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Harvesting whole blue eggplants for the winter. Whole eggplant for the winter recipes without sterilization

Harvesting whole blue eggplants for the winter. Whole eggplant for the winter recipes without sterilization

19.10.2019

This section contains a variety of eggplant blanks for the winter. Recipes - you will lick your fingers, the most popular and in demand among summer residents and all lovers of home preservation. The most delicious: eggplant, like mushrooms, in oil. Easy and instantly disappearing from the table eggplants in adjika. Very interesting lecho with eggplant. Be sure to try eggplant caviar, in which zucchini is added for juiciness. A variety of salads, among which Bakat occupies a special place - it will become a hit among fans of spicy preparations. For those who prefer not to spend a lot of time in the kitchen - a good recipe for pickled eggplant. And, of course, everyone's favorite "Ten".

Mother-in-law's tongue from eggplant for the winter

A very tasty preparation for the winter of eggplant - vegetables are fried and poured with spicy tomato sauce. The recipe is simple, the result is very tasty. Definitely try it if you haven't already.

Eggplant caviar for the winter "Lick your fingers"

This eggplant caviar delights with its festive color and fascinates with its fresh aroma. The secret of preparing such caviar is in a special way of preparing eggplants. They are baked in the oven, thanks to which the caviar is tender and not at all greasy.

Eggplant caviar for the winter

A classic recipe for eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot peppers and a bouquet of aromatic spices. Very tasty and keeps well. I recommend trying this recipe. You will surely like it.

eggplant like mushrooms

A popular eggplant recipe for the winter. You will need a minimum of products, and thanks to a special and completely uncomplicated technology, eggplants will taste like pickled mushrooms. Some people can't even tell right away. The recipe is quick, without sterilization.

Eggplant salad with beans for the winter

A delicious winter eggplant preparation is a hearty, juicy salad with beans, tomatoes, sweet peppers, carrots, onions and garlic. In winter, it is suitable not only for a side dish, but also as an independent vegetable dish.

Marinated eggplant for the winter

The simplest recipe for pickled eggplant "without everything." Only eggplant, garlic, spices and marinade. Eggplants are boiled until soft, and then canned. Prescription without sterilization.

Bakat from eggplant for the winter

One of the hits among winter eggplant preparations is Bakat salad. Easy to prepare - vegetables are simply cut and boiled in tomato sauce. Recipe without sterilization and without much fuss.

Eggplant salad for the winter

The taste of this winter eggplant preparation is very spicy and slightly sweet. I want to suggest for you to prepare a few jars of eggplant salad with garlic and honey. A handful of raisins will add a new flavor to this salad.

Caviar from zucchini and eggplant for the winter

Delicious eggplant caviar with zucchini, sweet and hot peppers, garlic tomatoes and onions. Very gentle thanks to the use of apple cider vinegar. The rich, deep, bright taste of this billet is unique.

Eggplant in tomato for the winter

We definitely recommend making this eggplant preparation for the winter! The taste is awesome. The combination of products is perfect. Ripe tomatoes, sweet peppers, garlic emphasize the taste of eggplant. Plus the secret ingredient is a fresh apple.

Lecho with eggplant recipe with photo

Delicious eggplants for the winter, the recipe for cooking is perfectly familiar to you if you have made lecho at least once. Only the main ingredient will not be pepper, but eggplant. Prescription with sterilization.

Marinated eggplant.

Ingredients:

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

For marinade:

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

Cooking method:

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

Marinated eggplant with peppers.

Ingredients:

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

For brine:

1 liter of water
30 g salt

Cooking method:

Before marinating eggplants for the winter, bell pepper should be cut into slices, hot pepper - into rings, garlic - into slices. Remove the stalk from the eggplant. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. In small portions, lower the eggplants into boiling water and cook until soft (10-15 minutes, depending on size). Pour vinegar into the bottom of the jars, put a little garlic and pepper. Lay the eggplants tightly on top, sprinkling with garlic, hot and bell pepper. Separately, prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover jars with lids and sterilize: 1 liter - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until cool.

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Ingredients:

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

Cooking method:

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

Ingredients:

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

For marinade:

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

Cooking method:

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

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

Salted eggplant with celery.

Ingredients:

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

For brine:

1 liter of water
70 g salt

Cooking method:

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

Salted eggplant with garlic.

Ingredients:

1 kg eggplant
50 g garlic

For brine:

1 liter of water
50 g salt
2-3 bay leaves
3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter in small eggplants, you need to make a deep incision in the form of a pocket. Put the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze under pressure. Finely chop the garlic, stuff the eggplant. Pack vegetables tightly into a bowl. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Pour eggplants with warm brine, set oppression. Leave at room temperature for 3-4 days. Store the salted eggplant prepared according to this recipe in a cool place.

Ingredients:

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

Cooking method:

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

Ingredients:

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

For brine:

500 ml water
20 g salt

Cooking method:

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

Eggplant tongues in tomato-vegetable filling.

