After rolling, turn the jars over, wrap them in something warm and wait until they cool completely.

namenu.ru

Ingredients

For a 1 liter jar:

• 1 kg small eggplants;
• 2 tablespoons salt;
• 1 carrot;
• 5–6 cloves of garlic;
• several sprigs of dill;
• several sprigs of parsley;
• 700 ml water;
• 2 tablespoons sugar;
• 10 peas of allspice;
• 1–2 dried bay leaves;
• 1 teaspoon mustard seeds;
• 3–5 buds of dried cloves;
• 100 ml vinegar 9%.

Preparation

Cut off the ends of the eggplants on both sides and pierce the vegetables with a fork in several places. Pour enough water into the pan to fit all the eggplants. Boil water and dissolve ½ tablespoon of salt in it.

Place the eggplants in the pan for 5-6 minutes. They will become softer, and the skin will begin to shrink a little. Transfer the vegetables to a colander and press a plate down on top to drain excess liquid.

Cut the carrots into thin strips using a vegetable peeler. Coarsely chop the garlic and chop the herbs.

Place some garlic, herbs and carrots on the bottom of a sterilized jar. Then - part of the eggplants. Repeat layers until you reach the top of the jar.

Pour 700 ml of water into a clean saucepan, add salt, sugar, pepper, bay leaf, mustard and cloves. Bring the mixture to a boil and cook for 3 minutes.

Add vinegar to the marinade and stir. Pour the boiling marinade over the vegetables and seal the jar.

edimdoma.ru

Ingredients

For 2 cans of 1 liter volume:

• 2 kg of peeled eggplants;
• 2 medium heads of garlic;
• 2 hot peppers;
• 2 onions;
• 250 ml water;
• 2 teaspoons salt;
• 2 teaspoons sugar;
• 125 ml vinegar 9%.

Preparation

Peel the eggplants and cut into small flat slices about ½ cm thick. Heat some oil in a frying pan and place the eggplants in a single layer.

povar.ru

Ingredients

For 3 1 liter jars:

• 2 kg of eggplants;
• 1½ kg tomatoes;
• 125 ml vegetable oil;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 1 medium head of garlic;
• ½ chili pepper;
• 75 ml vinegar 9%.

Preparation

Cut the eggplants into small pieces. Pass the tomatoes through a meat grinder to extract juice.

Pour the juice into a saucepan, add the eggplant, butter, salt and sugar and bring to a boil over medium heat. Reduce temperature and cook, stirring, for 20 minutes.

Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour vinegar into the pan. Place the eggplants with the sauce in sterilized jars and seal.

Ingredients

For 3 ½ liter jars:

• 1½ kg eggplants;
• 3 teaspoons salt;
• a few tablespoons of vegetable oil;
• 3 medium heads;
• 1 bunch of parsley;
• 1 bunch of dill;
• 60 ml vinegar 9%;
• 1½ teaspoons sugar.

Preparation

Cut the eggplants into slices about 1 cm thick. Sprinkle with a spoon of salt, stir and leave for 15 minutes.

Squeeze and rinse the eggplants. Fry them in hot oil until golden brown on both sides. Chop garlic, parsley and dill. Add vinegar, salt and sugar and stir.

Spread 1 teaspoon of garlic mixture into the bottom of sterilized jars. Place a few eggplant slices on top. Repeat layers until jars are completely filled.

Cover them with lids and place in a saucepan, covering its bottom with a cloth. Pour water into it up to the hangers of the cans and bring to a boil. Sterilize the jars for 20 minutes and seal.

iamcook.ru

Ingredients

For a 1½ liter jar:

• 600 g eggplants;
• 400 g bell pepper;
• 3 tablespoons sugar;
• 1 tablespoon salt;
• 1 tablespoon ground coriander;
• ¼ teaspoon ground black pepper;
• 500 ml water;
• 50 ml vinegar 9%;
• 8 cloves of garlic.

Preparation

Cut the eggplants into thick, flat slices, and the peeled peppers into large strips. Place the vegetables in a bowl and cover with boiling water for 5 minutes. Then drain them in a colander.

Place sugar, salt, coriander and black pepper in a saucepan and add water. Stir to dissolve the ingredients and bring to a boil. Remove from heat, pour in vinegar and stir again.

