Instant Korean eggplant recipes for the winter

For a change, you can make He from eggplant for the winter. If you follow the recommendations, you get a very tasty, spicy dish. The best eggplant-based recipes can contain multiple ingredients.

Recipes requiring sterilization

There are numerous recipes where Korean-style eggplants are sterilized at the last stage for the winter. The most delicious recipe is the spicy eggplant Heh. The simplest instruction contains a detailed step-by-step description.

1. Several blue ones need to be cut along thin plates.
2. Sprinkle vegetables with salt and leave for 25 minutes.
3. Peeled carrots and grind on a special grater, pour boiling water for 8 minutes.
4. Bell peppers are cut into thin strips, the onion is peeled and cut into slices, hot peppers - into rings.
5. All vegetables, except carrots, pepper, add sugar and sprinkle with Korean carrot seasoning.
6. Oil and vinegar are added last.
7. Three cloves of garlic are squeezed into a bowl through a garlic press.
8. The mixed ingredients are marinated for about an hour.
9. After pickling the eggplants, they are sent to the oven for 16 minutes. After that, combine with the rest of the vegetable mix, stir and leave to infuse for 50 minutes.

The finished Korean-style eggplant composition is distributed in glass jars for the winter, after which it must be sterilized for 25 minutes. Banks are placed in a container with water, put on fire and after boiling, the required time is noted.

Tip: "Roll up the cans with hot contents."

Then they are turned over and covered with a warm blanket until the contents have cooled. The most delicious vegetables can be served at any time.

In Korean pickled eggplant recipes, you can find a combination of different vegetables. The eggplant recipe called "Tsarskie" is simple to perform and does not take much time.

• Eggplants in the amount of 1 kg are washed well, the stalks are cut off and holes are made on the surface with a fork.
• Prepared vegetables are dipped into a container with salted water, after boiling, they are boiled for another five minutes.
• Then the prepared eggplants should be put under the press for about 5 hours so that excess liquid will drain out of them.
• The eggplant juice is poured out, and the vegetables themselves are cut into strips. Then 2-3 pieces of Bulgarian pepper are cut into strips, 2-3 carrots are rubbed on a grater.
• All chopped ingredients are salted, seasoned with seasoning and covered with sugar.
• Garlic is chopped separately using a garlic press, vinegar and oil are added to it. Only after that is the mass sent to the rest of the vegetables.
• The finished snack is moved to jars and sterilized for 18 minutes.
• The last step is to roll the cans with iron lids.

How can you cook Korean eggplant for the winter? A simple recipe for harvesting eggplants with cabbage for the winter is known among housewives.

• You need about 2.5 kg of blue vegetables. They are washed, roots cut and cut into small cubes.
• To obtain salted vegetables, pour a sufficient amount of salt into a container with water. Once it boils, add the diced cubes and cook for another five minutes. After that, they are thrown back in a colander and left until all the water drains.
• At this time, 300 g of carrots are grated with a grater, and 500 g of cabbage are chopped into small strips.
• Grate three cloves of garlic on a fine grater.
• Having combined all the ingredients, add vinegar and spices, leave to marinate for three hours.
• Prepared containers are filled with salad and sterilized for 12 minutes.
• The made workpiece is closed with metal lids and the inverted container is covered with a warm blanket until it cools.

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Sterilization eliminates all bacteria, so canned vegetables can be stored for a long time.

Non-sterilized options

Among the wide variety of recipes for how to make eggplants for the winter, you can find one that does not require additional steps. The recipe without sterilizing eggplant in Korean for the winter is easy to translate into reality even for an inexperienced housewife, the main thing is to follow the instructions.

First you need to wash three pieces of bell pepper, 3 kg each of tomatoes and eggplant. Peel the vegetables from the stalks, and the pepper also from the seeds.

• All vegetables, except for eggplants, need to be chopped; you can use a meat grinder for this purpose.
• The crushed components are flavored with salt 95 g, sugar 400 g and butter 200 ml.
• The resulting mass is brought to a boil and 100 ml of vinegar is poured in.
• At this time, the eggplants are cut into rings and added to the rest of the products. You need to cook for another 20 minutes.

Eggplants for the winter in Korean should be distributed in glass containers, closed with a metal lid and covered upside down until they cool completely.

Canned vegetables and tomato. For the dish you need to cook 2.2 kg of blue and 3.2 kg of tomatoes. Tomatoes are poured over with boiling water and peeled off. Juice is made from one part of the tomatoes by passing through a meat grinder, and slicing is prepared from the other.

• Combine juice and slices, sprinkle with salt, sugar and pour in butter.
• Garlic and hot peppers are passed through a meat grinder. The crushed products are combined with the rest of the mass.
• Eggplants and bell peppers are cut into cubes.
• The vegetable mixture is cooked over low heat until cooked through.
• Vinegar is added last and boiled for another two minutes.

The resulting composition is placed in jars and twisted. Advice: "I closed the jars with boiled lids."

Fast cooking

You can make instant eggplant. In Korean, the most delicious composition popular with tomatoes.

1. Preservation begins with the preparation of tomatoes about 2 kg for rolling. They need to be doused with boiling water to remove the skin.
2. Eggplant 2.2 kg is washed and cut into rings.
3. About 8 cloves of garlic are chopped, basil, cilantro, dill are finely chopped. The chopped ingredients are mixed with 500 ml of oil and 60 g of salt. Then add to the vegetables and leave for a few minutes.
4. The resulting mixture must be fried.
5. Pour oil into the pan, add a leaf of lavrushka and add 5 g of pepper. As soon as the mass boils, move the rest of the vegetable mixture. Add sugar and spices, such as basil. Fry for another five minutes.
6. The resulting fried vegetables must be distributed in glass containers, rolled up and covered with heat.

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You can get a spicy taste if you make Korean style eggplant with carrots. The recipe for blue in Korean would look like this.

• Blue vegetables and carrots are taken at 3.7 kg. Eggplants are cut into cubes.You can make Korean carrots yourself, for this it is tinder on a Korean grater and seasoned with a special seasoning.
• Put the cubes in boiling water and cook for about 10 minutes, then put in a colander.
• Eggplant slices are combined with Korean carrots, salt, spices, seasonings and vinegar are added. Then sprinkle with chopped garlic over the dish.
• Heat oil in a frying pan and pour over vegetables.
• Leave to infuse in a cold place for about an hour.

The eggplant snack is ready to eat! It can be eaten on its own or served with other dishes.

Eggplant caviar

Eggplant caviar will be a great addition to any dish or can serve as a stand-alone snack. It can be made sharper by adding hot chili peppers and more garlic cloves, or you can cook it in the classic version.

The traditional recipe for winter caviar does not include chili peppers, and garlic is present solely for flavoring.

• Eggplants in the amount of 2 kg are washed, cut into cubes and transferred to salt water for 35 minutes.
• Tomatoes 1.7 kg are poured over with boiling water and the skin is removed, but you can leave it, 1 kg of Bulgarian pepper is peeled from seeds. In the future, these vegetables must be passed through a meat grinder.
• The garlic is squeezed through a garlic press.
• Carrots (about 800 g) can be grated.
• Four onions are finely chopped.
• The chopped mass of vegetables is put on fire and boiled for 18 minutes.
• Then add garlic, oil, salt 90 g and sugar 35 g, continue to cook for another 12 minutes.
• Pour in vinegar and cook for another five minutes.
• In prepared jars, the eggplant winter mixture is placed hot.

Preserving vegetables is not difficult, especially if you have a detailed description of each step at hand. You just need to combine the products correctly and observe the proportions.