Eggplant with pepper for the winter: 6 best recipes for instant seamings

Eggplants are a great preparation for the winter for lovers of spicy snacks or vegetable mixtures. This vegetable is successfully combined with many ingredients, so the variety of dishes is not limited to classic pickling. Eggplants with pepper in various variations are good for the winter. Such preparations are relevant both for the festive table and for the daily diet.

Secrets of cooking eggplant with pepper for the winter

The blue ones are suitable for vegetarians and those who want to lose weight, as 100 grams contain only 24 calories. In combination with mushrooms, peppers, zucchini, carrots and other vegetables, eggplants acquire a unique taste and aroma.

Canned blue ones do not lose their beneficial properties when cooked and exposed to spices.

Selection and preparation of vegetables

When choosing eggplant, preference should be given to fruits with the following characteristics:

• smooth skin;
• presence of stem;
• lack of soft spots;
• rich purple rind;
• pulp is dense.

It is not recommended to choose large eggplants, as there is a possibility of increased exposure to fertilizers.

Before canning, the vegetable should be thoroughly washed and dried.

How to properly prepare containers for preservation

Liter jars are usually chosen for eggplant. To ensure reliable storage throughout the year, the container should be washed and dried, after which it is sterilized. You can simplify the sterilization process. To do this, the jars are scalded with boiling water, and the lids are sterilized.

Canning recipes

There are several variations of eggplant canning: pickling whole, slices or cubes, a variety of salads, caviar or stuffing.

Eggplant with bell peppers and garlic for the winter

Marinated eggplants with pepper and garlic are prepared in several stages:

1. Preparation of vegetables: washed eggplants are peeled and cut into circles. Then they are folded into a deep container, s alted, mixed and left for half an hour to remove bitterness.
2. Preparing dressing. Bulgarian and hot peppers, previously peeled from seeds, are cut into large cubes. Garlic is peeled. Prepared vegetables are passed through a meat grinder and poured with water and vinegar. If necessary, sugar is added to the resulting mixture.
3. Frying the blue ones.
4. Canning. Layers of vegetables are laid out in prepared jars. First a layer of eggplant, then 2 tablespoons of dressing. And so to the top of the container. Ready vegetables are poured with vegetable oil (about 3 tablespoons). Cover jars with lids and roll them up.

The containers are covered with a blanket and turned over. A day later, they are sent to storage.

Option without sterilization

For quick preparation of winter preparations, you can use the recipe without sterilization. Prepared peppers, garlic, onions and tomatoes are crushed and mixed. The mixture is placed in an aluminum dish and placed over medium heat. S alt, sugar and sunflower oil are added to the mixture. After heating, vinegar is added.

Eggplants are cut into thick rings, added to the blanks and stewed for 20 minutes. The resulting mass is poured into jars, and they are rolled up with a key.

With tomatoes

If desired, you can cook little blue ones with marinated tomatoes. To do this, you need to cut the eggplant, s alt and leave the bitterness to drain. Then the slices are rinsed and dried. Tomatoes are peeled. For marinade, 3 tablespoons of vinegar, s alt and sugar, bay leaf are added to a liter of water.

Important! The marinade is poured only when it is not hot.

The blue ones are fried until soft, and then placed in jars, sprinkled with herbs and garlic. Tomatoes are stuffed with the same greens with garlic and chopped pepper, after which they are sent to containers. The whole mixture is poured with marinade. The blanks are closed with lids and sent to the refrigerator for further storage.

With carrots

For cooking eggplants with carrots, blue ones are cut into cubes and baked. Carrots and onions are fried. Vegetables are laid out in a jar in layers and rammed.

Blue ones are filled with prepared marinade in jars. Blanks in containers are sterilized and then rolled up.

Simple eggplant and sweet pepper salad

Preparing a salad that will be a great addition to the diet in the winter cold does not take much time:

1. Tomatoes, peppers and eggplant are prepared and diced.
2. The onion is divided into half rings, and the garlic is minced.
3. Onions are fried, tomato puree is poured into it. Peppers are added to the heated mixture, after which everything is sprinkled with sugar.
4. Eggplant and garlic are added to the heated sauce. The dish is cooked for 25 minutes over low heat. At the end of the process, vinegar is poured in and boiled for 5 minutes. The mixture is placed in jars and sealed.

The result is a savory snack.

Blue in tomato with red hot pepper and garlic

For lovers of spicy snacks, you can cook little blue ones in pepper sauce with garlic. Tomatoes, peppers and garlic are ground in a blender to a sauce state. Then it languishes over low heat until it thickens, after which s alt, sugar and vinegar are added to it.

Eggplants are fried and then put into jars mixed with sauce. The containers are covered with lids and rolled up. You can eat them after 3-4 weeks.

How much and how to store blanks?

Ready-made seamings can be stored in the pantry or on the balcony, in the basement or cellar. There is the optimum temperature necessary to preserve the jars for a long period. With such storage, preservation can be stored for more than one and a half years.

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