Eggplant with garlic for the winter: 10 best recipes for canning

Eggplant, or blue as a separate product, is not very expressive in taste. Garlic adds spice to dishes, and he alth to the body. Therefore, the combination of these vegetables is popular in home canning. In recipes for winter preparations, eggplants with garlic are combined with tomatoes, hot peppers. The main thing is not to spoil the dish, because fresh blue ones are bitter.

Cooking Features

Note:

• to remove bitterness, vegetables are cut into pieces and sprinkled with s alt;
• young blue ones are cut into cubes, caviar is prepared from old ones;
• soft young skin is left when cutting into circles;
• fried in refined oil;
• garlic is added to canned dishes at the end.

Eggplant does not darken when cut with a stainless steel or ceramic knife and then sprinkled with lemon juice.

Selection and preparation of vegetables

For preservation, blue ones with dense pulp are suitable. Before cooking, vegetables are cut, sprinkled with s alt, left for 30 minutes and washed. S alt treatment is not always indicated in recipes, but it cannot be skipped. Otherwise, the dish will turn out bitter.

How to properly prepare the container

Preservation jars are washed with soda and sterilized inverted over boiling water for 15 minutes.

How to prepare eggplant with garlic for the winter

The best recipes will give you an idea of how to diversify your favorite canned food.

Classic recipe

Ingredients:

• 5 kilos blue;
• 200 grams of crushed garlic.

Cooking:

• cook strips of vegetables in boiling s alted water with vinegar for 5 minutes;
• calcine 0.5 liters of vegetable oil and season with garlic;
• strain boiled eggplant, mix with dressing.

Spread the dish into jars.

Quick cooking method

Required:

• 2 kilos of vegetables;
• 4 garlic cloves.

Cooking:

• fried eggplant slices;
• boil half a liter of vegetable oil;
• grind garlic cloves;
• dip the vegetables in the mixture, put in layers in jars;
• fill with oilseed dressing.

Roll up without sterilization.

With hot peppers

Ingredients:

• 5 kilos blue;
• 300 grams of garlic;
• 150 grams of chili pepper;
• 1 cup 9% vinegar solution.

How to cook:

• all components, except for the main one, crank in a meat grinder;
• fry the little blue rings, dip in the mixture, put in jars.

Preservation roll up.

With vegetables

Ingredients:

• 2.5 kilograms of blue ones;
• kilogram of bell pepper;
• kilogram of tomatoes;
• 2 bulbs;
• 5 garlic cloves;
• 1/4 liter vegetable oil;
• 0.5 cups of sugar and vinegar each;
• 2 tablespoons of s alt.

How to cook:

• pepper, peeled tomatoes, garlic cloves, s alt, mix with butter and sugar in a blender;
• add blue cubes, onion rings to the mixture, cook until boiling, then another 15 minutes;
• add vinegar, remove from heat after 5 minutes.

The dish will cool down in the jar after seaming.

With walnuts

Ingredients:

• 3 kilos of eggplant;
• 0.5 cup vegetable oil;
• 3 garlic heads;
• a glass of vinegar solution 6%;
• 2 cups walnuts;
• 0.5 cup s alt.

Cooking:

• boil s alted water;
• cook blue ones for 15 minutes until soft;
• make a garlic-nut mixture with oil, vinegar;
• roll in a mixture of boiled blue ones and place in jars.

Sterilize containers for 20 minutes.

In tomato sauce

You will need:

• kg eggplant;
• 1.5 kilograms of tomatoes;
• 2 bell peppers;
• garlic head;
• 100 ml acetic solution 9%;
• 200 milliliters of vegetable oil;
• 100 grams of sugar.

Cooking method:

• mash tomatoes without skins in a meat grinder;
• put puree on fire, bring to a boil;
• add oil-vinegar mixture, sugar, s alt, stir until boiling;
• grind strips of pepper in a blender with a garlic head;
• introduce the mixture and half rings of blue ones into boiling tomato puree;
• cook, stirring, 40 minutes.

Ready dish to roll up.

With carrots and onions

Ingredients:

• 750 grams blue;
• 2 carrots;
• 2 bulbs;
• 4 garlic cloves;
• 2 tablespoons sunflower oil;
• 125 milliliters of water;
• 2 tablespoons of sugar;
• 3 tablespoons of vinegar 9%.

Cooking process:

• cut the main ingredient into cubes, put on a baking sheet, pour a little oil;
• bake for half an hour in the oven at 180 degrees;
• crush the garlic cloves, mix with the blue ones;
• cut the onion into rings;
• spread in layers on banks: little blue, grated carrots, onions;
• pour sugar into water, s alt, boil, pour in vinegar, pour into jars;
• sterilize canned food for 15 minutes.

Dish roll up, turn over, wrap.

Fried eggplant with garlic

Ingredients:

• 1.5 kilograms of blue ones;
• 20 grams of sugar;
• 20 milliliters of vinegar 9%;
• 10 garlic cloves.

Cooking:

• grind slices in a meat grinder;
• spread half of the mass into jars, s alt, add sugar, pour vinegar;
• fry blue straws, put in jars;
• top with the rest of the garlic mass;
• fill with boiling water;
• put canned food to be sterilized.

Turn over the seam, cover with a towel.

Eggplant with garlic and vegetables "Teschin tongue"

Required:

• 4 kilos of eggplant;
• 10 tomatoes and bell peppers each;
• 5 garlic heads;
• 3 chili peppers;
• 150 grams of vinegar solution 9%;
• glass of vegetable oil;
• 250 grams of sugar.

Cooking:

• pepper strips, garlic, peeled tomatoes grind;
• s alt, cook, stirring, with oil, sugar and vinegar, until boiling;
• add blue stripes, simmer for half an hour.

Ready-made cans turn over.

In the slow cooker

Products:

• 750 grams of vegetables;
• 1 liter of water;
• 2 garlic heads;
• 120 milliliters of apple cider vinegar.

How to cook:

• pour water into the slow cooker, s alt, pepper, boil;
• pour vinegar into boiled water, pour blue half rings, cook for 5 minutes;
• strain the vegetables in a colander, distribute into jars, add crushed garlic, roll up.

No need to sterilize canned food.

Rules and terms of storage of blanks

Home preservation is stored at temperatures up to 20 degrees. Suitable pantry, kitchen cabinet. Pickles have a shelf life of 9 months.

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