How to make spicy eggplant for the winter. Marinated eggplant for the winter - proven family recipes

The inhabitants of Ancient Egypt called the eggplant or the blue one the “apple of rabies”, believing that the one who ate it would lose his mind. In fact, the vegetable is useful for the heart and blood vessels, strengthening the immune system and preventing gallstone disease. Pairs well with many vegetables. We invite you to cook delicious eggplant for the winter, including the "golden" recipe.

Our grandmothers made pickles in a barrel, now housewives prepare such spins in jars for long-term storage. It is advisable to take a little underripe eggplant, covered with a delicate elastic skin and with dense pulp.

Marinated eggplant

Simple recipes help to make real culinary masterpieces. To prepare this dish, you will need 1 kg of blue ones, 1.5 liters of water, 6 tbsp. l. vinegar, 100 ml olive oil, 6 cloves of garlic, 1 bunch of dill, and 1 tbsp. l. salt.

Pour water into a saucepan, add vinegar and salt. When it boils, add the diced blue ones. Cook for 5 minutes, stirring occasionally, drain in a colander and place in a deep plate. Add finely chopped herbs and garlic cloves, as well as oil. The workpiece is mixed and laid out in jars, which are closed with lids and put in the refrigerator overnight. You can not keep such canned food until winter, but enjoy its taste the very next day.

pickled in a jar

If you ferment the little blue ones, they will retain the maximum useful properties when ready, and on a cold winter evening it will be so nice to taste a delicious pickled, also soaked, hand-made delicacy. We offer an easy way to cook your favorite blue ones. They will need 1 kg, as well as 1 pc. capsicum, 1 cup celery greens, 50 g garlic cloves, 0.5 cup parsley, dill and thyme, 1.5 tbsp. l. salt.

We wash the main components with water, do not remove the peel, remove the tails and make a longitudinal incision up to 4 cm long. Cook in boiling water for about 10 minutes, put it in a plate with cold water for 20-80 minutes, then in a colander. Celery should be placed for 5 minutes in boiled water, then removed, add salt, bring the salted broth to a boil and cool. Greens and garlic cloves are crushed and mixed with salt.

The vegetable mixture is filled with blue ones, which are then tightly laid in jars, poured with cooled brine and put under oppression, the role of which can be played by a flat stone covered with cloth. Rolling in this case is not required, the jars in which they decided to ferment the blue ones are stored in a cool room.

salted eggplant

Next, we will tell you how to pickle eggplants at home. To do this, you need to take 2 kg of ripe and strong fruits of approximately the same size, 20 garlic cloves, 50 g of parsley and peppercorns to taste, 1 liter of water and 2 tbsp. l. salt for brine, 3 liters of water and 1 tbsp. l. salt for blanching.

The fruits are washed, cleaned of tails and folded for blanching in a large container, water is added. It is necessary to salt and bring to a boil, hold for about 5 minutes in order to get rid of bitterness. After the little blue ones are laid out on the board, when the water drains, they are cut along not completely. They are stuffed with chopped garlic mixed with herbs so that each one seems whole.

Laurel leaves and peppercorns are placed in enameled dishes for salting. The blue ones are poured with the prepared solution and left in a saucepan, but you can put them in a deep plate with a load. Preparing meals in this way is quick and easy. If you pickle the blue ones, then you can try them in a week.

Fried with garlic

The fried fruit is also very tasty. To get an excellent snack for meat and vegetables, take 2 kg of blue ones, 3 pcs. tomatoes, 20 ml of vinegar and 30 g of tomato paste, 2 garlic cloves, 5 g of sugar, and 2 tbsp. l. vegetable oil, 1 tbsp. l. dill. Do not forget about peppercorns and fragrant to taste, thyme and thyme, as well as salt.

Tomatoes are blanched, cutting each tomato crosswise, blue ones are cut into pieces, then they should be fried in a pan. The peel is removed from the tomatoes and cut into cubes, chopped garlic cloves and oil are added, together with the fried vegetable composition, they cook for 5 minutes on fire, put spices and dill.

The finished product is put into a jar, thyme is added, then it must be sterilized in boiling water for about 15 minutes or the same in an air grill at a temperature of 150 ° C. It is not necessary to roll up, it is stored in the refrigerator or indoors at room temperature.

Video "Eggplant "Spark" for the winter"

From this video you will learn how to cook eggplant "Spark" for the winter.

Popular Recipes

The fruits of a wonderful berry of the nightshade family can be closed according to different recipes. The following winter delicacies are not only savory, but also delicious.

"Spark"

Spicy and burning salad called "Spark" goes well with any side dish. It requires 2 kg of fruits, 4 pcs. red and 2 pcs. bitter pepper, 150 g of garlic cloves, another 100 ml of vinegar essence and vegetable oil for frying.

The blue ones are cut into circles, salted, and after an hour they are fried until softened. Peppers and garlic cloves are crushed into a pulp with a combine, vinegar is added and the fruits are dipped into this mixture. Banks can be sterilized in any way. Garlic-pepper mass and fruits are placed at the bottom. Banks are placed in a deep container with a cloth at the bottom, pour water. Sterilization is carried out within 10 minutes from the moment of boiling, then you can preserve.

"Ten"

One of the best homemade ways to prepare fruits is a salad, for which you need 10 blue ones, the same number of tomatoes, bell peppers and onions, 1 glass of vinegar, 1 tbsp. l. vegetable oil and 2 tbsp. l. salt.

