How to salt eggplant for the winter at home

There are many recipes for cooking eggplant in the summer, when the rich lilac fruits are just ripening in the beds. But, millions of housewives use recipes that allow them to preserve the wealth of the priceless properties of blue ones for the winter. To do this, they are salted, dried, pickled or harvested in the form of a salad.

Classic pickling recipe - eggplant with garlic

The classic recipe is a simple and common option for salting eggplant for the winter. Salted eggplants can be rolled up in jars or stored in a saucepan with a tightly closed lid.

Ingredients:

Eggplant - 2 kg.
Garlic - 2 heads.
Greens (optional) - 1 bunch (to taste).

For blanching:

Water - 3 liters.
Salt - 1 tbsp. l.

For brine:

Salt - 2 tbsp. l.
Water - 1 l.
Bay leaf - 6 pcs.
Black pepper - to taste.

How to cook:

Wash the blue ones and separate from the stem. In a half-filled pot of water, add a tablespoon of salt and bring the water to a boil. Place the vegetables in a colander and dip in boiling water for 3-5 minutes. The main thing - do not overdo it in boiling water and do not cook.
Cool the blanched blue ones, lay them out on a wooden board and press the second one on top, squeeze out excess water. It is important to do this carefully so that the eggplant remains intact and presentable.
Cut the eggplant lengthwise, starting from the side where the green tail used to be. Do not cut to the end - on the opposite side, leave a couple of centimeters intact.
Prepare the filling. Greens can be omitted, but if you decide to add parsley, dill or celery, wash them thoroughly and chop them. Finely chop or mince garlic cloves.
We stuff eggplants. It is advisable to put as much filling as possible.
Spread the bay leaf on the bottom of the pot. You can add black pepper to taste. Put stuffed vegetables on top.
Fill with brine. Prepare it by adding salt to water (2 tablespoons per 1 liter) and boiling it so that the salt dissolves. Be sure to cool the solution before pouring!
Close the pot tightly with a lid or put a clean plate on top and place a jar of water on it to create pressure. In this state, the dish should lie in a warm place for 2 days at a temperature of about 25 degrees. If the temperature is less than 20 degrees, it will take 3 days, but you should not bring it to fermentation, since we are preparing salted, not pickled eggplants.
Now leave the container for 10 days in a cold place, for example, on a balcony, in a refrigerator or in a cellar.

Video recipe

Pickled eggplant for the winter

A wonderful option for pickling eggplant for the winter. The cooking process is a bit similar to the classic way, but there are significant differences. Pickled vegetables, like salted ones, can be rolled up in jars or stored in a saucepan with a tightly closed lid.

Ingredients:

Eggplant - 2 kg.
Carrots - 1 kg.
Garlic - 1 head.
Salt - 6 tbsp. l. for 3 liters of water.
Black pepper - 10 peas.
Bay leaf - 5 pcs.

Cooking:

Wash the eggplant thoroughly and separate the stalks.
Take water in a saucepan, add about 4 tablespoons of salt, put blue ones. Bring to a boil, then simmer for 15 minutes over low heat. Vegetables should become soft.
We spread the ingredients on a cutting board or baking sheet and set at a slight angle so that the water is completely glass. We put another board on top, and put a jar of water on it. We leave under oppression for one day.
As the day passes, we prepare the marinade. We collect 4 liters of water in a saucepan, dissolve 2 tablespoons of salt. After adding black pepper and bay leaves, put the marinade on the fire and bring to a boil, then let it cool to room temperature.
To prepare the filling, we rub the washed and peeled carrots, put the garlic, which we first clean and crush.
Now the eggplant is set lengthwise, like hot dog buns, and stuffed with carrots and garlic.
Put the stuffed vegetables tightly in a saucepan, add the cooked marinade and put under oppression.
After two weeks, you can try a snack. If you want to make a more sour dish, leave for another two weeks.

Video recipe

When serving, you can pour a little butter on the pickle. Harvested eggplants are stored for a long time in a cold place.

Instant marinated eggplant

Unlike pickled and salted vegetables, pickled ones cook very quickly, as they do not infuse for a long time. The finished product can be rolled up in jars for the winter, or you can immediately eat it.

Ingredients:

Eggplant - 3 kg.
Vinegar 9% - 200 g.
Odorless vegetable oil - 200 g.
Sugar - 100 g.
Salt - 2-3 tbsp. l.
Garlic - 3-4 heads.
Greens (dill, cilantro, parsley) - to taste.
Water - 1 l.

Cooking:

Wash, separate the stalks from the eggplant. Cut into half rings, let stand until the bitterness disappears.
Take water in a saucepan, add sugar, salt and vinegar. When it boils, add chopped vegetables.
Boil for 15 minutes after boiling, then drain in a colander and cool to room temperature.
Chop the herbs and garlic, add to the eggplant. Wait a bit until the appetizer is infused and acquires the expected taste.

How to cook eggplant salad for the winter

There are many variations of step-by-step eggplant salad recipes. I propose a method for preparing such a salad for the winter, like lecho or assorted vegetables.

Ingredients:

Eggplant - 4-5 kg.
Bulgarian pepper - 5 pcs.
Chili pepper - 2 pcs.
Garlic - 2-3 pcs.
Salt - to taste.
Sugar - to taste.
Vegetable oil - 50-100 ml.
Vinegar - 50 ml.

Cooking:

Wash the eggplant, separate the stalks and cut into large pieces.
Put the chopped blue ones in a saucepan, cover with water. Bring to a boil, cook for 5 minutes, pressing the vegetables so that they do not float. Bring to a boil and drain the water.
Peel bell and chili peppers, remove seeds and chop. Peel the garlic and divide into cloves.
Smash the garlic, chili and bell pepper in a blender or pass through a meat grinder. Add vegetable oil and salt, sugar to taste.
Pour the cooked marinade into the boiled eggplant, bring to a boil and cook for 5-10 minutes.
Roll the hot salad into jars, which are then wrapped in warm and wait for cooling. Once cooled, the salad is ready to eat and store for the winter.

I do not advise you to remove the peel from eggplant for pickling, pickling or pickling. Firstly, in the peel, vegetables retain their shape better. Secondly, this way they will not be bitter, but will have a spicy taste.
Choose young eggplants for cooking. They are not as bitter as stale vegetables. In young, the stalk should be fresh with a bright green color.
Garlic, parsley and cilantro are best combined with eggplant. Don't be afraid to add them. These components give a special taste.

I reviewed the best recipes, thanks to which eggplant dishes can be prepared for the winter, retaining their unique taste and beneficial properties. The listed recipes can only serve as foundations for your special dishes. The main thing in cooking is not to be afraid to experiment, because everyone has their own preferences in food: someone likes a mild taste, and someone spicy.