How to quickly prepare pickled eggplant in jars for the winter, the most delicious recipes and storage conditions for the preparations

Eggplant belongs to the Solanaceae family and is renowned not only for its flavor but also for its health benefits. The vegetable's harvest period is short, so to preserve the produce for the winter and obtain a valuable source of nutrients during the cold season, experienced home cooks use a variety of pickled and marinated eggplant recipes for winter storage.

What are the health benefits of eggplants?

Eggplant is rich in fiber, protein, trace elements, and B vitamins, making it beneficial for the human body. 100 grams of the vegetable contain only 28 kcal, making it a popular choice for those trying to control or lose weight.

Regular consumption of vegetables has the following beneficial effects on the human body:

• improves the functioning of the cardiovascular system, which is due to the high content of potassium and pectin;
• removes excess fluid, has a diuretic effect;
• lowers cholesterol levels;
• has a preventive effect against oncological diseases;
• reduces the urge to smoke;
• relieves vascular spasms, which leads to improved blood circulation;
• helps destroy microbes and fungi;
• normalizes the functioning of the nervous system, supplying the body with vitamins C and B.

Eggplants contain a small amount of sugar, making them suitable for diabetics. They also contain high amounts of zinc and manganese, making them recommended for stroke patients recovering from a stroke. The product is beneficial for pregnant women, as it normalizes blood composition, replenishes iron deficiency, and maintains proper blood pressure levels, which is important for the proper development of the fetus.

Prepare the main ingredient

The fruits are considered "capricious" vegetables, as they quickly darken after cutting. Because of this, it's important to begin preparing them immediately after cutting. If improperly prepared, they can become bitter, so pre-soaking the processed vegetables in salted water for 15 minutes can help prevent this problem.

When preparing raw materials, it is recommended to adhere to a list of rules:

• use fully ripened vegetables;
• overripe fruits contain the element solanine, which is harmful to humans, so such fruits are not consumed;
• warm water is used for washing;
• For work, knives made of stainless steel or ceramics are used, which reduces the tendency of vegetables to darken.

When processing raw vegetables, they are first washed, then the base and stem are removed. Medium-sized fruits, free from damage and voids, and containing small seeds are considered optimal for winter preserves.

We make preparations for the winter

Vegetables can be used whole or cut into pieces, with or without skin, and can be enjoyed alone or combined with other vegetables. Ideal companions include:

• sweet peppers;
• carrot;
• tomatoes;
• squash and zucchini.

When using the whole fruit, it's recommended to prick it several times with a fork to allow air to escape. The best recipes can be divided into two main groups. The first group includes those that require heat treatment and produce a product that's immediately ready to eat. The second group involves pickling, which requires some time for the vegetables to develop the desired aroma and rich flavor.

Classic recipe for canning blueberries

The classic "mother-in-law's tongue" recipe without filling is an excellent appetizer with potatoes and meat dishes, but can also be enjoyed as a standalone dish. Pre-washed eggplants should be sliced ​​lengthwise into thin slices or rounds. To make the process easier, use the second option, as it takes less time and is easier to pack into the jar.

You will need the following list of ingredients:

• eggplants - 1 kg;
• tomatoes - 1 kg;
• bell pepper - 250 g;
• hot pepper - 1 pc.;
• garlic cloves - 7 pcs.;

• water - 0.5 l;
• odorless oil - 0.5 l;
• sugar - ½ tbsp;
• salt - 1 tbsp;
• carrots - 3 pcs.;
• black peppercorns - 2 pcs.;
• 9% vinegar - 200 ml.

Using a meat grinder, finely chop the bell peppers, tomatoes, carrots, and black pepper. Add water to the resulting vegetable mixture and simmer for 45 minutes. Add the chopped eggplant and simmer for an additional 10 minutes. Place the mixture in sterilized jars and pour in the remaining brine. Roll up the jars, turn them over, and cover them to cool.

In Georgian

This preparation involves using a spicy filling, which gives the product a piquant flavor. The recipe requires:

• eggplants - 2.5 kg;
• 6% vinegar - 2 cups;
• water - 2 glasses;
• walnuts - 1 cup;
• garlic cloves - 200 g;
• salt - 120 g;
• mint - 4 g.

Cut off the base and stem of the fruit, remove part of the core, cover with salted water, and simmer for 3 minutes. Drain the liquid, and place the vegetables under a weight. Prepare the ingredients for the filling:

• garlic is chopped;
• the nuts are peeled and chopped with a knife;
• The mint is cut into small pieces.

The stuffed fruits are packed tightly into jars and covered with a warm brine made from water and vinegar in a 1:1 ratio. The snack is ready to eat after 4 days.

Pickled whole eggplants in a jar with garlic

This recipe recommends using small vegetables. Boil them in water for 15 minutes until the skins are easily pierced with a matchstick. For this recipe, you'll need:

• eggplants - 2 kg;
• garlic - 4 heads;
• salt - 100 g;
• bay leaf - 1 for each layer;
• vegetable oil - 2 tbsp.

