Marinated eggplant with garlic and dill. Pickled Eggplants Like Instant Mushrooms

This vegetable is considered a “berry” of the color of purple night, it is older than potatoes, wears a velvety caftan and strange names - “crazy apple”, “Turkish tomato”, “blue”.

Little blue ones ... That's how eggplants are affectionately called names. Most likely, this nickname appeared due to the brightly saturated shade of the vegetable. But then they can also be called "white", "black", "red" or "yellow". Such eggplants also exist. color scheme, as well as the shape of the fruit, determines the variety and degree of its maturity.

But the color does not affect the quality of the taste of eggplant. They are all meaty, spicy and spicy and satisfying. And yet, blue-black, oblong and slightly unripe fruits, with a small content of seeds, are considered the most delicious and healthy. It is these “blue ones” that are ideal for pickling for the winter.

They impress with their refined and delicate taste, vaguely reminiscent of mushrooms. They can be served as a ready-made, independent snack, or used to create multi-component dishes: stews, hot salads, vegetable casseroles. And by adding garlic, nuts, other vegetables or spicy mixtures to the “blue ones”, dishes with them can be made almost unrecognizable.

The eggplant season is short, and true admirers of this vegetable have a well-founded desire to extend its “life”. Winter, creating a collection of homemade preparations, will leave a treasured place in it for this snack that melts in your mouth.

7 recipes for pickling blue for the winter

Recipe 1. A simple and quick way to pickle eggplant

For one 3-liter jar: 2 kg of eggplant, several branches of parsley and basil, 3 dill umbrellas, 2 bay leaves, 1 large garlic head, 100 ml of vinegar, 1 tbsp. a spoonful of sugar and 1 tbsp. a spoonful of salt.

1. An easy way to pickle eggplants starts with preparing them. Blue medium-sized (to freely pass through the neck of the jar), wash and cut off the tails. We will not clean and cut them.
Fill a 5 liter pot with 2.5 liters of water. Pour salt, stir and place on the hob.
When the water gives the first signs of boiling, send whole eggplants to the pan and cook until they acquire the required softness. Approximately it takes 10-15 minutes. But you can check the readiness with a fork or wooden skewer. If the eggplant skin pierces freely, the vegetables are ready. This moment must not be missed, otherwise the fruits will be digested and lose their elasticity and shape.
While eggplants are cooking, sterilize jars and lids over a steam bath.
Pour into hot jars Bay leaf, washed greens, peeled and chopped garlic. To add more flavor to the marinade, garlic can be cut into several pieces.
Remove the eggplants from the boiling water with a fork and put them, pressing against each other, into jars with spices. Top the vegetables with salt and sugar, pour in the vinegar. For medium sour "blue" optimal amount vinegar is indicated in the recipe, but if the family loves sour, then the portion of vinegar can be increased to 150 ml.
Pour jars of eggplants with clean boiling water, cork with lids and send for slow cooling under a warm blanket.
Before serving, cut the “blue ones” into neat pieces, pour in fragrant homemade oil, sprinkle with fresh green onion and serve with any side dish. Delicious, fast, delicious!

Recipe 2. Marinated eggplant "in Korean" for the winter

Ingredients for 2-3 jars of 0.5 l: 1 kg of eggplant, 4 medium-sized carrots, 3 large sweet peppers, 1 garlic head, 3 medium onions, 20 g of chopped coriander, 250 ml of vegetable oil, 1 tbsp. spoon of granulated sugar, 0.5 tbsp. tablespoons of salt, 180 ml of 6% vinegar, 15 g of ground pepper.

Preparation of the workpiece begins with carrots. Grate washed and peeled root crops on a special “Korean” grater or cut into thin and long strips. Pour boiling water so that the carrots are completely under water, cover with a lid. The cut should cool to room temperature.
Select the grains from the peppers, remove the stalks and also cut into cubes.
Peel the onions from the dry husk and chop into small cubes.
Drain the carrots, squeeze lightly and transfer to a large bowl. Throw in the onion and peppers as well.
Wash the eggplant, but do not peel, cut the sepals. Cut in half lengthwise, and then cut into thin half rings.
Boil salted water and boil “blue” for 2-3 minutes. Transfer to a colander to drain the liquid, cool and squeeze lightly. Combine eggplant with other vegetables.
Mix in a bowl: chopped garlic, salt, spices, sugar, sunflower oil and vinegar. Pour the marinade dressing over the vegetables and mix so that they “make friends” well.
Arrange spicy eggplants in washed jars, cover with lids and sterilize in a bowl of boiling water. For jars with a capacity of 0.5 liters, 20 minutes will be enough. Roll up.
colorful and fragrant eggplant"in Korean" can be stored at normal temperature. Serve with meat fish dishes or side dishes. In any company they are great!

Recipe 3. Pickled eggplant "like mushrooms"

Ingredients for 10 jars of 0.5 l: 5 kg of eggplant, 3 tbsp. spoons of salt, 0.5 kg onion, 4-5 garlic heads, vegetable oil (preferably odorless).

For the marinade: 2 tbsp. water, 60 g salt, 0.5 tbsp. vinegar 6%, bay leaf, 6-8 black peppercorns.

