And eat deliciously and preserve health - we cook salted eggplants

How to close eggplants for the winter

This preparation is a great way to save a complex of useful and necessary vitamins for the winter. Canning eggplants for the winter can be done in different ways: they tolerate well not only salting, but also pickling or pickling. It is important to know that preservation in unsealed jars is allowed to be stored for no more than a month, but if the container is sterilized and hermetically closed, the period is significantly increased.

How to choose blue

These vegetables are very fond of warm and sunny weather, so the main and most delicious harvest is suitable in the summer months. It should be noted right away that these fruits are not suitable for salting for the winter. It is better to preserve autumn ones - their taste is already more intense, they are more ripe and denser. If you are going to make salted eggplants for the winter, choose ones that have a dense, elastic skin without damage or signs of mold. In addition, there are some more signs by which you can determine which vegetables are suitable for pickling before you cook them:

• shiny rind;
• small-sized inflorescence of the stalk;
• heavy weight;
• the fruit springs when pressed.

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How to salt eggplants

This dish is widely known in many Russian families. Do you know how to pickle eggplant for the winter? The methods of how to prepare the dish are simple, and the process itself takes relatively little time. Proper preparation of vegetables can give the finished dish in the form of salted eggplants for the winter an indescribable taste and aroma. Actions are performed as follows:

1. The vegetables are pre-washed and then blanched in salt water for about 5-10 minutes. Readiness can be determined by piercing one of the fruits with a wooden stick: they will easily pierce.
2. The scalded blues are getting cold. After that, excess liquid is necessarily squeezed out of them.
3. The fruits are cut in different shapes, they can be plates, circles, cubes or just stripes.
4. Salting of eggplants can be done dry or wet. Dry is to salt the blue ones, season with spices and put under pressure. They insist for about a week. The "wet" option means filling the products with a special salted brine.

Cooking features

The process of salting "blue" in a quick way is not difficult, but it has certain specifics. Knowing these nuances, even a novice hostess will cope with the task.

• Eggplant contains a substance called solanine. It is toxic and in large quantities can harm the human body. It also makes the taste of "blue" bitter. Salt helps to get rid of solanine - it draws poison from vegetables. Usually, to get rid of solanine, "blue" ones are soaked in a saline solution, but to cook salted eggplants in a quick way, they are boiled in a salt solution. The solution is prepared from a spoonful of salt per liter of water or even more concentrated. Eggplants are blanched in it for 5-10 minutes, depending on their size. Preliminarily, the tips are cut off from the fruits, the skin is pierced with a knife in several places.
• After boiling, eggplants are kept under a press to remove excess liquid, then stuffed with garlic, herbs or other ingredients, poured with cold or hot brine and left for some time to ferment indoors. Then they are put into the refrigerator and wait until the end of the salting. The longer the vegetables are in the brine, the saltier they will be. The longer they stand at room temperature, the more characteristic sourness will be in their taste.
• To prevent the filling from falling out of the eggplants and they themselves are tighter to each other, they are often tied with thin twine. Thanks to this, the "blue" ones are salted faster, they are more aromatic and tasty.
• In the process of salting eggplants, organic acids are formed. Coming into contact with them, aluminum emits harmful substances, so containers made of this material are not suitable for cooking salted eggplants. They can be salted in jars, enamel bowls and pans, plastic containers.

Store salted eggplants in the refrigerator. They will not deteriorate within a month, but they are unlikely to be able to reach this time - the appetizer is so tasty that it is eaten in the very first days after preparation.

Recipe 1 - Salted eggplant with garlic

If you do everything according to the indicated instructions, you will soon receive a very tasty preservation for the winter. Salted eggplant with garlic is a storehouse of vitamins that everyone needs in cold weather. During heat treatment, the taste of the products is not lost, but only become more pronounced. The dish can be eaten every day or reserved for special occasions.

Ingredients:

• laurel leaf - 6 pcs.;
• garlic - 2 heads;
• salt - 2.5 tbsp. l .;
• water - 1 l;
• blue - 5 kg.

