Eggplants carrots onions garlic for the winter. Spicy eggplant appetizer for the winter

17.10.2019

Step-by-step recipes preparing spicy eggplants for the winter: classic, quick, “Mother-in-law’s tongue”, “Ogonyok” without sterilization, “Cobra”

2018-07-07 Irina Naumova

Grade
recipe

8393

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

0 gr.

Carbohydrates

6 gr.

28 kcal.

Option 1: Classic recipe for spicy eggplants for the winter

Eggplants are ideal for making a savory appetizer. There are a lot of recipes, some of them have become very popular and are in great demand. We will look at the most interesting, proven recipes for spicy eggplants for the winter.

Ingredients:

one and a half kg of eggplants;
five hundred grams of bell pepper;
three pods of hot pepper;
half a stack of a tooth of garlic;
half a glass of vinegar 9%;
one table spoon of sugar;
a quarter cup of coarse salt;
grows frying oil.

Step-by-step recipe for spicy eggplants for the winter

Rinse the eggplants thoroughly and pat dry with a clean towel. Cut off the base of the stalk, cut the fruits themselves into circles about 2-3 centimeters thick. Why you shouldn’t cut it very thin: such eggplant slices will absorb a lot of oil and will be very oily and greasy. And thick slices may not be cooked inside.

Sprinkle the eggplants with salt and mix well with your hands. Add all the salt specified in the recipe at once. We won't need it anymore.

Leave the salted eggplants for two hours to release the bitterness.

After soaking, we squeeze them out of the bitter juice with our hands, without rinsing them with water.

Place a frying pan on the fire and heat a small amount of odorless oil. Fry the eggplant slices until golden brown on each side. There is no need to fry it too much.

Place the fried slices on thick paper towels to drain the oil. It is also necessary to cool them to room temperature.

Now you need to prepare the spicy dressing. First, wash the sweet and hot peppers. Cut off the caps. We remove the seed box and white partitions from the sweet pepper. Cut into several large slices.

Peel the garlic and leave the cloves intact.

Pass everything through a meat grinder.

Pour sugar into the prepared spicy mass, pour vinegar and mix well.

We take sterile jars and place eggplants and spicy mixture in layers. Place the first layer of eggplant. Fill the jars to the very top.

Now we need large saucepan. At the bottom we place a wooden stand or gauze folded in several layers. A simple clean cloth will do. We need the jars not to shake during sterilization.

Place the jars with eggplants and lightly cover them with lids. Now pour water into the pan up to the hangers of the cans.

Place on the fire and bring to a low boil. We simmer the workpieces for about ten minutes.

The hot jars are carefully removed from the pan one by one. Screw the lids on tightly and turn them over immediately. Then cover all the jars with a blanket and leave until completely cool. This usually takes from twelve hours to one day.

Afterwards, you can put away the spicy snack for long-term storage.

Option 2: Quick recipe for spicy eggplants for the winter

This time we will cook it a little differently. Lightly fry the eggplants and grind the remaining vegetables for a spicy dressing. Then boil everything in a saucepan and immediately roll it into jars for long-term storage. The recipe is designed for a half-liter jar of the spicy snack. We'll spend an hour of our time.

Ingredients:

four hundred grams of eggplant;
one and a half teaspoons of vinegar;
five cloves of garlic;
one bell pepper;
one tablespoon of growing oil;
two tomatoes;
two chili peppers.

How to quickly cook spicy eggplants for the winter

Wash the eggplants thoroughly under cold running water. Cut off the base of the ponytail and wipe dry.

Cut the eggplants into circles of about two centimeters and put them in a bowl. Sprinkle with salt and stir. Leave for two hours to release the bitterness.

Wash the tomatoes and remove the base of the stalk with a knife. Puree them with a blender or grind through a meat grinder.

Wash the sweet peppers, cut them in half and remove the seeds. Rinse the hot peppers and cut off the cap. Puree with a blender until pureed.

