Pickled eggplants for the winter. Pickled whole eggplants for the winter

19.10.2019

Eggplants closed in this way are a preparation for winter salads. Some people may find this product to taste similar to pickled mushrooms, but this opinion is not clear. A simple and unpretentious semi-finished product for cooking delicious snack. Served with onions and aromatic vegetable oil. For big companies and long gatherings, a 3-liter jar is an excellent container for this preparation, but for a small lunch and one-time use it is better to have several liter jars in reserve.

Whole marinated eggplants for the winter can be served with Korean carrots. Before serving, whole pickled eggplants are first cut lengthwise into two parts and then cut into cubes. They go perfectly with the fragrant homemade sunflower oil.

Taste Info Eggplants for the winter

Ingredients

eggplants – 8-9 kg;
water – 3 l (this marinade is enough for 3 jars of 3 l each);
salt (not iodized) – 1 tbsp;
sugar – 1 tbsp;
vinegar 9% - 150 ml;
Bay leaf– 5-6 pcs.;
allspice (peas) – 10 pcs.

How to cook whole marinated eggplants for the winter

Before you begin the cooking process, carry out a series of water procedures with vegetables. During this procedure, carefully inspect each eggplant to identify any damage or signs of spoilage. Assess the degree of spoilage of the product; if it is a small dark spot, then you can completely cut it out and use the unspoiled part for further cooking. If the damage is large, then you should not use such a blue one, put it aside. For selected vegetables, cut off the stems and the opposite part. IN large saucepan take 2/3 of the water and put on the fire until it boils. Place the eggplants into boiling water, as much as can fit in the pan and cook for 7-10 minutes. The cooking time will depend on the size of the vegetables; if the blue ones are small, then it is enough to boil them for 7 minutes, and large ones - 10.

When cooked, vegetables will not be completely submerged in water, but will float. And to cook them evenly, turn them from side to side. Another option is to make a small press in the form of a plate with a smaller diameter, into which you can put some kind of weight, so that the eggplants can be completely immersed in water and undergo uniform heat treatment. Last method the better, that you don’t have to stand over the fire and constantly monitor this procedure. You can step away and start preparing the marinade. Place all the necessary spices and spices in a clean container, pour clean water and put on fire.

We don’t use vinegar yet; it needs to be poured in at the very last stage, when the marinade boils and the eggplants are placed in jars.

During boiling, the vegetables changed their color from a beautiful eggplant to brown, and also shriveled, but this is what tells us that they are ready for the next stage of our preservation. Place all boiled vegetables while hot in clean and sterile jars. The vegetables will probably be cooked in parts, so filling the container will be gradual. Arm yourself with tongs or a fork, which will make it convenient to take the hot blue one. Try to place them tightly; tilting the jar can help you straighten them out.

If all the jars are full, the marinade is boiling on the stove, pour in the last ingredient - vinegar. Let it boil and pour spicy boiling water over the preparations to the very top. Immediately roll up and carefully, holding the jar by the lid, turn it upside down. Leave in this position until it cools completely, and then put it in a cool, dark place for further storage.

On a note:

When choosing eggplants, pay attention to their size and elongated shape. Neat and even vegetables are ideal for this preservation.

Store an open jar of whole pickled eggplants in the refrigerator and use for no more than a week, otherwise the eggplants may turn sour.

If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned eggplants, fried for the winter, and you know, I was very pleased with the result.

Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket.

If you, like me, like spicy eggplant fried for the winter, then do not exclude red pepper from the recipe. The original recipe for fried eggplants with garlic for the winter was for a liter jar. But we have a small family, so it’s convenient for me to cook canned fried eggplants in half-liter jars. The recipe is perfectly balanced in terms of salt and sugar, and the vinegar is not noticeable at all.

Ingredients for a 0.5 liter jar:

500 -700 gr. eggplant
0.5 heads of garlic
0.5 pods of hot pepper
0.5 tsp salt
2 tbsp. Sahara
2 tbsp. 9% vinegar
vegetable oil for frying

How to seal fried eggplants for the winter:

Wash the eggplants, wipe them dry and cut off both ends. Next, the important part of the recipe for fried eggplants for the winter is slicing. We need to cut the eggplants large enough so that when finished preserved, the eggplants retain their shape and do not fall apart. First cut the eggplant lengthwise into two equal parts. Then cut each half lengthwise into three parts and in half.

It should look like in my photo: large long pieces, each piece with a peel.

Next you need to fry all the eggplants in oil until cooked and golden brown. But, since I was preparing several jars of preserves at once, the prospect of standing over a frying pan for two hours and then cleaning half the kitchen from splashes of oil did not make me happy. Therefore, for the recipe, I baked eggplants in the oven. If you do everything correctly, baked eggplants taste no different from fried ones.

Pour vegetable oil over the baking sheet and place the eggplant pieces on the baking sheet with the skinless side. Then each piece needs to be turned over so that the side that is in the oil is on top. Thanks to this method, the eggplants will take as much oil as they need and not a drop of extra. Place the baking sheet with eggplants in an oven preheated to 220 degrees. The position of the baking sheet is in the middle.

Bake the eggplants in the oven until tender, about 30 minutes. The eggplants should be soft and golden brown, like the ones in the photo.

While the eggplants are baking, there is a lot that needs to be done. For example, sterilize jars with lids.

Also, prepare the required amount of garlic and hot pepper.

Peel the garlic and chop with a knife.

Place a kettle on the stove, since we will need boiling water to pour over the fried eggplants.

Place the garlic and hot peppers.

Add salt to the jars.

Then pour sugar into the jars.

Remove the hot eggplants from the oven.

