Eggplant for the winter secrets and usefulness. Canning eggplants for the winter: recipes for delicious preparations

05.11.2019 Bakery

How many delicious things you can cook for the winter from these purple vegetables! Pickle, ferment, salt to make eggplant caviar and delicious winter salads.

Usually blue ones begin to ripen en masse at the end of July. It is at this time that you need to have time to put them in jars, stuffed, sliced, salted and other types.

You need to choose fruits not only in appearance, you need to feel each one so that they are all equally elastic, without dents, voids or spoiled ones. preparations from such freshly picked eggplants will always be tasty and will be stored for a long time.

1 Canned eggplants, recipes
- 1.1 Salted eggplant recipe
- 1.2 Eggplant, canned with red pepper
- 1.3 Eggplant, canned with tomatoes and garlic
- 1.4 Canned eggplant with pepper
- 1.5 Canned eggplant - mushrooms
- 1.6 Eggplant caviar
- 1.7 Pickled eggplant
- 1.8 Eggplant salad
- 1.9 Eggplant baked for the winter
- 1.10 Eggplant caviar at home

Canned eggplants, recipes

Yes, eggplant preparations are very diverse, but let me start with salted ones, simply because earlier it was practically the only way to preserve this vegetable for the winter. And it's simple - delicious.

Salted eggplant recipe

Ingredients:

7 small eggplants
2 cloves of garlic
2 bay leaves
5 g celery
1 tsp salt

For brine:

2 liters of water
5 tbsp. tablespoons of salt

How to salt eggplants for the winter:

Wash the eggplants, remove the stalks and make cuts along them. Boil in salted water to soften. Remove from the pan and put under pressure so that excess water comes out. When cool, mix them with crushed garlic with salt. Put bay leaves and celery leaves in pre-prepared jars, then tightly put eggplants with garlic and fill with cooled brine. We cover the jar with a lid and let it stand for 6 days at room temperature, then you need to lower the jars into the cellar.

Canned eggplants with red pepper

Ingredients:

1 kg eggplant
200 g sweet pepper
50 g of capsicum
4 tomatoes
clove of garlic
100 ml vegetable oil
60 ml vinegar 9%
1 teaspoon of salt and sugar

How to cook:

Remove the stalks from washed eggplants and cut them into rings 1-2 cm thick. Fry them on both sides in a well-heated frying pan with the addition of vinegar, salt and sugar, add bell pepper cut into rings there. Cut the tomatoes into slices, chop the capsicum and garlic. Put all the vegetables tightly in sterilized jars and add little by little the liquid that remains after frying the vegetables. Cover the jars with lids and sterilize for 30 minutes. Roll up and leave to cool upside down.

Canned eggplants with tomatoes and garlic

Ingredients:

1 kg small eggplant
1 kg of tomatoes, 600 g of garlic
200 g vegetable oil
1 bay leaf
0.5 tsp of vinegar
3 black peppercorns

How to preserve eggplant:

Boil the washed eggplants whole in salted water until half cooked, about 10-15 minutes. Then let them cool, cut into 2 cm thick rings, sprinkle with pepper and fry in vegetable oil. Cut the tomatoes into rings and finely chop the garlic. For each round of eggplant, put garlic and a round of tomato. Tamp it tightly into sterilized jars, pour over the remaining oil from frying. Put bay leaf, pepper on top, pour vinegar, cover with a lid and sterilize for 25-30 minutes. Roll up the lids, let cool and lower into the cellar.

Canned eggplant with pepper

We will take for cooking:

Four kilos eggplant
Kilo of fresh carrots
Half a kilo of onions
Three cloves of garlic
A glass of odorless vegetable oil
Half a glass of vinegar 9%
A tablespoon of sugar
Two tablespoons of salt
A bunch of parsley and dill

How to preserve eggplant with pepper:

We prepare the eggplants: wash, make punctures on all sides with a toothpick or fork, boil for about 10 minutes in salt water, if the fruits are small, then five minutes is enough. Then we put them under oppression to get rid of excess moisture. About an hour will be enough for them, then just clean and cut into cubes.

The rest of the vegetables also need to be prepared, wash the pepper, free from seeds and cut into cubes. Cut the onion into half rings. Wash, peel and chop the carrots on a coarse grater. We simply wash the greens, shake off the water and finely chop.

Put all the vegetables together in a common container, add salt and sugar, vinegar and oil, squeeze out the garlic and put them in the refrigerator for several hours, wait until they give juice.

Then we pack the mixture into jars and put under the lids for sterilization. 45-50 minutes will be enough for liter jars, 35-40 minutes for half-liter jars. Then we roll up the jars.

Canned eggplant - mushrooms

Take for the recipe:

Eggplant
Garlic
Dill greens
Frying oil
Litere of water
Two tablespoons of salt
Two tablespoons of sugar
A tablespoon of vinegar 9%

How to preserve eggplants like mushrooms:

We wash the eggplants, peel them and cut them into circles, not very thick. In this form, soak for an hour in slightly salted water to remove the bitterness from them.

Fry each circle of eggplant in oil and put it in any container in layers, a layer of eggplant, a layer of garlic, a layer of dill. We cook the marinade and pour everything under the oppression. First we leave it for a couple of hours in the room, then put it in the refrigerator for a day. After all this, we sterilize the jars, lay out our eggplant mushrooms along with the marinade and roll them up.

Eggplant caviar

For the recipe we will need:

Three and a half kilos of eggplant
One and a half kilos of onions
One and a half kilos of carrots
Three and a half kilo tomato
Two kilos of sweet pepper
Three tablespoons of salt
Vegetable oil for frying
A tablespoon of vinegar essence 70%

How to cook:

Wash, peel and cut the eggplants into small cubes. Grate the carrots, chop the onion into small strips, chop the pepper into small cubes, scroll the tomatoes in a meat grinder.

Fry all vegetables separately, mix and pour over the twisted tomatoes. Add salt and simmer for forty minutes. Five minutes before the end of stewing, crush the garlic into the vegetables and add the vinegar. Pack up the prepared caviar in jars and spin.

Pickled eggplant

To prepare the recipe, take:

Three kilos of eggplant
Bunch of dill
Bunch of parsley
Three hundred grams of peeled garlic
Hot pepper pod

For the marinade:

Four liters of water
Two hundred grams of salt
One hundred grams of vinegar
Two tablespoons of vinegar essence

How to pickle eggplants for the winter:

We prepare eggplants, wash, cut off the tails. Boil the marinade and put the blue ones there, boil for five minutes, pull it out in a colander to remove excess liquid. Now cut into circles and arrange in jars, adding finely chopped garlic and herbs mixed. Fill everything with marinade, cover with lids. Sterilize for five minutes and roll up.

