In our country there are many admirers of soaked apples, sour cabbage, salted in a barrel of cucumbers and tomatoes. But the sour aubergines not everyone had a chance to try. And in vain, because they are unusually tasty. They are served as an independent cold snack, and also unusually good as a complement to meat dishes, rice and potatoes. Moreover, prepared for future crispy eggplants will always help out if you need to feed unexpected guests. The main thing is to stock them in time.
How to choose and prepare blue?
For souring, the best vegetables are medium-sized, young, with a thin skin. Larger and slightly overripe copies are sent to the second course.
In addition, the eggplant should be dense and elastic to the touch. Sluggish, flabby, long-stored in the refrigerator, blue in a sausage form will be harsh and not tasty. Of them, it is better to cook caviar. And vegetables with mold and mold should be thrown out without any doubt.
It is not necessary to clean and soak eggplants, but they need to be thoroughly washed. Do this under the tap with your hands without using a sponge or detergent, after cutting the peduncle.
A bit about dishes
The most delicious eggplants are obtained in enameled, clay, wooden utensils. Suitable and standard glass jars, but with the condition that they will be stored together with their contents away from sunlight, for example, in a dark basement.
And it does not matter whether you choose an enamel pot, a clay pot or a small wooden barrel - any dishes with a lid should be thoroughly washed and treated with steep boiling water.
The most popular recipes for eggplant pickling
So, vegetables and dishes are prepared, the desire to build a sauerkrained eggplant is available, it remains only to choose a suitable recipe. It's good that there are a lot of options for making a wonderful delicacy.
Appetizer "Proven time"
Eggplant is punctured in several places with a fork and softly boiled in brine( 5-7 minutes).To prepare the brine, a lot of salt is needed: a glass is taken per liter of water. Vegetables from boiling water are taken out by a noisy and placed for several minutes in a colander, to drain excess liquid.
Eggplants are cut along, but not to the end. In the section poured garlic and black pepper. Sinenkie fit tight in the dishes and poured marinade. For its manufacture, take 30 g of large salt for each liter of water, as well as 2 laurel leaves and 4 peas of sweet-scented pepper.
Next, the dishes with vegetables are covered with a lid and put in the refrigerator or go down to the cellar.
If the aubergines are compacted into 1-liter cans, top with brine, sterilize for 20 minutes, cover with lids and leave the workpiece for 2 weeks, we will get sauerkrained aubergines for the winter.
Serving on the table, blue must be poured with vegetable oil and sprinkled with chopped greens if desired. And do not be afraid of a large amount of salt in the recipe, the taste of the prepared dish will be excellent.
Warning. Doing preservation for the winter, pay special attention to the purity of the products used. After all, with particles of land on poorly washed vegetables, jars of dangerous botulism can get into the jars. Also, do not forget to sterilize the cans over the steam and boil the lids.
More housewives often cook sour aubergines stuffed with carrots and garlic.
Recipe from Odessa
- Eggplant - 4 pieces;
- fresh fennel - 2 bunches;
- celery with herbs - 2 roots;
- garlic - 2 heads;
- carrots - 600 g;
- sunflower oil - 120 ml;
- salt, sugar.
Medium-sized eggplants are washed and pierced with a fork. Boil in salted water for 10 minutes. They are taken out of boiling water and cool. They are put under the press for 3 hours. Then the blue ones are cut along, but not to the end, so that you can put the stuffing inside.
For the filling finely chopped dill, carrots rub on a large grater, chopped garlic. All components of the filling are thoroughly mixed and abundantly salted. The mixture is put inside eggplant.
The stalks of celery are cut off and scalded with boiling water for softness. Each eggplant is wrapped in celery and densely packed into dishes.
Brine is prepared: for each liter of boiled slightly warm water, take an incomplete tablespoon of salt and the same amount of sugar-sand.
Pour vegetables brine so that the liquid does not fully cover them. Next, in a frying pan, the vegetable oil is recoated and poured out on top of the workpiece. Eggplants should stand at room temperature for a couple of days, then they go to a cold place. After 10 days, delicious sour aubergines with carrots and garlic are ready.
Georgian snack
- Eggplant - 500 g;
- kernels of walnuts - 1 handful;
- a mixture of dried herbs - 1 tbsp.a spoon;
- onion - 1 head;
- garlic - 2 large denticles;
- iodized salt - 2/3 tbsp.spoons;Red pepper ground
- - pinch;
- chilled boiled water - 0.5 cups.