We peel the garlic, pass it through a press and add it to the liquid mass. Pour coarse salt, add oil, vinegar and blend everything with a submersible blender until smooth.

Squeeze out the bitter juice from the eggplants and lightly fry them in a frying pan. Literally pop a couple of minutes on each side.

Place them in a bowl.

Pour hot sauce into the pan and simmer for about fifteen minutes. Add eggplants and simmer until boiling.

We begin to put the workpiece into the prepared container. First, pour in a little hot sauce, then add a layer of eggplant and thus fill the entire jar.

Immediately screw the boiled dry lid on tightly and place the bottom up on the floor. Wrap in a thick towel until cool. Now the treasured jar of spicy snacks can be stored in a dark and cool place.

Option 3: Spicy eggplants for the winter “Mother-in-law’s tongue”

Mother-in-law's tongue is a well-known and popular snack. It is distinguished by special cutting of eggplants, long plates. This snack is also very spicy. That’s why it’s called “Mother-in-Law’s Language.”

Ingredients:

two kg of eggplants;
one kg of bell pepper;
one kg of tomatoes;
three hot peppers;
head of garlic;
thirty ml of vinegar 9%;
three table spoons of oil;
one table spoon of sugar;
one table spoon of coarse salt.

Step by step recipe

Wash the eggplants thoroughly and dry them with a clean kitchen towel. Cut off the tails and cut them in half first. Then cut each half lengthwise into several pieces a couple of centimeters thick. You should now have “tongues”.

Sprinkle them with salt, stir and place in a large saucepan.

Wash the outside of the bell pepper, cut off the cap and cut in half. We remove the seeds, cut off the partitions and wash the inside so that no seeds remain.

Just wash the hot peppers and cut off the cap.

Sweet and hot peppers are passed through a meat grinder.

We peel the garlic, pass it through a press or grate it on a fine grater. Add it to the liquid mass.

Pour the prepared hot sauce over the eggplants. Add granulated sugar, vegetable oil and granulated sugar.

Stir and place the pan on the stove.

Turn on medium heat and bring to a boil. Simmer at low bubbling for half an hour. Add vinegar and stir. Turn off the stove.

Take the prepared glass containers and lids. We spread “Mother-in-law’s tongue” to the very edges of the jars.

Screw the lids on tightly and place the snack on the floor upside down. Wrap in a blanket and leave until the jars cool down. Now you can hide the workpieces in a dark and cool place.

Option 4: Spicy eggplants for the winter “Ogonyok” without sterilization

Let's prepare a delicious spicy eggplant appetizer without sterilization. We will get a spicy salad “Ogonyok”. The recipe is for two half-liter jars.

Ingredients:

two kg of eggplants;
five hundred grams of pepper;
one kg of tomatoes;
two hot peppers;
two heads of garlic;
one hundred ml of vegetable oil for sauce;
fifty ml of growing oil for baking;
one hundred ml of vinegar 9%;
one table spoon of coarse salt;
two table spoons of sugar.

How to cook

We use medium-sized eggplants. Don't take very big ones. We use red bell peppers and chili to make the appetizer bright and rich in color.

Rinse the eggplants thoroughly and cut into slices one centimeter thick. Do not cut thinner, otherwise the eggplant will turn into mush during further processing.

Season them generously with salt, stir and knead them with your hands. Leave them for one hour to let any excess bitterness come out.

After the specified time, rinse them in cold water and lightly squeeze out the bitter juice.

Pour oil over the prepared eggplants, stir and place on a baking sheet. Preheat the oven to 200 C and bake them for twenty minutes.

Wash the tomatoes and peppers, remove the skins from the garlic. Spicy and bell pepper remove seeds.

Place everything in a large container.

Grind through a meat grinder into a homogeneous mass. Add granulated sugar, coarse salt, one hundred milliliters of refined vegetable oil and mix.

Place the container with the hot sauce on the stove, turn on medium heat and bring to a boil. Then add the baked eggplants, mix gently again and simmer for about seven to ten minutes at low bubbling.

