How to roll up spicy eggplants for the winter. The most popular recipes for preserving eggplants for the winter
Masha
Favorite eggplant caviar with celery
eggplants - 3 kg,
celery (roots) - 1 kg,
ripe tomatoes - 2 kg,
onions - 500 g,
vegetable oil - 250 g,
salt - to taste.
Boil eggplants in salted water until soft, chop. cut tomatoes into pieces. Finely chop the celery and onion. sauté tomatoes, onions, celery in vegetable oil for 3 minutes, mix with boiled eggplants, add salt. heat the mixture to a boil and cook for 40 minutes, then pour into sterile jars, pasteurize liter jars for 30 minutes, half-liter jars for 20 minutes and roll up.Lisa
Every year my mother cooks fried eggplants with garlic for us.
for 5 liters of water 1 tbsp. spoons of salt, 300 g of vinegar (1 tbsp. vinegar essence per 1 glass of water). bring to a boil and put the chopped eggplants there for 3-4 minutes. Remove with a slotted spoon and place in a container. then heat the oil in a deep frying pan, put the eggplants there and sprinkle with finely chopped garlic. fry until done, stirring occasionally. transfer to prepared jars and seal with iron lids.
Yanochka
I'm preparing spicy eggplants for the winter
eggplants 5 kg
garlic 150 g
sweet pepper 1.5 kg
hot pepper 20 pcs.
sugar 200 g
vinegar 9% 200 g
Cut the eggplants into slices, sprinkle with salt and let stand for 4-5 hours. Rinse off the salt, dry and fry in vegetable oil on both sides. Mince the peppers and garlic, add sugar, vinegar and a little salt. Mix the fried eggplants with the pepper-garlic mixture and place in sterilized jars.
sterilize for 20 minutes. roll up and cool upside down. wrap upUlyana
And I roll up blue ones with cabbage
for 5 kg of blue ones: 1 kg of carrots, 1-1.5 kg of cabbage, 200 g of garlic through garlic, 1 tbsp. sugar, 1 stack of salt, 400 g of vinegar, 0.5 liters of vegetable oil.
Boil the blue ones in salted water and cut into strips. Chop the cabbage and grate the carrots. mix everything and leave for 12 hours at room temperature.
Place in jars and cover with nylon lids. store in the basement or refrigerator.
output: 3-3.5 liters.Christina
And I prepare pickled stuffed eggplants
eggplants 2 kg,
carrots 0.5 kg,
onion 200 g,
salt (for minced meat) 30 g,
celery leaves 1 bunch,
sunflower oil 200 g,
Boil blue (eggplant) in salted water until tender, 30-40 minutes. put under pressure for 30-40 minutes.
Boil the carrots, peel and cut into small cubes.
Cut the onion into cubes, fry in vegetable oil, add chopped carrots to it, add salt and simmer a little.
Cut the pressed eggplants on the side, leaving one side whole, put 1-2 tablespoons of minced meat into the cut, wrap it in the middle with a celery leaf (if the leaves are very thick, divide them into 2-3 parts.) and place them in a saucepan, pressing them tightly together. place a plate or wooden circle on top with a weight on it (a three-liter bottle of water, for example). leave to ferment at room temperature.
on the third day after the start of lactic acid fermentation, put the blue ones in bottles, pressing them tightly together so that there are no voids, and pour 1-2 cm of boiled cold oil. Store at a temperature of 0 to 10 C (in the cellar or in the refrigerator).
Before use, the celery leaf is removed, lovers eat it, and the blue leaves are cut together with the minced meat right in the plate.
This salad can be eaten in this form. try and, if necessary, add salt and sugar to the finished salad to taste.
goes great with fried potatoes in winter!Inna
My favorite mushroom eggplants
Make the filling for 5 kg of eggplants:
water - 5 l, salt - 1 glass, vinegar - 0.5 l.
