Today we will prepare very tasty pickled eggplants. No, we will not store them for the winter. These

Delicious pickled eggplants, incredibly yummy

12:00 October 26, 2016

Today we will prepare very tasty pickled eggplants. No, we will not store them for the winter. These “blue” recipes are meant to be consumed almost immediately after preparation. So this yummy simply won’t survive until winter, unless you cook it in winter!

Eggplants marinated with garlic

To prepare this delicious vegetable snack we need to take:

eggplants – 5–6 pcs.
apple cider vinegar – 150 ml
water – 3 glasses
cloves – 4 pcs.
brown sugar - 3 tbsp. spoons
peppercorns – 10 peas
bay leaf – 5 leaves
garlic – 10 cloves
salt – 1.5 tbsp. spoons
vegetable oil for marinade - 1 tbsp. spoon

Preparing eggplant marinated with garlic

Take 5-6 medium-sized eggplants, peel them, cut them into slices about 1 cm thick and then fry until golden brown.

Prepare the marinade. Mix water with vinegar, add spices: cloves, bay leaves, peppercorns, garlic, brown sugar, salt, vegetable oil. Instead of brown sugar, you can add 2 tablespoons of honey and a spoonful of regular granulated sugar. Bring the marinade to a boil and then cool.

Dip each fried eggplant slice in the marinade and place them in a small saucepan, interspersed with chopped garlic slices. Finally, pour the marinade over the eggplants. Since there is quite a lot of marinade, it should cover them completely (or almost cover them), they will seem to float in it.

Place the eggplant marinade in the refrigerator. They should now marinate well, which takes 3-5 days. But if you really want to, you can eat them earlier, even the next day!

Quick eggplant

This recipe is distinguished by its versatility. Eggplants prepared in this way can be served immediately, left in the refrigerator for several days, or even sealed for the winter (unlike the first recipe).

These eggplants have an original spicy taste. They will make an excellent appetizer and a side dish for meat dishes.

To prepare a spicy eggplant snack, take:

eggplants – 2 pcs.
garlic – 5–7 cloves
bay leaf – 3 pcs.
peppercorns – 10 peas
olive oil – 100 ml
9% table vinegar – 70 ml
sugar – 1.5 teaspoons
dill greens – 1 bunch
salt – 1 teaspoon
water – 100 ml

Preparing quick marinated eggplants

We wash two medium-sized eggplants, cut off their stems, and cut the fruits into strips. Salt the “little blue ones” and leave them to let out the juice. Now we drain this juice and rinse the eggplants with water. This way we remove excess bitterness from vegetables.

Now pour water into a saucepan, add vegetable oil, vinegar, chopped dill, spices, crushed garlic, salt, sugar.

Place the prepared eggplants in the same pan. Place the container on low heat. Bring to a boil and then cook for another 10 minutes under the lid.

For preparations, try to choose fruits that are small in size and not overripe.

The process is not very complicated and will not be difficult to prepare.

Whole eggplants, marinated for the winter

Products per 3-liter jar:

Eggplants,
Vinegar 9% - 50 g
Bay leaf – 1 pc.
Black pepper - 5 peas
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Water - 1.5 liters

The first step is to sterilize the prepared jars and lids.

Wash small eggplants well, cut off the stem and place tightly in a jar.

Add pepper, bay leaf and pour boiling water up to the neck, cover with a lid and leave for 20 - 30 minutes.

Prepare the brine, for this we boil 1.5 liters of water, dilute salt and sugar in it

We drain the water from the jar, we no longer need it, pour in vinegar and boiling brine, the filling level should be at the very edge of the neck of the jar

Let it sit for a while so that the air bubbles come out, cover with a lid and roll up.

We turn the rolled up jar upside down, wrap it up and leave it until it cools completely; it can be stored in an ordinary pantry.

Pickled eggplants for the winter, great recipe

Necessary:

Eggplant
Garlic – 2 heads
Parsley - bunch
Ground black pepper
Bay leaf

For the brine:

Water – 1 l.
Salt – 70 gr.

