Canned eggplant without tomatoes. Spicy pickled eggplant: quick and tasty

Culinary Etude 04.09.2018

Lacquered backs purple eggplant invariably attract my attention at the end of August. Oriental vegetables have taken root with us so much that they have long become their own, native. How many delicious things can be cooked from them! And pickled eggplants for the winter are worthy of writing poems about them!

Even the humblest boiled chicken becomes a real delicacy if served with pickled eggplants, of which there are a great many variations. Irina Rybchanskaya, the host of our “delicious” section, will share her best recipes with us today.

Hello, dear readers of Irina Zaitseva's blog! As a true native of the south, I adore in all forms. Pickled eggplant is no exception. As soon as the first seasonal eggplants appear on sale, I start buying them with excitement.

Most often I cook khorovats (caviar from baked eggplant with other vegetables) or baba ganoush (baked eggplant and tahini caviar). And for the winter I usually prepare pickled and pickled eggplant. I present to you a selection of my proven family recipes.

Recipe for marinated eggplant in olive oil for the winter

I got the recipe from Senora Maria Saltoformaggio, the mother of our old Italian friend. I am sure that the recipe will have a lot of fans. One has only to read the cooking technology and the method of storing pickled eggplant for the winter.

Ingredients

Half a kilo of eggplant;
two tablespoons of salt;
one tablespoon of chopped parsley, cilantro, basil, oregano;
one finely chopped hot red pepper (optional)
three to four cloves of garlic, chopped into minced meat;
half a glass of apple (any fruit or grape vinegar 5%);
half a liter of water;
200 ml extra virgin olive oil (any other oil of your choice) vegetable oil).

How to marinate

Wash the vegetables, remove the skin, cut into strips 6 mm thick and about 4-5 cm long.
Place in a colander set over a bowl to drain the liquid, salt, mix with your hands, “massage” for a more even distribution of salt.
Leave for one hour. Stir occasionally and squeeze out the liquid. You can put a plank on top of the slices and place a weight on it so that the juice flows more intensively.
After one hour, rinse thoroughly, squeeze out as much juice as possible with your hands.
Heat water with vinegar to a boil, dip prepared eggplant strips into it, cook for no more than 120 seconds. Remove slices from marinade; set aside. Do not boil eggplant for more than two minutes, otherwise they will fall apart.
Squeeze lightly again, fill sterile jars with vegetables, alternating with herbs mixed with chopped hot peppers, minced garlic.
Use a wooden spoon to press down on the top so that the ingredients are tightly packed into the jar.
Pour olive oil, press again with a spoon to release the air. Close with a clean plastic lid, put in the refrigerator for a day.
A snack can be eaten after 24 hours, and for winter storage transfer and tightly pack into clean, dry plastic containers with lids and place in the freezer.
Before eating, frozen pickled eggplants with olive oil should be thawed for several hours in the refrigerator, like any.
In the photo - a ready-made snack, served for serving.

My remarks

My household calls this recipe “eggplant for pickled mushrooms”.

Spicy marinated stuffed eggplant

Ingredients on liter jar

600 g eggplant (about three pieces);
200 g carrots;
one green Bell pepper;
a tablespoon of dill, cilantro, parsley, basil;
two - three cloves of garlic;
small hot pepper(optional).

One liter of water;
40 - 50 g of salt;
120 ml vinegar (9%).

How to marinate

Thoroughly wash the carrots, peel, cut into thin julienne. We release sweet pepper from seeds and stalk, chop. Finely chop pure greens, hot red pepper without seeds, chop the peeled garlic, lightly salt the filling to taste.

Wash the eggplant, remove the stem. Slice lengthwise to form a "pocket".

Boil in boiling salted water. Readiness is defined as follows: if the blunt end of the match pierces the thickest part of the fruit without the slightest effort, then the cooking process is completed.

We put it on a plank, cover it with another plank, set the structure at an angle of about 20 °. We press down, put oppression on top so that excess liquid comes out. The process will take about an hour and a half.

We stuff the drained eggplants with minced meat, put them in sterile jars.

Pour boiling marinade over. Cover with lids. To prepare the marinade, dissolve salt in water, put vinegar, boil the mixture.

We install the filled jars in a bowl with water heated to 60 ° for sterilization. We sterilize liter jars twenty minutes after the start of boiling.

Roll up or twist.

Turn upside down, refrigerate without wrapping.

In the photo - a jar ready to be sent to the pantry.

Marinated eggplant with tomatoes for the winter

I have selected for you, dear readers, an interesting video on how to cook pickled eggplants with tomatoes for the winter.

Whole eggplant marinated for the winter in the Moroccan tradition

Such marinated eggplants were once treated to us by friends - Moroccans, with whom we studied together. In Morocco, an appetizer is most often made from colorful eggplants - purple, lilac-striped, white, red. It turns out very beautiful. If you have the opportunity to stock up on colorful fruits, then consider yourself very lucky.

Ingredients for one liter jar

Six small eggplants (preferably multi-colored);
one and a half tablespoons of salt;
two tablespoons of sugar;
300 ml 5% wine vinegar;
600 ml of water;
two tablespoons of coriander seeds;
five large cloves of garlic.

How to marinate

Dissolve salt, sugar in water, add vinegar, bring to a boil, throw coriander seeds, peeled garlic cloves cut in half into the marinade. Boil.
Rinse the vegetables, cut them crosswise, almost to the very stem. It will turn out, as it were, four "fingers" that are held on the stalk.
Boil in the marinade for about eight minutes.
Using clean culinary tongs, carefully transfer the fruits to a sterile liter jar, pour boiling marinade over, hermetically roll up, turn over, wrap, cool wrapped.
When serving, drizzle with olive oil, sprinkle with cilantro.

Marinated eggplant like mushrooms for the winter

One of the many variations of the recipe, where marinated eggplant with garlic is "masked" and tastes almost like mushrooms.

Ingredients

Five - six medium eggplants;
six cloves of garlic;
200 ml of 5% vinegar (apple, wine);
350 ml of vegetable oil;
one tablespoon of salt.

How to marinate

Peel the fruits completely or "zebra".
Cut into cubes with a side of approximately 4 - 5 cm.
Peel the garlic from the husk, chop coarsely.
Bring a mixture of vinegar and vegetable oil to a boil in a container with a thick bottom, add salt, mix.
Fry the chopped fruits in small batches in the marinade. It will turn out three - four "entries". After boiling, cook each batch for four minutes and take it out with a slotted spoon into a bowl, lay the next batch.
We put the finished vegetables very tightly in sterile jars, layering with garlic. Pour boiling marinade over, cover with lids. We install in a pan with water heated to 60 ° C, on the bottom of which a clean cloth is laid.
We sterilize half a liter jars for 15 minutes after boiling. We roll, turn over. Refrigerate without wrapping.

Whole marinated eggplant for the winter - the simplest recipe

We will make such a blank in three-liter jars. We will cook without sterilization, by double pouring.

Ingredients

Ten young eggplants with underdeveloped seeds;
100 ml of vinegar (9%);
two to three tablespoons of salt;
one tablespoon of sugar;
three to four cloves of garlic;
ten peas of black pepper;
about 1.2 - 1.5 liters of water.

How to marinate

We wash young eggplants, remove the stalk, tightly lay first vertically, and then horizontally in a sterile jar.
Fill with boiling water, cover with a lid. Let it warm up for twenty minutes. We drain the water.
Dissolve salt, sugar in water, boil. Pour vinegar, boiling brine into a jar. We roll it up, turn it upside down, wrap it with something warm until the jars become completely cold.

