Recipes for preparing pickled eggplants for the winter with photos. Eggplant preparations: the most delicious recipes with photos

Delicious preparations Eggplant for the winter is a wonderful treat! Prepare at home using the best recipes.

During the preparation season, a big problem is to find suitable options recipes with eggplants. There are many variations and the main ones are discussed in the article. Delicious eggplants for the winter using the best recipes are as easy as pie, especially if you follow everything step by step.

The recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. Best Recipes eggplants for the winter cannot be prepared without sterilization, since this is a very important aspect of food preservation. Therefore, do not forget about this rule.

One of good options winter preparations are eggplants, as they have a rich taste, especially if mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with a photo we will consider very tasty option preparing eggplants with honey for the winter. It will add a slight sweetness and aroma, plus we will also add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on what you like more, a light taste, or a rich spicy one. We would also like to immediately point out to you that choosing eggplants for our dish is small in size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take you and me approximately 2 hours to prepare; the amount of ingredients in the composition is indicated for a serving of two half-liter jars.

• small eggplants – 800 gr.,
• finely ground salt – 60 gr.,
• garlic - at your discretion (we have 4 cloves),
• vegetable oil – 150 ml.,
• ground pepper – 3 pinches,
• honey (I use linden honey in the recipe) – 2 tbsp.,
• vinegar – 100 ml.,
• water -300 ml.

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start by filling our vegetables in a deep basin with water and washing everything well. To decorate our vegetables, we cut off both sides of the edges and peel them in strips. If you don’t like it that way, then you can remove all the skin. Then the eggplants need to be cut into rings, or, if desired, into strips. The second option is more practical, as it saves time both when cutting them and when frying them in a frying pan. After we cut them, sprinkle them generously with salt and leave them like that for about an hour.

In the meantime, we will work on the “zest” of our dish. First, peel the garlic and cut it into small pieces.

And when the right time comes, we return to our little blue ones. Before you start frying them, you should rinse them and dry them with paper napkins. Then, one by one, fry them on both sides over low heat. There is no need to bring it to readiness, just lightly fry it.

Then we put our fried vegetables into jars and mix them with garlic.

Pour our honey marinade over the eggplants. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. Then add vinegar and salt, then add our honey. Keep it on the fire for a few more minutes.

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars in a warm towel and wait for them to cool.

That's all! Not so difficult, right? But, eggplants with peppers honey marinade. You'll end up with a delicious winter!

Recipe 2, step by step: delicious eggplant salad for the winter

Be sure to prepare eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Either festive dinner or just a family dinner. This salad is also perfect as a side dish.

• Eggplants - 1.5 kg
• Tomatoes - 3 kg
• Bell pepper - 1 kg
• Carrots - 1 kg
• Onions - 1 kg
• Refined vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cups
• Sugar - 1 glass
• Salt - 2 tbsp

First, wash the eggplants and cut them into circles. Sprinkle with salt and leave aside.

Pass the tomatoes through a meat grinder, or chop in a food processor.

Let the tomatoes cook for 20 - 25 minutes. Tomato juice should decrease in volume and boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 cups of water and pour into the tomato sauce.

Peel the onion and cut into half rings. Grate the carrots. Cut the pepper into strips. When the sauce boils, add onion to it.

Then pour in the carrots, grated on a coarse grater. Onions and carrots in tomato sauce should simmer for 10 minutes. The aroma, by the way, is extraordinary!

Wash the eggplants to remove salt and place them on a dry towel to absorb excess liquid. This whole procedure is done so that the eggplants are not bitter.

Add the pepper, cut into strips, to the tomato sauce.

Then the eggplants need to be cut into large strips and added to tomato sauce for salad.

Add garlic.

Cover the pan with a lid. Reduce the heat to low. Let it simmer on the fire for 30-40 minutes. Don't forget to stir. Then put it in sterilized jars and screw it up. Cover until completely cool. We store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplants for the winter (step by step)

A delicious appetizer made with eggplants and hot sauce, will be a great addition to any holiday table. Preparing the recipe does not take much time, but at the same time you can prepare it for the winter. This very aromatic and elegant dish is simply not to be missed. We will prepare two 0.5 liter jars of Georgian eggplant.

• eggplants – 1 kilogram;
• bell pepper – 400 grams;
• garlic – 2 heads (small);
• hot pepper – 1 pod;
• sunflower oil – 100 grams;
• vinegar – 100 grams;
• sugar – 1 tablespoon;
• salt – 1 teaspoon.

Vegetables need to be cut into small pieces and add salt.

2-3 hours is enough time for all the bitterness to leave the vegetables.

Our minced vegetables need to be placed in a pan. The mixture should begin to boil. Add sugar and mix. Place the already fried vegetables in the same pan. Cook for about 10 minutes.

Place the resulting mixture in jars and seal.

In two weeks the presented dish will be ready. Georgian eggplants can be taken out of the cellar and served at the festive table.

As interesting ingredients that will improve the taste, you can add cilantro, aromatic herbs, nuts and much more.

Recipe 4: eggplants for the winter without sterilization (step-by-step photos)

Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you won’t need more than an hour to prepare it. Vegetable salads for the winter without sterilization - one of the most popular winter preparations.

Prepare storage containers in advance - jars and lids. Vegetable salads are conveniently stored in jars with a capacity of 400 to 800 grams; a larger volume requires either very gluttonous consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, just like any canned food.

The jars and lids should be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.

• 1 kg of eggplants;
• 1 kg bell pepper;
• 1 kg of tomatoes;
• 500 g zucchini;
• 500 g carrots;
• 500 g onions;
• 1 head of garlic;
• 100 g of greens (cilantro, parsley);
• 250 ml sunflower oil;
• 100 g granulated sugar;
• 60 g rock salt;
• 150 ml apple cider vinegar;
• black pepper, vegetable seasonings to taste.

