How to prepare delicious pickled eggplant without sterilization for the winter

Eggplants are rich in vitamins and minerals, while their calorie content is only 24 kcal per 100 g, so they are very popular among those who want to lose weight. Delicious and nutritious meals and snacks are made from these fruits.

In the summer, cooking eggplants is easy: you can always pick them from the garden or buy fresh vegetables inexpensively. And for the winter it is better to harvest them in summer or autumn - according to the season and without nitrates. Eggplants, marinated for the winter without sterilization, retain their beneficial substances to the maximum. In our article you will find proven recipes for winter preparations eggplant with traditional and unusual ingredients and advice from experienced housewives.

Classic recipe without sterilization

Eggplant according to this recipe, they are aromatic and spicy. The choice of fruit for pickling must be approached carefully and carefully. Vegetables are selected that are young, dense, with a thin peel, without rot and growths, with pitted pulp.

Ingredients:

• eggplant - 1.5 kg;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• hot pepper - 1 pod;
• allspice peas - 10 pcs.;
• garlic - 4 cloves;
• bay leaf - 4 pcs.;
• vinegar 9% - 4 tbsp. l.

Cooking instructions:

1. Prepare dishes for pickling: jars, pans, etc.
2. Rinse the containers thoroughly. It is advisable not to use chemical dishwashing liquids. Better to take baking soda or steamed nettles.
3. Sterilize cans: steam in a water bath or put in a cold oven and ignite.
4. Cut off the tips of the eggplant, cut it lengthwise into four parts.
5. Measure out 2 liters of water, add 1 tsp. salt, boil.
6. Put the eggplant and cook for 5 minutes, regularly lowering the floating pieces to the bottom with a slotted spoon.
7. Take out the prepared jars. At the bottom of each, put 1-2 cloves of garlic, hot peppers and peas.
8. Remove vegetables with a slotted spoon and place in a container.
9. Prepare the brine: add 0.5 l of water, salt, bay leaf to the remaining liquid. Bring to a boil, simmer for 1 minute. Top up with vinegar.
10. Pour the prepared brine into the jars.
11. Roll up, turn over and cover with a warm blanket.
12. Remove the cooled blanks to the basement or cellar.

Variations

Eggplant, also known as badrijan, goes well with other vegetables. They bring original notes to the classic recipe, and spices add aroma and pungency.

Express recipe

How to pickle eggplants if you have very little time? A blank will come to the rescue, which does not require prolonged heat treatment of products and sterilization. Jars can be sterilized in advance and stored under a clean linen napkin.

Ingredients:

• eggplant - 1 kg;
• onions - 0.5 kg;
• bulgarian pepper - 0.5 kg;
• tomatoes - 1 kg;
• salt - 1 tbsp. l .;
• sugar - 3 tbsp. l;
• vinegar 9% - 1 tbsp. l .;
• vegetable oil - 1 glass.

Cooking instructions:

1. Wash all vegetables.
2. Cut onions and eggplants into cubes. Peel the core and seeds and cut into strips, tomatoes - oblong slices.
3. Heat oil and sauté onions.
4. After 2-3 minutes add the eggplants, after another 2-3 minutes add the peppers and tomatoes. No need to brown. Enough for the vegetables to soften.
5. Add salt and sugar.
6. Boil and cook for 15-20 minutes after boiling.
7. At the end of cooking, pour in the vinegar.
8. Arrange in jars, roll up, turn over and leave to cool under a warm blanket.
9. Put the finished product in a cool place.

"Like mushrooms"

If the mushrooms have a poor harvest, and you really want to feel their taste, the recipe for the winter vegetable dish "Eggplants like mushrooms" will come to the rescue.The cooking process is simple, with a minimum set of ingredients.

Ingredients:

• eggplant - 2.5 kg;
• vegetable oil - 200 ml;
• dill - 50 g;
• garlic - 5 cloves;
• vinegar - 100 ml;
• salt - 100 g.

Cooking instructions:

1. Pour 2.5 liters of water into a saucepan, salt and boil.
2. Cut vegetables into 2 cm cubes.
3. Pour vegetables into the water, boil for 5 minutes, stirring occasionally.
4. Chop the garlic and dill.
5. Pour oil into a frying pan, heat, put eggplant with a slotted spoon. Simmer in oil, adding garlic and dill, 3-4 minutes.
6. Then pour in the vinegar, remove from heat and put in a sterile bowl.
7. Roll up, turn upside down, wrap with something warm.
8. Transfer cooled jars to a dark, cold place.

If the eggplants are initially elderly, they already have a lot of seeds, and the skin is tough, you can stew them in a pan a little longer, checking for softness or increasing the time to 10-12 minutes. Or, you can peel the fruit from the skin before use, but then the pieces creep when swirling and hold their shape very poorly.

Whole in the marinade

At the end of the gardening season, many small fruits remain in the beds, which are unlikely to grow. They are immature, soft and small. These can be marinated whole in a three-liter container, then using as an independent snack or adding to other dishes.

