How to prepare delicious pickled eggplants without sterilization for the winter

Eggplants are rich in vitamins and minerals, while their calorie content is only 24 kcal per 100 g, so they are very popular among those who want to lose weight. These fruits make delicious and complete meals and snacks.

It’s easy to cook eggplants in the summer: you can always pick them from the garden or buy fresh vegetables inexpensively. And for the winter it is better to prepare them in the summer or autumn - according to the season and without nitrates. Eggplants marinated for the winter without sterilization retain their nutrients to the maximum. In our article you will find verified winter recipes eggplants with traditional and unusual ingredients and advice from experienced housewives.

Classic recipe without sterilization

Eggplant This recipe turns out aromatic and spicy. The choice of fruits for pickling must be approached carefully and carefully. Vegetables selected are young, dense, with thin skin, without rot or growths, with seedless pulp.

Ingredients:

• eggplants – 1.5 kg;
• salt – 1 tbsp. l.;
• sugar – 1.5 tbsp. l.;
• hot pepper – 1 pod;
• allspice peas – 10 pcs.;
• garlic – 4 cloves;
• bay leaf – 4 pcs.;
• vinegar 9% – 4 tbsp. l.

Cooking instructions:

1. Prepare dishes for marinating: jars, pans, etc.
2. Rinse the containers thoroughly. It is advisable not to use chemical liquids for washing dishes. It is better to take soda or steamed nettle.
3. Sterilize the jars: steam in a water bath or put in a cold oven and heat.
4. Cut off the ends of the eggplants and cut them lengthwise into four pieces.
5. Measure out 2 liters of water, add 1 tsp. salt, boil.
6. Add the eggplants and cook for 5 minutes, regularly lowering any floating pieces to the bottom with a slotted spoon.
7. Take out the prepared jars. Place 1-2 cloves of garlic, hot pepper and peas on the bottom of each.
8. Remove the vegetables with a slotted spoon and place in a container.
9. Prepare the brine: add 0.5 liters of water, salt, and bay leaf to the remaining liquid. Bring to a boil, simmer for 1 minute. Add vinegar.
10. Pour the prepared brine into jars.
11. Roll up, turn over and cover with a warm blanket.
12. Remove the cooled pieces to the basement or cellar.

Variations

Eggplant, also known as badrijan, goes well with other vegetables. They add original notes to the classic recipe, and spices add aroma and pungency.

Express recipe

How to pickle eggplants if you have very little time? A preparation that does not require long-term heat treatment of products and sterilization will come to the rescue. The jars can be sterilized in advance and stored under a clean linen napkin.

Ingredients:

• eggplants – 1 kg;
• onion – 0.5 kg;
• bell pepper – 0.5 kg;
• tomatoes – 1 kg;
• salt – 1 tbsp. l.;
• sugar – 3 tbsp. l;
• vinegar 9% – 1 tbsp. l.;
• vegetable oil – 1 cup.

Cooking instructions:

1. Wash all vegetables.
2. Cut onions and eggplants into cubes. Peel the pepper from the core and seeds and cut into strips, tomatoes - into oblong slices.
3. Heat the oil and fry the onion.
4. After 2-3 minutes add eggplants, after another 2-3 minutes add peppers and tomatoes. There is no need to brown it. Enough for the vegetables to become a little softer.
5. Add salt and sugar.
6. Boil and cook for 15-20 minutes after boiling.
7. At the end of cooking, add vinegar.
8. Place in jars, roll up, turn over and let cool under a warm blanket.
9. Place the finished product in a cool place.

"Like mushrooms"

If there is a poor harvest for mushrooms, but you really want to feel their taste, the recipe for the vegetable winter dish “Eggplants like mushrooms” will come to the rescue. The preparation process is simple, with a minimum set of ingredients.

Ingredients:

• eggplants – 2.5 kg;
• vegetable oil – 200 ml;
• dill – 50 g;
• garlic – 5 cloves;
• vinegar – 100 ml;
• salt – 100 g.

Cooking instructions:

1. Pour 2.5 liters of water into a saucepan, add salt and boil.
2. Cut the vegetables into cubes with a side of 2 cm.
3. Add vegetables to the water and boil for 5 minutes, stirring occasionally.
4. Chop garlic and dill.
5. Pour oil into a frying pan, heat it, and add the eggplants with a slotted spoon. Simmer in oil, adding garlic and dill, for 3-4 minutes.
6. Then pour in the vinegar, remove from the heat and place in a sterile container.
7. Roll it up, turn it upside down, and wrap it in something warm.
8. Transfer the cooled jars to a dark, cool place.

If initially the eggplants are not young, they already have a lot of seeds, and the skin is hard, you can simmer them in a frying pan a little longer, checking for softness or increasing the time to 10-12 minutes. Or you can peel the fruit before using it, but then the pieces spread out when twisted and hold their shape very poorly.

Whole in marinade

At the end of the gardening season, there are many small fruits left in the garden beds that are unlikely to grow. They are immature, soft and small. These can be marinated whole in a three-liter container, then used as an independent snack or added to other dishes.

