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Realistic flowers made of cold porcelain. Ceramic floristry: the art of creating flowers from polymer clay and cold porcelain

For many, eggplants are one of the most favorite winter foods. And this is no coincidence. This vegetable is tasty on its own, and when combined with others of its own kind, it reveals its taste even more.

Therefore, it is actively prepared during the season, just to eat, and also wrapped in jars and put them in storage, so as not to deprive yourself of the pleasure of tasting a delicious tasty dish even when there are snowdrifts outside the window and the thermometer can barely cope with its load.

Today the article contains the best recipes from different categories of salads. There are both marinated and stuffed methods of twisting, as well as various tasty options using various vegetables, spicy and not spicy. In some places, jars need to be sterilized and vinegar added to salads, but in others, neither one nor the other needs to be done.

And this is not a whim of the housewife, it’s just a cooking method. Where is there sufficient heat treatment- you don’t need either one or the other, and where there is not enough of it, additional protection means are used for better preservation.

And now I suggest moving on to the recipes.

It may, of course, be a bold statement to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all very ordinary, but what comes out in the end is eaten instantly.

Another reason is the relative ease of preparation. Chop everything, put it in a pan and cook. No need to sterilize, this is another plus. The salad keeps well all season long... this is also a plus, and you can’t argue with that.

It's easy to remember the quantities of ingredients needed. This salad came to me under the name “Desyuliki”, and all because there are only 10 pieces in it. If you want to make 5, just divide the quantity by two.

We will need (for about 8 half liter jars):

eggplants – 10 pieces
bell pepper – 10 pieces
onions – 10 pieces
tomatoes – 10 pcs (or 2 liters of tomato)
salt – 4 tbsp. spoons
sugar – 0.5 cups
vegetable oil – 0.5 cups (a little less is possible)
vinegar 9% – 0.5 cups

Preparation:

1. Cut the eggplants lengthwise into 4 parts, then cut each of them into small cubes. Choose fruits that are not very large, they do not yet have a rough skin, and they do not taste bitter.

You can, of course, take more mature specimens and peel their skin, but I prefer to cook with it. In this form, the salad turns out not only more tasty, but also beautiful. In addition, the skin maintains the integrity of the piece and prevents it from falling apart.

It is also important that with the use of small fruits, the proportion is maintained, where all vegetables have approximately the same weight or size.

2. When this recipe came into my hands, it stated that the chopped pieces should be soaked for 20 minutes to rid them of bitterness. Then drain the water and lightly squeeze the pieces.

To be honest, I skip this procedure. But I’m telling you about it, if you want, you can soak it. This will be especially useful if the vegetables are large.

In general, I heard that now hybrid varieties are mainly grown that do not taste bitter on their own.

3. Peel the bell pepper from seeds and cut into not very large, but not small strips.

4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely into rings or half rings. Again this depends on the size of the vegetable.

5. Cut the tomatoes into strips.

There is a second solution at this stage - cook the tomato. By the way, I like him better. Vegetables this way turn out juicier. Tomato in this case is simply two liters of tomatoes twisted through a meat grinder.

Therefore, here I also leave the solution to your discretion.

6. We will need a large saucepan or cauldron. We put all the vegetables in a bowl. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes a lot of oil in their salad. You can make them happy, you can add a little less of it. Although I always add as much as the recipe calls for. In the end, the salad does not turn out to be greasy at all.

There is such a way out. At first, do not pour the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether it is worth adding more.

7. And so all the vegetables and other components are already loaded into the pan. If you made a tomato, you can immediately put the contents on the fire.

If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20 - 30 minutes so that they release the juice. Before this, everything needs to be mixed carefully.

8. In both cases, after placing the pan on the fire, you must wait until the contents boil and gurgle. Then you need to time it.

Cook while stirring for exactly 40 minutes.

9. Then pour into sterilized jars and close with lids. We will not sterilize the snack.

And since we don’t do this, I always tighten the lids using a machine. I have no experience with screw caps in this recipe.

I think the machine is more reliable.

10. After the jars have been screwed on, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until completely cooled.

Then turn them over again and put them in a cool place where they will be stored.

This salad is just a lifesaver. It can be placed on a festive table for guests, or served as a side dish for meat or fish. Or even put it on bread and eat it like a big, thick sandwich. It’s so delicious that it’s impossible to describe it simply in words.

I'll try though.

The combination of all the vegetables is simply wonderful, the tomato is slightly sweet with a slight sourness. He imbued all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which both old and young are always happy to eat.

Eggplant in tomato with red hot pepper and garlic

This is another recipe according to which salad can be stored without sterilization. The preservative in this case will be tomato juice and vinegar.

The salad turns out delicious, and the recipe itself is quite simple. Therefore, everyone can handle it without much difficulty.

We will need:

Preparation:

1. Grind tomatoes, hot peppers and garlic through a meat grinder.

Try to buy fleshy tomatoes that yield little juice when twisted, and then the appetizer will turn out thicker.

Add hot pepper according to your taste preferences. You can add only half of the tomato at first. After the mixture has simmered for 5 minutes, taste. If it seems that it is not enough, then you can add more.

In addition, the bitterness of pepper varies, depending on its variety. Also remove the seeds from the pod, as they give the main pungency.

