They have very good looking and pickled eggplants I have really wanted to do them. Here we call the

Culinary Arts are part of my hobbies. This is a selection of recipes to make at home, plus others that took on other sites and I have earrings to prepare. The query would like to leave for my children, or anyone who wishes. To pull the old slips!
The first option, to naturally-is put into sterilized jars seasonings, then the wireless chauchas without reef points and washed, leaving at least 2cm of clearance up to the top, they pour hot liquid, cover tightly and put the jars to boil separated by a kitchen towel for 5 min .. I understand that this version is the most durable.
The second, bleaching chauchas a minute. Remove from the water. Boil the cooking liquid with condiments, he jumps the boil, add the green beans, cook and store in jars.
The third is the one I like for my customs, first, because at home we only eat two green beans, second, because I never do many jars of preserves, at home bored until flavors of jams and then I get repeated in the refrigerator untouched, except for the pickled eggplant.
I'm going to apologize because it was not nice arrangement wine bottle sizes of green beans in the jar. Should have put them at a higher vertical to hold all, but had a more suitable one. They lasted me a month in the refrigerator and do not know if they last longer.
I put to boil the green beans directly into 3 parts water with 1 white vinegar, pepper and coriander beans, fresh rosemary, melissa leaves, salt, two tablespoons wine bottle sizes of sugar (I missed wine bottle sizes the laurel). Optional: a slice of lemon. When softened (but should be firm) were spent on the jar and added chopped raw garlic and red pepper. I added the liquid, closed tightly and refrigerate wine bottle sizes started.
They have very good looking and pickled eggplants I have really wanted to do them. Here we call the green beans or green beans pods personally prefer frozen in bags, uns minutes prior blanching in boiling water. Greetings. Greetings. Reply Delete
Hey Look, if I let them freeze directly into the water, and when I give the bag a boil, well I seem to remain as intact, but in general I am reluctant to freeze vegetables, a kiss, Delete Reply
I have been very good, I wash them and leave them to drain completely, almost dry, then if they strand them off, I cut the toes and hash, put them in bags and freeze so I have always, well jajajaajaj until recently. Kisses. Reply Delete
Hello Juani, and Miren you have given me more ideas that had not been implemented, the packets are large and sometimes buy spare, because they do not freeze, thanks for the data! A kiss Delete Reply
How wonderful is canned, I never made green beans are still ... At home fans also pickled eggplants! I liked how you made them, but I wonder, though quedán cook al dente? Because I guess the sigen cooking vinegar in the jar ... Buenísimos seasonings you used ... Kisses! Reply Delete wine bottle sizes
Hi Caro, I understand if you refer to the eggplant or green beans, but I know your recipe for eggplant and remember that you let raw. Yes, look good, but be careful not to pass anything but cooking and unlike you, I cut them lengthwise, then peel I have to give them more firmly. If you ask me for the green beans, do not soften wine bottle sizes too, dresses that are not wrinkled, but they are al dente . Anything wine bottle sizes you write me and we exchanged ideas. A kiss Delete Reply
Ah, Caro, not because there is still cooking in the jar of pickled eggplant, drain and put COLD in the bottle with oil. Once I put the oil hot and turbid, was a mistake. Reply Delete
I've never done and I have tried but I really like canned caceras much. I had not seen your eggplant recipe yet, you are rich! flying home! I guess your happy face when you see the "loading" of caramel, haha to see what goodies we prepare with it. Reply kisses Delete
Hi Myriam! I find that were prettier than your green beans :) I tell you that mine are already starting to come out in the garden, soon we will for conservation: here at home passed as in yours, then the bottles are stacked and nobody wants more of the same! so one starts giving jams and preserves. This year I will be more cautious. What has always bittersweet acceptance are eggplants, which also accompanied with mushrooms and other things and I tell you last me all winter in the fridge in the same perfect condition. Also the ketchup I made in February, finished wine bottle sizes eating a week ago, so that side should be encouraged to save. And yes, I'll give more color to the blog, I'm glad qu