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Spicy pickled eggplants for winter recipes. Recipe for marinated eggplants “Quickly. Spicy pickled eggplants with tomatoes

Eggplants for preparations - which ones are needed

For pickling, choose dark blue, medium-sized eggplants with shiny, whole skin. When purchasing, make sure that the fruit has a tail. These fresh eggplants last longer, so you can start pickling even a few days after purchase.

Georgian marinated eggplants

Eggplants stuffed with fried vegetables are very tasty. For the dish you will need: eggplants - 3 kg, carrots - 300 g, onions - 300 g, bell peppers - 300 g, garlic - 1 head. Also prepare spices (bay leaf, allspice, dill, parsley, suneli hops, ground chili pepper), sugar, salt, vinegar, vegetable oil. How to cook:

Cut off the stems of the eggplants, make long longitudinal cuts on the fruits, without cutting the eggplant completely.
Boil water in a large saucepan, add a handful of salt and boil the eggplants until soft.
Place the eggplants in a single layer on a baking sheet and press them down with a weight - a large cutting board - on top. Place a small board under one edge of the sheet - this will place the eggplants on an inclined plane. Keep the eggplants under the load for 3-4 hours - during this time the liquid will drain from them.
Cut the onion, carrots, sweet pepper into thin strips, chop the garlic in a garlic grinder. Chop dill and parsley (one bunch each).
Heat vegetable oil (100 ml) in a large frying pan and fry the vegetables in it. At the very end, add garlic, herbs, suneli hops (2 tbsp), chili pepper (1 tsp), and add salt to taste.
Cook the marinade from water (1 liter), salt (1 tbsp), sugar (1 tbsp) and vinegar (2 tbsp). When cooking, add 3 bay leaves and 10 allspice peas.
Open each eggplant along a slit and place 2 tablespoons of fried vegetables into the resulting pocket.
Place the stuffed eggplants in a large food container and pour over the cooled marinade. Leave the container on the kitchen counter for several days. Be sure to cover it with a lid.
After 3-4 days, when the eggplants are completely pickled, place them in the refrigerator.

Eggplant mushrooms

This blank should be rolled into sterilized jars and stored in a fairly cool place:

Cut one kilogram of eggplant into cubes, sprinkle with salt and let stand for 30 minutes.
Place one bay leaf, two cloves of garlic and 5 pieces of allspice at the bottom of each half-liter jar.
Cook the marinade from 1 liter of water and 200 ml of apple cider vinegar.
Place the eggplant cubes into the boiling marinade, after squeezing them out of moisture.
Cook the eggplants for 5 minutes, then add a teaspoon of salt and cook for another 2 minutes.
Place the boiling eggplants in jars, close the lids and wrap them in a blanket.

In winter, when serving, pour vegetable oil over the eggplants and sprinkle with finely chopped green onions.

Marinated eggplants for winter caviar

Surely in the summer you prepare caviar from fresh eggplants. To enjoy it in winter, prepare a semi-finished product. This recipe is for 4 liter jars:

Place 10 eggplants on a sheet and place in the oven to bake.
Place 10 pieces on the second sheet. sweet pepper and also put in the oven.
Place the soft eggplants on a board and let them cool.
Place the baked peppers in a plastic bag, tie it in a knot and leave for 30 minutes.
Remove the skin from the cooled eggplants and steamed peppers in the bag. Remove the seeds from the pepper.
Cut the vegetables into fairly large pieces and place in liter jars. There should be eggplants at the bottom and peppers on top.
Take 1 kg of fresh small tomatoes, make a cross-shaped cut on each fruit and place tightly in jars on top of the pepper.
Pour 2 tablespoons of 9% vinegar into each liter jar, cover the jars with lids and place in hot water for sterilization.
Sterilize the workpiece until the tomatoes are completely softened and the jars are filled with vegetable juice.
Roll up the lids of the jars and turn the lids down.

There is no need to add salt or sugar to this preparation. You will add them when you open the jar in winter, cut the vegetables with a knife, mix with fried onions and carrots and simmer for 10 minutes.

I offer you another interesting semi-finished eggplant recipe. Such eggplants store well, and in winter, when you open the jar, you can cut the eggplants into pieces and add onions, herbs, garlic and season with aromatic oil. Makes a quick express snack.