Ingredients

Five eggplants;
half a kilo of sweet pepper;
a small bunch of dill, parsley, basil;
four cloves of garlic;
200 ml of vegetable oil;
200 ml of water;
140 ml of vinegar (9%);
30 g of salt;
one dessert spoon Sahara;
two liters of salted water for cooking vegetables.

How to marinate

Rinse the vegetables, remove the stalks, remove the seeds from the pepper.
Cut the eggplant into four pieces. Boil in salted boiling water, put under pressure for an hour.
Boil the pepper.
Boil water with salt, sugar, vegetable oil, dip vegetables into the marinade, bring to a boil. Arrange the fruits in sterile jars, shifting with chopped herbs and chopped garlic, pour the rest of the boiling marinade, roll up with sterile lids, turn over, wrap about something warm. Refrigerate wrapped.

Dear readers of Irochka Zaitseva's blog! I tried to pick the best for you today step by step recipes with a photo of delicious pickled eggplant. I would be glad if you find among them those that will suit your taste. If you have any questions about the ingredients or cooking technology, then I will be happy to answer them in the comments to this article.

With sincere and heartfelt wishes for health, peace and goodness, Irina Rybchanskaya blog author Essay of a culinary amateur.

Dear readers, if you are interested in others cooking recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button below.

Delicious recipes for the whole family

And what about today for the soul? How hard it is for us to say goodbye to summer every year. Remember the unforgettable song performed by the amazing A. B. Pugacheva? How subtle, sincere, pure ...

Alla Pugacheva - Goodbye, summer

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 frying pan, because in this case you can use not a large number 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. We lower 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 fire to a minimum and begin to lay out the vegetables in pre-prepared sterilized jars, hermetically seal and wrap 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. Bon Appetit!

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
bell 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. Across 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 put the vegetables tightly, 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. We will pickle eggplants with bell peppers.

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 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 a less spicy appetizer, 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 demyanki are soaked in saline solution We sterilize 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.

Summer will go away, but you will be able to take its taste with you, making delicious preparations from vegetables.

Pickled eggplants can be prepared for the winter according to different recipes: on one - tender, on the other - sharp, whole and cut into pieces. They will certainly please not only your family members, but also guests.

If you marinate them correctly, then there will be no trouble and the blanks will stand quietly until spring, unless they are eaten earlier, which is quite likely.

How to pickle eggplant

Medium-sized and slightly unripe blue-violet eggplants are best suited for preservation. Overripe fruits have friable pulp and large seeds, and when pickled, they become tough, like rubber. But if you marinate young ones, they will taste like mushrooms, they will be tender and crispy.
Before cooking for an hour or two, eggplants should be soaked in lightly salted water. This will achieve two goals: improve the organoleptic qualities of the future snack due to the removal of bitterness and save money, since salted vegetables absorb less oil during frying. However, it’s still not worth salting the water in which the “blue ones” are soaked, because because of this, the workpiece for the winter can turn out to be oversalted.
For the preservation of canned food, care must be taken to ensure that vegetables and jars are cleanly washed. In addition, some recipes require sterilization of the workpiece already in banks. You cannot skip this step.

Easy Pickled Eggplant Recipe

eggplant - 5 kg;
salt - 80–100 g;
table vinegar (9 percent) - 0.5 l;
water - 2 l.

Cooking method:

Cut the eggplant lengthwise into 4 parts, salt well, put in an enameled container, put oppression on it. After 2 hours, rinse the eggplant under running water.
Pour water into the pan, vinegar into it, put the eggplants, put the pan on the fire.
Cook over low heat until the skin of the "blue ones" is easily pierced with a fork. It usually takes no more than 20 minutes.
Carefully remove the eggplants from the pan, immediately packing them tightly into the jars. Banks, of course, should be sterilized in advance, prepare lids for them. For the number of eggplants indicated in the recipe, two cans of 3 liters each, or three two-liter, or four one and a half liter cans are required. Smaller jars will no longer fit.
Boil the marinade again and pour over the eggplants.
Roll up the banks. After cooling at room temperature, store them for winter storage.

This recipe is the easiest, it does not even need any spices. However, this does not mean that they cannot be added. You can do this, focusing on your taste and experience. home canning. Usually garlic, turmeric, basil, coriander, black and allspice go well with eggplant.

Whole marinated eggplant

eggplant - 2 kg;
basil - 3 branches;
parsley - 3 sprigs;
dill - 3 umbrellas;
bay leaf - 2 pcs.;
garlic - 1 head;
salt - 20 g;
sugar - 20 g;
water - 2.5 liters.

Cooking method:

Select young eggplants no longer than 15 cm long and much smaller than the neck of a standard jar. Wash, cut off the tails. Soak for an hour in cool water.
While the eggplants are soaking, sterilize a three-liter jar - the amount of products in the recipe is designed for just such a volume.
Boil 2.5 liters of water, dissolve salt and sugar in it.
Put eggplants in a saucepan and boil them for a quarter of an hour. Pierce the skin of one vegetable with a toothpick. If it pierces easily, the eggplant is ready.
Put garlic cloves, washed greens, dill and laurel leaves on the bottom of the jar.
Pack the eggplant as tightly as possible into the jar.
Pour in the vinegar.
Fill to the top with boiling brine.
Roll up the cans and turn over. After cooling, put in the pantry, where the blanks are stored for the winter.

Whole marinated eggplants look appetizing and have delicate taste which almost everyone loves.

Eggplant marinated with tomatoes

tomatoes - 1 kg;
eggplant - 1 kg;
vegetable oil - 0.2 l;
table vinegar (9 percent) - 100 ml;
garlic - 1 head;
basil - 3 branches;
salt - 30 g;
sugar - 60 g.

Cooking method:

Cut the washed eggplant into circles, add a tablespoon of salt, place a load on them.
Cut the tomatoes in half, if they are very large - into quarters, sprinkle with a few pinches of salt.
After an hour, rinse the eggplant, dry it with a kitchen towel.
Peel the garlic and run it through a press.
Finely chop the basil.
Heat oil in a large saucepan, put vegetables in it along with garlic and basil, add the remaining salt and sugar.
Simmer over very low heat, stirring occasionally to prevent burning, for 40 minutes.
Pour in the vinegar, simmer for another 10 minutes and pour into prepared (that is, sterilized) jars. Seal them and let cool.

Eggplant marinated with tomatoes can be eaten not only as a snack. It is very convenient to use this blank for the winter as a sauce for pasta and other dishes. Another way to eat this dish is to spread it on bread like caviar and eat such a sandwich.

Georgian marinated eggplant

eggplant - 3 kg;
water - 5 l;
garlic - 0.2 kg;
walnuts (without shell) - 0.2 kg;
sugar - 140 g;
salt - 80 g;
vegetable oil - 0.2 l;
vinegar essence (70 percent) - 60 ml;
mint (dried) - 5 g;
black pepper (peas) - 15 pcs.

Cooking method:

Select medium-sized eggplants, wash, cut off the stalks, make 4 cuts along each eggplant, not reaching the end of three centimeters.
Pour three liters of water, dissolving three tablespoons of salt in it before that. Soak for an hour.
Wash the eggplants and peel them off.
Without slicing, fry the pulp on all sides in oil, put the “blue ones” on a napkin so that excess oil is drained from them.
Peel the garlic, pass through the meat grinder along with the nuts.
Mix walnut-garlic paste with mint.
Stuff the eggplants with this paste, carefully filling the slits with it.
Sterilize jars. Spread pepper over them, pour vinegar essence.
Fold carefully stuffed eggplant to banks.
From two liters of water, the remaining salt, sugar, prepare the marinade. Pour eggplant with boiling marinade.
Cover the jars with lids and sterilize for 40 minutes.
Close the jars with metal lids, let cool. After cooling, remove for the winter.