Remove the container from the heat, pour in the vinegar and stir.

Place in prepared sterile containers to the top, screw on the boiled lids and turn the jars over.

Wrap it up tightly terry towel and let cool. Store in a cool and dark place.

Option 5: Spicy eggplants for the winter “Cobra”

Another option for a savory and spicy snack with eggplants for the winter. The recipe makes about two liters. You can prepare it in liter or half liter jars.

Ingredients:

two kg of eggplants;
one kg of sweet pepper;
two pods of chili pepper;
two heads of garlic;
one hundred ml of growing oils;
one hundred twenty ml of vinegar 9%;
one teaspoon of salt in the sauce;
one hundred grams of granulated sugar.

Step by step recipe

Wash the eggplants and cut off the green stems. Cut into circles approximately ten millimeters thick. Place in a large bowl, sprinkle with salt and stir.

Leave it like this for half an hour to an hour.

Afterwards, transfer the eggplants to a colander and rinse them under running water to remove salt and bitter juice.

Gently squeeze out excess water with your hands.

Lightly oil the eggplants and place on a baking sheet. Bake them for 20 minutes at 200 C. Then cool to room temperature.

Peel two heads of garlic and separate them into slices. We wash the peppers and remove seeds. Blend everything together with the garlic in a blender until smooth.

Add salt, sugar, vegetable oil.

Pour the hot dressing into a saucepan, bring to a boil and simmer for five minutes. Pour in vinegar, boil for another minute and turn off the stove.

First pour a little sauce into sterile jars, then a layer of eggplant, again sauce, then eggplant, and so on until the very top.

Cover with lids.

Place a wooden stand in a wide saucepan and place jars of spicy eggplants. Fill the jars up to the hangers with water and bring to a boil. Sterilize for half an hour and remove, screwing the lids tightly.

We put everything on the floor upside down, wrap it in a blanket and leave it for two days. Afterwards we put it away for long-term storage.

Winter salad Striped from fried eggplants and carrots, I consider one of the most delicious preparations for future use Once you try it, you will cook it again and again. I prepare this salad several times during the season, and the amount of ingredients is always doubled. Therefore, if you want to try to prepare this preparation for the first time, then, if desired, reduce the ingredients by half. From this quantity I get six half-liter jars. I would like to note that the recipe for fried eggplants with carrots for the winter is actually very successful, so I strongly recommend that you have time to prepare this salad, especially since everything is very simple to prepare. It turns out bright, beautiful, very tasty and aromatic. The whole thing is always eaten without a trace, you just have to open the jar. Such a blank can be safely placed on festive table, it will certainly take its rightful place there, because the taste of the salad is simply amazing! Even those who don’t really like him, as a rule, always praise him, it’s been verified!

Ingredients:

eggplants – 2 kg.
carrots – 600 grams.
onion– 400 grams.
garlic - 2 heads.

Marinade:

water – 500 ml.
sugar – 200 grams.
salt – 2 tbsp. spoons.
vegetable oil – 100 ml.
vinegar 9% - 250 ml.

How to cook fried eggplants with carrots for the winter:

The first step is to prepare the eggplants. To do this, wash them and cut them into circles, approximately 4-5 ml thick. Soak in salt water for one hour. We do this not only to remove possible bitterness, but also to reduce the consumption of vegetable oil when frying them. Then dry with a paper towel and fry on both sides until cooked.

Place the finished eggplants on a paper towel to remove excess oil, then place them in a deep bowl.

In my opinion, this is the most time-consuming part of the recipe, so you can make this the day before and put the eggplant in the refrigerator overnight. As an option, you can also bake the eggplants in the oven to reduce the consumption of vegetable oil (you can find how to do this on the Internet), and it’s up to you to decide which method is better!

Then, once the eggplants are prepared, let's move on to the rest of the vegetables. Chop the onion into half rings, pass the garlic through a press, and grate the carrots. It is advisable to use a Korean carrot grater, but if it is not available, then a regular one will do. Combine vegetables in a deep bowl.

