Recipes of pickled eggplants with honey sauce and garlic for the winter, with and without sterilization

Preserving eggplant with honey for the winter is a popular way to provide yourself with a delicious and healthy snack during the cold season. Eggplants are so versatile that there are hundreds of recipes for preserving them. And among these recipes, people have chosen those that are suitable even for holiday meals. They have a truly piquant flavor and boast an attractive appearance.

The intricacies of preparing eggplant with honey for the winter

Like any winter preserve, eggplant with honey has its own unique preparation requirements. Knowing these can help you adjust the dish's flavor in unexpected ways.

1. Thus, experts recommend using not just any honey, but specifically linden honey.
2. Products should not be used chilled, but rather at room temperature.
3. The taste is adjusted by using various cooking techniques for the eggplants - baking, boiling, and frying them.
4. Small vegetables are preserved.
5. The eggplants should not have any voids or large seeds, and the flesh should be firm.
6. If you place eggplant pieces in acidified water, they will not darken.
7. To get rid of the bitterness, the fruits of the "eggplants" are salted.
8. You should only take those vegetables that are firm to the touch.

If you follow these subtleties, the appetizer will definitely turn out delicious.

Selecting and preparing the main ingredients

When choosing fruits, pay attention to their ripeness. The main indicator of ripeness, besides color, is the firmness of the flesh. It's also important that the seeds are not large and that there are no empty spaces.

Choose peppers that show no signs of rot. And you can use any kind of honey—fresh, although experts recommend linden honey.

Methods for pickling eggplant with honey for the winter

There are many ways to pickle eggplants for the winter. They can be prepared with honey or hot pepper. You can sterilize the jars, or you can skip this step altogether. The most popular methods are listed below.

With garlic

This eggplant with honey and garlic recipe is perfect for any season. It's also simple and doesn't require much time.

To prepare such a delicious appetizer, take almost a kilogram (800 grams) of eggplants:

• half a glass of vegetable oil;
• 40 milliliters of honey;
• 100 milliliters of vinegar;
• 5 allspice peas;
• a large head of garlic;
• salt;
• water.

First, wash the vegetables. Once dry, trim both ends and peel. The easiest way to peel is in strips. The peeled vegetables can be cut into rings or slices, depending on your preference. The sliced ​​eggplants are left in salt for a while (about an hour) to remove the bitterness. While the vegetables are salting, peel and chop the garlic.

Rinse the eggplants under running water and dry them. Fry briefly on each side. Place the fried vegetables in jars, along with the garlic.

For the marinade, take water, pour it into a heating container, and add the peppers. Bring to a boil, add vinegar, and after a couple of minutes, add honey and the rest of the ingredients. Pour the marinade into jars and seal them without sterilizing.

With basil

By adding a popular herb like basil, you get not only a delicious but also a very healthy winter snack. It's rich in vitamins and strengthens the body.

For her, per kilogram of eggplants they take:

• half a kilo of tomatoes;
• 3 sprigs of basil;
• a large head of garlic;
• 60 milliliters of honey;
• 80 milliliters of vinegar;
• 100 grams of vegetable oil;
• salt and other spices, based on preferences.

First, wash and dry the eggplants and cut them into centimeter-sized rings. Then prepare the sauce. Place the vegetables and spices in water and simmer for a few minutes. Once they're cooked through, drain them in a colander and rinse under cold running water. Let them drain for about 20 minutes, then rinse again.

The tomatoes are also cut into rings and placed on the bottom of the pan. Place the eggplants on top. The vegetables are boiled for no more than five minutes. Seasonings, vinegar, oil, and honey are added. Cooking is continued for twice as long.

Add chopped garlic and basil and cook for another five minutes. The finished dish is poured into jars and sealed.

With hot pepper

Those who enjoy bitter, spicy appetizers are well acquainted with a preparation known as "Ogonyok." This recipe is distinguished by the use of hot peppers.

