A spicy eggplant appetizer for the winter is one of the most relevant dishes that are cooked for good. Having prepared such dishes for the winter, you can enjoy their excellent taste all winter, significantly save the family budget and be confident in the quality of the products consumed.

It is best to prepare such snacks in late summer or early autumn. It is at this time of the year that vegetables are maximally rich in useful trace elements and vitamins. In addition, it is at the end of August that the price for them is minimal.

Only young eggplants with shiny skin should be used for preservation. If there are none, then the eggplants must be cut off the skin, and sometimes get rid of too large seeds.

How to make a spicy eggplant snack for the winter - 15 varieties

This dish has received such a promising name for a reason. "Cobra" is a rather spicy dish that is wonderfully suitable for those who like to have a snack with a "twinkle".

Ingredients:

• Eggplant - 3 kg.
• Hot pepper - 100 gr.
• Garlic - 100 gr.
• Bulgarian pepper - 1 pc.
• Chilled drinking water - 500 gr.
• Salt to taste
• Sugar - 1 tsp
• Vinegar 70% - 2 tbsp l.

Preparation:

Wash eggplants, get rid of the tails and cut into circles of medium thickness. Then they should be salted to taste, mixed thoroughly and left for several hours so that they let the juice out and salted.

To make the eggplants evenly salted, they should be stirred periodically.

While the eggplants are infused, you should peel and wash the garlic. My Bulgarian and hot peppers and clean them from the stalks. We also clear the Bulgarian seeds from the seeds. Now these vegetables should be minced together. Add sugar to the resulting mixture, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.

When the eggplants are juiced and salted enough, they should be fried in vegetable oil in a frying pan on both sides. Dip each piece of fried eggplant on both sides in a garlic-pepper mixture and place it tightly in sterile jars. Pour the remaining marinade into jars, then roll them up with sterile lids and send them to a cool storage place until winter.

"Manjo" is a fairly well-known Bulgarian dish, which is a spicy appetizer. When preparing it, you can vary the amount of added pepper and garlic to make the dish more or less spicy.

Ingredients:

• Tomatoes - 3 kg.
• Eggplant - 2 kg.
• Bulgarian pepper - 2 kg.
• Bulb onions - 1 kg.
• Carrots - 300 gr.
• Garlic - 1 head
• Vegetable oil - 200 gr.
• Vinegar 9% - 100 gr.
• Salt - 100 gr.
• Sugar - 100 gr.
• Bitter pepper - ½ pc.

Preparation:

My tomatoes, we get rid of the place of attachment of the stalk and pass through a meat grinder.

To make the "manjo" more tender, it is recommended to remove the skin from tomatoes.

My eggplants, cut into circles. My pepper, clean from tails and seeds and cut into strips. Peel the onion, wash it, cut it into thin half rings. We clean the carrots, wash them. We wash and get rid of the stalk of bitter pepper. Now pass the carrots with hot pepper through a meat grinder.

Combine onions, carrots, bell peppers, hot peppers, eggplants, tomatoes and garlic in one deep container. Add salt, sugar, vinegar and black pepper to them. Mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. After this time, we put the snack in dry sterile jars, roll it up and leave it to cool upside down under a blanket.

Georgian cuisine has always been distinguished from other world cuisines by its sharpness and colorfulness of tastes. It is quite natural that it was the Georgians who were among the first to start preparing hot snacks for the winter.

Ingredients:

• Eggplant - 500 gr.
• Bulgarian pepper - 200 gr.
• Bitter pepper - 1 pc.
• Garlic - 5 cloves
• Vegetable oil - 50 gr.
• Vinegar 9% - 40 gr.
• Sugar - 1 tbsp. l.
• Salt - 1 tsp

Preparation:

Wash eggplants, cut into medium-sized cubes, salt, mix and leave for 30 minutes. While the eggplants are infused, peel and wash the garlic. My pepper and we get rid of the stalks. We also clean the bell peppers from the seeds. Now pepper and garlic should be passed through a meat grinder, add vinegar to them and mix everything thoroughly. Put the resulting mixture in a saucepan, add sugar to it, mix, put on fire, bring to a boil and cook for about 4 minutes.

When the eggplants are juiced, they should be lightly squeezed out, and then fried in vegetable oil in a frying pan until golden brown. Put the finished eggplants in a saucepan to the garlic-pepper mass. Mix the resulting appetizer, salt, mix thoroughly again, put on fire, bring to a boil and cook for about 10 minutes on low heat.

After this time, the eggplants are ready. Now we lay them out in sterile jars, roll them up with lids, turn them over and let them cool under a warm blanket. The appetizer for the winter is ready!

Sauerkraut is a favorite snack of many. Every housewife has prepared it at least once in her life, but sauerkraut with eggplants is already a rather rare dish, which not only not everyone cooked, but not everyone tried it.

Ingredients:

• Eggplant - 1.5 kg.
• Cabbage - 400 gr.
• Carrots - 100 gr.
• Bulgarian pepper - 2 pcs.
• Garlic - 2 cloves
• Chili pepper - 1 pc.
• Ground black pepper - to taste
• Vol - 1.5 liters.
• Salt - 70 gr.

Preparation:

Wash eggplants, peel off the stalk, prick in several places with a fork, boil in boiling water for 5 minutes. Then they should be removed from the water and cooled slightly.

Dry my cabbage and chop finely.

After the cabbage has been cut, it should be crumpled with your hands to soften it.

We clean the carrots, wash them and three on a coarse grater. My Bulgarian pepper, clean from seeds and stalks and cut into thin strips. Wash chili and finely chop the Garlic, clean, wash and pass through the garlic. Combine peppers, cabbage, carrots and garlic in one deep container and let the vegetables brew for about 30 minutes.

While the vegetables are infused, we begin to prepare the brine. To do this, pour water into a deep saucepan, add salt to it, mix, bring to a boil and then cool. The brine is ready!

