Marinated eggplants for the winter: recipes for snacks under pressure, quick cooking, in honey and with mushroom flavor

Pickled eggplants for the winter - the best recipe for preparing them

First I want to offer you a recipe for pickled eggplants stuffed with vegetables. This is a very tasty and healthy preparation! They are stored without preservation for up to 6 months in a cool, dry place (cellar, refrigerator). With conservation, the period is extended to 1 year or longer.

But even in an apartment, you can save them. I won’t reveal all my cards at once... Read more right now!

Ingredients:

Eggplants – 2 kg.
Hot pepper – 1-3 pods to taste
Carrots – 500 gr.
Sweet pepper – 1-2 pcs.
Garlic – 2 heads
Greens (parsley, celery, cilantro, basil) - to taste

Marinade:

Water – 1 liter
Bay leaf – 2 leaves
Salt – 70 gr.
Peppercorns to taste

Ingredients for blanching:

Water – 1 liter
Salt – 30 gr.

Preparation:

1. First of all, let's prepare the marinade. Pour water into a saucepan, add bay leaves and peppercorns. Add salt and mix. We send it to the stove. From the moment it boils, boil it for 2-3 minutes. Then remove from heat and let it cool to room temperature.

2. In the meantime, prepare the water for blanching. Place the pan with it on the fire, add the required amount of salt (30 grams for each liter of liquid).

In this case, there are 3 liters of water in the pan. This means we need 90 grams of salt.

Bring the brine to a boil. While it’s boiling, let’s prepare the blue ones.

3. Try to choose small, even, young fruits. We wash them and cut off the stalk. On each we make a deep longitudinal cut, 1.5-2 cm short of both edges. At the same time, we do not cut through the bottom.

The result is a vegetable with a “pocket” like this.

4. Meanwhile, boil water for blanching. This is where we send our “blues”. If the pan is large, then everything can fit in at once. To be on the safe side, you can place a plate on top to drown the vegetables. After all, they must be completely in boiling water. During this time, you need to turn them over a couple of times to ensure even heating.

If the dishes are small, blanch them one by one in several approaches.

Boil for 4-5 minutes. I do not recommend cooking them longer, otherwise they may overcook.

5. Now we take them out and place them on a sieve so that the cut is on the side. Don’t forget to place the sieve itself in a bowl, where the liquid will drain.

We put them in several layers, on top of each other. We place a flat plate on top and press it with any weight. For example, a jar of water.

Set aside in this form until the vegetables have cooled completely.

6. Now let's prepare the vegetable filling. Peel the carrots. Rub it with a coarse grater and place it in a bowl where we will mix all the ingredients.

If desired, you can add any white roots (parsley, celery, parsnips).

Squeeze the garlic through a press into the same bowl. It can also be rubbed with a coarse grater.

Cut the sweet pepper into 2 parts. We remove the stalk along with the seed box. We also cut off the soft veins. We do the same with hot peppers.

Use hot pepper to taste. It depends on your preferences. So it depends on the “power” of the product. In this case, it is medium-hot. Therefore, the composition included 3 medium peppercorns.

Shred both types of pepper into thin strips. Place in a common bowl with the rest of the vegetables.

Now it's the greens' turn. Be sure to take parsley and basil. And cilantro and celery - to taste. There will be no extra greenery here, so take more of it. We wash it and chop it finely. We transfer it to the general composition.

Mix everything well. There is no need to add salt, as the marinade is salty enough. And we also added some salt to the blanching water.

7. When the little blue ones have cooled down, you can stuff them. Open the “pocket” and generously fill it with the vegetable mixture. Don't skimp on the filling - there won't be too much of it. We place the blanks in any food container, cut side up. This could be a plastic container or pan. If there are still vegetable slices left, you can put them on top.

8. Fill them with the now cooled brine. We place a plate or board on top and any pressure that is not too heavy (for example, a small “pancake” from dumbbells). The preparations must be completely covered with marinade. Leave it like this on the kitchen counter for 5-7 days.

During this time, the process of lactic acid fermentation will take place in the vegetables.

After this there are 4 options:

Remove the oppression, cover with a lid and transfer to a cool place. The longer they sit, the tastier they become. You can store them in this form for 5-6 months.
If you are going to store it in an apartment, then after 5-7 days of fermentation, pour the brine into a saucepan and boil it for 5 minutes. Place the eggplants in clean jars, fill them with boiled marinade and sterilize them in boiling water. It is enough to boil a liter jar for 15 minutes from the moment the water boils in the pan. We roll it up and be sure to wrap it up. This way you will stop the fermentation process.
Remove the vegetables from the brine and dry with gauze or paper napkins. Heat a lot of vegetable oil in a frying pan, then let it cool completely. Dip each eggplant in oil and place in clean jars. Add the same oil here so that the workpieces are completely covered with it. Roll up with sterilized iron lids. Sterilization in jars is not required. They can be stored either in the basement or at room temperature.
We put the finished blue ones into bags, several pieces at a time. So that there is enough to eat for one time. We put it in the freezer.