Cooking method:

1. Rinse the blue ones under water, clean them from the stalks.
2. Make cuts in the middle of each vegetable.
3. Prepare the brine: boil a liter of water, adding some salt to it.
4. Cook the blue ones in the same liquid for about 2-3 minutes.
5. Take out the eggplants, put them on a board, press down with oppression - this will help get rid of excess water.
6. Chop the garlic finely, add salt. Stuff each blue with the mixture.
7. Fill the prepared jars with vegetables (they must first be sterilized).
8. Spread laurel leaves on top of the vegetables, cover with brine. You can close the containers with lids.
9. You need to store the dish first for 5 days in a dark room, where the room temperature is, then the preservation must be rearranged in the refrigerator (you can also take it to the cellar).

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In korean

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 35 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Korean.
• Difficulty: easy.

Fans of spicy and piquant food will appreciate the recipe for pickled blue in Korean. Cooking takes a lot of time, but as a result of your efforts, you will get an amazingly tasty treat. How to cook pickled blue ones will be clear even without instructions with a photo. There are no preservatives in Korean eggplant, so you shouldn't store them for a long time.

Ingredients:

• eggplant - 6 pcs.;
• salad peppers - 3 pcs.;
• chili pepper - 1 pc.;
• onions - 2 pcs.;
• carrots - 4 pcs.;
• garlic - 1 head;
• vegetable oil - 1 tbsp.;
• salt - 3-5 tbsp. l .;
• coriander - 1 tbsp l .;
• ground black pepper - 1 tsp;
• seasoning for Korean carrots - 1 tsp.

Cooking method:

1. Coarsely chop the blue ones, blanch in salted water for 3 minutes. Then fold in a colander and let the water drain.
2. Grate the carrots, add 20 g of salt.
3. Cut vegetables: pepper - into strips, onion - into half rings, garlic - finely.
4. Rinse the carrots under running water.
5. Combine all ingredients, add spices, stir.
6. Divide the vegetable mixture into jars and store in the refrigerator.

Recipe 2 - Salted eggplants with garlic and carrots

This method is good because it does not require a lot of cooking time. As a result, each housewife will receive delicious and appetizing-looking salted eggplants with carrots and garlic. It is worth considering that for the recipe, the blue ones should be medium-sized, preferably young. Those on which antennae are visible when cutting off the sepals should not be used for twisting.

Ingredients:

• blue - 3 kg;
• a glass of water - 250 ml;
• carrots - 3 kg;
• salt - 5 heads;
• parsley - 1 large bunch;
• garlic - 5 large heads.

Cooking method:

1. Wash the blue ones, cut off the stalks. Cut each vegetable in the middle.
2. Pour in the required amount of water, salt.
3. Bring the liquid to a boil, cook the main vegetables in it for no more than 3 minutes, otherwise they will soften.
4. Take out the blue ones, get rid of excess water. This can be done faster by putting oppression on them.
5. Prepare the filling: grate the carrots, finely chop each clove of garlic (using a garlic press is not recommended, so the garlic will not have its taste). Salt the ingredients, mix.
6. Cut the cold blue ones, and put the resulting carrot-garlic mass inside.
7. Tie each vegetable with white thread.
8. Put all the eggplants tightly in the jars, place the remaining filling on top. Remember that the container must be sterilized before storing food.
9. Prepare the brine: boil water with a large spoonful of salt dissolved in it.
10. Fill the filled containers to the top with brine, close the lids.
11. Store canned food in a cool place.

Salting under oppression

A simple recipe that allows you to store eggplants in jars in the winter after sterilization. For cooking you will need:

• Eggplant without barrels and rot - 10-12 kg.
• Bay leaf to taste.
• Fresh garlic - 30 g.
• Bay leaf to taste.
• Salt - 200 g.
• Water - 2 liters.

A simple recipe that requires the use of oppression
Cooking process:

1. Sort the eggplants (it is important that they are not overripe, you need to choose blue or purple ones, without barrels and rot).
2. Next, you need to rinse the vegetables in running water under strong pressure.
3. Remove the stalks and make an incision on each eggplant.
4. Peel the garlic, pass through a press, and then mix with salt.
5. Salt the vegetables themselves to remove the bitterness.
6. Heat water in a container and salt it, place vegetables in it (cook for 10 minutes).
7. After that, the blanched eggplants will need to be transferred to a towel or put in a colander to get rid of excess liquid in them.
8. After that, another kitchen board is installed on them with a load on top (for 4 hours).
9. You need to put a garlic mixture in each vegetable;
10. Put a bay leaf in a container for salting eggplant, stuffed eggplants are tightly placed on it.
11. To prepare the brine, take 1 liter of water (boiled) and 70 g of salt, pour it into a container with vegetables. Leave to salt for a week indoors.
12. After the week has expired, transfer the container to a cool room with a temperature not higher than + 10 degrees (or refrigerate).