Prepare the vegetable ingredients, cut into 4 pieces, also peel the onion, put everything in a saucepan, adding oil, vinegar and salt. Boil for about 40 minutes and stir, arrange in jars and preserve. The product prepared in this way will decorate even the festive table.

like mushrooms

A delicious appetizer, reminiscent of champignons or other mushrooms, will not leave indifferent any gourmet. For her, take 5 kg of fruits, 300 g of garlic heads, 350 g of dill, 300 ml of vegetable oil. For the marinade, use 3 liters of water, 250 ml of vinegar and 4 tbsp. l. salt.

The blue ones are cut into cubes. They fall into the boiling marinade and simmer for about 10 minutes while stirring. When the fruits change color, they are laid out in jars and covered with boiled lids. When tasting, it is not surprising to confuse them with mushrooms.

Dishes of the peoples of the world

Canned eggplants occupy a worthy place in the cuisines of different countries of the world: Kherson-style dishes with sweet peppers and chili, Azerbaijani-style spicy dishes with cilantro, etc.

Sicilian style eggplant

A prerequisite for the preparation of this appetizer is pickling the fruit raw. They take 20 kg of blue ones, 10 liters of honey or wine vinegar, lemon juice, garlic cloves, chili, coarse salt, any herbs, 8 bottles of olive oil, 0.75 liters each.

For the first time, you can take 6-8 kg of blue ones, reducing the number of other ingredients, cut the fruits into strips, then into thin slices, mix the eggplant noodles with salt and lemon juice. Leave for a day under load, drain the liquid, add vinegar, after 2 hours remove both it and the liquid, distribute it in layers in jars - with garlic, chili and herbs, pour oil and close with lids. After 2 weeks, this unsterilized product can be eaten.

in Armenian

To prepare a vegetable snack in Armenian, take 3.5 kg of fruits, 1.2 kg of onions, 2 garlic heads, spices (ground black pepper, suneli hops), 700 ml of vegetable oil and salt to taste.

The blue ones are cut into strips or in another way, salted and put under pressure for a day, fried with onions and garlic, then stewed, adding spices and salt, for about 30 minutes. The aromatic mass is laid out in jars, corked with lids.

in Georgian

This spicy snack is prepared without sugar. For it, 1.5 kg of fruits, 300 g of red bell peppers, 2 garlic heads, 2 pods of hot peppers, 150 ml of vegetable oil, 60 ml of vinegar and 2 tsp are used. salt.

The blue ones are cut into rings and fried until golden brown in a pan or in the oven. Next, peppers and garlic cloves are ground with a meat grinder or blender, salted, peppered and poured with vinegar. Lecho is fragrant and refined in taste.

There are many ways to make your own sour or spicy blue delicacy by adding carrots, beans and many other vegetable ingredients.

Delicious sauté, adjika or caviar will be welcome guests on your family table at any time of the year.

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

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

For preservation, only young eggplants with a shiny skin should be used. If there are none, then eggplants should definitely cut off the skin, and sometimes get rid of too large seeds.

How to cook a spicy eggplant appetizer for the winter - 15 varieties

Such a promising name for this dish was not in vain. "Cobra" is a rather spicy dish, which is wonderful for those who like to have a snack with a "light".

Ingredients:

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

Cooking:

Wash the eggplant, remove the tails and cut into slices of medium thickness. Then they should be salted to taste, mixed thoroughly and left for several hours so that they let the juice and salted.

In order for the eggplants to be evenly salted, they should be mixed periodically.

While the eggplant is infused, peel and wash the garlic. Bulgarian and hot peppers wash and clean from the stalks. We clean Bulgarian from seeds. Now these vegetables should be passed through a meat grinder together. In the resulting mixture, add sugar, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.

When the eggplants start up juice and salt enough, they should be fried in vegetable oil in a pan on both sides. Dip each piece of fried eggplant on both sides in the garlic-pepper mixture and place tightly in sterile jars. The remaining marinade is poured into jars, after which we roll them up with sterile lids and send them to a cool storage place until winter.

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

Ingredients:

• Tomatoes - 3 kg.
• Eggplant - 2 kg.
• Bulgarian pepper - 2 kg.
• Onion - 1 kg.
• Carrots - 300 gr.
• Garlic - 1 head
• Vegetable oil - 200 gr.
• Vinegar 9% - 100 gr.
• Salt - 100 gr.
• Sugar - 100 gr.
• Hot pepper - ½ pcs.

Cooking:

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

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

Wash eggplant, cut into slices. Wash the pepper, remove the stems and seeds and cut into strips. We clean the onion, wash it, cut into thin half rings. We clean the carrots, wash them. We wash and remove the bitter pepper from the stalk. Now we pass the carrots with hot peppers through a meat grinder.

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

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

Ingredients:

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

Cooking:

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

When the eggplant starts to juice, they should be slightly squeezed out, and then fried in vegetable oil in a pan until golden brown. We spread the prepared eggplants in a saucepan to the garlic-pepper mass. Mix the resulting appetizer, salt, mix thoroughly again, put on fire, bring to a boil and cook for about 10 minutes over low heat.

After this time, the eggplant is ready. Now we lay them out in sterile jars, roll them up with lids, turn them over and let them cool under a warm blanket. Winter snack is ready!

Sauerkraut is a favorite snack for many. Every housewife cooked it at least once in her life, but sauerkraut with eggplant is already a rather rare dish, which not only not everyone cooked, but far from everyone tried.

Ingredients:

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

Cooking:

Wash the eggplant, remove the stem, prick in several places with a fork, boil in boiling water for 5 minutes. Then they should be removed from the water and cool slightly.

Dry my cabbage and finely chop.

After the cabbage is cut, it should be mashed with your hands to make it softer.

