Pickled eggplant slices for the winter. Korean-style marinated eggplants with carrots

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 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 latex 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 shift the resulting delicacy into 3 liter cans, cover with plastic lids and put 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.

IN 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 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. 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 remove the seeds, otherwise the finished dish will turn out to be very sharp (when working with hot pepper 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 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
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. 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 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 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.

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;
bulb onions;
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 poured 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 the 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.

Minced garlic, small hot pepper cut into two halves, remove the stalk and all seeds. Next, cut into pieces of half a centimeter.

The little blue ones are chopped into 1.5-centimeter circles, after which they are folded 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 vinegar. 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. The spicy eggplants are put into jars, sealed 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.

We usually associate eggplant blanks with some tricky salads, but even the simplest pickled eggplants for the winter are exceptionally tasty. The main thing is to add garlic and choose the right ingredients for the marinade, which will favorably emphasize the taste of the “blue ones”. In winter, you can open a jar, pour eggplants with sunflower oil, add fresh herbs and serve with potatoes or as a side dish to meat dishes. It will turn out very delicious dinner. Pickled eggplant is also good served with chopped nuts. For beginners step by step recipe with pictures.

Ingredients per 1.5 liter can:

Eggplant - 1 kg.
Garlic - 6-7 pcs.
Black pepper in a pot - 1 tsp
Water 2 liters
Salt - 1 tsp
For marinade:
Water - 1 liter
Salt - 1 tbsp. with a small slide (coarse salt)
Sugar - 1.5 tbsp.
Bay leaf - 4 pcs.
Vinegar 9% - 4 tablespoons

Step-by-step recipe for pickled eggplant (with pictures):

For pickling eggplant, you need to take hard, glossy, dense fruits. They should be dark purple, preferably without green sides. Ideally, eggplants should be the same size.

My eggplant. I cut the stalks and "butts".

My eggplants were quite long (about 20 cm in length). I cut each eggplant in half (across), and then each half into 4 more parts. Those. From one eggplant I got 8 parts.

Thus, I cut all the eggplants.

I pour 2 liters of water into the pan, add 1 tsp. salt. When the water boils, I lower the pieces of eggplant into it for 5-7 minutes. I blanched them.

Then I carefully fish out the eggplants and put them in a colander to drain the excess liquid. I pour out the water, we don't need it anymore. For marinade, it is better not to use it.

I sterilize jars and lids. Pickled eggplants can be closed in any jars convenient for you. Whether it's 0.5 liters or 1.5-2 liters. I closed it in a 1.5 liter jar. I used a screw cap.

At the bottom of a clean sterilized jar I put peeled garlic (half down and half on top) and pots of black pepper. I fill the jar with eggplant slices. It is not necessary to tamp (otherwise everything will turn into a mess).

I'm making a marinade. Pour 1 liter of water into the pot. I put salt, sugar and bay leaf. Bring to a boil, pour in the vinegar and keep on fire for another 1-2 minutes. Then I pour hot marinade in a jar of eggplant.

I close the jar with a lid. hot jar wrap and leave to cool completely.

Marinated eggplant for the winter will be ready in a month! This time is needed for the eggplant pieces to absorb the spices. Bon appetit!

For harvesting, try to choose fruits that are small in size and not overripe.

The process is not very complicated and will not be difficult to prepare.

Whole eggplant marinated for the winter

Products based on a 3-liter jar:

eggplant,
Vinegar 9% - 50 g
Bay leaf - 1 pc.
Black pepper - 5 peas
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Water - 1.5 liters

The first step is to sterilize the prepared jars and lids.

We wash small eggplants well, cut off the stem and put them tightly in a jar

Add pepper, bay leaf to it and pour boiling water up to the very neck, cover with a lid and leave for 20 - 30 minutes

We prepare the brine, for this we boil 1.5 liters of water, dilute salt and sugar in it

We drain the water from the jar, we no longer need it, pour vinegar and boiling brine, the filling level should be at the very edge of the neck of the jar

Let stand for a while so that air bubbles come out, cover with a lid and roll up

We turn the rolled jar upside down, wrap it up and leave it to cool completely, it can be stored in an ordinary pantry.