Preparation:

You need to take small eggplants, dark in color, rinse them well, cut off the stem and cut lengthwise, but not all the way

Boil salted water in a large saucepan and boil the eggplants in it for 7 - 10 minutes, then drain them in a colander so that the glass, if you have a lot of fruits, can be boiled in parts 2 - 3 times

Finely chop half the parsley, grate the garlic or pass through a press

Prepare the brine, to do this, pour a liter of water into a saucepan, bring to a boil, stir in 70 grams of salt, this is 2.5 tablespoons, then leave to cool

Place the boiled eggplants on the table tightly next to each other so that the cut made on them is located horizontally, parallel to the tabletop, cover them on top with a cutting board and press down with a slight pressure, maybe with a jar of water, for 30 - 40 minutes

After this, each fruit needs to be opened, sprinkled with pepper, put a bay leaf, a little garlic, do it all to your taste

Lay the top layer with the remaining uncut parsley and pour in the cooled brine, do not add a little to the top

Cover with a plate and put pressure on top, now leave at room temperature for a day, then put in the refrigerator or cellar, you can eat them in a week

Pickled eggplants stuffed with carrots

Necessary:

Eggplants (medium size) – 2 kg.
Carrots (large) – 1 pc.
Garlic – 2 – 3 heads
Parsley (dill) – 1 bunch
Salt – 2 tbsp. l. with a slide
Bay leaf - 3 – 4 pcs.
Allspice – 5 – 6 mountains.
Water – 2 l.

Preparation:

Eggplants need to be washed, cut off the stems, put in a saucepan with water and put on fire to cook, as soon as they boil, add salt to the water and cook for 5 - 7 minutes

While the vegetables are boiling, prepare the remaining ingredients: grate the carrots on a coarse grater, peel the garlic and chop finely, but it’s better to put it through a press

Drain the water from the boiled eggplants, let them drain and cool.

Now we cut each fruit along, but not all the way, grease both halves inside with a thin layer of garlic

Place the carrots, close them and place them in enamel or glass dishes in layers, which we sprinkle with garlic and carrots

Now prepare the filling, pour 2 liters of water into the pan, put it on the fire and bring to a boil, add salt, allspice and bay leaf, let it boil for 10 - 15 minutes

Pour hot brine over the vegetables

Cover with a plate and put pressure on top, leave at room temperature for 3 days, after which they can be sent to the refrigerator or cellar for storage, you can eat them after 2 days, but whether they will have time to wait until winter is a rhetorical question

Spicy eggplants for the winter, recipe without sterilization

Necessary:

Eggplants – 5 kg.
Sweet pepper – 4 pcs.
Hot pepper – 8 pcs.
Salt - to taste
Garlic – 500 gr.
Tomatoes – 4 kg.
Vegetable oil

How to prepare:

The first thing you need to do is wash all the vegetables, cut off the stem of the eggplants and cut into thin slices, put them in a saucepan, cover with cold water and leave for 2 hours.

Peel the remaining vegetables, cut into large pieces and pass through a meat grinder, add salt to taste to the resulting mass, stir until smooth and put on fire

Bring to a boil, reduce heat and simmer for 50 minutes, remember to stir occasionally

While the vegetable mixture is cooking, drain the water from the eggplants, let them drain and fry them in a frying pan with a little oil on both sides.

The jars must first be sterilized, pour vegetable filling into the bottom of each, tightly place the fried eggplant pieces and fill with the filling so that the jar is completely filled with it.

Roll up with sterile lids, turn upside down, wrap and leave to cool.

Can be stored both in the cellar and in the pantry

Fried eggplants for the winter without sterilization

Ingredients:

Eggplants – 2 kg.
Sweet pepper – 4 pcs.
Hot pepper – 1 – 3 pcs.
Garlic – 150 gr.
Vinegar – 100 ml.
Vegetable oil

Preparation:

Cut the eggplants into slices, place them in a bowl, add salt and leave for 1 hour.

Peel the garlic, remove the seeds from the sweet peppers and together with the bitter ones, grind everything through a meat grinder, add 9% vinegar and mix

Fry the eggplant slices in a frying pan in vegetable oil on both sides, try not to overcook, you can check the readiness with a fork, it should gently enter the piece

We dip each fried piece in a mixture of peppers and place it in jars, which must be sterilized first.

Cover with sterile lids and store in a cool place.

Eggplants for the winter, the best recipes without sterilization

Ingredients

Eggplants – 1 kg

Bell pepper – 0.5 pcs.

Garlic – 2-3 cloves

11 kcal
45 min.

Cooking process

I offer you another interesting semi-finished eggplant recipe. Such eggplants store well, and in winter, when you open the jar, you can cut the eggplants into pieces and add onions, herbs, garlic and season with aromatic oil. Makes a quick express snack.

