The most delicious recipes for salting eggplant for the winter in jars from experienced housewives

In the East and in some Asian countries, eggplant is called a longevity vegetable. It contains vitamins A, B, C, as well as trace elements necessary for the normal development of the body: magnesium, phosphorus, iron. Promote health with fresh vegetables and winter supplies.

Salting eggplant is easy, the main thing is to know the step-by-step recipe and prepare the ingredients in advance. Consider recipes for salting eggplant for the winter in jars and reveal the secrets of cooking from experienced housewives.

Preparing the main ingredients for salting

For pickling, choose young eggplants of the same size.... They should be firm, with a thin skin and a green stalk. Housewives prefer varieties Black handsome, Almaz, Gorodovoy.

The peel is not peeled off during the cooking process - thanks to it, the vegetables do not lose their shape and retain their spicy taste. Before cooking, the fruits are thoroughly washed under running cool water.

For salting use bottled or filtered water... Salt is bought large, sea and iodized are not suitable. Greens should be fresh, without dry twigs and leaves. It is recommended to check the expiration date of all ingredients before cooking.

Popular eggplant recipes

Salty appetizer looks appetizing and decorates any table. Combines with the first and second courses, complementing them with a spicy taste.

Canned for the winter with butter and garlic

A simple recipe can be mastered by any beginner. Eggplants are juicy and aromatic. For cooking you will need:

• 1.5 kg eggplant;
• 700 ml of vegetable oil;
• 1 head of garlic;
• 600 ml of water;
• ground black pepper to taste;
• 400 ml vinegar 6%.

How to salt:

1. Rinse the eggplants, cut the tails, cut into thin slices.
2. Pour water into a saucepan and add salt. After boiling, pour in chopped garlic and eggplant. Cook for 2 minutes, remove and dry on a plate.
3. Sterilize the jars, lay out the eggplant and garlic. Cover with oil and vinegar.
4. Cool, store in the refrigerator.

So that the garlic snack retains its taste and vitamin composition longer, after opening the jar, add vegetable oil to it. Many housewives use olive for cooking, and instead of ordinary vinegar - wine or apple cider.

Salted under oppression

This nutritious vegetable appetizer is a great side dish for meat or fish dishes. Cooking time - no more than 30 minutes.

Ingredient List:

• 700 g eggplant;
• 200 ml of water;
• 2 cloves of garlic;
• 30 g of salt.

How to cook:

1. Rinse eggplants, cut into slices, transfer to a saucepan.
2. Cover with water and add salt. Bring to a boil and leave on low heat for 5 minutes.
3. Rinse the slices with cold water, mix with chopped garlic.
4. Organize oppression for 10 minutes, then transfer the vegetables to a plate. The appetizer is ready.

Salted without sterilization

Many housewives love recipes without sterilization. Such blanks do not require much time and are easy to prepare.

Ingredient List:

• 2.5 kg eggplant;
• 110 ml vinegar 9%;
• 30 g salt;
• 2 liters of water.

How to cook:

1. Wash the vegetables, cut off the tails. Place in a saucepan with water and salt, put on low heat for 15 minutes.
2. Pour vinegar into a sterilized jar, put the eggplants tightly. Cover and roll up.
3. Turn the jar upside down and wrap it in a thick blanket.

Other ways to prepare eggplant:

Pickled eggplant stuffed with carrots and garlic

Pickled eggplant for the winter: the most delicious recipes

How to cook the most delicious eggplant caviar for the winter

Salted with carrots

Carrots are a source of B vitamins and fiber. It makes the workpiece bright and appetizing. Serve as an appetizer to complement main courses.

What is required:

• 600 g eggplant;
• 2 medium carrots;
• 1 head of garlic;
• 1 bunch of dill;
• 1 bunch of parsley;
• 60 ml of vegetable oil;
• 40 ml vinegar 9%;
• 500 ml of water;
• 30 g salt;
• 3 bay leaves;
• 5 black peppercorns.

Cooking method:

1. Rinse the eggplants, cut off the ends. Boil in salted water until tender - vegetables will become soft.
2. Put under oppression for half an hour.
3. Rinse the carrots, peel, chop and fry in vegetable oil until golden brown.
4. Chop the herbs, pass the garlic through a press. Mix with carrots, add salt and black pepper to taste.
5. Make a 1 cm deep incision in the eggplants. Stuff with the filling of carrots, herbs and garlic. Wrap with threads so that the carrots do not fall out.
6. Prepare brine: mix water, vinegar and salt, add bay leaf, bring to a boil. Place the eggplants in a deep bowl and cover with brine. Organize oppression for 3 days.
7. Store the dish in the refrigerator for no more than a week.

Salted with parsnips for the winter

The original appetizer will appeal to gourmets. Parsnips give the dish a spicy aroma and unique taste.

Reference. For pickling, choose a white and hard parsnip root, without dark spots and other defects. Small roots are ideal - they are less stringy.

Ingredient List:

• 4.5 kg eggplant;
• 500 g of parsnip roots;
• 500 g of onions;
• 150 ml of vegetable oil;
• 50 ml vinegar 9%;
• ground black pepper to taste.

How to salt:

1. Rinse the onion and parsnip root and chop finely. Fry over low heat with the addition of vegetable oil for 5-7 minutes.
2. Rinse the eggplants, put in a saucepan and cover with salted water. Cook until soft.
3. Cool, make a small incision in each and stuff with minced onion and parsnip.
4. Place the workpiece in a clean jar, pour water and vinegar. Cool down.

Salted with herbs in Azerbaijani style

An Azerbaijani-style snack is a real find. It is appreciated for its bright and juicy taste; such a dish is not a shame to put on any festive table.

