How to cook salted eggplants. Salted whole eggplants

As soon as eggplants begin to ripen in the beds, housewives try to take advantage of the seasonal harvest of lilac vegetables and diversify the table by preparing all sorts of delicious and healthy dishes. But you can use not only freshly picked fruits, but also learn the tricks of how to salt eggplants

For future use. All the properties of the vegetable can be useful to humans all year round. Eggplants can be salted and pickled, dried or made into salads.

How to salt eggplant with garlic

The classic recipe requires 2 kilos of eggplants, 2 heads of garlic, a bunch of any greens. To blanch, prepare a three-liter container with water and a large spoon with salt. The brine will require a liter of water, 2 large spoons of salt, 6 bay leaves and black peppercorns, as much as you wish.

Lilac vegetables are washed, and their stalks should also be removed. Fill half a pan with water, add salt in the amount of a large spoon, and boil the solution. Eggplants are immersed in a colander in boiling water for 3 or 5 minutes, but the product cannot be left in the hot solution, otherwise it will cook.

Tip: After blanching the vegetables, place them between two wooden boards and squeeze lightly to squeeze out excess water. There is no need to squeeze the eggplants too much with boards so as not to damage the product.

Each eggplant is cut lengthwise, starting from the location of the green tail. But you should leave 2 centimeters of the vegetable intact at the other end.

The filling will be green, although you can only use crushed or thinly chopped garlic to taste. If parsley, dill, or celery are used, then the bunches are finely chopped. There should be plenty of filling in the eggplants.

To add salt, place bay leaves in a saucepan, a few black peppercorns if desired, and stuffed eggplants are placed on top. The pre-cooked brine from water and salt must be cooled and poured into vegetable products.

The saucepan is tightly closed with a lid on which the plate will be placed, and on it as a pressure there is a jar full of water. At twenty-five degrees room temperature, the workpiece will remain for two days. In conditions where the ambient temperature is less than 20 degrees, the products are salted for 3 days. You need to ensure that the product does not ferment. For ten additional days, the pickles are sent into the cold; a refrigerator or a cellar will do.

Sauerkraut recipe

Eggplants can be fermented for the winter. Such products can be rolled into jars or used for storage in a pan that is well covered.

You will need 2 kilos of lilac vegetables, a kilo of carrots, a head of garlic, 6 large spoons of salt crystals per three-liter volume of water, 10 peppercorns, 5 bay leaves.

Before salting the product, the stems of well-washed blue fruits are removed. Salt (4 large spoons) is mixed with water, eggplants are dipped into a saucepan with the solution, boiled and simmered for 15 minutes over low heat. Lilac fruits are tender after cooking. Everything is laid out on a board, which is installed with a slight slope so that the liquid can drain. On top of the vegetables will be covered by another board, on which an oppressive weight will be placed, this could be a jar full of water. The oppression will be needed for a day.

After 24 hours, make the marinade. Pour water (4 liters) into a saucepan, in which salt (2 large spoons) is dissolved, throw black peppercorns and bay leaves into the solution. The marinade liquid is boiled and cooled so that its temperature approaches room temperature.

To prepare the filling, wash and peel the carrots, mix them with peeled and crushed garlic. Stuff the eggplants with this mixture, which, after filling, are laid out in the pan. After pouring the marinade liquid, the vegetables are left under a depressing object. Eggplant products are salted and fermented for two weeks. For lovers of rich, acidic foods, you can leave the eggplants to ferment for a month. Finished products can be stored in the cold for a long time.

Tip: Pickles will taste better if you use butter instead of sauce when serving.

Pickling like mushroom

Sometimes eggplants are salted according to a simple recipe, but the product turns out very appetizing, and the taste of the product is almost indistinguishable from mushroom.

Tip: To properly salt, it is better to use medium-sized vegetables, they are more tender than large ones. Plants of dark purple color will give the workpiece a deep, rich shade.

For 5 kilos of eggplant you need a glass of salt and 5 liters of water. Washed vegetables without stalks are cut vertically from the top so that the place where the stalk was remains intact. The raw materials are placed in the selected container with a constant sprinkling of pinches of salt, especially in the places of cuts. Salt crystals allow you to preserve products longer. But if you have gone too far with salt, before consuming the preparation, the vegetable products are washed or soaked in a container of cold water.

Layers of eggplant can be topped with dill sprigs or other herbs. The pulp must be pressed under pressure until it produces juice. It will take about 10 or 12 hours to salt the products. The finished winter delicacy is stored in a cool place.

Eggplant salad similar to lecho

To prepare a winter eggplant salad you will need: 5 kilos of eggplant, 5 bell peppers, 2 chili peppers, 3 garlic, salt and sugar at your discretion, 50 or 100 milliliters of vegetable oil and 50 milliliters of vinegar.

