Eggplants can be fried, pickled, salted, eaten in salads, served as an appetizer and as a side dish. There are many different recipes for pickling eggplant - after all, this vegetable, with a nutty flavor, is able to decorate and complement many of its fellows.
It is necessary
-
- Recipe one:
- eggplant -1 kg;
- onions - 100 gr;
- garlic 100 gr;
- sweet pepper - 100 gr;
- salt - 50 gr;
- mint
- parsley
- cilantro - 50g;
- vegetable oil - 1 glass;
- 6% vinegar - 300g.
- Second recipe:
- eggplant - 1 kg;
- dill - 100 gr;
- parsley - 100 gr;
- garlic - 100 gr;
- salt 15 gr%;
- 6% vinegar - 300 gr;
- salt - 30 gr;
- water - 1 l;
- celery leaves - by the number of eggplant.
- Third recipe:
- eggplant - 3 kg;
- tomatoes - 2 kg;
- basil - 200 gr;
- garlic - 200 gr;
- vegetable oil - 150 gr;
- honey - 200 gr;
- 6% vinegar - 200 gr;
- salt - 50 gr.
Instructions
Step 1
Sort the eggplants, remove the stalk, wash thoroughly. Boil water and prepare brine. Vegetables must be kept in it for at least 20 minutes. Place the soaked eggplants in cold water and then spread them out on a flat surface to remove excess liquid.
Step 2
While excess moisture is draining from the vegetables, prepare liter jars - wash, sterilize, dry.
Step 3
For the first recipe: Peel the bell peppers - remove the stem and seeds, wash. Then cut it into thin strips. Take an onion, peel, wash and chop into half rings. Chop the herbs and garlic finely.
Step 4
Coarsely chop the soaked eggplants. Mix all ingredients in a cup. Season with salt, vinegar, oil and leave to marinate for 3-4 hours. Then put in jars, sterilize for 15 minutes in boiling water. Roll up the cans with iron lids.
Step 5
For the second recipe: Stuff the soaked eggplant with a mixture of herbs and garlic. For 1 kg. eggplant, take 100 grams of parsley, dill and garlic. Finely chop the herbs and garlic, salt the mixture.
Step 6
Prepare the eggplant as described above. Cut the fruits in half or divide them into several pieces, depending on their size. Stuff each vegetable and wrap with a sheet of celery, put in jars tightly, fill with marinade.
Step 7
Prepare the marinade at the rate of 30 grams of salt per 1 liter of water. Take a saucepan, pour cold water and put on fire. Add salt, boil and pour into each jar of vegetables, then add 6% vinegar - 1 tbsp. spoon on the jar. Sterilize the workpieces for 15 minutes in boiling water, roll them up with iron lids.
Step 8
For the third recipe: cut the prepared vegetables into slices. Also chop the tomatoes and finely chop the garlic and basil. Prepare an enamel pot. Lay the eggplants in layers, sprinkle each layer with herbs and transfer with tomatoes.
Step 9
In a separate bowl, combine honey, vinegar, oil and salt. Pour over the vegetables and let sit for one hour. Put the saucepan on the fire and cook for about 30 minutes. Put in jars tightly, together with the released brine. Sterilize for 15-20 minutes in boiling water, roll up with iron lids.
