Eggplants for the winter in Kherson: the best cooking recipes

Fans of savory snacks can prepare Kherson-style eggplants for the winter. This dish is distinguished by affordable ingredients, relative ease of preparation, appetizing appearance and piquant taste.

The dish looks appetizing and tastes great

Cooking features

Kherson-style eggplants are a popular savory snack that is usually prepared for the winter. According to the classic recipe, blueberries, cut into circles or slices, are fried until golden brown and placed in jars along with a spicy sauce made from garlic, bell pepper, chili and vegetable oil.

In addition to the traditional recipe, there are other variations of preparing Kherson-style blueberries for the winter. Add grated carrots, stewed with tomato paste or chopped tomatoes.

It is not recommended to close Kherson-style eggplants for the winter without sterilization, otherwise the canned food may deteriorate during storage.

Vegetable selection

Small eggplants are better suited for harvesting. If only large specimens are available, they need to be cut into halves of circles.

It is advisable to take red sweet peppers so that the finished dish acquires a beautiful bright color.

Preparing jars

Before rolling up Kherson-style eggplants for the winter, they need to be carefully inspected for cracks and chips, especially the neck. Cans with such defects should be set aside and not used.

Then wash the glass containers thoroughly with detergents or soda. A good option is a dishwasher. Often there may be rusty stripes on the neck that must be washed off. After using detergents, containers must be thoroughly rinsed with plenty of water.

You must first prepare clean towels to place the treated containers on them with their necks down.

There are several ways to sterilize:

1. In the microwave. This is a quick and easy way. Pour water (1-1.5 cm) into clean jars and place in the oven for 3-4 minutes at a power of 800 W. For one container, 2 minutes is enough. Do not place lids in the microwave.
2. In the oven. Place the container in a cold oven upside down, set the temperature to 150 degrees and process for 10 to 25 minutes, depending on the volume of the container. Lids can also be sterilized, but without rubber gaskets. At the end of the process, turn off the oven, but do not take out the jars immediately, but let them cool a little.
3. Above the ferry. A simple method that requires a pan of boiling water and a wire rack (mesh, colander). Place the container on it with the neck down. There are special accessories for sale on the pan for installing cans. The process lasts from 5 to 15 minutes. An even simpler way is to place a container on the neck of the kettle and bring the water in it to a boil.
4. In a saucepan. Pour water into it, place the container upside down, put it on the fire, when it boils, hold it for 10-15 minutes.

It is recommended to boil metal lids along with rubber bands for at least 10 minutes

Classic eggplants in Kherson style

Ingredients:

• eggplants – 3 kg;
• red sweet pepper – 1 kg;
• chili – 2 pcs.;
• salt 1.5 tbsp. l. (optional for sprinkling eggplants);
• vegetable oil – 1 tbsp. (additional for frying);
• sugar – 1 tbsp;
• garlic – 300 g;
• apple cider vinegar – 1 tbsp.

Cooking method:

1. Wash the eggplants, cut into circles (about 1 cm thick) and place in a bowl.
2. Sprinkle them generously with salt, stir and let stand for about 2 hours until the bitterness disappears. Next, rinse with tap water in a colander and place on a paper towel to dry.
3. Fry the eggplants on both sides and transfer to a paper towel to absorb excess fat.
4. Remove seeds, membranes and stalks from sweet peppers.
5. Peel the garlic and divide into cloves.
6. Do not remove the seeds from the chili, just cut off the stem.
7. Grind bell pepper, chili and garlic in a meat grinder.
8. Pour vegetable oil and vinegar into the resulting mass, add sugar and salt.
9. Place the eggplants in a bowl, pour in the prepared marinade, and mix gently.
10. Place the snack in glass containers and sterilize in a saucepan with water for about 40 minutes.
11. Roll up with tin lids, turn over, wrap and leave until cool.

Cooled pieces can be stored in a pantry or cellar

Spicy eggplants in Kherson style

Ingredients:

• eggplants – 1.5 kg;
• sweet pepper – 500 g;
• garlic – 150 g;
• sunflower oil – ½ tbsp.;
• red chili – 2 pods;
• salt – 1 tbsp. l.;
• table vinegar (9%) – ½ tbsp.;
• sugar – 100 g.

Cooking method:

1. Wash the eggplants, dry with a towel, cut into circles 8-10 mm thick.
2. Place in a bowl, add salt, stir, let stand for 2 hours until the bitterness disappears.
3. Wash the bell pepper, separate the stalk, cut into halves, remove the membranes and seeds.
4. Treat hot red in the same way, wearing gloves.
5. Divide the garlic into cloves, remove the husks, and wash.
6. Grind garlic, sweet and chili in a blender or using a meat grinder.
7. Rinse the eggplants under water, place on a paper towel and let dry. Fry until golden brown.
8. Combine the pepper mixture with sunflower oil, sugar and salt in a deep bowl, stir, put on fire, after it boils, cook for 3-4 minutes. Then add vinegar.
9. Place the eggplant mugs into the saucepan and mix gently. Taste to see if there is enough salt.
10. Sterilize jars in the oven or over steam. Processing time is about 10 minutes.
11. Fill the containers with snacks and cover with tin lids.
12. Sterilize for about 30 minutes, then roll up.
13. Cool the workpieces, covering them with a blanket, and store them in the cellar, pantry, or refrigerator for the winter.

Spicy eggplants are a great stand-alone snack.

Kherson-style eggplants with carrots and tomato paste

Ingredients:

• eggplants – 3 kg;
• bell pepper – 1 kg;
• carrots – 500 g;
• tomato paste – 50 g;
• chili in pods – 2-3 pcs.;
• apple cider vinegar (6%) – 250 ml;
• garlic – 300 g;
• salt – 40 g;
• vegetable oil – 250 ml;
• sugar – 250 g.

Cooking method:

1. Wash the eggplants, cut into circles about 1 cm thick. Place in a bowl, cover with salt, leave for 30 minutes, then rinse under running water and let them dry on a paper towel.
2. Fry the eggplants and roll in garlic passed through a press.
3. Fry the grated carrots in the remaining vegetable oil.
4. Dilute tomato paste with water in equal proportions, pour into carrots and simmer for 5 minutes.
5. Grind bell and hot peppers in a meat grinder, add vinegar, vegetable oil and sugar, add salt and mix.
6. Place the appetizer in a clean container in layers: eggplant, carrots, sauce. There must be sauce on top.
7. Sterilize the jars in a large saucepan for about 30 minutes. It is enough to process half-liter bottles for 20 minutes, and up to 40 minutes for liter bottles.
8. Roll up the containers with the workpiece and cool them upside down under a warm blanket or blanket. Place it in a cold place for storage.

Storage periods and rules

Kherson-style eggplants, hermetically sealed for the winter, can be kept at room temperature in a dry, dark place, as well as in the basement, underground, or refrigerator. The optimal time is before winter, maximum until the next harvest.

Canned food can be stored under glass lids for up to 2 years.

Conclusion

Any novice cook can cook Kherson-style eggplants for the winter. The main thing is to strictly adhere to the technology of processing products and rolling up cans.

https://www.youtube.com/watch?v=d0VPZS-_u2c

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