Pickle the eggplants. Salting eggplants for the winter: recipes. Eggplant marinated with carrots in Korean style

Many people love eggplants; a variety of delicious snacks are prepared from them. A special place among them is occupied by salted eggplants, which are worth making for the winter at least once to appreciate their unique taste. Gourmets note that it resembles mushroom, but at the same time it is original and unlike anything else. There are several recipes for pickling eggplants for the winter, but before choosing the most attractive one, it makes sense to familiarize yourself with the features of the technology.

Features of the technology

The technology for harvesting “blues” for the winter has several characteristic features.

• The most tender and delicious snacks are obtained from young eggplants, the length of which does not exceed 20 centimeters. It is desirable that the diameter is also small so that the whole vegetables can easily pass through the neck of the jar.
• Eggplants contain a lot of solanine, which gives them a bitter taste. In addition, it is a toxic substance that negatively affects the human body. For this reason, before salting or cooking in any other way, eggplants are salted and left under pressure, and then washed. Salt helps draw out the solanine from them. Blanching in salt water also helps get rid of it. The duration of blanching should not be less than five minutes, and at least 10 grams of salt should be added per liter of water.
• Regardless of the method of salting eggplants, all utensils used for their preparation must be clean, and the jars in which they will be stored in the winter must be sterilized. Aluminum containers are absolutely not suitable for pickling, as they release harmful substances when oxidized.

If you salt eggplants taking into account these three points and do not deviate from the recipe, you will get a tasty snack that will be stored well even throughout the winter.

Salted eggplants with garlic: classic recipe

• eggplants – 5 kg;
• water (for brine) – 1 l;
• water (for cooking) – 3 l;
• salt – 100 g;
• garlic – 100 g;
• celery greens (optional) – 100 g,
• bay leaf – 4 pcs.

Cooking method:

• Wash and dry the eggplants. Cut off the stalk and make a longitudinal cut about 3–4 centimeters deep with a sharp knife.
• Pour salt (60 g) into cold water (3 l), put eggplants in it, bring to a boil and boil for 5 minutes.
• Place the “little blue ones” in cold water for a couple of minutes to cool.
• Place the eggplants in rows on a board so that the cuts face the same direction. Make a slight slope by placing another board, preferably narrow, under the board on the side opposite the cut, so that the eggplants do not slide. Press down the eggplants with a third board, placing something heavy on it. All this is necessary so that excess juice comes out of the eggplants. They should lie under pressure for 3-4 hours.
• Cut the peeled garlic into slices.
• Transfer the eggplants to a pickling container, for example, a large enamel pan, placing celery greens and bay leaves on the bottom, sprinkling each layer of “little ones” with a large amount of garlic.
• Prepare the brine by boiling a liter of water with two tablespoons of salt.
• Pour brine over the eggplants and apply pressure. Place the pan in a cool place, such as a refrigerator. You can store them in winter directly in this pan at a temperature not exceeding 4 degrees, or you can transfer them to sterilized jars and sterilize them so that they can be stored at room temperature.
• If you want to store the snack in jars, place the eggplants tightly in them. Boil the brine in which they were salted, pour it into jars as much as there is enough.
• Place the jars in a large pan filled with water and sterilize the snack for half an hour.
• Roll up the tin lids using a key.

The workpiece should be stored in a basement or other cold room. Salted eggplant goes very well with garlic. Prepared for the winter according to a classic recipe, almost everyone likes them, especially since the garlic can be shaken off when serving eggplants. Eggplants salted in the traditional way can later be used to prepare other dishes. For example, you can cut them lengthwise and make rolls out of them.

Salted eggplants with carrots

• eggplants – 3 kg;
• carrots – 1 kg;
• greens (dill, celery, parsley) – 100 g;
• salt – 100 g;
• garlic – 15 cloves;
• black peppercorns – 15 pcs.;
• allspice peas – 15 pcs.;
• apple cider vinegar (6 percent) – 75 ml;
• vegetable oil – 60 ml;
• water – 3 l.

