Honey eggplants in a funky marinade for the winter. The taste is incomparable! Reptiles of pickled eggplant with honey sauce and garlic for the winter, with and without sterilization

Calories: Not specified
Cooking time: Not indicated

One of good options winter preparations are eggplants, since they have rich taste, especially if mixed with additional ingredients.
Variations can be completely different, for example with mushrooms. In our recipe with you with a photo, we will consider very delicious option cooking eggplant with honey for the winter. He will give light sweetness and aroma, plus we will 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 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 up for the winter: to do this, cover the jars boiled for 2-3 minutes iron lids and roll up. Put upside down and wrap until completely cool. We store in cool place.

Bon appetit!

Read also:

eggplant for the winter honey marinade

fried eggplant in honey marinade with tomatoes, carrots and onions. Appetizing and bright snack for the winter.

For cooking we need:

Eggplant - 6 pcs.
Carrots - 6 pcs.
Onion - 6 pcs.
Greens - 3 bunches
Garlic - 9 cloves
Honey - 50 ml.
Vinegar - 50 ml.
Tomatoes - 10 pcs.
Vegetable oil
Salt and spices to taste

How to cook eggplant in a marinade:

Cut the eggplant into slices and fry in the oven at a temperature of 200 degrees for 17-20 minutes. Set aside for now to cool. Grate the carrots on a coarse grater, cut the onion into half rings. Saute everything over low heat, add salt and spices at the end.

Peel the tomatoes and transfer to a saucepan, add vinegar, honey, vegetable oil and salt, let it boil and turn it off. Finely chop the garlic with herbs.

In the prepared jars, put half the carrots with onions, then half the eggplant, greens, the rest of the eggplant and frying. Top with marinade.

Sterilize the jars for 35 minutes and roll up the lids. You can eat in a day, but it's better to leave this yummy for the winter. Bon appetit!

From the blue ones you can cook great amount 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 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 and dry vegetables before roasting. paper towels. 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. Give honey mixture simmer 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 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. IN hot pepper leave seeds that add a special piquancy. Passed through a meat grinder
4. Heat oil in a separate container and pour into vegetable mix. 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 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 in layers 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.

It's best to use in recipes. linden honey. Need the most quality products 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 even more. big amount useful substances. By following all these tips and instructions, you can cook the most delicious snack.

Delicious eggplant blanks for the winter - a wonderful treat! Cook at home with the best recipes.

In the season of preparation of blanks, there is a big problem in finding suitable options eggplant recipes. There are a lot of variations and the main ones are discussed in the article. Delicious eggplants for the winter according to the best recipes are easy to implement, especially if you follow everything step by step.

Recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. Best Recipes eggplant for the winter cannot be cooked without sterilization, as this is a very important aspect of food preservation. Therefore, do not forget about this rule.

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.

• 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 lime in the recipe) - 2 tbsp,
• vinegar - 100 ml.,
• water -300 ml.

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? And on the other hand, eggplant with pepper in a honey marinade. delicious winter you will eventually!

Recipe 2, step by step: delicious eggplant salad for the winter

Be sure to prepare an eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Either festive dinner or simply family dinner. This salad is also great as a side dish.

• Eggplant - 1.5 kg
• Tomatoes - 3 kg
• Bulgarian pepper - 1 kg
• Carrot - 1 kg
• Onion - 1 kg
• Refined vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cup
• Sugar - 1 cup
• Salt - 2 tbsp

First, wash the eggplants and cut them into circles. Sprinkle with salt and set aside.

Pass the tomatoes through a meat grinder, or chop in a food processor.

Put the tomatoes to cook for 20 - 25 minutes. Tomato juice should decrease in volume, boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into the tomato sauce.

Peel the onion and cut into half rings. Grate carrots. Pepper cut into strips. When the sauce boils, add the onion to it.

Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. By the way, the scent is amazing!

We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.

Pepper, cut into strips, add to the tomato filling.

Then the eggplants need to be cut into large strips and add them to tomato sauce for salad.

Add garlic.

Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplant for the winter (step by step)

Delicious appetizer cooked with eggplant and hot sauce, will become great addition to any holiday table. The preparation of the recipe does not take much time, but at the same time you can prepare it for the winter. A very fragrant and elegant dish just not to be missed. We will prepare two cans of Georgian eggplant with a volume of 0.5 liters.

• eggplant - 1 kilogram;
• bell pepper - 400 grams;
• garlic - 2 heads (small);
• hot pepper - 1 pod;
• sunflower oil - 100 grams;
• vinegar - 100 grams;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Vegetables should be cut into small pieces and salted.

2-3 hours is enough time for all the bitterness to leave the vegetables.

Our minced vegetable should be placed in a bowl. The mixture should start to boil. Add sugar and mix. We put the already fried vegetables in the same pan. We cook for about 10 minutes.

The resulting mixture is laid out in jars and rolled up.

In two weeks, the presented dish will be ready. Georgian-style eggplants can be taken out of the cellar and served at the festive table.

As interesting ingredients which will improve taste sensations, you can add cilantro, fragrant herbs, nuts and more.

Recipe 4: eggplants for the winter without sterilization (step by step photos)

Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you will not need more than an hour to prepare it. vegetable salads for the winter without sterilization - one of the most popular winter preparations.

Prepare storage utensils in advance - jars and lids. vegetable salads it is convenient to store in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or big family, because open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.

Jars and lids should be thoroughly washed and dried in hot oven. This will protect your workpieces from damage during storage.

• 1 kg of eggplant;
• 1 kg bell pepper;
• 1 kg of tomatoes;
• 500 g zucchini;
• 500 g carrots;
• 500 g of onions;
• 1 head of garlic;
• 100 g of greens (cilantro, parsley);
• 250 ml sunflower oil;
• 100 g of granulated sugar;
• 60 g of rock salt;
• 150 ml apple cider vinegar;
• black pepper, vegetable seasonings taste.

So, take a large container for cooking vegetable stew. It can be a saucepan or a wide-bottomed saucepan.

Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.

Sweet bell pepper, de-seeded and chopped large pieces, add to the eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out to be colorful. If the pepper is red, then the color ready meal will be darker.

Peel the zucchini, cut finely. Also finely chop onion and a head of garlic. Place zucchini, onion and garlic in a saucepan. By the way, young light green zucchini do not need to be peeled.

Cut the carrot into slices about half a centimeter thick. In such salads, carrots should be cut coarsely, this diversifies the texture of the dish.

Now pour sunflower oil into a saucepan, pour granulated sugar And rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Simmer vegetables over moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, throw in the rest of the ingredients, cook for 5 minutes. Pour into saucepan Apple vinegar, mix, warm over moderate heat for 2-3 minutes, remove from the stove.

We pack hot eggplant salad into prepared dry ones, clean jars. Immediately roll up the lids tightly, turn on the neck. Wrap canned food in a warm blanket and leave at room temperature for a few hours.

We clean the completely cooled blanks in a cold basement.

When you open a jar of eggplant salad cold winter, an incredibly tasty and appetizing vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Bon appetit! Stock up for the winter!

Recipe 5: delicious marinated eggplants for the winter, like mushrooms

Still wondering what recipe to make delicious eggplant for the winter? I highly recommend trying the original interesting dish- eggplant like mushrooms. Elastic slices of blue s light fragrance garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

For this recipe vegetable harvesting eggplants of any degree of maturity are suitable for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can easily remove the bitterness.

The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower oil). In the marinade I have collected the most delicious and fragrant ingredients to the taste of our family. You can safely remove or add your favorites.

• eggplant - 1 kg
• vegetable oil - 120 ml
• garlic - 1 head

• water - 1 l
• table vinegar 9% - 6 tbsp.
• sugar - 1 tbsp.
• salt - 1 tbsp.
• bay leaf - 2 pcs
• allspice - 3 pcs
• cloves - 2 pcs
• mustard seeds - 0.5 tsp
• coriander - 0.5 tsp

To prepare this simple but very tasty vegetable preparation for the winter, we need following products: eggplant, refined vegetable oil and garlic. In addition, for marinade take water, table vinegar, granulated sugar, edible salt(not iodized!), Bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you do not like some spices, you can not add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice, peas, clove buds, mustard seeds and coriander in a suitable container (I have a 4-liter saucepan).