Place garlic in the bottom of a sterilized jar. Place the eggplants and peppers on top and pour the marinade over them.

Cover the jar with a lid and place in a saucepan, the bottom of which is covered with a cloth. Pour water into a saucepan up to the hanger of the can and bring to a boil. Sterilize the jar for 25 minutes and then roll it up.

Ingredients

For 3 ½ liter jars:

• 1½ kg eggplants;
• 1½ tablespoons salt;
• 1 medium head of garlic;
• 1 bunch of dill;
• 70 ml vinegar 9%;
• 80 ml vegetable oil.

Preparation

Cut the eggplants into small cubes. Boil water in a wide saucepan, add a spoonful of salt and add the eggplants.

Stirring gently, bring the water to a boil again and cook for 5 minutes. Place the eggplants in a colander to drain excess liquid.

Finely chop the garlic and dill. Add hot pepper slices, salt, vinegar and oil to them and mix.

Transfer the eggplant to a bowl, add the garlic mixture and stir gently. Add salt if necessary. Divide the eggplants into sterilized jars.

Place them in a pan with a cloth-lined bottom. Cover the preparations with lids and pour water into the pan up to the hangers of the cans. Sterilize the jars 15 minutes after boiling and roll up.

Ingredients

For 4 ½ liter jars:

• 1 kg of eggplants;
• 300 g carrots;
• 500 g peeled bell pepper;
• 3–4 cloves of garlic;
• 150 ml hot ketchup;
• 100 g sugar;
• 2 teaspoons salt;
• 4 tablespoons of vegetable oil;
• 3 tablespoons vinegar 9%.

Preparation

Chop the eggplants into large cubes. Grate the carrots for... Cut the pepper, cleared of seeds and stalks, into small strips.

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Place the pan over low heat and stir its contents. Cook covered for a few minutes until the vegetables release their juices.

Increase heat and cook, stirring, for another 10 minutes. Place the salad in sterilized jars and place in a saucepan with a cloth-covered bottom.

Cover the eggplants with lids, pour water into the pan up to the hangers of the jars and let it boil. Sterilize the jars for 15 minutes and seal.

edimdoma.ru

Ingredients

For 2 ½ l cans:

• 1 kg of eggplants;
• 150 ml vegetable oil;
• 100 g walnuts;
• 100 g garlic;
• ½ bunch of parsley;
• a small piece of hot pepper;
• 3 tablespoons vinegar 9%;
• 1½ teaspoons salt.

Preparation

Cut the eggplants into slices approximately 1 cm thick. Grease two baking trays with half the oil. Place the eggplants on them in a single layer and drizzle them with the remaining oil. Bake for 25–30 minutes at 200°C.

Grind the nuts and garlic in a blender. Mix them with finely chopped hot pepper, chopped parsley, vinegar and salt.

Place a teaspoon of garlic mixture in the bottom of sterilized jars and smooth out. Place a few eggplant slices on top. Repeat layers until you run out of ingredients.

Line the bottom of the pan with a cloth and place the jars there. Cover them with lids and pour water into the pan up to the hangers of the cans. Bring to a boil, sterilize for 15 minutes and seal the jars.

Ingredients

For 3 1 liter jars:

• 1 400 g eggplants;
• 1½ tablespoons salt;
• 700 g;
• 700 g peeled bell pepper;
• 1,400 g tomatoes;
• 2 onions;
• 4½ tablespoons sugar;
• 200 ml vegetable oil;
• 70 ml vinegar 9%.

Preparation

Cut the eggplants into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15-20 minutes. Drain off any excess liquid, rinse the vegetables and squeeze.

Cut the cucumbers into half circles, and the peppers, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to extract juice.

Pour the tomato juice into a saucepan and bring to a boil over medium heat. Add coarsely chopped onion. After 5 minutes, add the remaining vegetables to the pan.

Stir and bring to a boil again. Cook, stirring, for another 20 minutes, covered. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Place the salad in sterilized jars and roll up.

povarenok.ru

Ingredients

For 1 jar of 1 liter and 1 jar of 250 ml:

• 1 kg of eggplants;
• 2–3 tablespoons salt;
• 250 g cabbage;
• 100 g carrots;
• 3–5 cloves of garlic;
• a small piece of hot pepper - optional;
• 150 ml vinegar 6%.

