How to salt eggplant for the winter at home

There are many recipes for cooking eggplant in the summer, when the fruits are saturated-lilac in color only ripen in the beds. But, millions of housewives use recipes to preserve the wealth of priceless properties of the blue ones for the winter. To do this, they are salted, dried, marinated or harvested in the form of a salad.

Classic salting recipe - eggplant with garlic

The classic recipe is a simple and common version of salting eggplant for the winter. Salted eggplant can be rolled up in jars or stored in a pan with a tightly closed lid.

• Eggplant - 2 kg.
• Garlic - 2 heads.
• Greens (optional) - 1 bunch (to taste).

For blanching:

• Water - 3 l.
• Salt - 1 tbsp. l

For brine:

• Salt - 2 tbsp. l
• Water - 1 l.
• Bay leaf - 6 pcs.
• Black pepper to taste.

How to cook:

1. Wash the blue ones and separate from the stem. In a half-filled pot of water, add a tablespoon of salt and bring the water to a boil. Place vegetables in a colander and lower in boiling water for 3-5 minutes. The main thing is not to overdo it in boiling water and not to boil.
2. Cool the blanched blue ones, put them on a wooden board and press the second one on top, squeeze out the excess water. It is important to do this carefully so that the eggplants remain intact and have a presentable appearance.
3. Cut the eggplant along along from the side where the green tail used to be. Do not cut to the end - on the opposite side, leave a couple of centimeters intact.
4. Prepare the filling. Greens can not be used, but if you decide to add parsley, dill or celery, wash them thoroughly and chop. Chop the garlic cloves finely or chop.
5. We stuff the eggplant. It is advisable to put as many fillings as possible.
6. Lay out the bay leaf at the bottom of the pan. You can add black pepper to taste. Spread the stuffed vegetables on top.
7. Fill with brine. Prepare it by adding salt to the water (2 tablespoons per 1 liter) and boiling so that the salt dissolves. Be sure to cool the solution before pouring!
8. Close the pan tightly with a lid or put a clean plate on top and place a jar of water on it to create pressure. In this condition, the dish should lie in a warm place for 2 days at a temperature of about 25 degrees. If the temperature is less than 20 degrees, it will take 3 days, but you should not bring it to fermentation, as we cook salted, not fermented eggplants.
9. Now leave the container for 10 days in a cold place, for example, on a balcony, in the refrigerator or in the cellar.

Sour eggplant for the winter

A wonderful option is how to pickle eggplant for the winter. The cooking process is a bit like the classic way, but there are significant differences. Sour vegetables, like salted ones, can be rolled up in jars or stored in a pan with a tightly closed lid.

• Eggplant - 2 kg.
• Carrots - 1 kg.
• Garlic - 1 head.
• Salt - 6 tbsp. l to 3 liters of water.
• Black pepper - 10 peas.
• Bay leaf - 5 pcs.

Cooking:

1. Wash the eggplant thoroughly and separate the stalks.
2. Pour water into a saucepan, add about 4 tablespoons of salt, put blue ones. Bring to a boil, then cook for 15 minutes over low heat. Vegetables should become soft.
3. We spread the ingredients on a cutting board or baking sheet and place at a slight angle so that the water is completely glass. We put one more board on top, and on it we put a jar of water. We leave under oppression for one day.
4. How will the day go, prepare the marinade. We collect 4 liters of water in a pan, dissolve 2 tablespoons of salt. After adding black pepper and bay leaves, put the marinade on a fire and bring to a boil, then let it cool to room temperature.
5. To prepare the filling, rub the washed and peeled carrots, put the garlic, which we previously clean and crush.
6. Now eggplant mode along, like hot dog buns, and stuffed with carrots and garlic.
7. Spread the stuffed vegetables tightly in a pan, add the cooked marinade and put under oppression.
8. After two weeks, you can try a snack. If you want to make a more sour dish, leave for another two weeks.

When serving, you can slightly pour pickles with butter. Harvested eggplant is stored in a cold place for a long time.

Instant marinated eggplant

Unlike pickled and salted vegetables, pickled vegetables are cooked very quickly, since they do not insist for a long time. The finished product can be rolled up in jars for the winter, or you can immediately eat it.

• Eggplant - 3 kg.
• Vinegar 9% - 200 g.
• Odorless vegetable oil - 200 g.
• Sugar - 100 g.
• Salt - 2-3 tbsp. l
• Garlic - 3-4 heads.
• Greens (dill, cilantro, parsley) - to taste.
• Water - 1 l.

Cooking:

1. Wash, separate the stalk from the eggplant. Cut into half rings, let stand until bitterness disappears.
2. Pour water into a saucepan, add sugar, salt and vinegar. When it boils, put chopped vegetables.
3. Cook for 15 minutes after boiling, then recline in a colander and cool to room temperature.
4. Chop greens and garlic, add to the eggplant. Wait a little while the appetizer is infused and gets the expected taste.

How to make eggplant salad for the winter

There are many variations of step-by-step eggplant salad recipes. I propose a method of harvesting such a salad for the winter, like lecho or mixed vegetables.

• Eggplant - 4-5 kg.
• Bell pepper - 5 pcs.
• Chili pepper - 2 pcs.
• Garlic - 2-3 pcs.
• Salt to taste.
• Sugar to taste.
• Vegetable oil - 50-100 ml.
• Vinegar - 50 ml.

Cooking:

1. Wash the eggplant, separate the stalks and cut into large pieces.
2. Put chopped blue ones in a pan, pour water. Bring to a boil, cook for 5 minutes, pressing vegetables so that they do not float. Bring to readiness and drain the water.
3. Peel Bulgarian and chili peppers, extract seeds and chop. Peel and divide the garlic into cloves.
4. Kill the garlic, chili and bell pepper in a blender or mince. Add vegetable oil and salt, sugar to taste.
5. Pour the cooked marinade over the boiled eggplant, bring to a boil and cook for 5-10 minutes.
6. Roll hot salad into jars, which are then wrapped in warm and wait for cooling. As it cools, the salad is ready for use and storage for the winter.

Useful Tips

1. I do not advise peeling eggplant for pickling, pickling or pickling. Firstly, in the peel, vegetables retain their shape better. Secondly, they will not be bitter, but will have an island taste.
2. Choose young eggplant for cooking. They are not as bitter as stale vegetables. In young, the stem should be fresh with a bright green color.
3. Garlic, parsley and cilantro are best combined with eggplant. Do not be afraid to add them. These ingredients add a special flavor.

I reviewed the best recipes, thanks to which eggplant dishes can be prepared for the winter, preserving the unique taste and useful properties. The listed recipes can only serve as the foundation for your special dishes. The main thing in cooking is not to be afraid to experiment, because everyone has their own preferences in food: someone likes a mild taste, and someone is pungent.

Watch the video: How to StorePreserve Eggplant - Roasting Eggplant and Baba Ganoush (December 2024).