EntranceHow easy it is to make quick pickled eggplant at home. Pickled Eggplant - Fast, tasty, fragrant! All ways to cook quick and delicious pickled eggplant
Eggplant cooks quickly with marinade. And the taste is special.
Recipe fast food
| Ingredients | Quantity |
|---|---|
| eggplant medium - | 3 kg |
| small garlic - | 100 g |
| odorless oil | 200 ml |
| salt - | 15-20 g |
| leaf parsley - | beam |
| black pepper-peas - | 10 pieces |
| vinegar (9%) - | 100 ml |
| dill - | beam |
| Time for preparing: 30 minutes | Calories per 100 grams: 79 kcal |
For pickling, take oblong, young fruits. They have few seeds, they taste more tender and healthier.
How to cook:
Spicy pickled eggplant
Before pickling, eggplants are fried until golden brown, so they turn out to be 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;
- a large pod of sweet pepper;
- a pod of hot pepper;
- fine sugar - 20 g.
Required time: 30 min.
Each serving: 105 kcal.
How to cook:
- Chop the eggplant into thick circles (do not remove the peel), sprinkle coarse salt and leave for the vegetable to release juice. Remove any juice from it with a paper towel. Then fry the slices in a frying pan with oil.
- Peel two types of pepper from partitions and seeds. Grind pepper together with garlic cloves, pour vinegar, add sugar, salt.
- Put the fried vegetable in layers in a bowl, pouring each with a spicy marinade.
- Place in 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.
Per serving: 99 kcal.
How to cook:
- Chop the eggplant into rings (not thin).
- Add salt and leave for 40 minutes, then carefully drain the resulting juice.
- Heat up the oil, fry the slices.
- spicy and Bell pepper clean from partitions and seeds, remove the husk from the garlic.
- Two types of pepper, mince garlic.
- Prepare dressing: heat up vegetable oil in a saucepan, put a mass of pepper and garlic, add salt, vinegar.
- Put the fried circles into the pan, pouring dressing over them.
- Place in refrigerator for 5 hours.
Interesting to know what is sharp vegetable snack keeps you warm in cold winters.
On the video - another recipe for spicy pickled eggplant instant:
Pickled eggplant "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 brings them closer to taste with 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.
Marinade Ingredients:
- sugar - 10 g;
- table vinegar - 35 ml;
- purified water - 250 ml;
- fine salt - 10 g;
- to taste black peppercorns + bay leaf.
It will take 1.5 hours.
Each serving contains 107 kcal.
How to cook:
- Rinse the eggplant well, dry with paper towels, cut off the stem and peel. Chop the pulp into slices.
- Put the prepared vegetables on a sieve, cover with coarse salt, leave for 30 minutes. This procedure is necessary to remove bitterness from the vegetable.
- In a saucepan, combine all the products for the marinade, add water. Put the pan on the stove, setting the temperature to medium or fire.
- Rinse the vegetables, leave on a sieve to get rid of excess water. Pour refined oil into a frying pan, heat well, fry the eggplant on all sides until golden brown. finished product Transfer to a plate lined with paper towels and cool completely.
- Chop the peeled onion in half rings, garlic cloves in circles.
- Put the onion layer on the bottom of the pan, eggplants on it, sprinkle with dill and garlic. Repeat the layers in the same order until the ingredients run out. The top layer should be of onion and garlic.
- Pour vegetables with hot marinade, let cool, put in the refrigerator for a day.
Korean fast food option
The Asian flavor of this appetizer is given by the aroma of coriander, as well as soy sauce. Vegetables prepared in Korean style are ideally combined with meat dishes.
You will need:
- a pod of bell pepper;
- juicy carrots - 1 fruit;
- garlic slices - 3 pieces;
- medium-sized eggplant - 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 calories.
How to cook:
- Remove the skin from the eggplant, cut the flesh into strips and salt a little.
- For 4 minutes, fry the vegetable in a pan with a minimum amount of oil. Transfer to a large salad bowl.
- Grate peeled carrots. Chop sweet pepper into strips.
- Prepare marinade. Grind half a pod of 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, mix thoroughly.
- Add carrots, peppers to the cooled eggplants and pour over the marinade. Mix the vegetables, tighten the top of the dish with a film, let the appetizer brew for 5 hours, sending it to the refrigerator.
Tip: for the dish to acquire refined taste, it is better to let him brew well.
How to pickle stuffed eggplant
Eggplant goes well with many vegetables, which allows them to be stuffed with various vegetable fillings.
You will need:
- fresh eggplant - 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 the stem with a knife, then cut each fruit lengthwise. The thickness of the shredded plates is about 1 cm.
