Roast Peppers and Eggplants for the Winter

05/10/2017
Topatofrom Topato
"Every jar of Roast Peppers and Eggplants has the potential to transform into the key component of your winter dinner!"
Preparation120 min.
Cooking120 min.
Тotal240 min.
Cook
Be the first to cook this recipe
  • Views7
  • Views per month7
  • Views per week0
  • Rating4 out of 5

Ingredients

  • peppers - 11 lb (5 kg)
  • eggplants - 11 lb (5 kg)
  • garlic - 2 heads
  • marinade
  • apple cider vinegar - 1 cup
  • sugar - 5 tbsp
  • salt - 5 tbsp

Preparation

Remove the stems and seeds of the peppers. Bake the peppers on a metal sheet or grill. Peel the skins. Don't wash them after that. Carefully remove any remaining seeds, if present. Put all of the peppers in a large tray, set it aside.

Bake the eggplants in the oven, in a tray next to each other. Once baked, peel them. Remove the stems and peels. Chop the eggplants into coarse pieces.

Wash jars and caps. Dry them well.

Arrange a layer of eggplants, layer of peppers.

Clean the garlic, put cloves of it between the layers.

Make a marinade in another container by mixing the vinegar, sugar and salt. Stir. Pour the marinade into the jars.

Close the jars well with caps. Sterilize for 15 min. after the water comes to a boil.find similar recipes here

5 0
4 1
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment