Since the eggplant season is small, the housewives figured out how to roll the eggplant. Eggplant preservation includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks, and eggplant caviar. Canning eggplants is rolling them both raw and fried.

Pickled eggplant for the winter

Marinated eggplant for the winter is another delicious snack with a mushroom flavor. It is both an independent appetizer and a great addition to meat dishes, as well as hot potatoes prepared in any way.

To marinate eggplants for the winter, you will need the simplest foods - eggplant itself, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Bay leaves, black peppercorns are often used as seasonings.

Let's marinate eggplants for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed, if it is very thick - the young can not be removed. They also get rid of the seeds by taking them out with a spoon.

It is recommended to hold the eggplants a little in salt water to get rid of the characteristic bitterness (in the end, let it drain), then the eggplants are washed with salt water and placed in jars. It remains only to boil water, add salt. When the water boils, add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll up. Canned eggplants are stored in the cellar and served on a festive and everyday table.

Summer and autumn delight us with a variety of vegetables and berries. At this time, many begin to make preparations for the winter with eggplants. A delicious and aromatic vegetable is harmoniously combined with hot and sour sauces, which will allow you to create a variety of dishes. Rolled up blue ones are often used as an appetizer or main meal.

How to cook eggplant for the winter

Blue is widely used in Eastern and European cuisines. They can be stuffed, fried, canned, and you will always get a delicious dish. To cook pickled eggplants for the winter, you first need to buy them. Choose those vegetables that have a uniform dark color, differ in density, then when cooking they will not turn into mush. The blue ones have a characteristic bitter taste. If you want to get rid of it, then cut the vegetables into large pieces and place them in water for 20 minutes. After that, the bitterness will go away.

There are original and classic recipes for canned eggplant for the winter. In the cuisine of our country, blue is combined with tomatoes, parsley, garlic, and bell peppers. Many blanks are pre-fried in vegetable oil and then rolled up. If you want to cook caviar, then it is better to pre-bake the products in the oven. Note that blues absorb oil quickly. To prevent the dish from going greasy, you must cook in a non-stick cookware or in the oven. In this case, you do not have to pour a lot of oil.

Preparing canning jars

If you want to prepare pickled eggplants for the winter, then you should consider properly sterilizing the jars. This will allow the seaming to stand intact for many years. First you need to make sure that the container is not damaged: there are no chips, cracks. Before sterilizing the jars, they are washed and dried. After that, depending on the volume of blanks, you need to choose one of the methods for preparing containers:

1. Classical. It is necessary to take an enamel bowl or saucepan, on the bottom of which lay a soft cloth. After that, the container is installed, covered with lids. Then such an amount of water is added so that it does not reach the throat of the cans for a couple of fingers. A strong fire turns on and you need to boil for 10 minutes.
2. In the oven. If the size of the oven allows, then the easiest way is to sterilize the cans in this way. The container must first be washed. After that, put the jars on a baking sheet or nets with the neck down, heat the oven to 150 degrees and put them inside. 15 minutes after this heat treatment, they will be ready for use.
3. Steam sterilization. Used if large-scale seaming is to be carried out. For this you need a saucepan, a large sieve. The container is filled with water, which must be brought to a boil. A sieve is installed on top, but the cans are placed with the neck down. The container is considered ready when small droplets of liquid begin to flow down the walls inside. On average, one can will spend about 10 minutes of your time.

Marinade for eggplant

One of the main roles in the preparation of winter harvesting is played by the quality of the marinade. The aroma of the dish, juiciness will depend on it. One of the simplest options is considered a recipe using a large amount of spices. Such blue tastes like pickled mushrooms. To cook such marinated eggplants, you will need:

• blue - 2 kg;
• garlic - 1 medium head;
• parsley, dill - small bunches;
• lavrushka - 2 leaves;
• peppercorns - ½ tsp;
• vinegar, salt and sugar to taste.

How to cook:

1. The container must be washed and sterilized.
2. Choose medium-sized blue so that the whole vegetable can easily crawl into the throat of the jar.
3. We wash the eggplants, cut off the tails.
4. Pour water into a saucepan, salt a little and cook vegetables for 15 minutes.
5. Fill a clean jar with herbs and other spices, put bay leaves.
6. We tamp the blue ones tightly into a container, fill it with clean boiling water.
7. Add salt, sugar and 100 ml of vinegar.
8. We roll up the workpiece.

How to choose blue ones for the winter for conservation

If you are going to roll or cook pickled eggplants for the winter, then you need to choose the right fruits. Only young vegetables are suitable for blanks. To recognize them, you need to cut the blue one. In young seeds, the inside has not yet formed, but in more ripe ones, they are clearly visible. The correct fruit has a uniform color, dense structure. As for the size, it is better to choose medium-sized eggplants. They will be juicy and flavorful.

Eggplant recipe for the winter in a marinade

Many people think that cooking eggplant for the winter is a long and tedious task. There are actually many quick and delicious rolling recipes out there. Spicy or sour blues go well with stews, kebabs or potatoes. They can be used as a salad or an additional snack. Delicious seating will diversify the table in winter and will give you a real gastronomic pleasure. Remembering a few simple and quick recipes for pickled blue for the winter, you can delight your family every day.

How to pickle eggplant for the winter without sterilization

If you don't have time to twist cans, then you can cook delicious eggplants without rolling. The dish will appeal to everyone who prefers savory, cold appetizers. The peculiarity of the recipe is that, due to the lack of sterilization, the food still retains its taste characteristics for a long time. For cooking, you need the following ingredients:

• eggplant - 300 g;
• garlic - 200 g;
• salt - 100 g;
• water - 1 l;
• celery - 200 g;
• sunflower oil - 2 tbsp. l.

How to cook:

1. Wash the vegetables, trim the tails, cook.
2. After 10-15 minutes, put them in a colander so that all the water is glass.
3. Cut each vegetable lengthwise, generously stuff the middle with garlic.
4. Put celery leaves, eggplants in layers in a large container, then cover with herbs again.
5. Pour hot brine to the resulting mass.
6. Press down with a press, leave in a dark place for 5 days.
7. Before serving, cut into slices, sprinkle with oil and sprinkle with pickled onions.

Korean style pickled eggplant

If you love spicy food, then this recipe is for you. The Korean version of cooking spicy blue ones does not take long. The dish will be an excellent addition to meat or an unusual snack for strong alcoholic drinks. Will whet your appetite, add variety to your usual menu. To cook such a yummy, you will need:

• blue - 2-3 pieces;
• bell pepper - 1 pc.;
• garlic - 4 teeth;
• lemon - 1 pc.;
• sugar - ½ tsp;
• soy sauce - 2 tbsp l .;
• onion feathers - 1 bunch;
• sesame seeds - 1 tsp;
• black pepper and salt as needed.

How to cook:

1. Wash the vegetables, cut off the stalks, send to the oven preheated to 180 ° C for 10-15 minutes
2. Cut the ready-made blue into small thin pieces, add salt and sugar, add pepper.
3. Transfer to a salad bowl, sprinkle with squeezed garlic, chopped onions.
4. Add soy sauce, lemon juice, sprinkle with seeds.
5. Leave for 2-3 hours in the cold to brew the salad.

How to cook pickled eggplant with garlic without vinegar

Vinegar is considered an all-in-one pickle remedy, but many do not recognize the product. If you want to prepare a delicious appetizer with a piquant sourness, then this recipe will come in handy. To prepare pickled eggplants for the winter without vinegar, you will need:

• blue - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• onion - 1 head;
• dried dill and parsley - 1 tsp each;
• peppercorns - ½ tsp;
• fresh parsley - 1 bunch;
• lemon juice - 5 tbsp. l .;
• sugar, salt to taste.

How to cook:

1. Peel the vegetables, cut into cubes.
2. Place the blue ones in a saucepan, cover with water.
3. Add dry herbs, salt, peppercorns. Close everything with a lid and leave for 15 minutes.
4. Put the boiled blue ones on paper so that they dry and cool.
5. Cut the tomatoes into cubes, the onion into rings. Mix all vegetables together, add fresh parsley.
6. Pour a spoonful of salt and sugar to the resulting mass.
7. Oil, lemon juice and finely chopped garlic are used as a marinade.
8. Dishes must be put under pressure for several days, and only after that return and eat.

