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The best and most delicious recipes for making pickled eggplant for the winter in jars

Pickled eggplant for the winter is one of the most popular products. A wide variety of recipes allows you to make several variations from one vegetable with different tastes. A different formulation of fortified vegetable supplements for the human body is presented. Each of the methods and compositions will be able to decorate the festive and everyday table of the family not only in winter.

Content

1 How are eggplants useful?
2 Preparing the main ingredient
3 Making preparations for the winter
4 Storage methods
5 Conclusion

How are eggplants useful?

The medicinal properties of vegetables have recently been thought of, but they contain in their composition many useful trace elements and substances that can help sick people. Eating "blue" has a beneficial effect on the cardiovascular system of the body, kidneys, helps to cleanse the intestines and liver. Nutritionists recommend that people eat eggplant to remove excess cholesterol.

The high content of useful metals and minerals (copper, iron, manganese) improves the process of hematopoiesis and blood structure, normalizes the spleen. Eggplant dishes should be on the table for people with anemia, obesity and chronic kidney disease.

Preparing the main ingredient

The success of any dish is 50% dependent on the choice of products for its preparation. This question requires a detailed analysis:

it is better to harvest and ferment blue for the winter in August-September, when the gross harvest of vegetables begins. This will save money when buying and choose mature, rich taste, high-quality ingredients for fermentation;
pay attention to the condition of the skin of vegetables. It should be free of damage, cuts, traces of fungus or mold. The peel of a mature and fresh blue should be glossy, with a shiny surface of light or dark purple color;
they do not recommend purchasing eggplants with large stalk sizes - this increases waste and the risk of buying vegetables with stringy pulp;
fresh vegetables always weigh more than those picked a few days before sale;
for blanks for the winter, it is recommended to use small or medium-sized blue ones with an oval or cylindrical shape;
overripe vegetables, when cooked, break down into tough veins and are not suitable for human consumption;
preparing vegetables for work does not take much time. It is enough to cut the stalk under the very top and rinse the vegetables thoroughly under running water.

Important! To remove the bitter aftertaste, the eggplants are placed in boiling salted water and boiled over low heat for 5-6 minutes. After heat treatment, the pulp becomes tasty and tender.

Making preparations for the winter

The best, delicious and healthy recipes won't take long to prepare. But the secrets of cooking these dishes must be known and followed.

The classic recipe for canning blues

Eggplants in this version are cooked without filling, with the addition of chopped vegetables:

the vegetables are washed under the tap, the stalks are removed, and the husks are peeled. Cut into thin circles: tomatoes - 700-800 grams, onions - 600-700 grams, bell peppers, preferably red with fleshy walls - 800 grams, eggplants 1500 grams;
you don't have to make a pickle for this salad. Sliced tomatoes are placed in a saucepan, put on a low heat, 1 tablespoon of sunflower oil is poured in and stewed under the lid for several minutes;
put the rest of the vegetables into the pan, salt to taste, add sugar and peppercorns;
the mixture is brought to a boil over low heat and simmered, covered with a lid, over low heat for 20-30 minutes;
hot salad is laid out in prepared 500-gram jars and 2 tablespoons of 9% vinegar are poured into each;
the cans are hermetically rolled up and wrapped upside down in a blanket until they cool completely.

In Georgian

Pickles are prepared according to a certain scheme:

1 kilogram of small ripe eggplants is thoroughly washed, the sepals are cut off. A longitudinal cut is made along the entire length of each and the vegetables are placed in a pot of salt water. Add 50 grams of salt to 1 liter of water;
boil vegetables over low heat for 10-15 minutes, take out. Peel and chop 25 grams of garlic, mix with 1 tablespoon of salt and rub the inner blue surfaces with gruel;
after cooling, they are placed on a board and a lid with a load is placed on top;
several laurel leaves, chopped celery leaves are placed on the bottom of sterilized jars;
spread a layer of blanched eggplant to the top and cover with black currant leaves;
prepare a brine - for this, salt is dissolved in water at the rate of 1 liter of water - 1 tablespoon of coarse salt. Having brought it to a boil and having achieved complete dissolution of the salt, the strained brine is poured over the banks;
loosely close the neck with a plastic lid or gauze napkin and set aside in a dark place for fermentation in the room or in the basement;
if it is planned to roll into jars for the winter, the old brine is drained, and the jars are poured with boiled new brine and sealed with lids. Such a product can simply be closed with a plastic lid and put into the refrigerator or cellar.

