Pickled eggplants for the winter

Summer will go away, but its taste will be able to “grab with you”, making delicious preparations of vegetables. Pickled eggplants can be cooked for the winter according to different recipes: for one - tender, for others - sharp, whole and cut into pieces. They will surely please not only your family members, but also guests. If you marinate them correctly, then there will be no trouble and the blanks will easily stand until spring, unless they are eaten before, which is quite likely.

How to Marinate Eggplants

For a start, it makes sense to study the recommendations for cooking eggplants marinated for the winter.

Middle-sized and slightly unripe eggplants of blue-violet color are best for preservation. The overripe fruit has loose flesh and large seeds, in pickled form, they become stiff like rubber. But if you marinate the young, they will taste like mushrooms, will be tender and crispy.
Before cooking for an hour or two, eggplants should be soaked in lightly salted water. This will achieve two goals: to improve the organoleptic qualities of the future snacks due to the removal of bitterness and to save, as the salted vegetables during frying absorb less oil. However, it is still not worth much to salt the water in which the “blue ones” are soaked, because of this, the harvesting may come out over-salty for the winter.
For the preservation of canned food, care must be taken to ensure that vegetables and jars are cleanly washed. In addition, some recipes require sterilization blanks already in banks. You can’t skip this step.

Subject to these recommendations and recipes, pickled eggplants will be tasty and will easily stand at room temperature for the entire winter.

Simple Recipe for Pickled Eggplants

Composition:

eggplants - 5 kg;
salt - 80-100 g;
table vinegar (9 percent) - 0.5 l;
water - 2 l.

Method of preparation:

Cut the eggplants lengthwise into 4 pieces, add them well, put them in an enameled bowl, put a yoke on it. After 2 hours, rinse the eggplants under the tap.
Pour water into the pan, pour vinegar into it, put eggplants, put the pan on the fire.
Cook over low heat until the skin of the “blue” skin is easily pierced by a fork. It usually takes no more than 20 minutes.
Carefully remove the eggplants from the pan, immediately placing them tightly in the jars. Banks, of course, should be sterilized in advance, prepare covers for them. On the specified in the recipe number of eggplants requires two cans of 3 liters, or three two-liter, or four liter. Smaller volume banks are no longer suitable.
Boil the marinade again and fill them with eggplants.
Roll up the cans. After cooling at room temperature, remove them for winter storage.

This recipe is the easiest, it doesn’t even need any spices. However, this does not mean that they can not be added. You can do this based on your taste and experience of home canning. Garlic, turmeric, basil, coriander, black and allspice are usually well combined with eggplants.

Whole Pickled Eggplants

Composition:

eggplants - 2 kg;
basil - 3 sprigs;
parsley - 3 sprigs;
dill - 3 umbrellas;
bay leaf - 2 pcs .;
garlic - 1 head;
table vinegar (9 percent) - 100 ml;
salt - 20 g;
sugar - 20 g;
water - 2, 5 liters.

Method of preparation:

Select young eggplants with a length of no more than 15 cm and with a diameter significantly smaller than the neck of a standard jar. Wash, cut tails. Soak for an hour in cool water.
While the eggplants are soaked, sterilize a three-liter jar - the amount of products in the recipe is designed for just such a volume.
Boil 2, 5 liters of water, dissolve salt and sugar in it.
Put the eggplants in a saucepan and boil them for a quarter of an hour. Pierce the skin of a vegetable with a toothpick. If pierced easily, eggplants are ready.
At the bottom of the jar, fold garlic cloves, washed greens, dill and laurel leaves.
Place the eggplants in the jar as tightly as possible.
Pour in vinegar.
Fill to the top with boiling brine.
Roll up the cans and turn them over. After cooling, put in the pantry, where the workpiece is stored for the winter.

Whole pickled eggplants look appetizing and have a delicate flavor that almost everyone likes.

Eggplant marinated with tomatoes

Composition:

tomatoes - 1 kg;
eggplants - 1 kg;
vegetable oil - 0, 2 l;
table vinegar (9 percent) - 100 ml;
garlic - 1 head;
basil - 3 sprigs;
salt - 30 g;
sugar - 60 g.

