Pickled eggplants (blue) in jars for the winter: the best cooking recipes

Pickled eggplants for the winter are an excellent appetizer for a second course of potatoes or meat. Moreover, pickled eggplants are something new; you can surprise your guests with them and add variety to your diet. They like to make this preparation in Georgia and Azerbaijan, and it is also popular in Korean cuisine.

Preparing the main ingredients

The final taste of a culinary dish directly depends on the quality of the ingredients. The condition of eggplants is especially important.

Quality vegetables:

1. Must be collected in September. This is their natural ripening period, when the taste becomes most vibrant.
2. The appearance of the eggplant should be presentable. You should not pickle a plant that has dents, cuts, rot or any other type of damage.
3. For pickling, it is better to select medium or small fruits.
4. Before harvesting, they are thoroughly washed and the stalk is removed.

The best pickled eggplant recipes for the winter

Each recipe has its own secrets that allow you to reveal the taste of the fruit in different ways. Below are the simplest recipes for beginners.

Classic pickled eggplants

Classic pickled eggplants stuffed with garlic and dill are considered the most delicious and are prepared according to a standard recipe in many families. It differs in that there is no filling in the main ingredient, but other vegetables can be added to the brine.

Ingredients:

• eggplants – 2 kg;
• garlic heads – 2 pcs.;
• dill – 1-2 bunches;
• 9% vinegar – ¾ cup;
• salt – 0.6 kg;
• drinking water – 6 l.

Preparation:

1. Fruits are selected without dents. Vegetables are washed and the stalks are removed.
2. Cut each of them longitudinally in several places.
3. Fill these “pockets” with salt.
4. Place the fruits in a colander so that the liquid can drain and leave for 30-35 minutes.
5. Afterwards they are washed well.
6. Cook vegetables in boiling water over medium heat for about 9-12 minutes. The larger the fruit, the longer it may take. Take it out and leave it to cool.
7. Prepare the brine: dissolve vinegar in water, mix with a teaspoon of salt and dill.
8. Place the eggplants in a sterile container along with the rest of the ingredients. Then everything is filled with brine.
9. The jars are rolled up and placed on the lids. Pickled vegetables can be stored for up to 1 year.

Pickled eggplants stuffed with vegetables for the winter

Winter is a time for new recipes and preparations. Pickled eggplants with vegetables for the winter, the recipes for which are presented below, can be stuffed with different vegetables; there are no strict rules here.

Ingredients:

• eggplants – 2 kg;
• carrots – 6-7 pcs.;
• greens - to taste;
• tomatoes – 3-4 pcs.;
• garlic heads – 2 pcs.;
• drinking water – 2-4 l;
• salt – 4-6 tbsp. l.

When processing eggplants, there should be no pungent odor, which indicates the presence of solanine (a dangerous toxin)

Preparation:

1. Eggplants are always boiled before fermentation. First pierce each of them with a fork so that they do not burst during heat treatment. Cook vegetables for 8 to 12 minutes.
   Important! You can check if the eggplants are ready using a regular fork. If the skin is easily pierced, then they can be taken out.
2. Boiled eggplants are placed under a light press or weight. The process may take from 10 to 30 minutes.
3. Each fruit is cut lengthwise to be stuffed with vegetables.
4. Grate the carrots, chop the onion into cubes, and peel the tomatoes. Simmer everything over the fire until softened.
5. Cut or crush the garlic heads and rub the inside of the eggplants with its juice. Fill the slits with vegetable filling.
6. Then they are tied with thread to prevent the filling from falling out.
7. Boil a brine of water and salt.
8. Place all the ingredients together with vegetables into clean containers and fill with brine. Containers can be rolled up.

Pickled eggplants with garlic and pepper for the winter

The recipe for pickled eggplants with garlic for the winter is distinguished by its ease of preparation. Their taste is especially pronounced in brine.

Ingredients:

• blue eggplants – 11 pcs.;
• red pepper (Bulgarian) – 8 pcs.;
• garlic clove – 10-12 pcs.;
• granulated sugar – 100 grams;
• salt – 1 tbsp. l.;
• 9% vinegar - 0.3 cups;
• sunflower oil – 2/3 cup.