Washed and peeled vegetables are cut into large pieces. The chopped purple raw material is poured with water in a saucepan, after boiling it is cooked for 5 minutes, while the vegetables are pressed with a slotted spoon or spatula to prevent them from floating. Water is drained from the finished product.

Peeled and seedless peppers of both types are cut. The garlic is peeled and divided into cloves. Cloves and peppers are crushed using a blender or scrolled in a meat grinder. The crushed vegetable mass will require the addition of vegetable oil, salt and granulated sugar.

Boiled eggplants are poured with the prepared marinade, boiled and cooked for 5 to 10 minutes. Hot salad products are placed in sterilized jars and rolled up. Wrap in warm clothes, leave to salt until the winter preparation has completely cooled down. Cool products can be consumed or stored.

Garlic salted eggplant recipe

In order to salt 2 kilos of lilac vegetables, you will need 5 heads of garlic and a horseradish rhizome thinly sliced. The brine is best prepared from a liter of water and two and a half large spoons of salt and a 1-centimeter piece of hot pepper.

The process will require an enamel or glass pan. Vegetables washed without stems are taken. A large fruit is cut transversely. Water is poured into a spacious saucepan and boiled. Eggplants are dipped into boiling liquid, boiled for five minutes and pulled out onto a wide plate, placed under a not too heavy load until the water drains, usually overnight is enough.

The garlic is peeled, washed and cut into slices; lilac vegetables are generously stuffed with this filling, which are then laid out in a saucepan. Pour out the remaining garlic and pour in a little warm brine, press down with pressure.

It will take 10 days to salt. The brine liquid is drained from the produce, and the vegetables are placed in jars. Pour the boiled brine over the eggplants again. Jars with the product are sterilized for 20 minutes.

Pickled eggplants.

Ingredients:

3 kg eggplants
50 g garlic
3-5 bay leaves
10-15 black peppercorns

For the marinade:

1.5 liters of water
50 g sugar
60 g salt
200 ml 9% vinegar

Cooking method:

Cut off the stems of the eggplants and pierce them in several places. Place in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under pressure. Place spices and garlic cloves at the bottom of sterilized jars. Fill the jar tightly with eggplants. For the marinade, bring water with salt and sugar to a boil, pour in vinegar. When it boils, remove from heat. Pour the hot marinade over the eggplants. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap the jars with eggplants marinated according to this recipe until they cool.

Marinated eggplant with pepper.

Ingredients:

2.5 kg eggplants
100 g red bell pepper
30 g fresh hot pepper
50 g garlic
100 ml 9% vinegar

For the brine:

1 liter of water
30 g salt

Cooking method:

Before pickling eggplants for the winter, bell peppers need to be cut into pieces, hot peppers into rings, garlic into slices. Remove the stem from the eggplants. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. Place the eggplants in small portions in boiling water and cook until soft (10-15 minutes depending on size). Pour vinegar into the bottom of the jars, add some garlic and pepper. Place eggplants tightly on top, sprinkling with garlic, hot and bell peppers. Separately prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover the jars with lids and sterilize: 1 liter volume - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until cool.

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

STEP #9
STEP #10

STEP #11
STEP #12

Ingredients:

1 kg eggplants
50 g parsley and cilantro
30 g garlic
15 g salt
20 ml 9% vinegar

Cooking method:

For this tasty and quick recipe for pickled eggplants, you need to remove the stem from vegetables and make a long side cut in the form of a pocket. Place the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release the bitterness. Chop the greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, fill with brine, and pour in vinegar. Cover the jars with lids and sterilize: 0.5 l volume - 15 minutes, 1 l - 25 minutes. Then roll up and wrap until cool.

Ingredients:

1.5 kg eggplants
150 g of greens (celery, parsley, dill)
100 g onions
40 g garlic

For the marinade:

1.8 liters of water
60 g salt
200 ml 9% vinegar
2-3 bay leaves
3-4 black peppercorns

Cooking method:

To marinate eggplants for the winter according to this recipe, you need to remove the stem from the vegetables and blanch in boiling salted water for 5 minutes. Then squeeze under pressure to release the bitterness. Finely chop the greens and onions, add the garlic passed through a press. Make a cut lengthwise in each eggplant and put a little filling inside. For the marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour the hot marinade over the eggplants and put under pressure for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into the jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Below are photos of pickled eggplants prepared according to these recipes:

Salted eggplants with celery.

