Eggplants marinated with garlic, canned for the winter. Delicious marinated eggplants with garlic are ready for the winter

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, during the season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for, or just for dinner.

In addition, making eggplant preparations with your own hands is a guarantee of naturalness and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.

I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.

If you have your own original recipe cooking eggplant for the winter, feel free to tell us about it in the comments.

Eggplant saute for the winter (you'll lick your fingers)

If you like simple and hassle-free eggplant preparations, then my today's recipe sauteed eggplant for the winter, you will definitely like it. We will prepare eggplant sauté for the winter without tedious sterilization, “fur coat” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.

Georgian eggplants for the winter

Fried eggplants spicy adjika with garlic...what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.

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

I dedicate this eggplant recipe to all my fans. delicious preparations from the blue ones. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.

Fried eggplant with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.

Eggplant adjika for the winter

Just recently I discovered new recipe– adjika with eggplants. To say it's delicious is an understatement! This is simply amazing, honestly! I'm sure winter time years, such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the proud dandy eggplants and traditional rice will be accompanied by: tomatoes, bell peppers, onions, carrots and seasonings. Such winter salad with rice and eggplant great snack and full vegetable dish. Especially winter eggplant salad with rice will be relevant during Lent: you just need to warm up the contents of the jar and hearty lunch ready! Recipe with photo.

Spicy eggplants for the winter in marinade

This recipe spicy eggplant for the winter, I begged it from a friend. Yes, yes, she begged for it - once I tried an amazing spicy dish at her place. eggplant appetizer and just disappeared: I liked her so much. And the friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such good recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It's really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this snack is delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants are like mushrooms for the winter

Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, and their taste, and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo

Winter salad "ten" with eggplants

Ten salad for the winter with eggplants is called so because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. This delicious salad My mother also prepared ten for the winter. See recipe with photo.

Eggplant salad for the winter “Autumn”

Search simple blanks from eggplants for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.

Eggplants for the winter with carrots, onions and garlic “Stripes”

Detailed recipe with a photo of how to cook eggplants for the winter with carrots, onions and garlic “Stripes”, you can see.

How to freeze eggplants: a proven method with photos

You can see a detailed recipe with photos on how to freeze eggplants for the winter.

Eggplants in adjika for the winter

Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.

Eggplant salad for the winter “Vegetable Madness”

Recipe for making eggplant salad for the winter " Vegetable madness", With step by step photos, you can see.

Eggplants for the winter in Korean

You can see how to cook eggplants for the winter in Korean.

Winter salad from eggplant and beans

Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Summer and autumn delight us with a variety of vegetables and berries. At this time, many begin to prepare eggplants for the winter. Delicious and aromatic vegetable goes harmoniously with spicy and sour sauces, which will allow you to create variety of dishes. Rolled blue ones are often used as a snack or main dish.

How to cook eggplants for the winter

Blues are used a lot in Eastern and European cuisines. They can be stuffed, fried, canned, and you will always get delicious dish. To prepare pickled eggplants for the winter, you first need to buy them. Choose vegetables that have a uniform dark color, differ in density, then when cooking they will not turn into mush. The blue ones have a characteristic bitter taste. If you want to get rid of it, then chop the vegetables large pieces and place in water for 20 minutes. After this, the bitterness will go away.

There are original and classic recipes canned eggplant for the winter. In the cuisine of our country, blue is combined with tomatoes, parsley, garlic, and also bell pepper. Many preparations are pre-fried in vegetable oil and then rolled up. If you want to cook caviar, it is better to pre-bake the products in the oven. Please note that blue ones quickly absorb oil. To prevent the dish from turning out greasy, it is necessary to cook in a container with non-stick coating or in the oven. This way you won't have to pour a lot of oil.

