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 per 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 eggplant 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. Close 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

Spicy eggplant salad (without sterilization)

This vegetable is considered a "berry" of the color of 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 the least 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. Wash the little blue medium-sized ones (so that they pass freely through the neck of the can) 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 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 the bay leaf, washed herbs, 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 eggplants with clean boiling water, seal them with lids and send them to cool slowly under a warm blanket.
8. Before serving, cut the "blue" pieces into neat pieces, add fragrant 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 over 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 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 the 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 in 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 lavrushki, 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 lengthwise 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 the eggplant. Wash all vegetables and green tea and then chop. Sweet red pepper and eggplant pulp - diced, carrots in small strips or grated, crush the garlic with a garlic, chop the herbs.
   Mix the vegetable slices, and for greater spiciness, 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 pour over salted water. A tablespoon of salt is enough for a liter of water. The bitterness will transfer to 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 sugar-salt, baked vegetables and herbs again. Gently mix the ingredients and drown in the oil, being careful 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 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 when 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 like this: 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 / onion, 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, hearty and fragrant "blue" ones are especially appropriate for festive treats. Guests will try, praise, and go home with a brand new recipe.

For many, eggplant is one of the most favorite preparations for the winter. And this is no coincidence. This vegetable is tasty in itself, and in combination with others of its kind, it reveals its taste even more.

Therefore, it is actively cooked in season, just to eat, and also twisted into jars and put them in storage, so as not to deprive yourself of the pleasure of trying a delicious tasty dish even when there are snowdrifts outside the window, and the thermometer can barely cope with its load.

Today, the article contains the best recipes from different categories of salads. Here are both pickled and stuffed spinning methods, as well as various tasty options using various vegetables, spicy and not spicy. Somewhere the jars need to be sterilized and vinegar added to salads, but somewhere neither one nor the other needs to be done.

And this is not a whim of the hostess, this is just a way of cooking. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional protection means are used for better preservation.

And now I propose to move on to the recipes.

Maybe this is, of course, a bold statement - to call this salad the best. But for me it is! There are several reasons for this. The main thing is that the salad turns out to be not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all the most common, but what happens in the end is eaten instantly.

Another reason is the relative ease of preparation. Chop everything, put in a saucepan and cook. No need to sterilize, this is another plus. The salad keeps well all season ... that's also a plus, and you can't argue with that.

It's easy to remember the amount of ingredients you need. This salad came to me under the name "Desyuliki", and all because it contains only 10 pieces. If you want to do 5, just divide the number by two.

We need (about 8 half liter cans):

• eggplant - 10 pieces
• bell pepper - 10 pieces
• onions - 10 pieces
• tomatoes - 10 pcs (or 2 liters of tomato)
• salt - 4 tbsp. spoons
• sugar - 0.5 cups
• vegetable oil - 0.5 cups (a little less is possible)
• vinegar 9% - 0.5 cups

Preparation:

1. Cut the eggplants lengthwise into 4 parts, then cut each of them into small cubes. Choose fruits that are not very large, they do not yet have a rough skin, and they do not taste bitter.

You can, of course, take more mature specimens and peel the skin from them, but I prefer to cook with it. In this form, the salad is not only tastier, but also beautiful. In addition, the skin maintains the integrity of the piece and prevents it from falling apart.

It is also important that with the use of small fruits, the proportion is maintained where all vegetables by weight or size have approximately the same indicators.

2. When this recipe fell into my hands, it meant that the chopped cubes need to be poured for 20 minutes to relieve them of bitterness. Then drain the water and squeeze the pieces lightly.

To be honest, I skip this procedure. But I'm telling you about it, if you want, you can dunk it. This will be especially useful if the vegetables are large.

In general, I heard that now mainly hybrid varieties are grown that do not taste bitter by themselves.

3. Peel the bell peppers and cut them into small, but not small, strips.

4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely rings, or half rings. Again, this depends on the size of the vegetable.

5. Cut the tomatoes into strips.

There is also a second solution at this stage - to cook a tomato. By the way, I like it better. Vegetables in this design are more juicy. Tomato in this case is just tomatoes twisted through a meat grinder, in the amount of two liters.

Therefore, here I also leave the solution to the issue at your discretion.

6. We will need a large saucepan, or cauldron. We send all vegetables to the dishes. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes it when there is a lot of oil in the salad. You can make them happy, you can add it a little less. Although I always add as much as the recipe needs. In the end, the salad does not turn out to be fat at all.

