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Before you jump to Pickled eggplants recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot adjust things for the better without everyone's active participation. Each and every family should start generating changes that are environmentally friendly and they must do this soon. The cooking area is a good place to begin saving energy by going a lot more green.
A large amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen alone offers you many small methods by which energy and money can be saved. It is quite easy to live green, of course. A lot of it truly is merely making use of common sense.
We hope you got benefit from reading it, now let's go back to pickled eggplants recipe. You can cook pickled eggplants using 9 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Pickled eggplants:
- Prepare 2 medium of eggplants.
- Prepare 3 cup of water.
- Take 3 cup of white vinegar.
- You need 1 of salt.
- Prepare 1 tsp of black pepper (not powdered!).
- Use 1 tsp of oregano.
- Take 4 of garlic cut in cubes.
- Provide 2 of bay leaf.
- Prepare 3 of dried spicy pepper.
Instructions to make Pickled eggplants:
- Cut the eggplant in 1cm thick slices and spread salt on them, leave in the fridge overnight. (This step takes the bitterness out of the eggplant).
- Boil the eggplants in a mixture of water and vinegar (equal parts) until they become slightly transparent.
- Drain water and let the eggplant pieces dry on a sieve to avoid excess water..
- Sterilize a jar and the cover in boiling water (this will assure the long lasting of the pickled eggplant)..
- Take the cooled eggplant and place them in the jar, each time you should layer one or two pieces of eggplant and spread some of the dried spices (oregano, bay leaf, black pepper, spicy chilly) and garlic. This all the way to the top..
- Once you have reached the top, fill the jar with a good oil. Once you believe the jar is fool, helping yourself with a long butter knife (not sharp so you won't damage the eggplants) and press slightly from the wall into the center releasing the air bubbles trapped in between the layers. The more bubbles you take out, the better! Finally refill with oil until the top of the jar..
- Keep for about a month before you taste it! (I know it's hard, but the more you wait, the tastier it gets!).
- Enjoy!.
Bill Piervincenzi shares one of his favorite recipes. A wide variety of pickled eggplant options are available to you, such as flavor, preservation process, and cultivation type. Find Pickled eggplant Manufacturers, Pickled eggplant Suppliers & Wholesalers of Pickled eggplant from China, Hong Kong, USA & Pickled eggplant Products from India at TradeKey.com. We'll wash the eggplant, remove the stems, cut them into slices approximately one and a half centimeter thick and place them in a bowl. Pickled eggplant is a type of preserved vegetable normally made by first washing and slicing the eggplant before straining out the juices and then sealing the slices in sterilized glass jars.
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