Cut the cooled eggplants in half according to the hot dog principle and drain off the excess liquid from them. Now they should be stuffed with a mixture of vegetables and lightly wrapped with a thin thread. We put the stuffed eggplants in a deep container, fill them with cooled brine and put oppression on top of them. After 3 days, the eggplants are ready, you can already eat them. To preserve the snack for several months, it should be stored in a cool place.

It is believed that most mothers-in-law will never go into their pockets for a word. They are sharp-tongued in autumn and can arrange a "hot" conversation for anyone. It is only natural that one of the hottest snacks was named after the most active and hottest part of the body of these women.

Ingredients:

• Eggplant - 2 kg.
• Bulgarian pepper - 500 gr.
• Garlic - 100 gr.
• Bitter pepper - 1 pc.
• Vegetable oil - 1 glass
• Tomato juice - 1 l.
• Vinegar 9% - 100 gr.
• Sugar - 100 gr.
• Salt - 1 tbsp l.

Preparation:

Wash eggplants, get rid of the stalk, cut into four equal parts, fry in a pan on both sides and put in a pan to cool. My pepper, dry it, get rid of the stalks and seeds, cut into slices. We clean the garlic, wash it. Pass the garlic and pepper through a meat grinder. Pour the tomato juice into a saucepan, bring to a boil, and then add it, while still hot, to the twisted pepper and garlic. Mix the resulting mixture and add sugar, salt, vegetable oil, vinegar there. Mix everything thoroughly again.

Pour the fried eggplants with the resulting mixture, put them on the fire, bring to a boil and cook for 15 minutes on low heat. After this time, we put the eggplants in sterile jars, fill them with marinade in which they were cooked, roll them up with lids, turn them over, wrap them with a blanket and leave to cool. We send the cooled eggplant jars to cool storage places.

Adjika refers to spicy sauces that are most often prepared at home. It just so happened that the main component for its preparation is considered to be tomatoes, however, eggplants can also be used to make adjika.

Ingredients:

• Tomatoes - 3 kg.
• Eggplant - 2 kg.
• Bulgarian pepper - 2 kg.
• Garlic - 4 heads
• Bitter pepper - 2 pcs.
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Vinegar 9% - 1 tbsp l.
• Vegetable oil - 100 gr.

Preparation:

My tomatoes and peppers. Remove the seeds and stem from the bell pepper. In the case of the acute one, we remove only the stalk. Now we pass these vegetables through a meat grinder. Then they should be put in a saucepan containing heated vegetable oil. Bring the vegetables in a saucepan to a boil and simmer for about 10 minutes. While the vegetables are boiling, wash the eggplants, cut into pieces and pass through a meat grinder. After 10 minutes, add the eggplants to the pan, mix everything and cook for another 20 minutes. Then add the garlic and spices passed through the garlic to the pan. Mix everything and cook for another 10 minutes. At the very end of cooking, add vinegar to the adjika and remove it from the heat. Now adjika should be placed in sterile jars and rolled up. A delicious and spicy snack for the winter is ready!

Spicy eggplant for the winter is a dish that should be prepared from any housewife. Firstly, they are perfect as a snack for any alcoholic beverages. Secondly, such eggplants can be eaten simply in bread, as well as they can be supplemented with any meat dish.

Ingredients:

• Eggplant - 5 kg.
• Bulgarian pepper - 600 gr.
• Vinegar 9% - 400 gr.
• Garlic - 200 gr.
• Bitter pepper - 1 pc.
• Vegetable oil - 250 gr.
• Water - 3 liters.
• Salt - 4 tbsp. l.

Preparation:

Wash the eggplants, dry them, remove the stalks and cut them into large pieces. My pepper, clean from seeds and stalks, cut into large pieces. We clean and wash the garlic. My bitter pepper and remove the stalk from it. We pass the garlic, hot pepper and bell pepper together through a meat grinder.

Pour water into a deep saucepan. Add salt there, 150 gr. vinegar and bring everything to a boil. Place the eggplants in a boiling brine and cook them for about 10 minutes. Then the eggplants should be removed from the brine and placed in a deep container. Next, add twisted pepper with garlic, vegetable oil and 250 gr. To the eggplant. vinegar. Gently mix everything and lay out in sterile jars. We cover the jars with lids, sterilize 15 minutes from the moment of boiling, roll them up, turn them upside down, wrap them with a blanket and leave to cool.

Korean carrots have long been included in our diet. In many families, it is generally an indispensable snack both for the holiday, on festive, and on everyday tables. But how often do we eat spicy Korean eggplant?

Ingredients:

• Eggplant - 2 kg.
• Carrots - 2 pcs.
• Bulgarian pepper - 4 pcs.
• Bulb onion - 1 pc.
• Garlic - 1 head
• Hot red pepper - to taste
• Ground black pepper - 0.5 tsp.
• Sesame - 1 tbsp l.
• Parsley and dill greens - 1 bunch
• Sugar - 1 tbsp. l.
• Coriander seeds - 1 tsp
• Table vinegar - 0.5 cups
• Vegetable oil - for frying

Preparation:

Wash eggplants, get rid of the stalk and cut into thin strips. Then we put the eggplants in a deep bowl, add salt, mix and leave to infuse for 30 minutes. After this time, add a couple of glasses of water to the eggplant, mix everything thoroughly, cover with a lid and leave to infuse again for 6 - 8 hours. Then the eggplants should be washed and discarded in a colander. When all excess moisture from the eggplants has been removed, they should be fried in a pan in vegetable oil, after which we take them out of the pan and put them on a paper towel. When all the excess oil has been removed, place the eggplants in a deep bowl.