Then mix thoroughly.

Now you need to arrange the vegetables in layers in sterilized jars. The first layer is eggplant, fried in slices. By the way, if you have large eggplants, you can use any other cut for this dish.

Then put carrots with garlic and onions on the eggplants. We alternate layers in this way until we reach the top. Press each layer a little with your hands or a spoon.

For the marinade, combine all the necessary ingredients and bring it to a boil, stirring salt and sugar.

Then pour the boiling marinade into the filled jars of salad. We do this slowly so that there is no air left inside. Cover the jars with sterile lids and place them in a saucepan, at the bottom of which you need to place a small towel or napkin. Pour water up to the hangers and after boiling, sterilize the jars for 15 minutes, if the jars are liter, then 20 minutes.

Turn the rolled up jars over, wrap them and leave until cool.

I store this blank in my apartment, in a dark place. The salad turns out delicious, moderately spicy and very aromatic!

Bon appetit and successful preparations!!!

Best regards, Oksana Chaban.

I suggest preparing eggplants and carrots for the winter. I also managed to buy inexpensive eggplants and decided to try this recipe. A friend of mine once treated me to similar eggplants, and it was delicious. The eggplants for this preparation can be fried or baked; I chose the second option, which is more dietary. From these ingredients you will get 700 ml of the product.

To prepare eggplants with carrots for the winter, prepare the necessary products.

Cut the eggplants into cubes.

Line a baking sheet with parchment, place the eggplants on it and sprinkle with sunflower oil.

Heat the oven to 180 degrees and bake the eggplants for 25-30 minutes.

While the eggplants are baking, peel the carrots and grate them on a Korean grater.

Place the baked eggplants in a bowl and squeeze the garlic into them through a press. Then mix. You should also cut the onion into half rings.

Place 3 tablespoons in layers in a sterilized jar. eggplants, then a layer of carrots and a layer of onions. Vegetables should be compacted, filling the jar layer by layer.

To make the marinade, combine water with sugar and salt in a saucepan, bring to a boil, and add vinegar at the end. Pour the hot marinade over the vegetables in the jar. You need to pour it slowly, since the vegetables are packed tightly into the jar and the marinade will pass through them gradually. Place the jar of eggplant in a saucepan, place a towel on the bottom, and pour hot water up to the hanger. Cover the jar with a sterile lid. Sterilize for 15 minutes from the moment the water boils.

Roll up the jar and turn it upside down, wrap it until it cools completely. Eggplants and carrots are ready for the winter. Store the preparation in the home pantry.

Enjoy your preparations!

1. Recipe - eggplant in Armenian

For the Armenian treat, eggplants (7 kg) are cut into strips, salted and placed under pressure overnight.

In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes),

mixed with separately roasted onions(2 kg.),also shredded into strips,

season with chopped garlic (100 g.),

salt, ready-made hop-suneli mixture (to taste)

and simmer for half an hour, stirring the mass.

Then put it in jars and heat them in boiling water for 30 minutes. and seal it.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century.

The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried.

Then they are placed in jars, layered with filling:

crushed walnuts(cup),

onions (200 g), (2 cloves),

cilantro seeds (1 teaspoon),

salt and pepper (to taste).

Pour in wine vinegar (3/4 cup),

top with vegetable oil (2 cm layer).

The jars are heated in a pan of boiling water (30 minutes) and sealed with lids.

Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.

3. 3 appetizer of eggplant and pepper

Sweet peppers and eggplants (1 fruit each) for preparing in Azerbaijani style are first baked over a fire and peeled, and the peppers are also peeled.

Tomatoes (2 pcs.), previously scalded and peeled, and onions (heads) are cut into circles and fried in vegetable oil.

Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic.

Salt to taste, simmer, and then pack the hot mass into jars.

Seal and allow to cool under a blanket.