Preparing jars for canning

If you want to prepare pickled eggplants for the winter, then you should think about proper sterilization of the jars. This will allow the seal to stand intact for many years. First, you need to make sure that the container is not damaged: there are no chips or cracks. Before sterilizing jars, they are washed and dried. After this, depending on the volume of the workpieces, you need to choose one of the methods for preparing the container:

Classical. You need to take an enamel basin or saucepan and place a soft cloth on the bottom. After this, the containers are installed and covered with lids. Then add such an amount of water so that it does not reach the neck of the cans by a couple of fingers. Turn on high heat and boil for 10 minutes.
In the oven. If the size of the oven allows, then the easiest way to sterilize the jars is this way. The container must be washed first. After this, place the jars on a baking sheet or mesh with the neck down, preheat the oven to 150 degrees and put them inside. 15 minutes after this heat treatment they will be ready for use.
Steam sterilization. Used if large-scale seaming will be carried out. For this you will need a saucepan and a large sieve. The container is filled with water, which must be brought to a boil. A sieve is installed on top, but the jars are placed with the neck down. The container is considered ready when small droplets of liquid begin to flow down the walls inside. On average, you will spend about 10 minutes of your time on one jar.

Marinade for eggplant

One of the main roles in preparing winter preparations is played by the quality of the marinade. The aroma of the dish and juiciness will depend on it. One of the most simple options considered a recipe using large quantity spices. These blue ones will taste like pickled mushrooms. To prepare these eggplants in marinade, you will need:

blue – 2 kg;
garlic – 1 medium head;
parsley, dill - small bunches;
bay leaf – 2 leaves;
peppercorns – ½ tsp;
vinegar, salt and sugar to taste.

How to cook:

The container must be washed and sterilized.
We choose medium-sized blue ones so that whole vegetable could easily fit into the neck of the can.
Wash the eggplants, cut off the tails.
Pour water into a saucepan, add a little salt and cook the vegetables for 15 minutes.
Fill a clean jar with herbs and other spices, put bay leaf.
We compact the blue ones tightly into a container and fill them with clean boiling water.
Add salt, sugar and 100 ml of vinegar.
We roll up the workpiece.

How to choose blue ones for preservation for the winter

If you are planning to roll or prepare pickled eggplants for the winter, then you need to choose the right fruits. Only young vegetables are suitable for preparations. To recognize them, you need to cut the blue one. In young ones, the seeds inside have not yet formed, but in more ripe ones they are clearly visible. The correct fruit has a uniform color and dense structure. As for sizes, it is better to choose medium eggplants. They will be juicy and aromatic.

Eggplant recipe for the winter in marinade

Many people think that preparing eggplants for the winter is a long and tedious task. In fact, there are many fast and delicious recipes seams. Spicy or sour blues go well with stew, kebab or potatoes. They can be used as a salad or as an additional snack. Delicious sunset will diversify the table in the winter and give real gastronomic pleasure. Remembering a few simple and quick recipes pickled blue for the winter, you can please your family every day.

How to pickle eggplants for the winter without sterilization

If you don’t have time to twist the jars, you can cook delicious eggplant without seaming. The dish will appeal to anyone who prefers savory, cold snacks. The peculiarity of the recipe is that due to the lack of sterilization, the food still retains its taste characteristics long time. For preparation you will need the following ingredients:

eggplants – 300 g;
garlic – 200 g;
salt – 100 g;
water – 1 l;
celery – 200 g;
sunflower oil – 2 tbsp. l.

How to cook:

Wash the vegetables, trim the tails, and let them cook.
After 10-15 minutes, place them in a colander to drain all the water.
Cut each vegetable lengthwise and generously stuff the center with garlic.
Layer celery leaves and eggplants in a large container, then cover with herbs again.
Pour into the resulting mass hot pickle.
Press down with a press and leave in a dark place for 5 days.
Before serving, cut into slices, pour over oil and sprinkle with pickled onions.

Instant Korean marinated eggplant

If you love spicy food, then this recipe is for you. Korean version It doesn’t take much time to prepare spicy blue ones. The dish will become great addition to meat or unusual snack to strong alcoholic drinks. Will whet your appetite and add variety to your familiar menu. To prepare this delicious dish, you will need:

blue ones - 2-3 pieces;
Bulgarian sweet pepper– 1 piece;
garlic – 4 cloves;
lemon – 1 pc.;
sugar – ½ tsp;
soy sauce– 2 tbsp. l.;
onion feathers - 1 bunch;
sesame seeds – 1 tsp;
black pepper and salt as needed.

How to cook:

Wash the vegetables, cut off the stems, place in an oven preheated to 180 °C for 10-15 minutes
Cut the finished blue into small pieces thin pieces, add salt and sugar, add pepper.
Transfer to a salad bowl, sprinkle with squeezed garlic and chopped onion.
Add soy sauce, lemon juice, sprinkle with seeds.
Leave in the refrigerator for 2-3 hours to allow the salad to infuse.