- Sprinkle the vegetable with coarse salt, soak for about two hours.
- Drain the resulting liquid, rinse the eggplant with cool water.
- In salted boiling water, blanch the vegetable for two minutes, be sure to cool.
- Peeled carrots, grate celery root.
- Rinse the leaf part of the celery and chop finely, leaving 5-6 sprigs intact.
- Celery, carrots quickly browned in butter, sprinkle with chopped herbs.
- Put the filling on the eggplant plates and form them into rolls. Wrap each with a sprig of celery.
- Boil water, add table vinegar, table salt.
- Put the eggplant in a clean saucepan and pour over the hot marinade. Cool and put on the refrigerator shelf. After 3-4 days you can serve on the table.
You can cook a dish with a different filling, for this, lightly fry chopped carrots, onions and sweet peppers in oil.
There are more than a dozen recipes for pickling blue vegetables, but in almost every one it is recommended to remove bitterness from the vegetable immediately before cooking. Those who pickle a vegetable directly from the garden do not need advice, as there is no bitterness in fresh fruits.
If a fresh eggplant you couldn't find:
- The vegetable should be cut and sprinkled with coarse salt. After 15 min. liquid will appear on the surface of the slices. It is enough to rinse the slices with water or wipe with a paper towel. Salt must be taken large, 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 send it to a bowl with salted cold water. Since he does not sink in water, you will have to crush him with oppression. In half an hour, all the bitterness will come out of it. It remains 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. Concerning table salt, then one tablespoon per liter of liquid is enough.
- Just peel off the fruit. But not every recipe uses peeled fruits. You can cut it lengthwise and remove the seeds with a spoon.
- Send the pieces of vegetable into milk for at least 30 minutes, and press down on top with a press. Then the slices should be thoroughly dried with a paper towel.
On the video - another recipe for quick pickled eggplant:
Eggplants are usually rolled up in jars for the winter. Which, of course, is delicious, but the wait is very long. Therefore, recipes for instant marinated eggplants appeared.
Eggplant can not only be stewed or fried, but also pickled. In this form, they turn out just amazing, sometimes they don’t even differ in taste from forest mushrooms. In order not to wait a long time for the result and not to doubt the result, you can cook pickled snacks in quick ways.
We offer you a selection of the most good recipes.
Pickled Eggplant - General Cooking Principles
Eggplant can be bitter, which makes them completely tasteless. It is for this reason that the vegetable is often sprinkled with salt or poured with concentrated brine, and allowed to brew. But before pickling, eggplants are usually boiled. You can do this in salted water and the unpleasant taste will go away. After cooking, you need to squeeze the vegetables. You can simply put them on an inclined surface under oppression. Next, the eggplants are cut, if this is not done in advance, and combined with other products according to the recipe.
What can you cook with:
Pepper sweet and hot;
Carrot;
The marinade is usually prepared with vinegar. Salt, granulated sugar are added to it. Oil is often added to eggplants. Water is not always added. There are concentrated marinades, there are options for juices, usually a tomato. Eggplant snacks often come with different spices. It can be a Korean spice mix, different peppers, coriander. If it seems that there is too much seasoning or just something is not to your taste, you can reduce the amount or remove some components.
Very appetizing pickled eggplant: fast and tasty
A variant of very simple, tasty and quick pickled eggplants. For this dish, it is advisable to choose small vegetables in which there will not be many seeds.
Ingredients
500 g eggplant;
A bunch of dill;
head of garlic;
Half a teaspoon of salt;
20 ml of vinegar;
30 grams of oil;
Silent coriander.
Cooking
1. Cut off the ends of the eggplant with a sharp knife, make a few punctures in the vegetables, throw in boiling water and boil for about ten minutes. Remove, cool, squeeze out excess water.
2. While the eggplants are cooling, prepare the marinade. For it we use 3% ordinary vinegar. The dilution ratios are indicated on the back of any bottle.
3. Combine vinegar with oil. It is best to use unrefined sunflower oil for pickling or olive oil. Add salt to it, put spices and grind.
4. Cut the peeled garlic cloves, chop finely fresh dill, mix. You can use parsley instead of dill. Some people like to use cilantro. You can take a mixture of different greens, but not more than one bunch, as it will also absorb the marinade.
5. Cut the cooled eggplants lengthwise into strips. First in half, then again and again.
6. Pour a little greenery on the bottom of the container, lay out a layer of eggplant, pour marinade with spices and sprinkle with herbs again.
7. Repeat layers of eggplant and greens, trying to evenly distribute the marinade. Close the container, turn upside down, leave for a couple of hours.