Preparation

Cut each eggplant into 3-4 pieces. Place in boiling salted water for 4-5 minutes and drain in a colander.

Shred the cabbage. Grind carrots, garlic and hot peppers in a blender or meat grinder. Add the carrot mixture and vinegar to the cabbage and stir.

Cut the slightly cooled eggplants into large cubes. Layer eggplant and vegetable mixture tightly in sterilized jars. The top layer should be cabbage. Roll up the jars.

Eggplants, like a sponge, absorb the taste of a marinade, filling or sauce, but at the same time a little of their own natural taste always remains in them. This feature gives enormous scope for imagination. Various preparations are prepared from eggplant for the winter - single-component salads or in combination with various vegetables, legumes or rice, and it is also pickled and salted in a variety of ways. Today we will talk about pickled eggplants and look at step-by-step photos of the two best, in my opinion, recipes. In the first one we marinate the whole vegetable, and in the second we cut it 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 into a jar.

Whole marinated eggplants for the winter: step-by-step recipe with photos

Whole pickled eggplants are a universal recipe. In winter, you can prepare 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 cut the squeezed fruits, add herbs, onions and serve. You can also prepare 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. Adding them to a stew will give you a heartier vegetable dish. Or you can just fry it a little along with the onions, and you will get an excellent addition to regular boiled potatoes - nourishing and lean and delicious - you'll lick your fingers!

Ingredients (per liter jar):

• eggplants – 2kg;
• bell pepper - half;
• half a head of garlic;
• vinegar 9% - 4-5 tbsp;
• water – 2l;
• rock salt – 160 gr.

How to cook whole eggplants, marinated for the winter

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

Marinating eggplants for the winter: recipe (cut)

Delicious pickled eggplants, cut into rings, are an excellent winter snack. There are a lot of options for this preparation - both with tomato and with tomatoes. These rings are in a delicious, spicy transparent marinade. The recipe is suitable for those who do not really like tomato sauce and tomatoes. If you like it spicier, place a couple of chili pepper rings on the bottom of the jar. Add all other ingredients according to the recipe, you will get a delicious stand-alone vegetable snack.

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

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

Marinade:

• 0.5 tbsp. salt;
• 15 g sugar;
• 0.5 tbsp. 9% vinegar;
• 350 ml water.

For cooking vegetables:

• 1 l. water;
• 1 tbsp. salt.

How to pickle eggplants

1. We choose young eggplants, which can be irregularly shaped without damaging the skin. The seeds should be light, barely noticeable. Overripe vegetables have dark seeds, although they may be small in size. This happens at the end of the season. Prepare another preparation from these vegetables or freeze them altogether. We wash all the vegetables in running water and cut the eggplants into slices. Boil them for 3 minutes. Don't forget to add salt - 2-3 pinches. To ensure that the blue ones are completely submerged in water during cooking, you can use the following advice. We place a plate of smaller diameter in the pan, and place a load on it - a jar or mug with hot water. They will press the vegetables, so we will cook them well enough. This will allow you to worry about chopping vegetables instead of constantly stirring vegetables.
   
   
2. Peel and wash the carrots. Remove seeds from green peppers and rinse with water. We cut the carrots into rings, the pepper into large strips, and the garlic into slices.
   
3. Place bay leaf, hot pepper, and garlic on the bottom of a clean jar.
   
4. Place the eggplants in a colander to remove excess water. Then put it in jars, alternating layers: eggplant, bell pepper and carrots. Periodically add a little garlic. Fill the container with vegetables almost to the top.
   
5. To prepare the marinade, pour in 350 ml. water into the ladle. Add salt, sugar. Bring the marinade to a boil.
   
6. Then pour in vinegar, and as soon as the water boils again, turn off the heat.
   
7. Pour boiling marinade to the top.
   
8. Place them in a saucepan. To prevent the jars from cracking during sterilization, place a cloth or towel or 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 screw it tightly or roll it with a lid.
   
9. We wrap the workpiece and let it cool gradually - this will increase the time of preservation of 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, you need to let the workpiece stand for a while so that the onion is saturated with the marinade.

• You can put thin onion rings in this preparation; this tip is for those who love pickled onions.
• You can cook using tomato paste or juice - then you don’t need to add water to the marinade, and the amount of vinegar can be slightly reduced.
• To give the salad a more southern flavor, add a bunch of cilantro. Place clean, washed and dried greens in a jar without cutting them. This way the preparation will acquire taste and aroma, and the greens themselves will not end up on the table.