Whole pickled eggplants in a jar of garlic

The amount of ingredients is the same as in the previous recipe. The work is performed in a specific sequence:

cut eggplants along their entire length to half;
garden herbs are crushed, the maximum cutting length is 10 millimeters;
garlic cloves are peeled and finely chopped or grated on a fine grater;
greens, garlic and salt are mixed;
cut blue blanches for 5 minutes in a solution prepared according to the proportion - for 1 liter of water up to 30-40 grams of salt;
blanched and then chilled, vegetables are put under oppression for 20-30 minutes to remove the remaining water, and stuffed with a prepared mixture of salt, herbs and garlic;
eggplants are laid out in sterilized jars and 2 tablespoons of vinegar are poured into each;
jars are sterilized in a water bath for the required period. It is recommended to process a ½ liter jar - 10-15 minutes, and a 3-liter jar - up to half an hour;
jars are hermetically rolled up with lids and put wrapped in a blanket overnight.

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Eggplant stuffed with vegetables

For cooking, you will need to prepare a set of products:

fresh, small-sized eggplants - 2.5 kilograms;
red bell pepper - 2-3 pieces - depending on the size;
carrots - 500 grams;
chopped roots of parsley and celery - 80-100 grams each;
several pieces of medium-sized onions;
peeled garlic - 8-9 teeth;
parsley, dill and celery to taste;
table salt - 40-50 grams;
sunflower oil - 150-200 grams.

Stages of cooking eggplant with additional healthy filling:

Stepping back from the edge of the washed eggplant 20-30 millimeters, make a through cut along the entire remaining length.
Blanch in salted water and boil for half an hour.
Bell peppers are washed under the tap, cut in half. Seeds and partitions are removed and finely diced.
The roots and herbs of parsley and celery are finely chopped, the carrots are cut into strips. The onions are cut in half and cut into small cubes.
Put a deep frying pan on the fire, pour in the oil and lay out the filling. Vegetables are brought to half-readiness and salted to taste.
Celery branches are steamed in boiling water for a few minutes and added to the filling.
The vegetable stew, after cooling, is tightly stuffed with blue ones, tied in halves with thread or a soaked celery stalk.
Stuffed vegetables are tightly placed in jars, while sprinkling them with chopped garlic.
Cover with a napkin and put in a dark place at room temperature for fermentation.
After 3 days of fermentation, jars filled with delicious vegetables are filled with sunflower oil and sealed with a lid or placed in the refrigerator.

Quick recipe for marinated in Armenian

The instant cooking method will allow you to serve a snack to guests at any time of the day, the main thing is not to overdo it with salt:

all vegetables are cleaned of cores, sepals and husks;
1 kilogram of eggplants is cut lengthwise and then cut into cubes with a side size of up to 40 millimeters;
500 grams of fresh ripe tomatoes are cut into 4 parts;
250 grams of bell pepper are freed from seeds and cut into 6 equal segments;
500 grams of onions are cut into half rings;
the prepared vegetables are placed in even layers in a saucepan, slightly salted and simmered over low heat for 2 hours;
add a 100-gram stack of vegetable oil and 2-3 tablespoons of vinegar to vegetables;
lay out chopped greens, 1 tablespoon of sugar, chopped 5-6 heads of garlic. The salad is simmered for another 20-30 minutes;
hot salad is laid out in sterilized jars and corked for the winter.

