Remembering the cold vitamin-free months diligent housewives during the season they are actively engaged in preparations to diversify the dull winter menu. And pickling eggplant, probably, takes the second place in popularity, immediately following cucumber supplies. Moreover, there are plenty of recipes for preservation from blue ones, there is something suitable even for the most demanding taste. Variety of assortment - spicy, spicy, stuffed eggplant- will always delight you all winter.

Dry Ambassador

The most simple salting eggplant for the winter can only be produced using salt. But it will be tastier if it is supplemented with greens. Dill and tarragon are considered ideal for this vegetable. The more herbs you take, the more flavorful the appetizer will be. However, you don’t need to be too zealous: greens should not be more than half of the mass of eggplant.

Each vegetable is cut along about two-thirds of the length, the cut is generously sprinkled with salt. "Blue" are folded into a container; each row is again salted and seasoned with chopped herbs. A few days later, when the vegetable releases enough juice, oppression is put on the workpiece. She will stay warm for a week; after it is moved to the cold, from where it is eaten as needed.

Brine method

A more familiar recipe for salting eggplant, which uses brine. Whole vegetables can also be used, but cuts will speed up the process. Tarragon with dill can be supplemented with horseradish and basil; seasonings are put into the cuts, and the layers are lightly sprinkled with cloves and brine. The latter is made at the rate of two full spoons per liter of water and is poured cold. Vegetables will “ripen” for about a month, and again, it is better to keep them cool.

Salted eggplant with garlic

This recipe is the most popular among lovers of conservation. Fast, cheap, spicy and incredibly tasty. First, the “blue” ones without stalks are blanched, for which they are immersed in boiling salted water for seven minutes. Then they are pierced in several places with a fork and placed under oppression at night to squeeze out excess liquid. The next day, the brine is boiled. For him, 2-2.5 tablespoons of coarse salt are poured into each liter of water. Vegetables are cut so that a "pocket" is formed. It has chopped garlic in it. Cut sideways, the “blue ones” are folded into a saucepan, poured with warm, but not hot brine, and pressed down with a load. Ten days - and the delicacy is ready. If it is planned to pickle eggplants for the winter in jars, after the specified period they are packed in containers, sterilized for a third of an hour and twisted.

Stuffed eggplants

The usual, so to speak, primitive salting of eggplant is not interesting to everyone. But with savory additions, they will appeal to everyone. The first step will be the already described blanching followed by pressing. This time, the oppression should be set briefly until the rest of the ingredients are ready.

The second step is to cut the onion into half rings and stew it. As soon as it becomes translucent, a thin straw of carrots is poured into it (you can also rub it). Many also add root parsley. Vegetables fried until soft are flavored with salt and chopped parsley and mixed.

The third stage is stuffing. The procedure is similar to how it was done with garlic, only you need to put more stuffing into the cuts. So that it does not fall out, the eggplants are tied with a thread, after which they are tightly packed into glass cylinders. Two days later, they are poured with calcined, salted and slightly cooled vegetable oil - and stored in a cool place.

Georgian eggplant

All over the world, salting it is popular, perhaps, in the culinary of every country familiar with this vegetable. One of the sharpest can rightfully be considered Georgian snack. The process of its preparation is somewhat troublesome, but in winter both you and your family will be glad that the hostess was not too lazy. Washed eggplants are cut in half lengthwise, salted well and left cut down for a couple of hours so that the moisture released from the glass.

Then the halves are well fried (of course, in vegetable oil: butter is not suitable for canning). While the blue ones are cooling, two sweet thick-walled red peppers, one bitter and a head of garlic are passed through a meat grinder or combine. The mass is mixed with the addition wine vinegar. It is introduced to taste, approximately 2-3 tablespoons are required. Eggplants are smeared with the mixture in an even layer along the cut and the layers are folded into a jar. A liter container is sterilized for half an hour, rolled up and wrapped in warm water until it cools.