2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be well boiled and excess liquid evaporated.

3. Meanwhile, coarsely chop the blue ones. If they are not very large, then you can cut them into only 4 parts; if larger, then into 6 or 8. But try to ensure that the fruits are not particularly large. These may have rough skin, and the vegetables themselves may be slightly bitter.

4. Add them to the tomato plant and mix gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.

As soon as it boils, open and cook in this state. Remember to stir while moving the pieces so that they cook evenly.

5. It will take about 25-30 minutes for them to be fully cooked. By this time they will have softened slightly, but be careful not to overcook them. Otherwise, the end result may end up being caviar.

6. Meanwhile, wash and sterilize the jars using one of the known methods, boil the lids for about 10 minutes. We will need four 750 gram jars.

7. 5 minutes before it’s ready, pour in the vinegar and mix well so that it disperses evenly.

8. Place the salad in still hot jars and cover with hot lids. Twist tightly and turn over, placing in a warm place, covered with a blanket.

Wait until the preservation has cooled completely. Then put it in a cool place.

If any of the jars are not full, you can store it in the refrigerator and eat it as you wish.

Here is such a simple recipe. Cook and eat for your health!

Korean-style spicy eggplants - the most delicious preparation for the winter

This is a very tasty option that all men are crazy about. They happily eat this preparation as an appetizer at lunch or dinner.

Here you can vary the degree of spiciness. I usually make a few jars of spicy snacks, just for men, and a few jars I cook just spicy, which all the guests at the festive table eat with pleasure.

Today only one recipe is presented here, but in general I have one on this topic, come in, look and choose, maybe you’ll like something more.

The calculation of ingredients is given for 4 half liter jars.

We will need:

eggplants - 1 kg (about 5 - 6 pieces)
bell pepper – 300 gr (2 – 3 pcs)
carrots – 300 gr
onion – 100 g (1 – 2 pcs)
garlic – 5 – 6 cloves
red hot pepper – 0.5 – 1 piece (or to taste)
salt – 2 tbsp. spoons (or to taste)

For the marinade:

Preparation:

1. Prepare the marinade. To do this, lightly heat half the oil in a frying pan. It should be hot, but not too hot. Place red hot pepper, turmeric and half of the prepared coriander in it.

Stir immediately and keep on fire for no more than 5 seconds so that the spices do not burn.

This will allow the flavor of all the spices to come out. Immediately remove the pan from the heat and leave the spices in it so that they release all their flavors and aromas into the oil.

2. In another bowl, mix salt, sugar, ground black pepper and the remaining coriander.

Mix the dry ingredients and add the second part of the oil and vinegar. Let sit until the hot oil and spices have cooled.

Then we mix both components and let them stand for 30 to 60 minutes.

3. While the marinade is infusing, let’s prepare the vegetables. Immediately put the water on the fire to heat. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is, a total of 2 level spoons.

4. Cut the blue ones into medium cubes with a side of 2.5 - 3 cm. When the water boils, put them all into the pan at once. Cover it in turn with a lid.

After the water boils again, cook for 10 minutes while stirring.

There is no need to let the water boil too much, otherwise the vegetables will lose their shape and the appetizer will lose its shape. appearance.

5. After the allotted time, place the pieces in a colander and let all the water drain.

6. While cooking the “blue” ones, we have time to peel and grate the carrots for Korean salads. We need a long thin straw. You can grate it on this grater quite quickly and easily.

7. Peel the bell pepper and cut into thin strips.

It will be very good if this vegetable is bright red, or orange, or, in extreme cases, yellow. This will add a pop of color to the overall palette.

8. Cut the onion into half rings.

9. Chop the garlic either with a knife, or you can pass it through a press.

10. Place all vegetables in a common basin or large saucepan.

Add chopped red pepper there. Note that this tricky pod can have varying degrees of bitterness. Therefore, it is better to add it to your taste.

11. Add the infused marinade to the chopped and chopped vegetables. And mix.

This must be done extremely carefully so that the vegetables maintain their integrity.

12. Now we have two hours to rest or do other things. This is how long the appetizer will infuse. Every 30 - 40 minutes, it must be carefully mixed so that all ingredients are equally well marinated.

13. At this time, you can wash and sterilize the lids and jars.

14. And after time, fill them with a ready-made snack. Each jar should contain the same amount of marinade. Do not fill the entire jar at once, fill it halfway, then press lightly with a spoon to release air bubbles. If they remain deep, then insert a knife along the edge of the wall and release them.

Then you can fill the containers with snacks to the top. Leave about 1 cm of space on top for the juice that will appear during sterilization.

15. As you already understand, we will sterilize the preserved food. To do this, we will need a large pan and a piece of gauze, which we will place at the bottom of the pan. Then put the jars in it and pour hot water, but not boiling water. The water should reach the shoulders of the jar.

16. Bring the water in the pan to a boil, sterilize the jars according to the time required, according to their volume.

half liter jars – 30 minutes
650 grams – 45 minutes
liter – 1 hour

17. Then twist using a seaming machine and put in a warm place, turning the jars over and covering with a blanket. Leave in this position until completely cooled.

When this happens, immediately remove the preserved food to a dark, cool place.

