Salted eggplants with garlic for the winter. Several uncomplicated preparation recipes

17.10.2019

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Hello, dear readers! Today we will prepare salted eggplants (Cinema) for the winter and not only. Eggplants are related to one of the most delicious vegetables. They can be prepared as first dishes, all kinds of sauces and many second dishes, snacks and just make a twist for the winter. Eggplants salty for the winter- One of the main and most beloved billets. The recipe sent Valentina Yakubov.

Salted eggplants recipe

We already know how to choose eggplants to not harm your health.

We remove the fruit, make a deep, share section. We sort the fruits in size.

In good salted water, boil eggplants depending on the size of five minutes (the salt here is needed, we need to pull out a siln).

You need to check the readiness in the fruit area with a fork or a skewer, do not digest, it is better not to do a little, they will then reach the salmon. In order for them to fight uniformly, I, with a plate or a lid from a slight diameter, I try to sink them in boiling water. Ready eggplants from water.

Now we need a clean board, depending on the intended number of eggplant (you can use any surface, covering it with cellophane or oilcloth) to lay boiled eggplanes on its surface. It is important that the cuts on them are on the side. On top of the eggplants put the second half, under the bottom on the one hand to put something so that there was a small slope, and on the other hand something to substitute, you can spread, bars or what is at hand, or to notify the napkin, towel, cloth (for Liquid collection) and put the oppression. Depending on the severity of the oppression, the press time depends. About three to four hours.

Then they are taking care neatly into a saucepan or bucket (enamelled) layers pressed eggplants, and with a garlic, laurel, any greens (dill, parsley, celery), if something is not at hand - it is not so important, bitter pepper on an amateur. The main thing - do not forget the garlic because salted eggplants with garlichave a simple neglected taste and aroma !!!

All this is poured with a cold brine - one liter of water a half tablespoons of salt and a floor of tablespoons of sugar.

From above, the leggings are oppressed and leave quas to five to seven days (it depends on the room temperature, where they will stand if in the room, then less).

After that, we take out eggplants from the brine, slightly press, you can simply have hands and fold into sterilized banks, it is better to use banks with a wide neck for this, but ordinary will also fit. Split.

There are two ways to close quashen eggplants for the winter.

one). Tightly lay eggplants in the bank, from this they will give the juice themselves. Stuffed to the top of the banks to sterilize twenty - twenty-five minutes and close turnkey.

2). Slightly pressed blue after salting to put into banks and pour the new boiling brine: one-liter of water is one tablespoon of salt and also sterilize twenty-thirty minutes, after which - to roll.

I like the second way more, - eggplants are not pressed and they can be submitted to the table in natural form.

If you decide to use the shiny now, after they spray (in a week), - put them in a cool place or store in the refrigerator. You can use them with potatoes or use them as a vegetable side dish to meat. I highly recommend doing eggplants salted stuffed. Before serving on the table, you can put any Korean salads at your discretion: Sea cabbage or carrots, a pre-pickled onion or greens with garlic, pickled or salted mushrooms with a bow or Lobio (boiled beans with greens and tomato), sauer cabbage too We'll have to be. You can decorate all this with greens, add sunflower oil.

Copy can, than you, I'll show you on the example of carrots.

Eggplants salted with carrots

Cut eggplants along and start Korean carrots.

Cut on beautiful uniform pieces.

Decorate with greens.

It can be served separately with Korean carrots, and you can with all the solutions together.

You can make assorted for every taste.

Salted eggplants for winter recipes Very diverse, you will not only please our loved ones and friends, but you will be pleased to be satisfied with our work. I wish you bon appetit. Cook salted eggplants, with interest I will wait for your feedback, advice, recommendations on this recipe.

These salted eggplants with garlic and greens are very similar to the taste of salt mushrooms, and therefore even those who doubt the "blue" will appreciate this recipe for dignity.

A few words about the ingredients

I consider eggplant very male vegetable. He has a spicy mustard, requires a special attention to himself, has a very unconventional coloring and taste. You know that eggplants must necessarily be subjected to heat treatment, there is no place in the raw form. Therefore, we will pre-blanch our shiny. The flesh of these fruits is practically no taste, it contains bitter substances and a poisonous substance of Solanin. It should be noted that thermal treatment not only destroys the bitter substances and removes Solan, but also gives eggplants a pleasant taste for which we love them. Especially good to add to eggplants when cooking garlic and fragrant spicy greenery.

How to store salted eggplants

Eggplants love warmth and sun, and therefore their main harvest is collected in the summer, then they are much more tastier. But it is the autumn fruits that are good for salting, they have a very rich taste, they are more dense and ripe than summer. In addition, salted eggplants must be stored in a cool place. And in October, on our balconies and loggias, verandas and cellars, it is already cool enough to put on the storage of our snack. But believe me, she will not stay there for a long time!

Ingredients:

eggplant2 kg

garlic1-2 heads

parsley or celery1 beam

laurel sheet6 pcs.

pepper black Grocecompo taste

For blanching

water3 L.

sol1 Article.

For brine

water1 L.

sol2 Article. without slide

Number of portions: 10 Cooking time: 50 minutes

Recipe

Step 1: Preparing

It is necessary to take small, ripe, but not overreach, strong fruits. It is very easy to determine their ripeness and freshness: eggplants should be smooth, brilliant saturated purple color.

Eggplant wash. Cut the tail.

Step 2: Blanch

Eggplants need to be argued. Do not scare this word. This means the preliminary treatment of fruits in hot or boiling water, but not cooking! It is necessary in order to come out excessive bitterness.

We pour more than half of the volume into the five-liter saucepan. Add a tablespoon of salt. We wait for the rapid boiling of water and immerse the prepared eggplants in it. Blanch is better in the colander so that you can quickly remove vegetables from boiling water. We lower the colander with eggplants in boiling salted water and blanch 3-5 minutes. It is important not to redeem eggplants, otherwise they will digest and will crawl. It is better to spend this procedure in two receptions.

Step 3: Enjoy

Enjoy our eggplants. We will not shoot the skin. Lay them on a clean board. From above, press neatly another board, so that the eggplants are excess water from eggplants. See do not cease, otherwise, instead of appetizing snacks, we will have a formless smell.

Step 4: cut eggplants

Check your knife sharp enough? Eggplants should be neatly cut along in half along, but not so coming to the end of the centimeter two. Inside, we will lay the filling.

Step 5: Preparing Stuffing

Garlic clean. Greens will wash and led.

We apply garlic cloves with thin plates. If you are a big lover, you can take not one head, but two. Garlic eggplants certainly do not spoil. And some recommend garlic to pull the salt with salt, in this case it will be much better to give his aromas. Greens do not very finely. Best of all, parsley is combined with eggplants. But it is quite possible to replace it with celery or take a little bit of different greenery, which you like most. I was preparing this time with celery.

Step 6: Start Eggplant

On the bottom of the pan, in which eggplants will squeeze, lay out the bay leaf and black peas.

And now we need a little patience! Fill the eggplants with stuffing. We put so much greens and garlic, how much will be able to stuff in it. The main thing is that the filling remains inside the vegetable, and not falling out of it from all sides.

Folded fruits carefully stacked in a saucepan.

Step 7: Cooking brine

Russe cook well, very simple. In 1 liter of cold water, we stir up to the complete dissolution of 2 tablespoons of salt (without a slide). To solve the salt faster, the brine can be boiled. But in this case, it must be cooled to room temperature before the fill. The resulting brine fill eggplants.

Step 8: Waiting

The saucepan with eggplants cover tightly with a lid. If you need to lay the cargo on top. To do this, we put a clean plate on eggplants, and on it a jar filled with water, the bank plays the role of cargo. But they do not specifically give them, they have already experienced a lot. First, our salting should stand in warmth. How much it depends on how warmly in your apartment. If there are 25 degrees of heat, there will be enough two days. And if 18-20 degrees are likely to need 3 days. Milk acid fermentation should begin. Determine it easily. The brine will cease to be transparent and will go bubbles. But do not wait for strong fermentation, we are preparing salty eggplants, and not sauer. In warmth, they need to stand in order to be prettily soaked with flavors of garlic and greenery and salting. After that we remove in the cold place. For example, in the refrigerator.

After a week, our salting is ready!

Before feeding the eggplant, cut into pieces together with filling and fill with unrefined sunflower oil. This is an excellent snack, as well as an addition to meat dishes.

Bon Appetit!

Marinated eggplants.