Two different, fairly simple eggplant recipes will give you completely different flavors. The first requires a little modification 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 just needs to be refrigerated before serving. But it can also be slightly supplemented with fresh or frozen herbs.

Eggplants, although finicky vegetables, are very healthy and tasty. They make delicious winter preparations, including caviar, salads, and pickles. You can also prepare pickled eggplants quite simply and quickly. This snack will appeal to many, because it has a bright, pleasant aroma and excellent taste.

Eggplants, although finicky vegetables, are very healthy and tasty.

Any housewife can marinate blue ones in this way. The recipe is simple and has a minimal number of components. But this does not mean at all that the preparation will be mediocre. Thanks to garlic and spices, the marinade turns out aromatic, and the vegetables themselves acquire a completely new taste.

Required Products:

• 1.8 kg eggplants;
• 120 gr. garlic;
• 35 gr. parsley;
• 35 gr. dill;
• 5 gr. bay leaves;
• 8 gr. peppercorns;
• 45 ml vinegar;
• 15 gr. salt;
• 15 gr. Sahara.

Preparation progress:

1. Wash the eggplants, cut off the tails, place them in a pan with water and cook for 15 minutes.
2. Place herbs, spices and peeled, chopped garlic into jars.
3. Cooked vegetables are also distributed into jars, compacting them tightly.
4. Pour sugar and salt into it, pour in vinegar.
5. The container is filled to the top with boiling water and sealed.

If necessary, the jar is decorated with pictures so that in winter you know exactly what recipe this snack was prepared according to.

Marinated eggplants with carrots (video)

Blue ones with mushrooms

Prepared vegetables with the addition of mushrooms are a surprisingly tasty appetizer.. It can be served at the holiday table without hesitation, it looks presentable and has an amazing taste.

Almost every housewife tries to prepare eggplants for the winter and in large quantities. Carefully and carefully selecting and recording the best recipes in your culinary notebooks. If the blue ones are cooked correctly, they make a variety of very tasty dishes. This vegetable is absolutely indispensable for the daily diet of vegetarians and people on a diet. 100 grams of eggplant contains only 24 calories.

To extend their life and preserve vitamins and nutrients, they came up with preservation. They are salted, pickled, frozen, dried, fermented, made into caviar, salads, and snacks. It's both tasty and healthy. We will expand your collection of recipes. Write down, rather, the best eggplant recipes for the winter. They will definitely come in handy.

Eggplant salad for the winter Desyatochka

One of the interesting options for preparing pickled eggplants for the winter is the recipe for ten eggplants. This is a great snack - it's easy to prepare and the contents of the jar go with a bang. The most labor-intensive task in canning vegetables is cutting and frying vegetables. You don't need to do any of that in this recipe, so it can be prepared fairly quickly. It is advisable to take vegetables that are not very large, but of medium size. This way they will cook more evenly.

Ingredients:

• 10 pieces each of eggplants, onions, tomatoes, bell peppers;
• 2 glasses of water;
• 1 stack. table 9% vinegar and sunflower oil;
• 2 table. spoons of sugar plus 1 table. spoon of salt.

The yield of the finished product is about 3.5 liters.

Eggplant salad for the winter Desyatochka - step-by-step recipe with photos:

First, peel the onion, core the peppers, and cut off the sepals (tails) from the eggplants. There is no need to peel or cut the eggplants.

Place whole vegetables in layers in a large enameled pan - eggplants, peppers, onions, tomatoes on the top layer. Pour the marinade over the contents of the pan and simmer for about 30-40 minutes until the vegetables are ready. The degree of readiness can be checked with a sharp wooden stick (toothpick).

For the marinade, mix vinegar, oil, water, sugar, and salt.
When the vegetables are stewed until tender, they must be placed in sterilized jars, filled with the marinade in which they were cooked up to the neck, and rolled up. No sterilization required.

To keep the vegetables from getting cold, you need to fill one jar and roll it up immediately. Then the second one, etc. While the jar is filled and sealed, the remaining vegetables wait their turn in a saucepan, which is set over low heat. Place the rolled cans on the floor, upside down, wrap them in a blanket and leave until cool.

