Canned pickled eggplants. Recipes for canned eggplants for the winter. Eggplants, canned with tomatoes and garlic

Good afternoon friends!

Eggplants for the winter are great homemade preparations, simple, quick and incredibly tasty. And today we will cook them according to the best recipes.

The Egyptians undeservedly called eggplant the “rabies apple”; it was believed that whoever ate it would lose his mind. But we know that it is rich in vitamins, minerals, fiber and is very beneficial for the heart and blood vessels, strengthens the immune system, and prevents cholelithiasis.

This low-calorie berry of the nightshade family contains only 24 kcal per 100 g. and goes well with all vegetables. If you change the ratio of ingredients and cooking technology, you can get a lot of incredibly delicious recipes.

In preparations it is better to use fruits that are a little unripe. They have soft elastic skin and dense flesh. They can be fried, baked, stuffed, pickled, and even made into caviar, no less tasty than

To prepare eggplants for the winter, always choose the freshest, most beautiful, ripe vegetables. Don't sacrifice quality for price.

The best eggplant recipe is to die for

A Korean neighbor I know gave me this recipe a long time ago, and it is still considered the best in my collection. This is a dish bright in taste, color and aroma. I want to show you a recipe with step-by-step preparation and photos to make everything clear.

Ingredients:

eggplants - 1.5 kg
onions - 300 gr.
sweet bell pepper - 500 gr.
garlic - 1 head
salt - 2 tbsp. l.
sugar - 3 tsp.
vegetable oil - 200 ml
table vinegar 9% - 120 ml
coriander seeds - a pinch
cilantro greens - a bunch
turmeric - 1 tsp.
soy sauce - 3 tbsp. l.

Preparation:

We take young eggplants, preferably the same size, so that during cooking they cook equally and do not differ in taste. Wash, remove the stalk, cut off the ends on both sides. Place the fruits in boiling water and cook for 8-10 minutes. The important thing here is not to overcook! The blue ones should be half-baked and should hold their shape.

The last time I prepared this preparation, I used a double boiler. I also kept it steamed for 8-10 minutes.

While our eggplants are cooling, let's prepare the marinade. All its components must be mixed with flavors and brewed, then it will turn out rich and homogeneous.

In a dry, warm frying pan, fry the spices: coriander, turmeric. We help them discover their taste. Then we put them in a coffee grinder or mortar and grind them into small fractions.

Peel the onions and cut half of the total mass into half rings. We will later cut the other half into medium cubes.

Remove seeds from red hot pepper and cut into rings. Spicy lovers can leave the seeds.

Pour 2 tablespoons of vegetable oil into a frying pan and fry the onion until golden brown. We also send red hot pepper and a mixture of crushed spices there. When the onion has cooled, add the contents of the pan to the marinade.

For the marinade, mix salt, sugar, vegetable oil, vinegar, soy sauce. And leave for 30-40 minutes.

Cut the cooled eggplants into medium slices. Place in a separate bowl, add some salt on top and sprinkle with vinegar, stir and leave for 15 minutes. If you are sure that eggplants are without bitterness, you don’t have to do this. Drain off the released juice.

Cut the sweet bell pepper into strips. Try to choose meaty, thick-walled and bright red color. Chop the cilantro.

Peel the young garlic, crush it with the flat side of a knife and chop it finely.

Place all the chopped vegetables in a large bowl, pour in our wonderful marinade and leave to steep for 2 hours. Periodically stir our vegetable mixture. The pouring gradually permeates the vegetables and gives off a magical smell.

And there is one more touch left - the eggplant preparation for the winter must be sterilized and stored in jars.

Place the salad in hot sterilized jars, compact it if possible, so that no air remains, and close it with a clean lid. We leave room for the juice that will be released during sterilization. For a 0.650 liter jar it will take 45 minutes. Then we roll up the jars, turn them upside down and continue sterilizing, now under the blanket.

Just look how beautiful it is! Insanely delicious eggplants are ready and will delight you with their taste and aroma all winter. Bon appetit!

Recipe for eggplants for the winter without sterilization in tomatoes

Another one of the best recipes. It is prepared quickly, and the result is an incredibly tasty, fiery and spicy snack.

Ingredients:

eggplants - 2 kg
tomatoes - 3 kg
sweet bell pepper - 1.5 kg
red hot pepper - 2 pods
garlic - 3-4 heads
salt - 2 tbsp. l.
sugar - 1 tbsp.
vegetable oil - 2 tbsp.
table vinegar 9% - 1 tbsp.