We peel the carrots, wash them, three on a coarse grater. My pepper, clean from seeds and tails and cut into thin strips. Peel, wash and cut the onion into thin half rings. Peel the garlic, wash and pass through the garlic. Wash greens, dry and finely chop. Fry sesame seeds quite a bit in a dry frying pan. Grind coriander seeds in a blender. When all the ingredients are prepared, they should be combined in one common container, mixed, covered with cling film and hidden in the refrigerator for 2 days. The appetizer is ready! Now it should be laid out in sterile jars and covered with lids and sterilized for 20 minutes in boiling water. After that, roll up the jars of eggplants, cool them down and send them to storage.

The name "Ogonyok" appears in a variety of culinary trends. Well, who is not familiar with the famous Ogonyok salad with garlic, or the sauce for meat with the same name? Here is one of the snacks for the winter is also called "Ogonyok".

Ingredients:

• Eggplant - 1 kg.
• Bulgarian pepper - 1 kg.
• Hot pepper - 1 pc.
• Garlic - 1 head
• Salt - 1 tbsp l.
• Vinegar 9% - 50 gr.
• Vegetable oil - for frying

Preparation:

We clean the eggplants, wash and cut into slices 1 cm thick. Then they should be covered with salt, mixed thoroughly and left to infuse. Bulgarian and hot peppers, clean from seeds and tails, cut into medium-sized pieces and grind with a blender. Put the container with pepper on the fire, bring to a boil and cook for about 5 - 7 minutes. While cooking, add vinegar and chopped garlic to the pepper sauce. These ingredients should be added about 3 minutes before the end of cooking.

After about 40 - 60 minutes, carefully squeeze the eggplants, shake and fry in vegetable oil in a frying pan on both sides.

Put the sauce and eggplant in sterile jars. They should be laid in layers. A layer of sauce, then a layer of eggplant, then a layer of sauce again, and so on until the jars are full. We roll up the full jars with lids, turn them over and let them cool under the covers. Bon Appetit!

This appetizer has an excellent spicy taste. Having tried it once, you cannot confuse it with any other appetizer, because, like all Georgian dishes, it has its own individual taste.

Ingredients:

• Eggplant - 1 kg.
• Bulgarian pepper - 400 gr.
• Vegetable oil - 100 gr.
• Garlic - 1 head
• Bitter pepper - 1 pc.
• Salt to taste
• Sugar - 1 tbsp. l.
• Vinegar - 100 gr.

Preparation:

Wash the eggplants, remove the tails from them, cut into medium-sized cubes, salt and leave to let the juice for 2 hours. After this time, we fry the eggplants for 10 minutes in vegetable oil, after squeezing the juice. My pepper, we get rid of the stalk, cut into pieces and pass through a meat grinder. We clean the garlic, wash it and also pass it through a meat grinder. Combine pepper with garlic, add vegetable oil to them and mix everything thoroughly. Put the resulting mixture on fire, bring to a boil and cook for 5 minutes. Then add eggplants, salt, sugar to it and mix everything thoroughly. The appetizer should be cooked over low heat for 10 minutes. Before the end of cooking, add vinegar to the snack. Pour the finished salad into sterile jars, roll it up, cover it, turn it over and leave it to cool under the blanket.

A spicy eggplant appetizer with herbs is a dish that does not need to be boiled and canned in jars. It is stored in the refrigerator and remains suitable for consumption for a long time due to the presence of vinegar and a large amount of pepper.

Ingredients:

• Eggplant - 3 pcs.
• Bulgarian pepper - 3 pcs.
• Parsley - 1 bunch
• Dill - 1 bunch
• Garlic - 4 cloves
• Hot pepper - 1 pc.
• Sugar - 1 tbsp. l.
• Salt - ½ tbsp. l.
• Vinegar 9% - 2 tbsp l.

Preparation:

We clean, wash, cut the eggplants into large pieces and fry in vegetable oil until golden brown on all sides. My bell peppers, we clean them from tails and seeds. My bitter pepper and we get rid of the stalk. We clean and wash the garlic. Wash the greens and dry them. Grind the pepper, herbs and garlic in a blender until smooth. Then add sugar, salt and vinegar to them. Mix everything thoroughly The filling is ready! The finished filling should be poured over the still warm eggplants and mix everything thoroughly. We put the finished snack in sterile jars or a special food container, seal it with a lid and send it to the refrigerator. This snack can be kept in the refrigerator for about 2 to 3 months.

A minimum of food is required to prepare this snack. Eggplant and garlic will make it possible to prepare an excellent snack, which you can then enjoy throughout the winter.

Ingredients:

• Eggplant - 1 kg.
• Garlic - 25 gr.
• Greens - 10 gr.
• Vinegar 6% - 30 gr.
• Salt - 15 gr.

Preparation:

My greens, dry and chop not very finely. Peel the garlic, wash and chop finely. Combine greens with garlic and salt in one container and mix thoroughly.

Wash the eggplants, get rid of the stalk and make a side cut for the entire length of the eggplant, without cutting it into two separate parts. Then the eggplants should be boiled in boiling salted water for about 2 minutes, removed from the boiling water, cooled and put under a press so that excess liquid comes out of them. After about 15 minutes, we pull the eggplants out from under the press and stuff them with a mass of garlic and herbs. Then we put them tightly in jars, fill them with vinegar and set them to sterilize for 15 - 25 minutes with the lid closed. After sterilization, the jars are rolled up, allowed to cool and hidden in a cool place.

Eggplant is a favorite of many vegetables. Adjika is one of the most popular hot sauces. It is quite natural that the combination of eggplant and adjika creates an unforgettable spicy taste that can conquer any gourmet.

Ingredients:

• Eggplant - 1.5 kg.
• Tomatoes - 1.5 kg.
• Red bell peppers - 6 pcs.
• Garlic - 1 head
• Hot pepper - 1 pc.
• Vinegar 9% - 50 gr.
• Vegetable oil - 200 gr.
• Sugar - 3 tbsp. l.
• Salt - 1 tbsp l.