So, take a large container for cooking vegetable stew. This could be a saucepan or saucepan with a wide bottom.

Cut ripe eggplants without damage or spoilage, with elastic skin into slices about a centimeter thick, and place in a saucepan.

Peel the sweet bell pepper from the seeds, cut into large pieces, and add to the eggplants. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out variegated. If the pepper is red, the color of the finished dish will be darker.

Peel the zucchini and cut it finely. We also chop finely onion and a head of garlic. Place zucchini, onion and garlic in a saucepan. By the way, there is no need to peel young light green zucchini.

Cut the carrots into slices about half a centimeter thick. In such salads, carrots should be cut large, this will diversify the texture of the dish.

Now pour sunflower oil into a saucepan, add granulated sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your taste. Simmer vegetables over moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, add to the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, stir, heat over moderate heat for 2-3 minutes, remove from heat.

We pack the eggplant salad hot into prepared dry, clean jars. Immediately roll up the lids tightly and turn over onto the neck. Wrap the canned food in a warm blanket and leave at room temperature for several hours.

Place the completely cooled pieces in a cold basement.

When you open the jar of eggplant salad cold winter, an incredibly tasty and appetizing vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Bon appetit! Stock up for winter!

Recipe 5: delicious eggplants marinated for the winter, like mushrooms

Still wondering what recipe to make? delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplants like mushrooms. Elastic blue slices with a slight aroma of garlic and actually somewhat reminiscent of mushrooms (I would say, similar to pickled milk mushrooms). During the season, be sure to prepare a couple of jars of these eggplants for the winter - I’m sure you’ll like them!

For this recipe vegetable preparation Eggplants of any degree of maturity are suitable for winter, but it is advisable to choose young ones (they do not have such large and hard seeds). Whether to remove the skin or not is entirely up to you. Some people like it, but others can't stand it. If the eggplants are aged, it is advisable to soak them in salted water and then squeeze them thoroughly - this way you can remove the bitterness without any problems.

The amount of garlic for eggplants for the winter can be increased or decreased - it’s a matter of taste. Vegetable oil will do any refined, that is, odorless (I use sunflower). In the marinade I have collected the most delicious and aromatic ingredients according to the taste of our family. You can safely remove or add your favorites.

• eggplants – 1 kg
• vegetable oil - 120 ml
• garlic - 1 head

• water - 1 l
• table vinegar 9% - 6 tbsp.
• sugar - 1 tbsp.
• salt - 1 tbsp.
• Bay leaf- 2 pcs
• allspice - 3 pcs
• cloves - 2 pcs.
• mustard seeds - 0.5 tsp.
• coriander - 0.5 tsp.

To prepare this simple but very tasty vegetable preparation for the winter, we will need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade we will take water, table vinegar, granulated sugar, table salt (not iodized!), bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you don’t like some spices, you don’t have to add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice peas, clove buds, mustard and coriander seeds into a container of suitable volume (I have a 4-liter saucepan).

Pour water (cold or hot - it doesn’t matter) and put it on medium heat until the contents of the dish boil.

In the meantime, we are working on eggplants. We wash them, cut off the tails on both sides, and, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but into rather large pieces, so that later it will be convenient to eat them. Approximate size - 3x3 centimeters.

For now, put all the pieces in a bowl (1 kilogram is eggplant in its already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After this, pour in table vinegar, mix and add eggplant slices to the boiling marinade.

We wait until the contents of the dish boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. There is no need to stir them too actively - it is best to lower them to the bottom using a slotted spoon, since the vegetables float on the surface of the marinade all the time.

Turn off the heat, cover the pan with a lid and let the eggplants stand in the marinade for about 10 minutes. During this time, they will absorb all the flavors and aromas of the marinade.

After this, we throw the eggplant slices into a sieve or colander so that the marinade drains - we will no longer need it. Let it sit for about 10 minutes. I throw away the bay leaf and cloves - they gave off enough of their aroma, but during storage they can give the product a little bitterness.

During this time, you need to peel and chop fresh garlic - I used one small head, but you can take as much as you like or don’t use it at all if you don’t like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After this, add chopped garlic and fry for literally 20-30 seconds. It doesn’t take longer, since darkened (that is, well-roasted) garlic will taste bitter, and we need its aroma to permeate the oil.

Immediately transfer the eggplant slices, from which the marinade has already drained well, into the garlic oil. Fry over high heat for 3-4 minutes, stirring occasionally. This is necessary to properly warm the eggplants, since we will no longer sterilize them further.

Place the very hot eggplants in a pre-prepared bowl, being careful not to compact them too much or leave any air bubbles. We also distribute the remaining boiling oil into jars - the pan should remain empty. Regarding preparing dishes for canning: I sterilize jars in microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and pour about 100 milliliters into each jar. cold water. Steam them in the microwave at the highest power for 6-7 minutes (the time is indicated for 2 jars at once). I advise you to use glass jars, with a capacity of 500 milliliters - you will need 2 pieces in total.

Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. We store eggplants like mushrooms in the same place as the rest of the eggplants - in the basement, cellar or other dark and cool room.

In winter, open the jar, put it in a bowl, add chopped herbs and fresh onions, mix and enjoy. Or you can do it just like that - without additives. In any case, it turns out very tasty dish, which is not a shame to offer even to guests. With a slice of black bread or boiled potatoes - you'll lick your fingers! Cook for your health, friends, and bon appetit!

Recipe 6: delicious Korean-style eggplants for the winter (with photo)

Rarely festive table does without spicy spicy salads and appetizers of Korean cuisine. Korean-style eggplants are also popular. And this is well deserved: a tasty, moderately spicy, lightly marinated appetizer of eggplant, carrots and bell peppers, with spices, will please you and your loved ones.

