Eggplant like mushrooms for the winter

The content of the article

• How to choose the right eggplant for harvesting for the winter
• What utensils will be needed for sterilization
• The best recipes for the winter with a photo
• In a slow cooker
• With garlic without frying and sterilization
• Appetizer salad with dill a la mushroom
• Blue fermented with carrots – simple and tasty
• Tasty little blue ones with mayonnaise in jars
• Fried with onions without vinegar
• How to make sharp blue “lick your fingers”
• Marinated with pepper

One of the simplest and most popular options for harvesting vegetables is eggplant like mushrooms for the winter. Cooking them is easy. The recipe does not require a large number of ingredients, it’s enough that it grows in the garden, and the taste of the dish is amazing and resembles real pickled mushrooms. Blue ones are not only tasty, they are rich in substances such as proteins, carbohydrates, minerals (phosphorus, calcium, mania, potassium, manganese, iron), vitamins (C, nicotinic acid, B1). The composition of the vegetable includes components that lower cholesterol.

How to choose the right eggplant for harvesting for the winter

The taste of the dish largely depends on how correctly selected products. For winter harvesting, you should choose small, young eggplants, in which the flesh has not yet hardened, and the seeds have not ripened. For the recipe you need fruits with a shiny surface, bright purple. The eggplant peel should be elastic, juicy, smooth. The shape of the fetus does not matter. It can be ovoid, spherical, oval, cylindrical.

When choosing blue ones, pay attention to the presence of soft brown spots on the skin. This indicates that the little blue ones begin to deteriorate. Brown-yellow and gray-green colors and a brown stalk speak of the “venerable” age of eggplant. Regardless of the variety, it lends itself well to all types of heat treatment – frying, stewing, boiling. However, there are varieties that are intended only for stuffing or freezing or preparing salads for the winter.

What utensils will be needed for sterilization

Spinning blanks is a laborious process and requires preparation. Before cooking blue ones, stock up on sterilization dishes. The volume of containers for storage depends on your preferences, the number of eaters in the family. Decide which sterilization method you prefer: in the oven or in a water bath:

1. If you sterilize the jars you will be in the cabinet of the stove, then prepare a wire rack, a baking sheet, a dense napkin, a large cutting board on which the hot jars will be exposed.
2. When sterilizing in a water bath you will need:
   • a capacious pan with a lid (aluminum or enameled), in which the process itself will occur;
   • special clip for cans;
   • canvas napkin;
   • a wooden circle the size of the bottom of the pan, which will protect the banks from overheating, will not allow them to burst during sterilization;
   • large cutting board;
   • water bucket and cans themselves.

The best recipes for the winter with a photo

There are an incredible amount of options for winter blanks with blue ones. Among them, recipes “for mushrooms” occupy not the last place. They differ both in the method of preparation (stewing, pickling, boiling, frying), and in the presence of ingredients (with onions, carrots, mayonnaise, herbs, peppers). Depending on the set of products, sweet blue, sharp or sour ones are obtained.

In a slow cooker

Eggplants like mushrooms for the winter can be prepared in any known way: they are boiled, stewed, baked in the oven. One of the easiest recipes for this dish to digest is stewing vegetables in a slow cooker. Due to the optimal cooking temperature, the blue ones retain their best qualities, vitamins and minerals. For the dish, take:

• a dozen young blue,
• 8 peas of allspice,
• a glass of vegetable oil,
• head of garlic,
• vinegar 70%,
• two tbsp. l dill seed,
• salt.

How to cook:

1. Wash the fruits, remove the stem, cut into cubes.
2. Pour all the oil into the multicooker bowl and heat it in the “Frying” mode..
3. Pour cubes into the multicooker, close, change the mode to “Extinguishing”. Set the time to 30 minutes.
4. In the meantime, prepare the cans for conservation. Wash, sterilize in any way possible: dry (using a microwave), steam (over boiling water) or treat with a small amount of alcohol.
5. After the quenching time is over, add pre-peeled and chopped garlic. So that he gives the dish not only sharpness, but also aroma, garlic must be crushed before cutting with a knife blade.
6. Add dill seeds, allspice, salt, stew for another 5 minutes.
7. Hot vegetables tightly packed in jars.
8. Before screwing on the lid of each can pour vinegar. For cans with a capacity of 0.5 l. take 1/3 teaspoon of essence.
9. Turn jars with screwed lids over and cover with a warm scarf..
10. After a day, put the banks upside down, keep covered for another 24 hours. Then lower to the basement.