During the pickling process, the brine usually darkens

Preparation:

1. Prepared eggplants are cut into thick rings, placed in a container and covered with salt.Juice will come out of them, along with which the bitter taste will go away. They can also be placed under a press for a couple of hours.
2. Pepper and garlic are passed through a meat grinder, you can use a blender, but do not turn the mass into a homogeneous mousse, the structure should remain.
3. Pour out the juice that was given to the vegetables. Add the twisted pepper-garlic mixture to them.
   Important! It is better to choose red peppers. They have a sweetish taste, aroma and look beautiful in ready-made jars.
4. Sugar with vinegar and butter are added to the container. Mix everything thoroughly and put on fire. Cook this preparation for a quarter of an hour.
5. Seasoning is added after the mixture has boiled. Its quantity is determined by taste.
6. Then immediately pour the still hot dish into containers. They are rolled up and left upside down until they cool down. Eggplants pickled for the winter are stored in the dark and cool.

Pickled eggplants with garlic and butter

The recipe is simple, the result is a classic taste. The ingredients give the vegetables a special piquancy.

Necessary:

• eggplants – 7-8 pcs.;
• garlic heads – 1 pc.;
• parsley;
• salt – 4-5 tbsp. l.;
• vegetable oil – 100 ml;
• drinking water – 1 liter.

Fermented foods are stored refrigerated

Preparation:

1. Lightly cut clean eggplants lengthwise and boil. Cool and put under a press so that the bitter juice flows out. You can leave them like this for a couple of hours.
2. Chop the garlic head into cubes and tear the parsley into small feathers. Eggplants, which need to be cut a little deeper lengthwise, are stuffed with this filling.
3. Brine for eggplants pickled with garlic is prepared from water and salt. The liquid is boiled for several minutes.
4. Then place the vegetables in containers and fill them with the prepared brine. Finally, add 2.5 tablespoons of oil to each jar.The product is ready for rolling.

Pickled eggplants with cabbage

Preserving pickled eggplants for the winter reveals especially interesting taste qualities in combination with white cabbage. When cooked, an incredible aroma comes out.

You will need:

• nightshade - 9-10 pcs.;
• white cabbage – ½ piece;
• tomatoes – 5-6 pcs.;
• carrots – 3-5 pcs.;
• some greenery;
• salt – 2 tbsp. l.;
• water – 1 l;
• garlic clove – 5-7 pcs.

During harvesting, all vitamins and minerals are retained in vegetables.

Preparation:

1. Boil the eggplants in salted water until they soften a little.
2. Place under a press for a couple of hours, allowing the juice to come out.
3. Chop cabbage and carrots.
4. Chop the greens, squeeze the garlic through a garlic press.
5. Chop the tomatoes.
6. Boil water mixed with salt. This is a ready-made brine.
7. Cut the eggplants so that a pocket is formed in which you can place the filling.
8. Stuff the vegetables with carrots, cabbage, tomatoes and herbs with garlic.
9. Sterilize jars.
10. Place the preparations in containers and fill everything with brine. Leave to cool completely, turning upside down.

Pickled eggplants for the winter without vinegar

Not everyone likes the taste of vinegar in prepared food; sometimes it even overpowers the aroma of the prepared food. When preserving, you can get by with regular brine.

You will need:

• nightshade - 9-10 pcs.;
• greens – 3 bunches;
• carrots – 4-5 pcs.;
• seaweed – 6-7 leaves;
• garlic cloves – 5-6 pcs.;
• pepper - to taste (peas);
• water – 1 l;
• salt – 2-3 tbsp. l.

The result is a spicy, aromatic and very tasty snack.

Preparation:

1. Boil the eggplants in salted water so that the skin can be easily pierced with a fork.
2. Make a cut on each piece in the form of a pocket.
3. Place under a press for 2 hours.
4. Squeeze the garlic through a garlic press and chop the greens.
5. Chop cabbage and carrots.
6. Stuff the vegetables, tie with thread so that the filling does not fall out.
7. Boil the brine by mixing salt, water, adding 1 bunch of herbs and peppercorns.
8. Place the eggplants in the prepared container, fill with brine, and roll up the jars.

Pickled eggplants with garlic and herbs

Eggplants pickled with garlic and parsley are great for a snack, appetizer, or extra treat for guests.

You will need:

• nightshades - 9-12 pcs.;
• a little parsley and dill;
• garlic heads – 2-3 pcs.;
• salt – 1-2 tbsp. l.;
• drinking water – 1 l.

Preparations in which a natural fermentation process occurs are the most useful

Preparation:

1. Boil the washed vegetables in salted water until softened, about 10 minutes. Next, spread them out in an even layer, and place a weight on top that will squeeze the liquid out of the vegetable. If you leave it inside, all the taste will kill the bitterness.
2. Finely chop the greens and garlic. Cut the vegetables lengthwise and fill with the mixture.
3. Boil water and dissolve salt in it. You can add dill to the prepared brine.
4. Place the stuffed vegetables in a bowl and pour in brine, roll up and leave until completely cool.

