Marinated eggplant for the winter cooking recipes. Marinated eggplant for the winter - proven family recipes

In winter, everyone is used to eating tomatoes and cucumbers in brine, mushrooms with butter, different kinds jams, but not everyone is used to especially delicious pickled blue ones. This dish is very similar to mushrooms, but has a special smell and taste.

Preparing pickled blue ones is very simple, you won’t need a lot of ingredients and time, but in winter it will be very nice to put beautiful baskets or pieces of eggplant with greens on the table.

Classic pickled eggplant recipe

In addition to purple, vegetables are yellow, red and black, the shade determines the degree of ripeness of the fruit. The color itself never affected the quality of taste, the fruits are always fleshy and satisfying. But still, blue-black, oblong and slightly unripe specimens with few seeds are considered the best. They are perfect for pickling for the winter.

Pickled vegetables stand out among other preserves with their delicate and special taste, which is somewhat reminiscent of mushrooms when cooked. the right process cooking. Often they are served as a snack, used for stews, salads, vegetable casseroles. And if you add nuts, garlic, other spices, then the dish can be changed beyond recognition.

For one three-liter jar of a classic billet, you will need:

• two kilograms of vegetables;
• sprigs of parsley and basil;
• Bay leaf and dill umbrellas;
• garlic to taste;
• one hundred milliliters of vinegar;
• a tablespoon of granulated sugar;
• a tablespoon of salt.

Step by step preparation:

• The first step is to prepare the eggplant. Medium fruits that pass through the neck of the bottle without problems should be washed and cleaned of tails, and then dried on a paper towel.
• Fill a saucepan or any other container of five liters with water, namely three liters. Salt is poured into it, after which the container is put on fire.
• When the water begins to boil, all whole eggplants are placed in it, boiled until soft. On average, this process takes twenty minutes, depending on the thickness of the skin of the fetus. To check readiness, the vegetable is pierced with a wooden skewer or an ordinary fork. If it is freely pierced, you can turn it off. It is important not to overcook, so as not to get a rubber pulp.

Second part of the recipe:

• Jars and lids must be sterilized. If you do this in the oven, then for two hours at eighty degrees. If you cook, then an hour.
• All spices and herbs are laid out in still hot jars. To make it more fragrant, garlic and herbs can be cut into several pieces.
• From the still boiling water, where the eggplants were boiled, we take out the vegetables and put them in jars very tightly along with spices. From above they need to be covered with salt and sugar, pour vinegar. If you want more acidic vegetables, you can increase the amount of vinegar in the recipe a little.
• Eggplant jars are poured with boiling water, corked with lids and left under a warm blanket to cool for several days.

Before serving a delicacy to the table, vegetables should be cut into circles, poured with homemade oil, sprinkled with fresh herbs.

Eggplant in Korean

Ingredients:

• kilogram of eggplant;
• four medium-sized carrots;
• three sweet peppers;
• garlic head;
• onion;
• coriander;
• two hundred milliliters of vegetable oil;
• a tablespoon of sugar;
• half a glass of salt;
• two hundred milliliters of vinegar;
• ground pepper.

Step by step recipe, quick cooking:

• Carrot root crops need to be washed and peeled, then cut on a special grater for “Korean-style carrots” or long straws using leather. Then it is completely filled with boiling water, covered with a lid and cooled to room temperature.
• Peppers should be washed and peeled, cut into cubes. Onions are also peeled and chopped.
• When the carrots cool, the water is drained and the contents are transferred to a large container, mixed with onions and peppers.
• Now let's move on to the eggplant. They need to be washed, cut off the legs, but not cleaned. Eggplants are cut lengthwise into two parts, then into half rings. At this time, it is important to boil water with salt, boil blue vegetables in it for a couple of minutes. Then transfer to a colander, cool and squeeze lightly from excess liquid. Then they are combined with other vegetables.
• In a bowl, mix garlic, salt, spices, sugar, oil and vinegar. This mixture will be a marinade for dressing vegetables, which needs to be poured over vegetables.
• Eggplants are laid out in clean jars, covered with a lid and sterilized in hot water. Then they can be rolled up and stored in a dark, cool place until winter.

eggplant like mushrooms

For the recipe you will need:

• five kilograms of eggplant;
• three tablespoons of salt;
• half a kilogram of onions;
• five heads of garlic;
• vegetable oil without smell.