Cooking method:

• Prepare the eggplants by removing the stem and making a deep, lengthwise cut in each vegetable.
• Boil one and a half liters of water, dissolving 30 g of salt in it. Place the eggplants in water and blanch for 5 minutes.
• Remove the eggplants and place them in cold water for a few minutes.
• Place under pressure for three hours to remove excess juice.
• Open the eggplants open like a book and season with salt, trying to use about half of the remaining salt.
• Chop or grate the carrots using a Korean salad grater. Place it inside the eggplants and close them. To keep the eggplants from opening, you can tie them with stalks of dill or celery.
• Place in a saucepan with greens on the bottom.
• Boil one and a half liters of water, add the remaining salt, a mixture of peppers, and garlic cloves. Boil for 2-3 minutes and let stand until the brine cools to 45-55 degrees. Pour in 60 ml of vinegar and stir.
• Pour brine over the eggplants, place a plate on them, and place something heavy on it.
• After two days, transfer the eggplants to pre-sterilized jars. Pour a little vinegar into each jar (5 ml is needed for 2 liters).
• Pour the remaining brine into a small saucepan, boil for 5 minutes, pour into jars with eggplants.
• Pour vegetable oil on top.
• Sterilize eggplant jars for 10 minutes.
• Seal with metal lids.

You can store salted eggplants prepared according to this recipe at room temperature. If it is expected that they will remain in the refrigerator or basement all winter, then they can be covered with plastic lids and not sterilized first.

Salted eggplants are one of the most valuable winter snacks. They are quite filling, have a unique taste, and look appetizing.

Eggplants can be pickled in two ways. Let's consider both options in detail.

Dry salting eggplants

You will need a large enamel pan or a wooden barrel. Of course, the container must be clean and dry. Sprinkle some salt on the bottom. Now place the prepared eggplants in a layer of several centimeters. If you have trimmed a vegetable, open it like a notebook. Then add salt. You can add layers of chopped garlic, hot pepper and any ground spices. Sprinkle salt on top, the consumption of which will be approximately 1/10 of the mass of eggplants. Place pressure on top. Keep it at room temperature for a day, and then put it in the cold (basement or refrigerator) for a month. Ready.

Salting eggplants using the wet method

Place the prepared eggplants in a large, clean and dry container. Now prepare the brine: for each liter of water, add 3 tablespoons of salt and any spices to taste (1 tablespoon). Bring to a boil and cool. After this, strain the brine through a fine sieve or cheesecloth and completely fill the eggplants. Put oppression. Then, as in the previous version: a day in the heat and a month in the cold. The dish is ready.

It is better to use coarse or medium-sized salt. You can pour a thin layer of vegetable oil on top of the eggplants to prevent mold from forming.

Salted whole eggplants

Eggplants, photo: tinkersgardens.com

These delicious eggplants must be canned whole. In winter, you can open a jar like this with whole salted eggplants, cut them into cubes, pour some butter over them and serve! These eggplants taste like mushrooms. Delicious!

We have been canning eggplants using this recipe for many years, everyone in the family really likes it. They can be filled with cold filling (brine) and stored in the cellar or basement, or hot and sterilized, then canned eggplants can be stored at home.

Before placing eggplants in jars, they are boiled in a saturated salt solution (1 glass of salt per liter of water), do not be afraid of this, it does not spoil the taste of eggplants.

What is needed for a 3 liter jar of eggplants

for brine for blanching and boiling eggplants

proportions: 1 glass of salt per 1 liter of water;

contents of jars

Small eggplants - as many will go in;
Ground black pepper (preferably freshly ground);
1 head of garlic – finely chopped;

for brine for filling eggplants in jars

1.5 liters of water;
3 tablespoons salt;
Peppercorns – 5-6 pieces;
Bay leaf – 2-3 pieces;

How to prepare salted eggplants with garlic

Boil eggplants in brine

Prick clean whole eggplants (without the stalk, but in the peel, do not peel them) with a fork and throw them into highly salted boiling water. Let cook for 5-6 minutes until soft. Remove and dry in a colander.

Cut lengthwise and sprinkle the cut with black pepper and garlic.

Cold pickle whole eggplants (keep refrigerated)

Place eggplants tightly in prepared jars. Fill with new brine (cold water and salt). Add peppercorns and bay leaves to the jars. Cover with scalded plastic lids and store in the refrigerator or basement.

OR

Pickle whole eggplants for storage at room temperature

Also tightly place peppered eggplants with garlic in jars, add peppercorns and bay leaves. Add brine and boil it. Fill with hot pouring.

Sterilize jars of eggplant for 5-10 minutes. Roll up the lids (or screw them on if you have twist-off lids).

Other recipes for eggplant preparations

Eggplant (or zucchini) caviar without sterilization

Spicy eggplant salad (without sterilization)

Many housewives are thinking about what kind of conservation they can use to please their loved ones. An excellent option for a cold appetizer would be blue ones, cooked with salt. The dish contains many vitamins, which are necessary to maintain immunity during the cold season.

