Eggplants in a 3 liter jar. Marinated eggplants - quick, tasty, aromatic! All methods for preparing quick and tasty pickled eggplants

The long-awaited canning season is just around the corner, so housewives are thinking about canning eggplants for the winter. IN summer time The cost of vegetables is practically a pittance, but in winter the situation is the opposite, and you want to eat something fresh. Canned eggplants will be welcome guests on the table!

In no case can products in jars be compared with store-bought products. Manufacturers always include various chemical additives in their canned food, thanks to which the product can be stored for a long time. Homemade eggplant is a product that does not contain preservatives.

Today we will share with you the “Golden Ten” recipes canned eggplant. The methods are not new, but they are still popular.

If you are using others interesting recipes, then be sure to share them in the comments. They will undoubtedly appeal to many housewives.

To buy quality product You need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplants. It is worth remembering that old fruits contain large amounts of solanine, which is harmful to health.

1.First of all, you should pay attention to appearance product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice is released from them. These vegetables are not worth buying.

2.The quality of an eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. To ensure freshness, simply place it on the scale. From the statistics we can conclude that a medium-sized ripe fresh vegetable weighs about 0.5 kg.

3.Be sure to inspect the fruit from all sides: fresh eggplant always smooth, there are no dents or other defects on it. Remember that some varieties have natural inclusions, so you shouldn’t get hung up on them - this is normal. Any damage indicates that it is not fresh. There are cases when the vegetable has suffered from an external factor, in which case inspect the rest of the eggplants.

4. If the seller is honest, he will not remove the stem. If she has green color, not wrinkled, then this indicates that the eggplant is fresh. Old stalks are usually removed to conceal the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5.If, based on all the listed signs, you were unable to check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6.The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If you find it very difficult to make a dent, then this is a sign that the eggplant is not yet ripe. If the dent is very easy, then the fruit is overripe. Here you need to find the optimal middle, so that the dent is made with medium force and at the same time quickly disappears.

7. There is no need to fall for large vegetables, since there is nothing good in them. It is unlikely that such a fruit itself reached such a size; most likely, when growing, it was fed with nitrates, which are harmful to health. Larger specimens contain excessive amounts of solanine.

8. Honest sellers should show the buyer the cut vegetable. There must be no dark spots on it, and the grains must not smell unpleasant. If you observe these factors, then do not purchase the fruits as they are old.

9.Remember that when exposed to air, the fruit should not change its color; if it turns brown, then this is a sign of old age.

If you bought the freshest eggplants, then you should not put off preparing them for several days. This is a product that spoils literally before your eyes, so it is recommended to prepare them as soon as possible. Some housewives use a refrigerator for short-term storage, but do not know that the fruits will disappear even faster in it. It's better to put them in the dark cool place.

Experienced cooks know that eggplants contain a lot of bitterness, which should be eliminated. To do this, you will need to cut the fruits into circles, place them in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

Once you have chosen the right vegetable, let's start cooking it. Below are the 10 best recipes for canned eggplants, such as “Desyatochka”, the famous “Bakat” and many others.

So let's get started:

Salad "Ten"

For eggplant lovers delicious dish It will definitely be to your liking. The salad got its name because of the number of ingredients, which is ten. The recipe itself does not require any special cooking skills from you; even a beginner can make a dish of blueberries. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the sample to be taken. People who have not heard of salad can reduce the amount of ingredients for the first time, thereby turning the dish into a “Five”.

Ingredients:

We take it at the rate of 5 liters of salad.

• Sweet pepper 10 pcs.
• Blue ones 10 pcs.
• Tomatoes 10 pcs.
• Garlic 10 cloves.
• Onion 10 pcs.
• Refined oil up to 350 ml.
• Vinegar 9% 150 ml.
• Fine salt 3 tbsp. (2+1).
• Sugar 100 g.

Preparation

1.First you need to prepare the container for rolling. We take jars up to 1 liter, wash and sterilize them, pour boiling water over the lids and let them dry.

