MELANZAN WITH VINEGAR IN OIL CALEBRESE | SAVE AND EASY TUTORIAL

APPOINTMENT OF THE THURSDAY WITH A PRESERVE AND THE TUTORIAL TO MAKE THE AUBERGINES IN VINEGAR IN OIL
Today the series of preserves I make at the end of August and beginning of September continues, this is the turn of the eggplants carefully worked to put them in a jar and use them for all uses in winter
The procedure is very easy, it takes 2 days to let the eggplant rest first in the salt and then in the vinegar, but the result is the obtaining of a preserve for all the seasons
I hope you like the idea, let me know your thoughts in the comments
Share and put a nice like
Subscribe to the channel
#MlenanzaneSottolio #MelanzaneSottaceto #ConservaTutorial
Here's what you need
Ingredients:
4kg of eggplant
400ml wine vinegar (red or white)
Oil as much as it takes to fill the jars
12 chili peppers if you like them spicy, otherwise sweet
100gr salt
basil of your choice
garlic of your choice
4 jars and 4 caps