For marinade:

• two glasses of water;
• fifty grams of salt;
• half a glass of vinegar;
• bay leaf and black peppercorns.

First of all, the eggplants are washed, the tails are cut off and the whole skin is removed. Cut into cubes, quarters or straws at your discretion. But for better taste sticks in the form of mushroom legs are suitable. The chopped vegetables are transferred to a wide container so that there is still plenty of room for free mixing.

The fruits are covered with abundant salt and left for an hour and a half to release bitterness. While the eggplant is infused, you can do other vegetables. Onion and garlic are cut into half rings and small pieces, respectively. When time will pass allocated to eggplants, they are washed from bitter juice and squeezed lightly. Next, fry in small portions in a hot frying pan with a small amount of oil. It is important not to fry until the end, so as not to overdry the fruit.

At the bottom of the pot big size ruddy blue ones are laid out in a layer of three centimeters. Topped with onion and garlic. So all the vegetables are laid out layer by layer. Then you need to do the marinade: black peas, lavrushka, salt and vinegar are laid out in a pot of water. The mixture boils and is poured into eggplant. The pan is covered and sent to a cool place to cool.

Five hours later, eggplants are laid out in sterilized jars, sent for re-sterilization, then rolled up and left to cool under a blanket, cleaned in a pantry until winter.

Stuffed eggplant

Ingredients for five-liter jars:

• five kilograms of eggplant;
• a bunch of cilantro, dill, parsley;
• two celery, carrots, peppers;
• ten cloves of garlic.

For the marinade for each of the liters of water you will need:

• 50 g of salt;
• 50 g of sugar;
• peppercorns, black pepper, cloves, bay leaf, coriander;
• half a teaspoon of vinegar.

Cooking:

• The blue ones are washed and all the tails are cut off. The fruits are cut lengthwise, but not completely, so that a "book" is formed. Using a fork or knife, make a recess to remove all the pulp and transfer to a separate container.
• Salt the water in the pan and put it on the fire until it boils, then put the eggplants in it and cook for five minutes on low heat. This is necessary to remove bitterness and make the fruit softer.
• Eggplants are then transferred to a sieve, a large bowl is placed on top and pressed down with a weight to remove excess liquid.
• At this time prepare the filling. All vegetables and herbs are washed and cut. Straws, cubes or on a grater - it does not matter, after which everything is mixed and a little hot pepper is added for the spice of the dish.
• Jars and lids must be washed, sterilized in the microwave, oven or steam bath at your discretion.
• Eggplants are stuffed with a filling of vegetables and herbs, closed and transferred to jars so that everything is very tight and the contents of the blue ones do not fall into the marinade.
• To prepare the marinade, you need to boil water, stir salt in it, then add sugar, other spices and cook for a couple of minutes.
• Vinegar is first poured into jars, then marinade, so that the liquid reaches the neck. Close the lids and put under the covers to cool.

Spicy eggplant with pepper

Ingredients for a liter jar:

• a kilogram of blue ones;
• 100 ml of odorless vegetable oil;
• a head of garlic;
• chilli;
• liter of water;
• 2 tbsp. spoons of salt;
• 200 ml apple cider vinegar.

The garlic is crushed, a small hot pepper is cut into two halves, the stalk and all seeds are removed. Next, cut into pieces of half a centimeter.

The little blue ones are chopped into 1.5-centimeter circles, after which they are further into quarters, folded into a container and poured with two tablespoons of water. In one hour excess fluid drained, and the vegetables are washed under running water.

Jars and lids are sterilized, turned over on a dry towel and allowed to dry. At this time, the marinade is being prepared: water boils in a large saucepan, salt is added, Apple vinegar. When the marinade boils again, the pieces are laid out, and everything is cooked for five minutes.

The eggplant blank is caught with a slotted spoon and fried in vegetable oil until golden brown. Then everything is covered with chili pepper and mixed. spicy eggplant sent to jars, covered with tin lids and turned upside down to cool.

Blue with nuts and mint

For the recipe you will need:

• 3 kg blue;
• 200 grams of garlic;
• 200 grams of walnuts;
• two liters of water;
• eighty grams of salt and sugar;
• ten tablespoons of vegetable oil;
• mint, black pepper and three tablespoons of vinegar.

The blue ones are washed out, the legs are cut off, and the skin is thinly peeled off, after which the fruits must be cut into long narrow strips. This cut is laid out in a saucepan and poured with salt water. After thirty minutes, the fruits can be taken out and washed under water - all the bitterness is gone from them. To get an appetizing and crispy skin, the stitches are fried in sunflower oil.

