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Eggplants are versatile in processing. They are preserved with marinade, fermented in containers, and salted eggplants are made under pressure with a set of preferred ingredients. There are quite a few recipes for making blueberries; below are several popular options with simple technology and minimal costs.
Pickled eggplants stuffed with vegetables
Features of preparing eggplants under pressure for the winter
Preliminary salting of vegetables under pressure is done in a wide container, only then placed in glass jars. Particular attention is paid to the material of the container. Utensils should not be made of aluminum, copper, galvanized steel or non-food grade plastic. The best option is enamel or glass containers.
Salted eggplants for winter storage are taken out from under the press, packaged in jars, and covered with an iron or nylon lid. Metal ones are more preferable; seaming will ensure complete tightness.Without oxygen, the shelf life of salted eggplants increases. For this method, jars must be sterilized along with iron lids.
Recipes provide recommended, but not required, ingredients. In the process of preparing blueberries for the winter under the yoke of garlic, you can add something of your own. Increase or decrease hot seasonings, but be sure to maintain the ratio of salt and the amount of vinegar (if it is indicated in the technology).
Selection and preparation of ingredients
Using low-quality products, preparing whole eggplants that are salted for the winter under pressure will not turn out to be tasty. The blue ones are of medium size; small fruits are not ripe enough, so the taste will be much worse. Overripe vegetables have tough skin, rough flesh and hard seeds. Even after boiling, the quality of overripe specimens will not improve.
Pay attention to the appearance of the eggplants. For winter harvesting, choose fruits with a smooth surface, without spots, soft depressions and signs of rotting. Vegetables do not require special processing; they are washed and the stalk is cut off. Before putting them under pressure, boil the eggplants until tender in salted water.
Eggplant preparations under pressure for the winter
There are many recipes, choose any of them to your taste. There is a classic version with only garlic and salt; interesting dishes include carrots and sweet peppers, with the addition of herbs, vinegar, sugar, or with notes of Caucasian cuisine. Several of the best winter recipes for salted eggplants under pressure to prepare a delicious snack will help you make your choice.
Salted blueberries with garlic under pressure for the winter
The traditional preparation method will require the following ingredients:
- 1 kg of salted eggplants;
- salt – 3 tbsp. l.;
- garlic - to taste;
- water – 0.5 l.
Recipe technology for salted eggplants with garlic under pressure:
- Processed blueberries are boiled in salted water until tender. You can check how cooked the vegetables are by piercing the peel; if the flesh is not hard, remove from heat.
- Lay the fruits side by side on a flat surface covered with a clean cotton napkin, and place a cutting board and weight on top of them. This measure is necessary to remove excess liquid. Leave the vegetables under pressure until they have cooled completely.
- Grate the peeled garlic on a fine grater.
- The cooled eggplants are divided in the middle, not cutting 1.5 cm to the stem. The vegetables should open like book pages, but remain intact.
- Place garlic on one part of the blue and cover with the other half. Place in a container.
- The brine is diluted in cold water and poured over the eggplants.
Classic recipe for pickling blueberries
If salted vegetables are in a pan, cover them with a napkin on top, put a plate on it, and press it down. When placing in jars, add brine to the top and cover.
After the salted vegetables have collected a sufficient amount of brine, they are cut into 3 parts, carefully placed in a jar, a little sunflower oil is poured on top or left in the brine.
Pressed salted eggplants with carrots and garlic
A delicious salty preparation for the winter is made from stuffed eggplants soaked under pressure. The recipe includes:
- blue;
- carrot;
- bell pepper;
- garlic - to taste;
- salt – 3 tbsp. for 0.5 liters of water.
The amount of main ingredients is not indicated: vegetables are taken in equal quantities.The average blue one holds about 2 tablespoons of filling.
Eggplants soaked with garlic and carrots under pressure are made using the following technology:
- Grate the carrots, cut the pepper into thin longitudinal lines, and chop the garlic.
- The prepared ingredients are mixed.
- Boil the blue ones until tender, remove from the pan.
