Eggplants in oil for the winter: with garlic, with vinegar, without sterilization

Eggplants in oil for the winter are in high demand among housewives. This tasty dish is easy to prepare, eggplant goes well with almost all vegetables.

Spicy appetizer for the winter with oil and vinegar

The subtleties of cooking eggplant in oil

Eggplants are prepared according to different recipes with the addition of vegetables, bitter and without too much spiciness. The blank technology includes sterilization or does without additional heat treatment. The easiest and most common way to process for the winter is with vegetable oil. The product is stored for a long time, eggplants have a pleasant taste, outwardly such a product looks aesthetically pleasing.

The recipes contain a specific set of vegetables and spices. Pepper and garlic for laying in eggplants are added to taste, and oil and vinegar require compliance with the dosage. If preference is given to a spicy snack, the amount of hot pepper can be increased, the same is done with garlic. The dosage can be reduced if bitter dishes in the family are not popular. The key to a quality product at the exit will be fresh and properly processed vegetables.

Selection of vegetables

The main ingredient is eggplant. They should be given special attention. A few recommendations on how to choose vegetables and prepare for conservation:

1. Process only ripe fruits of medium size. If eggplants are overripe, they have a tough skin that even hot processing will not soften. If the top layer is removed, the cubes or circles of the vegetable will not remain intact, instead of a beautiful preparation for the winter, a homogeneous mass will be obtained.
2. For processing, eggplants are used completely, without removing the inside. Old vegetables have hard seeds, which degrades the quality of the product.
3. They form fruits into rings, cubes or slices, here their subtleties, the larger the parts, the brighter the taste.
4. To get rid of the bitterness that is present in most varieties of the crop, sprinkle the chopped billet with salt. After 2 hours, the raw materials are washed and preserved.

If the recipe includes sweet peppers, it is better to give preference to red-fruited varieties, they are tastier, more aromatic and give additional brightness to the product. The oil is used purified, odorless, you can take sunflower or olive, it does not matter.

Jars preparation

Approximately 3 kg of eggplant will need 6 cans of 0,5 liters. If the products are hot processed after laying, pre-sterilization of the container is not required, but it is better not to risk it, because eggplants can ferment. There are several ways to do this:

1. Pre-wash the jars with baking soda, then with detergent, rinse well.
2. Fill with water to cover the bottom by 2 cm, and put in the microwave. The water will boil, and the steam will process the container.

   

3. In the oven at 120 ⁰C place jars and sterilize for 15 minutes.
4. A colander or sieve is placed on a container of boiling water, and a container for conservation is placed on them with the neck down. Steam treatment lasts within 6 minutes.
5. You can boil jars completely placed in a pot of water.

The best eggplant recipes in oil for the winter

There are many ways to prepare eggplant for the winter, you can choose any according to your gastronomic preferences. Canning options without additional sterilization will save cooking time and will not affect the shelf life.

A simple recipe for eggplant in oil for the winter

In the recipe for whole eggplants in oil for the winter, vegetables are shaped into large portions. The fruits are cut lengthwise into 4 parts, then again across. For 3 kg of the main ingredient, you will additionally need:

• bitter pepper – 3 pcs.;
• garlic – 4 heads;
• sugar, salt, vinegar 9%, oil – 100 g each:
• sweet pepper of medium size – 10 pieces.

Technology for cooking eggplant in oil for the winter:

1. Using a brush, grease the baking sheet with oil.
2. Eggplant cut into pieces, sprinkle with salt. Then brush with oil. Lay out on a baking sheet.
3. Bake in the oven until a crust forms.
4. Garlic and pepper are peeled, passed through an electric meat grinder.
5. Put the resulting mass on fire, add all the components of the recipe, boil for several minutes.
6. At the bottom of the jar put 3 tbsp. l. vegetable mixture, densely filled with eggplant.
7. Top with the same amount of vegetable puree as at the bottom.
8. Cover with lids, put in a pot of warm water. The liquid should reach the neck of the jars.
9. Sterilize for 40 minutes, roll up, put the container on the lids and insulate.

Eggplants in vinegar-oil filling for the winter

The recipe includes hot chili peppers, you can exclude it or add your dosage. A set of products for 5 kg blue ones:

• sweet pepper – 5 pcs.,
• chili – 3 pcs.;
• garlic – 4 heads, if desired, the amount of spicy ingredient can be reduced or increased;
• salt and sugar – 1 glass each;
• apple cider vinegar 6% – 0,5 l;
• vegetable oil – 0,5 l;
• water – 5 l.

Recipe technology:

1. Processed peppers and garlic are crushed.
2. Vegetables are cut into any large pieces, sprinkled with salt to remove bitterness.
3. In a container with 5 liters of boiling water, put the main workpiece, cook until soft.
4. Enter all remaining components.

They are kept on fire for 15 minutes, packed in jars, sterilized for another 15 minutes and corked.

Eggplants in oil for the winter without sterilization

According to this recipe, eggplants for the winter will be in brine with the addition of oil. They pre-pass sufficient heat treatment, so sterilization in banks is not required.

Components for 3 kg blue:

• vinegar – 60 ml;
• salt – 3 full tbsp. l., the same amount of sugar;
• water – 3 l;
• carrots – 2 pcs .;
• sweet pepper – 3 pcs .;
• oil – 100 ml.

Eggplant preparation for the winter with carrots looks appetizing

Recipe technology:

1. Form vegetables as desired, carrots can be grated.
2. Boil for 20 minutes in water with the addition of salt, butter and sugar.
3. A few minutes before the completion of the process, pour in the vinegar.

The workpiece is packed in a container, filled to the top with brine and rolled up.

Terms and methods of storage

If you follow the technology, the shelf life of the product is 3 years. The blank is stored at room temperature in the pantry. The best option is in the basement. It is not recommended to leave blanks on the balcony for the winter. Glass containers from low temperatures may be damaged, and the contents may freeze.

Conclusion

You can prepare eggplants in oil for the winter with or without additional heat treatment. There are quite a lot of recipes, choose any one you wish. The product turns out tasty, looks beautiful in a container, and is stored for a long time.