Eggplant under garlic pressure for the winter: 3 step-by-step pickling recipes

Pressed eggplant with garlic for the winter is an original dish that will appeal to both children and adults. If cooked correctly, the workpiece turns out to be spicy and pleasant to the taste. And not every housewife knows how to cook little blue ones. Therefore, in order to amaze households and guests with culinary delights, a woman should learn how to cook eggplant.

Pressed eggplant with garlic - a delicious treat on your table

But you need to know some cooking tricks to make the dish tasty. The most important rule is that a vegetable requires generous s alting so that bitterness disappears.

Required Ingredients

To create a delicious treat, the hostess needs to stock up the following products:

1. Eggplant. They should be fresh, with no signs of rotting.
2. S alt. Only stone will do.
3. Water. Use spring or bottled.
4. Garlic. Take large heads.

The better the ingredients, the tastier the dish will be.

Preparatory stage

First prepare vegetables and herbs. They are washed, laid on a clean towel so that the water is glass. Eggplants cut off the stalk and pierce with a fork in 5-6 places .

Then storage containers are prepared, thoroughly washed, dried and then sterilized in the oven.

Step by step cooking process

There are several recipes for cooking vegetables. The hot dish is put into jars and screwed with tin lids.

S alty

Cook s alted blue vegetables quickly according to this algorithm:

1. Eggplants are boiled in s alted water (150 grams - per 1 liter) until tender.
2. They take it out of the pan with a slotted spoon, put it in a colander for an hour.
3. The fruits are cut in half lengthwise, stuffed with chopped garlic.
4. Vegetables are tightly packed in an enamel pan, covered with a flat plate, put a load. It can be a three-liter jar filled with water.

After 4-5 days the dish is ready to eat.

Marinated blue ones

Those who love vinegar snacks will love pickled blue ones according to this recipe:

1. Eggplants are kept in s alted water (per 1 liter - 1.5 tablespoons) for 2-3 hours.
2. Then they are fried in vegetable oil until half cooked.
3. The stalk and seeds are removed from hot peppers. These actions are performed with rubber gloves so as not to burn the skin of the palms.
4. Hot peppers and garlic are minced.
5. In a container, bring water with granulated sugar and s alt to a boil. Pour table vinegar, boil for another 5 minutes.
6. Eggplants are laid out in an enameled pan, shifting each layer with a garlic-pepper mixture.
7. The mass is poured with hot brine, pressed down with oppression.

In a day the treat is ready.

Recipe with herbs

Similarly prepare a blank with greens. Only eggplants are shifted not with garlic and pepper, but with any spicy herb.

How to store and how much?

The snack is stored in the refrigerator or basement for no more than a year. It cannot be refrozen.

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