Method of preparation:

Cut the washed eggplants into slices, salt them with a tablespoon of salt, place a load on them.
Cut the tomatoes in half, if they are very large, cut them into quarters, sprinkle with a few drops of salt.
After an hour, rinse the eggplants, pat them dry with a kitchen napkin.
Peel the garlic and pass it through the press.
Finely chop the basil.
Heat the butter in a large sauté pan, put vegetables in it along with garlic and basil, add the remaining salt and sugar.
Simmer on very low heat, stirring occasionally, so as not to burn, for 40 minutes.
Pour in vinegar, put out another 10 minutes and pour into prepared (i.e. sterilized) cans. Cork them and let them cool.

Eggplants marinated with tomatoes can be eaten not only as a snack. It is very convenient to use this preparation for the winter as a sauce for pasta and other dishes. Another way to use this dish is to spread it on bread, like caviar, and there is such a sandwich.

Georgian Eggplant Marinated

Composition:

eggplants - 3 kg;
water - 5 l;
garlic - 0, 2 kg;
walnuts (without shells) - 0, 2 kg;
sugar - 140 g;
salt - 80 g;
vegetable oil - 0, 2 l;
acetic essence (70 percent) - 60 ml;
mint (dried) - 5 g;
black pepper (pea) - 15 pcs.

Method of preparation:

Select small eggplants, wash, cut the stalks, make 4 cuts along each eggplant, not reaching the end of three centimeters.
Fill with three liters of water, dissolving in it three tablespoons of salt. Steep for an hour.
Wash the eggplants and peel them.
Without slicing, fry the pulp on all sides in the oil, put the “little blue ones” on a napkin so that excess oil is drained from them.
Peel the garlic, mince with the nuts.
Mix nutmeg garlic paste with mint.
Start this eggplant paste by carefully filling it with cuts.
Sterilize the jars. Spread the pepper on them, pour the vinegar essence.
Gently fold the stuffed eggplants into jars.
Prepare marinade from two liters of water, remaining salt, and sugar. Pour eggplants with boiling marinade.
Cover the jars with lids and sterilize for 40 minutes.
Banks close the metal lids, let cool. After cooling, remove for the winter.

Georgian pickled eggplants stuffed with nut-garlic filling look unusual, have a burning taste. They will appeal to lovers of spicy snacks.

Korean Eggplant

Composition:

eggplants - 1 kg;
carrots - 0, 2 kg;
Bulgarian pepper - 0, 4 kg;
garlic - 50 g;
bulb onion - 0, 2 kg;
water - 2 l;
ground coriander - 20 g;
vegetable oil - 0, 25 l;
sugar - 20 g;
salt - 20 g;
apple cider vinegar - 0, 18 l;
black pepper (ground) - 15 g.

Method of preparation:

Peel carrots, grate for Korean salads. In its absence, you can simply chop the carrots into thin long straws, but the occupation is troublesome.
Pour boiling water over carrots and leave in hot water until it cools completely.
Wash eggplants, cut sepals, cut them in half lengthwise and, without peeling, cut them into semi-circles.
In salted water (2 liters), using half the salt indicated in the recipe, boil the eggplants for 5 minutes. Cool slightly, remove from water, squeeze.
Peel the onions and cut them in thin half rings.
Wash peppers, remove seeds, cut into thin strips.
Chop the garlic, passing through the garlic.
Prepare the marinade by mixing garlic, oil, salt, sugar, vinegar and coriander.
In another bowl, mix the vegetables.
Pour marinade into vegetables and mix well. After 10 minutes, mix again and spread on sterilized jars. It will take three half-liter.
Cover the jars with lids. Place a cloth on the bottom of a large pot, put cans of snacks on it, pour water into the pot on the neck of the cans. Sterilize for 20 minutes.
Remove the jars, close with metal lids. In winter, they can be stored at room temperature.

Eggplant marinated in Korean is a spicy snack that can be served with meat and fish.