• Eggplants – 2 kg
• Carrots – 1 kg
• Sweet bumpy pepper 1 kg
• Sugar - 200 g
• Vinegar 9% – 200 g
• Vegetable oil – 200 g
• Garlic - 1 head
• Salt - 1 tbsp. l.
• Ground black pepper - 1 tsp.
• Seasoning for Korean carrots— 25 g

Prepare products for pickled eggplants for the winter. Wash and peel the eggplants and carrots. Wash the pepper, cut it, remove seeds.

How to cook eggplants in Korean: cut the eggplants into strips. Add salt, mix and leave for 30 minutes. Then place the eggplants in a colander to drain the liquid.

Grate the carrots using a Korean carrot grater (or a coarse grater).

Cut the pepper into strips.

Fry the eggplants in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you do not can it, store the salad in the refrigerator.

To preserve, place the salad in prepared, sterilized jars, cover without screwing the lids on, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars- 30 minutes, 1 liter jars - 1 hour. After the time is up, use special tongs to remove the jars and carefully, without opening them, close (roll up) the lids.

Cover the closed jars of Korean-style eggplant with a blanket and leave for a day, and then take it out for storage. Bon appetit!

Recipe 7: Homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrots, peppers, onions and garlic. A delicious salad option without frying or baking eggplants. The taste of the salad is rich, but at the same time delicate.

• eggplants - 4 kg;
• sweet pepper - 400 gr.;
• hot pepper - 20 gr.;
• carrots - 400 gr.;
• onion - 300 gr.;
• garlic - 150 gr.;
• tomatoes - 1.7 kg;
• salt - 120 gr.;
• sugar - 80 gr.;
• vinegar 6% - 100 ml;
• vegetable oil - 150 ml.

Wash the tomatoes, cut out the places where the stalks are attached (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash the onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not pureed, as in a blender), which gives the salad its piquancy.

We also pass the hot pepper through a meat grinder, or chop it very finely (this must be done with gloves, the pepper burns your hands very much). Mix the chopped vegetables thoroughly.

Wash the eggplants, cut off the stems and cut into small pieces. The skin of eggplants needs to be peeled if it is a little bitter and rough; if the skin is thin and does not have a bitter taste, it does not need to be removed.

Salt the chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80g) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer over low heat for 15 minutes, then add vinegar and oil. Boil for 5 minutes, taste, maybe you need to add more salt or sugar. (if the tomatoes are very sour, you can add a little less vinegar and more sugar.

Place the boiling salad in sterile jars, roll up with sterile lids and wrap until completely cooled. The specified amount of vegetables yields about 6 liters of salad.

Even inexperienced housewives know how to pickle eggplants for the winter so that they “fly away with a whistle” not only from the table, but also from the refrigerator. This dish is almost impossible to mess up. So easy to prepare. The secret lies in the ratio of spices with salt and vinegar, adding herbs and other vegetables. As a rule, these are onions, carrots, and bell peppers.

Eggplant is a worthy table decoration

Eggplant is truly considered a gift of nature. Its distant wild relatives were discovered in the East, India, and Asia 15 centuries ago. The Arabs brought the blue ones to Africa only 5 centuries later. The vegetable became widespread as a crop in the 19th century.

Armenian purple cucumbers are used in many countries in stewed, baked, fried and, of course, pickled form. Caviar is boiled from them, baked on the grill and on open fire with meat and other vegetables.

Eating them helps burn fat and maintains the acid-base balance in the body. There is a special eggplant diet for people with metabolic disorders. It is recommended to regularly eat blueberries to combat constipation and treat diseases of the stomach, intestines, and kidneys.

Everyone knows the similarity in taste of blue ones with mushrooms. Only experienced housewives know how to pickle eggplants for the winter and serve them instead of pickled mushrooms. After all, many people are afraid to feast on honey mushrooms, boletus and other gifts of the forest, for fear of being poisoned. And for some, due to health problems, they are contraindicated.

Marinated eggplant as a substitute for mushrooms

Ingredients:

• Little blue ones - 1 kg.
• Garlic - 4 cloves.
• Vegetable oil - 120 g.
• Hot pepper - 1 pc.

• Apple vinegar - 170 g.
• Water - 1 liter.
• Salt - 100 g.

Preparation: cut the washed vegetables into thick slices and then divide into 4 sectors. Transfer to a bowl, pour 2 tablespoons. spoons of salt and pour water. Let it sit for an hour. Drain the bitter liquid and rinse the vegetables. Boil water in a saucepan, add salt and pour vinegar.

Boil the blue ones for 5 minutes, pour into a colander. Then fry them for 3 minutes. At the end of frying, add finely chopped pepper and garlic. Place in pre-sterilized jars and close with lids, possibly plastic ones. Place the jars on the lids and cover.

Recipes for how to pickle eggplants and how to pickle zucchini for the winter are quite monotonous. They are rarely experimented with. The range of products is very standard. Such vegetables are served with any second course - both meat and fish. It’s very tasty to decorate with boiled potatoes as an appetizer or enjoy it with fresh bread.

Quick snack

Ingredients:

• Onion - 3 pcs.
• Garlic - 6 teeth.
• Vinegar - 100 ml.
• Sugar - 100 g.
• Salt.
• Boiled water - 100 ml.
• Vegetable oil - 50 ml.
• Eggplant - 4 kg.
• Bell pepper - 4 pcs.
• Carrots - 4 pcs.

Preparation: cut the blue ones into fairly thick slices, sprinkle with salt and wait half an hour. So that the bitterness flows out with the water. Lightly fry the slices on both sides. Separately, for dressing, fry the pepper in strips, coarsely grated carrots and onion in half rings. Turn off the pan and squeeze out the garlic, you can chop the parsley.