Ingredients:

3 kg eggplazhanov
50 g garlic
3-5 laurel leaves
10-15 black pepper peas

For marinada:

1.5 liters of water
50 g sugar
60 g Soli.
200 ml of 9% vinegar

Cooking method:

Eggplants cut off the fruits, pierce in several places. Lower to boiling salted water (20 g of salts per 1 liter of water) and blanch 2-3 minutes, then remove and squeeze under the yoke. On the bottom of sterilized cans put spices and cloves of garlic. Tightly fill in an eggplant jar. For the marinade, bring water with salt and sugar to boil, pour vinegar. When boils, remove from the fire. Pour eggplants with hot marinade. Sterilize 1 l banks for 20 minutes. Then roll and turn over. Banks with marinated on this recipe for eggplants to wrap up to cooling.

Marinated eggplant with pepper.

Ingredients:

2.5 kg eggplane
100 g of red Bulgarian pepper
30 g of fresh sharp pepper
50 g garlic
100 ml of 9% vinegar

For brine:

1 l of water
30 g Soli.

Cooking method:

Before making eggplants for the winter, the Bulgarian pepper needs to cut into pieces, sharp peppers - rings, garlic - plates. Eggplant remove fruit. To pour water into a large saucepan, add salt (100 g of salts by 1.5 liters of water), bring to a boil. Small portions to lower eggplants in boiling water and cook until soft (10-15 minutes depending on the size). At the bottom of the cans pour vinegar, put a little garlic and pepper. Top to close the eggplants, speaking garlic, sharp and bell pepper. Separately prepare brine, soluble salt in boiling water. When banks are filled, pour vegetables with brine. Banks cover with lids and sterilize: volume of 1 l - 10 min, 2 l - 20 min, 3 l - 30 min. Then roll, flip and wrap up to cooling.

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Ingredients:

1 kg eggplazhanov
50 g of greenery parsley and kinse
30 g garlic
15 g Soli.
20 ml of 9% vinegar

Cooking method:

For this tasty and rapid recipe for pickled eggplants in vegetables, it is necessary to remove the fruit of fruit, make a long side incision in the form of a pocket. Lower eggplants in boiling salted water (30 g of salts per 1 liter of water) for 3-5 minutes. Then remove and squeeze under the dwarf so that bitterness came out. Greens and garlic crushed, mix with salt. Start eggplants with a mixture, tightly put into sterilized banks, pour brine, pour vinegar. Banks cover with covers and sterilize: 0.5 l - 15 min, 1 l - 25 min. Then roll and wrap up to cooling.

Ingredients:

1.5 kg eggplane
150 g of greenery (celery, parsley, dill)
100 g of the reptile
40 g garlic

For marinada:

1.8 liters of water
60 g Soli.
200 ml of 9% vinegar
2-3 laurel sheets
3-4 black pepper peas

Cooking method:

To marine eggplants for the winter on this recipe, in vegetables you need to remove the fruit, blanch in boiling salted water 5 minutes. Then squeeze under the oppression so that bitterness come out. Green and onions finely cut, add passed through the press garlic. In each eggplant to make an incision along, put inside a little filling. For the marinade, bring water with salt and spices to boil, pour vinegar, remove from the fire. Pour eggplants with hot marinade and put under the gilt for 2-3 days. Then shifting into sterilized banks. The liquid in which the eggplants were quas, bring to a boil and pour into banks. Sterilize 1 l banks for 15-20 minutes. Then roll and wrap up to cooling.

Below are the photos of marinated eggplants prepared on these recipes:

Salted eggplants with celery.

Ingredients:

5 kg eggplazhanov
50 g garlic
10 g Sololi.
bay leaf
celery greens

For brine:

1 l of water
70 g Sololi.

Cooking method:

Before soring eggplants, in vegetables you need to remove the fruits, make in each deep incision and blanch in salted water (60 g of salt on 1 liter of water) for a few minutes. Then put under the gilt to the glasses water. Clear garlic with salt, Start eggplants. At the bottom of the salt layer to put a bay leaf, a little celery green, lay out eggplants on top and cover the remaining greens. For brine boost water with salt, let cool. Pour eggplants with cold brine so that it completely covered vegetables. Cover the capacitance with a lid and leave at room temperature for 5 days. Then rearrange in the refrigerator. Before use of eggplants, cut into pieces and fill with vegetable oil.

Salted eggplants with garlic.

Ingredients:

1 kg eggplazhanov
50 g garlic

For brine:

1 l of water
50 g salt
2-3 laurel sheets
3-4 pepper pepper peas

Cooking method:

For this home billet for the winter in small eggplants you need to make a deep incision in the form of a pocket. Put in a wide saucepan, pour boiling water, add salt (50 g of salts per 1 liter of water) and blanch eggplants in brine 3-5 min. Then remove and squeeze under the yoke. Garlic finely cut, Start eggplants. Tightly lay vegetables into the container. Prepare brine, adding salt and spices to water, bring to a boil, strain. Warm brine pour eggplants, set the oppression. Leave at room temperature for 3-4 days. Store salted eggplants prepared on this recipe in a cool place.

Ingredients:

1 kg eggplazhanov
70-100 g of greenery dill and parsley
30-40 g Sololi.

Cooking method:

Before soling eggplants for the winter, they need to be thoroughly flushed, make 10-12 punctures with a spiner in various places. Omit into salted water (1 tbsp. Per 1 liter of water) for 30 minutes. Then rinse and give a track of water. Greens finely nourish. Eggplant to put into the container, speaking the greens, salt and sealing, so that the fluid is separated. Install the oppression. Leave for 5-7 days at room temperature. Then keep in a cool place.

Ingredients:

1 kg eggplazhanov
200 g of carrots
50 g root parsley
50 g of a bunk
20 g garlic
15 g of the greenery parsley
several springs celery

For brine:

500 ml of water
20 g Soli.

Cooking method:

In small eggplants make a deep incision in the form of a pocket. Boil 1 l of water, add 30 g salts. Lower eggplants to boiling brines, blanch 5 minutes. Then remove and squeeze under the yoke. Carrots, parsley root, onion and green parsley chop. Start eggplants obtained by a mixture, to bandage celery twigs, put it tight into the container, speaking finely chopped garlic. For the brine, bring water to boil with salt, cool. Warm brine fill eggplants, install the oppression on top. Salted eggplants cooked for the winter on this recipe, leave at room temperature for 5-7 days. Then keep in a cool place.

Tags from eggplant in tomato-vegetable fill.

Ingredients:

2 kg eggplazhanov
2 kg of tomatoes
1 kg of a bunk
400 g of Bulgarian pepper
300 g of carrots
30 g Soli.
vegetable oil for frying

Cooking method:

To preserve eggplants for this recipe, vegetables need to be cleaned, chop along the tongues, soak in salted water 40 minutes. The rest of the vegetables are crushed with a blender or skip through a meat grinder, put a lot of fire on fire and stew 20 minutes after boiling. Eggplant rinse, dry, fry in oil from two sides to golden color. Then lay out in the cans, shifting stewed vegetables. Sterilize 2,5 l jars 15 minutes, 1 l - 25 min. Roll, flip and wrap up to cooling.

Canned eggplants canned sharp.

Ingredients:

2 kg eggplazhanov
70 g of greenery parsley and dill
250 ml of vegetable oil
100 ml of 9% vinegar
15 g garlic
30 g Soli.
10g Sahara
5-8 g of ground red and black pepper

Cooking method:

Eggplants thoroughly wash, cut into circles and soak in salted water (20 g of salts per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour oil. Garlic crushing, mix with salt, sugar, vinegar and ground pepper. Eggplants lubricate the resulting mixture and lay out in sterilized cans, shifting greenery sprigs. The remaining oil to bring to a boil, carefully pour into banks, sterilize 10-15 minutes (time is indicated for 0.5 l cans).

As shown in the photo, eggplants, canned on this recipe, must be rolled, flip and wrap up to cooling:

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Ingredients:

3 kg eggplazhanov
3 kg of tomatoes
1 kg of Bulgarian pepper
100 g garlic
30-50 g of fresh sharp pepper
80-100 g salt
200-300 g sugar
200 ml of vegetable oil
50 ml 9% vinegar

Cooking method:

For this recipe for canned salad for the winter eggplant, it is necessary to cut into round or semicircular slices with a thickness of 1 cm, salt, leave for 20 minutes, then squeeze. The rest of the vegetables are crushed with a blender or skip through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, stew 15 minutes. Pour vinegar. Stay in a boiling mass of eggplants, stew on medium heat for 20 minutes. Dispatch salad into sterilized banks, roll, flip and wrap up to cooling.