How to cover eggplants for the winter

This preparation is an excellent way to preserve a complex of useful and necessary vitamins for the winter. Preserving eggplants for the winter can be done in different ways: they tolerate not only salting, but also pickling or fermentation. It is important to know that preservation in unsealed jars can be stored for no more than a month, but if the container is sterilized and hermetically sealed, the period increases significantly.

How to choose blue

Such vegetables love warm and sunny weather, so the main and most delicious harvest is suitable in the summer months. It’s worth noting right away that these fruits are not suitable for pickling for the winter. It is better to preserve autumn ones - their taste is already more intense, they are riper and denser. If you are going to make salted eggplants for the winter, choose those that have thick, elastic skin without damage or signs of mold. In addition, there are some other signs by which you can identify vegetables suitable for pickling before cooking them:

• shiny peel;
• small-sized inflorescence stalk;
• heavy weight;
• The fruit springs back when pressed.

How to salt eggplants

This dish is widely known in many Russian families. Do you know how to pickle eggplants for the winter? The methods for preparing the dish are simple, and the process itself takes relatively little time. Proper preparation of vegetables can give the finished dish in the form of salted eggplants for the winter an indescribable taste and aroma. The actions are as follows:

1. The vegetables are pre-washed and then blanched in salted water for about 5-10 minutes. Readiness can be determined by piercing one of the fruits with a wooden stick: they will be pierced easily.
2. The scalded blue ones are cooling. After this, excess liquid must be squeezed out of them.
3. The fruits are cut into different shapes, these can be plates, circles, cubes or just stripes.
4. Salting eggplants can be done dry or wet. Drying consists of salting the blue ones, seasoning them with spices and putting them under pressure. They infuse for about a week. The “wet” option involves filling the products with a special salty brine.

Recipes with eggplants for the winter

For many people, salted blue mushrooms taste like pickled mushrooms, which is why this eggplant preparation is very popular. A vegetable appetizer, especially if it is prepared with garlic, can be served in addition to dishes made from potatoes, rice, pasta, etc. There are many recipes for making canned salted eggplants for the winter, and below are the most common ones.

Recipe 1 – Salted eggplants with garlic

If you do everything according to the instructions, you will soon get a very tasty canned food for the winter. Salted eggplants with garlic are a storehouse of vitamins that everyone needs during the cold season. During heat treatment, the taste qualities of products are not lost, but only become more pronounced. The dish can be eaten every day or saved for a special occasion.

Ingredients:

• laurel leaf – 6 pcs.;
• garlic – 2 heads;
• salt – 2.5 tbsp. l.;
• water – 1 l;
• blue – 5 kg.

Cooking method:

1. Rinse the blue ones under water and remove the stems.
2. Make a cut down the middle of each vegetable.
3. Prepare the brine: boil a liter of water, adding some salt to it.
4. Cook the blue ones in the same liquid for about 2-3 minutes.
5. Take out the eggplants, place them on a board, press down with pressure - this will help get rid of excess water.
6. Finely chop the garlic and add salt. Stuff each blue one with the mixture.
7. Fill the prepared jars with vegetables (they must be sterilized first).
8. Place bay leaves on top of the vegetables and cover with brine. You can close the containers with lids.
9. You must first store the dish for 5 days in a dark room where it is at room temperature, then the preservation must be moved to the refrigerator (you can also take it to the cellar).

Recipe 2 – Salted eggplants with garlic and carrots

This method is good because it does not require a lot of time to prepare. As a result, every housewife will receive delicious and appetizing-looking salted eggplants with carrots and garlic. It is worth considering that for the recipe, the blue ones must be medium-sized, preferably young. Those on which the tendrils are visible when the sepals are cut off are best not used for twisting.

Ingredients:

• blue – 3 kg;
• glass of water – 250 ml;
• carrots – 3 kg;
• salt – 5 heads;
• parsley - 1 large bunch;
• garlic – 5 large heads.

Cooking method:

1. Wash the blue ones, cut off the stalks. Cut each vegetable in the middle.
2. Pour in the required amount of water and add salt.
3. Bring the liquid to a boil, cook the main vegetables in it for no more than 3 minutes, otherwise they will soften.
4. Remove the blue ones and remove excess water. This can be done faster by putting pressure on them.
5. Prepare the filling: grate the carrots, finely chop each clove of garlic (it is not recommended to use a garlic press, as this will prevent the garlic from retaining its flavor). Salt the ingredients and mix.
6. Cut the cold blue ones, and place the resulting carrot-garlic mass inside.
7. Tie each vegetable with white thread.
8. Place all the eggplants tightly into the jars and place the remaining filling on top. Remember that before storing food, you must sterilize the container.
9. Prepare the brine: boil water with a large spoonful of salt dissolved in it.
10. Fill the filled containers to the top with brine and close the lids.
11. Store canned food in a cool place.

