How to pickle eggplants?
Eggplant is a fantastic vegetable, which is loved, probably, by everyone! It is fried, and salted, and pickled, boiled caviar, stuffed. There are a lot of recipes for cooking eggplants, we want to tell you how to pickle eggplants in order to prepare a very tasty snack for meat, fish, and poultry.
Need to take 1 kg of eggplant. And we collect foodstuffs for it: 2 heads of garlic, a big bunch of garden parsley, if there is, then we take mint and celery, bunches of 30-50 grams each, hot peppers 15 pieces, 2 tablespoons of vinegar (3%), you can apple, salt 5 tablespoons. The pickle is very easy to prepare - 3 tablespoons of salt per liter of water.
The blue ones are cleaned of caps, cut along, cleaned of seeds, covered with salt and left for 3 hours. After shake off (not scrape) from salt, pour brine. Now you need to boil all this for 2-3 minutes. Then you need to fold the eggplants in a colander, put them in a saucepan, cover with a flat plate, put pressure on top and leave for a day. At the same time in a bowl, mix the peeled and chopped garlic, chopped greens, pour vinegar and leave for a day.Then put this green mince into eggplants, fold them neatly into sterilized jars, cover with vinegar and roll up. Thus, cooked pickled eggplants for the winter, store them in a dark cool place.
You can cook eggplants marinated with garlic. Cut eggplants into rings of 1-1.5 cm thick. Also add salt and put under pressure. But instead of greens, you need to take more garlic - 3-4 heads, peel it and cut each lobule into 4-6 parts. Put them on a cutting board, add 2 tablespoons of salt and mix with your hands or the back of a spoon. Lay in a jar in layers: a layer of eggplant rings, a layer of garlic, a layer of eggplant, a layer of garlic. Together with garlic, you can mash the seeds of spirits, mustard, thyme. You can add a few spoons of fresh sunflower oil to the aroma. Roll up the banks in the usual way. If you store them in a warm room, then you need to sterilize the rolled up cans in water for 25 minutes.
Eggplant marinated with filling
Stuffed marinated eggplants are also very tasty. The recipe is not very complicated, but what a taste it turns out! For 5 kg of eggplants (no longer than 10 cm) you need to take 2 large carrots, 2 bell peppers, 2 stalks of celery, parsley, cilantro, garlic 15 cloves.Marinade prepared in this way: for 2 liters of water 100 g of salt, 100 g of sugar, 1 liter of vinegar 5%. From the spices take 2 cloves, 2 bay leaves, allspice - 5 peas, black - 10 peas, coriander and cinnamon to taste. Make a small cut on the eggplant and remove the middle part. Then blanch for 5 minutes in salted water. Be sure to hold them under the pressure of the day. All vegetables, finely chop greens, add spices and stuff eggplants. Then cook the marinade and boil it. Fill in banks to the very edge and roll up. Store upside down for a week, then remove to the pantry.