Preparation:

In this recipe, eggplants can be cooked in two ways: in tomato juice or in tomatoes minced through a meat grinder. We will make 50 x 50. We divide all the tomatoes into two parts. We will make juice from one and cut the other.

We make incisions on the tomatoes, blanch in boiling water for a few seconds, then immediately under cold water and easily remove the skin.

Cut the tomatoes into medium slices and place in a large bowl.

We pass the second part of the tomatoes through a juicer, or you can simply put them through a meat grinder. We also send it to the basin.

Add salt, sugar and odorless and tasteless vegetable oil and mix.

Peel the garlic and separate it into cloves. Remove the seeds from the red hot pepper. Pass the garlic and pepper through a meat grinder.

Cut the sweet bell pepper into strips. Try to choose fleshy peppers with thick walls and contrasting color. This will add flavor and color to the dish.

Wash the eggplants and cut into small slices.

Place all chopped ingredients in a bowl. Mix. Place on the stove; if there is not enough liquid, add water so that all the vegetables are covered.

Bring to a boil and cook over low heat until tender. Add vinegar and cook for another two minutes.

Place in sterilized jars and seal with boiled lids.

We got 11 jars of 0.650 grams each, we store them in the basement. This is how we prepared a simple, complete and tasty preparation for the winter from our favorite vegetables.

Eggplants with vegetables for the winter

This recipe has a lot of vegetables - a lot of flavors, this allows you to use the dish as a salad, appetizer or side dish. Even spread on bread, you will get an amazingly tasty sandwich.

Ingredients:

eggplants - 1.5 kg
tomatoes - 3 kg
carrots - 1 kg
onions - 1 kg
garlic - 2 heads
salt - 2 tbsp. l.
sugar - 1 tbsp.
vegetable oil - 1/2 tbsp.
table vinegar 9% - 1/2 tbsp.
water - 1/2 tbsp.

Mother-in-law's tongue eggplant recipe

This recipe owes its name to the elongated cutting of vegetables and a very sharp, burning taste. “Mother-in-law’s tongue for the winter” can be prepared from any favorite vegetables, and in this case, the obligatory presence of eggplant.

Ingredients:

eggplants - 2 kg
tomatoes - 2 kg
sweet bell pepper - 1 kg
red hot pepper - 1 pod
garlic - 1 head
salt - 2 tbsp. l.
sugar - 1 tbsp.
vegetable oil - 2 tbsp.
table vinegar 9% - 100 ml

Preparation:

Pre-blanch fresh tomatoes, remove the skin from the tomato and cut into slices. Tomatoes can be passed through a meat grinder, juicer, or just take tomato paste. But with the first option it will be tastier.

Chop the hot red pepper and seeds finely.

Peel the cloves of young garlic, crush them with the flat side of a knife and chop finely.

Sweet, fleshy, thick-walled bell peppers are seeded and cut into cubes.

We prepare the filling in advance so that it has time to brew.

Place chopped tomatoes, garlic, vegetable oil, hot pepper, salt, and sugar into a saucepan. The tomatoes released a sufficient amount of juice and at the same time retained their shape, which is what was required of them. Place on the fire, bring to a boil and simmer over low heat for 20 minutes. While the filling is preparing, chop the remaining vegetables.

Cut young eggplants, along with their tender seeds, along the fruit into tongue-shaped plates, half a centimeter thick.

Add bell peppers and eggplants to the boiling sauce. Simmer for half an hour, do not forget to stir from time to time to avoid burning.

Add vinegar, boil for another 2 minutes and put the hot mass into prepared hot jars and roll up.

“Mother-in-law’s tongue” turned out to have a fantastically hot taste and a magical smell. In the cold winter, let's put the spicy and aromatic delicacy on a piece of bread, and remember our mother-in-law with a kind word.

Delicious eggplant recipe - like mushrooms for the winter

This preparation for the winter is quite easy to prepare. Try it, I’m sure you will like these “mushrooms”.

Ingredients:

eggplants - 5 kg
garlic - 300 gr.
fresh dill - 350 gr.
vegetable oil - 300 ml

for the marinade:

salt - 4 tbsp. l.
table vinegar 9% - 250 ml
water - 3 l

That's all for today. If you liked the recipes, click “Class”, take notes and share with friends on social media. networks. Write in the comments, your opinion is very important to me.