How to cook pickled eggplants with garlic without vinegar

Vinegar is considered a universal marinade product, but many people do not recognize this product. If you want to prepare delicious snack with a piquant sourness, then this recipe will come in handy. To prepare pickled eggplants for the winter without vinegar you will need:

blue – 2 pcs.;
tomatoes – 2 pcs.;
garlic – 2 cloves;
onion – 1 head;
dried dill and parsley - 1 tsp each;
peppercorns – ½ tsp;
fresh parsley - 1 bunch;
lemon juice – 5 tbsp. l.;
sugar, salt to taste.

How to cook:

Peel the vegetables, cut into cubes.
Place the blue ones in a saucepan and add water.
Add dry herbs, salt, peppercorns. Close everything with a lid and leave for 15 minutes.
Place the boiled blue ones on paper to dry and cool.
Cut the tomatoes into cubes, onions into rings. Mix all the vegetables together, add fresh parsley.
Add a spoonful of salt and sugar to the resulting mass.
Oil, lemon juice and finely chopped garlic are used as a marinade.
Dishes must be placed under pressure for several days, and only after that come back and eat.

Marinated blueberries stuffed with vegetables

Pickled blues do not need to be rolled. This dish retains its flavor well taste qualities and without twisting. Its only drawback is that vegetables can only be eaten a few days after cooking. Then they reach the desired condition. For cooking you will need:

eggplants – 5 pcs.;
cabbage – 300 g;
onion – 1 pc.;
carrots – 2 pcs.;
garlic – 3 cloves;
tomatoes – 2 pcs.;
sunflower oil – 1 liter;
parsley - a small bunch;
dill - a small bunch.

How to cook:

Peel the eggplants, make longitudinal cuts not all the way through.
Send the vegetables to cook with salt.
For the filling, finely chop the vegetables and simmer over low heat.
Add chopped herbs to the frying pan and salt to taste.
According to the recipe, fried butter is used as a marinade. You need enough of it to completely cover the eggplants in the container.
We fill the blue ones and fill them with oil.
Place under pressure for 5-7 days in a warm place.

How to pickle eggplants for the winter in Georgian style

Spicy and aromatic marinated eggplants with walnuts and chili will appeal to exotic lovers. They will complement perfectly meat dishes and diversify the regular menu. For preparation you need:

eggplants – 2 kg;
onion – 0.5 kg;
carrots – 0.5 kg;
vinegar - glass;
sugar – 2 tbsp. l.;
garlic – 3 cloves;
cilantro, basil, parsley - a bunch each;
walnuts– 3 tbsp. l.;
sunflower oil - glass;
chili pepper, saffron, salt - to taste.

How to cook:

Wash the vegetables and boil.
Then place them on a napkin to dry and drain.
Garlic, chili, and herbs need to be ground in a blender until a homogeneous consistency is formed.
The onion should be cut into rings, the eggplants into cubes, and the carrots should be grated.
We form sandwiches from 2 parts of blue and vegetables inside.
The resulting sandwiches must be placed tightly in a pan, spread with herbs and pepper.
Fill with a brine of oil, vinegar, salt and sugar.
We put it under pressure for 3-4 days.
Place in jars and seal.

Video: winter eggplant preparations

I welcome everyone who is concerned about the topic of preparing delicious and useful preparations vegetables for winter period. The time has begun when housewives are boiling, steaming and canning vegetables in full swing. Most do this according to their proven and studied recipes. But you must admit, everyone has a desire to try something new.

Beautiful “blue” vegetables, as eggplants are popularly called, are tasty and healthy, and they also contain a very small amount of calories. Products made from it are budget-friendly and accessible to everyone. Even if you are not the lucky owner garden plot, buying vegetables to preserve for the winter will not be a problem, and will also not harm family budget. But what help will it be in addition to the home menu?

Eggplant appetizers always turn out very appetizing, which is why most often the jars of them are sold out first. At the same time, preparing blanks from them is not at all difficult; even a housewife who has taken up this business for the first time can handle it. And my selection of interesting, tasty and time-tested recipes especially for you is below.

Canned eggplants with quince

Very interesting, beautiful and delicious preserves for the winter. I once saw a recipe on TV in a cooking program and decided to use it. Our family and friends liked the appetizer so much that I make these preparations every year.