Walnuts are peeled, ground in a meat grinder along with mint, then the whole mixture is sent to the eggplant and mixed well. The dish is laid out in sterilized jars, followed by two tablespoons of oil, a spoonful of vinegar and pepper. Now marinade is being prepared in a separate saucepan: sugar and salt are added to the water, boiled for five minutes.

Jars of eggplant are poured with marinade and closed with lids. This oriental appetizer will perfectly complement any festive table or a simple feast.

Marinated Eggplant and Tomatoes

Ingredients:

• two kilograms of blue ones;
• two kilograms of tomatoes;
• half a liter of odorless vegetable oil;
• two tablespoons of salt;
• four tablespoons of sugar;
• two heads of garlic;
• a tablespoon of pepper, five leaves of parsley and two hundred grams of any fragrant herbs.

Wash the vegetables under running water, peel the eggplants from the legs, but do not remove the skin. If the eggplant is bitter, then salt it in water for half an hour. Pour boiling water over the tomatoes, then remove the skin. Cut all the fruits into circles or half rings to taste and put in a container.

The garlic should be crushed, and the greens chopped into large pieces. All the greens and spices are sent to the eggplants, everything is mixed well and left for half an hour to soak in the smells and marinate. Next, the vegetables are laid out on a baking sheet and baked in the oven for ten minutes at two hundred degrees.

Vegetable oil, bay leaf, pepper boil, sugar and salt are added, baked vegetables with herbs. Then everything is transferred to jars, closed with lids and sent to the cellar until winter.

Simple and helpful tips To prepare a delicious snack for the winter:

Large and weighty fruits are not suitable for winter harvesting. It is important to take medium-sized vegetables so that they easily pass into liter jar, did not have a hard skin, did not taste bitter.

To get rid of the hated bitterness in eggplant, you can simply sprinkle it with salt or soak in salt water for half an hour, then rinse with clean water.

Even inexperienced housewives know how to pickle eggplants for the winter so that they “fly away with a whistle” not only from the table, but also from the refrigerator. This dish is almost impossible to mess up. So easy to prepare. The secret lies in the ratio of spices with salt and vinegar, the addition of herbs and other vegetables. As a rule, these are onions, carrots, bell peppers.

Eggplant is a worthy table decoration

Eggplant is truly considered a gift of nature. Its distant wild relatives were discovered in the East, India, Asia 15 centuries ago. The Arabs brought blue ones to Africa only 5 centuries later. The vegetable as a culture became widespread in the 19th century.

Armenian purple cucumbers are used in many countries in stewed, baked, fried and, of course, pickled. Caviar is boiled from them, baked on the grill and over an open fire with meat and other vegetables.

Their use promotes fat burning, supports acid-base balance in organism. There is a special eggplant diet for people with metabolic disorders. It is recommended to regularly eat blue ones to combat constipation, treat diseases of the stomach, intestines, and kidneys.

Everyone knows the similarity in taste of blue ones with mushrooms. How to pickle eggplants for the winter and serve them instead of pickled mushrooms is known only to experienced housewives. After all, many people are afraid to feast on honey mushrooms, boletus and other gifts of the forest, afraid of being poisoned. And for some, due to health problems, they are contraindicated.

Pickled eggplant as a substitute for mushrooms

Ingredients:

• Blue - 1 kg.
• Garlic - 4 cloves.
• Vegetable oil - 120 g.
• Hot pepper - 1 pc.

• Apple cider vinegar - 170 g.
• Water - 1 liter.
• Salt - 100 g.

Preparation: cut the washed vegetables into thick circles and then divide into 4 sectors. Transfer to a bowl, pour 2 table. spoons of salt and pour water. Let stand for an hour. Drain the bitter liquid, rinse the vegetables. Boil water in a saucepan, add salt and pour vinegar.

Boil for 5 minutes blue ones, pour into a colander. Then fry them for 3 minutes. At the end of frying, add finely chopped pepper and garlic. Put in pre-sterilized jars, close with plastic lids. Put the jars on the lids, cover.

Recipes for how to pickle eggplant and how to pickle zucchini for the winterare pretty monotonous. They are rarely experimented with. The set of products is very standard. Such vegetables are served with any second course - both meat and fish. Very tasty to decorate with a snack boiled potatoes or enjoy eating fresh bread.