Preparation:

We peel the tomatoes and get rid of the place where the stalks are attached. My pepper, clean from tails and seeds. We clean and wash the garlic. Pass the tomatoes, peppers and garlic through a meat grinder. Put the processed vegetables in a saucepan, add salt, sugar and vegetable oil to them. Mix everything thoroughly, put on fire and bring to a boil. When the adjika boils, pour vinegar into it.

Wash eggplants, get rid of the tails and cut into large pieces. Then put the eggplants in boiling adjika, mix thoroughly, bring to a boil and cook everything together for about 30 minutes. After this time, we put the eggplants with adjika in sterile jars and roll up the lids. Then they should be turned over and covered with a warm blanket. When they have cooled down, the jars can be sent to storage locations.

Ingredients:

• Eggplant - 500 gr.
• Garlic - 3 cloves
• Parsley - ½ bunch
• Salt - 1 tbsp l.
• Vegetable oil - 1 glass

Preparation:

Wash eggplants, cut into slices and fry in a pan in vegetable oil until golden brown on both sides. After frying, let the eggplant cool. Peel the garlic and pass through the garlic. Wash greens, dry and finely chop. Mix the garlic with salt and herbs until smooth.

Dip each piece of eggplant on both sides in a mixture of garlic and herbs and place it tightly in sterile jars. Then fill the eggplants with refined oil and close tightly with plastic lids. Store these eggplants in the refrigerator.

Eggplant in a spicy seasoning is a real find for lovers of fried fatty meat. This appetizer is just perfect to complement such meat.

Ingredients:

• Eggplant - 5 kg.
• Sweet pepper - 10 pcs.
• Bitter pepper - 5 pcs.
• Dill greens - 1.5 bunch
• Parsley greens - 1.5 bunches
• Garlic - 5 heads
• Vegetable oil - 400 gr.
• Vinegar 6% - 200 gr.
• Salt - 6 tbsp l.

Preparation:

My eggplants, we get rid of the stalk and cut into circles. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Dip the eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.

To prepare the seasoning, wash sweet and bitter peppers, get rid of seeds and stalks and cut into small pieces. We clean and wash the garlic. Wash greens, dry and chop. Pass the pepper, garlic and herbs through a meat grinder and mix everything thoroughly. The seasoning is ready!

Dip cooled eggplants in seasoning. Each piece should be dipped separately and on both sides. Then we put the eggplants tightly in sterile jars and fill them with the marinade in which they were cooked. Now the jars should be covered with lids and sterilized for about 20 minutes in boiling water, and then rolled up.

Culinary Sketch 09/04/2018

The lacquered backs of purple eggplant invariably grab my attention at the end of August. Oriental vegetables have taken root in our country so much that they have long since become our own, dear ones. How many delicious can you cook from them! And pickled eggplants for the winter are worthy of writing poetry about them!

Even the most modest boiled chicken becomes a real delicacy if served with pickled eggplants, of which there are a great many variations. Irina Rybchanskaya, the host of our "tasty" column, will share her best recipes with us today.

Hello dear readers of Irina Zaitseva's blog! As a true native of the south, I adore in all forms. Pickled eggplants are no exception. As soon as the first seasonal eggplants appear on sale, I start buying them with passion.

Most often I use them to make khorovats (roe from baked eggplant with other vegetables) or baba ganush (roe from baked eggplant and tahini). And for the winter I usually harvest pickled and pickled eggplants. I present to you a selection of my proven family recipes.

Recipe for pickled eggplants in olive oil for the winter

I got the recipe from Senora Maria Saltoformaggio, the mother of our old Italian friend. I am sure that the recipe will have a lot of fans. One has only to read the cooking technology and storage method for pickled eggplants for the winter.

Ingredients

• Half a kilo of eggplant;
• two tablespoons of salt;
• one tablespoon of chopped parsley, cilantro, basil, oregano;
• one finely chopped hot red pepper (optional);
• three - four cloves of garlic, chopped into minced meat;
• half a glass of apple cider (any fruit or grape vinegar 5%);
• half a liter of water;
• 200 ml extra virgin olive oil (any other vegetable oil you like).

How to pickle

1. Wash the vegetables, remove the skin, cut into strips 6 mm thick and about 4 - 5 cm long.
2. Place in a colander installed above the bowl for draining the liquid, salt, mix with your hands, “massage” for a more even distribution of salt.
3. Leave on for one hour. Stir and squeeze the liquid periodically. You can put a plate on top of the slices and place a weight on it so that the juice flows more intensively.
4. After one hour, rinse thoroughly, squeeze out as much juice as possible with your hands.
5. Heat water with vinegar to a boil, put prepared strips of eggplant into it, cook for no more than 120 seconds. Remove slices from marinade and cool. Do not cook the eggplants for more than two minutes, otherwise they will fall apart.
6. Squeeze lightly again, fill sterile jars with vegetables, alternating with herbs, mixed with chopped hot peppers, minced garlic.
7. Press on top with a wooden spoon so that the ingredients are tightly packed in the jar.
8. Pour in olive oil, press again with a spoon to release the air. Close with a clean plastic lid, refrigerate for 24 hours.
9. The snack can be eaten after 24 hours, and for winter storage, shift and tightly pack in clean, dry plastic containers with lids and place in the freezer.
10. Frozen pickled eggplants with olive oil should be thawed for several hours in the refrigerator, just like any other, before eating.
11. The photo shows a ready-made appetizer, served for serving.

My remarks

My household calls this very recipe "eggplant with pickled mushrooms."

Spicy pickled stuffed eggplant

Ingredients per liter jar

• 600 g eggplant (about three pieces);
• 200 g carrots;
• one green bell pepper;
• a tablespoon of dill, cilantro, parsley, basil;
• two - three cloves of garlic;
• small hot pepper (optional).

• One liter of water;
• 40-50 g of salt;
• 120 ml vinegar (9%).