2. It is worth noting that it is better to buy small eggplants: they have best taste, they also contain less solanine. Wash the fruits. Let's take it required amount refined oil and vinegar.

3. Cut off the green part of the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. Place the vegetables in a deeper bowl and fill cold water. Next, you need to remove the bitterness from the fruit; to do this, add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6.Remove the seed part from the sweet pepper. Divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each one into 2 parts again.

7.The onion must be cut into half rings of medium thickness. Don't forget to rinse after cleaning and dry. Cut the garlic into small pieces.

8. Take a container up to 15 liters and fill it with refined oil. If you don’t have large dishes, you can take 2 containers. Fill with vegetables, salt and add sugar. Mix the mass.

9. Place the workpiece over moderate heat and wait for it to boil. The vegetables will shrink in size as they cook. As soon as the mass begins to boil, turn the heat to barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it’s time to remove the eggplants from the stove, you need to add vinegar. Mix the mixture and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll up. Try to add only vegetables without juice, as they will release juice over time.

12. Place the jars upside down and wait for them to cool completely.

An appetizing salad for the winter is ready!

Eggplants with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, since the vegetable can be grown independently in the right quantity and do whatever you want with it. Those who do not have this opportunity have to buy them and preserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step-by-step actions, you will not have any difficulties during the cooking process. The dish turns out very tasty and tender, its aroma will definitely seduce you. During the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Quantity based on 3 liters of salad.

• Blue medium size 1 kg.
• Tomatoes 1 kg.
• Large beans 1 tbsp.
• Pepper Bulgarian any grade 0.5 kg.
• Carrots 0.3 kg.
• Garlic 50 g.
• Refined oil 100 ml.
• Bay leaf 3 pcs.
• Vinegar 70% 1 tbsp.
• Sugar 5 tbsp.
• Salt 1.5 tbsp.
• Onions 300 g.
• Allspice, black, 5 peas each.

Let's start cooking

1. We start cooking by washing the containers for preservation. Half liter jars are best.

2. Since beans are a product that takes a lot of time to prepare, we start with them. Any variety will do, preferably a large size. We leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it’s not enough, then add more. We send it to a colander. Remember that there is no need to salt the water.

3. While the beans are cooking, you can prepare the vegetables. First, wash the blue ones and cut them lengthwise into 2 parts. Rub salt into the fruits to remove unnecessary bitterness, and after half an hour, rinse the vegetables with cold water. Let them dry.

4. Peel the onion. Peel the carrots and remove the seeds from the pepper. After processing, wash the products and let them dry.

5.Cut the onion into half rings, pepper and carrot into strips.

6. Cut off the tail of the tomatoes and cut into 4 parts. Peel the garlic. Both components must be beaten with a blender or passed through a meat grinder to obtain a uniform mixture. Pour the mixture into a saucepan and put on fire.

7.The sauce must be cooked for about 6-7 minutes, then add carrots, onions and peppers. Stir the mixture and cook for about 7-10 minutes.

8.In the meantime, you can cut the blue ones into cubes.

9. Add to the total mass and continue cooking.

10. Almost immediately salt the dish, add sugar, pepper and refined oil, do not forget about Bay leaf. As soon as the mixture boils, turn the heat to minimum and simmer the dish for another half an hour, stirring at intervals.

11.The last step is to add the beans and vinegar. Simmer everything together for about 5 minutes and turn off the heat.

12.The salad is ready, all that remains is to distribute it among the jars and roll it up. It’s better to do this right away while it’s hot. If you want to be on the safe side, sterilize the container, but this is not necessary. The finished product can be stored even at room temperature.

13. Place the jars upside down and wait for them to cool completely. Store until cold weather begins.

The famous "Bakat"

Sometimes a situation arises when there is a lot of food on the table and you need to do something with it. a quick fix. IN in this case We are talking about eggplants, of which there are sometimes so many that you don’t know where to put them. In order to put them to good use and not do extra work, we will prepare a salad for the winter “Bakat”.

The cooking process is quite simple; there won’t be much trouble with the blue ones. Today's dish is somewhat similar to vegetable stew. It will be very nice to try in winter fresh salad, prepared from the summer.