Using a fork, place the hot eggplants tightly into the prepared jars. You need to act quickly, because the recipe for fried eggplants does not require sterilization, and you need to have time to preserve the jars while they are hot.

Add vinegar to jars with eggplants - 2 tbsp. for one half-liter jar.

Then pour boiling water from the kettle over the eggplants. Check that there are no voids in the eggplant jar and that the water has filled the entire jar.

Immediately roll up the jars with fried eggplants lids, turn the lids down to check the tightness of the lids. Then we shake the cans of preserves so that the sugar and salt dissolve, and only then we wrap them in a blanket until they cool completely.

When properly prepared, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round came up with the idea of canning eggplants. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Although simple, this snack is delicious and keeps well indoors.

Ingredients:

dill – 50 g;
bell pepper – 500 g;
salt – 1 tbsp. l.;
garlic – 70 g;
sugar – 35 g;
carrots – 500 g;
parsley – 50 g;
onion – 500 g;
eggplants – 2 kg;
tomatoes – 1.2 kg;
sunflower oil – 600 ml.

Preparation:

Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut off the stem of the pepper, remove the seeds, and cut into cubes.
Peel the garlic and chop finely.
Wash the parsley and dill and chop them.
Take the pots big size. Lay out the prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Season with sunflower oil.
Place the container on the stove, closing the lid.
Turn on medium heating mode.
Simmer for about an hour.
Rinse the jars with soda and sterilize.
Transfer the snack into jars. Cover with sterilized lids.
Pour water into a saucepan and place the jars in it.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Recipe: Finger-lickin' Georgian

For lovers of spicy foods, this winter eggplant recipe is perfect.

Ingredients:

eggplants – 5 kg.
salt – 2 tbsp. spoons;
vinegar – 270 ml;
sugar – 4 tbsp. spoons;
bell pepper – 17 pcs.;
chili pepper – 5 pcs.;
garlic – 21 cloves;
vegetable oil – 350 ml.

Preparation:

Wash the eggplant fruits, cut off the stem and cut into small cubes.
Place the prepared vegetable in a deep container, add salt and mix. Leave for half an hour.
Place the hot peppers, seeds and garlic in a blender and chop.
Cut out the stem of the bell pepper and remove the seeds. Place in a blender bowl and grind. You can use a meat grinder, then the mass will look like porridge.
Remove excess liquid from eggplant.
Heat the frying pan. Pour oil. Place the vegetable. Fry until golden brown.
Place the peppers and garlic into a large saucepan. Pour in vinegar and oil. Boil. Add eggplants to them. Add sugar, salt. Boil for 10 minutes.
Sterilize jars. Transfer the snack. Close with lids.
Turn the container over. Cover with a blanket. Leave to cool.

Ingredients:

eggplant – 4 kg;
garlic – 10 cloves;
onions – 1 kg;
salt – 2 tbsp. l.;
vinegar 70% – 2 tbsp. spoons;
bell pepper – 1 kg;
carrots – 1 kg;
ground hot pepper – 2 teaspoons.

Preparation:

Wash the vegetables.
Cut off the stem of the blue one. Cut into thin long cubes.
Add salt. Let it brew for an hour. Rinse.
Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse cold water, drain excess liquid.
Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
Remove the skins from the onion and cut into half rings.
Peel the garlic, squeeze through the garlic press.
Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like spicy foods, don't use hot peppers.
Place the eggplants in a frying pan with oil and fry.
Add to the rest of the vegetables and stir.
Sterilize jars. Toss the salad. To cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

Recipe for eggplants cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, and tastes like pickled mushrooms.

Ingredients:

garlic – 5 cloves;
eggplants – 1.5 kg;
vinegar 9% – 70 g;
hot pepper to taste;
dill - a bunch;
vegetable oil – 80 ml;
salt – 1 + ¼ tbsp. spoons

Preparation:

Wash the fruits, cut off the stem and peel.
Cut into cubes of about 2 centimeters.
Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
Pour the amount of oil required for the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
Place the snack tightly into the container. Leave in the refrigerator for six hours.
Yield: three half-liter jars.

Homemade lecho with eggplants and sweet peppers in tomato sauce

Simple quick recipe Making eggplant caviar will please the whole family.

Ingredients:

eggplants – 2.3 kg;
garlic – 4 cloves;
tomatoes -2 kg;
sugar – 125 g;
vegetable oil – 200 ml;
chili pepper – 2 pcs.;
essence of vinegar – 1 teaspoon;
bell pepper – 600 g;
salt – 2 tbsp. spoons;
dill – 50 g.

The long-awaited canning season is just around the corner, so housewives are thinking about canning eggplants for the winter. In the summer, the cost of vegetables is practically pennies, but in winter the situation is the opposite, and you want to eat something fresh. Canned eggplants will be welcome guests on the table!

In no case can products in jars be compared with store-bought products. Manufacturers always include various chemical additives in their canned food, thanks to which the product can be stored for a long time. Homemade eggplant is a product that does not contain preservatives.

Today we will share with you the “Golden Ten” recipes for canned eggplant. The methods are not new, but they are still popular.

If you are using others interesting recipes, then be sure to share them in the comments. They will undoubtedly appeal to many housewives.

To buy a quality product, you need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplants. It is worth remembering that old fruits contain a large number of solanine, which is harmful to health.

1.First of all, you should pay attention to appearance product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice is released from them. These vegetables are not worth buying.

2.The quality of an eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. To ensure freshness, simply place it on the scale. From the statistics we can conclude that a medium-sized ripe fresh vegetable weighs about 0.5 kg.