Cut the eggplants into cubes and throw them into boiling water. boil for 2-4 minutes, then strain the water and throw it into boiling oil (sunflower) - 0.5 l per 5 kg.
boil for 2-3 minutes. add minced garlic, 2-3 heads, hot red pepper - 2-3 peppercorns. mix everything, put in jars and close. You can add garlic and pepper to the hot “mushrooms”, but do not cook, just sprinkle with vinegar.Sunset Fairy
I'm preparing pickled eggplants
For minced meat, take green tomatoes (they give piquancy and acidity), red bell pepper, carrots, garlic, hot pepper. You also need parsley or celery. the ratio of vegetables for minced meat is 1x1x1. 300 g garlic for this amount of minced meat.
Finely chop all the vegetables, grate the carrots, mix everything and simmer in a deep frying pan in sunflower oil. Approximately about a glass of oil. then add 300 g of chopped garlic with chopped hot pepper (grind everything together in a blender), add greens if you want, chop them not very finely, and salt to taste. the minced meat is ready.
now eggplants. select fruits that are not too large, (so small), about 5 kilograms, rinse, cut off the stem and tail, prick with a fork and bake in the oven until soft. You can cook them and then press them under pressure. let them cool, then cut them lengthwise (not all the way) and fill with prepared minced meat.
prepare the brine: for 1 liter of water 1 tbsp. l. (heaped) salt and 1 tbsp. l. Sahara. boil. You can also pour it hot...
Place a bunch of dill with umbrellas at the bottom of an enamel bucket or pan. Place the eggplants tightly on top and cover everything again with a bunch of dill, fill with brine, cover with a clean cloth and place a wooden circle with a weight. After 2-3 days, remove to a cool place. in the cellar or refrigerator.Lilya
The most delicious eggplants “lights”
eggplants (blue) 5 kg,
garlic 100 g,
red salad pepper 1 kg,
vinegar 9% 250 g,
bitter capsicum 3 pcs.,
vegetable oil 0.5 l.
Wash the blue ones, cut into slices up to 1 cm thick. Pour in salt water for 2 hours - 100g of salt per 1 liter of water.
fry the eggplants on both sides in vegetable oil.
Grind the peeled sweet peppers, garlic and hot peppers in a meat grinder - remove the seeds from the two hot peppers.
Be careful when working with hot pepper - under no circumstances rub your eyes or face, even after washing your hands; it is best to work with rubber gloves!
Add vinegar and fried and cooled oil to the ground pepper. stir the filling.
Place the fried eggplants in an enamel pan in layers, brushing each layer with a small amount of filling. Place the remaining filling on top.
Let the eggplants sit at room temperature overnight. the next day they can be put into jars, sterilized for 30 minutes and rolled up, or put into a bottle and put in the refrigerator.
the recipe is wonderful! very tasty thing - these lights! The lights are good with fried potatoes, pilaf, buckwheat porridge, or by themselves - on a sandwich. try it - you won't regret it!Zhanna
The most delicious eggplant salad
3 kg eggplants,
2.5 liters of tomato juice,
1 cup sunflower oil,
15-20 pcs. bell pepper,
7 pcs. carrots,
1 glass of sugar,
vinegar,
salt to taste,
2 large cloves of garlic.
pour the juice into a saucepan, boil, add salt, vinegar, sugar, butter and boil for 10 minutes, add carrots, grated on a coarse grater, eggplants, cut into 4 pieces with skin, and cook for another 10 minutes. add pepper and cook for another 10 minutes. then add the garlic and cook for another 5 minutes. put into jars and roll up.
the output will be 7 liters.Tatiana
I’m already rolling the second batch: blue ones without tomato
cut 1 kg of blue peppers into circles, 20 peppercorns into rings (if large).
marinade: for 2 glasses of water:
1 tbsp. l. salt, 1 glass of vinegar, 0.5 l (0.25 l) oil, 150 g garlic (less possible). add a few small pieces of hot pepper.
boil for 15 minutes. Place in hot sterile jars and seal.
yield: 5 jars of 0.5 liters.Squirrel
Eggplants in Georgian style
eggplants,
carrot,
parsley,
garlic,
salt,
sugar,
red hot pepper,
vinegar,
vegetable oil.