Ingredients:

• Tomatoes 1 kg.
• Eggplants 1 kg.
• Bell pepper 0.5 kg.
• Carrots 250 g.
• Hot pepper to your taste.
• Garlic 3-4 cloves.
• Parsley 1 bunch.
• Vinegar 9% 50 ml.
• Sugar 3 tbsp.
• Salt 1 tbsp. (preferably small).

Preparation

1. Experienced housewives begin any preservation by preparing the container. It's better to do this before working with products so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. The lids can be doused with boiling water and wiped off immediately.

For salad, it is advisable to choose mid-season blue ones. There should be no defects on them, and dents should not remain.

2. We wash the fruits, remove excess parts and cut them into cubes.

3. Cut out the seed part from the bell pepper, cut it in half, then each into medium-sized pieces.

4.Wash the carrots and remove the skin. Next, everything is at your discretion: either you can use coarse grater, or chop the carrots by hand. Experienced cooks know that if you chop it too much, it will turn into porridge. For this recipe, it is better to use a knife and make larger pieces, so they will be more noticeable in the total mass.

5.Wash the tomatoes, divide them into 4 parts and put them in a blender. Peel the garlic and add to the tomatoes. If you don’t have a blender, you can use a meat grinder - it turns out good tomato puree. Those who like spicy sensations can add hot pepper, but do not overdo it.

6.After you make the puree, you need to pour it into a deep container. The rest of the cooking will take place here. If you have a 5 liter saucepan, feel free to use it.

7.Add refined oil, salt, sugar, throw in chopped parsley. Stir until smooth.

8. Place the workpiece on the stove and wait for it to boil. Then prepare the vegetables, turn the heat to medium.

9. Leave the products for 10 minutes, during which time they will settle and you can easily mix them. The salad will cook for approximately 40 minutes. Before completing cooking, you can take a sample and add spices if necessary. Pour “Bakat” into jars and roll up.

10. Turn the canned food over with the lid down and wait for it to cool. Our dish is ready, we just have to wait until winter to take the sample.

Bon appetit!

Pickled eggplants for the winter

Many people don’t like to cover pickled eggplants because they consider such a salad to be too complicated, but nothing prevents you from preparing the little blue ones. simple recipe. The whole secret lies in the addition of garlic, which plays a decisive role in the marinade. In winter, such a salad will come in handy. All that remains is to make a side dish and pour sunflower oil over the vegetables, it will be simply delicious. Thanks to the step-by-step recipe, you will not have any difficulties in preparing this dish.

Ingredients for 1.5 liters of salad:

• Blue ones 1 kg.
• Garlic 5-6 cloves.
• Water 2 l.
• Black peppercorns 1 tsp.
• Salt 1 tsp.

For the marinade:

• Bay leaf 4 pcs.
• Water 1 l.
• Salt 1 tbsp. (large).
• Sugar 1.5 tbsp.
• Vinegar 9% 4 tbsp.

Cooking method

To prepare the salad, you need to buy medium-sized vegetables. They must be ripe purple, without defects and green-brown tints.

1. Wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just that. First we cut it lengthwise into 2 parts, then each one in half. This results in the optimal portion size.

3.Pour water (2 liters) into a saucepan, add salt, and bring to a boil. Then we send the fruits for blanching. The procedure takes about 7 minutes.

4. We take out the blue ones and put them in a colander so that unnecessary water can escape. For the marinade we will use clean.

5.We first sterilize the container. The container can be taken in any size; liter jars are optimal. A regular or screw-on lid is suitable for sealing.

6. First add the garlic. You can put it all on the bottom or leave some under the lid. Next is black pepper and the little blue ones themselves. Housewives who roll cucumbers usually compact them, but this should not be done with blue ones, as they will turn into mush.

7.In a saucepan with clean water add bay leaf, salt, sugar and put on fire. After boiling, pour in vinegar, after 2-3 minutes pour the marinade over the vegetables.