Spicy eggplant salad “Ogonyok”

Ingredients:

• According to the recipe for 5 liter jars: 5 kg eggplant;
• 300 g garlic;
• 10 pcs. red sweet pepper;
• 8 pcs. hot hot pepper;
• 1 kg tomato;
• 0.5 l sunflower oil;
• 1 cup 9% vinegar;
• salt.

The entire process of preparing salad for the winter takes about 4 hours.

How to make spicy eggplant salad:

We peel the peppers, wash the tomatoes, peel the garlic, wash the blue ones.

When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.

Wash the seaming jars with baking soda, then pour boiling water over them. Place the lids in a saucepan and also scald with boiling water.
Cut off the ends of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan. Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid. This is how we process all the little blue ones.

Prepare the eggplant sauce.
We pass tomatoes, sweet and hot peppers, and garlic through a meat grinder. Put the sauce on the fire. When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.

Pour 2 tbsp into prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants. Fill the jars, cover them with lids and sterilize for 40 minutes.

To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pan. Heat the water and place a jar filled with blueberries in it. The jar is sterilized over low heat for 40 minutes.

Roll up jars of salad for the winter, cover with a warm blanket and leave to cool at room temperature. Then store in a cool place.

These eggplants with mushrooms taste surprisingly similar to pickled mushrooms.
Very simple, quick and delicious recipe!

• for 2 cans of 0.5 liters: eggplants - 1 kg;
• vegetable oil for frying - 100 g;
• garlic - 3-4 cloves;
• hot pepper - 1 pod;
• marinade: water - 1 liter;
• salt - 100 g;
• apple cider vinegar 5% - 150 g.

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Miracle berry Fairytale collection is suitable for a window sill, loggia, balcony, veranda - any place in a house or apartment where the light of the sun falls. You can get the first harvest in just 3 weeks. Miracle berry Fairytale harvest bears fruit all year round, and not just in the summer, as in the garden. The lifespan of bushes is 3 years or more; from the second year, fertilizers can be added to the soil.

Preparation:

Wash the eggplants, cut into circles 1.5-2 cm thick and cut each circle into 4 more pieces.

Place the raw blue ones in a bowl, add salt and add water. Leave for 40-60 minutes.

After such a salt bath, the bitterness goes away from the eggplants.

And most importantly, during frying, they will absorb less oil, and this is very important, because eggplants, like a sponge, absorb a huge amount of fat.

Pour water into a saucepan, add salt, boil. Pour in vinegar and boil again.
Rinse the eggplants from salt and place in a pan with boiling marinade. Cook for 3-4 minutes. Remove the eggplants from the marinade and drain.

And place the eggplants in a saucepan with boiling vegetable oil.

Fry for 3 minutes. Lastly, add the garlic, passed through a press and chopped hot pepper. Let's keep our eggplants on the fire for one more minute.

Place while hot into sterilized jars.

Close the lids, turn the jars over, wrap them in a warm towel and cool. That's all, delicious eggplants “for mushrooms” are ready!

It’s hard to believe, but even a novice housewife can prepare eggplants in tomatoes for the winter. Many people are afraid of conservation, especially if they have no experience. And it’s completely in vain - to make a good preparation, it’s enough to use a proven recipe. This recipe is in front of you, all that remains is to stock up on blueberries, tomatoes and the rest of the products on the list.

Ingredients:

• 1 kg of eggplants;
• 750 grams of tomatoes;
• 1 hot pepper;
• 250 grams of sweet pepper;
• 100 grams of garlic;
• half a glass of sunflower oil;
• a quarter glass of table vinegar;
• 50 grams of sugar;
• 1 tablespoon salt.

How to cook:

Pickled eggplants stuffed with carrots for the winter

Ingredients:

• 1 kilogram of carrots;
• 2.5 kilograms of eggplants;
• 7-8 cloves of garlic;
• 2-3 medium-sized onions;
• long stalks of celery (the number of eggplants);
• vegetable oil;
• 2 table. spoons of salt.

Cooking recipe:

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Using a sharp knife, cut off the tails of the eggplants, make a deep longitudinal cut (pocket), then boil in salted water (1 tablespoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under pressure (press lightly with a plate) to drain off excess liquid.

Pour boiling water over the celery stalks and leave them for 10 minutes. Celery will be needed to tie the stuffed eggplants so that they do not fall apart.