Pickled eggplant for the winter, a great recipe

Necessary:

eggplant
Garlic - 2 heads
Parsley - bunch
Ground black pepper
Bay leaf

For brine:

Water - 1 l.
Salt - 70 gr.

Cooking:

You need to take small eggplants, dark in color, rinse well, cut off the stalk and cut along along, but not completely

Boil salted water in a large saucepan and boil the eggplants in it for 7-10 minutes, then put them in a colander to glass, if you have a lot of fruits, you can boil them in parts for 2-3 times

Finely chop half the parsley, grate the garlic or pass through a press

We prepare the brine, for this we pour a liter of water into the pan, bring to a boil, stir 70 grams of salt, this is 2.5 tablespoons, then leave to cool

On the table, lay the boiled eggplants close to each other so that the incision made on them is located horizontally, parallel to the countertop, cover them with a cutting board and press down with a slight oppression, you can use a jar of water, for 30 - 40 minutes

After that, each fruit must be opened, sprinkled with pepper inside, put on a bay leaf, a little garlic, do it all to your liking

Lay the top layer with the remaining uncut parsley and pour over the cooled brine, do not add a little to the top

Cover with a plate and put oppression on top, now leave at room temperature for a day, then put it in the refrigerator or cellar, you can eat them in a week

Pickled eggplant stuffed with carrots

Necessary:

Eggplant (medium size) - 2 kg.
Carrots (large) - 1 pc.
Garlic - 2 - 3 heads
Parsley (dill) - 1 bunch
Salt - 2 tbsp. l. with a slide
Bay leaf - 3 - 4 pcs.
Allspice - 5 - 6 mountains.
Water - 2 liters.

Cooking:

Eggplants need to be washed, cut off the stalks, put in a saucepan with water and put on fire to boil, as soon as they boil, add salt to the water and cook for 5-7 minutes

While the vegetables are boiling, prepare the rest of the ingredients: grate the carrots on coarse grater, peel the garlic and finely chop, but it is better to pass through the press

Drain water from boiled eggplants, let them drain and cool.

Now we cut each fruit along, but not completely, grease both halves inside with a thin layer of garlic

We put the carrots, close them and put them in enameled or glassware in layers, which we sprinkle with garlic and carrots

Now we are preparing the filling, pour 2 liters of water into the pan, put on fire and bring to a boil, add salt, allspice and bay leaf, let it boil for 10 - 15 minutes

Pour hot brine over vegetables

We cover it with a plate and put oppression on top, leave it at room temperature for 3 days, after which they can be sent to the refrigerator or cellar for storage, you can eat them after 2 days, but will they have time to wait for winter, this is a rhetorical question

Eggplants for the winter are spicy, a recipe without sterilization

Necessary:

Eggplant - 5 kg.
Sweet pepper - 4 pcs.
Hot pepper - 8 pcs.
Salt - to taste
Garlic - 500 gr.
Tomatoes - 4 kg.
Vegetable oil

How to prepare:

First of all, you need to wash all the vegetables, cut off the stalk of the eggplant and cut into thin circles, put in a saucepan, pour cold water and leave for 2 hours

Peel and cut other vegetables large pieces and pass through a meat grinder, add salt to taste to the resulting mass, stir until homogeneous mass and put on fire

Bring to a boil, reduce heat and simmer for 50 minutes, stirring occasionally

while brewing Vegetable mix, drain the water from the eggplant, let it drain and fry them in a pan with a little oil on both sides

The jars must first be sterilized, pour a vegetable filling on the bottom of each, tightly lay the fried eggplant slices and pour over the filling so that the jar is completely filled with it

Roll up with sterile lids, turn upside down, wrap and leave to cool.

