Pickled eggplant (blue) for the winter in jars: the best cooking recipes

Pickled eggplants for the winter are an excellent snack for the second dish of potatoes or meat. Moreover, pickled eggplants are something new, they can surprise guests and add variety to your diet. They like to make such a preparation in Georgia and Azerbaijan, and it is also popular in Korean cuisine.

Preparation of the main ingredients

The final taste of a culinary dish directly depends on the quality of the ingredients. The condition of eggplants is especially important.

Quality vegetables:

1. Should be collected in September. This is their natural ripening period, the taste becomes the brightest.
2. The appearance of the eggplant should be presentable. You can not pickle a plant that has dents, cuts, rot or any other type of damage.
3. For pickling, it is better to select medium or small fruits.
4. Before harvesting, they are thoroughly washed, and the stalk is removed.

The best pickled eggplant recipes for the winter

Each recipe has its own secrets that allow you to reveal the taste of fruits in different ways. Below are the most simple recipes for beginners.

Classic pickled eggplant

Classic pickled eggplant stuffed with garlic and dill is considered the most delicious and is prepared according to a standard recipe in many families. It differs in that there is no filling in the main ingredient, but other vegetables can be added to the brine.

Ingredients:

• eggplants – kg 2;
• garlic heads – 2 pcs.;
• dill – 1-2 bunches;
• 9% vinegar – ¾ cup;
• salt – 0,6 kg;
• drinking water – 6 liters.

Preparation:

1. The fruits are taken without dents. Wash the vegetables, remove the stems.
2. Each of them is longitudinally incised in several places.
3. Cover these “pockets” with salt.
4. The fruits are laid out in a colander so that the liquid has the opportunity to drain, leave for 30-35 minutes.
5. After they are washed well.
6. Cook vegetables in boiling water over medium heat for about 9-12 minutes. The larger the fruits, the more time it may take. Take out, leave to cool.
7. Prepare the brine: vinegar is dissolved in water, mixed with a teaspoon of salt and dill.
8. Eggplants are laid out in a sterile container along with the rest of the ingredients. Then everything is poured with brine.
9. Banks are rolled up, put on lids. Pickled vegetables can be stored for up to 1 year.

Pickled eggplant stuffed with vegetables for the winter

Winter is the time for new recipes and preparations. Pickled eggplants with vegetables for the winter, the recipes of which are presented below, can be stuffed with different vegetables, there are no strict rules.

Ingredients:

• eggplants – kg 2;
• carrots – 6-7 pcs.;
• greens – to taste;
• tomatoes – 3-4 pcs.;
• garlic heads – 2 pcs.;
• drinking water – 2-4 l;
• salt – 4-6 tbsp. l.

When processing eggplant, there should not be a pungent odor that indicates the presence of solanine (a dangerous toxin)

Preparation:

1. Eggplants are always boiled before pickling. First, pierce each of them with a fork so that they do not burst during heat treatment. Cook vegetables for 8 to 12 minutes.
   Important! You can check if the eggplant is ready with a regular fork. If the skin is easily pierced, then they can be removed.
2. Boiled eggplant is placed under a light press or load. The process may take 10 to 30 minutes.
3. Each fruit is cut lengthwise to stuff it with vegetables.
4. Grate the carrots, chop the onion into cubes, remove the skin from the tomatoes. Simmer everything on fire until softened.
5. Cut or crush the garlic heads, rub the inside of the eggplants with its juice. Fill the slots with vegetable stuffing.
6. Then they are tied with a thread so that the filling does not fall out.
7. Boil a brine of water and salt.
8. In clean containers, put all the ingredients together with vegetables, pour brine. Containers can be rolled up.

Pickled eggplant with garlic and pepper for the winter

The recipe for pickled eggplant with garlic for the winter is distinguished by its ease of preparation. Especially brightly their taste is revealed in brine.

Ingredients:

• blue eggplant – 11 pcs.;
• red pepper (Bulgarian) – 8 pcs.;
• cloves of garlic – 10-12 pcs.;
• granulated sugar – 100 grams;
• salt – 1 Art. l .;
• 9% vinegar – 0,3 cups;
• sunflower oil – 2/3 cup.

During the pickling process, the brine usually darkens.