in Azerbaijani

In another part of the mountains, they have their own opinion about what eggplant salting should be. In Azerbaijan, they prefer more spicy and also spicy variant. Ten medium-sized fruits get rid of the tails and cut almost to the place where the stalk grows from. Eggplants are boiled for about five minutes, until soft, after cooling and squeezing, seeds are removed from them. For the filling, dill, cilantro, parsley, mint are finely chopped - in an arbitrary ratio. In addition, a large carrot is rubbed and a head or two of garlic are pressed through. Pieces of finely chopped hot and sweet peppers with a stalk of celery are also poured here. All this is salted and peppered, stuffed into "boats", which are filled with one and a half glasses of red wine vinegar, diluted in half with water. After three days of salting, eggplants are laid out in jars and put in the refrigerator.

Moldovan proposal

In Moldavia, there is a sauce called "muji". It's pretty spicy seasoning with which they eat fish, vegetables and meat. And with the sauce, eggplant is salted, and from it the little blue ones get an absolutely delicious taste. It is desirable to pick up vegetables large, but without coarse seeds inside.

Three kilos of eggplant are cut into thick circles and blanched. Then large bunches of dill and parsley are finely chopped. Each bundle is so large that you can barely wrap your fingers around it. Now it's Mujay's turn: two garlic heads are peeled and crushed, generously salted (two tablespoons with a top) and mixed with an incomplete glass vegetable oil(milliliters 150).

Dry jars are filled in layers: eggplant - mudgey - greens. The necks are tied with gauze, and the containers are removed in the dark and warmly for 2-3 days. When the sample taken satisfies you, the dishes with salted eggplants are sterilized for 20 minutes, clogged and wrapped upside down. An advantageous feature of the Moldavian way of spinning eggplant is that they are simply stored on a shelf in the pantry without any harm to taste and quality.

Blue + cranberry

Russian housewives also know how to unusually and elegantly close eggplants for the winter. Salting in jars using soaked cranberries- this is a recipe that beats all records in terms of taste. For a kilogram of eggplant, 300-400 grams of berries will go. The main ingredient is washed but not blanched this time. It should be cut into equal quarters. The main thing here is that the eye does not let us down: larger ones will seep longer, spoiling the overall impression.

The container for the future snack is sterilized, eggplant slices are laid out in it and cranberries are evenly poured. For brine, one and a half liters of water are heated. Two tablespoons of salt dissolve in it; after boiling, three tablespoons of chopped dill are poured, and the pan is aged on a quiet fire for about five minutes. When the brine cools down a little, containers are filled with it, immediately sealed and hidden upside down under the blanket. Keep the workpiece in a cool place. But when you open the first jar, you will immediately find a free place in the cellar for such a wonderful snack.

Finally, we remind you that cooking is more of an art than a craft. So any recipe can be modified and supplemented, getting an even more wonderful result than was promised by the original recipe. Dare and fantasize!

A great appetizer that can be served both for everyday and for festive table. How to pickle eggplant? The Country of Soviets will share several recipes for salting eggplants with its readers.

Salted eggplant stuffed with garlic

Here is one of the most simple recipes salted eggplant. To prepare them, you will need the following ingredients:

• eggplant
• garlic cloves according to the number of eggplants
• 1 liter of water
• 70 g salt

You can take more or less water and salt for the brine, depending on the number of eggplants, the main thing is to keep the proportions. For pickling, it is best to take small eggplants of approximately the same size.

We put the washed eggplants in a pot of boiling water and cook for about ten minutes. It is very important not to overcook: eggplants should become soft, but not have time to boil. Drain the water and cool the eggplant. Cut the garlic thin straw. Make small cuts in the eggplant and insert the garlic into them.

Prepare the brine: dissolve the salt in water, bring the brine to a boil, and then cool. Place eggplant in enamelware, pour chilled brine, put oppression on top. We put the dishes in the refrigerator, we wait a week. Before serving, cut the salted eggplant into slices.

