Marinated eggplants for the winter in jars

Marinated eggplants in jars for the winter are incredibly bright and rich preparations that can be easily brought to life by both experienced and novice cooks. The selection includes both basic and slightly more complex recipes. Having anticipated your questions, I will answer right away - it is absolutely possible to prepare them without having much experience in preparing preserves.

Whole marinated eggplants in jars for the winter

Whole marinated eggplants in jars for the winter are an original winter preserve. It’s really possible to prepare a full-fledged snack in 15 minutes. And this recipe is proof. Tasty and fast! Even a lazy person will not feel any difficulties in this intriguing process.

1. 
   To prepare pickled eggplants for the winter in jars, prepare the ingredients and start cooking!
2. 
   We wash the blue ones and cut off the tails. Immerse in a saucepan with water and salt.
3. 
   Place on the stove and cook for 7 minutes until soft.
4. 
   Place the fruits in a sterilized container.We choose the sterilization method ourselves. For a small jar, the microwave is ideal.
5. 
   Add peeled garlic cloves.
6. 
   Add salt, sugar and vinegar. If we use essence, we reduce the amount of acid accordingly, making a proportion.
7. 
   Fill with boiling water and close with a clean screw cap. Check to see if the marinade is leaking. Cover with a blanket and wait for the preservation to cool. Moving to winter twists. In winter, we open the preparation and supplement hot dishes with pickles. Bon appetit!

Marinated eggplant slices for the winter

Pickled eggplant slices for the winter will not cause much trouble. The appetizer looks very appetizing and bright. Salad brightens up the daily menu. A simple and at the same time original roll-up will become a favorite! Pickled vegetables add rich flavor to meatless meals.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 1 l.

Ingredients:

For a liter jar:

• Eggplants – 750 gr.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Hot chilli pepper – 0.5 pcs.
• Garlic – 3-4 cloves.
• Bay leaf – 1 pc.

For the marinade:

• Salt – 1 tbsp.
• Vinegar 9% – 1 tbsp.
• Granulated sugar – 1.5 tbsp.

For cooking eggplants:

• Water – 1 l.
• Salt – 1 tbsp.

Cooking process:

Step 1. Thoroughly wash the juicy, strong fruits. We free the little blue ones from the stalks. We clean the sweet pepper from the insides. The brighter the fruit, the more beautiful the result. We scrape the carrots or use housekeeper.

Step 2. Cut the eggplants into circles no more than one centimeter thick.

Step 3. Having salted the water and boiled it, blanch the blue ones in several stages. After which we drain the broth; it will no longer be useful.

Step 4.Chop the carrots and peppers as you like or use the cut shown in the photo. It is better to respect the size, this makes the snack look much more attractive.

Step 5. After sterilizing the jars in the microwave or over steam, add bay leaf, garlic cloves, after removing the husks, and capsicum according to preference.

Step 6. Alternating blanched vegetables with brightly chopped vegetables, completely fill the glass container. Pour boiling water over it, then pour it into a cooking vessel. Salt and balance the taste with sugar. After boiling, pour in table vinegar. Distribute the marinade, filling the free space in the jar.

Step 7. Fill a saucepan with warm water and place a cloth on the bottom. Place the workpiece and cover with a sterile lid. Boil the jar for 10 minutes, monitoring the water level. It should be no lower than the shoulders.

Step 8. Tighten tightly. Having laid it on the side, we check whether there is any air leakage, and, covering it with a warm jacket, we leave it until it cools.

Step 9. Place the seam in the pantry. Bon appetit!

Pickled eggplants as mushrooms for the winter

Marinated eggplants like mushrooms for the winter really look delicious. The rich, memorable taste will conquer everyone. Garlic and dill give the roll a crazy aroma, which is hard to resist trying. Cooking will not create obstacles even for inexperienced housewives.

Cooking time – 2 hours 00 minutes

Cooking time - 20 minutes.

Portions – 0.75 l.

Ingredients:

• Eggplants – 2 kg.
• Garlic – 1 head.
• Water – 2.5 l.
• Salt – 4.5 tbsp.
• Vinegar 9% – 10 tbsp.
• Dill – 300 gr.
• Vegetable oil – 300 ml.

Cooking process:

Step 1. Wash the blue ones. After mixing salt with vinegar and diluting with water, set it to boil over the fire.

Step 2.We cut off the tails and noses from the fruits. If necessary, remove the skin (it does not affect the taste, except that the color will indicate that these are not mushrooms) and cut into cubes.

Step 3. Place the slices in the boiling marinade to blanch. In a short time, the eggplants will absorb a sufficient amount of salt and acid.

Step 4. Strain through a colander and leave to drain for an hour.

Step 5. Without wasting time, measure out the vegetable oil, always refined and deodorized.

Step 6. Chop the washed dill and peeled garlic as finely as possible.

Step 7. Transfer the blue ones into a large bowl, season with fragrant slices and butter.

Step 8. Carefully combine the ingredients so that the pieces remain intact and do not turn into caviar.

Step 9. Fill the sterile container with the snack, lightly compacting it. Close with dry lids and cool, placing the winter preparation in the refrigerator for 6 hours.

Step 10. After a while we enjoy an amazing treat. Bon appetit!

Marinated eggplants with garlic for the winter

Marinated eggplants with garlic for the winter have an insane aroma that is difficult to convey in words. I can’t even believe that incredible beauty can be prepared in less than an hour. The workpiece is undoubtedly worthy of your attention. Household members are always delighted!

