Eggplant, salted in jars - stuffed with vegetables. Folk pickles with eggplants, salted in jars

Eggplant, salted in jars - stuffed with vegetables. Folk pickles with eggplants, salted in jars

The favorite focus of our housewives is to stylize eggplants, then for mushrooms, then almost for tropical fruits. What for? After all, they are useful and tasty by themselves. Of course, we will salt them, marinate, or even stuff them to heighten the taste. And so be it, too, cook in “mushroom” style.

Salted eggplants in jars - general principles of cooking

• Medium-sized oblong fruit to be salted. They must be well matured and in no case not overripe, otherwise conservation will taste bitter.

• Eggplants are washed thoroughly before use and cut off the ends on both sides. Prepared "blue", as they are called, before salting necessarily blanch about 5 minutes. They are immersed in boiling saline solution, in the preparation of which the following proportions are observed: take 50 grams per liter of drinking water. coarse salt. Then the vegetables are dried, put in a colander, or put for a couple of hours under the yoke.

• Salted mostly fruits stuffed whole, less often they are cut into small cubes or wide rings. Salted eggplants in jars are cooked with garlic, fresh greens and other vegetables: cabbage, carrots.

• Stuffed eggplants are first salted in a large container under the yoke and only then packaged in sterile glass containers. The brine in which the “blue ones” were sifted is filtered, boiled and poured in them the vegetables laid in cans.

• Glass containers with salty “blue” ones are hermetically sealed or covered with capron lids. Unsealed sealed preservation is stored in the refrigerator so that salting does not ferment.

• Before rolling, containers with salted eggplants must be sterilized to stop the fermentation process, otherwise preservation will explode.

Salted eggplants in garlic jars


• 10 kg medium-sized eggplants;

• five grams of lavrushka;

• garlic - 250 g .; • one and a half tablespoons of salt;

• one liter of drinking water.

Cooking Method:

1. Cut off the tails of the eggplant.

2. Pour seven liters of water into a bucket or large saucepan, add 350 grams of coarse salt and boil.

3. In the boiling saline, lower the eggplants and boil them after boiling for no more than five minutes. Then immediately shift the “blue ones” into cold water and soak in it until it is completely cooled.

4. Take a large baking sheet or any other suitable dish and place cooled vegetables on it in one or two rows. Place a large cutting board on top and place a load on it.

5. After three hours, remove the “blue ones”, cut each from one side, without cutting to the end, and open. Spread the finely chopped garlic evenly over the inner surface and close them again, giving the fruits their original shape.

6. Place the eggplants tightly in a large pan or bucket, evenly distributing the davushka leaves and the remaining garlic between them.

7. In a small saucepan, boil one liter of pure water, add salt to it. Stir the brine until it is completely dissolved and cool well.

8. Pour the vegetables with the cooled solution and put them under the oppression for seven days.

9. After that, pour the brine into the pan, and put the stuffed vegetables in sterile jars.

10. Strained brine filter through cheesecloth, and put a quick boil. Formed on its surface foam, carefully remove, so that it does not fall into the conservation.

11. Pour the boiling brine over the cans, cover with sterile canning lids and seal them tightly with a key.

Stuffed spicy salted eggplants in jars


• eight medium eggplants;

• one chili pepper perchin;

• three large carrots;

• a small bunch of parsley;

• three heads of garlic.

For brine:

• one liter of water;

• 5 sweet pea peppercorns;

• two leaves of laurel;

• black pepper peas - 5 pcs.

Cooking Method:

1. Take the prepared vegetables and cut each one on one side, without cutting to the end about one centimeter. 2. In a large saucepan, prepare 5% saline solution and boil the “blue ones” in it until soft. Do not digest! About five minutes from boiling, check the degree of readiness by poking a match. It should pass freely through the skin.

3. Cool the blanched vegetables in cold water and place for one hour under a press.

4. Rinse the parsley with water and dry it well, laying it on a towel. Then cut the dense stalks, and chop the greens with a heavy knife.

5. Grate carrots with a special grater for cooking Korean salads. If this is not, use the usual vegetable, with large cells.

6. Hot pepper with seeds cut into thin rings.

7. In a large bowl, combine all the crushed ingredients, press garlic here with a press, lightly salt and mix well.

8. Unwrap the blue ones and fill them with cooked vegetable filling.

9. In a separate saucepan, boil water for brine. Add to it all the ingredients of the marinade and bring to the boil again. Set aside from heat, stir well and cool.

10. Separated from the greenery, the parsley stalks literally for a couple of seconds, lower into boiling water so that they become flexible and tie the greens around them.

11. Stuffed “blue” dense rows put in an enamel pan, cover with cold brine. Place a flat plate or a wooden circle on top and place a small load. To eggplant well salted, soak them for about a week in heat.

12. After that, arrange in sterile jars, boil the brine, and add hot to the vegetables.

13. Pour 2-3 tablespoons of hot oil over the top, cover the cans with nylon caps. After complete cooling, store in a common refrigerator compartment.