There is a way out here. First, pour not the whole dose, but for example 80 grams. After the vegetables boil, you can try and determine if it is worth adding more.

7. And so all the vegetables and other components have already been loaded into the pan. If you made a tomato, then you can immediately put the contents on the fire.

If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20 - 30 minutes, so that they start up the juice. Before that, everything must be gently mixed.

8. And in fact, and in another case, after setting the pan on fire, you must wait until the contents boil, gurgle. Then you need to check the time.

Cook with stirring for exactly 40 minutes.

9. Then pour into sterilized jars and close the lids. We will not sterilize the snack.

And since we do not do this, then I always screw it with lids using a typewriter. I have no experience of screw caps in this recipe.

I think the machine is more reliable.

10. After the jars have been twisted, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until it cools completely.

Then turn over again, and put in a cool place, where they will be stored.

This salad is just a lifesaver. It can be put on a festive table for guests, and instead of a side dish for meat or fish, serve. Or even put it on bread, and eat it like a big and thick sandwich. It is so tasty that it is impossible to describe it in words.

I'll try, though.

The combination of all vegetables is simply wonderful, the tomato is slightly sweet with a slight sourness. He saturated all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which is always welcomed by both young and old.

Eggplant in tomato sauce with red hot pepper and garlic

This is another recipe for storing lettuce without sterilization. The preservative in this case will be tomato juice and vinegar.

The salad is delicious and the recipe is pretty simple. Therefore, everyone can cope with it without much difficulty.

We need:

• eggplant - 1 kg
• tomatoes - 1.5 kg
• hot pepper - 0.5 - 1 pc
• garlic - 1 head
• sugar - 100 gr
• salt - 1 tbsp. spoon
• vegetable oil - 100 ml
• vinegar 9% - 75 ml

Preparation:

1. Twist the tomatoes, hot hot peppers and garlic through a meat grinder.

Try to get fleshy tomatoes, which, when twisted, give little juice, then the appetizer will turn out to be thicker.

Add hot peppers according to your taste preferences. You can only add half of it to the tomato at first. After the mixture has boiled for 5 minutes, taste it. If it seems that is not enough, then you can add more.

In addition, the bitterness of pepper is different, it depends on its variety. Also remove the seeds from the pod as they provide the main spice.

2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be boiled well and the excess liquid evaporated.

3. Meanwhile, coarsely chop the blue ones. If they are not very large, then you can cut them into only 4 parts, if larger, then into 6, or 8. But try not to make the fruits especially large. These can have rough skins, and the vegetables themselves can be slightly bitter.

4. Send them to the tomato and stir gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.

As it boils, open and cook in this state. Remember to stir while moving the pieces so that they cook evenly.

5. It will take about 25 - 30 minutes for full readiness. By this time they will soften slightly, but be careful not to overcook. Otherwise, caviar may be the end result.

6. In the meantime, wash and sterilize the jars in one of the known ways, boil the lids for about 10 minutes. We need four 750 gram jars.

7. 5 minutes before being ready, pour in the vinegar and mix well so that it spreads evenly.

8. Put the salad in still hot jars and cover with hot lids. Twist tightly and turn over, placing in a warm place, covered with a blanket.

Wait until the conservation has completely cooled down. Then put it away in a cool place.

If any of the jars is not full, then you can store it in the refrigerator and eat as you like.

Here's a simple recipe. Cook and eat to your health!

Korean-style spicy eggplant is the most delicious preparation for the winter

This is a very tasty option that all men are crazy about. They are happy to eat this preparation, as an appetizer at least for lunch, at least for dinner.

Here you can vary the degree of pungency. I usually make several jars of spicy snacks, just for men, and I cook several jars just spicy, which all guests at the festive table eat with pleasure.

Today, only one recipe is presented here, but in general I have on this topic, come in, look and choose, maybe something will like more.

The calculation of the ingredients is given for 4 half liter jars.

We need:

• eggplant - 1 kg (about 5 - 6 pieces)
• bulgarian pepper - 300 gr (2 - 3 pieces)
• carrots - 300 gr
• onions - 100 gr (1 - 2 pieces)
• garlic - 5 - 6 cloves
• red hot pepper - 0.5 - 1 pc (or to taste)
• salt - 2 tbsp. spoons (or to taste)

For the marinade:

• vegetable oil - 80 ml
• vinegar 9% - 50 ml
• granulated sugar - 1 tbsp. spoon
• salt - 1 tsp
• ground black pepper - 0.5 tsp
• red hot pepper - 0.5 tsp
• ground coriander - 1 tsp
• turmeric - 1 tsp

Preparation:

1. Prepare the marinade. To do this, slightly warm half of the oil in a frying pan. It should be hot, but not too hot. Put red hot peppers, turmeric and half of the prepared coriander in it.