Prepare carrot filling. Why peeled carrots need to be chopped in a blender or grated using a grater with large holes.

Fry finely chopped onion in vegetable oil, add minced carrots and half the salt. Continue frying until the carrots are ready.

Now you can start stuffing. Prepare 2 small bowls. One will contain chopped garlic, the other will contain vegetable oil (about 150 g).

Coat the boiled eggplant inside and out first with garlic, then with vegetable oil, fill the pocket with carrot filling and wrap it with celery.

Place the stuffed eggplants in dense rows in an enamel pan. Cover the top with a plate and place a small weight on it (for example, a jar of water). Take the pan to the balcony or place it in another cool, dark place for 2-3 days. If they are sufficiently fermented, you can roll them up.

Place in liter jars, previously washed clean, cover with tin lids for sealing and sterilize for 1 hour over low heat. Twist.

Sauté is a type of dish that gets its name from the French word “sauter,” which translates as “to jump.” This is explained by the fact that during the cooking process, the products from which the dish is prepared are fried in a special saucepan or in a frying pan with sharp shaking, as a result of which the products are turned over and mixed. There are a lot of options for preparing sauté: from meat, from fish, from various vegetables.

The most popular recipe for this dish is canned eggplant sauté for the winter. Sautéed eggplant can be served either hot or cold. It will go perfectly with any side dish or act as a separate dish. By replenishing your pantry with this preparation for the winter, you will always have a delicious and healthy ready-made dish on hand.

You will need:

• eggplants – 15 pcs.;
• tomatoes – 15 pcs.;
• onions – 15 pcs.;
• red hot pepper – 2 pods;
• garlic – 2 heads;
• parsley – 1 bunch;
• vinegar essence (70%) and vegetable oil - 1.5 tbsp each. l.;
• salt;
• sugar.

How to make canned eggplant sauté:

Wash the eggplants, cut them in half lengthwise and place in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.
Peel the onion and cut into half rings. Cut the tomatoes into halves or into 4 parts if they are large.

Rinse the blue ones from salt and juice, cut each half into 3-4 parts. Place eggplants, tomatoes and onions in a large container, pour in vegetable oil, stir and put on fire. After boiling, simmer for about 40 minutes, stirring gently with a spatula.

After boiling, add chopped parsley, grated garlic and very finely chopped red hot pepper into the pan. Mix with salt and sugar to taste, stir. Simmer for another 15 minutes.

At the end of cooking, pour in the vinegar essence and mix the vegetables well again. Place the finished sauté hot into sterilized jars, roll up and wrap until completely cooled.

Eggplants in adjika for the winter

Products:

• eggplants – 1 kg;
• tomatoes – 1 kg;
• bell pepper – 500 g;
• hot pepper – 1⁄2 pod;
• garlic – 3 cloves;
• vinegar 5% - 100 g;
• sugar – 3 tsp;
• salt – 1 tbsp. l.;
• Sunflower oil – 100 g.

How to cook eggplants in adjika for the winter:

Wash the eggplants (medium-sized strong vegetables), cut them into halves crosswise, then each half lengthwise into 3 pieces. If the vegetables are large, they can be cut into more pieces.

Place the chopped vegetables in a bowl, cover with cold water, add 2 tbsp. l. salt and leave the vegetables for 30-40 minutes.

Wash bell and hot peppers, remove stems and seeds, cut into pieces. Also wash the tomatoes and cut them into pieces of such a size that it is convenient to pass the vegetables through a meat grinder. Pass the peppers and tomatoes through a meat grinder or chop using a blender.

Pour the resulting vegetable mass into a saucepan, add salt and sugar, mix well. Place the saucepan on the stove, bring the mixture to a boil and cook for 15 minutes.

After a quarter of an hour, pour vinegar into the sauce.

Rinse the eggplants under running water to remove salt and squeeze lightly.

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Heat sunflower oil in a frying pan. Place the eggplants in the pan and fry, stirring occasionally, until golden brown. For frying, it is advisable to use a non-stick frying pan, as this will reduce the amount of sunflower oil for frying and will prevent the vegetables from absorbing too much fat.

Place the fried eggplants in a saucepan with boiling tomato sauce.

Peel the garlic, chop (pass through a press or grate on a fine grater) and add to the vegetable mass. Mix the salad.