Pickled blue stuffed with vegetables

Pickled blue ones do not have to be rolled up. Such a dish retains its taste well without twisting. Its only drawback is that vegetables can be eaten only a few days after cooking. Then they reach the required condition. For cooking you will need:

• eggplant - 5 pcs.;
• cabbage - 300 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• garlic - 3 teeth;
• tomatoes - 2 pcs.;
• sunflower oil - 1 liter;
• parsley - a small bunch;
• dill is a small bunch.

How to cook:

1. Peel the eggplants, make longitudinal cuts not completely.
2. Send vegetables to simmer with salt.
3. For the filling, chop the vegetables finely, simmer over low heat.
4. Add chopped greens to the pan, salt to taste.
5. The recipe uses fried butter as a marinade. It needs so much so that it completely covers the eggplant in the container.
6. We start with the blue ones, fill in with oil.
7. We put under the press for 5-7 days in a warm place.

How to pickle eggplants for the winter in Georgian

Spicy and aromatic pickled eggplants with walnuts and chili will appeal to exotic lovers. They perfectly complement meat dishes and diversify the everyday menu. For cooking you need:

• eggplant - 2 kg;
• onions - 0.5 kg;
• carrots - 0.5 kg;
• vinegar - a glass;
• sugar - 2 tbsp. l .;
• garlic - 3 teeth.;
• cilantro, basil, parsley - on a bunch;
• walnuts - 3 tbsp l .;
• sunflower oil - a glass;
• chili pepper, saffron, salt - to taste.

How to cook:

1. Wash vegetables, boil.
2. Then spread out on a napkin so that they dry and drain.
3. Garlic, chili, herbs must be ground in a blender until a homogeneous thick is formed.
4. Onions should be cut into rings, eggplants - into cubes, grate carrots.
5. We form sandwiches from 2 parts of blue and vegetables inside.
6. The resulting sandwiches must be tightly placed in a saucepan, spread with herbs and pepper.
7. Fill with brine from oil, vinegar, salt and sugar.
8. We put it under the press for 3-4 days.
9. We put it in banks and roll it up.

Video: eggplant winter preparations

Good afternoon friends!

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

The Egyptians undeservedly called the eggplant "the apple of rage", it was believed whoever eats it will lose his mind. But we know that it is rich in vitamins, minerals, fiber and is very useful for the heart and blood vessels, strengthens the immune system, and prevents cholelithiasis.

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

In blanks, it is better to use fruits that have not matured a little. They have a soft firm skin and firm flesh. They can be fried, baked, stuffed, pickled, and even made caviar, no less tasty than

Always choose the freshest, beautiful, ripe vegetables for cooking eggplants for the winter. Don't sacrifice quality for price.

Best eggplant recipe - lick your fingers

This recipe, a long time ago, will be presented to me by a familiar Korean neighbor, and it is still considered the best in my piggy bank. This dish is bright in taste, color and aroma. I want to show you a recipe with step by step preparation and a photo so that everything is clear.

Ingredients:

• eggplant - 1.5 kg
• onions - 300 gr.
• sweet bell pepper - 500 gr.
• garlic - 1 head
• salt - 2 tbsp. l.
• sugar - 3 tsp
• vegetable oil - 200 ml
• table vinegar 9% - 120 ml
• coriander seeds - a pinch
• cilantro greens - bunch
• turmeric - 1 tsp
• soy sauce - 3 tbsp l.

Preparation:

We take young eggplants, preferably of the same size, so that during cooking they cook in the same way and do not differ in taste. Mine, remove the stalk, cut off the ends on both sides. We send the fruits to boiling water and cook for 8-10 minutes. The important thing here is not to overdo it! The blue ones should be half-baked and should keep their shape.

The last time I cooked this piece, I used a double boiler. I also kept it for a couple of 8-10 minutes.

While our eggplants are cooling, let's start making the marinade. All its components should be mixed with tastes and infused, then it will turn out to be rich and homogeneous.

Fry spices in a warm dry frying pan: coriander, turmeric. We help them to reveal their taste. Then we send them to a coffee grinder or mortar and grind them into small fractions.