Ingredients:

Eggplants - 2 pcs.
Quince – 2 pcs.
Red bell pepper – 2 pcs.
Water – 500 ml
Vegetable oil – 150 ml
Vinegar 9% – 100 ml
Salt - 1 teaspoon
Sugar - 1 tbsp.
Chili pepper - 1/2 pcs

Cooking steps:

1. Wash the eggplants and cut into large pieces. Place in a bowl and add salt. Let the bowl of them sit for 20 minutes or a little more.

2. At this time, let's start chopping the remaining vegetables. Also cut the quince with bell pepper quite large.

3. Fill the pan with water, add salt, sugar, vegetable oil. After the brine boils, add vegetables to it. It is best to rinse the eggplants to remove salt before adding them. Cook over moderate heat for a quarter of an hour.

4. Then pour in the vinegar and keep the pan on the stove for a couple more minutes.

5. Arrange in prepared clean jars, do not forget about their sterilization, close the lids. Turn the workpieces over as shown in the photo, be sure to cover them.

Check out a few options.

6. As soon as the jars of preservation have cooled to room temperature, move them to your pantry.

Have a great mood, delicious and healthy preparations!

During the harvest season fresh vegetables our whole family strives to prepare as many interesting and various blanks of them. And when it comes cold winter, it's always nice to open a jar to fried potatoes or any other dishes.

Ingredients:

Eggplants – 2 kg
Carrots – 600 g
Onion – 400 g
Garlic - 2 heads
Water – 500 ml
Sugar - 200 g
Salt - 2 tbsp. spoons
Vegetable oil - 100 ml
Vinegar 9% – 250 ml

Cooking steps:

1. Remove the peel from the eggplant fruit, this step is optional, cut into circles about a centimeter thick. Place in a deep bowl and fill with salt water. To remove the bitterness, leave them to stand for 20-30 minutes.

2. Heat a frying pan with vegetable oil added to it. Fry the eggplant mugs on both sides. After this, place them on a wire rack or paper towels to remove any excess oil.

3. Then transfer them to a bowl.

4. Peel the carrots and grate them. Small or large, it doesn’t matter, focus on your preferences. Transfer to a saucepan, then squeeze the peeled garlic cloves into it through a garlic press.

5. Remove the peel from the onion, rinse in cold water. Chop into half rings and place in a bowl with carrots. Mix everything well.

6. Prepare jars in advance, wash and sterilize. The appetizer is laid out in layers. Place several circles of fried eggplant on the bottom.

7. Top with a small amount of carrots mixed with onions and garlic.

8. Fill the jars to the brim in this manner. Using a spoon or your hands, after placing each layer, press down a little so that the snack is as tightly as possible in the jar.

9. To prepare the marinade, mix water with sugar and salt in a saucepan. Wait until it boils, and then pour in the vinegar. Pour the marinade over the appetizer in jars, then roll up the lids.

Good luck with your cooking winter preparations!

Eggplants with bell peppers in tomato juice

An excellent appetizer for a variety of dishes. This preservation does not require sterilization and is very simple and quick to prepare. I have been using this recipe for a very long time and it has never let me down. I advise you to try it too.

Ingredients:

Eggplants – 1 kg
Tomatoes – 500 g
Bell pepper – 200 g
Salt - to taste
Sugar - to taste
Vinegar 9% - 2 tbsp. spoons
Garlic - 3-4 cloves
Vegetable oil - 4 tbsp. spoons

Cooking steps:

1. Remove the skin from the eggplants and cut into large cubes. Place the chopped fruits into a saucepan, add salt, one tablespoon is enough, and stir. Leave to stand for half an hour, this will remove the bitterness from the eggplants. The liquid that forms must then be drained.

2. Remove the core and seeds from the bell pepper and wash. Grind into strips, but not finely.

3. Place the pan with vegetables on the stove, pour in vegetable oil. You need to simmer over low heat for about 10 minutes so that the vegetables become softer, but not completely cooked.

4. You need to puree the tomatoes using a meat grinder or blender for this purpose. Add sugar to neutralize excess acidity, transfer the mixture to the vegetables. Continue simmering for about 20 minutes, stirring occasionally. Do not remove the cover.