Eggplant salad

We will take with you:

Two kilos of eggplant
One and a half kilo tomato
Kilo of carrots
Kilo of sweet bell pepper
Hot pepper pod
Half a liter of odorless vegetable oil
Two hundred grams of garlic
150 grams of sugar
50 grams of salt
100 ml vinegar 9%

How will we prepare the salad:

Wash all vegetables, cut eggplants and peppers into cubes, tomatoes into slices, grate carrots. Put everything in a common container. Sprinkle with sugar, salt, add oil and cook for half an hour, then add vinegar, finely chopped bitter pepper, squeeze out the garlic and boil for another ten minutes. Then we pack everything in jars, twist and cover with a blanket until it cools completely.

Baked eggplants for the winter

For this recipe, take:

Kilo eggplant
Medium carrot
A glass of vegetable oil
A spoonful of vinegar 9%
To taste salt and black pepper peas

How to cook:

Wash eggplants and cut them lengthwise into strips, we do the same with carrots. Grease a baking sheet with oil and lay vegetables on it, close it tightly with foil on top. Preheat the oven to 200 degrees and put a baking sheet, wait until the vegetables become soft, then remove the foil and let them brown.

In a saucepan, mix the oil with vinegar and salt, heat it almost to a boil and pour in the eggplants, which were previously laid out in sterile jars. Roll up and let cool.

Eggplant caviar at home

Two and a half kilos of eggplant
Three kilo tomato
Two kilos of onions
Half a kilo of sweet pepper
Half a kilo of carrots
Hot pepper pod
A bunch of parsley and dill
0.8 liters of vegetable oil
4 tablespoons of salt
3 tablespoons of sugar
2 tablespoons vinegar 9%
3 black peppercorns

How to cook homemade eggplant caviar:

Rinse all vegetables first. Peel and cut the eggplants into small cubes, cut the peppers and carrots into strips, thin the onion in half rings, remove the skin from the tomato, hold them in boiling water and also cut into slices.

Heat oil in a saucepan and put onions there, let fry, then put carrots with eggplant and pepper to it, add salt, sugar, hot pepper, chopped finely and tomatoes.

Vegetables should be stewed for twenty minutes, then pour chopped greens, peas and vinegar into them, cook for another ten minutes. We pack in half-liter jars and sterilize for half an hour, then roll up.

Eggplants behave well in various preparations, so they are often cooked for the winter. Eggplant blanks are perfectly stored and will help you out more than once in winter.

What can be made of "little blue" ones? Yes, a lot of things - all the recipes in which you can use eggplant are simply not realistic to list. If you wish, you can prepare salted eggplants, make caviar from them - it tastes very much like mushroom, and various snack salads have also proven themselves well.

Many people note that the taste of eggplant blanks is unusual, reminiscent of mushroom and in its own way original. It is unlike any other, and in order to appreciate it, winter eggplant preparations must be tried.

The best eggplant recipe for the winter - lick your fingers

One of the best recipes for cooking eggplants for the winter, I consider "blue" in combination with vegetables and drenched in tomato sauce. It turns out very tasty.

Ingredients:

eggplant - 460 grams;
fleshy tomatoes - 250 grams;
sweet pepper - 280 grams;
turnip onions - 260 grams;
hot pepper to taste;
garlic - 40 grams;
salt - 10 grams;
sugar - 20 grams;
tomato sauce - 360 ml;
vinegar - 45 ml;
vegetable oil - 100 ml;
paprika and other spices to taste.

Preparation:

Let's start with the preparation of vegetables. They need to be rinsed under running water and dried on a towel.
Eggplants must be cut in half, after cutting off the tails. Now we cut each particle across in the form of large blocks.

You do not need to grind here, because in the end you will not get a beautiful vegetable snack, but ordinary eggplant caviar.

Cut the tomatoes into four pieces.

For the preparation, it is advisable to take those that are stronger. The "cream" variety works well.

We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give a slight bitterness - not everyone likes it. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
We clean the onion from the surface scales and cut it in the form of large half rings. After that, we disassemble it by hand.
We take a stewpan with high sides and pour oil into it.
Put all the prepared vegetables in it and mix gently. Turn on a little heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried, and an appetizing crust will form on them. The main thing is to make sure that they do not burn.
It's time to add salt and sweeten the future workpiece. You can also add garlic and spices. Here you can orient yourself to your taste.
Add the tomato sauce, mix everything and simmer the eggplants with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - pour in the vinegar.
After the allotted 20 minutes are over, we lay out the finished vegetable mixture in pre-sterilized jars and roll it under the iron lids, ensuring complete tightness.

Banks must be turned upside down, i.e. we put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them up with it. In this form, the workpiece should stand for a day. After that, the eggplants can be stored in a cool place, for example, in a cellar.

Cooking eggplants for the winter with circles with garlic - "Ogonyok" snack

Another version of the spicy eggplant snack for the winter, known as "Ogonyok".

Ingredients (for seven 500 ml jars):

blue ones - 3 kg;
sweet pepper - 1 kg;
garlic pulp - 200 grams;
hot chilli peppers - to taste;
vegetable oil - 125 ml;
9% vinegar - 200 ml;
granulated sugar - 170 grams;
salt - 1.5 tablespoon;
vegetable oil - will be used only for frying.

Preparation:

Eggplants can be used of any variety, as long as they are not overripe. We need strong vegetables. We wash them and cut them into slices 1 cm thick.This is an important point, because if you cut them thinner, then when frying, the eggplants will fall apart.

In this recipe, you do not need to fill them with salt. The appetizer turns out to be quite spicy, and the bitterness typical for eggplants will not be felt.
Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.

Eggplant loves oil and absorbs it like a sponge, so you will need to add it periodically to the pan.
My pepper, peel and mince together with cloves of garlic and hot pepper. At this stage, you can control the pungency of the finished snack - everything will depend on how much chili you put in.
We shift the pepper mass into a saucepan, pour in oil, vinegar, put sugar and salt. We cook our filling with minimal heating from the moment of boiling for about 15 minutes.

The banks in which you will lay out the workpiece must be sterilized in advance. To do this, use the oven - put jars in it and set the temperature to 110 ° C. Enough 10 minutes after the oven has warmed up. Boil the lids separately.
Put a little sauce on the bottom of the slightly cooled jar, then a layer of eggplant and again the sauce. We alternate layers, filling the jar up to about the level of the hangers. If made full, the sauce will spill out during sterilization.

Half-liter cans need to be sterilized for 30 minutes, and liter cans for half an hour. Then roll up the snack and leave to cool, wrapped in a warm blanket.

Before serving, the eggplants must be thoroughly cooled in the refrigerator.

Eggplants for the winter like mushrooms - a recipe without sterilization

Fried eggplants really taste like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

eggplant - two kilograms;
a couple of bay leaves;
salt;
fresh parsley;
vegetable refined oil.

For the marinade:

water - 160 ml;
vegetable oil - 160 ml;
9% vinegar - 160 ml.

Let's start cooking:

Eggplants need to be washed and the tips cut off. Then we cut them into small cubes - about 2x2 cm.

To remove the characteristic bitterness from eggplants, transfer the prepared vegetable to a bowl and sprinkle generously with salt. Stir and let sit for about an hour.