Take a convenient pan and lay out vegetables in layers. Cover each layer of eggplant with dressing. Pour in the marinade of water, vinegar and sugar. Keep refrigerated. You can serve it as a separate appetizer or you can make a salad.

Ten salad

Ingredients:

• Blue ones - 10 pcs.
• Onion - 10 pcs.
• Tomato - 10 pcs.
• Sweet pepper - 10 pcs.
• Vinegar, oil - 1 glass each.
• Salt - 1 table. spoon.
• Sugar - 2 tables. spoons.

Preparation: In a larger pan, preferably enameled, place whole vegetables in layers. Peeled onions on the bottom, then cored peppers, purple cucumbers without tails, place tomatoes on top. Pour in a marinade of vinegar, oil, water, salt and sugar. Simmer until fully cooked. Place in jars (sterilized) and pour in the marinade in which you cooked. Roll up the lids and leave them upside down to cool under a blanket.

In Korean

Ingredients:

• Little blue ones - 250 g (1 pc.).
• Celery, parsley.
• Garlic - 4 teeth.
• Onion - 1 pc.
• Chili pepper - 1 pc.
• Carrots - 1 pc.
• Bell pepper - 1 pc.

Marinade:

• Unrefined oil - 100 ml.
• Sugar, salt - 1 incomplete tsp.
• Apple vinegar - 2 tables. l.
• Soy sauce - 1 table. l.
• Coriander, allspice, black pepper, mustard seeds, chili pepper, you can use ready-made seasoning for Korean carrots.

Preparation: salt the diced eggplants, after 25 minutes drain the bitter juice. Blanch the vegetable for a few minutes and rinse very cold water. Thinly cut the onion into half rings, combine with washed green leaves and mix with garlic slices and carrot strips.

In a container, mix blueberries, spices, herbs, soy sauce, sugar and salt. Pour oil that is hot until smoking hot in a frying pan. Stir well. After 3 hours the dish is ready to eat.

Delicious snacks

Recipe No. 1. Eggplant and cabbage appetizer

Ingredients:

• Eggplant - 1 kg.
• White cabbage - 0.5 kg.
• Carrots - 300 g.
• Black and red pepper, coriander, sugar, salt.
• Vegetable oil.
• Garlic - 1 head.
• Vinegar - 3 tables. l.

Preparation: sugar and salt carrots and cabbage (finely chopped) in different containers. Mash with your hands and drain the resulting liquid. Combine carrots with cabbage, pour in vinegar, add garlic and spices. Leave the mixed mixture for several hours.

Peel the blue ones, cut into bars, and add plenty of salt. After draining the bitter juice, wash the vegetables and fry in oil until golden brown. Cool and add to the company of carrots and cabbage, pour a little oil over it. Tomorrow you can start eating.

They say that it was the Sicilians who figured out how to pickle raw eggplants, without first boiling or frying. The vegetable turns out crispy, which adds unusualness and piquancy to this dish.

Recipe No. 2. Sicilian-style eggplants

Ingredients:

• White wine vinegar (you can use apple cider vinegar 6%).
• Oil (preferably olive).
• Parsley, basil, cilantro - optional.
• Salt.
• Lemon juice.
• Eggplant.
• Hot pepper, maybe chili.

Preparation: cut the peeled blueberries into small slices. Season with salt and add a little lemon juice until slightly sour. Cover the top with a plate and place under pressure. After 10 hours, drain the juice, pour in vinegar and let stand for several hours.

Squeeze well and drain the resulting liquid. You can mix it with garlic, herbs and pepper, but it is better to put it in layers in jars. Pour on top olive oil. Use a knife to press down in several places to get rid of unnecessary air. After 15 days, the eggplants can be served. Store in a cool place.

Recipe No. 3. Boiled eggplants

Ingredients (for 10 cans of 0.5 l):

• Eggplants - 6 kg.
• Vinegar 9% - 250 ml.
• Salt - 80 g.

Preparation: Pierce the eggplants through with a knife in two places. Boil for 5 minutes in salted water at the rate of 30 g of salt per 1 liter of water. Place between two boards and press down with a weight. When the liquid has drained, peel the vegetables and place them in jars.

Place 10 g of salt and 15 ml of vinegar in a half-liter jar. Fill the jars with eggplants so that 2 cm remains to the top of the jar. Cover with boiled lids and sterilize for 60-90 minutes. Seal the lids tightly and turn the jars upside down.

Recipe No. 4. Marinated eggplants with carrots

Ingredients:

• Carrots - 5 pcs.
• Blue ones - 6 pcs.
• Garlic - 3 cloves

• Celery, parsley - 1/2 bunch each.
• Vinegar - 2 tables. l.
• Pepper, salt.
• Oil for frying.

Preparation: Wash the eggplants and trim the ends on both sides. Cut each deeply lengthwise. Pierce with a fork on all sides. Stir 1 table in a liter of water. l. salt and cook the vegetables. Place it on the board with the cuts on the side and place it under pressure for several hours.

Grate the carrots on a coarse grater and fry in a frying pan in oil for 5 minutes. Add chopped garlic and cilantro. Add salt, stir well and spread over the eggplants, or rather into their slits. Rewind the vegetables with a thread so that the filling does not fall out, and place in the pan.

First dilute 2 tablespoons of salt with 1 liter of water, boil. Add vinegar and cool. Fill the laid blue ones with liquid until they are completely covered and put under pressure. After a day, place in the refrigerator. After just a few days you can enjoy the snack.

This is interesting:

Eggplant is called purple Armenian cucumber or simply blue.

“Vegetable of longevity” is what the vegetable is called in the East. This is due to the presence of potassium salts in large quantities, which support the activity of the cardiovascular system.