Salted eggplant stuffed with vegetables

Before salting, you can stuff eggplants with vegetables - this way the appetizer will become both more satisfying and tastier. To prepare stuffed salted eggplant, we need the following products:

• eggplant - 5-6 pcs.
• sweet pepper - 500 g
• carrots - 500 g
• onion - 500 g
• head of garlic
• parsley and celery
• salt and pepper

For brine

• 1 liter of water
• 2 tbsp. l. salt

Wash eggplant and remove stems. On each eggplant we make a deep longitudinal incision. We put a pot of water on the fire, bring to a boil, put the eggplant and cook for seven minutes. Then we transfer the eggplants to a wide dish, cover cutting board, and put oppression on top. Leave for at least an hour.

Meanwhile we are preparing vegetable stuffing. Peel and grate the carrots coarse grater. We cut the peeled onion into half rings, and the pepper, peeled from seeds, into strips. Garlic is peeled and finely chopped or passed through a press. Wash parsley and celery and coarsely chop. We put the vegetables in a bowl, add greens, salt and pepper to taste, mix.

We put the filling in the cut on the eggplant, pressing with a spoon to stuff the eggplant denser. To prevent the filling from falling out, you can tie the eggplant with a thread. We put the stuffed eggplants in a glass, ceramic or plastic container for salting. To prepare the brine, dissolve the salt in cold water. boiled water, pour eggplants with brine. Having covered with a board, put oppression on top and place it in heat for about two weeks, and then put it in a cellar or refrigerator.

pickled eggplant

If salted eggplant cooked in regular brine is not to your liking, you can make pickled eggplant in brine with the addition of vinegar. Stock up for cooking with such products:

• eggplant - 10 kg
• carrots - 8 kg
• onion - 1 kg
• parsnip - 400 g
• parsley root - 200 g
• celery root - 200 g
• hot red pepper - to taste

For brine

• water - 6 l
• coarse salt - 300 g
• 6% vinegar - 300 ml
• sugar - 50 g

For fermentation, it is best to take ripe eggplants that are not too large. Wash the eggplant, cut off the stalk and soak for 2-3 hours in cold salted water to remove the bitterness. Then rinse with cold water.

Shred carrots and parsnips and lightly fry. Finely chop the parsley and celery roots. We clean the onion and chop the rings. Mix all vegetables. Slice the eggplant lengthwise and stuff vegetable mixture, you can tie it with a thread so that the eggplant does not fall apart.

I'm preparing the brine. We put the eggplant vertically in a suitable container and fill it with brine. Four to five days after fermentation begins, they can be transferred to the cellar. After a month and a half, you can take the first sample.

Enjoy your meal!

So that fertile time has come when the harvest itself falls into bags, bags and buckets - just have time to process and cook for the winter.
The shelves of country cellars have noticeably cheered up: jars with compotes are added every day to the gleaming yellow and pink sides. pickles, red-cheeked pickled tomatoes and green shy bell peppers.

The turn has come to - the favorites of millions of housewives! To these diverse beauties: large and small, round and elongated, matte white, glossy purple and almost black. No matter how you prepare them, they will still be masterpieces of the country table!

Most popular dishes from eggplant - these are appetizers, caviar and salads. But a real hit summer season can be considered a dish that the people called "Eggplant, like mushrooms." Probably due to the fact that the delicate slippery slices of the “blue ones” in this dish really resemble the taste of salted and pickled gifts of the forest. Let's cook this delicacy together today.

Eggplant "like mushrooms"

• eggplant (any: black, white, yellow-brown) - 2 kg .;
• dill - a bunch (250-300 g);
• vegetable oil - 300 ml;
• vinegar 9% - 10-11 st. spoons;
• salt - 4.5 tbsp. spoons;
• water - 2.5 l.

Recipe:
1. Pour into large saucepan water. Add salt and vinegar. Put on fire.
2. Rinse the eggplant, remove the stalk, remove the skin. Cut into cubes 1.5-2 cm in size (I stopped peeling off the skin a long time ago - I have already “struck” all my friends, all the ahi-oohs are behind, you can not achieve 100% similarity, and the skin does not spoil the taste).