That's all! Choose any preparation method. Look how delicious they are in cross-section!

Source -

And the taste is just bomb. Try it yourself!

Eggplants with bell peppers and garlic - an incredibly tasty recipe

I offer you one of the Georgian eggplant options. This is such a spicy, piquant preparation for the winter. In general, there are quite a lot of Georgian blue recipes, and in this article we will look at similar options. According to this recipe, they turn out very tasty, with a minimal composition of ingredients.

Ingredients:

Eggplants – 2 kg.
Hot pepper – 40 gr.
Peeled bell pepper – 400 gr.
Peeled garlic – 80 gr.
Vinegar 9% – 100 gr.
Granulated sugar – 1 tsp.
Vegetable oil – 200 ml.+200 ml.
Salt - to taste
Lavrushka – 2 pcs.

Preparation:

1. Take small eggplants, preferably even ones. We wash them and cut off the ends. Cut into circles approximately 5 mm thick.

2. Place them in a deep bowl, add about 1 tbsp. salt. Mix well so that each circle is evenly salted. Leave for 1 hour. During this time, juice will be released.

3. Then drain the liquid and blot each piece of vegetable with a paper napkin.

Salt draws out possible bitterness from the blue ones. In addition, this removes liquid, which means they will not splash when frying.

4. Place the prepared circles in a dry bowl with high sides. We also pour 200 ml here. vegetable oil. Mix with two spatulas (this is more convenient). Leave on the table for 1 hour. During this time you need to stir 3-4 times.

5. Let's prepare a fragrant sauce. We clean the sweet pepper from the stalk, seeds and soft membranes inside it. Cut into pieces convenient for placing in a meat grinder.

We simply peel the garlic and cut the hot pepper into rings.

If you don’t like it too spicy or suffer from stomach problems, then it is better to remove the seeds from hot peppers. After all, they contain a large part of fieryness. If spicy is too much for you, then you can leave them.

6. Place the bell and hot peppers and garlic one by one into a common bowl. Transfer the mixture into a saucepan, stir and let it brew for a while.

7. Sterilize jars with lids. Then let them cool a little.

8. Mix our eggplants again. Heat the frying pan without adding vegetable oil. We put the first portion of blue ones here. Fry over high heat until lightly browned on both sides.

9. Thus, we fry all our eggplants. Before adding a new portion, stir the contents of the bowl so that the oil is evenly distributed.

When you have 2-3 batches left, you can put the vegetable mass on the fire.

10. Add granulated sugar to the vegetable sauce and add vegetable oil. Add bay leaf and stir. It is not necessary to salt it. But, if you want, you can add some salt.

When the dressing boils, add vinegar. Stir and turn off the heat. The laurel will then need to be removed.

11. Place a couple of blue circles at the bottom of each jar. Pour over vegetable sauce. Top with eggplant again, then sauce. And so on to the very top. There should be a vegetable filling at the top.

12. Cover with lids, but do not screw them tightly yet. Place a towel in the pan and place the jars on it. Separately, heat the water to 50-60 degrees. Pour it into the pan so that it reaches the “hangers” of the glass container.

13. We put it on the stove. As soon as the liquid boils, sterilize for 20-30 minutes. Then carefully take it out and screw on the lids. We place the jars upside down and cover them with a thick blanket or blanket on top. Leave in this form for about a day, until the contents have cooled completely.

Source –
https://youtu.be/EtBTbrmJBOs

Then store it in a cool place.

Georgian eggplant slices in spicy sauce

This appetizer is also quite popular; spicy food lovers like it. But, if desired, the amount of hot pepper can be adjusted to your taste.

Ingredients for 1 liter of finished product:

eggplants – 1 kg
sweet pepper - 300 gr.
hot pepper - half a pod
garlic - 3 cloves
sugar - 2 tbsp.
vinegar 9% - 80 ml
salt to taste
frying oil

Cooking eggplants in Georgian style for the winter.

1. Wash the eggplants and cut into slices about 1 cm thick. Add salt, stir and leave for 1 hour. After this time, drain the released liquid and rinse the eggplants well. In this way we will get rid of bitterness.

2. Remove seeds and stalks from sweet peppers; leave the seeds of hot peppers, this will make the appetizer more spicy. Grind hot and sweet peppers, as well as garlic, in a blender or mince. Sometimes tomatoes are added to these vegetables as a variant of this sauce.

3. Dry the cormorants and fry in vegetable oil on both sides. Pour the vegetable sauce into a saucepan, bring to a boil, cook for 5 minutes. At the end, add sugar (2 tbsp) and vinegar (80 ml).

4. Add fried eggplants to the sauce, stir and bring to a boil. Cook everything together for 10 minutes, making sure to stir so that the vegetables do not burn. Add salt to taste. Sterilize the jars in any way, as well as the lids. Place hot eggplants in prepared sterilized jars and roll up. Turn the jars over and leave until completely cool.

At this point, Georgian eggplants are ready without sterilization.