How to pickle

Carefully wash the carrots, peel, cut into thin julienne. We free sweet peppers from seeds and stalks, chop. Finely chop clean greens, hot red pepper without seeds, chop peeled garlic, lightly salt the filling to taste.

Wash the eggplants, remove the stalk. Slice longitudinally to form a "pocket".

Boil in boiling salted water. We define readiness as follows: if the blunt end of the match pierces the thickest part of the fruit without the slightest effort, then the cooking process is over.

Put it on a board, cover with another board, set the structure at an angle of about 20 °. Press down, put oppression on top so that excess liquid comes out. The process will take about an hour and a half.

We stuff the drained eggplants with minced meat, put them in sterile jars.

Fill with boiling marinade. We cover with lids. To prepare the marinade, dissolve the salt in water, put the vinegar, boil the mixture.

We place the filled jars in containers with water heated to 60 ° for sterilization. We sterilize liter jars twenty minutes after the start of the boil.

Roll up or twist.

Turn upside down, cool without wrapping.

In the photo - a jar ready to be sent to the pantry.

Pickled eggplant with tomatoes for the winter

I have selected for you, dear readers, an interesting video on how to cook pickled eggplants with tomatoes for the winter.

Whole eggplants marinated for the winter in the Moroccan tradition

We were once treated to such pickled eggplants by friends - Moroccans, with whom we studied together. In Morocco, an appetizer is most often made from multi-colored eggplants - purple, lilac - striped, white, red. It turns out very nicely. If you have the opportunity to stock up on colorful fruits, then consider yourself very lucky.

Ingredients for one liter jar

• Six small eggplants (preferably multi-colored);
• one and a half tablespoons of salt;
• two tablespoons of sugar;
• 300 ml 5% wine vinegar;
• 600 ml of water;
• two tablespoons of coriander seeds;
• five large cloves of garlic.

How to pickle

1. Dissolve salt, sugar in water, add vinegar, bring to a boil, toss coriander seeds, peeled garlic cloves, cut in half into the marinade. Boil.
2. Rinse vegetables, cut crosswise, almost to the very stalk. It turns out, as it were, four "fingers" that are held on the stalk.
3. Cook in the marinade for about eight minutes.
4. Using clean cooking tongs, carefully transfer the fruits to a sterile 1 liter jar, pour over boiling marinade, roll up hermetically, turn over, wrap up, cool wrapped.
5. When serving, sprinkle with olive oil and sprinkle with cilantro.

Pickled eggplants like mushrooms for the winter

One of the many variations of the recipe, where pickled eggplants with garlic "mask" and taste almost like mushrooms.

Ingredients

• Five to six medium eggplants;
• six cloves of garlic;
• 200 ml of 5% vinegar (apple cider, wine);
• 350 ml of vegetable oil;
• one tablespoon of salt.

How to pickle

1. Peel the fruits completely or "zebra".
2. Cut into cubes approximately 4 - 5 cm.
3. Peel the garlic, chop coarsely.
4. Bring a mixture of vinegar and vegetable oil to a boil in a container with a thick bottom, add salt, stir.
5. Fry chopped fruits in small batches in marinade. There will be three - four "runs". After boiling, cook each batch for four minutes and remove it with a slotted spoon in a bowl, add the next batch.
6. We put the finished vegetables very tightly in sterile jars, layering with garlic. Fill with boiling marinade, cover with lids. Place in a pot of water heated to 60 ° C with a clean cloth on the bottom.
7. Sterilize half liter jars within 15 minutes after boiling. Roll up, turn over. Cool without wrapping.

Whole pickled eggplants for the winter - the simplest recipe

We will make such a blank in three-liter cans. We will cook without sterilization, using the double pouring method.

Ingredients

• Ten young eggplants with underdeveloped seeds;
• 100 ml vinegar (9%);
• two to three tablespoons of salt;
• one tablespoon of sugar;
• three to four cloves of garlic;
• ten black peppercorns;
• about 1.2 - 1.5 liters of water.

How to pickle

1. We wash the young eggplants, remove the stalk, put them tightly first vertically, and then horizontally in a sterile jar.
2. Fill with boiling water, cover with a lid. Let it warm up for twenty minutes. We drain the water.
3. Dissolve salt, sugar in water, boil. Pour vinegar, boiling brine into a jar. We roll it up, turn it upside down, wrap it up with something warm until the cans are completely cold.

Ingredients

• Five eggplants;
• half a kilo of sweet pepper;
• a small bunch of dill, parsley, basil;
• four cloves of garlic;
• 200 ml of vegetable oil;
• 200 ml of water;
• 140 ml vinegar (9%);
• 30 g salt;
• one dessert spoon of sugar;
• two liters of salted water for cooking vegetables.

How to pickle

1. Rinse the vegetables, remove the stalks, remove the seeds from the pepper.
2. Cut the eggplant into quarters. Boil in salted boiling water, put under pressure for an hour.
3. Boil the pepper.
4. Boil water with salt, sugar, vegetable oil, put vegetables in the marinade, bring to a boil. Arrange the fruits in sterile jars, shifting with chopped herbs and chopped garlic, pour over the rest of the boiling marinade, roll up with sterile lids, turn over, wrap them in something warm. Cool wrapped.

Dear readers of Ira Zaitseva's blog! Today I tried to find for you the best step-by-step recipes with photos of delicious pickled eggplants. I would be glad if you find among them those that suit your taste. If you have any questions about ingredients or cooking technology, then I will be happy to answer them in the comments to this article.

With sincere and heartfelt wishes for health, peace and goodness Irina Rybchanskaya blog author Culinary Dilettante Essay.

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary etude". You can go to the heading by clicking on the button below.

Delicious recipes for the whole family

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see also

"Blue", badrijan, aka eggplant, is a herbal fruit of the nightshade family.