3. Throw prepared eggplants into boiling brine. After re-boiling cook for 4.5-5 minutes over medium heat.

4. Remove from heat. Drain in a colander and leave (without stirring, without shaking, without tamping) so that the brine and bitterness drain and the eggplants cool. This takes about an hour.

5. While the process of bitterness and cooling is going on, measure the oil.

And chop the dill and garlic.

6. Mix the cooled eggplant slices with chopped herbs and garlic, add oil.

This is how ready-made slices of eggplant “under mushrooms” look like.

7. Fill out glass jar with the mixture that you received, tamp, put in the refrigerator for 5-6 hours.

The appetizer turns out to be moderately spicy, with a pleasant aftertaste of mushrooms.

Quickly marinated eggplant "like mushrooms"

For cooking you will need:

• eggplant - 1.5 kg;
• garlic - 1 head of medium size;
• Bay leaf- 4 things.;
• onion - 2 onions;
• allspice- 7-8 pcs;.
• carnation - 4 pcs.;
• hot peppers- taste;
• water - 2.5 l;
• sunflower oil - optional, for dressing the dish.

• salt - 2.5 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vinegar 9% - 5-6 tbsp. spoons.

Recipe:
1. As in the first option, rinse the eggplants, remove the stalks, peel and cut into 1.5-2 cm cubes.
2. Boil water, place chopped eggplants in it. After boiling again, cook the slices for 3-4 minutes. Note! In this case, salt and vinegar are not added - you just need to boil it in water!
3. After cooking, put the eggplants in a colander, wait until the water drains.
4. Arrange the slices in jars, layering with prepared garlic and chopped onions.
5. Add cloves, allspice, bay leaf, for lovers of especially hot - hot hot pepper.
6. Prepare the marinade: bring 1 liter of water to a boil, add 2.5 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 5-6 tbsp. spoons of 9% vinegar.
7. Pour eggplant in a jar with hot marinade.
8. Cool down. Remove for 5-6 hours in the refrigerator.
9. Sunflower oil if desired, it will be possible to add to the appetizer when serving.

2 weeks the dish in the refrigerator will be stored perfectly! And if you want for the winter - you need to sterilize jars of eggplant: with a capacity of 0.5 liters - for 45 minutes, liter - 1 hour.

With any option, eggplants are saturated with the aroma and taste of garlic, dill, spices for 5-6 hours in the refrigerator, and after a few hours the “mushrooms” can already be served on the table).

Of course, it's always best to make a small batch first and see how it goes. You will immediately see which of the spices you will need to add or reduce. In our family, for example, we settled on the first option. Moreover, the portion has to be divided in two, because they did not agree on the tastes in terms of the amount of garlic and salt. That also happens:)

Our summer residents have already shared interesting recipes from eggplant.

Marinated eggplant.

Ingredients:

• 3 kg eggplant
• 50 g garlic
• 3-5 bay leaves
• 10-15 black peppercorns

For marinade:

• 1.5 liters 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 jar tightly with eggplant. For the marinade, bring water with salt and sugar to a boil, pour in the vinegar. When it boils, remove from heat. Pour hot marinade over eggplant. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap jars with eggplants marinated according to this recipe until cool.

Marinated eggplant with peppers.

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 eggplant for the winter, bell pepper you need to cut into slices, hot pepper - rings, garlic - slices. Remove the stalk from the eggplant. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. In small portions, lower the eggplants into boiling water and cook until soft (10-15 minutes, depending on size). Pour vinegar into the bottom of the jars, put a little garlic and pepper. Lay the eggplants tightly on top, sprinkling with garlic, hot and bell pepper. Separately, prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover 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 cool.

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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 quick recipe pickled eggplant in vegetables, you need to remove the stalk, make a long side incision 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 bitterness. Grind greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, pour over the brine, pour in the vinegar. Cover jars with lids and sterilize: 0.5 l - 15 min, 1 l - 25 min. Then roll up and wrap until cool.

