Spicy eggplant for the winter: 5 best canned recipes

Cooking spicy eggplant for the winter has a lot of features. To get a tasty and he althy preparation, it is important to choose the right products. Vegetables must be ripe and show no signs of spoilage. To prepare a quality snack, you must strictly adhere to the recipe. Compliance with the rules for storing the finished product is of no small importance.

Technology for cooking spicy eggplant for the winter

Eggplant-based snacks are considered very popular and sought-after dishes that are usually prepared for future use. Thanks to this, it will be possible to eat vegetables all winter, without doubting the quality of the product.It is recommended to engage in harvesting at the end of summer or in the first half of autumn. During this period, vegetables contain many vitamins and other valuable substances. In addition, they are quite inexpensive.

There are many technologies for preparing he althy meals. They differ significantly from each other. In this case, there is one universal rule that must be strictly observed. Only young eggplants covered with a shiny skin are suitable for conservation. If it is not possible to buy young fruits, it is definitely recommended to remove the skin from vegetables and pull out large seeds.

Selection and preparation of products

There are many factors to consider when choosing vegetables to preserve. First of all, it is recommended to pay attention to the appearance of the fruit.

Large sizes indicate a large number of seeds in the pulp. Therefore, it is not worth harvesting such vegetables.

The pulp of small fruits has a delicate and rich taste. Before starting conservation, you should carefully examine the vegetables. They should not be stained. Quality vegetables have the correct shape and even surface.

You can judge the freshness of the product by the tail. If the fruits were picked recently, the tail will be alive and green. If the vegetables have been lying for a long time, the tail will dry out and fall off. Large fruits have a bitter taste. It will have to be cleaned up. There is no bitterness in small vegetables.

The best canning recipes

Today there are many interesting preservation recipes that allow you to get tasty and he althy preparations.

Cobra Appetizer

For this dish you will need:

3 kilos of eggplant;
500 milliliters of drinking water;
100 grams of hot pepper;
1 sweet pepper;
100 grams of garlic;
vegetable oil;
1 small spoonful of sugar;
a little s alt;
2 large spoons of 70% vinegar.

Eggplant should be washed and cut into circles. Then they are recommended to s alt and leave for a couple of hours, stirring occasionally. Sweet and hot peppers should be peeled and chopped. To do this, you can use a meat grinder. Add s alt, vinegar, water to the mixture. Fry the fruits in sunflower oil, dip in the vegetable mass and place in sterilized jars. Put the rest of the marinade on top. Roll up jars with sterile lids.

Appetizer "Manjo"

To prepare the little blue ones according to this recipe, you should take the following:

2 kilos of eggplant;
1 head of garlic;
2 kilograms of bell pepper;
1 kilogram of onion;
300 grams of carrots;
3 kilos of tomatoes;
100 grams of vinegar 9%;
100 grams of s alt;
1/2 small spoon black pepper;
100 grams of sugar;
1/2 small spoonful of hot pepper.

Tomatoes need to be chopped. It is best to pass them through a meat grinder. Cut eggplant into circles. Washed and peeled pepper cut into strips. Wash the onion and cut into thin half rings. Wash the peeled carrots. Remove the stalk from the hot pepper and chop it together with the carrots. This is best done in a meat grinder.

In a deep bowl, mix all the vegetables, add spices and simmer for 40 minutes. Transfer to dry jars, which should be rolled up with sterile lids.

Georgian

To cook spicy eggplant, you should take the following:

500 grams of eggplant;
1 hot pepper;
200 grams sweet pepper;
5 garlic cloves;
40 grams of 9% vinegar;
1 large spoonful of sugar;
50 grams of sunflower oil;
1 small spoonful of s alt.

Eggplants are recommended to be cut into cubes, s alt and leave for half an hour. Grind the peeled garlic and pepper with a meat grinder, mix with vinegar. Put the prepared composition in a saucepan, put sugar and put on the stove. Boil 4 minutes. Fry the blue ones in a pan and transfer to a mixture based on pepper and garlic. Prepare the composition for 10 minutes. Transfer it to sterilized jars and seal.

With bow

To make this appetizer, you should take the following:

3 medium aubergines;
half of sweet pepper;
2 medium onions;
60 grams of vinegar 6%;
2 large spoons of sunflower oil;
1 small spoonful of s alt;
2 cloves of garlic.

Eggplant is recommended to cook until soft and cool. For the marinade, take water and mix with vinegar, s alt and sunflower oil. Add in pepper and garlic. Cut the cooled fruits into circles, add chopped onion and pour over the marinade. Place a load on top and put away for 1-2 days in a dark place.

No sterilization

To close vegetables without sterilization, it is worth taking:

2 kilos of eggplant;
1 kilo bell pepper;
100 grams of garlic;
200 milliliters of water;
50 grams of capsicum;
2 kilos of tomatoes;
60 grams of vinegar 9%;
50 grams of s alt;
100 grams of sugar;
100 milliliters of vegetable oil.

Wash vegetables, chop and put in a deep container. Separately, make the marinade by mixing everything except the vinegar. Boil the vegetables in the marinade for 20 minutes. Add vinegar, mix, place in sterilized jars and roll up.

Storage rules

Under the conditions of harvesting eggplant can be stored for 1 year. In a private house, they should be placed in the cellar or on the terrace. It is permissible to use a glazed balcony or a refrigerator in the apartment. It is important to maintain a temperature of 0 … +15 degrees. Banks should not be exposed to sunlight. There are many recipes for spicy eggplant appetizers. This allows each hostess to choose the best option. It is important to use the highest quality products.