Georgian-style marinated eggplants stuffed with walnut-garlic stuffing look unusual, have burning taste. They will appeal to lovers of spicy snacks.

Korean marinated eggplant

eggplant - 1 kg;
carrots - 0.2 kg;
bell pepper - 0.4 kg;
garlic - 50 g;
onion - 0.2 kg;
water - 2 l;
ground coriander - 20 g;
vegetable oil - 0.25 l;
sugar - 20 g;
salt - 20 g;
Apple vinegar- 0.18 l;
black pepper (ground) - 15 g.

Cooking method:

Peel the carrots, grate for Korean salads. In its absence, you can simply cut the carrots into thin long strips, but this is a troublesome task.
Pour boiling water over carrots and leave to hot water until it cools down completely.
Wash the eggplant, cut the sepals, cut in half lengthwise and, without peeling, cut into semicircles.
In salted water (2 liters), using half the salt indicated in the recipe, boil the eggplant for 5 minutes. Cool slightly, remove from water, squeeze.
Peel the onion and cut into thin half rings.
Wash peppers, remove seeds, cut into thin strips.
Chop the garlic by passing through the garlic.
Prepare the marinade by mixing garlic, oil, salt, sugar, vinegar, and coriander.
Mix vegetables in another bowl.
Pour the marinade into the vegetables and mix well. After 10 minutes, mix again and arrange in sterilized jars. It will take three half-liter.
Cover jars with lids. Put a cloth on the bottom of a large saucepan, put jars of snacks on it, pour water into the pan up to the neck of the jars. Sterilize for 20 minutes.
Take out the jars, close with metal lids. In winter, they can be stored at room temperature.

Eggplant marinated in Korean - spicy snack which can be served with both meat and fish.

Egyptian marinated eggplant

eggplant - 2 kg;
apple cider vinegar - 20 ml;
parsley - 100 g;
lemon juice- 100 ml;
garlic - 50 g;
bell pepper - 0.2 kg;
chili pepper - 1 pod;
ground coriander - 20 g;
cumin - 10 g;
ground red pepper - 2 g;
curry - 10 g;
salt - 20 g;
olive oil - 200 ml.

Cooking method:

Wash the eggplant; without peeling, put on a baking sheet, laying on it parchment paper, bake whole in the oven until soft.
Remove, let cool, cut off the stalks, sprinkle the cut points with salt. On one side, make a longitudinal cut in each eggplant and also sprinkle with salt, just a little bit.
Wash, de-seed peppers, cut into small pieces.
Crush the garlic.
Finely chop the parsley.
Mix peppers, parsley, garlic, season with vinegar and lemon juice mixed with seasonings.
Start eggplant.
Place the eggplant in a sterilized jar. Pour in oil and refrigerate.

There are eggplants marinated in Egyptian style, you can already in a week - during this time they will have time to acquire the proper taste and aroma. But still, it’s worth leaving at least a little of this snack until winter: you can store it in the refrigerator for 3 months.

French marinated eggplant

young eggplants, no longer than 15 cm - 5 kg;
fresh cilantro - 100 g;
fresh parsley - 100 g;
fresh dill - 100 g;
stem celery - 0.2 kg;
carrots - 0.2 kg;
garlic - 20 g;
Bulgarian pepper - 0.4 kg;
water - 2 l;
salt - 100 g;
sugar - 100 g;
allspice peas - 10 pcs.;
black peppercorns - 15 pcs.;
cloves - 5 pcs.;
laurel leaves - 5 pcs.;
ground coriander - 5 g;
ground cinnamon - 5 g;
apple cider vinegar (6 percent) - 250 ml.

Cooking method:

Wash the eggplant, cut off the stalk, cut lengthwise, but not completely: so that the eggplant opens like a book.
With a teaspoon, carefully remove the seed part from the very center of the eggplant, making room for the filling.
Boil eggplants for 5 minutes in water salted to taste (water and salt needed for boiling eggplants are not included in the recipe).
Place the eggplant in a colander. To make the water drain better, press them with a plate, placing a small weight on top.
Wash, dry, finely chop the herbs.
Chop the celery as finely as possible.
Grate the peeled carrots: the smaller, the better.
Mix celery with herbs and carrots.
Crush the garlic and put to the greens, mix everything well.
Stuff eggplants with greens with carrots and celery, carefully put them in sterilized jars.
From the remaining ingredients, boil the marinade, let it boil for 2 minutes.
Pour eggplant with boiling marinade. Roll up cans, turn over, wrap. After complete cooling, remove for the winter.

French-style marinated eggplant is a gourmet appetizer that will delight all winter even when stored at room temperature.

Pickled eggplant that tastes like mushrooms

eggplant - 1 kg;
salt - 10 g;
onion - 100 g;
garlic - 5 cloves;
vegetable oil - 50 ml;
water - 0.5 l;
salt - 50 g;
apple cider vinegar (6 percent) - 100 ml;
bay leaf - 1 pc.;
black peppercorns - 7 pcs.

Cooking method:

Peel the washed and dried eggplants and cut into cubes so that they resemble the legs of mushrooms.
Put in a bowl, salt and leave for an hour.
Rinse, dry, fry in oil so that they acquire a pleasant shade.
Peel the onion and garlic. Cut the onion into half rings, the garlic into slices.
Put the onion on top of the eggplant, garlic on top of it.
Boil the marinade from the rest, pour eggplant over it, cover and put in the refrigerator for three days.
Sterilize two half-liter jars and their lids.
Put in a jar, mixing, pickled eggplant.
Sterilize jars for 20 minutes, seal. When cool, put in pantry.

Eggplant marinated according to this recipe tastes like mushrooms.

Whatever recipe you choose, eggplant marinated according to it will decorate winter table reminding me of summer.

Source: http://OnWomen.ru/marinovannye-baklazhany-na-zimu.html

Marinated eggplant for the winter - delicious recipes

Marinated eggplant for the winter - delicious cooking recipes with photos and videos on how to preserve eggplant for the winter.

Marinated eggplant - recipes for the winter

Marinated eggplant - a delicious recipe for the winter

Ingredients:

1 kg. eggplant
5-6 garlic cloves
1 st. l. vinegar
1 st. l. semi-dry red wine
1 st. l. vegetable oil
1 st. l. ground black pepper

Cooking:

Pass the garlic through a press, add vinegar, wine, black pepper, mix. Pour half a glass of boiling water.
Wash eggplant, cut into slices. Dip in salt water (1 tablespoon of salt per 3 liters of water) for 2 minutes. Drain in a colander to drain the water.
While excess liquid drains, heat a spoonful of oil in a pan. Fry eggplant, stirring, 2 minutes.
Transfer to a bowl and pour over the marinade, mix. Roll into sterilized jars.

Pickled eggplant for the winter "Jewish"

Ingredients:

3.5 kg. eggplant
500 ml. vegetable oil
300 ml. 6% vinegar
500 ml. water
1 bunch of parsley
5 garlic cloves
Salt to taste
Bay leaf to taste
Sweet peas to taste

Cooking:

Boil eggplant in boiling water for 2-3 minutes, cut into slices 2-3 cm thick, lay in layers. Salt each layer, sprinkle with parsley and garlic.
Pour the marinade from oil, vinegar and water, with the addition of bay leaves and sweet peas. Arrange in liter jars, sterilize for 25-30 minutes.

