Marinated aubergines (another name for them -blue) for the winter - this is an original and piquant kind of blanks. The most actual canning of eggplant becomes at the end of summer, when the price of them falls. Billets from eggplant for the winter are very tasty and useful, and cooking them is not so difficult. Marinated aubergines are especially useful for a festive table.
Recipe for Boiled Pickled Eggplant
- eggplant - 5 kg
- salt - 500 g
- vegetable oil refined - 500 ml
- vinegar 9% - 2-3 tbsp. l. for 5 liters of water
- garlic - 150 g
Preparation: Eggplant thoroughly wash, tails cut off. Next, cut them into circles about 1.5 * - 2 cm and pour salt. Mix well, so that each piece is in the salt. If there is no suitable cookware, where it can be done, then you need to roll each slice in the salt and put it in a saucepan. We let it brew for 1 hour, after which the isolated juice is drained. If the salt is very large and does not have time to melt, then pour the eggplant with water and immediately merge - all the extra salt will go away. In the boiling water, we lay eggplants and add the vinegar. Cook until ready - it's about 10-15 minutes. Then we merge the marinade - we will not need it any more. We put the ready marinaded blue in sterilized jars. Pour each layer finely chopped garlic and pour oil. You do not need to add anything else. Rolled 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 blanks. It is noteworthy that in it, in addition to the usual products for pickling, there are 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. l.
- salt - 80 g
- acetic essence - 3 tbsp. l.
- Dried mint - 1 tsp.
- black pepper - 15 peas
Preparation: Eggplant, cut the stems and cut them along, not cutting to the end about 2-3 cm. Then fill them with salted water (salt should be taken at the rate of 1 tablespoon per liter of water), let stand for about half an hour. After that, we throw it back in a colander and rinse it with running water. This must be done to remove the characteristic bittern bitterness. After that, carefully clean the eggplants from the skin. Flesh fry in 4 tbsp. l. vegetable oil. Walnuts and garlic are passed through a meat grinder, we add dried mint to them. Mix well and get the resulting egg stuffed eggplant. In sterilized jars carefully stack the stuffed eggplant, add to each jar of 5 peas of black pepper, 2 tbsp. l. vegetable oil and 1 part-time art. l. acetic essences. Now you need to prepare a marinade. It's pretty simple. Water bring to a boil and add 80 grams of sugar and salt. Boil for 5 minutes. Eggplants are filled with a hot marinade and sterilized for 40 minutes. After that we roll up the jars with sterilized iron lids, turn them upside down and wrap them around.
Recipe for pickled eggplants for the winter in Korean
This recipe for pickling blue leaves does not belong to traditional Korean cuisine, but to the kitchen of Soviet Koreans - kore-saram. To prepare this dish, we will need:
- Bulgarian pepper - 1 kg
- onions - 1 kg
- carrots - 1 kg
- blue - 4 kg
- garlic - 100 g
- red bitter pepper - 1-2 pods
- vinegar 70% - 2 tbsp. l.
- vegetable oil for frying
Preparation: Eggplants are good for washing, cut from both sides and cut into thin straws. Pour them with salt to get rid of bitterness. Bulgarian pepper is purified from seeds and also cut into thin long strips. Carrots rubbed on a grater for cooking carrots-in Korean. We chop the onion into thin semicircles. Garlic and bitter pepper finely chopped. We mix onions, carrots, bitter pepper, Bulgarian pepper and garlic. Fill all 2 tbsp. l. vinegar and leave to marinate for 5 hours. During this time, the vegetables should be mixed several times. Prepared sintenkie slightly fry in vegetable oil and leave to cool. After a lapse of 5 hours, mix the blue blends with the rest of the vegetables and spread them over the previously sterilized jars. Then cover with iron lids and put sterilized (half-liter cans - 15 minutes, liter - 25 minutes). The recipe is designed for 6 liter cans.
Pickled pickled eggplants in Egyptian style
- vinegar 6% - 1 tbsp. l.
- parsley - 1 large bunch
- lemon juice - 5 tbsp. l.
- garlic - 2 heads
- olive oil - 1 tbsp.
- Bulgarian pepper - 1 pc.
- chili pepper - 1 pc.
- coriander (ground) - 1 tbsp. l.
- cumin (ground) - 0.5 tsp.
- pepper red hot (ground) - 0,5 tsp.
- curry - 1 tbsp. l.
- eggplant medium size - 8-10 pcs.
Preparation: Sinenkie well mine, dried and greased with olive oil. Then the pan is covered with foil and spread on it prepared eggplant. We set the baking tray in a preheated oven for 200 degrees and bake for 20-25 minutes. You need to bake whole blue without cutting off your tails. After the blue ones are baked and softened, let them cool down a bit, and then gently remove the stems with their hands. Place where the pedicels were, sprinkled with salt and leave for 1 hour. Now we prepare the rest of the ingredients. Sharp and sweet pepper cut into halves, clear of seeds and cut into small cubes. Garlic is passed through a press or crushed in a mortar. Parsley is finely chopped. Mix everything, add lemon juice, cumin, vinegar, hot ground pepper and 50 ml of olive oil. Once again, everything is mixed. We take aubergines and in each we make an incision on the side, a little salt and lay a teaspoon inside the filling. In a sterilized jar we lay the whole stuffed eggplant, press it down a little to release air. Top with olive oil and put in a cold place. Marinate the eggplant 5-6 days. After this time, they can already be eaten, and can be left for the winter, they are perfectly stored in the refrigerator or in the cellar for 2-3 months. According to this recipe, eggplants are not very sharp. If you like more sharply, then you need to increase the amount of chili pepper.
Recipe for whole pickled eggplant
The easiest recipe for blankswinter - marinate them entirely. In the winter with such eggplants it will be possible to prepare a variety of salads. To prepare this recipe, blue must be selected with special care. Pay attention that the fruits are strong, regular shape and with a small seed nest. Choosing blue, push on each of them - the fruit should spring. Do not take wrinkled, with brown stains or emptiness fruit. In addition, pay attention to the inflorescence of the peduncle near the tail: it should not be too dark, since this is an indication that the fruit has already ripened and is not very suitable for marinating entirely. In addition, the fruit itself should be shiny. Ingredients for marinade:
- water - 5 l
- salt - 1 glass
- vinegar 9% - 15 tbsp. l.
- bay leaves - 7-9 leaves
- pepper fragrant - 10 peas
Preparation: Sinenki carefully washed, cut the stalk and in several places pierced with a fork. Prepare the brine at a rate of 10 liters of water 1.5 kg of salt. In the boiling brine lay whole blue and cook them for about 5 minutes, sometimes stirring. Water for marinade bring to a boil, pour in salt. Boil water and salt for about 3 minutes. After this, pour the vinegar. Marinade is ready. In the sterilized cans lay out the spices. On top of them lay whole hot eggplants and pour a boiling marinade. After that, the banks are immediately rolled up.