Continue cooking the food over medium heat for 10-15 minutes. It is not advisable to keep the pan on the fire for longer, as the vegetables will boil and lose their shape.

Place the eggplants and sauce into prepared (sterilized) jars. Cover the jars with the preparation with lids, place in a pan with hot water and sterilize for 15 minutes.

Carefully, so as not to get burned, remove the jars from the hot container, roll them up, turn them upside down, wrap them well and leave until they cool completely.

This recipe indicates the amount of ingredients for preparing 4 jars of the preparation with a volume of 0.5 liters. You can use larger containers. It is worth remembering that for larger jars the sterilization time should be slightly increased.

You can change the amount of hot pepper and garlic in this preparation to your taste.

Pickled eggplants for the winter - a simple recipe

Ingredients:

• 2 kg of eggplants;
• 6 table. spoons of salt + 1 tbsp. a spoonful of salt for the marinade;
• 3 large onions;
• 1 bunch of parsley (celery);
• 5 cloves of garlic;
• 3 red bell peppers;
• 150 g sunflower oil;
• 150 g 6% vinegar;
• 2 tbsp. spoons of sugar.

Marinated eggplants are prepared as follows:

Canned eggplants with beans

This is a very tasty salad that will add variety to your winter menu and remind you of summer days even in the cold. Can be served as a separate dish or with meat. Delicious both hot (warmed) and cold.

You will need:

• eggplants – 2 kg;
• tomatoes – 1.5 kg;
• bell pepper – 0.5 kg;
• carrots – 0.5 kg;
• garlic – 200 g;
• white beans – 500 g;
• vegetable oil – 350 g;
• vinegar 9% - 100 ml;
• sugar – 1 glass;
• salt - 2 table. l.

How to cook eggplants and beans for the winter:

Soak the beans in cold water the night before and leave overnight. In the morning, drain the water, add fresh water and boil until tender.

Remove seeds from pepper and cut into squares. Chop the tomatoes and peeled garlic. Grate the carrots on a coarse grater. Cut the blue ones into large cubes.

Put the tomatoes and garlic, minced through a meat grinder, on the fire and bring to a boil. As soon as the liquid boils, immediately add sugar, salt, vinegar and vegetable oil. To prepare this salad, it is advisable to use odorless oil.

After adding vegetables, cook for 30 minutes, stirring occasionally.

After this time, put the beans in the pan, mix well and cook for another 20 minutes. At the end of cooking, place the salad in sterilized jars and roll up.

Wrap the jars and leave until completely cool.

The most delicious eggplant caviar for the winter

What could be better than a jar of fragrant eggplant caviar opened in winter? When spring greens and a new autumn harvest are still far away, such preservation is a real gift and can be appropriate on any table, whetting the appetite with its beautiful appearance and delicious smell.

Ingredients:

• 10 medium sized eggplants;
• 5 carrots;
• 5 onions;
• 5 sweet bell peppers;
• 1 kg of tomatoes;
• vegetable oil;
• salt and spices to taste.

Cooking method:

1. Cut the eggplants into cubes and, sprinkle them generously with salt, leave to stand for at least half an hour so that the bitterness comes out with the juice.
2. Rinse the eggplants under running water.
3. Then cut the onions, peppers, tomatoes into cubes, grate the carrots.
4. Heat the vegetable oil in a frying pan and fry the onion until transparent; then add carrots with peppers, tomatoes and blueberries and simmer all the vegetables for about half an hour with constant stirring. At the end of stewing, season the caviar with salt and ground black pepper.

Place the finished eggplant caviar into jars, sterilize for about half an hour and roll up.

Video recipe: lecho with eggplant, tomatoes and peppers

Preparing pickled eggplants It doesn’t take much time, but the taste of the snack is simply delicious!

Recipe for marinated eggplants

Required Products:

Large spoon of coarse salt
- 1 tbsp. spoon sugar
- bay leaf – 2 pcs.
- basil sprigs
- blue ones – 2 kg
- dill umbrella – 3 pcs.
- large garlic head

How to prepare:

Prepare medium-sized blue ones (they should fit freely into the neck of the seaming container). Wash the fruits, cut off the tails. There is no need to cut or peel them. Prepare a 5 liter container. Pour in only 2.5 liters of water, add kitchen salt, stir, and place on the hob. As soon as the first signs of boiling appear, put the pan with whole fruits to cook and cook until the desired softness is achieved. Readiness can be easily checked with a wooden skewer or fork. If the peel can be pierced easily, the vegetables are ready.