Peel and chop the onion into half rings, and chop the parsley.
Let's assume that an hour has passed. We wash the eggplants under running water, putting them in a colander. This will rid them of the salt. Let the vegetables drain.
Heat the oil in a frying pan or stewpan and fry the eggplants on it until a crust appears. Let them brown and look beautiful.
We lay out the fried eggplants in pre-sterilized jars, tamping them slightly.
Now you need to prepare the fill. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over the eggplant. Cork and insulate immediately.

Eggplant tastes like mushrooms. Before serving, you need to put chopped garlic or onions in them - whoever you like - and pour over with vegetable oil "with a smell". And then you will definitely not distinguish them from mushrooms.

If you are afraid that the workpieces will not "stand", then you can sterilize the banks. For half-liters, this is 10 minutes, and for liters - 15 minutes.

Mother-in-law eggplant tongue for the winter

Mother-in-law's tongue is a great eggplant appetizer that now is the time to cook. The little blue ones are already singing with might and main and are ready to be harvested. If you like sharper blanks, then this eggplant recipe is for you.

Ingredients (for 8 500 ml cans):

4 kg of medium-sized eggplants;
a kilogram of fleshy tomatoes and sweet (already fully ripe) bell pepper;
a glass of garlic grated on a fine grater;
chili pepper;
a glass of vinegar (9%);
vegetable oil;
two tablespoons of granulated sugar;
a tablespoon of salt.

Preparation:

Rinse the eggplants and cut off the tails. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
At this time, the sauce will be made to be used for pouring.
According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the grains and white partitions from the sweet pepper. We pass the workpieces through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove seeds from it. Otherwise, you will get a real draconian fill!

When cooked correctly, eggplant produces many delicious and varied dishes. This vegetable is good for vegetarians and dieters. To preserve vitamins and consume this vegetable all year round, they came up with canning eggplants. Below are the best eggplant recipes for the winter.

This dish will not take much time to prepare. Despite its simplicity, this snack is tasty and well kept 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;
onions - 500 g;
eggplant - 2 kg;
tomatoes - 1.2 kg;
sunflower oil - 600 ml.

Preparation:

Wash the eggplants, cut off the stalk. Cut into one and a half centimeter circles. Salt. Place in a container and leave for an hour.
Remove the peel from the tomato. To do this, keep the fruits in boiling water for two minutes. Take out, rinse with water, the peel is easily removed.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut off the stalk of the pepper, remove the seeds, cut into cubes.
Peel the garlic and chop finely.
Rinse parsley and dill, chop.
Take large pots. Place prepared ingredients.
It should be laid out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Pour greens on top.
Season with sunflower oil.
Put the container on the stove, closing the lid.
Switch on medium heating mode.
Simmer for about an hour.
Rinse jars with soda, sterilize.
Transfer the appetizer to the jars. Cover with sterilized lids.
Pour water into a saucepan, where to put the jars.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave on for two days.

Recipe you will lick your fingers in Georgian

For spicy lovers, this eggplant recipe for the winter is suitable.

Ingredients:

eggplant - 5 kg.
salt - 2 tbsp. spoons;
vinegar - 270 ml;
sugar - 4 tbsp. spoons;
bulgarian pepper - 17 pcs.;
chili pepper - 5 pcs.;
garlic - 21 cloves;
vegetable oil - 350 ml.

Preparation:

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

Korean for the winter

It is good for your health to consume eggplant regularly. Therefore, during the season it is necessary to prepare this snack in sufficient quantities.

Ingredients:

eggplant - 4 kg;
garlic - 10 cloves;
onions - 1 kg;
salt - 2 tbsp. l .;
vinegar 70% - 2 tbsp. spoons;
bulgarian pepper - 1 kg;
carrots - 1 kg;
ground hot pepper - 2 tsp.

Preparation:

Wash the vegetables.
Cut off the stalk from the little blue. Cut into long thin slices.
Salt. Let it brew for an hour. Rinse.
Peel the carrots, grate on a special grater designed for Korean-style carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, drain off excess liquid.
Remove seeds from bell pepper, cut off the stalk, cut into strips.
Remove the husk from the onion, cut into half rings.
Peel the garlic, squeeze through the garlic.
Put vegetables, except for eggplants, in a container, mix. Pour vinegar, hot pepper. Leave on for five hours. If you don't like spicy foods, don't use hot peppers.
Transfer the eggplants to a frying pan with oil, fry.
Transfer to the rest of the vegetables, mix.
Sterilize banks. Transfer the salad. To cover with a lid. You cannot roll up. Put to sterilize. It takes 15 minutes for a half liter container. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

Eggplant recipe cooked like mushrooms

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

Ingredients:

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

Preparation:

Rinse the fruit, cut off the stalk, peel.
Cut into cubes about 2 centimeters.
Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
Remove from heat. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness goes away.
Pour the required amount of oil 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.
The way out is three half-liter cans.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple, quick recipe for eggplant caviar will appeal to the whole family.

Ingredients:

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

Preparation:

Peel the tomatoes. To do this, pour boiling water over each fruit, it can be easily removed.
Pass through a meat grinder.
Transfer sugar, sunflower oil, salt, essence to a cauldron. Cook for two minutes.
Chop hot and Bulgarian peppers into small pieces.
Transfer to tomatoes. Cook for two minutes.
Rinse the eggplants, separate the stalk, chop into thin, short strips.
Put in a cauldron.
Peel and chop the garlic.
Place with vegetables.
After boiling, cook for half an hour.
Add dill. Cook for three minutes.
Sterilize banks. Transfer the snack to the jars. Close with lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate the salad recipe.

Ingredients:

sugar - 250 g;
eggplant - 900 g;
vinegar - 130 ml;
tomato - 900 g;
bulgarian pepper - 900 g;
salt - 2 tbsp. spoons;
garlic - 5 cloves;
hot pepper - 5 pcs.;
vegetable oil - 230 ml.

Preparation:

Wash the eggplants, remove the peel.
Wash the tomatoes, pour over with boiling water. Better to put in boiling water for a minute, and then transfer to cold water. The temperature difference makes it easy to peel off.
Rinse the pepper. Cut off the stem. Remove seeds.
Peel the garlic.
Pass the prepared vegetables through a meat grinder.
Pour oil and vinegar into the vegetable mixture. Add sugar and salt.
Cut the eggplants into thin slices.
Put eggplants and tomato puree in a cauldron.
Turn the hotplate to the lowest setting. Put the cauldron.
Cook for half an hour.
In the process, it is necessary to stir so that the mass does not burn.
Transfer to prepared jars and close tightly with a lid.

It is not necessary to remove the skin from the eggplant, you can cut it into rings. If you decide to leave the peel, you need to cover the chopped vegetable with salt and leave for half an hour, during which time the juice will stand out and bitterness will come out of the fruit. Then rinse with water and cook as per recipe.

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and spicy version of the preparation. This fruit combines perfectly with garlic and various condiments. The dish prepared according to this recipe will be popular at the festive table. This is a good snack to help support your immune system in cold winter weather.

