Homemade simple eggplant preparations for the winter: the best recipes for eggplant caviar, appetizers and eggplant salads with tomatoes, peppers and garlic with photos and videos.

Eggplant
10 medium sized eggplants, 10 tomatoes, 10 onions, 10 pcs. sweet pepper. Syrup: 250 g butter, 200 g sugar, 100 g vinegar, 2 tbsp. spoons of salt. Place diced vegetables into boiling syrup and boil for another 20 minutes. Place in sterile jars and roll up.

Eggplant
Whoever tries this eggplant preparation for the winter from me, everyone asks for the recipe. And this is the recipe. Take 3 kg of eggplants, 10 pcs. red rotunda sweet pepper, 1 medium head of garlic. 2 large onions. Wash the eggplants. Cut into circles 1.5-2 cm thick, add salt and leave in a bowl. Then cut the pepper into strips and put it in another bowl. Add pre-chopped garlic, pour in 6 tbsp. l. vinegar. Let this all sit while we prepare the gravy. Cut 2 onions, fry until golden brown (do not overcook!), add 4 cups of tomato, 5 tbsp. l. Sahara. Now you need to boil all this for 1 minute, pour it into the pepper and cover the bowl with a lid. While the pepper is steeping, lightly fry the eggplants on both sides. Then put peppers, eggplants in layers in liter jars and so on until the top. The top layer is pepper. We sterilize the jars for 30-40 minutes. Then you need to roll it up and turn it over until it cools completely.

Eggplant
Prick, throw into boiling water saline solution(1 glass per 10 liters of water), boil. Then under the press. Place parsley, garlic, eggplant in jars and pour warm brine(1 liter of water, 1 dessert spoon salt, bay leaf, allspice), roll up.

Eggplant
For 3 kg eggplant: 3 liters of water, 4 tablespoons of salt, 500 g of vinegar - boil.
Cut the eggplants in half lengthwise. Place skin side down in a saucepan, pour in brine and set to cook, put pressure on top and boil together with pressure (cook for about 30 minutes, taste with a fork), when cooked, drain the brine, then cool and add garlic, carrots (boil and grate) , parsley and place the cut side up and pour in 500 g of oil (approximately) and place in a cool place.

Eggplant without hassle
2.5 l water, 2.5 kg eggplants, 100 g salt, 150 g vinegar, 250 g sunflower oil, 0.5 cups coarsely chopped garlic. Place the eggplants, cut into little finger-sized pieces, into boiling water with salt and vinegar and cook for 5-7 minutes (this will require a large saucepan with a lid). Heat the oil in another saucepan, pour the boiled eggplants into a saucepan with oil in a colander, add garlic, mix quickly and thoroughly, put in hot sterilized jars, roll up, wrap until cool.

Eggplant in tomato juice
Pass 4 kg of tomatoes through a meat grinder and cook, cut 4 kg of eggplant into cubes, throw into a boiling tomato and cook, 10 pcs. Cut the ratunda pepper into cubes, throw in there, after 10 minutes add 2 hot peppers, 2 heads of garlic, after 10 minutes add 1 glass of sugar, 1 glass of oil, 100 g of vinegar, salt to taste (about 100 g). Digest everything. Makes 10 liters of cans. At the end, throw in the dill.

Eggplant (salted)
Prick and boil in salted water. Place in a large cup or colander to drain for 5-6 hours. Then cut in half and stuff with garlic. pour brine (2 cups of salt per 1 bucket) and leave for 2-3 days.

Eggplants are like mushrooms
For 5 liters of water - 1 glass of salt, 0.5 liters of vinegar, boil everything.
Cut the eggplants - large ones into 4 parts, small ones - in half.
Place in boiling brine in portions and cook for 5 minutes. Remove and place in jars, alternating a layer of eggplant, a layer of finely chopped garlic, a layer of eggplant, etc. Pour boiling oil over and roll up.

Eggplants like mushrooms 2
Cut the eggplants into 4 parts, if large, then more parts. Salt well and set for 3 hours. Wash.
Brine: 2 cups of water, 0.5 cups of vinegar, bay leaf, salt to taste, but a little saltier than borscht, cook in it. Place in jars, fill with brine and roll up.

Eggplant - "mushrooms"
5 kg eggplant, 5 liters of water + 2 cups vinegar + 1 cup salt. Place eggplants cut into 8 pieces into boiling brine. Cook for 5-7 minutes. Remove from the brine and hang in a gauze bag for 12 hours. Place in a saucepan, add 200 g of crushed garlic and 1 cup of sunflower oil. Mix everything and put it into jars. Store in a cool place.

