Pickled eggplant for the winter in jars: the best recipes with photos and videos

Pickled eggplant for the winter is one of the most popular products. A wide range of recipes allows you to make several options from one vegetable with different tastes. A different recipe for fortified vegetable supplements for the human body is given. Each of the ways and compositions will be able to decorate the festive and everyday table of the family, not only in winter.

What are the benefits of eggplant

The healing properties of vegetables have been recently thought about, and yet they contain many useful microelements and substances that can help sick people. Eating "blue" has a beneficial effect on the functioning of the cardiovascular system of the body, kidneys, and helps cleanse the intestines and liver.Nutritionists recommend that people eat eggplant to remove excess cholesterol.

A high content of useful metals and minerals (copper, iron, manganese) improves the process of hematopoiesis and blood structure, normalizes the functioning of the spleen. Eggplant dishes should be on the table for people with anemia, obesity and chronic kidney disease.

Preparing the main ingredient

The success of any dish is 50% dependent on the choice of ingredients for its preparation. This question requires detailed analysis:

harvesting and corking blue for the winter is better in August-September, when the gross harvest of vegetables begins. This will allow you to save money when buying and choose mature, rich-tasting, quality ingredients for pickling;
pay attention to the condition of the vegetable skins. It should not have damage, cuts, traces of fungi or mold. The peel of a ripe and fresh blue should be glossy, with a shiny surface of light or dark purple;
do not recommend purchasing eggplants with large stalk sizes - this increases waste and the risk of buying vegetables with sinewy flesh;
fresh vegetables always weigh more than plucked a few days before the sale;
for preparations for the winter, it is recommended to use small or medium-sized blue ones with an oval or cylindrical shape;
Overripe vegetables break into tough veins when cooked and are not suitable for eating;
preparing vegetables for work will not take much time. It is enough to cut off the stalk at the very top and thoroughly wash the vegetables under running water.

Important! To remove the bitter taste, eggplants are placed in boiling s alted water and boiled over low heat for 5-6 minutes. The pulp after heat treatment becomes tasty and tender.

Make preparations for the winter

The best, delicious and he althy recipes don't take long to prepare. But the secrets of cooking these dishes must be known and followed.

Classic blue canning recipe

Eggplants in this version are prepared without filling, with the addition of chopped vegetables:

vegetables are washed under the tap, the stalks are removed, and the husks are peeled. Cut into thin circles: tomatoes - 700-800 grams, onions - 600-700 grams, bell peppers, preferably red with fleshy walls - 800 grams, eggplant 1500 grams;
no brine for this salad. Sliced tomatoes are placed in a saucepan, put on a small fire, pour 1 tablespoon of sunflower oil and simmer under the lid for several minutes;
put the rest of the vegetables in the pan, s alt to taste, add sugar and peppercorns;
on low heat, bring the mixture to a boil and simmer, covered, over low heat for 20-30 minutes;
in prepared 500-gram jars lay out a hot salad and pour 2 tablespoons of 9% vinegar into each;
jars are hermetically rolled up and wrapped upside down in a blanket until completely cooled.

Georgian

The pickle is prepared according to a certain pattern:

1 kilogram of small ripe eggplants are washed thoroughly, the sepals are cut off. A longitudinal incision is made along the entire length of each and the vegetables are placed in a pot of s alted water. Add 50 grams of s alt to 1 liter of water;
cook vegetables on low heat for 10-15 minutes, take them out. 25 grams of garlic is peeled and chopped, mixed with 1 tablespoon of s alt and gruel rub the inner planes of the blue ones;
after cooling down, lay on a board and put a lid with a weight on top;
a few laurel leaves, chopped celery leaves are placed at the bottom of sterilized jars;
spread a layer of blanched eggplant to the top and cover with blackcurrant leaves;
prepare a brine - for this, s alt is dissolved in water per 1 liter of water - 1 tablespoon of coarse s alt. Bringing it to a boil and achieving complete dissolution of the s alt, pour the strained brine into jars;
loosely close the neck with a plastic lid or gauze and set aside in a dark place to ripen in a room or basement;
if it is planned to roll into jars for the winter, the old brine is drained, and the jars are filled with boiled new brine and hermetically rolled up with lids. Such a product can simply be closed with a plastic lid and put in the refrigerator or cellar.