We clean the carrots, wash them and three on a coarse grater. Wash bell pepper, remove seeds and stalk and cut into thin strips. Wash and finely chop the chili. Peel the garlic, wash and pass through the garlic maker. In one deep container, combine peppers, cabbage, carrots and garlic and let the vegetables brew for about 30 minutes.

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

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

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

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

Wash the eggplant, dry it, remove the stem and cut into large pieces. Pepper wash, clean from seeds and stalks, cut into large pieces. We clean and wash the garlic. My hot pepper and remove the stalk from it. Garlic, hot pepper and bell pepper are passed together through a meat grinder.

Pour water into a deep saucepan. There we add salt, 150 gr. vinegar and bring everything to a boil. Place eggplants in boiling brine and cook them for about 10 minutes. Then the eggplant should be pulled out of the brine and placed in a deep container. Next, add twisted peppers with garlic, vegetable oil and 250 gr. vinegar. Mix everything gently and put it in sterile jars. We cover the jars with lids, sterilize for 15 minutes from the moment of boiling, roll up, turn upside down, wrap with a blanket and leave to cool.

Carrots in Korean have long been part of our diet. In many families, it is generally an integral snack for both festive and festive, as well as everyday tables. But how often do we eat Korean-style spicy eggplant?

Ingredients:

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

Cooking:

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

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

The name "Spark" appears in a variety of areas of cooking. Well, who doesn’t know the famous “Spark” salad with garlic, or meat sauce with the same name. Here is one of the snacks for the winter is also called "Spark".

Ingredients:

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

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

To prepare this snack, you need a minimum of products. Eggplant and garlic will make it possible to prepare an excellent snack, which you can then enjoy all winter.

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

Wash the eggplant, cut into circles and fry in a pan in vegetable oil until golden brown on both sides. After frying, let the eggplant cool down. We clean the garlic and pass it through the garlic press. Wash greens, dry and finely chop. Mix the garlic with salt and herbs until a homogeneous mass is obtained.

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

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

Ingredients:

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

Cooking:

Wash the eggplant, remove the stem and cut into slices. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Dip eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.

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

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

Delicious eggplant blanks for the winter - a wonderful treat! Cook at home with the best recipes.

During the harvesting season, a big problem arises in finding suitable eggplant recipe options. There are a lot of variations and the main ones are discussed in the article. Delicious eggplants for the winter according to the best recipes are easy to implement, especially if you follow everything step by step.

Recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as this is a very important aspect of food preservation. Therefore, do not forget about this rule.

One of the best options for winter preparations is eggplant, as they have a rich taste, especially when mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with a photo, we will consider a very tasty option for preparing eggplants with honey for the winter. It will give a slight sweetness and aroma, plus we will also add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like it more, a light aftertaste, or a rich spicy one. We also want to immediately put you on notice, choosing eggplant for our dish is a small size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take us about 2 hours to prepare, the amount of products in the composition is indicated per serving in two half-liter jars.

• small eggplants - 800 gr.,
• finely ground salt - 60 gr.,
• garlic - at your discretion (we have 4 cloves),
• vegetable oil - 150 ml.,
• ground pepper - 3 pinches,
• honey (I use lime in the recipe) - 2 tbsp,
• vinegar - 100 ml.,
• water -300 ml.

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start with the fact that our vegetables in a deep bowl must be filled with water, everything is well washed. To decorate our vegetables, we cut off both sides of the edge, and peel off the skin in strips. If you don't like it, then you can remove the whole skin. Then the eggplant must be cut into rings, or strips if desired. The second option is more practical, as it turns out to save time, both when cutting them and while frying in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.

In the meantime, we will deal with the "zest" of our dish. First, peel the garlic, cut it into small pieces.

And when the right time comes, we return to our blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then we fry them in turn on both sides over low heat. It is not necessary to bring to readiness, just lightly fry.

Then we put our fried vegetables in jars and mix with garlic.

Pour the eggplants with our honey marinade. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then add our honey. We keep it on fire for a few more minutes.

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.

That's all! Not so difficult, right? And on the other hand, eggplant with pepper in a honey marinade. Have a delicious winter!

Recipe 2, step by step: delicious eggplant salad for the winter

Be sure to prepare an eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Whether it's a gala dinner or just a family dinner. This salad is also great as a side dish.

• Eggplant - 1.5 kg
• Tomatoes - 3 kg
• Bulgarian pepper - 1 kg
• Carrot - 1 kg
• Onion - 1 kg
• Refined vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cup
• Sugar - 1 cup
• Salt - 2 tbsp

First, wash the eggplants and cut them into circles. Sprinkle with salt and set aside.

Pass the tomatoes through a meat grinder, or chop in a food processor.

Put the tomatoes to cook for 20 - 25 minutes. Tomato juice should decrease in volume, boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into the tomato sauce.

Peel the onion and cut into half rings. Grate carrots. Pepper cut into strips. When the sauce boils, add the onion to it.

Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. By the way, the scent is amazing!

We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.

Pepper, cut into strips, add to the tomato filling.

Then the eggplant should be cut into large strips and added to the tomato salad dressing.

Add garlic.

Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplant for the winter (step by step)

A delicious appetizer cooked with eggplant and spicy sauce will be a great addition to any holiday table. The preparation of the recipe does not take much time, but at the same time you can prepare it for the winter. A very fragrant and elegant dish just not to be missed. We will prepare two cans of Georgian eggplant with a volume of 0.5 liters.

• eggplant - 1 kilogram;
• bell pepper - 400 grams;
• garlic - 2 heads (small);
• hot pepper - 1 pod;
• sunflower oil - 100 grams;
• vinegar - 100 grams;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Vegetables should be cut into small pieces and salted.