Cut off the stems of the washed eggplants and be sure to remove the skin. You can cut eggplants at your own discretion: cubes, quarters, straws. But the best cut for pickled "mushrooms" plump sticks in the form of mushroom legs are considered.
Transfer the sliced \u200b\u200bto a wide bowl, in which the “blue ones” will feel free when mixing.
Sprinkle eggplant with salt and set aside for an hour and a half. It will take this time for the vegetables to release their bitterness. In addition, salt will prevent them from absorbing too much oil when frying.
We use the eggplant maturation time to prepare the rest of the vegetables. Onion and garlic "undress", rinse and dry. Chop the onion into half rings, garlic into slices, small cloves into halves.
Rinse eggplant from bitter juice and squeeze lightly. Fry in small portions (thin layer) in a hot frying pan. Don't overcook them - they can dry out. Let the barrels only slightly gild.
Put ruddy “mushrooms” in a layer of 3-4 cm on the bottom of the pan or bowl. Top with a layer of onion, then garlic. And so on until the vegetables run out, layer by layer - little blue-onion-garlic.
Let's prepare the marinade. Pour water into a container and put spices: black peas, parsley, salt and pour 6% vinegar. Boil the marinade mixture and pour over the eggplant. Cover the pan, put in a cool place (preferably in the refrigerator). Leave vegetables for pickling for two days. The aroma of "pickled mushrooms" will appear earlier, and here the main thing is disciplined patience.
Arrange eggplants in sterilized, dry jars and put on additional sterilization (15-20 minutes). Roll up and send to the pantry to expect festive feasts.

Recipe 4. Marinated eggplant "French", stuffed with greens

Ingredients for 5-6 1 liter jars: 5 kg eggplant no longer than 15 cm.

For the filling: greens - a bunch of cilantro, a bunch of dill, a bunch of parsley; 2 celery, 2 carrots, 2 peppers, 15 cloves of garlic.

For marinade for every liter of water: 50 g salt, 50 g sugar, 5 pcs. allspice, 7 pcs. black pepper, 2 pcs. cloves, 2 parsley, 0.5 tsp coriander, 1/4 tsp ground cinnamon.

Vinegar: for each liter jar 0.5 liters of vinegar.

"Blue" wash and cut off the sepals. Cut the fruit along the barrel, but do not cut it to the end, so that you get a “book”. With a knife or a teaspoon, make indentations - select the pulp and transfer to a separate bowl.
Put salted water on the hob, boil and put the eggplants in it. Boil on a low boil for 6-7 minutes. This procedure will be required for two points: removing bitterness and making the "blue" soft - so it will be easier to stuff them with herbs and vegetables.
Transfer the prepared eggplants to a colander or sieve, put in a large bowl and press down with a weight on top so that the bitter liquid leaves and does not spoil the taste of the dish.
Prepare "mince" for eggplant. Wash all vegetables and greens and then chop. Sweet red pepper and eggplant pulp - in cubes, carrots in small strips or on a grater, crush the garlic with garlic, chop the greens.
Mix vegetable slices, and for greater spiciness, you can add a little hot pepper.
Rinse the jars with soda and sterilize in a convenient way (oven, microwave, steam bath). Boil the lids for at least 5 minutes.
Stuff the "blue" ones with colorful stuffing, close tightly and transfer to jars so that the vegetables do not have a chance to fall out of the eggplants into the marinade.
For the marinade, boil water and stir in it until the crystals disappear, salt and sugar. To make the filling spicy and give the eggplant the same taste - add all the spices according to the recipe, cook for 2-3 minutes.
Pour vinegar into jars, and then fragrant marinade. The liquid should reach the very edge of the neck of the jar.
Roll up the glass and leave it “under the covers”, giving the jars the opportunity to cool down gradually.

Recipe 5. Spicy pickled eggplant - with garlic and chili peppers

Ingredients for 2 half-liter jars: 1 kg of eggplant, 100 ml of vegetable oil, a large garlic head, 1 chili pepper, 1 liter of water, 60-100 g and 2 tbsp. tablespoons of salt, 150 ml of apple cider vinegar 5%.

Mince the garlic. You can quickly do this with the help of a knife handle - crush the clove, easily remove the skin and chop finely.
Small hot pepper cut into 2 halves, remove the stalk and sharp seeds. Cut into half centimeter pieces.
"Blue" cut into 1.5-centimeter circles. Cut each ringlet into quarters, put in a convenient container and pour salted water (2 tablespoons). The liquid should completely cover the vegetables. After an hour, drain the water, and rinse the eggplants well in a flowing “shower”.
Sterilize jars with lids, turn over on a towel and let drain and dry.
Prepare the marinade in a large saucepan. When there are signs of boiling water, put salt, stir and add malic acid. As soon as the marinade boils again - lay out the pieces and cook for four minutes.
Put the eggplant blank in a colander with a slotted spoon to drain excess water.
Saute vegetables over low heat until golden brown. Sprinkle with garlic and chili, stir and fry the vegetables for another minute.
Place spicy eggplants in jars, cork, turn over on lids and heat until completely cooled under a warm “fur coat”.

Recipe 6. Marinated eggplant with walnuts and mint

Ingredients for 3 jars of 0.5 l: 3 kg of eggplant, 200 g of garlic, 200 g walnuts, 2 liters of water, 80 g of salt and how much sugar, 10 tbsp. tablespoons of vegetable oil, 1 teaspoon of dried mint, 15 black peppercorns, 3 tbsp. spoons vinegar essence (70%).