Sterilize the jar lids over a steam bath. Throw the washed herbs, bay leaf, and peeled head of garlic into a hot jar. For best flavor, cut it into small pieces. Use a fork to remove the fruits and place them in jars along with the spices. Sprinkle sugar and salt on top of the vegetables, pour in acetic acid. Fill the containers with clean boiling water, seal them with lids, and place them under a warm blanket to cool slowly. When serving, crumble into neat pieces, add aromatic oil, sprinkle with chopped green onions.

Instant Korean marinated eggplant

You will need:

Little blue ones - about 1 kilogram
- medium-sized carrots – 4 pcs.
- large sweet pepper – 3 pcs.
- garlic head
- medium onion
- chopped coriander – 20 g
- vegetable oil – 250 ml
- granulated sugar - large spoon
- ground pepper – 15 g
- acetic acid – 180 ml
- salt – ½ cup

Subtleties of preparation:

Wash and peel the carrot roots, grate them on a special grater. If you don’t have one, chop the vegetables into long strips. Place the slices in a saucepan, cover with a lid, and leave to cool for a while. Peel dry onion skins and chop into small pieces. Remove the seeds from the peppers, cut off the tails, and chop into cubes. Drain the liquid from the carrots, squeeze out a little, and transfer to a large container. Add peppers and onions here. Wash the blue ones, cut off the stalks, but do not peel them. Cut the fruits in half lengthwise. Chop into small half rings. Boil salted water and cook vegetables for two minutes. Place them in a colander to remove excess liquid and squeeze out a little. Combine eggplant fruits with other vegetables.

In a small bowl, mix: chopped garlic, sugar, spices, sunflower oil, salt, acetic acid. Pour the marinade dressing over the vegetables and stir. Place the spicy blue ones in washed containers and cover with lids. Store the seams at normal temperature.

Marinated eggplants for the winter recipes

Recipe with garlic and spices

Required components:

Little blue ones – 5.2 kg
- kitchen salt – 3 tablespoons
- onion – ½ kg
- sunflower oil
- garlic head – 4 pieces

For the marinade filling:

Water - a couple of glasses
- acetic acid - half a glass
- bay leaf
- black peppercorns – 6 pcs.
- coarse salt – 55 g

How to prepare:

Cut off the tails of the washed blue ones, be sure to remove the peel. Chop the fruits to your liking: quarters, strips, cubes, etc. Place the slices in a wide bowl, sprinkle with table salt, and let stand for an hour and a half. This time is enough for all the unpleasant bitterness to come out. Peel the onion and garlic, wash and dry. Chop the onions into half rings and slice the garlic. Rinse the bitter juice from the eggplants and squeeze a little. Fry in small portions in a heated frying pan.

Place the fried blueberries in a bowl, cover with chopped onion and garlic on top. Continue adding layer after layer. Make the marinade: pour some water into a container, add spices: black peas, salt, add acetic acid, bay leaf. Boil the marinade mixture and pour in the blue ones. Cover the container and place it in any cool place. Marinate the vegetables for two days. Pack into baked jars and screw on.

Do and.

Instant marinated eggplants for the winter

You will need:

Little blue ones – 3.2 kg
- garlic – 190 g
- walnuts – 190 g
- a couple of liters of water
- sugar and salt – 80 g each
- vegetable oil – 10 large spoons
- vinegar essence – 3 tbsp. spoons
- black peppercorns - 15 pcs.
- dried mint - a small spoon

Cooking features:

Wash the blue ones, and then peel them, crumble them into narrow slices and long stitches. Place the slices in a container, fill with salted water, add 1 tbsp. a spoonful of table salt, let it sit for literally half an hour. Place in a colander and pour over cool water. Fry the slices in hot oil. Chop the peeled garlic and walnuts, add chopped mint. Stir the aromatic mass, mix with the blue ones. Place dry ingredients in jars, add 2 tbsp. spoons of aromatic oil, vinegar essence, other spices. Make a marinade: boil water, stir sugar and salt in it, boil for another five minutes. Fill the containers with filling, sterilize, screw with a seaming wrench.

Make the snack described.