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 1 l.

Ingredients:

• Eggplants – 1 kg.
• Water – 500 ml.
• Greens – 10 sprigs.
• Garlic – 5 cloves.
• Salt – 1 tsp.
• Vinegar 9% – 25 ml.
• Pepper, spices - to taste.
• Vegetable oil – 15 ml.

For soaking:

• Water – 1 l.
• Salt – 1 tbsp.

Cooking process:

Step 1. Prepare the products. We sort out the greens and rinse them under high pressure of water, along with the main component.

Step 2.After cutting off the ends of the eggplants, cut the fruits into medium cubes. Immerse in salt water to remove bitterness. Let's leave for half an hour.

Step 3. Peel the garlic and chop it. Chop the washed greens.

Step 4. Drain the solution and dry it with blue paper towels. Brown them in an oiled frying pan with regular stirring.

Step 5. Combine fried vegetables with aromatic slices, add ground pepper and favorite spices to taste. Stir thoroughly.

Step 6. Place the fragrant snack in sterile glass containers. Season with spices to taste.

Step 7. Dilute a teaspoon of salt in 500 ml of water, boil, add 25 ml of acetic acid and turn off the heat. Distribute the marinade and seal the jars with sterilized lids.

Step 8. Turn the twists upside down and wrap them up. Cool in this position.

Step 9. Transfer to the pantry with winter supplies. Bon appetit!

Marinated eggplants with bell peppers for the winter

Marinated eggplants with bell peppers for the winter look attractive and mega appetizing. Zakatka is served as an appetizer or a bright side dish for poultry or meat. During Lent, pickled eggplants are served with potatoes or cereals. Snacks are sold without hindrance, regardless of culinary experience.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Eggplants – 3 pcs.
• Garlic – 3 cloves.
• Water – 0.5 l.
• Salt – 0.5 tbsp.
• Vinegar 9% – 1 tbsp.
• Bell pepper – 2 pcs.
• Granulated sugar – 0.5 tbsp.
• Parsley - a bunch.
• Vegetable oil – 70 ml.

Cooking process:

Step 1. Having prepared juicy vegetables, pour them with strong water pressure to wash away dirt.

Step 2. Having cut the eggplants into slices, we begin to process the bell pepper.For brightness, you can take multi-colored fruits.

Step 3. We release the pepper from the cores, separate the partitions and cut into strips.

Step 4. Finely chop the washed parsley. Instead of parsley, dill will also work. Press the garlic through the garlic press.

Step 5. After heating the frying pan with vegetable oil, unload the vegetable slices. Fry, stirring.

Step 6. Place the roast into sterilized containers, alternating with garlic and herbs. First, be sure to check the jars for flaws and chips. And we always take new lids if we use screw ones. In this way, we will protect ourselves and increase the shelf life of the workpiece.

Step 7. Combine salt and sugar, dilute with water and boil. Add vinegar, mix and pour the marinade into jars with vegetables.

Step 8. Covering it with a clean lid, place it in a container with warm water, at the bottom of which we must place a rag or stand so that the jar does not crack. Boil for a quarter of an hour. Carefully take it out and, holding it with an oven mitt, twist it tightly. Place on its side, cover with a towel. After cooling, we take it to the basement.

Step 9. Having opened the seal in winter, we get gastronomic pleasure.

Step 10. The appetizer comes out as appetizing as possible. Bon appetit!

Georgian eggplants for the winter in jars

Georgian eggplants in jars for the winter will conquer all lovers of spicy food. The appetizer goes amazingly with side dishes and meat dishes. A spicy preparation will become a lifesaver for you if you want to surprise your guests. There will be no limit to delight. And you can actually implement all this at home with your own hands.

Cooking time – 3 hours 00 minutes

Cooking time – 25 min.

Portions – 5 l.

Ingredients:

• Eggplants – 3 kg.
• Garlic – 0.5 tbsp.
• Sweet red pepper – 2 kg.
• Rock salt – 80 gr.
• Vinegar 9% – 200 gr.
• Hot pepper – 1 pc.
• Granulated sugar – 1 tbsp.
• Dill – 200 gr.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Wash the eggplants and cut off the stems.

Step 2. After cutting the fruits, put them in a basin and generously salt them.

Step 3. After stirring, leave so that the salt draws out the bitterness.

Step 4. Remove the washed sweet pepper from the seed box.

Step 5. After rinsing the jars, heat them in the oven. Place the lids in boiling water and boil. After 2 hours, squeeze out the blue ones with your hands and transfer them to a large saucepan.

Step 6. Cut the sweet pepper as desired, don’t forget about the hot capsicum.

Step 7. Remove the top layer from the garlic.

Step 8. Place the components in a food processor and process.

Step 9. Grind the washed dill. You can take it frozen.

Step 10. Transfer the spicy mass and check if the consistency is satisfactory.

Step 11. Unload it with the eggplants along with the dill.

Step 12. Malt. There is no need to add salt; the eggplants have absorbed as much salt as necessary.

Step 13. Pour out the vinegar.

Step 14. Season with vegetable oil.

Step 15. Stir until smooth.

Step 16. Having installed it on the burner, cook for a third of an hour. Don’t forget to stir so that the cooking process occurs evenly. We taste and adjust the taste if necessary. Be careful not to overcook the eggplants. They should retain their shape and firm texture.

Step 17. Distribute the hot mass into sterilized jars and roll up. Wrap up.

Step 18. Transfer the seams to the pantry and wait for winter. Bon appetit!