In winter, open the preparation and eat with pleasure.

Salted pickled eggplants stuffed with carrots

This is an incredibly tasty snack that will not leave anyone indifferent. Its peculiarity is that the eggplants here are fermented, and this dish is prepared without vinegar.

The little blue ones are simply boiled in salted water and filled with brine.

It is also prepared simply to eat. And you can prepare such a snack for the winter. It will need to be stored in the refrigerator, but no more than three months.

We will need:

eggplants – 2 kg
carrots – 4 pcs.
garlic – 10 cloves
parsley – bunch (large)
ground black pepper – 2 teaspoons

For the brine:

water – 1 liter
salt – 2 tbsp. spoons

Preparation:

1. Cut off the stalk and tip of the vegetable on the other side, and make a deep longitudinal cut.

There should be a pocket with a cut on only one side where we will place the filling. Do not cut the sides so that the juice from the filling does not leak into the brine later.

2. Place a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 grams of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.

If the fruits are very large, then you can cook them a little longer, but no more than 7 minutes.

They themselves are light, so they will constantly float to the surface, and if you do not dip them in water and turn them over, then only the lower part will cook, and the upper part will remain hard. This will not allow you to subsequently obtain a snack of the desired degree of softness and taste.

3. Chop parsley and garlic. Place them in a bowl.

4. Grate the carrots on a coarse grater. You can use a regular grater for this, or you can use a special one, which is used for preparing Korean salads.

Place it in a bowl with the already prepared ingredients, add pepper and stir. Let stand for a while so that the carrots release their juice.

4. Meanwhile, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the flesh in the middle will become quite soft.

5. Carefully pushing the two halves apart, fill the inside with filling. Try to put as much of it as possible to make it tastier. It's okay if the filling comes out a little.

Place the stuffed vegetables in a deep saucepan. If they are quite small in size, then you can simply put them in a three-liter jar.

You can place them on a side, or with the cut side up, so that the brine saturates both the vegetables and the filling sufficiently.

6. Prepare the brine. To do this, boil a liter of water with salt.

Then let it cool to room temperature. And then you can pour in the appetizer. It should completely cover the prepared components.

Considering that the brine will take a long time to cool, you can boil it at the very beginning of the whole process.

7. Press down the appetizer on top with a suitable-sized plate, which will be used as a pressure. Leave to ferment for 24 hours at room temperature.

Then put it in the refrigerator for 2 - 3 days. And after that you can eat, laying out one or two at a time, and cutting them into pieces. This is a very tasty snack. Once you make it once, you will then make it every year.

You can store pickled eggplants in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as they say, they “gain strength.”

We start preparing this appetizer as soon as eggplants start selling. We prepare it all summer, keep it in the refrigerator and eat it whenever you want. And from the last vegetables we make a snack for the winter. Of course, it doesn’t last three months with us; at best, it lasts for a month.

You can do more, but there is a catastrophic lack of space in the refrigerator during the preparation season.

Video on how to ferment salted stuffed eggplants in jars

This recipe is so loved in our family that we decided to make a video on this topic. So that you, dear readers, can prepare this delicious snack without any difficulty.

Having tried to cook it just once, then you will cook it every year, and more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we try exclusively for you, so that everyone can prepare delicious preparations and treat their friends and loved ones with them.

If you have not yet subscribed to our channel, then subscribe. We have a lot of interesting things!!!

Winter snack: blue ones in bell pepper marinade

There are various marinades for your favorite vegetables. You can prepare them quite simply, or you can conjure them up in the kitchen a little longer, and as a result you will get a very tasty dish, which can be preserved for the winter.

I already have on the blog regarding simple recipes pickled “blue” ones, which taste like mushrooms. If you want to cook these, then there are several recipes there. And today the recipe is slightly different, with a twist.

The snack yield is three 750 gram jars.

We will need:

Preparation:

1. Wash and dry the blue ones. Cut into fairly large pieces. There are actually two ways to cut it, either into circles or into long thick bars. In this case, I suggest using the second cutting method.

But you definitely need to cut it quite coarsely. In this case, the appearance will be advantageous. All the pieces will remain intact and nothing will overcook.

2. Place them all in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to add 2 teaspoons.

You can mix everything together with your hands, or you can simply shake the bowl vigorously several times, as if throwing the vegetables up. This way the salt will disperse evenly.

Leave to steep for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and release juice, which we will later salt.

Some people think that keeping the blue ones in salt is necessary in order to remove the bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this. This way the vegetables will absorb less oil! Which is also important.

3. While our main vegetable is releasing juice, prepare the marinade. We will prepare it using bell pepper. And I must tell you that it is very tasty.

Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I made a filling from pepper for the first time, and even with hot pepper, all my preference was given to just such options.

This filling is thicker and richer in taste, and personally this captivates me when I have to make a choice. Use a bright red pepper; color plays a role in this case.

And so peel the fruits from seeds and cut them into convenient pieces, which will need to be passed through a meat grinder.

4. Also remove the seeds from the hot pepper, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very spicy.

And prepare the garlic. The approximate number of cloves is also given here; if you like this component in salads and appetizers, you can add a little.