Eggplant - "mushrooms"
5 kg eggplant, cut into cubes. 5 liters of water + 400 g of vinegar + 200 g of salt. Place eggplants in boiling brine. Cook for 5-7 minutes. Remove from the brine and hang in a gauze bag for 12 hours. Place in a saucepan, add 1-2 heads of crushed garlic and 1 cup of sunflower oil (boiled). Mix everything and put it into jars. Sterilize for 15 minutes.

Savory eggplant
We take a bucket not very much large eggplants. For seasoning, for each liter jar you will need: four cloves of garlic, five black peppercorns, six teaspoons of sugar, three tablespoons of vinegar, two teaspoons of salt. We cut the blue ones along the entire length, not very thinly, and fry them in vegetable oil without flour. Place in sterilized jars, put seasoning on top and pour boiling water (approximately two to five tablespoons per liter jar, depending on packing density). Let's roll up. In winter, before serving, grease the blue ones with mayonnaise on top and sprinkle with herbs. When we treat, we are not ashamed in front of people: the dish turns out both beautiful and tasty.

Eggplants in Georgian style
Cut lengthwise, add salt, leave for 2 hours, then fry over low heat in sunflower oil. Take 2 sweet red peppers, 1 bitter pepper, 1 head of medium garlic, mince everything, add vinegar to taste, about 2-3 tablespoons. Let it stand for 0.5 hours. Spread the eggplants with this mixture and put them in jars. Sterilize for 30 minutes. and into a blanket (recipe for 1 kg eggplant).

Eggplants in Georgian style
Boil 5 kg of eggplant a little, press, squeeze, peel and cut into cubes. Mix the cubes with the mixture: 300 g of garlic, 200 g of hot red pepper, 1 kg of onion - through a meat grinder, 1 bottle of vinegar. Place this entire mixture into jars (5 liter cans) and close.

Eggplants under a fur coat
Our family loves eggplants so much that we have to prepare them for the whole winter. But first, I will describe the “autumn” version of the dish. “Winter” will be a little different. I peel the eggplants, cut them into circles about 1.5 centimeters wide and put them in boiling salted water for 5 minutes. I take it out of the water and place each eggplant circle on a baking sheet separately. I cover each one with a round piece. onions approximately 3 millimeters wide. On the onion - respectively, a circle of tomato 7 millimeters wide, I lightly add some salt to the circles and grease them with mayonnaise. Now I place the baking sheet in a preheated oven for about an hour. When a yellow crust forms on the surface, the eggplants are ready. I take out the baking sheet and let it air cool. I serve the eggplants cold, sprinkled with finely chopped garlic. To enjoy eggplants under a “fur coat” in winter, I prepare them like this. I repeat the first three operations, then transfer the eggplant mugs into sterilized jars and fill them with boiling syrup. It is prepared from mashed fresh tomatoes, to it I add a tablespoon of salt (per liter of tomato) and a teaspoon of suneli hops. I roll up the lids on the jars. In winter for such canned eggplants I only put onions and mayonnaise. My baking sheet, which I think is standard, takes 1.5 kilograms of eggplants, 0.5 kilograms of tomatoes, 2-3 onions and a jar of mayonnaise.

Caviar See sauté1. Everything is the same, only in a meat grinder.

Blue caviar
I came up with this recipe myself. It is good because it does not require sterilization, which makes work easier and allows for better preservation in products. nutrients. You will need 2.5 kg of eggplants, 1.5 kg of seeded rotunda pepper, 1 kg of onions, 800 g of carrots, 2 hot peppers (Krasnodar), 3 liters of tomato juice, 2 tbsp. l. without top of salt. All this allows you to get 4-4.5 kg of caviar. First, fry the tomato juice until it becomes a thick paste. Transfer the resulting paste into a large bowl. Finely chop the onion, fry it in a frying pan and also transfer it to a bowl. Grate the carrots, lightly sugar them, put them in a cauldron (early fish soup is prepared in it in nature). Simmer under closed lid 30 min. and transfer to a bowl. We remove the seeds from the pepper (rotunda) and two hot peppers, cut them into slices and simmer in a cauldron under a closed lid. Before cooking, open the lid to allow the moisture to evaporate. Ready pepper put it in a bowl. Wash the eggplants, drain them, put them in the oven for about 1 hour, then peel them while warm, chop them and fry them to remove moisture, add salt. When the moisture has evaporated, transfer the eggplants to a casserole, add the rest of the vegetables, ground pepper, mix well, add the bay leaf and fry with the lid open until the required thickness is obtained. The caviar is ready. It can be placed in sterilized dry jars and sealed.