8.Seal the salad and wrap it up. After a day, you need to put it in a cool place for storage. The sample can be taken after a month.

Bon appetit!

In Korean

This recipe, like the previous ones, has its place. Appetizing snack in Korean will be very useful on any holiday table. Such a bright and tasty dish will not leave any guest indifferent, some will even ask you for the recipe for pickled blueberries. Today we will cook just a little eggplant, but if you like it, be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

• Eggplants 1 kg.
• Sweet pepper 0.3 kg.
• Carrots 200 g.
• Onion 150 g.
• Garlic 3 cloves.
• Parsley up to 150 g.
• Pepper to your taste.
• Water 1.5 l.
• Salt 2 tbsp.

For the marinade:

• Water 50 ml.
• Vinegar 9% 50 ml.
• Refined oil half a glass.
• Salt 1 tsp.
• Sugar 2 tbsp.
• Ground coriander half tbsp.

Cooking method

1.Wash the main ingredient, remove the stems and cut lengthwise into 4 parts. Place the blue ones in boiling water salt water for 5 minutes. If the fruits are very large, then keep them longer. Be careful not to let the eggplant become too soft, otherwise it will look like mush.

2.Remove the vegetables from the stove, but do not drain the water. In the meantime, we will process the remaining vegetables. If you want to make the dish more appetizing, then take small fruits.

3. Cut out the seed part of the sweet pepper and cut it into thin strips.

4.Peel the onions and cut them into half rings.

5. Remove the skin from the carrots and grate them on a coarse grater. It is not recommended to grind too much.

6. Grind the garlic in a garlic press, chop the parsley into smaller pieces.

7.By the time we have prepared all the components, the blue ones have already cooled down. We cut them into medium-sized cubes.

8.Pour all the crushed ingredients into the pan and pour in the marinade. There is no exact order of placement; vegetables can be added arbitrarily. Mix the mixture until it looks more or less the same, cover the pan cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can put them in jars. Roll up the vegetables and wait to cool.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes delicious eggplants in tomato, however today's recipe is somehow special. I can’t even believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised by the result. We will remove the bitterness from the blue ones in the known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, and accordingly, the cooking process will speed up slightly, but only slightly.

The entire recipe is described step by step, which means that even novice cooks can handle it. Amount of ingredients per liter jar of salad. If you plan to make more, then calculate the number of components accordingly according to the proportion.

Ingredients:

• Blue ones 1 kg.
• Tomatoes 1 kg.
• Sweet pepper up to 400 g.
• Sour apple 1 pc.
• Garlic 5 cloves.
• Refined oil - a third of a glass.
• Sugar 120 g.
• Salt 2 tbsp. (1+1 for sauce).
• Vinegar 9% 20 ml.
• Hot pepper to your taste.

Let's start cooking

1. Wash the little blue ones and cut off the tail. First, divide the vegetable into 2 parts lengthwise, then cut into circles.

2. Place the fruits in a container, sprinkle with one tablespoon. salt. Let stand for 2 hours, meanwhile the juice will come out of the vegetables. Don't be alarmed if they become smaller.

3. Let's start cooking tomato sauce. To prepare it you will need tomatoes with skins. There is one subtlety that needs to be done if you want the sauce to be thick. On the tomatoes, you need to make shallow cuts crosswise. Thanks to these easy steps, your sauce will have a delicate texture.

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, it should come off the tomatoes on its own.

6. Wash the bell pepper, divide it into 2 parts, remove the part with the seeds. We cut it lengthwise into thick strips so that it fits into the meat grinder. We do the same with the apple, cut into 4 parts. Peel the garlic.

7. We turn the prepared components into minced meat using a meat grinder, do not touch the blue ones yet.

8. You need to add salt and sugar to the resulting mass.

9. Pour out the refined oil and put it on the fire. As soon as the mixture begins to boil, add vinegar and reduce the heat to minimum.

10.The liquid that has separated from the blue ones will not be needed, so we drain it.

11. Transfer the eggplants to vegetable puree, bring to a boil. Then reduce the heat and continue to simmer the vegetables for another 20 minutes. We have successfully cooked eggplants in tomato, all that remains is to roll them up.