Awesome eggplants in adjika for the winter

In general, eggplants are especially good in spicy sauce. I offer you a recipe for preparing them in adjika. Moreover, we will also prepare adjika with our own hands. In winter, such a snack will sell out faster than hot cakes!

Ingredients:

Little blue ones – 3 kg.
Hot pepper to taste
Tomatoes – 3 kg.
Garlic – 2 heads
Bell pepper – 1 kg.
Vinegar 9% – 100 ml.
Granulated sugar – 2 cups (360 gr.)
Rock salt – 100 gr.
Vegetable oil – 1 cup (200 ml.)

Eggplants are like mushrooms for the winter, quick and tasty without sterilization

Under certain cooking conditions, eggplants can taste just like mushrooms. If you let an unknowing person try them with his eyes closed, he is unlikely to determine without a hint that they are blue ones. Surely his answer will be mushrooms.

I suggest you cook them like this. It turns out to be a very tasty snack. It will be in demand on any table.

Ingredients:

Eggplants – 2 kg.
Garlic – 2 heads
Hot pepper – 1 pod (or to taste)
Onion – 2 heads
Bunch of cilantro, dill and parsley
Vegetable oil – 200-250 ml.

Marinade:

Water – 2 liters
Salt – 50 gr. (or 2 tbsp.)
Vinegar 9% – 200 ml.

Preparation:

1. Wash the eggplants, cut them into cubes, approximately 2*2 cm thick. If we are talking about a medium-sized vegetable, then it is enough to cut it into 4 parts, and then into cubes.

2. Pour water for the marinade into the pan. Add vinegar and salt. Stir and bring the liquid to a boil.

3. We send half of the total number of blue ones into boiling brine and immediately time it for 7-8 minutes. During this time, stir several times. They will settle to the bottom and become translucent.

4. Then we transfer them to a colander with a slotted spoon. And we send the next batch of blue ones into the same water. Blanch them in exactly the same way.

We leave the vegetables in a colander so that all the liquid drains and they cool down a little.

5. Peel the garlic. We grate it or pass it through a press.

Cut the onion into thin half or quarter rings. In general, the principle of cutting onions does not matter - you can even chop them into cubes.

Remove seeds from hot peppers. Chop it very finely.

The amount of chili may be more or less than what is listed. It depends on your taste for heat and the fiery quality of the pepper itself.

Take more greens. In this case, a good bunch of parsley, cilantro and dill. Cut it smaller.

6. We connect all the components together. These are eggplants, garlic and onions, hot peppers and herbs.

7. Pour vegetable oil into them, mix everything well. Leave the salad on the table for 1 hour.

Source -

Finger-licking eggplant salad recipe

Incomparably delicious salad, it will blow your mind! It is prepared without vinegar, without sterilization and without sugar. However, it can be stored for a very long time in an ordinary basement. Last year I found this recipe on the Internet and decided to try it. This year I will definitely be making a lot more of it. And I advise you!

Ingredients:

Eggplants – 2 kg.
Carrots – 700 gr.
Tomatoes – 700 gr.
Sweet pepper – 1 kg.
Onions – 700 gr.
Apples – 400 gr.
Garlic – 10 cloves
Parsley or dill - a small bunch
Ground black pepper – 1 tsp.
Salt – 2 tbsp.
Unscented vegetable oil – 250 ml.

Weight of vegetables in peeled form.

Yield: four 700 gram jars and two half-liter jars.

Preparation:

1. Let's start with sweet peppers. We clean it from the insides, rinse it inside and out. Cut into small pieces, approximately as in the photo. Immediately transfer to a cooking pot.

2. Cut the onion into cubes and grate the carrots. Cut the tomatoes into medium cubes. We also transfer these vegetables into a common bowl.

3. Cut off the ends of the eggplants. Cut into cubes the size of a pepper.

If you are worried that this vegetable may be bitter (and this often happens), salt them when chopped and leave for 20 minutes to release the juice. Then squeeze and rinse.

We also put them in the pan. If everything doesn’t fit at once, it’s okay. The rest can be added during the cooking process, when the vegetables have settled.

4. Wash the apples and cut out the core. Peeling is not necessary. Cut them into small cubes. We transfer it to the general composition.

5. Add salt, pour in vegetable oil. Finely chop the greens and add them here. We combine all this beauty into a single composition and place it on the stove.

6. Stirring occasionally, simmer for about 50 minutes until the vegetables are tender.

As soon as you put the salad on the stove, place the jars with lids for sterilization.

7. Finally, add garlic through a press (you can chop it with a knife) and ground black pepper. Stir and let simmer for 5 minutes.

8. Turn off, place in prepared glass containers, and seal with lids. Let it cool upside down, under the blanket. Then we transfer it to a cool cellar or refrigerator.

Source -

Due to the acidity of apples and tomatoes, the preparation feels great all winter even without vinegar.

Eggplant caviar for the winter - very tasty

This is a recipe for delicious “overseas” caviar that will delight you all winter.

