How to cook pickled eggplant for the winter: the most delicious recipes
Many housewives love eggplants. A lot of various hot and cold dishes are prepared from a tasty, healthy and low-calorie vegetable, and canned for the winter. In this article, we will reveal the best pickled eggplant recipes. The appetizers will pleasantly surprise even gourmets, and their appearance will decorate the festive table.
To help young housewives - advice and recommendations on how to properly pickle and store "blue".
The content of the article
The best recipes for pickled eggplant for the winter
The selection of recipes includes everyone's favorite mushroom-flavored eggplant; festive - with onions and carrots, pickled whole, pickled "in Odessa", the legendary recipe "Ogonyok" and many others.
Lovers of classic taste will find a recipe for cooking vegetables with herbs and garlic, and lovers of spicy food will appreciate the "Georgian" appetizer. Gourmets will love the dishes with honey, "Korean style" or with bell pepper.
With garlic and herbs
Let's start with the simplest, budget-friendly, classic pickled eggplant recipe.
Ingredients:
eggplant - 1.5 kg;- onions - 100 g;
- greens (parsley, celery, dill) - a large bunch;
- garlic - 5-6 cloves;
- water - 1.8 l;
- table vinegar 9% - 200 ml;
- salt - 60 g;
- black peppercorns - 4-5 pcs.;
- bay leaf - 4 pcs.
Preparation:
- Blanch "blue" for 5 minutes in salted boiling water. Then fold it into a colander, place the weight on top and squeeze out the excess liquid - bitterness will come out with it.
- Slice each vegetable lengthwise, but do not cut it all the way.
- Chop the herbs and onions finely, pass the garlic through a press and mix everything. Fill the eggplant with the resulting mass.
- Prepare the marinade: bring water with salt and spices to a boil, pour in the vinegar.
- Pour the marinade (hot) over the stuffed vegetables. Place a plate with weights on top and leave for 3 days.
- Transfer vegetables to sterilized jars. Bring the marinade to a boil, pour over the appetizer.
- Sterilize blank cans and roll up lids. Wrap and leave to cool.
Preparations from other vegetables:
Simple recipes for pickled peppers without sterilization
Pickled eggplant "Ogonyok"
The volume of ingredients is enough for 6 half-liter cans.
Ingredients:
eggplant - 5 kg;- Bulgarian pepper - 0.5 kg;
- garlic - 2 heads;
- hot red pepper - 100 g;
- sugar - 160 g;
- salt - 100 g;
- sunflower oil - 0.5 l;
- table vinegar 9% - 450 ml.
Preparation:
- Cut the eggplants into slices about 1 cm thick.
- Spread the vegetables in an enamel bowl in layers, sprinkling each layer with salt. Leave it on for a couple of hours to let them juice.
- Prepare the marinade. To do this, chop the garlic and pepper - it is best to pass through a meat grinder. Add water with salt and vinegar and boil. Cook for 5 minutes.
- Drain the excess liquid from the eggplant.
- Fry the blue ones in a hot skillet with a little vegetable oil.
- Arrange the fried vegetable slices in pre-prepared jars, fill with marinade and roll up for the winter.
Important! The marinade foams a lot as it boils, so cook it in a large saucepan.
Honey recipe
Gourmets will appreciate the amazing taste of eggplant marinated with honey.
Ingredients:
- eggplant - 0.8 kg;
- garlic - 1 head;
- honey - 50 g;
- black peppercorns - 10 pcs.;
- allspice peas - 6 pcs.;
- cloves with buds - 4-5 pcs .;
- bay leaf - 4 pcs.;
- salt to taste;
- water - 200 ml;
- vinegar 9% - 100 ml;
- vegetable oil - 80 ml.
Preparation:
- Peel the eggplants and cut into slices. Season with salt and let sit for 20 minutes to let them juice.
- Drain off any liquid that has separated. Fry the plates in a little vegetable oil on both sides until golden brown.