Ingredients:

5 kg eggplants
50 g garlic
10 g salt
Bay leaf
celery greens

For the brine:

1 liter of water
70 g salt

Cooking method:

Before salting the eggplants, you need to remove the stalks of the vegetables, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under pressure to drain the water. Grind the garlic with salt, stuff the eggplants. Place a bay leaf and a little celery at the bottom of the pickling container, place the eggplants on top and cover with the remaining greens. To make the brine, boil water with salt and let cool. Pour cold brine over the eggplants until it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then put it in the refrigerator. Before eating, cut the eggplants into pieces and season with vegetable oil.

Salted eggplants with garlic.

Ingredients:

1 kg eggplants
50 g garlic

For the brine:

1 liter of water
50 g salt
2-3 bay leaves
3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter, you need to make a deep cut in the form of a pocket in small eggplants. Place the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze under pressure. Finely chop the garlic and stuff the eggplants. Place vegetables tightly in container. Prepare the brine by adding salt and spices to the water, bring to a boil, and strain. Pour warm brine over the eggplants and set pressure. Leave at room temperature for 3-4 days. Store salted eggplants prepared according to this recipe in a cool place.

Ingredients:

1 kg eggplants
70-100 g dill and parsley
30-40 g salt

Cooking method:

Before salting eggplants for the winter, you need to wash them thoroughly and make 10-12 punctures with a skewer in different places. Place in salted water (1 tbsp per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkle with herbs, salt and compact to release the liquid. Set oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

1 kg eggplants
200 g carrots
50 g parsley root
50 g onions
20 g garlic
15 g parsley
several sprigs of celery

For the brine:

500 ml water
20 g salt

Cooking method:

Make a deep cut in the form of a pocket in small eggplants. Boil 1 liter of water, add 30 g of salt. Place eggplants in boiling brine and blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrots, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. To make the brine, bring water and salt to a boil and cool. Pour warm brine over the eggplants and place pressure on top. Leave salted eggplants prepared for the winter according to this recipe at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato and vegetable filling.

Ingredients:

2 kg eggplants
2 kg tomatoes
1 kg onions
400 g bell pepper
300 g carrots
30 g salt
vegetable oil for frying

Cooking method:

To preserve eggplants according to this recipe, the vegetables need to be peeled, cut lengthwise into tongues, and soaked in salted water for 40 minutes. Grind the remaining vegetables using a blender or pass through a meat grinder, put the mixture on the fire and simmer for 20 minutes after boiling. Wash the eggplants, dry them, fry in oil on both sides until golden brown. Then put in jars, topping with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Roll up, turn over and wrap until cool.

Canned spicy eggplants.

Ingredients:

2 kg eggplants
70 g parsley and dill
250 ml vegetable oil
100 ml 9% vinegar
15 g garlic
30 g salt
10g sugar
5-8 g each of ground red and black pepper

Cooking method:

Wash the eggplants thoroughly, cut into slices and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour out the oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Coat the eggplants with the resulting mixture and place in sterilized jars, arranging with sprigs of herbs. Bring the remaining oil to a boil, carefully pour into the jars, sterilize for 10-15 minutes (time indicated for 0.5 liter jars).

As shown in the photo, eggplants canned according to this recipe need to be rolled up, turned over and wrapped until cool:

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

Ingredients:

3 kg eggplants
3 kg tomatoes
1 kg bell pepper
100 g garlic
30-50 g fresh hot pepper
80-100 g salt
200-300 g sugar
200 ml vegetable oil
50 ml 9% vinegar

Cooking method:

For this recipe for canned salad for the winter, cut eggplants into round or semicircular slices 1 cm thick, add salt, leave for 20 minutes, then squeeze. Grind the remaining vegetables using a blender or pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in vinegar. Place the eggplants in the boiling mixture and simmer over medium heat for 20 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg tomatoes
2 kg eggplants
2 kg bell pepper
1 kg onions
200 g carrots
50 g garlic
50 g fresh hot pepper
200 ml vegetable oil
100 ml 9% vinegar
100 g salt
100-150 g sugar
5 g ground black pepper

Cooking method:

Cut the eggplants into semicircular slices, bell peppers and onions into half rings. Grind the tomatoes, hot peppers and carrots using a blender or mince them, place in a saucepan, bring to a boil, add oil. Add chopped bell peppers, onions and eggplants to the vegetables and simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Place the hot eggplant salad, canned according to this recipe, into prepared jars, roll up, turn over and wrap until cool.

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

Sautéed eggplant.

Ingredients:

1 kg eggplants
500 g tomatoes
350 g bell pepper
300 g carrots
100 ml vegetable oil
30 g salt
20 g sugar
garlic and parsley to taste

Cooking method:

For this recipe for pickled sauté for the winter, the eggplants need to be thoroughly washed, cut into cubes, and soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze to release the bitterness. Cut the tomatoes and bell peppers into large cubes, grate the carrots. Place the prepared vegetables in a saucepan, add oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Place the hot mass into sterilized jars, roll up, turn over and wrap until cool.