Ingredients for 1.5 liters of caviar:

eggplants – 1 kg
carrots - 300 gr.
onions - 300 gr.
sweet pepper - 300 gr.
tomatoes - 300 gr.
salt - 1 tbsp.
sugar - 1 tbsp.
citric acid - 1 tsp.
vegetable oil - 400 ml

Eggplant caviar - step-by-step preparation with photos.

1. Wash and peel the eggplants, cut into pieces and grind through a meat grinder or in a blender. Add 100 ml of vegetable oil to the eggplants and fry in a heated frying pan for 7 minutes (fry over high heat, stirring). Pour the finished eggplants into a saucepan, where the caviar will then be cooked.

2. Grate the carrots on a coarse grater, add 100 ml of vegetable oil to it and also fry for 10 minutes. Transfer the carrots to the eggplants. Cut the onion into half rings and fry until golden brown, adding 100 ml of oil to it. Add the onions to the rest of the fried vegetables.

3. Peel the sweet pepper from seeds and grind in a food processor or through a meat grinder. As with the previous vegetables, fry the peppers with 100 ml of oil for 5 minutes, stirring.

4. Grate the tomatoes to make a puree without the skin. Or remove the peel (to do this, pour boiling water over the tomatoes for 3 minutes) and grind the tomatoes in a blender or food processor.

5. Add salt and sugar (1 tablespoon each) to the pan with vegetables, mix everything well.

6. Using an immersion blender, puree the vegetables, giving the caviar the required consistency.

7. Place the caviar on the fire, bring to a boil and simmer over low heat for 30 minutes, stirring so that the caviar does not burn. 5 minutes before readiness, add 1 tsp. citric acid, taste for salt and sugar. Adjust if necessary to desired taste.

8. Sterilize jars and lids in advance. Place hot caviar into jars and roll up. Turn the jars over, wrap them and let them cool completely. After this, store it in a cool place.

Fried eggplants for the winter with tomatoes and peppers

Very tasty, aromatic circles of blueberries in a rich, juicy sauce. The yummy is unimaginable! It's very easy to prepare!

Ingredients:

Eggplants – 1.2 kg.
Sweet pepper – 300 gr.
Tomatoes – 1.5 kg.
Hot pepper – 1 pc.
Onions – 200 gr.
Garlic – 5-7 cloves, to taste
Granulated sugar – 5 tbsp.
Salt – 1 tbsp.
Vinegar 70% – 1 tbsp. (or 100 ml.9%)
Allspice peas – 6 pcs.
Black peppercorns – 10 pcs.

Besides:

Salt
Vegetable oil

The yield is a little more than 2 liters.

Preparation:

1. Wash the eggplants and cut off the ends. Cut them into circles, about 0.5 cm thick. Transfer to a bowl. Add about 1.5-2 tablespoons of salt here. Mix and leave for a while while we prepare the rest of the ingredients.

2. Now let's prepare the vegetable sauce. We clean the sweet peppers from seeds, onions and garlic from the husks. Remove seeds from hot peppers if desired. Just wash the tomatoes; no need to peel them. We pass all these vegetables through a meat grinder into a common bowl.

All the juices that remain in the bowl from the chopped vegetables are also poured into the twisted mixture.

Transfer to a large saucepan, stir and place on fire.

Stirring, cook for about 30 minutes over low heat. Count the time from the moment of boiling.

3. About halfway through cooking, add 1 tbsp. salt, 5 tbsp. granulated sugar. We also add peppercorns, mix and continue cooking.

4. Meanwhile, the eggplants have released their juice. They need to be washed under running water and then squeezed out.

Heat a sufficient amount of vegetable oil in a frying pan. Fire is maximum. In batches, fry the blue ones until golden brown. This must be done quickly so that the pieces remain damp inside.

5. After 30 minutes of cooking the sauce, send the fried vegetables here. Stir and cook for another 15 minutes. And 5 minutes before the end of the process, pour in vinegar.

Source -

6. Place the finished salad in sterilized jars. The sauce should completely cover the blue pieces. Seal tightly, turn over and wrap until completely cool.

You can even store them in your apartment.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Although simple, this snack is delicious and keeps well indoors.

Ingredients:

dill – 50 g;
bell pepper – 500 g;
salt – 1 tbsp. l.;
garlic – 70 g;
sugar – 35 g;
carrots – 500 g;
parsley – 50 g;
onion – 500 g;
eggplants – 2 kg;
tomatoes – 1.2 kg;
sunflower oil – 600 ml.

Preparation:

Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut off the stem of the pepper, remove the seeds, and cut into cubes.
Peel the garlic and chop finely.
Wash the parsley and dill and chop them.
Take large saucepans. Lay out the prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Season with sunflower oil.
Place the container on the stove, closing the lid.
Turn on medium heating mode.
Simmer for about an hour.
Rinse the jars with soda and sterilize.
Transfer the snack into jars. Cover with sterilized lids.
Pour water into a saucepan and place the jars in it.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Video recipe for eggplant salad with chili ketchup

As I noted earlier, blue ones go perfectly with spicy ingredients. After all, by themselves they do not have a pronounced taste. I want to offer you another similar recipe. This time, we will prepare them with vegetables and chili ketchup.

