Cooking pickled eggplants for the winter: TOP-4 recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

TOP-4 photo recipes for preparing pickled eggplants for the winter. Cooking secrets. How to properly sterilize jars and blanks? Video recipes.

Pickled eggplants for the winter are a delicious spicy and original vegetable snack. Eggplant preparations for the winter are spicy and healthy, while this is a very simple and not troublesome business. Preserving these purple fruits is especially true in late summer and early fall when the fruits are much cheaper. And pickled eggplants are especially useful not only for everyday meals, but also for a festive table. In this review, the proposed options for harvesting pickled eggplants for the winter according to different recipes. Try one of the suggested ways to cook eggplants, and in winter you will have good tasty side dishes, salad preparations and great snacks.

Pickled eggplants for the winter - cooking secrets

Choose fruits that are medium in size, with tight-fitting sepals. Good eggplants are firm, with a bright shiny skin, without flaws. The stem is fresh, firm and green.
Eggplant, especially on ripe cobs, contains a lot of solanine, a substance that gives it bitterness. If you don't like a slightly bitter taste in a dish, put the sliced eggplants in salted water for 20 minutes so that most of the solanine comes out. For 1 liter of water, 1 tbsp is enough. salt.
Harvesting eggplants, it is better not to peel them (with the exception of caviar), then the pieces will not fall apart and will not turn into a puree-like mass. If, on the contrary, you want the eggplants to turn into mashed potatoes, then peel the fruits.
Eggplants absorb oil strongly, and in large quantities. Therefore, to maximize the benefit of canning, grill, oven, or nonstick skillets to help the fruit absorb less oils.
Eggplant can be harvested with a variety of foods. They go well with garlic, cilantro, walnuts, bell peppers, carrots, onions.
Eggplant can be harvested of any type and color. But with the most delicate taste, blue-black fruits.
After seaming with lids, any workpiece should be properly cooled, i.e. So slow. This will extend its shelf life. To do this, turn the cans with preservation with the lids down, wrap them with a very warm blanket and leave until they cool completely. Depending on the volume of the can, the blanks can be cooled for 1-3 days.

How to properly sterilize jars and blanks

All preservation blanks are placed in sterilized jars. But not everyone knows how to properly sterilize jars. There are many options for sterilizing cans and blanks, some of which are suggested below. But, before proceeding with sterilization, you should pick up good glass jars. To do this, carefully examine them, rejecting them with the slightest chips and cracks. Take the covers that are flat, rust-free and of a suitable size, and the rubber bands on them should be new and elastic.

Steam cans sterilized with a saucepan

Place the lids in a wide pot of water.
Place a metal sieve or wire rack on the pot.
Place inverted jars with their necks down on a wire rack and boil water in a saucepan.
The lids will boil and hot steam will fill the jars. Sterilize the jars for 15 minutes.
Use tongs or potholders to move the hot cans onto the table covered with a lint-free towel. Do not touch the neck and inner surface of the container.
Remove the covers with a slotted spoon, place them on a towel and cover with a clean cloth.

Microwave sterilization of cans

Fill two jars with 1 cm layer of water and place in the microwave oven.
Set the power of the device to 700-800 kW and turn it on for 2-3 minutes.
If there are more cans, increase the sterilization time.
Just boil the lids, as in the first option.

Sterilizing cans in the oven

Wash the baking soda cans and place in the cold oven.
Preheat the oven to 160 ° C and heat them until the water is completely dry.

Sterilization of cans with blanks in a pan

Place a cloth in the bottom of a wide saucepan and fill it with water.
The temperature of the water in the pan must match the temperature of the can with the workpiece, otherwise the container will burst.
Immerse the cans in a pot of water so that the level reaches "up to the hangers".
Close the jars with a lid, but do not roll it up.
Bring the water in a saucepan to a boil and sterilize the workpiece for as long as recommended by the recipe.

Sterilization of cans with blanks in the oven

Place jars with blanks on a baking sheet in a cold oven.
Cover the jars with lids, but do not tighten.
Preheat the oven to 120 ° C and sterilize the workpiece for as long as indicated in the recipe.

Pickled eggplants for the winter without sterilization

When serving, a spicy and delicious appetizer of pickled eggplants can be poured with vegetable oil and sprinkled with fresh herbs. The procurement will be well accompanied with any meat dishes. It is added to salads, stews and simply spread on slices of fresh bread.

