Eggplants can be prepared for the winter in different ways - freeze, pickle or pickle. Canning is a great opportunity to preserve the beneficial properties of vegetables for the long winter.
Marinated eggplant with garlic
To prepare eggplant with garlic for the winter, you need to take the following ingredients:
- eggplant - 1.5 kg;
- head of garlic - 4 pcs.;
- water - 2 l;
- salt - 3 tbsp. spoons;
- black peppercorns - 10 pcs.;
- vinegar - 1 glass;
- bay leaf.
Wash the eggplants thoroughly, cut the stems out. Cut vegetables into slices or large strips. Chop the garlic. Prepare a special brine that is necessary for boiling eggplants. Pour water into a large saucepan and add spices - salt, peas, bay leaf. Place the container on fire. After boiling water, pour in the vinegar and add the chopped eggplant. Leave the vegetables in boiling water for 5-7 minutes.
Put the boiled eggplants in a colander so that the excess liquid is glass. Mix them with minced garlic. Place the resulting mixture in sterilized jars.
Prepare the jars in advance by pouring water to the bottom and placing them in the microwave for 2 minutes or in the oven for 10 minutes.
Roll up the cans, turn them over, wrap them in warm clothes and leave them in this position until they cool.
Pickled eggplant with garlic, vegetables and herbs
To prepare eggplant according to this recipe, prepare:
- carrots - 6 pcs.;
- eggplant - 2 kg;
- garlic - 4 pcs.;
- sunflower oil;
- vinegar 9% - 0.5 cups;
- fresh parsley;
- salt to taste.
Wash the eggplants, peel and cut into half rings of medium thickness. Salt them thoroughly and set aside for 2 hours. After the time has elapsed, drain the excess juice from the vegetables, pour boiling water over them for 5-7 minutes and place in a colander. Dry the eggplants with paper towels, fry with sunflower oil and cool.
Prepare the marinade. Grate peeled carrots on a coarse grater and fry a little with sunflower oil. Chop the washed greens, chop the peeled garlic, mix everything with the carrots. In a separate bowl, stir half a cup of sunflower oil and vinegar.
Put food in prepared sterilized jars.
Banks must be free of chips and cracks, absolutely intact, otherwise the workpieces may deteriorate.
Place 2 tbsp at the bottom. tablespoons carrot-garlic mixture, then put the eggplant and pour 1 tbsp. spoonful of vinegar. In this way, fill the entire container and leave it in a cool room overnight. The next day, heat the jars for 20 minutes in boiling water, and then roll them up with clean iron lids.
