Eggplants for the winter, the best recipes without sterilization

In the “Preparations” section I present to you eggplants for the winter, the best recipes.

Now is the time for eggplants, so many are trying to preserve the unique taste of this vegetable for the winter.

And today I want to share with you the next preparations, without sterilization.

In this section, I have already told you how you can prepare excellent eggplant caviar and various salads for the winter from this wonderful and popular vegetable.

For preparations, try to choose fruits that are small in size and not overripe.

The process is not very complicated and will not be difficult to prepare.

Here are some recipes

Eggplant salad for the winter Ten without sterilization
Eggplant salad Mother-in-law's tongue best recipe without sterilization
Whole eggplants, marinated for the winter
Pickled eggplants for the winter, great recipe
Pickled eggplants stuffed with carrots
Spicy eggplants for the winter, recipe without sterilization
Fried eggplants for the winter without sterilization
“HE” of eggplant and cabbage for the winter (without sterilization) video recipe

Step-by-step recipe with photos - the most delicious option for winter

Wash the blue ones from dust, remove the greens, cut into rings 1 centimeter thick.

Divide the tomatoes into 4 parts.

Peel the onions, divide them in half, then into slices.

Cut the bell pepper into pieces too.

Pour the oil into the pan, add all the vegetables there, add the spices indicated in the recipe. Set on low heat. Don't forget to stir the salad. After boiling, set aside for 30 minutes, then put into liter jars.

Cover the eggplants with metal lids for the winter, turn the jars over and cover with a blanket. After cooling completely, place them in a cellar or cool place.

Tips and tricks for preparation and storage

To make the preparations tasty and stored at home, follow the following recommendations:

use only dry coarse salt;
rinse vegetables and herbs thoroughly;
choose glass containers without chips and lids without damage;
sterilize jars and lids;
To sterilize the workpieces, be sure to lay a cloth on the bottom of the pan and only then install the jars;
To prevent eggplants from becoming bitter, they need to be sprinkled with salt, let stand for 20 minutes and rinsed in cold water;
To quickly remove the peel from tomatoes, you need to make a crosswise cut in the area of the stalk and then scald the fruit with boiling water.

Important! When sterilizing workpieces, the water in the pan should reach the hangers of the jars.

If you take into account all the recommendations, the blanks will be stored for a year even at room temperature.

The best recipes for winter eggplant preparations

Eggplants contain a large amount of fiber, vitamins and amino acids. The rich composition of the vegetable can also be preserved in winter preparations. Let's look at snacks that have been proven over the years and tell you how to seal them up for the winter.

Eggplant caviar

This is a classic recipe. The caviar is moderately sweet and spicy. Cooking time: 2-3 hours. Products you will need:

eggplants - 2 kg;
ripe tomatoes - 1.5 kg;
onions - 1 kg;
sweet red pepper - 1 kg;
carrots - 0.7 kg;
hot pepper - 2 pcs.;
salt - 2 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar 9% - 100 ml;
oil - 0.5 l.

You will need a spacious saucepan (about 2 kg) and a large saucepan (more than 5 liters).

Cooking steps:

Sterilize jars and boil lids.
Wash the vegetables, peel and cut into small pieces.
Fry the sliced eggplants in a saucepan with some oil until they darken and reduce in size. Then transfer to a saucepan.
Adding oil to the saucepan, fry each type of vegetable in turn, transferring the fried ingredients into the pan.
Add salt, sugar, hot pepper to the pan with vegetables and mix everything well.
Bring the contents of the pan to a boil. Simmer the caviar covered over low heat for about an hour, stirring occasionally.
At the end, add vinegar and cook for another 5 minutes.
Place the caviar in sterilized jars, after which they can be rolled up.
Place the pieces with the lids down and wrap them in a blanket.

Important! Separately frying the vegetables gives the caviar a richer taste.

The output will be approximately 4.5 liters of caviar. It can be stored at room temperature.

Whole canned eggplants

For whole canning, small fruits are needed. The ingredients in this recipe are eggplant and filling. For such preparations, large jars with a volume of 2 or 3 liters are used. The jars are sterilized and the lids are boiled.