5. Peel the garlic, chop it through a press or chop it as finely as possible with a knife. Place in a saucepan with the already prepared vegetable mixture, pour in vinegar, stir. Be sure to taste it and add salt and sugar if necessary.

6. Rinse the jars thoroughly, fill them with snacks immediately after sterilization, and close them tightly with lids.

Delicious preparations, eat with pleasure!

Baked eggplants with spices

A spicy, spicy appetizer with garlic, a mixture of peppers and spices will have a very interesting taste. Whole eggplants are pre-baked in the oven and then stewed in tomatoes.

Ingredients:

Eggplants – 1 kg
Tomatoes – 500 g
Garlic - head
Spices - 1 teaspoon
Pepper mixture - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 tbsp. spoon

Cooking steps:

1. Wash the eggplants and dry with a towel. Place on a baking sheet, pierce large fruits with a fork in several places. Bake in a preheated oven at 200 degrees for about half an hour.

2. Rinse the tomatoes and remove the skin. This is not difficult to do, just put them in boiling water for a few minutes, after making a cross-shaped cut on the top, after which the skin can be easily removed. Grind with a blender until pureed. Pour the tomato mass into a saucepan or saucepan. Bring the mixture to a boil over low heat. Then add salt, sugar, spices and a mixture of peppers.

3. From cooled baked eggplant remove the skin and cut as desired. Transfer them to tomato sauce, stir. Cook for 5-7 minutes, then add the garlic, which you pass through a press before.

4. Fill sterilized jars with the snack and roll up the lids.

This simple preparation is ready for winter, try it too!

Stuffed eggplants for the winter - video recipe

To be honest, I haven’t made this recipe myself yet. But I really liked the idea itself. And how deliciously all this is shown and told in the video cannot be expressed in words. I took the recipe into my treasure chest and will definitely make it this year.

I wish you success!

The closer autumn approaches us, the more we need to take care of the preparations that will be on your table during the cold season. Besides, I’m sure everyone has hard days, after which they don’t want to stand at the stove. In this case, conservation always helps me out.

Prepare supplies in good mood, tasty preparations for you and long-lasting!

Eggplants have long become a familiar vegetable in our kitchen. Many housewives affectionately call these vegetables “little blue”, and in the south – “demyanki”. They are not only beautiful and appetizing to look at, but also very tasty and healthy.

You can prepare a huge number of dishes from them, both cold and hot. In addition, they are perfect for different types canning, completely preserving their beneficial properties. Most often, this vegetable is salted and pickled, and canned vegetables are also prepared from it.

One of the most valuable qualities these fruits are a combination of low calorie content (18 kcal per 100 g of product) with amazing taste, making it one of the most coveted foods for dieters.

Today I will share with you the best recipes, without which it is now simply impossible to imagine our table.

Every housewife has her own favorite recipe for canned eggplant. This recipe has earned recognition not only from my family, but also from friends and acquaintances. Despite the fact that I prepare this appetizer for the winter in huge quantities, by the middle of winter, all that remains of it is a memory.

So be prepared for the fact that this great snack simply won’t survive until winter!

Ingredients:

Eggplants – 6 kg
Hot pepper – 2 pcs.
Garlic – 2 heads
Salt – 3 tbsp. l. with a bump
Sugar – 0.5 cups
Water – 600 ml
Table vinegar 9% – 300 ml
Dill – 1 bunch
Parsley – 1 bunch

For pickling it is better to take late varieties. We wash them, cut off the stalks and cut them into large pieces. I usually cut them lengthwise into four parts, and then divide each part into three.

As a rule, demyanki are soaked in water with salt before cooking to remove bitterness. Now new varieties have been developed that do not contain bitterness, but they are less dense and absorb a lot of vegetable oil when fried. At the same time, salt prevents this process. Pour enough water so that the vegetables are completely submerged in water.

Demyanki are soaked for 2 hours in cold salted water (per 1 liter of water - 1 tablespoon of salt)

Meanwhile, peel the garlic, rinse the dill and parsley well. I usually place fresh herbs in a deep bowl in advance and soak for 20-30 minutes cold water and only then rinse it under running water.

Cut off the stem of the hot pepper, cut it lengthwise and remove the seeds (when working with hot pepper and garlic, it is advisable to wear rubber gloves).

Garlic, hot pepper twist through a fine grinder in a meat grinder or grind with a blender. I use a chopper. Finely chop the prepared greens with a knife.

