Pickled eggplant is a spicy and aromatic appetizer for a casual and festive table. However, few decide to cook it, often most recipes provide for prolonged sterilization, which often scares away the housewives. From this article you will learn how to harvest eggplants without sterilization for the winter, and what you need for this method.
Selection and preparation of ingredients
To choose a quality and marinated eggplant, you should pay attention to the following aspects:
- the choice should be stopped on slightly unripe fruits, since excessively ripe vegetables contain a high concentration of the toxic compound solanine;
- the ideal fruit should be no more than 0.5 kg in weight and 10-15 cm long, larger fruits are stiff, which deprives the future dish of a delicate structure;
- only fresh fruits are used to make pickles, a bright green stalk, elastic peel and uniform glossy reflection of the peel can testify to this;
- it is better to buy fruits in the summer, during the period of their mass ripening, this will help protect against high concentrations of nitrates and other chemical compounds in their pulp;
- on the surface of the eggplant there should be no spots and other inclusions - traces of damage by pests and fungi.
Important! If you notice dark seeds or a sharp unpleasant odor when cutting eggplant, these fruits should be discarded. These manifestations signal the accumulation in the vegetable of an excessive amount of toxins (solanine).
To start pickling eggplant, they need to be prepared.
To do this, perform the following steps:
- Peel the vegetable from contamination under cool running water, and then wipe it dry.
- Dip the fruits in boiling water for 3-5 minutes, this measure will give them additional tenderness and soften the peel.
- Remove the stalk from the eggplant.
- Grind whole fruits into the required number of pieces (straws, cubes, rings).
- Move the slices into a deep dish, salt well, and then place them under the press (a small pot of water) for 30-60 minutes. Drain the released liquid.
- Rinse the vegetable well under running water.
How to pickle eggplant for the winter in jars without sterilization?
Marinating eggplants without sterilization will require a minimum of effort and skills, so even a novice will be able to cook such a dish. In addition, such a spin, no worse than sterilized ones, will delight with its aromas for many months, until the new crop. Listed below are the best recipes that have gained their popularity with many vegetable lovers around the world.
Classic recipe
3 cans of 1 liter for 50 minutes
Nutritional value per 100 g:
- Sterilize jars and lids.
- Place the prepared fruits in the whole jars, add pepper and bay leaf to them.
- Pour jars of boiling water under the neck.
- Soak the vegetables in boiling water for about 25 minutes, drain the liquid, pepper and bay leaf should remain inside.
- Pour the cans with boiling marinade made from 1.5 liters of water, salt and sugar.
- Roll up the jars, put them upside down and wrap them with a blanket for 24 hours.
Did you know? Eggplant contains nicotine, which is why many narcologists recommend this vegetable as an alternative to smoking for everyone who is trying to overcome a bad habit.
Quick and easy recipe
3 cans of 1 l30 minutes
Nutritional value per 100 g:
- Cut the prepared fruits into 4 pieces along.
- Fill the jars with garlic and pepper and 2 bay leaves, and then put the vegetables in them.
- Boil the water, dissolve the salt, sugar in it, and then place the bay leaf. Boil the liquid for 5 minutes.
- Evenly distribute vinegar between the jars, pour the marinade.
- Roll up jars, turn them over and wrap them with a blanket, soak the vegetables in the marinade for 24 hours. Such a twist can be used immediately, or sent for long-term storage.
Did you know? Eggplant is one of not many vegetables that helps lower cholesterol in the blood. Therefore, doctors often recommend a vegetable as the best preventive measure against diseases of the cardiovascular system.
With garlic and herbs
3 cans of 1 liter each 90-180 minutes
sunflower oil
150 ml
Nutritional value per 100 g:
- Grind vegetables in rings, garlic, pass through the crush, and chop the greens finely.
- Pour the eggplants with water, and boil them over low heat for 15–20 minutes.
- Combine onions, garlic, herbs and spices.
- In a separate bowl, mix the oil, vinegar, and then dissolve the salt and sugar in them.
- Combine all ingredients and set aside for 1 hour.
- Boil the vegetables, and then fill them with pre-sterilized jars.
- Roll up the pickles, turn them over onto the lid, and cover them with a warm blanket for 24 hours.
Important! For the preparation of pickles, it is not recommended to use iodized salt, it can give the dish an unpleasant specific taste and aroma.
With carrots "in Korean"
3 cans of 0.5 l each 60 minutes
Korean carrots
0.2 kg
sunflower oil
60 ml
Nutritional value per 100 g:
- Grind onions and bell peppers, and then fry them in sunflower oil for 3-5 minutes, at the end of the frying, add the Korean-style carrots.
- Cut pre-cooked eggplant in half rings and add to the rest of the vegetables.
- Dissolve sugar, salt in a glass of water, add pepper to the liquid with peas, and then pour it into a frying pan.
- Simmer for about 30 minutes.
- Add the vinegar, chopped garlic and parsley to the vegetables, and then stew for another 15 minutes.
- Move the hot vegetables into sterilized jars, roll them with lids, turn them upside down and set to insist under the rug until 12 o’clock.
Features of storage of blanks
When marinated, vegetables undergo a lengthy heat treatment, which in combination with vinegar and hot spices ensures their safety for several months. However, for this conservation it is necessary to create the necessary microclimate.
For this, banks store:
- in a dry place with a moisture content of not more than 60%;
- in the absence of direct sunlight;
- at a temperature of no more than +5 ... + 10 ° С.
Today, in cooking, there are many ways to harvest eggplants for the winter, but one of the simplest is spinning without sterilization. This method allows you to qualitatively transform the fruits, as well as give them tenderness and sophistication. However, for this, the vegetable must be carefully prepared, otherwise the pickles will not only be bitter, but also become a source of toxins.