- Place on a flat hard surface in a row or in several rows, place a cutting board on top, the fruits should be completely under the covering. Pressure is placed on the board and allowed to cool for three hours.
- The cooled eggplants are cut lengthwise to the stem, opened and stuffed with the prepared mixture.
- Carefully, so that they do not fall apart, place them in a pan or container.
- Make brine and pour it in.
- The top is covered with a cloth and oppression is installed.
The workpiece is infused until ready at a temperature of +20 0C for 7 days, if the eggplants were immediately sent to the refrigerator - 12-13 days.
Marinated eggplants with garlic
Eggplants salted with garlic under pressure can be preserved; the recipe will require heat treatment, but this method will extend the shelf life of the product. A set of components for processing 3 kg of blue ones:
- carrots – 5 pcs.;
- garlic – 2-3 heads;
- salt – 100 g;
- apple cider vinegar 6% – 80 ml;
- water – 2 l.
If desired, you can add hot pepper.
Recipe technology for preserving salted blueberries under oppression for the winter:
- The fruits are cut lengthwise and boiled for 5 minutes.
- Take it out of the water, cut it into half rings 3 cm wide, sprinkle it with salt, and place it under pressure for 4 hours.
- Vegetables are taken out and washed.
- Grate the carrots and chop the garlic.
- Combine all vegetables and mix.
- Boil water and make a marinade, pour in the eggplants.
Vegetables stuffed with herbs before pickling
Place pressure on top and leave for 48 hours. Then the salted products are laid out in sterilized jars, the brine is drained, boiled again, the hot product is filled to the top, sterilized for 5 minutes and rolled up. Blue ones, aged under pressure, after preservation for the winter, turn out to be moderately sour, not too salty, and their shelf life is extended.
Blue ones with pressed greens for the winter
You can make eggplants salted under pressure not only with garlic, but also with parsley and dill. A set of products for 1 kg of blue ones:
- carrots – 2 pcs.;
- bell pepper – 1 pc.;
- garlic – 1 head;
- salt – 1 tbsp. l. for 200 ml of water;
- parsley and dill - 1/2 bunch each.
The process sequence is no different from cold salting technology:
- The vegetables for the filling are cut into small pieces, the garlic is chopped, the greens are separated from the branches and chopped, then everything is mixed.
- Boiled eggplants are placed under pressure to release excess moisture.
- Divide the blue ones into 2 parts and stuff them.
- Fill with brine, set the weight and place in the refrigerator.
In a week, the salted product will be ready.
Blue Georgian pressed ones for the winter in jars
The preparation will turn out spicy, cilantro will add a hint of Caucasian cuisine to the taste. The recipe set is designed for 2 kg of blue ones. Making the brine:
- water – 2 l;
- vinegar - 75 ml;
- sugar – 2 tbsp. l.;
- salt – 3 tbsp. l.
For filling:
- garlic – 1 head;
- carrots – 300 g;
- hot pepper – 1 pc.;
- ground red pepper – 1 tsp;
- cilantro – 1 bunch;
- parsley - 3 sprigs.
Technology:
- Boiled eggplants are placed under a press so that they cool completely and the liquid drains off.
- The brine components are combined in boiling water.
- Grind the filling ingredients and sprinkle with red pepper.
- The fruits are stuffed, placed in a container, filled with brine and a press is installed.
- Place in the refrigerator for 3 days.
Then the salted product is transferred into treated jars, the brine is boiled and the product is poured and rolled up.
Storage periods and rules
Preparations under plastic covers require special attention; warm temperatures will prolong fermentation, the product will be sour at best, and spoiled at worst. It is recommended to keep the container in the refrigerator or in the basement, where the temperature is not higher than +5 0C, then the shelf life will be approximately 5 months. Canned salted blueberries are stored in the basement, the shelf life of the product is 2 years.
Conclusion
Salted eggplants under pressure are a simple way to process vegetables. The recipes do not require large material costs, the technology is quite simple. The only negative is that the product does not last long without sterilization.