Once the eggplants have cooled, cut them in half lengthwise, place them on a flat surface, and place a weight on top. Let them sit for a couple of hours to remove excess liquid. Crush the garlic and mix with the oil. Place the vegetables in sterilized jars in tight layers, thoroughly coating each layer with the garlic mixture.

Eggplants stuffed with vegetables

Eggplants stuffed with vegetables can be used as a side dish or as a standalone dish. To prepare, you'll need:

• eggplants - 2 kg;
• garlic heads - 300 g;
• hot pepper - 4 pcs.;
• parsley, dill, cilantro and celery herbs;
• salt - 2 tbsp.
• 9% vinegar - 500 ml;
• water - 1 l.

The base and stem of the eggplants are removed, and a slit is created for the filling. The vegetables are soaked in boiling water for 10 minutes, the liquid is drained, and they are left under pressure for 3 hours. A mixture of coarsely chopped herbs, pepper, and crushed garlic is used to form the filling and placed inside each vegetable. The stuffed eggplants are placed in jars and covered with a hot marinade made from water, essence, and salt. The jars are sealed and set aside to cool.

A quick recipe for Armenian-style pickles

This quick Armenian recipe calls for the use of hot seasonings and aromatic spices. You'll need:

• eggplants - 2 kg;
• 2 bunches of cilantro;
• garlic heads - 2 pcs.;
• essence - 1.5 tbsp;
• salt, hot pepper - to taste;
• odorless oil - 400 ml;
• savory - 2 tsp.

The eggplants are cut into thin strips and fried. The mixture is spread on a paper towel to remove excess oil. The herbs and garlic are finely chopped, combined with the vegetables, seasoned with pepper and thyme, and mixed thoroughly. The mixture is placed under pressure for 24 hours, after which it is evenly distributed and sealed in sterilized jars.

Pickled without sterilization

Many housewives prefer quick and easy ways to prepare food for the winter. This recipe's advantage is that it requires no sterilization, saving time and preserving the product's nutritional value. For this recipe, you'll need:

• eggplants - 2 kg;
• thyme - 2 sprigs;
• garlic - 8 cloves;
• bay leaves - 4 pcs.;
• allspice - 1 tsp;
• chili peppers - 2 pcs.;
• salt and sugar - 4 tbsp each;
• 9% vinegar - 300 ml;
• water - 2 l;
• oil - 200 ml.

The eggplants are peeled and cut into thin strips 5 mm thick and 1 cm wide. Cooking process:

• Place the vegetables in a container and sprinkle with salt, leave for 30 minutes and rinse with cold water;
• the pepper is cut into rings, the garlic is chopped;
• vinegar solution and salt are added to water, bay leaf, pepper and oil are placed in the boiling solution, thereby preparing the marinade;
• Sliced ​​eggplants and peppers are placed in a boiling solution, garlic and thyme are added and boiled for 7 minutes.

The eggplants are placed in jars, covered with the remaining marinade and placed under the lid.

In Korean

Korean cuisine enthusiasts rate this eggplant recipe as one of the most delicious. To prepare, you'll need:

• eggplants - 1 kg;
• carrots - 0.5 kg;
• sweet pepper - 0.5 kg;
• granulated sugar - 100 g;
• 9% vinegar solution - 200 ml;
• 1/2 head of garlic;
• ground black pepper - ½ tsp;
• Korean carrot seasoning - 25 g.

The vegetables are cut into strips. The eggplant strips are salted and left to rest for 30 minutes, then the excess liquid is removed using a colander and fried in vegetable oil. The vegetables are combined, and garlic, pepper, sugar, and the essence solution are added. The mixture is stirred until smooth and left in a cool place for 4 hours, after which it is placed in sterilized jars. The jars are boiled for 30 minutes, then sealed with airtight lids.

With onions and sweet peppers

You can make a preserve without sterilization using fried eggplant, onions, and peppers. To prepare, use:

• eggplants - 2.4 kg;
• tomatoes - 3 kg;
• sweet pepper - 600 g;
• hot pepper - 2 pcs.;
• onions - 400 g;
• garlic - 10 cloves;
• salt - 2 tbsp;
• sugar - 10 tbsp;
• 9% vinegar - 100 ml;
• allspice peas - 12 pcs.;
• black pepper - 20 peas;
• salt to taste.

The eggplants are sliced, sprinkled with salt, and left for 30 minutes to release their juices. After this time, the vegetables are fried in a little oil until golden brown.

Grind the tomatoes, garlic, pepper, and onion in a meat grinder, then simmer the mixture on the stove for 30 minutes. Add sugar, salt, and peppercorns and mix with the eggplant mixture. Simmer the mixture for 15 minutes, then add vinegar 5 minutes before the end. Transfer the mixture to sterilized jars and set aside to cool.

With tomatoes

This recipe can be used as a side dish or as a standalone dish. The following ingredients are required:

• eggplants - 1.8 kg;
• tomatoes - 3.5 kg;
• sweet pepper - 12 pcs.;
• hot pepper - 1 pc.;
• garlic - 30 cloves;
• parsley, cilantro - 50 g each;
• sugar - 1 glass;
• vegetable oil - 200 ml;
• salt - 1.5 tbsp;
• vinegar - 1 tbsp.