Whole pickled eggplant in a jar of garlic

The number of ingredients is similar to the previous recipe. Works are performed in a certain sequence:

eggplants are cut along their entire length to half;
Garden greens are crushed, the maximum cutting length is 10 millimeters;
garlic cloves are peeled and finely chopped or rubbed on a fine grater;
greens, garlic and s alt are mixed;
cut blue blanch for 5 minutes in a solution prepared according to the proportion - per 1 liter of water to 30-40 grams of s alt;
blanched and then chilled, vegetables are put under pressure for 20-30 minutes to remove residual water, and stuffed with a prepared mixture of s alt, herbs and garlic;
eggplants are laid out in sterilized jars and 2 tablespoons of vinegar are poured into each;
banks are sterilized in a water bath for the required period. It is recommended to process a ½ liter jar - 10-15 minutes, and a 3-liter jar - up to half an hour;
jars are hermetically rolled up with lids and put overnight wrapped in a blanket.

Eggplant stuffed with vegetables

For cooking, you will need to prepare a set of products:

fresh, small eggplant - 2.5 kilograms;
red bell pepper - 2-3 pieces - depends on size;
carrot - 500 grams;
chopped parsley and celery roots - 80-100 grams each;
a few medium sized onions;
peeled garlic - 8-9 cloves;
parsley, dill and celery - to taste;
table s alt - 40-50 grams;
sunflower oil - 150-200 grams.

Steps of cooking eggplant with additional he althy filling:

Departing from the edge of the washed eggplant 20-30 millimeters, make a through cut along the entire remaining length.
Blanched in s alt water and boiled for half an hour.
Bulgarian peppers are washed under the tap, cut in half. Remove seeds and membranes and finely dice.
Finely chop the roots and greens of parsley and celery, carrots are cut into strips. The onions are cut in half and cut into small cubes.
Put a deep frying pan on the fire, pour in the oil and lay out the stuffing. Bring the vegetables to half-cooked and s alt to taste.
Celery branches are steamed for a few minutes in boiling water and added to the filling.
Vegetable stew, after it has cooled down, stuff blue ones tightly, tie the halves with a thread or a soaked celery stalk.
Stuffed vegetables are tightly packed in jars, while sprinkling them with chopped garlic.
Cover with a napkin and clean in a dark place at room temperature for fermentation.
Jars filled with delicious vegetables, after 3 days of fermentation, are filled with sunflower oil and hermetically rolled up with a lid or put in the refrigerator.

Quick Armenian marinated recipe

The quick cooking method will allow you to serve a snack to guests at any time of the day, the main thing is not to overdo it with s alt:

all vegetables are peeled from cores, sepals and husks;
1 kilo eggplant, cut lengthwise and then cut into cubes up to 40 millimeters on a side;
500 grams of fresh ripe tomatoes cut into 4 pieces;
250 grams bell pepper, de-seeded and cut into 6 equal segments;
500 grams of onion cut into half rings;
prepared vegetables are placed in even layers in a saucepan, add a little s alt and simmer over low heat for 2 hours;
100-gram stack of vegetable oil and 2-3 tablespoons of vinegar are added to vegetables;
spread chopped greens, 1 tablespoon of sugar, chopped 5-6 heads of garlic. The salad is simmered for another 20-30 minutes;
hot salad is laid out in sterilized jars and sealed for the winter.