Eggplant sauté “Generous Garden”.

Ingredients:

1 kg eggplants
500 g zucchini
500 g carrots
500 g onion
70 g garlic
1 liter tomato juice
100 ml vegetable oil
50 ml 9% vinegar
50-75 g sugar
30 g salt
ground black and hot pepper to taste

Cooking method:

Cut eggplants, zucchini, carrots and onions into cubes and fry in oil. Bring tomato juice to a boil, pour into the pan with the vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious pickled eggplants prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

1.5 kg eggplants
500 g bell pepper
500 g onions
50 g garlic
500 ml tomato juice
30 g salt
75-100 g sugar
100 ml vegetable oil
20 ml 9% vinegar

Cooking method:

In order to quickly and tasty marinate eggplants according to this recipe, you need to cut the vegetables into large cubes and chop the garlic. Combine tomato juice, garlic, oil, salt, sugar and vinegar and bring to a boil. Place onion and bell pepper in boiling tomato juice and simmer for 2-3 minutes after boiling. Then add the eggplants and simmer for another 8-10 minutes. Place the hot mixture into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

1 kg eggplants
1 kg bell pepper
200-300 g carrots
50 g garlic
1 liter tomato juice with pulp
150 ml vegetable oil
35 ml 9% vinegar
salt and sugar to taste

Cooking method:

Before preparing pickled eggplants, you need to combine tomato juice and oil and bring to a boil. Cut vegetables as desired. Place eggplants and carrots in boiling tomatoes and simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg eggplants
150 g garlic
100 g fresh hot pepper
700 ml water
100 ml 9% vinegar
100 ml vegetable oil
30 g salt
150 g sugar

Cooking method:

To marinate eggplants as indicated in this recipe, they need to be peeled and cut into cubes. Grind the garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar and bring to a boil. Place eggplants, peppers and garlic into the boiling mixture and simmer for 20-30 minutes. Place the hot salad in jars, roll up, turn over and wrap until cool.

Look at the selection of photos “Pickled eggplants for the winter” for the recipes presented above:

Eggplant salad with basil.

Ingredients:

1 kg eggplants
500 g tomatoes
40-50 g basil
20 g garlic
70 g honey
10 g salt
60 ml 9% vinegar
100 ml vegetable oil

Cooking method:

Before canning eggplants, they need to be thoroughly washed, cut into slices about 1 cm thick, placed in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then place in a colander and let the water drain. Cut the tomatoes into slices and place on the bottom of a thick-walled dish. Place eggplants on them and simmer covered for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, simmer for another 5 minutes. Place the boiling mass in sterilized jars, roll up, turn over and wrap until cool.

Eggplants, canned in Georgian style.

Ingredients:

2 kg eggplants
1 kg tomatoes
200 g garlic
1 bunch of dill
parsley and cilantro
30 g salt
50 g sugar
200 ml vegetable oil
30 ml 9% vinegar
5-8 g khmeli-suneli
5-8 g ground paprika

Cooking method:

This is one of the best recipes for eggplant preparations for the winter for those who love Georgian cuisine. Eggplants need to be cut into slices 1 - 1.5 cm thick, immersed in salted water for 1 hour, then squeezed out and fried on both sides in half the amount of oil. Pass the tomatoes through a meat grinder, add salt, sugar, spices, remaining oil, and bring to a boil. Cook the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, stir and remove from heat.

As shown in the photo, to preserve eggplants according to this recipe, they need to be placed in prepared jars, poured with the prepared sauce:

STEP #1
STEP #2

STEP #3
STEP #4

Cover the jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

1.5 kg eggplants
150 g garlic
150 g walnuts
50 g parsley and cilantro
10 g fresh chili pepper
50 ml vegetable oil
20 g salt
50 ml 9% vinegar

Cooking method:

Cut the eggplants into slices, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind the garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the amount of oil. Fry the eggplants in the remaining oil on both sides. So, we can preserve eggplants for the winter according to this recipe: to do this, you need to put a spoonful of nut mass at the bottom of the prepared jars. Then add hot eggplants, layering with nut sauce. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Roll up, turn over and wrap until cool.

Ingredients:

1-1.2 kg eggplants
400 g tomatoes
300 g onions
30 g garlic, 30 g parsley
100 ml vegetable oil
30 g salt
ground black pepper to taste

Cooking method:

For such a simple eggplant preparation for the winter, you need to cut the tomatoes, put them in a saucepan, heat them up and rub them through a sieve. Boil the tomato mass by half. Cut the eggplants into slices 1.5-2 cm thick, immerse in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings and quickly fry. Mix tomato, fried onion, finely chopped garlic and herbs. Add salt and bring to a boil, stirring constantly. Place a little tomato in sterilized jars, then place the fried eggplants, pouring over the tomato. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Then roll up the eggplant blank and wrap it until it cools.

