Recipe for pickled eggplant for the winter: a vitamin snack from the “longevity fruit”

Eggplants can be marinated for the winter in different ways: with carrots, honey, and Korean. But do you know what is hidden behind the word "marinade"? The Explanatory Dictionary claims that it is a liquid sauce based on vinegar or vegetable oil with herbs and spices. The first marinades appeared in ancient Rome. Initially, they were ordinary seawater used to pickle meat and fish. The Finns and Scandinavians, whose 80% ration consists of seafood, not only soaked the fish in sea water, but also boiled the product in it. Vinegar became an integral ingredient of marinades much later. But it is this product that is formed during the souring of wine that made it possible to harvest vegetables and fruits for the future - for the purpose of long-term storage.

Preparatory stage

People say that blue is a fruit of longevity. And this is by no means a fabrication; there is a rationale for everything. Eggplants incorporate many potassium salts - substances that stimulate the work of the main “motor” of the body and strengthen the cardiovascular system. Most of all the benefits are in those blue ones, grilled or in a double boiler, and immediately eaten. But even a pickled dish can satisfy not only hunger, but also a thirst for vitamins and minerals, which is especially strong during the off-season and during the cold season.

How to choose

A good recipe for pickled eggplant for the winter begins with a competent selection of fruits. It is important that the little blue ones are not “pensioners”: the older the fetus, and the longer it sags on the mother’s bush, the more seeds there are. Young eggplants are much softer inside and almost devoid of seeds. In addition, their skin is thin enough so as not to cut it before dipping into the marinade. There are two more nuances that will help you make the right choice.

1. Green stalk. You can determine the age of the product not only by size. The peduncle will tell you how long the eggplant was picked from the garden. If the sepal has time to dry, then the blue berry has long been away from the bush. And if it has a bright green color and fits snugly to the fruit, then the eggplant is fresh.
2. Shiny skin. For pickling, choose blue with a smooth skin without cuts and scuffs. The color should be uniform and the surface should be glossy. The product will have to be stored for a long time, so visually perfect fruits must be used to prepare winter blanks.

Do I need to peel

Each housewife takes the decision to cut the peel herself. To make it easier for you to decide, base your decision on two criteria.

1. Old or young. The age of the eggplant in this case is extremely important. Old berries are distinguished by a dense skin, which is not very pleasant to chew. While young and fresh fruits have a thin skin, which in the process of eating snacks is almost not noticeable.
2. Caviar or pieces. No less important is the method of heat treatment of fruits. For example, if you first extinguish them to turn into caviar and roll them into cans, then it is advisable to cut off the skin in advance. And if you grill blue berries for subsequent pickling, then the skin will save them from turning into mashed potatoes.So, you should not delete it.

How to eliminate bitterness

Eggplants are rich not only in vitamins, micro and macro elements, but also in solanine, a toxic substance that can provoke severe poisoning in large quantities. By the way, it is solanine that causes the bitterness of the product, which most housewives prefer to get rid of at the preparatory stage. This can be done by soaking in salt water in three steps.

1. Solution. For 1 liter of warm water, add a tablespoon of salt without a slide.
2. Time. Soak chopped blue ones and leave for 25-30 minutes.
3. The final stage. Drain and squeeze.

Why you should be careful with oil

The relationship of blue with vegetable oil is similar to the relationship of a foam sponge with water. No matter how much oil is lei in the pan, the eggplant slices absorb everything to the full. “Well, let it be!” - you say. However, this should not be allowed. Firstly, when frying sunflower oil, toxins are formed that enter the fried product, and with it, into our stomachs. And secondly, the dish becomes so fatty and high-calorie that to eat it you need to have Siberian good health. A similar snack is contraindicated in ulcers, gastritis, children, pregnant and lactating, as well as most people of advanced age. It is much more correct to pre-cook the blue ones on the grill or bake in the oven.

What to combine with

On the Internet you can find both a traditional and a very outlandish neighborhood of little blue ones with other products in one bank. But the most successful and winning combinations are considered to be such combinations:

• garlic - the best partner for solanaceous fruits, providing the appetizer with a sharpness and a pleasant sharp aroma;
• carrot - a vegetable that can muffle the bitterness remaining in eggplant with its sweetness and stabilize the taste of the dish;
• cilantro - a spice that gives pickled eggplant the aroma and taste of the East;
• walnuts - an additive commonly used in tandem with garlic and giving the pickled blue a spicy taste and a grainy texture.