Eggplant is used for food when it is not ripe, because when fully ripe it loses its taste and becomes coarser. The seeds and skin become very hard. The content of solanine (a toxic substance) also increases.

Summer and autumn delight us with a variety of vegetables and berries. At this time, many begin to prepare eggplants for the winter. A tasty and aromatic vegetable goes harmoniously with hot and sour sauces, which will allow you to create a variety of dishes. Rolled blue ones are often used as a snack or main dish.

How to cook eggplants for the winter

Blues are used a lot in Eastern and European cuisines. They can be stuffed, fried, canned, and you will always get a tasty dish. To prepare pickled eggplants for the winter, you first need to buy them. Choose vegetables that have a uniform dark color, differ in density, then when cooking they will not turn into mush. The blue ones have a characteristic bitter taste. If you want to get rid of it, then cut the vegetables into large pieces and place in water for 20 minutes. After this, the bitterness will go away.

There are original and classic recipes canned eggplants for the winter. In the cuisine of our country, blue is combined with tomatoes, parsley, garlic, and bell pepper. Many preparations are pre-fried in vegetable oil and then rolled up. If you want to cook caviar, it is better to pre-bake the products in the oven. Please note that blue ones quickly absorb oil. To prevent the dish from turning out greasy, it is necessary to cook in a container with non-stick coating or in the oven. This way you won't have to pour a lot of oil.

Preparing jars for canning

If you want to prepare pickled eggplants for the winter, then you should think about proper sterilization of the jars. This will allow the seal to stand intact for many years. First, you need to make sure that the container is not damaged: there are no chips or cracks. Before sterilizing jars, they are washed and dried. After this, depending on the volume of the workpieces, you need to choose one of the methods for preparing the container:

1. Classical. You need to take an enamel basin or saucepan and place a soft cloth on the bottom. After this, the containers are installed and covered with lids. Then add such an amount of water so that it does not reach the neck of the cans by a couple of fingers. Turn on high heat and boil for 10 minutes.
2. In the oven. If the size of the oven allows, then the easiest way to sterilize the jars is this way. The container must be washed first. After this, place the jars on a baking sheet or mesh with the neck down, preheat the oven to 150 degrees and put them inside. 15 minutes after this heat treatment they will be ready for use.
3. Steam sterilization. Used if large-scale seaming will be carried out. For this you will need a saucepan and a large sieve. The container is filled with water, which must be brought to a boil. A sieve is installed on top, but the jars are placed with the neck down. The container is considered ready when small droplets of liquid begin to flow down the walls inside. On average, you will spend about 10 minutes of your time on one jar.

Marinade for eggplant

One of the main roles in preparing winter preparations is played by the quality of the marinade. The aroma of the dish and juiciness will depend on it. One of the most simple options considered a recipe using large quantity spices. These blue ones will taste like pickled mushrooms. To prepare these eggplants in marinade, you will need:

• blue – 2 kg;
• garlic – 1 medium head;
• parsley, dill - small bunches;
• bay leaf – 2 leaves;
• peppercorns – ½ tsp;
• vinegar, salt and sugar to taste.

How to cook:

1. The container must be washed and sterilized.
2. We choose medium-sized blue ones so that a whole vegetable can easily fit into the neck of the jar.
3. Wash the eggplants, cut off the tails.
4. Pour water into a saucepan, add a little salt and cook the vegetables for 15 minutes.
5. Fill a clean jar with herbs and other spices and add a bay leaf.
6. We compact the blue ones tightly into a container and fill them with clean boiling water.
7. Add salt, sugar and 100 ml of vinegar.
8. We roll up the workpiece.

How to choose blue ones for preservation for the winter

If you are planning to roll or prepare pickled eggplants for the winter, then you need to choose the right fruits. Only young vegetables are suitable for preparations. To recognize them, you need to cut the blue one. In young ones, the seeds inside have not yet formed, but in more ripe ones they are clearly visible. The correct fruit has a uniform color and dense structure. As for sizes, it is better to choose medium eggplants. They will be juicy and aromatic.

Eggplant recipe for the winter in marinade

Many people think that preparing eggplants for the winter is a long and tedious task. In fact, there are many quick and tasty recipes for seaming. Spicy or sour blues go well with stew, kebab or potatoes. They can be used as a salad or as an additional snack. Delicious rolls will diversify the table in winter time day and will give you real gastronomic pleasure. Remembering a few simple and quick recipes pickled blue for the winter, you can please your family every day.

How to pickle eggplants for the winter without sterilization

If you don’t have time to screw up the jars, you can cook delicious eggplants without seaming. The dish will appeal to anyone who prefers savory, cold snacks. The peculiarity of the recipe is that due to the lack of sterilization, the food still retains its taste characteristics long time. For preparation you will need the following ingredients:

• eggplants – 300 g;
• garlic – 200 g;
• salt – 100 g;
• water – 1 l;
• celery – 200 g;
• sunflower oil – 2 tbsp. l.

How to cook:

1. Wash the vegetables, trim the tails, and let them cook.
2. After 10-15 minutes, place them in a colander to drain all the water.
3. Cut each vegetable lengthwise and generously stuff the center with garlic.
4. Layer celery leaves and eggplants in a large container, then cover with herbs again.
5. Pour into the resulting mass hot pickle.
6. Press down and leave in dark place for 5 days.
7. Before serving, cut into slices, pour over oil and sprinkle with pickled onions.

Instant Korean marinated eggplant

If you love spicy food, then this recipe is for you. The Korean version of preparing spicy blueberries does not take much time. The dish will be an excellent addition to meat or unusual snack to strong alcoholic drinks. It will whet your appetite and add variety to your usual menu. To prepare this delicious dish, you will need:

• blue ones - 2-3 pieces;
• Bulgarian Bell pepper- 1 PC.;
• garlic – 4 cloves;
• lemon – 1 pc.;
• sugar – ½ tsp;
• soy sauce – 2 tbsp. l.;
• onion feathers - 1 bunch;
• sesame seeds – 1 tsp;
• black pepper and salt as needed.

