Pressed eggplant with carrots, garlic, herbs for the winter: the best recipes

Eggplants are universal in processing. They are preserved with marinade, fermented in containers, salted eggplants are made under oppression with a set of preferred ingredients. There are quite a few blue recipes, below are a few popular options with simple technology and minimal costs.

Pickled eggplant stuffed with vegetables

Features of cooking eggplant under oppression for the winter

Pre-salting of vegetables under oppression is done in a wide bowl, only then they are laid out 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 plastics. The best option is enameled or glass containers.

Salted eggplants for storage for the winter are taken out from under the press, packed in jars, closed with an iron or nylon lid. Metal is more preferable, seaming will ensure complete tightness. Without oxygen supply, the shelf life of salted eggplants increases. For this method, jars must be sterilized along with iron lids.

Recipes suggest a recommended but not required set of ingredients. In the process of preparing blue ones for the winter under oppression with garlic, you can add something of your own. Increase or decrease spicy seasonings, but be sure to observe the ratio of salt and the amount of vinegar (if it is indicated in the technology).

Selection and preparation of ingredients

From low-quality products, whole eggplants that are salted for the winter cannot be tasty under pressure. The blue ones are of medium size, the small fruits are not ripe enough, so the taste will be much worse. Overripe vegetables have tough skins, rough flesh, and hard seeds. Even after boiling, the quality of overripe specimens will not improve.

Pay attention to the appearance of eggplant. For winter harvesting, choose fruits with a smooth surface, without spots, soft depressions and signs of decay. Vegetables do not require special treatment, they are washed, the stalk is cut off. Before laying under oppression, eggplants are boiled until tender in salted water.

Eggplant blanks under oppression for the winter

There are many recipes, choose any of them to taste. There is a classic version only with garlic and salt, dishes with the inclusion of carrots and sweet peppers, with the addition of herbs, vinegar, sugar, or with notes of Caucasian cuisine are interesting. A few of the best winter recipes for salted eggplant under oppression for making a delicious snack will help you make the right choice.

Salted blue ones with garlic under oppression for the winter

The traditional harvesting method will require the following ingredients:

• 1 kg of salted eggplant;
• salt – 3 Art. l .;
• garlic to taste;
• water – 0,5 l.

Recipe technology for salted eggplant with garlic under oppression:

1. Processed blue ones are boiled in salted water until tender. You can check how cooked the vegetables are by piercing the peel, if the pulp is not hard, remove from heat.
2. The fruits are laid out side by side on a flat surface covered with a clean cotton napkin, a cutting board and weight are placed on top of them. This measure is necessary to remove excess fluid. Leave the vegetables under pressure until they are completely cool.
3. Rub the peeled garlic on a fine grater.
4. The cooled eggplants are divided in the middle, without cutting 1,5 cm to the stem. Vegetables should open like book pages, but at the same time remain whole.
5. Put garlic on one part of the blue one, cover with the other half. Placed in a container.
6. The brine is diluted in cold water and eggplant is poured.

The classic blue salted recipe

If salted vegetables are in a saucepan, cover them with a napkin on top, put a plate on it, oppress it. When laying in jars, the brine is topped up and covered.

After pickled 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 brine.

Salted eggplants with carrots and garlic under pressure

A delicious salty preparation for the winter is obtained from stuffed eggplants soaked under pressure. The recipe includes:

• little blue;
• carrot;
• Bulgarian pepper;
• garlic to taste;
• salt – 3 tbsp. for 0,5 liters of water.

The number of main ingredients is not indicated: vegetables are taken in equal quantities. About 2 tablespoons of filling are placed in a medium blue one.

Eggplants soaked with garlic and carrots under oppression are made according to the following technology:

1. The carrots are rubbed, the pepper is cut into longitudinal thin lines, the garlic is crushed.
2. Prepared ingredients are mixed.
3. Boil the little blue ones until tender, take them out of the pan.
4. Lay on a flat hard surface in a row or in several rows, a cutting board is placed on top, the fruits should be completely under the coating. Put oppression on the board and let it cool for three hours.
5. The cooled eggplant is cut lengthwise to the stalk, opened and stuffed with the prepared mixture.
6. Carefully, so that they do not fall apart, they are placed in a pan or container.
7. Make a brine and pour.
8. Cover with a cloth on top and set oppression.

The workpiece is infused until cooked at a temperature of +20 0C for 7 days, if the eggplants were immediately sent to the refrigerator – 12-13 days.

Marinated eggplant with garlic

Eggplants salted with garlic under oppression can be preserved, the recipe will require heat treatment, but the method will extend the shelf life of the product. A set of components for processing 3 kg blue:

• carrots – 5 pcs .;
• garlic – 2-3 heads;
• salt – 100 g;
• apple cider vinegar 6% – 80 ml;
• water – 2 l.

Hot pepper can be added if desired.

The technology of the recipe for preservation for the winter of salty blue under oppression:

1. The fruits are cut lengthwise and boiled for 5 minutes.
2. They are taken out of the water, cut into half rings 3 cm wide, sprinkled with salt, placed under oppression for 4 hours.
3. Vegetables are taken out and washed.
4. Grate the carrots, chop the garlic.
5. Combine all vegetables and mix.
6. Boil water and make a marinade, pour eggplant.

Vegetables stuffed with herbs before pickling

Oppression is set on top and left for 48 hours. Then the salted products are laid out in sterilized jars, the brine is drained, boiled again, the workpiece is filled to the top with hot, sterilized for 5 minutes and rolled up. Blue ones, aged under pressure, after being preserved for the winter, they turn out to be moderately sour, not too salty, and their shelf life is extended.

Blue with greens under pressure for the winter

You can make eggplants salted under oppression not only with garlic, but also with parsley and dill. A set of products for 1 kg blue:

• carrots – 2 pcs .;
• Bulgarian pepper – 1 pcs .;
• garlic – 1 head;
• salt – 1 tbsp. l. for 200 ml of water;
• parsley and dill – 1/2 bunch each.

The sequence of the process does not differ from the cold salting technology:

1. 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.
2. Boiled eggplants are placed under oppression so that excess moisture comes out.
3. The blue ones are divided into 2 parts and stuffed.
4. Fill with brine, install the load and put in the refrigerator.

In a week, the salty product will be ready.

Blue in Georgian under pressure for the winter in banks

The preparation will turn out to be spicy, cilantro will add notes of Caucasian cuisine to the taste. The recipe set is designed for 2 kg blue ones. Make a brine:

• water – 2 l;
• Vinegar – 75 ml;
• sugar – 2 st. l .;
• salt – 3 tbsp l.

For the filling:

• garlic – 1 head;
• carrots – 300 g;
• bitter pepper – 1 pcs.;
• red ground pepper – 1 tsp;
• cilantro – 1 beam;
• parsley – 3 branches.

Technology:

1. Boiled eggplants are placed under a press so that they cool completely and the liquid comes off.
2. The brine components are combined in boiling water.
3. Grind the filling ingredients and sprinkle with red pepper.
4. The fruits are stuffed, placed in a container, poured with brine and a press is installed.
5. Put in the refrigerator for 3 days.

Then the salted product is transferred to processed jars, the brine is boiled and the workpiece is poured, rolled up.

Terms and rules of storage

Preparation under polyethylene lids requires special attention, warm temperatures will prolong fermentation, the product will turn out sour at best, and spoil 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 salty blue ones are lowered for storage in the basement, the shelf life of the product is 2 years.

Conclusion

Salted eggplant under pressure is an easy way to process vegetables. Recipes do not require large material costs, the technology is quite simple. The only negative is that the product without sterilization is not stored for a long time.