It’s no secret that eggplants, or “little blue” ones, as they are affectionately called by people, are an incredibly valuable and tasty product. It owes its benefits to potassium salts, which have a positive effect on the functioning of the cardiovascular system. In dietary nutrition, eggplants have gained fame as “fat burners.”

Since the eggplant season is short, housewives have figured out how to roll up eggplants. Eggplant canning includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks and eggplant caviar. Canning eggplants means spinning them both raw and fried.

Pickled eggplants for the winter

Marinated eggplants for the winter are another delicious appetizer with a “mushroom” taste. This is both an independent snack and an excellent addition to meat dishes, as well as hot potatoes prepared in any way.

To pickle eggplants for the winter, you will need the simplest products - the eggplant itself, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Bay leaves and black peppercorns are often used as seasonings.

Let's pickle eggplants for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed; if it is very thick, the young skin need not be removed. They also get rid of the seeds by scooping them out with a spoon.

It is recommended to keep the eggplants in salt water for a while to get rid of the characteristic bitterness (let them drain at the end), then wash the eggplants with salt water and put them in jars. All that remains is to boil water and add salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll it up. Canned eggplants are stored in the cellar and served on holiday and everyday tables.

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, during the season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for a holiday table, or just for dinner with a potato casserole.

In addition, making your own eggplant preparations is a guarantee of natural and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.

I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.

If you have your own original recipe for preparing eggplant for the winter, do not hesitate to share it in the comments.

Eggplant saute for the winter (you'll lick your fingers)

If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coat” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.

Georgian eggplants for the winter

Fried eggplants in spicy adjika with garlic... well, what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.

"Mother-in-law's tongue" made from eggplant for the winter

I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.

Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.

Eggplant adjika for the winter

Just recently I discovered a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.

Spicy eggplants for the winter in marinade

I begged this recipe for spicy eggplants for the winter from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It’s really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this appetizer is the delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants are like mushrooms for the winter

Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo

Eggplants and peppers in tomato sauce

I would like to introduce you to an excellent eggplant preparation for the winter. Why great? Because everything about it is just the way I like it: it’s prepared simply and quickly, but it turns out delicious and very beautiful. If you love eggplants, have nothing against tomatoes and have a favorable attitude towards bell peppers, then you will also like this preparation. Recipe with photo.

Winter salad "ten" with eggplants

Ten salad for the winter with eggplants is so called because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. My mother also prepared this delicious salad for the winter. See recipe with photo.

Eggplant salad for the winter “Autumn”

Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.

Eggplants for the winter with carrots, onions and garlic “Stripes”

You can see a detailed recipe with photos on how to cook eggplants for the winter with carrots, onions and garlic “Stripes”.

How to freeze eggplants: a proven method with photos

You can see a detailed recipe with photos on how to freeze eggplants for the winter.

Eggplants in adjika for the winter

Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.

Eggplant salad for the winter “Vegetable madness”

You can see the recipe for making eggplant salad for the winter “Vegetable Madness”, with step-by-step photos.

Eggplants for the winter in Korean

You can see how to cook eggplants for the winter in Korean.

Winter salad from eggplant and beans

Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Eggplant caviar for the winter

You can see how to prepare eggplant caviar for the winter (recipe with step-by-step photos).

Eggplants for the winter with nuts

The season for preparing eggplants is in full swing, you have already tried many of my recipes, and you are yet to discover even more interesting recipes. I want to tell you about one of these recipes today. We will prepare delicious fried eggplants with nuts for the winter, with garlic and parsley. See the recipe with step-by-step photos.

Winter eggplant salad “Magnificent Four”

A very tasty and simple winter eggplant salad without vinegar. Recipe with photo.

Eggplant appetizer for the winter with vegetables

I wrote how to prepare a delicious winter eggplant appetizer with vegetables.

Marinated eggplants for the winter with bell peppers

I offer you another simple recipe for preserved eggplant with red bell pepper in garlic marinade. Delicious pickled eggplants for the winter are very aromatic and are perfectly stored all winter. How to cook, see.

Fried eggplants for the winter (mom's recipe)

Ingredients:

3 kg. eggplant
4 heads of garlic
2 hot peppers
1 liter sunflower oil
salt and sugar to taste
all kinds of spices to taste

Preparation:

Wash the eggplants, cut them into round pieces, add salt and leave for half an hour to remove the bitterness from the eggplants.
Fry in sunflower oil until golden brown. When we have fried all the eggplants, add more oil to the oil remaining after frying the eggplants.
Divide the garlic in half - cut half into slices, press half through a garlic press. Finely chop the capsicum.