Ingredients:

garlic - 5 cloves;
bitter pepper - 75 g;
eggplant - 5 kg;
vinegar - 250 ml.

Preparation:

Rinse the vegetable, cut the stalk. Cut into circles of medium thickness.
Place vegetables in salted water. Put on the press. You can use a 3 liter jar filled with water. Soak for two hours. Take salt at the rate: for five liters - 500 g.
Transfer the eggplants to a colander. Wait for the water to drain completely.
Fry the pieces of fruit on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
Finely chop the pepper.
Squeeze the garlic in a garlic bowl.
Stir in pepper.
Pour vinegar. Interfere. Leave for half an hour.
Put the eggplant in layers in jars, pouring garlic dressing on each layer.
Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Whole pickled eggplants in a jar

The original recipe for fermented eggplant will help prolong the memories of warm summer days. Due to the preservation of their original shape, in winter it can be eaten as an independent dish or cut into pieces used for making salads.

Ingredients:

garlic salt - 55 g;
cooking salt per 1 liter - 60 g;
celery - 100 g;
garlic - 300 g;
eggplant - 11 kg;
lavrushka - 6 g;
pouring salt per 1 liter - 70 g.

Preparation:

For harvesting, you should use fruits of a small size, strong, without damage. Wash the eggplants, cut off the stalks.
To remove possible bitterness, make a through incision along the fruit, place in salt water and boil.
Remove from water. Fold into a container and put oppression on top. This will help remove excess moisture.
Peel the garlic, chop, mix with salt.
With this mixture, grate the eggplant in the place of the incision.
Put lavrushka, celery and eggplant in the bottom of the jar.
Use the required amount of water for filling. Add 70 g of salt per liter. Boil. Cool down.
Pour over the eggplant.
Close the container with a lid. Leave in the room for five days.
After the appetizer is salted, place in a cool place. The storage temperature should not exceed eight degrees.

In winter, take out the eggplant, cut into slices, season with oil, sprinkle with onion rings.

Stuffed eggplant for the winter

Thanks to the original filling, this appetizer can be used as an independent dish in winter or served as an addition to meat.

Ingredients:

eggplant - 900 g;
parsley - 10 g;
vinegar 9% - 270 ml;
carrots - 90 g;
garlic - 90 g;
bitter pepper - 1 pc.;
bulgarian pepper - 90 g;
dill - 10 g;
salt - 4 tsp.

Preparation:

Peel the carrots, chop finely.
Rinse the bell pepper, remove the seeds and stalks, cut into small pieces.
Cut off the stem of the eggplant.
Prepare saline solution. To do this, add a tablespoon of salt to a liter of water, boil. Boil the eggplants for three minutes.
Get it. Refrigerate. Fold into a container. Put under oppression. Wait until the liquid is completely released.
Peel the garlic. Pass through the garlic and mix with salt.
Chop the greens.
Finely chop the hot pepper.
Combine garlic, carrots, herbs and peppers.
Make a longitudinal cut in cooled vegetables. You don't need to cut it completely.
Place the filling in the cut.
Sterilize banks.
Arrange vegetables tightly. Pour vinegar.
Close the lid.
Place in a bowl of boiling water for half an hour.
Screw on the caps after sterilization. Turn over. Cover with a blanket. Leave for a couple of days.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

With the onset of autumn, each housewife takes care of winter supplies, which the whole family will then enjoy. Many try to make a variety of vegetable salads and pickles to the maximum to open in the cold season and eat as a tasty addition to main dishes. Eggplant recipes for the winter will be a great option that will help diversify your collection of blanks in the pantry. Try to prepare several types of canning with this vegetable to get an idea of its different tastes. And what is needed for this, see further.

How to choose and prepare blue ones

If you want your pieces to last for a long time in your pantry, it's important to follow the entire cooking process from start to finish. First of all, you should pay attention to the selection and preparation of blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work for you, and canned jars will simply explode due to fermentation during storage. Read on for recommendations on the correct selection and preparation of blue ones.

Do not use overripe vegetables for canning. This will have a bad effect on the quality of the workpiece. The normal color of a vegetable that can be used for blanks is dark lilac.
Eggplants baked from the sun are also absolutely not suitable for rolling. The eggplant should be firm, firm and heavy to the touch.
Don't buy stalkless vegetables. It should be green on each eggplant.

The best step-by-step eggplant recipes for the winter

There are a huge number of ways to deliciously prepare blanks for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives like to make very tasty lecho or salads, the main component of which is eggplant. All canning methods differ in the way this vegetable is prepared and have a certain taste. Among other things, blue ones are very useful for human health, so it is worth studying step-by-step recipes for cooking eggplant dishes for the winter with a photo and cook one of them.

Pickled eggplants like mushrooms without sterilizing jars

Fans of mushroom dishes will appreciate it. The resulting taste is very much like mushrooms. Open such a blank in winter, cut into small pieces and fry with potatoes. You will have a delicious mushroom dinner for the whole family. Be sure to stock up on such preparations in order to be able to enjoy delicious food. Explore the step-by-step description of the eggplant recipe for the winter next.

Required products:

5 kg of blue (choose approximately the same size);
Bay leaf;
3 tbsp. l. edible salt (only not iodized);
allspice peas - 5-6 pieces;
5 liters of drinking water;
180 ml vinegar 9%.

Step-by-step description of the recipe "Eggplants for the winter like mushrooms":

Peel the blue ones, cut them into cubes, cover with salt, and leave to stand for up to two hours to get rid of the bitterness.
When the specified time has elapsed, drain the liquid that the eggplants have isolated and fill them with water.
Put on the stove, boil. Next, pour vinegar, boil for another 5 minutes.
Wash the jars thoroughly, pour over boiling water. Fill with peppercorns, bay leaves, lay blue with brine to the very top.
Roll up the lids, wrap them in a blanket, leave the jars to cool completely.
Take it to the basement or pantry.

Find out more recipes for delicious to taste.

Canned blue with garlic and bell pepper

Try the amazing canned and bell peppers. It turns out a very tasty salad, which is suitable both for and for a festive table. Serve this appetizer with meat, fish, or as a stand-alone meal. The blank is also ideal as a dressing for any meat or first course. During the preparation of such a curl, you can use a slow cooker, and the dish will turn out to be even more delicious. Check out our step-by-step guidelines for an eggplant recipe for the winter.

Ingredients:

6 kg blue;
8 pcs. bell pepper (it is better if it is red);
4 things. chili peppers;
0.2 kg of garlic;
95 ml of 9% vinegar;
95 ml of vegetable oil;
120-150 g sugar;
2 tbsp. l. salt (not iodized).