Canned eggplant for the winter "in Greek"

Ingredients:

3 kg. eggplant
500 g bell pepper
700 g onions
25 g greens
70 g salt
15 g sugar
5 g ground black pepper
5 g ground allspice
700 g fresh tomatoes
500 g vegetable oil
Garlic

Cooking:

Eggplants, onions and bell peppers, peel and wash. Eggplant and pepper cut into pieces and blanch: eggplant 15 minutes, pepper 5 minutes.
Cut the onion into 4 mm thick slices. Fry eggplant and onion in vegetable oil. Wash tomatoes and herbs. Chop greens.
Pass eggplants with onions, peppers and tomatoes through a meat grinder and, together with herbs, place in an enamel pan.
Add salt and sugar, garlic passed through a garlic press, mix and heat to 80-90 ° C, stirring constantly. At the end, add spices. Distribute into jars, sterilize at 100 °C for 70 minutes.

Eggplant in marinade - a delicious recipe

Ingredients:

For two 3-liter jars - 5 kg of eggplant.
Marinade: 1.5 liters of water, 4 tbsp. l. salt, 4 tbsp. l. sugar, 300 ml of 9% vinegar.

At the bottom of the jar, put half a pod of hot pepper, 1 sweet pepper, cut into slices, 2 cloves of garlic.

Boil eggplants in water without salt, arrange in sterilized jars and season everything with sweet and hot peppers, bay leaves and garlic.

Pour in marinade and roll up.

Assorted vegetables with eggplants in honey marinade

Marinade:

1 st. honey, apple cider vinegar and vegetable oil,
1 tsp salt.
eggplants, onions, tomatoes, sweet peppers - in equal proportions

Cooking:

Wash vegetables, chop coarsely.
Mix honey, vinegar and vegetable oil, add salt and bring to a boil.
In this marinade, blanch prepared vegetables by immersing them in a boiling solution for 1 minute and laying them immediately in sterilized glass jars.
Then pour the vegetables with boiling marinade, cover with lids, put in boiling water for pasteurization, then immediately roll up.

Eggplant - canned in marinade

Ingredients:

1 kg eggplant.
Marinade: 2 liters of water, 100 g of salt, 1 tbsp. vinegar.

Cooking:

cut eggplant big chunks and pour clean water for 2 hours (then drain the water).
Place the eggplant in the marinade and cook for 20 minutes.
Cut the dill greens, skip the garlic through the garlic.
Dip cooled eggplants in garlic and dill and place tightly in a jar.
Pour in vegetable oil. The taste is very reminiscent of pickled mushrooms.

Pickled eggplant - video recipe

Cook pickled eggplants for the winter according to our recipes and bon appetit!

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Source: https://vseprynosti.ru/baklazhany-marinovannye/

Interesting in taste, these vegetables contain a large amount of vitamins PP, B, C, as well as potassium, calcium, carotene, phosphorus, copper, iron, and other elements.

Due to their good digestibility and low calorie content, I use them in the diet menu. Another benefit is getting rid of insomnia when consumed.

Such a large supply of vitamins makes them the most valuable product during winter preparations.

Its second name is “blue”, eggplants received for their unusual color for a vegetable.
In the article we will give several options for recipes on how to pickle eggplants for the winter in jars.

Salted mushrooms and pickled cucumbers are also a great addition to the table.

Pickled eggplant step by step recipe

The simplicity of the recipe lies in the fact that the eggplant is not cut, but placed entirely in a three-liter jar. Which is very convenient for busy and young housewives.

Required products:

eggplant ("blue") - 2 kg;
one bunch of parsley;
one bunch of basil;
dill inflorescences - 1 bunch;
4 bay leaves;
one head of garlic;
acetic acid (9%) 100 ml;
Art. a spoonful of sugar;
Art. a spoonful of salt;
water - 2 liters.

The fruits are best taken young. Wash them, cut off the tails.
Pour water into a saucepan and add salt and sugar. Put the container on the stove and boil.
After boiling, put the eggplant there. Cook them for 15 minutes until they are soft. For credibility, they can be pierced with a toothpick. If it pierces freely, it's ready.
While our vegetables are cooking, we sterilize the jars. To do this, put them on their necks in a colander, put a colander with jars on a pot of water and boil for 20 minutes. Lids can be placed side by side.
Put laurel leaves, greens, washed and dried, garlic cloves in ready-made jars.
We take out the finished fruits from the pan. Place carefully in a jar. Sprinkle salt and sugar on top, pour vinegar.
Pour vegetables fresh boiled water, roll up the lids.
Banks wrapped in a warm towel or blanket. We leave to cool.

You can use these eggplants as an independent snack with butter and herbs, or as an addition to side dishes. For lovers, you can make a very simple salad - eggplant, onion and butter - a very simple vitamin salad for the winter. you can also make salty chinese cabbage according to one of our recipes.

Marinated blue quick-cooked with chili

Chili is known to be added to various blanks, as well as he later acts as a good snack on the table, for those who love pepper. For lovers of spicy - this is the most the best recipe. It is a great accompaniment to meat dishes.

Products to be used:

"blue" - 1 kg .;
sunflower oil - 100 milliliters;
a head of garlic;
chili pepper - 1 small;
dill - to taste;
liter of water;
1 st. a spoonful of granulated sugar;
1 st. a spoonful of salt;
120 ml. apple cider vinegar.

Peel the garlic and pass through a garlic press. If this is not in the kitchen, then you can cut the garlic into small pieces.
Do the same with hot peppers. Mine, remove the tail. Cut in half and clean out the seeds. We cut into small pieces.
Wash and dry vegetables, cut into slices. Cut each piece in half. Put in a separate bowl, pour salted water into it. Let stand like this for two hours. Then rinse well again. This procedure is necessary in order to remove the inherent bitterness from vegetables.
Banks are sterilized in advance. To do this, put them upside down in a colander, put them in a pot of water and boil for 20 minutes. Covers are simply boiled in water.
I'm preparing the brine. Bring the water to a boil, add the remaining ingredients and put the eggplant there. Boil eggplant slices for 15 minutes.
Then the eggplant should be put in a colander so that the water is glass.
Now we send our vegetables to the pan. Fry until crispy.
Let cool and coat them with pepper and garlic. Then roll in boiling oil for a couple of minutes.
We transfer the finished dish to jars. Screw on the lids tightly. Wrap in a warm blanket and leave to infuse.
The spicy eggplants are ready. They are stored in the refrigerator. But, as a rule, such a delicacy does not linger in the refrigerator for a long time.

The recipe is not complicated, but delicious. Using honey in the marinade will give the dish a delicate flavor. In addition, the sweet taste of honey is much more pleasant than sugar. And for women who follow the figure - a real find. This recipe will please, first of all, children, who, as you know, like something sweet more than salty.

For cooking, we need the following products:

young "blue" - 2 kilos;
radiola pink (you can not add) - 10 grams;
vegetable oil - 200 gr.;
300 milliliters of water;
200 milliliters of apple cider vinegar;
260 grams of honey;
a tablespoon of salt, without a slide.