Quick snack

Ingredients:

• Onion - 3 pcs.
• Garlic - 6 tooth.
• Vinegar - 100 ml.
• Sugar - 100 g.
• Salt.
• Boiled water - 100 ml.
• Vegetable oil - 50 ml.
• Eggplant - 4 kg.
• Bulgarian pepper - 4 pcs.
• Carrot - 4 pcs.

Preparation: cut the blue ones into rather thick circles, sprinkle with salt and wait half an hour. So that bitterness flows out with water. Slightly fry the circles on both sides. Separately, for dressing, fry peppers in strips, coarsely grated carrots and onions in half rings. Turn off the pan and squeeze the garlic, you can chop the parsley.

Take a convenient pan and spread the vegetables in layers. Lay each layer of eggplant with dressing. Pour in the marinade from water, vinegar and sugar. Keep cold. Serve as a separate appetizer or as a salad.

Salad "ten"

Ingredients:

• Blue ones - 10 pcs.
• Onion - 10 pcs.
• Tomato - 10 pcs.
• Sweet pepper - 10 pcs.
• Vinegar, oil - 1 glass each.
• Salt - 1 table. a spoon.
• Sugar - 2 table. spoons.

Preparation: in a larger saucepan, preferably enameled, put whole vegetables in layers. Peeled onions from below, then peppers without a core, purple cucumbers without tails, place tomatoes on top. Pour the marinade from vinegar, oil, water, salt and sugar. Simmer until fully cooked. Arrange in jars (sterilized) and pour the marinade in which they were prepared. Roll up the lids and put them upside down under a blanket to cool.

in Korean

Ingredients:

• Blue ones - 250 g (1 pc.).
• Celery, parsley.
• Garlic - 4 tooth.
• Onion - 1 pc.
• Chili pepper - 1 pc.
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.

Marinade:

• Unrefined oil - 100 ml.
• Sugar, salt - 1 incomplete tsp.
• Apple cider vinegar - 2 table. l.
• Soy sauce - 1 table. l.
• Coriander, allspice, black pepper, mustard seeds, chili pepper, ready-made seasoning for Korean carrots.

Preparation: salt the diced eggplants, after 25 minutes drain the juice with bitterness. Blanch the vegetable for a few minutes and rinse very cold water. Thinly cut the onion into half rings, combine with washed greens with leaves and mix with garlic slices and carrot strips.

In a container, mix blue, spices, herbs with oil, soy sauce, sugar and salt. Pour in hot oil in a frying pan. It's good to interfere. After 3 hours, the dish is ready to eat.

delicious snacks

Recipe number 1. Appetizer of eggplant and cabbage

Ingredients:

• Eggplant - 1 kg.
• White cabbage - 0.5 kg.
• Carrot - 300 g.
• Black and red pepper, coriander, sugar, salt.
• Vegetable oil.
• Garlic - 1 head.
• Vinegar - 3 table. l.

Preparation: in different containers, sugar and salt the carrots and cabbage (finely chopped). Knead with your hands, drain the resulting liquid. Combine carrots with cabbage, pour vinegar, add garlic, spices. Leave the mixed mass for several hours.

Peel the blue ones from the peel, cut into bars, salt liberally. After draining the bitter juice, wash the vegetables and fry until golden brown in oil. Cool and add to the company with carrots and cabbage, pour a little oil. Tomorrow you can start eating.

They say that it was the Sicilians who figured out how to pickle raw eggplants, without boiling or frying them first. The vegetable turns out crispy, which brings unusualness and piquancy to this dish.

Recipe number 2. Sicilian eggplant

Ingredients:

• White vinegar(you can apple 6%).
• Oil (preferably olive)
• Parsley, basil, cilantro - optional.
• Salt.
• Lemon juice.
• Eggplant.
• Hot pepper, you can chili.

Preparation: cut the peeled blue ones into small slices. Salt and add a little lemon juice until a slight sourness is obtained. Cover with a plate and set aside. After 10 hours, drain the juice, pour in the vinegar and let stand for several hours.

Squeeze well and drain the resulting liquid. You can mix with garlic, herbs and pepper, but it is better to lay out in layers in jars. Pour on top olive oil. Use a knife to press in several places to get rid of unnecessary air. After 15 days, eggplants can be served on the table. Store in a cool place.