For a snack, take three kilograms of "eggplants":

• a kilogram of sweet pepper;
• three hot peppers;
• three cloves of garlic;
• half a glass of vinegar;
• one hundred milliliters of vegetable oil;
• salt and pepper to taste.

The main vegetable's fruits are first washed and cut into rings no more than a centimeter thick. They are salted and allowed to release their juices. Once this happens, they are fried.

All types of peppers, after being washed and stemmed, are ground together with garlic. Hot peppers are seeded for added spiciness. The resulting mixture is mixed with oil. Vinegar and spices are added. The eggplants are layered in jars with the sauce. They are sterilized and sealed.

In honey sauce

Eggplants can be preserved for the winter in a variety of marinades, which will create a unique flavor. Particularly popular are eggplants marinated in honey, which boast a tangy-sweet flavor. They're also perfect for serving at a holiday table.

To prepare this recipe, for a kilogram of eggplants you need:

• one onion;
• one garlic;
• 4 chili peppers;
• 150 milliliters of honey;
• 80 grams of salt;
• 100 milliliters of wine vinegar;
• a little less than two glasses of vegetable oil;
• 20 grams of coriander;
• 4 buds of cloves;
• 4 bay leaves.

First, wash the vegetables, wipe them dry, and cut them into pieces, removing the stems first. Place the chopped vegetables on a greased baking sheet and bake in the oven for 15 minutes. Set the temperature to 200 degrees Celsius.

Finely chop the garlic and chili pepper, remove the vegetables, and fry them together in oil. Seasonings are added during frying. Frying takes no more than 5-6 minutes.Mix the remaining oil with honey, vinegar, and salt. Heat. Divide the cooked vegetables into sterilized jars and add the marinade. Seal with lids and let cool.

With hot pepper

A preparation with hot pepper and honey is very beneficial. It improves heart function and fluid balance in the body. To prepare it, you'll need the following for 3 kilograms of eggplant:

• a glass of vinegar;
• three hot peppers;
• 20 grams of honey;
• garlic.

The eggplants are washed and peeled. Once dried, they are left to simmer in salt for three hours. While the vegetables are cooking, the peppers and garlic are washed and peeled. Then, they are minced together. The mixture is mixed with honey and spices, placed in a saucepan, and brought to a boil.

The eggplants are washed, dried, and fried. Once they're ready, they're placed in sterilized jars along with the marinade.

Place the covered jars in the oven for 20 minutes at 180 degrees Celsius. Afterward, seal them and let them cool for a couple of days.

Without sterilization

Eggplants are prepared for winter without sterilization. They won't keep as long as sterilized ones, but they will last through most of the cold season. Tomatoes and eggplants are also used for this preparation, in equal proportions.

For a standard recipe take:

• a kilogram of eggplant;
• a kilogram of tomatoes;
• 300 grams of sugar;
• 100 milliliters of vegetable oil;
• one paprika pepper;
• a couple of garlic cloves;
• 30 milliliters of vinegar.

First, the tomatoes are washed and dried, followed by the eggplants. The peppers are also washed, and the garlic is peeled. Sometimes, for a varied flavor, apple and hot pepper are added. All vegetables, except the eggplants, are chopped and minced. Sugar and salt are added to the resulting mixture, followed by vegetable oil.

Bring the mixture to a boil, and once it reaches a boil, add vinegar. Add the sliced ​​eggplants to the boiling marinade. Cook for about 20 minutes over medium heat. Seal the jars and allow to cool.

Storage rules and periods

To ensure the preserves last as long as possible, certain rules are followed. First and foremost, maintain the correct temperature—if possible, it should be slightly below room temperature. Also, keep them out of direct sunlight. The best place is a basement.

Conclusion

Preparing eggplant preserves for the winter isn't particularly difficult. A wide variety of marinades and additives are used. Eggplants made with honey and tomatoes are popular. Eggplants with hot peppers, known as "Ogonyok," are also popular.