Cut the eggplants in the eggplant, then cut the vegetables along into slices. Pour boiling water for 5 minutes, then remove for 1 hour under oppression.
Crushed nuts mixed with finely chopped large onion, chopped garlic, greens, pepper and salt. Thoroughly grind to a homogeneous mass.
The resulting mixture is applied to the eggplant plates, wrapped with rolls and put into a bowl. To fill with water. Put it in the refrigerator. Sour aubergines with garlic, onions and nuts in Georgian will be ready in a week.
If you use vinegar instead of water, you can eat a snack on the third day.
Aubergine eggplant stuffed with vegetables is prepared using another interesting recipe:
Eggplant in Korean
Take 2 kg of eggplant. Each is cut into 4 parts along, starting from the side of the removed peduncle, but so that the knife does not reach the end of the vegetable. In a saucepan, 2.5 liters of water are poured in, 4 st.tablespoons of salt. When the water boils, it drops blue and cooks until soft( about 10-15 minutes).The water merges, the vegetables cool.
3 large carrots are rubbed on a Korean grater.500 g of sweet red pepper is cut with thin straws, 3 bulbs - half rings. Finely chopped a bunch of parsley, and chopped the head of garlic. All components of the filling are mixed with the addition of a teaspoon of ground black pepper.
Eggplant stuffed with vegetable mix, put into dishes, poured brine.
Brine
For its preparation, take 350 ml of water, 2 tbsp.tablespoons of sugar and 1 teaspoon of salt. The marinade is boiled for about a minute, after which the fire is turned off and 50 ml of red-hot vegetable oil is added.
The aubergines are aged for 2 days in an apartment, then taken out to the cold. They can be decomposed into 2-liter cans in 2 days, pour in 1 tbsp each.spoon 9% vinegar, sterilize 25 minutes, roll up and remove for longer storage.
Aubergine eggplants "False mushrooms"
4 kg of eggplants cut into large cubes and soak for 3 hours in salt water, pressing down with a load. Then in the same water for a brief 15 minutes boil. Strain, pour chopped garlic and pour boiled brine, for preparation which takes 2 liters of water, 2 dessert spoons of salt, a few peas of sweet pepper and laurel leaves, as well as cloves to taste.
Eggplants insist in the cold for 3 days. Serve on the table, filling 6% - mm table vinegar.
It should be noted that this snack is really very similar to mushroom and is especially well combined with potato dishes.
Pickled eggplants with cabbage for the winter
2.5 kg eggplants are peeled and boiled for 3 minutes, after which they cool and cut with straw.1.5 kg of cabbage is finely shredded.2 carrots rubbed on a special grater.2 hot peppers and garlic head twisted in a meat grinder.
Everything is mixed and poured hot marinade. It is night. It unfolds on 0,7-liter cans, tightly priming. Sterilized for 20 minutes. The output is 6 jars of 0.7 l not only delicious, but also very beautiful snacks.
Marinade
250 ml of water is poured into the dishes, salt is added( 2 items of a spoonful), half a glass of vegetable oil and sugar, and 2 tbsp.spoons of 70% acetic essence. Everything boils for about 30 seconds.
Pickled eggplants in Moldavian
- Eggplant - 3 kg;
- carrots - 1 kg;
- coriander or parsley - 2 bunches;
- black pepper - 10 peas;
- garlic - 10 medium denticles;
- bay leaf - 3 pcs.
Eggplant cut into cubes the size of the little finger, salt well and leave for a couple of hours. Then carefully wring out and quickly fry in sunflower oil.
Cut the carrots into thin slices and fry them too, but separately from the eggplant.
Lay the layers of vegetables in jars in sequence: eggplants, carrots, chopped garlic, chopped parsley, etc. Add pepper-peas and bay leaves. Pour over the neck with a hot marinade, boiling a liter of 6% vinegar with two tablespoons of salt. Cover the jars with capron lids. Let it brew for 3 days in the warmth and two days in the cold. After that you can enjoy a wonderful meal.
All described recipes have been tested by many housewives, therefore they guarantee an excellent result. And, if you prepare the proposed dishes with a good mood, they necessarily succeed in glory, pleasing the excellent taste of the whole family.