To prepare whole pickled eggplants for the winter, it is better to take medium-sized eggplants, although if you increase the proportions and prepare 2-3 liters in jars, you can also take large ones. From my own experience, I will say that I have rolled up larger quantities, but a jar can hold a lot of eggplants and it will take a long time to eat them. Therefore, for me, 1 liter jars are the best option.

So, to prepare whole eggplants marinated for the winter, prepare all the products according to the list.

Wash the eggplants under running water and cut off the stems. Prick the eggplants with a fork on two opposite sides.

Prepare the brine in which to cook the eggplants. To prepare a 1 liter jar, it is enough to take 1.5 liters of water and 100 g of salt. Boil water, add salt and let it dissolve. Then put the eggplants in the brine and cook from the moment of boiling for 6-7 minutes. If all the eggplants do not fit, you can boil them in parts.

Sterilize jars for preparation over steam, pour vinegar into the bottom and put a few pieces of bell pepper and garlic. Place the boiled eggplants tightly in a jar, pressing down so that there are no voids. Add the remaining garlic and vinegar between layers. Thus fill the jar to the top.

Bring the brine in which the eggplants were cooked to a boil, pour over the vegetables in the jar. Scald the lid with boiling water and cover the jar. Place a linen napkin folded 2-3 times on the bottom of the pan, place the jar and fill the pan with hot water. From the moment the water boils, sterilize for 10 minutes.

Remove the jar from the water and roll it up with a key, turn it upside down and leave until completely cool, wrapped in a blanket. Whole pickled eggplants are ready for the winter.

Whole marinated eggplants for the winter

A proven recipe for preparing whole pickled eggplants for the winter, step by step with photographs.

USEFUL TIPS FOR WOMEN

Wednesday, September 30, 2015

Whole eggplants for the winter: recipe with photos

Whole eggplants for the winter

Whole eggplants for the winter (without sterilization) recipe

Small eggplants – 1.5 kilograms

Coarse salt - 3 tablespoons and another 1.5 tablespoons

Fresh dill – 1 bunch

Dried celery – 1 teaspoon

Dried basil – 1 teaspoon

Garlic – 3 cloves

Allspice in peas – 4 pieces

How to close eggplants whole

Wash the eggplants, cut off the tails and butts on both sides. Pour 1.5 liters of water into a large saucepan, maybe 2. Pour 3 tablespoons of salt, wait for it to boil. Pour the eggplants into boiling water and wait 15 minutes for them to cook. The bitterness will immediately go away and the fruits will be soft.

While the eggplants are cooking, chop the greens. Eggplants themselves are a bit stale, so garlic, dill, celery, and basil will help us make their taste more piquant. You can add any greens you like, for example, parsley, cilantro, mint. Cut the greens, garlic too, into slices, my basil and celery are dry, no problem. Add allspice and peas.

The eggplants are cooked, place them in a bowl and cover with ice water to cool slightly.

We put our greens with garlic into two liter jars.

The jars, of course, must be dry and clean.

Place the eggplants tightly in the jars.

Pour 400 milliliters of water into a saucepan, add 1.5 tablespoons of salt, you can add black pepper or chili if you like spicy eggplants. Boil the brine, at the end add 2 tablespoons of 9% vinegar. Pour brine over vegetables.

Screw the lids on and turn the jars over a couple of times so that all the greens are distributed throughout them. When the workpiece has cooled, you can put it in the basement, where you store all the preserved food.

For those who love spicy eggplants, you will find a recipe with photos on the “Blog of Useful Tips” website.

USEFUL TIPS BLOG: Whole eggplants for the winter: recipe with photos

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Pickled eggplants without sterilization for the winter

Ingredients

eggplants – 1.5 kilograms,
hot pepper – 1 pod,
garlic – 4 cloves,
black peppercorns – 1 teaspoon.
Marinade:
water – 1 liter,
vinegar 9% - 4 tablespoons,
salt – 1 tablespoon,
sugar – 1.5 tablespoons,
bay leaves - 4 pieces.

You will get one two-liter jar of pickled eggplants.

How to cook quick pickled eggplants for the winter without sterilization

The eggplants are washed. Cut off the “legs” and sepals, capturing a small area of adjacent pulp as shown in the photo.

Each eggplant is cut lengthwise into 4 equal parts.

