How to pickle eggplant: 3 recipes

Eggplant belongs to the nightshade family, it is by nature a berry. However, many people out of habit refer this product to vegetables, since it is much more convenient to reason like this. In today's material we will consider the features of the blanks. Often, the products discussed are the basis of homemade pickles and other tasty treats. The skin has a toxic substance that gives bitterness. It is necessary to get rid of it, we will analyze all aspects in the next order.

Subtleties of the workpiece

Experienced housewives know firsthand how important it is to conduct preparatory activities in a timely manner and follow the most important recommendations. Let's stop at this stage in more detail so that you have an explicit idea of ​​the procedure.

1. So, it is extremely important to pick raw materials for pickling. For this purpose, sorting is carried out, thanks to which it will be possible to exclude excessively ripened and wrinkled specimens. Only young fruits should be used, the skin of which is pigmented with a light purple tone.
2. It is strongly not recommended to use a product that is overripe. Its inner part is stiff, and the peel itself is very bitter. Also, when consumed, such products are chewed like rubber. She is very tough. Young fruits, on the contrary, are tender, literally melt in the mouth after conservation.
3. Before you pack the collected and chopped product into containers, which will be corking, you need to make a mixture for pouring. For every half liter of water, 1 tsp. salt. In this liquid, vegetables are aged for about 1 hour, sometimes longer. Such a move makes the pulp elastic, does not allow it to turn into porridge after twisting, and also eliminates possible bitterness. If in the future slices of the product are subjected to frying, then after soaking in salt they will absorb not too much oil.
4. Now we turn to the processing of containers, which will be packaged. It is important to use only those containers that have been sterilized. To do this, it is necessary to build a soda gruel, with special care, wash the container with it and dry it. Then disinfection is carried out by any convenient method. As for the lids, gum is removed from them first, and the tin itself is boiled in a saucepan.

Recipes

After studying the above recommendations, you can begin to prepare goodies. Choose any variation you like and act.

Classic

1. To please the household and pleasantly surprise guests who appeared on the doorstep, make a snack according to the simplest recipe. All that you will need to implement your plan is the product itself in an amount of 5 kg., Water with a volume of 2 l., Vinegar solution (500 ml.), Salt - 90 g.
2. Chop the little blue ones to get pieces of equal size. There is no need to grind them too much so as not to over salt and spoil the dish. Just chop into four equal parts and salt strongly. Place in an enamelled container. Build a press, detect at least two hours. After this time, wash the vegetables.
3. In a separate refractory container suitable for boiling, combine the vinegar solution with water. Place your workpieces inside, then send to the burner to simmer. Wait as long as necessary. Ultimately, from the heat treatment, the skin of the product should be punctured with ease. As a rule, this takes a third of an hour.
4. Arm yourself with a slotted spoon, catch the product with extreme care. Move it to sterile pre-prepared containers. Try to lay out the composition more tightly.Covers also remember to prepare well in advance. In the presented recipe, the components are designed for a pair of jars with a volume of about 3 liters. However, smaller containers are also suitable.
5. After you have packaged the products, boil the fill and introduce it to the vegetables. Close the container with tin, then wait for the moment when the spin reaches a temperature equal to room temperature. When this happens, you can immediately transfer the finished product to the room for long-term preservation.

With basil

1. According to this variation, the snack will be made in one piece. You will need about three branches of basil and the same amount of parsley, you can a little more. It is also necessary to take a couple of garlic heads, salt with sugar in an amount of 20 g., Water (2.6 liters), 0.1 liters. vinegar, several bay leaves, eggplant in an amount of 2 kg., a couple of dill umbrellas.
2. So, start procuring the product. For this, it is necessary to select only those vegetables that do not exceed 15 cm in their overall characteristics. It is important that the diameter of the products shows through the neck of the container into which it will be twisted.
3. Rinse the raw material, then dispose of it from the tails and wash it again. Dry, soak for an hour and a half in slightly brackish water. During this period, disinfect a container with a capacity of about 3 liters. Bring the water to a boil, combine with sugar and all spices in the amount of the recipe.
4. Boil the blue ones separately for 15 minutes. Make a few holes with a fork. If the peel pierces normally, then the vegetable is ready for further manipulations. Put it together with brine and spices in the container that you previously disinfected. Enter the vinegar solution, and then close with a tin.