Peel the eggplants and cut them in half. Sprinkle the vegetables with salt and let them sit for 20 minutes to remove the bitterness. Rinse the fruit under cold water and cut into large cubes.

The peppers are cut into strips, the garlic cloves are finely chopped, and the tomatoes are minced. Combine all the vegetables, garlic, salt, sugar, and any spices needed for the recipe in a bowl. The saucepan is simmered for 15 minutes, stirring constantly. Finally, add the oil, vinegar, and herbs and simmer for 5 minutes. After this, the vegetable mixture is sealed in sterilized jars.

With cabbage

A delicious combination is achieved by canning eggplant and cabbage. For the recipe, you'll need:

• cabbage - 1.5 kg;
• eggplants - 1.5 kg;
• carrots - 450 g;
• garlic - 15 cloves;
• hot pepper - 1 pc.;
• black peppercorns - 15 pcs.;
• salt - 2.5 tbsp;
• water - 1 l;
• 9% vinegar - ½ cup.

Place the eggplants in boiling water for 7 minutes and remove to cool. Then, form small 2-cm cubes. Finely shred the carrots and cabbage. Using a garlic press, finely chop the garlic and mix it with chopped hot pepper. Mix the vegetable ingredients together, adding salt and vinegar. After thoroughly mixing, place the mixture in containers and seal with lids. After 7 days, the eggplant and vegetable appetizer will be ready.

With celery

Using celery allows you to create a winter preserve rich in vitamins and nutrients. The recipe requires:

• eggplants - 1 kg;
• celery - ¾ cup and 1 sprig for each eggplant;
• basil - ½ cup;
• cilantro - 1 bunch;
• dill - ½ cup;
• wine vinegar - ½ cup;
• garlic - 1 clove for each eggplant;
• salt - 1 tbsp.

Peel the eggplants and make a 3-cm slit lengthwise. Boil the vegetables in salted water for 3 minutes, then drain the liquid using a colander. Finely chopped herbs are mixed with salt, and the eggplants are stuffed with the herb mixture and inserted into each garlic clove. Celery sprigs are scalded with boiling water and tied around the vegetables to hold the filling in.

A marinade is prepared from water, salt, and red wine vinegar. The eggplants are placed in jars, covered with the solution, and sealed. The finished product will last for 10 days.

Dry-salted marinated blue mushrooms

This recipe makes quick and delicious eggplant. Significant time savings come from eliminating the need to boil the vegetables and the hassle of sterilizing the ingredients. To prepare eggplant using this recipe, follow these proportions:

• salt - 2 or 3% of the total weight of eggplants;
• green herbs - from 2 to 5% of the weight of vegetables.

The sliced ​​eggplants are arranged in layers and sprinkled with salt and herbs, then placed under a press. For every 1 kg of eggplant, the press should weigh at least 10 kg. Fermentation takes place for 20 days, after which the eggplants are stored in a cool place. The finished product will be ready to eat in 1 month. If desired, garlic, coriander, basil, and other aromatic spices can be added to enhance the flavor.

Oxidized eggplants

Our ancestors have been preparing sour eggplants since ancient times. The average preparation time for this appetizer ranges from two weeks to a month, depending on the variety and size of the vegetables used. The recipe requires:

• eggplants - 3 kg;
• carrots - 1.5 kg;
• garlic - 1.5 heads;
• salt - 9 tbsp;
• water - 4.5 l;
• black peppercorns - 15 pcs.;
• bay leaf - 7 leaves.

Boil the eggplants in salted water for 15 minutes. Place them in a colander to drain completely, then press them down for 24 hours. Grate the carrots and stuff the eggplants with them, then arrange them in a container to form tight layers.

Prepare a marinade of salt and water; add bay leaves and peppercorns while it's boiling. After cooling, fill the container with the vegetables and press them under pressure. After 14 days, taste the product; if the flavor isn't sufficient, leave the mixture under pressure for 2 weeks.

Storage methods

Fresh eggplants don't have a long shelf life. The maximum shelf life is considered to be 1 to 1.5 months, during which time the vegetables can retain their appearance and nutritional value. To do this, you'll need to maintain a temperature of between +2 and +6°C. C and humidity not less than 70%.

The following actions will help extend the term:

• Instead of washing, use a wet wipe;
• leave a tail of at least 2 cm after cutting from the garden bed;
• store in a cool place with sawdust;
• Place vegetables without allowing them to touch.

Some gardeners dig up the plant and place it in a cellar along with the soil, periodically moistening the root system. At home, they store it in a dark place, wrapping the fruits in newspaper. Exposure to sunlight negatively affects the taste of vegetables and causes the production of solanine.

You can preserve the beneficial properties of fruits throughout the year by pre-drying or freezing eggplants.

Sealed preparations store well at room temperature, but for best preservation, it is recommended to use a cool room or refrigerator.