8. Return the container to its normal position, rearrange it in the refrigerator, stand for a couple more hours and the eggplants are ready!
Korean Pickled Eggplant: Quick and Delicious
The recipe is simply amazing pickled eggplant, they can be quickly and tasty cooked for dinner or for a festive table. Be sure to try! One of the main ingredients, in addition to vegetables, is soy sauce.
Ingredients
Three eggplants;
One sweet pepper;
Half a bunch of cilantro;
Four cloves of garlic;
10 g sesame seeds;
1 tsp (possibly less) hot pepper;
70 ml of oil;
20 grams of soy. sauce;
Half a spoonful of sugar;
2 tsp vinegar.
Cooking
1. We wash the eggplants. We make several through punctures with a sharp knife.
2. Boil a couple of liters of water, throw a spoonful of salt and throw eggplant. Boil until soft, but do not overdo it, 7-8 minutes is enough.
3. We take out the vegetables from the boiling water, put them on the board at an angle, put oppression on top so that water flows out.
4. While the eggplants are cooling, you need to cut the bell pepper into thin strips, chop the garlic and washed greens. You can mix them right away.
5. Cut the cooled eggplant into cubes or long strips, as you like. Combine with the rest of the vegetables, add soy sauce, sugar, vinegar and stir.
6. Heat up vegetable oil, throw into it hot peppers, add sesame seeds, hold for a few seconds on fire, remove and pour over vegetables.
7. Stir quickly, cover with a tight lid, leave warm for an hour. Then keep the eggplant for a couple more hours in the refrigerator. You can stir occasionally to speed up the pickling process.
Pickled Eggplant: Making Mushrooms Quickly and Tasty!
A variant of marinated eggplant very similar to mushrooms, very fast and tasty. You can have a snack in a few hours. But still, it is better to let the eggplant stand and soak in the refrigerator for several hours.
Ingredients
1.2 kg of eggplant;
6 art. l. vinegar 9%;
1.5 liters of water;
1 st. l. salt;
One small head of garlic;
A bunch of dill;
100 g butter.
Cooking
1. You can peel eggplants before use, then they will look even more like mushrooms. Cut into cubes of one and a half centimeters.
2. Boil water, salt, throw eggplant and cook for about three minutes. The vegetable should be cooked through but not overcooked. Drain into a colander.
3. Chop a bunch of washed dill, combine with eggplant, which should have cooled down.
4. Peel the head of garlic, but it can be smaller, chop it too, transfer to the eggplant.
5. Mix vinegar with vegetable oil, pour over eggplant. Add any spices you want.
6. Stir everything thoroughly, put it in a jar or even several. We put in the refrigerator, let the vegetables soak for several hours.
Pickled Eggplants: Quick and Tasty (with Carrots and Herbs)
This appetizer is prepared for two days, but the result is simply amazing. To cook pickled eggplant quickly and it turned out delicious. Choose small fruits. They are tender, seedless, well soaked.
Ingredients
10 small eggplants;
5 cloves of garlic;
cilantro or parsley (small bunch);
Three large carrots;
A couple of tablespoons of oil;
800 ml of water in the marinade;
2 tbsp. l. vinegar (we take 9%);
2 tbsp. l. salt in the marinade;
Six peas of pepper.
Cooking
1. Cut off the stem and small tip of each eggplant. With a sharp knife, cut out the diseased pocket without cutting through to the very end.
2. Put the eggplant in lightly salted boiling water, boil for about seven minutes. Transfer to a colander, let cool.
3. Boil water for the marinade with pepper, salt. Leave on the table, let it cool. Then add vinegar and a couple of tablespoons of vegetable mass, which will improve and slightly smooth out the taste of the marinade.
4. Grate the carrot into large strips, add chopped herbs and garlic, mix the filling thoroughly. You can add different spices to it and mash it well.
5. We spread the carrot mass over the eggplants and tie each one with thread so that nothing falls out.
6. Stacking stuffed vegetables in a saucepan or in a container, pour the prepared marinade, close and send to the refrigerator. You can try in a couple of days.
Spicy pickled eggplant: quick and tasty
A spicy version of pickled eggplant, very quick and tasty.
Ingredients
seven eggplants;
Two chillies;
Two bell peppers;
0.5 st. vinegar 3%;
1 tsp Korean spice mix
Five Art. l. oils.
Salt 12 g.
Cooking
1. Cut the eggplant in half lengthwise, dip into boiling water and boil for 4 minutes. Remove, cool, squeeze out excess liquid from the pulp.
2. Cut the bell pepper into strips, sharp pods as small as possible.
3. Cut the boiled eggplants across into slices, you get small sticks, combine with two types of pepper. If desired, add herbs and garlic to the appetizer.