Ingredients:

Little blue ones – 1 kg.
Carrots – 300 gr.
Garlic – 3-4 cloves
Sweet red pepper – 500 gr.
Hot chili ketchup – 150 ml.
Salt – 2 tsp.
Granulated sugar – 100 gr.
Vegetable oil – 4 tbsp.
Table vinegar – 3 tbsp.

Weight of vegetables in peeled form.

Find out more in the video! Enjoy watching!

Ingredients:

For 2 cans 650 ml:

Eggplants - 1200 g.
Onions – 200 g.
Carrots – 200 g.
Sweet bell pepper – 200 g.
Garlic – 1 head.
Hot pepper – 1 pc.
Ground black pepper – ½ tsp.
Ground coriander – 1 tsp.
Refined vegetable oil – 80 ml.
Vinegar 9% - 60 ml.
Sugar – 2 tsp.
Boiled water – 200 ml.
Greens - optional.

Cooking time: 2 hours (including marinating time). Number of servings: 8-10.

Baked Georgian eggplants for the winter in sterilized jars

Most often I come across a recipe for this snack with fried blueberries. Yes, this one is delicious! But the batch frying process itself takes a lot of time. Besides, it's not exactly useful. Therefore, I can’t help but mention another option - baked vegetables.

Ingredients:

For baking:

Little blue ones - 2.2 kg.
Vegetable oil – 1-2 tbsp.
Salt – 1 tbsp.

Sauce:

Fresh tomatoes – 700-800 kg.
Granulated sugar – 1-2 tsp.
Salt – 1 tbsp.
Garlic – 5-7 cloves
Ground coriander – 0.5 tsp.
Hot pepper – 0.5-1 pod
Sweet bell pepper – 1 large or 2 small
Vegetable oil – 2-3 tbsp.
Any 6% vinegar – 3 tbsp.

Preparation:

1. Cut the eggplants into circles, no more than 1 cm thick. Place them in a bowl.

Sprinkle them with salt (1 tbsp) and mix. We put a colander in some deep bowl and pour our salted vegetables into it. Let them stand like this for 1 hour.

2. Then we transfer them to a paper towel and blot off all excess moisture.

Return to the bowl, pour in 1 tbsp. vegetable oil. Mix well. Then place them on a baking sheet in several portions. Bake in the oven on high until golden brown in appearance.

3. Grind the tomatoes in a meat grinder or blend with a blender. Cut the sweet pepper into strips. Finely chop the hot pepper and garlic.

4. Add sugar and coriander to the tomato mixture. We transfer red and hot peppers, as well as garlic.

Adjust the amount of sugar to taste, depending on the sweetness of the tomatoes.

Add salt, vegetable oil and vinegar. Mix well. Be sure to taste it. You might want to add something.

Recipe: Marinated eggplants with spicy herbs

Ingredients:

1 kg small eggplants
5 tooth garlic
a bunch of parsley, celery, dill, basil
1 liter of water
2 tbsp. l. salt
3 tbsp. l. table vinegar 9%

Cooking method:

Wash the eggplants thoroughly.
Cut off the ends and make a longitudinal cut with a sharp knife.
Finely chop the greens and garlic.
From 1 liter of water and 2 tbsp. l. Prepare a boiling solution of salt.
Dip the eggplants into the solution and blanch for 10-15 minutes.
Place the eggplants in a colander and squeeze out excess liquid.
Save the liquid after blanching, strain and boil. Pour vinegar into the filling.
Mix the herbs with garlic and stuff the eggplants with it.
Sterilize jars.
Fill the jars with stuffed eggplants.
Pour the boiling liquid over the eggplants.
Cover the jars with eggplants with lids and place them in a container with water for sterilization.
Sterilize 0.5 liter jars of eggplant for 10-15 minutes, 1 liter jars for 20-25 minutes.
Cover the jars with lids, cool and store.

How to freeze blue ones in the freezer fresh

Freezing is one of the most successful ways to harvest summer crops. In winter, you can get supplies and use them for their intended purpose - fry them, put them in a stew, or bake them with minced meat. Now I will show you how easy it is to freeze blue ones.

We will need:

Fresh eggplants – available quantity
Water
Salt

How to freeze:

Before you put vegetables in the freezer, you need to prepare them. First, we wash them thoroughly, and then we start cutting. You can cut them into cubes, strips, circles or plates - it doesn’t matter. It depends on what you are preparing them for. For example, I freeze them in medium cubes for stews, and in slices and circles for frying and baking.

If you are concerned that the vegetables may be bitter, sprinkle them generously with salt, stir and leave for 1 hour. After this, be sure to rinse and dry.

If you are confident in your harvest, then you don’t have to pre-salt it.

Then, so that after defrosting they retain their natural texture, you need to blanch the vegetables. To do this, lower them into boiling water for 1-2 minutes. The most convenient way to do this is with a sieve or colander.