Wash the “blue” ones, cut off the “caftans”, thinly peel the skin, cut into narrow slices, and then into long stitches.
Put eggplant "noodles" in a saucepan and pour salted water. A tablespoon of salt is enough for a liter of water. The bitterness will dissipate into the water in about 30 minutes.
Pour the stitches into a colander and place under a cold shower. This will finally wash out the bitter liquid from the vegetables, which can spoil the taste of the pickled workpiece.
To give an appetizing crust, fry the eggplant pulp in hot vegetable oil.
grains walnut and grind the peeled garlic in a meat grinder or in a blender, add chopped dried mint. Stir the fragrant mass and combine with eggplant, gently mixing the ingredients.
Put the appetizer in dry steamed jars and pour 2 tablespoons of oil into each, an incomplete spoonful of essence and throw peppercorns.
The rest is the marinade. Bring water to a boil, stir in salt and sugar and boil for 5 minutes.
Fill jars with eggplants with filling and rearrange in a bowl with boiling water for sterilization. Half-liter jars will take about 40 minutes.
Roll up an oriental appetizer of eggplant, garlic and mint with sterilized lids. Now it remains to wait for the guests and conduct a tasting.

Recipe 7. Pickled eggplant with tomatoes

Ingredients for 6 jars of 0.5 l: 2 kg of eggplant, 2 kg of tomatoes, 500 ml of vegetable oil, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 2 garlic heads, 1 tbsp. a spoonful of peppercorns, 6 laurels, 200 g of fresh fragrant herbs.

Prepare the washed vegetables for pickling: remove the eggplant from the stalk, you can leave the skin on, it will add brightness to the workpiece. If the variety is bitter, soak in salt water. Tomatoes bathe in boiling water, and then in an ice "bath" and remove the skin.
Cut the vegetables in the form of plump circles and put them in a suitable container.
Remove the “clothes” from the garlic and chop into gruel, chop the greens large pieces. Eggplants, like tomatoes, are very fond of basil. But also dill, parsley or cilantro will be ideal companions.
Mix vegetable preparations, pour over a small portion of oil, salt and leave for 20 minutes, so that everything is slightly marinated.
Spread the vegetables on a baking sheet and put in the oven for baking. This will take another 20 minutes.
Boil vegetable oil, put peppercorns and parsley. When it boils, add salt and sugar again. baked vegetables and greens. Gently mix the ingredients and drown in oil, trying not to damage the integrity of the vegetables.
After 5 minutes, transfer the eggplants with tomatoes into sterile containers, roll up and put in a warm "bed" for about a day.

Eggplant under the marinade does not require super efforts and talents, but to make the appetizer a success, there are a few simple tips:

For winter preparations do not take too large and overripe fruits. Their centers are very grainy, and the ripe flesh will become tough when cooked. In addition, such vegetables are not only not tasty, but can also be harmful to health, because. contain a lot of poisonous solanine.
Some varieties of "blue" are bitter. To remove the bitterness, before cooking, they should be soaked in salted water.
Eggplant is like a sponge and absorbs too much fat when fried. And this is another reason to soak vegetables in saline solution. Salted fruits, like boiled ones, absorb less oils.
In order to bring the marinade to the taste you need, it is better to add salt as follows: pour 60 g into 1 liter of water, dissolve and try. If this concentration seems weak, then salt more.
eggplant love spicy taste, and are ideally combined with: garlic / onion, basil, cumin, rosemary, coriander / cilantro, as well as with curry and tabasco sauces.

- a wonderful appetizer and a great addition to meat dishes, potato side dishes and spirits. Therefore, hearty and fragrant “little blue” are especially appropriate in festive treats. Guests will try, praise, and go home with a brand new recipe.

Sliced marinated eggplant slices stuffed with carrots, garlic and herbs - delicious cold appetizer, which will become good addition with meat dishes and potatoes. Eggplants choose dense and not very large. Eggplants are marinated for two days in the refrigerator under pressure.

Prepare necessary products for quick pickling eggplant.

Wash the eggplant and cut off the stems. Prick on all sides with a fork and cut in half halfway through.

Secure the eggplant with a toothpick, place in boiling salted water and cook over medium heat until tender, about 10 minutes. Vegetables must be completely immersed in water. Transfer the cooked eggplants to a flat dish, remove the toothpicks.

Cover the eggplant cling film, put a cutting board and oppression on top. Leave for 2 hours at room temperature. As a load, you can use large stones, pre-washed and wrapped in polyethylene, five-liter water bottles, dumbbells, etc.

Prepare the filling. Peel and wash carrots and garlic. Grate carrots on a coarse grater.

Finely chop the garlic.

Wash greens, dry and cut.

Fry carrots in vegetable oil until soft. Don't fry! Combine cooked carrots, garlic and herbs. Add a pinch of salt. Stir.

Stuff the eggplant with the stuffing. Tie with a thread and transfer to an enameled bowl or pan.

Prepare the marinade. Bring 800 ml of water to a boil, add salt, black and allspice peas, pour in vinegar. Stir. Pour the marinade over the prepared eggplants and place under oppression again. Leave at room temperature until completely cool, then refrigerate.

In two days the eggplant will be ready. Remove strings from eggplant before serving. cut eggplant sharp knife put on a plate and garnish with fresh herbs.

Bon appetit and have a delicious summer!

Eggplant has long been a familiar vegetable in our kitchen. Many housewives affectionately call these vegetables "blue", and in the south - "demyanki". They are not only beautiful and appetizing in appearance, but also very tasty and healthy.

From them you can cook a huge number of dishes, both cold and hot. In addition, they are great for different types canning, fully preserving their beneficial features. Most often, this vegetable is salted and pickled, and canned vegetables are also prepared from it.