5. Grind the peppers and garlic through a meat grinder.

6. Pour vinegar into the mixture. We need 80 ml of 9% acid, it will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave the mixture to stand for a while.

7. In the meantime, let’s fry our little blue ones. Don’t forget that you first need to drain the resulting juice from them and squeeze them lightly.

8. We will fry in a frying pan in hot oil. You need to pour it a little at a time, and if there is not enough, add it directly into the pan.

You will have to fry in several batches, since we have quite a lot of cubes. Our task is to achieve an even golden color, approximately the same as in the photo.

Place the already fried pieces on a plate to drain off excess oil.

9. We should already have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, placing them quite tightly. There should be just enough for three jars.

10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I play it safe and sterilize them for 20 minutes. But if I have half-liter jars, then I spend just 15 minutes on sterilization.

In this case, screw and screw caps can be used.

11. Prepare a pan with hot water, but, mind you, not boiling water! Line the bottom with a rag and place the jars in it. The poured water should reach the shoulders of each of them.

You can simply cover the lid; you can make one small twist if it is screw-on.

12. After boiling, sterilize for the required amount of time, then remove each of the cans one by one and screw tightly.

13. Turn the jars over and cover them with something warm. Leave in this position until they have cooled completely. Then you can store them in a dark, cool place.

This appetizer, or salad, whatever you like to call this dish, can be prepared for the winter or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten in literally two meals.

And this is what the snack will look like if you cut the blue ones into circles.

If you’ve never cooked this way before, try making half a portion first; once you try it, you’ll definitely want to repeat it.

Video on how to cook eggplants in Armenian (Georgian) - Adjapsandali salad

Adjapsandali is the national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus.

And now the recipe has become widespread, and we also prepare a dish using it. There are various variations of its execution and we will look at one of them, which gives the basis.

In addition, our topic today is on preparations for the winter, and this recipe will allow us to prepare a snack specifically for this period of time.

In this case, we fried the vegetables, but you can pre-bake them

The dish turns out very tasty. Be sure to cook it at least once, and the recipe will remain in your notebook for a long time.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Eggplant caviar, especially if you know how to cook it deliciously, can truly become a real delicacy. Remember how in the film “Ivan Vasilyevich changes his profession”?! There was an abundance of black and red caviar, but there was only one spoon of our delicacy...

And you can cook it this way. I know several ways to cook it, but there are two main ones: when you grind all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.

And personally, I like the second option better. In this case, all the pieces turn out whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I bring to your attention.

We will need:

Caviar can be cooked without zucchini; in this case, just add another kilogram of eggplant. Instead of tomato paste, you can use fresh tomatoes. In this option, take one kilogram of them.

Preparation:

1. I won’t show the cutting of vegetables in the photo, it’s all standard. Cut the eggplants, zucchini and bell peppers into cubes, and the onion into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large container for frying and stewing and first fry the onion in it. When it becomes transparent add carrots. Simmer until it also becomes soft.

You can first fry the vegetables in a frying pan, and only then put them in a large cooking basin.

And it's time to add pepper. Take it in a bright red color, in which case the caviar will turn out brighter and more appetizing.

3. Fry eggplants and zucchini separately in different frying pans in a small amount of oil until golden brown; they should also become softer.

4. Add both to a common pan or basin, depending on what you are cooking in.

5. Immediately add salt and sugar. First use the amount given in the recipe. Then, when the vegetables give juice, you can taste the liquid part and adjust the taste if necessary.

You may need salt; the basic recipe provides a minimal amount.

6. Also add chopped parsley and tomato paste. Spread it out in small, heaped spoons. And only now can everything be carefully mixed.

7. After the mixture boils, you need to time it for 30 minutes. This is how long our vegetables will be stewed over low heat. Strong boiling should not be allowed, but slight bubbling is welcome.

Be sure to check if there is enough salt. For those who like saltier foods, you can add it. Also, if you want spicier caviar, you can add ground black pepper 10 minutes before the end of cooking.

8. Place the finished caviar into sterilized jars and immediately screw on the lids boiled in boiling water. There is no need to sterilize her. Everything was fried and boiled enough, so there is no need for extra heat treatment and especially vinegar.

The caviar turns out very tasty, I recommend making it!

Video on how to prepare delicious eggplant caviar “You will lick your fingers”

Here is another recipe for making eggplant caviar. It really is finger-licking good. Its difference from the previous one is that. that all vegetables are pre-fried in a frying pan separately from each other, and then combined in one large bowl for further stewing.

This is my favorite recipe and I have been making it for 30 years.

This caviar can be perceived as both an appetizer and a salad. It is served on the festive table and simply eaten for breakfast. By spreading it on bread, you can get a delicious sandwich. And when washed down with hot tea, you can experience real taste pleasure!

So cook it and eat it to your health!

Baked blue ones for storage in the freezer

If you like dishes made from fresh blueberries, then this method of preparing for the winter will definitely interest you. It is so simple that I will not describe it in as much detail as the previous options.

Cut any number of vegetables into medium cubes and place on a greased baking sheet.
Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2 - 3 times.
Remove from the oven and allow to cool completely.
Divide into bags, approximately 400 - 500 grams each.
Place in the freezer for storage.

And it's all! In winter, by taking out a bag, you can always prepare your favorite dish, and your favorite vegetable will be as fresh.

