How to cook pickled eggplants for the winter: the most delicious recipes
Eggplants are loved by many housewives. A wide variety of hot and cold dishes are prepared from this tasty, healthy and low-calorie vegetable and canned for the winter. In this article we will reveal the best recipes for pickled eggplants. The appetizers will pleasantly surprise even gourmets, and their appearance will decorate the holiday table.
To help young housewives - tips and tricks on how to properly marinate and store the “little blue ones”.
The best pickled eggplant recipes for the winter
The selection of recipes includes everyone’s favorites eggplants with mushroom flavor; festive - with onions and carrots, whole marinated, Odessa-style marinated, the legendary Ogonyok recipe and many others.
Lovers of classic taste will find a recipe for cooking vegetables with herbs and garlic, and lovers of spicy foods will appreciate the Georgian-style appetizer. Gourmets will enjoy dishes with honey, “Korean style” or bell pepper.
With garlic and herbs
Let's start with the simplest, budget-friendly, classic recipe for pickled eggplants.
Ingredients:
eggplants – 1.5 kg;- onion – 100 g;
- greens (parsley, celery, dill) - a large bunch;
- garlic – 5-6 cloves;
- water – 1.8 l;
- table vinegar 9% – 200 ml;
- salt – 60 g;
- black peppercorns – 4-5 pcs.;
- bay leaf – 4 pcs.
Preparation:
- Blanch the “little blue ones” for 5 minutes in salted boiling water. Then place in a colander, place a weight on top and squeeze out the excess liquid - the bitterness will come out with it.
- Cut each vegetable lengthwise, but do not cut all the way through.
- Finely chop the greens and onions, pass the garlic through a press and mix everything. Stuff the eggplants with the resulting mixture.
- Prepare the marinade: bring water with salt and spices to a boil, pour in vinegar.
- Pour the marinade (hot) over the stuffed vegetables. Place a plate with a weight on top and leave for 3 days.
- Transfer vegetables to sterilized jars. Bring the marinade to a boil, pour it over the appetizer.
- Sterilize the jars with the preparations and roll up the lids. Wrap them up and leave them to cool.
Preparations from other vegetables:
Simple recipes for pickled peppers without sterilization
Marinated eggplant “Ogonyok”
The volume of ingredients is enough for 6 half-liter jars.
Ingredients:
eggplants – 5 kg;- bell pepper – 0.5 kg;
- garlic – 2 heads;
- hot red pepper – 100 g;
- sugar – 160 g;
- salt – 100 g;
- sunflower oil – 0.5 l;
- table vinegar 9% – 450 ml.
Preparation:
- Cut the eggplants into slices about 1 cm thick.
- Place the vegetables in an enamel bowl in layers, sprinkling each with salt. Leave them for a couple of hours to let out the juice.
- Prepare the marinade. To do this, chop the garlic and pepper - it is best to mince them. Add water with salt and vinegar and boil. Cook for 5 minutes.
- Drain excess liquid from eggplants.
- Fry the “blue ones” in a hot frying pan with a small amount of vegetable oil.
- Place the fried vegetable slices in pre-prepared jars, fill with marinade and seal for the winter.
Important! The marinade foams a lot as it boils, so cook it in a large saucepan.
Recipe with honey
Gourmets will appreciate the amazing taste of eggplants marinated with honey.
Ingredients:
- eggplants – 0.8 kg;
- garlic – 1 head;
- honey – 50 g;
- black peppercorns – 10 pcs.;
- allspice peas – 6 pcs.;
- carnation buds – 4-5 pcs.;
- bay leaf – 4 pcs.;
- salt - to taste;
- water – 200 ml;
- vinegar 9% – 100 ml;
- vegetable oil – 80 ml.
Preparation:
- Peel the eggplants and cut into slices. Season generously with salt and leave for 20 minutes to release their juices.
- Drain off the released liquid. Fry the plates in a small amount of vegetable oil on both sides until golden brown.