Peel the onions and cut half of the total mass into half rings. Cut the other half into medium cubes later.

We clean the red hot pepper from seeds and cut into rings. Spicy lovers can leave the seeds.

Pour 2 tablespoons of vegetable oil into a frying pan and fry the onion until golden brown. We also send red hot peppers and a mixture of chopped spices there. When the onion has cooled down, send the contents of the pan to the marinade.

For the marinade, mix salt, sugar, vegetable oil, vinegar, soy sauce. And we insist 30-40 minutes.

Cut the cooled eggplants into medium slices. Put in a separate bowl, add vinegar on top and sprinkle with vinegar, mix and leave for 15 minutes. If you are sure that the eggplants are without bitterness, you do not need to do this. Drain the extracted juice.

Cut the sweet bell pepper into strips. Try to choose fleshy, thick walled and bright red. Chop the cilantro greens.

Peel the young garlic, press with the flat side of a knife and chop finely and finely.

We put all the chopped vegetables in a large bowl, fill with our wonderful marinade and leave to infuse for 2 hours. Stir in our vegetable mixture periodically. The pouring gradually permeates the vegetables and there is a magic smell.

And there is one more touch - the eggplant blank for the winter must be sterilized and rolled up for storage in jars.

Put the salad in hot sterilized jars, seal it if possible, close it with a clean lid so that no air remains. We leave room for the juice that will be released during sterilization. It takes 45 minutes for a 0.650 liter can. Then we roll up the jars, turn the lids down and continue to sterilize, already under the blanket.

Just look at what a beauty! Insanely delicious eggplants are ready and will delight you with their taste and aroma all winter long. Bon Appetit!

Eggplant recipe for the winter without sterilization in tomato

Another one of the best recipes. It is prepared quickly, while it turns out to be an amazingly tasty, burning and spicy appetizer.

Ingredients:

• eggplant - 2 kg
• tomatoes - 3 kg
• sweet bell pepper - 1.5 kg
• red hot pepper - 2 pods
• garlic - 3-4 heads
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 2 tbsp.
• table vinegar 9% - 1 tbsp.

Preparation:

In this recipe, eggplants can be cooked in two versions: in tomato juice or minced tomatoes. We will make 50 x 50. All tomatoes are divided into two parts. We will make juice from one, and we will cut the other.

We make notches on the tomatoes, blanch in boiling water for a few seconds, then immediately under the cold one and easily remove the skin.

Cut the tomatoes into medium slices and send them to a large bowl.

We pass the second part of the tomatoes through a juicer, you can simply pass through a meat grinder. We also send it to the basin.

Add salt, sugar and odorless and tasteless vegetable oil, mix.

We clean the garlic, divide it into cloves. Free red hot peppers from seeds. Pass the garlic and pepper through a meat grinder.

Cut the sweet bell pepper into strips. Try to choose fleshy peppers with thick walls and contrasting colors. This will add flavor and color to the dish.

Wash eggplants and cut into small slices.

We put all the chopped ingredients in a basin. We mix. We put on the stove, if there is not enough liquid, add water so that all vegetables are covered.

Bring to a boil and cook over low heat until tender. Add vinegar, cook for another two minutes.

We lay out on sterilized jars, roll up with boiled lids.

It turned out 11 jars of 0.650 grams each, we store in the basement. It's so simple, complete and tasty, we prepared a preparation for the winter from our favorite vegetables.

Eggplant with vegetables for the winter

There are many vegetables in this recipe - many flavors, this allows you to use the dish as a salad, appetizer or side dish. Even spread on bread, you get an amazingly delicious sandwich.

Ingredients:

• eggplant - 1.5 kg
• tomatoes - 3 kg
• carrots - 1 kg
• onions - 1 kg
• garlic - 2 heads
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 1/2 tbsp.
• table vinegar 9% - 1/2 tbsp.
• water - 1/2 tbsp.

Eggplant recipe mother-in-law tongue

This recipe owes its name to the elongated cutting of vegetables and a very pungent burning taste. "Mother-in-law's tongue for the winter" can be prepared from any favorite vegetables, and in this case, the obligatory presence of eggplants.

