Pickled eggplant in honey filling

2 kg Eggplant

6-7 leaves of lemongrass

10 g Rhodiola pink

For the marinade:

250 g vegetable oil

250 ml water

250 g fruit vinegar or 5%

250 g honey

50 g salt

For this recipe canning eggplant is not difficult, and it turns appetizer unusual and very tasty.

Preparation of the marinade: water bring to a boil, add salt, then drain and cool slightly, add honey, stir until it is completely dissolved, pour the vinegar, vegetable oil.

Cut the eggplant into slices along a thickness of 1 cm, salt and leave for half an hour, wash, blanch for 5 minutes.

Next canning is done as follows: prepared eggplant stacked layers in a jar, put them between the leaves of lemongrass and thin slices of Rhodiola.

The last stage of preservation: eggplant filled with marinade, banks pasteurized and roll.