One of the most valuable qualities of these fruits is the combination of low calorie content (18 kcal per 100 g of product) with amazing taste, making it one of the most coveted foods for dieters.

Today I will share with you the most the best recipes, without which it is now simply impossible to imagine our table.

Every housewife has her favorite recipe. canned eggplant. This recipe has earned recognition not only from my household, but also from friends and acquaintances. Despite the fact that I cook this appetizer for the winter in huge quantities, by the middle of winter, only a memory remains of her.

So be prepared for the fact that this magnificent snack simply will not survive until the winter!

Ingredients:

Eggplant - 6 kg
Hot pepper - 2 pcs.
Garlic - 2 heads
Salt - 3 tbsp. l. with a tubercle
Sugar - 0.5 cups
Water - 600 ml
Table vinegar 9% - 300 ml
Dill - 1 bunch
Parsley - 1 bunch

For salting, it is better to take late varieties. We wash them, cut off the stalks and cut into large pieces. I usually cut them lengthwise into four parts, and then divide each part into three more.

As a rule, demyanki are soaked in water with salt before heat treatment to remove bitterness. Now new varieties have been bred that do not contain bitterness, but they are less dense and absorb a lot of vegetable oil when fried. However, salt prevents this process. Pour enough water so that the vegetables are completely in the water.

Demyanki are soaked for 2 hours in cold salted water (1 liter of water - 1 tablespoon of salt)

Meanwhile, peel the garlic, wash the dill and parsley well. I usually put fresh herbs in advance in a deep bowl and pour for 20-30 minutes cold water and only then rinse under running water.

At hot pepper cut off the stem, cut lengthwise and clean from seeds (when working with hot peppers and garlic, it is advisable to use in rubber gloves).

Garlic, hot peppers are twisted through a fine grate of a meat grinder or grind with a blender. I am using a grinder. Finely cut the prepared greens with a knife.

Heat in a saucepan or deep frying pan vegetable oil, and fry the demyanki until golden brown, laying them out in an even layer and gently turning over. You don't need to deep fry the pieces. It is enough that they become soft.

We shift the fried vegetables into a deep container and sprinkle with chopped herbs and garlic with hot pepper.

Then we prepare the brine, for which we bring 600 ml of water to a boil in a saucepan, add salt, sugar and continue to boil until the bulk products are completely dissolved. Sugar in the finished snack is almost not felt. Therefore, if you want to get a sweet and sour taste, its amount can be doubled.

Pour vegetables with the resulting brine, add table vinegar, mix well and press down with a small oppression. I cover with a flat plate. The resulting snack is left in a warm place for a day.

The next day, we transfer the resulting delicacy to 3-liter jars, cover with plastic lids and put them in the cellar or refrigerator.

Since I do not have a cellar, and there is not enough space in the refrigerator, I roll up this snack. To do this, I transfer everything to jars with a capacity of 0.72 liters and cover with sterilized lids.

AT large saucepan I lay a cloth napkin, set the jars and fill with water so that it reaches the shoulders of the jar. I put the pan on the fire, bring to a boil and sterilize over low heat for 20 minutes. The water in the pan should not boil very much all the time.

A few minutes before the end, I put a saucepan on the fire, in which I heat the water and sterilize the new lids. I also put the kettle on to boil.

At the end of sterilization, I carefully take out one jar, if necessary, add boiling water from the kettle, close it with new sterilized lids and wrap it up until it cools. In this form, the snack can be stored at room temperature.

That's it great food I got it for the winter. From the indicated amount, 7 jars with a capacity of 720 ml are obtained.

How to cook eggplant with garlic and herbs

And now we will cook eggplant savory snack for the winter. I have been making this recipe for over a year. The dish is spicy with a bright taste.

Ingredients:

Eggplant - 2 kg
Garlic - 3 heads (medium)
Salt - 1 tbsp. l. with a tubercle
Sugar - 2 tbsp. l. with a tubercle
Water - 1 tbsp. (250 ml)
Vinegar 70% - 1 tbsp. l.
Dill - 1 bunch
Parsley - 1 bunch
Vegetable oil for frying

I take approximately the same medium-sized demyanki. Wash the vegetables thoroughly, cut off the stem and cut into slices about 1 cm thick.

Salt the chopped fruits, mix and leave for 15-20 minutes (you can under pressure). Then rinse them with cold water.

Meanwhile, put the greens in a deep bowl and pour cold water for 20-30 minutes, then rinse under running water and dry with a paper towel. We clean the garlic and grind it in a chopper or pass it through a press.

Then fry the vegetables in a pan or in a saucepan in the usual way for you. I do this in a non-stick pan, because in this case you can use a small amount of oils.

It is important not to overcook the eggplant! It is enough to fry until half cooked.

Frying in oil gives these fruits a specific taste and delicious aroma.

While the demyanki are fried, we prepare the brine. Boil a glass of water and add 1 tbsp. l. salt and 2 tbsp. l. Sahara.

Put the fried circles in a deep container and sprinkle with garlic and herbs. When everything is overcooked, then pour the vegetables with the prepared brine, adding 1 tbsp. l. 70% vinegar.

After a couple of hours, the resulting snack is placed tightly in jars and put in a pot of water to be sterilized.

We sterilize half-liter jars for 20 minutes, liter - 30 minutes

After sterilization, we take out the jars one by one from the pan, seal them hermetically and wrap them with a blanket until they cool completely.

As a result, we got 4 half-liter jars. Try it and you will succeed too!