Ingredients:

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

For marinade:

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

Cooking method:

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

Below are photos of pickled eggplant 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 the eggplant, remove the stalks from the vegetables, make a deep incision in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put under oppression to glass water. Grind the garlic with salt, stuff the eggplant. Put a bay leaf, a little celery greens on the bottom of the salting container, put the eggplants on top and cover with the remaining greens. For the brine, boil water with salt, let cool. Pour the cold brine over the eggplants so that it completely covers the vegetables. Cover the container with a lid and leave room temperature for 5 days. Then rearrange in the refrigerator. Before use, cut the eggplant 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 incision 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 under pressure. Finely chop the garlic, stuff the eggplant. Pack vegetables tightly into a bowl. 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 the salted eggplant prepared according to this recipe in a cool place.

Ingredients:

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

Cooking method:

Before salting eggplants for the winter, they must be thoroughly washed, 10-12 punctures made with a skewer in various places. Dip in salted water (1 tablespoon per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkling with herbs, salt and compacting so that the liquid stands out. 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 onion
• 20 g garlic
• 15 g parsley
• a few sprigs of celery

For brine:

• 500 ml water
• 20 g salt

Cooking method:

In small eggplants, make a deep incision in the form of a pocket. Boil 1 liter of water, add 30 g of salt. Dip eggplants in boiling brine, blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrot, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place 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 prepared for the winter according to this recipe are left at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato-vegetable filling.

Ingredients:

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

Cooking method:

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

Canned spicy eggplant.

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 eggplant thoroughly, cut into circles 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 out oil. Grind the garlic, mix with salt, sugar, vinegar and ground pepper. Lubricate the eggplants with the resulting mixture and put in sterilized jars, shifting with sprigs of greenery. Bring the remaining oil to a boil, carefully pour into jars, sterilize for 10-15 minutes (the time is indicated for jars of 0.5 l).

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

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Ingredients:

• 3 kg eggplant
• 3 kg 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 canned salad for the winter, eggplant should be cut into round or semicircular slices 1 cm thick, salt, leave for 20 minutes, then squeeze. Grind the remaining vegetables with a blender or pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in the vinegar. Put eggplant in a boiling mass, simmer over medium heat for 20 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg tomatoes
• 2 kg eggplant
• 2 kg bell pepper
• 1 kg onion
• 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 eggplant into semicircular slices, bell pepper and onion into half rings. Grind tomatoes, hot peppers and carrots with a blender or pass through a meat grinder, put in a saucepan, bring to a boil, add oil. Put the chopped bell pepper, onion and eggplant 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. Arrange the hot eggplant salad, canned according to this recipe, in prepared jars, roll up, turn over and wrap until cool.

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Sauté eggplant.

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 pickled sauté for the winter, eggplants must be thoroughly washed, cut into cubes, 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 pepper into large cubes, grate the carrots. Put the prepared vegetables in a saucepan, pour in the oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Pour the hot mass into sterilized jars, roll up, turn over and wrap until cool.

Sauteed eggplant "Generous garden".

Ingredients:

• 1 kg eggplant
• 500 g zucchini
• 500 g carrots
• 500 g onion
• 70 g garlic
• 1 l 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:

Eggplant, zucchini, carrots and onions cut into cubes, 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 marinated eggplant prepared according to this recipe should be laid out in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

• 1.5 kg eggplant
• 500 g bell pepper
• 500 g onion
• 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 pickle eggplants according to this recipe, you need to cut the vegetables into large cubes, chop the garlic. Connect tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Put onions and bell peppers into boiling tomato juice, simmer for 2-3 minutes after boiling. Then add eggplant, simmer another 8-10 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap until cool.

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 you cook pickled eggplant, you need to combine tomato juice and oil, bring to a boil. Cut vegetables as desired. 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. Arrange the salad in sterilized jars, roll up, turn over and wrap until cool.

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

Look at the selection of photos "Marinated eggplant 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 eggplants, they must be thoroughly washed, cut into slices about 1 cm thick, dipped in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then put it in a colander, let the water drain. Cut the tomatoes into slices, put on the bottom of a thick-walled dish. Put 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. Arrange the boiling mass in sterilized jars, roll up, turn over and wrap until cool.

Georgian canned eggplants.