Wash and dry vegetables. Cut off the stem. Cut the fruits into slices, thin strips along the growth.
In a separate bowl, mix the chopped straws with salt, shake well and leave for forty minutes to remove the bitterness. Then we wash them well in water.
Boil water in a saucepan and blanch straws in it for 6 minutes.
We are preparing the marinade. Bring water to a boil, salt, add honey. Cook, stirring until honey dissolves. Then pour vinegar and oil into the marinade.
Place the eggplant in a colander to drain the water. Place carefully in a jar. Place between slices radiola.
Pour the vegetables with the prepared marinade, roll up the lid. Let it brew and the dish is ready.

This recipe is used by many housewives not only for marinade, but also simply when cooking dishes with this vegetable. Eggplant goes very well with garlic. These eggplants are suitable for second courses for lunch or dinner.

Required Ingredients:

freshly picked eggplant - 2 kilos;
water - 2.4 liters;
White vinegar- 200 gr.;
1/2 cup salt;
hot pepper - 2 pods;
5 heads of garlic;
sunflower oil - 1/2 cup.

Wash vegetables and cut into rings.
Add salt and vinegar to the water, send to the stove. As it starts to boil, put the eggplant there and cook for 15 minutes.
In a blender, grind the garlic together with pepper, without bringing the puree to a consistency (so that there are small pieces).
We take out the eggplants from the marinade, mix them with garlic and pepper. Add oil and a little vinegar. We mix.
We put ready eggplants in sterilized jars. Let's brew for two weeks. You need to store such a blank in the refrigerator.
Delicious garlic eggplant ready. They can be added to salads or vegetable stews.

Required Ingredients:

young eggplants - 600 gr.;
apple cider vinegar - 100 grams;
a tablespoon of honey (preferably dark varieties);
soy sauce- 3 tablespoons;
vegetable oil - a tablespoon;
dry ginger - 0.5 teaspoon;
1 tablespoon (table) salt;
a bunch of dill;
pepper - 4 peas.

Wash and dry fresh fruits, then cut them lengthwise. Sprinkle well with salt and let stand for two hours.
I'm preparing the brine. Mix soy sauce, honey, ginger and oil.
Rinse the eggplant again, cut into square layers or circles. Fry in oil. Place the eggplant in a bowl and pour over the brine. Mix and let it brew for half an hour.
Remove the eggplant from the plate, add the remaining ingredients and place in a jar. Screw on the lid.
Such a marinade does not require sterilization, but is stored only in the refrigerator. It is better to use within two months after salting.

Tomatoes are a standard marinade in winter time all hosts. Add them to eggplant - new gourmet dish both in taste and color. The recipe is quite simple, which anyone can handle. But an irreplaceable amount of vitamins for the winter will be prepared.

We will need:

1 kilo of eggplant;
1 kilo of small tomatoes;
one bunch of parsley;
a head of garlic;
a bunch of dill;
peppercorns - 10 pcs.;
bay leaves - 4 pcs.;
water - 1 liter;
2 tablespoons (tablespoons) of granulated sugar;
2 tablespoons (table) salt;
1 tablespoon (tablespoon) of acetic acid (70% solution).

Wash and dry the eggplant. Cut the fruit lengthwise and sprinkle with salt. Send to rest for 2 hours.
My tomatoes and greens. Finely chop the greens. Cut the garlic into rounds.
Rinse the eggplant again and sprinkle with herbs from the inside.
Put pepper, bay leaves, garlic in a three-liter jar. Put in the tomatoes first, then the eggplant.
I'm preparing the brine. Pour sugar and salt into the water, boil. Pour in the vinegar last, remove from the stove and pour into a jar of vegetables.
We place the jar with the workpiece in a pot of water and sterilize for half an hour.
We take the jar out of the water and roll it tightly with a lid. Then wrap the jar in a warm cloth and leave to steam until it cools completely.

Eggplant with tomatoes are ready.

So tasty and healthy dish, as "blue" eggplants cannot leave the attention of a good housewife.

And the variety of marinades that exists in our time will help you choose a recipe to your taste that will delight your family or guests. Eggplants are well suited as an addition to meat dishes, which is so important in winter. In addition to simple delicious dish, eggplants have a large supply of vitamins to maintain immunity in the winter.

Source: http://receptynazimu.com/marinovanya/baklazhanov-2.html

The most popular pickled eggplant recipes for the winter

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Pickled eggplants (their other name is blue) for the winter is an original and piquant type of preparation.

The most relevant canning of eggplant becomes at the end of summer, when the price for them falls. Eggplant blanks for the winter are very tasty and healthy, and preparing them is not so difficult. Pickled eggplants are especially useful for a festive table.

Recipe for boiled pickled eggplant

eggplant - 5 kg
salt - 500 g
refined vegetable oil - 500 ml
vinegar 9% - 2-3 tbsp. l. for 5 liters of water
garlic - 150 g

Cooking:

Wash the eggplant thoroughly, cut off the tails. Next, cut them into circles of about 1.5 * - 2 cm and sprinkle with salt. Mix well so that each piece is in salt.

If not suitable utensils where this can be done, then you just need to roll each piece in salt and put it in a saucepan. We let it brew for 1 hour, after which we drain the separated juice.

If the salt is very large and did not have time to melt, then fill the eggplants with water and immediately drain - all excess salt will leave.

Put eggplants in boiling water and add vinegar. Cook until tender - about 10-15 minutes. Then we drain the marinade - we will no longer need it.

We put the ready-made pickled blue ones in sterilized jars. Sprinkle each layer with finely chopped garlic and pour over with oil. Nothing more needs to be added.

We roll up sterilized iron lids. The recipe is for 5 liter jars

Georgian Pickled Eggplant Recipe

This is very unusual recipe blue blanks. It is notable for the fact that, in addition to the usual pickling products, it contains walnuts and dried mint. To prepare such an appetizer for the winter, we need:

water - 2 l
eggplant - 3 kg
garlic - 200 g
peeled walnuts - 200 g
sugar - 80 g
vegetable oil - 10 tbsp. l.
salt - 80 g
vinegar essence - 3 tbsp. l.
dried mint - 1 tsp
black pepper - 15 peas

Cooking:

My eggplants, cut off the stalks and make cuts along, without cutting to the end about 2-3 cm. Then fill them with salted water (salt should be taken at the rate of 1 tablespoon per liter of water), let stand for about half an hour. After we recline in a colander and rinse with running water. This must be done to remove the bitterness characteristic of the blue ones.

After that, carefully peel the eggplant from the skin. Fry the pulp in 4 tbsp. l. vegetable oil. Walnuts and garlic pass through a meat grinder, add dried mint to them.

Mix well and stuff the eggplant with the resulting mass. Carefully place the stuffed eggplants in sterilized jars, add 5 black peppercorns to each jar, 2 tbsp. l.

vegetable oil and 1 partial tbsp. l. vinegar essence.

Now you need to prepare the marinade. It's pretty simple. Bring water to a boil and add 80 g of sugar and salt. Boil 5 minutes. Pour eggplants with hot marinade and sterilize for 40 minutes. After that, we roll up the jars with sterilized iron lids, turn them upside down and wrap them up.

Korean pickled eggplant recipe for the winter

This blue pickling recipe does not belong to the traditional Korean cuisine, and to the cuisine of Soviet Koreans - kore-saram. To prepare this dish, we need:

bell pepper - 1 kg
onion - 1 kg
carrots - 1 kg
little blue ones - 4 kg
garlic - 100 g
red hot pepper - 1-2 pods
vinegar 70% - 2 tbsp. l.
vegetable oil for frying

Cooking:

Wash the eggplant well, cut off both sides and cut into thin strips. Sprinkle them with salt to get rid of bitterness. We clean the bell pepper from seeds and also cut into thin long strips. Grate carrots to prepare carrots in Korean. Onion cut into thin half rings. Finely chop the garlic and hot pepper.