Preparation:

1. Prepared eggplants are cut into thick rings, placed in a container and covered with salt. Juice will come out of them, along with which the bitter aftertaste will go away. They can also be placed under the press for a couple of hours.
2. Pepper with garlic is passed through a meat grinder, you can use a blender, but do not turn the mass into a homogeneous mousse, the structure should remain.
3. Pour the juice that the vegetables have given. Add to them the twisted pepper-garlic mixture.
   Important! It is better to choose red peppers. They have a sweetish taste, aroma and look beautiful in ready-made jars.
4. Sugar with vinegar and oil are added to the container. Everything is thoroughly mixed and put on fire. Cook such a workpiece for a quarter of an hour.
5. Seasoning is added after the mixture has boiled. Its quantity is determined by taste.
6. Then immediately pour the still hot dish into containers. They are rolled up and left upside down until they cool. Eggplant pickled for the winter is stored in the dark and cool.

Pickled Eggplants with Garlic and Butter

The recipe is simple, it turns out a classic taste. The ingredients give the vegetables a special piquancy.

It is necessary:

• eggplant – 7-8 pcs .;
• garlic heads – 1 pcs.;
• parsley;
• salt – 4-5 tbsp. l .;
• Vegetable oil – 100 ml;
• drinking water – 1 liter.

Pickled foods are kept cold

Preparation:

1. Cut clean eggplants slightly lengthwise, boil. Cool and put under a press so that bitter juice flows out of them. So they can be left for a couple of hours.
2. Chop the garlic head into cubes, tear the parsley into small feathers. Eggplants, which need to be cut along a little deeper, are stuffed with such a filling.
3. Brine for eggplant pickled with garlic is prepared from water and salt. The liquid is boiled for several minutes.
4. Then arrange the vegetables in containers, fill them with ready-made brine. At the end, add 2,5 tablespoons of oil to each jar. The product is ready to be sealed.

Pickled eggplant with cabbage

Preservation of pickled eggplants for the winter reveals the taste qualities in combination with white cabbage in a particularly interesting way. When cooked, it gives off an incredible aroma.

You will need:

• nightshade – 9-10 pcs.;
• white cabbage – ½ pc.;
• tomatoes – 5-6 pcs.;
• carrots – 3-5 pcs.;
• some greens;
• salt – 2 Art. l .;
• water – 1 l;
• cloves of garlic – 5-7 pcs.

During harvesting, all vitamins and minerals are preserved in vegetables.

Preparation:

1. Boil the eggplants in salted water to soften them a little.
2. Place under the press for a couple of hours, allowing the juice to come out.
3. Chop cabbage with carrots.
4. Cut the greens, squeeze the garlic through the garlic press.
5. Chop the tomatoes.
6. Boil water mixed with salt. This is the finished brine.
7. Cut the eggplant so that a pocket is formed in which you can put the filling.
8. Stuff vegetables with carrots, cabbage, tomatoes and herbs with garlic.
9. Sterilize jars.
10. Arrange the blanks in containers, fill everything with brine. Leave to cool completely, turning upside down.

Pickled eggplant for the winter without vinegar

Not everyone likes the taste of vinegar in cooked food, sometimes it even interrupts the flavor of the preparations. When preserving, you can do with ordinary brine.

You will need:

• nightshade – 9-10 pcs.;
• greens – 3 bunch;
• carrots – 4-5 pcs.;
• sea ​​kale – 6-7 leaves;
• cloves of garlic – 5-6 pcs.;
• pepper – to taste (peas);
• water – 1 l;
• salt – 2-3 tbsp. l.

It turns out a spicy, fragrant and very tasty snack

Preparation:

1. Boil eggplant in salted water so that the skin is easily pierced with a fork.
2. Make an incision on each copy in the form of a pocket.
3. Place under pressure for 2 hours.
4. Squeeze the garlic through a garlic press, chop the greens.
5. Chop cabbage with carrots.
6. Stuff the vegetables, tie with a thread so that the filling does not fall out.
7. Boil the brine by mixing salt, water, adding 1 bunch of herbs and peppercorns.
8. Put the eggplants in the prepared container, pour over the brine, roll up the jars.

Pickled eggplants with garlic and herbs

Eggplants pickled with garlic and parsley are great for snacks, appetizers and additional treats for guests.

You will need:

• nightshade – 9-12 pcs.;
• a little parsley and dill;
• garlic heads – 2-3 pcs.;
• salt – 1-2 tbsp. l .;
• drinking water – 1 liters.

Preparations in which the natural fermentation process occurs are the most useful

Preparation:

1. Boil washed vegetables in salted water until softened, about 10 minutes. Then lay them out in an even layer, and place a load on top that will squeeze the liquid out of the vegetable. If you leave it inside, all the taste will be interrupted by bitterness.
2. Finely chop greens and garlic. Cut the vegetables lengthwise and stuff with the mixture.
3. Boil water, dissolve salt in it. Dill can be added to the prepared brine.
4. Arrange the stuffed vegetables in a bowl and pour over the brine, roll up, leave to cool completely.