Ingredients:

• 2 kg eggplant
• 1 kg 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 suneli hops
• 5-8 g ground paprika

Cooking method:

This is one of best recipes eggplant blanks 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 fried on both sides in half the oil norm. 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, mix 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 over the prepared sauce:

STEP #1
STEP #2

STEP #3
STEP #4

Cover jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 l jars). Then roll up, turn over and wrap until cool.

Ingredients:

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

Cooking method:

Cut eggplant into slices, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the oil. Fry the eggplant 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 on the bottom of the prepared jars. Then lay out the hot eggplant, layering walnut sauce. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 1-1.2 kg eggplant
• 400 g tomatoes
• 300 g onion
• 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, warmed up and rubbed through a sieve. Boil the tomato mass in half. Cut eggplant into slices 1.5-2 cm thick, dip 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, fry quickly. mix tomato, fried onion, finely chopped garlic and herbs. Add salt, bring to a boil, stirring constantly. Put a little tomato in sterilized jars, then lay the fried eggplants, pouring with tomato. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Then roll up the eggplant blank and wrap until cool.

Ingredients:

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

Cooking method:

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

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

Fried eggplant 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, eggplants need to be cut into circles, 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 layers in sterilized jars, cover with lids. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up, turn over and wrap until cool.

Eggplant with tomatoes and garlic.

Ingredients:

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

Cooking method:

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

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 eggplant 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, Bulgarian and hot peppers through a meat grinder or chop in a blender. Add vinegar, salt and remaining vegetable oil. Layer eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then jars with eggplant preparations for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

• 3 kg eggplant
• 2.5 kg tomatoes
• 1.5 kg of 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, bell and hot peppers must be passed through a meat grinder. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplant, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put the eggplant in the tomato mass, simmer for 20 minutes.

As seen in the photo, hot billet from eggplant prepared for the winter according to this recipe, you need to decompose into sterilized jars, roll up, turn over and wrap until cool:

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

Marinated eggplant "Spark" with honey.

Ingredients:

• 3 kg eggplant
• 1 kg 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, the 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, Bulgarian and hot peppers through a meat grinder or chop in a blender, add honey, vinegar and salt. Mix thoroughly to dissolve the honey. Layer the eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then roll up, turn over and wrap until cool.

Eggplant marinated with Korean carrots.

Ingredients:

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

For marinade:

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

Cooking method:

This is one of the best blanks eggplant for those who love Korean cuisine. Eggplant cut into slices 0.8-1 cm thick, salt, leave for 20 minutes. Then rinse, dry, put on a baking sheet, sprinkle with half the norm of oil and bake in the oven at a temperature of 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, mix and pour over the carrots. Add the garlic passed through the press to the carrots, mix, leave for 15 minutes. Put eggplants in prepared jars, shifting with carrots and onions. For the marinade, bring water with sugar and salt to a boil, add vinegar and remove from heat. Pour in hot marinade into jars, cover them with lids and sterilize: jars with a volume of 0.5 l - 15 min, 1 l - 20 min. Then roll up, turn over and wrap until cool.

Cooking method:

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

These recipe photos show how to pickle eggplant:

Canned spicy eggplant

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 preparations for the winter, eggplants need to be peeled and core, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Bulgarian pepper cut into half rings, carrots - large straws. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Put all the vegetables, bring to a boil and simmer for 20 minutes. Pour the mass into sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

• 1 kg eggplant
• 400 g bell pepper
• 250 g onion
• 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, eggplants need to be cut into circles 1-1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried 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 Apple juice and simmer for 10-15 minutes. Put eggplants in prepared jars, layering with stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

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

Cooking method:

Eggplant cut into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then put the chopped tomatoes, simmer for 15 minutes. Add salt and ground black pepper to taste. hot homemade of eggplant spread in sterilized jars. Sterilize jars with a volume of 0.5 l for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

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

For marinade:

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

Cooking method:

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

Many housewives think about what else to please their relatives with conservation. Great option cold appetizer will be blue, cooked with salt. The dish in its composition has many vitamins that are necessary to maintain immunity in the cold season.

