Salted eggplants for the winter

Salted eggplants for the winter

Eggplants are loved by many, and a variety of tasty snacks are prepared from them. A special place among them is occupied by salted eggplants, which should be done for the winter at least once, in order to appreciate their unique taste. Gourmets say that it resembles a mushroom, but at the same time it is original and does not look like anything. There are several recipes for salting for winter eggplants, but before choosing the most attractive, it makes sense to get acquainted with the features of technology.

Technology Features

The technology of preparation “blue” for the winter has several characteristic features.

  • The most tender and tasty snacks are obtained from young eggplants, the length of which does not exceed 20 centimeters. It is desirable that the diameter was also small and the vegetables easily passed through the neck of the jar entirely.
  • Eggplants contain a lot of solanine, which gives them a bitter taste. In addition, it is a toxic substance that adversely affects the human body. For this reason, eggplants are salted and left under the yarn before being salted or otherwise prepared, and then washed. Salt helps to draw solanine out of them. Blanching in salt water also helps to get rid of it. The duration of blanching should not be less than five minutes; salt should be added at least 10 grams per liter of water.
  • Regardless of the method of pickling eggplants, all the utensils used to prepare them must be clean and the jars in which they will be stored in winter must be sterilized. Aluminum containers are categorically not suitable for salting, since they emit harmful substances during oxidation.

If you salt the eggplants with these three points in mind and do not deviate from the recipe, you get a tasty snack that will be well preserved for the entire winter.

Salted eggplants with garlic: a classic recipe

Composition:

  • eggplants - 5 kg;
  • water (for brine) - 1 l;
  • water (for cooking) - 3 l;
  • salt - 100 g;
  • garlic - 100 g;
  • celery greens (optional) - 100 g,
  • bay leaf - 4 pcs.

Method of preparation:

  • Wash, dry the eggplants. Cut the stalk and make a longitudinal incision with a sharp knife about 3-4 centimeters deep.
  • Pour salt (60 g) into cold water (3 l), put eggplants in it, bring to a boil and boil for 5 minutes.
  • Transfer the “blue ones” to the cold water for a couple of minutes to cool down.
  • Fold the eggplants in rows on the board so that the cuts are facing the same way. Make a small tilt, putting another board under the board opposite the notch, preferably a narrow one, so that the eggplants do not crawl. Press the eggplants to the third board, setting something heavy on it. All this is necessary in order to get extra eggplant juice. They must lie under the yoke for 3-4 hours.
  • Cut the peeled garlic into plates.
  • Put the eggplants in a container for salting, for example, in a large enamel pan, putting celery leaves and laurel leaves on the bottom, pouring each layer of “blue” with a large amount of garlic.
  • Cook the brine by boiling a liter of water with two tablespoons of salt.
  • Pour the brine on the eggplants and set the pressure. Put the pot in a cool place, for example in a refrigerator. You can store them in the winter in this saucepan at a temperature not exceeding 4 degrees, or you can put them in sterilized jars and sterilize them so that they can be stored at room temperature.
  • If you want to store snacks in jars, put eggplants tightly in them. Boil the brine in which they were salted, pour it into the banks, as far as it is enough.
  • Place the jars in a large saucepan filled with water and sterilize the snack for half an hour.
  • Roll up the tin with a key.

The workpiece should be stored in a basement or other cold room. Salted eggplants go very well with garlic. Harvested for the winter according to the classic recipe, they are liked by almost everyone, especially since when serving eggplants to the table, garlic can be brushed off. Eggplant, salted in the traditional way, can later be used to prepare other dishes. For example, you can cut them along and make them rolls.

Salted eggplants with carrots

Composition:

  • eggplants - 3 kg;
  • carrots - 1 kg;
  • greens (dill, celery, parsley) - 100 g;
  • salt - 100 g;
  • garlic - 15 cloves;
  • black peppercorns - 15 pcs .;
  • sweet pepper whole - 15 pcs .;
  • apple cider vinegar (6 percent) - 75 ml;
  • vegetable oil - 60 ml;
  • water - 3 l.

Method of preparation:

  • Prepare the eggplants by removing the stem and making a deep longitudinal incision in each vegetable.
  • Boil one and a half liters of water, dissolving 30 g of salt in it. Dip the eggplants in the water and blanch for 5 minutes.
  • Remove the eggplants and place them in cold water for a few minutes.
  • Place for three hours under pressure to remove excess juice.
  • Open the eggplants like a book and salt, trying to use about half of the remaining salt.
  • Chop or grate for Korean salads, rub carrots. Spread it inside the eggplants and close them. To eggplant does not open, they can be tied with stalks of dill or celery.
  • Fold into a pot, at the bottom of which you can lay greens.
  • Boil one and a half liters of water, put in it the remaining salt, a mixture of peppers, garlic cloves. Boil for 2-3 minutes and let stand until the brine has cooled to 45-55 degrees. Pour in 60 ml of vinegar, mix.
  • Pour the brine on the eggplants, put a plate on them, put something heavy on it.
  • After two days, transfer the eggplants to pre-sterilized jars. Pour some vinegar into each jar (5 ml is needed for 2 liters).
  • Pour the remaining brine into a small saucepan, boil for 5 minutes, pour in eggplant jars.
  • Top with vegetable oil.
  • Sterilize the eggplant jars for 10 minutes.
  • Seal by rolling metal lids.

Salty eggplants cooked with this recipe can be stored at room temperature. If it is assumed that all winter they will lie in the refrigerator or basement, then you can close with plastic covers and not pre-sterilize.

Salted eggplants are one of the most valuable appetizers for the winter. They are quite nourishing, have a unique taste, appetizing look.

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