Marinate eggplant for the winter (with garlic and carrots)

This recipe is quite simple, since it does not require sterilization during its preparation. The marinade gives this dish a sweet and sour taste.

Ingredients:

Eggplant - 2.5 kg
Garlic - 2 heads
Carrots - 500 g
Red ground pepper- 0.5 tsp
Black ground pepper - 0.5 tsp.

Water - 500 ml
Table vinegar 9% - 100 ml
Vegetable oil - 300 ml
Salt - 2 tbsp. l. with a tubercle
Sugar - 100 g
Bay leaf - 2 pcs.

Wash vegetables well under cold running water. Carrots are thoroughly washed with a stiff brush.

In well-ripened (but not overripe) medium-sized fruits, cut off the stalks and cut them into small pieces. Remove bitterness.

To remove bitterness from eggplants, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze.

Peel and grate the carrots Korean carrots or cut into thin strips. We clean the garlic and grind it in a chopper or pass it through a press.

Next, prepare the marinade in a large saucepan: add salt, sugar, vegetable oil, table vinegar to the water and bring to a boil. Put the vegetables in the boiling marinade and cook for 20 minutes. Five minutes before the end of cooking, add garlic, red and black ground pepper and bay leaf. Mix everything thoroughly.

If you want the garlic spiciness to be absent in the finished dish, then put the ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the excess sharpness will disappear.

We lay out the finished hot snack in sterile jars, roll up and wrap until cool.

That's it original dishes we made it without much hassle. I recommend that you cook it.

Quick Pickled Eggplants

Ingredients:

Eggplant - 2 kg
Hot pepper - 1 pc.
Garlic - 1 head
Vegetable oil - 100 ml

Salt - 4 tbsp. l. (with bump)
Sugar - 4 tbsp. l (with tubercle)
Water - 2 l
Table vinegar 9% - 100 ml
Bay leaf - 2 pcs.
Carnation - 3 inflorescences
Black peppercorns - 8 pcs.

For this recipe, fruits of technical maturity are best suited, which have a purple color of different shades and tender pulp with immature seeds.

Rinse the vegetables well with cold water, cut off the stalks and cut into large pieces. Then we remove their bitterness.

To remove bitterness, hold the fruits for 15-20 minutes in a 3% salt solution (per liter of water 1 tablespoon of salt with a hillock)

In the meantime, we are preparing the marinade, in which we will boil the prepared demyanki. To do this, pour water into a large saucepan (to fit all the vegetables), add salt, sugar, spices and bring to a boil. Then add table vinegar.

In the meantime, squeeze the soaked fruits and rinse with cold water to remove excess salt. Dip the demyanki prepared in this way into the brine and cook for 20 minutes, gently stirring with a slotted spoon so that all the pieces are evenly boiled, but at the same time remain intact.

After the specified time, we throw the boiled fruits into a colander and drain the brine. We won't need it anymore.

Meanwhile, peel the garlic. We cut off the stalk of hot pepper, cut it lengthwise and clean it from seeds, otherwise ready meal get very sharp (when working with hot peppers and garlic, it is advisable to use rubber gloves). Grind garlic, hot pepper with a blender or chopper. You can just cut it into small pieces with a knife.

We heat a deep frying pan or stewpan well, pour vegetable oil and heat it well. As soon as the oil is calcined, spread the hot pepper and garlic.

During the cooking process, the garlic loses its sharpness and becomes sweet in taste. The aroma of garlic becomes softer and thinner.

And as soon as a breathtaking aroma begins to emanate from the fried spices, add boiled demyanki to them and continue to simmer over low heat for 5-7 minutes. Don't forget to stir.

Then, reduce the heat to a minimum and begin to lay out the vegetables in pre-prepared sterilized jars, seal and wrap tightly until completely cooled.

This appetizer can be used as independent dish, sprinkling with chopped onions or green onions when serving, or as one of the ingredients in vegetable salads, since the demyanki are not very spicy with a mild taste.

By the way, an appetizer prepared according to this recipe can be cooled after cooking and served immediately. Enjoy your meal!

Recipe for eggplant marinated in jars for the winter

The peculiarity of this recipe is that we put all the prepared vegetables in jars and sterilize without prior heat treatment.

Ingredients:

Eggplant - 3 kg
Bulgarian pepper - 1 kg
Tomatoes - 1 kg
Onion - 1 kg
Garlic - 2 heads
Salt - 3 tbsp. l. with a tubercle
Sugar - 1 tbsp. (200 g)
Table vinegar 9% - 200 ml
Dill - 1 bunch
Parsley - 1 bunch
Vegetable oil - 200 ml

Wash all vegetables under running cold water. We cut off the stalks of demyanok and cut them into small pieces, we clean the bell pepper from seeds and partitions. We clean the onion from the husk and cut into half rings.

Prepared demyanki are soaked in water with salt to remove bitterness, and left for 2 hours. Through due time they are squeezed and washed in cold water.

Cut the tomatoes into equal slices. For this recipe, I chose the Cream variety. Bulgarian pepper cut into strips.

Dill and parsley are well washed in a deep bowl of cold water, then rinsed under running water and dried with a paper towel. Next, peel the garlic and cut into thin slices. Finely cut the prepared greens with a knife.

Put the chopped products in a large saucepan, add salt, sugar, table vinegar and vegetable oil. Mix everything thoroughly and leave to infuse for a couple of hours. During this time, the vegetables will give juice.