Mix onions, carrots, hot peppers, bell peppers and garlic. Fill all 2 tbsp. l. vinegar and leave to marinate for 5 hours. During this time, the vegetables need to be mixed several times.

Lightly fry the prepared blue ones in vegetable oil and leave to cool. After 5 hours, mix the blue ones with the rest of the vegetables and lay them out in pre-sterilized jars.

Then we cover with iron lids and set to sterilize (half-liter jars - 15 minutes, liter - 25 minutes). The recipe is for 6 liter jars.

Egyptian spicy marinated eggplant

vinegar 6% - 1 tbsp. l.
parsley - 1 large bunch
lemon juice - 5 tbsp. l.
garlic - 2 heads
olive oil - 1 tbsp.
Bulgarian pepper - 1 pc.
chili pepper - 1 pc.
coriander (ground) - 1 tbsp. l.
cumin (ground) - 0.5 tsp
hot red pepper (ground) - 0.5 tsp.
curry - 1 tbsp. l.
medium-sized eggplants - 8-10 pcs.

Cooking:

Wash the blue ones well, dry them and brush with olive oil. Then we cover the baking sheet with foil and put the prepared eggplants on it. We put the baking sheet in the oven preheated to 200 degrees and bake for 20-25 minutes.

You need to bake whole blue ones, without cutting off the tails. After the little blue ones are baked and become soft, let them cool a little, and then carefully remove the stalks with our hands.

Sprinkle the place where the stalks were, sprinkle with salt and leave for 1 hour.

Now we prepare the rest of the ingredients. Cut the hot and sweet pepper into halves, remove the seeds and cut into small cubes. We pass the garlic through a press or crush it in a mortar. Finely chop the parsley. We mix everything, add lemon juice, cumin, vinegar, hot ground pepper and 50 ml of olive oil. Mix everything again.

We take eggplants and in each we make an incision on the side, salt a little and put the filling inside with a teaspoon. We put the whole stuffed eggplants in a sterilized jar, press down a little to release the air. Top with olive oil and put in a cold place.

Eggplants are marinated for 5-6 days. After this time, they can already be eaten, or you can leave them for the winter, they are perfectly stored in the refrigerator or in the cellar for 2-3 months. According to this recipe, eggplants are not very spicy.

If you like it spicy, then you need to increase the amount of chili pepper.

whole marinated eggplant recipe

Most easy recipe preparations of little blue ones for the winter - pickle them whole. In winter, with such eggplants, it will be possible to cook variety of salads. To prepare this recipe, blue ones must be selected with great care. Pay attention that the fruits are strong, regular in shape and with a small seed nest.

When choosing blue ones, press on each of them - the fruit should spring. You should not take fruits that are wrinkled, with brown spots or voids. In addition, pay attention to the inflorescence of the stalk near the tail: it should not be too dark, as this is an indicator that the fruit is already overripe and is not very suitable for pickling as a whole. In addition, the fruits themselves should be shiny.

Marinade Ingredients:

water - 5 l
salt - 1 cup
vinegar 9% - 15 tbsp. l.
bay leaf - 7-9 leaves
allspice - 10 peas

Cooking:

The blue ones are thoroughly washed, cut off the stalk and pierced in several places with a fork. Prepare a brine based on 10 liters of water 1.5 kg of salt. Whole blue ones are placed in the boiling brine and boiled for about 5 minutes, stirring occasionally.

Bring the water for the marinade to a boil, add salt. Boil water with salt for about 3 minutes. Then pour in the vinegar. The marinade is ready. Spices are laid out in sterilized jars. Whole hot eggplants are placed on top of them and poured with boiling marinade.

After that, the banks immediately roll up.

Interesting in taste, these vegetables contain a large amount of vitamins PP, B, C, as well as potassium, calcium, carotene, phosphorus, copper, iron, and other elements. Due to their good digestibility and low calorie content, I use them in the diet menu. Another benefit is getting rid of insomnia when consumed. Such a large supply of vitamins makes them a valuable product for winter harvesting.

Its second name is “blue”, eggplants received for their unusual color for a vegetable.
In the article we will give several options for recipes on how to pickle eggplants for the winter in jars.

The simplicity of the recipe lies in the fact that the eggplant is not cut, but placed entirely in a three-liter jar. Which is very convenient for busy and young housewives.

Required products:

eggplant ("blue") - 2 kg;
one bunch of parsley;
one bunch of basil;
dill inflorescences - 1 bunch;
4 bay leaves;
one head of garlic;
acetic acid (9%) 100 ml;
Art. a spoonful of sugar;
Art. a spoonful of salt;
water - 2 liters.

Blue quick-cooked pickles:

The fruits are best taken young. Wash them, cut off the tails.
Pour water into a saucepan and add salt and sugar. Put the container on the stove and boil.
After boiling, put the eggplant there. Cook them for 15 minutes until they are soft. For credibility, they can be pierced with a toothpick. If it pierces freely, it's ready.
While our vegetables are cooking, we sterilize the jars. To do this, put them on their necks in a colander, put a colander with jars on a pot of water and boil for 20 minutes. Lids can be placed side by side.
Put laurel leaves, greens, washed and dried, garlic cloves in ready-made jars.
We take out the finished fruits from the pan. Place carefully in a jar. Sprinkle salt and sugar on top, pour vinegar.
Pour vegetables with fresh boiled water, roll up the lids.
Banks wrapped in a warm towel or blanket. We leave to cool.

Marinated blue quick-cooked with chili

It is known that chili is added to various preparations, and it also subsequently acts as a good snack on the table for those who love pepper. For spicy lovers, this is the best recipe. It is a great side dish for meat dishes.

Products to be used:

"blue" - 1 kg .;
sunflower oil - 100 milliliters;
a head of garlic;
chili pepper - 1 small;
dill - to taste;
liter of water;
1 st. a spoonful of granulated sugar;
1 st. a spoonful of salt;
120 ml. apple cider vinegar.

Pickled eggplant like mushrooms for the winter recipes:

Peel the garlic and pass through a garlic press. If this is not in the kitchen, then you can cut the garlic into small pieces.
Do the same with hot peppers. Mine, remove the tail. Cut in half and clean out the seeds. We cut into small pieces.
Wash and dry vegetables, cut into slices. Cut each piece in half. Put in a separate bowl, pour salted water into it. Let stand like this for two hours. Then rinse well again. This procedure is necessary in order to remove the inherent bitterness from vegetables.
Banks are sterilized in advance. To do this, put them upside down in a colander, put them in a pot of water and boil for 20 minutes. Covers are simply boiled in water.
I'm preparing the brine. Bring the water to a boil, add the remaining ingredients and put the eggplant there. Boil eggplant slices for 15 minutes.
Then the eggplant should be put in a colander so that the water is glass.
Now we send our vegetables to the pan. Fry until crispy.
Let cool and coat them with pepper and garlic. Then roll in boiling oil for a couple of minutes.
We transfer the finished dish to jars. Screw on the lids tightly. Wrap in a warm blanket and leave to infuse.
The spicy eggplants are ready. They are stored in the refrigerator. But, as a rule, such a delicacy does not linger in the refrigerator for a long time.