How to cook:

1. Wash the vegetables, cut off the stems, place in an oven preheated to 180 °C for 10-15 minutes
2. Cut the finished blue ones into small thin pieces, add salt and sugar, add pepper.
3. Transfer to a salad bowl, sprinkle with squeezed garlic and chopped onion.
4. Add soy sauce, lemon juice, sprinkle with seeds.
5. Leave in the refrigerator for 2-3 hours to allow the salad to infuse.

How to cook pickled eggplants with garlic without vinegar

Vinegar counts universal remedy for marinade, however many do not recognize this product. If you want to prepare delicious snack with a piquant sourness, then this recipe will come in handy. To prepare pickled eggplants for the winter without vinegar you will need:

• blue – 2 pcs.;
• tomatoes – 2 pcs.;
• garlic – 2 cloves;
• onion – 1 head;
• dried dill and parsley - 1 tsp each;
• peppercorns – ½ tsp;
• fresh parsley – 1 bunch;
• lemon juice – 5 tbsp. l.;
• sugar, salt to taste.

How to cook:

1. Peel the vegetables, cut into cubes.
2. Place the blue ones in a saucepan and add water.
3. Add dry herbs, salt, peppercorns. Close everything with a lid and leave for 15 minutes.
4. Place the boiled blue ones on paper to dry and cool.
5. Cut the tomatoes into cubes, onions into rings. Mix all the vegetables together, add fresh parsley.
6. Add a spoonful of salt and sugar to the resulting mass.
7. Oil, lemon juice and finely chopped garlic are used as a marinade.
8. The dishes must be placed under pressure for several days, and only after that come back and eat.

Marinated blueberries stuffed with vegetables

Pickled blues do not need to be rolled. This dish retains its taste well without twisting. Its only drawback is that vegetables can only be eaten a few days after cooking. Then they reach the desired condition. For cooking you will need:

• eggplants – 5 pcs.;
• cabbage – 300 g;
• onion – 1 pc.;
• carrots – 2 pcs.;
• garlic – 3 cloves;
• tomatoes – 2 pcs.;
• sunflower oil – 1 liter;
• parsley - a small bunch;
• dill - a small bunch.

How to cook:

1. Peel the eggplants, make longitudinal cuts not all the way through.
2. Send the vegetables to cook with salt.
3. For the filling, finely chop the vegetables and simmer over low heat.
4. Add chopped herbs to the frying pan and salt to taste.
5. According to the recipe, fried butter is used as a marinade. You need enough of it to completely cover the eggplants in the container.
6. We fill the blue ones and fill them with oil.
7. Place under pressure for 5-7 days in a warm place.

How to pickle eggplants for the winter in Georgian style

Spicy and aromatic marinated eggplants with walnuts and chili will appeal to exotic lovers. They perfectly complement meat dishes and diversify the everyday menu. For preparation you need:

• eggplants – 2 kg;
• onion – 0.5 kg;
• carrots – 0.5 kg;
• vinegar - glass;
• sugar – 2 tbsp. l.;
• garlic – 3 cloves;
• cilantro, basil, parsley - a bunch each;
• walnuts– 3 tbsp. l.;
• sunflower oil - glass;
• chili pepper, saffron, salt - to taste.

How to cook:

1. Wash the vegetables and boil.
2. Then place them on a napkin to dry and drain.
3. Garlic, chili, and herbs need to be ground in a blender until a homogeneous consistency is formed.
4. The onion should be cut into rings, the eggplants into cubes, and the carrots should be grated.
5. We form sandwiches from 2 parts of blue and vegetables inside.
6. The resulting sandwiches must be placed tightly in a pan, spread with herbs and pepper.
7. Fill with a brine of oil, vinegar, salt and sugar.
8. We put it under pressure for 3-4 days.
9. Place in jars and seal.

Video: winter eggplant preparations

I offer you another interesting semi-finished eggplant recipe. Such eggplants store well, and in winter, when you open the jar, you can cut the eggplants into pieces and add onions, herbs, garlic and season with aromatic oil. It will work out fast express snack.

To prepare whole pickled eggplants for the winter, it is better to take medium-sized eggplants, although if you increase the proportions and prepare 2-3 liters in jars, you can also take large ones. By own experience I’ll say that I used larger quantities, but a jar can hold a lot of eggplants and it will take a long time to eat them. Therefore, for me, 1 liter jars are the best option.

So, to prepare whole eggplants marinated for the winter, prepare all the products according to the list.

Wash the eggplants running water, cut off the tails. Prick the eggplants with a fork on two opposite sides.

Prepare the brine in which to cook the eggplants. To prepare a 1 liter jar, it is enough to take 1.5 liters of water and 100 g of salt. Boil water, add salt and let it dissolve. Then put the eggplants in the brine and cook from the moment of boiling for 6-7 minutes. If all the eggplants do not fit, you can boil them in parts.

Sterilize the jars for the preparation over steam, pour vinegar into the bottom and put a few pieces of bell pepper and garlic. Place the boiled eggplants tightly in a jar, pressing down so that there are no voids. Add the remaining garlic and vinegar between layers. Thus fill the jar to the top.

Bring the brine in which the eggplants were cooked to a boil, pour over the vegetables in the jar. Scald the lid with boiling water and cover the jar. Place a linen napkin folded 2-3 times on the bottom of the pan, place the jar and fill the pan hot water. From the moment the water boils, sterilize for 10 minutes.

