Canning eggplant: options blanks for the winter

Like other vegetables, eggplant, you can prepare for the winter, and recipes pieces of this vegetable is not limited to only one eggplant caviar. About how to pickle, pickle and booze eggplant read this article, in which we collected the best recipes of blanks with this vegetable.

Eggplant can do a variety of preparations for the winter - salads, eggs, salt and stuff them or pickle, harvested in whole or sliced. We'll talk about the options blank, in which the whole eggplant rolled with the marinade or brine, or harvested in the form of a stuffed.

Do winter harvesting eggplant usually begin in July, but in August they do not late. Choose fruit for canning strong regular shape, the flesh thereof shall be solid and resilient, with no voids and a small seed slot.

Choosing aubergines for canning, press down on each - should yield fruit, the inflorescence stalk near the tail should be small. Do not use blanks wrinkled eggplant, and fruit with brown spots, voids, soft spots, in addition, they should be shiny, not dull.

The easiest way to harvesting eggplants - frost. Frosting can be as ready as well as raw fruit. First you need to cook packaged in a plastic container (they will be stored up to six months), the latter should be frozen as follows: Wash, cut into pieces of 8 mm thickness (removal of skin - a matter of personal preference), dipped in boiling water with lemon juice for 4min, get, let cool, put in a container and close tightly, put in the freezer.

Canning recipes eggplant stuffed entirely in the form of

We will talk about how to pickle, pickle and stuffed eggplant for the winter.

Recipe pickled eggplant

You will need: 1 kg of eggplants, 50g of green tarragon and dill, 20-30g of salt brine - 1 liter of water, 60 grams of salt, to taste - cloves, cinnamon, tarragon, basil, horseradish, garlic.

How to pickle eggplant. The fruit is medium-sized wash, longitudinal incision in two-thirds of the length and folded tightly in a jar or pot, shifting tarragon and dill, and salt sprinkling each layer. Greens should be no more than 50%, and salt - 2-3% by weight of the eggplant. When the eggplant juice stand out, they need to put oppression and stand at room temperature, so a week, and then transferred to a cold eggplant and already stored in the cold until use. You can fill the eggplant with brine (1 liter of water to 60g of salt) with additives listed in the recipe. Eggplants are ready to be 30-45 days.

Can ferment stuffed eggplant.

Recipe pickled eggplant stuffed

You will need: 600g eggplant, carrots 170g, 70g sunflower oil, onion and 35g for parsley root, 20g celery leaves, parsley 7d.

How ferment stuffed eggplant. Put the eggplant in water, salted in proportion to 1 liter of water 30g salt, boil for 30-40min until half (check the readiness of the match - it should pierce the eggplant with a light effort). Cubes cut parsley root and carrots, mugs - onion, chopped parsley. Fry the onions in oil until browned, put parsley root and carrots in butter until soft, mixed with onions and herbs, salt the (per 1 kg of vegetables 40g salt) and mix. Make a longitudinal incision eggplants, through which they will need to stuff, then tie a thread or celery leaves, folded tightly in a glass bowl and clean gauze tie their necks, leave for 2 days. On the third day, pour the eggplant on top of vegetable oil, and ignited his cool to 70 degrees in the 1-2cm layer.

Stuff the eggplants can not only vegetables, but also rice.

Recipe eggplant stuffed with vegetables and rice

Need: 10 cans for 0.5L - 3,6kg eggplant, 2.5 kg of tomatoes, carrots 900g, 500g vegetable oil, for 260g onions and rice, 110g sugar, 90g salt, 80 g of white roots (parsley, celery and parsnip ), 30g of dill and parsley, a pinch of pepper and sweet.

How to preserve the stuffed eggplant. Take no more eggplant 9cm long and 7cm in diameter. Brush rinse in cold water, pat dry, cut off the stalk, the skin is not cut. Make a longitudinal incision, fry in oil, pre-calcined to smoke, until golden-brown color, cool to 30-40 degrees. Chop all the vegetables except tomatoes and roots for the stuffing, fry them in butter calcined. Rinse the rice until half blanch in boiling water, rinse again with cold water, dry, mix with roasted vegetables, add 60g of vegetable oil, put out. From tomatoes to make tomato sauce. Through cuts to fill the eggplant with minced meat, each heated dry jar pour a little tomato sauce temperature of 80-85 degrees, put stuffed with eggplant, pour on top of the tomato sauce. Cover the jars with sterile lids, place in a bowl of water and sterilized at 100gradusov 60min (0.5 liters) or 120 minutes (1 liter), avoiding strong boiling water, cork, cooling down the necks.

You can preserve and baked eggplant.

Canning recipe baked eggplant

Need: 10 cans for 0.5 liters - 3.2 kg of eggplant, red pepper 1kg cake, 500g ripe tomatoes, 200g of acetic acid 6%, 100g salt.

How to tighten the winter baked eggplant. Rinse the eggplant and place on a baking sheet, bake in the oven until tender, peel, cut off the stalk. Wash the peppers, lay on a baking sheet, and bake in the oven until tender, then peel, cut off the stalk and remove the seeds. Tomatoes washed and cleaned from the peduncle. Expanded in a dry clean jar vegetables in hot form in the following order: tomatoes, cut into wedges - 50g, 100g and then purified pepper, eggplant on top of 320g. Each bank must be added to 10 g of salt. Pour into jars for 20-30g vinegar, cover with sterile lids, place in a bowl of water and sterilized at 100gradusah 50 min (0.5 liters) or 90 minutes (1 liter).

In the winter of these eggplant can be prepared fresh eggplant caviar.

You can pickle eggplant and garlic.

Recipe eggplant, salted with garlic

Need: Brine - to 1 liter of water 2,5st.l. salt, eggplant, garlic.

How to pickle eggplant with garlic. Wash the eggplant, cut off the stalk, dipped in boiling water for 7-10 minutes, then prick with a fork and place it under the press, leave overnight. Lard eggplant garlic, put in a pan, put the top yoke, pour warm brine and leave for 10-12 days - after which time they will be ready for use. For the procurement of these eggplant decomposed after 12-day incubation on sterilized jars, sterilized for 20 minutes and then sealed.

Well, the easiest option - eggplant pickle for the winter.

Recipe pickled eggplant whole

Need: 5L of water, 1 cup of salt, 15 tablespoons 9% vinegar, eggplant, bay leaf, allspice, peas, parsley.

How to marinate eggplant. Brine water bring to a boil, add and dissolve salt, boil for 1-2 minutes, pour the vinegar. In strong whole eggplant cut tails, dip them in boiling brine made from 10 liters of water per 1.5 kg of salt, boil for 3-5 minutes, stirring occasionally. Put in sterilized jars of spices, put on top of the hot spices eggplant, pour the boiling brine, roll.

Winter with these eggplant can cook a variety of salads.

Prepare eggplant in the summer, you will provide a family with delicious snacks for the whole year, which can be fed on a daily and on a festive table and they always will diverge in flight!