Pickled eggplants for the winter. Delicious pickled eggplants, incredibly yummy

Culinary Etude 09/04/2018

The lacquered backs of purple eggplants always catch my attention at the end of August. Oriental vegetables They have taken root with us so much that they have long since become one of our own, family. How many delicious things can be prepared from them! And pickled eggplants for the winter are worthy of writing poems about them!

Even the most modest boiled chicken becomes a real delicacy if served with pickled eggplants, of which there are a great many variations. with their own the best recipes Irina Rybchanskaya, the host of our “delicious” column, will share with us today.

Hello, dear readers Irina Zaitseva's blog! As a true southerner, I adore it in all its forms. Pickled eggplants are no exception. As soon as the first seasonal eggplants appear on sale, I start buying them with excitement.

Most often I cook khorovats (caviar from baked eggplant with other vegetables) or baba ganoush (baked eggplant and tahini caviar). And for the winter I usually prepare pickled and pickled eggplants. I present to you a selection of my proven family recipes.

Recipe for pickled eggplants in olive oil for the winter

I got the recipe from Senora Maria Saltoformaggio, the mother of our old Italian friend. I am sure that the recipe will have a lot of fans. One has only to read the cooking technology and method of storing pickled eggplants for the winter.

Ingredients

Half a kilo of eggplants;
two tablespoons of salt;
one tablespoon each of chopped parsley, cilantro, basil, oregano;
one finely chopped hot red pepper (optional);
three to four cloves of garlic, chopped into minced meat;
half a glass of apple (any fruit or grape vinegar 5%);
half a liter of water;
200 ml extra virgin olive oil (any other vegetable oil you like).

How to marinate

Wash the vegetables, remove the skin, cut into strips 6 mm thick and approximately 4 - 5 cm long.
Place in a colander placed over a bowl to drain the liquid, add salt, mix with your hands, “massage” to distribute the salt more evenly.
Leave for one hour. Stir and squeeze out the liquid periodically. You can put a board on top of the slices and place a weight on it so that the juice flows more intensely.
After one hour, rinse thoroughly and squeeze out as much juice as possible with your hands.
Heat water with vinegar to a boil, place the prepared eggplant strips in it, and cook for no more than 120 seconds. Remove the slices from the marinade and cool. Do not cook the eggplants for more than two minutes, otherwise they will fall apart.
Squeeze lightly again, fill with vegetables sterile jars, alternating with herbs mixed with chopped hot peppers and minced garlic.
Press down on top with a wooden spoon so that the ingredients are tightly packed into the jar.
Fill olive oil, press again with a spoon to release the air. Close clean plastic cover, put in the refrigerator for a day.
The snack can be eaten after 24 hours, and for winter storage transfer and pack tightly into clean, dry plastic containers with lids and place in the freezer.
Before use, frozen marinated eggplants with olive oil should be defrosted for several hours in the refrigerator, like any other.
The photo shows a ready-made appetizer, ready to be served.

My comments

My family members call this recipe “eggplant with pickled mushrooms.”

Spicy pickled stuffed eggplants

Ingredients for liter jar

600 g eggplants (about three pieces);
200 g carrots;
one green sweet pepper;
a tablespoon each of dill, cilantro, parsley, basil;
two - three cloves of garlic;
small hot pepper(optional).

One liter of water;
40 - 50 g salt;
120 ml vinegar (9%).

How to marinate

Wash the carrots thoroughly, peel and cut into thin julienne. Remove the seeds and stems from the sweet pepper and chop it. Finely chop clean greens, hot red pepper without seeds, chop peeled garlic, lightly salt the filling to taste.

Wash the eggplants, remove the stem. Cut lengthwise to create a “pocket”.

Boil in boiling salted water. We define readiness as follows: if blunt end matches pierce the thickest part of the fruit without the slightest effort, then the cooking process is completed.

We place it on a plank, cover it with another plank, and install the structure at an angle of approximately 20°. Press down and put pressure on top so that excess liquid comes out. The process will take about one and a half hours.

Stuff the drained eggplants with minced meat and place them in sterile jars.

Pour in boiling marinade. Cover with lids. To prepare the marinade, dissolve salt in water, add vinegar, and boil the mixture.

Place the filled jars in a bowl with water heated to 60° for sterilization. We sterilize liter jars twenty minutes after the start of boiling.

Roll up or twist.

Turn it upside down and cool without wrapping it.

The photo shows a jar ready to go to the pantry.

Marinated eggplants with tomatoes for the winter

I have selected for you, dear readers, an interesting video on how to prepare pickled eggplants with tomatoes for the winter.