There is another method in which whole vegetables are baked in the oven, or oven. Then they cool and the skin is peeled off. After which they should be cooled and squeezed out thoroughly; you can briefly put a little pressure on them for this.

Then put it in a bag and put it in the freezer.

Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it’s simply not possible to collect them all in one article. But here we have collected, although a few, very interesting options, in my opinion, the best.

Those who cook according to them invariably save them in their recipes, and next year at least a few jars, but they are being prepared again.

Therefore, I hope that you will also love these cooking methods and will stay in your home for a long time.

And in conclusion, I would like to wish you an excellent harvesting season. May everything you prepare be stored well and please your family during winter lunches and dinners. Otherwise, it won’t be otherwise, because each jar will contain not only vegetables, but also a piece of sunny, warm summer!

Bon appetit!

Recipes for canning eggplants for the winter

Eggplant is everyone's favorite vegetable, which pleases us from August to the end of October. There are many dishes using eggplants. Purchased or grown independently, they are always ready to diversify our diet. all year round in various forms.

The best way to preserve eggplants throughout the winter is, of course, canning., the most reliable and proven method used by housewives all over the world. Here you can find several proven recipes for canning eggplant, simple and inexpensive, but very tasty. They will make your menu more varied and rich.

Eggplants for the winter like grandma's.
Eggplants in garlic sauce for the winter.
Stuffed eggplants for the winter.

Eggplants for the winter like grandma's

Everyone remembers from childhood the sour eggplants that grandma made. They remain a favorite addition to fried potatoes today. But doing like grandma and keeping them in a tub is problematic in our time because of the heavy workload of women, but sometimes you really want to get a sour eggplant, pour some butter over it and chop onions into it.

We found a way that made this recipe easier and faster to prepare and is not particularly inferior to the original. We will share this recipe with you.

As you noticed, there are no exact proportions, the reason is that they are not needed in this recipe, everyone takes as many eggplants as he needs.

Let's start cooking:

Step 1. First, you need to wash the eggplants; you don’t need to peel them, just cut off the stems.

Step 2. Put 5 liters of water on the fire, if you have a lot of vegetables and need more, then put 10 liters. Add 0.5 kg of salt to 5 liters of water.

Step 3. When your water has boiled, put the eggplants in it, keep in mind that they are light and it will be difficult to drown them, you will probably have to put them in more than once.

Let them boil; cook until a match can easily fit into them.

Step 4: Remove the eggplants from the water and place them in a bowl while you prepare the jars.

Step 5. Sterilize 3-liter jars. The lids should also be sterilized.

Step 6: Place a few cloves of garlic in each jar. Bay leaf. Allspice peas.

Fold the eggplants tightly into a jar, as much as will fit.

Sprinkle the following on top of the eggplants:

1 tablespoon sugar;
1 tablespoon salt;
150 g vinegar.

If you want to roll into smaller jars, then separate the ingredients.

Step 7. Put water on the fire, when it boils, pour it over the eggplants. Roll up the jars and turn them over. No need to wrap it up.

Your sour eggplants are ready!

Eggplant in garlic sauce for the winter

A fairly simple and inexpensive recipe. These eggplants will especially appeal to those who love a rich garlic flavor. Goes very well with meat dishes and potatoes. They are very good as an appetizer on the holiday table, men especially love them.

Eggplants of absolutely any size are suitable for cooking; you can use both small and large ones; it’s even better when they are of different sizes.

The biggest plus in this recipe is that eggplants can not only be preserved in this way, but can be consumed without canning, within a couple of hours after preparation. Now we will tell you how to prepare these wonderful eggplants.

To prepare you will need:

Let's start cooking:

Step 1. Wash the eggplants. No need to clean, just trim the tails. There is no need to pierce or cut either.

Step 2. Put water in a saucepan on fire which suits you for cooking eggplant. When the water boils, add eggplants to it. Please note that they are lightweight and very difficult to sink in water.

Boil the eggplants

Boil them until soft enough for a fork to slide in easily. In this recipe, it is better to overcook the eggplants a little rather than undercook them. When you reach the desired softness, remove them from the water and let cool.

Step 3. While the eggplants are cooling, prepare the sauce. Pour oil, vinegar into a container, add sugar and salt. Peel the garlic and squeeze through a garlic press. Add to the rest of the ingredients and add black pepper. Beat all ingredients thoroughly with a blender or mixer, the mass will be thick and white, reminiscent of mayonnaise.

Prepare garlic sauce

Step 4. After cooling, remove the skin from the eggplant. This will be easy to do; it will peel off on its own. There is no need to peel it with a knife, just peel it like boiled potatoes with their skins on.

Peel the eggplants and cut them lengthwise

Roll the eggplants into rolls and place them in jars

You need to lay out the eggplants in layers. Pour sauce over each layer and so on until the jar is full. But do not overfill the jar, you don’t need to put it at the very top because during sterilization the eggplants will rise in the jar.

Pour garlic sauce over each eggplant layer

Step 6. When the jars are filled, place them in a pan of water to sterilize. Jars of 0.5 each need to be sterilized for 15-20 minutes.

Step 7. Take out the jars and roll them up. Turn them over and let them cool like that.