- Prepare the marinade: pour water into a saucepan, add honey, salt and pepper, stir. Bring the mixture to a boil and cook for 1 minute. Pour in the vinegar and let the marinade cool.
- Peel the garlic and cut into slices. Place on top of the eggplant.
- Fold the "blue" ones in half and put them in prepared jars. When the marinade has cooled, pour over the vegetables.
- Sterilize for 10 minutes and screw back on. Wrap the jars with a blanket and leave to cool completely.
Whole pickled eggplants stuffed with onions and carrots
This appetizer will brighten any festive table.
Ingredients:
eggplant - 1 kg;- carrots - 200 g;
- onions - 50 g;
- garlic - 20 g;
- celery greens - 15 g;
- parsley greens - 15 g;
- parsley root - 50 g;
- water - 0.5 l;
- salt - 20 g.
Preparation:
- Make a pocket cut in the eggplant. Blast for 5 minutes in boiling salted brine (30 g of salt per liter of water). Throw vegetables in a colander and squeeze out using oppression.
- Finely chop the onion and parsley root, chop the herbs, grate the carrots for Korean salads. Stir and start with the blue mixture. Tie the vegetables with celery sprigs.
- Put the vegetables tightly in a pickling container, sprinkling them with garlic slices.
- Prepare the brine: stir the salt in water and bring to a boil. Leave to cool.
- Pour vegetables with warm brine, put oppression on top and leave to marinate at room temperature for 1 week. Then store the snack in a cool place.
Eggplant for the winter "in Korean"
The Korean-style spicy appetizer goes well with both meat and fish dishes. Ingredients shown are for 3 1/2 liter jars.
Ingredients:
eggplant - 1 kg;- Bulgarian pepper - 0.4 kg;
- carrots - 0.2 kg;
- onions - 0.2 kg;
- garlic - 50 g;
- ground coriander - 20 g;
- salt - 20 g;
- sugar - 20 g;
- ground black pepper - 15 g.
- apple cider vinegar - 0.18 l;
- vegetable oil - 0.25 l;
- water - 2 l.
Preparation:
- Cut the eggplants in half lengthwise and, without peeling, cut into half circles.
- Boil the eggplants in salted water (10 g salt per 2 L) for 5 minutes. Cool slightly, discard in a colander and squeeze.
- Peel the carrots, grate for Korean salads. Pour boiling water over and leave to cool completely.
- Remove the seeds from the pepper and cut into thin strips. Cut the onion into thin half rings. Pass the garlic through a press.
- Make a marinade: Combine garlic, sugar, oil, salt, coriander and vinegar.
- Combine all vegetables, pour over the prepared marinade and mix. Let it brew for 15 minutes and stir again. Divide into sterilized jars.
- Cover the jars with lids and sterilize for 20 minutes.
- Screw on with metal lids and leave wrapped until cool.
Read also:
Original recipes for delicious pickled watermelons with honey
Pickled eggplants "like mushrooms"
The eggplant pickled according to this recipe resembles mushrooms in taste and appearance. The given amount of ingredients is enough for 2 cans with a capacity of 0.5 liters.
Ingredients:
eggplant - 1 kg;- onions - 100 g;
- garlic - 4 cloves;
- black peppercorns - 7-8 pcs.;
- salt - 10 g;
- vegetable oil - 50 ml;
- water - 0.5 l;
- salt - 50 g;
- apple cider vinegar 6% - 100 ml;
- bay leaf - 1-2 pcs.
Preparation:
- Cut the eggplants into small cubes. Season with salt and leave for 1 hour.
- Rinse vegetables, pat dry with paper towel and sauté in oil until golden brown.
- Cut the garlic into slices, the onion into half rings. Lay out the blue ones on top.
- Prepare the marinade and pour over the eggplant. Cover and refrigerate for 3 days.
- Divide the snack into sterilized jars. Sterilize for 20 minutes and curl for the winter.
Bell pepper recipe
The number of ingredients is calculated for 8 cans of 0.5 liters.