Whole eggplants marinated for the winter in the Moroccan tradition

We were once treated to such pickled eggplants by our Moroccan friends with whom we studied together. In Morocco, the appetizer is most often made from multi-colored eggplants - purple, lilac-striped, white, red. It turns out very beautiful. If you have the opportunity to stock up on colorful fruits, consider yourself very lucky.

Ingredients for one liter jar

Six small eggplants (preferably multi-colored);
one and a half tablespoons of salt;
two tablespoons of sugar;
300 ml 5% wine vinegar;
600 ml water;
two tablespoons of coriander seeds;
five large cloves of garlic.

How to marinate

Dissolve salt and sugar in water, add vinegar, bring to a boil, add coriander grains and peeled garlic cloves, cut in half, into the marinade. Bring to a boil.
Wash the vegetables, cut crosswise, almost to the very stem. It will look like four “fingers” that are held on the stalk.
Cook in the marinade for about eight minutes.
Using clean culinary tongs, carefully transfer the fruits into a sterile liter jar, pour boiling marinade, roll up hermetically, turn over, wrap, and cool while wrapped.
When serving, drizzle with olive oil and sprinkle with cilantro.

Pickled eggplants as mushrooms for the winter

One of the many variations of the recipe, where pickled eggplants with garlic are “masked” and taste almost like mushrooms.

Ingredients

Five to six medium eggplants;
six cloves of garlic;
200 ml 5% vinegar (apple, wine);
350 ml vegetable oil;
one tablespoon of salt.

How to marinate

Peel the fruits completely or in a zebra pattern.
Cut into cubes with a side of approximately 4 - 5 cm.
Peel the garlic and chop coarsely.
Bring a mixture of vinegar and vegetable oil to a boil in a thick-bottomed container, add salt and stir.
Fry the chopped fruits in small batches in the marinade. You will get three or four “approaches”. After boiling, cook each batch for four minutes and remove with a slotted spoon into a bowl, add the next batch.
We put the prepared vegetables very tightly into sterile jars, layering them with garlic. Pour boiling marinade over, cover with lids. Place in a pan of water heated to 60°C, with a clean cloth placed on the bottom.
Sterilizing the floor liter jars within 15 minutes after boiling. Roll up and turn over. Cool without wrapping.

Whole marinated eggplants for the winter - the simplest recipe

We will make such a preparation in three-liter jars. We will cook without sterilization, using the double pouring method.

Ingredients

Ten young eggplants with underdeveloped seeds;
100 ml vinegar (9%);
two to three tablespoons of salt;
one tablespoon sugar;
three to four cloves of garlic;
ten black peppercorns;
about 1.2 - 1.5 liters of water.

How to marinate

We wash the young eggplants, remove the stem, and place them tightly, first vertically and then horizontally in a sterile jar.
Pour boiling water over, cover with a lid. Let it warm up for twenty minutes. We drain the water.
Dissolve salt and sugar in water and boil. Pour vinegar and boiling brine into a jar. We roll it up, turn it upside down, and wrap it with something warm until the jars become completely cold.

Ingredients

Five eggplants;
half a kilo of sweet pepper;
a small bunch of dill, parsley, basil;
four cloves of garlic;
200 ml vegetable oil;
200 ml water;
140 ml vinegar (9%);
30 g salt;
one dessert spoon Sahara;
two liters of salted water for cooking vegetables.

Eggplants, although finicky vegetables, are very healthy and tasty. They make delicious preparations for the winter, including caviar, salads, and pickles. You can also prepare pickled eggplants quite simply and quickly. This snack will appeal to many, because it has a bright, pleasant aroma and excellent taste.

Eggplants, although finicky vegetables, are very healthy and tasty.

Any housewife can marinate blue ones in this way. The recipe is simple and has a minimal number of components. But this does not mean at all that the preparation will be mediocre. Thanks to garlic and spices, the marinade turns out aromatic, and the vegetables themselves acquire a completely new taste.

Required Products:

1.8 kg eggplants;
120 gr. garlic;
35 gr. parsley;
35 gr. dill;
5 gr. bay leaves;
8 gr. peppercorns;
45 ml vinegar;
15 gr. salt;
15 gr. Sahara.

Preparation progress:

Wash the eggplants, cut off the tails, place them in a pan with water and cook for 15 minutes.
Place herbs, spices and peeled, chopped garlic into jars.
Cooked vegetables are also distributed into jars, compacting them tightly.
Pour sugar and salt into it, pour in vinegar.
The container is filled to the top with boiling water and sealed.

If necessary, the jar is decorated with pictures so that in winter you know exactly what recipe this snack was prepared according to.

Marinated eggplants with carrots (video)

Blue ones with mushrooms

Prepared vegetables with the addition of mushrooms are a surprisingly tasty appetizer.. You can submit it without hesitation festive table, it looks presentable and has amazing taste.