After the specified time, we take the prepared sterilized jars, put a leaf of bay leaf, 1 inflorescence of cloves and 4 peas of black pepper in each and tightly pack the vegetables, after mixing them thoroughly again. We cover the jars with sterilized lids.

We cover the bottom of a large saucepan with a cloth napkin, set the jars, pour cold water up to the shoulders and put on fire. As soon as the water in the pan boils, reduce the heat and set the timer for the required time.

We sterilize half liter jars 30 minutes, 0.7 liters - 45 minutes, liter - 1 hour.

After sterilization, we take out the jars one by one from the pan, seal them hermetically and wrap them with a blanket until they cool completely. Now this snack can be stored at room conditions.

Eggplant appetizer - recipe with bell pepper

And now I will share another wonderful recipe. You and I will pickle eggplants with bell pepper.

Ingredients:

Eggplant - 3 kg
Bulgarian pepper - 1 kg
Garlic - 1 head
Salt - 1 tsp with a tubercle
Sugar - 5 tbsp. l.
Vegetable oil - 100 ml

Salt - 3 tbsp. l. (with bump)
Sugar - 6 tbsp. l (with tubercle)
Water - 3 l
Table vinegar 9% - 100 ml
Bay leaf - 2 pcs.
Allspice peas - 4 pcs.
Black peppercorns - 8 pcs.

Demyanki and bell peppers are thoroughly washed. We remove the stalks from the demyanok, cut off the peel and cut into small pieces, peel the bell pepper from seeds and partitions and cut into large pieces.

To remove bitterness from demyanok, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze.

Next we prepare the marinade. To do this, in a large saucepan (we will cook all the fruits at once), mix water with table vinegar, add spices: bay leaf, allspice and black peas, sugar, salt. Bring the marinade to a boil and lower the prepared demyanki into it and cook for 10 minutes from the moment of boiling, stirring occasionally.

In the meantime, pour vegetable oil into a deep frying pan or stewpan and, as soon as it warms up, spread the bell pepper and fry until tender.

After the end of the time of boiling the demyanok, we put them in a pan with bell pepper, add the garlic and continue to fry for 5-7 minutes.

If you want less spicy snack, then garlic must be added to the pepper at the very beginning of frying

And when the frying process ends with us, we reduce the fire under the pan to a minimum, put the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.

This is such a wonderful appetizer. Be sure to try to cook it, and you will definitely succeed.

How to pickle eggplant for the winter without sterilization (quick and tasty)

And finally, one more very simple recipe that does not require much effort and special skills and is so unloved by many housewives of sterilization.

Ingredients:

Eggplant - 3 kg
Garlic - 1-2 head
Spices - clove inflorescences, bay leaf, black peppercorns
Acetic acid 70%
Spices - bay leaf, cloves, allspice and black peas

Salt - 2 tbsp. l. (with bump)
Sugar - 4 tbsp. l (with tubercle)
Water - 2 l

We select whole fruits, wash them well, clean and cut lengthwise into 8-10 parts. Further, to remove bitterness, soak them in salt water (1 tbsp with a mound of salt per 1 liter of water) for a couple of hours. In addition, soaking in salt water prevents the fruit from turning brown.

While the demyanki are soaked in saline, we sterilize the jars in any convenient way. I cook this appetizer in liter jars.

In each jar I put one clove inflorescence, 3 pcs. allspice and black peppercorns, 3-4 cloves of garlic, peeled and cut into thin slices.

At the same time, we prepare the brine, for which we pour water into the pan, add salt, sugar and bring to a boil.

Immediately put the blanched demyanki tightly in jars to the “shoulders”, so that there is room for the brine, add 1 teaspoon acetic acid and pour boiling brine.

We immediately seal the jars hermetically, cover with a blanket and leave to cool completely.

Eggplant prepared according to this recipe can even be served with simple boiled potatoes, sprinkled with chopped onions or green onions when served, or can be used as one of the ingredients in vegetable salads.

Eggplant cooks quickly with marinade. And the taste is special.

Recipe fast food

Ingredients	Quantity
eggplant medium -	3 kg
small garlic -	100 g
odorless oil	200 ml
salt -	15-20 g
leaf parsley -	beam
black pepper-peas -	10 pieces
vinegar (9%) -	100 ml
dill -	beam
Time for preparing: 30 minutes	Calories per 100 grams: 79 kcal

For pickling, take oblong, young fruits. They have few seeds, they taste more tender and healthier.

How to cook:

Spicy pickled eggplant

Roast the eggplant before marinating. golden brown so they are especially delicious.

Snack "Spark"

You will need:

medium-sized eggplants - 1 kg;
vinegar (9%) - 35 ml;
garlic cloves - 2 pieces;
odorless oil - to taste;
coarse salt - 20 g;
a large pod of sweet pepper;
a pod of hot pepper;
fine sugar - 20 g.

Required time: 30 min.

Each serving: 105 kcal.

How to cook:

Chop the eggplant in thick circles (do not remove the peel), sprinkle with coarse salt and leave to let the vegetable juice. Remove any juice from it with a paper towel. Then fry the slices in a frying pan with butter.
Peel two types of pepper from partitions and seeds. Grind pepper together with garlic cloves, pour vinegar, add sugar, salt.
Put the fried vegetable in layers in a bowl, pouring each with a spicy marinade.
Place in refrigerator for 24 hours.

