How to salt eggplants correctly - preparing spicy stocks for the winter

Tell me how to salt eggplants correctly? I myself do not really like them, except in the form of caviar. But don't feed your husband bread in the winter, but serve only fermented blue ones. I tried to do it once, I didn't really like it, there was some bitterness.

In winter, everything is used from conservation, but pickles, for example, from blue ones, seem especially tasty. Their savory taste, complemented by spices and spices, makes pickled vegetables an excellent side dish for any dish. To make the preparation really tasty, it is important to know how to salt the eggplants correctly. The choice of vegetables is also important, given their specific bitterness. Experienced housewives know how to remove it so as not to spoil both pickles and preservation.

Some secrets of harvesting eggplant for the winter

Blue long fruits may not please everyone, and it is completely in vain. They are very useful, but at the same time low in calories, which is why they are often used in diets. It is recommended to include eggplants in their diet more often for people who have heart problems. They are also able to maintain blood iron levels and control "bad cholesterol".

However, if you have problems with the digestive system, use blue carefully, especially fermented ones.

For winter harvesting, choose only young, not overripe, fruits. Large and older blues will have more solanine. It is he who gives the vegetables a bitter taste. But even young eggplants need preliminary preparation:

• boil them first, or at least blanch them - this will remove the bitterness;
• then put under a press overnight to get rid of excess liquid in the fruit.

The most delicate varieties are considered white eggplant. Their taste is smoother, and the bitterness is barely felt.

How to properly pickle eggplants - a classic recipe for pickled blue

Sauerkraut blue is a bit like mushrooms, and it's easy to make. All you need are vegetables, water, salt, garlic and lavrushka. This will be the method of cold salting, and it consists in the following:

1. Cut the stalks of 5 kg of blue ones, prick them with a fork.
2. Boil vegetables in salted water. The main thing is that they become semi-finished, otherwise the fruits will lose their shape. Cooking time depends on the size of the fruit, on average it will take from 10 to 20 minutes. As soon as the peel has changed color and the blue ones have wrinkled, it's time to take it out.
3. Place vegetables under the press overnight.
4. The next day, peel 150 g of garlic, pass through the garlic.
5. Mix it with 70 g of salt.
6. Cut the cold eggplants lengthwise (but not completely) and rub with the garlic mixture.
7. Put lavrushka in a saucepan. You can add twigs to the pot if you like celery and spices (cloves, peppercorns). Place the garlic-grated vegetables on top.
8. Prepare the brine: boil 1 liter of water and add 70 g of salt there. Let it cool down.
9. Pour blue brine with cold brine, cover with a lid and place a load on it. It is important that the vegetables are completely covered in the brine.
10. Leave it warm for a week. During this time, the eggplants will ferment.

You can store pickles in the refrigerator or preserve them. To do this, drain the brine, boil it again, pour it into jars and pasteurize for half an hour. Roll up.

Pickled eggplant with carrots and garlic - video