With tomato

1. According to the recipe discussed, we will do a spin using tomatoes, measure 1 kg. Also take the same amount of blue ones, about 60 gr. granulated sugar and half the salt, garlic head, vinegar solution (0.1 l.), vegetable oil in a volume of 180 ml. At the discretion, several branches of parsley can be added to the variation of the dish.
2. Wash the main component, chop in circles, then sprinkle it with salt and send it under the press for several hours. When the deadline is nearing completion, rinse the little blue ones. Chop the tomatoes with ringlets or squares, act as you wish. Combine with salt to let the juice drain.
3. After an hour, mix the tomatoes together with the eggplant. Add the garlic and other spices passed through the press here. Fry everything in oil, and then pack in containers. Pour vinegar and spin.

Vegetable application

1. In addition to creating culinary delights, the product in question is often used in traditional medicine to eliminate various pathologies. To improve health and eliminate some ailments, you can make juice from the fruit.
2. The advantage of such a drink is that it has powerful antibacterial properties. In this case, the composition perfectly cleanses the entire body from toxic compounds and cholesterol. To do this, grind the raw materials on a fine grater and squeeze the gruel through cheesecloth. Take juice of 120 ml. three times a day before meals.
3. In addition, the juice is often used for external use. Active composition in a short time helps to heal various wounds and abrasions. Consider, the greatest benefit is concentrated in young fruits. It is on such qualities that you pay attention when buying a product.
4. In addition, an infusion based on the raw material in question showed itself well for the withdrawal of bile. To do this, peel and chop the young fruit. Dice and pour 300 ml. boiling water. Send to the steam bath for half an hour. Strain. Drink 120 ml. up to 4 times a day.
5. There is no doubt that the fried product has a unique taste, but an excess of oil adversely affects the gastrointestinal tract. Therefore, with a disease of the gastrointestinal tract, such an appetizer can provoke an indigestion. Be careful.
6. Otherwise, with proper preparation, the fruits have a positive effect on the nervous and cardiovascular systems. In this case, it is recommended to consume raw materials in boiled form. So that the taste is at its best, boil 4 vegetables for about a quarter of an hour. Remove the peel and mash. Season with vegetable oil.
7. A particularly boiled product has a positive effect on the health of those who often suffer from swelling of the extremities. Such a pathology develops against the background of problems associated with the cardiovascular system. To prevent this from happening, it is enough to consume a boiled vegetable once a day.
8. If you still prefer to consume vegetables precisely in fried form and want to extract at least minimal benefit from it, be sure to soak the raw materials in cold water for about a quarter of an hour before cooking. During cooking, the product absorbs much less fat.
9. The product is especially useful for people who suffer from gout. The active composition does not allow the accumulation of uric acid in the body. It is she who, in high concentration, provokes the development of such a serious disease.
10. In addition, the systematic consumption of the product allows a person to quit smoking. Craving for tobacco is reduced due to the high concentration of nicotinic acid in the vegetable. In addition, the product serves as an excellent remedy for hypertension.
11. To cope with high blood pressure, it is necessary to use the dried peel of the fruit. Turn it into powder in any way possible. Take 1 teaspoon shortly before a meal. The powder is also used to rinse the mouth to strengthen the gums and teeth.
12. Otherwise, the fruits are considered extremely useful and at the same time contain a minimal amount of carbohydrates. It should be noted that the calorie content of the product per 100 g. is only 28 kcal. Therefore, based on the product often make up a diet. If everything is done correctly, up to 7 kg can be dropped in 2 weeks.

Harm

1. Keep in mind that it is overripe fruits that pose the greatest health hazard. The problem is that in such a product a toxic substance in the form of solanine accumulates in large quantities. As a result, such a vegetable can easily be poisoned. Symptoms of this will be convulsions, colic, shortness of breath, diarrhea and vomiting.
2. To cope with poisoning and unpleasant symptoms, you need to consume a large amount of filtered water. It is also necessary to consume milk and raw egg white. In order not to stumble on an overripe fruit, pay attention to the stale stalk and large seeds inside the vegetable.

When buying, give preference to young, elastic and shiny fruits. No spots should be present on their surface. In order not to encounter bitterness or poisoning, be sure to soak the raw material in salted water for a third of an hour before cooking.

Video: whole pickled eggplant