Eggplants for the winter with garlic and dill: recipes for appetizers and salads

Among the many recipes for canned vegetable snacks, it can be quite difficult to find a truly original and tasty one. An excellent solution would be eggplants for the winter with dill and garlic. This appetizer will delight you with its excellent taste and ease of preparation. If you follow the preservation rules, the blanks will be preserved until winter and will not deteriorate.

Rules for canning eggplant with dill and garlic

The presented ingredients combine perfectly, which is why they are used to prepare snacks. To make the dish tasty, you should pay attention to the correct choice of ingredients.

It is recommended to take ripe eggplants for preservation. At the same time, their skin should be smooth, without wrinkles, cracks, spots, or any other defects. You should pay attention to the stalk. If it is green and not dry, this indicates that the vegetable is fresh.

For a tasty dish, it is equally important to choose good garlic.You should choose dry, ripened heads. They should be hard and heavy. These indicators indicate that the product is fresh and has not been stored from last year.

It is also recommended to purchase fresh greens. It has a large number of useful properties that will end up in the finished dish. However, for canning, you can use dry or frozen greens if fresh ones are not available.

Fried eggplants with garlic and dill

Simple fried eggplants with dill for the winter will help you quickly prepare an appetizing appetizer for the winter. The workpiece will require a minimum set of components, accessible to absolutely everyone.

Ingredients:

• eggplants – 3 kg;
• garlic – 2 heads;
• dill – 1 large bunch;
• vegetable oil – 200 ml;
• salt - to taste.

The taste of fried eggplant is reminiscent of pickled mushrooms

Cooking steps:

1. The fruits are washed and cut into circles.
2. Next, fry in a frying pan on both sides.
3. The greens are chopped by hand.
4. Garlic is passed through a press and mixed with herbs.
5. Fried eggplants are placed in a jar in layers with dressing.

Each layer should be pressed down with a spoon so that the contents are compacted in the jar. When there is 1-2 cm left to the neck, fill the remaining space with vegetable oil and roll up the jar.

Salted eggplants with garlic and dill

To make an appetizing, spicy snack for the winter, you don’t have to fry vegetables in a frying pan. Instead, you can salt the eggplants with garlic and dill without pre-frying.

For this you will need:

• eggplants – 2 kg;
• garlic – 2 heads;
• dill – 1 bunch (about 50 g);
• salt – 20 g;
• black pepper – 8-10 peas;
• water – 1 l;
• bay leaf - 4 pieces.

In this recipe, it is very important to prepare the eggplants correctly. First, they need to be immersed in boiling water for 3-5 minutes, no longer, so as not to boil. Then a cut is made in the fruit so that there is a depression along it. The filling will be placed in it.

Makes a delicious savory snack

Further preparation steps:

1. Cut the garlic into thin slices.
2. Mix with chopped herbs.
3. Place the mixture inside the fruit.
4. Place the filled fruits in large jars where they will be salted.
5. Add salt, pepper, bay leaf to 1 liter of water and bring to a boil.
6. Pour in brine and leave for 2-3 days at room temperature.

After a few days, the brine will begin to ferment. Bubbles will appear in it and it will become cloudy. Then you need to close the jar with a nylon lid and take it to a cool place.

Marinated eggplants with garlic and dill

Another simple recipe for eggplant with garlic and dill involves preparing a spicy marinade. The result is a delicious cold appetizer that goes perfectly with other dishes.

For 1 kg of the main product you will need:

• garlic – 10 cloves;
• dill – 1 bunch;
• vinegar – 60 ml;
• vegetable oil – 100 ml;
• water – 1.5 l;
• black pepper – 8-10 peas;
• cloves – 0.5 tsp;
• salt - to taste.

The appetizer goes well with boiled or baked potatoes.