Pickled without sterilization

Many housewives like these quick recipes. All vegetables are thoroughly washed under the tap, cores, tails and peels are removed from onions and garlic. For quick cooking, work is performed in a specific sequence:

3 kilograms of tomato are cut into 2 parts, 1 kilogram of Bulgarian sweet and 2 shuki chilli peppers are peeled from seeds, cut into several equal parts;
2 heads of garlic are divided into prongs and not chopped;
prepared tomatoes, peppers and garlic cloves are scrolled in a meat grinder and placed in a saucepan. You can add a ripe apple, it will add an exquisite taste to the appetizer, but this is not for everybody;
add 100 grams of salt, two 200 grams of granulated sugar and 200 grams of vegetable oil to the pan. Bring to a boil over low heat, stirring occasionally, pour 50-70 grams of 9% vinegar and boil the marinade for 15-20 minutes;
cut into circles, up to 20 millimeters thick, eggplants are sent to a saucepan with boiling marinade;
the heat is brought to medium size and the vegetables are boiled for 20-30 minutes. The hot salad is placed in prepared jars and hermetically closed under a metal lid. Then they are turned over and wrapped in a blanket.

In korean

The easiest and most delicious cooking method will require you to prepare a set of ingredients. The recipe is for making a 3 liter jar of pickles:

2.5 kilograms of eggplant are not completely cut to length and blanch in salted water, and then cooled;
600 grams of sweet bell peppers are cleaned of seeds and partitions and cut into thin strips;
3 large onions are cut into half rings, 4 carrots are cut into circles, 5-6 cloves of garlic are pounded in a mortar or finely chopped with a knife;
the cooled eggplants are cut into cubes and all the vegetables are spread in layers in a large saucepan. Fall asleep with 2 teaspoons of salt, mix;
add chopped parsley foliage, 3 tablespoons of sugar and 5% vinegar, 200 grams of vegetable oil to the pan, pepper to taste. The salad is thoroughly mixed, covered with a napkin and left to infuse for 14-15 hours;
vegetables are placed in prepared jars and sterilized for 30 minutes in a water bath. After that, sterilized jars are sealed and wrapped in a blanket.

Such delicious vegetable salads go well with festive mashed potatoes and everyday wheat porridge.

With onions and bell peppers

Preparing such a dish is not difficult, but it will take time:

3-4 pieces of medium-sized blue ones are cut into rings;
they are evenly laid out in layers in a saucepan and each is sprinkled with salt. So the pulp will lose its bitterness, and the mugs will let the juice out;
Cut 2 medium onions and 1 bell pepper into circles;
fry the onion until golden brown, and then fry the pepper in the same oil;
3-5 medium ripe tomatoes are cut into rings and fried in vegetable oil;
take out the eggplant rings that have let the juice out of the pan and blot them with a paper napkin to remove the remaining juice;
fried blue in oil;
chop greens, its amount depends on the taste of the hostess;
put vegetables in layers in prepared jars, adding greens, chopped garlic and allspice peas to each layer;
Dilute 3-4 teaspoons of salt in water, prepare a brine and pour a few spoons on each layer of vegetables. Several currant leaves are placed on top of each jar and 2 tablespoons of vinegar are poured;
jars are sterilized in a water bath for up to 30 minutes and closed with lids.

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In winter, you can serve sandwiches with mugs of vegetables and blue.

With tomatoes

To prepare 7 servings of pickles for the winter, you will need to perform a cycle of work:

14 pieces of bell pepper cut into strips;
16-17 pieces of ripe tomatoes are cut into quarters;
3 pieces of onion cut into half rings;
14 eggplants are pierced with a knitting needle in several places and cut along the edges;
put tomatoes in a saucepan, then - in layers the rest of the vegetables, pour 200 grams of water and 100 grams of vegetable oil;
add 2 tablespoons of salt and granulated sugar and 1 tablespoon of 9% vinegar;
after the vegetables are juiced, the pan is put on the stove, and the vegetables are gradually brought to condition over low heat, stirring occasionally so that they do not burn;
the finished product remains only to be decomposed and hermetically rolled into glass jars.