Egyptian Eggplant Marinated

Composition:

eggplants - 2 kg;
apple cider vinegar - 20 ml;
parsley - 100 g;
lemon juice - 100 ml;
garlic - 50 g;
Bulgarian pepper - 0, 2 kg;
Chilean pepper - 1 pod;
ground coriander - 20 g;
cumin - 10 g;
ground red pepper - 2 g;
curry - 10 g;
salt - 20 g;
olive oil - 200 ml.

Method of preparation:

Wash the eggplants; without cleaning, put on a baking sheet, lay parchment paper on it, bake it completely in the oven until soft.
Take out, let cool, cut off the stem, sprinkle the cut with salt. On the one hand, make a longitudinal cut in each eggplant and also sprinkle with salt, quite a bit.
Wash, peppers seeds, cut into small pieces.
Crush the garlic.
Chop parsley finely.
Mix peppers, parsley, garlic, season with vinegar and lemon juice mixed with seasonings.
Start the eggplants.
Place the eggplants in a sterilized jar. Fill with oil and refrigerate.

Eggplants marinated in Egyptian can be eaten in a week - during this time they will have time to acquire the proper taste and aroma. But still it is worth leaving a little bit of such a snack until winter: you can keep it in the refrigerator for 3 months.

Eggplant marinated in French

Composition:

eggplants are young, no longer than 15 cm - 5 kg;
fresh cilantro - 100 g;
fresh parsley - 100 g;
fresh dill - 100 g;
stem celery - 0, 2 kg;
carrots - 0, 2 kg;
garlic - 20 g;
Bulgarian pepper - 0, 4 kg;
water - 2 l;
salt - 100 g;
sugar - 100 g;
allspice peas - 10 pcs .;
black pepper peas - 15 pcs .;
carnation - 5 pcs .;
laurel leaves - 5 pcs .;
ground coriander - 5 g;
ground cinnamon - 5 g;
Apple vinegar (6%) - 250 ml.

Method of preparation:

Wash the eggplants, cut the stem, cut along, but not completely: so that the eggplant opens like a book.
Carefully remove the seed from the center of the eggplant with a teaspoon, making room for the filling.
Boil eggplants for 5 minutes in salted water to taste (water and salt, which are necessary for boiling eggplants, are not included in the recipe).
Put the eggplants in a colander. To make the water run better, press them with a plate, placing a small load on top.
Wash, dry, chop greens.
Cut the celery as small as possible.
Rub peeled carrots: the smaller, the better.
Mix celery with greens and carrots.
Crush the garlic and put it to the greens, mix everything well.
Fill eggplants with carrots and celery with greens, carefully fold them into sterilized jars.
Cook the marinade from the remaining ingredients, let it boil for 2 minutes.
Pour eggplants with boiling marinade. Roll banks, flip, wrap. After complete cooling, remove for the winter.

Eggplants marinated in French is an exquisite appetizer that will delight all winter even when stored at room temperature.

Pickled eggplants that taste like mushrooms

Composition:

eggplants - 1 kg;
salt - 10 g;
bulb onion - 100 g;
garlic - 5 cloves;
vegetable oil - 50 ml;
water - 0, 5 l;
salt - 50 g;
apple cider vinegar (6%) - 100 ml;
bay leaf - 1 pc .;
black pepper peas - 7 pcs.

Method of preparation:

Peel and dry the eggplants, peel and chop them to resemble the feet of mushrooms.
Put in a bowl, salt and leave for an hour.
Rinse, dry, fry in oil so that they acquire a pleasant shade.
Peel the onion and garlic. Onion cut into half rings, garlic - plates.
Place an onion on top of the eggplants and garlic on top.
From the rest, cook the marinade, fill them with eggplants, cover and refrigerate for three days.
Sterilize two half-liter jars and lids to them.
Put in a jar, stirring, pickled eggplants.
Sterilize the jars for 20 minutes, seal the jar. When cool, remove to the pantry.

To taste, eggplants marinated according to this recipe resemble mushrooms.

Whatever recipe you choose, eggplants marinated in it will decorate the winter table, reminding you of summer.

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