Ingredients:

1 kg eggplants
500 g tomatoes
40 g onions
10g garlic
30 g of greens (parsley, celery, dill)
25 g sugar
15-20 g salt
50 ml vegetable oil

Cooking method:

To prepare eggplants for the winter according to this recipe, the vegetables must be thoroughly washed, cut into slices about 1 cm thick, salted and left for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Place the fried eggplants in sterilized jars. Peel the tomatoes, cut them, put them in a saucepan. Add finely chopped onion, garlic and herbs, bring to a boil. Add salt and sugar and simmer for a few minutes. Pour the boiling marinade over the eggplants. Sterilize 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Here you can see a selection of photos for recipes for canned eggplants for the winter:

Fried eggplants in pepper marinade.

Ingredients:

2 kg eggplants
500 g bell pepper
100 g garlic
200 ml vegetable oil
70 ml 9% vinegar
ground hot and black pepper
salt to taste

Cooking method:

For this recipe, cut the eggplants into slices, add salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind the bell pepper and garlic using a meat grinder or blender, pour in the vinegar. Bring the mixture to a boil, add salt and pepper to taste. Place fried eggplants and pepper mixture in sterilized jars in layers and cover with lids. Sterilize 0.5 liter jars for 20 minutes. Then roll up, turn over and wrap until cool.

Eggplants with tomatoes and garlic.

Ingredients:

1 kg eggplants
1 kg tomatoes
100 g garlic
200 ml vegetable oil
10 ml 9% vinegar
5 g ground black pepper
salt to taste

Cooking method:

To make this delicious preparation, the eggplants need to be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into slices and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Place a layer of eggplants in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, and add salt. So, alternating, fill the jars to the top, compacting the layers with a spoon. Pour the remaining oil from frying and 5 ml of vinegar into each jar. Cover with lids and sterilize for 25 minutes (time indicated for 1 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

3 kg eggplants
150 g garlic
50 g fresh hot pepper
150 ml 9% vinegar
150 ml vegetable oil
10 g salt

Cooking method:

Wash the eggplants thoroughly, cut into 1 cm thick slices, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, place on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200°C for 10 minutes, turn over to the other side and bake for another 10 minutes. Mince garlic, bell peppers and hot peppers or grind them in a blender. Add vinegar, salt and remaining vegetable oil. Layer the eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then the jars with eggplant preparation for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

3 kg eggplants
2.5 kg tomatoes
1.5 kg bell pepper
50 g fresh hot pepper
50 g garlic
200 g sugar
60 g salt
250 ml 9% vinegar
250 ml vegetable oil

Cooking method:

To prepare a delicious eggplant preparation for the winter, you need to mince tomatoes, garlic, bell peppers and hot peppers. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplants, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Place the eggplants in the tomato mixture and simmer for 20 minutes.

As you can see in the photo, the hot eggplant prepared for the winter according to this recipe needs to be placed in sterilized jars, rolled up, turned over and wrapped until it cools:

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

Marinated eggplants “Ogonyok” with honey.

Ingredients:

3 kg eggplants
1 kg red bell pepper
180-200 g garlic
50 g fresh hot pepper
200 ml 9% vinegar
200 g honey
salt to taste
vegetable oil

Cooking method:

To prepare eggplant preparation according to this recipe, which is considered one of the most delicious, the vegetables must be thoroughly washed. Then cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Mince garlic, bell peppers and hot peppers or grind them in a blender, add honey, vinegar and salt. Mix thoroughly until the honey dissolves. Layer eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then roll up, turn over and wrap until cool.

Eggplant marinated with carrots in Korean style.

Ingredients:

2 kg eggplants
500 g carrots
300 g onions
120-150 g garlic
100 ml vegetable oil
spices for carrots in Korean

For the marinade:

800 ml water
200 ml 9% vinegar
90 g salt
200 g sugar

Cooking method:

This is one of the best eggplant preparations for those who love Korean cuisine. Cut the eggplants into slices 0.8-1 cm thick, add salt and leave for 20 minutes. Then rinse, dry, place on a baking sheet, sprinkle with half the amount of oil and bake in the oven at 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots using a Korean carrot grater. Heat the remaining oil in a frying pan, add spices, stir and pour over the carrots. Add garlic, passed through a press, to the carrots, stir, leave for 15 minutes. Place eggplants in prepared jars, topping with carrots and onions. For the marinade, bring water with sugar and salt to a boil, add vinegar and remove from heat. Pour the hot marinade into the jars, cover them with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until cool.