Pour 2 liters of water into a saucepan and add 1 teaspoon of salt. When the water boils, add eggplant pieces into it. Vegetables should be in boiling water for 5-7 minutes. Then they are immediately caught with a slotted spoon and placed in a colander to drain excess liquid. You can boil the eggplants in two portions. The water in which the eggplants were blanched cannot be used as a marinade base.

A standard set of spices is placed at the bottom of a sterilized jar: a whole pod of hot pepper, peeled garlic, a couple of bay leaves, allspice peas.

The jar is filled with hot blanched eggplant pieces.

Then prepare the marinade: pour water into the pan, add salt and sugar, and throw in the remaining bay leaves. The marinade is boiled for 5 minutes.

First pour vinegar into the jar, then pour in the hot marinade.

The jar is immediately covered with a sterilized lid and rolled up.

Then the jar is turned over and wrapped in several layers of warm cloth. Pickled eggplants should be “under the blanket” for a day. The cooled workpiece is taken to the cellar. Quick pickled eggplants without sterilization

It is not necessary to close them for the winter; in summer and autumn they can be eaten one day after cooking.

Marinated eggplants for the winter without sterilization: recipe, quick method

Pickled eggplants without sterilization for the winter in large pieces that are convenient to cut and serve with other vegetables; they taste like pickled mushrooms.

Even inexperienced housewives know how to pickle eggplants for the winter so that they “fly away with a whistle” not only from the table, but also from the refrigerator. This dish is almost impossible to mess up. So easy to prepare. The secret lies in the ratio of spices with salt and vinegar, adding herbs and other vegetables. As a rule, these are onions, carrots, and bell peppers.

Eggplant is a worthy table decoration

Eggplant is truly considered a gift of nature. Its distant wild relatives were discovered in the East, India, and Asia 15 centuries ago. The Arabs brought the blue ones to Africa only 5 centuries later. The vegetable became widespread as a crop in the 19th century.

Armenian purple cucumbers are used in many countries in stewed, baked, fried and, of course, pickled form. They are used to cook caviar, bake on the grill and over an open fire with meat and other vegetables.

Eating them helps burn fat and maintains the acid-base balance in the body. There is a special eggplant diet for people with metabolic disorders. It is recommended to regularly eat blueberries to combat constipation and treat diseases of the stomach, intestines, and kidneys.

Everyone knows the similarity in taste of blue ones with mushrooms. Only experienced housewives know how to pickle eggplants for the winter and serve them instead of pickled mushrooms. After all, many people are afraid to feast on honey mushrooms, boletus and other gifts of the forest, for fear of being poisoned. And for some, due to health problems, they are contraindicated.

Marinated eggplant as a substitute for mushrooms

Ingredients:

Little blue ones - 1 kg.
Garlic - 4 cloves.
Vegetable oil - 120 g.
Hot pepper - 1 pc.

Apple vinegar - 170 g.
Water - 1 liter.
Salt - 100 g.

Preparation: cut the washed vegetables into thick circles and then divide into 4 sectors. Transfer to a bowl, pour 2 tablespoons. spoons of salt and pour water. Let it sit for an hour. Drain the bitter liquid and rinse the vegetables. Boil water in a saucepan, add salt and pour vinegar.

Boil the blue ones for 5 minutes, pour into a colander. Then fry them for 3 minutes. At the end of frying, add finely chopped pepper and garlic. Place in pre-sterilized jars and close with lids, possibly plastic ones. Place the jars on the lids and cover.

Recipes for how to pickle eggplants and how to pickle zucchini for the winter are quite monotonous. They are rarely experimented with. The range of products is very standard. Such vegetables are served with any second course - both meat and fish. It’s very tasty to decorate with boiled potatoes as an appetizer or enjoy it with fresh bread.

Quick snack

Ingredients:

Onion - 3 pcs.
Garlic - 6 teeth.
Vinegar - 100 ml.
Sugar - 100 g.
Salt.
Boiled water - 100 ml.
Vegetable oil - 50 ml.
Eggplant - 4 kg.
Bell pepper - 4 pcs.
Carrots - 4 pcs.

Preparation: cut the blue ones into fairly thick slices, sprinkle with salt and wait half an hour. So that the bitterness flows out with the water. Lightly fry the slices on both sides. Separately, for dressing, fry the pepper in strips, coarsely grated carrots and onion in half rings. Turn off the pan and squeeze out the garlic, you can chop the parsley.

