Eggplant for the winter in a honey marinade. Eggplant for the winter in honey sauce

From the blue ones you can cook a huge variety of snacks. Preparations for the winter will delight the whole family and guests until the end of the cold period. Every housewife wants to please her family with something tasty, especially if it is cold outside and some products should be completely forgotten due to the season. Blue ones for the winter are a great option in this situation.

With this recipe, you can please your family at any time. Moreover, this recipe can be attributed to simple recipes.

Required products:

• blue ones - 800 g;
• salt;
• garlic - a large head;
• sunflower oil - 150 ml;
• peppercorns - 5 pcs.;
• honey - 2 tbsp. l.;
• vinegar - 100 ml;
• water.

How to cook eggplant in a honey marinade for the winter:

1. Prepared fruits are poured into a container and washed well. Cut off both sides and peel. You can clean the stripes, so it will be more original.
2. Cut into rings or slices. Sprinkle with salt and leave for an hour.
3. The garlic is peeled and cut into several pieces. The more, the tastier pickled eggplants will be.
4. Wash vegetables and pat dry with paper towels before roasting. Fry on both sides.
5. Two jars, with a capacity of half a liter, are filled with fried vegetables with garlic.
6. Pour water into the pan, approximately 300 ml. Add pepper. If you are a bitter lover, then you can add hot peppers. Bring the marinade to a boil. Vinegar is added, after a few minutes - the rest of the ingredients.
7. Let the honey mixture boil for a few minutes.
8. Fill jars with marinade and roll up lids, without sterilization. The blue ones marinated with honey are ready!

Eggplant with basil and honey for the winter

Eggplants for the winter look great on the table. The snack contains many vitamins that will strengthen the body in winter.

Required products:

• little blue ones - 1 kg;
• tomatoes - 0.5 kg;
• garlic - head;
• basil - 3 branches;
• honey - 3 tbsp. l.;
• oil and vinegar - 100 g;
• vinegar - 4 tbsp. l.;
• salt.

How to cook eggplant with basil:

1. The blue ones are washed and chopped in circles. The thickness of the pieces is 1 cm.
2. To prepare the sauce, salt, vegetables are placed in a container and poured with water. Prepare 3 minutes.
3. Transfer boiled vegetables to a colander and rinse with cold water. Leave for 20 minutes, rinse again.
4. Tomatoes are chopped into rings and placed on the very bottom of the pan. Next are the blue ones. Boil 5 minutes. Vinegar, honey, salt, oil are added. Boil 10 minutes.
5. The chopped basil and garlic are placed in the same pot. Cook for another 5 minutes.
6. The appetizer is transferred to containers and canned.

Preservation for the winter with basil is ready!

spark

The fire is known to everyone. The recipe is insanely simple, but true connoisseurs of bitter snacks will like the taste of the dish.

Required Ingredients:

• little blue ones - 3 kg;
• garlic - 3 heads;
• bell pepper - 1 kg;
• hot pepper - 3 pcs.;
• vinegar - 150 ml;
• sunflower oil - 150 ml;
• salt.

How to cook eggplant flame:

1. Vegetables are washed and chopped into rings. The thickness of the rings must be at least 7 millimeters, otherwise after frying they will become very thin.
2. They salt and wait for the blue ones to give juice. After fried.
3. Peppers, garlic are peeled and cut. The legs are removed. Seeds are left in hot peppers, which add a special piquancy. Passed through a meat grinder
4. In a separate container, heat the oil and pour into the vegetable mixture. Salt and add vinegar.
5. Blue ones are laid out in prepared jars and poured with sauce. Repeat layers until jar is full.
6. The finished dish should be marinated for at least a day before serving. If you are harvesting eggplant for the winter, the jars must be sterilized.

Eggplant for the winter in honey sauce

This interesting eggplant recipe will surprise every guest. The cooked dish is slightly spicy and with a sweet aftertaste. Eggplants with honey for the winter look good both on an ordinary table and on a festive one.

Required Ingredients:

• little blue ones - 1 kg;
• onion - 1 pc.;
• garlic - 1 pc.;
• honey - 150 ml;
• chili pepper - 4 pcs.;
• coriander and French mustard - 1 tbsp. l.;
• cloves and bay leaf - 4 pcs.;
• salt - 4 tsp;
• wine vinegar - 5 tbsp. l.;
• olive oil - 400 ml.

