Eggplant Preserves for Winter
Description
Winter preserve made at home. I should mention right away that I ended up with 6 jars of eggplant, each 1 liter in volume. There are no special storage requirements: you can keep them in the refrigerator or in a cellar, whichever suits you. This appetizer goes very well with side dishes and with meat dishes. Good luck. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Wash the eggplants, trim off the stems, and cut the vegetable into medium-sized pieces. Sprinkle with salt, mix, and let stand for 2 hours.
- 2
Step 2
After 2 hours, rinse the eggplants thoroughly. Transfer them to a pot, cover with water, bring to a boil, then cook for 5 minutes.
- 3
Step 3
Drain the water.
- 4
Step 4
Wash the peppers, remove the seeds and stems. Cut into pieces.
- 5
Step 5
Pass both peppers and the garlic cloves through a meat grinder.
- 6
Step 6
Transfer the mixture to a saucepan. Add butter, vinegar, salt, and sugar. Bring to a boil over medium heat.
- 7
Step 7
Pour the boiling marinade over the eggplants. Cook for another 5 minutes over medium heat.
- 8
Step 8
Divide the eggplants and marinade among the jars. Seal the jars and turn them upside down until completely cooled.