Take a convenient pan and lay out vegetables in layers. Cover each layer of eggplant with dressing. Pour in the marinade of water, vinegar and sugar. Keep refrigerated. You can serve it as a separate appetizer or you can make a salad.

Ten salad

Ingredients:

Blue ones - 10 pcs.
Onion - 10 pcs.
Tomato - 10 pcs.
Sweet pepper - 10 pcs.
Vinegar, oil - 1 glass each.
Salt - 1 table. spoon.
Sugar - 2 tables. spoons.

Preparation: In a larger pan, preferably enameled, place whole vegetables in layers. Peeled onions from below, then peppers without cores, purple cucumbers without tails, place tomatoes on top. Pour in a marinade of vinegar, oil, water, salt and sugar. Simmer until fully cooked. Place in jars (sterilized) and pour in the marinade in which you cooked. Roll up the lids and leave them upside down to cool under a blanket.

In Korean

Ingredients:

Little blue ones - 250 g (1 pc.).
Celery, parsley.
Garlic - 4 teeth.
Onion - 1 pc.
Chili pepper - 1 pc.
Carrots - 1 pc.
Bell pepper - 1 pc.

Marinade:

Unrefined oil - 100 ml.
Sugar, salt - 1 incomplete tsp.
Apple vinegar - 2 tables. l.
Soy sauce - 1 table. l.
Coriander, allspice, black pepper, mustard seeds, chili pepper, you can use ready-made seasoning for Korean carrots.

Preparation: salt the diced eggplants, after 25 minutes drain the bitter juice. Blanch the vegetable for a few minutes and rinse with very cold water. Thinly slice the onion into half rings, combine with washed green leaves and mix with garlic slices and carrot strips.

In a container, mix blueberries, spices, herbs, soy sauce, sugar and salt with butter. Pour oil that is hot until smoking hot in a frying pan. Stir well. After 3 hours the dish is ready to eat.

Delicious snacks

Recipe No. 1. Eggplant and cabbage appetizer

Ingredients:

Eggplant - 1 kg.
White cabbage - 0.5 kg.
Carrots - 300 g.
Black and red pepper, coriander, sugar, salt.
Vegetable oil.
Garlic - 1 head.
Vinegar - 3 tables. l.

Preparation: sugar and salt carrots and cabbage (finely chopped) in different containers. Mash with your hands and drain the resulting liquid. Combine carrots with cabbage, pour in vinegar, add garlic and spices. Leave the mixed mixture for several hours.

Peel the blue ones, cut into bars, and add plenty of salt. After draining the bitter juice, wash the vegetables and fry in oil until golden brown. Cool and add to the company of carrots and cabbage, pour a little oil over it. Tomorrow you can start eating.

They say that it was the Sicilians who figured out how to pickle raw eggplants, without first boiling or frying. The vegetable turns out crispy, which adds unusualness and piquancy to this dish.

Recipe No. 2. Sicilian-style eggplants

Ingredients:

White wine vinegar (you can use apple cider vinegar 6%).
Oil (preferably olive).
Parsley, basil, cilantro - optional.
Salt.
Lemon juice.
Eggplant.
Hot pepper, maybe chili.

Preparation: cut the peeled blueberries into small slices. Season with salt and add a little lemon juice until slightly sour. Cover the top with a plate and place under pressure. After 10 hours, drain the juice, pour in vinegar and let stand for several hours.

Squeeze well and drain the resulting liquid. You can mix it with garlic, herbs and pepper, but it is better to put it in layers in jars. Pour olive oil on top. Use a knife to press down in several places to get rid of unnecessary air. After 15 days, the eggplants can be served. Store in a cool place.

Recipe No. 3. Boiled eggplants

Ingredients (for 10 cans of 0.5 l):

Eggplants - 6 kg.
Vinegar 9% - 250 ml.
Salt - 80 g.

Preparation: Pierce the eggplants through with a knife in two places. Boil for 5 minutes in salted water at the rate of 30 g of salt per 1 liter of water. Place between two boards and press down with a weight. When the liquid has drained, peel the vegetables and place them in jars.

Place 10 g of salt and 15 ml of vinegar in a half-liter jar. Fill the jars with eggplants so that 2 cm remains to the top of the jar. Cover with boiled lids and sterilize for 60-90 minutes. Seal the lids tightly and turn the jars upside down.