Ingredients:
- eggplant - 3 kg;
- bulgarian pepper - 1 kg;
- garlic - 1 head;
- sugar - 100 g;
- salt - 10 g;
- vegetable oil - 100 ml.
Marinade:
water - 3 l;- salt - 70 g;
- sugar - 130 g;
- table vinegar 9% - 100 ml;
- bay leaf - 2 pcs.;
- black peppercorns - 7-8 pcs.;
- allspice peas - 4-5 pcs.
Preparation:
- Cut off the skin from the eggplant and cut it into small cubes. Season with salt and leave for half an hour. Then rinse with cold water and squeeze out.
- Peel the bell pepper from seeds and partitions and cut into large pieces. Pass the garlic through a press or chop finely with a knife.
- In a large saucepan, combine salt, spices, sugar, and vinegar with water. Bring to a boil, place the eggplants and cook for 10 minutes, stirring occasionally. Then place the vegetables in a colander and let the excess liquid drain.
- Fry the bell peppers in a preheated deep frying pan in vegetable oil.
- Put the boiled "blue" ones to the bell pepper, add the garlic and fry for another 5-7 minutes.
- Arrange vegetables in prepared sterilized jars and roll up for the winter.
Important! For a less tangy snack, add garlic to pepper early in the frying process.
Pickled eggplants in adjika
Another spicy snack recipe. The spiciness can be reduced if desired without adding the chili peppers.
Ingredients:
eggplant - 1 kg;- bulgarian pepper - 800 g;
- tomatoes - 800 g;
- chili pepper - 1 pc .;
- garlic - 80 g;
- sugar - 30 g;
- salt - 20 g;
- sunflower oil - 150 ml;
Preparation:
- Cut the eggplants into slices. Chop garlic, chili peppers and bulgarian without seeds with a blender or mince.
- Transfer the vegetable puree to a saucepan and place over medium heat. Add sunflower oil, salt and sugar.
- Stir and when the mixture boils, add the eggplant.
- Stir again and simmer until tender.
- Divide the snack into sterilized jars. Cover and sterilize for 15 minutes.
- Tighten the blanks with metal lids and leave to cool. Then store in a cool place.
Spicy eggplant "in Georgian"
For lovers of spicy snacks - the following recipe. In Georgia, this dish is the best hangover cure. Ideal for a festive feast.
Ingredients:
eggplant - 3 kg;- garlic - 200 g;
- mint (dried) - 5 g;
- walnuts - 200 g;
- water - 5 l;
- salt - 80 g;
- sugar - 140 g;
- black peppercorns - 15 pcs.;
- vegetable oil - 200 ml;
- vinegar (essence 70%) - 60 ml.
Preparation:
- Make 4 cuts along each eggplant, about 3 cm before the end.
- Pour the vegetables with salt water (60 g of salt in 3 liters of water) and leave for one hour.
- Peel the eggplant. Fry on all sides in vegetable oil without chopping. Place vegetables on a napkin to remove excess oil.
- Pass the peeled garlic and nuts through a meat grinder.
- Combine the nut and garlic paste with the mint.
- Start with the resulting mass "blue".
- Spread the pepper in sterilized jars and pour the vinegar essence.
- Place the stuffed vegetables in jars. Do this carefully so that they do not fall apart or the filling does not fall out.
- Prepare the marinade: combine the remaining salt, sugar and 2 liters of water, bring to a boil.
- Pour the boiling marinade over the stuffed vegetables.
- Cover the jars with lids and sterilize for 40 minutes.
- Screw the jars with metal lids and leave to cool completely. Transfer the blanks to a storage location.
"Blue", pickled "Odessa style"
It was in Odessa that eggplants began to be called "blue". And here is the famous Odessa recipe.