Trim the edges of the eggplants and boil the eggplants until soft, put under pressure for 3-4 hours. Grate the carrots on a coarse grater, chop the garlic and parsley, mix everything. Mix vegetable oil with vinegar in a 1:1 ratio, add salt and sugar.
Place the blue ones in a large saucepan as follows: cut the eggplant in half lengthwise, sprinkle one half with a mixture of parsley, garlic and carrots, cover with the other half, and place tightly together.
Between the blue layers, sprinkle a pod of hot pepper cut into thin rings.
When all the blue ones are laid out, fill them with a mixture of oil and vinegar.
They are ready to eat in a day and can be stored in a cold place for a very long time.
Before serving, simply cut them into transverse pieces.
add hot pepper to taste - if you like it spicier, then add 3-4 peppers per bucket of ready-made blue peppers.Olesya
Eggplant caviar “instant eating”
take only 1 kg: eggplants, tomatoes, onions, bell peppers, carrots.
1. Cut the eggplants into slices (8-10 mm thick), add salt and fry in vegetable oil. Cut each circle into 4 parts (this is so that when you eat the caviar, the eggplant skin does not stretch across the entire jar).
2. Grind the onion and carrots in a meat grinder or grate them. cut the tomatoes into slices.
3. Add salt to the onions, carrots and tomatoes, fry in vegetable oil until the excess juice evaporates (in general, so that the juice does not drip).
4. Cut the pepper into strips. do not add salt.
Do not overdo it with salt and oil.
5. take a large saucepan or Dutch oven. Pour a little vegetable oil into the bottom. lay out in layers: carrots with onions and tomatoes, eggplants on top, and pepper on top (now add a little salt to the pepper layer). keep layering until the ingredients run out. Place in an oven preheated to 200 degrees. simmer for an hour, then reduce the temperature to 150-160 degrees. and simmer for another hour and a half, stirring occasionally. Now you can put it in scalded jars and roll them under the lids.
in the finished caviar the pepper is no longer bright green.
I'll tell you this thing!
The ratio of products can be slightly changed (if you like tomatoes or eggplants, add more!)Marina
Delicious spicy eggplants
mince 4 heads of garlic and 10 pods of hot pepper. add 0.5 liters of vinegar.
Cut 10 sweet peppers into slices and lightly fry.
Also cut 5 kg of eggplant into slices and lightly fry.
Each eggplant slice, pricked on a fork, dipped in a paste of garlic and pepper and placed in layers in a jar.
sterilize for 10 minutes.
Tattyana
Eggplants fried with carrots and garlic.
Cut the eggplants into rings and place them in salted water for 5-10 minutes so that the bitterness goes away.
Fry them in vegetable oil on both sides.
Grate the carrots on a coarse grater, fry in sunflower oil until tender, add salt.
Peel the garlic and cut the cloves lengthwise.
Place eggplants, carrots, and garlic in layers in sterile jars. You can add hot pepper if you wish. Place vegetables more densely. Sterilize jars. I sterilize in the oven. Pour a little more than half a teaspoon of 9% vinegar into each jar and roll up.
Since the eggplant season is short, housewives have figured out how to roll up eggplants. Eggplant canning includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks and eggplant caviar. Canning eggplants means spinning them both raw and fried.
Pickled eggplants for the winter
Marinated eggplants for the winter are another delicious appetizer with a “mushroom” taste. This is both an independent snack and an excellent addition to meat dishes, as well as hot potatoes prepared in any way.
To pickle eggplants for the winter, you will need the simplest products - the eggplant itself, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Bay leaves and black peppercorns are often used as seasonings.