Ingredients:

3 kg of tomatoes
2 kg eggplazhanov
2 kg of Bulgarian pepper
1 kg of a bunk
200 g of carrots
50 g garlic
50 g of fresh sharp pepper
200 ml of vegetable oil
100 ml of 9% vinegar
100 g salt
100-150 g Sahara
5 g of ground black pepper

Cooking method:

Eggplants cut into semicircular slices, Bulgarian pepper and onions - half rings. Tomatoes, acute peppers and carrots are crushed with a blender or skip through a meat grinder, put it on a sackane, bring to a boil, add oil. Stay to vegetables sliced \u200b\u200bBulgarian peppers, onions and eggplants, stew 30 minutes. Add salt, sugar, ground black pepper, crushed garlic, stew another 5-7 min. Pour vinegar, bring to a boil and remove from fire. Decisid hot salad from eggplant, canned on this recipe, in prepared banks, roll, flip and wrap up to cooling.

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Siem from eggplants.

Ingredients:

1 kg eggplazhanov
500 g tomatoes
350 g Bulgarian pepper
300 g of carrots
100 ml of vegetable oil
30 g Soli.
20 g of sugar
garlic and green parsley to taste

Cooking method:

For this recipe for a marinated honeycomb on the winter eggplant, it is necessary to thoroughly wash, cut into cubes, soak in salted water (20 g of salts per 1 liter of water) for 20 minutes. Then squeeze so that bitterness came out. Tomatoes and Bulgarian peppers cut into large cubes, rubbing carrots on the grater. Share prepared vegetables in a saucepan, pour oil, stew 30-40 minutes on low heat. Add garlic, greens, salt, sugar, stew another 10 minutes. Hot mass decompose into sterilized banks, roll, flip and wrap up to cooling.

Siem from eggplant "Generous Garden".

Ingredients:

1 kg eggplazhanov
500 g Kabachkov
500 g of carrots
500 g Luka.
70 g garlic
1 l tomato juice
100 ml of vegetable oil
50 ml of 9% vinegar
50-75 g sugar
30 g Soli.
ground black and sharp pepper to taste

Cooking method:

Eggplants, zucchini, carrots and onions cut into cubes, fry in oil. Tomato juice to bring to a boil, pour into a saucepan to vegetables. Add crushed garlic, vinegar, sugar, salt, ground pepper, stew 30-40 minutes. Delicious marinated eggplants prepared on this recipe need to be decomposed into sterilized banks, roll over and wrap up to cooling.

Ingredients:

1.5 kg eggplane
500 g of Bulgarian pepper
500 g of sp
50 g garlic
500 ml of tomato juice
30 g Soli.
75-100 g Sahara
100 ml of vegetable oil
20 ml of 9% vinegar

Cooking method:

In order to quickly and deliciously marine eggplants on this recipe, vegetables need to be cut into large cubes, grind garlic. Connect tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Put onions and bell pepper in bouly juice in bouly juice, stew 2-3 minutes after boiling. Then add eggplants, stew more 8 to 10 minutes. Dispatch a hot mass into sterilized banks, roll over, turn and wrap up to cooling.

Ingredients:

1 kg eggplazhanov
1 kg of Bulgarian pepper
200-300 g of carrots
50 g garlic
1 l tomato juice with flesh
150 ml of vegetable oil
35 ml of 9% vinegar
salt and sugar to taste

Cooking method:

Before cooking marinated eggplants, you need to connect tomato juice and oil, bring to a boil. Cut vegetables arbitrarily. Stay in boiling tomato eggplant and carrots, stew 10 minutes. Add Bulgarian Pepper, Stew 10 min. Then put finely chopped garlic, add salt, sugar, vinegar, stew 5-7 minutes. Salad decompose into sterilized banks, roll, flip and wrap up to cooling.

Ingredients:

3 kg eggplazhanov
150 g garlic
100 g of fresh sharp pepper
700 ml of water
100 ml of 9% vinegar
100 ml of vegetable oil
30 g Soli.
150 g of Sahara

Cooking method:

To marine eggplants as indicated in this recipe, they need to be cleaned, chopped by strokes. Garlic and sharp peppers crush in a blender. Connect water, oil, vinegar, salt, sugar, bring to a boil. To put eggplants, pepper and garlic in a boiling mixture, stew 20-30 minutes. Decistent hot salad in cans, roll, flip and wrap up to cooling.

Look a selection of photos of "marinated eggplants for the winter" to the recipes presented above:

Eggplant salad with basil.

Ingredients:

1 kg eggplazhanov
500 g tomatoes
40-50 g Basilica
20 g garlic
70 g Honey
10 g Sololi.
60 ml of 9% vinegar
100 ml of vegetable oil

Cooking method:

Before preserving eggplants, they need to be thoroughly flushed, cut into circles with a thickness of about 1 cm, omit into boiling salted water (20 g of salts per 1 liter of water) and blanch 2-3 minutes. Then leak on the colander, give a track of water. Tomatoes cut into circles, put on the bottom of thick-walled dishes. They put eggplants on them, stew under the lid 5-7 minutes. Add honey, salt, vinegar, oil, stew 15 min. Then add finely chopped basil and garlic, stew another 5 minutes. Boiling mass decompose into sterilized banks, roll, flip and wrap up to cooling.

Eggplants canned in Georgian.

Ingredients:

2 kg eggplazhanov
1 kg of tomatoes
200 g garlic
1 bunch of dill greenery
parsley and Kinza
30 g Soli.
50 g sugar
200 ml of vegetable oil
30 ml of 9% vinegar
5-8 g hops-Sunneli
5-8 g of paprika hammer

Cooking method:

This is one of the best recipes for billets from eggplant for the winter for those who love Georgian cuisine. Eggplants need to be cut into a thickness of 1 - 1.5 cm with a thickness of 1 - 1.5 cm, omit into salted water for 1 hour, then squeeze and fry from two sides in half the oil norm. Tomatoes skip through the meat grinder, add salt, sugar, spices, remaining oil, bring to a boil. Cooking sauce for 15 minutes, then pour vinegar, pour crushed greenery and garlic, mix and remove from the fire.

As shown in the photo to preserve eggplants on this recipe, they need to be laid out in the prepared banks, watering the cooked sauce:

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Step number 2.

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Banks cover with covers and sterilize 30-40 minutes (time is indicated for 0.5 l cans). Then roll, flip and wrap up to cooling.

Ingredients:

1.5 kg eggplane
150 g garlic
150 g of walnuts
50 g of greenery parsley and kinse
10 g of fresh chili pepper
50 ml of vegetable oil
20 g Soli.
50 ml of 9% vinegar

Cooking method:

Eggplants cut into circles, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Garlic, nuts, greens and chili pepper crush in a blender, add salt, vinegar and half of the oil norm. Eggplant fry in the remaining oil on both sides. So, we can serve eggplants for the winter on this recipe: for this, on the bottom of the prepared cans you need to put a spoonful of the nut mass. Then lay out hot eggplants, moving the nut sauce. Sterilize 0.5 l banks for 20 minutes, 1 l - 30 minutes. Roll, flip and wrap up to cooling.

Ingredients:

1-1.2 kg eggplazhanov
400 g of tomatoes
300 g of sp
30 g of garlic, 30 g of green parsley
100 ml of vegetable oil
30 g Soli.
ground black pepper to taste

Cooking method:

For such a simple billet from eggplants for the winter, tomatoes need to be cut, put it in a scenery, warm and wipe through the sieve. Respect the tomato mass twice. Eggplants cut into circles with a thickness of 1.5-2 cm, omit into salted water for 20 minutes (20 g of salts per 1 liter of water). Then to dry and fry in preheated oil from two sides to a golden color. Onions cut into thin half rings, quickly fry. Mix tomato, roasted bow, finely chopped garlic and greens. Add salt, bring to a boil, constantly stirring. Sterilized banks lay out a bit of tomato, then lay roasting eggplants, watering tomato. Sterilize 0.5 l banks for 20 minutes, 1 l - 30 minutes. Then roll the billet from eggplants and wrap up to cooling.

Ingredients:

1 kg eggplazhanov
500 g tomatoes
40 g of a bunk
10g garlic
30 g of greenery (parsley, celery, dill)
25 g of sugar
15-20 g Sololi.
50 ml of vegetable oil

Cooking method:

For the harvesting of eggplants for the winter along this recipe, vegetables need to be thoroughly flushed, cut into circles with a thickness of about 1 cm, salt and leave for 20 minutes. Then rinse, squeeze and fry in oil from two sides to golden color. Share fried eggplants into sterilized banks. Clear tomatoes from the skin, chop, lay out in the scenery. Add finely chopped onions, garlic and greens, bring to a boil. Sweet salt, sugar, stew a few minutes. Pour eggplant boiling marinade. Sterilize 0.5 l banks for 10 minutes, 1 l - 15 minutes. Then roll, flip and wrap up to cooling.