Cooking method:

To prepare a tasty preparation for this recipe, you need to cut the eggplants into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, the onion into half rings, grate the carrots on a grater for Korean vegetables. Combine all the prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Heat the spices and oil in a frying pan for a couple of seconds, pour into the vegetables, stir, leave for 2 hours to release the juice. Then put on moderate heat and simmer for 10 minutes. Place the hot salad along with the resulting marinade into sterilized jars and cover with lids. Sterilize 0.5 liter jars for 25-30 minutes. Then roll up, turn over and wrap until cool.

These recipe photos show how to marinate eggplants:

Canned spicy eggplants

Ingredients:

3 kg eggplants
300 g carrots
500 g bell pepper
100 g garlic
100 g parsley
1 liter of water
100 ml 9% vinegar
50 g fresh hot pepper
150 ml vegetable oil
90 g salt
200 g sugar

Cooking method:

To prepare this one of the best preparations for the winter, eggplants need to be peeled and cored, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Cut the bell pepper into half rings, carrots into large strips. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Add all the vegetables, bring to a boil and simmer for 20 minutes. Place the mixture in sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

1 kg eggplants
400 g bell pepper
250 g onions
250 g carrots
500 ml sour apple juice
25 g garlic
20 g salt
vegetable oil for frying

Cooking method:

To prepare such a tasty preparation for the winter, eggplants need to be cut into slices 1 - 1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry the vegetables in oil for a few minutes, add salt, add apple juice and simmer for 10-15 minutes. Place eggplants in prepared jars, layering with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1 kg eggplants
400 g onions
500 g tomatoes
150 ml vegetable oil
salt and ground black pepper to taste

Cooking method:

Cut the eggplants into cubes, add salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then add the chopped tomatoes and simmer for 15 minutes. Add salt and ground black pepper to taste. Place the hot homemade eggplant preparation into sterilized jars. Sterilize 0.5 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

1.7 kg eggplants
100 g garlic
120 g dill
100 ml vegetable oil

For the marinade:

1 liter of water
40 g salt
80 ml 9% vinegar

Cooking method:

This is one of the most delicious eggplant preparations, where the vegetables taste like mushrooms. Small eggplants need to be chopped. For the marinade, combine the ingredients and bring to a boil. Dip the eggplants into the marinade in small portions and blanch for 3 minutes from the moment of boiling. Place in a colander and let the liquid drain. Finely chop the garlic and dill, combine with the eggplants, add vegetable oil, and mix. Place the mixture in sterilized jars, cover with lids and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

A tasty and unusual dish is salted eggplant. Their preparation is not difficult, and they are actively used in dietary nutrition, since 100 g of product contains only 24 kcal. Salting eggplants allows you to preserve all the beneficial substances contained in the vegetable, including calcium, carotene, phosphorus, B vitamins, and folic acid. This is why eggplants are so popular in cooking.

A tasty and unusual dish - salted eggplants

Canned vegetables retain their taste and aroma perfectly. For cooking you will need the following ingredients, based on 5 kg of vegetables:

Running water, not bottled – 4 l (of which 1 l is for brine);
table salt (non-iodized) – 100 g;
garlic cloves – 100 g;
fresh herbs of your choice – 100 g,
dried bay leaf, whole – 4 pcs.

Cooking steps:

Wash the vegetables, cut them, trim the stalks.
Add salt (half of the total amount) to water (3 l), then add the prepared vegetables, place the container on medium heat, bring to a boil and cook for 5 minutes.
Pour cold water into a separate container and place the eggplants for 2-4 minutes.
Cut the vegetables into rings, place them in a row (on a cutting board) in layers, press on top so that they release juice (this will take 3 hours).
Chop the garlic or pass through a press.
Salt the eggplants in an enamel container. If there are a lot of them, then it’s better in a pan.
Place the greens at the bottom of the container, then the blue ones and garlic.
Prepare brine using water and salt.
Pour it over all the vegetables and put pressure on top.

Black milk mushroom: description of the mushroom, cooking recipes

Place the container in a cool place, then put the vegetables in sterilized jars, roll them up and put them in the refrigerator.

Eggplants prepared for the winter are tender and aromatic and do not taste bitter. They can be used in other dishes or as a snack on their own.

Salted eggplants: a simple recipe (video)

Eggplant with carrots and garlic

You can deliciously pickle vegetables with garlic and fresh carrots. For 3 kg of vegetables you will need the following ingredients:

fresh carrots (but you can add already pickled ones for taste) – 1 kg;
greens to taste – 100 g;
fine salt, not iodized – 100 g;
young garlic – 20 cloves;
pepper (allspice and peas) - to taste;
apple cider vinegar – 65-70 ml;
non-fragrant vegetable oil – 50 ml;
water – 3 l.

