6 recipes for pickled eggplants for the daily table and for the winter

6 recipes for pickled eggplants for the daily table and for the winter

Delicious pickled eggplants. Blue ones make wonderful spicy snacks for the daily table and for the winter. There are so many recipes for quickly and deliciously cooked pickled eggplants that anyone can choose a dish to suit their own taste.

How to properly pickle eggplants

The most recognizable drawback of this healthy vegetable is the common bit of bitterness. Usually, blue ones can taste bitter if you choose and make them incorrectly. If you follow simple rules, then dishes prepared from eggplant will delight you with the softness of its taste and the richness of its colors. So, how to properly marinate the blue ones so that the dish is successful?

1. Before all this, you should carefully select the vegetables for cooking. Overripe fruits may contain a huge number of large seeds and have a rough skin. Therefore, medium-ripe fruits are used for food, not very large and with shiny elastic skin.
2. Correct heat treatment is no less important. Usually the blue ones are boiled before pickling, but this must be done carefully and carefully; under no circumstances should you overcook them, because then the vegetable will lose its elastic structure and turn into boiled mush. The cooking time should be as short as possible - this is the option when it is better to undercook than the opposite.
3. If the skin still seems rough, you should just cut it off.
4. Young fruits of small size have the least bitterness.
5. It is recommended to choose spices according to your own taste and not to overdo it, otherwise they will “overwhelm” the spicy eggplant taste. The most profitable ones are mixed with dill, garlic, coriander, and black pepper. Little blue ones with garlic and herbs, quick to make - a common, but at the same time, very fragrant snack, loved by almost everyone.
6. If you cook blue ones with vegetables, then select them just as carefully. It is advisable to take fleshy tomatoes, which will give more juice, carrots – actively colored and juicy, sweet peppers – with a rich aroma.
7. We can completely replace ordinary table vinegar with the most delicate apple vinegar, and in some recipes you can absolutely add lemon juice as a preservative.

We offer a selection of the most delicious pickled eggplants that will amuse the family and will not take much time.

Frisky eggplants with garlic and herbs

Eggplants marinated with garlic and herbs are not bad because they can be prepared in almost a few hours. And if they are not eaten right away, then, after steeping in the refrigerator, they will become even more piquant.

Freshly made eggplants are most often prepared from medium-sized and not overripe fruits, with small seeds, and add fragrant herbs and garlic. The “greenish” set depends one hundred percent on personal preferences: dill, basil, parsley, cilantro - together or just one. It’s probably best to enjoy a ready-made snack with potatoes (mashed or fried), but the healthiest option would, naturally, be toast or slices of rye bread.

Marinated eggplants in 20 minutes

We are preparing a stunning appetizer - pickled eggplants. My friend shared the recipe with me; it’s the first one on her gala table. You can prepare these eggplants in just 20 minutes.

Ingredients for “Marinated eggplant in 20 minutes”:

• Eggplant - 3 pcs
• Bell pepper - 2 pcs.
• Onions - 0.5 pcs
• Garlic - to taste
• Vinegar (we take any kind of vinegar, you can take lemon juice) - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Sugar - 1 tsp.
• Greens (parsley, dill, cilantro) - 1 bunch.
• Vegetable oil (optional) - 1 tbsp. l.

Nutritional and energy value:

Recipe for “Marinated eggplants in 20 minutes”:

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TOP 5 quick recipes for making eggplant marinated with garlic for the winter

Every year, more and more housewives are making pickled eggplants with garlic and various additives. A vegetable appetizer turns out tasty and tender, and the abundance of goods in the preserves contributes to a sense of pleasure with unique flavor notes throughout the winter. The dish is suitable for a daily lunch and a formal table.

Individual preparation of eggplants with garlic for the winter

When developing salads, you should adhere to certain rules:

• It is better to choose small jars for canning in order to use the product immediately at one time;
• unripe vegetables can be used to create caviar and sauté;
• Before creating the dish, you should add chopped, peeled eggplants and salt them to get rid of excess water and bitterness;
• to maintain its excellent shape, the vegetable does not need to be peeled;
• You should not use iron utensils, which, when in contact with a vegetable, give off a nasty taste;
• quickly cooking dishes over high heat reduces the possibility of spoilage of preserved food during storage.

Selection and preparation of ingredients

When preparing fruits for the winter, you need to take into account certain aspects:

• the shape must be round, medium in size;
• It is better to choose ripe eggplants, but not overripe ones;
• the vegetable should have dense pulp with small seeds, without the presence of visual voids;
• Whole eggplant skin, without damage, is welcome.

For preparations, eggplants are fried, baked or left fresh, sprinkled with salt and herbs to best preserve vitamins and minerals..

Ceramic knives and wood cutters are used to cut the product.

How to prepare the container?

For winter twists, you should choose unstained jars without aroma and small sizes. Before canning, glass containers are carefully washed and sterilized by boiling. There is another common method of sterilization - keeping the jars in the oven at the highest temperature for 10-15 minutes.

Procurement methods

Blue-based twists are prepared using a variety of methods. They are consumed in the winter, as a separate ready-made dish, which can be consumed immediately after opening, and as semi-finished products that are added to other dishes so that they undergo the heat treatment process.

Delicious eggplants with garlic and herbs for the winter

For a regular recipe you need to use the following products:

• 1 kilogram of eggplant;
• 1-2 heads of garlic;
• dill – 1 bunch;
• 2 tablespoons each of sugar, salt and vinegar;
• 1 liter of water;
• 100 milliliters of vegetable oil.