Let's pickle eggplants for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed; if it is very thick, the young skin need not be removed. They also get rid of the seeds by scooping them out with a spoon.
It is recommended to keep the eggplants in salt water for a while to get rid of the characteristic bitterness (let them drain at the end), then wash the eggplants with salt water and put them in jars. All that remains is to boil water and add salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll it up. Canned eggplants are stored in the cellar and served on holiday and everyday tables.
Cooking recipes:
Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product contains an incredible amount of useful substances, which is worth the fiber alone. It is useful for strengthening blood vessels, improving immunity and for heart function.
Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.
Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.
Well, let's start
This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.
Compound:
- Young eggplants - about two kilograms,
- Tomatoes – 3-4 pieces,
- Onion – 2 onions,
- Ground red and black pepper - a teaspoon each,
- Sunflower oil,
- Sugar and salt - to taste.
How to cook the best eggplants for the winter “You will lick your fingers”
Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and cover with cold water. Leave them for an hour and let all the bitterness come out.
Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.
We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.
Next, pepper the eggplants and roll them in flour, fry them on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.
Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water (water only up to the shoulders) and after it boils, let it sit in boiling water for a little while.
Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.
Delicious recipe for eggplants cooked like mushrooms
The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.
The most delicious eggplants for the winter - fried with garlic
You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.
Ingredients:
- “Blue” – 6 pcs.,
- Garlic – 1 head,
- Dill – 1 bunch,
- Vinegar and vegetable oil - 2 tablespoons each,
- Salt and sugar - two teaspoons each. spoons,
- Freshly squeezed lemon – 2 tsp.
Preparation:
I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.
Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.
Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.
And one more thing. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.
At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.
Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.
Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.
Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.
Conservation is varied and in each case original:
- Pickled zucchini
Eggplants for the winter “Ten” - a popular eggplant salad
Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.
Products:
- Vegetables (bell peppers, blue peppers, red tomatoes and onions) – all 10 each,
- Refined oil,
- Sil and granulated sugar - 1 table. spoon,
- Acetic acid (9%) - half a glass,
- Water.
Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.
We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).
Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire
They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.
Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.
As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the amount of composition to “Pyaterochka”, “Seven” or something else.
Recipe for making “little blue ones” without sterilization in tomato juice
Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Keep the best cooking recipe. Just like the workpiece above, it will not take you much time - you will spend more on cutting.
Ingredients:
- Young eggplants - two kilos,
- Sweet bell pepper – 2 kg.,
- Tomatoes – 3 kilograms,
- 2 pods of hot red pepper,
- Three heads of garlic
- Vegetable oil and vinegar (9%) - two tablespoons each,
- Granulated sugar and salt - a couple of spoons each,
- Water as needed.
We prepare:
The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.
We also pass peeled garlic and hot pepper through a meat grinder.
We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).
Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.
Place on the stove and cook. After boiling, simmer until fully cooked.
Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.
Mother-in-law's eggplant tongue
Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.
In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.
What should you serve such a delicious appetizer with? Look:
Recipe for delicious eggplants in Georgian style – “You will lick your fingers”
According to Georgian cuisine, where spicy foods often predominate, this cooking recipe will also contain fiery, savory ingredients.
- 5 kilos of “little blue ones”,
- Bell pepper – 600 grams,
- Red pepper – 2 pcs.,
- Garlic – 200 gr.,
- Vinegar – 350 ml.,
- Vegetable oil – 1 cup.
How to cook in Georgian?
Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.
We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).
Now you need to fry and brown the little blue ones.
Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.
Korean style eggplant
This recipe was shown to me by a Korean friend of my friends. It turns out to be quite a pleasant tasty salad appetizer. Now I like these Korean vegetables too.
