The best step-by-step recipes for pickling eggplants "like mushrooms" for the winter are finger-licking good.

Eggplants are distinguished by their delicious taste. This vegetable promotes intestinal health, prevents cancer, restores water and salt balance, and stimulates urine and bile production. By preserving eggplants "like mushrooms" for the winter, you can obtain a healthy product that will strengthen your immune system throughout the cold season.

General principles of preparation

Despite, that eggplants have many beneficial properties Due to their nutritional properties, consuming raw vegetables is contraindicated. This product can cause intestinal dysfunction, vomiting, and cramps. Consuming uncooked vegetables can also cause acute intoxication.

Eggplants can be canned with or without the skin. Peeled vegetables have a more delicate flavor. However, without the skin, eggplants quickly soften, acquiring a mushy consistency.

Raw eggplants have a bitter taste. To overcome this, soak them in cold water for half an hour, then sprinkle with salt and let them sit for another 30 minutes.

Finally, the prepared vegetables should be boiled in boiling water for no more than four minutes and immediately rinsed with cold water. If the recipe calls for bell peppers, it's also recommended to sprinkle them with a small amount of salt. Before adding onions and carrots to the preserves, soak them in sugar for a while. This process releases juice, which enhances the flavor of the preserves.

Selection and preparation of the "blue"

If vegetables are grown indoors, it's recommended to avoid using chemicals that accelerate plant growth. Young eggplants with a uniform, dark blue hue are best for canning. Yellowish skin indicates overripeness. This product is not suitable for pickling.

Medium-sized fruits are used for canning. Large, "blue" ones contain many seeds, which spoil the taste of the final product. Small fruits acquire a mushy consistency after cooking.

Before purchasing eggplants, it's recommended to inspect the skin. For canning, choose fruit with a smooth, even surface, free of defects. The area where the "tail" is located should be green. Fresh eggplants have thin skin, which can be easily checked by pressing it with a fingernail. For canning, cut eggplants in any convenient way. After preparation, place the vegetables on a dry cloth to remove excess liquid.

How to prepare eggplants "like mushrooms" for the winter

The dish has a unique, slightly spicy flavor. Recipes for preparing eggplant "like mushrooms" are simple and straightforward.

"Blue" mushrooms marinate quickly, so the product can be consumed 1-2 months after being canned.

Finger-licking good recipe without sterilization

This recipe is considered the most popular among eggplant lovers and, if you look at it step by step, it is not difficult.

To quickly and easily prepare preserves you will need:

• 3 kilograms of eggplants;
• 6 sweet peppers;
• a head of large garlic;
• a bunch of fresh dill;
• 4 large onions;
• 4 tablespoons of salt;
• a glass of refined sunflower oil;
• a teaspoon of 70% vinegar essence;
• half a tablespoon of ground black pepper.

The eggplants are soaked in boiling salted water for 5 minutes with the lid closed. Next, all the vegetables are chopped in a convenient way (remove the seeds from the peppers), and the dill is finely chopped.

The vegetables are placed in a wide bowl and mixed with the remaining ingredients. The ingredients are then divided into half-liter jars. The jars, along with the vegetables, are placed in an oven preheated to 150 degrees Celsius (300 degrees Fahrenheit) and baked for one hour. After this, the jars are immediately sealed and allowed to cool.

Fried with mayonnaise and mushroom seasoning

This dish can be served immediately after preparation or stored for the winter.

In both cases you will need:

• 2.5 kilograms of eggplants;
• 750 grams of onions;
• 400 grams of mayonnaise (homemade or store-bought);
• half a pack of mushroom seasoning;
• vegetable oil.

Instead of seasoning, you can use dried mushrooms, pre-ground into a powder. The eggplants are cut into small cubes and boiled for 10 minutes, after which the eggplants should rest in boiling water for an additional 4 minutes.

Slice the onion into rings and fry in a frying pan with vegetable oil (you'll need 4-5 tablespoons). Remove the onion when the skin is translucent but not browned. To do this, simmer the onion for about 10 minutes.

Fry the eggplants in the same vegetable oil. After 10 minutes, add the eggplants to the pan with the onions. Mix the vegetables with the mushroom seasoning and oil. Place all ingredients in jars.

Place a napkin or towel on the bottom of a large saucepan. Place the jar containing the snack and the lid (unsealed) in this container, and add water up to the shoulders. Bring the liquid to a boil. If using 500-milliliter jars, sterilization takes half an hour. Liter jars require an hour. Finally, seal the lids and store the jars.

Boiled

Boiled eggplants are the easiest and fastest way to prepare the fruit.

For canning you will need:

• 3 kilograms of eggplants;
• 3 liters of water;
• 3 bay leaves;
• 150 milliliters of vinegar;
• 2 tablespoons of salt;
• head of garlic.

Place salt and bay leaf in a saucepan filled with water. Bring the liquid to a boil. Then add vinegar and reduce the heat. Dice the eggplants into small cubes and simmer for 15 minutes. Then, arrange the eggplants and garlic in jars. Finally, pour the marinade over the vegetables.

Salty

If pickle eggplants If you store it for the winter, the resulting product will be slightly spicy. The appetizer can be served 3-4 days after canning.

For this product you will need:

• 3 kilograms of eggplants;
• head of garlic;
• 2.5 liters of water;
• 4 carrots;
• 30 milliliters of sunflower oil;
• 5 tablespoons of salt;
• hot and allspice;
• cloves (to taste).

The carrots are chopped and then mixed with salt, garlic, and spices. The prepared eggplants are cut lengthwise to create a pocket (cavity). The eggplants are stuffed with a mixture of garlic and carrots. The stuffed eggplants are placed in sterilized jars and compacted. Water is poured into a saucepan, brought to a boil, and mixed with salt. This brine is simmered for 7 minutes. Finally, the marinade is poured into the jars containing the stuffed eggplants, and the appetizer is sealed.

Pickled

This type of canning is suitable for everyday consumption.

To prepare the appetizer, you will need:

• 3 kilograms of eggplant;
• 3 heads of garlic;
• 300 grams of onions;
• 100 milliliters of vinegar;
• vegetable oil.

The chopped onion is soaked in vinegar essence for 15 minutes. The eggplants are cut into pieces and fried in vegetable oil until crisp. The prepared eggplants are mixed with the onion and crushed garlic. The salad is salted and placed into containers.

With garlic and herbs

For 5 kilograms of "blue" you need:

• 3 liters of water;
• 250 milliliters of vinegar;
• 4 tablespoons of salt;
• 2 heads of garlic;
• a bunch of dill;
• 300 milliliters of sunflower oil.

Boil the water and mix with salt and vinegar. Add the sliced ​​eggplants to the marinade and simmer for 3 minutes.

The garlic and dill are chopped and mixed together. The remaining ingredients are added to this mixture. The mixture is poured into jars, which are then sterilized for 20 minutes in a pot of water.

With pepper

This peppery appetizer is made from 2.5 eggplants and 3 sweet peppers.

For the marinade you will need:

• 2.5 liters of water;
• bay leaf;
• 6 black peppercorns;
• 250 milliliters of vinegar;
• 50 grams of salt.

The pepper is cut into strips and fried in a pan with sunflower oil. Then the vegetables and remaining ingredients are added to boiling water. The salad is simmered in the marinade for 5 minutes. Finally, the ingredients are poured into a colander and, after draining the water, placed into jars.

Further storage of eggplants

It's recommended to store eggplant appetizers in a cool, dark room. If the product is being prepared for immediate consumption, place the jars in the refrigerator.