Ingredients:

• eggplant - 2 kg
• tomatoes - 2 kg
• sweet bell pepper - 1 kg
• red hot pepper - 1 pod
• garlic -1 heads
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 2 tbsp.
• table vinegar 9% - 100 ml

Preparation:

Pre-blanch fresh tomatoes, remove the skin from the tomato and cut into slices. Tomatoes can be minced, juiced, or just tomato paste. But with the first option it will be tastier.

Finely chop the bitter red pepper together with the seeds.

Peel the young garlic cloves, crush them with the flat side of a knife and chop finely.

Peel sweet, fleshy, thick-walled bell peppers and cut into cubes.

Prepare the fill in advance so that it has time to infuse.

Put chopped tomatoes, garlic, vegetable oil, hot pepper, salt, sugar in a saucepan. The tomatoes released a sufficient amount of juice and at the same time retained their shape, which was required of them. Put on fire, bring to a boil and simmer for 20 minutes. While the filling is being prepared, we cut the rest of the vegetables.

Young eggplants, together with tender seeds, are cut along the fruit, with tongue plates, half a centimeter thick.

We send bell peppers, eggplants to the boiling filling. We simmer for half an hour, do not forget to stir from time to time, in order to avoid burning.

Add vinegar, boil for another 2 minutes and put the hot mass into prepared hot jars, roll up.

"Mother-in-law's tongue" turned out to have a fantastically burning taste and a magical smell. In the cold winter, put a spicy and fragrant delicacy on a piece of bread, and remember the mother-in-law with a kind word.

Delicious eggplant recipe - like mushrooms for the winter

This preparation for the winter is pretty easy to prepare. Try it, I'm sure you will like these mushrooms.

Ingredients:

• eggplant - 5 kg
• garlic - 300 gr.
• fresh dill - 350 gr.
• vegetable oil - 300 ml

for the marinade:

• salt - 4 tbsp. l.
• table vinegar 9% - 250 ml
• water - 3 l

That's all for today. If you liked the recipes, click "Class", take notes and share with your friends in social. networks. Write in the comments, your opinion is very important to me.

Eggplants covered in this way are a preparation for winter salads. To taste, this product will seem to someone similar to pickled mushrooms, but this opinion is not unambiguous. A simple and unpretentious semi-finished product for preparing a delicious snack. Served with onions and aromatic vegetable oil. For large companies and long gatherings, a 3-liter jar is an excellent container for this workpiece, but for a small lunch and one-time use, it is better to have several liter jars in reserve.

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

Taste Info Eggplant for the winter

Ingredients

• eggplant - 8-9 kg;
• water - 3 liters (this marinade is enough for 3 cans of 3 liters each);
• salt (not iodized) - 1 tbsp;
• sugar - 1 tablespoon;
• vinegar 9% - 150 ml;
• bay leaf - 5-6 pcs.;
• allspice (peas) - 10 pcs.

How to cook whole-pickled eggplant for the winter

Before proceeding closely to the cooking process, carry out a series of water procedures with vegetables. During this procedure, take a good look at each eggplant for any damage or signs of spoilage. Assess the degree of spoilage of the product, if it is a small dark speck, then you can completely cut it out and use the unspoiled part for further cooking. If the damage is large, then you should not use such a blue one, put it aside. Cut off the stalks and the opposite part of the selected vegetables. Put 2/3 of the water in a large saucepan and heat until boiling. Dip eggplants into boiling water, as much as can fit in a saucepan and boil for 7-10 minutes. The cooking time will depend on the size of the vegetables, if the blue ones are small, then it is enough to boil them for 7 minutes, and the large ones - 10.

Vegetables during cooking will not be completely immersed in water, but will be afloat. And flip from side to side for even cooking. Also, as an option, you can make a small press in the form of a plate with a smaller diameter, into which you can put some kind of load, so that the eggplants can be completely immersed in water and undergo uniform heat treatment. The last method is better in that you do not have to stand over the fire and constantly monitor this procedure. You can step back and start preparing the marinade. Put all the necessary spices and herbs in a clean container, fill with clean water and put on fire.

We do not use vinegar yet, it must be poured in the very last turn, when the marinade boils and the eggplants are placed in jars.

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

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

On a note:

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

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