices, and add the vinegar after turning off the heat. Pour the resulting marinade over the eggplants in the jars and seal them tightly.
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Step 7
7. Don't forget to wrap the jars in a warm blanket and turn each one upside down. That's it — our appetizer is ready!