Remove the jar from the water and roll it up with a key, turn it upside down and leave until completely cool, wrapped in a blanket. Whole pickled eggplants are ready for the winter.

Delicious preparations to you!

Tattyana

Eggplants fried with carrots and garlic.
Cut the eggplants into rings and place them in salted water for 5-10 minutes so that the bitterness goes away.
Fry them in vegetable oil on both sides.
Grate carrots on a coarse grater, fry in sunflower oil until done, add salt.
Peel the garlic and cut the cloves lengthwise.
Place eggplants, carrots, and garlic in layers in sterile jars. You can add hot pepper if you wish. Place vegetables more densely. Sterilize jars. I sterilize in the oven. Pour a little more than half a teaspoon of 9% vinegar into each jar and roll up.

• • Masha

    Favorite eggplant caviar with celery

    eggplants - 3 kg,
    celery (roots) - 1 kg,
    ripe tomatoes - 2 kg,
    onions - 500 g,
    vegetable oil - 250 g,
    salt - to taste.
    Boil eggplants in salted water until soft, chop. cut tomatoes into pieces. Finely chop the celery and onion. sauté tomatoes, onions, celery in vegetable oil for 3 minutes, mix with boiled eggplants, add salt. heat the mixture to a boil and cook for 40 minutes, then pour into sterile jars, pasteurize liter jars for 30 minutes, half-liter jars for 20 minutes and roll up.

    Lisa

    Every year my mother cooks fried eggplants with garlic for us.

    for 5 liters of water 1 tbsp. spoons of salt, 300 g of vinegar (1 tbsp. vinegar essence per 1 glass of water). bring to a boil and put the chopped eggplants there for 3-4 minutes. Remove with a slotted spoon and place in a container. then heat the oil in a deep frying pan, put the eggplants there and sprinkle with finely chopped garlic. fry until done, stirring occasionally. transfer to prepared jars and seal with iron lids.

    Yanochka

    I'm preparing spicy eggplants for the winter

    eggplants 5 kg
    garlic 150 g
    sweet pepper 1.5 kg
    hot pepper 20 pcs.
    sugar 200 g
    vinegar 9% 200 g
    Cut the eggplants into slices, sprinkle with salt and let stand for 4-5 hours. Rinse off the salt, dry and fry in vegetable oil on both sides. Mince the peppers and garlic, add sugar, vinegar and a little salt. Mix the fried eggplants with the pepper-garlic mixture and place in sterilized jars.
    sterilize for 20 minutes. roll up and cool upside down. wrap up

    Ulyana

    And I roll up blue ones with cabbage

    for 5 kg of blue ones: 1 kg of carrots, 1-1.5 kg of cabbage, 200 g of garlic through garlic, 1 tbsp. sugar, 1 stack of salt, 400 g vinegar, 0.5 liters vegetable oil.
    Boil the blue ones in salted water and cut into strips. Chop the cabbage and grate the carrots. mix everything and leave for 12 hours at room temperature.
    Place in jars and cover with nylon lids. store in the basement or refrigerator.
    output: 3-3.5 liters.

    Christina

    And I prepare pickled stuffed eggplants

    eggplants 2 kg,
    carrots 0.5 kg,
    onion 200 g,
    salt (for minced meat) 30 g,
    celery leaves 1 bunch,
    sunflower oil 200 g,
    Boil blue (eggplant) in salted water until tender, 30-40 minutes. put under pressure for 30-40 minutes.
    Boil the carrots, peel and cut into small cubes.
    Cut the onion into cubes, fry in vegetable oil, add chopped carrots to it, add salt and simmer a little.
    Cut the pressed eggplants on the side, leaving one side intact, put 1-2 tablespoons of minced meat into the cut, wrap it in the middle with a celery leaf (if the leaves are very thick, divide them into 2-3 parts.) and place them in a saucepan, pressing them tightly together. place a plate or wooden circle on top with a weight on it (a three-liter bottle of water, for example). leave to ferment at room temperature.
    on the third day after the start of lactic acid fermentation, put the blue ones in bottles, pressing them tightly together so that there are no voids, and pour 1-2 cm of boiled cold oil. Store at a temperature of 0 to 10 C (in the cellar or in the refrigerator).
    Before use, the celery leaf is removed, lovers eat it, and the blue leaves are cut together with the minced meat right in the plate.
    This salad can be eaten in this form. try and, if necessary, add salt and sugar to the finished salad to taste.
    goes great with fried potatoes in winter!

    Inna

    My favorite mushroom eggplants

    Make the filling for 5 kg of eggplants:
    water - 5 l, salt - 1 glass, vinegar - 0.5 l.
    Cut the eggplants into cubes and throw them into boiling water. boil for 2-4 minutes, then strain the water and throw it into boiling oil (sunflower) - 0.5 l per 5 kg.
    boil for 2-3 minutes. add minced garlic, 2-3 heads, hot red pepper - 2-3 peppercorns. mix everything, put in jars and close. You can add garlic and pepper to the hot “mushrooms”, but do not cook, just sprinkle with vinegar.

    Sunset Fairy

    I'm preparing pickled eggplants

    For minced meat, take green tomatoes (they give piquancy and acidity), red bell pepper, carrots, garlic, hot pepper. You also need parsley or celery. the ratio of vegetables for minced meat is 1x1x1. 300 g garlic for this amount of minced meat.
    Finely chop all the vegetables, grate the carrots, mix everything and simmer in a deep frying pan in sunflower oil. Approximately about a glass of oil. then add 300 g of chopped garlic with chopped hot pepper (grind everything together in a blender), add greens if you want, chop them not very finely, and salt to taste. the minced meat is ready.
    now eggplants. select fruits that are not too large, (so small), about 5 kilograms, rinse, cut off the stem and tail, prick with a fork and bake in the oven until soft. You can cook them and then press them under pressure. let them cool, then cut them lengthwise (not all the way) and fill with prepared minced meat.
    prepare the brine: for 1 liter of water 1 tbsp. l. (heaped) salt and 1 tbsp. l. Sahara. boil. You can also pour it hot...
    Place a bunch of dill with umbrellas at the bottom of an enamel bucket or pan. Place the eggplants tightly on top and cover everything again with a bunch of dill, fill with brine, cover with a clean cloth and place a wooden circle with a weight. After 2-3 days, remove to a cool place. in the cellar or refrigerator.

