The most delicious recipes for pickling eggplants for the winter in jars from experienced housewives

In the East and some Asian countries, eggplant is called a longevity vegetable. It contains vitamins A, B, C, as well as microelements necessary for the normal development of the body: magnesium, phosphorus, iron. Strengthen health with the help of fresh vegetables and winter preparations.

Pickling eggplants is easy; the main thing is to know the step-by-step recipe and prepare the ingredients in advance. Let's look at recipes for pickling eggplants in jars for the winter and reveal cooking secrets from experienced housewives.

Preparing the main ingredients for pickling

For pickling, choose young eggplants of the same size. They should be elastic, with a thin skin and a green stalk. Housewives prefer the Black Beauty, Almaz, and Gorodovoy varieties.

The peel is not removed during the cooking process - thanks to it, the vegetables do not lose their shape and retain their spicy taste. Before cooking, the fruits are thoroughly washed under running cool water.

For pickling use bottled or filtered water. Buy coarse salt; sea salt and iodized salt are not suitable. Greens should be fresh, without dry twigs and leaves. It is recommended to check the expiration date of all ingredients before cooking.

Popular eggplant recipes

The salty snack looks appetizing and decorates any table. Pairs with first and second courses, complementing them with a spicy taste.

Canned for the winter with butter and garlic

A simple recipe that any beginner can master. The eggplants turn out juicy and aromatic. To prepare you will need:

• 1.5 kg eggplants;
• 700 ml vegetable oil;
• 1 head of garlic;
• 600 ml water;
• ground black pepper to taste;
• 400 ml vinegar 6%.

How to pickle:

1. Wash the eggplants, trim off the stems and cut into thin slices.
2. Pour water into a saucepan and add salt. After boiling, add chopped garlic and eggplant. Cook for 2 minutes, remove and drain on a plate.
3. Sterilize the jars, add eggplants and garlic. Pour in oil and vinegar.
4. Cool and store in the refrigerator.

So that a snack with garlic retains its taste and vitamin composition longer, after opening the jar, add vegetable oil to it. Many housewives use olive vinegar for cooking, and instead of regular vinegar, wine or apple vinegar.

Salty under pressure

A nutritious vegetable snack will be an excellent side dish for meat or fish dishes. Cooking time: no more than 30 minutes.

List of ingredients:

• 700 g eggplants;
• 200 ml water;
• 2 cloves of garlic;
• 30 g salt.

How to cook:

1. Wash the eggplants, cut into slices and place in a saucepan.
2. Fill with water and add salt. Bring to a boil and leave on low heat for 5 minutes.
3. Rinse the slices with cold water and mix with chopped garlic.
4. Organize the oppression for 10 minutes, then transfer the vegetables to a plate. The appetizer is ready.

Salted without sterilization

Many housewives love recipes without sterilization. Such preparations do not require much time and are easy to prepare.

List of ingredients:

• 2.5 kg of eggplants;
• 110 ml vinegar 9%;
• 30 g salt;
• 2 liters of water.

How to cook:

1. Wash the vegetables, cut off the stems. Place in a saucepan with water and salt and place on low heat for 15 minutes.
2. Pour vinegar into a sterilized jar and pack the eggplants tightly. Cover with a lid and roll up.
3. Turn the jar upside down and wrap it in a thick blanket.

Other ways to prepare eggplants:

Pickled eggplants stuffed with carrots and garlic

Marinated eggplants for the winter: the most delicious recipes

How to cook the most delicious eggplant caviar for the winter

Salty with carrots

Carrots are a source of vitamin B and fiber. It gives the product a bright and appetizing appearance. Appetizers are served as a complement to main courses.

What you need:

• 600 g eggplants;
• 2 medium carrots;
• 1 head of garlic;
• 1 bunch of dill;
• 1 bunch of parsley;
• 60 ml vegetable oil;
• 40 ml vinegar 9%;
• 500 ml water;
• 30 g salt;
• 3 bay leaves;
• 5 black peppercorns.

Cooking method:

1. Wash the eggplants and trim off the ends. Boil in salted water until tender - the vegetables will become soft.
2. Place under pressure for half an hour.
3. Wash the carrots, peel them, chop them and fry in vegetable oil until golden brown.
4. Chop the greens and pass the garlic through a press. Mix with carrots, add salt and black pepper to taste.
5. Make a 1 cm deep cut in the eggplants. Stuff them with carrots, herbs and garlic. Wrap it with thread so that the carrots do not fall out.
6. Prepare the brine: mix water, vinegar and salt, add bay leaf, bring to a boil. Place the eggplants in a deep bowl and cover with brine. Organize oppression for 3 days.
7. Store the dish in the refrigerator for no more than a week.

Salted with parsnips for the winter

This original snack will appeal to gourmets. Parsnips add a piquant aroma and unique taste to the dish.

Reference. For pickling, choose a white and hard parsnip root, without dark spots or other defects. Small root vegetables are ideal - they are less stringy.

List of ingredients:

• 4.5 kg eggplants;
• 500 g parsnip roots;
• 500 g onions;
• 150 ml vegetable oil;
• 50 ml vinegar 9%;
• ground black pepper to taste.

How to salt:

1. Wash the onion and parsnip root and chop finely. Fry over low heat with the addition of vegetable oil for 5-7 minutes.
2. Wash the eggplants, place in a saucepan and cover with salted water. Cook until soft.
3. Cool, make a small cut in each and fill with minced onion and parsnip.
4. Place the workpiece in a clean jar, fill with water and vinegar. Cool.

Salty with herbs in Azerbaijani style

The Azerbaijani-style appetizer is a real find. It is valued for its bright and juicy taste; such a dish is not a shame to put on any holiday table.

