Instant recipes for salted eggplant for the winter with and without filling at home step by step
In the summer, at the height of the season of fresh vegetables, you want to eat them as much as possible and save them for the cold season. Blanks from tomatoes and cucumbers, peppers, zucchini are popular, but eggplants are bypassed. From these fruits, you can effortlessly prepare a fragrant and delicious snack for the winter. Roll up a couple of cans of salted eggplant and you will always have something to please unexpected guests.
Eggplant. Pros and cons of a vegetable
This vegetable contains a lot of vitamins, useful micro- and macroelements, fiber. Remember that only thermally processed fruits are eaten. Too old and unripe contain a lot of poisonous substance - solanine, it goes away completely when heated, but such eggplants can taste bitter. It is better to immediately choose fresh, ripe, elastic specimens without external damage.
Like all vegetables, they are low in calories and fat, stimulate the gastrointestinal tract, and are recommended for weight watchers. On the other hand, they should not be used for diseases of the digestive system.
Due to its rich vitamin and mineral composition, eggplants have a beneficial effect on the cardiovascular system, help control the level of harmful cholesterol and iron in the blood.
Preparing the main ingredients for salting
Eggplants go well with other vegetables - carrots, tomatoes, bell peppers, spices and herbs. Garlic, cilantro, basil are added to fresh and salted fruits.
For harvesting, the fruits are cut into sticks or rings, small ones are salted whole, even with stalks, stuffed with herbs, onions and carrots, it is good to make a salad from large or uneven ones.
In most seaming recipes, they are first blanched in salted water to get rid of the bitter aftertaste, then put under the weight, squeezing out excess liquid.
Eggplant salting recipes at home
There are different options for harvesting pickles of these purple fruits, so you need to choose based on your taste preferences and free time. So, pickling slices or whole vegetables is faster and easier than stuffed or chopped for salad.
Classic recipe with garlic in jars
The basic version of salting, simple and understandable for inexperienced cooks:
- 4 kg eggplant;
- 1 liter of filtered water;
- 3 liters of boiling water;
- 120 g brine salt + 4 tbsp. l .;
- 20 cloves of garlic;
- Bay leaf;
- dill umbrellas.
How to cook:
- Prepare the eggplant. Cut large fruits into several parts, cut small ones lengthwise for a couple of centimeters. Rub with salt.
- Pour 3 liters of water into a saucepan, salt. When it starts to boil, place the fruits there, simmer for 7-10 minutes. Make sure that they do not cook, but only become softer. Remove, pour over with cold water.
- Place the eggplants under the oppression, for example, place them on a tray, on which place another board and a large bowl of water. Let it stand for at least 3 hours, you can leave it overnight.
- Chop the garlic with a knife. Put bay leaves, dill in pre-sterilized jars, then layers of eggplant and garlic in turn.
- Boil 800 ml of pure water with 4 tbsp. l. salt, pour the resulting solution over the vegetables. Roll up the jars, cover with a blanket and leave to cool.
With tarragon and horseradish
Unusual flavor combination, also well suited for salted eggplant filling. Such preservation is prepared similarly to the classic recipe, only the composition of the spices changes. For 1 kg of eggplant, take 25-30 g of salt, 1 head of garlic, 1 small horseradish root, a bunch of tarragon (tarragon) about 50 g.
After oppression, rub the vegetables with grated garlic and horseradish, and transfer them to the jars with the rest of the herbs.
Stuffed with garlic in a saucepan
You can put a filling of herbs and spices inside each fruit for a more spicy aroma. Such a dish is a good option for a ready-made snack for a festive table.
- 3 kg eggplant;
- 10 cloves of garlic;
- any fresh herbs to your taste (only about 200 g);
- 80 g of salt + a couple of tablespoons for cooking;
- 1.5 liters of drinking water.
How to cook:
- Wash, dry the fruits, cut the stalks. Slice 2/3 the length of the vegetable.
- Put eggplants in a saucepan, cover with water, add a tablespoon of salt for each liter of water. Wait for a simmer, reduce heat, and simmer for about 10 minutes.
- Remove the fruits, spread under pressure and leave for several hours.
- Fill with minced garlic and chopped herbs. Purple basil works well here. Optionally add a couple of handfuls of crushed nuts (walnuts, cashews). Season with salt and pepper.
- Put the filling inside each vegetable, tie it tightly with a thread.
- Place them in a large enamel bowl to hold the vegetables and brine. To prepare it, boil 1.5 liters of drinking water and 80-90 g of salt, pour in the eggplant. Cover with gauze cloth, set oppression.
- Leave the workpiece in a room at a temperature of 18 to 25 degrees for 2-5 days, then store it in the refrigerator, basement, niche under the window (t ° 2 degrees), or put it in jars, fill it with boiled solution again and roll it up.