How to close eggplant for the winter

This piece - great way save for the winter a complex of useful and necessary vitamins. Eggplant canning for the winter can be done different ways: they tolerate well not only salting, but also pickling or pickling. It is important to know that conservation in leaky jars is allowed to be stored for no more than a month, but if the container is sterilized and hermetically sealed, the period increases significantly.

How to choose blue

Such vegetables are very fond of warm and sunny weather, so the main and most delicious crop is suitable for the summer months. It should be noted right away that these fruits are not suitable for salting for the winter. It is better to preserve autumn ones - their taste is already more saturated, they are riper and denser. If you are going to make salted eggplants for the winter, choose those that have a dense elastic skin without damage or signs of mold. In addition, there are some more signs by which you can identify vegetables suitable for pickling before cooking them:

• shiny skin;
• small inflorescence of the stalk;
• heavy weight;
• the fruit springs when pressed.

How to salt eggplant

This dish is widely known in many Russian families. Do you know how to pickle eggplant for the winter? The methods for preparing the dish are simple, and the process itself takes relatively little time. Proper preparation vegetables can give ready meal in the form of salted eggplants for the winter, an indescribable taste and aroma. Actions are performed as follows:

1. Vegetables are pre-washed and then blanched in salt water for about 5-10 minutes. Readiness can be determined by piercing one of the fruits with a wooden stick: they will be easily pierced.
2. Scalded blues cool down. After that, excess liquid must be squeezed out of them.
3. The fruits are cut different shapes, it can be plates, mugs, cubes or just stripes.
4. Salting eggplant can be done dry or wet way. Dry is to salt the blue, season with spices and put under oppression. They insist about a week. The "wet" option involves pouring products with a special salty brine.

Recipes with eggplant for the winter

For many people, salted blue mushrooms taste like pickled mushrooms, so this workpiece eggplant is very popular. vegetable snack, especially if it is cooked with garlic, it can be served in addition to dishes of potatoes, rice, pasta, etc. There are many recipes for making canned salted eggplants for the winter, and below are the most common of them.

Recipe 1 - Salted Eggplant with Garlic

If you do everything according to the indicated instructions, you will soon get very delicious preservation for the winter. Salted eggplant with garlic is a storehouse of vitamins that everyone needs in the cold season. During heat treatment the taste qualities of the products are not lost, but only become more pronounced. The dish can be eaten every day or saved for special occasion.

Ingredients:

• laurel leaf - 6 pcs.;
• garlic - 2 heads;
• salt - 2.5 tbsp. l.;
• water - 1 l;
• blue - 5 kg.

Cooking method:

1. Rinse the blue ones under water, peel them from the stalks.
2. Make cuts in the middle of each vegetable.
3. Prepare the brine: boil a liter of water, adding some salt to it.
4. Boil the blue ones in the same liquid for about 2-3 minutes.
5. Take out the eggplants, put them on a board, press down with oppression - this will help get rid of excess water.
6. Finely chop the garlic, salt. Stuff each blue with the mixture.
7. Fill the prepared jars with vegetables (they must first be sterilized).
8. Lay the bay leaves on top of the vegetables, pour over the brine. You can close the containers with lids.
9. The dish must first be stored for 5 days in a dark room, where it is at room temperature, then the preservation must be rearranged in the refrigerator (you can also take it to the cellar).

Recipe 2 - Salted Eggplant with Garlic and Carrots

This method good because it doesn't require a large number cooking time. As a result, each housewife will receive delicious and appetizing-looking salted eggplants with carrots and garlic. It is worth considering that for the recipe the little blue ones should be medium-sized, preferably young ones. Those on which, when cutting off the sepals, antennae are visible, it is better not to use them for twisting.

Ingredients:

• blue - 3 kg;
• a glass of water - 250 ml;
• carrots - 3 kg;
• salt - 5 heads;
• parsley - 1 large bunch;
• garlic - 5 large heads.