Here you can see a selection of photos to the recipes canned eggplants for the winter:

Fried eggplants in a list of marinade.

Ingredients:

2 kg eggplazhanov
500 g of Bulgarian pepper
100 g garlic
200 ml of vegetable oil
70 ml of 9% vinegar
ground sharp and black pepper
salt to taste

Cooking method:

For this recipe for eggplants, it is necessary to cut into circles, salt and leave for 30 minutes. Then squeeze and fry in vegetable oil from two sides to a golden color. Bulgarian pepper and garlic crushed with a meat grinder or blender, pour vinegar. Bring the mixture to a boil, add salt and pepper to taste. Stay in sterilized jars fried eggplants and a pepper mixture with layers, cover with covers. Sterilize 0.5 l banks for 20 minutes. Then roll, flip and wrap up to cooling.

Eggplants with tomatoes and garlic.

Ingredients:

1 kg eggplazhanov
1 kg of tomatoes
100 g garlic
200 ml of vegetable oil
10 ml of 9% vinegar
5 g of ground black pepper
salt to taste

Cooking method:

For this delicious billet, eggplants need to be completely boiled in salted water (30 g of salts per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into circles and fry from two sides. Skip the garlic through the press, tomatoes cut into circles with a thickness of about 5 mm. Share eggplant layer in sterilized liter cans, sprinkle with ground pepper and garlic, cover tomatoes with mugs, salt. So, alternating, fill the banks to the top, sealing layers with a spoon. In each jar, pour the oil remaining from frying and 5 ml of vinegar. Cover with covers, sterilize 25 min (time is indicated for 1 L cans). Then roll, flip and wrap up to cooling.

Ingredients:

3 kg eggplazhanov
150 g garlic
50 g of fresh sharp pepper
150 ml of 9% vinegar
150 ml of vegetable oil
10 g Sololi.

Cooking method:

Eggplants thoroughly flushing, cut into circles with 1 cm thick, soak in salted water (20 g of salts per 1 liter of water) for 20 minutes. Then squeeze, dry, lay out on a lubricated oil baking sheet, sprinkle with butter. Bake in the oven preheated to 200 ° C, flip over the other side and bake for another 10 minutes. Garlic, Bulgarian and sharp peppers skip through a meat grinder or crushed in a blender. Add vinegar, salt and remaining vegetable oil. Share in sterilized banks with layers of eggplant and a pepper mixture. Sterilize 0.5 l banks for 10-15 minutes. Then the banks with a blank of eggplants for the winter must be rolled, flip and wrap up to cooling.

Ingredients:

3 kg eggplazhanov
2.5 kg of tomatoes
1.5 kg of Bulgarian pepper
50 g of fresh sharp pepper
50 g garlic
200 g sugar
60 g Soli.
250 ml of 9% vinegar
250 ml of vegetable oil

Cooking method:

To prepare a delicious billet for winter from eggplants, tomatoes, garlic, Bulgarian and sharp peppers need to be skipped through a meat grinder. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Clear eggplants clean, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put eggplants into tomato mass, stew 20 minutes.

As can be seen in the photo, the hot billet from eggplants, cooked for the winter on this recipe, you need to decompose into sterilized banks, roll, flip and wrap up to cooling:

Step number 1.
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Step number 4.

Step number 5.
Step number 6.

Step number 7.
Step number 8.

Marinated eggplants "Spark" with honey.

Ingredients:

3 kg eggplazhanov
1 kg of red Bulgarian pepper
180-200 g garlic
50 g of fresh sharp pepper
200 ml of 9% vinegar
200 g Honey
salt to taste
vegetable oil

Cooking method:

To prepare the billet from eggplants on this recipe, which is considered one of the most delicious, vegetables must be carefully flushed. Then cut into the circles with a thickness of 1 cm, soak in salted water (20 g of salts per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil from two sides to a golden color. Garlic, Bulgarian and sharp peppers skip through a meat grinder or grind in a blender, add honey vinegar and salt. Mix thoroughly to dissolve. In sterilized banks, lay out layers of eggplant and the pepper mixture. Sterilize 0.5 l banks for 10-15 minutes. Then roll, flip and wrap up to cooling.

Eggplants marinated with Korean carrots.

Ingredients:

2 kg eggplazhanov
500 g of carrots
300 g of sp
120-150 g garlic
100 ml of vegetable oil
spices for carrots in Korean

For marinada:

800 ml of water
200 ml of 9% vinegar
90 g Sololi
200 g sugar

Cooking method:

This is one of the best billets from eggplant for those who love Korean cuisine. Eggplants cut into circles with a thickness of 0.8-11 cm, salted, leave for 20 minutes. Then rinse, dry, put on the baking sheet, sprinkle half the oil rate and bake in the oven at a temperature of 180 ° C for 10 minutes. Then flip over the other side and bake for another 10 minutes. Onions cut into thin half rings, rubbing the carrot on the grater for Korean carrots. The remaining oil is heatled in a frying pan, add spices, mix and pour carrots. Add to carrots passed through the press garlic, mix, leave for 15 minutes. Share in the prepared banks of eggplant, shifting carrots and onions. For the marinade, bring water with sugar and salt to boil, add vinegar and remove from the fire. Pour hot marinen in cans, cover them with covers and sterilize: 0.5 l banks - 15 min, 1 l - 20 min. Then roll, flip and wrap up to cooling.

Cooking method:

For a delicious workpiece on this recipe, eggplants need to cut into straws, sprinkle with salt, leave for 20 minutes, then rinse. Bulgarian pepper cut into straws, onions - half rings, marrow to grate for Korean vegetables. Connect all the prepared vegetables, add passed through the press garlic, salt, sugar, vinegar, mix. Spices and oil rolling a couple of seconds in a frying pan, pour into vegetables, mix, leave for 2 hours, so that the juice stood. Then put on moderate fire and stew 10 minutes. Hot salad along with the resulting marinade to decompose into sterilized banks, cover with covers. Sterilize 0.5 l banks for 25-30 minutes. Then roll, flip and wrap up to cooling.

On these photos, recipes are shown how to marine eggplants:

Canned spicy eggplants

Ingredients:

3 kg eggplazhanov
300 g of carrots
500 g of Bulgarian pepper
100 g garlic
100 g of the greenery parsley
1 l of water
100 ml of 9% vinegar
50 g of fresh sharp pepper
150 ml of vegetable oil
90 g Sololi
200 g sugar

Cooking method:

To prepare this one of the best billets for the winter, eggplants need to be cleaned from the peel and the core, cut into cubes, slightly salt, leave for 20 minutes, then squeeze. Bulgarian pepper cut into semirings, carrots - a large straw. Parsley, sharp pepper and garlic finely fell. In a saucepan boil water, add oil, salt, sugar, vinegar. Share all vegetables, bring to a boil and stew 20 minutes. Mass decompose into sterilized banks, roll and wrap up to cooling.

Eggplant salad with apple juice.

Ingredients:

1 kg eggplazhanov
400 g of Bulgarian pepper
250 g of a bunk
250 g of carrots
500 ml of sour apple juice
25 g garlic
20 g Soli.
vegetable oil for frying

Cooking method:

To prepare such a delicious workpiece for the winter, eggplants need to be cut into a thickness of 1 - 1.5 cm thick, soak in salted water for 20 minutes, then squeeze and fry in oil from both sides. Onions cut into half rings, carrots and bell pepper - thin straw, garlic - plates. Vegetables fry in oil a few minutes, salt, pour apple juice and stew 10-15 minutes. To put eggplant into prepared banks, moving stewed vegetables. Sterilize 0.5 l banks for 15 minutes, 1 l - 20-25 minutes. Then roll, flip and wrap up to cooling.

Ingredients:

1 kg eggplazhanov
400 g of the Spun Luke
500 g tomatoes
150 ml of vegetable oil
salt and ground black pepper

Cooking method:

Eggplants cut into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry 2 min, stirring. Then lay out the chopped tomatoes, stew 15 minutes. Add salt and ground black pepper to taste. Hot homemade billet from eggplants decompose into sterilized banks. Sterilize 0.5 l banks for 15-20 minutes. Then roll and wrap up to cooling.

Ingredients:

1.7 kg eggplazhanov
100 g garlic
120 g of greenery dill
100 ml of vegetable oil

For marinada:

1 l of water
40 g Soli.
80 ml of 9% vinegar

Cooking method:

This is one of the most delicious billets from eggplant, where vegetables are reminded to taste mushrooms. Small eggplants need to be cut. For marinada, connect the components, bring to a boil. Small portions omit in marinade eggplants and blanched 3 minutes from the moment of boiling. Throw on the colander, give a liquid to drain. Garlic and dill finely cut, combine with eggplants, pour vegetable oil, mix. Mass lay out into sterilized banks, cover with covers and sterilize 0.5 l banks for 15 minutes. Then roll, flip and wrap up to cooling.