Recipe number 3. Boiled eggplant

Ingredients (for 10 cans of 0.5 l):

• Eggplant - 6 kg.
• Vinegar 9% - 250 ml.
• Salt - 80 g.

Preparation: pierce eggplant with a knife through and through in two places. Boil for 5 minutes in salt water at the rate of 30 g of salt per 1 liter of water. Lay out between two boards and press down with a load. When the liquid drains, peel the vegetables and put them in jars.

Put 10 g of salt, 15 ml of vinegar on a jar with a capacity of half a liter. Fill jars with eggplants so that 2 cm is left to the top of the jar. Cover with boiled lids, sterilize for 60-90 minutes. Close the lids tightly and turn the jars upside down.

Recipe number 4. Pickled eggplant with carrots

Ingredients:

• Carrot - 5 pcs.
• Blue ones - 6 pcs.
• Garlic - 3 cloves

• Celery, parsley - 1/2 bunch each.
• Vinegar - 2 table. l.
• Pepper, salt.
• Oil for frying.

Preparation: wash the eggplant and cut off the ends on both sides. Each cut deep lengthwise. Pierce with a fork on all sides. Mix 1 table in a liter of water. l. salt and boil vegetables. Put on the board with cuts to the side and put oppression for several hours.

Grate the carrots on a coarse grater and fry in a pan in oil for 5 minutes. Add chopped garlic and cilantro. Salt, stir well and spread over the eggplants, or rather in their cuts. Rewind the vegetables with a thread so that the filling does not fall out, and fit into the pan.

Pre-dilute 2 tablespoons of salt with 1 liter of water, boil. Add vinegar and chill. Pour the laid blue ones until completely covered with liquid and put under pressure. After a day, place in the refrigerator. After a few days, you can enjoy a snack.

This is interesting:

Eggplant is called purple Armenian cucumber or just blue.

"Vegetable of longevity" - this is how the vegetable is called in the East. This is due to the content of potassium salts in large quantities, which support the activity of the cardiovascular system.

Eggplant is used for food not ripe, because when fully ripe it loses taste qualities and gets rough. The seeds and skin become very hard. It also increases the content of solanine (a toxic substance).

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount useful substances, which only one fiber is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.

In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent meal with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This blank contains a lot summer vegetables- useful in any combination. Reminds me of a salad.

Composition:

• Young eggplant - about two kilograms,
• Tomatoes - 3-4 things,
• Onions - 2 onions,
• Ground red and black pepper - a teaspoon,
• Sunflower oil,
• Sugar and salt - to taste.

How to cook the best eggplants for the winter "Lick your fingers"

First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.

We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. In this moment last time add salt (tablespoon). Cook for ten minutes until mushy.

Next, pepper the eggplant and roll in flour and fry on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again a vegetable filling. We finish the last layer with “blue”.

Now we need to sterilize our workpiece for the winter. To do this, the jars are placed in a pan with hot water(water only up to the shoulders) and after it boils, let's cook in boiling water for a bit.

We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.

Delicious Eggplant Recipe Cooked Like Mushrooms

It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplant for the winter - fried with garlic

You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.

Ingredients:

• "Blue" - 6 pcs.,
• Garlic - 1 head,
• Dill - 1 bunch,
• Vinegar and vegetable oil - 2 tablespoons each,
• Salt and sugar - two teas each. spoons,
• Freshly squeezed lemon - 2 tsp.

Cooking:

My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.

Put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.

We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.

And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.

At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.

We add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, alternately in sterile jars, we close the fried “blue ones” and garlic dressing with herbs in dense rows.

We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.

Conservation is varied and in each case original:

1. Pickled zucchini

Eggplants for the winter "Ten" - a popular eggplant salad

Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.

Products:

• Vegetables (bell peppers, "blue", tomatoes red and onion) - all by 10,
• refined oil,
• Sil and sugar sand - 1 table. a spoon,
• Acetic acid (9%) - half a glass,
• Water.

Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (they have accumulated a large number of solanine). Take fresh and young, strong and dense.

We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.

Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seamer or plain screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.

Recipe for making “blue ones” without sterilization in tomato juice

Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.

Ingredients:

• Young eggplants - two kilos,
• Bulgarian sweet pepper - 2 kg.,
• Tomatoes - 3 kilograms,
• 2 pods of hot red pepper,
• Three heads of garlic
• Vegetable oil and vinegar (9%) - two tablespoons each,
• Sugar and salt - a couple of spoons,
• Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot peppers through a meat grinder.