Caloric content per 100 g - 123 kcal.
Servings Per Container - One 2 Liter Can
Cooking time - 45 minutes

Ingredients:

Eggplant - 1.5 kg
Salt - 1 tablespoon
Garlic - 4 cloves
Bitter pepper - 1 pod
Water - 1 l
Bay leaves - 4 pcs.
Sugar - 1, 5 tablespoons
Black peppercorns - 1 tsp
Vinegar 9% - 4 tablespoons

Cooking pickled eggplants for the winter without sterilization:

Wash the eggplants, cut off the stalks with sepals, capturing a small area of the adjacent pulp.
Slice the eggplants lengthwise into 4 pieces.
Pour 2 liters of water into a saucepan, add salt (1 tsp) and boil.
Add pieces of eggplant to boiling water and boil them for 5-7 minutes.
Remove vegetables with a slotted spoon and place in a colander to drain excess liquid.
Put the spices at the bottom of the sterilized jar: a whole pod of hot pepper, peeled cloves of garlic, bay leaves and allspice peas.
Fill a jar with hot eggplant slices.
To prepare the marinade, pour water into a saucepan, salt and add sugar. Add one bay leaf and simmer the marinade for 5 minutes.
Pour vinegar into a jar of eggplant and then hot marinade.
Close the jar immediately with a sterilized lid and roll up the lids.
Leave the pickled eggplant for the winter without sterilization to cool under a blanket for a day. Store the finished workpiece in the cellar.

Pickled eggplants for the winter with sterilization

Eggplants go well with many vegetables, so you can experiment endlessly with them and cook delicious dishes. Instant pickled eggplants in hot bell pepper with chili will not leave anyone indifferent.

Ingredients:

Eggplant - 3 kg
Bulgarian pepper - 1 kg
Chili pepper - 1 pc.
Garlic - 300 g
Vinegar (9%) - 1 tbsp.
Sunflower oil -1, 5 tbsp. (1 tbsp in eggplant, 0.5 tbsp for frying)
Sugar - 1 tbsp.
Salt - 1, 5 tablespoons

Cooking pickled eggplants for the winter with sterilization:

Wash the eggplants, cut off the ends on both sides, cut into 1-1.5 cm rings and dry.
Pour vegetable oil into a frying pan and heat.
Fry the eggplant over medium heat on both sides until golden brown.
Place the finished eggplants in a bowl.
Wash the bell peppers and chili peppers, remove the seeds and twist them in a meat grinder.
Peel the garlic and pass through a press.
Combine peppers and garlic with vinegar, sunflower oil, salt, sugar and stir.
Add the marinade to the eggplant and mix thoroughly.
Place the eggplants in sterilized jars.
Sterilize the blanks for 40-45 minutes in any convenient way, then roll up the jars with lids and leave to cool slowly overnight.

Whole eggplant marinated with garlic

Try to cook a new unknown or an old familiar and the most delicious dish - whole pickled eggplants, which can easily become a festive snack.

Ingredients:

Chili pepper - 1 pc.
Garlic - 6 cloves
Cilantro - 2 bundles
Eggplant - 1 kg
Table vinegar - 1 tablespoon
Salt - 1 tsp no slide or to taste

Cooking whole eggplant with garlic:

Wash the eggplants, cut off the stalk and blanch in boiling salted water for 5 minutes.
Remove the fruit, drain the liquid and cut it in half lengthways or 3 pieces, depending on the size of the vegetable.
For the filling, combine chopped cilantro, garlic passed through a press, finely chopped hot peppers, vinegar and salt.
Place the filling between the eggplant halves.
Place the eggplants tightly in a clean container, cover with a plate on top and set the oppression so that the eggplants let out the juice.
Place the eggplants in a cool place and taste after 2 weeks.
If you want to prepare a snack for future use, place the eggplants in clean jars and fill with brine, which you prepare from vinegar 9% (1 tbsp.), Sunflower oil (1 tbsp.), Sugar (1 tbsp.) And salt (1, 5 tbsp. L.).
Sterilize the jars for 15 minutes, then roll up the lids and leave to cool slowly.

Canned eggplant in tomato

In the cold season, a jar with pieces of eggplant in a delicate tomato sauce will be a wonderful snack for a family lunch or dinner, and will also bring joy to guests at the festive table.

Ingredients:

Eggplant - 3 pcs.
Tomatoes - 1, 2 kg
Garlic - 1 pc.
Bulb onions - 4 pcs.
Vegetable oil - 100 ml
Water - 150 ml
Greens (dill, parsley) - bunch

Cooking Canned Eggplant in Tomato:

Wash the eggplants, chop coarsely, sprinkle with salt and leave for half an hour. Then rinse them under running water to rinse off all the salt.
Peel the onions, chop coarsely and pour into a hot frying pan with oil. Fry it until golden brown.
Wash the tomatoes, remove the stalk and mince. Pour water into the tomato puree, put on the stove over medium heat and simmer after boiling for 20 minutes.
Add fried onions with eggplants to the tomato mass and continue to simmer for half an hour.
5 minutes before the end of stewing, add garlic, passed through a press and finely chopped herbs. Then season with salt, pepper and your favorite spices.
Pour the eggplants in the tomato over the jars to the top, roll up the lids, turn the lids down, wrap them up with a blanket and leave to cool slowly.