2-3 hours is enough time for all the bitterness to leave the vegetables.

Our minced vegetables need to be put in a pan. The mixture should start to boil. Add sugar and mix. We put the already fried vegetables in the same pan. We cook for about 10 minutes.

The resulting mixture is laid out in jars and rolled up.

In two weeks, the presented dish will be ready. Georgian-style eggplants can be taken out of the cellar and served at the festive table.

You can add cilantro, fragrant herbs, nuts, and more as interesting ingredients that will improve your taste sensations.

Recipe 4: eggplants for the winter without sterilization (step by step photos)

Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you will not need more than an hour to prepare it. Vegetable salads for the winter without sterilization are one of the most popular winter preparations.

Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.

Jars and lids should be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.

• 1 kg of eggplant;
• 1 kg of bell pepper;
• 1 kg of tomatoes;
• 500 g zucchini;
• 500 g carrots;
• 500 g of onions;
• 1 head of garlic;
• 100 g of greens (cilantro, parsley);
• 250 ml sunflower oil;
• 100 g of granulated sugar;
• 60 g of rock salt;
• 150 ml apple cider vinegar;
• black pepper, vegetable seasonings to taste.

So, we take a large container for cooking vegetable stew. It can be a saucepan or a wide-bottomed saucepan.

Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.

We clean the sweet bell pepper from seeds, cut into large pieces, add to the eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out to be colorful. If the pepper is red, then the color of the finished dish will be darker.

Peel the zucchini, cut finely. Also finely chop the onion and garlic. Place zucchini, onion and garlic in a saucepan. By the way, young light green zucchini do not need to be peeled.

Cut the carrot into slices about half a centimeter thick. In such salads, carrots should be cut coarsely, this diversifies the texture of the dish.

Now pour sunflower oil into a saucepan, pour sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Simmer vegetables over moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, throw in the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, stir, heat over moderate heat for 2-3 minutes, remove from heat.

We pack hot eggplant salad in prepared dry, clean jars. Immediately roll up the lids tightly, turn on the neck. We wrap the canned food in a warm blanket and leave it at room temperature for several hours.

We clean the completely cooled blanks in a cold basement.

When you open a jar of eggplant salad in a cold winter, an incredibly tasty and mouth-watering vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Enjoy your meal! Stock up for the winter!

Recipe 5: delicious marinated eggplants for the winter, like mushrooms

Still wondering what recipe to cook delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

Eggplants of any degree of maturity are suitable for the recipe for this vegetable preparation for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can easily remove the bitterness.

The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower oil). In the marinade, I have collected the most delicious and aromatic ingredients to the taste of our family. You can safely remove or add your favorites.

• eggplant - 1 kg
• vegetable oil - 120 ml
• garlic - 1 head

• water - 1 l
• table vinegar 9% - 6 tbsp.
• sugar - 1 tbsp.
• salt - 1 tbsp.
• bay leaf - 2 pcs
• allspice - 3 pcs
• cloves - 2 pcs
• mustard seeds - 0.5 tsp
• coriander - 0.5 tsp

To prepare this simple but very tasty vegetable preparation for the winter, we need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade, we take water, table vinegar, granulated sugar, edible salt (not iodized!), Bay leaf, allspice, peas, clove buds, mustard seeds and coriander. If you do not like some spices, you can not add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice, peas, clove buds, mustard seeds and coriander in a suitable container (I have a 4-liter saucepan).

Pour water (cold or hot - not so important) and put on medium heat so that the contents of the dishes boil.

In the meantime, we are working on eggplant. We wash them, cut off the tails on both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size is 3 x 3 cm.

While we put all the pieces in a bowl (1 kilogram is eggplant in an already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After that, pour table vinegar, mix and put eggplant slices into the boiling marinade.

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.

Turn off the heat, close the pan with a lid and let the eggplant stand in the marinade for about 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.

After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let them stand like this for about 10 minutes. I throw away the bay leaf and cloves - they have given up their aroma enough, and during storage they can give a little bitterness to the workpiece.

During this time, you need to clean and chop fresh garlic - I have one small head, but you can take as much as you like or not use at all if you do not like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.

Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.

We lay out very hot eggplants in a pre-prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the remaining boiling oil in jars - the pan should remain empty. Regarding the preparation of dishes for canning: I sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated immediately for 2 jars). I advise you to use glass jars with a capacity of 500 milliliters - you only need 2 pieces.

Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. We store eggplants like mushrooms where the rest of the seamings are - in the basement, cellar or other dark and cool room.

In winter, open a jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - without additives. In any case, it turns out a very tasty dish, which is not ashamed to offer even to guests. With a slice of black bread or boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!

Recipe 6: delicious Korean-style eggplant for the winter (with photo)

Rarely does a festive table do without spicy spicy salads and appetizers of Korean cuisine. Popular and eggplant in Korean. And this is well deserved: a tasty, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.

• Eggplant - 2 kg
• Carrots - 1 kg
• Pepper sweet cone 1 kg
• Sugar - 200 g
• Vinegar 9% - 200 g
• Vegetable oil - 200 g
• Garlic - 1 head
• Salt - 1 tbsp. l.
• Ground black pepper - 1 tsp.
• Seasoning for Korean carrots - 25 g

Prepare products for pickled eggplant for the winter. Wash and peel eggplants and carrots. Peppers wash, cut, remove seeds.

How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to drain the liquid.

Grate carrots for Korean carrots (or on a coarse grater).

Pepper cut into strips.

Fry eggplant in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you are not canning, store the salad in the refrigerator.