We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).

We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.

Put on the stovetop and cook. After boiling, simmer until fully cooked.

We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.

Mother-in-law eggplant tongue

Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.

Generally " Teschin language for the winter "can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what to serve such a delicious appetizer? Look:

The recipe for delicious eggplants in Georgian - "Lick your fingers"

According to Georgian cuisine, where spicy foods most often predominate, hot savory ingredients will also be present in this cooking recipe.

• 5 kilos of "blue ones",
• Bulgarian pepper - 600 grams,
• Red pepper - 2 pcs.,
• Garlic - 200 gr.,
• Vinegar - 350 ml.,
• Vegetable oil - 1 cup.

How to cook in Georgian?

My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.

We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).

Now you need to fry and brown the “blue ones”.

Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until the next day - they cool on their own.

Eggplant in Korean

This recipe was shown to me by a Korean friend of my friends. It turns out pretty nice. tasty snack-salad. Now I also like Korean-style vegetables like this.

Products:

• Eggplant - half a kilogram,
• A couple of medium sweet peppers
• One large carrot
• a couple of bulbs
• Half a hot pepper
• Large head of garlic
• Sunflower oil - 3 tbsp. spoons,
• Vinegar (9%) - 2 tbsp. spoons,
• Sugar - 2 tbsp. l.,
• Salt - 1 tbsp. l. plus 1 tsp,
• Black peppercorns - 15-20 peas,
• Ground red pepper - half tsp,
• And coriander (in grains) - 1 table. l.

Cooking:

Cut the blue ones in half. Then into slices. Just not too thin.

Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.

We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.

Divide into quarters bell peppers and then stripes. Burning into small pieces (just be careful - it can burn your hands - gloves to help).

Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.

Now everything received must be combined together and rolled well with each other with your hands. Leave to marinate for 5 hours.

Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.

Recipe for preparing eggplant blanks for the winter, baked in the oven

An excellent option for cooking whole eggplant for the winter. Simply baked in the oven with whole fruits, cooled in cold water, cleaned from the skin and stalk. And stacked in bags - frozen.

Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.

These are so delicious simple blanks from the "blue ones" you can cook yourself at home. And then, on a winter day, make something interesting out of them and unusual dish to wow all your guests.

Bon Appetit!

Eggplants, though finicky vegetables, are very healthy and tasty. They make delicious preparations for the winter, including caviar, salads, pickles. Quite simply and quickly, you can cook pickled eggplants. This appetizer will appeal to many, because it has a bright, pleasant aroma and excellent taste.

Eggplants, though finicky vegetables, are very healthy and tasty.

Marinating blue ones in this way is within the power of any hostess. The recipe is simple and the minimum amount components. But this does not mean at all that the workpiece will be mediocre. Thanks to garlic and spices, the marinade is fragrant, and the vegetables themselves acquire a completely new taste.

Required products:

• 1.8 kg of eggplant;
• 120 gr. garlic;
• 35 gr. parsley;
• 35 gr. dill;
• 5 gr. bay leaves;
• 8 gr. peppercorns;
• 45 ml of vinegar;
• 15 gr. salt;
• 15 gr. Sahara.

Cooking progress:

1. Eggplants are washed, tails are cut off from them, put in a pot of water and boiled for 15 minutes.
2. Greens, spices and peeled, chopped garlic are laid out in jars.
3. Cooked vegetables are also distributed into jars, tamping them tightly.
4. Pour sugar and salt into it, pour in vinegar.
5. The container is filled to the top with boiling water and corked.

If necessary, the jar is decorated with pictures in order to know exactly what recipe this appetizer was prepared for in winter.

Pickled eggplant with carrots (video)

Blue ones with mushrooms

Vegetable preparation with the addition of mushrooms is a surprisingly tasty snack. It can be submitted without hesitation to festive table She looks presentable and tastes amazing.

Interesting in taste, these vegetables contain a large amount of vitamins PP, B, C, as well as potassium, calcium, carotene, phosphorus, copper, iron, and other elements. Due to their good digestibility and low calorie content, I use them in the diet menu. Another benefit is getting rid of insomnia when consumed. Such large stock vitamins makes them the most valuable product during winter preparations.

Its second name is “blue”, eggplants received for their unusual color for a vegetable.
In the article we will give several options for recipes on how to pickle eggplants for the winter in jars.