Then we transfer them to a clean, dry towel in one layer - it will draw out all the excess moisture that will interfere with freezing.

Place the dried pieces on a board so that they do not touch each other. Place in the freezer for several hours until they are completely frozen. Then put it into a bag.

The boards can be stacked on top of each other, but I do not recommend this. Vegetables often freeze to the top board under the weight of the load.

Eggplant “Mother-in-Law’s Tongue” – recipe

We have prepared the best recipes for preserving eggplants for lovers of spicy foods, because this eggplant salad for the winter is as spicy as a mother-in-law’s tongue! Find out how to preserve eggplants using this recipe! The following ingredients are needed:

4 kg eggplants;
10 tomatoes;
10 pieces of bell pepper;
3-5 pieces of hot pepper;
5 heads of garlic;
1 cup of sugar;
2 tablespoons salt;
150 ml vinegar (9%);
1 glass of vegetable oil.

The amount of ingredients is calculated for approximately six liters of snacks. So, let’s prepare the eggplants “Mother-in-Law’s Tongue” – the recipe is below:

Read also:
5 simple ways to sterilize jars for preparations
Cut off the stems from the washed eggplants. Cut the fruits into circles.
We put the vegetables in a separate container and repeat the familiar procedure: sprinkle with salt, leave for half an hour and rinse to remove salt and bitterness.
We remove the seeds from two types of peppers, peel the garlic heads and remove the skins from the tomatoes, briefly blanching them in boiling water.
Grind the peeled fruits in a meat grinder, then add salt, sugar, vinegar and oil to the resulting mass. Mix.
Pour the resulting mixture over the eggplants, then simmer in a large container for 30 minutes.
Place the resulting salad in jars sterilized in any convenient way and roll up the lids. Store “Mother-in-Law’s Tongue” salad in a cool place.

Spicy eggplants for the winter with garlic

And spicy again! This salad goes great with meat dishes or just boiled potatoes. For example, I really like it just like that – with or without bread. So, spicy eggplant pieces in sweet and sour sauce are for your attention.

Ingredients:

Eggplants – 1.1 kg.
Hot pepper - 1 pod or to taste
Garlic – 30 gr.
Sweet pepper – 550 gr.
Vegetable oil – 50 ml.
Salt – 2 tsp. (plus 1 tbsp)
Granulated sugar – 2 tbsp.
Water – 130 ml.
Vinegar 9% – 30 ml.

Yield: 3 half-liter jars

Preparation:

1. Cut the eggplants into cubes and place in a bowl. Add about 1 tbsp. salt.

Mix and leave in this form for half an hour.

2. Cut the sweet pepper into strips or cubes - as you like.

To vary the color and taste of the finished salad, use peppers of different colors.

We put them in a saucepan, where we will cook the mass.

3. Cut the hot chili pepper into slices. To make the appetizer spicier, do not remove the seeds from the chili. Place in a common container.

4. Pour in 80 ml. clean water, vegetable oil. Add salt and granulated sugar. Stir and place on the stove. From the moment it boils, cook for 20 minutes.

By the time the salad is prepared, jars with lids must be sterilized.

5. Then add garlic through a press.

6. We wash the eggplants with running water, then squeeze them thoroughly with our hands. We send it to the boil after the garlic. Stir and simmer for 15 minutes.

7. Now pour in another 50 ml. water and vinegar. Simmer for 10 minutes.

All that remains is to put the finished composition into jars and roll it up. Turn it over, cover it like this and let it cool.

Source –
https://youtu.be/PdcC-E_WAhw

Then we transfer it to where your preparations are usually stored.

Pickled whole eggplants for the winter

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

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

eggplants – 8-9 kg;
water – 3 l (this marinade is enough for 3 jars of 3 l each);
salt (not iodized) – 1 tbsp;
sugar – 1 tbsp;
vinegar 9% – 150 ml;
bay leaf – 5-6 pcs.;
allspice (peas) – 10 pcs.

Preparation

Before you begin the cooking process, carry out a series of water procedures with vegetables. During this procedure, carefully inspect each eggplant to identify any damage or signs of spoilage. Assess the degree of spoilage of the product; if it is a small dark spot, then you can completely cut it out and use the unspoiled part for further cooking. If the damage is large, then you should not use such a blue one, put it aside. For selected vegetables, cut off the stems and the opposite part. Fill a large saucepan with 2/3 of the water and place on the fire until it boils. Place as many eggplants as you can fit in the pan into boiling water and cook for 7-10 minutes. The cooking time will depend on the size of the vegetables; if the blue ones are small, then it is enough to boil them for 7 minutes, and large ones - 10.

When cooked, vegetables will not be completely submerged in water, but will float. And to cook them evenly, turn them from side to side. Another option is to make a small press in the form of a plate with a smaller diameter, into which you can put some kind of weight, so that the eggplants can be completely immersed in water and undergo uniform heat treatment. The last method is better because you don’t have to stand over the fire and constantly monitor this procedure. You can step away and start preparing the marinade. Place all the necessary spices and herbs in a clean container, fill with clean water and put on fire.