Eggplant marinated like mushrooms

For cooking, we need the following products:

young "blue" - 2 kilos;
radiola pink (you can not add) - 10 grams;
vegetable oil - 200 gr.;
300 milliliters of water;
200 milliliters of apple cider vinegar;
260 grams of honey;
a tablespoon of salt, without a slide.

Pickled Eggplant with Mushrooms:

Wash and dry vegetables. Cut off the stem. Cut the fruits into slices, thin strips along the growth.
In a separate bowl, mix the chopped straws with salt, shake well and leave for forty minutes to remove the bitterness. Then we wash them well in water.
Boil water in a saucepan and blanch straws in it for 6 minutes.
We are preparing the marinade. Bring water to a boil, salt, add honey. Cook, stirring until honey dissolves. Then pour vinegar and oil into the marinade.
Place the eggplant in a colander to drain the water. Place carefully in a jar. Place between slices radiola.
Pour the vegetables with the prepared marinade, roll up the lid. Let it brew and the dish is ready.

Recipe for pickled eggplants like mushrooms for the winter

Required Ingredients:

freshly picked eggplant - 2 kilos;
water - 2.4 liters;
white wine vinegar - 200 gr.;
1/2 cup salt;
hot pepper - 2 pods;
5 heads of garlic;
sunflower oil - 1/2 cup.

Recipe for pickled eggplant for the winter like mushrooms:

Wash vegetables and cut into rings.
Add salt and vinegar to the water, send to the stove. As it starts to boil, put the eggplant there and cook for 15 minutes.
In a blender, grind the garlic together with pepper, without bringing the puree to a consistency (so that there are small pieces).
We take out the eggplants from the marinade, mix them with garlic and pepper. Add oil and a little vinegar. We mix.
We put ready eggplants in sterilized jars. Let's brew for two weeks. You need to store such a blank in the refrigerator.
Delicious garlic eggplant is ready. They can be added to salads or vegetable stews.

Pickled eggplant - spicy recipe

young eggplants - 600 gr.;
apple cider vinegar - 100 grams;
a tablespoon of honey (preferably dark varieties);
soy sauce - 3 tablespoons;
vegetable oil - a tablespoon;
dry ginger - 0.5 teaspoon;
1 tablespoon (table) salt;
a bunch of dill;
pepper - 4 peas.

Marinated eggplant for the winter:

Wash and dry fresh fruits, then cut them lengthwise. Sprinkle well with salt and let stand for two hours.
I'm preparing the brine. Mix soy sauce, honey, ginger and oil.
Rinse the eggplant again, cut into square layers or circles. Fry in oil. Place the eggplant in a bowl and pour over the brine. Mix and let it brew for half an hour.
Remove the eggplant from the plate, add the remaining ingredients and place in a jar. Screw on the lid.
Such a marinade does not require sterilization, but is stored only in the refrigerator. It is better to use within two months after salting.

Pickled Eggplant Instant Recipe

Tomatoes are a standard winter marinade for all housewives. Adding them to eggplants is a new gourmet dish, both in taste and color. The recipe is quite simple, which anyone can handle. But an irreplaceable amount of vitamins for the winter will be prepared.

We will need:

1 kilo of eggplant;
1 kilo of small tomatoes;
one bunch of parsley;
a head of garlic;
a bunch of dill;
peppercorns - 10 pcs.;
bay leaves - 4 pcs.;
water - 1 liter;
2 tablespoons (tablespoons) of granulated sugar;
2 tablespoons (table) salt;
1 tablespoon (tablespoon) of acetic acid (70% solution).

We prepare in stages:

Wash and dry the eggplant. Cut the fruit lengthwise and sprinkle with salt. Send to rest for 2 hours.
My tomatoes and greens. Finely chop the greens. Cut the garlic into rounds.
Rinse the eggplant again and sprinkle with herbs from the inside.
Put pepper, bay leaves, garlic in a three-liter jar. Put in the tomatoes first, then the eggplant.
I'm preparing the brine. Pour sugar and salt into the water, boil. Pour in the vinegar last, remove from the stove and pour into a jar of vegetables.
We place the jar with the workpiece in a pot of water and sterilize for half an hour.
We take the jar out of the water and roll it tightly with a lid. Then wrap the jar in a warm cloth and leave to steam until it cools completely.

Eggplant with tomatoes are ready.

Such a tasty and healthy dish as "blue" eggplant cannot leave the attention of a good housewife.

And the variety of marinades that exists in our time will help you choose a recipe to your taste that will delight your family or guests. Eggplants are well suited as an addition to meat dishes, which is so important in winter. In addition to a simple tasty dish, eggplant has a large supply of vitamins to maintain immunity in the winter.

In winter, everyone is used to eating tomatoes and cucumbers in brine, mushrooms with butter, different kinds jams, but not everyone is used to especially delicious pickled blue ones. This dish is very similar to mushrooms, but has a special smell and taste.

Preparing pickled blue ones is very simple, you won’t need a lot of ingredients and time, but in winter it will be very nice to put beautiful baskets or pieces of eggplant with greens on the table.

Classic pickled eggplant recipe

In addition to purple, vegetables are yellow, red and black, the shade determines the degree of ripeness of the fruit. The color itself never affected the quality of taste, the fruits are always fleshy and satisfying. But still, blue-black, oblong and slightly unripe specimens with few seeds are considered the best. They are perfect for pickling for the winter.

Pickled vegetables stand out among other preserves with their delicate and special taste, which is somewhat reminiscent of mushrooms when cooked. the right process cooking. Often they are served as a snack, used for stews, salads, vegetable casseroles. And if you add nuts, garlic, other spices, then the dish can be changed beyond recognition.

For one three-liter jar classic workpiece you will need:

two kilograms of vegetables;
sprigs of parsley and basil;
bay leaf and dill umbrellas;
garlic to taste;
one hundred milliliters of vinegar;
a tablespoon of granulated sugar;
a tablespoon of salt.

Step by step preparation:

The first step is to prepare the eggplant. Medium fruits that pass through the neck of the bottle without problems should be washed and cleaned of tails, and then dried on a paper towel.
Fill a saucepan or any other container of five liters with water, namely three liters. Salt is poured into it, after which the container is put on fire.
When the water begins to boil, all whole eggplants are placed in it, boiled until soft. On average, this process takes twenty minutes, depending on the thickness of the skin of the fetus. To check readiness, the vegetable is pierced wooden skewer or a regular fork. If it is freely pierced, you can turn it off. It is important not to overcook, so as not to get a rubber pulp.

Second part of the recipe:

Jars and lids must be sterilized. If you do this in the oven, then for two hours at eighty degrees. If you cook, then an hour.
All spices and herbs are laid out in still hot jars. To make it more fragrant, garlic and herbs can be cut into several pieces.
From the still boiling water, where the eggplants were boiled, we take out the vegetables and put them in jars very tightly along with spices. From above they need to be covered with salt and sugar, pour vinegar. If you want to get more sour vegetables, then you can increase the amount of vinegar in the recipe a little.
Eggplant jars are poured with boiling water, corked with lids and left under a warm blanket to cool for several days.

Before serving a delicacy to the table, vegetables should be cut into circles, poured with homemade oil, sprinkled with fresh herbs.

Eggplant in Korean

Ingredients:

kilogram of eggplant;
four medium-sized carrots;
three sweet peppers;
garlic head;
onion;
coriander;
two hundred milliliters of vegetable oil;
a tablespoon of sugar;
half a glass of salt;
two hundred milliliters of vinegar;
ground pepper.

