Eggplants are like mushrooms for the winter without sterilization

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

   Send the pieces to a deep dish, I used a saucepan, but you can take a large cup. Sprinkle the eggplant with two tablespoons of salt and mix well. Leave the blue ones to infuse for about 30 minutes (during this time the salt will draw out the bitterness from them).

4. Step 4:

   

   Prepare the jars — sterilize them by the usual method for you. I usually do this with the oven, put the previously well-washed cans 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 the dishes in a water bath or in a microwave.

5. Step 5:

   

   Prepare the marinade. To do this, pour water (850 ml) into a saucepan, add 1 h.l. salt, a pinch of sugar and pour vinegar. Send the bay leaf and pepper to the same place. Put the pan on high heat and wait for the boiling point (carefully, with a teaspoon, taste the marinade, if you lack something in it, adjust the number of components to your taste).

6. Step 6:

   

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

7. Step 7:

   

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

9. Step 8:

   

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

10. Step 9:

    

    Remove the first batch of eggplants from the pan, you can do this with a slotted spoon. Increase the heat on the stove to the maximum and after the next boiling of the marinade, send the remaining eggplants to cook. Reduce the heat to medium and cook the blue ones again for 10 minutes.

11. Step 10:

    

    Send the first batch of boiled eggplants to a hot sterilized jar, pour half a portion of chopped garlic on top and put one bay leaf from the brine.

12. Step 11:

    

    Send the second batch of eggplants to the jar after boiling, add the remaining garlic and lavrushka. Top up each jar with the marinade in which the eggplants were cooked.

13. Step 12:

    

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

14. Step 13:

    

    Open a jar with a blank in winter and prepare a wonderful salad snack. To do this, drain the marinade from the jar, send the eggplants to the salad bowl, add finely chopped onions and herbs (dill is perfect), then pour a little vegetable oil and mix everything well. The salad is ready, you can't tell the difference from mushrooms! Bon appetit!