If you want to eat them right away, you also need to peel and cut the eggplants. Don’t roll them into rolls, but simply lay them out evenly in layers in a container, pour each layer with sauce and refrigerate for 2-3 hours. These eggplants will be spicier than those you close in winter.

Bon appetit!

Stuffed eggplants for the winter

A rather simple and interesting recipe will diversify your winter menu and will be a tasty addition to your favorite fried potatoes, which are especially often prepared in winter period. These eggplants will be appreciated by your guests as an appetizer on the holiday table.

For lovers of winter preparations with salted carrots, this recipe will be just a godsend. Today we will tell you how to cook these delicious and unusual stuffed eggplants.

To prepare you will need:

Let's start cooking:

Step 1. It is better to choose eggplants of approximately the same size for this recipe. They need to be washed and the tails trimmed. Prick each eggplant with a fork in several places.

Step 2. Place the water in the pan on the fire to cook the eggplants. Salt the water a little, this will remove the bitterness from the vegetables.

Step 3. When the water boils, put the eggplants in it and boil, be careful not to overcook them, they should just become soft.

Step 4. Remove them from the water and put them under a press. You can do this simply by placing them on the sink and placing a regular cutting board on them, and a three-liter jar of water on top.

Step 5: While your eggplants are draining, prepare the remaining ingredients:

a) Peel the carrots and grate them on a Korean carrot grater; if you don’t have one, you can just use a coarse grater.

b) Peel the garlic too and chop as finely as possible.

c) Wash the parsley and chop finely.

Mix everything in one container so that the products are distributed evenly.

Step 6. Cut the drained eggplants in half, but not all the way. Place a mixture of carrots, garlic and parsley in them. Tie each eggplant with a thread, otherwise the contents will all spill out.

Place the eggplants tightly in a three-liter jar.

Step 7. Add salt to a pre-boiled and cooled liter of water and dissolve it in the water. Pour this brine over our eggplants. Cover the jar with a regular nylon lid. Leave the jar in the kitchen for 2-3 days so that the eggplants ferment. Then we lower it into the basement under the same nylon cover.

Your delicious sour filled eggplants are ready!

Bon appetit!

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Everyone knows that eggplant is a relative of tomatoes and potatoes. It has fleshy pulp with numerous seeds and comes in different colors, shapes and sizes. This vegetable is a low-fat dietary product often used in various cuisines around the world.

Scientists say that eggplant contains a lot useful substances, which remove toxins and cholesterol from the body. Consequently, dishes made from this vegetable prevent the occurrence of atherosclerosis, diseases of the gastrointestinal tract, heart and blood vessels. Undoubtedly, eggplant has a lot positive qualities, dishes from it turn out tasty and satisfying. It is stewed, baked, added to salads and snacks, solyankas, and so on. Canning eggplants has become widespread. In this case, it is recommended to use only strong, shiny fruits with a green, hard top. Vegetables with wrinkled skins, voids, spots or other damage are not suitable. However, let's talk about this in more detail.

Before you start preparing eggplant dishes, it is recommended to cut them and salt them, then leave them for half an hour so that the bitterness goes away. Only hot mixtures need to be preserved. Before sealing, jars and lids must be sterilized, and then they are turned over and wrapped. Twists from this vegetable are stored only in a cool place.

Let's look at how eggplant canning for the winter proceeds, using the example of several interesting recipes.

Eggplants in tomato sauce with minced vegetables

Ingredients: three and a half kilograms of eggplant, nine hundred grams of red carrots, one hundred grams parsley root and celery, one hundred and fifty grams of onion, eight grams of dill and parsley, one hundred grams of salt, one hundred and twenty grams of sugar, one gram of spices, as well as one hundred and fifty grams of tomato paste or two and a half kilograms of tomatoes, seven hundred and fifty grams of vegetable oil.

So let's look at how cook eggplants in tomato. Canning must begin with the preparation of vegetables. They are cleaned, washed, crushed. The eggplants are placed in salted water and boiled, and then cut into slices along with the onions, the carrots and roots are cut into strips, the onions, carrots and roots are fried in hot oil, herbs, vinegar, salt and spices are added. At the same time prepare the sauce. Ripe tomatoes are minced in a meat grinder, placed in a container, brought to a boil and passed through a sieve. Tomato puree is boiled until its volume is reduced by one third.

Next, canning eggplants occurs as follows: pour into jars prepared in advance a small amount of tomato mixture, then lay the circles, put minced vegetables on top, then eggplants again. Top everything with tomato sauce and cover. You need to sterilize half-liter jars for at least fifty minutes, then roll them up and turn them over, you can wrap them in a towel.

Eggplant caviar: recipe

Canning this method does not take much time, the dish turns out nutritious and goes well with meat, potatoes, pasta, and so on.

Ingredients: two and a half kilograms of eggplants, two kilograms of onions, three kilograms of tomatoes, half a kilogram of carrots, half a kilogram of sweet pepper, thirty grams of dill and parsley, half a pod of hot red pepper, one hundred grams of salt, fifty grams of sugar, eight hundred grams of vegetable oil, two grams of ground pepper, forty grams of vinegar.