To prepare whole pickled eggplants for the winter, it is better to take medium-sized eggplants, although if you increase the proportions and prepare 2-3 liters in jars, you can also take large ones. From my own experience, I will say that I have rolled up larger quantities, but a jar can hold a lot of eggplants and it will take a long time to eat them. Therefore, for me, 1 liter jars are the best option.

So, to prepare whole eggplants marinated for the winter, prepare all the products according to the list.

Wash the eggplants under running water and cut off the stems. Prick the eggplants with a fork on two opposite sides.

Prepare the brine in which to cook the eggplants. To prepare a 1 liter jar, it is enough to take 1.5 liters of water and 100 g of salt. Boil water, add salt and let it dissolve. Then put the eggplants in the brine and cook from the moment of boiling for 6-7 minutes. If all the eggplants do not fit, you can boil them in parts.

Sterilize the jars for the preparation over steam, pour vinegar into the bottom and put a few pieces of bell pepper and garlic. Place the boiled eggplants tightly in a jar, pressing down so that there are no voids. Add the remaining garlic and vinegar between layers. Thus fill the jar to the top.

Bring the brine in which the eggplants were cooked to a boil, pour over the vegetables in the jar. Scald the lid with boiling water and cover the jar. Place a linen napkin folded 2-3 times on the bottom of the pan, place the jar and fill the pan with hot water. From the moment the water boils, sterilize for 10 minutes.

Remove the jar from the water and roll it up with a key, turn it upside down and leave until completely cool, wrapped in a blanket. Whole pickled eggplants are ready for the winter.

Delicious preparations to you!

Eggplant preparations are good in any form. How to cook marinated eggplants quickly read and watch further.

A delicious appetizer or unusual salad can be obtained by marinating eggplants. Typically, pickled eggplants are ready in a few weeks. I offer you a recipe for making pickled eggplants with garlic, which you can try the very next day. A healthy and tasty dish - with a minimum of effort!
Let's start cooking.

Recipe for Quick Marinated Eggplants

Ingredients:

5-6 pcs. large eggplants
2-3 pcs. heads of garlic
vegetable oil

For the marinade:

0.5 l water
80 ml vinegar 9%
5 pieces. bay leaf
4 things. carnations
4 things. allspice peas
5-7 pcs. black peppercorns
1 tbsp. l. without top of coarse salt
1 tbsp. l. topped sugar
1 tbsp. l. honey
1 tbsp. l. vegetable oil

Cooking method:

1. Boil water in a saucepan over medium heat.

2. Pour vinegar into the water, add bay leaf, all the pepper, cloves, sugar, salt, honey and vegetable oil.

3. Bring the brine to a boil, remove from heat and leave to cool.

4. Wash the eggplants and remove the skin.

5. Cut the eggplants into slices 0.5 cm thick.

6. Sprinkle the eggplants with salt and leave for 20 minutes to release the bitterness.

7. Peel the garlic and cut into thin slices.

8. Squeeze out the eggplants and rinse them with water.

9. Fry the eggplants in vegetable oil until golden brown.

10. Cool the eggplants to room temperature.

11. Place eggplant slices in a plastic container or tray with a lid, first dipping them into the marinade.

12. As soon as the bottom of the container is filled with eggplant slices, they need to be sprinkled with garlic. Repeat laying out rows of eggplants and garlic.

13. Fill the entire contents of the container with marinade.

14. Close the container with a lid and put it in the refrigerator for 3-5 days. You can try it the next day, but it’s better to wait a little so that the eggplants are saturated with the aromas of garlic and seasonings.
Serve pickled eggplants as an appetizer or side dish with meat.
Bon appetit!

Look even more clearly in the video recipe.

Video recipe "Quick pickled eggplant"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Eggplants cook quickly with marinade. And the taste is special.

Instant recipe

Ingredients	Quantity
medium eggplants -	3 kg
small garlic -	100 g
odorless oil -	200 ml
salt -	15-20 g
leaf parsley -	bunch
black peppercorns -	10 pieces
vinegar (9%) -	100 ml
dill -	bunch
Cooking time: 30 minutes	Calorie content per 100 grams: 79 Kcal

For pickling, take oblong, young fruits. They contain few seeds, they taste more tender and healthier.