Cooking steps:

Wash the vegetables and cut off their stems.
Place them tightly in a jar, adding the bay leaf and peppercorns.
Pour boiling water over the prepared vegetables, cover and leave for 30 minutes.
Prepare brine at the rate of 1 tbsp. l. salt and 2 tbsp. l. sugar per 1.5 liters of water.
Drain the water from the jar. Pour 50 ml of 9% vinegar and boiling brine to the edge of the neck. Cover with a lid or roll up.

It is better to wrap the jar for gradual cooling, placing it on the lid. This will be a kind of sterilization of the workpiece.

"Mother-in-law's tongue"

A very tasty snack recipe that does not require sterilization. You will need a saucepan with a volume of at least 5 liters.

Required ingredients:

eggplants - 2 kg;
tomatoes - 2 kg;
bell pepper - 1 kg;
chili pepper - 3 pcs.;
sugar - 1 cup (250 ml);
salt - 2 tbsp. l.;
garlic - 2 heads;
vinegar 9% - 125 ml;
odorless vegetable oil - 150 ml.

Wash the vegetables thoroughly, sterilize the jars and boil the lids. Then start cooking.

It includes several stages:

Remove the stem from the eggplants and cut the fruit into long slices. Fry the slices in a frying pan. Although a baked vegetable is no worse than a fried one. It is more productive to bake the slices in the oven. Place the pieces on a greased baking sheet and apply a layer of oil on top with a brush. Place in an oven preheated to 200°C and bake the eggplants for 30 minutes.
Prepare adjika. To do this, grind tomatoes, peppers and garlic using a meat grinder or blender. Pour the mixture into a saucepan, adding salt, sugar and butter. Stir and cook for 15-20 minutes.
Add vinegar and baked eggplant to the pan and simmer for 3 minutes.
Place half a jar of eggplant and half of adjika into pre-sterilized jars in a 1:1 ratio.
Quickly twist, turn over and wrap the workpieces.

The output is 4 liters of the finished product. It is well stored at home, not necessarily in the underground or in the refrigerator. Eats very quickly.

Eggplant slices “Like mushrooms”

Many people love pickled mushrooms, but not everyone manages to cook them. But any housewife can make vegetables that look like mushrooms. The eggplant appetizer is very reminiscent of boletus or honey mushrooms. To obtain a liter jar of finished products you will need only 1.5 kg of fruit.

Step-by-step instruction:

Wash and peel the eggplants and cut them into 2x2 cm pieces.
Prepare the brine: dissolve 1 tbsp. l. salt and 1 tbsp. l. sugar in 1.2 liters of water, add seasonings (2 cloves, 2 bay leaves, 6 black peppercorns, 4 allspice) and bring the brine to a boil.
Add 5 tbsp to boiling brine. l. 9% vinegar and pour in the chopped pieces. Bring the mixture to a boil, stirring gently. Boil over medium heat for five minutes until the vegetables darken.
Place them in a colander and let the water drain.
Pour oil into a saucepan, heat it and add the eggplants. Fry over high heat for three minutes.
Peel and rinse hot peppers and garlic. Chop the pepper with a knife and pass the garlic through a press. Add to the fried eggplants and simmer for about two minutes, stirring.
Place in dry, sterilized jars, pour in oil from the saucepan and cover with lids.
Sterilize the workpieces under the lids in low boiling water 0.5 l - 15 minutes, 1 l - 20 minutes.

Can be stored at room temperature, but always in a dark place. This appetizer goes off with a bang during the holidays.

Assorted peppers and tomatoes

A simple recipe for eggplants with bell peppers and tomatoes will not take much time. The assortment turns out beautiful thanks to the combination of colorful vegetables.

Ingredients:

eggplants - 1 kg;
medium-sized tomatoes - 6 pcs.;
bell pepper - 2-3 pcs.;
garlic - 1 head;
hot pepper - 1 pc.;
oil - 2 tbsp. l.;
vinegar 9% - 70 ml;
coarse salt for canning - 2 tsp;
parsley - several sprigs (preferably curly).

This amount of vegetables makes two liter jars of assorted dishes.