Products:
- Eggplants - half a kilogram,
- A couple of medium sweet peppers
- One large carrot
- A couple of onions
- Half a hot pepper
- Head of large garlic
- Sunflower oil – 3 tbsp. spoons,
- Vinegar (9%) – 2 tbsp. spoons,
- Sugar – 2 tbsp. l.,
- Salt – 1 tbsp. l. plus 1 tsp,
- Black peppercorns – 15-20 peas,
- Ground red pepper - half a teaspoon,
- And coriander (in grains) - 1 table. l.
Preparation:
We cut the blue ones into halves. Then into slices. Just not too subtle.
Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.
Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.
Divide the bell peppers into quarters and then into strips. It burns into small pieces (just be careful - it can burn your hands - gloves will help).
Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.
Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.
Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.
Recipe for winter eggplant baked in the oven
An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, and remove the skin and stem. And put them in bags and freeze them.
Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.
You can prepare these delicious simple “blue” preparations yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.
Bon appetit!
Eggplant is a favorite healthy and tasty vegetable for many. And those who have not yet loved it, most likely, as they say, simply do not know how to cook it. Today I have prepared for you a great article about how to prepare a delicious eggplant salad for the winter and preserve it, preserving all the most delicious and healthy things.
Eggplant salads have long been a well-known seasonal preparation and appetizer, opening a jar of which in the middle of a frosty winter is a real summer holiday. And the variety of combinations of other vegetables with eggplants makes these salads even better. You can always find one that suits exactly you and your loved ones’ tastes.
Today I want to talk about several delicious eggplant salad recipes for the winter from all over the world, and you can choose.
Delicious eggplant salad with cucumbers and peppers - preparation for the winter
This wonderful and easy eggplant salad recipe includes some of our favorite vegetables that are easy to buy at the store or use those grown in your garden. My beds had almost everything I needed except sweet peppers, but that was not a problem at all. It's vegetable harvesting season and they're easy to find.
To prepare such a delicious eggplant salad for the winter, stock up on convenient canning jars with good lids. From my own experience, I can say that liter jars are well suited for salads; it can be just enough to feed a family with lunch once, or at most twice. Although, considering how delicious the salad is, they may eat it in one go and ask for more. The salad is also very elegant and will be a great addition to the holiday table.
To prepare the salad you will need:
- fresh eggplants - 1.4 kg,
- tomatoes - 1.4 kg,
- sweet pepper - 0.7 kg,
- fresh cucumbers - 0.7 kg,
- onions - 0.3 kg,
- granulated sugar - 4 tablespoons,
- salt - 1 tablespoon,
- vegetable oil - 200 ml,
- vinegar 9% - 5 tablespoons.
The indicated volumes of vegetables will yield approximately 3 liters of salad; calculate the required number of jars for this.
Preparation:
1. Prepare vegetables for eggplant salad. Wash them thoroughly. Cut off the tails of eggplants and cut off the ends on both sides of cucumbers. Cut the sweet pepper and remove the seeds. Peel the onion. The tomatoes will be used to prepare the juice in which the salad will be stewed.
2. Prepare jars for canning. For eggplant salad for the winter, liter jars are more suitable. They need to be sterilized, which can be done in any way you are familiar with: using a special lid for a pan, in the oven or in the microwave. Don’t forget to also sterilize the lids; just boil them in a pan of water for a few minutes.
3. The next step is to rid the eggplants of unpleasant bitterness. To do this, cut them into pieces, for example large quarters, salt well, stir and leave to stand for 15 minutes. The salt will release eggplant juice and turn a little brown. Then, rinse them with cold water to remove the salt. You can squeeze it a little, as eggplants absorb a lot of liquid. After this procedure there will be no bitterness left.
4. Cut the cucumbers and peppers into pieces approximately the same size as the eggplants. This way the eggplant salad will look more attractive and neat when finished.
5. Prepare juice from the tomatoes. You can use a juicer, or you can do it manually. To do this, pour boiling water over the tomatoes and remove the skin, and then grate them or pass them through a meat grinder. A blender is also suitable, as it can chop everything wonderfully. Place the prepared tomato mass in a saucepan on the stove over medium heat.