How to cook:

Spicy pickled eggplants

Before marinating, fry the eggplants until golden brown, so they turn out especially tasty.

Snack "Spark"

You will need:

medium-sized eggplants – 1 kg;
vinegar (9%) – 35 ml;
garlic cloves – 2 pieces;
odorless oil - to taste;
coarse salt – 20 g;
large pod of sweet pepper;
hot pepper pod;
fine sugar – 20 g.

Time required: 30 min.

Each serving: 105 kcal.

How to cook:

Chop the eggplants into thick slices (do not remove the skin), sprinkle with coarse salt and leave to let the vegetable release its juice. Use a paper towel to remove any juice that has formed. Then fry the circles in a frying pan with oil.
Remove membranes and seeds from two types of peppers. Grind the pepper together with the garlic cloves, pour in the vinegar, add sugar and salt.
Place the fried vegetable in a bowl in layers, pouring the spicy marinade over each one.
Place in the refrigerator for 24 hours.

Snack "Family"

hot pepper pods - 3 pieces;
medium-sized eggplants – 3 kg;
head of garlic – 3 pieces;
sweet pepper pods - 6 pieces;
9% vinegar – 130 ml;
odorless oil – 130 ml;
table salt – 20 g;
Refined oil for frying.

It takes 1 hour.

Each serving: 99 kcal.

How to cook:

Chop the eggplants into rings (not thin).
Add salt and leave for 40 minutes, then carefully drain the resulting juice.
Heat the oil, fry the circles.
Peel the hot and sweet peppers from partitions and seeds, remove the husks from the garlic.
Two types of pepper, mince garlic.
Prepare the dressing: heat the vegetable oil in a saucepan, add the pepper and garlic mixture, add salt and vinegar.
Place the fried circles into the pan, pouring the dressing over them.
Place in the refrigerator for 5 hours.

It is interesting to know that a spicy vegetable snack warms you up well in the cold winter.

The video shows another recipe for quick-cooking spicy pickled eggplants:

Marinated eggplants “like mushrooms”

For this type of snack, it is better to take not very large fruits of about the same size. They are well suited for pickling, which makes them similar in taste to mushrooms.

You will need:

medium-sized eggplant fruits – 3 pieces;
onions – 3 pieces;
garlic clove – 6 pieces;
dried dill – 3 pinches;
refined oil - for frying.

Ingredients of the marinade:

sugar – 10 g;
table vinegar – 35 ml;
purified water – 250 ml;
fine salt – 10 g;
black peppercorns + bay leaf to taste.

It will take 1.5 hours.

Each serving contains 107 kcal.

How to cook:

Rinse the eggplants well, dry with paper towels, cut off the stem and peel. Chop the pulp into circles.
Place the prepared vegetables on a sieve, cover with coarse salt, and leave for 30 minutes. This procedure is necessary to remove bitterness from the vegetable.
Combine all the ingredients for the marinade in a saucepan, add water. Place the pan on the stove, setting the temperature to medium or heat.
Rinse the vegetables and leave on a sieve to remove excess water. Pour refined oil into a frying pan, heat well, fry the eggplant on all sides until golden brown. Place the finished product on a plate lined with a paper towel and cool completely.
Chop the peeled onion into half rings and the garlic cloves into circles.
Place an onion layer on the bottom of the pan, eggplants on it, sprinkle with dill and garlic. Repeat layers in the same order until you run out of ingredients. The top layer should be onions and garlic.
Pour the hot marinade over the vegetables, let them cool, and put them in the refrigerator for a day.

Korean quick snack option

The Asian flavor of this snack is given by the aroma of coriander, as well as soy sauce. Vegetables cooked in Korean style go perfectly with meat dishes.

You will need:

bell pepper pod;
juicy carrots - 1 fruit;
garlic slices – 3 pieces;
medium-sized eggplants - 2 pieces;
hot pepper pod – ½ part;
soy sauce – 30 ml;
vinegar – 30 ml;
olive oil – 70 g;
table salt – 5 g;
fine sugar – 5 g;
coriander - to taste.

