Salted eggplant for the winter

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The appetizer does not contain vinegar and citric acid; eggplants are harvested for the winter with salt. Before laying a vegetable in jars, preliminary preparation is necessary - the stages of blanching and stuffing. We stuff the eggplants with herbs and garlic, which makes the appetizer spicy. When serving, it is enough to cut them, pour with oil and lemon juice.

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Ingredients:

Eggplant - 1 kg.

Salt - 2 tablespoons

Parsley - 50 gr.

Garlic - 10 cloves

Bay leaf - 2 pcs.

Peppercorns - 5 pcs.

Step by step recipe:

 Step 1 of 10
Step 1 of 10

To pickle eggplant for the winter, prepare food and containers. For this amount, two 500 ml cans are suitable.

Step 2 of 10
Step 2 of 10

Rinse the eggplants, cut 1 cm on both sides. Cut large specimens into two or more transverse parts, small ones - leave in their original state. Then make longitudinal cuts without cutting the vegetables into halves (as shown in the photo).

Step 3 of 10
Step 3 of 10

Place a saucepan with water on the stove. When it boils, add salt to taste, lower the prepared eggplants.

Blanch the vegetables until tender, 10-15 minutes. Do not cook for a very long time, otherwise they will soften - the blue ones should retain their shape and elasticity.

Step 4 of 10
Step 4 of 10

Then pour over them with cold water to complete the cooking process, cool completely.

Step 5 of 10
Step 5 of 10

Rinse the parsley, chop finely. Chop the garlic finely with a knife. Mix the greens and garlic slices, fill the eggplant with this mixture.

Step 6 of 10
Step 6 of 10

Gently place the stuffed blue ones in sterile jars.

If desired, each eggplant can be wrapped with a thread so that the filling does not fall out, and placed in a container directly in this form.

Prepare the brine separately. Boil water (500 ml), add salt (1 tablespoon), pepper, bay leaf. Boil for 2 minutes.

Step 7 of 10
Step 7 of 10

Pour the stuffed eggplant in jars up to the very neck with hot brine. Immediately tighten the caps tightly.

Step 8 of 10
Step 8 of 10

Cool the jars upside down, always under the blanket.

Step 9 of 10
Step 9 of 10

Then send the salted eggplant rolls to the cellar for storage until winter.

Step 10 of 10
Step 10 of 10

Enjoy your meal!

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