Heat the vegetable oil in a saucepan or deep frying pan and fry the demyanki until golden brown, laying them out in an even layer and carefully turning them over. There is no need to fry the pieces too much. It is enough that they become soft.

Place the fried vegetables in a deep container and sprinkle with chopped herbs, garlic and hot pepper.

Then we prepare the brine, for which we bring 600 ml of water to a boil in a saucepan, add salt, sugar and continue to boil until the bulk products are completely dissolved. Sugar in the finished snack is almost not felt. Therefore, if you want to receive sweet and sour taste, its quantity can be doubled.

Pour the resulting brine over the vegetables, add table vinegar, mix well and press down with slight pressure. I cover it with a flat plate. Leave the resulting snack in a warm place for a day.

The next day, transfer the resulting delicacy into 3 liter jars, cover with plastic lids and put in the cellar or refrigerator.

Since I don’t have a cellar and there’s not enough space in the refrigerator, I roll up this appetizer. To do this, I transfer everything into 0.72 liter jars and cover with sterilized lids.

I put a cloth napkin in a large pan, place the jars and fill it with water so that it reaches the shoulders of the jar. I put the pan on the fire, bring to a boil and sterilize over low heat for 20 minutes. The water in the pan should not boil too hot all the time.

A few minutes before the end, I put a saucepan on the fire in which I heat the water and sterilize the new lids. I also put the kettle on to boil.

At the end of sterilization, I carefully take out one jar at a time, if necessary, add boiling water from the kettle, close with new sterilized lids and wrap until cool. In this form, the snack can be stored at room temperature.

Here it is wonderful dishes I did it for the winter. From specified quantity makes 7 jars with a capacity of 720 ml.

How to cook eggplants with garlic and herbs

And now we will prepare a savory snack for the winter from eggplants. I've been making this recipe for years. The dish turns out spicy with a bright taste.

Ingredients:

Eggplants – 2 kg
Garlic – 3 heads (medium)
Salt – 1 tbsp. l. with a bump
Sugar – 2 tbsp. l. with a bump
Water – 1 tbsp. (250 ml)
Vinegar 70% – 1 tbsp. l.
Dill – 1 bunch
Parsley – 1 bunch
Vegetable oil for frying

I take approximately the same medium-sized demyanki. Wash the vegetables thoroughly, cut off the stem and cut into slices approximately 1 cm thick.

Add some salt to the chopped fruits, mix and leave for 15-20 minutes (or under pressure). Then rinse them with cold water.

Meanwhile, place the greens in a deep bowl and fill with cold water for 20-30 minutes, then rinse under running water and dry with a paper towel. We peel the garlic and grind it in a chopper or put it through a press.

Then fry the vegetables in a frying pan or in a saucepan in the manner familiar to you. I do this in a non-stick frying pan because you can use a small amount of oil.

It is important not to overcook the eggplants! Just fry until half cooked

Frying in oil gives these fruits a specific taste and delicious aroma.

While the demyanki are fried, we prepare the brine. Boil a glass of water and add 1 tbsp. l. salt and 2 tbsp. l. Sahara.

Place the fried circles in a deep container and sprinkle with garlic and herbs. When everything is overcooked, then pour the prepared brine over the vegetables, adding 1 tbsp. l. 70% vinegar.

After a couple of hours, place the resulting snack tightly in jars and place it in a pan with water to sterilize.

We sterilize half-liter jars for 20 minutes, liter jars for 30 minutes.

After sterilization, take the jars out of the pan one at a time, seal them hermetically and wrap them with a blanket until they cool completely.

As a result, we got 4 half-liter jars. Try it and you will succeed too!

Marinate eggplants for the winter (with garlic and carrots)

This recipe is quite simple because it does not require sterilization. The marinade gives this dish a sweet and sour taste.

Ingredients:

Eggplants – 2.5 kg
Garlic – 2 heads
Carrots – 500 g
Red ground pepper– 0.5 tsp.
Ground black pepper – 0.5 tsp.

Water – 500 ml
Table vinegar 9% – 100 ml
Vegetable oil – 300 ml
Salt – 2 tbsp. l. with a bump
Sugar – 100 g
Bay leaf – 2 pcs.

Wash the vegetables well under cold running water. Wash the carrots thoroughly with a stiff brush.