Salted eggplants are the most valuable and delicious snack, which is served under any side dish or to meat. You can prepare such a product in different ways. Today we will tell about how quickly and tasty saline eggplants at home.

1. Salted shiny with carrots

To prepare this all favorite snacks, you will need:

Clenp - 6 pcs.
Carrot - 4 pcs.
Water - 1 l.
Vegetable oil - 6 tablespoons.
Garlic - 2 middle heads.
Parsley greens - 1 small bundle.
Vinegar table - 20 g.
Black pepper - 6 peas.
Lavrushka - 3 sheets.

Rinse blue, cut the tails, pierce the fruit for a fork in several places and boil until prepared in salted water. For medium-sized fruits, it will take approximately half an hour to weld.

Put vegetables on a skip, top cover with another plate and put something heavy on top. Leave eggplants under the gift for a couple of hours.

Clean carrots, garlic. Grate the carrots on a large grater, missed garlic through garlic.

Fly on the oil the grated carrot mass until softening, then add half the garlic mass and half chopped greenery. Mix.

Get blue from under the morning, make longitudinal cuts, but not to the end. Start the fruits with a cooked sharp mixture, tied with a dense thread.

To lay stuffed vegetables in a saucepan and sprinkle the remaining mass of greenery and garlic. It remains to fill with brine.

Pour a liter of water into a saucepan, bring to a boil, put pepper, laurel, pour vinegar and add salt. Drill for two minutes.

Pour the hot brine of vegetables, put it in heat under the gilt on three days. Fast food snack is ready. It must be cut by pieces, lay out on the dish and can be served to boiled potatoes, rice or buckwheat.

2. Snacking salted eggplants with garlic

For the preparation of this sharp dish, it will be required to minimize products and time:

This recipe will require beautiful, without damage and rot, vegetables. First, they need to be jumped, then cut the frozen.

Put a spacious saucepan on the stove, pour seven liters of water into it and add 0.5 kg of salt, bring to a boil. Boil in brine shiny in several goals. One party is just five minutes. Then dip the fruits into the cold water and put under the oppression for a couple of hours, after which it is slightly squeezed the juice and bitterness.

Make a longitudinal cut in each fruit, not reaching the fruit. Clear garlic slices, skip through the garbaged.

Grate the shiny from the inside garlic and fold both halves together. Put vegetables dentenant to each other into a container or saucepan.

Pour blue hot brine from 2.5 liters of boiled water and 100 grams of salt. Add a bay leaf, you can a couple of pinch of black freshly ground pepper.

Put from above on a vegetable flat plate and put the oppression. Three days after the impregnation of brine in heat, vegetables must be taken out on the cold. You can store such a snack in the refrigerator or in the cellar.

3. Salted eggplants with Greens in Azerbaijanis

Cinema - 6 kg.
Sweet pepper - 5 pcs.
Celery - 1 large bundle.
Garlic - 2 big heads.
Salt.
Water is 1 liter.
Lavrushka, carnation - 10 pcs.
Pepper is black, fragrant - 5 peas.

Move vegetables, remove tailings, boil in well salted water until ready, the main thing is not to digest, otherwise the snack will be very soft and not tasty. After cooking, the centers must remain elastic.

Make in each vegetable longitudinal incision to the middle. Shoot the blue on the board, and put under the yoke for ten o'clock.

After this time, it is slightly squeezed by eggplants and wrap a paper towel from juice residues.

Grind greens, clean and skip the garlic through garlic.

The next step will be the preparation of marinade. Bring water to boil, throw a laurel, pepper, pecking for five minutes.

Sprinkle with salt and greens of the bottom of the plastic container or saucepans, then put the blue tight towards each other, again to push with greens and salt. Such a bookmark should be done until vegetables run out. From above, they need to trigger garlic and greens. Then pour the warm brine and move to the cool room for seven days.

Such a product can be stored in the refrigerator. If you wish, you can roll in three-liter banks.

Before laying, the vegetables are wipe from brine, and the cans sterilize in any familiar way.

Capacities with vegetables are covered with covers and placed in a roomy container, sterilized for fifteen minutes, after which they rush, cooled and sent to the basement.

4. Marinated Eggplants in Georgian

This spicy snack is prepared from the following ingredients:

Cinema -1 kg.
Onion - 300 g
Salad pepper - 250 g
Carrot - 300 g
Vegetable oil - 1 cup.
Vinegar 9 percent - 120 ml.
Liquid honey - 2 tablespoons.
Salt - 2 tablespoons without a slide.
Pepper is black freshly ground - to taste.
Any greens - to taste.

Move all vegetables, remove the frozen in peppers, carrots and eggplants. Boil in salt water shiny until readiness. Clean the bow, chopping with small half rings. Clean the carrot, grind on a large grater. Cut thin straw sweet pepper.

Fry on vegetable oil first onion until soft. Then add carrots, cook for another five minutes.

Cut the transverse circles centenary. Transferring the cutting into a big bowl, add pepper to it, onions with carrots, mix.

Now it remains to cook the fill for vegetables. Mix in a saucepan salt with pepper, pour this mixture with sunflower oil, then vinegar and add honey. Pretty stiring all the ingredients, add finely chopped greens and any spices.

Pour vegetables with savory marinade, cover with a lid and take it on the cold for several hours. After this time, the product is ready for tasting. Also, it is possible immediately after cooking to roll for the winter in pure jars.

How fast and tasty to sleep eggplants: 4 proven recipes

If you have never tried salty eggplants - you lost a lot! Arm yourself with our recipes and be sure to prepare yourself for the winter at least for the sample. I am sure that next year you will try all our recipes

Salted eggplants: Top 6 recipes

Tasty and unusual dish - salted eggplants. Their preparation will not be difficult for beginner housewives or wishing to expand their culinary knowledge. In the event that these vegetables are preparing correctly, the taste of the dishes will be excellent. These vegetables, including salted, are actively used in dietary nutrition, as the 100 g of the product has only 24 kcal. Soldering eggplant is a process that allows you to implement various ideas. Vegetables contain a large number of different vitamins and trace elements, among which are such valuable components as calcium, carotene, phosphorus, group vitamins, folic acid. That is why eggplants are popular with lovers of vegetables.

Salted eggplants: classic recipe for winter

Canned vegetables preserve the taste and aroma perfectly.

For preparation, the following ingredients will be required, at the rate of 5 kg of vegetables:

Water ordinary flow, not bottled - 4 l (of which 1 l - for brine);
salt cooking (not iodized) - 100 g;
covers garlic - 100 g;
greens Fresh to choose from - 100 g,
bay leaf dried whole - 4 pcs.

Wash all in the recipe vegetables, make an incision, trim the fruits;
In water (3 l) add salt (half of the total), then put prepared vegetables, put the tank to heat the average value, bring to a boil and cook for 5 minutes;
In a separate container, pour cold water and shifting eggplants for 2-4 minutes;
Chop vegetables on the rings, fold them in a row (on a cutting board) layers, press from above so that they give juice (it will take 3 hours);
Garlic cut or skip through the press;
Eggplant salt follows in enameled capacity, if there are many more, it is better in a saucepan;
At the bottom of the container should be put the greens, then the shiny blanks, garlic;
Then you will need to prepare brine using water and salt;
Pour all the vegetables to them, put the oppression on top.

Capacity put in a cool place, then put vegetables in the shooting banks, roll and put in the refrigerator.

Eggplants prepared for the winter on a classic recipe are obtained with gentle and fragrant, do not make sure. They can be used in other dishes or as an independent full snack.

Salted eggplants with carrots and garlic

You can sleep with a vegetable not only with garlic, but also with fresh carrots.

At the rate of 3 kg of vegetables, the following ingredients will be required:

fresh carrots (but you can add for taste already pickled) - 1 kg;
greens to taste - 100 g;
salt small non-iodized - 100 g;
garlic young - 20 teeth;
pepper (fragrant and peas) - to taste;
apple vinegar - 65-70 ml;
neomotic vegetable oil - 50 ml;
water - 3 l.