Can be stored both in the cellar and in the closet

Fried eggplant for the winter without sterilization

Ingredients:

Eggplant - 2 kg.
Sweet pepper - 4 pcs.
Hot pepper - 1 - 3 pcs.
Garlic - 150 gr.
Vinegar - 100 ml.
Vegetable oil

Cooking:

Cut the eggplant into circles, put in a bowl, salt and leave for 1 hour

We clean the garlic, remove the seeds from the sweet peppers and, together with the bitter ones, twist everything through a meat grinder, add 9% vinegar and mix

Fry the eggplant circles in a pan in vegetable oil on both sides, try not to overcook, you can check the readiness with a fork, it should gently enter the piece

Each fried piece is dipped in a mixture of peppers and placed in jars, which must first be sterilized

Roll up with sterile lids and store in a cool place.

Eggplant for the winter best recipes without sterilization

Ingredients

Eggplant - 1 kg

Bulgarian pepper - 0.5 pcs.

Garlic - 2-3 cloves

11 kcal
45 min.

Cooking process

I offer you another interesting recipe for semi-finished eggplant. Such eggplants are well stored, and in winter, when you open the jar, you can cut the eggplant into pieces and add onions, herbs, garlic and season fragrant oil. Get a quick quick snack.

To harvest whole pickled eggplants for the winter, it is better to take medium-sized eggplants, although if you increase the proportions and harvest 2-3 liters in jars, then you can take large ones. From my own experience, I’ll say that I rolled up in a larger volume, but there are a lot of eggplants in a jar and it will take a long time to eat them. Therefore, for me, 1 liter cans are the best option.

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

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

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

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

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

Take the jar out of the water and roll it up with a key, turn it upside down and leave it to cool completely, wrapping it in a blanket. Whole marinated eggplants are ready for the winter.

Whole marinated eggplant for the winter

A proven recipe for making whole pickled eggplants for the winter, step by step with photos.

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Wednesday, September 30, 2015

Whole eggplants for the winter: recipe with photo

Whole eggplant for the winter

Whole eggplants for the winter (without sterilization) recipe

Small eggplant - 1.5 kilograms

Coarse salt - 3 tablespoons and another 1.5 tablespoons

Fresh dill - 1 bunch

Dried celery - 1 teaspoon

Dried basil - 1 teaspoon

Garlic - 3 cloves

Allspice in peas - 4 pieces

How to close eggplant whole

Wash the eggplant, cut off the tails and buttocks on both sides. Pour into a large saucepan - 1.5 liters of water, maybe 2. Pour 3 tablespoons of salt, wait for it to boil. Pour the eggplants into boiling water and wait 15 minutes until they boil. Immediately, the bitterness will go away, and the fruits will be soft.

While the eggplant is cooking, chop the greens. Eggplant itself is fresh, so garlic, dill, celery, basil will help us make their taste more piquant. You can add any greens you like, for example, parsley, cilantro, mint. Cut greens, garlic too, into slices, I have dry basil and celery, it's okay. Add allspice in peas.

Eggplants are cooked, put them in a bowl and pour ice water to cool down a bit.

In two liter jars we lay out our greens with garlic.

Banks, of course, must be dry and clean.

Pack the eggplants tightly into jars.

Pour 400 milliliters of water into a saucepan, add 1.5 tablespoons of salt, you can add black pepper or chili if you spicy eggplant love. Boil the brine, at the end pour in 2 tablespoons of 9% vinegar. Pour brine over vegetables.

We twist the lids and turn the jars over, a couple of times, so that all the greens are distributed over them. When the workpiece has cooled down, you can put it in the basement, where you store all the conservation.

For those who love spicy eggplant, a recipe with a photo can be found on the website “Blog of useful tips”.

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Marinated eggplant without sterilization for the winter

Ingredients

eggplant - 1.5 kilograms,
hot pepper - 1 pod,
garlic - 4 cloves,
black peppercorns - 1 teaspoon.
Marinade:
water - 1 liter,
vinegar 9% - 4 tablespoons,
salt - 1 tablespoon,
sugar - 1.5 tablespoons,
bay leaves - 4 pieces.