Spicy salted eggplants in cans


• hot pepper - 4 pods;

• 6 kg “blue”;

• two spoons of refined oil;

• 65 gr. salt;

• a small bunch of dill and parsley;

• 9% table vinegar - 250 ml; • 200 gr. garlic.

Cooking Method:

1. Cut eggplants prepared for preservation into small cubes. Salt lightly, mix and leave for a while, so that bitterness comes out of the vegetables.

2. After that, dip the pieces in boiling water and boil for no more than two minutes. Put on a colander, cool.

3. Rinse the parsley, hot pepper and peeled garlic cloves. Drain and twist everything in a meat grinder. Add salt, pour in vinegar and vegetable, preferably refined, oil, mix.

4. Add the eggplant pulp to the prepared mixture, mix everything well again and place in sterile half-liter jars.

5. Cover the containers with clean boiled lids, place them in a saucepan on a wire rack and pour warm water over the hanger.

6. On a low heat bring the water to a boil, then lower the heat so that it does not boil intensively, and sterilize the jars for 10 minutes. Then quickly remove and seal hermetically.

Salted eggplants in jars, garlic slices - “Like mushrooms”


• five kilograms of “blue”;

• table 9% vinegar - 400 ml;

• two large heads of garlic;

• one glass of pure vegetable oil;

• five liters of water.

Cooking Method:

1. Cut the fruits prepared for preservation into small cubes.

2. In a large saucepan, pour in five liters of water, and mix it with a bite.

3. Add salt, stir and put on intense fire.

4. As soon as it boils, dip the crushed “blue” into the boiling solution and boil for five minutes without letting it boil rapidly.

5. Put the finished eggplants on gauze, tie them in a bag and hang them so that all the liquid is gone.

6. After six hours, transfer to a large bowl, mix them with garlic pressed through a press. Pour the hot vegetable oil, mix well again and pack in half-liter sterile cans.

7. Place the containers in a pan with very hot water and sterilize with a little heat for a quarter of an hour under sterile covers. Time is counted from boiling water. 8. After that, roll the metal covers well with the key for preservation, and cool them by turning them over to the covers under the thick blanket.

Salted eggplants in jars stuffed with cabbage


• seven large "blue";

• half a small head of cabbage;

• large head of garlic;

• one big carrot;

• peppercorns - 6 pcs.

• a small bunch of parsley.

For brine:

• for every liter of water, 2 tablespoons of iodized salt.

Cooking Method:

1. Rinse all vegetables well under running water. Remove the tails of the eggplant, rub the carrot with a special grater for Korean salads, and chop the cabbage into thin strips. Chop the garlic with parsley with a knife and combine everything in a large bowl.

2. Add salt, put pepper in peas, mix well and set aside for three hours.

3. Cut the eggplants from one side, do not cut to the end, dip in boiling, slightly brackish water and cook until they are soft enough. Add salt at the rate of 50 grams per liter of liquid.

4. Put the blanched vegetables in a colander and wait for the water to come off. Then open each one and select a teaspoon of seeds from them, and place the vegetable mixture in the resulting groove and tie the fruit with a string.

5. Prepare the pickle. In a small saucepan, pour half a liter of water, add three tablespoons of salt, boil.

6. Put blue-stuffed vegetables in a clean jar. Fill them with 1.5 cm of the neck, cold brine. Cover the jar with a capron lid and leave it in the room for three days until fermentation begins, then store it in the refrigerator.

7. If you want to get not pickled, but pickled eggplants, keep them warm for at least 6 days.

Salted eggplants in dill jars with garlic sauce


• one and a half kilograms of mature eggplants;

• 150 ml of refined vegetable oil;

• 60 gr. coarse rock salt;

• a large bunch of dill; • garlic - 2 large heads.

Cooking Method:

1. Cut washed and dried eggplants without tails into large, 2 cm thick circles.

2. Dip in boiling saline and boil no more than 3 minutes. Then put on a sieve and let the brine drain.

3. Crush the washed and dried dill with a knife.

4. Mix vegetable oil with crushed garlic and salt in a press.

5. In a sterilized container, half-liter volume, lay layers of dried ringlets of blue, dividing them with chopped dill and pouring over the prepared garlic sauce.

6. Bind the necks of filled containers with gauze and place them in a warm place.

7. After three days, remove the gauze and cover the jars with sterile caps and sterilize for 25 minutes. Then roll the covers well with a special key and put the preservation to cool under the blanket.

Canned eggplants - cooking tricks and useful tips

• Blanching eggplants, three minutes after boiling, check their readiness by piercing a match. If it passes through the peel freely, then it's time to get it. Overcooked vegetables when salted will spread.

• If the “blue ones” need to be drained under the yoke, carefully watch the process, otherwise they will become fermented.

• When rolling salted eggplants in jars, try to follow all the rules of conservation: put the vegetables only in sterile jars and cover with boiled lids. Strict adherence to such recommendations will extend the shelf life of conservation.

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