With cabbage

Recipe for making canned food for 8 servings:

3 kilograms of young eggplants are cut into cubes, blanched in slightly salted water;
500 grams of white cabbage is coarsely chopped, and 500 grams of carrots are rubbed on a coarse grater;
3 pieces of sweet bell peppers with fleshy walls are cleaned of seeds and tails, cut into strips. 1 bunch of parsley and dill are chopped on a board, and the garlic is crushed in a mortar or finely chopped with a knife;
all the ingredients are placed in the blanched eggplant, add 250 grams of vegetable oil, salt and sugar to taste, and pour 100 grams of 9% vinegar. The pot is closed with a lid and placed in a refrigerator or cellar for 2-3 days;
vegetables are evenly and tightly laid out in jars and sterilized in a water bath for 20-30 minutes. While the containers are hot, they are rolled up with steel lids.

With celery

This recipe is prepared in the same way as the previous one.But we must not forget about the correct preparation of celery. Chopped onion and celery leaves are salted and stewed in a pan with vegetable oil, and then tomato juice or chopped fresh tomatoes are added to the pan.

Pickled blue "dry salted"

The recipe is simple. This method allows you to cook healthy vegetables in your own juice, without using marinades and vinegar. Such cooking of eggplants under oppression and their fermentation with the addition of sourness to the taste pleased many families.

For cooking, you will need to prepare salt, taking into account the proportion - for 1 kilogram of vegetables you will need 50-60 grams of coarsely ground table salt:

cut eggplants as you like, the main thing is that the thickness is no more than 20-30 millimeters;
chopped blue ones are placed in a saucepan, when laying, sprinkling the layers of vegetables with salt mixed with chopped herbs and spices;
loosely close the pan with a lid and leave for 10-12 hours;
vegetables release a lot of juice. Now place a round plate in the pan, slightly smaller in diameter. A piece of natural clean fabric is laid under it;
a heavy object is placed on the circle. It can be a kettlebell or several packs of salt, or water cylinders. The main thing is that the pressure is not excessive or insufficient;
periodically remove excess juice and rinse the napkin. This avoids stagnation of the juice.

After that, the eggplants are covered with a lid, plate, ideally a wooden circle on which the load is placed. The load should not be too heavy. The recommended ratio for 1 kilogram of raw materials is 100 grams of cargo. Vegetables are fermented for 10-15 days, then they are removed to a cool cellar or jars are placed in the refrigerator. It turns out quickly, healthy and tasty.

Oxidized eggplant

This is one of the types of pickling vegetables described above, but here salt is diluted in water and vegetables are poured with it for souring. To add flavors, here's a recipe for stuffed pickled eggplant.

Delicious, sour vegetables are prepared in several stages:

eggplants are boiled in salted water, after having pierced them with a knitting needle in several places. For brine, use a proportion - in each liter of water, dissolve 2 dessert spoons of salt;
small eggplants are boiled for up to 5 minutes, and medium-sized ones for at least 10 minutes;
boiled vegetables are laid out on a board, covered with another cutting board on top, on which oppression is installed. This must be done to remove excess moisture from the pulp.

Semi-prepared pickled vegetables are laid out in portions in plastic containers or in plastic bags and put into the freezer. In winter, taking pickled sour eggplants from the freezer, defrosting them, stuffing them with vegetables, you get a tasty and healthy dish, without spending a lot of time on cooking.

Storage methods

There are no special requirements for storing pickled and pickled vegetables if they are hermetically sealed in glass jars. Such products are stored for a maximum of 2 years, then eating them is fraught with indigestion and botulism. Banks can be stored in the closet of the apartment, in the kitchen, but it is not recommended to place them near heating and household appliances.

It is more difficult to provide decent conditions for storing food in barrels or glass containers without a hermetically sealed lid.

Such pickles can be safely stored in the refrigerator, in a deep cellar or in a home glacier. But to make such premises for city dwellers is difficult or even impossible. Therefore, it is better to eat such products first, and not to procure a lot of them.

Conclusion

The article contains an incomplete list of delicious preparations for the winter from pickled or pickled eggplants. Any recipe will become a table decoration if all the work on its preparation was carried out responsibly and carefully.