You will get one two-liter jar of pickled eggplants.

How to cook quick pickled eggplant for the winter without sterilization

Wash the eggplant. The “legs” and sepals are cut off, capturing a small area of \u200b\u200bthe adjacent pulp as shown in the photo.

Each eggplant is cut lengthwise into 4 equal parts.

Pour 2 liters of water into the pan, throw 1 teaspoon of salt. When the water boils, throw eggplant pieces into it. Vegetables should be in boiling water for 5-7 minutes. Then they are immediately caught with a slotted spoon and put in a colander to drain excess liquid. You can boil eggplant in portions in two steps. The water in which the eggplant has been blanched should not be used as a marinade base.

At the bottom of a sterilized jar put a standard set of spices: a whole pod hot pepper, peeled garlic, a couple of bay leaves, allspice peas.

The jar is filled with hot blanched eggplant pieces.

Then they prepare the marinade: pour water into the pan, put salt and sugar, throw the remaining bay leaves. Boil the marinade for 5 minutes.

First, vinegar is poured into a jar, then hot marinade is poured.

The jar is immediately covered with a sterilized lid and rolled up.

Then the jar is turned over and wrapped in several layers of warm cloth. Pickled eggplants should be “under the covers” for a day. The cooled workpiece is taken to the cellar. Quick pickled eggplant without sterilization

it is not necessary to close for the winter, in summer and autumn they can be eaten a day after preparation.

Marinated eggplant for the winter without sterilization: a recipe, a quick way

Marinated eggplant without sterilization for the winter big chunks, which are convenient to cut and serve with other vegetables, they taste like pickled mushrooms.

Delicious eggplant blanks for the winter - a wonderful treat! Cook at home with the best recipes.

During the harvesting season, a big problem arises in finding suitable eggplant recipe options. There are a lot of variations and the main ones are discussed in the article. Delicious eggplants for the winter according to the best recipes are easy to implement, especially if you follow everything step by step.

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

One of the best options for winter preparations is eggplant, as they have a rich taste, especially when mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with you with a photo, we will consider very delicious option cooking eggplant with honey for the winter. He will give light sweetness and aroma, plus we will add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like it more, a light aftertaste, or a rich spicy one. We also want to immediately put you on notice, choosing eggplant for our dish is a small size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take us about 2 hours to prepare, the amount of products in the composition is indicated per serving in two half-liter jars.

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

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start with the fact that our vegetables in a deep bowl must be filled with water, everything is well washed. To decorate our vegetables, we cut off both sides of the edge, and peel off the skin in strips. If you don't like it, then you can remove the whole skin. Then the eggplant must be cut into rings, or strips if desired. The second option is more practical, as it turns out to save time, both when cutting them and while frying in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.

In the meantime, we will deal with the "zest" of our dish. First, peel the garlic, cut it into small pieces.

And when the right time comes, we return to our blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then we fry them in turn on both sides over low heat. It is not necessary to bring to readiness, just lightly fry.

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

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

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.

That's all! Not so difficult, right? But, eggplant with pepper in honey marinade. delicious winter you will eventually!

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

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

Eggplant - 1.5 kg
Tomatoes - 3 kg
Bulgarian pepper - 1 kg
Carrot - 1 kg
Onion - 1 kg
Refined vegetable oil - 0.5 cups
Vinegar 9% - 0.5 cup
Sugar - 1 cup
Salt - 2 tbsp

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

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

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

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

Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. By the way, the scent is amazing!

We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.

Pepper, cut into strips, add to the tomato filling.

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

Add garlic.

Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.

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

Delicious appetizer cooked with eggplant and hot sauce, will be a great addition to any holiday table. The preparation of the recipe does not take much time, but at the same time you can prepare it for the winter. A very fragrant and elegant dish just not to be missed. We will prepare two cans of Georgian eggplant with a volume of 0.5 liters.