You can pickle vegetables not only with garlic, but also with fresh carrots

Cooking steps:

Pour 500 ml of water into a deep container and add a little salt, heat.
Wash the eggplants and make a cut on them.
Place vegetables in water and boil for 5 minutes.
Then transfer them to cold water, and then place them under a press (the vegetables should spend several hours under pressure).
Eggplants should not be prepared whole - you need to open them and add salt to remove the bitterness.
Grate the carrots on a coarse grater.
Place it on the eggplants (you can inside each half).
Coarsely chop the greens and place them on the bottom of the container.
Place vegetables on top.
Heat 500 ml of water, add pepper, salt and garlic to it, boil for several minutes.
Cool to 50 degrees and add vinegar.
Pour brine over the eggplants and place weights on them, leaving them to brine for 48 hours.
Sterilize the jars, add the eggplants, add a little vinegar.
Pour the brine into a separate container, boil, and pour evenly into the jars.
Roll up with metal lids and store in a cool place.

Pickled cucumbers in jars: the best recipes

Salting under pressure

A simple recipe that allows you to store eggplants in jars during the winter after sterilization. For preparation you will need:

Eggplants without barrels and rot - 10-12 kg.
Bay leaf - to taste.
Fresh garlic – 30 g.
Bay leaf - to taste.
Salt – 200 g.
Water – 2 l.

A simple recipe that requires the use of pressure

Cooking process:

Sort the eggplants (it is important that they are not overripe, you need to choose blue or purple ones, without barrels and rot).
Next, you need to rinse the vegetables in running water under strong pressure.
Remove the stems and make a cut on each eggplant.
Peel the garlic, pass through a press, and then mix with salt.
Also add salt to the vegetables themselves to remove the bitterness.
Heat water in a container and salt it, place vegetables in it (cook for 10 minutes).
After this, the blanched eggplants will need to be transferred to a towel or placed in a colander to get rid of excess liquid in them.
Then another kitchen board with a weight on top is installed on them (for 4 hours).
You need to put a garlic mixture in each vegetable;
Place a bay leaf in a container for pickling eggplants, and stuffed eggplants are placed tightly on it.
To prepare the brine, take 1 liter of water (boiled) and 70 g of salt, pour into a container with vegetables. Leave to dry for a week indoors.
After the week has expired, move the container to a cool room with a temperature no higher than + 10 degrees (or put it in the refrigerator).

Bell peppers for the winter: simple recipes

You can serve salted vegetables with fresh herbs as an original snack or side dish for meat or chicken.

Marinating without sterilization

The recipe allows you to quickly and tasty prepare pickled eggplants without first sterilizing the containers.

The following products will be required:

Whole, firm, ripe eggplants – 1.5 kg.
Hot pepper (red) – 1 pod (small).
Garlic – 4 cloves (fresh).
Black peppercorns – 5 g.
Water – 2 l.
Table vinegar (9%) – 25 ml.
Salt (fine, non-iodized) – 30 g.
Sugar – 20 g.
Dry bay leaf – 4 pcs.

It’s easy to quickly and deliciously prepare pickled eggplants without first sterilizing storage containers

Cooking process:

Wash the vegetables and cut into 4 parts.
Prepare the marinade - mix water (2 liters) with salt, sugar and vinegar, boil.
Pour water (1 liter) into a container, place chopped vegetables, cook over medium heat for 5 minutes.
Rinse the jars with hot water, place the peppers and garlic.
Place prepared vegetables in each jar and pour hot marinade over them.

The dish should be eaten on the 5th day after preparation. It is not necessary to roll up the lids. If we preserve it for the winter, sterilization is necessary.

Eggplants are like mushrooms

This recipe also falls into the simple category. In order to get a “mushroom” appetizer, you will need:

Eggplants - 2 kg.
Garlic - 1 pc.
Dill -300 g.
Vegetable oil - 300 ml.
Vinegar 9% - 11 tbsp. l.
Salt - 4.5 tbsp. l.
Water (cool) - 2.5 l.

This recipe also falls into the easy category.

Cooking process.

Canning eggplants for the winter. Pickling recipe. Pickling technology. How to salt eggplants (10+)

How to salt eggplants

Chemical composition

Eggplants – better known as blue ones in southern Russia and Ukraine, are not only a great snack that can be eaten all year round, they are a “longevity vegetable.” Eggplants and dishes made from them have a positive effect on the functioning of the heart muscle, as they contain a large amount of potassium salts. Their chemical composition contributes to the maintenance of the acid-base balance of our body: it maintains an optimal level and breaks down fats well. If you want to lose weight, be sure to include eggplant dishes in your diet. This vegetable is also recommended for atherosclerosis. Eggplant dishes are used in diets for diseases of the liver and kidneys, gastrointestinal tract, and constipation. 100 grams of eggplant fruit contain: up to 4% sugars, almost 1.5% proteins and up to 0.4% fats, phosphorus salts, calcium, iron, carotene and a large amount of B vitamins.