Eggplant preparations: “Golden recipes”

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We prepare eggplants for the winter in the fall, when they appear on our table in abundance. At this time of year, eggplants can be bought almost cheaply, and it makes you want to stock them up! How cool it is to print out a jar and another for the New Year!

Perhaps you are new to cooking and don’t know the right recipes, have no idea how to cook it all tastier and more efficiently? Take eight amazing recipes and arrange a real belly feast in the cold winter!

From which you can prepare not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year round, it's very easy to do - you just need to cover them for the winter.

There are many recipes for eggplant for the winter that will be appreciated, including by those for whom vegetarianism is a lifestyle, or those who are on a diet. Below are the most interesting and delicious recipes for preserving eggplants for the winter.

Canned eggplants for the winter: traditional recipe - quick and tasty

The sequence of steps for properly preparing eggplant dishes is critical. By following simple principles and changing ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help you preserve the full vitamin complex contained in the vegetable.

This dish will not take much time. But even despite its simplicity, preservation turns out to be very nutritious and tasty.

Components:

Eggplants – 2 kilograms;
Tomatoes – 1.2 kilograms;
Salad pepper – 0.5 kilograms;
Carrots – 0.5 kilograms;
Onion – 0.5 kilograms;
Greens – 50 grams each;
Garlic – 1.5 heads;
Salt and sugar - 1.5 tablespoons each;
Oil – 0.6 liters;

Cut off the stems of the eggplants. Cut the vegetables into rings approximately one and a half centimeters wide, do not forget to add salt. Place in a bowl and leave for an hour. Peel the tomatoes.

To make this easier, immerse the tomatoes in boiling water for a couple of minutes and then rinse in cool water. Cut them into slices. Cut the onion into rings, as well as the carrots. Peel the lettuce peppers and chop them into cubes. Finely chop the garlic and herbs.

You need to put the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. Sprinkle the topmost layer - that is, the eggplants - with chopped herbs and pour oil over them.

Close the pan and place on medium gas level. The dish needs to simmer for about an hour. While it is stewing, start sterilizing the jars. When the snack is ready, transfer it to jars and cover with lids. Then sterilize in a saucepan with water for another half hour.

After rolling up the jars, place them upside down and leave them covered for a couple of days. It is advisable to put the eggplants in the pantry, but if the room is cool enough, you can leave them there.

Eggplants for the winter - Georgian recipe for preservation

This version of preservation, which is called “finger-licking”, will be appreciated by fans of spicy food. To store spicy eggplants in jars for the winter using Georgian cooking recipes, we will need the following ingredients:

Eggplants – 5 kilograms;
Salad pepper – 17 pieces;
Garlic – 21 cloves;
Hot pepper – 5 pieces;
Salt – 2 tablespoons;
Sugar – 4 tablespoons;
Vinegar – 0.3 liters;
Oil – 0.35 liters;

Chop the eggplants into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.

Remove seeds from the lettuce peppers and chop them in a blender. Chili is right along with the seeds, and garlic is exactly the same. In the absence of a blender, it is permissible to use a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a frying pan until the light flesh begins to turn golden brown.

Place the peppers and garlic in a saucepan, pour over oil and vinegar. Boil it all and pour the eggplants into it. Add salt and sugar, and then simmer for about ten minutes.

Now you can roll the resulting mixture into prepared jars. All that remains is to turn them over, wrap them up and wait until they cool down.

Eggplants for the winter in Korean

People in Korea also love to eat eggplant. And they know how to cook them deliciously too. There are numerous recipes for preparing eggplant for the winter, but the Korean method deserves respect. Try this interesting recipe - you must try it.

Components:

Eggplants – 4.7 kilograms;
Salad pepper – 1.2 kilograms;
Carrots – 1.2 kilograms;
Onion – 1.2 kilograms;
Garlic – 2 large heads;
Vinegar – 2 tablespoons;
Ground hot pepper – 2 teaspoons;
Salt - according to taste preferences.

Rinse the vegetables. Chop the eggplants into strips and add salt. And leave them to stand in peace and quiet for about an hour so that they release all their liquid.

Peeled carrots must be grated on a grater, which is used to prepare carrots in Korean. The usual one won't do here. It is better to use a special one, because cutting fresh carrots into such thin strips using a knife will be extremely troublesome.

Gut the lettuce pepper, remove the seeds, and cut into strips. Cut the onion into half rings, and pass the garlic cloves through a special garlic press. If you don’t have one, use a fine grater.

