Lovers of eggplant (or dark-fruited nightshade) try to prepare them for the winter by any means. The most common harvesting option is pickling. The most popular recipes for such conservation will be discussed in our article.
Selection and preparation of ingredients
For preservation, only ripe eggplants with a smooth, even skin without defects and mucous layer are suitable. The ideal maturity of a vegetable suitable for pickling: after pressing the finger with a finger, the dent quickly leveled off. Be sure to pay attention to the stalk, which should be fresh (green) and not wrinkled. After choosing the right product, it is thoroughly washed and cut in the right way.
Did you know? According to 2016 data, 51.3 million tons of eggplant were produced in the world.
How to marinate eggplant deliciously for the winter
There are a large number of tasty and healthy ways to pickle blue vegetables for the winter. Here are the most famous among them.
Quick recipe
1 can for 0.5 L40 minutes
Nutritional value per 100 g:
- Wash the vegetables, remove the tips.
- The fruit should be cut into two parts, which are coated with vegetable oil.
- The slices are distributed on a greased baking sheet and baked in the oven for 25 minutes at + 190 ° C.
- Meanwhile, a marinade is being prepared - vegetable oil is mixed with salt, sugar and vinegar.
- Onion should be chopped in half rings, chopped garlic and parsley. Everything mixes up.
- Baked dark vegetables are cut into small slices and mixed with marinade. For a day, the mixture is left to marinate.
With garlic and carrots
one liter can and one - 750 ml; 8 hours with cooling
black pepper, ground red
5 g each
Nutritional value per 100 g:
- Wash the dark-fruited nightshade, remove the ponytails, cut into strips.
- Sprinkle salt on top, leave to stand.
- Peel the carrots, chop them with straws or with a Korean grater. Pour boiling water for 3 minutes.
- Wash the pepper, cut the seed chamber, cut into strips. Mix with carrots and onions, cut into half rings.
- Using a press, detail the garlic, add spices, sugar and mix.
- In a heated pan, fry the main ingredient in oil.
- Pour the finished vegetable into a convenient container, pour the remaining products to it. Add vinegar and mix.
- Put the lid on the workpiece and wait 4-5 hours until it is marinated. Put the products in a jar and send for sterilization in boiling water for 40 minutes.
- After sterilization, roll up the workpiece and leave to cool upside down.
Like mushrooms
10 cans of 0.5 l2 hours
Nutritional value per 100 g:
- The main component must be thoroughly washed and diced.
- The pan is filled with water, salt, vinegar are added to it. The liquid is boiled.
- Blue vegetables are poured into boiling water (in portions) and boiled for 3 minutes. Each serving is taken out of the water with a slotted spoon and stacked in a bowl.
- Lids are poured with boiling water for sterilization.
- Garlic, dill is crushed, added to eggplant along with vegetable oil, everything is mixed.
- The workpiece is laid out in jars, covered with lids and sent to sterilize for 15-20 minutes.
- After sterilization, the cans are rolled up, wrapped and left to cool.
Spicy eggplant
6.5 liters 2.5 hours
Nutritional value per 100 g:
- Wash and sterilize jars, lids.
- Wash the main component of the workpiece and cut the stems from it. Cut it into 8 pieces.
- Mix the vegetable with salt and let it brew for 2 hours. After thoroughly rinse it.
- Place the dark-fruited nightshade in a pan with water, cook them over medium heat (after boiling - 5 minutes). Drain the liquid.
- Wash and remove pepper from the seed chamber, peel the garlic. Grind these products with a meat grinder.
- Stir in them with oil, salt, sugar and vinegar, boil. It will be a marinade.
- Cover the components with the marinade, then boil for 5 minutes.
- Put the blank on the banks, roll up.
Important! Such conservation can be stored both in warmth and in cold.
In Korean
3 cans of 0.5 l3-3.5 hours
hot pepper (red)
1 PC.
salt (for marinade)
2 tbsp. l + 1 tsp
ground black and red pepper
½ tsp.
coriander (chopped)
1 tsp
Nutritional value per 100 g:
- Half the oil is heated in a pan, ground red pepper, turmeric and half coriander are added. Everything is mixed and removed from the fire.
- In a separate container mix salt, black pepper, coriander. The remainder of the oil is added to them. Everything is insisted until the oil cools in the pan. After that, both parts are mixed and infused for 0.5-1 hours.
- Two liters of water bring to a boil, throw 2 tbsp. salt.
- Blue vegetable is cut into cubes and poured into boiling water. After boiling, cook for 10 minutes, be sure to stir at the same time.
- The liquid is drained with a colander and the sticks are left to drain.
- Peel and rub the carrots on a Korean grater.