Ingredients:

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

Cooking method:

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

Canned spicy eggplant.

Ingredients:

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

Cooking method:

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

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

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Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

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Sauté eggplant.

Ingredients:

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

Cooking method:

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

Sauteed eggplant "Generous garden".

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Look at the selection of photos "Marinated eggplant for the winter" to the recipes presented above:

Eggplant salad with basil.

Ingredients:

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

Cooking method:

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

Georgian canned eggplants.

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

For such a simple preparation of eggplant for the winter, tomatoes need to be cut, put in a saucepan, warmed up and rubbed through a sieve. Boil the tomato mass in half. Cut eggplant into slices 1.5-2 cm thick, dip in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings, fry quickly. Mix 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 lay the fried eggplants, pouring with tomato. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Then roll up the eggplant blank and wrap until cool.

Ingredients:

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

Cooking method:

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

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

Fried eggplant in pepper marinade.

Ingredients:

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

Cooking method:

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

Eggplant with tomatoes and garlic.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

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

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Marinated eggplant "Spark" with honey.

Ingredients:

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

Cooking method:

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

Eggplant marinated with Korean carrots.

Ingredients:

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

For marinade:

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

Cooking method:

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

Cooking method:

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

These recipe photos show how to pickle eggplant:

Canned spicy eggplant

Ingredients:

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

Cooking method:

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

Eggplant salad with apple juice.

Ingredients:

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

Cooking method:

To prepare such a delicious preparation for the winter, eggplants need to be cut into circles 1-1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry the vegetables in oil for a few minutes, salt, pour in apple juice and simmer for 10-15 minutes. Put eggplants in prepared jars, layering with stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

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

Cooking method:

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

Ingredients:

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

For marinade:

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

Cooking method:

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

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. 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.
Fill a 5 liter pot with 2.5 liters of water. Pour salt, stir and place on the hob.
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.
While eggplants are cooking, sterilize jars and lids over a steam bath.
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.
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.
Pour jars of eggplants with clean boiling water, cork with lids and send for slow cooling under a warm blanket.
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 each: 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.

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.
Select the grains from the peppers, remove the stalks and also cut into cubes.
Peel the onions from the dry husk and chop into small sticks.
Drain the carrots, squeeze lightly and transfer to a large bowl. Throw in the onion and peppers as well.
Wash the eggplants, but do not peel them, trim the sepals. Cut in half lengthwise, and then cut into thin half rings.
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.
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.
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.
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.

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.
Transfer the sliced \u200b\u200bto a wide bowl, in which the “blue ones” will feel free when mixing.
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.
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.
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.
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.
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.
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.

"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.
Put salted water on the hob, boil and put 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.
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.
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.
Rinse the jars with soda and sterilize in a convenient way (oven, microwave, steam bath). Boil the lids for at least 5 minutes.
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.
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.
Pour vinegar into jars, and then fragrant marinade. The liquid should reach the very edge of the neck of the jar.
Roll up the glass and leave it “under the covers”, giving the jars the opportunity to cool 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%.

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.
Cut a small hot pepper into 2 halves, remove the stalk and sharp seeds. Cut into half centimeter pieces.
"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”.
Sterilize jars with lids, turn over on a towel and let drain and dry.
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.
Put the eggplant blank in a colander with a slotted spoon to drain excess water.
Fry vegetables over low heat until golden brown. Sprinkle with garlic and chili, stir and fry the vegetables for another minute.
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%).

Wash the “blue” ones, cut off the “caftans”, thinly peel the skin, cut into narrow slices, and then into long stitches.
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.
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.
To give an appetizing crust, fry the eggplant pulp in hot vegetable oil.
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.
Put the appetizer in dry steamed jars and pour 2 tablespoons of oil into each, an incomplete spoonful of essence and throw peppercorns.
The rest is the marinade. Bring water to a boil, stir in salt and sugar and boil for 5 minutes.
Fill jars with eggplants with filling and rearrange in a bowl with boiling water for sterilization. Half-liter jars will take about 40 minutes.
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.

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.
Cut the vegetables in the form of plump circles and put them in a suitable container.
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.
Mix vegetable preparations, pour over a small portion of oil, salt and leave for 20 minutes, so that everything is slightly marinated.
Spread the vegetables on a baking sheet and put in the oven for baking. This will take another 20 minutes.
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.
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:

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.
Some varieties of "blue" are bitter. To remove the bitterness, before cooking, they should be soaked in salted water.
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.
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.
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 will be able to “grab” its taste with you by making delicious preparations from vegetables. 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 preservation. 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 the 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.

Eggplants soak up the taste of a marinade, filling or sauce like a sponge, but at the same time a little of their own natural taste always remains in them. This feature gives a huge scope for imagination. Various preparations are prepared from eggplant for the winter - single-component salads or in combination with various vegetables, legumes or rice, as well as pickled and salted in a variety of ways. Today we will talk about pickled eggplant and see step-by-step photos of the two best, in my opinion, recipes. In the first, pickle the whole vegetable, and in the second, cut into pieces. So, despite the fact that today's selection contains only two options, it seems to me that this is enough, since the first is suitable for those who have small fruits, and the second for those who cannot fit them entirely in a jar.