Attention! In this recipe, it is not advisable to divide the ingredients or place the eggplants in small jars.Due to the large volume, the workpiece cools slowly and the vegetables are steamed.

Ingredients:

• eggplants - for a three-liter jar;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• water – 1.5 l;
• allspice peas – 5 pcs.;
• bay leaf – 1 pc.;
• vinegar – 50 ml.

Preparation:

1. Sterilize the dishes by steaming them or heating them in the oven.
2. Wash the vegetables, dry them, cut off the ends.
3. Place pepper and bay leaf at the bottom of the container.
4. Place the vegetables in the container tightly to each other, leaving no voids.
5. Pour boiling water over it, cover with a lid for half an hour.
6. Drain the water from the jar into the pan, boil again, pour over the fruits for 15 minutes.
7. For the third time, drain the water from the canned food, dilute the salt and sugar. Boil.
8. Add vinegar to the brine and immediately pour over the steamed eggplants.
9. Twist, turn over, throw on the blanket. In the morning, put it in the basement.

With bell pepper

Pepper in pickled eggplants will please gourmets.

Ingredients:

• eggplants – 2 kg;
• tomatoes – 3 kg;
• sweet bell pepper – 1.5 kg;
• salt – 2 tbsp. l.;
• sugar – 130 g;
• hot pepper – 2 pods;
• garlic – 70 g;
• vinegar 9% – 130 ml;
• sunflower oil – 300 ml.

Cooking instructions:

1. Prepare containers for marinating, wash and sterilize them first.
2. Grind the tomatoes through a meat grinder or through a juicer. Pass through a sieve or strain to remove skins and seeds. It is allowed to replace tomatoes with the same amount of tomato juice.
3. Finely chop the hot pepper pods and add to the tomatoes.
4. Boil the resulting tomato juice, removing the resulting foam.
5. Add salt, sugar, vegetable oil.
6. Reboil and remove from heat.
7. Wash and peel the peppers, removing the core and seeds. Cut into large cubes.
8. Cut off the ends of the eggplants - they may taste bitter. Cut into slices or cubes. If the skin is hard, remove it.
9. Chop the garlic.
10. Add eggplants and peppers to tomato juice and cook until soft, 20-30 minutes. It is important not to overcook the eggplant and pepper. Pickled vegetables taste better when you can taste the pieces.
11. Add garlic, boil for another 2-3 minutes and pour in vinegar.
12. Ladle into jars, filling to the top.
13. Immediately roll up, turn over, cover with a warm blanket.
14. After cooling, the next day, put it in a cool, dark place.

With garlic and carrots

This recipe is slightly different from others in the rules for processing eggplants. But the aroma and taste of a can opened in winter are indescribable and more than justify the time spent.

Ingredients:

• eggplants – 2 kg;
• carrots – 600 g;
• onion – 400 g;
• garlic – 2 heads or 10 cloves;
• water – 0.5 l;
• sugar – 200 g;
• salt – 2 tbsp. l.;
• vegetable oil – 100 ml;
• vinegar 9% – 250 ml.

Cooking instructions:

1. Wash the canning dishes with baking soda, rinse with boiling water and sterilize.
2. Wash the eggplants, cut into 1 cm thick slices. If the skin is thick, cut off.
3. Pour in salt water and let stand for 20-30 minutes so that the bitterness goes away.
4. Add oil to the pan, fry the circles on both sides.
5. Place on paper towels to drain excess oil.
6. Peel the carrots and grate them.
7. Pass the garlic through a press or finely chop it. Mix with carrots.
8. Cut the onion into half rings.
9. Place eggplants, carrots and onions in layers in jars, alternating. Compact each layer with a spoon.
10. Prepare the marinade: dilute salt and sugar in 0.5 liters of water, boil and pour in vinegar.
11. Pour the hot marinade into the prepared container with vegetables.
12. Roll up the lids, turn over, cover with a warm blanket.
13. After complete cooling, take it to the cellar.

Terms and conditions of storage

To blanks stored successfully for a long time, use the advice of experienced housewives:

1. It is important to seal jars of eggplant hermetically. To check the tightness after seaming, they are turned over.
2. Canned food, prepared according to all the rules with sterilization or the use of a preservative (in our case, vinegar), is well preserved at room temperature. But it is better to keep them in a cool place with a temperature of 0...+15°C.
3. Store jars in a dry place to prevent the lids from rusting.
4. Do not store workpieces near stoves or heating appliances.
5. You cannot freeze canned food by placing it on the balcony or street. This way the dish will lose its taste when defrosting, and the glass may burst.
6. Store the preparations for no more than two years.

Conclusion

By properly marinating eggplants, housewives achieve maximum preservation of taste and benefits. Often recipes require time-consuming sterilization of canned food, and this is intimidating for beginners. But ready-made meals free up precious time in the fall and winter, because you will always have a side dish for meat, a dressing for soup or an ingredient for a salad on hand. Try and choose your favorite recipes!