With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over the vegetables and forget about this mixture for five hours.

By the end of this time, fry the eggplants in a frying pan and mix with other vegetables.

Place the resulting salad in prepared jars. But it’s too early to roll up. First you need to sterilize the already filled jars. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll it up, cover it and leave it to cool.

Eggplant lecho for the winter

A very simple and fairly quick to prepare recipe for eggplant lecho will definitely be loved by everyone in your household.

Components:

Eggplants – 2.3 kilograms;
Tomatoes – 2 kilograms;
Salad pepper – 0.6 kilograms;
Hot pepper – 2 pods;
Garlic – 4 cloves;
Dill – 1 bunch.
Sugar – 0.5 cups;
Salt – 2 tablespoons;
Oil – 0.2 liters;
Vinegar – 1 teaspoon.

Peel the tomatoes. To make the skin peel off easier, literally put them in hot water for a minute, and then in cool water - the skin will come off without effort. Grind the “naked” tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Cook for no more than a couple of minutes. While the tomatoes are cooking, remove the seeds and finely chop the peppers - both salad and hot.

Add to the tomatoes and cook for a couple more minutes. Chop the washed eggplants into small strips and also place them in a saucepan.

Finely chop the garlic and add it to the vegetables. When this whole mixture boils, cook for half an hour. Add greens to the lecho and wait about three more minutes. After this, you can put the caviar into jars and roll it up immediately.

For the winter, there is a great recipe for “Mother-in-law’s tongue” - not only will you lick your fingers, but you’ll also ask for more

This famous dish will absolutely please the taste of all spicy food lovers. The recipe is classic and very easy to prepare, and the ingredients will help us, with the help of which we will roll up the mother-in-law’s tongue eggplants in jars for the long winter:

Eggplant – 0.9 kilograms;
Tomatoes – 0.9 kilograms;
Salad pepper – 0.9 kilograms;
Hot pepper – 5 pods;
Garlic – 5 cloves;
Sugar – 1 glass;
Salt – 2 tablespoons;
Vinegar – 0.5 cups;
Oil – 1 glass.

Peel the eggplants. Do the same with the tomatoes - dip them in hot water and then cool. Then the skin will be removed much easier, thanks to the sharp temperature change. Remove seeds from peppers – both salad and hot. Peel the garlic. Grind all vegetables, except eggplants, in a meat grinder.

Add salt, sugar, vinegar and oil to the resulting vegetable puree. Chop the eggplants into thin slices. Place both the eggplants and the vegetable mixture in a deep pan. Set the pan to low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Place the finished snack in jars and roll up with a key.

There is a magical eggplant recipe that allows you to prepare a mushroom-flavored snack

It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve a taste like slippery pickled mushrooms using ordinary magic. The following products will help us achieve complete resemblance to mushrooms:

5 garlic cloves;
2.5 kg of eggplants;
12 large spoons of vinegar;
2.7 liters of clean water;
300 grams of dill;
350 ml. vegetable oil;
5 large spoons of salt.

The magic process:

You will need a large and convenient pan. Pour vinegar, salt and heat. We remove the washed vegetables from the peel and stalk. Chop the eggplant into 2 cubic centimeter cubes. By the time the vegetable is cut, the contents in the pan should boil.

Carefully place the chopped eggplant in it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second!

It is important at this stage to drain as much water as possible; to do this, you can place a colander over a deep dish and wait 30 minutes; by the way, all the bitterness of the vegetable will go away with the water. While the liquid is draining, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Season with vegetable oil.

In principle, we already have eggplants ready for the winter with a recipe for cooking them like mushrooms. All that remains is to spread out more densely and cool in the refrigerator for six hours and serve chilled for the meal.

To enjoy the snack in winter, the snack will have to be reheated, placed in sterilized jars and sealed tightly.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy kick is a very original recipe for preservation, but certainly delicious. Due to its extremely spicy taste, people called the dish “Ogonek” eggplant. This appetizer will almost certainly become one of the most popular on your table. And, besides, in winter it will be an excellent preventative against insidious viruses.

Components:

Eggplants – 5 kilograms;
Hot pepper – 1 pod;
Garlic – 5 cloves;
Vinegar – 1 glass;
Oil – for frying;
Salt – for soaking.

Cut the eggplants into rings of medium thickness. Then place in salted water and put under a press. You can use a deep bowl or pan of water as a press. The eggplants should be soaked for a couple of hours. As for the amount of salt, take it at the rate of one hundred grams per liter of water.