For canning, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars - 30 minutes, 1 liter jars - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.

Cover closed jars with Korean-style eggplants with a blanket and leave for a day, and then put them into storage. Enjoy your meal!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. A variant of a delicious salad without frying and baking eggplant. The taste of the salad is rich, but at the same time tender.

• eggplant - 4 kg;
• sweet pepper - 400 gr.;
• hot pepper - 20 gr.;
• carrots - 400 gr.;
• onion - 300 gr.;
• garlic - 150 gr.;
• tomatoes - 1.7 kg;
• salt - 120 gr.;
• sugar - 80 gr.;
• vinegar 6% - 100 ml;
• vegetable oil - 150 ml.

Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not mashed, as in a blender), which gives the salad its piquancy.

We also pass hot pepper through a meat grinder, or cut it very finely (this must be done with gloves, pepper burns hands very much). Thoroughly mix the chopped vegetables.

Wash the eggplant, cut off the stalks and cut into small pieces. Eggplant peel should be peeled if it is a little bitter and rough, if the skin is thin and does not have a bitter taste, it can be left on.

Salt chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80 gr.) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, you may need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.

We put the boiling salad in sterile jars, roll it up with sterile lids and wrap it until it cools completely. From the indicated amount of vegetables, about 6 liters of salad are obtained.

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's how eggplants are affectionately called names. Most likely, this nickname appeared due to the brightly saturated shade of the vegetable. But then they can also be called "white", "black", "red" or "yellow". Such eggplants also exist. The color scheme, as well as the shape of the fruit, is determined by the variety and the degree of its maturity.

But the color does not affect the quality of the taste of eggplant. They are all meaty, spicy and spicy and satisfying. And yet, blue-black, oblong and slightly unripe fruits, with a small content of seeds, are considered the most delicious and healthy. It is these “blue ones” that are ideal for pickling for the winter.

They impress with their refined and delicate taste, vaguely reminiscent of mushrooms. They can be served as a ready-made, independent 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 almost 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 preparations, will leave a treasured place in it for this snack that melts in your mouth.

7 recipes for pickling blue for the winter

Recipe 1. A simple and quick way to pickle eggplant

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

1. 1. An easy way to pickle eggplants starts with preparing them. Blue medium-sized (to freely pass through the neck of the jar), wash and cut off the tails. We will not clean and cut them.
2. Fill a 5 liter pot with 2.5 liters of water. Pour salt, stir and place on the hob.
3. When the water gives the first signs of boiling, send whole eggplants to the pan and cook until they acquire the required softness. Approximately it takes 10-15 minutes. But you can check the readiness with a fork or a wooden skewer. If the eggplant skin pierces freely, the vegetables are ready. This moment must not be missed, otherwise the fruits will be digested and lose their elasticity and shape.
4. While eggplants are cooking, sterilize jars and lids over a steam bath.
5. Put the bay leaf, washed greens, peeled and disassembled garlic into hot jars. To add more flavor to the marinade, garlic can be cut into several pieces.
6. Remove the eggplants from the boiling water with a fork and put them, pressing against each other, into jars with spices. Top the vegetables with salt and sugar, pour in the vinegar. For medium-sour “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, cork with lids and send for slow cooling under a warm blanket.
8. Before serving, cut the “blue ones” into neat pieces, pour over fragrant homemade butter, sprinkle with fresh green onions and serve with any side dish. Delicious, fast, delicious!

Recipe 2. Marinated eggplant "in Korean" for the winter

Ingredients for 2-3 jars of 0.5 l: 1 kg of eggplant, 4 medium-sized carrots, 3 large sweet peppers, 1 garlic head, 3 medium onions, 20 g of chopped coriander, 250 ml of vegetable oil, 1 tbsp. spoon 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 washed and peeled root crops on a special “Korean” grater or cut into thin and long strips. Pour boiling water so that the carrots are completely under water, cover with a lid. The cut should cool to room temperature.
2. Select the grains from the peppers, remove the stalks and also cut into cubes.
3. Peel the onions from the dry husk and chop into small cubes.
4. Drain the carrots, squeeze lightly and transfer to a large bowl. Throw in the onion and peppers as well.
5. Wash the eggplant, but do not peel, cut the sepals. Cut in half lengthwise, and then cut into thin half rings.
6. Boil salted water and boil “blue” for 2-3 minutes. Transfer to a colander to drain the liquid, cool and squeeze lightly. Combine eggplant with other vegetables.
7. Mix in a bowl: chopped garlic, salt, spices, sugar, sunflower oil and vinegar. Pour the marinade dressing over the vegetables and mix so that they “make friends” well.
8. Arrange 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. Colorful and fragrant eggplant "Korean style" can be stored at normal temperature. Serve with meat, fish dishes or side dishes. In any company they are great!

Recipe 3. Pickled eggplant "like mushrooms"

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

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

1. Cut off the stems of the washed eggplants and be sure to remove the skin. You can cut eggplants at your own discretion: cubes, quarters, straws. But the best cuts for pickled "mushrooms" are plump sticks in the shape of mushroom legs.
2. Transfer the sliced ​​\u200b\u200bto a wide bowl, in which the “blue ones” will feel free when mixing.
3. Sprinkle eggplant with salt and set aside for an hour and a half. It will take this time for the vegetables to release their bitterness. In addition, salt will prevent them from absorbing too much oil when frying.
4. We use the eggplant maturation time to prepare the rest of the vegetables. Onion and garlic "undress", rinse and dry. Chop the onion into half rings, garlic into slices, small cloves into halves.
5. Rinse eggplant from bitter juice and squeeze lightly. Fry in small portions (thin layer) in a hot frying pan. Don't overcook them - they can dry out. Let the barrels only slightly gild.
6. Put ruddy “mushrooms” in a layer of 3-4 cm on the bottom of the pan or bowl. Top with a layer of onion, then garlic. And so on until the vegetables run out, layer by layer - little blue-onion-garlic.
7. Let's prepare the marinade. Pour water into a container and put spices: black peas, parsley, salt and pour 6% vinegar. Boil the marinade mixture and pour over the eggplant. Cover the pan, put in a cool place (preferably in the refrigerator). Leave vegetables for pickling for two days. The aroma of "pickled mushrooms" will appear earlier, and here the main thing is disciplined patience.
8. Arrange 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 eggplant "French", stuffed with greens