Ingredients:
- eggplant - 1 kg;
- sweet pepper - 2 pcs.;
- greens (celery, parsley, dill) - 2 bunches;
- sugar - 1 tbsp. l .;
- onion - 1 pc .;
- garlic - 4 cloves;
- salt (for cooking eggplant - 2 tbsp. l., in the marinade - 0.5 tbsp. l.);
- black pepper (ground) - to taste;
- vegetable oil - 100 ml;
- table vinegar - 50 ml.
Preparation:
Boil the peeled eggplants in boiling salted water for no more than 10 minutes. This time is enough for them to become soft and bitterness disappeared from them.- Chop the herbs, pass the garlic through a press, cut the pepper into strips, and the onion into half rings.
- When the "blue" ones are cool, cut them into large pieces.
- Prepare the marinade: Combine water, salt, black pepper, sugar, garlic, oil and vinegar.
- At the bottom of the container, put some of the pepper with herbs, then a layer of eggplant, again pepper with herbs and continue alternating layers until the ingredients run out.
- Pour marinade over and refrigerate for 24 hours.
- Arrange the vegetables in pre-prepared, sterilized jars, fill with marinade and sterilize. Screw on with clean caps.
Cooking and storage tips
Having decided on the recipe, it is worth familiarizing yourself with the useful recommendations of experienced housewives before preparing winter harvesting.
Tips for making pickled eggplant snacks for the winter:
- For winter storage, choose medium-sized young fruits. Large and weighty vegetables are not suitable for this - they have a tough peel, they can taste bitter. There is a lot of corned beef in ripe fruits - it is he who gives the bitterness. You can remove it, but it is better to choose the right vegetables right away.
- An easy way to get rid of the bitterness of eggplants is to soak them for half an hour in salted water or sprinkle them with salt and then rinse them with clean water. In some recipes, eggplants are blanched in salted boiling water for this purpose, and then squeezed. This also makes the fruit softer.
- Rinse the vegetables thoroughly and cut the stalks before cooking.
- For piquancy and aroma, in addition to garlic, pepper and dry spices, experienced housewives recommend adding fresh herbs (parsley, cilantro, basil).
- To prevent the appetizer from getting too oily, do not use a lot of vegetable oil when frying the eggplant. They absorb it like a sponge.
- You can replace table vinegar with apple cider vinegar. It tastes better and is healthier. If you don't like vinegar at all, choose recipes that use citric acid or lemon juice as a preservative.
- Make sure glass jars are clean and free of chips. If you use metal caps for twists, they should also be without deformation and with a tight elastic band.
- Store workpieces in a cool, dark place. An ideal place is a dry basement in a private house, a cellar, a closet on an open balcony. Sterilized twists can be kept at room temperature. Subject to storage conditions, workpieces are stored for 9 to 12 months.
Reviews
If you doubt whether it is worth pickling "blue" for the winter, - read reviews of people who already love this snack.
Irina, Pudozh: “Children are not very fond of eggplants, and I have to“ cheat ”. I cook for them "like mushrooms" - they gobble them up on both cheeks. Recommend: for kids the best recipe for a healthy dish from a purple vegetable ".
Ilona, Sterlitamak: “Eggplant has a dense texture, so the dishes are satisfying with it. Most often it is salted or pickled under pressure. This year we closed the "blue" ones in cans according to the "Ogonyok" recipe. There is a lot of pepper in the recipe, so it turns out such a spicy appetizer - just what you need in winter ".
Alexander, St. Petersburg: “I started to like eggplants not so long ago, I didn't understand them at all. And here on a visit I tasted a cold appetizer of pickled eggplants in garlic-tomato sauce. The dish was quite spicy and tasty.I then several times asked the hostess for a supplement. Having learned the recipe for this delicacy, I decided to cook it at home. It turned out great ".
Conclusion
Pickled "blue" ones in winter are not only a tasty snack for the festive table, but also an ordinary everyday dish. They contain many vitamins that are lacking in the cold season.
Pickled eggplants are good as an independent appetizer and as a side dish for hot meat dishes. And following the recommendations, even a young housewife can handle winter preparations.