4. Preparing eggplant for the winter according to an Italian recipe

Pour into a saucepan and heat sunflower oil and at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, Bell pepper, zucchini, eggplant, stirring the vegetables regularly.

When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid and then without it, stirring the mass regularly.

As soon as it starts to puff a little, add salt and sugar to taste.

For those who like it, you can add a piece of hot pepper.

Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.

5. Eggplants marinated like mushrooms

For eggplant mushrooms

4 l. water,

4 kg. eggplant

4 heads of garlic

4 tbsp. spoons of salt

4 tbsp. spoons of vinegar essence

100 gr. vegetable oil

large bunch of dill

Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils.

Place the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin.

Chopped garlic (no need to crush), dill and vegetable oil are also placed there.

Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplants - a simple recipe

Cut off the tails of the eggplants, put them in a pan, pour cold salty water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes).

Drain the water, let the eggplants cool and place them in three-liter jars.

Add spices to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid.

Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt),

fill the jars with it, seal them and let them cool under the fur coat.

In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.

7. Korean marinated eggplants

Eggplants (pieces) and peppers (straws) in a 1:1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and squeezed.

Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while.

Then add onion cut into half rings (half the weight of eggplants and peppers),

garlic (2 cloves), soy sauce, greenery.

Mix everything, make a hole in the vegetable mass, pour ground red hot pepper into it and pour in hot (heated until smoking) vegetable oil.

Mix again, place in jars and close them with polyethylene (nylon) lids. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.

8. Eggplant caviar, without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200* C. until cooked (they become soft and can be easily pierced with a fork).

Then carefully transfer them to a cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out.

The cooled fruits are peeled.

Sweet vegetable peppers are prepared in the same way.

Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.

IN liter jar First put a layer of tomatoes, then eggplants and peppers, and on top another layer of tomatoes.

The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat.

Cooled jars are stored in a cool, dark place.

In winter, the contents of the jar are crushed with a knife, freshly fried onions are added, the mixture is heated in a frying pan for about 10 minutes and seasoned with crushed garlic.

The caviar should have a slight smoky smell.

9. Eggplant "Ogonyok"

According to the recipe for 5 liter jars:

5 kg. eggplant 300 gr. garlic

10 pieces. red sweet pepper

8 pcs. hot pepper

1 kg. tomato

0.5 l sunflower oil

1 cup 9% vinegar salt

1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.

2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.

3. You need to wash the sealing jars. I wash them with soda, then pour boiling water over them.

I put the lids in a saucepan and also pour boiling water over them.

Now vegetables.

4. Cut off the tail of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

5. Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan.

Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid.

This is how we process all eggplants.

Prepare the eggplant sauce.

1. Grind tomatoes, sweet and hot peppers, and garlic.

Put the sauce on the fire.

When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.

2. Pour 2 tbsp into the prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants.

Fill the jars, cover them with lids and sterilize for 40 minutes.

3. To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pan. Heat the water and place a jar filled with eggplants in it. The jar is sterilized over low heat for 40 minutes.

4. I do this. I have the sauce simmering on one burner, and jars are being sterilized on the other three.

5. Then roll it up. I also cover the rolled up cans with a blanket. They are further sterilized by slowly cooling. The whole process takes about 4 hours.

After rolling, turn the jars over, wrap them in something warm and wait until they cool completely.

namenu.ru

Ingredients

For a 1 liter jar:

1 kg small eggplants;
2 tablespoons salt;
1 carrot;
5–6 cloves of garlic;
several sprigs of dill;
several sprigs of parsley;
700 ml water;
2 tablespoons sugar;
10 peas of allspice;
1–2 dried bay leaves;
1 teaspoon mustard seeds;
3–5 buds of dried cloves;
100 ml vinegar 9%.

Preparation

Cut off the ends of the eggplants on both sides and pierce the vegetables with a fork in several places. Pour enough water into the pan to fit all the eggplants. Boil water and dissolve ½ tablespoon of salt in it.

