TOP 3 recipes for cooking eggplants under pressure with garlic for the winter

Fresh pressed eggplants with garlic for the winter Eggplant is a great way to diversify your family menu during the cold season. This vegetable is rich in vitamins and antioxidants and retains them even when canned. Therefore, nutritionists recommend eating salted, marinated, and pickled eggplants year-round. Of course, the less vegetable oil they contain, the healthier they are.

The specifics of preparing blueberries with garlic under pressure

It is important to prepare the components correctly.

Selecting and preparing ingredients

For this recipe, use small eggplants, free of light or dark spots, cracks, or frayed areas. They should be shiny and have a firm but thin skin. Eggplants require special preparation before canning. They are washed, air-dried, and the stems are trimmed. A deep cut is made in the center with a sharp knife.

After this, immerse the eggplants in boiling water with salt (regular, non-iodized salt, one tablespoon per liter of water). Blanch for 10 minutes, no more. Then, let the water drain into any convenient container. Next, place the eggplants under a press on a board, cover with a second one, weigh them down with a weight, and leave for three hours. This is necessary to squeeze out excess liquid and give the vegetables the most pleasant texture possible.

The recipe is supplemented with garlic and herbs. While the former is straightforward, washing the parsley and dill requires careful attention. It is better to wash each branch separately to avoid any germs that could cause the jars to spoil.

Processing jars for canning

Eggplants are quite demanding when it comes to storage conditions. Therefore, jars must be sterilized thoroughly. First, choose jars of the appropriate volume—this depends on the canning method, the desired piece size, and the size of the eggplant itself. The containers are inspected for chips, scratches, worn areas, and cracks.

If there aren't any, the jars are fine. Then wash them with hot water and detergent. If there are dark spots around the neck, you can remove them with a regular, stiff sponge and baking soda.

But don't rub too hard, as the seaming machine might not be able to handle the job.

Sterilization can be done in any convenient way. If you have a large number of jars, it's best to place them in the oven at 200-220 degrees Celsius for 10 minutes. Microwave sterilization takes 2 minutes at medium power. You can also place the jar over the neck of a boiling kettle and sterilize it for about 6 minutes.

Recipes and step-by-step instructions for preparing eggplant for the winter

Use one of the recipes they like.

A classic recipe for pickled vegetables under pressure

For this recipe you will need:

• 4 kilograms of eggplants;
• 0.5 liters of 9% vinegar;
• herbs to taste;
• 4 tablespoons of salt.

Take small to medium-sized cherries. Make a slit in each one, then pierce it with a fork in two or three places. Boil in boiling water for 10 minutes until half-cooked. Then press the cherries to remove excess moisture.

After three hours, add the first layer of eggplants. Sprinkle with salt, seasonings, and herbs, and pour some vinegar over them. Next, add another layer of eggplants and repeat the process. Place a weight on top.

The marinating time is at least a week, but it may take 10-11 days - you need to look at the situation.

We prepare eggplants stuffed with garlic and herbs

For this recipe you will need:

• 4 kilos of eggplants;
• a glass of vinegar;
• 2 heads of garlic;
• herbs to taste, but dill, onion, parsley root, pepper, celery, carrots are best;
• 4 tablespoons of coarse salt, not iodized.

The eggplant preparation process is the same as in the previous recipe. Start by stuffing the eggplants with spices, herbs, and garlic, then pack them tightly into a bowl, sprinkling with herbs. Apply a weight and marinate for at least 8 days.

Salt the eggplants

Need to:

• 10 kilograms of eggplants;
• 200 grams of salt;
• 3 heads of garlic;
• herbs to taste;
• 2 liters of water.

Blanch small eggplants for 10 minutes in boiling water, then squeeze out the liquid. Sauté garlic with salt, and stuff the aubergines through the slits with the mixture. Make a brine from water, salt, and seasonings.

Place bay leaves and herbs at the bottom of the container, add a layer of eggplant, sprinkle with herbs, and repeat the process. Pour the salty marinade on top and apply a weight.

Salt for 2-3 days indoors, and then take it outside (the temperature should not exceed 10 degrees).

Shelf life and storage conditions of the finished product

Eggplants without sterilization must be eaten within 2 weeks. But if you seal them in jars, the shelf life will increase to a year.