Marinated Round Peppers
But I couldn't help but introduce you to this, only after my husband's reply, when he saw me doing it - "Oh, my favorite pickles!" - You realize that I am something special. I have known the recipe for a long time, it was made by my mother and many relatives, at any holiday in winter, these peppers were the most beautiful and delicious vegetable appetizer on the table. They are sweet, flavorful, sour, a little crunchy, and eggplant combines perfectly with donuts, they also have a very good texture and taste.
The peppers are washed, cleaned and cut into slices, 1.5 - 2 cm thick.
Wash the eggplants and cut into 1 cm thick slices.
Then prepare the marinade from the quantities written on the ingredients - water, sugar, salt, oil, vinegar and spices.
When the marinade starts to boil, put the donuts and eggplants in proportional quantities, until you fill the pan. I have a 5 liter pan, and I put the donuts in 3 rounds. After the first round boils, take out the donuts, put them in jars, then put the next ones.
When the donuts start to boil, turn down the heat and leave for 5-7 minutes, don't forget to stir.
Prepare the jars, let them drain well. When the donuts have boiled, take 2-3 pieces of donuts, 1 piece of eggplant and so alternately fill the jars.
After filling the jar, pour a little marinade to cover the gogsarii, put the lids and screw well to keep air out.
Then fill the following jars, when there are no more donuts in the pan, put another batch to boil and continue until you have finished all the donuts and eggplant.
I got out of these quantities, exactly 11 jars of 780 ml.
Turn the jars upside down and let them cool well.
They are ready in about a month, delicious as a garnish for any meat, vegetable, rice, potatoes, beans, etc. Even for a sandwich they are delicious, when I was a student and I didn't have much food, I made hot bread sandwiches and donuts from them :)
Good appetite!
