Eggplant pickle for the future in several ways. They can pickle, pickle, nakvasit or just preserve. I share with you some recipes and variants of noodles salting eggplants in winter, and you try and decide which suits your taste.
Recipe 1. Pickled salted eggplant noodles
Salad consists of the following products:
- 1, 5 kg. small eggplant
- 1, 5 kg. onion
- 1, 5 kg. large tomatoes
- A kilo of sweet pepper
- 400 ml. water
- 200 ml. vinegar
- 200 ml. vegetable oil
- 50 grams. sugar
- 25 grams. edible salt
How to cook:
Wash all vegetables thoroughly. With eggplant cut the tails. Onions clean from the husk. In sweet pepper, remove the seeds and partitions.
To prepare the marinade, combine the water, sugar, salt, oil and vinegar and odorless.
The large capacity stacked layers whole vegetables in the following order: eggplants, sweet peppers, onions, tomatoes. Pour the marinade over the vegetables and cook on low heat for half an hour after boiling marinade. Vegetables should be cooked.
Arrange the vegetables in sterilized jars to the top and pour the marinade in which they were extinguished. Hot pot immediately roll up for the winter.
The upside leave jars of pickled vegetables until cool, at the same time do not forget to wrap them.
Recipe 2. Salted eggplant with garlic for the winter
Take the following products:
- 3 kg. small eggplant
- 2 heads of garlic
- 30 oz. edible salt
- 100 ml. vegetable oil odorless
- Green celery and dill
How to cook:
Wash eggplants well, cut off the ends, boil in salted water for 3 minutes. Remove and allow to cool and leave excess liquid.
At this time, crushed in a mortar with a food garlic salt and mix well with the oil and odorless.
Cooled eggplant cut lengthwise and rub inside and out with garlic butter. In a well-washed cans stacked layers of eggplant, interspersing them finely chopped herbs to the top. Cover the jars with gauze and leave for a couple of days of kvass.
After a few days, if the eggplant is enough salted (you can try), send them to be sterilized for 20 minutes. Just roll up your jars of pickled eggplants in winter and leave to cool. Do not forget to flip, and wrap.
3. Recipe Pickled salted eggplant in jars with carrots
Take the following products:
- A kilo of carrots
- 2 heads of garlic
- 2, 5 kg. small eggplant
- 3 onions
- Celery
- Vegetable oil odorless
- 50 grams. edible salt
How to cook:
Eggplant wash, make a longitudinal cut and boil in salted water for 30 minutes. Drain the water, eggplant and put under pressure to get rid of excess fluid.
Celery dip in boiling water and leave for 15 minutes. So that they are slightly softened.
Finely chop the onion and put it in a pan with a little oil. Following twisted in a meat grinder, add the carrots and salt. Fry until cooked carrot stuffing.
Eggplant dip in the first vegetable oil is odorless, then in the chopped garlic. Inside lay the stuffing of onions and carrots. Tie the stalks of celery, so stuffing does not fall out and place in a container.
In the container, place eggplant oppression and send in the refrigerator for 3 days. After leaven eggplant, put them in jars, sterilized and send pre-sterilized for one hour.
Just roll up for the winter and leave to cool. Do not forget to turn the jars with pickled eggplant and wrap them.
Zucchini and eggplant recipes for winter preparations canning
Marinated zucchini. Well, of course, first of all we need zucchini themselves, so the bottom just want to say a few words. There are varieties of squash self-pollinated. Such desirable to take for conservation, because they have a very dense structure and canned delicious.
And yet, for their preservation can not be cleaned. Do not self-pollinated need to clean, cut, to get the seeds, and only then to preserve.
1. Squash Recipe pickled for winter
So, prepare the necessary products and tools. Prosterilizuem multiple-liter jars.
On one quart needed ingredients:
- Dill two umbrellas;
- Two or three parsley stems;
- Hot peppers 1 piece;
- Half sweet pepper;
- Garlic 4 cloves.
How to cook:
Everything you need to wash. From spices pepper peas need 5 pcs, 5 pcs allspice, cloves 3-4 column, bay leaf 1 piece, all in rate per liter jar. As well as salt, sugar and vinegar.
My zucchini and cut "swivel casters," a thickness of about 1, 5 cm, and then cut the slices of zucchini in half in diameter. We laid on the bottom of the cans dill, parsley, cloves, peppercorns, bay leaf, garlic, half a pepper (you can still cut) and a hot pepper.
The remaining space banks are laying the prepared slices of zucchini.
The filled jars we place a tablespoon of sugar with a little slide, according to incomplete tablespoon of salt and vinegar 100 ml. Pour boiling water, cover with a lid and put on sterilized for 10-15 minutes.