Cooking time: 60 min.

Each serving contains 104 kcal.

How to cook:

Remove the peel from the eggplants, cut the flesh into strips and add a little salt.
Fry the vegetable in a frying pan for 4 minutes with a minimum amount of oil. Transfer to a large salad bowl.
Grate the peeled carrots. Chop the sweet pepper into strips.
Prepare the marinade. Grind half a hot pepper and garlic. Chop the greens a little larger. In a bowl, combine soy sauce with oil and vinegar, add granulated sugar, salt, coriander. Combine all these ingredients and mix thoroughly.
Add carrots, peppers to the cooled eggplants and pour marinade over them. Mix the vegetables, cover the top of the dish with film, let the appetizer brew for 5 hours, placing it in the refrigerator.

Advice: in order for the dish to acquire an exquisite taste, it is better to let it brew well.

How to marinate stuffed eggplants

Eggplants go well with many vegetables, which allows them to be stuffed with different vegetable fillings.

You will need:

fresh eggplants – 3 kg;
celery (root) – 1 piece;
juicy carrots – 12 pieces;
leaf part of celery;
salt.

water – 3 l;
9% table vinegar – 100 ml;
coarse salt – 100 g.

It will take 1 hour.

Serving: 105 kcal.

How to cook:

Wash the vegetable, cut out the stalk with a knife, then cut each fruit lengthwise. The thickness of the shredded plates is about 1 cm.
Sprinkle the vegetable with coarse salt and let sit for about two hours.
Drain the resulting liquid and rinse the eggplants with cool water.
Blanch the vegetable in salted boiling water for two minutes, be sure to cool.
Grate peeled carrots and celery root.
Wash the leaf part of the celery and finely chop it, leaving 5-6 branches intact.
Quickly brown celery and carrots in butter, sprinkle with chopped herbs.
Place the filling on the eggplant slices and form them into rolls. Wrap each with a celery sprig.
Boil water, add table vinegar and table salt.
Place the eggplants in a clean pan and pour over the hot marinade. Cool and put on the refrigerator shelf. After 3-4 days you can serve it.

You can prepare a dish with a different filling by lightly frying chopped carrots, onions and sweet peppers in oil.

There are more than a dozen recipes for pickling blue vegetables, but almost all of them recommend removing the bitterness from the vegetable immediately before cooking. Those who pickle vegetables straight from the garden do not need advice, since there is no bitterness in fresh fruits.

If you couldn't find fresh eggplant:

The vegetable must be cut and sprinkled with coarse salt. After 15 min. Liquid will appear on the surface of the slices. Simply rinse the slices with water or wipe with a paper towel. Be sure to use coarse salt, since the structure of the vegetable is quite porous. By seasoning the vegetable with fine salt, you can get an eggplant that is not bitter, but very salty.
Chop the vegetable and place in a bowl with salted cold water. Since it does not sink in water, you will have to press it down with pressure. In half an hour, all the bitterness will come out of it. All that remains is to rinse with clean water, remove excess moisture and start cooking. You can soak whole fruits, but then you will have to keep them for at least 2 hours. As for table salt, one tablespoon per liter of liquid is quite enough.
Simply remove the peel from the fruit. But not every recipe uses peeled fruits. You can cut it lengthwise and remove the seeds with a spoon.
Place the vegetable pieces in milk for at least 30 minutes, and press on top with a press. Then dry the slices thoroughly with a paper towel.

The video shows another recipe for quick preparation of pickled eggplants:

Eggplants are usually stored in jars for the winter. Which, of course, is delicious, but the wait is very long. That's why recipes for quick-cooking marinated eggplants appeared.

Even inexperienced housewives know how to pickle eggplants for the winter so that they “fly away with a whistle” not only from the table, but also from the refrigerator. This dish is almost impossible to mess up. So easy to prepare. The secret lies in the ratio of spices with salt and vinegar, adding herbs and other vegetables. As a rule, these are onions, carrots, and bell peppers.

Eggplant is a worthy table decoration

Eggplant is truly considered a gift of nature. Its distant wild relatives were discovered in the East, India, and Asia 15 centuries ago. The Arabs brought the blue ones to Africa only 5 centuries later. The vegetable became widespread as a crop in the 19th century.