The eggplants are carefully wiped with a brush, washed in water, the stalks are removed and cut into cubes. Cut the onion into slices, carrots and bell pepper wash and cut into strips, chop the greens, cut the tomatoes into slices. All cleaned and prepared ingredients are fried in vegetable oil in a cauldron, but the greens are not touched yet. First they put the onions there, then the carrots. After they are fried, add sweet peppers and eggplants, and at the end add salt and spices, sugar, hot peppers, and tomatoes.

Canning eggplants for the winter then looks like this: cook all the prepared ingredients for twenty-five minutes, stirring constantly, until the mass thickens. At the end, add chopped herbs, two tablespoons of vinegar, mix well, boil for several minutes and pour into pre-prepared half-liter jars, sterilize for forty minutes, then roll up. At the end of sterilization, the container is turned over, wrapped in cloth and left until the seal has cooled completely.

Eggplants with tomatoes and garlic

The recipe for canning eggplant with garlic is quite simple and does not take much time. The dish turns out to be spicy and is well suited as an appetizer.

Ingredients: one kilogram of eggplants, two hundred grams of vegetable oil, six hundred grams of garlic, one kilogram of tomatoes, salt and spices to taste, several peppercorns per jar, one spoon of vinegar and one bay leaf.

Eggplant preparations for the winter begin by peeling the vegetables and cutting the tomatoes into slices. Boil the eggplants in salted water until half cooked. Then they are cooled, cut into circles, crushed with spices and fried on both sides in oil. Place crushed garlic and tomato on each circle, place the preparations in liter jars and pour in the remaining oil from frying. Add pepper, bay leaf and vinegar to each, pasteurize for about half an hour and roll up.

Eggplant "Mother-in-law's tongue": recipes

Preserving this famous salad is very simple and quick. The dish complements meat, pasta, rice, and so on. It is used as a side dish or snack.

Ingredients: four kilograms of eggplants, ten bell peppers, ten large tomatoes, three heads of garlic, three hot peppers, one glass of sugar, two hundred grams of vegetable oil, one spoon of vinegar essence.

Before canning eggplant salads, the jars must be sterilized, and the vegetables must be peeled and washed. In this case, it is recommended to cut the eggplants into slices, sprinkle with salt and leave for half an hour to remove the bitterness. Meanwhile, the tomatoes are ground in a meat grinder along with pepper and garlic. Sugar, butter, salt and vinegar essence are also added there, everything is mixed well.

The resulting mixture is poured over the eggplants and simmered for half an hour. The circles are then transferred to jars prepared in advance, filled with vegetable mixture and rolled up. The containers are turned upside down and covered with a blanket so that the vegetables release more juice. Leave them like this until they have cooled completely.

Korean style eggplant

This salad is very tasty, it stimulates the appetite and is an excellent appetizer for hot dishes and alcoholic drinks. At the same time, canning eggplants in Korean goes quite quickly.

Ingredients: three hundred grams of young eggplants, one spoon of chopped green onions, one spoon of toasted sesame seeds. Dressing: one spoon of soy sauce, one spoon of vinegar, one spoon each of sugar and vegetable oil, half a spoon of yannem, salt to taste.

A few words about the ingredients

Winter eggplant preparations like this one involve using only young vegetables. The onion must have small feathers, the sesame must be pre-fried. Rice vinegar is suitable for this salad, but if this is not available, then use regular wine vinegar. The old recipe uses sesame oil, but it is replaced with vegetable oil, since it is more accessible in our time. Yannem is replaced with ground red pepper. If a person doesn’t like spicy food, then you don’t have to put it in at all.

Preparation

Eggplants are cut into small strips, placed in a heat-resistant bowl, add some salt and put in the microwave for eight minutes. If there is no microwave in the house, then boil them for ten minutes in water and squeeze well. Place the strips in a colander to drain off excess liquid and leave to cool.

Meanwhile, prepare the dressing. To do this, yangnem is mixed with soy sauce, vinegar, sugar and vegetable oil. The mixture is added to the prepared eggplants along with onions and sesame seeds, mixed and left in the refrigerator for half an hour so that the vegetables are soaked in the sauce and cool.

"Ogonyok"

For thrill-seekers, Ogonyok eggplants are perfect. Preserving this salad does not take much time, the dish turns out spicy and piquant.

Ingredients: five kilograms of eggplant, three hundred grams of garlic, ten sweet red peppers, eight hot peppers, one kilogram of tomatoes, half a liter of vegetable oil, as well as one glass of vinegar, salt to taste.

Vegetables are peeled and washed. The jars are washed with soda and doused with boiling water. The lids are boiling. Eggplants are cut into slices, placed in a bowl and sprinkled with salt, left for two hours to remove bitterness. Oil is poured into a cauldron and the washed and squeezed circles are fried. Remove the finished vegetables with a slotted spoon and place them in a saucepan, covering with a lid.

Canning eggplant (recipes) we consider in this article) does not end there. Now you need to prepare the sauce. To do this, tomatoes, peppers and garlic are minced in a meat grinder, the mass is put on fire and boiled. When it boils, add vinegar and salt and continue cooking for five minutes.

Two spoons of sauce are poured into jars prepared in advance, then a layer of eggplant is added, sauce again, and so on. The container is filled to the end and liter jars are sterilized for at least forty minutes. The jars are turned over and wrapped in a blanket, leaving so until they cool down.