3. Be sure to inspect the fruit from all sides: a fresh eggplant is always smooth, there are no dents or other defects on it. Remember that some varieties have natural inclusions, so you shouldn’t focus on them - this is normal. Any damage indicates that it is not fresh. There are cases when a vegetable has suffered from external factor, in this case, inspect the remaining eggplants.

4. If the seller is honest, he will not remove the stem. If she has green color, not wrinkled, then this indicates that the eggplant is fresh. Old stalks are usually removed to conceal the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5.If, based on all the listed signs, you were unable to check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6.The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If you find it very difficult to make a dent, then this is a sign that the eggplant is not yet ripe. If the dent is very easy, then the fruit is overripe. Here you need to find the optimal middle, so that the dent is made with medium force and at the same time quickly disappears.

7. There is no need to fall for large vegetables, since there is nothing good in them. It is unlikely that such a fruit itself reached such a size; most likely, when growing, it was fed with nitrates, which are harmful to health. Larger specimens contain excessive amounts of solanine.

8. Honest sellers should show the buyer the cut vegetable. There must be no dark spots on it, and the grains must not smell unpleasant. If you observe these factors, then do not purchase the fruits as they are old.

9.Remember that when exposed to air, the fruit should not change its color, but if it becomes Brown, then this is a sign of old age.

If you bought the freshest eggplants, then you should not put off preparing them for several days. This is a product that spoils literally before your eyes, so it is recommended to prepare them as soon as possible. Some housewives use a refrigerator for short-term storage, but do not know that the fruits will disappear even faster in it. It is better to put them in a dark, cool place.

Experienced cooks know that eggplants contain a lot of bitterness, which should be eliminated. To do this, you will need to cut the fruits into circles, place them in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

Once you have chosen the right vegetable, let's start cooking it. Below are 10 best recipes canned eggplants, such as “Desyatochka”, the famous “Bakat” and many others.

So let's get started:

Salad "Ten"

Eggplant lovers will definitely love this appetizing dish. The salad got its name because of the number of ingredients, which is ten. The recipe itself does not require any special cooking skills; even a beginner can make a dish of blueberries. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the sample to be taken. People who have not heard of salad can reduce the amount of ingredients for the first time, thereby turning the dish into a “Five”.

Ingredients:

We take it at the rate of 5 liters of salad.

Sweet pepper 10 pcs.
Blue ones 10 pcs.
Tomatoes 10 pcs.
Garlic 10 cloves.
Onion 10 pcs.
Refined oil up to 350 ml.
Vinegar 9% 150 ml.
Fine salt 3 tbsp. (2+1).
Sugar 100 g.

Preparation

1.First you need to prepare the container for rolling. We take jars up to 1 liter, wash and sterilize them, pour boiling water over the lids and let them dry.

2. It is worth noting that it is better to buy small eggplants: they have a better taste and also contain less solanine. Wash the fruits. Let's take it required amount refined oil and vinegar.

3. Cut off the green part of the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. Place the vegetables in a deeper bowl and fill with cold water. Next, you need to remove the bitterness from the fruit; to do this, add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6.Remove the seed part from the sweet pepper. Divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each one into 2 parts again.

7.The onion must be cut into half rings of medium thickness. Don't forget to rinse after cleaning and dry. Cut the garlic into small pieces.

8. Take a container up to 15 liters and fill it with refined oil. If you don’t have large dishes, you can take 2 containers. Fill with vegetables, salt and add sugar. Mix the mass.

9. Place the workpiece over moderate heat and wait for it to boil. The vegetables will shrink in size as they cook. As soon as the mass begins to boil, turn the heat to barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it’s time to remove the eggplants from the stove, you need to add vinegar. Mix the mixture and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll up. Try to add only vegetables without juice, as they will release juice over time.

12. Place the jars upside down and wait for them to cool completely.

An appetizing salad for the winter is ready!

Eggplants with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, since they can grow the vegetable themselves in the required quantity and do whatever they want with it. Those who do not have this opportunity have to buy them and preserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step by step actions you will not have any difficulties during the cooking process. The dish turns out very tasty and tender, its aroma will definitely seduce you. During the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Quantity based on 3 liters of salad.

Blue medium size 1 kg.
Tomatoes 1 kg.
Large beans 1 tbsp.
Bell pepper any variety 0.5 kg.
Carrots 0.3 kg.
Garlic 50 g.
Refined oil 100 ml.
Bay leaf 3 pcs.
Vinegar 70% 1 tbsp.
Sugar 5 tbsp.
Salt 1.5 tbsp.
Onions 300 g.
Allspice, black, 5 peas each.

Let's start cooking

1. We start cooking by washing the containers for preservation. Floors are best suited liter jars.

2. Since beans are a product that takes a lot of time to prepare, we start with them. Any variety will do, preferably a large size. Leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it’s not enough, then add more. We send it to a colander. Remember that there is no need to salt the water.

3. While the beans are cooking, you can prepare the vegetables. First, wash the blue ones and cut them lengthwise into 2 parts. Rub salt into the fruits to remove unnecessary bitterness, and after half an hour, rinse the vegetables with cold water. Let them dry.

4. Peel the onion. Peel the carrots and remove the seeds from the pepper. After processing, wash the products and let them dry.

5.Cut the onion into half rings, pepper and carrot into strips.

6. Cut off the tail of the tomatoes and cut into 4 parts. Peel the garlic. Both components must be beaten with a blender or passed through a meat grinder to obtain a uniform mixture. Pour the mixture into a saucepan and put on fire.

7.The sauce must be cooked for about 6-7 minutes, then add carrots, onions and peppers. Stir the mixture and cook for about another 7-10 minutes.

8.In the meantime, you can cut the blue ones into cubes.

