TOP 3 recipes for pickled eggplants with garlic under the press for the winter

TOP 3 recipes for pickled eggplants with garlic under the press for the winter

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Pressed eggplants with the addition of garlic for the winter is an original dish that will please both children and adults. If cooked correctly, then the preparation turns out to be sharp and tasty. And not every housewife knows how to cook blue ones. Therefore, in order to amaze households and guests with a culinary delight, a woman should learn how to cook eggplants.

Pressed eggplant with garlic - a delicious treat on your table

But you need to know some cooking tricks to make the dish tasty. The most important rule is that the vegetable requires generous salting so that the bitterness disappears.

Required Ingredients

To create a delicious treat, the hostess needs to stock up on the following products:

  1. Eggplant. They should be fresh with no signs of decay.
  2. Salt. Only stone will do.
  3. Water. Use spring or bottled.
  4. Garlic. Take large heads.

The better the ingredients are, the tastier the dish will be.

Preparatory stage

First, prepare vegetables and herbs. They are washed, placed on a clean towel to drain water. In eggplants, the stalk is cut off and pierced with a fork in 5-6 places.

Then the containers are prepared for storage, they are thoroughly washed, dried, and then sterilized in the oven.

Step by step cooking process

There are several recipes for cooking vegetables. The hot dish is placed in jars and tightened with tin lids.


Cook salty blue vegetables quickly using the following algorithm:

  1. Eggplants are boiled in salted water (150 grams - per 1 liter) until tender.
  2. Take it out of the pan with a slotted spoon, put it in a colander for an hour.
  3. The fruits are cut in half lengthwise, stuffed with chopped garlic.
  4. Vegetables are tightly placed in an enamel pan, covered with a flat plate, and the load is placed. This can be a three-liter jar filled with water.

After 4-5 days, the dish is ready to eat.

Pickled blue

Those who like snacks with vinegar will like pickled blue ones according to this recipe:

  1. Eggplants are kept in salted water (for 1 liter - 1.5 tablespoons) for 2-3 hours.
  2. Then they are fried in vegetable oil until half cooked.
  3. The stalk and seeds are removed from hot peppers. These actions are performed with rubber gloves so as not to burn the skin of the palms.
  4. Hot peppers and garlic are passed through a meat grinder.
  5. Water with granulated sugar and salt is brought to a boil in a container. Pour table vinegar, boil for another 5 minutes.
  6. The eggplants are placed in an enamel pot, shifting each layer with a garlic-pepper mixture.
  7. The mass is poured with hot brine, pressed down with oppression.

In a day, the treat is ready.

Recipe with herbs

Similarly, prepare a blank with herbs. Only eggplants are shifted not with garlic and pepper, but with any spicy herb.

How to store it correctly and how much?

The snack is stored in the refrigerator or basement for no more than a year. It cannot be frozen.

Watch the video: Preserved Italian Eggplant Recipe - Laura Vitale - Laura in the Kitchen Episode 999 (May 2022).