Ingredient List:

• 600 g eggplant;
• 1 bunch of parsley;
• celery to taste;
• 500 g onions;
• 500 g bell pepper;
• 500 g carrots;
• 1 head of garlic;
• 60 g of salt;
• a pinch of allspice.

Cooking technology:

1. Rinse the eggplants, remove the tails. In each, make a longitudinal incision 1 cm deep.
2. Put in a saucepan and cover with salted water. Cook for 5-7 minutes over medium heat.
3. Transfer to a deep bowl and strain for an hour. During this time, bitterness will come out of the vegetables.
4. Peel the carrots and chop into thin strips. Cut the onion into half rings, pass the garlic through a press.
5. Pepper to remove seeds and stalks, finely chop.
6. Rinse and dry the greens, chop finely. In a separate bowl, stir in onions, carrots, bell peppers and garlic.
7. Prepare brine: mix water and salt.
8. Stuff the eggplants and transfer to the jar. Pour with brine and put under pressure for 10-15 days.
9. Keep in a warm place, then refrigerate.

Take a note:

How to cook dried eggplant

How to freeze eggplant for the winter

How to dry eggplant for the winter

With cranberries

An unusual ensemble of vegetables and berries is in harmony with meat dishes. For cooking, use fresh or soaked cranberries.

Ingredient List:

• 1.2 kg eggplant;
• 400 g cranberries;
• dill, parsley and basil to taste;
• 1 liter of water;
• 60 g of salt.

Step by step recipe:

1. Rinse the vegetables, peel the stalk. Cut into quarters.
2. Sterilize jars in any convenient way.
3. Arrange pieces of eggplant in jars, alternating with soaked cranberries.
4. Prepare the brine: add salt and chopped herbs to the water, bring to a boil.
5. Pour the brine into jars and roll up the lid.
6. Wrap in a blanket and turn upside down until it cools.
7. Keep refrigerated.

Salted stuffed with vegetables

For cooking, use vegetables to taste - carrots, bell peppers, onions, garlic. Standard the list of ingredients looks like this:

• 800 g eggplant;
• 400 g of fresh cabbage;
• 200 g carrots;
• 200 g of tomatoes;
• 1 onion;
• 5 cloves of garlic;
• 1 bunch of parsley;
• 1 bunch of dill;
• 20 ml of vegetable oil;
• 1 liter of water;
• salt to taste.

Cooking method:

1. Rinse the eggplants, remove the stalk. Make a long longitudinal cut in each.
2. Boil until soft in salted water. Add bay leaves for flavor.
3. Chop cabbage and carrots, cut tomatoes into small slices. Chop the onion and garlic, add finely chopped herbs to them. Mix everything and salt to taste.
4. Fry the minced vegetables in a small amount of vegetable oil.
5. Prepare brine: mix water and salt, bring to a boil.
6. Fill the eggplants, place in a jar and cover with brine. Keep the snack warm for 5 days.

Pickled in Georgian

A salty Georgian snack can be stored for a long time without losing its taste and useful qualities.

What is required:

• 2 kg eggplant;
• 400 g carrots;
• 7 cloves of garlic;
• 10 g of red ground pepper;
• 30 g cilantro;
• 20 grams of celery;
• 30 g parsley;
• 2 liters of water;
• 100 g of salt;
• 20 ml vinegar 9%;
• 25 g sugar.

How to cook:

1. Rinse the eggplants, remove the stalk, make an incision. Cook in salted water for 5 minutes. Put under oppression for 1-2 hours.
2. Prepare the filling: grate the carrots, chop the herbs, onion and garlic. Mix everything, add salt and pepper to taste.
3. Stuff vegetables, place tightly in a deep saucepan.
4. Prepare the brine: add sugar and salt to boiling water, add vinegar, stir and bring to a boil.
5. Pour the brine into a saucepan and put under oppression for 3-4 days in a warm place, then for 3 days in a cold place.
6. After cooking, store in a saucepan or transfer to glass jars.

With cabbage for the winter

The snack is stored throughout the winter. Housewives recommend pickling it with vegetable oil with the aroma of roasted seeds.

Ingredient List:

• 1 kg eggplant;
• 1 kg of cabbage;
• 300 g carrots;
• 1 head of garlic;
• 10 black peppercorns;
• 25 ml vinegar 9%;
• allspice to taste.

Cooking technology:

1. Rinse eggplants, cut off the stalk, cook until tender in salted water.
2. Chop cabbage and carrots, chop pepper and garlic. Add black peppercorns and stir.
3. Cut the cooled eggplants into small cubes, mix with other vegetables.
4. Add salt and vinegar, allspice to taste.
5. Transfer the snack to a jar and store in a cool place.
6. The snack is ready to eat in 7-10 days.

Recipe tips

Fresh seasonal vegetables are selected to make snacks tasty and nutritious... They must be even, without external defects. For salting use glass, ceramic or plastic dishes: jars, buckets, deep bowls.

It is important to follow the recommendations for cooking, adhere to the proportions... This is especially true when adding vinegar: if there is a lot of it, the dish will turn out sour, and if not enough, it will deteriorate ahead of schedule.

Interesting! Don't be afraid to experiment with herbs and spices. Eggplants are harmoniously combined with garlic and dill, basil, caraway seeds, parsley, rosemary, oregano, mint.

Conclusion

Homemade eggplant pickles are nutritious and healthy. They are served for family lunches and gala dinners. Vegetables are combined with black and rye bread, boiled and fried dishes, soups and side dishes.

Many snacks are stored throughout the winter, the main thing is to periodically add vegetable oil to them. The recipes are easy to prepare, it is only important to observe the proportions and purchase the ingredients in advance.