Stir immediately and keep on fire for no more than 5 seconds so that the spices do not burn out.

This will allow the flavor of all the spices to unfold. Immediately remove the pan from the heat, and leave the spices in it so that they give all their tastes and aromas to the oil.

2. In another bowl, combine salt, sugar, black pepper and remaining coriander.

Stir dry ingredients and add the second part of oil and vinegar to them. Let it brew until the hot oil with spices cools down.

Then we mix both ingredients and let them stand for 30 to 60 minutes.

3. In the meantime, the marinade is infused, let's prepare vegetables. Immediately put water on the fire to warm up. You will need 2 liters. Pour 1 tbsp for each liter. spoon of salt, that is, a total of 2 tablespoons without a slide.

4. Cut the blue ones into medium cubes with a side of 2.5 - 3 cm. When the water boils, send them all to the pan at once. Cover it in turn with a lid.

After the water boils again, cook for 10 minutes with stirring.

You do not need to let the water boil too much, otherwise the vegetables will lose their shape, and the appetizer will lose its appearance.

5. After the allotted time, discard the pieces in a colander and drain all the water.

6. While cooking "blue" we have time to peel and grate the carrots for Korean salads. We need a long, thin straw. You can grate it on such a grater quite quickly and easily.

7. Peel the bell pepper and cut into thin strips.

It will be very good if this vegetable is bright red, or orange, or in extreme cases, yellow. This will add a vibrant color to the overall palette.

8. Cut the onion into half rings.

9. Chop the garlic either with a knife, or you can pass it through a press.

10. Put all vegetables in a common bowl, or a large saucepan.

Add chopped red pepper there. Note that this insidious pod comes in varying degrees of bitterness. Therefore, it is better to add it to your liking.

11. Add the present marinade to the chopped and chopped vegetables. And mix.

This must be done very carefully so that the vegetables retain their integrity.

12. We now have two hours to rest or do other things. This is how long the appetizer will be infused. Every 30 - 40 minutes, it must be gently mixed so that all the ingredients are equally well marinated.

13. During this time, lids and cans can be washed and sterilized.

14. And over time, fill them with a ready-made snack. The same amount of marinade should fall into each of the cans. Do not fill the entire jar at once, fill it halfway, then lightly press down with a spoon to release air bubbles. If they remain deep, then stick a knife along the edge of the wall and release them.

Then you can fill the containers with snacks to the top. Leave a space of about 1 cm on top for the juice that appears during sterilization.

15. As you already understood, we will sterilize the conservation. To do this, we will need a large saucepan and a piece of cheesecloth, which we will place on the bottom of the pan. Then put jars in it and pour hot water, but not boiling water. The water should reach the shoulders of the jar.

16. Bring water in a saucepan to a boil, sterilize the jars in time, in accordance with their volume.

• half liter cans - 30 minutes
• 650 grams - 45 minutes
• liter - 1 hour

17. Then twist with a seaming machine and put in a warm place, turning the cans over and covering with a blanket. Leave in this position until it cools completely.

When this happens, immediately remove the canning in a dark, cool place.

In winter, open the blank and eat with pleasure.

Salted pickled eggplant stuffed with carrots

This is an unusually tasty appetizer that leaves no one indifferent. Its peculiarity is that the eggplants are fermented here, and this dish is prepared without vinegar.

Little blue ones are simply boiled in salted water, and filled with brine.

It is also prepared just to eat. And you can prepare such a snack for the winter. In this case, you will need to store it in the refrigerator, but not more than three months.

We need:

• eggplant - 2 kg
• carrots - 4 pieces
• garlic - 10 cloves
• parsley - bunch (large)
• ground black pepper - 2 tsp

For brine:

• water - 1 liter
• salt - 2 tbsp. spoons

Preparation:

1. At the vegetable, cut off the stalk and the tip on the other side, and make a deep longitudinal cut.

You should get a pocket, where the cut is only on one of the sides, where we will place the filling. Do not cut the sides so that the juice from the filling does not subsequently flow out into the brine.