There is no consensus regarding sterilization for this recipe. In principle, the workpiece will behave perfectly without sterilization, but if you are afraid, you can do this:

1. Place the eggplants in jars and cover with lids.

2. Place the container in a container, fill it with water until the jar is full and bring it to a boil, wait 20 minutes.

3.Now you can safely serve this delicious tomato dish for the winter!

Delicious lecho

Every year you need to stock up on various preserves for the winter. No matter how much you make them, in any case they will go away sooner than you thought. Lecho with eggplant is a product that you most likely did not plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this delicacy disappears from preservation faster than others. For beginners, this recipe will be great start, because it’s simply impossible to spoil this dish.

Lecho with eggplant is a unique appetizer to which you can add ingredients at your discretion. Today we will cook classic version with carrots and sweet peppers.

Ingredients:

• Blue ones 1.5 kg.
• Tomatoes 1 kg.
• Sweet pepper 1 kg.
• Medium sized carrots 0.5 kg.
• Onions 0.5 kg.
• Bay leaf 3 pcs.
• Peppercorns, a couple of pieces.
• Refined oil 1 tbsp.
• Vinegar (essence) 1.5 tbsp.
• Sugar half tbsp.
• Salt 2 tbsp.

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin slices. We cut the tomatoes into 4 parts, put them in a blender and puree them. In a separate container, combine the puree with carrots, add refined oil and place on the stove. Make the fire moderate.

2.After half an hour, add the onion cut into half rings and Bell pepper. Increase the heat to medium and wait until the mixture boils.

3.Now you can throw in the main component of the dish - eggplant.

Any variety of blueberries, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under pressure for half an hour. Then we take it out, wash it and cut the fruits lengthwise 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait for the lecho to infuse. After half an hour, you can put the salad into jars and begin sterilization. To do this, put the jars in a deep container, pour cold water up to the neck of the jar and place it on the stove. Boil the jars for 15-20 minutes and start rolling. At the end, we wrap the lecho in a blanket for a day.

Watch the video recipe:

The dish is ready, you can take a sample!

Bon appetit!

Spicy snack

Ingredients:

• Little blue ones 5 kg.
• Sweet pepper 1.5 kg.
• Hot pepper 5 pcs.
• Garlic 10-12 cloves.
• Vinegar 2 tbsp.
• Refined oil 100 ml.
• Salt to your taste.

Preparation

1. Wash the blue ones, cut them into rings of medium thickness, salt them well and let them stand for 30 minutes.

2. Peel the garlic and 2 types of pepper.

3.Remove the green part and take out the seeds.

4. We pass all the components except the blue ones through a meat grinder. If desired, you can use a blender. Salt and add vinegar.

5. Remove the water that has drained from the eggplants. Place them in a frying pan and fry in refined oil until golden brown.

6. Fill the jar: pour a little sauce into the bottom, then add the eggplants.

7. Alternate layers one by one.

8. We lay out the components to the very top of the container.

9. Cover the jar and begin sterilizing within half an hour. After this, the spicy snack can be rolled up; be sure to wrap it in a blanket.

When the dish has cooled, you can store it.

Recipe for eggplant caviar for the winter - just lick your fingers

In the summer, when there is so much fresh vegetables, most of us think ahead and decide what preparations we will make for this winter. There are many ways to preserve eggplants. You can use them to make an excellent salad, make a savory appetizer, or marinate with mushrooms. If you know all this, then try to make a delicious one. vegetable caviar from eggplant.

Ingredients:

• Tomatoes 1 kg.
• Blue ones 1 kg.
• Onion 500 g.
• Carrots 200 g.
• Bell pepper 0.5 kg.
• Parsley 50 g.
• Apples up to 400 g.
• Refined oil 300 ml.
• Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 liter container, cutting board, containers and lids for seaming.

Before seaming, it is necessary to sterilize the dishes. Pour boiling water over the lids, rinse the jars and microwave for 2 minutes. If you don’t want to fool your head, just pour boiling water over them.