Today, many housewives have their favorite homemade eggplant recipes. Eggplants preserved for the winter are prepared: fried, salted, pickled, pickled, caviar and salads with tomatoes, garlic, peppers, carrots and other vegetables are made from them. Numerous complex and simple eggplant recipes are very popular among housewives who love and know how to make preparations for the winter easily and simply. Everyone, both with experience and without it, who wants to pamper themselves and loved ones with delicious eggplant dishes in winter - we canning together!

Canned eggplant - the best recipes with photos

The last notes

Adjika is a spicy spicy seasoning that gives dishes a special taste and aroma. The main ingredient in traditional adjika is a variety of peppers. Everyone knows about such a preparation as eggplant with adjika, but few people know that a delicious seasoning can be prepared from the eggplant themselves.

Salted whole eggplants

Eggplant, photo: tinkersgardens.com

These delicious eggplants must be preserved whole. In winter, you can open a jar of whole salted eggplants, cut them into cubes, drizzle with butter and serve! These eggplants taste like mushrooms. Very tasty!

We have been canning eggplants according to this recipe for many years, everyone at home really likes it. They can be filled with cold filling (brine) and stored in the cellar and basement, or hot and sterilized, then canned eggplants can be stored at home.

Eggplants are boiled before being placed in jars in a saturated saline solution (1 glass of salt per liter of water), do not be afraid of this, the taste of eggplants does not deteriorate from this.

What you need for a 3-liter jar of eggplant

for brine for blanching-boiling eggplants

proportions: 1 glass of salt in 1 liter of water;

the contents of the cans

Small eggplants - how many will fit;
Ground black pepper (preferably freshly ground);
1 head of garlic - finely chopped;

for brine for pouring eggplants in jars

1.5 liters of water;
3 tablespoons of salt;
Peppercorns - 5-6 pieces;
Bay leaf - 2-3 pieces;

How to prepare salted eggplant with garlic

Boil eggplants in brine

Clean whole eggplants (without a stalk, but in a peel, do not peel) prick with a fork and throw into very salty boiling water. Let simmer for 5-6 minutes until tender. Remove and dry in a colander.

Cut lengthwise and sprinkle with black pepper and garlic.

Salt whole eggplants cold (keep cold)

Place the eggplants tightly in prepared jars. Fill with new brine (cold water and salt). Add hot peppers and bay leaves to the jars. Cover with scalded plastic lids and store in the refrigerator or basement.

OR

Salt whole eggplants for storage at room temperature

Put the peppered eggplants with garlic in the jars just as tightly, add peppercorns and bay leaves. Add brine and boil it. Fill with hot fill.

Sterilize the eggplant jars for 5-10 minutes. Roll up the lids (or screw them on if you have twist-off lids).

Other recipes for eggplant blanks

Eggplant (or zucchini) caviar without sterilization

This vegetable is considered a "berry" of the color of the purple night, it is older than potatoes, wears a velvety caftan and strange names - "crazy apple", "Turkish tomato", "blue".

Little blue ones ... That is how they affectionately call eggplants. Most likely, this nickname appeared due to the brightly saturated shade of the vegetable. But then they can still be called "little white", "little black", "red" or "yellow". Such eggplants also exist. The color range, as well as the shape of the fruit, is determined by the variety and the degree of its ripeness.

But the color does not in any way affect the quality of the taste of the eggplant. They are all fleshy, spicy and nourishing. And yet, the most delicious and healthy are blue-black, oblong and slightly unripe fruits, with a small content of seeds. It is these "blue" ones that are ideal for pickling for the winter.

They impress with their exquisite and delicate taste, vaguely reminiscent of mushrooms. They can be served as a ready-made, stand-alone snack, or used to create multi-component dishes: stews, hot salads, vegetable casseroles. And by adding garlic, nuts, other vegetables or spicy mixtures to the "blue" ones, dishes with them can be made practically unrecognizable.

The eggplant season is short, and true admirers of this vegetable have a well-founded desire to extend its "life". Winter, creating a collection of homemade products, will leave in it a cherished place for this snack melting in your mouth.

7 recipes for pickling blue for the winter

Recipe 1. A simple and quick way to marinate eggplants

For one 3-liter jar: 2 kg of eggplant, several branches of parsley and basil, 3 dill umbrellas, 2 bay leaves, 1 large head of garlic, 100 ml of vinegar, 1 tbsp. spoon of sugar and 1 tbsp. a spoonful of salt.

1. 1. An easy way to marinate eggplants starts with preparing them. Blue medium-sized ones (so that they freely pass through the neck of the can), wash and cut off the tails. We will not clean and cut them.
2. Fill a saucepan with a capacity of 5 liters with 2.5 liters of water. Pour in salt, stir and place on the hob.
3. When the water shows the first signs of boiling, send whole eggplants to the pan and cook until they acquire the required softness. It takes approximately 10-15 minutes. But you can check the readiness with a fork or a wooden skewer. If the eggplant skin is pierced freely, the vegetables are ready. This moment should not be missed, otherwise the fruits will be digested and lose their elasticity and shape.
4. While the eggplants are cooking, sterilize the jars and lids over a steam bath.
5. Put bay leaf, washed greens, peeled and disassembled garlic into hot jars. For added flavor to the marinade, the garlic can be cut into several pieces.
6. Remove the eggplants from boiling water with a fork and put, pressing them together, in jars with spices. Top the vegetables with salt and sugar, pour in the vinegar. For moderately acidic "blue" ones, the optimal amount of vinegar is indicated in the recipe, but if the family loves sour, then the portion of vinegar can be increased to 150 ml.
7. Pour jars of eggplant with clean boiling water, seal with lids and send them to cool slowly under a warm blanket.
8. Before serving, cut the "blue" pieces into neat pieces, pour over with aromatic homemade oil, sprinkle with fresh green onions and serve with any side dish. Delicious, fast, delicious!