Blueberry salad
You will need 2 liters of tomato juice, 1 kg of sweet peppers, 2 kg of blue peppers, 1 kg of onions, 0.5 liters of vegetable oil, 100 g of sugar, half a glass of vinegar, 2 tbsp. l. salt, 1 hot pepper. Tomato juice should boil for 10 minutes, then add blue peppers cut into slices, onion rings, salt into it and cook for 30 minutes. Then add oil and vinegar and boil for another 10 minutes. Place in sterilized jars and seal. You should get 10 cans of 0.5 liters each.

Little blue "Penguins"
For 5 kg of blueberries we take 1.5 kg of tomatoes, 1.5 kg of sweet peppers and 1.5 kg of onions. We cut off the stem of the blue ones and place them in the pan vertically with the cut end up. Then we cut onions, peppers, tomatoes into rings and add them on top. Add 4 tbsp. l. salt, 1 glass of vinegar, 0.5 liters of vegetable oil, 1 tbsp. l. sugar and boil for 40 minutes. Place into half-liter jars and sterilize for 10 minutes. This makes 9 cans in total.

Blues under pressure
Boil the blue ones in 10 liters of water, into which we add 5 cups of salt. We take it out and squeeze it under pressure. Then we cut each eggplant lengthwise to the middle and put a piece of bay leaf inside, a little ground pepper, chopped garlic. Place in a clean bowl, make a press and fill with prepared brine: 2 cups of salt per 10 liters of water. For a smaller volume of brine, calculate the required amount of water and salt yourself. After 5-7 days, the blue ones will be salted under pressure, you need to taste them. Fold in clean jars, fill with the remaining brine and sterilize: 1-liter jars - 10 minutes, 3-liter jars - 20 minutes. In winter, when serving, sprinkle with finely chopped onion and pour over vegetable oil.

Blue
Cut 2 kg eggplant into slices, salt well and leave for 2 hours. Lightly fry. Cool. 3 red peppers, 1 onion, 2 bunches of parsley - cut into strips, 1 clove of garlic - crushed. Brine: 1 cup of boiled cold water, 5 cloves + 3 bay leaves + 5 peppercorns, 0.5 cups of vinegar, 0.5 cups of vegetable oil. Arrange in layers, sprinkle with brine. Cost 1 day. Sterilize 20 - min - 0.5 liters.

Blue
5 kg of blue ones - fry in pieces (preferably large ones). Brine: 3 cups of water, 0.5 cups of water. butter, 1 table. l. with a mountain of salt. Boil, cool. Add 100 g of vinegar. 1 kg of onion - cut into rings, 2 heads of garlic. Place the blue ones in a bowl and add layers of onion and garlic, pour this brine over everything and leave for 2 days. Place in liter jars and sterilize for 15-20 minutes.

Blue in adjika
Cut 3 kg of blue ones into 4 parts, soak in salt water for 1 hour. Mixture: 3 liters of tomato juice, 2 hot peppers, 10 pieces of ratunda, 2 heads of garlic. Pass everything through a meat grinder. Add to the mixture: 100 g of salt, 100 g of vinegar, 1 glass of sugar, 1 glass of sunflower oil. Cook the blue ones in this until they become soft. Place in jars and roll up.

Blue, salted in peasant style
Lightly boil the prepared blue ones until they change their color, remove from boiling water, and cool. We prepare the filling for them. Steam the grated carrots in a frying pan without fat, it should become soft and not burn. Now we cut the cold blue ones in half from toe to heel, but not all the way. Add finely chopped garlic to the cooled carrots, mix and stuff the blue carrots with this mixture, place them tightly in the bowl in balls, each sprinkled with herbs: dill, parsley, currant leaves, horseradish, etc. Boil the brine: for 10 liters of water, 750 g of salt, bay leaf, allspice, 2 tbsp. spoons of dry mustard (when it boils). Set aside and cool, pour the blue ones with this brine. We put a napkin, a wooden circle, and pressure. The delicacy is ready for the winter: take out 1-2 blue ones, cut them finely, sprinkle with chopped onions and garlic, spread with vegetable oil - Bon appetit! You can’t get such delicious blue ones in jars, they’re “loose.” Yes, don’t forget to wash off the mugs and oppression.