Pour water (cold or hot - not so important) and put on medium fire to bring the contents of the pot to a boil.

In the meantime, we are working on eggplant. We wash them, cut off the tails on both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size is 3 x 3 cm.

While we put all the pieces in a bowl (1 kilogram is eggplant in an already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After that, pour table vinegar, mix and put eggplant slices into the boiling marinade.

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.

Turn off the heat, close the pan with a lid and let the eggplant stand in the marinade for about 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.

After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let it stay like this for 10 minutes. Bay leaf and I throw away the cloves - they gave up their aroma enough, and during storage they can give a little bitterness to the workpiece.

During this time, you need to clean and grind fresh garlic- I have one small head, but you can take as much as you like or not use at all if you do not like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.

Immediately transfer to garlic oil eggplant slices, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.

We lay out very hot eggplants in a pre-prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the remaining boiling oil in jars - the pan should remain empty. Regarding the preparation of dishes for canning: I sterilize the jars in microwave oven, and I boil the lids on the stove (5 minutes after boiling is enough). My banks in soda solution, rinse and pour into each about 100 milliliters cold water. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated immediately for 2 jars). I advise you to use glass jars, with a capacity of 500 milliliters - you will need 2 pieces in total.

Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. We store eggplants like mushrooms where the rest of the seamings are - in the basement, cellar or other dark and cool room.

In winter, open a jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - without additives. In any case, it turns out very tasty dish, which is not ashamed to offer even guests. With a slice of black bread or with boiled potatoes- real jam! Cook for health, friends, and enjoy your meal!

Recipe 6: delicious Korean-style eggplant for the winter (with photo)

Rarely festive table do without sharp savory salads and snacks Korean cuisine. Popular and eggplant in Korean. And this is well deserved: a tasty, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.

• Eggplant - 2 kg
• Carrots - 1 kg
• Pepper sweet cone 1 kg
• Sugar - 200 g
• Vinegar 9% - 200 g
• Vegetable oil - 200 g
• Garlic - 1 head
• Salt - 1 tbsp. l.
• Ground black pepper - 1 tsp.
• seasoning for Korean carrots- 25 g

Prepare products for pickled eggplant for the winter. Wash and peel eggplants and carrots. Peppers wash, cut, remove seeds.

How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to drain the liquid.

Grate carrots for Korean carrots (or on a coarse grater).

Pepper cut into strips.

Fry eggplant in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you are not canning, store the salad in the refrigerator.

For canning, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water(place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars- 30 minutes, 1 liter cans - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.

Cover closed jars with Korean-style eggplants with a blanket and leave for a day, and then put them into storage. Bon appetit!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. Option delicious salad without frying and baking eggplant. The taste of the salad is rich, but at the same time delicate.

• eggplant - 4 kg;
• sweet pepper - 400 gr.;
• hot pepper - 20 gr.;
• carrots - 400 gr.;
• onion - 300 gr.;
• garlic - 150 gr.;
• tomatoes - 1.7 kg;
• salt - 120 gr.;
• sugar - 80 gr.;
• vinegar 6% - 100 ml;
• vegetable oil - 150 ml.

Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not mashed, as in a blender), which gives the salad its piquancy.

We also pass hot pepper through a meat grinder, or cut it very finely (this must be done with gloves, pepper burns hands very much). Thoroughly mix the chopped vegetables.

Wash the eggplant, cut off the stalks and cut into small pieces. Eggplant peel should be peeled if it is a little bitter and rough, if the skin is thin and does not have a bitter taste, it can be left on.

Salt chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80 gr.) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, you may need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.

We put the boiling salad in sterile jars, roll it up with sterile lids and wrap it until it cools completely. From the indicated amount of vegetables, about 6 liters of salad are obtained.