Armenian purple cucumbers are used in many countries in stewed, baked, fried and, of course, pickled form. They are used to cook caviar, bake on the grill and over an open fire with meat and other vegetables.

Eating them helps burn fat and maintains the acid-base balance in the body. There is a special eggplant diet for people with metabolic disorders. It is recommended to regularly eat blueberries to combat constipation and treat diseases of the stomach, intestines, and kidneys.

Everyone knows the similarity in taste of blue ones with mushrooms. Only experienced housewives know how to pickle eggplants for the winter and serve them instead of pickled mushrooms. After all, many people are afraid to feast on honey mushrooms, boletus and other gifts of the forest, for fear of being poisoned. And for some, due to health problems, they are contraindicated.

Marinated eggplant as a substitute for mushrooms

Ingredients:

Little blue ones - 1 kg.
Garlic - 4 cloves.
Vegetable oil - 120 g.
Hot pepper - 1 pc.

Apple vinegar - 170 g.
Water - 1 liter.
Salt - 100 g.

Preparation: cut the washed vegetables into thick slices and then divide into 4 sectors. Transfer to a bowl, pour 2 tablespoons. spoons of salt and pour water. Let it sit for an hour. Drain the bitter liquid and rinse the vegetables. Boil water in a saucepan, add salt and pour vinegar.

Boil the blue ones for 5 minutes, pour into a colander. Then fry them for 3 minutes. At the end of frying, add finely chopped pepper and garlic. Place in pre-sterilized jars and close with lids, possibly plastic ones. Place the jars on the lids and cover.

Recipes for how to pickle eggplants and how to pickle zucchini for the winter are quite monotonous. They are rarely experimented with. The range of products is very standard. Such vegetables are served with any second course - both meat and fish. It’s very tasty to decorate with boiled potatoes as an appetizer or enjoy it with fresh bread.

Quick snack

Ingredients:

Onion - 3 pcs.
Garlic - 6 teeth.
Vinegar - 100 ml.
Sugar - 100 g.
Salt.
Boiled water - 100 ml.
Vegetable oil - 50 ml.
Eggplant - 4 kg.
Bell pepper - 4 pcs.
Carrots - 4 pcs.

Preparation: cut the blue ones into fairly thick slices, sprinkle with salt and wait half an hour. So that the bitterness flows out with the water. Lightly fry the slices on both sides. Separately, for dressing, fry the pepper in strips, coarsely grated carrots and onion in half rings. Turn off the pan and squeeze out the garlic, you can chop the parsley.

Take a convenient pan and lay out vegetables in layers. Cover each layer of eggplant with dressing. Pour in the marinade of water, vinegar and sugar. Keep refrigerated. You can serve it as a separate appetizer or you can make a salad.

Ten salad

Ingredients:

Blue ones - 10 pcs.
Onion - 10 pcs.
Tomato - 10 pcs.
Sweet pepper - 10 pcs.
Vinegar, oil - 1 glass each.
Salt - 1 table. spoon.
Sugar - 2 tables. spoons.

Preparation: In a larger pan, preferably enameled, place whole vegetables in layers. Peeled onions on the bottom, then cored peppers, purple cucumbers without tails, place tomatoes on top. Pour in a marinade of vinegar, oil, water, salt and sugar. Simmer until fully cooked. Place in jars (sterilized) and pour in the marinade in which you cooked. Roll up the lids and leave them upside down to cool under a blanket.

In Korean

Ingredients:

Little blue ones - 250 g (1 pc.).
Celery, parsley.
Garlic - 4 teeth.
Onion - 1 pc.
Chili pepper - 1 pc.
Carrots - 1 pc.
Bell pepper - 1 pc.

Marinade:

Unrefined oil - 100 ml.
Sugar, salt - 1 incomplete tsp.
Apple vinegar - 2 tables. l.
Soy sauce - 1 table. l.
Coriander, allspice, black pepper, mustard seeds, chili pepper, you can use ready-made seasoning for Korean carrots.

Preparation: salt the diced eggplants, after 25 minutes drain the bitter juice. Blanch the vegetable for a few minutes and rinse with very cold water. Thinly cut the onion into half rings, combine with washed green leaves and mix with garlic slices and carrot strips.

