Delicious recipes for cooking whole eggplant for the winter at home
In the fall, gardeners harvest eggplant. A vegetable is just a storehouse of vitamins. Stews, fried dishes, salads, caviar are prepared from it. Of course, I want to extend this pleasure in the winter. Fresh blue ones are not stored for long. Therefore, skilful hostesses cook eggplants (blue ones) for the winter whole, so that later they can cook their favorite dishes from semi-finished products.
The subtleties of harvesting whole eggplants for the winter
Canning eggplants includes various cooking methods: pickling, pickling, salting.
Pickling
The best fruits of one calibration are selected, washed, freed from the stalks. Vegetables are boiled in water with salt. When the water drains, the blue ones are cut lengthwise, and the filling of their choice is placed inside.
Traditional filling: garlic, herbs, pepper, salt. Stuffed eggplants are placed in a fermentation vessel. After 3 days, the vegetables are transferred to jars, poured with marinade (vinegar, salt, water), the lids are sealed and sent for storage.
Pickling
The fruits are washed, pierced, sent to salt water. After 4 hours, boil in a marinade (salt, water, vinegar) for 5 minutes. They take out whole vegetables, put them in jars with spices. The marinade is boiled again, eggplant is poured over it, and sterilized. Mint, dill, pepper, sugar, walnuts, basil, cilantro are used as additives. Wine vinegar is often used instead of table vinegar.
Salting
Eggplants are blanched in salted water for about 4 minutes, dipped in cold water. Cut lengthwise, sprinkle with salt. They are kept under oppression for a week, then transferred to jars, corked.
With any technique, blue ones are used in finished form or in semi-finished products. Preparatory work consists in pre-boiling or baking vegetables.
Required ingredients
A 2-liter jar of blue will require the following ingredients:
- blue ones - 2 kilograms;
- garlic - 1 head;
- wine vinegar - 65 milliliters;
- water - 2 liters;
- bulgarian pepper - 1 piece;
- rock salt - 130 grams.
You can add carrots, tomatoes or zucchini if desired. Each ingredient will add its own flavor and flavor to the pickled eggplant.
How to properly prepare containers
It is better to cover whole eggplants in 2 or 3 liter jars. Previously, all containers are washed with soda, sent to be sterilized under steam. The lids are boiled separately for 2-3 minutes.
Selection and preparation of main ingredients
Blue ones for canning are chosen according to some criteria:
- fresh, ripe vegetables with smooth skin;
- without damage;
- length - 15 centimeters;
- the stalk is green;
- the pulp is firm, white.
Eggplants are washed under running water, punctures are made, the ends are cut off on both sides, and sent to a salty solution for several hours.
Heat treatment methods
Cooking. After soaking, the vegetables are boiled for 5-7 minutes. Check readiness with a toothpick. If the stick fits easily, the product is ready for the next step.
Baking. The processing method preserves vitamins. The fruits are dried with a paper towel. The oven is heated to 200 degrees and vegetables are placed on a baking sheet. Beforehand, each eggplant is pierced with a fork. Fruits 150-250 grams withstand 20 minutes, large specimens weighing 250-300 grams - 25 minutes. After 10-12 minutes, the blue ones are turned over.
In addition to the oven, vegetables are baked in a multicooker, airfryer, microwave. After baking, the fruits are cooled, removed or left on the skin.
Cooking process
Algorithm of work:
- At the bottom of sterilized jars, pepper, cut into strips, chopped garlic are placed.
- Pour vinegar. The dosage for a 3-liter can is 100 milliliters, a 2-liter container is 65.
- Whole eggplants are placed tightly in jars of vinegar, sprinkled with spices.
- If the eggplants have been boiled, use the same pickle. Boil and pour into jars.
- For baked blue ones, prepare a marinade (2 liters of water, 130 grams of salt) and pour the contents after boiling.
- The vegetables in brine are placed in a pot for sterilization.
- Pour the containers with water up to the shoulders. The liquid must be hot to prevent the cans from bursting.
- The bottom is covered with a cloth so that the glass does not come into contact with the pan.
- Banks 2 liter after boiling water stand for 15 minutes.
- After sterilization, the containers are closed with sterilized lids.
As soon as the cans cool down, they are sent for storage.
Method of preparation without sterilization
Delicious blue recipes without sterilization.
Ingredients:
- blue ones - 6 kilograms;
- garlic - 2 heads;
- parsley - a bunch;
- cilantro - a bunch.
Brine:
- bay leaf - 2 pieces;
- water - 1 liter;
- salt - 70 grams.
Algorithm of work:
- The vegetables are washed, each fruit is cut lengthwise so that it does not fall apart.
- Blanch in boiling water for 7 minutes.
- They take out the boiled fruits, put them on a board, press down with oppression for several minutes until the excess liquid drains.
- At this time, cut parsley, cilantro. Garlic is crushed in a garlic bowl.
- Boil the brine in advance so that it is at room temperature.
- Seasoning is added to each vegetable.
- Stuffed eggplants are put in a saucepan, poured with chilled brine.
- After 2 days, the blue ones are transferred to sterilized jars. Pour with brine, roll up lids.
Further storage
Preserved sterilized jars can be stored in the apartment.
Pickled eggplants are stored in a cool place with a temperature of 1-3 degrees.
Product shelf life
Sterilized canned eggplants are stored for 1 year. Sauerkraut must be eaten within six months, otherwise they will oxyderate.