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You can serve salted vegetables with fresh herbs as an original snack or side dish for meat or chicken.

Recipe 3 - Salted eggplants like mushrooms

Many people think about how to preserve eggplants, but in an unusual way to diversify their range of appetizers and cold salads for the winter. An excellent option for the winter would be salted eggplants like mushrooms. The dish really resembles pickled forest mushrooms in its taste and appearance. The only thing is that the blue ones when cooking need to be cut into slices, and not left intact, as recommended in many recipes.

Ingredients:

• eggplant (any color that can be) - 2 kg;
• vinegar - 10 tbsp. l .;
• garlic - 1 head;
• lean oil - 1.5 tbsp.;
• water - 2.5 l;
• dill - 1 bunch;
• salt - 120 g.

Cooking method:

1. Boil water by adding the required amount of salt and vinegar.
2. Wash the blue ones, peel them (you don't need to peel them), cut off the stalks.
3. Cut to resemble cubes (1.5 - 2 cm in size).
4. Throw the eggplant cubes into boiling water. After it boils again, cook the vegetables for no more than 5 minutes.
5. Remove the blue ones from the pan, transfer to a colander, but do not shake or stir them.
6. Prepare the dressing: chop the garlic with herbs.
7. Fill cold cubes, pour oil on top.
8. Fill the sterilized jar with the resulting mixture to the top, close the lid, put in the refrigerator overnight, then put it in the pantry.

In Georgian

• Time: 3 hours.
• Servings Per Container: 25 Persons.
• Calorie content: 54 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Georgian.
• Difficulty: easy.

Pickled eggplants, spicy with a piquant-sour taste, will turn out if you cook them according to a Georgian recipe. To keep the blue ones in shape, but marinate well, it is important to cut them correctly. It is optimal to cut the blue ones into circles about 1.5 cm thick. In this unusual recipe, vegetables lend themselves not to boiling, but to frying in vegetable oil. This method of heat treatment reveals all the features of the taste.

Ingredients:

• eggplant - 5 kg;
• sweet pepper - 0.5 kg;
• hot chili peppers - 2 pcs.;
• garlic - 2-3 heads;
• vinegar 9% - 300 g;
• vegetable oil - 200 g.

Cooking method:

1. Put the blue ones, cut into circles, in a saucepan. Season with salt, stir and leave for 30 minutes.
2. Rinse the eggplant mugs, dry and fry in vegetable oil in a skillet on both sides.
3. To prepare the sauce, twist the peppers, garlic through a meat grinder, add salt, oil. Mix all ingredients with table vinegar.
4. Dip each piece of fried eggplant in the sauce. Place them in prepared jars.
5. A container with a fermented billet must be sterilized for 20 minutes. Then cool the jars, store in a cool place.

Recipe 4 - Salted eggplant stuffed with vegetables

Most housewives strive to prepare all kinds of preservation for the winter. Stuffed salted eggplants are an ideal dish that can be eaten as an appetizer or used as an additional dish to the table during any celebration. You need to preserve small-sized blue ones, which do not have lesions on the skin. The rest of the products must also be of proper quality.

Ingredients:

• blue - 1 kg;
• parsley - 1 bunch;
• garlic - 4 teeth;
• chili (pepper) - 1 pc.;
• cabbage - 200 g;
• bell pepper - 1 pc.;
• carrots - 1 pc.;
• water - 2 l;
• salt - 90 g;
• celery - 1 root;
• dill - 1 bunch.