Canning zucchini

Canning zucchini and eggplant is not difficult. Let's pay a little attention to the first vegetable. As a result, you can get a very tasty product that is used as a snack.

Ingredients: four zucchini, three kilograms of tomatoes, one and a half kilograms of carrots, one kilogram of onions, parsley and dill to taste, three heads of garlic, one and a half kilograms of sweet pepper, eight hundred grams of vegetable oil, three hot peppercorns.

Canning eggplants begins by grinding the tomatoes through a meat grinder and putting them on the fire until they boil. Meanwhile, the onion is cut into half rings and fried, carrots minced through a meat grinder and peppers cut into strips are added. All these vegetables are added to tomatoes. Fry the zucchini, pre-cut into rings, add them to the vegetable mixture, stirring occasionally. At the end of cooking, add chopped garlic, chopped herbs, salt and pepper to taste. The finished salad is placed hot in jars and rolled up.

Bulgarian eggplant

Ingredients: six kilograms of eggplants, one and a half kilograms of tomatoes, two kilograms of onions, one hundred and twenty grams of garlic, one hundred grams of parsley, nine hundred grams of vegetable oil, one hundred and fifty grams of salt, twenty grams of ground black pepper, forty grams of ground allspice.

Canning eggplants according to this recipe begins with washing them, cutting them into circles, which are then placed in a salt solution (one hundred and twenty grams per liter of water) for five minutes. Then they are taken out and fried until golden brown and cooled.

The onion is cut into slices, which are then fried in oil. The tomatoes are ground in a meat grinder, the tomato mass is heated and rubbed through a sieve. The resulting mass is boiled until the volume is reduced by one third. The garlic is soaked in water for two hours, then also twisted in a meat grinder. The greens are washed and chopped. All prepared vegetables are mixed, placed in a saucepan and heated to a boil, stirring occasionally.

In this case, canning eggplants (recipes from various world cuisines are presented in this article) continues like this: a layer of minced vegetables is placed in jars, then a layer of eggplants, then vegetables again, and so on. The container is sterilized for fifty minutes. After processing, it is hermetically sealed, turned over and wrapped until cooled.

Canning baked eggplants

Ingredients: three and a half kilograms of eggplants, one kilogram of sweet peppers, half a kilogram of tomatoes, one hundred grams of salt, two hundred grams acetic acid.

Wash the eggplants and place them on a baking sheet. They are baked in the oven until completely softened. Vegetables are peeled. The peppers are washed and also placed on a baking sheet to bake in the oven, after which the skin and stalks with seeds are removed. Tomatoes are cut into slices.

Place tomato slices, peeled peppers into jars prepared in advance, and lay eggplants on top. All vegetables should remain hot. Next, they are sprinkled with salt and thirty grams of acetic acid is poured into each jar. Sterilization time is fifty minutes for half-liter jars.

It must be said that canning eggplant for the winter (only the best recipes have been selected) is used in winter time for preparing caviar. So, the contents of the jar are placed on a plate, cut into pieces, vinegar, chopped onion, ground pepper, salt, and vegetable oil are added.

Pickled eggplants with minced meat

Ingredients: two and a half kilograms of eggplants, five hundred grams of carrots, one hundred grams of parsley root, one hundred grams of onions, fifteen grams of garlic, twenty grams of parsley, forty grams of salt, one hundred grams of vegetable oil.

The eggplants are washed, the stalks are removed, a slit is made through each vegetable, then they are placed in a container and boiled in a saline solution (take thirty grams per liter of water) for half an hour. Hot vegetables are placed on a wooden board, covered with a second board and the press is set for four hours.

The onion is cut into half rings and fried in oil until golden brown, carrots, previously cut into strips, are added. The roots are cut into pieces, the greens are chopped, everything is stewed until tender, onions and carrots, salt are added, everything is mixed and the eggplants are stuffed with minced meat through the slits.

Stuffed eggplants are tied with thread, placed in jars, and filled with salt solution. The necks of the jars are tied with gauze. After three days they are covered with lids and rolled up.

Finally...

Eggplants are valuable food product. But due to their bitter taste, they are difficult to eat raw. To get rid of bitterness, you need to soak them in salt and squeeze them out. The culinary value of these vegetables is undeniable. They are able to absorb a lot of fats and sauces, so the dishes are hearty and rich. To prevent eggplants from absorbing a lot of oil, they need to be boiled quickly before cooking.

Eggplants are used in Japanese and Spanish cuisines. They are very often stewed, fried, pickled, baked, and made into snacks.

In the east, this vegetable symbolizes longevity, so dishes made from it are recommended for elderly people. The substances that make up it are capable of breaking down cholesterol plaques in blood vessels, restoring metabolism, and preventing diseases of the kidneys and liver, as well as the digestive system. They are introduced into the diet for gout, atherosclerosis, cardiovascular diseases, constipation, and so on.

Eggplant is a low-calorie vegetable, but do not forget that it is capable of absorbing a lot of fat, so stewed and fried fruits are not suitable for dietary nutrition. Today there are a huge number of dishes made from this vegetable, everyone can choose to their taste.