6. Thinly slice the onion into half rings or quarters.
7. When the tomato sauce boils, add the onion and simmer for about 5 minutes. Then add cucumbers, peppers and eggplants and stir well. Do not add water, as all vegetables will eventually give a lot of juice and additional liquid will not be needed.
8. Let the vegetable mixture boil, and then simmer, covered, for about 20 minutes. Don’t forget to stir the vegetables often so that they cook evenly.
9. Add salt, sugar and vinegar according to the recipe to the pan where our future eggplant salad is cooked, stir and cook for another 5 minutes over low heat. Now is the time to taste whether there is enough salt and sugar in the salad, since later it will be impossible to do this.
10. And now, while the eggplant salad is hot, put it in jars. Try to fill each jar to the top. If you don't get a full jar at the end, it's better to have a salad for dinner, because for reliable preservation it is better to seal half-empty jars.
Place the sealed jars on the lid and wrap them in a thick towel or blanket and leave to cool until they reach room temperature. After this, you can put it away for storage until winter. Open the eggplant salad no earlier than after 2-3 months.
This eggplant salad for the winter is very tasty; the vegetables are perfectly pickled thanks to the vinegar and will be very aromatic. Be sure to try it!
Korean-style eggplant salad - preserved for the winter
A delicious eggplant salad for the winter can be prepared according to different recipes, but one of them will definitely be appreciated by big fans of Korean carrots, a spicy dish, the invention of which is often attributed to our eastern neighbors.
And of course, this eggplant salad will include carrots, where would this recipe be without it?
I'll tell you about the proportions of ingredients per 1 kg of eggplant. If you have more, then increase the quantity proportionally.
For Korean eggplant salad you will need:
- eggplants - 1 kg,
- sweet pepper - 250 gr,
- white onion - 250 grams,
- carrots - 250 grams,
- garlic - 5 cloves,
- sugar - 4 tablespoons,
- salt - 1 tablespoon (+1 for washing eggplants),
- vinegar 9% - 50 grams,
- ground black pepper - 1 teaspoon,
- red hot pepper - 1 teaspoon,
- spices for carrots in Korean - 1 tablespoon.
Preparation:
1. Prepare clean jars with lids for preservation in advance; you can sterilize them. But we will sterilize the jars already containing the salad, so it’s enough to wash them thoroughly with soda.
2. Cut the washed eggplants into medium-thick strips. Then sprinkle them with a tablespoon of salt and leave for half an hour so that they release the juice.
3. After half an hour, rinse them with cold water to remove the salt and squeeze out a little excess water. Place in a frying pan with heated vegetable oil and fry lightly until a little golden brown appears and the eggplants are soft.
4. Cut the sweet pepper into thin strips. If the pieces turn out to be about the same size as the eggplants, it will be very beautiful.
5. Also cut the onion into feathers or half rings and add it to the pepper.
6. Grate the carrots for “Korean” carrots. These are now sold in stores in sets and separately. If you still don’t have it, you can thinly cut the straw with a knife.
7. Add carrots to the rest of the vegetables, squeeze the garlic there through a press. You can grate it on a fine grater, it turns out about the same. The finer the garlic, the more of its flavor it will impart to the dish.
8. Now add a tablespoon of salt, 4 tablespoons of sugar, pepper, vinegar and special spices for Korean carrots to the vegetables. Due to the popularity of the dish, such spices are easy to find in stores.
9. Mix everything well so that the spices are evenly distributed throughout the vegetables.
10. Now add the fried eggplants themselves to the salad preparation. Mix them all together.
11. Place the resulting eggplant salad into jars. Compact it well. The salad will release a lot of juice.
12. Place the jars in a large saucepan with a clean kitchen towel on the bottom. Sterilize them in this form for 25-30 minutes, covering them with lids, but without twisting them.