Ingredients for 5-6 1 liter jars: 5 kg eggplant 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 marinade for every liter of water: 50 g salt, 50 g sugar, 5 pcs. allspice, 7 pcs. black pepper, 2 pcs. cloves, 2 parsley, 0.5 tsp coriander, 1/4 tsp ground cinnamon.

Vinegar: for each liter jar 0.5 liters of vinegar.

1. "Blue" wash and cut off the sepals. Cut the fruit along the barrel, but do not cut it to the end, so that you get a “book”. With a knife or a teaspoon, make indentations - select the pulp and transfer to a separate bowl.
2. Put 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 bitterness and making the "blue" soft - so it will be easier to stuff them with herbs and vegetables.
3. Transfer the prepared eggplants to a colander or sieve, put in a large bowl and press down with a weight on top so that the bitter liquid leaves and does not spoil the taste of the dish.
4. Prepare "mince" for eggplant. Wash all vegetables and greens and then chop. Sweet red pepper and eggplant pulp - in cubes, carrots in small strips or on a grater, crush the garlic with garlic, chop the greens.
   Mix vegetable slices, and for greater spiciness, you can add a little hot pepper.
5. Rinse the jars with soda and sterilize in a convenient way (oven, microwave, steam bath). Boil the lids for at least 5 minutes.
6. Stuff the "blue" ones with colorful stuffing, close tightly and transfer to jars so that the vegetables do not have a chance to fall out of the eggplants into the marinade.
7. For the marinade, boil water and stir in it until the crystals disappear, salt and sugar. To make the filling spicy and give the eggplant the same taste - add all the spices according to the recipe, cook for 2-3 minutes.
8. Pour vinegar into jars, and then fragrant marinade. The liquid should reach the very edge of the neck of the jar.
9. Roll up the glass and leave it “under the covers”, giving the jars the opportunity to cool down gradually.

Recipe 5. Spicy pickled eggplant - with garlic and chili peppers

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

1. Mince the garlic. You can quickly do this with the help of a 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 centimeter pieces.
3. "Blue" cut into 1.5-centimeter circles. Cut each ringlet into quarters, put in a convenient container and pour salted water (2 tablespoons). The liquid should completely cover the vegetables. After an hour, drain the water, and rinse the eggplants well in a flowing “shower”.
4. Sterilize jars with lids, turn over on a towel and let drain and dry.
5. Prepare the marinade in a large saucepan. When there are signs of boiling water, put salt, stir and add malic acid. As soon as the marinade boils again - lay out the pieces and cook for four minutes.
6. Put the eggplant blank in a colander with a slotted spoon to drain excess water.
7. Fry vegetables over low heat until golden brown. Sprinkle with garlic and chili, stir and fry the vegetables for another minute.
8. Place spicy eggplants in jars, cork, turn over on lids and heat until completely cooled under a warm “fur coat”.

Recipe 6. Marinated eggplant with walnuts and mint

Ingredients for 3 jars of 0.5 l: 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. spoons of vinegar essence (70%).

1. Wash the “blue” ones, cut off the “caftans”, thinly peel the skin, cut into narrow slices, and then into long stitches.
2. Put eggplant "noodles" in a saucepan and pour salted water. A tablespoon of salt is enough for a liter of water. The bitterness will dissipate into the water in about 30 minutes.
3. Pour the stitches into a colander and place under a cold shower. This will finally 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 in a blender, add chopped dried mint. Stir the fragrant mass and combine with 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 essence and throw peppercorns.
7. The rest is the marinade. Bring water to a boil, stir in salt and sugar and boil for 5 minutes.
8. Fill jars with eggplants with filling and rearrange in a bowl with 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 eggplant with tomatoes

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

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

Eggplant under the marinade does not require super efforts and talents, but to make the appetizer a success, there are a few simple tips:

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

- a wonderful snack and an excellent addition to meat dishes, potato side dishes and spirits. Therefore, hearty and fragrant “little blue” are especially appropriate in festive treats. Guests will try, praise, and go home with a brand new recipe.

Summer will go away, but you can take its taste with you by making delicious vegetable preparations. Pickled eggplants can be prepared for the winter according to different recipes: according to some - tender, according to others - spicy, whole and cut into pieces. They will certainly please not only your family members, but also guests. If you pickle them correctly, then there will be no trouble and the blanks will stand quietly until spring, unless they are eaten earlier, which is quite likely.

How to pickle eggplant

• Medium-sized and slightly unripe blue-violet eggplants are best suited for conservation. Overripe fruits have friable pulp and large seeds, and when pickled, they become tough, like rubber. But if you marinate young ones, they will taste like mushrooms, they will be tender and crispy.
• Before cooking for an hour or two, eggplants should be soaked in lightly salted water. This will achieve two goals: improve the organoleptic qualities of the future snack due to the removal of bitterness and save money, since salted vegetables absorb less oil during frying. However, it’s still not worth salting the water in which the “blue ones” are soaked, because because of this, the workpiece for the winter can turn out to be oversalted.
• For the preservation of canned food, care must be taken to ensure that vegetables and jars are cleanly washed. In addition, some recipes require sterilization of the workpiece already in banks. You cannot skip this step.

