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

Pickled eggplants for the winter are an excellent appetizer for a potato or meat main course. 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.

Preparing the main ingredients

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

Quality vegetables:

1. Must be harvested in September. This is their natural ripening period, the flavor becomes brightest.
2. The appearance of the eggplant should be presentable. Do 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 recipes for pickled eggplant for the winter

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

Classic pickled eggplant

Classic pickled eggplants stuffed with garlic and dill are considered the tastiest and are prepared according to the standard recipe in many families. It differs in that there is no filling in the main ingredient, however, other vegetables can be added to the brine.

Ingredients:

• eggplant - 2 kg;
• 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 selected without dents. Vegetables are washed, the stalks are removed.
2. Each of them is cut longitudinally in several places.
3. Cover such "pockets" with salt.
4. The fruits are laid out in a colander so that the liquid can drain off, left 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 fruit, the longer it may take. Take out, leave to cool.
7. Prepare the brine: the vinegar is dissolved in water, mixed with a teaspoon of salt and dill.
8. Eggplant is placed 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 for which are presented below, can be stuffed with different vegetables, there are no strict rules.

Ingredients:

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

When processing eggplant, there should be no pungent odor, which indicates the presence of solanine (a dangerous toxin)

Preparation:

1. Before pickling, eggplants are always boiled. 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 eggplants are ready with a regular fork. If the skin is easily pierced, then they can be taken out.
2. Boiled eggplants are placed under a light press or load. The process can take from 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 over the fire until softened.
5. Cut or crush the garlic heads, grate the inside of the eggplants with its juice. Fill the slots with the vegetable filling.
6. Then they are tied with a thread so that the filling does not fall out.
7. Boil the brine from water and salt.
8. Put all ingredients together with vegetables into clean containers, pour brine. The 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. Their taste is especially pronounced in brine.

Ingredients:

• blue eggplants - 11 pcs.;
• red pepper (bulgarian) - 8 pcs.;
• clove of garlic - 10-12 pcs.;
• granulated sugar - 100 grams;
• salt - 1 tbsp. l .;
• 9% vinegar - 0.3 cups;
• sunflower oil - 2/3 cup.

The brine usually darkens during the pickling process.

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 taste will go away. They can also be placed under the press for a couple of hours.
2. Pepper and garlic are 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 from the vegetables. Add the twisted pepper-garlic mixture to them.
   Important! It is better to choose peppers of a red hue. They have a sweetish taste, aroma and look beautiful in ready-made cans.
4. Sugar with vinegar and oil are added to the container. Everything is thoroughly mixed and put on fire. Cook such a blank for a quarter of an hour.
5. The seasoning is added after the mixture has boiled. Its quantity is determined by taste.
6. Then pour the hot dish immediately into the containers. They are rolled up and left upside down until they cool. Eggplants pickled for the winter are kept in the dark and cool.

Pickled eggplant with garlic and oil

The recipe is simple, the taste is classic. The ingredients give the vegetables a special flavor.

It is necessary:

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

Fermented 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 you can leave them for a couple of hours.
2. Chop the garlic head into cubes, break the parsley into small feathers. Eggplants, which need to be cut along a little deeper, are stuffed with such a filling.
3. Pickle for eggplant pickled with garlic is prepared from water and salt. The liquid is boiled for several minutes.
4. Then put the vegetables in containers, fill them with ready-made brine. Finally, add 2.5 tablespoons of oil to each jar. The product is ready for seaming.

Pickled eggplant with cabbage

Preservation of sauerkraut for the winter reveals especially interesting taste in combination with white cabbage. An incredible aroma comes out during cooking.

You will need:

• nightshade - 9-10 pcs.;
• white cabbage - ½ pc.;
• tomatoes - 5-6 pcs.;
• carrots - 3-5 pcs.;
• some greenery;
• salt - 2 tbsp. l .;
• water - 1 l;
• a clove of garlic - 5-7 pcs.

During harvesting, all vitamins and minerals are retained in vegetables

Preparation:

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

Pickled eggplants for the winter without vinegar

Not everyone likes the taste of vinegar in ready-made 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 bunches;
• carrots - 4-5 pcs.;
• seaweed - 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, aromatic and very tasty snack

Preparation:

1. Boil the eggplants in salted water so that the skin is easily pierced with a fork.
2. Make an incision in each piece in the form of a pocket.
3. Place under a press for 2 hours.
4. Squeeze the garlic through a garlic press, chop the herbs.
5. Chop cabbage with carrots.
6. Stuff 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 the brine, roll up the jars.

Pickled eggplant with garlic and herbs

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

You will need:

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

Workpieces in which the natural fermentation process takes place are the most useful

Preparation:

1. Boil the washed vegetables in salted water until softened, about 10 minutes. Next, lay them out in an even layer, and place a load on top that will squeeze the liquid out of the vegetable. If left inside, all the taste will overpower the bitterness.
2. Finely chop the herbs 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. Put the stuffed vegetables in a bowl and pour brine, roll up, leave to cool completely.

Georgian style pickled eggplants

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

It is necessary:

• nightshade - 6-8 pcs.;
• cloves of garlic - 6-7 pcs.;
• 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 l.

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

Preparation:

1. Cook 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 the carrots into strips, mix with herbs, pepper, chopped garlic.
3. Mix the brine of salt, water, sugar and vinegar and bring to a boil.
4. Arrange everything in sterilized jars and pour with brine, roll up and close the pickled eggplants for the winter from the bright sun.

Korean style pickled eggplant canning

Korean-style 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 better stored, it must be well filled with vegetable oil.

Preparation:

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

Pickled eggplants for the winter without sterilization

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

Ingredients:

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

Salt and lactic acid are preservatives in pickled vegetables.

Preparation:

1. Boil the eggplants until tender.
2. Squeeze out the garlic, chop the herbs.
3. Grate carrots thinly.
4. Mix salt, pepper with drinking water, bring to a boil.
5. Stuff the cut pieces with the prepared mixture.
6. Put the ready-made 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 obtain the fermentation effect. After the appearance of bubbles, the workpieces can be hidden in the cold.

Winter is the time to open the blanks. To prevent them from disappearing, you must observe the storage conditions.

Storage terms and rules

Blanks 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 workpieces. In winter, you can store them on the balcony, provided that severe frosts do not occur.

Eggplants fermented for the winter must be rolled up in clean and whole jars, otherwise they will deteriorate. Do not store them in the sun or in bright light, this negatively affects the contents: fermentation may begin. For storage, a cellar, a cold balcony or a refrigerator are suitable.

You can store containers in an apartment on special shelves that can be located under the ceiling, along the perimeter of the floor or in the refrigerator. A dark cabinet is also suitable for small amounts of preserves.

The finished 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.

Handling the dishes for rolling is a very important step towards preparing eggplant pickled for the winter. Insufficient processing can trigger the development of botulism inside the container. This will lead to poisoning from the poisons released by the bacteria. You also need to carefully handle the products themselves.

Conclusion

Any housewife can cook pickled eggplants 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.

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