9. Add to the total mass and continue cooking.

10. Almost immediately, salt the dish, add sugar, pepper and refined oil, do not forget about the bay leaf. As soon as the mixture boils, turn the heat to minimum and simmer the dish for another half an hour, stirring at intervals.

11.The last step is to add the beans and vinegar. Simmer everything together for about 5 minutes and turn off the heat.

12.The salad is ready, all that remains is to distribute it among the jars and roll it up. It’s better to do this right away while it’s hot. If you want to be on the safe side, sterilize the container, but this is not necessary. The finished product can be stored even at room temperature.

13. Place the jars upside down and wait for them to cool completely. Store until cold weather begins.

The famous "Bakat"

Sometimes a situation arises when there is a lot of food on the table and you need to do something with it. a quick fix. IN in this case We are talking about eggplants, of which there are sometimes so many that you don’t know where to put them. In order to put them to use and at the same time not fulfill them extra work, we will prepare a salad for the winter “Bakat”.

The cooking process is quite simple; there won’t be much trouble with the blue ones. Today's dish is somewhat similar to vegetable stew. In winter, it will be very pleasant to try a fresh salad prepared in the summer.

Ingredients:

Tomatoes 1 kg.
Eggplants 1 kg.
Bell pepper 0.5 kg.
Carrots 250 g.
Hot pepper to your taste.
Garlic 3-4 cloves.
Parsley 1 bunch.
Vinegar 9% 50 ml.
Sugar 3 tbsp.
Salt 1 tbsp. (preferably small).

Preparation

1. Experienced housewives begin any preservation by preparing the container. It's better to do this before working with products so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. The lids can be doused with boiling water and wiped off immediately.

For salad, it is advisable to choose mid-season blue ones. There should be no defects on them, and dents should not remain.

2. We wash the fruits, remove excess parts and cut them into cubes.

3. Cut out the seed part from the bell pepper, cut it in half, then each into medium-sized pieces.

4.Wash the carrots and remove the skin. Next, everything is at your discretion: you can either use a coarse grater or chop the carrots by hand. Experienced cooks know that if you chop it too much, it will turn into porridge. For this recipe, it is better to use a knife and make larger pieces, so they will be more noticeable in the total mass.

5.Wash the tomatoes, divide them into 4 parts and put them in a blender. Peel the garlic and add to the tomatoes. If you don’t have a blender, you can use a meat grinder - you get good tomato puree. Fans of spicy sensations can add hot pepper, but do not overdo it.

6.After you make the puree, you need to pour it into a deep container. The rest of the cooking will take place here. If you have a 5 liter saucepan, feel free to use it.

7.Add refined oil, salt, sugar, and add chopped parsley. Stir until smooth.

8. Place the workpiece on the stove and wait for it to boil. Then prepare the vegetables, turn the heat to medium.

9.Leave the products for 10 minutes, during which time they will shrink and you can easily mix them. The salad will cook for approximately 40 minutes. Before completing cooking, you can take a sample and add spices if necessary. Pour “Bakat” into jars and roll up.

10. Turn the canned food over with the lid down and wait for it to cool. Our dish is ready, we just have to wait until winter to take a sample.

Bon appetit!

Pickled eggplants for the winter

Many people don’t like to cover pickled eggplants because they think such a salad is too complicated, but nothing prevents you from preparing the little blue ones. simple recipe. The whole secret lies in the addition of garlic, which plays decisive role in the marinade. In winter, such a salad will come in handy. All that remains is to make a side dish and pour sunflower oil over the vegetables, it will be simply delicious. Thanks to step by step recipe you will not have any difficulties in preparing this dish.

Ingredients for 1.5 liters of salad:

Blue ones 1 kg.
Garlic 5-6 cloves.
Water 2 l.
Black peppercorns 1 tsp.
Salt 1 tsp.

For the marinade:

Bay leaf 4 pcs.
Water 1 l.
Salt 1 tbsp. (large).
Sugar 1.5 tbsp.
Vinegar 9% 4 tbsp.

Cooking method

To prepare the salad, you need to buy medium-sized vegetables. They must be ripe purple, without defects and green-brown tints.

1. Wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just that. First we cut it lengthwise into 2 parts, then each one in half. This results in the optimal portion size.

3.Pour water (2 liters) into a saucepan, add salt, and bring to a boil. Then we send the fruits for blanching. The procedure takes about 7 minutes.

4. We take out the blue ones and put them in a colander so that unnecessary water can escape. For the marinade we will use clean.

5.We first sterilize the container. The container can be taken in any size; liter jars are optimal. A regular or screw-on lid is suitable for sealing.

6. First add the garlic. You can put it all on the bottom or leave some under the lid. Next is black pepper and the little blue ones themselves. Housewives who roll cucumbers usually compact them, but this should not be done with blue ones, as they will turn into mush.

7.Put bay leaf, salt, sugar into a saucepan with clean water and put on fire. After boiling, pour in vinegar, after 2-3 minutes pour the marinade over the vegetables.

8.Seal the salad and wrap it up. After a day, you need to put it in a cool place for storage. The sample can be taken after a month.

Bon appetit!

In Korean

This recipe, like the previous ones, has its place. An appetizing Korean-style appetizer will come in very handy on any holiday table. So bright and tasty dish You will not leave any guest indifferent, some will even ask you for the recipe for pickled blueberries. Today we will cook just a little eggplant, but if you like it, be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

Eggplants 1 kg.
Sweet pepper 0.3 kg.
Carrots 200 g.
Onion 150 g.
Garlic 3 cloves.
Parsley up to 150 g.
Pepper to your taste.
Water 1.5 l.
Salt 2 tbsp.