- Prepare the marinade: pour water into a saucepan, add honey, salt and pepper, stir. Bring the mixture to a boil and cook for 1 minute. Pour in the vinegar and leave the marinade to cool.
- Peel the garlic and cut into slices. Place on top of the eggplants.
- Fold the “little blue” ones in half and place in prepared jars. When the marinade has cooled, pour it over the vegetables.
- Sterilize for 10 minutes and screw on the lids. Cover the jars with a blanket and leave until completely cool.
Whole marinated eggplants stuffed with onions and carrots
This appetizer will decorate any holiday table.
Ingredients:
eggplants – 1 kg;- carrots – 200 g;
- onion – 50 g;
- garlic – 20 g;
- celery greens – 15 g;
- parsley – 15 g;
- parsley root – 50 g;
- water – 0.5 l;
- salt – 20 g.
Preparation:
- Make a pocket-shaped cut in the eggplant. Blanch for 5 minutes in boiling salted brine (30 g salt per 1 liter of water). Place the vegetables in a colander and squeeze using pressure.
- Finely chop the onion and parsley root, chop the greens, grate the carrots for Korean salads. Stir and fill the blue ones with the mixture. Tie the vegetables with celery sprigs.
- Place vegetables tightly in a marinating container, sprinkle them with garlic slices.
- Prepare the brine: stir salt in water and bring to a boil. Leave to cool.
- Pour warm brine over the vegetables, place pressure on top and leave to marinate at room temperature for 1 week. Then store the snack in a cool place.
Eggplants for the winter “Korean style”
A spicy appetizer prepared “Korean style” goes equally well with both meat and fish dishes. The given amount of ingredients is for 3 half-liter jars.
Ingredients:
eggplants – 1 kg;- bell pepper – 0.4 kg;
- carrots – 0.2 kg;
- onions – 0.2 kg;
- garlic – 50 g;
- ground coriander – 20 g;
- salt – 20 g;
- sugar – 20 g;
- ground black pepper – 15 g.
- apple cider vinegar – 0.18 l;
- vegetable oil – 0.25 l;
- water – 2 l.
Preparation:
- Cut the eggplants in half lengthwise and, without peeling, cut into half circles.
- Boil the eggplants in salted water (10 g salt per 2 liters) for 5 minutes. Cool slightly, drain in a colander and squeeze.
- Peel the carrots and grate them for Korean salads. Pour boiling water over it and leave until it cools completely.
- Remove the seeds from the pepper and cut it into thin strips. Cut the onion into thin half rings. Pass the garlic through a press.
- Make the marinade: combine garlic, sugar, oil, salt, coriander and vinegar.
- Combine all the vegetables, pour in the prepared marinade and mix. Let sit for 15 minutes and stir again. Place into sterilized jars.
- Cover the jars with lids and sterilize for 20 minutes.
- Screw on metal lids and leave covered until completely cool.
Read also:
Original recipes for delicious pickled watermelons with honey
The most delicious zucchini preparations without sterilization
Marinated eggplants “like mushrooms”
Eggplants marinated in this recipe resemble mushrooms in taste and appearance. The given amount of ingredients is enough for 2 jars with a capacity of 0.5 liters.
Ingredients:
eggplants – 1 kg;- onion – 100 g;
- garlic – 4 cloves;
- black peppercorns – 7-8 pcs.;
- salt – 10 g;
- vegetable oil – 50 ml;
- water – 0.5 l;
- salt – 50 g;
- apple cider vinegar 6% – 100 ml;
- bay leaf – 1-2 pcs.
Preparation:
- Cut the eggplants into small cubes. Add salt and leave for 1 hour.
- Rinse the vegetables, dry with a paper towel and fry in oil until golden brown.
- Cut the garlic into slices, the onion into half rings. Place the “blue ones” on top.
- Prepare the marinade and pour it over the eggplants. Cover and place in the refrigerator for 3 days.
- Place the snack in sterilized jars. Sterilize for 20 minutes and wrap for the winter.
