консервированные острые баклажаны

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консервированные баклажаны могут храниться очень долго, конечно,
если хватит терпения. И чем дольше они хранятся, тем вкуснее
консервированные  острые баклажаны

баклажаны, 3 зубчика чеснока, 1/4 ч ложки красного перца,
15 капель уксусной кислоты 70%, соль, подсолнечное масло

Приготовить баклажаны по рецепту
баклажанов, т.е. дольки баклажан обжаривать и обмакивать в
маринад (чеснок размять, добавить красный перец, уксус и влить 1/4~1/2
стакана кипяченой воды). Дольки, вынутые из маринада, складывать в
обваренные банки (0,5 л), уплотняя их ложкой. Заполнить банку
до “плеч”, прикрыть крышками и поставить стерилизоваться на 20 мин.
Перед окончанием залить баклажаны тонким слоем кипящего подсолнечного
масла или до горлышка кипящим подсоленым томатным соком. Закатать.
Поставить на крышки или положить на бок, хорошо укутать и оставить
до остывания.

Рецепты консервированных баклажанов:

Источник: good-cook.ru

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