We don’t use vinegar yet; it needs to be poured in at the very last stage, when the marinade boils and the eggplants are placed in jars.

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

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

On a note:

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

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

Korean blue ones with carrots

A spicy, zesty salad that everyone will love! An excellent appetizer or vegetable side dish for many dishes. Rate it too!

Ingredients:

Eggplants – 1.5 kg.
Carrots – 2 pcs.
Bell pepper – 1.5 kg.
Onions – 2 pcs.
Hot pepper – 1 pc.
Garlic – 1 head
Vegetable oil – 0.5 cup
Vinegar 9% – 0.5 cups
Salt – 1 tbsp. with a slide
Ground coriander – 1 tsp.
Allspice ground – 1 tsp.
Granulated sugar – 2-3 tbsp.

Preparation:

1. Cut the bell pepper into large strips, no more than 1 cm wide.

2. We cut the blue ones lengthwise into 2-3 plates, up to 1.5 cm thick. And then we turn them into fairly long bars, something like in the photo.

We put these vegetables in different bowls, since we will blanch them separately.

3. Place a pan of water on the stove and bring it to a boil. While it’s boiling, let’s get to the rest of the ingredients.

4. Grate the peeled carrots using a Korean grater into a large bowl.

Peel the hot pepper from seeds and cut into strips. We send him to the carrot.

Chop the onion into very thin strips. Place in a bowl with vegetables. Rub the garlic here with a fine grater.

5. Meanwhile, water boiled in a saucepan. Place the sweet pepper here. Immediately, without waiting for it to boil again, set the time for 2-3 minutes.

Then we take it out with a slotted spoon, allowing as much liquid as possible to drain. Place immediately into a common bowl with the rest of the vegetables.

6. We send the little blue ones into the same water. Blanch them for 4-5 minutes.

You can blanch vegetables in several batches if you can’t fit everything at once.

We also send eggplants into the general composition.

7. Add vinegar and oil to vegetables. Add salt, granulated sugar, coriander and allspice. Mix everything well.

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8. We install some kind of pressure on top so that the vegetables are submerged in the juice as much as possible. Place in the refrigerator for 1 day. Then it will be possible to eat it.

But if you plan to prepare the salad for the winter, then after a day of marinating, put it in jars and sterilize for 15-20 minutes. Then roll it up and be sure to wrap it until it cools completely.

Korean-style eggplants for the winter

This is a very tasty eggplant salad that can be eaten immediately after preparation, or canned and enjoyed in the winter. This salad will need to be sterilized to keep well throughout the winter.

Ingredients for 3 liters of finished product:

eggplants – 2 kg
onions - 500 gr.
carrots - 500 gr.
sweet pepper - 500 gr.
garlic - 6 cloves
vinegar 9% - 100 ml
vegetable oil - 100 ml
salt - 1 tbsp. non-iodized, large
sugar - 7-8 tbsp.
ground coriander - 2 tsp.
ground black pepper - 1 tsp.
ground red pepper - 2 tsp.

Method of preparing eggplants in Korean (preservation).

1. Wash the eggplants and cut into thin long cubes (half the length of the eggplant). Sprinkle the chopped blue ones with salt, stir and leave for 1 hour to release the juice. After this time, drain the resulting liquid and rinse the eggplants well.

2. Next they need to be heat treated. This can be done in three ways: boil in salted water until half cooked (cook in a colander for 10 minutes, then let the eggplants dry), fry in oil in a frying pan or bake in the oven. When baked in the oven, eggplants turn out tasty, soft, slightly toasted.

To bake eggplants, grease a baking sheet with vegetable oil (a little), cover the top of the eggplants with foil so that they do not dry out, and bake for 10-15 minutes in an oven preheated to 180 degrees. If you fry eggplants, they will subsequently contain a lot of fat; when baked and boiled, you will get a more dietary option.

3. Peel the carrots and grate them using a Korean carrot grater. Pour boiling water over the prepared carrots for 3 minutes. After this, rinse it with cold water through a colander and squeeze out excess moisture. Carrots that have been in boiling water will be softer.

4. Peel the onion and cut into half rings. Cut the sweet pepper into long thin slices, like eggplants. Now mix carrots, onions and peppers in a bowl. Squeeze the garlic onto the vegetables, sprinkle with spices: coriander, black and red pepper. Add sugar (8 tbsp), salt (1 level tbsp), vinegar and vegetable oil (100 ml each). Mix everything together thoroughly. Cover with a lid or cling film and leave to marinate for 5-6 hours.

5. When the vegetables are ready, mix them with the hot eggplant. Now you can eat this salad and it will be very tasty.

6. In order to preserve such eggplants in Korean for the winter, put the salad in clean jars, washed with soda, to the very top. Place a napkin or towel on the bottom of the pan to prevent the jar from cracking. Pour water and place the jar of eggplant in the pan. The water should be up to the neck of the jar. Cover the jars with sterilized lids, but do not roll them up. After the water boils, sterilize the salad for 35 minutes (for liter jars) or 20 minutes (for half-liter jars).