Delicious pickled eggplant for the winter: 6 recipes

Below are the most successful, according to Internet users, recipes for canned little blue ones. In particular, pickled instant eggplants, which can be eaten after a day, as well as Korean-style eggplants beloved by all, are a popular snack for a festive table.

With garlic and dill

Feature. Pickled eggplant with garlic and herbs is a classic of domestic preservation. The garlic green dish is the spicy of all presented. The snack goes well with meat dishes. Especially those cooked over an open fire. For example, with steaks or barbecue. You can control the severity of eggplant with pepper by reducing or increasing the amount of chili. But you should not completely abandon the “twinkle”: it is in it that the “highlight” of this recipe lies.

Grocery set:

• blue ones - 1 kg;
• garlic is a medium-sized head;
• chili - two pods;
• granulated sugar - a tablespoon with a slide;
• 9% vinegar - 1/5 cup;
• salt - three tablespoons;
• dill - half a bunch;
• refined sunflower oil - five tablespoons.

Sequencing

1. Peeled garlic cloves cut into thin rings.
2. Chilli cut into rings with seeds - so the appetizer will turn out to be especially hot.
3. Cut the “legs” from the greens and cut the dill large enough, not chopped.
4. Cut eggplant soaked in saline in round slices about 1 cm thick, spread on a baking sheet covered with parchment, lightly sprinkle with vegetable oil and bake in an oven at 180 ° C for about 20 minutes.
5. We lay the baked eggplants in previously sterilized jars.
6. Pour 1 liter of water into the pan, add the indicated amount of salt and sugar to it, pour the herbs, garlic and chili. Bring the marinade to a boil and pour vinegar into it. We boil for another couple of minutes, after which we remove from the heat and pour into banks.

Fast

Feature. The “hobbyhorse” of this recipe is that you can take as much of the main ingredient as you want. At least 1 kg, at least 5 kg. The amount of ingredients for the preparation of the marinade will remain unchanged. As a result, you will get absolutely not spicy, but a soft and spicy-tasting dish, which for complete readiness is enough to brew only 24 hours.

Grocery set:

• blue ones - an unlimited number;
• 9% vinegar - a glass;
• sugar - 200 g;
• salt - two tablespoons without a slide;
• garlic - two medium-sized heads.

Sequencing

1. Peel the garlic and peel it finely with a knife. We do not use a grinding press so as not to damage the structure.
2. Add sugar and salt to vinegar and wait for the complete dissolution of the bulk ingredients. You do not need to heat the marinade. It is enough just to leave him alone for half an hour.
3. We boil water in a saucepan and dip the whole blue ones there - for half a minute each.
4. After we cut the main ingredient into circles. The thickness of each washer should not exceed 2 cm.
5. Dice the slices alternately in the marinade, and then lay out the layers in jars, pouring each layer with a small amount of chopped garlic.
6. We close the filled glass container with a capron lid and send it to the refrigerator or roll it under sterile lid into sterilized jars without subsequent sterilization.

Korean

Feature. Pickled spicy eggplant with carrots in our country is called a "hangover" snack. They say that when eaten the day after the celebration, it relieves the symptoms of a hangover and headache. Everyone can check the dish in action. The main thing is to cook it correctly. Most recipes say that spices must be added directly to carrots. But in fact, they need to be poured into hot oil. This is the main secret of sweet and sour spicy snacks.

Grocery set:

• carrots - 0.8 kg;

• onions - 0.3 kg;
• eggplant - one medium;
• spices for Korean carrots - one package;
• garlic - three cloves;
• refined vegetable oil - a quarter cup;
• salt, wine vinegar - to taste.

Sequencing

1. Wash, peel and chop the carrots with a special grater.
2. We spread the sliced ​​vegetable in a container in one layer, lightly sprinkle the carrot mass with salt and pour one teaspoon of wine vinegar - for smell.
3. We cut young eggplants with washers, and then cut each washer into cubes or cubes. The second option in a jar with oblong carrot bars looks more aesthetically pleasing.
4. We heat the pan, add half a teaspoon of refined oil and fry the eggplant bars until a golden hue appears.
5. Peel the onions from the husks, cut into half rings and fry in a pan after blue.
6. Squeeze the carrots from the juice, spread in a wide container. We also send here the onion and fried blue ones.
7. In a frying pan, heat the quantity of vegetable oil indicated in the recipe and pour spices into it immediately after boiling. After three seconds, remove the pan from the heat.
8. Pour the aromatic oil into the vegetable mixture and mix all the ingredients thoroughly.
9. Add the garlic passed through the press and mix again.