How to cook:

Wash the jars thoroughly with baking soda, sterilize with the lids.
Wash the blue ones, cut off the stalks. Cut each lengthwise and then crosswise (you should end up with 8 equal pieces).
Sprinkle with salt, stir, set aside for a couple of hours to remove the bitterness. Then wash thoroughly, fill with cold water.
Put on the oven, boil for 5 minutes. Drain the water.
Prepare the marinade: peel the bell peppers from the insides, cut in half, peel the garlic, twist in a meat grinder along with the chili.
Pour vegetable oil, vinegar, salt, sugar into the resulting liquid, boil.
Pour the marinade over the already boiled blue ones, put on the oven and boil again for up to 5 minutes.
Arrange in a glass container, close the lids and roll up.

Fast Korean style spicy eggplant salad

Anyone who loves Korean snacks will not give up the spicy one. Such a Korean salad is prepared very quickly, but it turns out to be incredibly tasty. Serve this appetizer with a variety of dishes with meat, vegetables, fish, poultry. She will be immensely popular with all your family and friends who come to visit. Be sure to try this recipe to make sure it tastes great. Next, you will learn how to make delicious eggplant blanks for the winter.

Components:

7 kg blue (choose larger);
2 kg of chili peppers;
2.5 kg of red and yellow bell peppers;
7 packets of Korean seasoning (for carrots or salads);
180 g salt;
480 ml vinegar 6%.

Cooking algorithm:

Wash, dry the blue ones, cut in half.
Dip each in boiling salty water for 5 minutes. Cool it down.
Cut the whole pepper and eggplant into strips. Pour vegetable oil into the pan and simmer for 5-6 minutes.
Add Korean seasoning, salt, vinegar. Simmer for another 8-10 minutes.
Divide into cans in portions, close with a seamer.

How to close whole pickled eggplants in jars

In winter, you always want something sour. Whole pickled eggplants will help you satisfy this need. Additionally, you get sauerkraut, which goes very well with various salads. They just use it in its pure form, so do not deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and will appreciate your excellent culinary skills. For a simple recipe for making eggplant for the winter, see below.

What do you need:

3 kg blue (use the same size);
0.8 kg of white cabbage (1 large fork);
0.2 kg of carrots;
2 sweet peppers (use large ones);
4 cloves of garlic;
3 liters of water;
0.15 kg of salt.

How to cook:

Choose blue ones that are approximately the same size. Wash thoroughly, cut off the stalks, pierce with a fork or toothpick in several places each.
Boil for 5 minutes.
Chop cabbage, grate carrots, cut pepper into strips. Mix everything, squeeze out the garlic, salt, let it brew for a couple of hours.
When the eggplants have cooled, put them in a deep bowl, mix with the cabbage.
Prepare the brine according to the following recommendation: dissolve the salt in warm boiled water. Pour over vegetables.
Put oppression on top. Leave it warm for three days.
After that, preserve with brine or store in the refrigerator.

Georgian style salty eggplant appetizer just lick your fingers

Connoisseurs of Georgian cuisine will be delighted with. You will end up with a delicious preparation that goes well with many main dishes. Treat your dear guests or pamper your family for a family dinner. Everyone will praise your incredible talent for making delicious things with the simplest foods. Read on for a step-by-step guide to making a Georgian salted eggplant snack.

Ingredients:

2 kg of blue (it is important to choose large, even fruits of the same size);
0.4 kg of carrots;
6 cloves of garlic;
half a teaspoon of ground pepper (better than red);
70 g of cilantro, celery, parsley, dill;
3 tbsp. l. salt (ordinary);
1 tbsp. l. sugar and vinegar.

Step-by-step cooking instructions:

Wash the blue ones thoroughly, remove the stalks, make an incision along each.
Put eggplants in boiling water with salt, boil for up to 5 minutes.
Put boiled vegetables under oppression for exactly one hour.
Prepare the filling for the blue ones: grate the carrots with a special Korean snack grater, squeeze out the garlic, chop the herbs, throw in the ground pepper. Mix everything.
After the specified time has elapsed, spread the filling into the blue cuts. Place everything tightly in a saucepan.
Prepare the brine as follows: put salt, sugar, vinegar into boiling water. Remove from heat, fill in blue immediately.
Put oppression on top, hold up to 3 days.
Spread the snack in the jars along with the brine, roll up.

Fried eggplants for the winter with layers of pepper and vegetable sauce

In winter, it is always problematic to buy fresh vegetables to prepare a delicious dinner or lunch. Just for this, many housewives canned a variety of salads, so that later it would be possible to feed their family satisfyingly and appetizingly. Try the layers of Turkish fried eggplants with pepper in vegetable sauce, and you will see that winter snacks can be incredibly tasty, aromatic, juicy and tender. Treat your friends with this option, share your secrets with them. And then you will see how this yummy with eggplant is prepared.

Grocery list:

1 kg eggplant (larger);
0.2 kg of sweet pepper;
0.15 kg of carrots;
0.15 kg of onions;
0.6 kg of tomatoes;
1 tsp Sahara;
2 tsp salt (only not iodized);
5 peppercorns (per can);
0.1 l of sunflower oil.

Cooking process:

Cut the eggplants into rings, brush them on both sides with vegetable oil, fry in a pan until slightly golden brown.
Prepare a vegetable sauce: finely chop the onion, coarsely grate the carrots, fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. When finished, throw in the pepper, salt, sugar.
Cut sweet peppers in half lengthwise, cut into strips. Blanch: Cover with boiling water, wait about three minutes, transfer to a colander.
Take the jars, start filling in the following order: part of the vegetable sauce, eggplant, pepper, blue ones and again filling with vegetables.
Place the filled cans in a large pot of water and sterilize over low heat for 70 minutes. Remember to add water while boiling. If you are not satisfied with this process of sterilizing the workpieces, use the oven: put the cans in the oven for an hour, turning on the temperature of about 180 degrees.
When finished, screw the caps back on.

Homemade lecho with eggplant and sweet pepper in tomato sauce

Be sure to prepare a wonderful homemade lecho with blue, sweet peppers and tomatoes for the winter. It goes well with any meat, vegetable, fish and other dishes as an appetizer or salad. This recipe is somewhat reminiscent of squash caviar. Many people love this twist, so this recipe is one of the most popular and delicious, which simply must be on the shelf in the pantry of every self-respecting housewife. Read on for a description of the step-by-step instructions for preparing such a recipe.

Components:

4 kg of blue ones (of any size, most importantly, not overripe);
2 kg of tomatoes;
1 kg of bell pepper;
a couple of chili peppers;
1 kg of carrots;
1.5 kg of onions;
2 tbsp. sunflower oil;
2 heads of garlic;
half a glass of vinegar 9%;
4 tbsp. l. common salt (not iodized);
a glass of sugar.

Step by step description of the recipe:

Cut the eggplants into cubes.
Grate the carrots with a coarse grater.
Finely chop the garlic, cut the onion into half rings.
Cut the bell pepper into strips.
Make a filling like adzhika: mince the tomatoes along with the chili.
Put everything in an enamel pan, pour vinegar, oil, tomato sauce. Cook for about an hour.
Lay out on pre-sterilized jars, roll up the lids.

Video recipes: the most delicious winter eggplant preparations

Recipe for cooking mother-in-law's tongue salad

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Pickled eggplants.

