Preservation of aubergines. Multiple Recipes

Summer is a time when it is worth taking care ofdiversity and the benefits of their winter diet, that is, to do home-preserving. Of course, today is not a problem and in January to buy fresh vegetables, but after all, homemade canned food has a special taste, which is liked by so many.

Preservation of aubergines is carried out by the mostin different ways, they can be salted, marinated, cooked with them salads and, of course, caviar. You can use a special recipe and make a preparation, in which the eggplants taste like fungi. In a word, there are a lot of recipes, we will only offer a few of them.

For example, lovers of marinades canRecommend to preserve the eggplant in the following way. We take a kilogram of eggplant, washing them, cut off the green "tail" and, after cutting each vegetable along, we take out the seeds. The incisions are sprinkled with salt and we leave the eggplant for three hours to get rid of the bitterness. Then we squeeze the vegetables a little, rinse them in running water and boil them in a brine made from a liter of water and three tablespoons of salt. Cook eggplant should not be long, just three minutes of boiling. Then we extract the vegetables (we keep the brine) and place them under pressure, keeping for a day.

15 pods of Bulgarian pepper is purified from seeds andcut into small strips. A couple of heads of garlic crushed and added to pepper. To the vegetables, pour finely chopped greens (parsley, celery) and pour the mixture with two tablespoons of 3 percent vinegar. Vegetables leave to marinate for a day. Then the eggplants are stuffed with a vegetable mixture, stacking them in jars. We boil the brine left in advance and pour it into jars, immediately roll the cans.

It is very popular to preserve aubergines inoil. We need five kilograms of young eggplants, which need to be washed, cut off the stems and blanch in salted water. Blanch vegetables need parts, the time of aging in boiling water - 2-3 minutes.

Cooled eggplants need to be cut into circlestwo centimeters thick and fry them in oil (about a liter of oil). Fried eggplants pepper and pile into a bowl. Separately fry two hundred grams of onions and twice as much carrots. Green parsley finely chopped. Now take the small jars and lay layers of eggplant and vegetable mixture, sprinkling the layers with greens. Then we pour oil into cans, on which vegetables were fried and we sterilize canned food in boiling water for 15 minutes. After sterilization, the cans must be rolled up.

The classical methodcanning of eggplant, - cooking caviar. Two and a half kilograms of fresh eggplant should be washed and cut into cubes. Two kilograms of onions, half a kilo of carrots, as much red Bulgarian pepper needs to be cleaned and cut into strips. In the cauldron, heat 800 ml of vegetable oil, fry it lightly onions, then add there carrots, peppers and eggplant cubes, all fry almost until cooked. Now you need to salt the vegetables (about a hundred grams of salt will be left), add sugar (fifty grams). For sharpness, you need to put in cauldron half a pod of finely chopped hot pepper. It remains to add sliced ​​tomatoes (3 kg) without skin and put a lot of boiled for about half an hour. In the finished caviar, chopped greens and two tablespoons of 5% vinegar are added. Lovers can put garlic. Caviar in hot form is laid out on cans, and they are sent to a sterilizer. Half-liter cans should be kept in boiling water for forty minutes, liter-fifty.

And here is how the aubergine is preserved"Under the mushrooms." Four kilograms of aubergines should be peeled and cut into cubes. The cut vegetables are salted and left to remove bitter juice, then squeezed and fried in oil. Now prepare the seasoning, cutting a half kilogram of sweet red pepper, four hundred grams of garlic and a bunch of parsley and dill. Burning pepper is added at will.

We put eggplant and vegetable seasoning in a containerlayers, press down all the oppression and pour the marinade, prepared from 1.2 liters of water, five tablespoons of salt and eight tablespoons of vinegar (6%). Leave in the warmth for the night (holding time should be more than 12 hours, but less than 20). Then, place the snack on half-liter jars and place them in the sterilizer for 20 minutes. Then canned food rolled up.

As you can see, there are many ways to prepare eggplant. Preservation, as a rule, turns out delicious (of course, if you stick to the formula) and is perfectly stored even at room temperature.