2 best eggplant recipes in oil for the winter
Eggplant in oil and with spices for the winter is a versatile and nutritious dish that goes well with a festive and everyday table. In addition to taste, the preparation is distinguished by a useful composition, which contains vitamins and macronutrients. Eggplant canning begins in late summer after harvest. Many housewives recommend that you familiarize yourself with the rules for choosing raw materials and preparing containers before the procedure. This will help avoid mistakes.
Features of cooking eggplant in oil for the winter
Blue ones in oil marinade are prepared according to different recipes.
Each of them has common cooking characteristics:
- experienced chefs do not advise removing seeds from eggplants during the pickling process; to create a dish, you only need to remove the stalk;
- if the vegetables have a slight bitterness, it is worth cutting them into small pieces, covering them with salt for 25 minutes, and then rinsing thoroughly in cold water;
- so that vegetables do not absorb a lot of oil, it is recommended to cut them into slices, soak in water for 15 minutes, then dry naturally.
Pickled blue ones, both whole and chopped.
Product selection rules
The flavor of the prepared dish depends on the selected vegetables.
When selecting products, the following rules must be followed:
- the skin of the fruit should be smooth and glossy, which indicates healthy vegetables grown in acceptable conditions;
- there should be no spots and dents on eggplants, their presence indicates damage to the product;
- blue ones should have a dense consistency and medium ripeness. Overripe vegetables can damage the flavor of the curls.
If the blue ones have dark brown stalks, this indicates a long-torn vegetable, which has lost some of its beneficial properties.
How to prepare containers
When the products are selected and washed, it is worthwhile to prepare the containers for preservation:
- glass jars must be sterilized before twisting;
- after steam treatment, it is recommended to rinse the vessels in a soda solution;
- sterilization can be carried out on grates in an oven, as well as in a multicooker with water.
Do not forget about boiling the lids. They are boiled together with jars or separately.
When all containers are processed, they need to be put in a well-lit room on towels and wait until dry.
The best recipes for cooking
The most popular are the classic recipe for pickling blue ones and the option of cooking without sterilization. These methods do not require special preparation and a lot of time.
The easy way with garlic
To prepare the blank you will need:
- blue ones - 4 kg;
- garlic — 4 pcs.;
- vegetable oil - 0.5 l.
Cooking process:
- Rinse vegetables, dry naturally, cut into strips of medium thickness.
- Put a pot of water on the fire, pour 1 tbsp into it. l. vinegar, wait for a boil.
- Pour chopped eggplants into the boiling marinade. The fire will need to be made quieter.
- Combine oil and chopped garlic in a separate container, mix the products thoroughly.
- Pack the vegetables in jars, pour over the marinade and tighten the lids.
While the workpiece is cooling, it is recommended to leave it in the house. After 6-8 hours, it can be transferred to the basement or cellar.
Option without sterilization
For conservation you will need:
- blue ones - 3 kg;
- table vinegar - 2 tbsp. l .;
- salt - 3 tbsp. l .;
- clean water - 3 liters.
When all the components are prepared, you can start harvesting:
- Rinse the vegetables, cut off the stalks.
- Cut the selected eggplants in half.
- Pour water into a saucepan, add salt to it, boil for about 20 minutes.
- When the liquid boils, you need to pour the cut workpiece into it.
- Pour a spoonful of vinegar into jars, put the blue ones in them so that they lie tightly to each other.
- Pour some vinegar on top and put a sprig of dill.
After that, the jars can be twisted and carried to a cool room.
How to store the finished product
In order for the blanks to retain their taste and useful properties longer, it is worth remembering the rules for storing them:
- Curls should be stored in a cool, well ventilated area.
- The optimal storage temperature is from 0 to 10 degrees Celsius. In this form, eggplants retain their taste for 1 year.
- Strongly smelling foods and spices, such as garlic and many spices, should not be near the curls.
- Vegetables can be refrigerated. It should be remembered that too low temperature can harm the taste of the marinade. Suitable indicators are 2-5 degrees Celsius.
If the workpiece began to smell strange and changed its color, you should refuse to eat it.