For the marinade:

Water 50 ml.
Vinegar 9% 50 ml.
Refined oil half a glass.
Salt 1 tsp.
Sugar 2 tbsp.
Ground coriander half tbsp.

Cooking method

1.Wash the main ingredient, remove the stems and cut lengthwise into 4 parts. Place the blue ones in boiling salted water for 5 minutes. If the fruits are very large, then keep them longer. Be careful not to let the eggplant become too soft, otherwise it will look like mush.

2.Remove the vegetables from the stove, but do not drain the water. In the meantime, we will process the remaining vegetables. If you want to make the dish more appetizing, then take small fruits.

3. Cut out the seed part of the sweet pepper and cut it into thin strips.

4. Cleaning onion, cut into half rings.

5. Remove the skin from the carrots and grate them on a coarse grater. It is not recommended to grind too much.

6. Grind the garlic in a garlic press, chop the parsley into smaller pieces.

7.By the time we have prepared all the components, the blue ones have already cooled down. We cut them into medium-sized cubes.

8.Pour all the crushed ingredients into the pan and pour in the marinade. There is no exact order of placement; vegetables can be added arbitrarily. Stir the mixture until it looks more or less the same, cover the pan cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can put them in jars. Roll up the vegetables and wait to cool.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes for delicious eggplant in tomato, but today's recipe is something special. I can’t even believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised by the result. We will remove the bitterness from the blue ones in the known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, and accordingly the cooking process will speed up slightly, but only slightly.

The entire recipe is described step by step, which means that even novice cooks can handle it. Amount of ingredients per liter jar of salad. If you plan to make more, then calculate the number of components accordingly according to the proportion.

Ingredients:

Blue ones 1 kg.
Tomatoes 1 kg.
Sweet pepper up to 400 g.
Sour apple 1 pc.
Garlic 5 cloves.
Refined oil - a third of a glass.
Sugar 120 g.
Salt 2 tbsp. (1+1 for sauce).
Vinegar 9% 20 ml.
Hot pepper to your taste.

Let's start cooking

1. Wash the little blue ones, cut off the tail. First, divide the vegetable into 2 parts lengthwise, then cut into circles.

2. Place the fruits in a container, sprinkle with one tablespoon. salt. Let stand for 2 hours, meanwhile the juice will come out of the vegetables. Don't be alarmed if they become smaller.

3. Let's start preparing tomato sauce. To prepare it you will need tomatoes with skins. There is one subtlety that needs to be done if you want the sauce to be thick. On tomatoes it is necessary to make shallow cuts crosswise. Thanks to these easy steps, your sauce will have a delicate texture.

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, it should come off the tomatoes on its own.

6. Wash the bell pepper, divide it into 2 parts, remove the part with the seeds. We cut it lengthwise into thick strips so that it fits into the meat grinder. We do the same with the apple, cut into 4 parts. Peel the garlic.

7. We turn the prepared components into minced meat using a meat grinder, do not touch the blue ones yet.

8. You need to add salt and sugar to the resulting mass.

9. Pour out the refined oil and put it on the fire. As soon as the mixture begins to boil, add vinegar and reduce the heat to minimum.

10.The liquid that has separated from the blue ones will not be needed, so we drain it.

11.Pour eggplants into vegetable puree and bring to a boil. Then reduce the heat and continue to simmer the vegetables for another 20 minutes. We have successfully cooked eggplants in tomato, all that remains is to roll them up.

There is no consensus regarding sterilization for this recipe. In principle, the workpiece will behave perfectly without sterilization, but if you are afraid, you can do this:

1. Place the eggplants in jars and cover with lids.

2. Place the container in a container, fill it with water until the jar is full and bring it to a boil, wait 20 minutes.

3.Now you can safely serve this delicious tomato dish for the winter!

Delicious lecho

Every year you need to stock up on various preserves for the winter. No matter how much you make them, in any case they will go away sooner than you thought. Lecho with eggplant is a product that you most likely did not plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this delicacy disappears from preservation faster than others. For beginners, this recipe will be a great start, since this dish is simply impossible to spoil.

Lecho with eggplant is a unique appetizer to which you can add ingredients at your discretion. Today we will cook classic version with carrots and sweet peppers.

Ingredients:

Blue ones 1.5 kg.
Tomatoes 1 kg.
Sweet pepper 1 kg.
Medium sized carrots 0.5 kg.
Onions 0.5 kg.
Bay leaf 3 pcs.
Peppercorns, a couple of pieces.
Refined oil 1 tbsp.
Vinegar (essence) 1.5 tbsp.
Sugar half tbsp.
Salt 2 tbsp.

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin slices. We cut the tomatoes into 4 parts, put them in a blender and puree them. In a separate container, combine the puree with carrots, add refined oil and place on the stove. Make the fire moderate.

2.After half an hour, add the onion cut into half rings and Bell pepper. Increase the heat to medium and wait until the mixture boils.

3.Now you can throw in the main component of the dish - eggplant.

Any variety of blueberries, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under pressure for half an hour. Then we take it out, wash it and cut the fruits lengthwise 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait for the lecho to infuse. After half an hour, you can put the salad into jars and begin sterilization. To do this, put the jars in a deep container, pour cold water up to the neck of the jar and place it on the stove. Boil the jars for 15-20 minutes and start rolling. At the end, we wrap the lecho in a blanket for a day.

Watch the video recipe:

The dish is ready, you can take a sample!

Bon appetit!

Spicy snack

Ingredients:

Little blue ones 5 kg.
Sweet pepper 1.5 kg.
Hot pepper 5 pcs.
Garlic 10-12 cloves.
Vinegar 2 tbsp.
Refined oil 100 ml.
Salt to your taste.