    Lilya

    The most delicious eggplants “lights”

    eggplants (blue) 5 kg,
    garlic 100 g,
    red salad pepper 1 kg,
    vinegar 9% 250 g,
    bitter Bell pepper 3 pcs.,
    vegetable oil 0.5 l.
    Wash the blue ones, cut into slices up to 1 cm thick. Pour in salt water for 2 hours - 100g of salt per 1 liter of water.
    fry the eggplants on both sides in vegetable oil.
    Grind the peeled sweet peppers, garlic and hot peppers in a meat grinder - remove the seeds from the two hot peppers.
    Be careful when working with hot pepper - never rub your eyes or face, even after washing your hands; it is best to work with rubber gloves!
    Add vinegar and fried and cooled oil to the ground pepper. stir the filling.
    Place the fried eggplants in an enamel pan in layers, brushing each layer with a small amount of filling. Place the remaining filling on top.
    Let the eggplants sit at room temperature overnight. the next day they can be put into jars, sterilized for 30 minutes and rolled up, or put into a bottle and put in the refrigerator.
    the recipe is wonderful! very tasty thing - these lights! good lights for fried potatoes, pilaf, buckwheat porridge or on their own - for a sandwich. try it - you won't regret it!

    Zhanna

    Most delicious salad from eggplant

    3 kg eggplants,
    2.5 liters of tomato juice,
    1 cup sunflower oil,
    15-20 pcs. bell pepper,
    7 pcs. carrots,
    1 cup of sugar,
    vinegar,
    salt to taste,
    2 large cloves of garlic.
    pour the juice into a saucepan, boil, add salt, vinegar, sugar, butter and boil for 10 minutes, add carrots, grated on a coarse grater, eggplants, cut into 4 pieces with skin, and cook for another 10 minutes. add pepper and cook for another 10 minutes. then add the garlic and cook for another 5 minutes. put into jars and roll up.
    the output will be 7 liters.

    Tatiana

    I’m already rolling the second batch: blue ones without tomato

    cut 1 kg of blue peppers into circles, 20 peppercorns into rings (if large).
    marinade: for 2 glasses of water:
    1 tbsp. l. salt, 1 glass of vinegar, 0.5 l (0.25 l) oil, 150 g garlic (less possible). add a few small pieces of hot pepper.
    boil for 15 minutes. Place in hot sterile jars and seal.
    yield: 5 jars of 0.5 liters.

    Squirrel

    Eggplants in Georgian style

    eggplants,
    carrot,
    parsley,
    garlic,
    salt,
    sugar,
    red hot pepper,
    vinegar,
    vegetable oil.
    Trim the edges of the eggplants and boil the eggplants until soft, put under pressure for 3-4 hours. Grate the carrots on a coarse grater, chop the garlic and parsley, mix everything. Mix vegetable oil with vinegar in a 1:1 ratio, add salt and sugar.
    Place the blue ones in a large saucepan as follows: cut the eggplant in half lengthwise, sprinkle one half with a mixture of parsley, garlic and carrots, cover with the other half, and place tightly together.
    Between the blue layers, sprinkle a pod of hot pepper cut into thin rings.
    When all the blue ones are laid out, fill them with a mixture of oil and vinegar.
    They are ready to eat in a day and can be stored in a cold place for a very long time.
    Before serving, simply cut them into transverse pieces.
    add hot pepper to taste - if you like it spicier, then add 3-4 peppers per bucket of ready-made blue peppers.

    Olesya

    Eggplant caviar"instant eating"

    take only 1 kg: eggplants, tomatoes, onions, bell peppers, carrots.
    1. Cut the eggplants into slices (thickness 8-10 mm), add salt and fry in vegetable oil. Cut each circle into 4 parts (this is so that when you eat the caviar, the eggplant skin does not stretch across the entire jar).
    2. Grind the onion and carrots in a meat grinder or grate them. cut the tomatoes into slices.
    3. Add salt to the onions, carrots and tomatoes, fry in vegetable oil until the excess juice evaporates (in general, so that the juice does not drip).
    4. Cut the pepper into strips. do not add salt.
    Do not overdo it with salt and oil.
    5. take a large saucepan or Dutch oven. Pour a little vegetable oil into the bottom. lay out in layers: carrots with onions and tomatoes, eggplants on top, and pepper on top (now add a little salt to the pepper layer). keep layering until the ingredients run out. Place in an oven preheated to 200 degrees. simmer for an hour, then reduce the temperature to 150-160 degrees. and simmer for another hour and a half, stirring occasionally. Now you can put it in scalded jars and roll them under the lids.
    in the finished caviar the pepper is no longer bright green.
    I'll tell you this thing!
    The ratio of products can be slightly changed (if you like tomatoes or eggplants, add more!)

    Marina

    Delicious spicy eggplants

    mince 4 heads of garlic and 10 pods of hot pepper. add 0.5 liters of vinegar.
    Cut 10 sweet peppers into slices and lightly fry.
    Also cut 5 kg of eggplant into slices and lightly fry.
    Each eggplant slice, pricked on a fork, dipped in a paste of garlic and pepper and placed in layers in a jar.
    sterilize for 10 minutes.