Whole marinated eggplant for the winter: TOP 3 cooking recipes, storage

Harvesting whole marinated eggplants for the winter allows you to cook many delicious dishes. This applies to simple salads or those that use meat. By adding blue ones to stew, you can make food more satisfying, and by fried in stew, they can be eaten with potatoes. Having made such a preparation, you can be sure that in winter it can be used both for daily food and for a festive table.

Features of pickling whole eggplants for the winter

It is important to use small blue ones without visible damage for recipes. If they are, they will have to be cut off, and it is better not to use a damaged eggplant.

How to choose and prepare the right ingredients

When choosing fruits, care must be taken that they are small in size. This is important so that they fit well in containers. These little blue seeds have small seeds, which should improve the taste of the product.

Preparing containers for the start of the process

Jars with lids need to be sterilized. This can be done in the microwave by placing them in there with some water inside.

The most delicious recipes

There are many such recipes. The most delicious and popular ones are offered here.

Whole eggplant marinated for the winter

It will be necessary to use the following components for manufacturing:

• 2 kg eggplant;
• half of sweet pepper;
• half garlic head;
• four or five tablespoons of vinegar;
• 160g s alt;
• requires 2 liters of water.

Production is done in this way:

1. It is necessary to carefully examine the fruits. It is important that there are no signs of rot or mechanical damage on them. They need to be washed and cut off the green stalks. Whole fruits are lightly pierced with a knife in several places.
2. Pour water into a saucepan and add s alt. Eggplants are placed in it and put on fire. Bring water to a boil and boil for 10 minutes. In the process of processing, they are turned over and melted so that they are processed evenly. As a result of this procedure, natural bitterness should go away.
3. Now the container is being processed. It is placed with water in the microwave and processed for 10 minutes. After that, the containers are put outside, the water is poured out of them and dried. To sterilize the lids, they are boiled in s alt water.
4. Wash the pepper, remove the leg and seeds. It must be cut into thin strips. The cloves are cleaned and washed, larger ones are cut into pieces. The prepared components are placed at the bottom of the container.
5. The boiled fruits should be taken out and put on a plate. They must cool down. Vegetables tightly fill the container to the neck. Pepper and garlic can be added on top.
6. Marinade, where the blue ones were boiled, are boiled and poured into a jar.
7. Jars with blanks are placed in a saucepan, water is poured up to the shoulders and boiled. The duration of boiling depends on the volume of containers. For liter it is 10 minutes.

Then roll up the lids, turn the jars upside down, wrap them in a blanket and let them cool.

Option without sterilization

For harvesting whole eggplants for the winter you will need:

• 8-9 kg blue ones;
• 5-6 bay leaves;
• 3 liters of water for making marinade;
• large spoonful of granulated sugar;
• st. a spoonful of s alt;
• vinegar 9% 150 ml;
• 10 aromatic peppercorns.

Cooking is done like this:

1. Washed and peeled eggplants are placed in a pot of s alted water and boiled for no more than 10 minutes. If they are small, you can limit yourself to 7 minutes.
2. When boiling, eggplants need to be turned over and immersed in liquid.
3. To prepare the marinade, spices are added to clean water in a saucepan and brought to a boil. Do not use vinegar at this stage.
4. Prepared vegetables are placed in sterilized jars. When they are full, add vinegar, then marinade to the top of the container.

After that, the jars are rolled up, turned over, wrapped in a blanket and allowed to cool to room temperature.

With chili and cilantro

To prepare whole pickled eggplants for the winter, you need to prepare:

• one hot chili pepper;
• 6 garlic cloves;
• you need to take 2 bunches of cilantro;
• eggplant needs small, 1 kg;
• 1 large spoonful of vinegar;
• s alt will need to be added to taste.

To make marinated aubergines with chili and cilantro, follow these steps:

1. The little blue ones are washed thoroughly, then the stem is cut off.
2. Pour water into a saucepan, add s alt and put eggplant in it. They need to be blanched for 5 minutes.
3. The little blue ones are taken out of the water, allowed to drain and cut into two thirds of the length. The incision is made from the side where the stem was.
4. Now we need to prepare the stuffing. Grind cilantro, garlic cloves, chili pod. It remains to add vinegar and s alt to taste.
5. Stuffing is placed inside each eggplant.
6. The little blue ones must be tightly placed in a plastic bucket. A plate of a suitable size is placed on top and oppression is set.
7. Put in a cool place for two weeks. During this time, the fruits will release juice.

After the cooking is finished, the dish can be tasted. It must be kept in the refrigerator throughout the winter.

How to properly store blanks

Product in jars should be stored in a cool place. For this, a refrigerator or basement is suitable. Pickled eggplant must be refrigerated.

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