Cooking steps:

Cut the eggplants into 1 cm thick circles, cut the tomatoes into quarters, peppers into rings, and garlic into slices.
Boil the eggplants for 3-4 minutes over medium heat.
Place garlic, hot peppers, and eggplants in sterilized jars in layers, alternating with bell peppers and tomatoes.
Add 1 tbsp to each liter jar. l. salt and 1 tbsp. l. oils Cover the jars with boiled lids and sterilize for 40 minutes in low boiling water.
At the final stage, pour in 35 ml of 9% vinegar and immediately roll up the assortment.

Attention! Store the preparations in a dark and preferably cool place. Proper storage will ensure assorted color and taste throughout the year.

Eggplant slices in spicy dressing

It's hard to find a person who doesn't like spicy snacks. Let's look at the recipe for spicy eggplants.

For 10 0.5 liter cans you will need the following ingredients:

eggplants - 5 kg;
sweet pepper - 10 pcs.;
hot pepper - 5 pcs.;
parsley - 100 g;
dill greens - 100 g;
garlic - 5 heads;
vinegar 9% - 150 ml;
coarse salt for canning - 6 tbsp. l. (150 g);
odorless vegetable oil - 400 ml.

Rinse the vegetables thoroughly. Sterilize jars and boil lids.

Cooking steps:

Slice the eggplants into 1 cm thick slices.
Boil 4 liters of water with 4 tbsp. l. salt.
Immerse eggplants in batches. Boil each portion for no more than five minutes.
Cool the boiled eggplant slices.
Grind the herbs, garlic, sweet and hot peppers in a meat grinder or blender. Add 2 tbsp to the mixture. l. salts, vegetable oil and vinegar. Mix everything.
Place eggplant slices and spicy mixture into jars and cover with lids.
Sterilize 0.5 liter jars for 20 minutes.

After sterilization, immediately roll up the jars, turn them upside down and wrap them in a blanket.

Lightly salted eggplants with garlic

You get moderately salted vegetables with garlic, and they are easy to prepare. A small set of ingredients is used:

eggplants - 3 kg;
garlic - 3 heads;
coarse salt - 1 tbsp. l. with a slide;
vegetable oil - 100 g;
dill and celery - 150 g.

Select dense fruits, rinse, place in boiling brine and soak in it for three minutes (2 tablespoons of salt per 1 liter of water).

Preparation:

Prepare a sauce from garlic, herbs, vegetable oil and salt. Grind the garlic and herbs in any way and mix with 100 g of oil and 1 tbsp. l. salt.
Make a “pocket” in the cooled eggplants by cutting the fruit lengthwise on one side. Place the mixture inside the eggplant and rub the outside of the fruit with it. Place the vegetables in jars, cover with gauze, and place in a dark place to salt.
If the eggplants are sufficiently salted in 2-3 days (we find out by tasting them), proceed to sterilization.
Sterilize liter jars for 20 minutes.
Screw on the lids.

Before serving, cut the eggplant into small pieces. You can add herbs and vegetable oil.

Fried eggplants without sterilization

This super simple recipe starts with preparing the vegetables for roasting. Wash the eggplants, cut them in half and cut each half lengthwise into several pieces.

For one liter jar of fried eggplant you will need:

eggplants - 6 pcs.;
garlic - 2 cloves;
parsley - 8 sprigs;
sugar - 2 tbsp. l.;
salt - 1 tbsp. l.;
vinegar 9% - 60 ml;
vegetable oil for frying.

Sterilize jars and lids. Chop the garlic.

Fry the prepared eggplant slices in a frying pan with oil until fully cooked. Check readiness by piercing with a toothpick.

Pour sugar, salt and vinegar into the bottom of a sterilized jar.

Place the hot fried batch of eggplants in a jar, sprinkle with garlic and herbs, and cover with a lid. Fry the next amount of vegetables and put them back into the jar, alternating with garlic and herbs. Fill the jar to the top, pour boiling water over it, close or roll up.

Eggplants for the winter “Greek style”

Greek cuisine is replete with delicious vegetable dishes. One of the first places in the list of preparations is occupied by eggplants. Vegetables need to be small enough to fit in a liter jar.

For the recipe you will need:

eggplants - 1.5 kg;
carrots - 0.5 kg;
sweet pepper - 0.2 kg;
garlic - 4 cloves;
hot pepper - 1 pc.;
parsley - 40 g;
lemon juice - 1 tbsp. l.;
refined vegetable oil - 3 tbsp. l.