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

Ingredients for a 1.5 liter jar:

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

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

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

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

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

Thus, I chop all the eggplants.

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

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

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

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

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

I close the jar with a lid. Hot can I wrap it up and leave it until it cools completely.

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

Eggplant in marinade is original snack, which you can also use as a side dish or salad base. In this article we will offer you several original recipes, as well as give you tips on preparing this delicious dish.

Eggplants in honey marinade

You won't need too much time to prepare this snack. However, you must read the recipe carefully and repeat all the steps correctly. But the result will surpass all expectations, and you will not regret the effort.

Ingredients:

Three medium eggplants.
Three large carrots.
Three large onions.
Nine cloves of garlic.
A bunch of dill.
Six tomatoes.
A tablespoon of honey.
Two tablespoons of vinegar (9%).
Vegetable oil.
Salt and hot ground pepper.

Marinated eggplants are prepared according to this recipe:

Wash the eggplants and cut into slices. The thickness of the pieces should be about one centimeter.
Salt the preparations, mix and place on a baking sheet. After this, place them in a preheated oven for 20 minutes.
Peel the onions and carrots, cut into strips and fry in vegetable oil. Season the vegetables with pepper and salt.
Grind the garlic and onion in a food processor.
Remove the skins from the tomatoes and blend with a blender.
Rearrange tomato puree into a saucepan, add vinegar, honey, salt and spices. Bring the sauce to a boil.
Prepare the jars and start laying the prepared products in them in layers. At first fried vegetables, then eggplant, then marinade and finally greens with garlic. Repeat this sequence until the dishes are full.

Roll up the jars, cool and place in the refrigerator. The snack can be stored in cool place up to six months, but you can try it in just a day.

Korean-style instant marinated eggplants

If you are hosting a feast, be sure to prepare this savory snack. It goes well with strong drinks and can also be used to make a spicy salad.

Required products:

Two kilograms of eggplants.
500 grams of pepper.
Three onions.
Three carrots.
One head of garlic.
Fresh parsley and spices to taste.
A glass of vegetable oil.
Four tablespoons of sugar.
A tablespoon of salt.
150 grams of vinegar.

Wash the eggplants, cut off their tails, and then boil them in salted water (about ten minutes).
Cool the vegetables, squeeze and peel. After that, cut them into large pieces.
Remove bell peppers from seeds and membranes, and then cut them into strips.
Grate the carrots on a Korean grater.
Cut the onion into half rings and chop the garlic using a press.
Mix the prepared ingredients, add to them vegetable oil, salt, sugar, vinegar and spices. Leave the workpiece to stand for room temperature half an hour.

The appetizer can be served immediately or stored in the refrigerator for several days.

with garlic

This snack will greatly help those who are fasting. It goes well with cereals, vegetables and bread.

Eggplants - three kilograms.
Bell pepper - one kilogram.
Tomato juice - two liters.
Garlic - seven cloves.
Sugar - half a glass.
Sunflower oil - five tablespoons.
Vinegar - half a glass.
Salt - two tablespoons.

Marinated with garlic? Read the snack recipe here:

Peel the eggplants and cut them into large pieces.
Prepare the peppers for processing, and then cut each into four or six pieces.
Peel and grate the garlic.
Pour the tomato juice into a saucepan and bring it to a boil. Add sugar, butter, garlic and salt to it.
Boil the marinade for a few minutes, then dip the eggplants into it and cover the dish with a lid. Cook the vegetables over medium heat for about ten minutes.
After this, add sweet peppers to the saucepan and pour in vinegar. After five minutes, taste the marinade and adjust it to the desired taste with salt and spices.

Place the finished snack in jars, roll it up and after a day put it in the pantry for storage.

in sweet pepper

There's another one in front of you original recipe snacks homemade. This dish is not only different pleasant taste, but also original performance.

Required ingredients:

Eggplants - ten pieces.
Bell pepper - two kilograms.
Garlic - three heads.
Tomatoes - two kilograms.
Vinegar 9% - 200 ml.
Sugar - 250 grams.
Honey - five tablespoons.
Vegetable oil - 100 ml.
Salt - 70 grams.