Ingredients:

3 kg eggplant
50 g garlic
3-5 bay leaves
10-15 peas of black pepper

For the marinade:

1.5 l of water
50 g sugar
60 g salt
200 ml 9% vinegar

Cooking method:

Cut off the stalks of eggplants, pierce in several places. Dip in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under pressure. Put spices and garlic cloves at the bottom of sterilized jars. Fill the jar with eggplants tightly. For the marinade, bring water with salt and sugar to a boil, pour in vinegar. When it boils, remove from heat. Pour the hot marinade over the eggplant. Sterilize 1 L jars for 20 minutes. Then roll up and turn over. Wrap jars of eggplant pickled according to this recipe until they cool.

Pickled eggplant with pepper.

Ingredients:

2.5 kg eggplant
100 g red bell pepper
30 g fresh hot pepper
50 g garlic
100 ml 9% vinegar

For brine:

1 liter of water
30 g salt

Cooking method:

Before pickling eggplants for the winter, cut the bell pepper into pieces, hot pepper into rings, and garlic into slices. Remove the stem from eggplants. Pour water into a large saucepan, add salt (100 g of salt per 1.5 l of water), bring to a boil. Dip the eggplants in small portions in boiling water and cook until soft (10-15 minutes, depending on size). Pour vinegar on the bottom of the jars, put a little garlic and pepper. Place the eggplants on top, sprinkling with garlic, hot and bell peppers. Prepare the brine separately by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover the jars with lids and sterilize: 1 liter - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until it cools.

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Ingredients:

1 kg eggplant
50 g parsley and cilantro
30 g garlic
15 g salt
20 ml 9% vinegar

Cooking method:

For this delicious and quick recipe for pickled eggplants from vegetables, you need to remove the stalk, make a long side cut in the form of a pocket. Dip the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release the bitterness. Chop herbs and garlic, mix with salt. Fill the eggplant with the mixture, put it tightly in sterilized jars, pour in brine, pour in vinegar. Cover the jars with lids and sterilize: 0.5 l - 15 min, 1 l - 25 min. Then roll up and wrap until it cools.

Ingredients:

1.5 kg eggplant
150 g greens (celery, parsley, dill)
100 g onions
40 g garlic

For the marinade:

1.8 l of water
60 g salt
200 ml 9% vinegar
2-3 bay leaves
3-4 black peppercorns

Cooking method:

To marinate eggplants for the winter according to this recipe, you need to remove the stalk from the vegetables, blanch in boiling salted water for 5 minutes. Then squeeze it out under pressure to release the bitterness. Finely chop the greens and onions, add the garlic passed through a press. In each eggplant, make an incision lengthwise, put a little filling inside. For the marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour the eggplant with hot marinade and put under pressure for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented and pour into the jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until it cools.

Below are photos of pickled eggplants prepared according to these recipes:

Salted eggplant with celery.

Ingredients:

5 kg eggplant
50 g garlic
10 g salt
Bay leaf
celery greens

For brine:

1 liter of water
70 g salt

Cooking method:

Before salting eggplants, you need to remove the stalks from vegetables, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under oppression so that the glass is water. Grind the garlic with salt, stuff the eggplant. Put a bay leaf, a little celery on the bottom of the salting container, put the eggplants on top and cover with the remaining herbs. For the brine, boil water and salt, let cool. Pour the cold brine over the eggplant until it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then transfer to the refrigerator. Before use, cut the eggplants into slices and season with vegetable oil.

Salted eggplant with garlic.

Ingredients:

1 kg eggplant
50 g garlic

For brine:

1 liter of water
50 g salt
2-3 bay leaves
3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter in small eggplants, you need to make a deep cut in the form of a pocket. Put the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze out under pressure. Finely chop the garlic, stuff the eggplants. Place vegetables tightly in a container. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Pour eggplants with warm brine, set oppression. Leave at room temperature for 3-4 days. Store this recipe's salted eggplant in a cool place.

Ingredients:

1 kg eggplant
70-100 g of dill and parsley greens
30-40 g salt

Cooking method:

Before salting eggplants for the winter, they must be thoroughly washed, 10-12 punctures should be made with a skewer in various places. Dip in salted water (1 tablespoon per 1 liter of water) for 30 minutes. Then rinse and drain off the water. Finely chop the greens. Place the eggplants in a container, sprinkle with herbs, salt and condense so that the liquid is released. Install oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

1 kg eggplant
200 g carrots
50 g parsley root
50 g onions
20 g garlic
15 g parsley
a few sprigs of celery

For brine:

500 ml of water
20 g salt

Cooking method:

Make a deep pocket-shaped cut in small eggplants. Boil 1 liter of water, add 30 g of salt. Dip eggplants into boiling brine, blanch for 5 minutes. Then remove and squeeze out under pressure. Finely chop the carrots, parsley root, onion and parsley. Fill the eggplants with the resulting mixture, tie them with celery sprigs, put them tightly in a container, sprinkle with finely chopped garlic. For the brine, bring water and salt to a boil, cool. Pour eggplants with warm brine, set oppression on top. Salted eggplants cooked for the winter according to this recipe, leave at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato and vegetable filling.

Ingredients:

2 kg eggplant
2 kg of tomatoes
1 kg of onions
400 g bell pepper
300 g carrots
30 g salt
vegetable oil for frying

Cooking method:

To preserve eggplant according to this recipe, vegetables need to be peeled, cut lengthwise with tongues, soaked in salted water for 40 minutes. Grind the rest of the vegetables with a blender or mince, put the mass on the fire and simmer for 20 minutes after boiling. Rinse the eggplants, dry, fry in oil on both sides until golden brown. Then put in jars, shifting stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Roll up, turn over and wrap until it cools.

Canned spicy eggplants.

Ingredients:

2 kg eggplant
70 g parsley and dill
250 ml vegetable oil
100 ml 9% vinegar
15 g garlic
30 g salt
10g sugar
5-8 g of ground red and black pepper

Cooking method:

Wash the eggplants thoroughly, cut into slices and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour oil out. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Grease the eggplants with the resulting mixture and put in sterilized jars, shifting with sprigs of greens. Bring the remaining oil to a boil, carefully pour into the jars, sterilize for 10-15 minutes (the time is indicated for 0.5 liter jars).

As shown in the photo, the eggplants canned according to this recipe need to be rolled up, turned over and wrapped until they cool:

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Ingredients:

3 kg eggplant
3 kg of tomatoes
1 kg bell pepper
100 g garlic
30-50 g fresh hot pepper
80-100 g salt
200-300 g sugar
200 ml vegetable oil
50 ml 9% vinegar

Cooking method:

For this recipe for canned salad for the winter, the eggplants need to be cut into round or semicircular slices 1 cm thick, salt, leave for 20 minutes, then squeeze. Grind the rest of the vegetables with a blender or mince, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in vinegar. Put the eggplants in a boiling mass, simmer over medium heat for 20 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

3 kg of tomatoes
2 kg eggplant
2 kg bell pepper
1 kg of onions
200 g carrots
50 g garlic
50 g fresh hot pepper
200 ml vegetable oil
100 ml 9% vinegar
100 g salt
100-150 g sugar
5 g ground black pepper

Cooking method:

Cut the eggplants into semicircular slices, bell peppers and onions into half rings. Chop tomatoes, hot peppers and carrots with a blender or mince, put in a saucepan, bring to a boil, add oil. Add chopped bell peppers, onions and eggplants to the vegetables, simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Put the hot eggplant salad, canned according to this recipe, in prepared jars, roll up, turn over and wrap until cool.