Then drain the vegetable in a colander. The moisture should be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper and press the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour vinegar over the spicy mixture, stir and set aside to sit for half an hour.

Place the snack in jars in layers. Alternate a layer of eggplant with pepper and garlic mixture. Before rolling up the jars, sterilize them for about half an hour. All is ready!

Ferment eggplants whole for the winter

This very interesting recipe allows you to use eggplants in winter both as an appetizer and as a salad topping. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, eggplants pickled for the winter are revered by real gourmets as the most delicious recipe:

Eggplants – 11 kilograms;
Celery – 0.1 kilograms;
Garlic – 0.3 kilograms;
Bay leaf – 40 leaves;
Salt for garlic – 1.5 tablespoons;
For cooking you need salt - 2 tablespoons per liter of water;
Salt for marinade - 2 heaped tablespoons per liter of water.

Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Be sure to be intact and strong. They need to be washed and the tails removed. Make a cut along the vegetable and boil a little in salted water. This will help remove the possible bitterness of the fruit itself. Drain the water and place the eggplants in a separate bowl.

Peel and grate the garlic, then mix it with salt. Rub the eggplants at the cut site with this simple puree. Place bay leaves and celery on the bottom of the jars, and then the eggplants.

Use salt water as a marinade. Boil and cool it and only then pour in the vegetables. Roll up the jars with lids and leave them just like that indoors for five days. After this time, move them to a cooler place.

Stuffed eggplants

An easy recipe for an intriguing and very tasty dish. Can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

Eggplants – 0.9 kilograms;
Salad pepper – 1 piece;
Hot pepper – 1 pod;
Carrot – 1 large piece;
Garlic – 2 heads;
Parsley – 1 bunch;
Dill – 1 bunch;
Salt for garlic – 1 tablespoon;
Cooking salt – 1 tablespoon;
Vinegar - 2 cups.

Cut off the tail of the eggplant. Pour salt into a liter of liquid and let it boil. Boil the eggplants in this water for three minutes. Cool and place under a press to remove excess water.

Peel and finely chop the carrots. Remove seeds from the salad pepper and cut into small pieces. Do the same with hot peppers. Peel the garlic and put it in a crush or grate it. Stir the garlic into the salt and then toss the vegetables together.

Cut the eggplants lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic filling.

Place the greens in pre-sterilized jars and place the eggplants. Pour vinegar over them and cover with a lid. Sterilize for half an hour. Now you can roll it up. All that remains is to wrap it up and leave the eggplants stuffed for the winter alone for a couple of days.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

With the onset of autumn, every housewife takes care of winter supplies, which the whole family will then enjoy. Many people try to make the most of a variety of vegetable salads and pickles, so that they can open them during the cold season and eat them as a tasty addition to the main dishes. Winter eggplant recipes are a great option to add variety to your pantry collection. Try preparing several types of preserves with this vegetable to get an idea of its different taste qualities. And what is needed for this, look further.

How to choose and prepare blue ones correctly

If you want the preparations to be stored in your pantry for a long time, it is important to follow the entire preparation process from start to finish. First of all, you should pay attention to the selection and preparation of the blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work out for you, and the canned jars will simply explode due to fermentation during storage. Read on for recommendations on the correct selection and preparation of blue ones.

Do not use overripe vegetables for canning. This will have a bad effect on the quality of the workpiece. The normal color of the vegetable, which can be used for preparations, is dark lilac.
Sun-baked eggplants are also absolutely not suitable for seaming. The eggplant should feel elastic, firm and heavy to the touch.
Do not buy vegetables without stems. It should be green on each eggplant.

The best step-by-step recipes for preparing eggplant for the winter

There are a huge number of ways to deliciously prepare preparations for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives love to make very tasty lecho or salads, the main component of which is eggplant. All canning methods differ in the way they prepare this vegetable and have a certain taste. Among other things, blue ones are very beneficial for human health, so it’s worth studying step-by-step recipes for preparing eggplant dishes for the winter with photos and preparing one of them.

Pickled eggplants like mushrooms without sterilizing jars

Fans of mushroom dishes will appreciate it. The resulting taste is very reminiscent of mushrooms. Open this preparation in winter, cut into small pieces and fry with potatoes. You will have an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such preparations so that you can enjoy delicious food. Read on for a step-by-step description of the eggplant recipe for the winter.

