How to pickle eggplant?
Eggplant is a fantastic vegetable thatlove, probably, all without exception! It is fried and salted, and marinated, boiled caviar, stuffed. There are a lot of eggplant recipes, we want to tell you how to pickle eggplant to make a delicious snack for meat, fish, and poultry.
It is necessary to take 1 kg of eggplant. And we collect food for it: 2 garlic heads, a big bunch of garden parsley, if you have, we take mint and celery, 30-50 grams of bunches, 15 peppers, 2 table spoons of vinegar (3%), apple, salt 5 tablespoons. Brine to cook very easily - per liter of water 3 tablespoons of salt.
Sinenkie cleaned from hats, cut along,purified from seeds, covered with salt and left for 3 hours. After shake (do not scrape) off salt, pour brine. Now all this should be boiled for 2-3 minutes. Then it is necessary to discard the eggplant in a colander, put them in a saucepan, cover with a flat plate, put the oppression on top and leave for a day. Simultaneously, in a bowl, mix the peeled and chopped garlic, chopped greens, pour vinegar and leave for a day. Then put this green stuffing in eggplants, carefully put them in sterilized jars, pour vinegar and roll them. Thus, prepare marinated aubergines for the winter, store them in a dark cool place.
You can cook aubergines, pickled withgarlic. Eggplants cut into rings 1-1.5 cm thick. Also salt and put under oppression. But instead of greenery, you need to take more garlic - 3-4 heads, clean it and cut each slice into 4-6 pieces. Put them on a cutting board, add 2 tablespoons of salt and mash with hands or the back of the spoon. In a jar lay layers: a layer of rings of eggplant, a layer of garlic, a layer of aubergines, a layer of garlic. Together with garlic, you can mash the seeds of zira, mustard, thyme. You can add a few spoons of fresh fragrant sunflower oil to the fragrance. Roll banks in the usual way. If you store them in a warm room, you need to sterilize the rolled cans in water for 25 minutes.
Eggplants marinated with stuffing
Also very tasty stuffed pickledeggplants. The recipe is not very difficult, but what a delicious it is! For 5 kg eggplants (no longer than 10 cm), you need to take 2 large carrots, 2 bell peppers, 2 celery stems, parsley, cilantro, garlic 15 denticles. Marinade cook this way: for 2 liters of water, 100 grams of salt, 100 grams of sugar, 1 liter of vinegar 5%. From spices take 2 nails, 2 bay leaves, sweet pepper - 5 peas, black - 10 peas, coriander and cinnamon to taste. Make a small incision on the eggplant and take out the middle. Then blanch for 5 minutes in salted water. Be sure to hold them under pressure for 24 hours. All vegetables, greens shred carefully, add spices and stuff eggplant. Then we prepare the marinade and boil it. Pour into the jars to the very edges and roll. Within a week, store in an upside down form, then we remove it into the pantry.