Varieties

Breeders today have developed a wide variety of eggplant varieties that are interesting to consumers not only in size, but in shape and color. The shape of the fruit of this vegetable can be cylindrical, pear-shaped, or almost spherical; color - blue or purple. The “Golden Egg” variety of eggplant is known, the fruits of which resemble chicken eggs and are yellow in color. In Russia and Ukraine, medium-sized fruits of almost dark purple color are traditionally grown and used for food.

Salted eggplant stuffed with garlic

Containers for canning

Glass bottles of different capacities or enamel dishes are suitable for canning eggplants. Today it is possible to widely use glass jars with screw caps. If you use this container carefully, it will serve for many years. We carefully inspect the containers we use for canning for cracks and chips. We wash them with warm water using mustard powder or soda (1 teaspoon per 1 liter of water). Rinse under running water and dry the container on a wire rack in the oven over low heat at 130°C for 5–7 minutes. Do not remove the jars from the oven until completely cooled. It is better to use disposable lids from well-known manufacturers and seal the jars tightly using a seaming machine.

Unfortunately, errors are periodically found in articles; they are corrected, articles are supplemented, developed, and new ones are prepared.

For the winter? If you haven’t done this yet, then most likely you are simply not familiar with the methods of salting them. After all, salted eggplants are incredibly tasty; they can be used for snacks and salads of various types. Salted eggplants harmonize especially well with fried meat dishes.

First of all, let's talk about choosing the right eggplants for pickling. Select fruits that are strong, neat, of medium size, without damage to the peel. When pressed, the fruit should spring back; it should not have voids, soft spots, or suspicious repulsive spots. The inflorescence of the stalk near the tail should be small in size. The skin of a good eggplant is shiny, not dull. A ripe eggplant is heavier in weight than its appearance would suggest, so weigh it in the palm of your hand before purchasing.

Proper preparation will make eggplants much tastier, highlighting their pleasant nutty flavor and making the pulp tender. To pickle eggplants, you must first wash and blanch them in salted water (500 g of salt per 10 liters of water) for 5-10 minutes. To check the readiness of the eggplants, use a sharp wooden stick: the fruits should be easily pierced.

Blanched eggplants are cooled and the water is squeezed out of them - this must be done, since the spongy eggplant pulp absorbs liquid well and can soften when salted if it is not squeezed out. Next, the eggplants are either cut along the length, slightly short of the stalk, or cut into circles, cubes or plates. When salting eggplants “Georgian style,” they are cut into bars approximately the size of a little finger.

Eggplants prepared in this way can be dry salted. To do this, they are placed in a suitable container, sprinkled with spices and salt, and oppression is placed on top. Under the oppression
eggplants are infused indoors for a week. Place the finished eggplants in the cold (in the cellar or refrigerator) - and you can eat them any time you wish.

The wet method of salting eggplants - using brine - requires a slightly longer waiting time. Prepare a brine with a strength of 60 g of salt per liter of water, adding to it all the spices required by the recipe, pour it over the eggplants and put them in a cold place for a month. Store prepared eggplants in the refrigerator.

Eggplants can be pickled stuffed. They are usually stuffed with vegetables - carrots, parsley root, celery root, fried onions. It is better not to use raw vegetables, otherwise the filling will be tough: fry them or stew them before placing them inside the eggplants. Cut the fruit lengthwise, carefully remove the seeds and place the chopped vegetables inside. To prevent the filling from falling out, the cut eggplants are tied with a thread. Next, salt in the usual way, dry or wet.

Among the spices used when salting eggplants are traditional salt, vinegar, dill, garlic, bay leaf, black peppercorns, and onion. In addition to these ingredients, parsley sprigs, hot red pepper, sugar, cilantro, and thyme can also be added.

Salted eggplants taste a little like mushrooms. They go well with rice, potatoes, pasta and other side dishes. They are stored for about a month in unsealed jars, in sealed jars - much longer.

In addition to pickling, eggplants tolerate pickling and pickling well. They can also be prepared whole, in pieces or with filling. When making preparations, various types of vinegar and a variety of combinations of herbs and spices are used. For example, they are made using a technology very similar to pickling eggplants. Eggplants are usually pre-fried before harvesting.

Stay with the Home Guru portal! We will tell you the secrets of various types of winter preparations.