Recipe 3 – Salted eggplants like mushrooms

Many people think about how to preserve eggplants, but in an unusual way, in order to diversify their range of snacks and cold salads for the winter. An excellent option for the winter would be salted eggplants, like mushrooms. The dish truly resembles pickled wild mushrooms in its taste and appearance. The only thing is that when cooking, the blue ones need to be cut into slices and not left whole, as recommended in many recipes.

Ingredients:

• eggplants (any color they may be) – 2 kg;
• vinegar - 10 tbsp. l.;
• garlic – 1 head;
• vegetable oil – 1.5 tbsp;
• water – 2.5 l;
• dill – 1 bunch;
• salt – 120 g.

Cooking method:

1. Boil water, adding the required amount of salt and vinegar.
2. Wash the blue ones, peel them (you don’t have to peel them), cut off the stalks.
3. Cut into cubes (1.5 - 2 cm in size).
4. Place the eggplant cubes into boiling water. After it boils again, cook the vegetables for no more than 5 minutes.
5. Remove the blue ones from the pan, place them in a colander, but do not shake or stir them.
6. Prepare the dressing: chop the garlic and herbs.
7. Season the cold cubes and pour oil on top.
8. Fill the sterilized jar to the top with the resulting mixture, close the lid, put it in the refrigerator overnight, and then put it in the pantry.

Recipe 4 – Salted eggplants stuffed with vegetables

Most housewives strive to prepare all kinds of preserves for the winter. Salted stuffed eggplants are an ideal dish that can be eaten as an appetizer or used as an additional dish to the table during any celebration. You need to preserve small blue ones that have no damage to the skin. The rest of the products must also be of proper quality.

Ingredients:

• blue – 1 kg;
• parsley – 1 bunch;
• garlic – 4 cloves;
• chili (pepper) – 1 pc.;
• cabbage – 200 g;
• bell pepper – 1 pc.;
• carrots – 1 pc.;
• water – 2 l;
• salt – 90 g;
• celery – 1 root;
• dill - 1 bunch.

Cooking method:

1. Wash the blue ones, cut off the stems, and boil for about 4 minutes.
2. Chop the amount of cabbage calculated according to the technology, grate the carrots.
3. Cut the bell pepper into thin strips.
4. Chop the prepared herbs and garlic cloves.
5. Just cut the chili in half.
6. Make the brine: add salt to the amount of water indicated in the recipe and boil. Leave to cool.
7. Make cuts in cold eggplants (with drained water) so that the bottom part remains intact.
8. Stuff the blue ones with a mixture of vegetables, and then tie them with thread so that they do not fall apart.
9. Fold the vegetables ready for canning tightly in any position. Fill with pre-prepared brine.
10. Leave the container for several days at room temperature, and then you can move it to the pantry.

Experienced chefs know how to handle all high quality products. The same goes for blue ones. To prepare the most delicious eggplants for the winter, you need to follow the advice of professionals:

1. When choosing a vegetable for any dish, make sure that it is elastic to the touch and that there are no defects on the skin.
2. There is no need to use ground pepper when preparing salted eggplants for the winter, because the product is already naturally spicy.
3. The vegetable has a pronounced taste, so you should add the same products to it, otherwise it will overwhelm the rest of the ingredients with its taste.

Video: canned eggplants

Eggplants can not only be stewed and fried, but also pickled. When salted, they even have a higher nutritional value than in any other form, since as a result of fermentation they are enriched with organic acids and B vitamins. The process of pickling the “little blue ones” does not involve the addition of vinegar and sugar, due to which the snack made from these vegetables remains low-calorie. Instant salted eggplants will appeal to both gourmets who love to eat delicious food and people who care about their health. They are contraindicated only for those who are recommended to eat a low-salt diet. Even an inexperienced cook can prepare this savory appetizer; you just need to find the right recipe and show a little effort.

Cooking features

The process of salting the “little blue ones” in a quick way is not complicated, but has certain specifics. Knowing these nuances, even a novice housewife can cope with the task.