Snack "Family"

hot pepper pods - 3 pieces;
medium-sized eggplants - 3 kg;
head of garlic - 3 pieces;
sweet pepper pods - 6 pieces;
9% vinegar - 130 ml;
odorless oil - 130 ml;
table salt - 20 g;
refined oil for frying.

It takes 1 hour.

Per serving: 99 kcal.

How to cook:

Chop the eggplant into rings (not thin).
Add salt and leave for 40 minutes, then carefully drain the resulting juice.
Heat up the oil, fry the slices.
Peel hot and sweet peppers from partitions and seeds, remove the husk from the garlic.
Two types of pepper, mince garlic.
Prepare the dressing: heat the vegetable oil in a saucepan, put the mass of pepper and garlic, add salt, vinegar.
Put the fried circles into the pan, pouring dressing over them.
Place in refrigerator for 5 hours.

Interesting to know what is sharp vegetable snack keeps you warm in cold winters.

On the video - another recipe for spicy pickled eggplant instant:

Pickled eggplant "like mushrooms"

For this type of snack, it is better to take not very large fruits of about the same size. They are well suited for pickling, which brings them closer to taste with mushrooms.

You will need:

medium-sized eggplant fruits - 3 pieces;
onions - 3 pieces;
garlic clove - 6 pieces;
dried dill - 3 pinches;
refined oil - for frying.

Marinade Ingredients:

sugar - 10 g;
table vinegar - 35 ml;
purified water - 250 ml;
fine salt - 10 g;
to taste black peppercorns + bay leaf.

It will take 1.5 hours.

Each serving contains 107 kcal.

How to cook:

Rinse the eggplant well, dry with paper towels, cut off the stem and peel. Chop the pulp into slices.
Put the prepared vegetables on a sieve, cover with coarse salt, leave for 30 minutes. This procedure is necessary to remove bitterness from the vegetable.
In a saucepan, combine all the products for the marinade, add water. Put the pan on the stove, setting the temperature to medium or fire.
Rinse the vegetables, leave on a sieve to get rid of excess water. Pour refined oil into a frying pan, heat well, fry the eggplant on all sides until golden brown. finished product Transfer to a plate lined with paper towels and cool completely.
Chop the peeled onion in half rings, garlic cloves in circles.
Put the onion layer on the bottom of the pan, eggplants on it, sprinkle with dill and garlic. Repeat the layers in the same order until the ingredients run out. The top layer should be of onion and garlic.
Pour vegetables with hot marinade, let cool, put in the refrigerator for a day.

Korean fast food option

The Asian flavor of this appetizer is given by the aroma of coriander, as well as soy sauce. Vegetables prepared in Korean style are ideally combined with meat dishes.

You will need:

a pod of bell pepper;
juicy carrots - 1 fruit;
garlic slices - 3 pieces;
medium-sized eggplant - 2 pieces;
hot pepper pod - ½ part;
soy sauce - 30 ml;
vinegar - 30 ml;
olive oil - 70 g;
table salt - 5 g;
fine sugar - 5 g;
coriander - to taste.

Cooking time: 60 min.

Each serving contains 104 calories.

How to cook:

Remove the skin from the eggplant, cut the flesh into strips and salt a little.
For 4 minutes, fry the vegetable in a pan with the minimum amount oils. Transfer to a large salad bowl.
Grate peeled carrots. Bell pepper chop straw.
Prepare marinade. Grind half a pod of hot pepper and garlic. Chop the greens a little larger. In a bowl, combine soy sauce with oil and vinegar, add granulated sugar, salt, coriander. Combine all these ingredients, mix thoroughly.
Add carrots, peppers to the cooled eggplants and pour over the marinade. Mix the vegetables, tighten the top of the dish with a film, let the appetizer brew for 5 hours, sending it to the refrigerator.

Tip: for the dish to acquire refined taste, it is better to let him brew well.

How to pickle stuffed eggplant

Eggplant goes well with many vegetables, which allows them to be stuffed with various vegetable fillings.

You will need:

fresh eggplant - 3 kg;
celery (root) - 1 piece;
juicy carrots - 12 pieces;
leaf part of celery;
salt.

water - 3 l;
9% table vinegar - 100 ml;
coarse salt - 100 g.

It will take 1 hour.

Serving: 105 kcal.

How to cook:

Wash the vegetable, cut the stem with a knife, then cut each fruit lengthwise. The thickness of the shredded plates is about 1 cm.
Sprinkle the vegetable with coarse salt, soak for about two hours.
Drain the resulting liquid, rinse the eggplant with cool water.
In salted boiling water, blanch the vegetable for two minutes, be sure to cool.
Peeled carrots, grate celery root.
Rinse the leaf part of the celery and chop finely, leaving 5-6 sprigs intact.
Celery, carrots quickly browned in butter, sprinkle with chopped herbs.
Put the filling on the eggplant plates and form them into rolls. Wrap each with a sprig of celery.
Boil water, add table vinegar, table salt.
Put the eggplant in a clean saucepan and pour over the hot marinade. Cool and put on the refrigerator shelf. After 3-4 days you can serve on the table.

You can cook a dish with a different filling, for this, lightly fry chopped carrots, onions and sweet peppers in oil.

There are more than a dozen recipes for pickling blue vegetables, but in almost every one it is recommended to remove bitterness from the vegetable immediately before cooking. Those who pickle a vegetable directly from the garden do not need advice, as in fresh fruits no bitterness.