Required Products:

5 kg blue ones (choose approximately the same size);
Bay leaf;
3 tbsp. l. table salt (only non-iodized);
allspice peas – 5-6 pieces;
5 liters of drinking water;
180 ml vinegar 9%.

Step-by-step description of the recipe “Eggplants for the winter like mushrooms”:

Remove the peel from the blue ones, cut them into cubes, sprinkle with salt, and leave to stand for up to two hours to get rid of the bitterness.
When the specified time has elapsed, drain the liquid that the eggplants have released and fill them with water.
Place on the stove and boil. Next, add vinegar and boil for another 5 minutes.
Wash the jars thoroughly and pour boiling water over them. Pour in the peppercorns, bay leaves, and place the blue ones with brine to the very top.
Roll up the lids, wrap them in a blanket, and leave the jars to cool completely.
Take it to the basement or storage room.

Find out more delicious recipes to try.

Canned blueberries with garlic and bell pepper

Try the amazing option of canned and bell peppers. The result is a very tasty salad that is suitable for both the holiday table and the holiday table. Serve this appetizer with meat, fish, or eat it as an independent dish. The preparation is also ideal as a dressing for any meat or first course. When preparing this twist, you can use a slow cooker, and the dish will turn out even more delicious. Check out the step-by-step instructions for this winter eggplant recipe.

Ingredients:

6 kg blue;
8 pcs. bell pepper (better if it is red);
4 things. chili pepper;
0.2 kg garlic;
95 ml 9% vinegar;
95 ml vegetable oil;
120-150 g sugar;
2 tbsp. l. salt (not iodized).

How to cook:

Wash the jars thoroughly with baking soda and sterilize them along with the lids.
Wash the blue ones, cut off the stalks. Cut each one lengthwise and then crosswise (you should have 8 equal parts).
Sprinkle with salt, stir, set aside for a couple of hours to remove bitterness. Then wash thoroughly and fill with cold water.
Place on the stove and boil for 5 minutes. Drain the water.
Prepare the marinade: peel the bell pepper from the insides, cut in half, peel the garlic, grind in a meat grinder together with the chili.
Pour vegetable oil, vinegar, salt, sugar into the resulting liquid and boil.
Pour the marinade over the already boiled blue ones, put them on the stove and cook again for up to 5 minutes.
Place in glass containers, close with lids and roll up.

Instant Korean spicy eggplant salad

Anyone who loves Korean snacks will not refuse spicy food. This Korean salad is prepared very quickly, but it turns out incredibly tasty. Serve this appetizer with a variety of dishes with meat, vegetables, fish, and poultry. It will be very popular among all your family members and friends who come to visit you. Be sure to try this recipe to see how great it tastes. Next, you will learn how to make delicious eggplant preparations for the winter.

Components:

7 kg blue (choose larger ones);
2 kg chili pepper;
2.5 kg of red and yellow bell peppers;
7 packets of Korean seasoning (for carrots or salads);
180 g salt;
480 ml vinegar 6%.

Cooking algorithm:

Wash, dry the blue ones, cut in half.
Place each in boiling salty water for 5 minutes. Cool.
Cut all the peppers and eggplants into strips. Pour vegetable oil into the frying pan and simmer for 5-6 minutes.
Add Korean seasoning, salt, vinegar. Simmer for another 8-10 minutes.
Place in portions into jars and seal using a seaming machine.

How to seal whole pickled eggplants in jars

In winter you always want something sour. Whole pickled eggplants will help you satisfy this need. Additionally, you will receive sauerkraut, which goes very well on various salads. They also use it in its pure form, so don’t deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and will appreciate your excellent culinary skills. For a simple recipe for preparing eggplants for the winter, see below.

What do you need:

3 kg blue (take the same size);
0.8 kg of white cabbage (1 large fork);
0.2 kg carrots;
2 sweet peppers (take large ones);
4 cloves of garlic;
3 liters of water;
0.15 kg salt.

How to cook:

Choose blue ones that are approximately the same size. Wash thoroughly, cut off the stalks, pierce each with a fork or toothpick in several places.
Boil for 5 minutes.
Chop the cabbage, grate the carrots, cut the pepper into strips. Mix everything, squeeze out the garlic, add salt, let it brew for a couple of hours.
When the eggplants have cooled, place them in a deep bowl and mix with the cabbage.
Prepare the brine according to the following recommendation: dissolve the salt in warm boiled water. Pour over the vegetables.
Place a weight on top. Leave to stand in a warm place for three days.
Afterwards, preserve with brine or store in the refrigerator.