Whole pickled eggplant for the winter: a step-by-step recipe with a photo

Whole marinated eggplant is a versatile recipe. In winter, you can cook a lot of dishes from them. Firstly, these are simple and quick everyday salads, for which we simply lightly squeeze the eggplants from the marinade, and then chop the squeezed fruits, add greens, onions and serve. You can cook more complex salads with meat - then it will be a festive option, and here they will taste like mushrooms, no matter how strange it may sound. By adding them to a stew, you get a more satisfying vegetable dish. Or you can just fry a little with onions, and you will get an excellent addition to ordinary boiled potatoes - hearty and lean and tasty - you will lick your fingers!

Ingredients (per liter jar):

eggplant - 2 kg;
bell pepper - half;
garlic half a head;
vinegar 9% - 4-5 tablespoons;
water - 2l;
rock salt - 160 gr.

How to cook whole eggplant pickled for the winter

Also for flavor in a jar, you can put 1 bay leaf and 3-4 pieces of pepper - black and allspice.
Store open preservation in the refrigerator for no more than 5-6 days, otherwise it deteriorates.
If the blue ones are cut into cubes before boiling, they will no longer need to be cut after opening the jar, but their taste will be more piquant. This option is suitable for preparing salads, but not suitable for adding stews.

Marinating eggplant for the winter: recipe (chopped)

Delicious pickled eggplant sliced into rings is a great snack for the winter. There are a lot of options for such a preparation - both with tomatoes and with tomatoes. These rings lie in a delicious, savory transparent marinade. The recipe is suitable for those who do not really like tomato sauce and tomatoes. If you like it spicy, place a couple of chili pepper rings on the bottom of the jar. Add all other ingredients according to the recipe, you get a delicious independent vegetable snack.

What we need (for 1 half-liter jar):

350 gr eggplant;
1-2 pcs. bell pepper;
half a carrot;
a few rings of hot pepper;
1-2 cloves of garlic;
0.5-1 pc. bay leaf.

Marinade:

0.5 tbsp salt;
15 grams of sugar;
0.5 tbsp 9% vinegar;
350 ml of water.

For cooking vegetables:

1 l. water;
1 tbsp salt.

How to pickle eggplant

We choose young eggplants, it can be irregular in shape without damage to the peel. Seeds should be light, barely noticeable. In overripe vegetables, the seeds are dark, although they can be small. This happens at the end of the season. From these vegetables, prepare another blank or freeze them altogether. We wash all the vegetables in running water and cut the eggplant into circles. Boil them for 3 minutes. Do not forget to add salt - 2-3 pinches. In order for the little blue ones to be completely in the water during cooking, you can use the following advice. We put a plate of smaller diameter in the pan, and put a load on it - a jar or a mug of hot water. They will press the vegetables, so we will boil them well enough. This will allow you to calmly cut vegetables, and not constantly stir vegetables.
Peel and wash carrots. Remove seeds from green peppers and rinse with water. We cut the carrots into rings, the pepper into large strips, the garlic into slices.
At the bottom of a clean jar we spread the bay leaf, bitter pepper, garlic.
Drain the eggplant in a colander to get rid of excess water. Then put in jars, alternating layers: eggplant, bell pepper and carrots. Add some garlic from time to time. We fill the container with vegetables almost to the top.
To prepare the marinade, pour 350 ml. water into a bucket. Add salt, sugar. Bring the marinade to a boil.
Then pour in the vinegar, and as soon as the water boils again, turn off the heat.
Pour boiling marinade to the top.
We put them in a pot. In order to prevent the jars from cracking during sterilization, put a rag or towel, a flat saucer on the bottom. Pour water into the pan, it should be "up to the shoulders." Salt the water a little - this will raise the boiling point. Sterilize vegetables for 4-6 minutes. Then tightly twist or roll up the lid.
We wrap the workpiece and let it cool down gradually - this will increase the time for preserving vegetables due to residual heat.

The appetizer should be served exclusively cold, supplemented with fresh onions, cut into thin half rings. After adding the onion, let the workpiece stand for a bit so that the onion is saturated with the marinade.

You can put thin onion rings in this blank, this tip is for those who love pickled onions.
You can cook on the basis of tomato paste or juice - then you do not need to add water to the marinade, and the amount of vinegar can be slightly reduced.
In order to give the salad a more southern flavor, add a bunch of cilantro to it. Place clean, washed and dried greens without cutting into a jar. So the workpiece will acquire taste and aroma, the greens themselves will not fall on the table.

Two different, fairly simple eggplant recipes will give you completely different flavors. The first requires a little refinement before serving, the minimum is to pour in a little oil and sprinkle with chopped garlic. The second recipe is a complete vegetable appetizer that only needs to be chilled before serving. But it can also be slightly supplemented with fresh or frozen herbs.