Marinated without sterilization

Such quick recipes are liked by many housewives. All vegetables are thoroughly washed under the tap, cores, tails and husks are removed from onions and garlic. For quick cooking, work is performed in a certain sequence:

3 kilograms of tomato cut into 2 parts, 1 kilogram of Bulgarian sweet and 2 capsicum peppers are cleaned from seeds, cut into several equal parts;
2 cloves of garlic divided into prongs and not chopped;
prepared tomatoes, peppers and garlic cloves are scrolled in a meat grinder and placed in a saucepan. You can add a ripe apple, it will add an exquisite taste to the appetizer, but this is not for everybody;
100 grams of s alt, two 200-gram glasses of granulated sugar and 200 grams of vegetable oil are added to the pan. Bring to a boil over low heat, stirring occasionally, pour 50-70 grams of 9% vinegar and boil the marinade for 15-20 minutes;
cut into circles, up to 20 millimeters thick, eggplants are sent to a pot with boiling marinade;
Fire is brought to a medium size and vegetables are boiled for 20-30 minutes. Hot salad is laid out in prepared jars and hermetically sealed under a metal lid. Then they are turned over and wrapped in a blanket.

Korean

The easiest and tastiest way to cook will require you to prepare a set of ingredients. Recipe given for making a 3 liter jar of pickles:

2.5kg eggplant cut lengthwise and blanched in s alted water and then chilled;
600 grams of sweet bell pepper, de-seeded and ribbed and cut into thin strips;
3 large onions cut into half rings, 4 carrots cut into circles, 5-6 garlic cloves pounded in a mortar or finely chopped with a knife;
The cooled eggplants are cut into cubes, and all the vegetables are laid out in layers in a large saucepan. Fall asleep with 2 teaspoons of s alt, stir;
add chopped parsley leaves, 3 tablespoons of sugar and 5% vinegar, 200 grams of vegetable oil, pepper to taste into the pan. The salad is thoroughly mixed, covered with a napkin and left to infuse for 14-15 hours;
vegetables are laid out in prepared jars and sterilized for 30 minutes in a water bath. After that, sterilized jars are clogged and wrapped in a blanket.

Such delicious vegetable salads are perfect for festive puree and everyday wheat porridge.

With onions and sweet peppers

Preparing such a dish is easy, but it will take time:

3-4 pieces of medium-sized blue cut into rings;
they are evenly laid out in a saucepan in layers and each is sprinkled with s alt. So the pulp will lose its bitterness, and the mugs will let out the juice;
2 medium onions and 1 bell pepper cut into circles;
fry the onion until golden brown, and then, in the same oil, fry the pepper;
3-5 medium ripe tomatoes cut into rings and fried in vegetable oil;
take out the juiced eggplant rings from the pan and blot them with a paper towel to remove the remaining juice;
fried blue in oil;
chopped greens, its amount depends on the taste of the hostess;
transfer vegetables in layers to prepared jars, adding herbs, chopped garlic and allspice peas to each layer;
dilute 3-4 teaspoons of s alt in water, prepare a brine and pour several tablespoons on each layer of vegetables. A few currant leaves are placed on top of each jar and 2 tablespoons of vinegar are poured;
jars are sterilized in a water bath for up to 30 minutes and closed with lids.

In winter you can serve sandwiches with mugs of vegetables and blue.

With tomatoes

To prepare 7 servings of pickles for the winter, you will need to complete a cycle of work:

14 bell peppers cut into strips;
16-17 ripe tomatoes cut into quarters;
3 onions cut into half rings;
14 eggplants pierced with a needle in several places and trimmed around the edges;
put tomatoes in a saucepan, then the remaining vegetables in layers, pour 200 grams of water and 100 grams of vegetable oil;
add 2 tablespoons of s alt and granulated sugar and 1 tablespoon of 9% vinegar;
after the vegetables start to juice, the pan is placed on the stove, and over low heat, the vegetables are gradually brought to the condition, stirring occasionally so that they do not burn;
the only thing left to do is unfold the finished product and seal it in glass jars.

