Korean-style eggplant for the winter: quick recipes for pickled blue ones at home

Korean classic eggplant

To prepare such blue ones, you will need the following set of products:

• 1 kg blue;
• 300 g of bell pepper and carrots;
• 100 g of onions;
• 6 cloves of garlic;
• half hot pepper;
• 2 tbsp. l. fine salt.

The marinade consists of the following components:

• 80 ml of sunflower oil;
• 50 ml of vinegar (9%);
• 1 Art. l sugar;
• 1 tsp salt, turmeric and coriander;
• 0,5 tsp red and black pepper.

Immediately begin to prepare the marinade, which should stand for some time. To pickle eggplants, you should follow the following algorithm of actions:

1. Pour into the pan 2 tbsp. l. oil and heat it up.
2. Add to it red and black pepper, half the coriander and turmeric.
3. Fry for 10 seconds while stirring.
4. Turn off the stove and insist.
5. Mix sugar, salt, coriander residue and pour oil and vinegar.
6. When the spices in the pan have cooled, send them to the marinade.
7. Mix and infuse for 1 hour.
8. At this point, start preparing the eggplants by cutting them into small sticks.
9. Pour 2 liters of water into a convenient container and send to the stove.
10. Pour in 2 tbsp. l. salt.
11. After boiling the liquid, put chopped blue ones into it.
12. Boil.
13. Wait for 10 minutes.
14. Drain the liquid and cool the blue ones.
15. Grate carrots.
16. Cut bell pepper into strips, onion into rings.
17. Chop or squeeze the garlic through a special tool.
18. Mix vegetables with blue ones.
19. Pour in the prepared marinade.
20. Leave for 2 hours, stirring every half an hour.
21. Start sterilizing jars.
22. After 2 hours, put vegetables in them.
23. Sterilize again in hot water.
24. Seal with lids.
25. Put the neck down and cover with a warm cloth.

Video “Korean-style eggplant for the winter”

From this video you will learn how to cook delicious Korean-style eggplant for the winter.

Recipe “Lick your fingers”

To pickle the blue ones, you will need to prepare the following components:

• 1 kg of blueberries;
• 500 g of bell pepper, carrots and onions;
• garlic head;
• 0,5 Art. l salts;
• 1 Art. liter. sugar;
• 100 ml of vinegar (9%);
• 100 ml of oil;
• 1 hour l. turmeric and coriander;
• 0,5 tsp black and red pepper.

Marinated eggplant in Korean should be prepared as follows:

1. Cut the blue ones into half rings.
2. Pour 1,5 liters of water into the pan, add 1 tbsp. l. salt and send the main ingredient into it for 40 minutes.
3. Cut the onion into rings, garlic into small cubes, pepper into strips.
4. Grind carrots on a grater.
5. To mix.
6. Add the rest of the components.
7. Add a little oil and the main ingredient to the pan.
8. Place the blue ones on a kitchen towel to remove any remaining oil.
9. Cool blue and send to ready-made pickled vegetables.
10. Gently mix the products and leave for 2 hours.
11. Sterilize the container and lay out the vegetables.
12. Sterilize again and roll up.

Original appetizer variations

With walnuts

This recipe is unusual, as it contains nuts and mint. For cooking you need to take:

• 3 kg of blueberries;
• 2 heads of garlic;
• 2 L of water;
• Xnum g nuts;
• 80 g of salt and granulated sugar;
• 10 Art. l. vegetable oils;
• a few pinches of dried mint;
• 15 peas of sweet pepper;
• 3 art. l. vinegar (70%).

Marinate eggplant in the following way:

1. Cut into blue stripes.
2. Pour 1 tbsp into 1 liter of water. l. salt, put the eggplant.
3. Leave them for an hour and move on to other products.
4. Send garlic and nuts to the meat grinder.
5. When 30 minutes have passed, remove the skin from the blue ones.
6. Fry the pulp.
7. Mix with garlic, nuts and mint.
8. Expand in banks.
9. Add to them 2 tbsp. l. oil, 5 peppercorns and 0,5 tbsp. l. vinegar.
10. Boil water, then add salt and sugar.
11. Boil for 10 minutes and pour over vegetables.
12. Sterilize.
13. Roll up the covers.

With bell pepper

Fans of spicy snacks will love this dish. Required components:

• 5 kg of blueberries;
• 1 kg onions;
• 1,5 kg carrots;
• 2 kg of bell pepper and 3 pods of hot pepper;
• 200 g of garlic;
• 1 tsp. salts;
• 50 ml of vinegar (9%);
• 100 ml of vegetable oil;
• a bunch of basil and parsley;
• 2 tsp coriander;
• seasoning for vegetables in Korean.

The recipe for this dish is simple:

1. Cut blue into strips.
2. In 1 liter of water add 1 tbsp. l. salt and send blue ones there.
3. Leave them for an hour.
4. Remove the seeds from the bell pepper and cut into strips.
5. From hot pepper, if you do not need a too spicy dish, also remove the seeds and cut.
6. Grate the carrots.
7. Cut the onion into half rings, chop the garlic.
8. Mix vegetables, add 2 tbsp. l. oil and let it brew for about 5 hours.
9. Pour oil into the pan and fry the blue ones until golden brown. Cool them and mix with the rest of the prepared ingredients.
10. Carefully put in jars and pour in the marinade, which was formed during the infusion process.
11. Sterilize.
12. Close with lids.

With tomatoes

This recipe is simple and fast. You need to prepare the following products:

• 2 kg of tomatoes;
• 2,5 kg blue;
• Xnumx cloves of garlic;
• 0,5 bunch of cilantro, basil and dill;
• 500 ml of sunflower oil;
• 60 g salt;
• 15 peas of black pepper.

The appetizer is prepared like this:

1. Make small cuts on the bottom of the tomato, pour boiling water for 3 minutes, and then remove the skin.
2. Cut eggplant into rings.
3. Finely chop the herbs and garlic.
4. Add oil and salt to them.
5. Mix, send to the blue ones and wait about 10 minutes.
6. Fry until done.
7. Send a little oil to the pan, add bay leaf and peppercorns.
8. Wait a few minutes and mix with previously fried vegetables.
9. Pour sugar.
10. Fry for 7 more minutes.
11. Arrange in jars, roll up the lids and cover with a warm cloth.

Tips for Choosing Vegetables

So that marinated dishes do not disappoint, you need to responsibly approach the choice of all products.

Any vegetables should not be damaged. In appearance, they should be even, with elastic and shiny skin.

Ripe products are selected, while the tail should not be dried up. A dry stalk indicates a long-term storage of vegetables, which does not have a very good effect on the beneficial properties. Vegetables should be young, then they will have a minimum amount of bitterness and seeds. Any variety of eggplant is suitable for pickling, both dark purple and white and striped.