For well-ripened (but not overripe) medium-sized fruits, cut off the stalks and cut them in small pieces. Remove bitterness.

To remove the bitterness from eggplants, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze.

Peel the carrots and grate them to Korean carrots or cut into thin strips. We peel the garlic and grind it in a chopper or put it through a press.

Next, prepare the marinade in a large saucepan: add salt, sugar, vegetable oil, table vinegar to the water and bring to a boil. Place vegetables in boiling marinade and cook for 20 minutes. Five minutes before the end of cooking, add garlic, ground red and black pepper and bay leaf. Mix everything thoroughly.

If you want the finished dish to lack garlic pungency, then add ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the excess pungency will disappear.

Place the prepared appetizer hot in sterile jars, roll up and wrap until cool.

Here it is original dishes We did it without much hassle. I recommend that you definitely cook it.

Instant marinated eggplants

Ingredients:

Eggplants – 2 kg
Hot pepper – 1 pc.
Garlic – 1 head
Vegetable oil – 100 ml

Salt – 4 tbsp. l. (with a bump)
Sugar – 4 tbsp. l (with a bump)
Water – 2 l
Table vinegar 9% – 100 ml
Bay leaf – 2 pcs.
Carnation – 3 inflorescences
Black peppercorns – 8 pcs.

For this recipe, the best fruits are technically ripe, having a purple color of different shades and tender pulp with unripe seeds.

Rinse the vegetables well with cold water, cut off the stems and cut into large pieces. Then we remove their bitterness.

To remove bitterness, soak the fruits for 15-20 minutes in a 3% salt solution (1 tbsp salt per liter of water)

In the meantime, we are preparing a marinade in which we will boil the prepared demyanki. To do this, pour water into a large saucepan (to fit all the vegetables), add salt, sugar, spices and bring to a boil. Then add table vinegar.

Meanwhile, squeeze out the soaked fruits and rinse with cold water to remove excess salt. Dip the demyanki prepared in this way into the brine and cook for 20 minutes, carefully stirring with a slotted spoon so that all the pieces cook evenly, but remain intact.

After the specified time has passed, place the boiled fruits in a colander and drain the brine. We won't need it anymore.

Meanwhile, peel the garlic. Cut off the stem of the hot pepper, cut it lengthwise and remove the seeds, otherwise ready dish turn out to be very spicy (when working with hot peppers and garlic, it is advisable to wear rubber gloves). Grind the garlic and hot peppers with a blender or chopper. You can simply chop it finely with a knife.

Heat a deep frying pan or saucepan well, pour in vegetable oil and heat it well. As soon as the oil is heated, add hot peppers and garlic.

During cooking, garlic loses its pungency and becomes sweet in taste. The aroma of garlic becomes softer and subtler.

And as soon as fried spices a breathtaking aroma begins to emanate, add boiled demyanki to them and continue to simmer over low heat for 5-7 minutes. Don't forget to stir.

Then, reduce the heat to a minimum and begin to place the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.

This snack can be used as independent dish, sprinkling with chopped onions or green onions when serving, or as one of the ingredients in vegetable salads, since demyanki are not very spicy with a mild taste.

By the way, the appetizer prepared according to this recipe can be cooled after cooking and served immediately. Bon appetit!

Recipe for eggplants marinated in jars for the winter

The peculiarity of this recipe is that we put all the prepared vegetables in jars and sterilize them without preliminary heat treatment.

Ingredients:

Eggplants – 3 kg
Bell pepper – 1 kg
Tomatoes – 1 kg
Onions – 1 kg
Garlic – 2 heads
Salt – 3 tbsp. l. with a bump
Sugar – 1 tbsp. (200 g)
Table vinegar 9% – 200 ml
Dill – 1 bunch
Parsley – 1 bunch
Vegetable oil – 200 ml

Wash all vegetables under running cold water. We cut off the stalks of the demyankas and cut them into small pieces; we clean the bell peppers from seeds and membranes. Peel the onion and cut into half rings.

Prepared demyanki are soaked in water with salt to remove bitterness and left for 2 hours. After the required time, they are squeezed out and washed in cold water.

We cut the tomatoes into equal slices. For this recipe I chose the Slivka variety. Cut the bell pepper into strips.