Pickled eggplants in Georgian style

The Georgian recipe has a unique taste with sweet notes. It is not difficult to prepare it for the winter, and the result can please you throughout the year.

Necessary:

• nightshades - 6-8 pcs.;
• garlic cloves – 6-7 pcs.;
• carrots – 0.3 kg;
• cilantro, parsley and dill in a bunch;
• paprika – 0.3 tsp;
• 9% vinegar – 1 tbsp. l.;
• granulated sugar – 0.5 tbsp. l.;
• coarse salt - 1.5 tbsp. l.;
• drinking water – 1 l.

Eggplant is a low-calorie food rich in fiber, potassium and magnesium.

Preparation:

1. Cook the main ingredient for 15 minutes until softened. Place them under a press for a couple of hours to allow the juice to flow out.
2. Cut the carrots into strips, mix with herbs, pepper, and chopped garlic.
3. Mix the brine of salt, water, sugar and vinegar and bring to a boil.
4. Place everything in sterilized jars and fill with brine, roll up and cover the pickled eggplants for the winter from exposure to the bright sun.

Korean-style canning pickled eggplant

The Korean appetizer has bright spicy notes. Spicy lovers and those who are tired of regular winter preparations will really like it.

Ingredients:

• eggplants – 9-10 pcs.;
• carrots – 0.4 kg;
• red pepper (Bulgarian) – 0.4 kg;
• garlic cloves – 6-7 pcs.;
• parsley;
• special seasoning for carrots in Korean - 1-2 tsp;
• drinking water – 0.8 l;
• granulated sugar – 60 g;
• salt – 40 g;
• 9% vinegar – 3 tbsp. l.;
• Sunflower oil – 3-4 tbsp. l.

In order for the workpiece to be stored better, it must be well filled with vegetable oil.

Preparation:

1. Boil the eggplants until they become soft. Cut them into long pieces.
2. Cut the carrots and pepper into strips.
3. Chop the parsley, mix with carrots and pepper.
4. Squeeze 3 garlic cloves into the container with the filling.
5. Mix vinegar, oil, sugar and salt in drinking water and bring to a boil. This will be a pickle.
6. Place a layer of pickled eggplants in the prepared jars, then the vegetable filling, all the way to the top. The “pie” is filled with hot brine. The dish is ready to be served.

Pickled eggplants for the winter without sterilization

Not everyone has the opportunity or desire to prepare jars. However, preparing pickled eggplants for the winter can be done without prior preparation.

Ingredients:

• blue eggplants – 8-9 pcs.;
• garlic – 5-7 cloves;
• carrots – 6-7 pcs.;
• pepper (peas) – 10 pcs.;
• a little parsley;
• drinking water – 850 ml;
• salt – 40-60 g.

Preservatives in pickled vegetables include salt and lactic acid.

Preparation:

1. Boil the eggplants until softened.
2. Squeeze the garlic, chop the herbs.
3. Finely grate the carrots.
4. Mix salt and pepper with drinking water and boil.
5. Stuff the cut specimens with the prepared mixture.
6. Place the prepared vegetables in jars, add 2-3 peppercorns to each jar, and pour in the cooled marinade.
7. The jars are closed with a lid and left in the room for 2-3 days to get the fermentation effect. After bubbles appear, the workpieces can be hidden in the cold.

Winter is the time to open preparations. To prevent them from disappearing, storage conditions must be observed.

Storage periods and rules

Winter preparations are perfectly preserved at a temperature of 15-20 °C. It is forbidden to lower the temperature below 3-5 °C, this will harm the appearance and taste of the products. In winter, you can store them on the balcony, provided that there is no severe frost.

Eggplants fermented for the winter must be rolled up in clean and intact jars, otherwise they will spoil. You should not store them in the sun or in bright light, as this will negatively affect the contents: fermentation may begin. A cellar, cold balcony or refrigerator is suitable for storage.

You can store containers in your apartment on special shelves, which can be located under the ceiling, along the perimeter of the floor, or in the refrigerator. A dark cabinet is also suitable for small quantities of preserves.

The finished preserve remains fresh for 1 year. If you haven’t been able to eat all the pickles in 12 months, it’s better not to risk your health.

Processing the dishes for seaming is a very important step towards preparing eggplants pickled for the winter.Insufficient processing can provoke the development of botulism inside the container. This will lead to poisoning from the poisons released by the bacterium. It is also necessary to carefully handle the products themselves.

Conclusion

Any housewife can prepare pickled eggplants for the winter. This is a quick and easy process that will allow you to enjoy the preparations with hot boiled potatoes or meat on a cold winter evening. You should not save on ingredients; the higher the quality of the original products, the better the blanks will turn out.

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