Eggplants are like mushrooms without sterilization

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make eggplants like mushrooms for the winter without sterilization? First of all, prepare all the ingredients you will need to make the blue ones. Rinse the eggplants and bay leaves under running water and dry with paper towels.

2. STEP 2

   

   Cut the tails off the eggplants and cut the fruits themselves into slices about one centimeter thick. Then divide each circle either in half or into 4 parts (this depends on the size of the eggplant; if it’s not very large, it will be enough to cut it into 2 parts).

3. STEP 3

   

   Place the pieces in a deep bowl, I used a saucepan, but you can use a large cup. Sprinkle two tablespoons of salt over the eggplants and stir well. Leave the blue ones to brew for about 30 minutes (during this time the salt will draw out the bitterness from them).

4. STEP 4

   

   Prepare the jars - sterilize them using your usual method. I usually do this using the oven, put previously well-washed jars and lids in a cold oven, turn on the “top-bottom” mode, set the temperature to 190 degrees and leave for 20 minutes. You can sterilize dishes in a water bath or in the microwave.

5. STEP 5

   

   Prepare the marinade. To do this, pour water (850 ml) into a saucepan, add 1 tsp. salt, a pinch of sugar and pour in vinegar. Add bay leaves and peppercorns there too. Place the pan over high heat and wait until it boils (carefully, using a teaspoon, taste the marinade; if you are missing something in it, adjust the amount of components to your taste).

6. STEP 6

   

   While the marinade is heating up, pour cold water over the eggplants and immediately drain the water, this is necessary in order to get rid of the resulting juice and excess salt.

7. STEP 7

   

   Add about half of the chopped eggplant pieces to the boiling marinade. After boiling, reduce the heat to medium and cook the eggplants for 10 minutes. It is very important that if you cut the blue ones larger, then the boiling time in the marinade may increase, but if, on the contrary, you have smaller pieces, then the cooking time will decrease accordingly. It is important not to overcook the eggplants, otherwise you will end up with porridge.

8. STEP 8

   

   While the blue ones are cooking, peel the garlic and chop it into fairly large pieces, as in the photo. The amount of garlic can be increased or decreased to taste.

9. STEP 9

   

   Remove the first batch of eggplants from the pan, using a slotted spoon. Increase the heat on the stove to maximum and after the marinade boils again, send the remaining eggplants to cook. Reduce heat to medium and cook the blue ones again for 10 minutes.

10. STEP 10

    

    Place the first batch of boiled eggplants in a hot sterilized jar, sprinkle half a portion of chopped garlic on top and place one bay leaf from the brine.

11. STEP 11

    

    After boiling, place the second batch of eggplants in a jar, add the remaining garlic and bay leaves. Fill each jar to the top with the marinade in which the eggplants were cooked.

12. STEP 12

    

    Close the jars with lids, turn them upside down and wrap them in a towel. After cooling completely, put the container in a cool, dark place or in the refrigerator.

13. STEP 13

    

    Open a jar of the preparation in winter and prepare the most wonderful salad appetizer. To do this, drain the marinade from the jar, place the eggplants in a salad bowl, add finely chopped onions and herbs (dill is perfect), then pour in a little vegetable oil and mix everything well. The salad is ready, you can’t tell it from mushrooms! Bon appetit!

Comments on the recipe

julija

25.08.2023

4.9

And this is how I close eggplants for the winter. The recipe is very simple, I recommend it to everyone.

Maystin

25.08.2023

5

I decided to make eggplants like mushrooms for the winter without sterilization. I followed the recipe. There are no difficulties in it. I liked that this preparation is made without sterilization. Pearl, thanks for the recipe!

Lyubava

25.08.2023

4.7

A savory appetizer, eggplants like mushrooms for the winter without sterilization, for the holiday table and for every day! This recipe is good because the eggplants are cooked for a short time and remain fresh and aromatic. Thank you very much for the recipe!

Lesya

25.08.2023

4.7

Good afternoon I’ve been cooking eggplants using this recipe for several years now, only adding 1-2 tbsp to the marinade. vegetable oil, and peel the eggplants