Blue (zucchini) in Georgian
Cut 10 kg of blue zucchini into pieces, add salt (400 g) and let them sit for 2-4 hours, fry in oil in an aluminum pan (1 liter of sunflower oil). prepare spices: 200 g garlic, 150 g hot pepper, 500 g sweet pepper, 500 g vinegar. Dip the blueberries (zucchini) in the seasoning and place them in jars or pour the seasoning over them. II - Wash blue zucchini, cut lengthwise, sprinkle as much salt as necessary (like lard) and let the juice drain (for 8 hours). Fry in vegetable oil until a small golden crust forms (cover the zucchini because they are thicker than the blue ones), remove, dip in the pepper-garlic mixture and put in boiled jars, pouring juice from the mixture and from the frying pan, seal while hot. Mixture: 200-300 g each of bell pepper, garlic, red pepper - through a meat grinder.

Blue like mushrooms
Peel 2 kg of blue ones, cut (in half or into 4 parts), salt and fry in sunflower oil. Marinade: 0.5 liters of water 1 glass of vinegar 1 glass of oil. Boil, salt, bay leaf, allspice - cool. Seasoning: 6 onions, 4 garlic, 1 big bun dill and 1 bunch of parsley. Chop everything, grate the garlic, mix everything. Place a layer of seasoning in the pan, 1 row of blue ones, etc., then pour in the marinade, let it sit in the room for 1 day, then put it in the refrigerator

Blue sharp ones
5 kg of blue ones (pour 0.5 cups of salt into 1 bucket of water for 4 hours). Seasoning: 500 g bell pepper, 100 g hot pepper, 150 g garlic, through a meat grinder + 250 g vinegar, fry in a frying pan in vegetable oil, add seasoning. Sterilize for 15-20 minutes.

Blue in Georgian
Cut 5 kg of blue ones into cubes, put in a saucepan, add salt for 2 hours (let the juice out), squeeze and drain the juice. Fry in sunflower oil. 2. Sweet pepper 1.5-2 kg - through a meat grinder: garlic 1-2 heads - through a meat grinder, mountains. pepper - 5 pcs. - through a meat grinder, 1 bottle of vinegar (less), 1 bottle of vegetable matter. oils Boil for 5 minutes. Pour this mixture over the blue ones and simmer a little. Place in hot jars and close.

Blue (for mushrooms)
For 2.5 liters of water: 150 g vinegar, 1/2 tbsp. l. boil salt. Garlic to taste. Cut the blue ones into 1x2 cm. Throw into the brine and cook until tender. Place in jars, fill with brine and roll up.

Blue at home
Cut 3 kg of blue into slices, add salt and leave for 30 minutes, 2 kg of carrots cut into slices, 2 kg of sweet peppers cut into slices, 0.5 kg of onion rings, 3 liters of tomato juice. Boil tomato juice, add 2 tablespoons. l. salt, 150 g vinegar, sugar - 1 cup, vegetable oil - 2 cups. The vegetables are all put into the marinade. First, the carrots are boiled for 20 minutes, then all other vegetables are boiled for 10 minutes. Spread by sterile jars, roll up.

Blue with pepper (for caviar)
Bake the blue ones until tender (the skin can be removed), and bake the peppers until tender (remove the skin and peel). Place the cut into jars and sterilize for 20 minutes (liter jar).

Blue with pickle
For 4 liters of water: (6 kg blue) 4 tablespoons of salt, 3 tablespoons of sugar, spices: bay leaf, dill, blackcurrant leaf, peppercorns. Boil the blue ones in brine until soft, using a fork. Place in a sterile bottle; pour brine, pour a glass of vinegar into it and boil it. Roll up and wrap.

Saute 1
Remove the skin from the eggplant, chop finely (or grate) and fry on vegetable oil, fry separately bell pepper, finely chopped (or grated), carrots (also), onions (also), mix. Boil the tomatoes, drain, mix everything, and let it simmer until done. Place everything in sterilized jars and seal.

Saute
4 kg eggplant, 1 kg carrots, 1 kg onions, 20 kg peppers, bay leaves, peppers, fry everything, put in jars and sterilize. Salt to taste.

Caviar
4 kg blue, 1 kg carrots, 1 kg onions, 1 kg peppers, 1 kg tomatoes, put everything through a meat grinder. Place in layers in a pan and add salt, then simmer the tomatoes a little. Simmer when almost ready, add 0.5 liters of oil, taste when completely ready for another 0.5 hour in the oven. You can sugar it and add vinegar, whatever you like. Place in jars, roll up and turn over. A little pepper can be replaced with hot pepper (ratunda).