With garlic without frying and sterilization

Any heat treatment helps to reduce the components necessary for the body in the product. For this reason, culinary methods are offered gentle methods of cooking blue for the winter, preserving useful substances. Here is one of them. For him, take:

• blue ones – 5 kg,
• bay leaf – 3 pcs..,
• allspice – 10 peas,
• non-iodized salt – 3 tbsp. l.,
• water – 5 l,
• vinegar 9% – tea cup.

Cooking Instructions:

1. We wash the fruits, clear the stalk. If the vegetables are homemade, cut off the peel, chop the cubes of medium size.
2. Pour the vegetables with salt and leave for two hours to remove the bitterness.
3. At the end of the specified time, drain the juice released from the eggplant, transfer them to a container and pour water. We send to the stove, we wait when it boils.
4. From the boiling liquid, remove the foam and add vinegar. Cook for another 5 minutes, not more, otherwise the vegetables will become very soft.
5. In pre-prepared jars, put a lavrushka, pepper. We fill the cans with blue ones, pour the same brine on top, which was used for cooking.
6. Roll up the lids. We put the inverted banks under the covers. Leave it until cool..
7. After a couple of days, the workpiece is sent for storage.

Appetizer salad with dill a la mushroom

A favorite dish on any feast is mushrooms. If you live in an arid area where this delicacy does not want to grow, the eggplants cooked with dill and garlic will save the situation. To get 4 liters of this snack we need:

• blue ones – 3 kg,
• garlic – 5 heads,
• filter water – 4 l,
• dill (any – umbrellas, dried, fresh),
• sugar – 100 g,
• salt – 4 tbsp. l.,
• vinegar 70% – 3 tbsp. l.,
• vegetable oil.

Step-by-step preparation:

1. My fruits, we clean. We cut in any way – with cubes, cubes, most importantly – small sizes.
2. Pass all the garlic through the press. Finely chop the dill or grind if it is dry. The amount of these ingredients depends on individual preferences, so garlic can be put either more or less, like dill.
3. We put a pan on the fire and pour the water passed through the filter into it. Pour spices, sugar and salt, add vinegar. After boiling water, we send the first batch of eggplant.
4. Cook vegetables for 10 minutes. We count the time from the moment the marinade boils.
5. Put boiled pieces in a bowl. We fill them with dill (along with umbrellas that give the dish a special aroma) and garlic. When serving snacks on the table, umbrellas are easy to remove. Mix everything and immediately lay out on dry jars that have undergone sterilization.
6. Just before rolling, add one tablespoon of hot vegetable oil to each jar of salad.
7. Turn the cans over, wrap them up and leave for a day. Then remove the blanket, allow to cool completely, send it to storage.

Blue fermented with carrots – simple and tasty

Eggplant goes well with other vegetables: carrots, zucchini, tomatoes. The blue ones cooked with them reveal their best taste. One of the most delicious eggplant recipes is their pickling with fried carrots. For him you need to take:

• one and a half kg. eggplant;
• a pound of carrots;
• a bunch of parsley;
• one and a half heads of garlic;
• two tbsp. l vegetable oil;
• half a spoon of pepper peas;
• 4 bay leaves;
• salt.

Cooking Instructions:

1. Wash vegetables, peel leaves and stalks.
2. Put in a saucepan, pour water to the top, put on fire.
3. Bring to a boil, cook for 10 minutes from the time of boiling. 5 minutes before the end of cooking salt.
4. Drain the water. Each fruit is cut in the center, not finishing the cut to the end.
5. Take gauze or any cotton fabric. Put the blue ones in it. Press vegetables on top for two hours.
6. At this time, wash and peel the carrots. Grind her.
7. Fry in a pan with sunflower oil, stirring constantly, until tender (about 10 minutes). At the end add garlic crushed through a press, chopped parsley and salt. Stir the whole mass, let it cool.
8. Prepared blue stuffed with carrots. To do this, put in the incision a little blue cooled carrot.
9. Put a layer of lavrushka and allspice, a layer of eggplant in a saucepan, and continue until the vegetables run out.
10. Cover the pan with a plate on top, put a load on it.
11. Three days later, the stuffed blue ones will be ready.

Tasty little blue ones with mayonnaise in jars

You can prepare eggplants for the winter not only in marinade, your own juice and with tomato dressing, but also with mayonnaise. The dish is very nutritious and nutritious. To prepare it (per one liter can) you will need:

• two blue ones;
• one head of garlic;
• one large onion;
• 6 tablespoons of any mayonnaise;
• sunflower oil;
• salt;
• pepper.