- Sweet pepper is chopped with straws, onions are half rings, garlic is crushed using a press or with a knife and a board.
- The above components are poured into a large container. Crushed hot peppers are added to them.
- The ingredients are seasoned with marinade and mixed. All infused for 2 hours.
- Banks and lids are sterilized.
- After the specified time, the workpiece is laid out in jars and sent for sterilization in boiling water for half an hour.
- After preservation should be rolled up, wrapped and put to cool.
Important! When the vegetables are pickled, they must be stirred every half hour so that all the components are soaked evenly.
In Odessa
1200-1500 ml 20-30 min
salt (for marinade)
2 tbsp. + 0.5 tbsp. l
Nutritional value per 100 g:
- Eggplant is washed and whole, without peel and tails, laid out in a pan and poured with water. Boil. The boiling process takes 10 minutes. At the end, the liquid is salted.
- Peppers are chopped into thin strips, onions are half rings, mixed with crushed greens.
- Salt, sugar, vinegar, oil, garlic are poured into a separate container, everything is mixed. It turns into a marinade.
- Cooked dark-fruited nightshade cut into 8-12 parts.
- Next, the products are laid out in a layer-by-layer container: nightshade, onion, pepper, herbs, marinade.
- The dish is left to brew for a day.
In Georgian
3 cans per 0.5 l2 hours 20 minutes
Nutritional value per 100 g:
- The blue vegetable is cut into circles with a thickness of 15–20 mm. Onions are also cut in circles.
- 3 tablespoons are poured into a heated pan. vegetable oil, put onion and fry until cooked.
- Next, the onions are removed and the main ingredient is fried in the same pan, 2.5 minutes on each side.
- Tomatoes are cut into large pieces.
- In hot pepper, the seed chamber and peduncle are removed.
- Tomatoes and peppers are passed through a meat grinder. After this substance is wiped through a fine colander.
- Wash greens and chop lightly.
- Garlic is peeled and passed through a press.
- The rest of the vegetable oil is calcined in a pan and cools to + 70 ° C.
- In an enameled container all components are combined, spices, vinegar, salt, sugar, calcined oil are added.
- Sterilized jars are filled with a mixture. They are dipped in a pot of water and sterilized for a quarter of an hour. After that, the products are rolled up.
Did you know? The world leader in eggplant production is China. In 2016, 32 million tons of vegetables were grown in the country.
In tomato
2 cans per 1 liter 1.5 hours
iodized salt
1.5 tbsp. l
Nutritional value per 100 g:
- The main component is washed, the tops are cut off and whole on a baking sheet. Bake until cooked at + 180 ... + 200 ° C.
- The finished vegetable is cooled, peeled and cut into rings.
- Glass containers are sterilized.
- Juice is mixed with salt.
- The jar is filled with vegetables and spices.
- Everything is poured with juice, covered with a lid and sterilized for 10-15 minutes. Then it rolls up, cools down and leaves for a cool place.
In oil
3 750 ml cans 15 minutes
Nutritional value per 100 g:
- The main component is chopped with narrow cubes.
- The remaining vegetables are chopped as convenient.
- Blue vegetables are put in a bowl, salt, add vinegar. The container is covered with a lid, oppression is installed on top. In this form, the vegetable costs a day.
- After a day, the liquid that stood out was drained, the residue was squeezed out with a towel.
- Pour 100 ml of oil, sprinkle with pepper, garlic, herbs and mix.
- Vegetables are laid out in jars, removing air with a knife and adding oil.
- Banks are rolled up and hidden in a dark cool place.
Did you know? In 2016, 1.8 million hectares of land were allocated to eggplant in the world.
No vinegar
30 minutes. or 1 hour
salt, ground black pepper
taste
Nutritional value per 100 g:
- The main component is washed, ponytails are cut.
- The pan is filled with water, salted and a blue vegetable is immersed in it. Cook until tender.
- Water is drained, and a load is placed on the fruit for 15 minutes to remove excess moisture. After it is cut into thick circles.
- Oil is poured into a bowl, garlic, herbs, pepper are mixed.
- The main vegetable is poured with marinade and sent for 0.5 hours to a cool place, after which the dish will be ready.
Features of storage of blanks
Billets should be stored in a cool dry place where the temperature does not rise above + 5 ° C. This place may be a glazed balcony, cellar or refrigerator. Under such conditions, conservation will stand idle for several months without deterioration. If the can is open, then it should only be stored in the refrigerator.
The article gives examples of eggplant blanks that can be served next day or stored for a long time. All recipes are simple and suitable even for novice housewives. Harvest the vegetable in any way you like and enjoy the vitamin product in the winter.