Georgian salted eggplant appetizer is just to die for

Connoisseurs of Georgian cuisine will be delighted with this. You will get a very tasty preparation that goes well with many main dishes. Treat your dear guests or pamper your loved ones during a family dinner. Everyone will praise your incredible talent for making delicious things using the simplest ingredients. Check out the step-by-step description of preparing salted eggplant snacks in Georgian.

Ingredients:

2 kg of blue ones (it is important to choose large, even fruits of the same size);
0.4 kg carrots;
6 cloves of garlic;
half a teaspoon of ground pepper (preferably red);
70 g each of cilantro, celery, parsley, dill;
3 tbsp. l. salt (regular);
1 tbsp. l. sugar and vinegar.

Step-by-step cooking instructions:

Wash the blue ones thoroughly, remove the stalks, and make a cut along each one.
Place the eggplants in boiling water with salt and cook for up to 5 minutes.
Place the boiled vegetables under pressure for exactly one hour.
Prepare the filling for the little ones: grate the carrots using a special grater for Korean appetizers, squeeze out the garlic, chop the herbs, throw in ground pepper. Mix everything.
After the specified time has passed, spread the filling into the blue slits. Place everything tightly in the pan.
Prepare the brine as follows: add salt, sugar, and vinegar to boiling water. Remove from heat and immediately pour in the blue ones.
Place pressure on top and let stand for up to 3 days.
Place the snack in jars along with the brine and roll up.

Fried eggplants for the winter with pepper and vegetable sauce in layers

In winter, it is always difficult to buy fresh vegetables to prepare a delicious dinner or lunch. It is precisely for this purpose that many housewives preserve a variety of salads, so that later they can feed their family a satisfying and appetizing meal. Try Turkish fried eggplants with peppers in layers of vegetable sauce, and you will see that winter snacks can be incredibly tasty, aromatic, juicy and tender. Treat your friends to this option and share your secrets with them. And then you will see how this delicious dish with eggplants is prepared.

Grocery list:

1 kg eggplants (larger);
0.2 kg sweet pepper;
0.15 kg carrots;
0.15 kg of onion;
0.6 kg of tomatoes;
1 tsp. Sahara;
2 tsp. salt (only non-iodized);
5 peppercorns (per one jar);
0.1 l sunflower oil.

Cooking process:

Cut the eggplants into rings, grease them on both sides with vegetable oil, fry in a frying pan until slightly golden brown.
Prepare the vegetable sauce: finely chop the onion, coarsely grate the carrots, and fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. When finished, add pepper, salt, and sugar.
Cut the sweet peppers in half lengthwise and cut into strips. Blanch: pour boiling water, wait about three minutes, transfer to a colander.
Take the jars, start filling them in the following order: part of the vegetable sauce, eggplants, peppers, blueberries and again filling with vegetables.
Place the filled jars in a large saucepan with water, sterilize over low heat for 70 minutes. Don't forget to add water while boiling. If you are not satisfied with this process of sterilizing the workpieces, use the oven: place the jars in the oven for an hour, turning on the temperature to about 180 degrees.
When finished, screw the lids on.

Homemade lecho with eggplants and sweet peppers in tomato sauce

Be sure to prepare a wonderful homemade lecho with blue peppers, sweet peppers, and tomatoes for the winter. It goes great with any meat, vegetable, fish and other dishes as a snack or salad. This recipe is somewhat reminiscent of squash caviar. Many people love this twist, so this recipe is one of the most popular and delicious, which simply must be on the shelf in the pantry of every self-respecting housewife. Read on for step-by-step instructions for preparing this recipe.

Components:

4 kg of blue ones (any size, most importantly, not overripe);
2 kg of tomatoes;
1 kg bell pepper;
a couple of chili peppers;
1 kg carrots;
1.5 kg of onion;
2 tbsp. sunflower oil;
2 heads of garlic;
half a glass of vinegar 9%;
4 tbsp. l. regular salt (not iodized);
a glass of sugar.

Step-by-step description of the recipe:

Cut the eggplants into cubes.
Grate the carrots using a coarse grater.
Finely chop the garlic, cut the onion into half rings.
Cut the bell pepper into strips.
Make an adjika-type filling: mince the tomatoes along with the chili.
Place everything in an enamel pan, pour vinegar, oil, and tomato sauce. Cook for about an hour.
Place in pre-sterilized jars and seal with lids.

Video recipes: the most delicious winter eggplant preparations

Mother-in-law's tongue salad recipe

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