Attention! In this recipe, it is undesirable to divide the ingredients or put the eggplants in small jars. Due to the large volume, the workpiece cools down slowly, and the vegetables are steamed.

Ingredients:

• eggplant - for a three-liter jar;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• water - 1.5 l;
• allspice peas - 5 pcs.;
• bay leaf - 1 pc .;
• vinegar - 50 ml.

Preparation:

1. Sterilize the dishes by steam or oven heating.
2. Wash vegetables, dry, cut off the ends.
3. Put pepper and bay leaf at the bottom of the container.
4. Place vegetables in a container tightly to each other, leaving no voids.
5. Pour boiling water over with a lid and cover for half an hour.
6. Drain the water from the jar into a saucepan, boil again, pour the fruits for 15 minutes.
7. For the third time, drain the water from the conservation, dilute the salt and sugar. Boil.
8. Add vinegar to the brine and immediately pour over the steamed eggplant.
9. Twist, turn, throw a blanket. Move to basement in the morning.

With bell pepper

Pepper in pickled eggplants will appeal to gourmets.

Ingredients:

• eggplant - 2 kg;
• tomatoes - 3 kg;
• sweet bell pepper - 1.5 kg;
• salt - 2 tbsp. l .;
• sugar - 130 g;
• hot pepper - 2 pods;
• garlic - 70 g;
• vinegar 9% - 130 ml;
• sunflower oil - 300 ml.

Cooking instructions:

1. Prepare marinating containers, pre-wash and sterilize them.
2. Twist the tomatoes through a meat grinder or drive through a juicer. Rub through a sieve or strain to get rid of skins and bones. It is allowed to replace tomatoes with the same amount of tomato juice.
3. Finely chop the hot pepper pods and add to the tomatoes.
4. Boil the resulting tomato juice, removing the resulting foam.
5. Add salt, sugar, vegetable oil.
6. Boil again and remove from heat.
7. Wash and peel the peppers, removing the core and seeds. Cut into large cubes.
8. Cut off the tips of eggplants - they can taste bitter. Cut into slices or cubes. If the skin is hard, remove it.
9. Chop the garlic.
10. Add eggplant and pepper to the tomato juice and cook until soft, 20-30 minutes. It is important not to overcook the eggplant and pepper. Pickled vegetables taste better when chunks are felt.
11. Add garlic, boil for another 2-3 minutes and pour in vinegar.
12. Place the ladle in the jars, filling to the top.
13. Roll up immediately, turn over, cover with a warm blanket.
14. After cooling, the next day, remove to a cool, dark place.

With garlic and carrots

This recipe is slightly different from other eggplant processing rules. But the aroma and taste of the open winter cans are indescribable and more than justify the time spent.

Ingredients:

• eggplant - 2 kg;
• carrots - 600 g;
• onions - 400 g;
• garlic - 2 heads or 10 cloves;
• water - 0.5 l;
• sugar - 200 g;
• salt - 2 tbsp. l .;
• vegetable oil - 100 ml;
• vinegar 9% - 250 ml.

Cooking instructions:

1. Wash the canning containers with soda, rinse with boiling water and sterilize.
2. Wash the eggplants, cut into 1 cm thick circles. If the skin is thick, cut off.
3. Pour with salt water, let stand for 20-30 minutes, so that the bitterness goes away.
4. Add oil to the pan, fry the circles on both sides.
5. Place on paper towels to remove excess oil.
6. Peel and grate the carrots.
7. Pass the garlic through a press or finely chop. Mix with carrots.
8. Cut the onion into half rings.
9. Place eggplants, carrots and onions in layers in layers, alternating. Tamp each layer with a spoon.
10. Prepare the marinade: dilute salt and sugar in 0.5 liters of water, boil and pour in vinegar.
11. Pour the prepared container with vegetables with hot marinade.
12. Roll up the lids, turn over, cover with a warm blanket.
13. After complete cooling, take to the cellar.

Terms and conditions of storage

To blanks long and successfully stored, use the advice of experienced housewives:

1. It is important to seal jars of eggplant. To check the tightness after seaming, they are turned over.
2. Canned food prepared according to all the rules with sterilization or the use of a preservative (in our case, vinegar) is well preserved at room temperature. But it is better to keep them in a cool place with a temperature of 0 ... + 15 ° С.
3. Store jars in a dry place to prevent rusting of the lids.
4. Do not store workpieces next to stoves or heaters.
5. You cannot freeze canned food by exposing it to a balcony or street. This will cause the dish to lose flavor when defrosting, and the glass may break.
6. Store blanks for no more than two years.

Conclusion

By correctly pickling eggplants, housewives achieve maximum preservation of taste and benefits... Often recipes require long-term sterilization of canned food, and this scares beginners. But ready-made meals free up precious time in autumn and winter, because there will always be a side dish for meat, a dressing for a soup or an ingredient for a salad at hand. Try and choose your favorite recipes!