Wash the dill and parsley well in a deep bowl with cold water, then rinse under running water and dry with a paper towel. Next, peel the garlic and cut into thin slices. Finely chop the prepared greens with a knife.

Place the chopped products in a large saucepan, add salt, sugar, table vinegar and vegetable oil. Mix everything thoroughly and leave to brew for a couple of hours. During this time, the vegetables will give juice.

After the specified time has passed, we take the prepared sterilized jars, put a bay leaf, 1 clove inflorescence and 4 black peppercorns into each jar and place the vegetables tightly, after mixing them thoroughly again. Cover the jars with sterilized lids.

Cover the bottom of a large pan with a cloth, place the jars, fill with cold water up to the shoulders and put on the fire. As soon as the water in the pan boils, reduce the heat and set the taimen for the required time.

We sterilize half liter jars 30 minutes, 0.7 liter volume – 45 minutes, liter volume – 1 hour.

After sterilization, take the jars out of the pan one at a time, seal them hermetically and wrap them with a blanket until they cool completely. Now this snack can be stored indoors.

Eggplant appetizer - recipe with bell pepper

And now I will share one more wonderful recipe. You and I will marinate eggplants with bell peppers.

Ingredients:

Eggplants – 3 kg
Bell pepper – 1 kg
Garlic – 1 head
Salt – 1 tsp. with a bump
Sugar – 5 tbsp. l.
Vegetable oil – 100 ml

Salt – 3 tbsp. l. (with a bump)
Sugar – 6 tbsp. l (with a bump)
Water – 3 l
Table vinegar 9% – 100 ml
Bay leaf – 2 pcs.
Pepper sweet pea– 4 pcs.
Black peppercorns – 8 pcs.

Wash the Demyanki and bell peppers thoroughly. Remove the stems from the demyankas, cut off the peel and cut into small pieces, remove the seeds and membranes from the bell peppers and cut into large pieces.

To remove the bitterness from the demyanki, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze out.

Next we prepare the marinade. To do this, in a large saucepan (we will cook all the fruits at once), mix water with table vinegar, add spices: bay leaf, allspice and black peas, sugar, salt. Bring the marinade to a boil and lower the prepared demyanka into it and cook for 10 minutes from the moment of boiling, stirring occasionally.

Meanwhile, pour vegetable oil into a deep frying pan or saucepan and, as soon as it warms up, add the bell pepper and fry until tender.

After the end of the boiling time for the demyanki, we put them in a frying pan with bell pepper, add garlic and continue to fry for 5-7 minutes.

If you want to get less spicy snack, then garlic must be added to the pepper at the very beginning of roasting

And when the frying process is over, we reduce the heat under the frying pan to a minimum, put the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.

This is such a wonderful appetizer. Be sure to try to cook it, and you will definitely succeed.

How to pickle eggplants for the winter without sterilization (quick and tasty)

And finally, one more very simple recipe that does not require much effort and special skills, and sterilization, which is so unloved by many housewives.

Ingredients:

Eggplants – 3 kg
Garlic – 1-2 heads
Spices – cloves, bay leaves, black peppercorns
Acetic acid 70%
Spices – bay leaf, cloves, allspice and black peas

Salt – 2 tbsp. l. (with a bump)
Sugar – 4 tbsp. l (with a bump)
Water – 2 l

We select whole fruits, wash them well, peel them and cut them lengthwise into 8-10 pieces. Next, to remove the bitterness, soak them in salted water (for 1 liter of water, 1 tablespoon with a mound of salt) for a couple of hours. In addition, soaking in salt water does not allow the fruits to darken.

While the Demyanki are soaking in saline solution We sterilize jars in any convenient way. I prepare this snack in liter jars.

I put one clove inflorescence in each jar, 3 pieces. allspice and black peppercorns, 3-4 cloves of peeled and thinly sliced garlic.

At the same time, prepare the brine, for which we pour water into the pan, add salt, sugar and bring to a boil.

Immediately place the blanched demyanki tightly in jars up to the “shoulders” so that there is room left for the brine, add 1 teaspoon acetic acid and fill with boiling brine.

Immediately seal the jars tightly, cover with a blanket and leave until completely cool.

Eggplants prepared according to this recipe can be served even with a simple meal. boiled potatoes, sprinkled with chopped onions or green onions when serving, or can be used as one of the ingredients in vegetable salads.