Separate vegetable can not only with garlic, but also with fresh carrots

Pour into the deep capacity of 500 ml of water and add a little salt, heat;
Eggplant rinse, make an incision on them;
Place vegetables into water and peck for 5 minutes;
Then shift them into cold water, then put under the press (under the yoke, vegetables must spend several hours);
Eggplant should not be harvested - it will be necessary to reveal them and salt to remove the bitterness;
Carrots should be grate on a large grater;
Put it to eggplants (can be inside each half);
Greens large cut and put on the bottom of the tank;
Plant vegetables on it;
Warm up 500 ml of water, add peppers, salt and garlic to it, boil a few minutes;
Cool up to 50 degrees and add vinegar;
Pour the brine of eggplant and put the weighting on them, leave to argue for 48 hours;
Sterilize banks, put eggplants, add a bit of vinegar;
Pour the brine into a separate container, boil, pour into banks uniformly.

Turn the metal covers, stored in a cool place.

Salted Eggplants: Recipe Under Gnet

A simple recipe, the outcome of which can be stored in the winter in the banks after sterilization, requires the use of the oppression.

For cooking, you will need:

Eggplants without barrels and rot - 10-12 kg;
Lavra leaf - to taste;
Fresh garlic - 30 g;
Bay leaf - to taste;
Salt - 200 g;
Water - 2 liters.

A simple recipe, the total of which can be stored in the winter in banks after sterilization, requires the use of the oppression

Make sorting the main ingredient in the dish (it is important that they are not overripe, blue or purple in color, without barrels and rot);
Next you need to wash vegetables in running water under strong pressure;
Frames remove and make an incision on each eggplant;
Clear garlic, skip through the press, and then mix with salt.
Vegetables themselves also escape to remove bitterness;
In the tank, heat the water and salt it, put vegetables in it (cook for 10 minutes);
After that, blanched eggplants will need to shift on a towel or lean into a colander to get rid of excess fluid in them;
After they are installed another kitchen board with cargo at the top (for 4 hours);
Then in each vegetable you need to put the garlic mixture;
The eggplant should be put in the eggplant salting capacity, it is tightly stuffed with eggplants with garlic;
For the preparation of the brine, it will be necessary to take: 1 l of water (boiled) and 70 g of salt, then it should be poured into a container with vegetables. Leave to be ordered for a week indoors.
After the week expires, you will need to transfer the container to the cool room with a temperature not higher than + 10 degrees (or refrigerated).

Serve salt vegetables can be with fresh greens as an original snack or side disk to meat or chicken.

Simple recipe for salted eggplants without sterilization

Quickly and deliciously prepare marinated eggplants without preliminary sterilization of storage tanks - it's easy.

In order to implement this recipe, the following products will be required:

Eggplants whole solid, ripe - 1.5 kg;
Gorky pepper (red) - 1 pod (small)
Garlic - 4 teeth (fresh);
Pepper black peas - 5 g;
Water - 2 l;
Vinegar table (9%) - 25 ml;
Salt (small, neural) - 30 g;
Sugar - 20 g;
Leaf dry laurel - 4 pcs.

Rinse vegetables, cut into 4 parts;
Prepare marinade - water (2 l) mix with salt, sugar and vinegar, boil;
Pour water (1 l) to the container, place the sliced \u200b\u200bvegetables, cook on average heating for 5 minutes;
Jars rinse with hot water, put peppers, garlic;
Put prepared vegetables in each jar and pour hot marinade.

There is a dish last day after cooking. Do not rolling with covers. If you can serve for the winter - sterilization is required.

Salted eggplants like mushrooms: fast and tasty

This recipe also refers to the category of simple.

In order to get a "mushroom" snack, you will need to have available:

Eggplant- 2 kg
Garlic - 1 pc.;
Dill -300 g.
Vegetable oil - 300 ml;
Vinegar 9% -11 Art. l;
Salt - 4.5 Art. l;
Water (cool) - 2.5 liters.

This recipe also refers to the category of simple

Water mix with vinegar, boil;
Rinse the main ingredient, cut into a cube;
Place them in a boiling brine, cook for 5 minutes;
Throw back onto the colander or lay out on the towel so that the fabric absorb moisture;
Grind greens and garlic;
Mix with vegetable oil and eggplant;
In the prepared banks, decompose the vegetable blank, put in the refrigerator for 6 hours.

Serve as a snack.

Sauer eggplants

Delicious uroin eggplants can be prepared not only in the barrel, but also in a normal tank.

This will require:

Rinse vegetables, cut rings;
Place them into the water, cook for 5 minutes;
Throw back to colander;
Grind greens and garlic;
Cook marinade;
In the prepared banks decompose a vegetable blank, pour marinade, put in the refrigerator for 20-24 hours, without closing the lid.

Serve as a snack.

These vegetables can also be stuffed with a mixture of tomatoes and meat with the addition of spices and greens. It turns out a snack of Azerbaijanis, a decent festive table. Thus, from this simple and affordable vegetable, you can prepare a variety of dishes.

Salty eggplants: with carrots and garlic, under the yoke, for the winter, simple recipe, in banks, without sterilization, like mushrooms, fast and tasty, photo, video

Salted eggplants: recipes at home. How to prepare with carrots and garlic, under the yoke, without sterilization. Simple recipe in banks.

How to salt eggplants for the winter at home

There are many recipes for making eggplant in the summer, when the fruits are saturated-lilac color only rusing on the beds. But, millions of hosters enjoy recipes, allowing to preserve the wealth of the invaluable properties of the blue and for the winter. For this, they are solid, knit, marinate or harvested in the form of salad.

Classic salting recipe - eggplants with garlic

A classic recipe is a simple and widespread sick-up eggplant for the winter. Salted eggplants can be rolled in cans or stored in a saucepan with a tightly closed lid.

Eggplants - 2 kg.
Garlic - 2 heads.
Greens (to choose) - 1 beam (to taste).

Cinema wash and separate from the fruits. In a saucepan with water filled with half, fall asleep a tablespoon of salt and bring water to a boil. Vegetables place in a colander and omit in boiling water for 3-5 minutes. The main thing is not to overeat in boiling water and not cook.
Blanched shiny cool, decompose on a wooden board and top to press the second, squeeze excess water. It is important to do it carefully that eggplants remain intact and had a presentable look.
Cut the eggplants along from the side where there used to be a green tail. Do not dough to the end - from the opposite side, leave a couple of centimeters as well.
Prepare filling. Greens can not be used, but if you decide to add a parsley, dill or celery, thoroughly wash them and cut them. Covers of garlic thinly chop or grind.
Stuffing eggplants. It is advisable to put as much filling as possible.
At the bottom of the pan decompose the bay leaf. You can add black pepper to taste. Top of laying stuffed vegetables.
Fill with brine. It is prepared by adding salt into water (2 tablespoons per 1 liter) and boils so that salt dissolved. Before filling the solution, be sure to cool!
The pan is tightly close the lid or put the clean plate on top and put a jar with water on it to create pressure. In such a state, the dish should fly in a warm place 2 days at a temperature of about 25 degrees. If the temperature is less than 20 degrees, you will need 3 days, but you should not bring to fermentation, as we prepare salty, and not sauer eggplants.
Now leave the container for 10 days in a cold place, for example, on the balcony, in the refrigerator or in the cellar.

Quashen eggplants for the winter

The wonderful option, how can I sleep eggplants for the winter. The cooking process is slightly similar to the classic way, but there are significant differences. Sauer vegetables, like salty, can be rolled in cans or stored in a saucepan with a tightly closed lid.

Eggplants - 2 kg.
Carrots - 1 kg.
Garlic - 1 head.
Salt - 6 tbsp. l. on 3 l of water.
Black pepper - 10 peas.
Bay leaf - 5 pcs.

Thoroughly wash eggplants and separate the fruits.
To dial into the pan of water, add about 4 tablespoons of salt, lay out shiny. Bring to a boil, after which it is 15 minutes to cook on slow fire. Vegetables must be soft.
We lay out the ingredients on a cutting board or barbell and put at a low angle so that the water is completely glass. We put another board on top, and we put the jar with water. We leave under the gift on one day.
How a day will be preparing marinade. We recruit 4 liters of water in a saucepan, dissolve 2 tablespoons of salt. After adding black pepper and laurel leaves, we put the marinade on fire and bring to a boil, then let it cool to room temperature.
For the preparation of the filling, we rub the washed and cleaned carrots, put garlic, which formerly clean and give.
Now eggplant regimen along, like buns for hot dogs, and stitching with carrots with garlic.
Stuffed vegetables tightly lay out in the pan, add a cooked marinade and put under the gilt.
After two weeks, you can try a snack. If you want to make a more flat dish, leave for another two weeks.

When applying, you can slide the salt oil with cream oil. Prepared eggplants for a long time are stored in a cold place.