Pickled eggplant in Georgian

The Georgian recipe has a unique taste with sweet notes. It is not difficult to prepare it for the winter, and the result can please throughout the year.

It is necessary:

• nightshade – 6-8 pcs.;
• garlic cloves – 6-7 pieces;
• carrots – 0,3 kg;
• cilantro, parsley and dill in a bunch;
• paprika – 0,3 tsp;
• 9% vinegar – 1 tbsp. l .;
• granulated sugar – 0,5 tbsp. l .;
• coarse salt – 1,5 tbsp. l .;
• drinking water – 1 liters.

Eggplant is a low-calorie food rich in fiber, potassium and magnesium.

Preparation:

1. Boil the main ingredient for 15 minutes until softened. Place them under a press for a couple of hours so that the juice flows out.
2. Cut carrots into strips, mix with greens, pepper, crushed garlic.
3. Mix the brine of salt, water, sugar and vinegar, bring to a boil.
4. Arrange everything in sterilized jars and pour brine, roll up and close the pickled eggplants for the winter from the bright sun.

Canning pickled eggplant in Korean

Korean appetizer has bright spicy notes. It will really appeal to lovers of spicy and those who are tired of the usual preparations for the winter.

Ingredients:

• eggplant – 9-10 pcs .;
• carrots – 0,4 kg;
• red pepper (Bulgarian) – 0,4 kg;
• cloves of garlic – 6-7 pcs.;
• parsley;
• special seasoning for carrots in Korean – 1-2 tsp;
• drinking water – 0,8 l;
• granulated sugar – 60 g;
• salt – 40 g;
• 9% vinegar – 3 tbsp. l .;
• sunflower oil – 3-4 tbsp. l.

In order for the workpiece to be stored better, it must be well filled with vegetable oil.

Preparation:

1. Boil the eggplants until they become softer. Cut them into long pieces.
2. Cut carrots and peppers into strips.
3. Chop parsley, mix with carrots and peppers.
4. Squeeze 3 garlic heads into a container with filling.
5. Mix vinegar, oil, sugar and salt in drinking water, bring to a boil. This will be the brine.
6. Put a layer of pickled eggplants in prepared jars, then – vegetable filling, so to the very top. “Pie” is poured with hot brine. The dish is ready to roll.

Pickled eggplant for the winter without sterilization

Not everyone has the opportunity and desire to prepare cans. However, the preparation of pickled eggplant for the winter can be carried out without prior preparation.

Ingredients:

• blue eggplant – 8-9 pcs.;
• garlic – 5-7 cloves;
• carrots – 6-7 pcs.;
• pepper (peas) – 10 pcs.;
• a little parsley;
• drinking water – 850 ml;
• salt – 40-60 g.

Preservatives in pickled vegetables are salt and lactic acid.

Preparation:

1. Boil eggplant until softened.
2. Squeeze the garlic, chop the greens.
3. Finely grate carrots.
4. Mix salt, pepper with drinking water, boil.
5. Stuff the incised specimens with the prepared mixture.
6. Put the prepared vegetables in jars, add 2-3 peppercorns to each, pour over the cooled marinade.
7. The jars are closed with a lid and left in the room for 2-3 days to get the fermentation effect. After the appearance of bubbles, the blanks can be hidden in the cold.

Winter is the time to open blanks. So that they do not disappear, it is necessary to observe the storage conditions.

Terms and rules of storage

Preparations for the winter are perfectly preserved at a temperature of 15-20 ° C. It is forbidden to lower the temperature below 3-5 ° C, this will harm the appearance and taste of the blanks. In winter, you can store them on the balcony, provided that severe frosts do not occur.

Eggplant pickled for the winter must be rolled up in clean and whole jars, otherwise they will deteriorate. You can not store them in the sun or in bright light, this negatively affects the contents: fermentation may begin. A cellar, a cold balcony or a refrigerator is suitable for storage.

You can store containers in the apartment on special shelves, which can be located under the ceiling, along the perimeter of the floor or in the refrigerator. A dark cabinet is also suitable for a small amount of conservation.

Ready preservation remains fresh for 1 year. If in 12 months it was not possible to eat all the pickles, it is better not to risk your health.

Processing dishes for seaming is a very important step towards preparing eggplant pickled for the winter. Insufficient processing can provoke the development of botulism inside the container. This will lead to poisoning by the poisons secreted by the bacterium. It is also necessary to carefully process the product itself.

Conclusion

Any hostess can cook pickled eggplant for the winter. This is a quick and easy process that will allow you to feast on blanks with hot boiled potatoes or meat on a cold winter evening. You should not save on ingredients, the higher the quality of the original product, the better the blanks will turn out.