Preparation

1. Wash the blue ones, cut them into rings of medium thickness, salt them well and let them stand for 30 minutes.

2. Peel the garlic and 2 types of pepper.

3.Remove the green part and take out the seeds.

4. We pass all the components except the blue ones through a meat grinder. If desired, you can use a blender. Salt and add vinegar.

5. Remove the water that has drained from the eggplants. Place them in a frying pan and fry in refined oil until golden brown.

6. Fill the jar: pour a little sauce into the bottom, then add the eggplants.

7. Alternate layers one by one.

8. We lay out the components to the very top of the container.

9. Cover the jar and begin sterilizing within half an hour. After that spicy snack You can roll it up, but you definitely need to wrap it in a blanket.

When the dish has cooled down, you can store it.

Recipe for eggplant caviar for the winter - just lick your fingers

In the summer, when there are so many fresh vegetables, most of us think ahead and decide what preparations we will make for this winter. There are many ways to preserve eggplants. You can use them to make an excellent salad, make a savory appetizer, or marinate with mushrooms. If you know all this, then try making delicious vegetable caviar from eggplants.

Ingredients:

Tomatoes 1 kg.
Blue ones 1 kg.
Onions 500 g.
Carrots 200 g.
Bell pepper 0.5 kg.
Parsley 50 g.
Apples up to 400 g.
Refined oil 300 ml.
Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 liter container, cutting board, containers and lids for seaming.

Before seaming, it is necessary to sterilize the dishes. Pour boiling water over the lids, rinse the jars and microwave for 2 minutes. If you don’t want to fool your head, just pour boiling water over them.

Preparation

1.Prepare all components.

2.Wash the blue ones, cut off the skin, and chop them.

3.Put the frying pan on the fire, pour in a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If oil is needed, add in small portions. Transfer the blue ones to a separate bowl and let cool.

5.Wash the bell pepper, remove the seeds and cut into thin strips.

6. Peel the onions and chop them smaller. We also remove the skin from the carrots and grate them on a fine grater.

7. We send all the components, not including the eggplants, to the pan. Bring until golden brown.

8.We are done with processing the vegetables, now it’s time to chop them. For these purposes we will use a meat grinder. Skip the carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. Move the resulting vegetable “minced meat” into a prepared 3-liter saucepan and place on low heat. When the mixture begins to boil, slightly reduce the heat and simmer the caviar for another half hour, stirring at intervals. Cook until the mass becomes thick. At the end, don’t forget to add salt and sugar to the mixture.

10. Remove the core from the apples and cut off the skin. We grind it through a meat grinder and throw it into the general mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal them. Be sure to wrap it in a blanket and keep it there until the dish has cooled down. Preservation can be placed in a dark place for storage.

Bon appetit!

Eggplants are like mushrooms for the winter

Fans of eggplants, who have prepared them according to all possible recipes, are scratching their heads over what else delicious things can be done with them. Surely, few people prepared them for the winter, like mushrooms, and they are incredibly tasty. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive amounts of fruit and you don’t want to fool around with them, then this method is created for you. Eggplant with garlic and spices will get a great taste that everyone will be delighted with. By the way, we won’t clean them.

Ingredients:

Blue ones 1 kg.
Small hot pepper 1 pod.
Garlic 5 medium cloves.
Refined oil approximately 100 ml.

For the marinade:

Water 1 l.
Salt 3 tbsp.
Apple vinegar 5% up to 150 ml.

Preparation

1. First, wash the fruits, remove the stalks, and cut the eggplants into thick pieces about 3 cm. Then divide each into 4 parts. You should not buy fruits that are too large, as they are harmful, and they do not look so appetizing.

2.Put the blue ones into a container and fill with salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplants absorb much less oil.

3. Vegetables should be in the salted marinade for at least 45 minutes, after which they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time; this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, this will be much faster. You can heat the water in a kettle, then pour the boiling water into a warm pan and add salt. This way you will significantly save your time.

4.After the first boil, you need to pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you shouldn’t leave the stove. After boiling, add the chopped blueberries and cook them for 4 minutes after they boil. Then we put them in a colander and wait for it to dry out. excess water. In the meantime, find a deeper frying pan, fill it with oil and put it on the stove, turn the heat to low so that the oil does not boil ahead of time.

5.Place the eggplants into a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then do not panic, this is how it should be. Afterwards, turn off the heat and start working with other vegetables: chop the hot pepper into miniature pieces, and press the garlic through a garlic press. Mix the ingredients and add to the blue ones, mix everything. Vegetables need to be placed in jars while hot, so don’t waste time and put them in glass containers and fill them with oil. Don't add too much oil, as the eggplants will release their juice later and drown in it. Roll up the jars and turn them over. After the preparation has cooled down for the winter, you can move it to a dark place for storage. If unexpected guests arrive, you can treat them to your delicious dish.

Also watch our video recipe:

All is ready.

Be sure to read useful tips on cooking vegetables.

There are many ways to prepare delicious eggplants for the winter, but there are a couple of nuances that should definitely be taken into account when preparing this or that recipe.

For preservation, you need to take only fresh blue ones.
It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment for the first time. Once you get the hang of it, you can change the recipe to your liking.
Any variety of blueberries contains bitterness that needs to be removed. There are 2 ways to get rid of it: either soak the vegetables in salt water, or blanch them. In both cases it is necessary to squeeze out the juice.
Eggplants go well with peppers, carrots, tomatoes and other vegetables. They turn out especially tasty with the addition of garlic. Real housewives make real masterpieces from zucchini that will leave you licking your fingers.