The finished dish contains only 39 kcal per 100 g. The eggplants are spicy with crispy vegetables inside.

Cooking steps:

Boil whole fruits in salted water for about eight minutes.
Fry the carrots in vegetable oil, chopping them on a Korean carrot grater.
Chop the sweet pepper into strips, chop the hot pepper, herbs and garlic.
Add salt and lemon juice to the chopped vegetables. Mix everything well.
Cut the eggplant lengthwise on one side and remove the stem. After salting the inside, place the prepared vegetables in them.
Place stuffed eggplants in a tray. Place pressure on top and place in the refrigerator for two days.
After two days, place the eggplants in jars and fill with the resulting brine. Close with lids.

Such preparations are stored in the refrigerator or cellar.

Eggplant “Georgian style”

Georgian cuisine differs from others in its unique spices and is famous for its adjika. Therefore, we will cook eggplants in spicy adjika with garlic. This sugar-free dish is another benefit.

Attention! Before you start cooking, sterilize the jars and boil the lids. Cleanliness is the key to preserving canned food.

The following ingredients will be required:

eggplants - 3 kg;
bell pepper - 1 kg;
garlic - 4 heads;
hot pepper - 4 pods;
refined vegetable oil - 300 ml;
salt - 2 tbsp. l.;
vinegar 9% - 120 ml.

This amount of vegetables produces three liter jars or six 0.5 liter jars.

Cooking steps:

Cut the eggplants into circles.
Fry the mugs until golden brown. This can be done in a frying pan, but it is more convenient in the oven. Pour oil onto a baking sheet, arrange the eggplants, grease all the slices with oil on top and place in an oven preheated to 190°C for 20-30 minutes.
Place the finished eggplants on a plate.
Prepare adjika by grinding pepper and garlic in a meat grinder and adding salt and vinegar.
Place fried eggplants and adjika in layers in prepared jars.
Sterilize liter jars for 20-25 minutes, and half-liter jars for 15 minutes.

These canned foods keep well even at room temperature.

Pickled eggplants stuffed with carrots

Necessary:

Eggplants (medium size) – 2 kg.
Carrots (large) – 1 pc.
Garlic – 2 – 3 heads
Parsley (dill) – 1 bunch
Salt – 2 tbsp. l. with a slide
Bay leaf - 3 - 4 pcs.
Allspice – 5 – 6 mountains.
Water – 2 l.

Preparation:

Eggplants need to be washed, cut off the stems, put in a saucepan with water and put on fire to cook, as soon as they boil, add salt to the water and cook for 5 - 7 minutes

While the vegetables are boiling, prepare the remaining ingredients: grate the carrots on a coarse grater, peel the garlic and chop finely, but it’s better to put it through a press

Drain the water from the boiled eggplants, let them drain and cool.

Now we cut each fruit along, but not all the way, grease both halves inside with a thin layer of garlic

Place the carrots, close them and place them in enamel or glass dishes in layers, which we sprinkle with garlic and carrots

Now prepare the filling, pour 2 liters of water into the pan, put it on the fire and bring to a boil, add salt, allspice and bay leaf, let it boil for 10 - 15 minutes

Under pressure

An original snack. Preparation does not take much time, and can be stored unopened for several years. If it turns out too spicy, you can reduce the amount of spicy foods. You will need the following:

Eggplants 1 kg.
Garlic 12 cloves.
Salt 200 gr.
Soda 200 ml.
Celery 6 leaves.
Onion 2 pcs.
Vegetable oil 2 tbsp. l.

We do the following:

Add some salt to the water and put it on fire. We cook fruits in it. Turn off the heat and remove from the pan. We wait until the water drains from them.
Cut each one lengthwise. Let's focus on the middle.
Chop the garlic. We use it for stuffing.
Let's take a saucepan. Place celery leaves on the bottom.
Now we put the main ingredient into it.
Prepare the marinade. Boil water until boiling, add salt and stir.
Fill with marinade and put under pressure. You can place a three-liter jar filled with water on the melon.
Store in a cool place for 5 days.
Drizzle with vegetable oil. Add fresh onion.

You can start eating the preserves right away or seal them in jars.

Back to contents