If a fresh eggplant you couldn't find:

The vegetable should be cut and sprinkled with coarse salt. After 15 min. liquid will appear on the surface of the slices. It is enough to rinse the slices with water or wipe with a paper towel. Salt must be taken large, since the structure of the vegetable is quite porous. Seasoning a vegetable fine salt, you can get not a bitter eggplant, but very salted.
Chop the vegetable and send it to a bowl of salted cold water. Since he does not sink in water, you will have to crush him with oppression. In half an hour, all the bitterness will come out of it. It remains to rinse with clean water, remove excess moisture and start cooking. You can soak whole fruits, but then you will have to keep them for at least 2 hours. Concerning table salt, then one tablespoon per liter of liquid is enough.
Just peel off the fruit. But not every recipe uses peeled fruits. You can cut it lengthwise and remove the seeds with a spoon.
Send the pieces of vegetable into milk for at least 30 minutes, and press down on top with a press. Then the slices should be thoroughly dried with a paper towel.

On the video - another recipe for quick pickled eggplant:

Eggplants are usually rolled up in jars for the winter. Which, of course, is delicious, but the wait is very long. Therefore, recipes for instant marinated eggplants appeared.

Eggplant is an excellent vegetable, you can cook many different snacks and dishes from it, they are great for homemade preparations. It pairs well with different vegetables and greenery. Eggplants can be pickled, salted, frozen, fermented, dried and canned. You can preserve them both by themselves and in the form of a salad with various vegetables, garlic, herbs and spices.

The most common recipe in home cooking eat eggplant marinated with garlic and quick herbs. Salted eggplants are prepared as for long-term storage and fast consumption. Moreover, for long-term storage it is not necessary to cork them under a metal cover, enough to ferment them under a plastic cover, how ordinary cucumbers or tomatoes in brine. Such a blank is perfectly stored in the cellar or in any cool place. Only the longer the workpiece stands, the more it becomes sharper and sourer. Such eggplants are very similar in taste to mushrooms with an exquisite and delicate taste.

Pickled eggplant recipe with garlic and herbs

Ingredients:

Eggplant 1 kg
head of garlic
bunch of parsley or dill
3 bay leaves

For brine you need:

liter of water
30 gr. salt

Cooking:

Brine must be prepared ahead of time to cool down.. Boil water in a saucepan, when the water boils, add a tablespoon of salt and boil for another 3-5 minutes. to dissolve the salt. In order for the brine to be fragrant, it is necessary to add a bay leaf, two peppercorns and cloves to it. Let the brine cool down.

Let's get to the eggplant. So that the little blue ones do not taste bitter, they must be tested in salt water. We put the water to boil, add salt, throw blue ones into boiling water and cook for 10-15 minutes, so that the skin on them softens. Then we drain the water, and let the blue ones cool, after that it is necessary to make longitudinal cuts on them, a little deeper than the middle. After that, the little blue ones must be put under a press so that bitter juice finally flows out of the eggplants. To do this, we put the little blue ones in a well-washed sink, put a cutting board on top of them and set a small load, it will work well liter jar filled with water. We leave them for an hour or two.

After that, chop the dill and parsley, crush the garlic, mix and put inside the blue cuts, if necessary, you can add salt. We spread the blue ones tightly in a saucepan and pour brine so that it covers the blue ones. Press down on it all. Leave to ferment for 2-3 days at room temperature. The hotter it is in the kitchen, the more actively the degree of fermentation will pass. You can leave up to five days. Depending on what degree of fermentation you need.

Signs of readiness of the blue ones - this brine becomes cloudy, becomes viscous and acquires a sharp aroma and sour taste, and the little blue ones turn brown and become softer. When you arrange the degree of fermentation of the blue ones, they need to be put in the cold. In brine and cold, they can stand for a very long time.

Quick Pickled Eggplants with Onions and Garlic

Required Ingredients:

Cooking:

Wash the eggplants, cut off the tails, put them in a saucepan and cover with water, salt. They must be boiled for 20 minutes.

If you use the blue ones from the old crop, then there is bitterness in them. They need pierce with a fork and soak in cold salted water. Leave for two hours. And if you used young eggplants, then you don’t need to do this with them, because there is no bitterness in them.

While the blue ones are cooking, prepare the onions. It must be cleaned and cut into half rings. It is also necessary to peel the garlic from the husk and squeeze it through a press. Put chopped onion, squeezed garlic, black pepper, a mixture of dry herbs and coriander into a container. Pour in soy sauce, vegetable oil and vinegar. Mix well and leave to marinate.

When the little blue ones are cooked, you need to drain the water and put them to cool. After that, the little blue ones need to cut into any shape and any size as you wish. Put the eggplant in the onion marinade, mix everything thoroughly. To taste. If something is missing, then add it. After you adjust the taste, you need to send the appetizer to marinate in the refrigerator for 2 hours. The snack is ready.

If you want to cook such eggplants for the winter, then you need to increase the amount of vinegar by 3 times. Roll the finished snack into sterilized jars and roll up with a metal lid. Store in a cool place.

Ingredients:

Cooking

Wash the eggplant blot moisture with a tissue. If the blue ones are large, then they need to be cut lengthwise and cut into pieces not thinly, but if the medium ones need to be cut into circles. Garlic must be grated on a fine grater. Pour vinegar into a bowl and add garlic. Fry the blue ones over medium heat, constantly adding oil. After the eggplants are fried, they need to be dipped in vinegar with garlic and put in layers in a container. Salt each layer. Somewhere in a day, the eggplant will be ready. They need to stand in the cold for several hours, and then you can put them in the refrigerator.