List of ingredients:

• 600 g eggplants;
• 1 bunch of parsley;
• celery greens to taste;
• 500 g onions;
• 500 g bell pepper;
• 500 g carrots;
• 1 head of garlic;
• 60 g salt;
• a pinch of allspice.

Cooking technology:

1. Wash the eggplants, remove the stems. Make a longitudinal incision 1 cm deep in each.
2. Place in a saucepan and add salted water. Cook for 5-7 minutes over medium heat.
3. Place in a deep bowl and press for an hour. During this time, the bitterness will come out of the vegetables.
4. Peel the carrots and chop into thin strips. Cut the onion into half rings, pass the garlic through a press.
5. Remove seeds and stems from the pepper and chop finely.
6. Wash and dry the greens, chop finely. In a separate bowl, mix with onions, carrots, bell peppers and garlic.
7. Prepare the brine: mix water and salt.
8. Stuff the eggplants and transfer to a jar. Pour brine and put under pressure for 10-15 days.
9. Keep in a warm place, then store in the refrigerator.

Take note:

How to cook dried eggplants

How to freeze eggplants for the winter

How to dry eggplants for the winter

With cranberries

An unusual ensemble of vegetables and berries goes harmoniously with meat dishes. For preparation, use fresh or soaked cranberries.

List of ingredients:

• 1.2 kg eggplants;
• 400 g cranberries;
• dill, parsley and basil to taste;
• 1 liter of water;
• 60 g salt.

Step by step recipe:

1. Wash the vegetables, remove the stems. Cut into quarters.
2. Sterilize jars in any convenient way.
3. Place the eggplant pieces into jars, alternating with pickled cranberries.
4. Prepare the brine: add salt and chopped herbs to the water, bring to a boil.
5. Pour the brine into the jars and cover with a lid.
6. Wrap in a blanket and turn upside down until cool.
7. Keep refrigerated.

Salted, stuffed with vegetables

For cooking, use vegetables to taste - carrots, bell peppers, onions, garlic. Standard the list of ingredients looks like this:

• 800 g eggplants;
• 400 g fresh cabbage;
• 200 g carrots;
• 200 g tomatoes;
• 1 onion;
• 5 cloves of garlic;
• 1 bunch of parsley;
• 1 bunch of dill;
• 20 ml vegetable oil;
• 1 liter of water;
• salt to taste.

Cooking method:

1. Wash the eggplants, remove the stem. Make a long longitudinal cut in each.
2. Boil until soft in salted water. Add bay leaf for flavor.
3. Chop cabbage and carrots, cut tomatoes into small slices. Chop the onion and garlic, add finely chopped herbs to them. Mix everything and add salt to taste.
4. Fry the minced vegetables in a small amount of vegetable oil.
5. Prepare the brine: mix water and salt, bring to a boil.
6. Stuff the eggplants, place in a jar and fill with brine. Keep the snack warm for 5 days.

Marinated in Georgian style

The salty Georgian snack can be stored for a long time without losing its taste and beneficial qualities.

What you need:

• 2 kg of eggplants;
• 400 g carrots;
• 7 cloves of garlic;
• 10 g ground red pepper;
• 30 g cilantro;
• 20 g celery;
• 30 g parsley;
• 2 liters of water;
• 100 g salt;
• 20 ml vinegar 9%;
• 25 g sugar.

How to cook:

1. Wash the eggplants, remove the stem and make a cut. Cook in salted water for 5 minutes. Place under pressure for 1-2 hours.
2. Prepare the filling: grate the carrots, chop the herbs, onion and garlic. Mix everything, add salt and pepper to taste.
3. Stuff the vegetables and place tightly in a deep pan.
4. Prepare the brine: add sugar and salt to boiling water, add vinegar, stir and bring to a boil.
5. Pour the brine into a saucepan and put under pressure for 3-4 days in a warm place, then for 3 days in a cold place.
6. After cooking, store in a saucepan or transfer to glass jars.

With cabbage for the winter

The snack is stored all winter. Housewives recommend marinating it with vegetable oil with the aroma of roasted seeds.

List of ingredients:

• 1 kg of eggplants;
• 1 kg cabbage;
• 300 g carrots;
• 1 head of garlic;
• 10 black peppercorns;
• 25 ml vinegar 9%;
• allspice to taste.

Cooking technology:

1. Wash the eggplants, cut off the stem, and cook until tender in salted water.
2. Chop the cabbage and carrots, chop the pepper and garlic. Add black peppercorns and stir.
3. Cut the cooled eggplants into small cubes and mix with other vegetables.
4. Add salt and vinegar, allspice to taste.
5. Transfer the snack to a jar and store it in a cool place.
6. The snack is ready to eat in 7-10 days.

Tips for recipes

To make snacks tasty and nutritious, fresh seasonal vegetables are selected. They must be smooth, without external defects.For pickling, use glass, ceramic or plastic dishes: jars, buckets, deep bowls.

It is important to follow the cooking recommendations and adhere to the proportions. This is especially true when adding vinegar: if there is too much of it, the dish will turn out sour, and if there is not enough, it will spoil prematurely.

Interesting! Don't be afraid to experiment with herbs and spices. Eggplants harmoniously combine with garlic and dill, basil, cumin, parsley, rosemary, oregano, and mint.

Conclusion

Homemade eggplant pickles are nutritious and healthy. They are served for family lunches and holiday dinners. Vegetables are combined with black and rye bread, boiled and fried dishes, soups and side dishes.

Many snacks are stored all winter; the main thing is to periodically add vegetable oil to them. The recipes are easy to prepare; it is only important to follow the proportions and purchase the ingredients in advance.