Cooking method:

1. Mix garlic with chopped herbs.
2. Pour water into a large enamel pan and place on the stove.
3. Add salt, pepper, cloves, bring to a boil.
4. Reduce heat, add vinegar and oil.
5. Bring to a boil again.
6. Place the eggplants, cut into large cubes, inside for 10 minutes.
7. Place a layer of spicy herb dressing at the bottom of a sterile jar.
8. Place a layer of eggplants removed from the marinade on top.
9. Fill the jar to the top with layers of vegetables and spicy herb dressing.
10. Pour the marinade over the contents and close the container with iron lids.

The rolls should be turned over and left for a day to cool completely. Then they are taken to a cool place where they will be stored until winter.

Delicious eggplant salad with dill and garlic

Another preparation option involves preparing a spicy salad. Lovers of pickled vegetables will definitely like this preservation.

Required components:

• eggplants – 1 kg;
• garlic – 2-3 cloves;
• dill – 1 bunch;
• carrots – 300-400 g;
• onion – 2 heads;
• vinegar – 50 ml;
• sunflower oil – 50 ml;
• salt - to taste.

The salad is easy to prepare and consists of a small amount of ingredients.

Cooking process:

1. The fruits are pre-cut and boiled in boiling water for 3-5 minutes.
2. Then you need to mix them with grated carrots, add chopped garlic and herbs.
3. The salad is seasoned with vinegar, oil, and salt.
4. The ingredients should be thoroughly mixed and left to marinate for 6-8 hours. Then the dish can be rolled up in sterile jars.

Recipe for eggplant with dill for the winter without sterilization

You can close the spicy vegetable snack for the winter without first sterilizing the jars. This option is relevant for dishes that are prepared by marinating or salting.

You will need:

• eggplants – 2.5 kg;
• vegetable oil – 50 ml;
• vinegar – 250 ml;
• garlic – 1 head;
• dill – 1 bunch;
• water – 2 l;
• salt – 100 g.

The fruits should be cut into large cubes. You can also make straws. It is best to pass the garlic through a press.

The result is a spicy vegetable snack that is well preserved in jars without sterilization.

Cooking steps:

1. Boil the eggplants in salted water for 5 minutes, then simmer in a frying pan for 10 minutes.
2. Add garlic, chopped herbs, onion, cook for another 5 minutes.
3. Add vinegar and simmer for another 8-10 minutes.
4. Place the finished dish while hot into jars, close with a lid, turn over and leave to cool.

Spicy eggplant appetizer with garlic and dill

A ready-made winter salad of eggplant with dill and garlic turns out to be moderately spicy. For those who prefer snacks with a pronounced burning taste, they will certainly like the proposed recipe.

Ingredients:

• eggplants – 2 kg;
• garlic – 1 head;
• dill – 2 bunches;
• red hot pepper – 1 pod;
• vegetable oil – 50 ml;
• vinegar – 150 ml;
• water – 1.5 l;
• salt – 3 tbsp. l.

Vinegar can neutralize the hot taste of red pepper

Cooking steps:

1. Cut the eggplants into cubes, cook in salted boiling water with vinegar for 10 minutes.
2. Mix chopped garlic, pepper, herbs.
3. Layer the eggplants and hot dressing into the jar.
4. Fill the remaining space in the container with sunflower oil.

Next, it is recommended to place the jar in boiling water, where it should be sterilized. Then it can be rolled up with iron lids.

Storage rules

Preservation must be stored in a dark and cool place.The optimal place is a basement or cellar, where a constant low temperature is maintained. The optimal indicator is 8-10 degrees. In a similar mode, you can store jars of snacks in the refrigerator. The shelf life of seams when properly stored is 1-2 years.

Conclusion

Eggplant for the winter with dill and garlic is a universal dish that will be an excellent solution for those who want to cover such a vegetable for the winter. The appetizer can be prepared in different ways and served both with and without sterilization. The finished dish will definitely delight you with its taste and will be an excellent addition to the table during the winter season. In addition, making such preparations is very easy and requires a minimum set of ingredients.

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