Caviar
Boil 2 kg of eggplant and put it into a meat grinder, 5 kg of tomatoes into a grater, cook everything and put it into jars. All the spices later, when you open them (salt, sugar, oil, vinegar)

Zucchini
How to dry zucchini
Young, but large zucchini I peel, remove the pulp, cut into rings 1-1.2 cm thick, put them on sticks (they don’t run towards the middle on the sticks, they are distributed evenly) and put the sticks out to dry in the sun (you can do this on the balcony). Dry until dry but elastic. I store it in glass jars and in bags boiled in a strong salt solution (1:1). In winter, these zucchini, washed in warm water, cut into pieces 3 cm thick, boil for 10 minutes until half cooked. I heat up a frying pan, add 30-40 g butter, fry the onion cut into rings until light yellow, add the boiled zucchini, salt, pepper and fry until tender under the lid. The taste is mushroom.

Canned zucchini
Prepare the marinade: for 3 liters of water - 5 tbsp. spoons of sugar, 2.5 tbsp. spoons of salt, 2.5 cups of vinegar. We cut young zucchini into slices, put them in 3-liter jars, add peppercorns, bay leaves, and parsley. Hot marinade pour into jars. Sterilize for 20 minutes. We seal it.

Salad "Anna"
A neighbor gave me this recipe last year. Good recipe. That's why I named the salad after my neighbor. For 5 kg of zucchini cut into strips, 600 g of grated carrots, 2 cups of sunflower oil, half a cup of sugar, 1 cup of vinegar, 200 g of chopped garlic, salt and black pepper to taste. Stir and cook for 30 minutes. When hot, place into sterilized jars and seal with boiled lids. Makes 6 liter jars.

Zucchini salad
Cut off the tail of a (young) zucchini, cut it like a cucumber salad, and dry it so that there is no moisture at all. In winter, pour boiling water over it, let it sit for 3 hours, then cold water, costs another 2 hours. It turns out like a mushroom salad.

Zucchini salad
For 6 kg of zucchini, 2 pcs. sweet peppers, 2 pcs. hot pepper, 6 heads of garlic, 6 pcs. carrots. Cut the zucchini into strips and grate the rest. Then add: 1 glass of sunflower oil, 1 glass of vinegar, 1 glass of sugar, 150 g of salt. Mix everything. Then put it in a bowl or pan and put it under a press for a day. Sterilize for 30 minutes. Makes 6 liter jars.

Sliced ​​zucchini salad
Cut 5 kg of zucchini into cubes. Place in a large bowl. Add 1 glass of sugar and 1 glass of vinegar, 0.5 liters of vegetable oil, salt to taste. There, on a coarse grater, put 5 carrots, 2 large heads of garlic, put parsley and dill. Mix. Place 0.5 liter jars, sterilize for 15 minutes and roll up.

Salad "Autumn"
For two 3-liter jars you need to take 5 kg of zucchini, 0.5 kg of onions and carrots, and a bunch of parsley. Cut the vegetables into strips, place in a large bowl, mix thoroughly and add 3 tablespoons of salt and 1 tablespoon each of sugar, vinegar and oil. Place 2-3 cloves of garlic, 1-2 bay leaves, cloves and peppercorns at the bottom of the steamed and dried jar. The entire mixture is sterilized for 40 minutes.

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

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 it in 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.

Miracle Berry - 3-5 kg ​​of fresh strawberries every 2 weeks!

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

Preparation:

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

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

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

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

Cooking recipe:

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Using a sharp knife, cut off the tails of the eggplants, make a deep longitudinal cut (pocket), then boil in salted water (1 tablespoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under pressure (press 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 to remove salt and juice, cut each half into 3-4 pieces. 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 vinegar essence, mix the vegetables well again. Place the finished sauté hot into sterilized jars, roll up and wrap until completely cooled.

Eggplants in adjika for the winter

Products:

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

How to cook eggplants in adjika for the winter:

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

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

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 the evening cold water 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 carrots onto 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, open 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 cooking eggplant for the winter, feel free to tell us about it in the comments.

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

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

Georgian eggplants for the winter

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

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

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

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

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

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

Adjika from eggplant 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 tinker 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, and their taste, and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo

Winter salad "ten" with eggplants

Ten salad for the winter with eggplants is so called 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”

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

How to freeze eggplants: a proven method with photos

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

Eggplants in adjika for the winter

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

Eggplant salad for the winter “Vegetable Madness”

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

Eggplants for the winter in Korean

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

Winter salad from eggplant and beans

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

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

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

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

Eggplant salad for the winter “Vkusnotiischa”

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