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?

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.
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.
If the skin still seems rough, you should just cut it off.
Young fruits of small size have the least bitterness.
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.
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.
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 completely depends 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.

Whole eggplants in a jar for the winter - a simple and tasty recipe without any hassles

During the season, we offer you to roll up delicious eggplants whole in a jar for the winter. The recipe is simple and easy, without sterilization, which will amuse every housewife. The vegetables turn out tasty and special.

With the smallest set of spices you will get excellent eggplants; in winter they will fly off the table - it will be so delicious. When serving, cut the “blue ones” into medium pieces, you can also add the freshest herbs and a little vegetable oil - it will be a delicious snack for you and your guests.

Ingredients:

For a 2 liter jar:

Eggplants – 1 kg.
Water – 1 l.
Salt – 1 tbsp. l.
Bay leaf – 1 pc.
Peppercorns – 3-4 pcs.
Vinegar 9% - 5 tbsp. l.
Garlic – 2-3 cloves.

Yield: 1 can of 2 liters.

How to cook:

1. Wash the eggplants, cut off the tails and pierce them with a fork or knife in several places.

Use small fruits for this recipe. It’s great if the vegetables are medium in size.

2. Boil 3 liters of water in a large saucepan and add 100 g of salt - add the eggplants and cook for 7-8 minutes at medium boil. Simply check the readiness of vegetables with a knife or fork and puncture them. Carefully remove the cooked eggplants to a plate or board.

3. Sterilize the jars. Wash a 2-liter jar of soda and rinse several times in clean water. Then steam the jars. For this, there is a special ring that is installed on a pan of bubbling water. Steam the jar for 4-5 minutes.

4. Place peppercorns and bay leaves in the bottom of the prepared jar.

5. Peel the garlic and cut into slices, place on the bottom of the jar.

6. Place the cooked eggplants in jars, do not compact them too much so as not to crush them, let the vegetables lie freely. It’s just convenient to use a 2-liter jar - it fits approximately 5-6 boiled vegetables.

7. Cook the marinade - boil water, add salt, stir. Pour in the vinegar and immediately turn off the heat. The marinade is ready.

8. Pour the hot marinade over the eggplants in the jars, filling to the top.

9. Roll up the jars with turnkey steel lids.

10. Turn the jars upside down and insulate them with a blanket, let them cool completely in this form.

Store the finished product in a dark and cool place; a pantry in an apartment, a basement or a cellar will do. The preparation is perfectly stored all winter.

8 best recipes for making delicious whole eggplants for the winter

Fresh whole eggplants for the winter are a rather tasty dish that will decorate both a daily and a festive table. It is necessary to follow certain tips, only in this case you can get vegetables that will not taste bitter at all and will not fall apart during storage into porridge, but will remain intact. The most delicious recipes are with hot peppers and spicy cilantro, in a sweet marinade, in tomato sauce and oil, with sweet peppers and carrots.

1 Advantages of harvesting whole eggplants for the winter
2 Selecting and preparing vegetables
3 Sterilize containers
4 Recipes and step-by-step descriptions
- 4.1 Conventional method in jars
- 4.2 Pickled vegetables for the winter with vinegar
- 4.3 Preparation without sterilization
- 4.4 Recipe with hot peppers and spicy cilantro in brine
- 4.5 Cooking sweet blue ones in marinade
- 4.6 Eggplant in oil
- 4.7 Appetizer in tomato sauce
- 4.8 Canning with bell peppers and carrots
5 Storage conditions and periods

Advantages of harvesting whole eggplants for the winter

Whole eggplants for the winter are an undemanding dish to prepare that will reveal new flavors during storage. The blank has a number of advantages:

stored for up to 3 years;
vegetables turn out to be colorful in taste;
the texture of the eggplant remains crispy and dense;
vegetables do not lose their blue color;
does not require a lot of time for preparation and processing;
You can use the finished product for different purposes, for example, eat it whole or add it to a salad in pieces.

Eggplants, completely closed, look quite beautiful. They resemble boats that can be stuffed or simply decorated on top. For example, tomatoes, soft cheese, fresh herbs like basil, parsley or dill, fresh eggs and almost everything else are suitable.

Selecting and preparing vegetables

For these recipes, it is very important to choose the right vegetables. Otherwise, the eggplants will taste bitter, which will ruin the whole dish, and the housewife’s efforts will go down the drain. The following vegetables are suitable:

no traces of major damage;
fresh, fully ripe, but not overripe;
with a narrow, but elastic and intact crust;
about 15 cm long, but not more than 20, very small ones are also not welcome;
with a greenish, not withered stalk;
with white and very elastic flesh, without the slightest traces of yellowness or blue tone.

Preparing eggplant for recipes is fairly straightforward. You need to carefully wash them under running warm water and rinse with cool water. Then small punctures are made with a toothpick (this is necessary so that during the pickling process the skin does not crack and all the pulp does not fall out into the jar), the ends are cut off on both sides (up to a centimeter).

Then the eggplants are dipped in salted water (it will be useful to dilute at least one tablespoon of large salt per liter), then wait two hours. Immersion in salt is necessary in order to remove excess bitterness.

Whole marinated eggplants for the winter

Ingredients

Eggplants – 1 kg

Bell pepper – 0.5 pcs.

Garlic – 2-3 cloves

For the marinade:

11 kcal
45 min.
45 min.

Photo of the finished dish

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Step-by-step recipe with photos

I offer you another exciting semi-finished eggplant recipe. Such eggplants store well, and in winter, when you open the jar, you can cut the eggplants into pieces and add onions, herbs, garlic and season with fragrant oil. The result is a quick express snack.

To prepare whole pickled eggplants for the winter, it is better to take medium-sized eggplants, although if you increase the proportions and prepare 2-3 liters in jars, you can also take large ones. From my own experience, I can say that I have rolled up larger quantities, but a jar can hold a lot of eggplants and it will take a long time to eat them. Therefore, for me, 1 liter jars are the best option.

So, to make eggplants marinated whole for the winter, prepare all the products according to the list.

Rinse the eggplants under running water and cut off the stems. Prick the eggplants with a fork on both sides.

Prepare the brine in which to cook the eggplants. To prepare a jar with a volume of 1 liter, it is enough to take 1.5 liters of water and 100 g of salt. Boil water, add salt and let it dissolve. Then put the eggplants in the brine and cook from the moment of boiling for 6-7 minutes. If all the eggplants do not fit, you can boil them in parts.

Sterilize the jars for the preparation over steam, pour vinegar into the bottom and put a few pieces of bell pepper and garlic. Place the boiled eggplants tightly in a jar, pressing down so that there are no voids. Add the remaining garlic and vinegar between layers. In this way, fill the jar to the top.

Bring the brine in which the eggplants were cooked to a boil, pour over the vegetables in a jar. Scald the lid with boiling water and cover the jar. Place a linen napkin folded 2-3 times on the bottom of the pan, place the jar and fill the pan with hot water. From the moment the water boils, sterilize for 10 minutes.

Take the jar out of the water and roll it up with a key, turn it upside down and leave it until it cools completely, wrapping it in a blanket. Whole pickled eggplants are ready for the winter.