Recipe 2. Korean style pickled eggplants for the winter

Ingredients for 2-3 jars of 0.5 l each: 1 kg of eggplant, 4 medium-sized carrots, 3 large sweet peppers, 1 head of garlic, 3 medium onions, 20 g of chopped coriander, 250 ml of vegetable oil, 1 tbsp. a spoonful of granulated sugar, 0.5 tbsp. tablespoons of salt, 180 ml of 6% vinegar, 15 g of ground pepper.

1. Preparation of the workpiece begins with carrots. Grate the washed and peeled root vegetables on a special "Korean" grater or cut into thin and long strips. Pour boiling water so that the carrots are completely under water, cover with a lid. The slices should have cooled to room temperature.
2. Select grains from the peppers, remove the stalk tails and also cut into cubes.
3. Peel the onions and chop them into small pieces.
4. Drain the carrots, squeeze lightly and transfer to a large bowl. Transfer the onions and peppers here.
5. Wash the eggplants, but do not peel, trim the sepals. Cut in half lengthwise and then cut into thin half rings.
6. Boil the salted water and boil the blue for 2-3 minutes. Transfer to a colander to drain the liquid, cool and squeeze lightly. Combine eggplants with other vegetables.
7. In a bowl, mix: chopped garlic, salt, spices, sugar, sunflower oil and vinegar. Pour the marinade dressing over the vegetables and stir so that they make good friends.
8. Arrange the spicy eggplants in washed jars, cover with lids and sterilize in a bowl of boiling water. For jars with a capacity of 0.5 liters, 20 minutes will be enough. Roll up.
9. The colorful and aromatic Korean style eggplant can be stored at normal temperature. Serve with meat, fish dishes or side dishes. They are great in any company!

Recipe 3. Pickled eggplants "like mushrooms"

Ingredients for 10 cans of 0.5 l each: 5 kg of eggplant, 3 tbsp. tablespoons of salt, 0.5 kg of onions, 4-5 heads of garlic, vegetable oil (odorless is better).

For the marinade: 2 tbsp. water, 60 g salt, 0.5 tbsp. vinegar 6%, bay leaf, 6-8 black peppercorns.

1. Trim the tails of the washed eggplants and be sure to remove the skin. You can cut eggplants at your own discretion: cubes, quarters, strips. But the best slicing for pickled "mushrooms" is considered to be plump sticks in the shape of mushroom legs.
2. Transfer the slices to a wide bowl, in which the "blue" ones will feel free while stirring.
3. Sprinkle the eggplants with salt and set aside for an hour and a half. It will take this time for the vegetables to release bitterness. Plus, the salt will keep them from absorbing too much oil when frying.
4. We use the eggplant holding time to prepare the rest of the vegetables. Strip the onion and garlic, rinse and dry. Chop the onion in half rings, garlic - in slices, small teeth - in halves.
5. Rinse the eggplants from the bitter juice and squeeze lightly. Fry in small portions (thin layer) in a hot skillet. Do not fry too much - they can dry out. Let the barrels be slightly gilded.
6. At the bottom of a saucepan or bowl, put the ruddy "mushrooms" in a layer of 3-4 cm. On top - a layer of onion, then garlic. And so until the vegetables run out, layer by layer - blue-onion-garlic.
7. Let's prepare the marinade. Pour water into a container and add spices: black peas, lavrushka, salt and pour 6% vinegar. Boil the marinade mixture and pour over the eggplants. Cover the saucepan, put in a cool place (preferably in the refrigerator). Give vegetables for pickling for two days. The aroma of "pickled mushrooms" will appear earlier, and disciplined patience is the main thing here.
8. Arrange the eggplants in sterilized, dry jars and put on additional sterilization (15-20 minutes). Roll up and send to the pantry to expect festive feasts.

Recipe 4. Marinated "French" eggplants stuffed with greens

Ingredients for 5-6 1 L jars: 5 kg eggplants no longer than 15 cm.

For the filling: greens - a bunch of cilantro, a bunch of dill, a bunch of parsley; 2 celery, 2 carrots, 2 peppers, 15 cloves of garlic.

For the marinade, for each liter of water: 50 g of salt, 50 g of sugar, 5 pcs. allspice, 7 pcs. black pepper, 2 pcs. cloves, 2 lavrushka, 0.5 teaspoon coriander, 1/4 teaspoon ground cinnamon.

Vinegar: for each liter jar 0.5 liters of vinegar.

1. Wash the "blue" ones and cut off the sepals. Cut the fruit along the barrel, but do not cut it to the end, so that you get a "little book". Make indentations with a knife or a teaspoon - select the pulp and transfer to a separate bowl.
2. Put the salted water on the hob, boil and put the eggplants in it. Boil on a low boil for 6-7 minutes. This procedure will be required for two points: removing the bitterness and giving the "blue" softness - so it will be easier to stuff them with herbs and vegetables.
3. Transfer the finished eggplants to a colander or sieve, put in a large bowl and press down with a weight on top so that the bitter liquid goes away and does not spoil the taste of the dish.
4. Prepare "minced meat" for eggplant. Wash all vegetables and green tea and then chop. Sweet red pepper and eggplant pulp - in cubes, carrots in small strips or on a grater, crush the garlic with a garlic, chop the herbs.
   Mix the vegetable slices, and for greater pungency, you can add a little hot pepper.
5. Rinse cans with soda and sterilize in a convenient way (oven, microwave, steam bath). Boil the lids for at least 5 minutes.
6. Stuff the "blue" with colorful filling, close tightly and transfer to jars so that the vegetables have no chance of falling out of the eggplant into the marinade.
7. For the marinade, boil water and stir salt and sugar in it until the crystals disappear. To make the filling spicy and give the eggplants the same taste - add all the spices according to the recipe, cook for 2-3 minutes.
8. Pour vinegar into jars, and then a fragrant marinade. The liquid should reach the very edge of the neck of the can.
9. Roll up the glass and leave it “under the blanket”, allowing the jars to cool down gradually.