The simplicity of the recipe lies in the fact that the eggplants are not cut, but are placed entirely in three-liter jar. Which is very convenient for busy and young housewives.

Required products:

• eggplant ("blue") - 2 kg;
• one bunch of parsley;
• one bunch of basil;
• dill inflorescences - 1 bunch;
• 4 bay leaves;
• one head of garlic;
• acetic acid (9%) 100 ml;
• Art. a spoonful of sugar;
• Art. a spoonful of salt;
• water - 2 liters.

Blue quick-cooked pickles:

1. The fruits are best taken young. Wash them, cut off the tails.
2. Pour water into a saucepan and add salt and sugar. Put the container on the stove and boil.
3. After boiling, put the eggplant there. Cook them for 15 minutes until they are soft. For credibility, they can be pierced with a toothpick. If it pierces freely, it's ready.
4. While our vegetables are cooking, we sterilize the jars. To do this, put them on their necks in a colander, put a colander with jars on a pot of water and boil for 20 minutes. Lids can be placed side by side.
5. IN ready-made cans fold the bay leaves, greens, washed and dried, garlic cloves.
6. We take out the finished fruits from the pan. Place carefully in a jar. Sprinkle salt and sugar on top, pour vinegar.
7. Pour vegetables fresh boiled water, roll up the lids.
8. Banks wrapped in a warm towel or blanket. We leave to cool.

You can use these eggplants as an independent snack with butter and herbs, or as an addition to side dishes. For lovers, you can make a very simple salad - eggplant, onion and butter - a very simple vitamin salad for the winter. you can also cook according to one of our recipes.

Marinated blue quick-cooked with chili

Chili is known to be added to various blanks, as well as he later acts as a good snack on the table, for those who love pepper. For spicy lovers, this is the best recipe. It is a great accompaniment to meat dishes.

Products to be used:

• "blue" - 1 kg .;
• sunflower oil - 100 milliliters;
• a head of garlic;
• chili pepper - 1 small;
• dill - to taste;
• liter of water;
• 1 st. a spoonful of granulated sugar;
• 1 st. a spoonful of salt;
• 120 ml. apple cider vinegar.

Pickled eggplant like mushrooms for the winter recipes:

1. Peel the garlic and pass through a garlic press. If this is not in the kitchen, then you can cut the garlic into small pieces.
2. FROM hot pepper we do the same. Mine, remove the tail. Cut in half and clean out the seeds. We cut into small pieces.
3. Wash and dry vegetables, cut into slices. Cut each piece in half. Put in a separate bowl, pour salted water into it. Let stand like this for two hours. Then rinse well again. This procedure is necessary in order to remove the inherent bitterness from vegetables.
4. Banks are sterilized in advance. To do this, put them upside down in a colander, put them in a pot of water and boil for 20 minutes. Covers are simply boiled in water.
5. I'm preparing the brine. Bring the water to a boil, add the remaining ingredients and put the eggplant there. Boil eggplant slices for 15 minutes.
6. Then the eggplant should be put in a colander so that the water is glass.
7. Now we send our vegetables to the pan. Fry until crispy.
8. Let cool and coat them with pepper and garlic. Then roll in boiling oil for a couple of minutes.
9. We transfer the finished dish to jars. Screw on the lids tightly. Wrap in a warm blanket and leave to infuse.
10. The spicy eggplants are ready. They are stored in the refrigerator. But, as a rule, such a delicacy does not linger in the refrigerator for a long time.

Eggplant marinated like mushrooms

The recipe is not complicated, but delicious. Using honey in a marinade will give the dish delicate taste. In addition, the sweet taste of honey is much more pleasant than sugar. And for women who follow the figure - a real find. This recipe will please, first of all, children, who, as you know, like something sweet more than salty.

For cooking, we need the following products:

• young "blue" - 2 kilos;
• radiola pink (you can not add) - 10 grams;
• vegetable oil - 200 gr.;
• 300 milliliters of water;
• 200 milliliters of apple cider vinegar;
• 260 grams of honey;
• a tablespoon of salt, without a slide.

Pickled Eggplant with Mushrooms:

1. Wash and dry vegetables. Cut off the stem. Cut the fruits into slices, thin strips along the growth.
2. In a separate bowl, mix the chopped straws with salt, shake well and leave for forty minutes to remove the bitterness. Then we wash them well in water.
3. Boil water in a saucepan and blanch straws in it for 6 minutes.
4. We are preparing the marinade. Bring water to a boil, salt, add honey. Cook, stirring until honey dissolves. Then pour vinegar and oil into the marinade.
5. Place the eggplant in a colander to drain the water. Place carefully in a jar. Place between slices radiola.
6. Pour the vegetables with the prepared marinade, roll up the lid. Let it brew and the dish is ready.