Eggplants for the winter are great homemade preparations, simple, quick and incredibly tasty. And today we will cook them according to the best recipes.

The Egyptians undeservedly called eggplant the “rabies apple”; it was believed that whoever ate it would lose his mind. But we know that it is rich in vitamins, minerals, fiber and is very beneficial for the heart and blood vessels, strengthens the immune system, and prevents cholelithiasis.

This low-calorie berry of the nightshade family contains only 24 kcal per 100 g. and goes well with all vegetables. If you change the ratio of ingredients and cooking technology, you can get a lot of incredibly delicious recipes.

In preparations it is better to use fruits that are a little unripe. They have soft elastic skin and dense flesh. They can be fried, baked, stuffed, pickled, and even made into caviar, no less tasty than squash caviar.

How to choose eggplants for preservation

For canning, choose fruits that are round in shape, medium in size, without damage to the skin, with dense and at the same time soft pulp, with medium-sized seeds, without noticeable voids.

So that you get delicious and aromatic preparations, it is important to prepare the vegetables correctly. If you plan to salt or pickle fruits, then you should not remove all the skin from them, then they will retain their natural shape and the taste of the dish will be more pleasant.

The bitterness that is inherent in eggplants can be removed quite simply - washed and peeled vegetables are pricked in several places with a fork, sprinkled with salt and left at room temperature for half an hour. Then rinse well under cold water.

If you cut eggplants for preservation into circles or pieces, then to prevent them from darkening, it is best to place them in cold water with lemon juice after cutting.

If you plan to make caviar, then under no circumstances put the eggplants through a meat grinder or cut them with a metal knife. Your caviar runs the risk of acquiring an unpleasant metallic taste. Ceramic knives and wooden cutters -the best choice to prepare ingredients for caviar.

Recipe for eggplants with ketchup Chili Torchin

Cut 2 kg of eggplant into large cubes. Add salt and leave for 2-3 hours so that the salt takes away the bitterness and moisture. Then rinse under running water.
In a saucepan on the stove add: - 3 cups of water - 2 cups of sugar - 2 cups of vinegar. Bring to a boil. Add the eggplants and cook for 5-7 minutes. Check readiness with a fork (it should pass through easily) and place on a dry baking sheet.
Grate 5 cloves of garlic, add 100 grams of Torchin “Chili” ketchup. Stir in eggplant.
Place in sterile jars adding 2 tbsp to each. spoons of boiling oil on top of the vegetables to enhance the aroma. Twist and wrap for 12 hours.

“Mother-in-law’s tongue” eggplant salad for the winter

This slightly spicy appetizer will be a great addition to your winter table.

To prepare it you will need the following ingredients:

Little blue ones – 2 kg.
Garlic – 3 medium heads.
Tomatoes – 5 pcs.
Sugar – 1/2 cup.
Hot pepper – 2 pods.
Sweet pepper – 5 pcs.
Oil for frying – 130 ml.
Table salt – 1 heaped tablespoon.
Table vinegar – 80 g.

Wash the blue ones, trim the tails, cut the fruits into circles no more than 1 cm thick. Place the sliced eggplants in a bowl, sprinkle with salt and leave for half an hour. During this time, the blue ones will get rid of the bitterness. Rinse the peppers, remove the stems, select the seeds, cut the fruits into two longitudinal parts. Cut the hot peppers in the same way. Pour boiling water over the tomatoes, cool, remove the skin. Peel the garlic. Grind the peppers, garlic, and tomatoes in a food processor or meat grinder. Add dry ingredients - salt, sugar. Pour in oil and vinegar. Drain the juice from the eggplants, rinse the vegetables under water, and dry. Place the slices in a saucepan, pour in the ground vegetable mixture and simmer for half an hour over low heat. Sterilize glass containers along with lids for preservation and dry. Distribute the boiling product into tomato sauce into jars, roll up.

A delicious, flavorful vegetable salad for the winter. It can be submitted to meat dishes, you can also enjoy it simply with some bread. It's very easy to make and very tasty.

Canned eggplants with quince

Very interesting, beautiful and delicious preserves for the winter. I once saw a recipe on TV in a cooking program and decided to use it. Our family and friends liked the appetizer so much that I make these preparations every year.

Ingredients:

Eggplants - 2 pcs.
Quince - 2 pcs.
Red bell pepper - 2 pcs.
Water - 500 ml.
Vegetable oil - 150 ml.
Vinegar 9% - 100 ml.
Salt - 1 teaspoon.
Sugar - 1 tbsp.
Chili pepper - 1/2 pcs.

Cooking steps:

Wash the eggplants and cut into large pieces. Place in a bowl and add salt. Let the bowl of them sit for 20 minutes or a little more.

At this time, let's start chopping the remaining vegetables. Quince with bell pepper also chop quite coarsely.

Fill the pan with water, add salt, sugar, vegetable oil. After the brine boils, add vegetables to it. It is best to rinse the eggplants to remove salt before adding them. Cook over moderate heat for a quarter of an hour.

Then pour in the vinegar and keep the pan on the stove for a couple more minutes.

Place in prepared clean jars, do not forget to sterilize them, and close with lids. Turn the pieces over as shown in the photo, be sure to cover them.

Check out several options for properly sterilizing jars.

Once the preserved jars have cooled to room temperature, move them to your pantry.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Despite its simplicity, this snack is delicious and keeps well indoors.

Ingredients:

Dill – 50 gr.;
Bell pepper – 500 gr.;
Salt – 35 gr.;
Garlic – 70 gr.;
Sugar – 35 gr.;
Carrot – 500 gr.;
Parsley – 50 gr.;
Onion – 500 gr.;
Eggplants – 2 kg;
Tomatoes – 1.2 kg;
Sunflower oil – 600 ml.