We described the recipe for marinated eggplants in detail here:

Wash the peppers, and then cut off the top of each, remove the seeds and internal membranes. Place the preparations in boiling water for half an hour.
Process the eggplants and cut into long thin slices. After that, bake them on the grill or fry them in a frying pan using a minimal amount of vegetable oil.
Remove the peel from the garlic and grind in a press.
Rub the cooled eggplant slices with garlic and roll into rolls. Place the blanks (one or two at a time) into the peeled peppers.
Score each tomato with a knife and then place the tomatoes in boiling water for five seconds. Remove the skin from the tomatoes and pass the pulp through a meat grinder.
Combine tomato puree with honey, sugar, salt, vinegar and vegetable oil. Put the sauce on the fire and cook it for about ten minutes.
Rearrange stuffed peppers into clean jars and fill it with marinade. Cover the dishes with lids and sterilize for 40 minutes after boiling.

All you have to do is roll up the cans, turn them over and wrap them in a warm blanket.

Spicy eggplants for the winter

Try making a simple one delicious snack according to our recipe.

Products:

Eggplants - six kilograms.
Sweet peppers - six pieces.
Hot peppers - four pieces.
Garlic - 200 grams.
9% vinegar - half a glass.
Salt - two tablespoons.
Sugar - one glass.

To cook spicy eggplant in the marinade, read the following recipe carefully:

First, you need to cut each eggplant into eight pieces (lengthwise and crosswise). Cover the pieces with salt and let them stand for at least two hours.
During this time you need to prepare the brine. Prepare both types of peppers and garlic for processing. After this, pass the vegetables through a meat grinder.
Transfer the puree to a saucepan, add vinegar, salt, sugar and vegetable oil. Boil the marinade.
Place the eggplants in a saucepan, cover them with water and cook for about five minutes. After this, drain the water, pour in the marinade and cook the food for the same amount of time.

Place vegetables in prepared jars and pour sauce over them.

for the winter

Here is another recipe for a spicy snack that will perfectly complement meat and vegetable dishes.

One kilogram of eggplants.
200 grams of sweet red pepper.
50 grams of garlic.
50 grams of red hot pepper.
150 ml vinegar 6%.
Salt and vegetable oil.

Recipe

Eggplants in marinade are prepared very simply:

To begin, cut the eggplants into slices 7-10 mm thick. Lightly fry the preparations, not forgetting to salt and pepper them.
Cut sweet and hot pepper strips, peel the garlic. Grind the ingredients in a food processor.
Mix the resulting puree with vinegar.
Place a layer of eggplants in sterilized jars and cover them with marinade. Repeat the sequence until the dish is full.

Close the jars with treated lids and store them. Try it spicy snack you can do it in a week.

Eggplant with basil

This flavorful snack will impress your friends and family. It is prepared very quickly from the simplest ingredients.

Ingredients:

Eggplants - 1100 grams.
Tomatoes - 500 grams.
Basil - one bunch.
Vegetable oil - half a glass.
Sugar - four tablespoons.
Vinegar 9% - four spoons.
Garlic - five cloves.
Salt.

We will prepare marinated eggplants according to this recipe:

Wash and peel the vegetables.
Peel the eggplants and put them in boiling water for a few minutes (the water must be salted first).
Transfer the workpieces into a colander and wait until the water drains.
Cut the tomatoes into slices and place them in a saucepan.
Add the eggplants to the tomatoes and cook the vegetables over medium heat for about ten minutes. After this, add oil, vinegar, salt and sugar to them.
After the liquid boils, cook the food for another 20 minutes.
Chop the basil and finely chop the garlic. Transfer the ingredients to the pan and cook everything together for another five minutes.

Place the snack in warm sterilized jars and close them with lids. This appetizer can be used as a side dish or as a main dish (for example, during fasting).

Eggplant with carrots

You can easily repeat this simple recipe in your kitchen.

Required products:

Eggplants - one and a half kilograms.
Carrots and tomatoes - 500 grams each.
Salt - one and a half tbsp. spoons.
Sugar - two tablespoons.
Vinegar 6% - 50 ml.
Vegetable oil - 50 ml.

So, let's prepare delicious eggplant in the marinade. Read the snack recipe below:

Cut the processed eggplants lengthwise and then cut the pieces into pieces. Arrange the vegetables and sprinkle with salt. Leave them for one hour so that the bitterness disappears.
Peel the carrots and grate on a coarse grater.
Cut the tomatoes in half and grate them. Discard the peel.
Place the tomato puree and carrots in a saucepan, add salt and sugar (half a tablespoon each). Add vinegar and oil in full.
Stir the marinade and bring it to a boil.
After this, put the eggplants in the pan and cook them for another half hour, remembering to stir occasionally.
Add the remaining sugar and salt, reduce heat and cook the future snack for another 25 minutes.

Place the finished salad in clean, hot jars and roll up. Store eggplants until winter or start tasting them after just a few days.

Conclusion

We are sure that you will enjoy delicious marinated eggplants for the winter. The snack recipes collected in this article are not too complicated. Therefore, carefully read our instructions and feel free to get to work.