Place the eggplants in the pan for 5-6 minutes. They will become softer, and the skin will begin to shrink a little. Transfer the vegetables to a colander and press a plate down on top to drain excess liquid.

Cut the carrots into thin strips using a vegetable peeler. Coarsely chop the garlic and chop the herbs.

Place some garlic, herbs and carrots on the bottom of a sterilized jar. Then - part of the eggplants. Repeat layers until you reach the top of the jar.

Pour 700 ml of water into a clean saucepan, add salt, sugar, pepper, bay leaf, mustard and cloves. Bring the mixture to a boil and cook for 3 minutes.

Add vinegar to the marinade and stir. Pour the boiling marinade over the vegetables and seal the jar.

edimdoma.ru

Ingredients

For 2 cans of 1 liter volume:

2 kg of peeled eggplants;
2 medium heads of garlic;
2 hot peppers;
2 onions;
250 ml water;
2 teaspoons salt;
2 teaspoons sugar;
125 ml vinegar 9%.

Preparation

Peel the eggplants and cut into small flat slices about ½ cm thick. Heat some oil in a frying pan and place the eggplants in a single layer.

povar.ru

Ingredients

For 3 1 liter jars:

2 kg of eggplants;
1½ kg tomatoes;
125 ml vegetable oil;
1 tablespoon salt;
2 tablespoons sugar;
1 medium head of garlic;
½ chili pepper;
75 ml vinegar 9%.

Preparation

Cut the eggplants into small pieces. Pass the tomatoes through a meat grinder to extract juice.

Pour the juice into a saucepan, add the eggplant, butter, salt and sugar and bring to a boil over medium heat. Reduce temperature and cook, stirring, for 20 minutes.

Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour vinegar into the pan. Place the eggplants with the sauce in sterilized jars and seal.

Ingredients

For 3 ½ liter jars:

1½ kg eggplants;
3 teaspoons salt;
a few tablespoons of vegetable oil;
3 medium heads;
1 bunch of parsley;
1 bunch of dill;
60 ml vinegar 9%;
1½ teaspoons sugar.

Preparation

Cut the eggplants into slices about 1 cm thick. Sprinkle with a spoon of salt, stir and leave for 15 minutes.

Squeeze and rinse the eggplants. Fry them in hot oil until golden brown on both sides. Chop garlic, parsley and dill. Add vinegar, salt and sugar and stir.

Spread 1 teaspoon of garlic mixture into the bottom of sterilized jars. Place a few eggplant slices on top. Repeat layers until jars are completely filled.

Cover them with lids and place in a saucepan, covering the bottom with a cloth. Pour water into it up to the hangers of the cans and bring to a boil. Sterilize the jars for 20 minutes and seal.

iamcook.ru

Ingredients

For a 1½ liter jar:

600 g eggplants;
400 g bell pepper;
3 tablespoons sugar;
1 tablespoon salt;
1 tablespoon ground coriander;
¼ teaspoon ground black pepper;
500 ml water;
50 ml vinegar 9%;
8 cloves of garlic.

Preparation

Cut the eggplants into thick, flat slices, and the peeled peppers into large strips. Place the vegetables in a bowl and cover with boiling water for 5 minutes. Then drain them in a colander.

Place sugar, salt, coriander and black pepper in a saucepan and add water. Stir to dissolve the ingredients and bring to a boil. Remove from heat, add vinegar and stir again.

Place garlic in the bottom of a sterilized jar. Place the eggplants and peppers on top and pour the marinade over them.

Cover the jar with a lid and place in a saucepan, the bottom of which is covered with a cloth. Pour water into the pan up to the hanger of the can and bring to a boil. Sterilize the jar for 25 minutes, and then roll it up.

Ingredients

For 3 ½ liter jars:

1½ kg eggplants;
1½ tablespoons salt;
1 medium head of garlic;
1 bunch of dill;
70 ml vinegar 9%;
80 ml vegetable oil.

Preparation

Cut the eggplants into small cubes. Boil water in a wide saucepan, add a spoonful of salt and add the eggplants.