Recipe 5. Spicy pickled eggplants - with garlic and chili

Ingredients for 2 half-liter jars: 1 kg of eggplant, 100 ml of vegetable oil, a large head of garlic, 1 chili pepper, 1 liter of water, 60-100 g and 2 tbsp. tablespoons of salt, 150 ml of apple cider vinegar 5%.

1. Chop the garlic. This can be done quickly with the help of the knife handle - crush the clove, easily remove the skin and chop finely.
2. Cut a small hot pepper into 2 halves, remove the stalk and sharp seeds. Cut into half a centimeter pieces.
3. Cut the "blue" ones into 1.5-centimeter circles. Cut each ring into quarters, put in a convenient container and fill with salted water (2 tablespoons). The liquid should completely cover the vegetables. After an hour, drain the water, and rinse the eggplants well in a running "shower".
4. Sterilize jars with lids, turn over on a towel and drain and dry.
5. Prepare the marinade in a large saucepan. When the water starts to boil, add salt, stir and add malic acid. As soon as the marinade boils again, put the pieces and cook for four minutes.
6. Put the eggplant blank with a slotted spoon in a colander to remove excess water.
7. Fry vegetables over low heat until golden brown. Cover with garlic and chili, stir and fry the vegetables for another minute.
8. Place spicy eggplants in jars, cork, turn over to lids and heat until they cool completely under a warm "fur coat".

Recipe 6. Pickled eggplants with walnuts and mint

Ingredients for 3 cans of 0.5 liters: 3 kg of eggplant, 200 g of garlic, 200 g of walnuts, 2 liters of water, 80 g of salt and how much sugar, 10 tbsp. tablespoons of vegetable oil, 1 teaspoon of dried mint, 15 black peppercorns, 3 tbsp. tablespoons of vinegar essence (70%).

1. Wash the “blue” ones, cut off the “caftans”, peel the skin thinly, cut into narrow slices, and then with long stitches.
2. Put the eggplant "noodles" in a saucepan and cover with salted water. A tablespoon of salt is enough for a liter of water. The bitterness will go into the water in about 30 minutes.
3. Pour the stitches into a colander and place under a cold shower. This will completely wash out the bitter liquid from the vegetables, which can spoil the taste of the pickled workpiece.
4. To give an appetizing crust, fry the eggplant pulp in hot vegetable oil.
5. Grind walnut grains and peeled garlic in a meat grinder or blender, add chopped dried mint. Stir the fragrant mass and combine with the eggplant, gently mixing the ingredients.
6. Put the appetizer in dry steamed jars and pour 2 tablespoons of oil into each, an incomplete spoonful of the essence and throw in the peppercorns.
7. It remains to be done with the marinade. Bring the water to a boil, stir the salt-sugar in it and boil for 5 minutes.
8. Fill the eggplant jars with filling and transfer to a bowl of boiling water for sterilization. Half-liter jars will take about 40 minutes.
9. Roll up an oriental appetizer of eggplant, garlic and mint with sterilized lids. Now it remains to wait for the guests and conduct a tasting.

Recipe 7. Pickled eggplants with tomatoes

Ingredients for 6 cans of 0.5 l each: 2 kg of eggplant, 2 kg of tomatoes, 500 ml of vegetable oil, 2 tbsp. tablespoons of salt, 4 tbsp. tablespoons of sugar, 2 garlic heads, 1 tbsp. a spoonful of peppercorns, 6 lavrushkas, 200 g of fresh fragrant herbs.

1. Prepare washed vegetables for pickling: rid the eggplants of the stalk, the skin can be left on, it will add brightness to the workpiece. If the variety is bitter, soak in salt water. Bathe tomatoes in boiling water, and then in an ice "bath" and remove the skin.
2. Cut the vegetables into thick circles and place in a suitable container.
3. Remove "clothes" from the garlic and chop into gruel, chop the greens into large pieces. Eggplants, like tomatoes, are very fond of basil. But dill, parsley or cilantro are also ideal companions.
4. Mix the vegetable preparations, pour with a small portion of oil, salt and leave for 20 minutes, so that everything is lightly marinated.
5. Spread the vegetables on a baking sheet and place in the oven for baking. This will take another 20 minutes.
6. Boil vegetable oil, put peppercorns and lavrushka. When it boils, add salt-sugar, baked vegetables and herbs again. Gently mix the ingredients and drown in the oil, taking care not to damage the integrity of the vegetables.
7. After 5 minutes, transfer the eggplants with tomatoes to sterile containers, roll up and put them in a warm "bed" for about a day.

Marinated eggplants do not require extra efforts and talents, but in order for the appetizer to turn out to be great, there are some simple tips:

1. For winter harvesting, do not take too large and overripe fruits. Their centers are very grainy, and the ripe pulp will become tough when cooked. In addition, such vegetables are not only not tasty, but can also harm your health, because contain a lot of poisonous solanine.
2. Some varieties of "blue" are bitter. To remove the bitterness, they should be soaked in salted water before cooking.
3. Eggplant is like a sponge and absorbs too much fat during frying. And this is another reason to soak vegetables in a saline solution. Salted fruits, like boiled ones, absorb less oils.
4. To bring the marinade to the taste you need, it is better to add salt as follows: add 60 g to 1 liter of water, dissolve and taste. If this concentration seems weak, then add some more salt.
5. Eggplants love a spicy taste, and are ideally combined with: garlic / onions, basil, cumin, rosemary, coriander / cilantro, as well as curry and tabasco sauces.

- a wonderful appetizer and an excellent addition to meat dishes, potato side dishes and alcoholic beverages. Therefore, nourishing and fragrant "blue" ones are especially appropriate for festive treats. Guests will try, praise, and go home with a brand new recipe.