Pickled eggplants (another name for them- "blue ones" for the winter - this is an original and piquant type of preparation. Preserving eggplants becomes most relevant at the end of summer, when their price falls. Preparations from eggplants for the winter are very tasty and healthy, and it is not so difficult to prepare them. Pickled eggplants are especially useful for a festive table.

Recipe for Boiled Pickled Eggplant

Ingredients:

• eggplant — 5 kg
• salt - 500 g
• refined vegetable oil - 500 ml
• vinegar 9% - 2-3 tbsp. for 5 l of water
• garlic - 150 g

Preparation:Wash the eggplants thoroughly and cut off the ends. Then cut them into slices of about 1.5*-2 cm and sprinkle with salt. Mix well so that each piece is covered in salt. If you don’t have a suitable container to do this in, then simply roll each piece in salt and put it in a saucepan. Let it sit for 1 hour, then drain the released juice. If the salt is very coarse and hasn’t melted yet, then pour water over the eggplants and drain immediately — all the excess salt will go away. Place the eggplants in boiling water and add vinegar. Cook until done — this takes about 10-15 minutes. Then drain the marinade — we won’t need it anymore. Place the finished marinated eggplants in sterilized jars. Sprinkle each layer with finely chopped garlic and pour over oil. You don’t need to add anything else. We roll up with sterilized iron lids. The recipe is designed for 5 liter jars

Recipe for Pickled Eggplant in Georgian

This is a very unusual recipe for preparing eggplants.It is remarkable because, in addition to the usual pickling products, it contains walnuts and dried mint. To prepare such a snack for the winter, we will need:

• water - 2 l
• eggplant — 3 kg
• garlic - 200 g
• peeled walnuts - 200 g
• sugar - 80 g
• vegetable oil - 10 tbsp.
• salt - 80 g
• vinegar essence - 3 tbsp.
• dried mint - 1 tsp.
• black pepper - 15 peas

Preparation:Wash the eggplants, cut off the stalks and make cuts lengthwise, leaving about 2-3 cm left. Then pour salted water over them (use 1 tbsp of salt per liter of water), let stand for about half an hour. Then throw them in a colander and rinse with running water. This must be done to remove the bitterness characteristic of eggplants. After that, carefully peel the eggplants. Fry the pulp in 4 tbsp of vegetable oil. Pass the walnuts and garlic through a meat grinder, add dried mint to them. Mix well and stuff the eggplants with the resulting mass. Carefully place the stuffed eggplants in sterilized jars, add 5 black peppercorns, 2 tbsp of vegetable oil and 1 incomplete tbsp of vinegar essence to each jar. Now you need to prepare the marinade. It's quite simple. Bring water to a boil and add 80 g of sugar and salt. Boil for 5 minutes. Pour hot marinade over the eggplants and sterilize for 40 minutes. After that, roll up the jars with sterilized iron lids, turn upside down and wrap up.

Recipe for pickled eggplants for the winter in Korean

This recipe for pickling eggplants does not belong to traditional Korean cuisine, but to the cuisine of Soviet Koreans - Koryo-saram. To prepare this dish, we will need:

• bell pepper - 1 kg
• onion - 1 kg
• carrots - 1 kg
• eggplants - 4 kg
• garlic - 100 g
• red hot pepper - 1-2 pods
• vinegar 70% - 2 tbsp.
• salt
• vegetable oil for frying

Preparation:Wash the eggplants well, trim both sides and cut into thin strips. Sprinkle them with salt to get rid of the bitterness. Peel the bell peppers and also cut into thin long strips. Grate the carrots for making Korean carrots. Cut the onion into thin half rings. Finely chop the garlic and hot pepper. Mix the onion, carrot, hot pepper, bell pepper and garlic. Pour 2 tbsp of vinegar over everything and leave to marinate for 5 hours. During this time, stir the vegetables several times. Lightly fry the prepared eggplants in vegetable oil and leave to cool. After 5 hours, mix the eggplants with the rest of the vegetables and place in pre-sterilized jars. Then cover with iron lids and sterilize (half-liter jars - 15 minutes, liter jars - 25 minutes). The recipe is designed for 6 liter jars.

Pickled pickled eggplants in Egyptian style

Ingredients:

• vinegar 6% - 1 tbsp.
• parsley - 1 large bunch
• lemon juice - 5 tbsp.
• garlic - 2 heads
• olive oil - 1 tbsp.
• bell pepper - 1 pc.
• chili pepper - 1 pc.
• coriander (ground) - 1 tbsp.
• cumin (ground) - 0.5 tsp.
• red hot pepper (ground) - 0.5 tsp.
• curry — 1 tbsp. l.
• medium sized eggplants - 8-10 pcs.
• salt

Preparation:Wash the eggplants well, dry them and grease them with olive oil. Then cover the baking sheet with foil and place the prepared eggplants on it. Place the baking sheet in the oven preheated to 200 degrees and bake for 20-25 minutes. You need to bake the eggplants whole, without cutting off the tails. After the eggplants are baked and soft, let them cool down a little, and then carefully remove the stalks with your hands. Sprinkle the place where the stalks were with salt and leave for 1 hour. Now prepare the remaining ingredients. Cut the hot and sweet peppers in half, remove the seeds and cut into small cubes. Press the garlic or crush it in a mortar. Finely chop the parsley. Mix everything, add lemon juice, cumin, vinegar, hot ground pepper and 50 ml of olive oil. Mix everything again. Take the eggplants and make a cut on the side of each one, add a little salt and put the filling inside with a teaspoon. Put the whole stuffed eggplants in a sterilized jar, press down a little to release the air. Pour olive oil on top and put in a cool place. Marinate the eggplants for 5-6 days. After this time, they can already be eaten, or you can leave them for the winter, they are perfectly stored in the refrigerator or in the cellar for 2-3 months. According to this recipe, the eggplants are not very spicy. If you like it spicier, then you need to increase the amount of chili pepper.

Recipe for whole pickled eggplant

The easiest recipe for preparing eggplantswinter - marinate them whole. In winter, you can prepare a variety of salads with such eggplants. To prepare this recipe, you need to select the eggplants with special care. Make sure that the fruits are firm, of the correct shape and with a small seed nest. When choosing eggplants, press on each of them - the fruit should spring back. You should not take wrinkled fruits, fruits with brown spots or voids. In addition, pay attention to the inflorescence of the stalk near the tail: it should not be too dark, as this is an indicator that the fruit is already overripe and is not very suitable for marinating whole. In addition, the fruits themselves should be shiny. Ingredients for the marinade:

• water - 5 l
• salt - 1 cup
• vinegar 9% - 15 tbsp.
• bay leaf - 7-9 leaves
• allspice - 10 peas

Preparation:The eggplants are washed thoroughly, the stalk is cut off and they are pricked with a fork in several places. A brine is prepared at the rate of 1.5 kg of salt per 10 liters of water. Whole eggplants are placed in the boiling brine and boiled for about 5 minutes, stirring occasionally. The water for the marinade is brought to a boil, salt is added. Boil the water with salt for about 3 minutes. Then pour in the vinegar. The marinade is ready. Spices are placed in sterilized jars. Whole hot eggplants are placed on top of them and poured with boiling marinade. After which the jars are immediately rolled up.

Comments

comments