4 Best Recipes for Cooking Eggplant with Onions for the Winter

Eggplant with onions, preserved for the winter, tastes just like pickled mushrooms. This vegetable dish can be made with just two ingredients, or you can add other ingredients. This unique preparation will please the whole family. It's a perfect appetizer for beer and other alcoholic beverages. This pickled eggplant is the perfect accompaniment to potato and meat dishes.

Eggplant with onions for the winter: secrets and subtleties of preparation

Experienced housewives know that when creating an appetizer, you need to follow these rules:

1. Only rock salt is used.
2. Containers filled with the finished product are closed with tin lids and sealed using a special mechanism.
3. The container is placed in a wide tank filled with water. The liquid is heated for at least an hour.

Only after complete cooling are the sterilized preparations removed.

Selecting and preparing the necessary ingredients

Vegetables for making preserves should be fresh, but not overripe. They should be free of damage or rot, and have firm skins and stems.

The fruits are thoroughly washed, dried, peeled and cut.

Eggplants are soaked for an hour in boiled, salted water before being used. Otherwise, the finished product will have an unpleasant, bitter taste. Eggplant and onions are the main ingredients.

Sterilizing containers

To store the mixture, use liter and half-liter glass jars. They are first washed with soapy water, rinsed under cool running water, and dried. Then, they are sterilized using any convenient method.

The best blue mushroom recipes with onions for the winter

There are many eggplant recipes. A home cook can choose the one that best suits her taste.

The traditional way of preparing blue mushrooms with onions in a garlic dressing

The main ingredients are fried until tender, seasoned with crushed garlic, and cooled. Boil water, add salt, granulated sugar, ground black pepper, and vinegar. Pour the hot marinade over the vegetables and place them in jars.

Vegetable platter with carrots

Eggplants, onions, and grated carrots are fried in separate pans until half-cooked. Layer the vegetables in a container and pour in the boiling marinade prepared as in the previous recipe.

We are preparing a spicy appetizer with eggplant and onions.

Hot peppers and tomatoes are minced. The mixture is seasoned with salt, coriander, and wine vinegar, and brought to a boil. The main ingredients are filled into jars and topped with hot sauce.

Pickled eggplant salad

The main ingredients—sweet bell peppers and deodorized vegetable oil—are mixed together and then poured into the marinade. The vegetable mixture is then filled into a container.

Specifics of storage of finished products

The finished preserves are stored in a cellar or refrigerator for 3-4 months.

The opened snack is consumed within 2-3 days.