Cooking:

1. Chop the onion into strips.
2. Heat oil in a pan, fry onions in it and put in a plate. If the onion has absorbed a lot of oil, place it on a sieve so that the excess glass.
3. Meanwhile, wash the little blue ones, remove the leaves and stalks. If the skin is hard, and you want to get vegetables of a more delicate texture, peel them.
4. Cut eggplant into cubes, fry in vegetable oil, put them onion.
5. Pass garlic through a press, add to vegetables.
6. Salt, pepper and season with mayonnaise. Mix.
7. Place eggplant in prepared jars, tamping tightly.
8. Cover them and sterilize in a water bath for 15 minutes.
9. Then roll up the cans and wrap.
10. Lower cooled containers into the cellar.

Fried with onions without vinegar

Vinegar helps preserve vegetables for long-term storage, but its use causes a lot of controversy. Many housewives make blanks without it. Vegetables prepared without vinegar are recommended to be stored in the refrigerator, but not more than two weeks. Take the following products:

• 2 large eggplant;
• 2 large onions;
• dill;
• pepper, salt.

Step by step cooking:

1. Wash eggplant and peeled onions.
2. Blue cut into cubes or medium-sized bars. Sprinkle with salt to get rid of a specific bitterness. After half an hour, drain the salted juice and rinse the vegetables.
3. Cut the onion, depending on how the blue ones are cut.
4. Heat oil in a pan and fry the onions, add blue ones to it and sauté vegetables until cooked, stirring constantly.
5. Before removing from heat, salt the vegetables, add pepper, dill.
6. Allow to cool, put in a container and refrigerate.
7. Fried vegetables without vinegar are stored for no more than two weeks.

How to make sharp blue “lick your fingers”

Lovers of all spicy foods will love eggplants cooked with chili peppers. Spicy herbs – leaf celery or basil add piquancy to this harvesting. The severity of the dish is regulated by the amount of pepper. For not very sharp workpieces, you will need:

• one kg homemade eggplant;
• 3 cloves of garlic;
• 1 pod of chili pepper;
• half a glass of vegetable oil;
• 1 liter of water;
• 155 g of apple cider vinegar;
• salt.

Stages of preparation:

1. Wash and cut the blue ones into circles, each of which is divided into 4 parts.
2. Put the vegetables in a cup, salt, pour cold water, leave for 40 minutes. Salt will remove excess bitterness. This “bath” will prevent vegetables from absorbing a lot of fat when frying. Rinse eggplant.
3. Pour water into a saucepan, boil, pour vinegar, add salt. Send boiled eggplant. Cook them from the moment of boiling for 3 minutes. Get vegetables, drain water.
4. Heat oil in a pan and fry blue ones. After three minutes of frying, put finely chopped pepper and garlic. After that, fry another minute.
5. Pack hot fried vegetables in sterile jars.
6. Cork and cover with a blanket until the cans have cooled.
7. After two days, lower the blanks into the cellar.

Marinated with pepper

Eggplants are not only cooked, fried, stewed, they are also pickled. As an additional ingredient for such a recipe, bell pepper is used, which gives a special piquant aroma and taste to the dish. To prepare pickled eggplant, you will need the following set of products:

• 4 medium blue;
• 4 bell peppers;
• head of garlic;
• a bunch of greenery;
• vegetable oil;
• 150 ml of 9% vinegar;
• 0.5 l of water;
• sugar to taste;
• salt;
• 4 things. carnations.

Step-by-step instruction:

1. We clean, wash my little blue ones, cut in strips, add salt, let stand.
2. For the recipe you will need a fill. To prepare it, pour water into the pan, send cloves, vinegar, salt, sugar there. The amount of sugar is taken individually. If you like sweet blue, take 3 tbsp. tablespoons of sugar. The optimal amount for this volume of blue ones is 2 tablespoons of sugar and 1.5 salt.
3. We bring the marinade to a boil and wait for the dissolution of salt and sugar to occur. Remove, let cool.
4. Take the whole pepper and fry in oil until soft. So do the eggplant. Dip the fried vegetables in the marinade and lay in layers, pouring them with garlic and herbs.
5. Stacked vegetables pour the marinade. Put a smaller lid on top and press down with oppression. Leave to marinate for 3 days.
6. Serve to the table as a side dish for meat dishes.