Salted eggplants with garlic for the winter. A few simple cooking recipes

As has long been known, eggplant are distant relatives of potatoes and tomatoes. It should be noted that by the availability of useful substances they are almost identical to their "blood brothers". They contain vitamin C, PP and B vitamins. It should also be noted the presence of calcium and iron.

This miracle vegetable is simply necessary to include in your diet to those who suffer from anemia and diabetes. To enjoy the taste of "blue" and in cold times, they can be prepared. So, in this article, we'll talk about how to make salted eggplants with garlic for the winter.

Recipe

This method will preserve all the flavor and useful qualities of eggplant. So, what ingredients will we need to prepare the dish? It:

• "Blue" - 2 kg;
• Garlic - 2 heads;
• Water - 500 ml;
• Laurel - 6-7 pieces;
• Dill, coriander, parsley, basil - along a beam;
• Chili pepper - 1 piece;
• Coriander - pinch;
• Salt - 2, 5 tbsp. L.

Cooking!

Each eggplant is cut in the middle and placed in salted water for 10-15 minutes. Then put the vegetables to oppression, to the glass all the excess liquid.

Then finely chop half the amount of garlic and greens. Stuff them with "blue". At the bottom of the enameled pot, place the rest of the greenery (no need to grind), spices, 1 tsp. Salt and chopped garlic. Place the stuffed vegetables on top.

Prepare the brine. To do this, put a pot of the specified amount of water on the stove and wait for the boil. Add 2 tbsp. L. Salt. Stir and let cool. Pour the brine aubergine. Cover with a plate and load.

Eggplants are kept in a dark place at room temperature for a week. Then the brine is drained, filtered and boiled.

So, put the blue ones on sterilized jars and fill with brine. Cover and re-sterilize. Now you can roll up. Store salted aubergines with garlic for the winter should be in the refrigerator or in the cellar. Bon Appetit!

Eggplants stuffed with garlic and carrots

This recipe for pickled aubergines with garlic for the winter is very simple and does not take much time. So, get the following products:

• Eggplant - 3 kg;
• Large heads of garlic - 5 pcs .;
• Carrots - 3 kg;
• A large bunch of parsley (you can two);
• Water for brine - 250 ml;
• Salt for brine - 1 tbsp. L.

Getting started with a prescription

It is more expedient to select medium-sized eggplants, so that they can easily fit in the banks. Also, preference should be given precisely to young vegetables. It should be noted that when cutting the sepals in the old blue one, you can see protruding antennae. These vegetables are not suitable for spinning.

So, carefully rinse the vegetables, remove the stems and cut each in the middle.

Next, pour water into a large saucepan and put it on a stove. Add 3 tbsp. L. Salt. After boiling in a saucepan, place the eggplants and cook them for 3 minutes. It is no longer necessary that the vegetables do not soften.

How to prepare salted eggplants for the winter with carrots? Carefully remove the "blue" from the boiling water and put in a colander. From the top you can put a decay to make the water faster than the glass.

In the meantime, prepare the filling. Grate the carrots on a medium grater, chop the garlic finely (just do not pass through the garlic crush, so as not to lose all the palatability and useful qualities). Cut the parsley. Mix all the ingredients together with the salt.

Cool chilled blue cut in the middle and place in each stuffing. Take the thread (as a rule, white is used, as there are no colorants in it) and bind the vegetables. Banks sterilize and tightly lay the eggplant. Put the rest of the filling on top.

Prepare the brine. In the water, dilute a large spoonful of salt. Pour into cans, cover with lids and put in a cold place.

When serving salted eggplants with garlic for the winter (with the photos we will be sure to familiarize below) are poured with vegetable oil. Bon Appetit!

Salted eggplants with garlic for the winter. Classic Recipe

This dish will appeal to everyone without exception. For its preparation we need:

• "Blue" - 5 kg;
• Garlic - 150 g;
• Salt for brine - 80 g;
• Water - 1 liter;
• Laurel - 3 g;
• Salt for garlic - 30 gr.

Getting Started

Rinse the blue water under the water and remove the stems. Cut each vegetable in the middle.

In a boiling brine (a liter of water and 80 g of salt), place eggplant and cook for 2-3 minutes. Gently remove the vegetables and let cool, pressing with pressure (to remove excess liquid).

In the meantime, chop the garlic with a knife and mix it with salt. Add the mixture to the middle of each eggplant.

Place vegetables in sterilized jars. From above, place the bay leaf (you can add dill umbrellas). Fill with cooked brine and cover with lids. Store salted aubergines with garlic for the winter in cans should be at room temperature for 5 days. Then the workpiece should be moved to a refrigerator or cellar. Enjoy your meal!