How to cook:

1. Wash the vegetables, remove the tails and cut into pieces.
2. Place on a baking sheet, which was previously oiled.
3. Leave for 15 minutes at a temperature of 200 degrees.
4. The remaining vegetables are washed and chopped into small pieces.
5. The pan is heated and vegetables are fried in oil, spices are added and held for another 3 minutes.
6. The rest of the oil and honey are poured into a bowl, salt and vinegar are added. Warm up a little, the filling is ready.
7. Banks are sterilized. Lay out layers of fried vegetables and sauce. The jars are then filled with filling. Other sauces are suitable for this recipe, but this one is the most successful.
8. Banks clog and leave to cool completely. Store in a cool place. You can eat salad for three weeks.

Honey and eggplant snack

This dish looks very appetizing and very healthy. The main ingredient favorably affects the work of the heart and stabilizes water metabolism.

Required Ingredients:

• little blue ones - 3 kg;
• vinegar - 200 g;
• honey - 1 tbsp. l.;
• garlic - 150 g;
• hot pepper - 3 pcs.

How to cook:

1. The fruits are washed, peeled and covered with salt. Leave for 3 hours.
2. Garlic and pepper are washed and peeled. Pass through a meat grinder. They put it in a saucepan, add spices and honey, and wait for it to boil.
3. Blue ones are washed from salt and fried.
4. Immediately from the pan, place in the marinade and transfer to a jar. Banks must be sterilized. Without sterilization, the workpiece will deteriorate.
5. Filled jars are covered with lids, put in the oven for 20 minutes. The temperature should be 180 degrees.
6. The resulting product is rolled up, left for 1 - 2 days.
7. You can eat a snack after a week. Jars are stored in a cool place.

Those who love spicy do not throw away pepper seeds during cooking. The piquancy of the dish is adjusted depending on the taste needs.

In recipes, it is better to use linden honey. We need the highest quality products at room temperature. For cooking, you can use fried, boiled, baked fruits. For canning, small fruits are used, without voids, with small seeds, dense and soft pulp. So that the sliced ​​\u200b\u200bfruits do not darken, they are immersed in salted and acidified water.

To remove bitterness, chopped fruits are covered with salt and pierced with a fork. Before cooking, you should feel all the blue ones. They must be elastic and rigid at the same time. Only with such products you get a delicious snack.

Of course, eggplant itself is very useful. However, in combination with other products, they are saturated with even more nutrients. By following all these tips and instructions, you can cook the most delicious snack.

1. Pour vegetables into a basin and fill with water, wash each fruit well. We cut the edges on both sides and clean them with strips so that it is beautiful and original. If you want, you can completely remove the peel.

2. Cut the blue ones into slices or rings. For example, I like the first option, it’s just easier and faster to fry them with plates. We fall asleep eggplants with 1 teaspoon of salt, mix and forget about them for an hour.

3. While the vegetables are infused, peel the garlic and cut into two-4 parts, depending on how large the cloves are. In general, clean it more, then the eggplants in honey marinade will be even tastier. Before frying, we wash the vegetables from the juice, dry them with paper towels. Fry in batches over low heat on both sides. You do not need to fry the vegetables too much, they will reach in the marinade.

4. Fill two half-liter jars with eggplant mixed with garlic and prepare honey filling.

5. Pour water into the saucepan, 300 milliliters. We throw allspice, you can also black, and if you like spicy food, then add bitter fresh or spicy paprika. We turn on the gas and wait for the marinade to begin to boil. Then pour out the vinegar, pour out the rest of the salt and add lime honey. Let it boil for a couple of minutes and turn off the fire.

6. Pour the eggplants and quickly twist with prepared sterile lids. We cover the finished preservation with a towel and wait for it to cool to room temperature. Eggplants in honey are ready! In winter, you will be pleased with the excellent harvesting of summer vegetables.

When making vegetable preparations for the winter, many use eggplant as one of the ingredients for sautéed vegetables, vegetable caviar and other multi-component snacks. However, these vegetables are delicious on their own when marinated with minimal additions. Eggplants in the marinade for the winter can be covered with whole or chopped pieces, sometimes they are pre-fried. The taste of the finished snack depends on the chosen marinade recipe and the cooking technology of the dish itself. The technologies for preserving the "blue ones" are not always identical, they depend on the specific recipe. But even a novice hostess will be able to cope with the task if she knows and follows a few simple rules.

Cooking features

There are not many secrets to cooking delicious eggplants in a marinade for the winter, but you should learn about them before starting work in order to get the expected result.