2. Put a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 g of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.

If the fruits are very large, then you can cook a little longer, but no more than 7 minutes.

By themselves, they are light, so they will constantly float to the surface, and if they are not dipped in water and not turned over, then only the lower part will boil, and the upper part will remain rigid. This will not allow you to subsequently get the snack of the desired degree of softness and taste.

3. Chop the parsley and garlic. Put them in a bowl.

4. Grate carrots on a coarse grater. You can use a regular grater for this, or you can use a special one, which is used to make Korean salads.

Put it in a bowl with the ingredients already prepared, add pepper and mix. Let it stand for a while so that the carrots start juicing.

4. In the meantime, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the pulp in the middle will become rather soft.

5. Gently pushing the two halves apart, fill the inside with the filling. Try to put as much of it as possible so that it tastes better. It's okay if the filling crawls out a little.

Place the stuffed vegetables in a deep saucepan. If they are rather small in size, then you can put it simply in a three-liter jar.

They can be stacked on a barrel, or cut upside down, so that the brine saturates both the vegetables and the filling sufficiently.

6. Prepare the brine. To do this, boil a liter of water with salt.

Then let it cool to room temperature. And then you can fill in the snack. It should completely cover the prepared components.

Considering that the brine will cool down for a long time in time, you can boil it at the very beginning of the whole process.

7. On top, press down the appetizer with a suitable-sized plate, which will be used as oppression. Leave to ferment for 24 hours at room temperature.

Then refrigerate for 2 - 3 days. And after that you can eat, laying out one, or two, and cutting them into pieces. This is a delicious snack. Having cooked it once, then you will cook it every year.

You can store pickled eggplants in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as the saying goes, they "gain strength."

We start preparing such a snack as soon as the eggplants start to be sold. We cook it all summer, keep it in the refrigerator and eat it whenever we want. And already from the last vegetables we make a snack for the winter. Of course, it does not last for three months, at best it is enough for a month.

You can do more, but there is a sorely lack of space in the refrigerator during the harvest season.

Video on how to ferment salted stuffed eggplant in jars

This recipe is so loved in our family that we decided to shoot a video on this topic as well. So that you, dear readers, can prepare this delicious appetizer without any difficulty.

Having tried to cook it only once, then you will cook it every year, and even more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we are trying exclusively for you, so that everyone can cook delicious preparations and treat them to their friends and loved ones.

If you have not subscribed to our channel yet, then subscribe. We have a lot of interesting things !!!

Snack for the winter: blue ones in a bell pepper marinade

There are various marinades for your favorite vegetables. You can cook them quite simply, or you can conjure them up in the kitchen for a little longer, and as a result you get a very tasty dish that can be saved for the winter.

I already have on my blog relatively simple recipes for pickled "blue" ones that taste like mushrooms. If you want to cook these, then there are several recipes. And today the recipe is somewhat different, which is called with a twist.

The exit of the snack is three 750 gram jars.

We need:

• eggplant - 2 kg
• bell pepper - 800 gr
• hot chili pepper - 1/3 pod
• garlic - 5 - 7 cloves
• sugar - 100 gr
• salt - 2 - 3 tsp
• vinegar 9% - 80 ml
• frying oil

Preparation:

1. Wash and dry the blue ones. Cut into fairly large pieces. In fact, there are two ways to cut it, either in circles or in long thick sticks. I suggest using the second slicing method in this case.

But you definitely need to cut pretty large. In this case, the appearance will be advantageous. All the pieces will remain intact and nothing will come apart.

2. Put all of them in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to add 2 teaspoons.

You can mix everything together with your hands, or you can just shake the bowl vigorously several times, as if tossing the vegetables up. This will allow the salt to spread evenly.

Leave to infuse for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and let the juice go, which we will subsequently merge.

Someone thinks that it is necessary to keep the blue ones in salt in order to remove the bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this. This way the vegetables will take up less oil! Which is also important.

3. While our main vegetable is juicing, prepare the marinade. We will cook it on the basis of bell pepper. And I must tell you that it is very tasty.

Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I first made a filling of pepper, and even with hot pepper, then all my preference was given to just such options.

Such a filling is thicker and richer in taste, and personally, it captivates me when I need to make a choice. Use a bright red pepper, the color in this case matters.

And so the fruits are cleaned of seeds and cut into convenient pieces, which will need to be passed through a meat grinder.

4. Also cleanse hot peppers from seeds, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very hot.

And prepare the garlic. An approximate number of cloves is also given here, if you like this component in salads and appetizers, then you can add a little.