Recipe for pickled eggplants like mushrooms for the winter

This recipe is used by many housewives not only for marinade, but also simply when cooking dishes with this vegetable. Eggplant goes very well with garlic. These eggplants are suitable for second courses for lunch or dinner.

Required Ingredients:

• freshly picked eggplant - 2 kilos;
• water - 2.4 liters;
• white wine vinegar - 200 gr.;
• 1/2 cup salt;
• hot pepper - 2 pods;
• 5 heads of garlic;
• sunflower oil - 1/2 cup.

Recipe for pickled eggplant for the winter like mushrooms:

1. Wash vegetables and cut into rings.
2. Add salt and vinegar to the water, send to the stove. As it starts to boil, put the eggplant there and cook for 15 minutes.
3. In a blender, grind the garlic together with pepper, without bringing the puree to a consistency (so that there are small pieces).
4. We take out the eggplants from the marinade, mix them with garlic and pepper. Add oil and a little vinegar. We mix.
5. We put ready eggplants in sterilized jars. Let's brew for two weeks. You need to store such a blank in the refrigerator.
6. Delicious garlic eggplant is ready. They can be added to salads or vegetable stews.

Pickled eggplant - spicy recipe

• young eggplants - 600 gr.;
• apple cider vinegar - 100 grams;
• a tablespoon of honey (preferably dark varieties);
• soy sauce - 3 tablespoons;
• vegetable oil - a tablespoon;
• dry ginger - 0.5 teaspoon;
• 1 tablespoon (table) salt;
• a bunch of dill;
• pepper - 4 peas.

Marinated eggplant for the winter:

1. Wash and dry fresh fruits, then cut them lengthwise. Sprinkle well with salt and let stand for two hours.
2. I'm preparing the brine. Mix soy sauce, honey, ginger and oil.
3. Rinse the eggplant again, cut into square layers or circles. Fry in oil. Place the eggplant in a bowl and pour over the brine. Mix and let it brew for half an hour.
4. Remove the eggplant from the plate, add the remaining ingredients and place in a jar. Screw on the lid.
5. Such a marinade does not require sterilization, but is stored only in the refrigerator. It is better to use within two months after salting.

Pickled Eggplant Instant Recipe

Tomatoes are a standard winter marinade for all housewives. Add them to eggplant - new gourmet dish both in taste and color. The recipe is quite simple, which anyone can handle. But an irreplaceable amount of vitamins for the winter will be prepared.

We will need:

• 1 kilo of eggplant;
• 1 kilo of small tomatoes;
• one bunch of parsley;
• a head of garlic;
• a bunch of dill;
• peppercorns - 10 pcs.;
• bay leaves - 4 pcs.;
• water - 1 liter;
• 2 tablespoons (tablespoons) of granulated sugar;
• 2 tablespoons (table) salt;
• 1 tablespoon (tablespoon) of acetic acid (70% solution).

We prepare in stages:

1. Wash and dry the eggplant. Cut the fruit lengthwise and sprinkle with salt. Send to rest for 2 hours.
2. My tomatoes and greens. Finely chop the greens. Cut the garlic into rounds.
3. Rinse the eggplant again and sprinkle with herbs from the inside.
4. Put pepper, bay leaves, garlic in a three-liter jar. Put in the tomatoes first, then the eggplant.
5. I'm preparing the brine. Pour sugar and salt into the water, boil. Pour in the vinegar last, remove from the stove and pour into a jar of vegetables.
6. We place the jar with the workpiece in a pot of water and sterilize for half an hour.
7. We take the jar out of the water and roll it tightly with a lid. Then wrap the jar in a warm cloth and leave to steam until it cools completely.

Eggplant with tomatoes are ready.

So delicious and healthy dish, as "blue" eggplants cannot leave the attention of a good housewife.

And the variety of marinades that exists in our time will help you choose a recipe to your taste that will delight your family or guests. Eggplants are well suited as an addition to meat dishes, which is so important in winter. In addition to simple delicious dish, eggplants have a large supply of vitamins to maintain immunity in the winter.