TOP 5 quick recipes for cooking eggplant pickled with garlic for the winter
Every year, more and more housewives are engaged in the preparation of pickled eggplants with garlic and various additives. The vegetable appetizer turns out to be tasty and tender, and the abundance of products in the canned composition contributes to the feeling of enjoying the original flavor notes throughout the winter. The dish is perfect for an everyday lunch and a festive table.
Features of cooking eggplant with garlic for the winter
When creating salads, you should adhere to some rules:
- it is better to choose small cans for canning in order to use the workpiece immediately at a time;
- unripe vegetables can be used to create caviar and sauté;
- before making the dish, you should leave the sliced peeled eggplants salted to get rid of excess moisture and bitterness;
- to maintain a beautiful shape, the vegetable does not need to be peeled;
- do not use metal dishes, which give an unpleasant aftertaste when in contact with a vegetable;
- Fast cooking over high heat reduces the chance of preservation spoilage during storage.
Selection and preparation of ingredients
For harvesting for the winter, it is necessary to take into account some nuances when choosing fruits:
- the shape should be round, medium in size;
- it is better to choose mature eggplants, but not overripe;
- the vegetable should have a dense pulp with small seeds, without the presence of visual voids;
- whole eggplant skins are welcome, no damage.
For blanks, eggplants are fried, baked or left fresh, sprinkled with salt and herbs to maximize the preservation of vitamins and minerals.
Ceramic knives and wooden cutters are used to cut the product.
How to prepare a container?
For winter spins, you should choose clean, odorless, small-sized cans. Before canning, glass containers are thoroughly washed and sterilized by boiling. There is another common sterilization method - keeping the cans in the oven at a high temperature for 10-15 minutes.
Blank methods
Blue swirls are prepared in a variety of ways. They are used in winter, as a separate ready-made dish that can be consumed immediately after opening, and as semi-finished products that are added to other dishes so that they go through the heat treatment process.
Delicious eggplant with garlic and herbs for the winter
For a simple recipe, you need to use products:
- 1 kilogram of eggplant;
- 1-2 heads of garlic;
- dill - 1 bunch;
- 2 tablespoons of sugar, salt and vinegar;
- 1 liter of water;
- 100 milliliters of vegetable oil.
Step-by-step actions:
- Chop the clean vegetables into a medium dice.
- Pour marinade water into a bowl. Put on fire.
- Grind clean dried dill.
- Peel the garlic.
- Pour vegetables, sugar, salt and vinegar into the boiled marinade.
- Cook with the lid closed for 8-9 minutes.
- Remove the softened eggplants with a slotted spoon. Sprinkle with dill and pressed garlic.
- Lubricate with oil. Leave to soak in the garlic marinade for 3-5 minutes.
- Make twists into jars.
With cilantro
An original spicy appetizer is prepared on the basis of:
- 1 kilogram of blue;
- 150 grams of cilantro;
- 2 heads of garlic;
- 1 chili pepper;
- 60 milliliters of apple cider vinegar;
- 1 cup vegetable oil;
- salt to taste.
Prepare the salad as follows:
- Finely chop clean dry herbs.
- Cut the pepper into thin rings, remove the seeds.
- Chop the garlic.
- Combine cilantro, garlic, pepper and salt. Cover with vinegar and mix thoroughly. Leave to infuse.
- Fry the eggplant sliced in circles in a skillet with oil until golden brown.
- Put the first layer of seasoning in a container, the next one is eggplant.
- Fill with heated oil.
- Make twists.
With onion
To create a versatile snack you will need:
- 800 grams of eggplant;
- 1 carrot;
- 1 sweet pepper;
- ½ hot pepper;
- 3 cloves of garlic;
- 1 bay leaf;
- 1 spoonful of vinegar;
- 1.5 tablespoons of sugar;
- 2 tablespoons of salt;
- 1 liter of water.
To marinate eggplants, follow these steps:
- Wash the blue ones, remove the stalks. Cut into circles.
- Peel carrots and peppers. Chop into small pieces.
- Boil the blue in water with the addition of 1 tablespoon of salt for 5 minutes.
- Put bay leaf, garlic and a slice of hot pepper in a container on the bottom.
- Lay the vegetables in layers.
- Pour the jar with boiled water and immediately pour the liquid into a separate bowl. Add salt, sugar and vinegar. Pour back into the container with vegetables.
- Sterilize the jar in a pot of water for 10 minutes.
- Screw the lid back on and put it upside down to cool.
With carrots
For a simple recipe, you should buy products in the following volume:
- eggplant - 2 kilograms;
- carrots - 1 piece;
- garlic - 2 heads;
- parsley or dill - 1 bunch;
- salt - 2 tablespoons;
- water - 2 liters;
- bay leaf - 3-5 pieces;
- allspice - 5 peas.
Processes:
- Boil whole eggplants in salted water for 5-8 minutes.
- Grate the carrots coarsely.
- Pass the garlic through a press.
- Slice the cooled eggplants along the length. Stuff with garlic and carrots.
- Put blue balls in a bowl, sprinkling with herbs.
- Pour with brine, which is prepared by boiling water for 15 minutes, with bay leaves, pepper and salt.
- Leave the vegetables to ferment for 3 days in a warm room. Then send it to the refrigerator for 2 days.
- Make a twist.
Spicy blue with garlic and pepper
Ingredients:
- 9-10 eggplants;
- 1 bell pepper;
- 1 chili pod;
- 1 cup olive oil
- 5-7 cloves of garlic;
- 5 tablespoons of lemon juice;
- a bunch of greens;
- salt;
- ½ teaspoon of cumin and ground pepper;
- 1 tablespoon curry
Step by step recipe:
- Bake whole eggplants in the oven for 25 minutes, coat them with oil.
- Insist 60 minutes.
- Chop the pepper, herbs and garlic. Mix.
- Add salt, vinegar, lemon juice, oil and spices.
- Cut each eggplant along the side. Salt and place the filling inside.
- Put in jars, cover with oil.
- Sterilize and close with lids.
Further storage of workpieces
The preservation should be stored in a dry, dark place. The temperature regime should not exceed 5 degrees Celsius. For these purposes, a balcony in an apartment or a cellar in a house is suitable..
How much can you store?
The optimal shelf life of the treat is 2-3 years. Thus, it is not possible to preserve the entire volume of vitamins, but the taste remains unchanged.