5. Twist the peppers and garlic through a meat grinder.

6. Pour vinegar into the mixture. We need 80 ml of 9% acid, this will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave to let the mixture stand for a while.

7. In the meantime, let's fry our little blue ones. Do not forget that you first need to drain the resulting juice from them and squeeze slightly.

8. We will fry in a skillet in hot oil. You need to pour it in a little, and in case of a shortage, add it directly to the pan.

You will have to fry in several batches, since we have quite a lot of cubes. Our task is to achieve an even golden color, approximately the same as in the photo.

Put the fried pieces on a plate so that the excess oil is glass.

9. We have to have sterilized cans and lids in advance. Layer the fried slices and the pouring, stacking them fairly tightly. Should be enough for just three cans.

10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I insure myself and sterilize them for 20 minutes. But if I have half liter jars, then it takes me 15 minutes to sterilize.

In this case, the caps can be used both screwed and twisted.

11. Prepare a pot with hot water, but, mind you, not boiling water! Line the bottom with a rag and put the jars in it. The water poured should reach the shoulders of each of them.

You can simply cover the lid, you can make one small turn if it is screwed.

12. After boiling, sterilize the required amount of time, then take out each of the cans one by one and screw tightly.

13. Turn the cans over and cover with something warm. Leave in this position until they cool completely. Then you can store them in a cool, dark place.

Such an appetizer, or salad, as you like to call this dish more, can be either prepared for the winter, or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten in literally two meals.

And this is how the appetizer will look if the blue ones are cut into circles.

If you have never cooked like this before, then try to make a half portion for a start, try it, you will certainly want to repeat it.

Video on how to cook eggplant in Armenian (in Georgian) - "Adjapsandali" salad

Adjapsandali is a national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus.

And now the recipe has become widespread, and a dish is also prepared according to it. There are various variations of its performance and we will consider one of them, which gives the basis.

In addition, our topic today is for preparations for the winter, and this recipe will just allow us to prepare an appetizer for a given period of time.

In this case, we fried vegetables, or you can pre-bake them

The dish turns out to be very tasty. Be sure to cook it at least once, and the recipe will stay in your notebook for a long time.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Eggplant caviar, especially if you know how to cook it deliciously, can really become a real delicacy. Remember how in the film "Ivan Vasilyevich changes his profession" ?! Black and red caviar was plentiful, but our delicacy was just one spoonful ...

And you can cook it this way. I know several methods of cooking it, but there are two main ones: when you twist all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.

And personally, I like the second option more. In this case, all the pieces are whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I bring to your attention.

We need:

• eggplant - 2 kg
• zucchini - 1 kg
• onions - 1 kg
• bulgarian pepper - 1 kg
• carrots - 500 gr
• tomato paste - 3 tbsp. spoons
• parsley - 1 bunch
• salt - 2 tsp
• sugar - 4 tsp
• vegetable oil for frying

Caviar can be cooked without zucchini, in this case, just add another kilogram of eggplant. You can also use fresh tomatoes instead of tomato paste. In this version, take them one kilogram.

Preparation:

1. I will not show the slicing of vegetables in the photo, it is all standard. Cut eggplants, courgettes and bell peppers into cubes, onions into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large dish for frying and stewing and first fry the onion in it. When it becomes transparent add carrots there. Darken until it is also soft.

You can pre-fry the vegetables in a skillet before placing them in a large cooking bowl.

And it's time to add the pepper. Take it in a bright red color, in this case, the caviar will turn out to be brighter and more appetizing.

3. Fry eggplants and zucchini separately in different pans in a little oil until golden brown, they should also become softer.

4. Add both to a common pot or basin, depending on what you are cooking in.

5. Add salt and sugar immediately. Use the prescription amount first. Then, when the vegetables give juice, you can taste the liquid part and adjust the taste if necessary.

Salt may and will be needed, in the main recipe a minimum amount is given.

6. Also add chopped parsley and tomato paste. Spread it out in half-thin, with a slide, spoons. And only now you can mix everything neatly.

7. After the mixture boils, you need to detect 30 minutes. This is how much our vegetables will be stewed over low heat. Strong boiling should not be allowed, but light bubbling is encouraged.

Be sure to try if there is enough salt. For lovers of more salty food, you can add it. Also, if you want to get spicy caviar, you can add black ground pepper 10 minutes before the end of cooking.