Recipe No. 4. Marinated eggplants with carrots

Ingredients:

Carrots - 5 pcs.
Blue ones - 6 pcs.
Garlic - 3 cloves

Celery, parsley - 1/2 bunch each.
Vinegar - 2 tables. l.
Pepper, salt.
Oil for frying.

Preparation: Wash the eggplants and trim the ends on both sides. Cut each deeply lengthwise. Pierce with a fork on all sides. Stir 1 table in a liter of water. l. salt and cook the vegetables. Place it on the board with the cuts on the side and place it under pressure for several hours.

Grate the carrots on a coarse grater and fry in a frying pan in oil for 5 minutes. Add chopped garlic and cilantro. Add salt, stir well and spread over the eggplants, or rather into their slits. Rewind the vegetables with a thread so that the filling does not fall out, and place in the pan.

First dilute 2 tablespoons of salt with 1 liter of water, boil. Add vinegar and cool. Fill the laid blue ones with liquid until they are completely covered and put under pressure. After a day, place in the refrigerator. After just a few days you can enjoy the snack.

This is interesting:

Eggplant is called purple Armenian cucumber or simply blue.

“Vegetable of longevity” is what the vegetable is called in the East. This is due to the presence of potassium salts in large quantities, which support the activity of the cardiovascular system.

Eggplant is used for food when it is not ripe, because when fully ripe it loses its taste and becomes coarser. The seeds and skin become very hard. The content of solanine (a toxic substance) also increases.

We usually associate eggplant preparations with some kind of sophisticated salads, but even the simplest pickled eggplants for the winter are exceptionally tasty. The main thing is to add garlic and choose the right ingredients for the marinade, which will highlight the taste of the “little blue ones”. In winter, you can open the jar, pour sunflower oil over the eggplants, add fresh herbs and serve with potatoes or as a side dish for meat dishes. It will make a very tasty dinner. Marinated eggplants are also good served with chopped nuts. For beginners, a step-by-step recipe with pictures is given.

Ingredients for a 1.5 liter jar:

Eggplants – 1 kg.
Garlic – 6-7 pcs.
Black pepper in a pot – 1 tsp.
Water 2 liters
Salt – 1 tsp.
For the marinade:
Water – 1 liter
Salt – 1 tbsp. with a small hill (coarse salt)
Sugar – 1.5 tbsp.
Bay leaf – 4 pcs.
Vinegar 9% - 4 tbsp.

Step-by-step recipe for pickled eggplants (with pictures):

To marinate eggplants, you need to take firm, glossy, dense fruits. They should be dark purple in color, preferably without green sides. Ideally, the eggplants should be the same size.

Wash the eggplants. I cut off the stalks and butts.

My eggplants were quite long (about 20 cm in length). I cut each eggplant in half (crosswise), and then each half into 4 more parts. Those. I got 8 pieces from one eggplant.

Thus, I chop all the eggplants.

Pour 2 liters of water into the pan, add 1 tsp. salt. When the water boils, I lower the eggplant pieces into it for 5-7 minutes. I blanch them.

Then I carefully fish out the eggplants and put them in a colander to drain off excess liquid. I'm throwing out the water, we don't need it anymore. It is better not to use it for marinade.

I sterilize jars and lids in advance. Pickled eggplants can be sealed in any jars convenient for you. Whether it's 0.5 liters or 1.5-2 liters. I sealed it in a 1.5 liter jar. I used a screw cap.

At the bottom of a clean, sterilized jar I put peeled garlic (half down and half on top) and pots of black pepper. I fill the jar with eggplant pieces. There is no need to compact it (otherwise everything will turn into mush).

I'm making a marinade. Pour 1 liter of water into the pan. I add salt, sugar and bay leaf. I bring it to a boil, pour in vinegar and keep it on the fire for another 1-2 minutes. Then I pour the hot marinade into the jar with the eggplants.

I close the jar with a lid. I wrap the hot jar and leave it until it cools completely.

Pickled eggplants for the winter will be ready in a month! This time is needed for the eggplant pieces to absorb the spices. Bon appetit!

These vegetables, interesting in taste, contain a large amount of vitamins PP, B, C, as well as potassium, calcium, carotene, phosphorus, copper, iron and other elements. Due to their good digestibility and low calorie content, I use them in diet menus. Another benefit is relief from insomnia when consumed. Such a large supply of vitamins makes them a most valuable product for winter preparations.