Stirring gently, bring the water to a boil again and cook for 5 minutes. Place the eggplants in a colander to drain excess liquid.

Finely chop the garlic and dill. Add hot pepper slices, salt, vinegar and oil to them and mix.

Transfer the eggplant to a bowl, add the garlic mixture and stir gently. Add salt if necessary. Divide the eggplants into sterilized jars.

Place them in a pan with a cloth-lined bottom. Cover the preparations with lids and pour water into the pan up to the hangers of the cans. Sterilize the jars 15 minutes after boiling and roll up.

Ingredients

For 4 ½ liter jars:

1 kg of eggplants;
300 g carrots;
500 g peeled bell pepper;
3–4 cloves of garlic;
150 ml hot ketchup;
100 g sugar;
2 teaspoons salt;
4 tablespoons of vegetable oil;
3 tablespoons vinegar 9%.

Preparation

Chop the eggplants into large cubes. Grate the carrots for... Cut the pepper, cleared of seeds and stalks, into small strips.

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Place the pan over low heat and stir its contents. Cook covered for a few minutes until the vegetables release their juices.

Increase heat and cook, stirring, for another 10 minutes. Place the salad in sterilized jars and place in a saucepan with a cloth-covered bottom.

Cover the eggplants with lids, pour water into the pan up to the hangers of the jars and let it boil. Sterilize the jars for 15 minutes and seal.

edimdoma.ru

Ingredients

For 2 ½ l cans:

1 kg of eggplants;
150 ml vegetable oil;
100 g walnuts;
100 g garlic;
½ bunch of parsley;
a small piece of hot pepper;
3 tablespoons vinegar 9%;
1½ teaspoons salt.

Preparation

Cut the eggplants into slices about 1 cm thick. Grease two baking sheets with half the oil. Place the eggplants on them in a single layer and drizzle them with the remaining oil. Bake for 25–30 minutes at 200°C.

Grind the nuts and garlic in a blender. Mix them with finely chopped hot pepper, chopped parsley, vinegar and salt.

Place a teaspoon of garlic mixture in the bottom of sterilized jars and smooth out. Place a few eggplant slices on top. Repeat layers until you run out of ingredients.

Line the bottom of the pan with a cloth and place the jars there. Cover them with lids and pour water into the pan up to the hangers of the cans. Bring to a boil, sterilize for 15 minutes and seal the jars.

Ingredients

For 3 1 liter jars:

1 400 g eggplants;
1½ tablespoons salt;
700 g;
700 g peeled bell pepper;
1,400 g tomatoes;
2 onions;
4½ tablespoons sugar;
200 ml vegetable oil;
70 ml vinegar 9%.

Preparation

Cut the eggplants into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15-20 minutes. Drain off any excess liquid, rinse the vegetables and squeeze.

Cut the cucumbers into half circles, and the peppers, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to extract juice.

Pour over tomato juice into a saucepan and bring to a boil over medium heat. Add coarsely chopped onion. After 5 minutes, add the remaining vegetables to the pan.

Stir and bring to a boil again. Cook, stirring, for another 20 minutes, covered. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Place the salad in sterilized jars and roll up.

povarenok.ru

Ingredients

For 1 jar with a volume of 1 liter and 1 jar with a volume of 250 ml:

1 kg of eggplants;
2–3 tablespoons salt;
250 g cabbage;
100 g carrots;
3–5 cloves of garlic;
a small piece of hot pepper - optional;
150 ml vinegar 6%.

Preparation

Cut each eggplant into 3-4 pieces. Place in boiling salted water for 4-5 minutes and drain in a colander.

Shred the cabbage. Grind carrots, garlic and hot peppers in a blender or meat grinder. Add the carrot mixture and vinegar to the cabbage and stir.

Cut the slightly cooled eggplants into large cubes. Layer eggplant and vegetable mixture tightly in sterilized jars. The top layer should be cabbage. Roll up the jars.