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Eggplant saute.

Ingredients:

1 kg eggplant
500 g tomatoes
350 g bell pepper
300 g carrots
100 ml vegetable oil
30 g salt
20 g sugar
garlic and parsley to taste

Cooking method:

For this recipe for marinated sauté for the winter, the eggplants must be thoroughly washed, cut into cubes, and soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze to release the bitterness. Cut the tomatoes and bell peppers into large cubes, grate the carrots. Put the prepared vegetables in a saucepan, add oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Put the hot mass in sterilized jars, roll up, turn over and wrap until it cools.

Eggplant saute "Generous vegetable garden".

Ingredients:

1 kg eggplant
500 g zucchini
500 g carrots
500 g onions
70 g garlic
1 liter tomato juice
100 ml vegetable oil
50 ml 9% vinegar
50-75 g sugar
30 g salt
ground black and hot pepper to taste

Cooking method:

Cut eggplants, zucchini, carrots and onions into cubes and fry in oil. Bring tomato juice to a boil, pour into a saucepan with vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious pickled eggplants prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until they cool.

Ingredients:

1.5 kg eggplant
500 g bell pepper
500 g onions
50 g garlic
500 ml tomato juice
30 g salt
75-100 g sugar
100 ml vegetable oil
20 ml 9% vinegar

Cooking method:

In order to quickly and tasty marinate eggplants according to this recipe, the vegetables must be cut into large cubes, the garlic must be chopped. Combine tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Put onion and bell pepper in boiling tomato juice, simmer for 2-3 minutes after boiling. Then add the eggplants, simmer for another 8-10 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

1 kg eggplant
1 kg bell pepper
200-300 g carrots
50 g garlic
1 liter tomato juice with pulp
150 ml vegetable oil
35 ml 9% vinegar
salt and sugar to taste

Cooking method:

Before preparing pickled eggplants, you need to combine tomato juice and oil, bring to a boil. Chop vegetables at random. Put eggplants and carrots in a boiling tomato, simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Put the salad in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

3 kg eggplant
150 g garlic
100 g fresh hot pepper
700 ml water
100 ml 9% vinegar
100 ml vegetable oil
30 g salt
150 g sugar

Cooking method:

To marinate eggplants as indicated in this recipe, they need to be peeled, cut into cubes. Chop the garlic and hot peppers in a blender. Combine water, oil, vinegar, salt, sugar, bring to a boil. Put eggplants, peppers and garlic in a boiling mixture, simmer for 20-30 minutes. Arrange hot salad in jars, roll up, turn over and wrap until cool.

Look at a selection of photos "Pickled eggplants for the winter" to the recipes presented above:

Eggplant salad with basil.

Ingredients:

1 kg eggplant
500 g tomatoes
40-50 g basil
20 g garlic
70 g honey
10 g salt
60 ml 9% vinegar
100 ml vegetable oil

Cooking method:

Before canning the eggplants, wash them thoroughly, cut them into slices about 1 cm thick, put them in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes. Then put it in a colander, let the water drain. Cut the tomatoes into slices, put them on the bottom of a thick-walled dish. Put the eggplants on them, simmer under the lid for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, simmer for another 5 minutes. Put the boiling mass in sterilized jars, roll up, turn over and wrap until it cools.

Canned eggplants in Georgian style.

Ingredients:

2 kg eggplant
1 kg of tomatoes
200 g garlic
1 bunch of dill greens
parsley and cilantro
30 g salt
50 g sugar
200 ml vegetable oil
30 ml 9% vinegar
5-8 g hops-suneli
5-8 g ground paprika

Cooking method:

This is one of the best eggplant recipes for the winter for those who love Georgian cuisine. Eggplants should be cut into slices 1 - 1.5 cm thick, dipped in salted water for 1 hour, then squeezed and fry on both sides in half the oil. Pass the tomatoes through a meat grinder, add salt, sugar, spices, the remaining oil, bring to a boil. Boil the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, stir and remove from heat.

As shown in the photo, in order to preserve eggplants according to this recipe, they must be laid out in prepared jars, pouring with the prepared sauce:

STEP # 1
STEP # 2

STEP # 3
STEP # 4

Cover the jars with lids and sterilize for 30-40 minutes (the time is indicated for 0.5 liter jars). Then roll up, turn over and wrap until it cools.

Ingredients:

1.5 kg eggplant
150 g garlic
150 g walnuts
50 g parsley and cilantro
10 g fresh chili
50 ml vegetable oil
20 g salt
50 ml 9% vinegar

Cooking method:

Cut the eggplants into slices, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind the garlic, nuts, herbs and chili in a blender, add salt, vinegar and half the oil. Fry the eggplants in the remaining oil on both sides. So, we preserve eggplants for the winter according to this recipe: for this, you need to put a spoonful of nut mass at the bottom of the prepared jars. Then lay out the hot eggplant, layering with peanut sauce. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Roll up, turn over and wrap until it cools.

Ingredients:

1-1.2 kg eggplant
400 g tomatoes
300 g onions
30 g garlic, 30 g parsley
100 ml vegetable oil
30 g salt
ground black pepper to taste

Cooking method:

For such a simple preparation of eggplant for the winter, tomatoes need to be cut, put in a saucepan, heated and rubbed through a sieve. Boil the tomato mass in half. Cut the eggplants into slices 1.5-2 cm thick, put them in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings, quickly fry. Combine tomato, fried onion, finely chopped garlic and herbs. Add salt, bring to a boil, stirring constantly. Put a little tomato in sterilized jars, then put the fried eggplants, pouring the tomato over. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Then roll up the eggplant blank and wrap it until it cools.

Ingredients:

1 kg eggplant
500 g tomatoes
40 g onions
10g garlic
30 g greens (parsley, celery, dill)
25 g sugar
15-20 g salt
50 ml vegetable oil

Cooking method:

To prepare eggplants for the winter according to this recipe, the vegetables must be thoroughly washed, cut into slices about 1 cm thick, salt and leave for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Place the fried eggplants in sterilized jars. Peel the tomatoes, cut, put in a saucepan. Add finely chopped onion, garlic and herbs and bring to a boil. Add salt, sugar, simmer for a few minutes. Pour the boiling marinade over the eggplant. Sterilize 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes. Then roll up, turn over and wrap until it cools.

Here you can see a selection of photos for recipes for canned eggplants for the winter:

Fried eggplants in pepper marinade.