8. Spread the prepared caviar in sterilized jars and immediately tighten the lids boiled in boiling water. You don't need to sterilize it. Everything has been fried and boiled enough, so extra heat treatment and even more vinegar will not be required.

Very tasty caviar turns out, I advise you to cook it!

Video on how to cook delicious eggplant caviar "Lick your fingers"

And here is another recipe for making eggplant caviar. It actually turns out "lick your fingers." Its difference from the previous one is. that all vegetables are pre-fried in a pan separately from each other, and then combined in one large bowl for further stewing.

This is my favorite recipe, and I have been cooking with it for 30 years.

Such caviar can be perceived both as an appetizer and as a salad. It is also served on the festive table, and is eaten simply for breakfast. By spreading it on bread, you can get a delicious sandwich. And washing it down with hot tea, you can feel a real taste pleasure!

So cook it and eat it for health!

Baked blue for storage in the freezer

If you like fresh blue dishes, then this method of preparation for the winter will certainly interest you. It is so simple that I will not describe it in the same detail as the previous options.

1. Cut any amount of vegetables into medium cubes and place on a greased baking sheet.
2. Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2 - 3 times.
3. Remove from oven and allow to cool completely.
4. Divide into bags, about 400 - 500 grams each.
5. Place in the freezer for storage.

And it's all! In winter, having delivered a bag, you can always prepare your favorite dish, and your favorite vegetable will be as fresh.

There is another way in which whole vegetables are baked in the oven, or oven. Then they cool down and the skin is peeled from them. After which they should be cooled and squeezed out well, you can briefly install a little oppression on them for this.

Then transfer to a bag and put in the freezer.

Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it is simply not realistic to collect all of them in one article. But here are collected, although a few, but very interesting options, in my opinion - the best.

Those who cook according to them invariably keep them in their recipes, and the next year, at least a few jars, are prepared again.

Therefore, I hope that you will love these cooking methods and will stay in your home for a long time.

In conclusion, I would like to wish you a great harvesting season. Let everything that you cook be perfectly stored and please your family at winter lunches and dinners. Otherwise, it will not be, because in each of the jars there will be not only vegetables, but also a particle of sunny warm summer!

Bon Appetit!

Pickled eggplants.

Ingredients:

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

For the marinade:

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

Cooking method:

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

Pickled eggplant with pepper.

Ingredients:

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

For brine:

• 1 liter of water
• 30 g salt

Cooking method:

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

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Ingredients:

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

Cooking method:

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

Ingredients:

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

For the marinade:

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

Cooking method:

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

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

Salted eggplant with celery.

Ingredients:

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

For brine:

• 1 liter of water
• 70 g salt

Cooking method:

Before salting eggplants, you need to remove the stalks from vegetables, make a deep incision in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under pressure to glass the water. Grind the garlic with salt, stuff the eggplant. Put a bay leaf, a little celery on the bottom of the salting container, put the eggplants on top and cover with the remaining herbs. For the brine, boil water and salt, let cool. Pour the cold brine over the eggplant until it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then transfer to the refrigerator. Before use, cut the eggplants into pieces 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 out under pressure. Finely chop the garlic, stuff the eggplants. Place vegetables tightly in a container. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Pour eggplants with warm brine, set oppression. Leave at room temperature for 3-4 days. Store this recipe's salted eggplant in a cool place.

Ingredients:

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

Cooking method:

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

Ingredients:

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

For brine:

• 500 ml water
• 20 g salt

Cooking method:

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

Eggplant tongues in tomato and vegetable filling.

Ingredients:

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

Cooking method:

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

Canned spicy eggplants.

Ingredients:

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

Cooking method:

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

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

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Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

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Eggplant saute.

Ingredients:

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

Cooking method:

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

Eggplant saute "Generous vegetable garden".

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

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

Eggplant salad with basil.

Ingredients:

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

Cooking method:

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

Canned eggplants in Georgian style.

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

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

Fried eggplants in pepper marinade.

Ingredients:

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

Cooking method:

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

Eggplant with tomatoes and garlic.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

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

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Pickled eggplant "Ogonyok" with honey.

Ingredients:

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

Cooking method:

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

Korean style eggplants marinated with carrots.

Ingredients:

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

For the marinade:

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

Cooking method:

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

Cooking method:

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

These recipe photos show how to pickle eggplants:

Canned spicy eggplants

Ingredients:

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

Cooking method:

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

Eggplant salad with apple juice.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

For the marinade:

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

Cooking method:

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