>> duminică, 21 octombrie 2012
Inainte de a pleca in concediu am facut o salata delicioasa la borcan. Reteta o am de la o colega de serviciu. De nevoie eu a trebuit sa fac unele modificari insa am sa va spun ambele variante (si a mea si cea originala).
Before leaving on vacation I made a delicious canned salad. I know this recipe from a colleague. I had to make some changes but I'll tell you both recipes(and mine and the original).
-5 kg vinete
-2,5 kg gogosari
-2,5 kg ardei kapia
-frunze de telina (optional)
-250 ml ulei
-250 ml otet
-250 ml apa
-250 g zahar
-1 lingura sare
-1l suc de rosii
-150 ml ulei pentru rumenirea vinetelor
-5 kg eggplant
-2.5 kg peppers
-2.5 kg kapia (sweet) pepper
-celery leaves (optional)
-250 ml sunflower oil
-250 ml vinegar
-250 ml water
-250 g sugar
-1 tablespoon salt
-1l tomato juice
-150 ml sunflower oil for eggplants' roasting
Wash the eggplants and cut them longitudinally, without peeling them. Then cut into cubes of 1-2 cm thick. Sprinkle the cubes with salt and leave them on a plate or in a bowl for 2-3 hours.
Meanwhile, we will wash and cut the peppers in small slices.
Ele se lasa apoi sa se raceasca.
Din pacate cantitatea mea de vinete s-a injumatatit datorita unui accident casnic :)
When the eggplants have left enough juice, after 2-3 hours, squeeze them with both hands and put them in a pan greased with a little oil and brown on both sides. Attention-eggplants will absorb much oil, so just grease the pan.
Then leave them to cool off.
Unfortunately my eggplant quantity remained only to half due to a domestic accident :)
Prepare the marinade in which we will boil peppers for few minutes. I doubled the amount because it seemed to be insufficient. But ... I had forgotten that before putting the juice in jars we had to add tomato juice! So either you follow the original recipe (mix tomato juice with leftover marinade and place in jar) or use double quantity of marinade and not put tomato juice. I have tasted both (also my colleagues'), each has its charm;).
-500 ml ulei
-500 ml otet
-500 ml apa
-500 g zahar
-2 linguri sare
Odata opariti ardeii, i-am lasat sa se scurga intr-o strecuratoare.
Apoi am pus in borcane alternativ un strat de vinete, unul de ardei si cateva felii se usturoi pana am umplut borcanul (am lasat loc pentru 5-6 linguri de marinata). Am pus capacele si le-am aranjat frumos intr-un vas in care am pus hartie, am adaugat apa si le-am sterilizat in cuptor timp de 30 de minute (din momentul in care apa a inceput sa fiarba).
So I parboiled peppers in a mixture of:
-500 ml sunflower oil
-500 ml vinegar
-500 ml water
-500 g sugar
-2 teaspoons salt
When peppers were parboiled, I left them to drain in a colander.
Then I put them in jars alternating a layer of eggplants, few slices of peppers and garlic until it filled the jar (I left space for 5-6 tablespoons of marinade). I put the lids and I arranged beautifully in a pot in which I put paper, I added water and I sterilized them in the oven for 30 minutes (once the water started to boil).
I opened a jar these days to see how it tastes. Without modesty - wonderful! :)