• Eggplants contain a substance called solanine. It is toxic and in large quantities can cause harm to the human body. It also makes the taste of the “blue ones” bitter. Salt helps get rid of solanine - it draws the poison out of vegetables. Usually, to get rid of solanine, the “little blue ones” are soaked in a salt solution, but to prepare salted eggplants in a quick way, they are boiled in a salt solution. The solution is prepared from a spoonful of salt per liter of water or even more concentrated. Blanch the eggplants in it for 5–10 minutes, depending on their size. First, the ends of the fruit are cut off and the skin is pierced with a knife in several places.
• After boiling, the eggplants are kept under pressure to remove excess liquid, then stuffed with garlic, herbs or other ingredients, poured with cold or hot brine and left for some time to ferment indoors. Then they put it in the refrigerator and wait until the salting is complete. The longer the vegetables are in the brine, the saltier they will be. The longer they stand at room temperature, the more characteristic sourness they will have in their taste.
• So that the filling does not fall out of the eggplants and they themselves fit more tightly to each other, they are often tied with thin twine. Thanks to this, the “little blue” ones are salted faster and are more aromatic and tasty.
• In the process of salting eggplants, organic acids are formed. When aluminum comes into contact with them, it releases harmful substances, so containers made of this material are not suitable for preparing salted eggplants. They can be salted in jars, enamel bowls and pans, and plastic containers.

Store salted eggplants in the refrigerator. They will not spoil within a month, but they are unlikely to last that long - the snack is so tasty that it is eaten within the first days after preparation.

Instant eggplant, salted with garlic

• eggplants - 2.5 kg;
• water - 1.25 l for brine, 4 l for boiling;
• salt - 50 g for brine, 0.25 kg of salt for boiling;
• garlic - 70–80 g;
• bay leaf - 2 pcs.

Cooking method:

• Wash the vegetables and cut off their ends. Pierce the fruits in several places with a sharp knife.
• Boil 4 liters of water, dissolving a glass of salt in it. Dip the eggplants into the salt solution and cook them for 5-10 minutes depending on their size.
• Rinse the “little blue ones” with running water, cover with a board, and place a weight on top. Leave for 1.5–2 hours.
• Remove the vegetables from the pressure, cut them so that the vegetables take the shape of a book.
• Pass the garlic through a press and rub the eggplants with it.
• Connect the halves of the fruits and tie them with kitchen twine. Place vegetables in a saucepan.
• Boil the remaining water, add salt and laurel leaves to it. Boil for 5 minutes.
• Fill with hot brine, set pressure. They can serve as a plate on which a jar filled with water has been placed.
• Leave it indoors for 3 days, then put it in the cold. At this time, the snack will be ready to eat.

This option for quickly salting eggplants is considered one of the simplest and most popular.

Eggplants, salted in Azerbaijani style

• eggplants - 2 kg;
• parsley - 100 g;
• cilantro - 100 g;
• garlic - 20 cloves;
• water - 3 liters for boiling, 1.25 liters for brine;
• salt - 60 g for boiling, 60 g for brine;
• cinnamon - 0.5 sticks;
• cloves - 2 pcs.;
• allspice peas - 5 pcs.

Cooking method:

• Cut the washed eggplants along their entire length; the cut depth should be 3–4 cm.
• Place in boiling water, after dissolving the salt in it, for 5 minutes.
• Cool under pressure.
• Finely chop the herbs and garlic with a knife, stuff the eggplants, and tie them together with kitchen string.
• Place the “little blue ones” tightly into the pan.
• Cook the brine from the remaining ingredients and let it cool to room temperature.
• Pour brine over the eggplants. Leave for a couple of days at room temperature, then transfer to the refrigerator.

You can serve the appetizer to the table after 3-4 days of it being in brine.

Instant salted eggplant with carrots

• eggplants - 2 kg;
• water - 3.25 l;
• salt - 100 g;
• carrots - 0.5 kg;
• garlic - 10 cloves;
• dill - 50 g;
• celery greens - 50 g.

Cooking method:

• Cut the eggplants lengthwise without cutting all the way through.
• Place in a saucepan, add 2 liters of water, add 3 tablespoons of salt.
• Bring to a boil, cook the “blue” ones for 7–8 minutes.
• Drain in a colander, rinse with cold water, and leave under pressure for 3 hours.
• Grate or cut the carrots into thin strips, finely chop the garlic and herbs with a knife. Stir.
• Place the filling between the two eggplant halves, secure them with string, and place in the pan.
• Make brine from 1.25 liters of water and two tablespoons of salt, cool it, and pour it over the stuffed eggplants.
• Salt for 2-3 days at room temperature.

After the specified time, the eggplants are ready to eat. Put everything you don’t have time to eat on the first day in the refrigerator. There the snack can be stored for a long time, up to a month.

Salted eggplant is a savory snack that many people enjoy. They are healthier than fried or pickled. If you choose a quick recipe, you can try the snack within 3 days.