Honey

Feature. The second name of this blank is “Autumn Kaleidoscope”. The pickled name of the pickled eggplant in honey sauce was acquired thanks to the multi-colored color of the glass jar. Green dill and parsley, blue violet, scarlet tomatoes and orange carrots - all these ingredients are laid out in layers, resulting in a kind of edible "traffic light". The main advantage of this recipe is that the main ingredient is cooked without roasting - in the oven. This means that it does not absorb harmful oil, due to which the snack turns out to be light and almost dietary.

Grocery set:

• blue - three large;
• carrots - three medium;
• onions - three medium;
• parsley - a large bunch;
• dill - the average bunch;
• tomatoes - eight pieces;
• honey - a tablespoon;
• vinegar - two tablespoons;
• vegetable oil - half a glass;
• salt and spices to taste.

Sequencing

1. Put the little blue circles out of bitterness and put them on a baking sheet covered with parchment and send them to the oven, heated to a temperature of 180 ° C, for 25 minutes. Pieces of fruit in a purple peel should not become rosy. Enough for them to just soften.
2. Three carrots on a coarse grater, onion, cut into half rings, then fry the vegetables in one pan, mixing them with each other.
3. We rub the tomatoes on the smallest grater, throw the skin into the trash can. We send the red liquid to the pan, bring it to a boil, and then turn it into the marinade by adding all the “marinade” ingredients: vinegar, honey, salt and vegetable oil.
4. Grind greens and garlic with a knife and mix.
5. In sterilized jars we put colorful ingredients in the following order: eggplant, herbs with garlic, carrot and onion frying, tomato marinade - and so on to the top. The marinade should cover the contents of the glass containers, so it is important that it becomes the final layer.

In Georgian

Feature. Blue in Georgian - the recipe is universal. Pickled eggplant can be left under oppression for a day, and then feel free to enjoy their taste and aroma. Or immediately after cooking, pack in cans and preserve in order to enjoy a snack in the winter. A tandem of sweet pepper and a little honey make the dish pleasantly sweet, but not cloying. And the complete absence of garlic makes it possible to feed both children and elderly parents suffering from diseases of the gastrointestinal tract and not accepting "burning" foods with such preservation.

Grocery set:

• blue ones - four pieces;
• onions - three medium onions;
• carrot - three pieces;
• red paprika - three medium-sized fruits;
• refined sunflower oil - half a glass;
• vinegar - four tablespoons;
• honey - a tablespoon;
• salt and pepper - to regulate the taste;
• parsley or cilantro - optional.

Sequencing

1. Whole eggplants are boiled in salt water. This will be the primary heat treatment, and the way to eliminate solanine at the same time. After five minutes of cooking, we put the little blue ones under oppression so that all the moisture accumulated in them will flow out.
2. Fried carrots and grated onions are fried in a pan with the addition of vegetable oil.
3. We cut the blue ones into cubes, and the paprika - into strips. We mix the ingredients in one vessel and add the passivated vegetables and chopped greens to them.
4. We cook marinade by mixing vinegar, honey and salt. If desired, add your favorite spices and herbs.
5. We season the salad with marinade and preserve with pre-sterilization of empty and full cans or insist on eating the next day.

Under the mushrooms

Feature. These fried eggplant with egg are indistinguishable from wild mushrooms.Do not believe? Carry out an experiment at the festive table, treating guests to an unusual snack and inviting them to determine its main ingredient on their own. You see, they are unlikely to be able to correctly answer the question. The cause of the confusion is mushroom seasoning, absorbing which pieces of blue ones really taste like mushrooms. Since there is no vinegar in the composition of the dish, the snack packaged in cans should be sterilized in a water bath before being rolled up.

Grocery set:

• blue ones - 1 kg;
• chicken eggs - three pieces;
• butter - 0.1 kg;
• sour cream - 0.2 kg;
• onions - 0.4 kg;
• sour cream - ¾ cup;
• mushroom seasoning - two tablespoons;
• garlic - four cloves;
• dill - half a bunch;
• salt and pepper - to regulate the taste.