Preparation

1.Prepare all components.

2. Wash the blue ones, cut off the skin, and chop them.

3.Put the frying pan on the fire, pour in a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If oil is needed, add in small portions. Transfer the blue ones to a separate bowl and let cool.

5.My bell pepper, remove the seed part and cut into thin strips.

6. Peel the onions and chop them smaller. We also remove the skin from the carrots and grate them on a fine grater.

7. We send all the components, not including the eggplants, to the pan. Bring until golden brown.

8.We are done with processing the vegetables, now it’s time to chop them. For these purposes we will use a meat grinder. Skip the carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. Move the resulting vegetable “minced meat” into a prepared 3-liter saucepan and place on low heat. When the mixture begins to boil, slightly reduce the heat and simmer the caviar for another half hour, stirring at intervals. Cook until the mass becomes thick. At the end, don’t forget to add salt and sugar to the mixture.

10. Remove the core from the apples and cut off the skin. We grind it through a meat grinder and throw it into the general mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal them. Be sure to wrap it in a blanket and keep it there until the dish has cooled down. Preservation can be placed in a dark place for storage.

Bon appetit!

Eggplants are like mushrooms for the winter

Fans of eggplants who cooked them according to everyone possible recipes, they are racking their brains over what else delicious things can be done with them. Surely, few people prepared them for the winter, like mushrooms, and they are incredibly tasty. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive amounts of fruit and you don’t want to fool around with them, then this method is created for you. Eggplants with garlic and spices will receive great taste, which everyone will be delighted with. By the way, we won’t clean them.

Ingredients:

• Blue ones 1 kg.
• Small hot pepper 1 pod.
• Garlic 5 medium cloves.
• Refined oil approximately 100 ml.

For the marinade:

• Water 1 l.
• Salt 3 tbsp.
• Apple vinegar 5% up to 150 ml.

Preparation

1. First, wash the fruits, remove the stalks, and cut the eggplants into thick pieces about 3 cm. Then divide each into 4 parts. You should not buy fruits that are too large, as they are harmful, and they do not look so appetizing.

2.Put the blue ones into a container and fill salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplants absorb much less oil.

3. Vegetables should be in the salted marinade for at least 45 minutes, after which they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time; this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, this will be much faster. You can heat the water in a kettle, then pour the boiling water into a warm pan and add salt. This way you will significantly save your time.

4.After the first boil, you need to pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you shouldn’t leave the stove. After boiling, add the chopped blueberries and cook them for 4 minutes after they boil. Then we put them in a colander and wait for it to dry out. excess water. In the meantime, find a deeper frying pan, fill it with oil and put it on the stove, turn the heat to low so that the oil does not boil ahead of time.

5.Place the eggplants into a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then do not panic, this is how it should be. Afterwards, turn off the heat and start working with other vegetables: chop the hot pepper into miniature pieces, and press the garlic through a garlic press. Mix the ingredients and add to the blue ones, mix everything. Vegetables need to be placed in jars while hot, so don’t waste time and arrange them according to glass containers, fill with oil. Don't add too much oil, as the eggplants will release their juice later and drown in it. Roll up the jars and turn them over. After the preparation has cooled down for the winter, you can move it to a dark place for storage. If they come unexpected guests, then you can treat them to your delicious dish.

Also watch our video recipe:

All is ready.

Be sure to read useful tips on cooking vegetables.

There are many ways to prepare delicious eggplants for the winter, but there are a couple of nuances that should definitely be taken into account when preparing this or that recipe.

• For preservation, you need to take only fresh blue ones.
• It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment for the first time. Once you get the hang of it, you can change the recipe to your liking.
• Any variety of blueberries contains bitterness that needs to be removed. There are 2 ways to get rid of it: either soak the vegetables in salt water, or do blanching. In both cases it is necessary to squeeze out the juice.
• Eggplants go well with peppers, carrots, tomatoes and other vegetables. They turn out especially tasty with the addition of garlic. Real housewives make real masterpieces from zucchini that will leave you licking your fingers.