Eggplants got their second name – “little blue” – for their unusual color for a vegetable.
In this article we will present several recipe options for pickling eggplants in jars for the winter.

The simplicity of the recipe lies in the fact that the eggplants are not cut, but are placed entirely in a three-liter jar. Which is very convenient for busy and young housewives.

Required Products:

eggplants (“little blue ones”) – 2 kg;
one bunch of parsley;
one bunch of basil;
dill inflorescences – 1 bunch;
4 bay leaves;
one head of garlic;
acetic acid (9%) 100 ml.;
Art. spoon of sugar;
Art. spoon of salt;
water – 2 liters.

Instant blue marinated ones:

It is better to take the fruits young. Wash them and trim the tails.
Pour water into a saucepan and add salt and sugar. Place the container on the stove and boil.
After boiling, put the eggplants there. Cook them for 15 minutes until soft. To be convincing, you can pierce them with a toothpick. If it pierces freely, you are ready.
While our vegetables are cooking, we sterilize the jars. To do this, put them on the necks in a colander, place the colander with the jars on a pan of water and boil for 20 minutes. The lids can be placed nearby.
Place bay leaves, washed and dried herbs, and garlic cloves into prepared jars.
Remove the finished fruits from the pan. Place carefully in the jar. Sprinkle salt and sugar on top and add vinegar.
Fill the vegetables with fresh boiled water and roll up the lids.
Wrap the jars in a warm towel or blanket. Leave to cool.

These eggplants can be used as a stand-alone snack with butter and herbs, or as an addition to side dishes. For lovers, you can make a very simple salad - eggplant, onions and butter - a very simple vitamin salad for the winter. You can also prepare one of our recipes.

Instant marinated blueberries with chili

It is known that chili is added to various preparations, and it also subsequently serves as a good snack on the table for those who love pepper. For lovers of spicy food, this is the best recipe. It is an excellent side dish for meat dishes.

Products to be used:

“little blue” – 1 kg;
sunflower oil – 100 milliliters;
head of garlic;
chili pepper – 1 small;
dill - to taste;
liter of water;
1 tbsp. spoon of granulated sugar;
1 tbsp. spoon of salt;
120 ml. apple cider vinegar.

Marinated eggplants like mushrooms for the winter recipes:

Peel the garlic and pass through a garlic press. If you don’t have one in your kitchen, you can chop the garlic into small pieces.
We do the same with hot peppers. Wash and remove the tail. Cut in half and remove the seeds. Cut into small pieces.
Wash and dry the vegetables, cut into slices. Cut each piece in half. Place in a separate bowl and pour in salted water. Let it sit for two hours. Then rinse well again. This procedure is necessary in order to remove the inherent bitterness from vegetables.
We sterilize the jars in advance. To do this, place them upside down in a colander, place them on a pan of water and boil for 20 minutes. We simply boil the lids in water.
Prepare the brine. Bring the water to a boil, add the remaining ingredients and put the eggplants there. Cook the eggplant pieces for 15 minutes.
Then place the eggplants in a colander to drain the water.
Now we send our vegetables to the frying pan. Fry until a crust appears.
Let cool and coat them with pepper and garlic. Then roll in boiling oil for a couple of minutes.
Transfer the finished dish into jars. Screw the lids on tightly. Wrap in a warm blanket and leave to infuse.
Spicy eggplants are ready. They are stored in the refrigerator. But, as a rule, such a delicacy does not last long in the refrigerator.

Eggplants marinated like mushrooms

The recipe is not complicated, but delicious. Using honey in the marinade will give the dish a delicate taste. In addition, the sweet taste of honey is much more pleasant than sugar. And for women who watch their figure - a real find. This recipe will be enjoyed primarily by children, who, as you know, prefer something sweet rather than salty.

For cooking we will need the following products:

young “little blue ones” - 2 kilos;
pink radiola (optional) – 10 grams;
vegetable oil – 200 gr.;
300 milliliters of water;
200 milliliters of apple cider vinegar;
260 grams of honey;
tablespoon salt, without a slide.