Easy Pickled Eggplant Recipe

• eggplant - 5 kg;
• salt - 80–100 g;
• table vinegar (9 percent) - 0.5 l;
• water - 2 l.

Cooking method:

• Cut the eggplant lengthwise into 4 parts, salt well, put in an enameled container, put oppression on it. After 2 hours, rinse the eggplant under running water.
• Pour water into the pan, vinegar into it, put the eggplants, put the pan on the fire.
• Cook over low heat until the skin of the "blue ones" is easily pierced with a fork. It usually takes no more than 20 minutes.
• Carefully remove the eggplants from the pan, immediately packing them tightly into the jars. Banks, of course, should be sterilized in advance, prepare lids for them. For the number of eggplants indicated in the recipe, two cans of 3 liters each, or three two-liter, or four one and a half liter cans are required. Smaller jars will no longer fit.
• Boil the marinade again and pour over the eggplants.
• Roll up the banks. After cooling at room temperature, store them for winter storage.

This recipe is the easiest, it does not even need any spices. However, this does not mean that they cannot be added. You can do this, focusing on your taste and home canning experience. Usually garlic, turmeric, basil, coriander, black and allspice go well with eggplant.

Whole marinated eggplant

• eggplant - 2 kg;
• basil - 3 branches;
• parsley - 3 sprigs;
• dill - 3 umbrellas;
• bay leaf - 2 pcs.;
• garlic - 1 head;
• salt - 20 g;
• sugar - 20 g;
• water - 2.5 liters.

Cooking method:

• Select young eggplants no longer than 15 cm long and much smaller than the neck of a standard jar. Wash, cut off the tails. Soak for an hour in cool water.
• While the eggplants are soaking, sterilize a three-liter jar - the amount of products in the recipe is designed for just such a volume.
• Boil 2.5 liters of water, dissolve salt and sugar in it.
• Put eggplants in a saucepan and boil them for a quarter of an hour. Pierce the skin of one vegetable with a toothpick. If it pierces easily, the eggplant is ready.
• Put garlic cloves, washed greens, dill and laurel leaves on the bottom of the jar.
• Pack the eggplant as tightly as possible into the jar.
• Pour in the vinegar.
• Fill to the top with boiling brine.
• Roll up the cans and turn over. After cooling, put in the pantry, where the blanks are stored for the winter.

Whole marinated eggplants look appetizing and have a delicate flavor that just about everyone loves.

Eggplant marinated with tomatoes

• tomatoes - 1 kg;
• eggplant - 1 kg;
• vegetable oil - 0.2 l;
• table vinegar (9 percent) - 100 ml;
• garlic - 1 head;
• basil - 3 branches;
• salt - 30 g;
• sugar - 60 g.

Cooking method:

• Cut the washed eggplant into circles, add a tablespoon of salt, place a load on them.
• Cut the tomatoes in half, if they are very large - into quarters, sprinkle with a few pinches of salt.
• After an hour, rinse the eggplant, dry it with a kitchen towel.
• Peel the garlic and run it through a press.
• Finely chop the basil.
• Heat oil in a large saucepan, put vegetables in it along with garlic and basil, add the remaining salt and sugar.
• Simmer over very low heat, stirring occasionally to prevent burning, for 40 minutes.
• Pour in the vinegar, simmer for another 10 minutes and pour into prepared (that is, sterilized) jars. Seal them and let cool.

Eggplant marinated with tomatoes can be eaten not only as a snack. It is very convenient to use this blank for the winter as a sauce for pasta and other dishes. Another way to eat this dish is to spread it on bread like caviar and eat such a sandwich.

Georgian marinated eggplant

• eggplant - 3 kg;
• water - 5 l;
• garlic - 0.2 kg;
• walnuts (without shell) - 0.2 kg;
• sugar - 140 g;
• salt - 80 g;
• vegetable oil - 0.2 l;
• vinegar essence (70 percent) - 60 ml;
• mint (dried) - 5 g;
• black pepper (peas) - 15 pcs.

Cooking method:

• Select medium-sized eggplants, wash, cut off the stalks, make 4 cuts along each eggplant, not reaching the end of three centimeters.
• Pour three liters of water, dissolving three tablespoons of salt in it before that. Soak for an hour.
• Wash the eggplants and peel them off.
• Without slicing, fry the pulp on all sides in oil, put the “blue ones” on a napkin so that excess oil is drained from them.
• Peel the garlic, pass through the meat grinder along with the nuts.
• Mix walnut-garlic paste with mint.
• Stuff the eggplants with this paste, carefully filling the slits with it.
• Sterilize jars. Spread pepper over them, pour vinegar essence.
• Carefully place the stuffed eggplants in jars.
• From two liters of water, the remaining salt, sugar, prepare the marinade. Pour eggplant with boiling marinade.
• Cover the jars with lids and sterilize for 40 minutes.
• Close the jars with metal lids, let cool. After cooling, remove for the winter.

Georgian-style marinated eggplants stuffed with walnut-garlic filling look unusual and have a burning taste. They will appeal to lovers of spicy snacks.

Korean marinated eggplant

• eggplant - 1 kg;
• carrots - 0.2 kg;
• bell pepper - 0.4 kg;
• garlic - 50 g;
• onion - 0.2 kg;
• water - 2 l;
• ground coriander - 20 g;
• vegetable oil - 0.25 l;
• sugar - 20 g;
• salt - 20 g;
• apple cider vinegar - 0.18 l;
• black pepper (ground) - 15 g.