13. While hot, screw or roll up the lids on the jars. After this, turn it over and wrap it all together in a large towel or blanket to allow it to cool as slowly as possible.
You can put it away in a closet or cellar for storage only after the eggplant salad in jars has cooled.
In winter, you will find a delicious spicy Korean eggplant salad, ready to eat.
Delicious original eggplant salad in Greek - a recipe for the winter
Once I visited Greece, I realized that this country really loves vegetables. Everyone is familiar with the famous Greek salad of fresh vegetables, olives and cheese. And they love vegetables all together and each vegetable separately. This, I think, explains the main rule of Greek vegetable dishes - all vegetables must be cut into very large pieces.
I remember when we visited the restaurant, we expected that they would bring us a large plate with small slices of vegetables, as we were used to at home, but we were surprised with a large deep plate, where tomatoes were quartered, onions with thick feathers, cucumber rings and whole olives with pits, straight from the tree. It was surprisingly tasty, although unusual.
So Greek eggplant salad will be no exception. Here, too, the main rule is large pieces of vegetables and a lot of aromatic herbs. You won’t forget this salad, and your guests will beg you for the recipe.
We will be preparing our Greek eggplant salad for the winter, so prepare small jars for preservation in advance. Half-liter or liter will do. But no more. From the specified volume of vegetables you will get 1 liter (by volume) of salad, and this will depend on how juicy the vegetables were. The more juice there is in tomatoes or peppers, the more they boil down when stewing.
For Greek eggplant salad you will need:
- eggplants - 400-500 grams,
- tomatoes - 500 grams,
- sweet pepper - 250 grams,
- carrots - 250 grams,
- onions - 250 grams,
- garlic - 4 cloves,
- vegetable oil - 50 grams,
- vinegar 9% - 2 tablespoons,
- sugar - 1.5 tablespoons,
- salt - 0.5 tablespoon,
- dried basil - 0.5 teaspoon,
- dried herbs (green onions, parsley, dill) - 1 tablespoon,
- coriander beans - 0.5 teaspoon,
- mixture of peppercorns - 0.5 teaspoon,
- savory - 0.5 teaspoon,
- bay leaf - 2-3 leaves,
- red pepper - a pinch.
Preparing the salad:
1. Prepare vegetables for salad. The important rule for making this eggplant salad is to cook the vegetables in order, from longest to quickest. This is necessary so that the vegetables in the finished dish are equally soft and tasty.
2. Cut the eggplants into thick rings, 1-2 centimeters thick, and then cut each into 4 parts. You will get pieces of the desired size. If you have very large eggplants, then divide each ring into 9 parts (two cuts in one direction and two cuts perpendicular to the other).
3. Cut the tomatoes into pieces the same size as the eggplants.
4. Cut the carrots into thick rings or half rings, depending on their thickness.
5. The onion is also cut into thick quarters. Do not squeeze the garlic through a press, but also cut into rings.
6. Cut the sweet pepper lengthwise into wide strips and then into squares. To get the same size again.
7. Now we begin to prepare the vegetables. Take a large saucepan with a thick bottom, pour vegetable oil into it. Add salt, sugar and vinegar there. First of all, we will stew the carrots, since they are the toughest of all our vegetables. It will take about half an hour until the carrots become soft.
8. When the carrots soften, add onions, garlic and bell peppers. Simmer covered over medium heat for 15 minutes.
9. After fifteen minutes, add the eggplants. Mix well and simmer further under the lid. Again 15 minutes. During this time, all vegetables will soften almost until fully cooked.
10. After this, add all the aromatic spices and dried herbs from the list and mix everything well. Simmer again for 15 minutes.
11. In this form, simmer under the lid for another 15 minutes, but now on the lowest possible heat on your stove. The bare minimum. Vegetables should barely gurgle so as not to overcook.
12. For now, put our almost finished eggplant salad in Greek into jars that you have sterilized in advance. Why almost? It’s simple, to fully develop the taste of such a salad, it takes time; it must steep for at least several weeks.
