Eggplant in Kherson for the winter

Eggplant in Kherson for the winter

Eggplant savory appetizers are popular with almost everyone; for the winter, such foods can be prepared according to various recipes. Since Soviet times, many housewives preserve Eggplants in Kherson for the winter. The appetizer has a delicious flavor, appetizing look and ease of preparation. If you close the “blue” in Kherson correctly, canned food will stand well at room temperature. This appetizer will be a good addition to meat dishes, although it is tasty in itself. Even on the holiday table, it will not be superfluous.

Cooking Features

You can stock up such supplies without much experience in home canning. But you have to have patience to fry vegetables, sterilize canned food, and learn a few subtleties.

  • Eggplants contain solanine. Despite the fact that breeders make a lot of efforts to bring out varieties of vegetables without this substance, eggplants with solanine in the composition are often found. If you do not want the vegetables in your appetizer to keep a bitter aftertaste, you should take care to extract solanine from them. The problem is simply solved with salt. Vegetables cut into desired pieces are salted or immersed in brine prepared from 20 g of salt and 1 l of water, waiting for 20 minutes, washed and dried.
  • All recipes for eggplants in Kherson provide for preliminary roasting of “blue ones”. To do this, they must be dry, untreated, otherwise they will lose their shape, they will turn out watery.
  • Eggplants absorb oil strongly, and then give it to the marinade. If you do not try to save this product, the snack will turn out to be excessively nourishing and high-calorie.
  • Snackiness can be adjusted by increasing or decreasing the amount of pepper in its composition.
  • When working with hot peppers and garlic, protect your hands with gloves, otherwise you may get burned.
  • Recipes for preparing eggplants in Kherson for the winter suggest sterilizing snacks in cans. Therefore, it is better to use small capacity containers of the same size. Usually it is banks with a capacity of 0, 5-0, 75 liters.
  • Canned food will be well stored only if they are hermetically sealed. This can be done only with metal covers, plastic will not work. Lids must be boiled before use.
  • Snacks will not spoil longer if the banks are not only washed, but also sterilized, but many housewives confine themselves to washing containers with soda, taking into account that sterilization of cans with a snack is coming.

Eggplant in Kherson, closed according to any recipe, is well worth it at room temperature.

The classic recipe for eggplants in Kherson

Composition (for 3, 5-4 l):

  • eggplants - 3 kg;
  • garlic - 0, 3 kg;
  • Bulgarian pepper (preferably red) - 1 kg;
  • hot peppers (preferably red) - 1-3 pcs .;
  • vegetable oil - 0, 2 l;
  • Apple vinegar (6%) - 0, 2 l;
  • sugar - 0, 2 kg;
  • salt - 30 g.

Method of preparation:

  • Wash eggplants. Blot with a napkin. Cut off the tips.
  • Cut the fruit in half lengthwise. If the vegetables are not too small, then cut the resulting halves across.
  • Sprinkle the slices with salt, add the “blue ones” to the pan, leave for 20 minutes.
  • Rinse the vegetables well with running water, leave in a colander to drain the water. Wait until the eggplant dries.
  • Peppers, sweet and hot, wash, clean seed. Pass the pulp through a meat grinder or process it into a puree using a blender.
  • Also, in a meat grinder or blender, chop the garlic cloves.
  • Combine garlic and pepper puree, add salt and sugar, mix well.
  • Eggplants brown over medium heat, trying not to use too much oil.
  • Spread the roasted eggplants over the prepared jars.
  • Pour the remaining oil and vinegar into the pepper garlic mash and mix.
  • Pour the resulting eggplant sauce. If a little sauce remains - it does not matter: Pour it into a sauceboat and serve for dinner.
  • Cover cans with sterilized caps.
  • At the bottom of the pan lay a towel, put a jar with a blank on it.
  • Pour water into the pan so that its level reaches the hangers of the cans. Bring to a boil over low heat. Sterilize half-liter jars for 25 minutes, 0, 7-liter - 40 minutes, liter - about an hour.
  • Carefully remove the containers from the hot water, seal the seal tightly.
  • Turn the jars upside down, cover with a blanket. Leave to cool in a steam bath for better preservation.

Cold banks with eggplants can be stored for storage in the pantry or any other room where you are used to keeping supplies for the winter.

Kherson Spicy Eggplants from Mature Vegetables

Composition (for 3, 5-4 l):

  • eggplants - 3 kg;
  • sweet pepper - 1 kg;
  • hot pepper - 5 pcs .;
  • garlic - 0, 3 kg;
  • table vinegar (9 percent) - 0, 2 l;
  • salt - 30 g;
  • sugar - 0, 25 kg;
  • refined vegetable oil - 0, 2-0, 25 l.

Method of preparation:

  • Prepare the sauce from peppers, garlic, salt, sugar and vinegar. To do this, rotate the vegetables through a meat grinder, mix with the other ingredients.
  • Cut the eggplants in half, cut each half into semicircles about 1 cm thick.
  • Prepare a saline solution at the rate of 20 g of salt per 1 l of water (components for it are not indicated in the recipe). Put the eggplants in it, after 20 minutes, rinse them and dry.
  • In a cauldron or a thick-bottomed pot, pour in the oil, heat it. Pour out the eggplants in the cauldron, fry them until tender. Transfer to the prepared sauce, mix.
  • Distribute snacks to prepared banks. Cover them. Sterilize in a water bath for 20-40 minutes depending on the volume of the cans, roll up.
  • Leave to cool upside down, wrapped in a woolen blanket for better preservation.

The appetizer made according to this recipe is more spicy than the traditional one, due to the greater concentration of vinegar and pepper.

Eggplant in Kherson with tomato paste and carrots

Composition (4-4, 5 l):

  • eggplants - 3 kg;
  • carrots - 0, 5 kg;
  • hot pepper - 2-3 pcs .;
  • sweet pepper - 1 kg;
  • garlic - 0, 3 kg;
  • vegetable oil - 0, 25 l;
  • salt - 40 g;
  • tomato paste - 50 ml;
  • sugar - 0, 25 kg;
  • apple cider vinegar (6 percent) - 0, 25 l.

Method of preparation:

  • Cut eggplants in thick circles or sticks, soak in saline, dry. Fry in hot oil, roll in garlic passed through the press.
  • Grate the carrots, fry in the remaining oil. Add tomato paste diluted with water in a 1: 1 ratio, stew carrots for 5 minutes.
  • Pepper mince, mix with sugar, salt and vinegar.
  • Fill the prepared jars with products, laying them out in layers: eggplants, carrots, pepper sauce. The top should be the sauce.
  • Sterilize the billet in a water bath for 20-40 minutes. Time depends on the volume of cans.
  • Roll cans with cans. Allow them to cool upside down under a blanket.

Eggplants made according to this recipe are more juicy than traditional ones.

Eggplant in Kherson - a savory snack that can decorate the holiday table. They are prepared according to several recipes, which differ little from each other, but still allow you to get dishes with different tastes.

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