1. Chop the clean vegetables into medium cubes.
2. Pour water for the marinade into the bowl. Put on fire.
3. Grind unblemished dried dill.
4. Peel the garlic.
5. Pour vegetables, sugar, salt and vinegar into the boiled marinade.
6. Cook with the lid closed for 8-9 minutes.
7. Remove the softened eggplants with a slotted spoon. Sprinkle with dill and pressed garlic.
8. Grease with oil. Leave to soak in the garlic marinade for 3-5 minutes.
9. Create twists in jars.

With cilantro

A unique special snack is prepared on the basis of:

• 1 kilogram of blue;
• 150 grams of cilantro;
• 2 heads of garlic;
• 1 chili pepper;
• 60 ml apple cider vinegar;
• 1 cup vegetable oil;
• salt - to taste.

Prepare the salad as follows:

1. Finely chop clean, dry herbs.
2. Cut the pepper into thin rings and remove the seeds.
3. Chop the garlic.
4. Combine cilantro, garlic, pepper and salt. Pour in vinegar and mix thoroughly. Stop insisting.
5. Fry the eggplants cut into circles in a frying pan with oil until golden brown.
6. Place the first layer of seasoning in the container, followed by the eggplants.
7. Pour in heated oil.
8. Create twists.

With onion

To create a versatile snack you will need:

• 800 g eggplants;
• 1 carrot;
• 1 sweet pepper;
• ½ hot pepper;
• 3 cloves of garlic;
• 1 bay leaf;
• 1 spoon of vinegar;
• 1.5 tablespoons of sugar;
• 2 tablespoons of salt;
• 1 liter of water.

To marinate eggplants, follow these steps:

1. Wash the blue ones and remove the stems. Cut into circles.
2. Peel the carrots and peppers. Chop into small pieces.
3. Boil the blue ones in water with 1 tablespoon of salt for 5 minutes.
4. Place bay leaf, garlic and a slice of hot pepper on the bottom of the container.
5. Lay out vegetables in layers.
6. Fill the jar with boiled water and immediately pour the liquid into a separate bowl. Add salt, sugar and vinegar. Pour back into container with vegetables.
7. Sterilize the jar in a saucepan with water for 10 minutes.
8. Screw on the lid and place upside down to cool.

With carrots

For a regular recipe, you should purchase products in the following volumes:

• eggplants – 2 kilograms;
• carrots – 1 piece;
• garlic – 2 heads;
• parsley or dill - 1 bunch;
• salt – 2 tablespoons;
• water – 2 liters;
• bay leaf – 3-5 pieces;
• allspice – 5 peas.

1. Boil whole eggplants in salted water for 5-8 minutes.
2. Coarsely grate the carrots.
3. Pass the garlic through a press.
4. Cut the cooled eggplants lengthwise, not all the way through. Stuff with garlic and carrots.
5. Place blue balls in a bowl, sprinkle with herbs.
6. Pour in brine, which is prepared by boiling water for 15 minutes, with bay leaf, pepper and salt.
7. Leave the vegetables to ferment for 3 days in a warm room. Then put it in the refrigerator for 2 days.
8. Create a twist.

Spicy blue ones with garlic and pepper

• 9-10 eggplants;
• 1 bell pepper;
• 1 chili pod;
• 1 glass of olive oil;
• 5-7 cloves of garlic;
• 5 tablespoons of lemon juice;
• a bunch of greenery;
• salt;
• ½ teaspoon each of cumin and ground pepper;
• 1 tablespoon curry.

1. Bake whole eggplants in the oven for 25 minutes, brushing them with oil.
2. Leave for 60 minutes.
3. Grind pepper, herbs and garlic. Mix.
4. Add salt, vinegar, lemon juice, oil and spices.
5. Cut the side of any eggplant lengthwise. Season with salt and place the filling inside.
6. Place in jars and add oil.
7. Sterilize and close with lids.

Upcoming storage of workpieces

Preservation should be stored in a dry, black place. The temperature should not exceed 5 degrees Celsius. A balcony in an apartment or a cellar in a house is suitable for these purposes. .

How long can you store?

The best shelf life for sweets is 2-3 years. Thus, it is not possible to preserve the entire size of the vitamins, but the taste properties remain constant.

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Frisky marinated eggplants - with garlic, bell pepper and herbs

Wednesday, July 03, 2019 09:06 + to quote book

Ingredients:

eggplants – 1 kg;
chili pepper – 0.5 pcs;
garlic – 5 cloves;
salt – 3 tablespoons;
bell pepper – 3 pcs;
onions – 2 pcs;
vinegar 9% – 50 ml;
vegetable oil – 50 ml;
parsley – 1 bunch;
granulated sugar – 1 tablespoon;
basil – 0.5 bunch

Eggplants, even if they are not fresh, are thoroughly washed to remove dirt.
We remove the “spouts” and “tails”. Cut into oblong pieces. Sprinkle generously with salt. We wait 15-20 minutes. Drain the resulting juice to get rid of bitterness. Boil the eggplants in boiling water for 7-10 minutes.

We use the lid of a saucepan of the smallest diameter to make a squeeze for the vegetables. This way, the eggplants will not float and will cook moderately.

Next, cut the sweet pepper into strips.

Chop the onion into half rings.
Chop the basil.

We do the same with parsley and dill.

Hot, reddish chili peppers and garlic will give the desired note of spiciness and piquancy to the ready-made pickled eggplants.
Combine the prepared ingredients.

Add: 1.5 tablespoons of salt, 1 tablespoon of sugar, 50 ml of vinegar and 50 ml of vegetable oil.
Mix thoroughly. In a food container, place layers of boiled eggplants with a marinade of vegetables and herbs.
In 1 hour, the eggplants will be soaked in vegetable juices and marinated.
During this time, they need to be shaken a couple of times.