With cabbage

Recipe for making canned food for 8 servings:

3 kilograms of young eggplants cut into cubes, blanched in lightly s alted water;
500 grams of white cabbage coarsely chopped, and 500 grams of carrots rubbed on a coarse grater;
3 pieces of sweet bell pepper with fleshy walls, de-seeded and cut into strips. 1 bunch of parsley and dill are crushed on a board, and the garlic is crushed in a mortar or finely chopped with a knife;
all ingredients are placed on blanched eggplants, add 250 grams of vegetable oil, s alt and sugar to taste and pour 100 grams of 9% vinegar. The pan is covered with a lid and put in the refrigerator or cellar for 2-3 days;
vegetables are evenly and tightly laid out in jars and sterilized in a water bath for 20-30 minutes. While the containers are hot, they are rolled up with steel lids.

With celery

This recipe is prepared in the same way as the previous one. But we must not forget about the proper preparation of celery. Chopped onion and celery leaves are s alted and stewed in a pan with vegetable oil, and then tomato juice or chopped fresh tomatoes are added to the pan.

Marinated blue "dry s alted"

The recipe is simple. This method allows you to cook he althy vegetables in your own juice, without the use of marinades and vinegar. Such cooking of eggplants under oppression and their fermentation with the addition of sourness to the taste appealed to many families.

For cooking, you will need to prepare s alt, taking into account the proportion - for 1 kilogram of vegetables you will need 50-60 grams of coarse s alt:

eggplants are cut the way anyone likes, the main thing is that the thickness is no more than 20-30 millimeters;
sliced blue ones are placed in a saucepan, when laying, sprinkling layers of vegetables with s alt mixed with chopped herbs and spices;
loosely cover the pan with a lid and leave for 10-12 hours;
vegetables release a lot of juice. Now we place a round plank of a slightly smaller diameter in the pan. A piece of natural clean fabric is laid under it;
a heavy object is placed on the circle. It can be a weight or several packs of s alt, or water bottles. The main thing is that the pressure should not be excessive or insufficient;
periodically remove excess juice and rinse the napkin. This avoids juice stagnation.

After that, the eggplants are covered with a lid, a plate, ideally a wooden circle, on which a load is placed. The load should not be too heavy. The recommended ratio for 1 kilogram of raw materials is 100 grams of cargo. Vegetables are fermented for 10-15 days, then they are put in a cool cellar or jars are put in the refrigerator. It turns out quickly, he althy and tasty.

Oxidized eggplant

This is one of the types of fermentation of vegetables described above, but here s alt is diluted in water and vegetables are poured with it for souring. To add flavors, here is a recipe for stuffed pickled eggplants.

Delicious, sour vegetables are prepared in several steps:

eggplants are boiled in s alted water, having previously pierced them with a knitting needle in several places. For brine, a proportion is used - 2 dessert spoons of s alt are dissolved in each liter of water;
small eggplants cook for up to 5 minutes, and medium-sized ones for at least 10 minutes;
boiled vegetables are laid out on a board, covered with another cutting board on top, on which oppression is set. This must be done to remove excess moisture from the pulp.

Semi-finished pickled vegetables are laid out in portions in plastic containers or in plastic bags and put in the freezer. In winter, taking pickled sour eggplants from the freezer, defrosting, stuffing them with vegetables, you get a tasty and he althy dish, without spending a lot of time on cooking it.

Methods of storage

There are no special requirements for the storage of pickled and pickled vegetables if they are hermetically sealed in glass jars. Such products are stored for a maximum of 2 years, then eating them is fraught with indigestion and botulism. Banks can be stored in the pantry of the apartment, in the kitchen, but it is not recommended to put them near heating and household appliances.

It is more difficult to ensure decent conditions for storing food in barrels or glass containers without a hermetically sealed lid.

Such pickles can be safely stored in the refrigerator, in a deep cellar or home glacier. But it is difficult or even impossible to make such premises for urban residents. Therefore, it is better to eat such products first of all, and not to prepare a lot of them.

Conclusion

The article does not provide a complete list of delicious preparations for the winter from pickled or pickled eggplants. Any recipe will become a decoration of the table, if all the work on its preparation was carried out responsibly and carefully.