Now is the time for the aubergines, many are trying to preserve the unique flavor of this vegetable for the winter, and today I want to share with you the next billet, without sterilization.
In this section, I already told you how you can cook an excellent aubergine caviar, several salads for the winter of this beautiful and popular vegetable.
For the blank spaces try to choose small fruits and not too mature.
The process is not very complicated and it will not be difficult to prepare.
- Vinegar 9% – 50 g
- Bay leaves – 1 pc.
- Black Pepper – 5 Peas
- Salt – 1 tablespoon. l
- Sugar – 2 tablespoons. l
- Water – 1.5 liters
The first step is to sterilize the jars and cooked tapas.
Small aubergines are washed well, cut the stem and put firmly in a jar
Add pepper, bay leaf and pour boiling water over the neck, cover with a lid and let stand for 20-30 minutes.
Cooking brine, for this we boiled 1.5 liters of water, diluted salt, sugar in it.
We pour water from the bottle, we no longer need it, we pour vinegar and boiling brine, the level of filling must be right up to the neck.
Let it stand for a while so that the air bubbles come out, cover it with a lid and roll it up.
The rolled bank is inverted, wrapped and allowed to cool completely, it can be stored in a normal warehouse.
- Garlic – 2 heads
- Parsley – bunch
- Ground black pepper
- Bay leaf
- Water – 1 l.
- Salt – 70 gr.
You should take a small, dark colored eggplant, rinse well, cut the stem and cut it lengthwise, but not completely
In a large saucepan, boil the water with salt and boil the aubergines for 7 to 10 minutes, then fold them in a sieve so that the glasses, if you have many fruits, can be boiled in portions 2 to 3 times.
Finely chop half of the parsley, grate the garlic or sauté through the press
Prepare the gherkin, for this, pour a liter of water in a saucepan, boil, mix 70 grams of salt, this is 2.5 tablespoons, then let it cool.
On the table, place the boiled aubergines tightly together, so that the incision that is made in them is horizontal, parallel to the table, cover them with a cutting board and press down with a bit of oppression, you can do it with a Water bottle for 30 to 40 minutes
After that, each fruit should be opened, sprinkled inside the pepper, put on a bay leaf, a little garlic, do everything to your liking.
Then it should be broken down firmly in a large layered saucepan, pour each layer with parsley, you can add the allspice.
The top layer puts the remaining parsley cut and pour over the cooled brine, fill a little.
Cover with a plate and place the oppression on top, now leave it for a day at room temperature, then put it in a refrigerator or cellar, you can eat them in a week.
- Eggplant (medium size) – 2 kg.
- Carrots (large) – 1 pc.
- Garlic – 2 – 3 heads
- Parsley (dill) – 1 bunch
- Salt – 2 tbsp. l with slide
- Bay leaf – 3 – 4 pcs.
- Jamaica pepper – 5 – 6 mountains.
- Water – 2 liters.
The eggplants should be washed, cut the stem, put in a pan with water and put on the fire to boil as soon as it boils, add salt and boil for 5 to 7 minutes.
While the vegetables are boiling, prepare the remaining ingredients: grate the carrots on a coarse grater, peel the garlic and cut it finely, but it is better to skip the press.
With boiled aubergine, drain the water, let it drain and cool
Now each fruit is cut lengthwise, but not completely, we greased both halves on the inside with a thin layer of garlic
We put the carrots, close them and put them in enamel or glassware in layers, which we pour into garlic and carrot.
Now prepare the pot, pour 2 liters of water in the pot, put it on the fire and put it to boil, pour salt, pepper and bay leaves, let it boil for 10 to 15 minutes.
Pour the pickled vegetables with hot pickle.
We place the plate and place the oppression on the top, we leave it at room temperature for 3 days, after which they can be sent to the refrigerator or cellar for storage, they can be eaten in 2 days, but they will have time to wait for the winter This is a rhetorical question.
- Eggplant – 5 kg.
- Sweet pepper – 4 pcs.
- Bitter Pepper – 8 pcs.
- Salt to taste
- Garlic – 500 gr.
- Tomatoes – 4 kg.
- Vegetable oil
The first thing you need is to wash all the vegetables, cut the stem of the eggplant and cut into thin slices, fold in a saucepan, add cold water and leave for 2 hours
Peel the rest of the vegetables, cut into large pieces and chop them, add salt to taste in the resulting dough, mix until you get a homogeneous dough and set fire
Let boil, lower the heat and cook for 50 minutes, do not forget to stir periodically.
While the vegetable mixture is boiling, pour the water from the aubergines, let them drain and fry them in a pan with a little oil on both sides.
First you have to sterilize the banks, pour the stuffing of vegetables in the bottom of each one, place the pieces of roasted eggplant and pour into the pot so that the bottle is completely full.
Wrap the sterile covers, turn them over, wrap them and let them cool.
It can be stored both in the warehouse and in the storage room.
- Eggplant – 2 kg.
- Sweet pepper – 4 pcs.
- Hot peppers – 1 – 3 pcs.
- Garlic – 150 gr.
- Vinegar – 100 ml.
- Vegetable oil
Eggplant cut into slices, put on a plate, salt and let stand for 1 hour.
Peel the garlic, remove the seeds from the sweet peppers and, together with the bitters, pass everything through a meat grinder, add 9% vinegar and mix.
Fry the eggplant circles in a pan with vegetable oil on both sides, try not to overcook them, you can check the preparation with a fork, you must enter smoothly in one piece
Each toasted piece dipped the mixture of peppers and put them in jars, which must be sterilized previously.
Roll sterile covers and store in a cool place.