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Pickled eggplants for the winter

Pickled eggplants for the winter


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Ingredients for the preparation of sauerkraut for the winter

  1. Eggplant 20 pieces (small)
  2. Fresh mint (leaves) 1 cup of leaves (1 large bunch)
  3. Garlic 1 head (large)
  4. Table vinegar 9% 1/3 cup
  5. Salt as needed
  6. Pure water (boiled and chilled) 1 cup
  • Main Ingredients: Eggplant, Garlic, Mint
  • Serving 1 serving
  • World Cuisine

Inventory:

Knife, Cutting board, Tablespoon, Glass (capacity 250 milliliters), Teaspoon, Deep pan (capacity 5 liters), Stove, Skimmer, Deep bowl - 2 pieces, Three-liter jar, Deep plate, Three-liter glass jar, Plastic lid, Sterile Gauze, Refrigerator, Colander

Cooking sauerkraut for the winter:

Step 1: prepare the eggplant.


For pickling, it is better to choose small eggplants up to 10 - 12 centimeters long; they are well included in a 3 liter jar. We drop the eggplants into the sink and thoroughly rinse under cold running water from sand and any other contaminants. After using the knife for cutting raw vegetables, we make a through cut along each length on each eggplant, while we do not remove the stalk and do not cut it! Each cavity is filled with a generous portion of salt per 1 eggplant 2 - 3 tablespoons and put them in a colander.
Leave the vegetables for 30 minutes. After we rinse and let it dry a little.

Step 2: cook the eggplant.


We take a deep 5 liter pan and fill it with ordinary running water to half. We put on the stove, turned on a strong level, and bring the liquid to a boil. When the water boils, lower 10 - 12 eggplants into it and cook them 10 minutes. Then remove them from the pan with a slotted spoon and transfer to a deep bowl. In the same way, we cook the rest of the eggplants and then let them cool to room temperature.

Step 3: prepare boiled eggplant, garlic, mint and a sourdough bowl.


While the eggplants are cooling down, thoroughly rinse the three-liter jar under hot water with any detergent or use baking soda for these purposes. Then sterilize the container in any convenient way, in the microwave, in the oven or on the kettle. After we put the jar on the kitchen table and let it cool.
During this time, we wash a bunch of mint under cold running water, shake it over the sink from excess water, remove leaves from the stems, lay them on a cutting board and chop into small pieces of any shape. Cut the peeled garlic into layers up to 3 millimeters thick. We shift the slices into 1 deep plate and mix them by hand until smooth. Wring cooled eggplant with clean hands from excess liquid and lay on a tray.

Step 4: stuffing and sausage eggplant.


Now we stuff each eggplant with a mixture of mint and garlic. About 1 - 2 tablespoons of the filling will take 1 vegetable.

Place eggplant tightly in a 3 liter sterilized jar. Then pour into a deep bowl 1/3 cup 9% table vinegar, 1 cup clean, boiled and cooled to room temperature water and pour 1 teaspoon of salt. Stir with a tablespoon until smooth and completely dissolve the salt crystals.

Fill the eggplant with the resulting mixture, if there is not enough liquid, add a little boiled water and vinegar in a ratio of 1: 1, but basically an ideal liquid norm for a 3 liter jar filled with eggplant. Now tighten the neck of the jar with a piece of sterile gauze and put it in a warm place on 2 days. On the third day, close the jar with a plastic sterilized lid and put it in the refrigerator. Eggplant can start tasting after 1 week.

Step 5: serve pickled eggplant for the winter.


Fermented eggplants are served chilled for the winter. They are placed in whole salads or made into a sliced ​​salad with the addition of fresh onions, garlic and vegetable oil. Such eggplants can be an excellent appetizer, a side dish for meat dishes, and they can also be used for making pies, pizza or as an addition to marinated slices. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Optionally, you can add fresh dill or parsley to the filling.

- These eggplants should be stored in a cool place at a temperature not lower than -3 -4 degrees and not higher than 0 degrees.

- Eggplants cooked according to this recipe will be usable for 5-6 months, after which they will begin to lose their taste.



Comments:

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  4. Shakalmaran

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  6. Kajiran

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