• Eggplant contains solanine. This toxic substance gives the “blue” a bitter aftertaste. You can get rid of it with salt. The vegetables cut into pieces are salted, left for 10 minutes, then washed. Another way to remove solanine from eggplants is to soak them in saline. It is prepared from 20 g of salt and 1 liter of water. Soak vegetables in this brine for 20 minutes. If you are afraid that they will become oversalted because of this, you can make a half or even three times less concentrated solution, but keep the “blue ones” in it longer - 1-2 hours.
• It is not recommended to pickle large and overripe eggplants for the winter. Loose pulp and large seeds will make the preparation of them tough and unpleasant in taste.
• Some recipes for pickled eggplants involve sterilizing them in jars. For this, it is advisable to choose small containers (with a volume of not more than 1 liter) and of the same size.
• Eggplants in the marinade will stand well only if the jars under them are sterilized. Lids also need to be sterilized, for this they are usually boiled. Close canned food with metal lids to ensure tightness. Plastic can be used only when the snack will be stored in the refrigerator and for a short time.
• For additional preservation, snacks are cooled gradually, in a steam bath. To do this, after rolling the cans, the blanks are covered with a woolen blanket or other warm clothes. Banks before this is recommended to be turned over. This will allow timely detection of leaky closed cans.

The storage conditions for eggplants in the marinade may depend on the recipe for which they were closed for the winter. Usually such blanks stand well even at room temperature.

Eggplant in a spicy marinade

Composition (per 1 liter):

• eggplant - 1 kg;
• garlic - 10 cloves;
• vegetable oil - 120 ml;
• water - 1 l;
• table vinegar (9 percent) - 120 ml;
• sugar - 20 g;
• salt - 20 g;
• bay leaf - 2 pcs.;
• allspice peas - 4 pcs.;
• cloves - 2 pcs.;
• mustard seeds - 2 g;
• coriander seeds - 2 g.

Cooking method:

• Wash the jars and their lids thoroughly. Sterilize the jars in any convenient way, boil the lids.
• Peel the eggplant, cut into large cubes (about 3 cm each).
• Prepare a brine solution from 2 liters of water and a tablespoon of salt, dip the eggplants into it. Rinse them after an hour.
• Put the spices in a saucepan, fill them with water. Add salt and sugar, stir.
• Put the saucepan on the stove, bring its contents to a boil. Pour in the vinegar, stir.
• Put the eggplant in the marinade, cook them for 5-7 minutes after it boils again.
• Remove the saucepan from the heat, cover with a lid. Leave the eggplant in the marinade for another 10 minutes. Throw them in a colander, but do not pour out the marinade.
• Peel the garlic, pass through a press, mix with eggplant.
• Add oil, mix again.
• Divide the appetizer into jars.
• Boil the marinade again and pour over the vegetables.
• Cover jars with lids.
• Place a towel in a large pot. Put jars of eggplant on it.
• Pour water into the pan so that its level reaches the shoulders of the jars. Bring it to a boil over low heat.
• Sterilize snack jars for 10-20 minutes, depending on their size.
• Carefully remove the jars from the pan and roll them up. Turn over, cover with a blanket and leave to cool in this form.

You can store snacks at room temperature. When preparing it, you can do without sterilization by putting a mixture of eggplant, garlic and oil in a saucepan, frying it for 10 minutes and only after that putting it in jars and filling it with boiling marinade.

Eggplant in honey marinade

Composition (per 1 liter):

• small eggplant - 0.8 kg;
• salt - 60 g;
• honey - 40 ml;
• table vinegar (9 percent) - 100 ml;
• water - 0.3 l;
• garlic - 4 cloves;
• red ground pepper (optional) - a pinch;
• vegetable oil - 150 ml.

Cooking method:

• Wash the eggplant, pat dry with a paper towel. If their skin is rough, peel the fruit. Cut the vegetables into 0.5 cm thick plates. You can cut along or across. Young vegetables are usually cut lengthwise.
• Sprinkle the eggplants with salt, leave for 10-15 minutes. Rinse well, dry with a napkin.
• Fry the eggplant slices on both sides.
• Cut the garlic cloves into thin slices.
• Sterilize the jars, boil the lids.
• Put the fried eggplants in jars, sprinkling them with garlic slabs.
• Boil water, add pepper, salt and vinegar to it. Stir. When the marinade boils again, add honey to it and cook until the sweet product is completely dissolved.
• Pour marinade over eggplant.
• Seal the jars tightly, turn over, cover with a blanket.

After cooling the eggplants in the honey marinade, they should be transferred to a cold cellar or put in the refrigerator; these canned foods are not recommended to be stored at room temperature.

Marinated eggplant with peppers for the winter

Composition (per 2.5 l):

• eggplant - 1.5 kg;
• sweet pepper - 1.5 kg;
• garlic - 20 cloves;
• hot pepper - 50 g;
• vegetable oil - 0.2–0.25 l;
• sugar - 0.3 kg;
• apple cider vinegar (6 percent) - 0.3 l;
• salt - 40 g.