Eggplants Marinated Fast Food

Unlike sauer and salted vegetables, pickled prepared very quickly, as they do not insist for a long time. The finished product can be rolled in banks for the winter, and you can immediately use it in food.

Eggplants - 3 kg.
Vinegar 9% - 200 g
Vegetable oil without smell - 200 g.
Sugar - 100 g
Salt - 2-3 tbsp. l.
Garlic - 3-4 heads.
Greens (dill, kinza, parsley) - to taste.
Water - 1 l.

Wash, separate frozen from eggplants. Cut the semirogram, give to stand until bitterness disappears.
Dial into a saucepan of water, add sugar, salt and vinegar. When boils, put sliced \u200b\u200bvegetables.
Cook 15 minutes after boiling, then fold on the colander and cool to room temperature.
Correct greens and garlic, add to eggplants. To wait a bit until the snack is imagining and gaining an expected taste.

How to cook eggplant salad for winter

There are a lot of variations of step-by-step recipes of salads from eggplants. I propose a method of workpiece such a salad for the winter, like a ledge or vegetable assortment.

Eggplants - 4-5 kg.
Bulgarian pepper - 5 pcs.
Chile Pepper - 2 pcs.
Garlic - 2-3 pcs.
Salt to taste.
Sugar - to taste.
Vegetable oil - 50-100 ml.
Vinegar - 50 ml.

Wash eggplants, separate the fruits and cut into large pieces.
Put the chopped shiny in the pan, pour water. Bring to a boil, cook 5 minutes, pressing vegetables, so as not to float. Bring to readiness and drain the water.
Clean the Bulgarian and chili pepper, extract seeds and cut. Clear and divide garlic on the teeth.
Garlic, Chile and Bulgarian pepper kill in a blender or skip through a meat grinder. Add vegetable oil and salt, sugar to taste.
To the boiled eggplant pour the prepared marinade, bring to a boil and cook for 5-10 minutes.
Hot salad roll in banks, which then wrap in warm and wait for cooling. As cool, the salad is ready for consumption and storage for the winter.

I do not advise you to remove the peel from eggplants for salting, marinovka or chairs. First, in the peel, the vegetables preserve the form better. Secondly, so they will not be careful, and they will have acute taste.
Choose for cooking young eggplants. They are not so bitter as the seed vegetables. Young frozen should be fresh with bright green color.
Best of all, garlic, parsley and kinza are combined with eggplants. Do not be afraid to add them. These components give a special taste.

I looked at the best recipes, thanks to which dishes from eggplants can be prepared for the winter, while retaining the unique taste and beneficial properties. Listed recipes can only be foundations for your special dishes. The main thing in cooking is not afraid to experiment, because everyone has their own preferences in food: someone loves a soft taste, and someone is sharp.

Do not be afraid to make your own changes, add new ingredients and receive unusual taste combinations that will meet your requirements.

How to solit eggplants for the winter - the best step-by-step recipes

Eggplants are one of the lowest and calorie and healthy vegetables for a person, so they salt them for the winter at home - a great idea and a good occupation.

Salted eggplants like mushrooms

Sump recipes Single for the winter there is a huge amount. Among them are sauer, and pickled, and stuffed with eggplant vegetables. To spend them for the winter, you just need to choose the right vegetables and keep some features of canning.

How to salute eggplants for the winter

So that salty eggplants like mushrooms are tasty and appetizing, follows:

choose small, uniformly colored fruits of bright purple color;
prepare Capacity for Soldering (Banks, Barrel or Pan);
carefully sterilize banks with conservation.

Fried eggplants like mushrooms for winter

Delicious, simple dish, to cook that even a beginner hostess can. To salting the blue, the available ingredients and a little time will be needed. So, products:

3 kg of eggplants;
300 g onions;
120 ml of vinegar;
50 g of salt;
55 ml of lean oil;
3 Garlic middle heads;
any greens and dill.

Note!

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First you need to properly prepare vegetables for thermal processing. Rinse the fruits under hot water, remove the tails and free from the peel.
Purified Cinema Cut into small cubes or arbitrary straws.
Place the eggplants in deep tank and generously sprinkle with salt. It must be done in order to leave the bitterness inherent in the fruits.
Clean the onions and cut half rings. Place it in a bowl and fill with vinegar so that it is blocked. Such a delicious bow will give a softer, exquisite taste of a dish.
It is time to wash the shiny from salt - rinse and press them.
In a deep, thick-walled saucepan, pour lean oil and warmly warm it.
Place here a small portion of eggplant and fry until soft. So it should be done with all the remaining shiny.
Garlic heads scroll on the teeth and clean. Grind it with a mortar or a special press.
Petrushki and dill twigs very finely pour.
In deep containers, mix the cinema, onions and other ingredients.
Fill the bank with a salad and put in a saucepan with boiling water. The liquid should be covered with the bank "on the shoulders" and slowly boiled, not on high heat.
Cover the can with a tin clean lid and place a saucepan on fire. Time for sterilization cans: 0.5 l - 10-12 minutes after boiling, liter - 20 minutes.
Hot jars immediately roll up using a special device and let it be completely cool under the warm blanket.

Eggplants under mushrooms with soy sauce

This method of cooking does not imply canning. Singnye really acquire a wonderful taste and smell of mushrooms due to the presence of soy sauce in the snack. What is needed for dish:

5 eggplants;
25 ml of lean oil;
2 cloves of garlic;
30 ml of soy sauce;
half of lemon;
5 g of salts and black peppers.

Eggplants Clean the tails and cut into a large straw.
Fry the shiny in well-preheated lean oil almost until readiness.
At the end of the roasting in the pan, add soy sauce, spices and several lemones. This will give vegetables unique aroma and taste.
Slightly pull the contents of the frying pan for 5-7 minutes under the closed lid.
At the very end of the preparation, add chopped garlic.

Canned eggplants with pepper

Excellent appetizer from shiny and Bulgarian pepper, which just cook. At the end of the preparation, mandatory sterilization will be required - so preservation will continue longer. Buy in advance:

2.5 kg of eggplants;
1.2 kg of red or green Bulgarian pepper;
2 chili green peppers;
120 g of chopped garlic;
250 ml of lean oil;
125 ml of vinegar;
2 tbsp. l. salts;
greens of fresh parsley and dill.

Wash all vegetables and clean. Cinema cut into large bars, generously sprinkle and leave half an hour to have bitter substances.
At this stage you need to boil vegetables for 10-12 minutes.
With the help of a blender, grind garlic, Bulgarian pepper and chili pepper, parsley and dill.
Add oil, salt and all portion of vinegar to a vegetable mixture, mix well. Put on the fire and let boil - a spicy-vegetable mixture is ready. Cool down.
Eggplants Throw on the sieve and squeeze slightly.
In a large capacity, connect the cooled shiny and vegetable spicy mixture.
Spread the vegetables in pure banks, cover with a lid and sterilize 15-20 minutes in boiling water. Simple, fast recipe, excellent snack ready!

Salted eggplants for winter with garlic

This snack will have to taste with stony lovers. The indisputable advantage of this recipe is the possibility of consumption within a few days after singing. Products that will be needed:

3 kg of small cinema;
200 g of carrots;
180 g of garlic;
30 ml of lean oil;
2.5 liters of water;
150 g of salt;
spices (bitter and fragrant pepper, carnation) - to taste.

Eggplant Wash, dry and remove the tails.
Boil the fruit entirely in salted water for 10-15 minutes.
Drain the water and cool the shiny, placing them on a large flat dish.
Put them under the gilt for a few hours to leave the liquid. To do this, you need to cover the vegetables with a towel, a plastic bag and put a heavy item from above (a jar with water, brick).
Carrot Soda on a grater with large cells, garlic shredtit and mix these ingredients with salt and spices.
Each cinema remove from under the oppression and care in half along, but not to the end. The fruit must remind a pocket.
In the middle of each fetal, put a teaspoon of garlic refueling and a tablespoon of carrots, press a bit.
Fold the puffed cinema tightly into the jar, slightly sink. If a vegetable filling remained, then put it in void banks.
At this stage, you can close the vegetables under the covers of the future or give to stand a couple of days and there is a low-headed form.
Prepare brine: in a saucepan boil water, add salt, negotiate all 5-7 minutes on slow fire.
Pour the waters filled with vegetables to the top cooled brine and send to a cool place for 3-5 days. During this time, the salting will be ready, and eggplants will be reminded by sauer.
Salted eggplants like mushrooms are ready! A similar recipe can be found in the culinary books of our grandmothers, but there it is called "sauer-centered".