Recipe with bell pepper
The amount of ingredients is calculated for 8 cans of 0.5 liters each.
Ingredients:
- eggplants – 3 kg;
- bell pepper – 1 kg;
- garlic – 1 head;
- sugar – 100 g;
- salt – 10 g;
- vegetable oil – 100 ml.
Marinade:
water – 3 l;- salt – 70 g;
- sugar – 130 g;
- table vinegar 9% – 100 ml;
- bay leaf – 2 pcs.;
- black peppercorns – 7-8 pcs.;
- allspice peas – 4-5 pcs.
Preparation:
- Peel the eggplants and cut them into small cubes. Add salt and leave for half an hour. Then rinse with cold water and wring out.
- Peel the bell pepper from seeds and membranes and cut into large pieces. Pass the garlic through a press or chop finely with a knife.
- In a large saucepan, combine salt, spices, sugar and vinegar with water. Bring to a boil, place the eggplants there and cook for 10 minutes, stirring occasionally.Then drain the vegetables in a colander and allow the excess liquid to drain.
- Fry the bell pepper in a preheated deep frying pan in vegetable oil.
- Add the boiled blue peppers to the bell pepper, add garlic and fry for another 5-7 minutes.
- Place the vegetables in prepared sterilized jars and seal them for the winter.
Important! For a less spicy snack, add garlic to the peppers at the very beginning of the roasting process.
Marinated eggplants in adjika
Another spicy snack recipe. The spiciness can be reduced if desired by not adding chili pepper.
Ingredients:
eggplants – 1 kg;- bell pepper – 800 g;
- tomatoes – 800 g;
- chili pepper – 1 pc.;
- garlic – 80 g;
- sugar – 30 g;
- salt – 20 g;
- sunflower oil – 150 ml;
Preparation:
- Cut the eggplants into slices. Grind the garlic, chili peppers and bell peppers without seeds with a blender or mince.
- Place the vegetable puree into a saucepan and place over medium heat. Add sunflower oil, salt and sugar.
- Stir and when the mixture boils, add the eggplant.
- Stir again and simmer until done.
- Place the snack in sterilized jars. Cover with lids and sterilize for 15 minutes.
- Screw the pieces with metal lids and leave to cool. Then store in a cool place.
Spicy eggplants “Georgian style”
For lovers of spicy snacks - the following recipe. In Georgia, this dish is the best cure for a hangover. Ideal for a festive feast.
Ingredients:
eggplants – 3 kg;- garlic – 200 g;
- mint (dried) – 5 g;
- walnuts – 200 g;
- water – 5 l;
- salt – 80 g;
- sugar – 140 g;
- black peppercorns – 15 pcs.;
- vegetable oil – 200 ml;
- vinegar (essence 70%) – 60 ml.
Preparation:
- Make 4 cuts along each eggplant, about 3cm short of the end.
- Pour salted water over the vegetables (60 g of salt per 3 liters of water) and leave for one hour.
- Peel the eggplants. Fry on all sides in vegetable oil without cutting. Place the vegetables on a napkin to remove excess oil.
- Pass the peeled garlic and nuts through a meat grinder.
- Mix nut-garlic paste with mint.
- Fill the “little blue” ones with the resulting mixture.
- Place the pepper in sterilized jars and pour the vinegar essence.
- Place the stuffed vegetables in jars. Do this carefully so that they do not fall apart or the filling falls out.
- Prepare the marinade: combine the remaining salt, sugar and 2 liters of water, bring to a boil.
- Pour the boiling marinade over the stuffed vegetables.
- Cover the jars with lids and sterilize for 40 minutes.
- Screw on the jars with metal lids and leave until completely cool. Transfer the workpieces to a storage location.
“Sinenkie”, marinated “Odessa style”
It was in Odessa that eggplants began to be called “little blue”. And here is the famous Odessa recipe.