Cooking method:

• Fold sweet peppers on a baking sheet, place in an oven preheated to 220 degrees, bake until dark tan marks appear.
• Remove from oven, wrap in foil and leave for half an hour.
• Eggplant, without peeling, cut into circles, salt, rinse after 10 minutes, blot with a napkin.
• Fry eggplant in oil.
• Remove the pepper from the foil, peel off the skin. Remove seeds from fruits. Cut the pulp into thick strips.
• Cut the garlic into slices, hot pepper into rings.
• Put eggplant and pepper in a bowl, add hot pepper rings and garlic to them.
• Separately mix salt, sugar and vinegar.
• Pour the vegetables with the marinade, mix with your hands.
• Sterilize the jars and fill them with vegetables. Pour the remaining marinade into jars.
• Cover jars with prepared lids. Sterilize the jars in boiling water for 30-60 minutes, depending on the size of the jars.
• Remove the jars from the pot of water, close them tightly.
• Leave to cool in a steam bath.

The eggplant and pepper appetizer made according to this recipe is spicy. It looks so appetizing that it can decorate the festive table. Its preparation requires considerable effort, but the result justifies them. This snack does not require special storage conditions.

Video: Marinated eggplant with peppers

I would eat every day - it's so delicious!

Marinated eggplant is a savory dish that many people like. If you are a fan of these vegetables, you should close them in the marinade according to at least one of the above recipes.

Calories: Not specified
Cooking time: Not indicated

One of the best options for winter preparations is eggplant, as they have a rich taste, especially when mixed with additional ingredients.
Variations can be completely different, for example with mushrooms. In our recipe with a photo, we will consider a very tasty option for preparing eggplants with honey for the winter. It will give a slight sweetness and aroma, plus we will also add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like it more, a light aftertaste, or a rich spicy one. We also want to immediately put you on notice, choosing eggplant for our dish is a small size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take us about 2 hours to prepare, the amount of products in the composition is indicated per serving in two half-liter jars. Be sure to try these as well.

- small eggplants - 800 gr.,
- finely ground salt - 60 gr.,
- garlic - at your discretion (we have 4 cloves),
- vegetable oil - 150 ml.,
- ground pepper - 3 pinches,
- honey (I use linden in the recipe) - 2 tablespoons,
- vinegar - 100 ml.,
- water -300 ml.

Recipe with photo step by step:

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start with the fact that our vegetables in a deep bowl must be filled with water, everything is well washed. To decorate our vegetables, we cut off both sides of the edge, and peel off the skin in strips. If you don't like it, then you can remove the whole skin. Then the eggplant must be cut into rings, or strips if desired. The second option is more practical, as it turns out to save time, both when cutting them and while frying in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.

In the meantime, we will deal with the "zest" of our dish. First, peel the garlic, cut it into small pieces.




And when the right time comes, we return to our blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then we fry them in turn on both sides over low heat. It is not necessary to bring to readiness, just lightly fry.




Then we put our fried vegetables in jars and mix with garlic.






Pour the eggplants with our honey marinade. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then add our honey. We keep it on fire for a few more minutes.




And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.

That's all! Not so difficult, right? But,

I cook every year!

Ingredients:

• Eggplant - 3 pcs
• Carrots - 3 pcs
• Onion - 3 heads
• Garlic - 6 cloves
• bunch of dill

For marinade:

• Tomatoes - 6 pcs
• Vinegar 9% - 2 tbsp. spoons
• Honey - 1 tbsp. spoon
• Salt, pepper - to taste
• Vegetable oil

Cooking:

1. Cut the eggplant into rings.

2. Salt and lightly sprinkle with vegetable oil. We mix with our hands.

3. Put the eggplants in one layer on a baking sheet and bake at 180 degrees for 15-20 minutes until soft.

4. Cut the onion into half rings.

5. Rub the carrots on a coarse grater.

6. Fry the onion with carrots in vegetable oil, salt and pepper to taste.

7. Chop the garlic and dill and mix.

8. Grate the tomatoes. Add honey, vinegar, salt to taste.

9. We spread on the bottom of the sterilized jars in layers: carrots with onions, eggplants, greens with garlic on top. And so to the top of the bank.

10. Bring the marinade to a boil and pour it over the layers so that all the vegetables are covered.

Cover with lids and put in the refrigerator. After a day you can eat.

You can roll it up for the winter: to do this, cover the jars with iron lids boiled for 2-3 minutes and roll them up. Put upside down and wrap until completely cool. We store in a cool place.

Bon appetit!

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