Cinema are very popular with gourmets. Their taste is so diverse and unpredictable that adding different ingredients, you can get completely unexpected sickling results: salty, spicy eggplants like mushrooms or gentle blue with onions and greens, whirl, tasty and satisfy eggplants with a variety of herbs and spices. No need to remind that only small, intact fruits of bright purple color are suitable for canning.

Learn more delicious recipes how to prepare eggplants like mushrooms to taste.

Salted eggplants like mushrooms - recipes for the preparation of delicious blanks for the winter

Salted eggplants like mushrooms are an excellent snack that is easy and quick to cook. Delicious pickles from the shiny can be enjoyed in a few days or canning the future.

Eggplants are a tasty and healthy vegetable, but their season is not long. Skillful mistresses harvest these vegetables for the winter and also use them for the preparation of other dishes or in this form.

Eggplants are surprisingly well combined with garlic, and such a combination is very useful for the body. Those who watch their figure can be recommended this recipe for eggplant salts for the winter. They are tasty, low-calorie and are still stored. This recipe for delicious billets is preparing at all for a long time, like cooking, but the result is always good.

Required ingredients:

Ripe eggplants - 5 kilograms;
Garlic - 15 grams;
LAVR - 4 leaflers;
Salt - 100 grams;
Water is 1 liter.

Eggplant rinse, cut the fruits and cut along in half to get two boats;
The finished fruits are lowered into the water and cook about 8-10 minutes, it is necessary to escape the water by adding about 20 grams of salt, you can add a little more;
Pull out the fruits from the water and give a completely dry;
Now you need to put the fruits on the cutting board, top to cover another board and put it in the oppression, leave the structure for 3-4 hours, at this time the liquid should be able to flow from eggplants;
Clear garlic, crush with a mortar, add 25 grams of salt to it, everything is well confused;
Fruits rub the mixture of garlic and salt;
Fruits shift into the container, add greens, bay leaf, spicy herbs;
Prepare brines from water and 60 grams of salt, pour them prepared eggplants, press the oppression and leave for 6-7 days;
After this time, the workpiece is cleaned into the cold room.

Canning eggplants for the winter with greens

Estragon added to eggplants gives them freshness and summer fragrance. Also in a similar recipe you can add cinnamon, basil, garlic, carnation, horseradish and other herbs. They can be added based on their own taste, you can come up with your combination of fragrant herbs or experiment with various combinations. Eggplants for the winter as mushrooms, amazing, but the taste is delightful.

Required ingredients:

Eggplants - 1 kilogram;
Estragon or dill - 50 grams;
Large salt - 80-90 grams;
Water is 1 liter.

Step-by-step preparation instructions:

The fruits are necessary to move well, cut along a sharp knife, but not to the end, but only 2/3 of length;
Then the pulp must be put in storage banks, but they periodically need to be seasoned with dill or tarragon, it is also important, each layer is well to suspend with a large salt;
Puffed the pulp in the room at room temperature so that the juice stood out, it may take about 1 week;
Only after that the container is covered with covers and put in a cool place. It is important to store such blanks only in a cold room, they will ruin in the heat.
You can also prepare a solution of water, salt and greens, pour the flesh, leave for insulation, and then roll with covers, the cooking method does not greatly affect the final taste of the workpiece, it differs only time for cooking.

How to salute eggplants like mushrooms

For this recipe, it is best to choose small eggplants, they are more tender. And the color of the workpiece will be more saturated if used for cooking dark purple fruits. This recipe helps to prepare the fruits for the addition of a variety of hot dishes. Salted eggplants like the taste not to distinguish.

Required ingredients:

Eggplants - 5 kilograms;
Salt - 250 grams;
Water - 5 liters.

Step-by-step preparation instructions:

Cinema washed, remove unnecessary fruits, cut without reaching the end, but it is not necessary to cut the fruits from the side of the frozen, the fruit should remain untouched;
Fruits to put into the container, constantly speaking salt, it is necessary to pay special attention to the cuts if the salt succeeds very much, then before use, the pulp can be washed or soaked in cold water, but the salt is necessary for long-term storage;
It is possible between the layers of fruits to lay branches of dill or any other greenery;
To flew to the flesh, so that it gives juice;
For salting, the pulp will take about 10-12 hours, after that you can remove the workpiece.

How to salute eggplants with carrots and celery

Billets are mainly used as additional snacks to hot dishes. This recipe offers to prepare stuffed eggplants for the winter with garlic, carrots and celery. Such a mixture will be an excellent addition to boiled potatoes, stew vegetables, rigs and other garniram. Eggplants like mushrooms recipe for the winter will delight at any time of the year. Vegetable oil is best used without smell, it is more dietary.

Required ingredients:

Eggplants fresh - 2.5 kilograms;
Carrot - ½ kilogram;
Celery - ½ kilogram;
Garlic - 2 heads;
Onion - 3 pieces;
Vegetable oil - approximately 50 grams;
Large salt - 50 grams.

How to salute eggplants with filling:

Eggplant rinse, cut along into two equal halves, omit in hot water and cook on a small heat for 30 minutes, then need to be put under the press to save them from excess moisture and excess bitterness;
Celery omit in boiling water and leave it for 15 minutes in it, it softens a little, but it will not be too soft;
Carrots and onions clean and grate on the grater, then they need to be omitted in the pan and fry until prepared with the addition of salt;
Eggplants need to be omitted in vegetable oil, grate with chopped garlic;
On one afternoon of the shiny, lay out roasted, cover the second half, and together them to tie the celery stems, thus treat all halves;
Puffed to leave on three days in the refrigerator under the yoke;
The mixture then shift into the prepared banks and put them sterilize for an hour, after which the banks can be immediately rolled by iron lids and leave cool upside down;
After complete cooling, you can remove the workpiece for storage in a fairly cool place, such as a refrigerator or cellar.

Canning eggplant for winter with butter and garlic

Salted eggplants, as and may contain not only salt, but also greens. And if adding vegetable oil to the recipe, then the workpiece is obtained by a full snack, which can be applied to the festive or casual table. Vegetable oil makes the flesh of silky and gentle taste.

Required ingredients:

Ripe eggplants - 3 kilograms;
Salt - one tablespoon with a slide;
Garlic - 2 small heads;
Lean vegetable oil - 100 grams;
Dill and celery - 50 grams.

Step-by-step preparation instructions:

Eggplants Wash, trim the fruits, omit in hot water, cook about 3 minutes, if the fruits are solid, then the peel is recommended to pierce the fork in several places, then you can leak the flesh on the colander and give a track of an extra liquid;
Of garlic, salt and oils, it is necessary to prepare sucking sauce. All components should be confused well into the mortar, you can use meat grinder, garlic dust or even a small grater, it will not affect the final result;
The cooled shredded shreds, rub the sauce, tightly put into sterilized glass containers, can add greens in this stage - dill and celery to meakty, you can use any other greens to your taste;
Tar to cover gauze folded in several layers and remove into a dark warm place for 2-3 days, at this time the vegetables are completely soaked with salt;
After that, it will be possible to take samples and if the taste suits, you can roll them with lids and clean it. And if the pulp is not enough enough, you can wait another 2-3 days;
If the taste is good, you can put banks into a saucepan with hot water and additionally sterilize for 15 to 20 minutes, then you can put banks into the usual storage location.

Eggplant with uroin cranberries

Cranberry has unique acid, it is added to various blanks. If there is not used uroin cranberries, then it can be combined with siny siny vegetables. This recipe is not only unusual, but also stunningly delicious. Cranberry looks very good in any billets and the shiny no exception.

Required ingredients:

Eggplants - 1 kilogram;
Cranberries - 0.4 kilograms;
Dill sliced \u200b\u200b- 3 tablespoons;
Large salt - 2 tablespoons.

Step-by-step preparation instructions:

Blue vegetable is well rinsed, remove the fruit, cut the fruits into 4 parts, it is important that slices are not too big and not very different from each other, otherwise they can be unevenly salinous, some pieces will be salted, and some are completely unsalted;
Capacitances for salting must be pre-sterilized in a convenient way, for example, put the packaging over the ferry and withstand 10-15 minutes, shove the container in the oven for 10 minutes or use another method;
In the container, fold the flesh, to suspend its cranberries, it is necessary that the berries evenly distributed in the volume of banks;
Separately prepare brine, it consists of water, salt and sliced \u200b\u200bdill, it needs to peck for 5 minutes, cool a little;
A ready solution must be immediately pouring the tank with the flesh, immediately roll in covers, turn over, give to cool under the warm blanket. And only then you can remove the blanks at a convenient storage location, better if it is cold.

Eggplants are very tasty vegetable, it is necessary to eat at any time of the year. These recipes allow salting vegetables with various additives for the winter. Any such malty will be nice to open in winter and remember the summer.