Ingredients:
- eggplants – 1 kg;
- sweet pepper – 2 pcs.;
- greens (celery, parsley, dill) - 2 bunches;
- sugar – 1 tbsp. l.;
- onion – 1 pc.;
- garlic – 4 cloves;
- salt (for cooking eggplant – 2 tbsp., for marinade – 0.5 tbsp.);
- black pepper (ground) - to taste;
- vegetable oil – 100 ml;
- table vinegar – 50 ml.
Preparation:
Boil the peeled eggplants in boiling salted water for no more than 10 minutes. This time is enough for them to become soft and the bitterness to leave them.- Chop the greens, pass the garlic through a press, cut the pepper into strips and the onion into half rings.
- When the “blue ones” have cooled, cut them into large cubes.
- Prepare the marinade: mix water, salt, black pepper, sugar, garlic, oil and vinegar.
- Place some peppers and herbs on the bottom of the container, then a layer of eggplants, again peppers and herbs, and continue alternating layers until the ingredients run out.
- Pour over the marinade and put in the refrigerator for a day.
- Place the vegetables in pre-prepared, sterilized jars, fill with marinade and sterilize. Replace with clean lids.
Tips for preparation and storage
Having decided on the recipe, it is worth familiarizing yourself with the useful recommendations of experienced housewives before preparing the winter preparation.
Tips for preparing pickled eggplant snacks for the winter:
- For winter preservation, choose young, medium-sized fruits. Large and heavy vegetables are not suitable for this - they have hard skin and can taste bitter. Ripe fruits contain a lot of corned beef - it is this that gives the bitterness. You can remove it, but it is better to immediately choose suitable vegetables.
- An easy way to get rid of the bitterness of eggplants is to soak them in salt water for half an hour or sprinkle them with salt, and then rinse them with clean water. In some recipes, for this purpose, eggplants are blanched in salted boiling water and then squeezed. This also makes the fruit softer.
- Before cooking, wash the vegetables thoroughly and cut off the stems.
- For piquancy and aroma, in addition to garlic, pepper and dry spices, experienced housewives recommend adding fresh herbs (parsley, cilantro, basil).
- To prevent the appetizer from becoming too oily, do not use a lot of vegetable oil when frying the eggplants. They absorb it like a sponge.
- You can replace table vinegar with apple cider vinegar. It tastes better and is healthier.If you don't like vinegar at all, choose recipes that use citric acid or lemon juice as a preservative.
- Check that glass jars are clean and free of chips. If you use metal lids for twisting, they should also be without deformation and with a tight elastic band.
- Store the workpieces in a cool, dark place. The ideal place is a dry basement in a private house, a cellar, a closet on an open balcony. Sterilized twists can also be kept at room temperature. Subject to proper storage conditions, the products are stored for 9 to 12 months.
Reviews
If you are in doubt whether it is worth pickling the “little blue ones” for the winter, read reviews from people who already love this snack.
Irina, Pudozh: “Children don’t really like eggplants, and I have to cheat.” I cook for them “like mushrooms” - they gobble it up on both cheeks. I recommend: the best recipe for a healthy dish made from purple vegetables for children.”.
Ilona, Sterlitamak: “Eggplant has a dense texture, so dishes with it are filling. Most often it is salted or pickled under pressure. This year we sealed the “little blue” ones in jars according to the Ogonyok recipe. The recipe contains a lot of pepper, so it turns out to be such a spicy snack - just what you need in winter.”.
Alexander, St. Petersburg: “I began to like eggplants not so long ago; before I didn’t understand them at all. And then, while visiting, I tried a cold appetizer of pickled eggplants in garlic and tomato sauce. The dish was quite spicy and pleasant to the taste. I then asked the hostess several times for more. Having learned the recipe for this delicacy, I decided to cook it at home. It turned out great".
Conclusion
Marinated “blue” ones in winter are not only a delicious appetizer for the holiday table, but also an ordinary everyday dish.They retain many vitamins that are missing during the cold season.
Marinated eggplants are good as an independent snack and as a side dish for hot meat dishes. And following the recommendations, even a young housewife can cope with winter preparations.