To sterilize the jars can be put into a large pot of boiling water. After sterilization, the jars immediately roll up the cover for the winter. And yet. Cool - and can be worn in the cellar.
2. Pickled Eggplant Recipe
One of the most successful recipes, but certainly not the only one. Just move on to the list of required products:
- 5 small eggplants;
- 3 bay leaf;
- 5-6 pea black pepper peas;
- 2-3 cloves of garlic.
For the marinade, we need the following:
- 1, 5 liters of drinking water;
- Tablespoon of salt without slides;
- Tablespoon sugar;
- 100 ml of sunflower oil;
- 150 ml of 9% vinegar.
How to cook:
First we need to prepare eggplant. A thin clean them (unlike most recipes eggplant used untreated), then we will cut in small cubes of half their length.
And, of course, prosterilizuem 2 bottles with capacity 0, 5 liters for our preservation. It is advisable to cover jars have twisted.
Next, proceed to prepare the marinade. For this water is poured into a pan, adding sugar, salt, and sunflower oil. This mass is brought to a boil, then add the vinegar and immersed in boiling mass of eggplant. After boiling, boil eggplant 5-6 minutes, stirring a little during cooking.
At the bottom of sterilized jars laid one bay leaf, garlic and zubochek two peas of black pepper. We shift into prepared jars of eggplant. When we impose up to the top, pour the marinade eggplant same in which they were cooked.
Cover with a lid, but do not twirl (or roll up), put on sterilized for 10 minutes in a large pot of boiling water. Next is capitally close for the winter, turn over the banks and put on the cover in this position give to cool to room temperature.
Another subtlety, all sterilized in boiling water is not necessary, you can simply close the banks to turn over and cover with something warm, cool off they will be a long time, but due to long maintenance of high temperature, sterilization will take place.
That's the whole recipe, after cooling jars can be carried away in the cellar.
Tomatoes in the winter in jelly recipes preservation
There is a wonderful way of preserving tomatoes unusual in gelatin. In this kind of preservation in the case are burst or much larger tomatoes. In the jelly of tomatoes not crawl, but remain whole slices, slightly sweet and delicious obtained awesome.
Recipe 1. Tomatoes in jelly with spices (whole)
Take the following products:
- 2 kg. small tomatoes
- Half a kilo of onions
- Spices (dried dill, Lavrushka, black pepper and sweet pepper)
- 50 grams. edible salt
- 125 gr. sugar
- 25 grams. gelatin
- 1, 5 liters of water
How to prepare for the winter:
Onions clean, wash and chop the rings. Tomatoes Wash and pinned with toothpicks from all sides.
The clean sterilized jars put spices, chopped onion and tomatoes.
The container, pour a glass of water, pour into it the gelatin and leave for 45 minutes, so it is swollen.
The remaining water, add sugar and table salt and Boil. In the hot marinade, add the swollen gelatin and bring to a boil while stirring, while not boil.
Pour the hot marinade tomatoes and send sterilized for 10 minutes. After just roll up. The upside banks leave until cool, at the same time do not forget to wrap up warm blanket.
Recipe 2. Tomatoes slices in jelly
Take the following products:
- Tomatoes
- Paul bulbs
- 2 cloves garlic
- 50 grams. sugar
- 25 grams. edible salt
- 10 grams. citric acid
- 25 grams. gelatin
- Spices (pepper Lavrushka and fragrant)
How to cook:
Tomatoes Wash and chop well large pieces.
In sterilized jars lay spices, garlic and chopped onion rings. Half fill a jar tomatoes. Sprinkle the gelatin on top and report back to the top of tomatoes.
The container, pour a liter of water, add sugar, salt and spices, and Boil. Boil the marinade for several minutes.
Pour the hot marinade jar of tomatoes, sterilize its quarter of an hour, add the citric acid and roll for the winter.
Leave until cool jar upside down, it does not forget to wrap up warm blanket.
Recipe 3. Tomatoes in jelly and vinegar
Take the following products:
- 600 gr. tomatoes
- 2 small onions
- Pepper
- Dried dill
- Half a liter of water
- 25 grams. edible salt
- 25 grams. sugar
- 45 ml. vinegar
- 35 g. gelatin
How to cook:
Each sterilized jars put fennel and pepper.
Tomatoes cut in half. Onions clean and cut into rings. Top banks layers lay the tomatoes and onions.
In a saucepan, pour water, add sugar and table salt and Boil. Gradually sprinkle in the gelatin and stir vigorously to completely dissolve the gelatin. Add the vinegar and turn off the heat.
Ready to pour the marinade with tomato cans and send them sterilized for 10 minutes. After just roll up the banks for the winter.
In the upside down tomato cans leave until cool, do not forget to wrap up their warm blanket.