Ingredients:

2 kg eggplant
500 g bell pepper
100 g garlic
200 ml vegetable oil
70 ml 9% vinegar
ground hot and black pepper
salt to taste

Cooking method:

For this recipe, eggplant blanks need to be cut into slices, salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind bell pepper and garlic with a meat grinder or blender, pour in vinegar. Bring the mixture to a boil, add salt and pepper to taste. Put the fried eggplant and pepper mixture in sterilized jars in layers, cover with lids. Sterilize 0.5 L jars for 20 minutes. Then roll up, turn over and wrap until it cools.

Eggplant with tomatoes and garlic.

Ingredients:

1 kg eggplant
1 kg of tomatoes
100 g garlic
200 ml vegetable oil
10 ml 9% vinegar
5 g ground black pepper
salt to taste

Cooking method:

For this tasty preparation, eggplants must be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into circles and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Put a layer of eggplant in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, salt. So, alternating, fill the cans to the top, compacting the layers with a spoon. Pour the remaining oil from frying into each jar and 5 ml of vinegar. Cover with lids, sterilize for 25 minutes (time indicated for 1 liter cans). Then roll up, turn over and wrap until it cools.

Ingredients:

3 kg eggplant
150 g garlic
50 g fresh hot pepper
150 ml 9% vinegar
150 ml vegetable oil
10 g salt

Cooking method:

Wash the eggplants thoroughly, cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, put on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200 ° C for 10 minutes, turn over to the other side and bake for another 10 minutes. Pass the garlic, bell peppers and hot peppers through a meat grinder or chop in a blender. Add vinegar, salt and remaining vegetable oil. Place eggplant and pepper mixture in sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then, jars with eggplant blanks for the winter need to be rolled up, turned over and wrapped until they cool.

Ingredients:

3 kg eggplant
2.5 kg tomatoes
1.5 kg bell pepper
50 g fresh hot pepper
50 g garlic
200 g sugar
60 g salt
250 ml 9% vinegar
250 ml vegetable oil

Cooking method:

To prepare a delicious eggplant preparation for the winter, tomatoes, garlic, Bulgarian and hot peppers must be minced. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplants, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put the eggplants in the tomato paste, simmer for 20 minutes.

As you can see in the photo, the hot eggplant blank prepared for the winter according to this recipe must be put in sterilized jars, rolled up, turned over and wrapped until it cools:

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Pickled eggplant "Ogonyok" with honey.

Ingredients:

3 kg eggplant
1 kg of red bell pepper
180-200 g garlic
50 g fresh hot pepper
200 ml 9% vinegar
200 g honey
salt to taste
vegetable oil

Cooking method:

To prepare an eggplant blank according to this recipe, which is considered one of the most delicious, vegetables must be thoroughly washed. Then cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Pass the garlic, bell peppers and hot peppers through a meat grinder or chop in a blender, add honey, vinegar and salt. Stir well to dissolve the honey. In sterilized jars, lay the eggplant and pepper mixture in layers. Sterilize 0.5 liter jars for 10-15 minutes. Then roll up, turn over and wrap until it cools.

Korean style eggplants marinated with carrots.

Ingredients:

2 kg eggplant
500 g carrots
300 g onions
120-150 g garlic
100 ml vegetable oil
Korean spices for carrots

For the marinade:

800 ml water
200 ml 9% vinegar
90 g salt
200 g sugar

Cooking method:

This is one of the best eggplant blanks for anyone who loves Korean food. Cut the eggplants into slices 0.8-1 cm thick, salt, leave for 20 minutes. Then rinse, dry, put on a baking sheet, sprinkle with half of the butter and bake in the oven at 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots for Korean carrots. Heat the remaining oil in a frying pan, add spices, stir and pour over the carrots. Add garlic passed through a press to the carrots, mix, leave for 15 minutes. Put eggplants in prepared jars, shifting with carrots and onions. For the marinade, bring water, sugar and salt to a boil, add vinegar and remove from heat. Pour hot marinade into jars, cover them with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until it cools.

100 ml 9% vinegar

25 g salt

50 g sugar

10 g spices for Korean carrots

Cooking method:

For a delicious preparation according to this recipe, cut the eggplants into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, the onion into half rings, grate the carrots for Korean vegetables. Combine all prepared vegetables, add garlic passed through a press, salt, sugar, vinegar, mix. Heat the spices and oil for a couple of seconds in a pan, add to the vegetables, stir, leave for 2 hours to let the juice stand out. Then put on moderate heat and simmer for 10 minutes. Put the hot salad together with the resulting marinade in sterilized jars, cover with lids. Sterilize 0.5 liter jars for 25-30 minutes. Then roll up, turn over and wrap until it cools.

These recipe photos show how to pickle eggplants:

Canned spicy eggplants

Ingredients:

3 kg eggplant
300 g carrots
500 g bell pepper
100 g garlic
100 g parsley
1 liter of water
100 ml 9% vinegar
50 g fresh hot pepper
150 ml vegetable oil
90 g salt
200 g sugar

Cooking method:

To prepare this one of the best blanks for the winter, eggplants need to be peeled and core, cut into cubes, lightly salt, leave for 20 minutes, then squeeze. Cut the bell pepper into half rings, carrots into large strips. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Add all vegetables, bring to a boil and simmer for 20 minutes. Put the mass in sterilized jars, roll up and wrap until it cools.

Eggplant salad with apple juice.

Ingredients:

1 kg eggplant
400 g bell pepper
250 g onions
250 g carrots
500 ml sour apple juice
25 g garlic
20 g salt
vegetable oil for frying

Cooking method:

To prepare such a delicious preparation for the winter, cut the eggplants into slices 1 - 1.5 cm thick, soak in salted water for 20 minutes, then squeeze and fry in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry vegetables in oil for a few minutes, salt, pour in apple juice and simmer for 10-15 minutes. Place eggplants in prepared jars, layering with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20-25 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

1 kg eggplant
400 g onions
500 g tomatoes
150 ml vegetable oil
salt and ground black pepper to taste

Cooking method:

Cut the eggplants into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring occasionally. Then put the chopped tomatoes, simmer for 15 minutes. Season with salt and ground black pepper to taste. Arrange hot eggplant homemade products in sterilized jars. Sterilize 0.5 liter jars for 15-20 minutes. Then roll up and wrap until it cools.

Ingredients:

1.7 kg eggplant
100 g garlic
120 g dill greens
100 ml vegetable oil

For the marinade:

1 liter of water
40 g salt
80 ml 9% vinegar

Cooking method:

This is one of the most delicious eggplant blanks, where vegetables taste like mushrooms. Small eggplants need to be chopped. For the marinade, combine the ingredients, bring to a boil. Dip eggplants into the marinade in small portions and blanch for 3 minutes from the moment of boiling. Throw in a colander, let the liquid drain. Finely chop the garlic and dill, combine with eggplant, pour in vegetable oil, mix. Put the mass in sterilized jars, cover with lids and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until it cools.