Cooking method:

1. Rinse the blue ones, cut off the stalks from them, boil for about 4 minutes.
2. Chop the amount of cabbage calculated according to the technology, grate the carrots.
3. Cut the bell pepper into thin strips.
4. Chop the prepared herbs, garlic cloves.
5. Just cut the chili in half.
6. Make a brine: salt the amount of water indicated in the recipe, boil. Leave to cool.
7. In cold eggplants (with drained water), make cuts so that the bottom remains intact.
8. Stuff the blue with a mixture of vegetables, and then tie them with a thread so that they do not disintegrate.
9. Fold ready-to-preserve vegetables tightly in any position. Fill with prepared brine.
10. Leave the container for a few days at room temperature, and then you can transfer it to the pantry.

Preparation of ingredients

Fermentation is the final stage of the technology. It is preceded by preparatory work. It is necessary to collect the components of the future snack, prepare the dishes, boil something in advance, cool it down.

Choosing eggplant

99% of the taste of the dish depends on the quality of this particular vegetable. What can spoil it?

• Excessive solanine (bitterness). It happens in old overripe fruits.
• Coarse veins in the pulp. The option is generally inedible. This happens again with overripe eggplants or grown in conditions of moisture deficiency.
• Formed (brown) seeds. This also suggests that the blue one is old.

For vegetables suitable for pickling, everything should be the other way around:

• the peel is firm, smooth, shiny;
• the pulp is tender, homogeneous;
• seeds are white, only marked.

Heat treatment of blue

Unlike other vegetables and fruits, eggplants are not fermented raw. They are pre-boiled and the excess liquid is squeezed out together with solanine. This procedure is about the same in all recipes for sauerkraut stuffed with vegetables.

1. The washed, peeled vegetable is cut for stuffing - in the form of a pocket or a fan.
2. Dip it in boiling salted water, cook for 7-10 minutes. The proportions of salt and water - heaped tablespoon per liter.
3. They take out the fruits with a slotted spoon, allow moisture to drain.
4. Send eggplants under the press for 2-3 hours. To do this, lay them out on a flat, slightly inclined surface, cover them on top with something similar to a cutting board, press down with a load, for example, a bottle of water.

The cooled and drained eggplants are ready for stuffing.

What can you take for the filling?

Popular vegetables for minced meat are carrots, bell peppers, tomatoes, cabbage, celery. Mandatory ingredients - garlic, herbs (parsley, cilantro, basil, dill). Who likes, walnuts go well with eggplants.

From the spices in all the recipes, there is allspice, a little chili, if desired - paprika, bay leaf, oregano.

For fermentation, you will need capacious dishes. This can be a ceramic container, an enamel pot, a traditional wooden tub. You can also take glass, especially for winter blanks. An obligatory component of preparation is sterilization of the container with boiling water or steam.

Difference between pickle and marinade

Pickled eggplants are obtained if brine is used. It is prepared from water and salt, which is taken at the rate of 50–70 g per liter of boiling water. Sometimes a little sugar is added, but never vinegar. This is already a marinade. It is vinegar as a preservative that kills living microorganisms, including useful ones, for which sauerkraut is prepared.

If, nevertheless, there is no way without vinegar (you need to speed up the preparation of the dish), take it to a minimum.

How to cook delicious eggplant for the winter - tips from chefs

Experienced chefs know how to handle all high quality products. The same goes for the blue ones. To prepare the most delicious eggplants for the winter, you need to follow the advice of professionals:

1. When choosing a vegetable for any dish, make sure that it is elastic to the touch, there are no defects on the skin.
2. You do not need to use ground pepper when preparing salted eggplants for the winter, because the product is already naturally spicy.
3. The vegetable has a pronounced taste, so it is worth adding the same products to it, otherwise it will clog the rest of the ingredients with its taste.

Features of storing pickled eggplants

After marinating successfully, fermented foods are stored in the cold. The best temperature for this is within the range of 0 ... + 5 ° C. In such conditions, the dish can be stored successfully for 1-2 weeks. But, if you want to extend these periods, vegetables should definitely be stored without brine. In this case, pour the eggplant well with vegetable oil.

Pickled eggplants are the perfect addition to your everyday table, as well as any occasion. They are rich not only in nutritional value, but also in a variety of flavors. Unlike pickling, fermenting vegetables can successfully create a delicious and rich meal even for a beginner, in just a few days.Use the recipes described above and see for yourself.