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

Vegetables should be cut into small pieces and salted.

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

Our minced vegetable should be placed in a bowl. The mixture should start to boil. Add sugar and mix. We put the already fried vegetables in the same pan. We cook for about 10 minutes.

The resulting mixture is laid out in jars and rolled up.

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

As interesting ingredients, which will improve the taste, you can add cilantro, fragrant herbs, nuts and more.

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

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

Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.

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

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

So, take a large container for cooking vegetable stew. It can be a saucepan or a wide-bottomed saucepan.

Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.

We clean the sweet bell pepper from seeds, cut into large pieces, add to the eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out to be colorful. If the pepper is red, then the color ready meal will be darker.

Peel the zucchini, cut finely. Also finely chop onion and a head of garlic. Place zucchini, onion and garlic in a saucepan. By the way, young light green zucchini do not need to be peeled.

Cut the carrot into slices about half a centimeter thick. In such salads, carrots should be cut coarsely, this diversifies the texture of the dish.

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

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

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

We clean the completely cooled blanks in a cold basement.

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

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

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

Still wondering what recipe to make delicious eggplant for the winter? I highly recommend trying the original interesting dish- eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

For this recipe vegetable harvesting eggplants of any degree of maturity are suitable for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can easily remove the bitterness.

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

eggplant - 1 kg
vegetable oil - 120 ml
garlic - 1 head

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

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

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

Pour water (cold or hot - not so important) and put on medium heat so that the contents of the dishes boil.

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

We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size is 3 x 3 cm.

While we put all the pieces in a bowl (1 kilogram is eggplant in an already prepared form).

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

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.

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

After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let them stand like this for about 10 minutes. I throw away the bay leaf and cloves - they have given up their aroma enough, and during storage they can give a little bitterness to the workpiece.

During this time, you need to clean and grind fresh garlic- I have one small head, but you can take as much as you like or not use at all if you do not like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.

Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.

We lay out very hot eggplants in a pre-prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the remaining boiling oil in jars - the pan should remain empty. Regarding the preparation of dishes for canning: I sterilize the jars in microwave oven, and I boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in soda solution, rinse and pour about 100 milliliters into each cold water. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated immediately for 2 jars). I advise you to use glass jars, with a capacity of 500 milliliters - you will need 2 pieces in total.

Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. We store eggplants like mushrooms where the rest of the seamings are - in the basement, cellar or other dark and cool room.

In winter, open a jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - without additives. In any case, it turns out very tasty dish, which is not ashamed to offer even guests. With a slice of black bread or boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!

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

Festive table is rarely complete without spicy savory salads and snacks Korean cuisine. Popular and eggplant in Korean. And this is well deserved: a tasty, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.

Eggplant - 2 kg
Carrots - 1 kg
Pepper sweet cone 1 kg
Sugar - 200 g
Vinegar 9% - 200 g
Vegetable oil - 200 g
Garlic - 1 head
Salt - 1 tbsp. l.
Ground black pepper - 1 tsp.
Seasoning for Korean carrots - 25 g

Prepare products for pickled eggplant for the winter. Wash and peel eggplants and carrots. Peppers wash, cut, remove seeds.

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

Grate carrots for Korean carrots (or on a coarse grater).

Pepper cut into strips.

Fry eggplant in vegetable oil.

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

For canning, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water(place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars - 30 minutes, 1 liter jars - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.

Cover closed jars with Korean-style eggplants with a blanket and leave for a day, and then put them into storage. Bon appetit!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. Option delicious salad without frying and baking eggplant. The taste of the salad is rich, but at the same time tender.

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

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

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

Peel the garlic.

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

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

Wash the eggplant, cut off the stalks and cut into small pieces. Eggplant peel should be peeled if it is a little bitter and rough, if the skin is thin and does not have a bitter taste, it can be left on.

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

We put the boiling salad in sterile jars, roll it up with sterile lids and wrap it until it cools completely. From the indicated amount of vegetables, about 6 liters of salad are obtained.