S alting eggplant for the winter: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Remembering the cold vitamin-free months, zealous housewives actively prepare during the season to diversify the dull winter menu. And pickling eggplant, probably, takes the second place in popularity, immediately following cucumber supplies. Moreover, there are plenty of recipes for preservation from blue ones, there is something suitable even for the most demanding taste. A variety of assortment - spicy, spicy, stuffed eggplant - will always delight you all winter.

Dry s alting

The simplest s alting of eggplants for the winter can only be done with s alt. But it will be tastier if it is supplemented with greens. Dill and tarragon are considered ideal for this vegetable. The more herbs you take, the more flavorful the appetizer will be. However, you don’t need to be too zealous: greens should not be more than half of the mass of eggplant.

Each vegetable is cut lengthwise about two thirds of the length, the cut is generously sprinkled with s alt. "Blue" are folded into a container; each row is again s alted and seasoned with chopped herbs. A few days later, when the vegetable releases enough juice, oppression is put on the workpiece. She will stay warm for a week; after it is moved to the cold, from where they eat up as needed.

Brine method

More familiar is the eggplant pickling recipe, which uses brine. Whole vegetables can also be used, but cuts will speed up the process. Tarragon with dill can be supplemented with horseradish and basil; seasonings are put into the cuts, and the layers are lightly sprinkled with cloves and brine. The latter is made at the rate of two full spoons per liter of water and is poured cold. Vegetables will “ripen” for about a month, and keeping them, again, is better in a cool place.

S alted eggplant with garlic

This recipe is the most popular among canning lovers. Fast, cheap, spicy and incredibly tasty. First, the “blue” ones without stalks are blanched, for which they are immersed in boiling s alted water for seven minutes. Then they are pierced in several places with a fork and placed under oppression at night to squeeze out excess liquid. The next day, the brine is boiled. For him, 2-2.5 tablespoons of coarse s alt are poured into each liter of water. Vegetables are cut so that a "pocket" is formed. It has chopped garlic in it. Cut sideways, the “blue ones” are folded into a saucepan, poured with warm, but not hot brine, and pressed down with a load. Ten days - and the delicacy is ready. If it is planned to pickle eggplants for the winter in jars, after the specified period they are packed in containers, sterilized for a third of an hour and twisted.

Stuffed eggplants

The usual, so to speak, primitive s alting of eggplant is not interesting to everyone. But with savory additions, they will appeal to everyone. The first step will be the already described blanching followed by pressing. This time, the oppression should be set briefly until the rest of the ingredients are ready.

The second step is to cut the onion into half rings and stew it. As soon as it becomes translucent, a thin straw of carrots is poured into it (you can also rub it). Many also add root parsley. Soft-fried vegetables are flavored with s alt and chopped parsley and mixed.

The third stage is stuffing. The procedure is similar to how it was done with garlic, only you need to put more stuffing into the cuts. So that it does not fall out, the eggplants are tied with a thread, after which they are tightly packed into glass cylinders. Two days later, they are poured with calcined, s alted and slightly cooled vegetable oil - and stored in a cool place.

Georgian eggplant

Eggplant s alting for the winter is popular all over the world. Its recipes are, perhaps, in the culinary of every country familiar with this vegetable. Georgian appetizer can rightly be considered one of the most spicy. The process of its preparation is somewhat troublesome, but in winter both you and your family will be glad that the hostess was not too lazy. Washed eggplants are cut in half lengthwise, well s alted and left cut down for a couple of hours to glassescaping moisture.

Then the halves are well fried (of course, in vegetable oil: butter is not suitable for canning). While the blue ones are cooling down, two sweet thick-walled red peppers, one bitter and a head of garlic are passed through a meat grinder or combine. The mass is mixed with the addition of wine vinegar. It is introduced to taste, approximately 2-3 tablespoons are required. Eggplants are smeared with a mixture in an even layer along the cut and the layers are folded into a jar. A liter container is sterilized for half an hour, rolled up and wrapped in warm water until cool.

Azerbaijani

In another part of the mountains, they have their own opinion about what s alting of eggplants should be. In Azerbaijan, they prefer a more spicy and also spicy version. Ten medium-sized fruits get rid of the tails and cut almost to the place where the stalk grows from. Eggplants are boiled for about five minutes, until soft, after cooling and squeezing, seeds are removed from them. For the filling, dill, cilantro, parsley, mint are finely chopped - in an arbitrary ratio. In addition, a large carrot is rubbed and a head or two of garlic are pressed through. Pieces of finely chopped hot and sweet peppers with a stalk of celery are also poured here. All this is s alted and peppered, stuffed into "boats", which are filled with one and a half glasses of red wine vinegar, diluted in half with water. After three days of s alting, eggplants are laid out in jars and put in the refrigerator.

Moldovan proposal

In Moldova there is a sauce,called "mudge". This is a rather spicy seasoning with which fish, vegetables and meat are eaten. And with the sauce, eggplant is s alted, and from it the little blue ones get an absolutely delicious taste. It is desirable to pick up vegetables large, but without coarse seeds inside.

Three kilos of eggplant are cut into thick circles and blanched. Then large bunches of dill and parsley are finely chopped. Each bundle is so large that you can barely wrap your fingers around it. Now it's Mujay's turn: two garlic heads are peeled and chopped, generously s alted (two heaping tablespoons) and mixed with an incomplete glass of vegetable oil (150 milliliters).

Dry jars are filled in layers: eggplant - mudgey - greens. The necks are tied with gauze, and the containers are removed in the dark and warmly for 2-3 days. When the sample taken satisfies you, the dishes with s alted eggplants are sterilized for 20 minutes, clogged and wrapped upside down. An advantageous feature of the Moldovan way of twisting eggplant is that they are simply stored on a shelf in the pantry without any harm to taste and quality.

Blue + cranberries

Russian housewives also know how to unusually and elegantly close eggplants for the winter. S alting in jars using soaked cranberries is a recipe that breaks all records in terms of taste. For a kilogram of eggplant, 300-400 grams of berries will go. The main ingredient is washed but not blanched this time. It should be cut into equal quarters. The main thing here is that the eye does not let us down: larger ones will be s alted out longer,spoiling the overall impression.

The container for the future snack is sterilized, eggplant slices are laid out in it and cranberries are evenly poured. For brine, one and a half liters of water are heated. Two tablespoons of s alt dissolve in it; after boiling, three tablespoons of chopped dill are poured, and the pan is aged on a quiet fire for about five minutes. When the brine cools down a little, containers are filled with it, immediately sealed and hidden under the blanket upside down. Keep the workpiece in a cool place. But when you open the first jar, you will immediately find a free place in the cellar for such a wonderful snack.

Finally, we remind you that cooking is more of an art than a craft. So any recipe can be modified and supplemented, getting an even more wonderful result than was promised by the original recipe. Dare and fantasize!