Marinated eggplants with mushrooms:

Wash and dry the vegetables. Cut off the stem. Cut the fruits into slices, into thin strips along the growth.
In a separate bowl, mix the chopped strips with salt, shake well and leave for about forty minutes so that the bitterness goes away. Then we wash them well in water.
Boil water in a saucepan and blanch the straws in it for 6 minutes.
Prepare the marinade. Bring the water to a boil, add salt and honey. Cook, stirring until the honey dissolves. Then pour vinegar and oil into the marinade.
Place the eggplants in a colander to drain the water. Place carefully in the jar. Place radiola between the slices.
Pour the prepared marinade over the vegetables and cover with a lid. Let it brew and the dish is ready.

Recipe for pickled eggplants like mushrooms for the winter

This recipe is used by many housewives not only for marinade, but also simply when preparing dishes with this vegetable. Eggplant goes very well with garlic. These eggplants are perfect for main courses for lunch or dinner.

Required ingredients:

freshly picked eggplants – 2 kilos;
water – 2.4 liters;
white wine vinegar – 200 gr.;
1/2 cup salt;
hot pepper – 2 pods;
5 heads of garlic;
sunflower oil – 1/2 cup.

Recipe for pickled eggplants for the winter like mushrooms:

Wash the vegetables and cut into rings.
Add salt and vinegar to the water and put it on the stove. When it starts to boil, add the eggplants and cook for 15 minutes.
In a blender, grind the garlic along with the pepper, without bringing it to a puree consistency (so that there are small pieces).
Remove the eggplants from the marinade and mix them with garlic and pepper. Add oil and a little vinegar. Mix.
Place the finished eggplants in sterilized jars. Let it brew for two weeks. This preparation should be stored in the refrigerator.
Delicious garlic eggplants are ready. They can be added to salads or vegetable stews.

Pickled eggplants - spicy recipe

young eggplants – 600 gr.;
apple cider vinegar – 100 grams;
a tablespoon of honey (preferably dark varieties);
soy sauce – 3 tablespoons;
vegetable oil - a tablespoon;
dry ginger – 0.5 teaspoon;
1 tablespoon (tablespoon) salt;
a bunch of dill;
pepper – 4 peas.

Marinated eggplants for the winter:

We wash and dry fresh fruits, then cut them lengthwise. Sprinkle well with salt and let stand for two hours.
Prepare the brine. Mix soy sauce, honey, ginger and oil.
Wash the eggplants again, cut into square layers or circles. Fry in oil. Place the eggplants on a plate and cover with brine. Stir and let sit for half an hour.
Remove the eggplants from the plate, add the remaining ingredients and place in a jar. Screw on the lid.
This marinade does not require sterilization, but is stored only in the refrigerator. It is better to use within two months after salting.

Instant marinated eggplant recipe

Tomatoes are a standard marinade in winter for all housewives. Adding them to eggplants is a new gourmet dish, both in taste and color. The recipe is quite simple, which anyone can handle. But an irreplaceable amount of vitamins will be stored for the winter.

We will need:

1 kilo eggplant;
1 kilo of small tomatoes;
one bunch of parsley;
head of garlic;
a bunch of dill;
peppercorns – 10 pcs.;
bay leaves – 4 pcs.;
water – 1 liter;
2 tablespoons (tablespoons) of granulated sugar;
2 tablespoons (tablespoons) of salt;
1 tablespoon (tablespoon) of acetic acid (70% solution).

Let's prepare it step by step:

Wash and dry the eggplants. Cut the fruit lengthwise and sprinkle with salt. Send to rest for 2 hours.
Wash tomatoes and herbs. Finely chop the greens. Cut the garlic into round pieces.
Rinse the eggplants again and sprinkle the insides with herbs.
Place pepper, bay leaves, and garlic in a three-liter jar. First add the tomatoes, then the eggplants.
Prepare the brine. Pour sugar and salt into water and boil. Lastly, pour in the vinegar, remove from the stove and pour into a jar of vegetables.
Place the jar with the preparation in a pan with water and sterilize for half an hour.
Remove the jar from the water and roll up the lid tightly. Then wrap the jar in a warm cloth and leave to steam until it cools completely.

Eggplants and tomatoes are ready.

Such a tasty and healthy dish as “blue” eggplants cannot escape the attention of a good housewife.

And the variety of marinades that exists today will help you choose a recipe to suit your taste that will delight your family or guests. Eggplants are well suited as an addition to meat dishes, which is so important in winter. In addition to being a simple tasty dish, eggplants contain a large supply of vitamins to maintain immunity in the winter.