Salt in Georgian
Vegetables are prepared in brine with the addition of vinegar, so it would be more correct to call them pickled. Choose straight, medium sized pieces.
- 3 kg eggplant;
- 180 ml vinegar 6%;
- 1.5 cups of crushed walnuts;
- 2 heads of garlic;
- 100 g of salt;
- 3 tbsp. l. Sahara;
- cilantro, dill to taste.
How to cook:
- Cut the clean fruits into two parts lengthwise. Remove the seeds.
- Place vegetables, 1.5 liters of water in a saucepan, add salt (40 g). Cook for 3-5 minutes after boiling.
- Take out the halves, pour over with cold water, place under oppression for 3-4 hours.
- For the filling, chop the greens, combine with walnuts.
- Start the eggplants, carefully place them in pre-prepared jars.
- For the marinade, boil 1 liter of water with the remaining salt and sugar, add vinegar, remove from heat.
- Pour the marinade into the jars immediately, roll up, leave to cool, wrapped in a blanket or blanket.
Salting in azerbaijani
- 2 kg eggplant;
- a large bunch of cilantro;
- large head of garlic;
- 700 g carrots;
- odorless olive oil;
- 4 tbsp. l. vinegar 9%;
- salt, sugar.
How to cook:
- Cut the eggplants into cubes, grate the carrots.Heat oil in a large skillet and fry vegetables, covered, until cooked.
- Peel the garlic, chop in a crusher or with a knife. Chop the cilantro finely. Combine herbs with vegetables, add a pinch of sugar, salt, black pepper or a mixture of peppers if desired.
- Lay out the workpiece in sterilized 0.5 liter jars, pour 2 tbsp into each. l. vinegar. Cover with lids (without rolling), place on the bottom of a saucepan or bowl of boiling water. Its level should be up to 2-3 cm from the top of the cans. Heat over low heat for 25 minutes, then roll up the cans.
Salted with carrots
You can pickle eggplants by stuffing them with vegetables, nuts, herbs. This is not done quickly, but it looks unusual and impressive on the table.
- 4 kg eggplant;
- 1 kg of carrots;
- 2 heads of garlic;
- 150 g of salt;
- dill, cilantro, celery to taste.
- How to cook:
- Cut clean eggplants longitudinally into two parts, scrub the seeds with a spoon.
- Put the halves in a saucepan, pour 2 liters of water, salt, put on fire. After boiling, cook for 7-10 minutes.
- Drain the water, pour over boiled vegetables with cold water and place under oppression for 3 hours.
- Wash, dry and finely chop the herbs. Grate carrots, mix with crushed garlic, salt and pepper.
- After 3 hours, remove the oppression, fill the halves with carrots and tie 2 threads each.
- For the brine, bring 2 liters of drinking water and 60 g of salt to a boil. Fold the eggplants in a glass or enamel container, alternating layers with herbs. Fill with brine, set oppression.
- Salting should stand at room temperature for 2-3 days. After that, the eggplants can be eaten, refrigerated or rolled up for the winter.
With mushroom flavor
Salted eggplants with little nuances will look like wild mushrooms when cooked. The recipe step by step is similar to the first, classic, however:
- Remove the skin from the fruit with a sharp knife, cut into pieces of 2 cm or less.
- The proportions of ingredients per kilogram of eggplant - 150 g of dill, 4 cloves of garlic, 25-30 g of salt.
- You can pickle them in jars, under pressure, or prepare a marinade from the Georgian Pickle recipe. The output will be a piece with the taste of salted or pickled mushrooms.
The way to salt under pressure
Traditionally, pickles were infused in large wooden barrels under pressure. In modern conditions, it is easier to prepare them right away in jars, but it will be much more interesting to salt them under the weight, for example, in a large enameled saucepan.
You can make eggplants under pressure according to the classic recipe or stuffed with any set of spices and herbs. Instead of jars, ready-made vegetables are put into salting dishes, covered with cotton cloth or gauze, a plate (board) is placed on top, and oppression is placed on it.
Pickled under oppression costs 2-4 days at room temperature, if it is warmer at home, it means less until the brine becomes cloudy. Then you need to rearrange the workpiece in the refrigerator or any room with an air temperature of 2-3 degrees. After a week, eggplant can be eaten.
How to keep salting
After boiling, sterilized pickles in glass jars are stored at room temperature (no higher than 22 degrees). The main thing is that no direct light falls on them. Vegetables cooked under pressure in an enamel bowl must be stored in the refrigerator. It is recommended to use such dishes until the next harvest, that is, during the year.
To prevent the seaming from spoiling prematurely, keep the food and utensils used fresh and clean!