According to all the rules of canning, the rolled up jars are turned over and wrapped in a warm towel. Let them cool like this.
This eggplant salad, of course, will be very tasty to try just prepared. I think your family will definitely like it, but try to curb their appetites and let the salad ripen on a shelf in the closet until winter. Then you will know its real taste!
Eggplant appetizer “Mother-in-law's tongue” - a simple step-by-step recipe
But this delicious eggplant salad is recommended for those who like spicy things to eat for the winter. This wonderful salad may remind you of adjika in some ways, but it is, of course, prepared from eggplant. And believe me, this deliciousness is simply a must try.
The main ingredients here are not exotic at all, the same eggplant, sweet peppers and tomatoes, but the cooking method is different. The eggplant here will be the only vegetable cooked in large pieces and will resemble that very sharp mother-in-law’s tongue.
The recipe is very simple, but the result is delicious.
To prepare you will need:
- eggplants - 2 kg,
- sweet red pepper - 6 pieces,
- red hot pepper - 1 pod (optional),
- tomatoes - 6 pieces,
- vegetable oil - 0.5 cups,
- sugar - 4 tablespoons,
- salt - 1 tablespoon,
- vinegar 9% - 6 tablespoons,
- garlic - 1 head.
Preparation:
1. Sterilize jars for preparing salad in advance. Wash the vegetables. Remove seeds and stems from the pepper.
2. Cut the eggplants into thick slices, sprinkle them with salt and leave for 30 minutes to release the juice.
3. Peel the tomatoes. This can be done conveniently by cutting the skin and scalding the tomato with boiling water.
4. Cut the pepper into large pieces. It, together with tomatoes, garlic and hot pepper, must be passed through a meat grinder; you can also use a blender. The main thing is that you get a juicy vegetable mush.
5. Add salt, sugar and vinegar to this juicy vegetable mass, as well as vegetable oil. After this, mix everything well.
6. By this time, the eggplants will release juice and darken a little. Rinse them with water to remove excess salt. Place in a large saucepan and pour over the grated vegetables.
7. Simmer the eggplants in this sauce for about half an hour over medium heat. Taste to see if there is enough salt.
8. Well, the eggplant salad “Mother-in-Law’s Tongue” is almost ready. When so hot, transfer it straight from the pan into sterilized jars and roll up.
Turn the jars over and wrap them in a towel. Let cool.
This eggplant salad will take several months to reach the desired condition, but by winter it will be completely ready and you can eat it, enjoying the best piquant taste.
Georgian eggplant salad - preparing for the winter
Since you and I have tried eggplant salads from different parts of the world, it would be a shame not to remember another type of this wonderful and healthy dish. Georgian eggplants are somewhat similar to “Mother-in-law’s tongue”, but still a little different, adding a slightly different flavor and taste to them. Try to cook both, you will probably like one of them.
Prepare delicious eggplant salads, eat them with pleasure in winter and remember the fruitful summer. Bon appetit!
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 your own eggplant preparations is a guarantee of natural 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 for preparing eggplant for the winter, do not hesitate to share it in the comments.
Eggplant saute for the winter (you'll lick your fingers)
If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coating” 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 in spicy adjika with garlic... well, 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 fans of delicious blue eggplant preparations. 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 eggplants 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 a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season 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. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially winter eggplant salad with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.
Spicy eggplants for the winter in marinade
I begged this recipe for spicy eggplants for the winter from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful 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 appetizer is the 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, both 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. My mother also prepared this delicious salad for the winter. See recipe with photo.
Eggplant salad for the winter “Autumn”
Looking for simple eggplant preparations 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”
You can see a detailed recipe with photos on how to cook eggplants for the winter with carrots, onions and garlic “Stripes”.
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”
You can see the recipe for making eggplant salad for the winter “Vegetable Madness”, with step-by-step photos.
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.