Cooking method:

1. Wash the blue ones, cut off the stalks. Cut each vegetable in the middle.
2. Pour required amount water, salt.
3. Bring the liquid to a boil, cook the main vegetables in it for no more than 3 minutes, otherwise they will soften.
4. Take out the blue ones, get rid of excess water. This can be done faster by putting oppression on them.
5. Prepare the filling: grate the carrots, finely chop each clove of garlic (do not use a garlic press, as the garlic will not remain palatability). Salt the ingredients, mix.
6. Cut the cold blue ones, and place the resulting carrot-garlic mass inside.
7. Tie each vegetable with white thread.
8. Place all eggplants tightly in jars, place the remaining filling on top. Remember that before packing products, it is imperative to sterilize the container.
9. Prepare the brine: boil water with dissolved big spoon salt.
10. Fill the filled containers to the top with brine, close the lids.
11. Store preserves in a cool place.

Recipe 3 - Eggplant salted like mushrooms

Many people think how to preserve eggplant, but in an unusual way to diversify your range of appetizers and cold salads for the winter. An excellent option for the winter will be salted eggplant, like mushrooms. The dish in its taste and appearance really resembles pickled Forest mushrooms. The only thing that blue when cooking should be cut into slices, and not left whole, as recommended in many recipes.

Ingredients:

• eggplant (any color that may be) - 2 kg;
• vinegar - 10 tbsp. l.;
• garlic - 1 head;
• vegetable oil - 1.5 tbsp.;
• water - 2.5 l;
• dill - 1 bunch;
• salt - 120 g.

Cooking method:

1. Boil water, adding the required amount of salt, vinegar to it.
2. Wash the blue ones, peel (you can not peel), cut the stalks.
3. Cut into cubes (1.5 - 2 cm in size).
4. Throw eggplant cubes into boiling water. After it boils again, cook the vegetables for no more than 5 minutes.
5. Remove the blue ones from the pan, transfer to a colander, while they should not be shaken or stirred.
6. Prepare the dressing: chop the garlic with herbs.
7. Fill cold cubes, pour oil on top.
8. Fill the sterilized jar with the resulting mixture to the top, close the lid, put it in the refrigerator overnight, then put it in the pantry.

Recipe 4 - Salted Eggplant Stuffed with Vegetables

Most housewives tend to prepare all kinds of conservation for the winter. Salted stuffed eggplants - the perfect dish, which can be eaten as a snack or used as additional dish to the table during any celebration. You need to preserve small blue ones that have no damage to the skin. Other products must also be of good quality.

Ingredients:

• blue - 1 kg;
• parsley - 1 bunch;
• garlic - 4 teeth;
• chili (pepper) - 1 pc.;
• cabbage - 200 g;
• bell pepper - 1 pc.;
• carrots - 1 pc.;
• water - 2 l;
• salt - 90 g;
• celery - 1 root;
• dill - 1 bunch.

Cooking method:

1. Rinse the blue ones, cut off the stalks from them, boil for about 4 minutes.
2. Chop the amount of cabbage calculated according to the technology, grate the carrots.
3. Cut the bell pepper into thin strips.
4. Grind the prepared greens, garlic cloves.
5. Just cut the chile in half.
6. Make a brine: salt the amount of water indicated in the recipe, boil. Leave to chill.
7. In cold eggplants (with drained water), make cuts so that the lower part remains intact.
8. Stuff the blue ones with a mixture of vegetables, and then tie them with a thread so that they do not fall apart.
9. Fold vegetables ready for canning tightly in any position. Fill with prepared brine.
10. Leave the container for several days at room temperature, and then you can already transfer it to the pantry.

Experienced chefs know how to handle all products High Quality. The same goes for the blue ones. To prepare the most delicious eggplant for the winter, you need to follow the advice of professionals:

1. When choosing a vegetable for any dish, make sure that it is elastic to the touch, there are no defects on the skin.
2. No need to use ground pepper when preparing salted eggplant for the winter, because the product is already naturally spicy.
3. The vegetable has a pronounced taste, so you should add the same products to it, otherwise it will clog the rest of the ingredients with its taste.

Video: canned eggplant