Cooking method:

• Peel the carrots, grate for Korean salads. In its absence, you can simply cut the carrots into thin long strips, but this is a troublesome task.
• Pour boiling water over the carrots and leave in hot water until it cools completely.
• Wash the eggplant, cut the sepals, cut in half lengthwise and, without peeling, cut into semicircles.
• In salted water (2 liters), using half the salt indicated in the recipe, boil the eggplant for 5 minutes. Cool slightly, remove from water, squeeze.
• Peel the onion and cut into thin half rings.
• Wash peppers, remove seeds, cut into thin strips.
• Chop the garlic by passing through the garlic.
• Prepare the marinade by mixing garlic, oil, salt, sugar, vinegar, and coriander.
• Mix vegetables in another bowl.
• Pour the marinade into the vegetables and mix well. After 10 minutes, mix again and arrange in sterilized jars. It will take three half-liter.
• Cover jars with lids. Put a cloth on the bottom of a large saucepan, put jars of snacks on it, pour water into the pan up to the neck of the jars. Sterilize for 20 minutes.
• Take out the jars, close with metal lids. In winter, they can be stored at room temperature.

Korean-style marinated eggplant is a spicy appetizer that can be served with both meat and fish.

Egyptian marinated eggplant

• eggplant - 2 kg;
• apple cider vinegar - 20 ml;
• parsley - 100 g;
• lemon juice - 100 ml;
• garlic - 50 g;
• bell pepper - 0.2 kg;
• chili pepper - 1 pod;
• ground coriander - 20 g;
• cumin - 10 g;
• ground red pepper - 2 g;
• curry - 10 g;
• salt - 20 g;
• olive oil - 200 ml.

Cooking method:

• Wash the eggplant; without peeling, put on a baking sheet, laying parchment paper on it, bake whole in the oven until soft.
• Remove, let cool, cut off the stalks, sprinkle the cut points with salt. On one side, make a longitudinal cut in each eggplant and also sprinkle with salt, just a little bit.
• Wash, de-seed peppers, cut into small pieces.
• Crush the garlic.
• Finely chop the parsley.
• Mix peppers, parsley, garlic, season with vinegar and lemon juice mixed with seasonings.
• Start eggplant.
• Place the eggplant in a sterilized jar. Pour in oil and refrigerate.

There are eggplants marinated in Egyptian style, you can already in a week - during this time they will have time to acquire the proper taste and aroma. But still, it’s worth leaving at least a little of this snack until winter: you can store it in the refrigerator for 3 months.

French marinated eggplant

• young eggplants, no longer than 15 cm - 5 kg;
• fresh cilantro - 100 g;
• fresh parsley - 100 g;
• fresh dill - 100 g;
• stem celery - 0.2 kg;
• carrots - 0.2 kg;
• garlic - 20 g;
• Bulgarian pepper - 0.4 kg;
• water - 2 l;
• salt - 100 g;
• sugar - 100 g;
• allspice peas - 10 pcs.;
• black peppercorns - 15 pcs.;
• cloves - 5 pcs.;
• laurel leaves - 5 pcs.;
• ground coriander - 5 g;
• ground cinnamon - 5 g;
• apple cider vinegar (6 percent) - 250 ml.

Cooking method:

• Wash the eggplant, cut off the stalk, cut lengthwise, but not completely: so that the eggplant opens like a book.
• With a teaspoon, carefully remove the seed part from the very center of the eggplant, making room for the filling.
• Boil eggplants for 5 minutes in water salted to taste (water and salt needed for boiling eggplants are not included in the recipe).
• Place the eggplant in a colander. To make the water drain better, press them with a plate, placing a small weight on top.
• Wash, dry, finely chop the herbs.
• Chop the celery as finely as possible.
• Grate the peeled carrots: the smaller, the better.
• Mix celery with herbs and carrots.
• Crush the garlic and put to the greens, mix everything well.
• Stuff eggplants with greens with carrots and celery, carefully put them in sterilized jars.
• From the remaining ingredients, boil the marinade, let it boil for 2 minutes.
• Pour eggplant with boiling marinade. Roll up cans, turn over, wrap. After complete cooling, remove for the winter.

French-style marinated eggplant is a gourmet appetizer that will delight all winter even when stored at room temperature.

Pickled eggplant that tastes like mushrooms

• eggplant - 1 kg;
• salt - 10 g;
• onion - 100 g;
• garlic - 5 cloves;
• vegetable oil - 50 ml;
• water - 0.5 l;
• salt - 50 g;
• apple cider vinegar (6 percent) - 100 ml;
• bay leaf - 1 pc.;
• black peppercorns - 7 pcs.

Cooking method:

• Peel the washed and dried eggplants and cut into cubes so that they resemble the legs of mushrooms.
• Put in a bowl, salt and leave for an hour.
• Rinse, dry, fry in oil so that they acquire a pleasant shade.
• Peel the onion and garlic. Cut the onion into half rings, the garlic into slices.
• Put the onion on top of the eggplant, garlic on top of it.
• Boil the marinade from the rest, pour eggplant over it, cover and put in the refrigerator for three days.
• Sterilize two half-liter jars and their lids.
• Put in a jar, mixing, pickled eggplant.
• Sterilize jars for 20 minutes, seal. When cool, put in pantry.

Eggplant marinated according to this recipe tastes like mushrooms.

Whatever recipe you choose, eggplant marinated according to it will decorate the winter table, reminding you of summer.