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

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

Eggplant salad for the winter Desyatochka

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

Ingredients:

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

Exit finished product about 3.5 l.

Eggplant salad for the winter Desyatochka – step by step recipe with photo:

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

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

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

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

Spicy eggplant salad “Ogonyok”

Ingredients:

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

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

How to cook spicy salad from eggplant:

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

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

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

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

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

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

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

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

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

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

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Preparation:

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

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

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

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

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

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

Place while hot into sterilized jars.

Close the lids, turn the jars over, wrap them in a warm towel and cool. That's all, delicious eggplant Ready for mushrooms!

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

Ingredients:

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

How to cook:

Pickled eggplants stuffed with carrots for the winter

Ingredients:

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

Recipe:

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

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

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

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

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

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

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

Spread by liter jars, previously washed clean, cover tin lids for seaming and sterilize for 1 hour over low heat. Twist.

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

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

You will need:

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

How to make canned eggplant sauté:

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

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

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

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

Eggplants in adjika for the winter

Products:

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

How to cook eggplants in adjika for the winter:

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

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

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

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

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

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

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

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

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

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

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

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

IN this recipe The quantity of ingredients for preparing 4 jars of the preparation with a volume of 0.5 liters is indicated. You can use larger containers. It is worth remembering that for larger jars the sterilization time should be slightly increased.

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

Pickled eggplants for the winter - a simple recipe

Ingredients:

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

Marinated eggplants are prepared as follows:

Canned eggplants with beans

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

You will need:

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

How to cook eggplants and beans for the winter:

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

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

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

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

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

Wrap the jars and leave until completely cool.

The most delicious eggplant caviar for the winter

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

Ingredients:

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

Cooking method:

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

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

Video recipe: lecho with eggplant, tomatoes and peppers

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 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 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, “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 in my cookbook it ended up in a place of honor. spicy snack from eggplants for the winter. 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, 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”

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”

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”

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.

if you love vegetable preparations and want to try something new, we advise you to turn your attention to our pickled eggplant recipes. This great option snacks on your table.

Marinated eggplants - quick, tasty, aromatic! All methods for preparing quick and tasty pickled eggplants

They can be made a little spicier, sour, softer or harder. Knowing how to make pickled eggplants, you can always surprise your guests with something unusual and incredibly tasty. Tender and piquant, they can be in the form of slices, circles, in company with other vegetables or in the form of caviar. Marinating eggplants at home will be a pleasant experience for you, delighting with its genius and simplicity. Even if you think that you are not an ardent fan of this vegetable, try it in this form. Read how to cook pickled eggplants and try new dishes!

Marinated eggplants - delicious and original recipes for a savory snack

Pickled eggplants can be light side dish to meat, fish or savory snack for serving along with other dishes festive table or an everyday meal. The presence of numerous variations of the delicacy will allow everyone to choose the most suitable recipe.

How to pickle eggplants?

Each recipe for making pickled eggplants has both its own individuality and general technological points that you need to remember when starting to prepare the appetizer.

1. The eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
2. Prepared vegetable slices are boiled or fried, mixed with the marinade components and left to soak.
3. Delicious pickled eggplants can be prepared in a hurry according to quick recipe or prepare a delicacy for the winter for future use.

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 carrots on a coarse grater, fry in sunflower oil until done, add salt.
Peel the garlic and cut the cloves lengthwise.
IN sterile jars lay out eggplants, carrots, garlic in layers. 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.

• • Masha

    Favorite eggplant caviar with celery

    eggplants - 3 kg,
    celery (roots) - 1 kg,
    ripe tomatoes - 2 kg,
    onion - 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 for 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 up.

    Ulyana

    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 vinegar, 0.5 liters 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.
    pour into jars and cover nylon covers. 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 intact, 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 lactic 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. taste and, if necessary, add salt and sugar ready salad 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, cut them not very finely, and add 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 Bell pepper 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! good lights for fried potatoes, pilaf, buckwheat porridge or on their own - for 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 cup 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 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 (thickness 8-10 mm), 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.