Sequencing

1. Cut the soaked eggplant into cubes and fill it with a mixture of beaten eggs for 15 minutes.
2. Finely chop the garlic and onion and fry in a pan with pre-melted butter until a delicious golden hue appears.
3. As soon as the onions and garlic are ready, send them to the same pan blue in the egg mixture, increase the heat and fry with vigorous stirring.
4. After 12 minutes, add the mushroom seasoning to the appetizer, and a minute before turning off the burner, pour finely chopped greens into the pan.

In each of the recipes presented, vinegar serves as a “conservative" - ​​a substance that preserves the taste and "usefulness" of vegetables. Therefore, before rolling up, it is enough to sterilize an empty container. If vinegar is not in the list of ingredients, the jar packaged in jars needs additional sterilization. For this, full cans should be put in a wide pot of water so that the water reaches the "neck". The duration of sterilization depends on the volume of the can: half a liter glass is kept in a water bath for half an hour, and a liter - an hour.

Pickled eggplant with garlic can be cooked in the Italian manner. To do this, just replace the sunflower oil in the recipe with extra virgin olive oil. At the same time, the appetizer will gain not only the Mediterranean smell and taste, but also the desired usefulness, which is so important for people leading a healthy lifestyle.

Reviews

A stunningly delicious salad in Georgian, I added baked bell pepper (I think the taste with baked pepper became even cooler) and replaced onions with red, since red is softer in taste and more suitable for salads. She added olive oil, but only one tablespoon, and only a pinch of sugar to reduce calorie content and as a result, it turned out that a pretty decent bowl of salad was only 250 calories (this is information for those who follow their figure). I highly recommend everyone to try if you certainly love eggplant and bell pepper.

Anna_usa, http://www.povarenok.ru/recipes/show/143489/

Many years ago, when we celebrated birthdays at work with the entire department, one employee always brought pickled eggplant "for a snack." It was something amazing! I don’t know where she had such a delicious recipe for, and then so rare eggplants from us, and then in such original preparation, but I can’t forget them. In the gas station she had vinegar and many, many more dill!

Svetlana A, https://www.edimdoma.ru/retsepty/1040-marinovannye-baklazhany

I bring the marinade to a boil, and add half a liter of water to two tablespoons without a hill of salt, one bay leaf, two one sprig of mint, five peas in a pea. Brought to a boil and poured stuffed eggplant. And stuffed eggplant with finished carrots in Korean.

stellarik, https://1000.menu/cooking/3364-baklazhanj-farshirovannje-morkovu

You can sterilize in different ways; I sterilize in water. In a large container (pot, tank, etc.), either lay a cloth on the bottom, or put a wooden grate. This is done so that the jars do not burst from contact with the hot metal surface of the pan.Put the blanks on a cloth / wire rack, pour warm water on the shoulders of the cans (about 35-40 degrees), and turn on the stove. After boiling, reduce the heat to small so that the water is constantly in a state of weak boiling. You sterilize jars with a capacity of 0.5 liter after boiling 45 minutes, liter - an hour. You take out the cans from the water and immediately roll the lids. Then put the cans on the lids (turning them downside down) and wrap them with a blanket or blanket on top. After cooling, the cans are suitable for storage in any conditions - in the cellar or in the house at room temperature.

Tangeya, https://7dach.ru/recepty/Tangeya/baklazhany-pod-griby-32958.html

And I also make stuffed sauerkraut. Also a terrific appetizer and easy to prepare. Boil eggplant for 10 minutes, no more. Cool, cut along, not to the end (mouths). Put under oppression for 2 hours. In the meantime, prepare the minced meat. Three carrots on a coarse grater. Onion cut into half rings. Fry separately no more than 7-8 minutes (in sunflower oil). Mix, add a lot of garlic, red tartar bitter pepper, chopped herbs (parsley and dill), add. The filling should be spicy. We fill the eggplant mouths with this filling, dress it with parsley and put it tightly in a saucepan and pour each layer with salt and garlic. We fill everything with sunflower oil and put oppression. I don’t have a cellar; I set aside a shelf in the refrigerator. After 3-4 weeks, pickled eggplant is ready! A masterpiece appetizer! I didn’t write how much, I usually put it “in the eye”! Well, very tasty!

4893, http://lady.tochka.net/44110-baklazhany-na-zimu-top-10-retseptov-dlya-zakatki/

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