Winter eggplants

Category: Blanks
Winter eggplants

Ingredients

Eggplant 3 Kg
Salt 1 kg
Vegetable oil 500 g
Garlic 300 g
Parsley 1 bundle
Dill 1 bundle
Vinegar essence 70% 2 tbsp. l.
Water 4-5 l

Cooking method

  • You need to take 3kg eggplant, wash, cut off the tails, cut lengthwise into 4-6 parts.
  • Winter eggplants
  • We put the eggplant in a linen bag (you can put it in an old pillowcase) and pour a pack of 1 kg of salt.
  • Winter eggplants
  • Shake well, mix. But now you need to tightly twist the pillowcase bag and put it in the basin. We put a load on top ... a bucket of water will do. Why in a basin, and not just a bath? The eggplants will give juice and will be salted in brine.
  • And then ... Attention ...withstand exactly 10 hours! Overexpose ... it will be salty, underexposed ... on the contrary - undersalted. Checked!
  • While the eggplants are salting ... closer to the hour X, we prepare the filling.
  • Winter eggplants
  • Peel and chop the garlic. At this point, someone like ... you can through a garlic press, but I cut with a knife. For me ... it tastes better! We also cut the parsley and dill.
  • After 10 hours, pour the eggplants into the basin.
  • Winter eggplants
  • This is how they will look. And we wash it well. In several of my waters. Then you need to squeeze the eggplants. We collect in the palm of your hand how much to fit and press ... press with all our might.
  • Winter eggplants
  • Here they are, wrung out!
  • We put a pot of water on the stove. I have a five-liter saucepan, which means there are 4 liters of water in it. The water boils, pour in the vinegar. In a recipe for 5 liters - 2 spoons. It seemed to me a bit too much, less water, and my spoon is deep. I pour one spoon.
  • Winter eggplants
  • And then ... in portions we dip the eggplants in boiling water. It turns out two servings.
  • From the moment of boiling, cook for 5-7 minutes. About. Trying to pierce the skin with a match .... pierced, then ready.
  • Winter eggplants
  • Put it on the table with a slotted spoon. And put the second batch in the pan.
  • Winter eggplants
  • To cool down quickly, lay out like this ... beautifully.
  • Winter eggplants
  • Cut into pieces. The size of the piece should be such ... that your mouth is happy.
  • Winter eggplants
  • Pour the cooled, can be warm, eggplants into a basin, cover with parsley, dill and garlic on top.
  • Put the oil in a frying pan and heat so that the water jumps on it, ignite. Pour the eggplant over the garlic with boiling oil. The whole family can come running to the smell ... do not fall for it .. let them suffer for two days!
  • And then .... just mix thoroughly. I use my hands ... it tastes better! And we put it in banks. All that remains in the basin at the bottom, also in cans ... this is the most delicious. You need to close it with nylon caps. Let the night, or the day stand on the table, be fed. And then to the basement or refrigerator. You can eat the next day ... but wait a week ... it will be tastier. From this amount, 6 half-liter cans or 3 liter cans are obtained, or 1, but three-liter. Whom it is more convenient!
  • Here are the jars
  • Winter eggplants

Note

A very long time ago, in the days of happy youth, this recipe was presented to me by my neighbor Lida. For many years I have been making eggplants according to her recipe and I remember her with a kind word.
I know that many will say that they do the same .... only they cut the wrong way or cook the wrong way! So it’s not the same. I have never seen this recipe anywhere. Not much fuss .... try to cook ... you won't regret it.

Valyushka
Super Tanya, Tatyana, I'm taking it away for now. If I find eggplants, maybe I will ...
mish
Tatyana, banks somehow sterilize or not? How long can eggplants cooked according to this recipe stand in the refrigerator so as not to get sour and moldy? Do I need to pour oil on top to preserve them? Sorry for the many questions: the recipe is very interesting, and the eggplant season is over, I want to have time to cook.
Super Tanya
Banks do not sterilize .... my pretty and dry. Banks should be dry. No oil needed ...there and so there are 500 grams. Usually I make the blanks in September, they are stored in my basement. Before NG, they are great, but then sourness appears. But she doesn't spoil the eggplant ... just a different taste. Sometimes garlic turns blue ... especially purchased garlic, but this does not affect the taste.
We lived in Kazakhstan, there is tension with mushrooms ... And when I put a plate of eggplants on the table, the guests thought they were mushrooms!
mish
Quote: Super Tanya
Before NG they are great, but then sourness appears
This is annoying, because I don't like the acidified product. But, I suppose that before the New Year it is not worth it due to the increased edibility, so it will not spoil in time. Now that I have figured out everything, I will look for an opportunity to cook, most importantly, to find decent eggplants: the recipe appeared too late, eggplants in stores - bast shoes are huge or sluggish - it's not time for them, alas. But I really want to, the jars in the photos are so delicious! Thanks for the quick response!
NadyushaK
Tanya, thanks for the recipe! I did half of it for trial. It turned out 3 jars of 0.5 liters each and the rest in the salad bowl. Very tasty, aromatic. I'm afraid they won't make it to the New Year either. Today I will do the half rate again. Girls, do not regret it. Thanks again for the recipe.
Super Tanya
Yes, it's delicious. I have run out of dill, but in stores they sell it completely odorless. I’ll walk through my acquaintances ... maybe someone’s unnecessary turns green. I also want to make a batch of eggplant.
Marika33
Super Tanya, Tanya, thanks for the recipe! bookmarked until next year, because all the eggplants are already in the jars. There are none, I will definitely do it!
Rada-dms
I'll raise the recipe, it's very tasty !!! She did it in her youth, then a break, and lost the recipe.
I was looking for, I think I found it! They are stored in refrigeration perfectly, it is necessary to hide from the hogs, the whole can is eaten!

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