Preparation:

Wash the eggplants. Cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour;
Remove the skin from the tomato. To do this, place the tomatoes in boiling water. Wait two minutes. Remove and rinse with water. The skin will come off easily;
Cut tomatoes into slices;
Remove the skins from the onion. Cut into rings;
Peel the carrots. Cut into circles;
Cut off the stem and seeds of the pepper. Cut into cubes;
Peel and finely chop the garlic;
Wash and chop parsley and dill;
Take large saucepans. Lay out all prepared ingredients;
Lay out in layers: carrots, onions, peppers, garlic, tomatoes, tomatoes;
Sprinkle each row with salt;
Sprinkle with herbs on top;
Season with sunflower oil;
Place the container on the stove. The lid must be closed;
Turn on the burner at medium intensity;
Simmer for about an hour. Periodically checking the readiness of the dish;
Wash jars with soda. Sterilize;
Transfer the snack into jars. Cover the lids;
Pour water into the pan. Place the jars;
Sterilize for half an hour;
Turn upside down;
Wrap yourself in a blanket. Leave for two days;
Turn it over and put it in the cellar.

Eggplants for the winter with mayonnaise like mushrooms

eggplants - 2.5 kg;
onions - 700 g;
garlic - to taste, about 3 cloves;
vegetable oil - 50-100 ml;
dry mushroom seasoning - 40 g;
mayonnaise - 300-400 g.

Yield 2-2.5 liters.

For this salad, use young eggplants or varieties that have few or no seeds inside. The taste of the product will then be more delicate and soft. First, prepare the eggplants, wash and peel them. Easily remove the peel using a vegetable peeler.

Cut the peeled eggplants into large cubes or half-slices.

Place a deep container of water on the stove and bring to a boil. Then immerse the eggplants in water and simmer for five minutes. big fire.

Transfer the slightly cooled boiled eggplants to a sieve to excess liquid glass, it is not needed.

Meanwhile, while the eggplants are straining, chop the peeled onions into thin half rings. Finely chop a few cloves of garlic.

In a preheated frying pan with vegetable oil, sauté the onion and garlic until light golden brown or just translucent, about 10 minutes.

Place the onion from the frying pan into a deep bowl. Place the prepared boiled eggplants in the same frying pan where the onions were sautéed and fry over high heat for about 10 minutes.

Place the fried eggplants in a bowl with the onions, add dry mushroom seasoning and mayonnaise. Do not add salt, because the seasoning already contains salt. Vinegar is not added to these eggplants due to the fact that mayonnaise already contains it, but if you make it with homemade mayonnaise without vinegar or with sour cream, then add 2 tbsp at the end of cooking. vinegar.

Place the eggplants in clean and dried jars. Next, place the jars in a container with water to sterilize for 30 minutes (for jars up to 500 ml).

After sterilization, roll up the jars with eggplants and leave them upside down until they cool. These eggplants with mushroom seasoning and mayonnaise are stored in a cool pantry.

Eggplants "Volgograd" for the winter

We offer one more delicious preparation for the winter. There is nothing complicated in preparation. And in winter, you will get a wonderful snack. Also, such a snack would not be a shame to present at festive table. This recipe is for those who like little vinegar rolls. The workpiece is perfectly stored at room temperature.

Eggplant (8-10 eggplants with an approximate weight of up to 2 kg) - 8 pcs.
Bell pepper (about 900g) - 7 pcs.
Onions (about 700g) - 5 pcs.
Garlic (about 280 grams) - 5 pcs.
Apple (sour varieties) - 2 pcs.
Vegetable oil (odorless) - 150 ml.
Tomato - 2 l.
Sugar - 150 g.
Salt (without top) - 2 tbsp. l.
Black pepper (ground) - 1 tsp.
Chili pepper (small pod) - 1 pc.
Vinegar essence ((70%) or 8 teaspoons of 9% vinegar) - 1 tsp.

Cut the eggplants into large pieces.

Cut the pepper into medium pieces, so that it is convenient to then take a piece on a fork. Chop the onion finely or as you like. Finely chop the garlic, I chop the garlic in a blender, pulsating, so that there are pieces left, but not to the point of porridge.

We turn the tomatoes in a meat grinder together with the skin, we need to get 2 liters of mass. Pour the cranked tomatoes into a large cooking container and boil for 7 minutes. Add vegetable oil, salt, sugar to the boiled tomatoes, add chopped onions, eggplants and peppers, cook for 15 minutes.

After 15 minutes, add apples, cut into small pieces, chili pepper, cut into pieces. For those who do not like a very strong taste, you can add less fresh chili pepper. Sometimes when preparing dishes I have unused hot pepper left over, I cut it into long strips and dry it at room temperature, and then use these strips when preparing dishes. For this volume of vegetables, I added three strips of prepared hot pepper.

Add 1 teaspoon of ground black pepper, chopped garlic, 1 teaspoon of vinegar essence 70% (or 8 teaspoons of 9% vinegar) to the mass and cook the mass for another 10 minutes, stirring gently occasionally.

After the cooking time has passed, we roll our eggplants into sterile jars, turn them over and cover until they cool.

A jar of these aromatic vegetables will be a great help in winter.

The appetizer turns out very tasty and will wonderfully diversify your menu.

Sealing is perfectly stored at room temperature.

The minimum amount of time spent and the excellent results of canned eggplants for the winter will please you. When you open it, it's blue and summery as soon as it's cooked. Have a great mood, delicious and useful preparations from eggplants and more!