TOP 8 best recipes for cooking Korean-style eggplant for the winter with and without sterilization

Of all the existing methods for preserving eggplants, canned eggplant—Korean-style eggplant for the winter—has the most piquant flavor. This is achieved by adding various spices, as specified in the recipes. Preparing doesn't take much time, despite the fact that the ingredients need to marinate for several hours. The resulting product is suitable for many dishes.

Preparing eggplants for canning

Korean salads are prepared using raw vegetables. However, eggplants must be cooked before adding them to the dish. This is because the fruit contains substances (solanine) that can cause acute intoxication and dyspeptic disorders (intestinal dysfunction, nausea).

Before storing eggplants for the winter, they must be boiled, baked, or fried. To remove the fruit's inherent bitterness, the vegetables are soaked in salted water for half an hour.For Korean-style preparation, medium-sized (15-17 centimeters in length) eggplants with smooth skin and no defects are suitable.

If vegetables are gray-green or yellowish, they are overripe. These fruits are not suitable for canning, as they contain high concentrations of solanine.

Larger fruits are unsuitable due to their abundance of seeds. Smaller, more "blue" ones are not used because they become soft and mushy when boiled.

Popular winter recipes

It's recommended to grate the eggplants using a special grater suitable for Korean-style products. Before placing the vegetables in jars, be sure to sterilize the jars and lids using steam or the oven.

Classic recipe for preparing the preparation

Just like Korean carrots, the recipe below makes a spicy appetizer. This delicious and simple dish is prepared using the following ingredients:

• a kilogram of "blue";
• 4 cloves of garlic;
• a liter of clean water;
• 100 grams of carrots and bell peppers;
• 20 grams of salt.

For the marinade you will need:

• 100 milliliters of refined sunflower oil and 9% vinegar;
• a tablespoon of sugar;
• 10 grams of Korean carrot seasoning.

Washed eggplants with the stems removed are cut lengthwise to create a pocket. The eggplants are boiled in salted water for 5 minutes. After this, the fruits are placed under a press and left to rest for up to 6 hours. This time will allow the vegetables to release their essential juices.

After the specified time, the eggplant and bell pepper are cut into strips, and the carrots are finely shredded. The ingredients are mixed together and then seasoned with sugar and salt. The garlic is pressed and added to the vegetables along with the oil and vinegar.

Finally, the salad is placed in jars, sealed with lids (do not roll them up), and pasteurized for 20 minutes. To do this, place the jars in a saucepan of water and bring to the boil.

Method without sterilization

This method calls for three kilograms of eggplant and tomatoes. If desired, hot peppers can be used instead of tomatoes.

Also prepared for snacks:

• 400 grams of sugar;
• 90 grams of salt;
• 2 sweet peppers and heads of garlic;
• 200 milliliters of refined oil;
• 90 milliliters of vinegar.

All ingredients (except the eggplant) are chopped and minced. Salt, sugar, and sunflower oil are added to the resulting mixture. The mixture is then placed in a saucepan and brought to a boil, after which it is mixed with vinegar.

The eggplants are sliced ​​into rings and added to the container with the other ingredients. The mixture is simmered for 20 minutes over low heat and then poured into jars.

In a marinade with tomatoes

This recipe is known as Kadi-cha. For a kilogram of "eggplant" and 400 grams of tomatoes, you'll need:

• 300 grams of bell pepper;
• 50 grams of garlic and sugar;
• 250 grams of onions;
• hot chili pepper;
• 70 milliliters of olive oil;
• 1.5 teaspoons of 70% vinegar and coriander;
• 2 teaspoons of salt.

All the fruits are cut in any convenient way. The eggplants are left unpeeled. The onions are sautéed in olive oil until golden brown. Then the tomatoes are added to the pan. Simmer the tomatoes and onions for 10 minutes. After this time, add both peppers.

Finally, add the eggplant, sugar, spices, and salt to the pan. Simmer the ingredients for half an hour, stirring occasionally. Two to three minutes before the end of the marinade, add the crushed garlic and vinegar.

"Tsar's"

To prepare 2 kilograms of eggplants, you will need:

• 2 carrots, the same amount of onions and sweet peppers;
• fresh parsley (to taste);
• head of garlic;
• 1 teaspoon of ground black pepper and Korean carrot seasoning;
• 4 tablespoons of sugar;
• 150 milliliters of 9% vinegar;
• 2 teaspoons of salt;
• 250 milliliters of sunflower oil.

Peeled eggplants are cut lengthwise, placed in salted water, and boiled for 10 minutes. After this, the eggplants are pressed for 1 hour.

The remaining vegetables are chopped in a convenient way, and the carrots are finely grated. The prepared eggplants are peeled. The vegetables are mixed together with the remaining ingredients. A spoonful of clean water is added. The resulting mixture is placed in jars and refrigerated for 24 hours. After the allotted time, the salad is divided into containers, rolled up, and stored.

With cabbage

To close the salted eggplants, you need:

• 500 grams of cabbage;
• 2.5 kilograms of eggplant;
• 300 grams of carrots;
• 100 grams of garlic;
• 3 tablespoons of sugar;
• hot pepper;
• 200 milliliters of 9% vinegar.

The eggplants are prepared as described above. The carrots and cabbage are finely shredded, and the pepper is cut into strips. The vegetables, along with the pressed garlic, are mixed together and seasoned with spices and left to marinate for three hours. Finally, the ingredients are placed in jars and sealed.

With bell pepper

Preservation of the snack is carried out with the following ingredients:

• a kilogram of "blue";
• 400 grams of carrots and bell peppers;
• 100 grams of onions;
• 40 grams of salt;
• 5 cloves of garlic;
• 20 grams of sugar;
• black and red ground peppers (to taste);
• 5 grams of turmeric and coriander;
• 80 milliliters of sunflower oil;
• 50 milliliters of 9% vinegar.

The vegetables are prepared as described previously. The spices are simmered for a minute in heated oil in a frying pan, then mixed with vinegar, salt, and sugar. The resulting marinade is poured into the container with the vegetables. The appetizer components are left to marinate for 4 hours. After this, the salad is placed in jars, pasteurized, and sealed.

With walnuts

For a kilogram of "blue" they prepare:

• 100 grams each of walnuts, garlic and sunflower oil;
• fresh parsley (to taste);
• hot pepper;
• 3 tablespoons of 9% vinegar;
• 1.5 teaspoons of salt.

The sliced ​​eggplants are placed on a baking sheet and baked in an oven preheated to 200 degrees Celsius for half an hour. The remaining ingredients are chopped and mixed together. The fried eggplants are placed in jars along with the prepared dressing. Finally, the jars are pasteurized and stored.

He from the blue

He, or caviar, from the "blue ones" is a spicy appetizer that is prepared from the following ingredients:

• 500 grams of bell pepper, onion and carrot;
• 2 kilograms of eggplants;
• 30 grams of garlic;
• 100 milliliters of sunflower oil and 9% vinegar;
• a tablespoon of salt;
• 140 grams of sugar;
• black and red ground pepper (to taste);
• a tablespoon of Korean seasoning.

Shredded carrots are placed in boiling water for 10 minutes, and the eggplants are baked in the oven as in the previous recipe. The chopped vegetables and remaining ingredients are mixed in a bowl and left to marinate for three hours. The marinated mixture is placed in jars, pasteurized, and stored.

How to properly store jars of preserves in winter?

To keep the snack from spoiling for several months, store the jars in a cool, dark room. A basement is considered ideal.