Name: Two marinades for pâtissoni and eggplant on honey
Yield: 0
Ingredients: Water - 1 L; Vinegar - 50 gram; Honey - 1 Art.; Salt - 50 gram; Patissons - 50 gram; White Onion - 50 gram; Eggplant - 50 gram; Bell pepper - 50 gram; Tomatoes - 50 gram; Currant leaves - 50 gram; Cherry Leaves - 50 gram; Honey - 1 Art.; Vinegar - 1 Art.; Vegetable oil - 1 Art.; Salt - 1 Tsp; Eggplant - 1 Tsp; White Onion - 1 Tsp; Bell pepper - 1 Tsp; Tomatoes - 1 Tsp

Two marinades for pâtissoni and eggplant on honey

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Two marinades for pâtissoni and eggplant on honey

Marinade

1. Water 1 L

2. Vinegar 50 gram

3. Honey 1 Art.

4. Salt 50 gram

5. Patissons 50 gram

6. White Onion 50 gram

7. Eggplant 50 gram

8. Bell pepper 50 gram

9. Tomatoes 50 gram

10. Currant leaves 50 gram

11. Cherry Leaves 50 gram

12. Honey 1 Art.

13. Vinegar 1 Art.

14. Vegetable oil 1 Art.

15. Salt 1 Tsp

16. Eggplant 1 Tsp

17. White Onion 1 Tsp

18. Bell pepper 1 Tsp

19. Tomatoes 1 Tsp

How to cook deliciously - Two marinades for pâtissoni and eggplant on honey

1. Stage

For the first method, cut the vegetables into large slices, onions in rings and put in sterilized jars. Do not spare the onions, he then turns out to be the most popular :) This amount of marinade is enough for 3 liter jars.

2. Stage

All the ingredients of the marinade combine, pour into a saucepan and bring to a boil. Here people began to actively discuss the presence of honey in the recipe, that the valuable properties are lost. I answer: you can use sugar, if honey is embarrassing. I still have candied honey from last year, so I use it by melting it beforehand, and you can get its valuable properties by eating it separately.

1. Stage. Two marinades for pâtissoni and eggplant on honey: All the ingredients of the marinade combine, pour into a saucepan and bring to a boil. Here people began to actively discuss the presence of honey in the recipe, that the valuable properties are lost. I answer: you can use sugar, if honey is embarrassing. I still have candied honey from last year, so I use it by melting it beforehand, and you can get its valuable properties by eating it separately.

3. Stage

Pour the boiling solution over the vegetables in jars. Cover with lid and place in a pan with water (on the bottom to lay a piece of cloth), put on medium heat and since boiling sterilize: 0.5 L jars - 5-7 minutes 1 liter jars - 15-20 minutes 3 L jars - 30-35 minutes. Then seal.

1. Stage. Two marinades for pâtissoni and eggplant on honey: Pour the boiling solution over the vegetables in jars. Cover with lid and place in a pan with water (on the bottom to lay a piece of cloth), put on medium heat and since boiling sterilize: 0.5 L jars - 5-7 minutes 1 liter jars - 15-20 minutes 3 L jars - 30-35 minutes. Then seal.

4. Stage

For the second method, coarsely chop eggplant, peppers, tomatoes and onions.

5. Stage

Mix honey, vinegar and oil, add salt and bring to a boil. In this marinade, blanch the prepared vegetables, dipping them for no more than 1 minute in the boiling solution and placing immediately in sterilized jars. This amount of marinade is enough for 1 liter and 1 half-liter jars.

1. Stage. Two marinades for pâtissoni and eggplant on honey: Mix honey, vinegar and oil, add salt and bring to a boil. In this marinade, blanch the prepared vegetables, dipping them for no more than 1 minute in the boiling solution and placing immediately in sterilized jars. This amount of marinade is enough for 1 liter and 1 half-liter jars.

6. Stage

Then pour the boiling marinade over the vegetables, cover the jars with lids and put them in boiling water for pasteurization, and then close the lids.