In a container, mix blueberries, spices, herbs, soy sauce, sugar and salt with butter. Pour oil that is hot until smoking hot in a frying pan. Stir well. After 3 hours the dish is ready to eat.

Delicious snacks

Recipe No. 1. Eggplant and cabbage appetizer

Ingredients:

Eggplant - 1 kg.
White cabbage - 0.5 kg.
Carrots - 300 g.
Black and red pepper, coriander, sugar, salt.
Vegetable oil.
Garlic - 1 head.
Vinegar - 3 tables. l.

Preparation: sugar and salt carrots and cabbage (finely chopped) in different containers. Mash with your hands and drain the resulting liquid. Combine carrots with cabbage, pour in vinegar, add garlic and spices. Leave the mixed mixture for several hours.

Peel the blue ones, cut into bars, and add plenty of salt. After draining the bitter juice, wash the vegetables and fry in oil until golden brown. Cool and add to the company of carrots and cabbage, pour a little oil over it. Tomorrow you can start eating.

They say that it was the Sicilians who figured out how to pickle raw eggplants, without first boiling or frying. The vegetable turns out crispy, which adds unusualness and piquancy to this dish.

Recipe No. 2. Sicilian-style eggplants

Ingredients:

White wine vinegar (you can use apple cider vinegar 6%).
Oil (preferably olive).
Parsley, basil, cilantro - optional.
Salt.
Lemon juice.
Eggplant.
Hot pepper, maybe chili.

Preparation: cut the peeled blueberries into small slices. Season with salt and add a little lemon juice until slightly sour. Cover the top with a plate and place under pressure. After 10 hours, drain the juice, pour in vinegar and let stand for several hours.

Squeeze well and drain the resulting liquid. You can mix it with garlic, herbs and pepper, but it is better to put it in layers in jars. Pour olive oil on top. Use a knife to press down in several places to get rid of unnecessary air. After 15 days, the eggplants can be served. Store in a cool place.

Recipe No. 3. Boiled eggplants

Ingredients (for 10 cans of 0.5 l):

Eggplants - 6 kg.
Vinegar 9% - 250 ml.
Salt - 80 g.

Preparation: Pierce the eggplants through with a knife in two places. Boil for 5 minutes in salted water at the rate of 30 g of salt per 1 liter of water. Place between two boards and press down with a weight. When the liquid has drained, peel the vegetables and place them in jars.

Place 10 g of salt and 15 ml of vinegar in a half-liter jar. Fill the jars with eggplants so that 2 cm remains to the top of the jar. Cover with boiled lids and sterilize for 60-90 minutes. Seal the lids tightly and turn the jars upside down.

Recipe No. 4. Marinated eggplants with carrots

Ingredients:

Carrots - 5 pcs.
Blue ones - 6 pcs.
Garlic - 3 cloves

Celery, parsley - 1/2 bunch each.
Vinegar - 2 tables. l.
Pepper, salt.
Oil for frying.

Preparation: Wash the eggplants and trim the ends on both sides. Cut each deeply lengthwise. Pierce with a fork on all sides. Stir 1 table in a liter of water. l. salt and cook the vegetables. Place it on the board with the cuts on the side and place it under pressure for several hours.

Grate the carrots on a coarse grater and fry in a frying pan in oil for 5 minutes. Add chopped garlic and cilantro. Add salt, stir well and spread over the eggplants, or rather into their slits. Rewind the vegetables with a thread so that the filling does not fall out, and place in the pan.

First dilute 2 tablespoons of salt with 1 liter of water, boil. Add vinegar and cool. Fill the laid blue ones with liquid until they are completely covered and put under pressure. After a day, place in the refrigerator. After just a few days you can enjoy the snack.

This is interesting:

Eggplant is called purple Armenian cucumber or simply blue.

“Vegetable of longevity” is what the vegetable is called in the East. This is due to the presence of potassium salts in large quantities, which support the activity of the cardiovascular system.

Eggplant is used for food when it is not ripe, because when fully ripe it loses its taste and becomes coarser. The seeds and skin become very hard. The content of solanine (a toxic substance) also increases.