7. When the salad is sterilized, roll it up, turn the jars over and wrap with a blanket until it cools completely. After this, put it away for storage.

The best recipe for eggplant caviar for the winter

There are a lot of eggplant caviar recipes. Here I want to offer you one of the best in my opinion.

Ingredients:

Eggplants – 1.5 kg.
Onions – 2 pcs.
Tomato paste 2 tbsp. + 100 ml. water
Tomatoes – 400 gr.
Bell pepper – 300 gr.
Carrots – 3 pcs.
Hot red pepper – 1 pc.
Any 6% vinegar – 1.5 tbsp.
Granulated sugar – 1 tbsp. or to taste
Salt, ground pepper, coriander to taste
Garlic – 3 cloves
Vegetable oil – 100 ml.

Yield: 4 cans of 0.5 l each. and 1 can 0.75 l.

Preparation:

1. Cut the blue ones into medium pieces. Place in a bowl, add plenty of salt and mix.

Leave them in this form for half an hour or an hour. This procedure is necessary so that juice is released from the vegetables. Then we won’t have to evaporate the moisture in the pan for a long time.

2. We clean all other vegetables. We grind all of them, with the exception of the onion, through a meat grinder. Cut the onion itself into small cubes.

3. Heat vegetable oil in a cauldron or large frying pan. We put onions there. Stirring, cook for literally 1 minute. Then add carrots. Fry together for 4 minutes. Then pour in the tomatoes.

Immediately add bell and hot peppers. Let me remind you that they are also twisted through a meat grinder. We dilute the tomato paste with water, mix and pour into the general composition.

Add coriander, granulated sugar and ground black pepper to taste. Simmer until vegetables are soft.

4. The blue ones are squeezed out of moisture and passed through a meat grinder. In another frying pan, heat a little more vegetable oil. Transfer the eggplants. Simmer them covered for 15 minutes.

5. Now we combine both of these vegetable masses in one bowl. Simmer together for about 20 minutes. Then add garlic through a press and pour in vinegar.

Taste, then add salt. Stir and turn off.

Place in sterilized jars and seal tightly. Turn over and cover until cool.

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Then you can even store it at room temperature.

“Mother-in-law’s tongue” eggplant salad for the winter

A very cool, spicy, incredibly tasty blueberry salad for the winter. An excellent snack or addition to other dishes. I recommend trying it!

Ingredients:

Eggplants – 2 kg.
Tomatoes – 5 pcs. large size
Sweet pepper – 5 pcs.
Hot pepper – 1 pod or to taste
Garlic – 2 large heads
Granulated sugar – 0.5 cups
Salt – 1 tbsp. (plus enough for salting vegetables)
Vegetable oil - 0.5 cups
Vinegar 9% – 70 ml.

Yield: 5-6 cans of 0.5 l each.

Preparation:

1. Cut the eggplants into circles, about 1 cm thick. Place them in a bowl, sprinkling each layer with salt. Let them stand like this for 20 minutes, or better yet an hour.

2. We remove seeds from sweet and hot peppers. Cut off the crust in the middle of the tomato. Peel the garlic. We pass these vegetables through a meat grinder.

After handling chili peppers, be sure to thoroughly wash your hands, knife and board! After all, its sharpness is very caustic. If it gets on the mucous membrane of the nose, eyes or mouth, there will be “fire!”

3. Drain the released juice from the blue ones. We wash the circles with running water, then lightly dry them with napkins. Place the prepared product in a cooking pot.

4. We also pour the sauce from the twisted vegetables here. Add salt and granulated sugar. Add vinegar and vegetable oil. Place on the stove and bring to a boil.

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5. From the moment it boils, cook over medium heat for 20 minutes.

6. Immediately place the finished mixture into sterilized jars. Seal tightly with lids, turn over and cover with a blanket. We give them about a day for the pieces to cool.

Then we put it in a dark, cool place for storage.

Eggplants in Georgian style

Georgian cuisine has always been distinguished by its sophistication from other cuisines. If you are an ardent fan of Caucasian cuisine, then this Georgian eggplant dish will be just a godsend for you.

The article contains ingredients for preparing 20 servings.

So, what do we need:

Eggplants – 6 pieces
Sweet pepper – 6 pieces
Chili pepper - 4 pieces
Garlic – 200 grams
Vinegar - 0.5 cups
Vegetable oil - 0.5 cups
Salt - 2 tbsp. spoons
Sugar - 1 glass

Preparation:

It is necessary to cut the eggplants into cubes, salt them and let them brew for half an hour.

Let's make the sauce. Grind sweet and hot peppers, as well as garlic, through a meat grinder or blender.

Add sugar, salt, vinegar and oil, mix and bring to a boil.

Boil the eggplants for 5 minutes.

Place the boiled eggplants in a saucepan and simmer for another 5 minutes.
We close them in sterile jars for the winter. Ready!