Step by step recipe, quick cooking:

Carrot roots should be washed and peeled, and then cut on a special grater for “Korean-style carrots” or long strips using leather. Then it is completely filled with boiling water, covered with a lid and cooled to room temperature.
Peppers should be washed and peeled, cut into cubes. Onions are also peeled and chopped.
When the carrots cool, the water is drained and the contents are transferred to a large container, mixed with onions and peppers.
Now let's move on to the eggplant. They need to be washed, cut off the legs, but not cleaned. Eggplants are cut lengthwise into two parts, then into half rings. At this time, it is important to boil water with salt, boil blue vegetables in it for a couple of minutes. Then transfer to a colander, cool and squeeze lightly from excess liquid. Then they are combined with other vegetables.
In a bowl, mix garlic, salt, spices, sugar, oil and vinegar. This mixture will be a marinade for dressing vegetables, which needs to be poured over vegetables.
Eggplants are laid out in clean jars, covered with a lid and sterilized in hot water. Then they can be rolled up and stored in a dark, cool place until winter.

eggplant like mushrooms

For the recipe you will need:

five kilograms of eggplant;
three tablespoons of salt;
half a kilogram of onions;
five heads of garlic;
odorless vegetable oil.

For marinade:

two glasses of water;
fifty grams of salt;
half a glass of vinegar;
bay leaf and black peppercorns.

First of all, the eggplants are washed, the tails are cut off and the whole skin is removed. Cut into cubes, quarters or straws at your discretion. But for better taste sticks in the form of mushroom legs are suitable. The chopped vegetables are transferred to a wide container so that there is still plenty of room for free mixing.

The fruits are covered with abundant salt and left for an hour and a half to release bitterness. While the eggplant is infused, you can do other vegetables. Onions and garlic are cut into half rings and small pieces respectively. When the time allotted for eggplants has passed, they are washed from bitter juice and squeezed lightly. Next, fry in small portions in a hot frying pan with a small amount oils. It is important not to fry until the end, so as not to overdry the fruit.

At the bottom of a large pan, ruddy blue ones are laid out in a three-centimeter layer. Topped with onion and garlic. So all the vegetables are laid out layer by layer. Then you need to do the marinade: black peas, lavrushka, salt and vinegar are laid out in a pot of water. The mixture boils and is poured into eggplant. The pan is covered and sent to a cool place to cool.

Five hours later, eggplants are laid out in sterilized jars, sent for re-sterilization, then rolled up and left to cool under a blanket, cleaned in a pantry until winter.

Stuffed eggplant

Ingredients for five-liter jars:

five kilograms of eggplant;
a bunch of cilantro, dill, parsley;
two celery, carrots, peppers;
ten cloves of garlic.

For the marinade for each of the liters of water you will need:

50 g of salt;
50 g of sugar;
peppercorns, black pepper, cloves, bay leaf, coriander;
half a teaspoon of vinegar.

Cooking:

The blue ones are washed and all the tails are cut off. The fruits are cut lengthwise, but not completely, so that a "book" is formed. Using a fork or knife, make a recess to remove all the pulp and transfer to a separate container.
Salt the water in the pan and put it on the fire until it boils, then put the eggplants in it and cook for five minutes on low heat. This is necessary to remove bitterness and make the fruit softer.
Eggplants are then transferred to a sieve, a large bowl is placed on top and pressed down with a weight to remove excess liquid.
At this time prepare the filling. All vegetables and herbs are washed and cut. Straws, cubes or on a grater - it does not matter, after which everything is mixed and a little hot pepper is added for the spice of the dish.
Jars and lids must be washed, sterilized in the microwave, oven or on steam bath at your look.
Eggplants are stuffed with a filling of vegetables and herbs, closed and transferred to jars so that everything is very tight and the contents of the blue ones do not fall into the marinade.
To prepare the marinade, you need to boil water, stir salt in it, then add sugar, other spices and cook for a couple of minutes.
Vinegar is first poured into jars, then marinade, so that the liquid reaches the neck. Close the lids and put under the covers to cool.

Spicy eggplant with pepper

Ingredients for a liter jar:

a kilogram of blue ones;
100 ml of odorless vegetable oil;
a head of garlic;
chilli;
liter of water;
2 tbsp. spoons of salt;
200 ml apple cider vinegar.

The garlic is crushed, a small hot pepper is cut into two halves, the stalk and all seeds are removed. Next, cut into pieces of half a centimeter.

The little blue ones are chopped into 1.5-centimeter circles, after which they are further into quarters, folded into a container and poured with two tablespoons of water. After an hour, the excess liquid is drained, and the vegetables are washed under running water.

Jars and lids are sterilized, turned over on a dry towel and allowed to dry. At this time, the marinade is being prepared: water boils in a large saucepan, salt is added, apple cider vinegar is added. When the marinade boils again, the pieces are laid out, and everything is cooked for five minutes.

The eggplant blank is caught with a slotted spoon and fried in vegetable oil until golden brown. Then everything is covered with chili pepper and mixed. spicy eggplant sent to jars, covered with tin lids and turned upside down to cool.

Blue with nuts and mint

For the recipe you will need:

3 kg blue;
200 grams of garlic;
200 grams of walnuts;
two liters of water;
eighty grams of salt and sugar;
ten tablespoons of vegetable oil;
mint, black pepper and three tablespoons of vinegar.

The blue ones are washed out, the legs are cut off, and the skin is thinly peeled off, after which the fruits must be cut into long narrow strips. This cut is laid out in a saucepan and poured with salt water. After thirty minutes, the fruits can be taken out and washed under water - all the bitterness is gone from them. To get an appetizing and crispy skin, the stitches are fried in sunflower oil.

Walnuts are peeled, ground in a meat grinder along with mint, then the whole mixture is sent to the eggplant and mixed well. The dish is laid out in sterilized jars, followed by two tablespoons of oil, a spoonful of vinegar and pepper. Now marinade is being prepared in a separate saucepan: sugar and salt are added to the water, boiled for five minutes.

Jars of eggplant are poured with marinade and closed with lids. This oriental appetizer will perfectly complement any festive table or a simple feast.

Marinated Eggplant and Tomatoes

Ingredients:

two kilograms of blue ones;
two kilograms of tomatoes;
half a liter of odorless vegetable oil;
two tablespoons of salt;
four tablespoons of sugar;
two heads of garlic;
a tablespoon of pepper, five leaves of parsley and two hundred grams of any fragrant herbs.

Wash the vegetables under running water, peel the eggplants from the legs, but do not remove the skin. If the eggplant is bitter, then salt it in water for half an hour. Pour boiling water over the tomatoes, then remove the skin. Cut all the fruits into circles or half rings to taste and put in a container.

The garlic should be crushed, and the greens chopped into large pieces. All the greens and spices are sent to the eggplants, everything is mixed well and left for half an hour to soak in the smells and marinate. Next, the vegetables are laid out on a baking sheet and baked in the oven for ten minutes at two hundred degrees.

Vegetable oil, bay leaf, pepper boil, sugar and salt are added, baked vegetables with greens. Then everything is transferred to jars, closed with lids and sent to the cellar until winter.

Simple and helpful tips for cooking tasty snack for the winter:

Large and weighty fruits for winter preparations unsuitable. It is important to take medium-sized vegetables so that they easily pass into a liter jar, do not have a hard skin, and do not taste bitter.

To get rid of the hated bitterness in eggplant, you can simply sprinkle it with salt or soak in salt water for half an hour, then rinse with clean water.