4. Pour in vinegar, add salt, add Korean spices, stir.
5. At the end, pour in the oil, stir again, remove the snack for several hours in a cool place, let it marinate.
Tomato Pickled Eggplant: Quick and Delicious
Simple, fast and delicious eggplant marinated in tomato. It is advisable to use pure juice without skins and pulp, it will be much tastier.
Ingredients
Five eggplants;
Five cloves of garlic;
500 ml of juice;
20 ml of vinegar;
1 tsp pepper mixtures;
Half a bunch of dill;
20 g of sugar;
Five grams of salt.
Cooking
1. Cut the eggplant first lengthwise into two halves, then each half across into 3-4 pieces, depending on the desired size.
2. Salt the water, put on the stove. After boiling, put the pieces of eggplant and boil for two minutes. Drain into a colander, let the water drain. After cooling, additionally squeeze with your hands or immediately put a small oppression, directly into a colander.
3. Put the tomato juice on the stove, bring to a boil, remove the foam if it appears. Pour in sugar. Add vinegar, salt, pepper. You can add any spices you like. Boil for a minute. Turn off the fire.
4. Cut garlic and herbs, mix with eggplant.
5. Pour the appetizer hot tomato juice with vinegar, stir and cover.
6. We wait for complete cooling, then send the eggplant for a couple of hours in the refrigerator.
Mature eggplants have not only hard seeds, but also a peel. It is better to remove it in this case.
The larger and riper the eggplant, the more harmful substances it contains. It is corned beef that gives bitterness that can be soaked, but it is still better to choose young and small vegetables.
If you do not like the taste of ordinary vinegar or it is not well tolerated, then you can use apple cider vinegar, it is more useful. There are recipes for pickled dishes with diluted citric acid and even juice.
Eggplant has long been a familiar vegetable in our kitchen. Many housewives affectionately call these vegetables "blue", and in the south - "demyanki". They are not only beautiful and appetizing in appearance, but also very tasty and healthy.
From them you can cook a huge number of dishes, both cold and hot. In addition, they are great for different types canning, fully preserving their beneficial features. Most often, this vegetable is salted and pickled, and canned vegetables are also prepared from it.
One of the most valuable qualities of these fruits is the combination of low calorie content (18 kcal per 100 g of product) with amazing taste, which makes it one of the most desired products for dieters.
Today I will share with you the most the best recipes, without which it is now simply impossible to imagine our table.
Every housewife has her favorite recipe for canned eggplant. This recipe has earned recognition not only from my household, but also from friends and acquaintances. Despite the fact that I cook this snack for the winter in huge quantities, by the middle of winter, only a memory remains of it.
So be prepared for the fact that this magnificent snack simply will not survive until the winter!
Ingredients:
- Eggplant - 6 kg
- Hot pepper - 2 pcs.
- Garlic - 2 heads
- Salt - 3 tbsp. l. with a tubercle
- Sugar - 0.5 cups
- Water - 600 ml
- Table vinegar 9% - 300 ml
- Dill - 1 bunch
- Parsley - 1 bunch
For salting, it is better to take late varieties. We wash them, cut off the stalks and cut into large pieces. I usually cut them lengthwise into four parts, and then divide each part into three more.
As a rule, demyanki are soaked in water with salt before heat treatment to remove bitterness. Now new varieties have been bred that do not contain bitterness, but they are less dense and absorb a lot of vegetable oil when fried. However, salt prevents this process. Pour enough water so that the vegetables are completely in the water.
Demyanki are soaked for 2 hours in cold salted water (1 liter of water - 1 tablespoon of salt)
Meanwhile, peel the garlic, wash the dill and parsley well. I usually put fresh greens in advance in a deep bowl and pour cold water for 20-30 minutes and only then rinse under running water.
We cut off the stalk of hot pepper, cut it lengthwise and remove the seeds (when working with hot pepper and garlic, it is advisable to use rubber gloves).
Garlic, hot peppers are twisted through a fine grate of a meat grinder or grind with a blender. I am using a grinder. Finely cut the prepared greens with a knife.
In a saucepan or deep frying pan, heat the vegetable oil, and fry the demyanki until golden brown, laying them out in an even layer and gently turning over. You don't need to deep fry the pieces. It is enough that they become soft.
We shift the fried vegetables into a deep container and sprinkle with chopped herbs and garlic with hot pepper.
Then we prepare the brine, for which we bring 600 ml of water to a boil in a saucepan, add salt, sugar and continue to boil until the bulk products are completely dissolved. Sugar in the finished snack is almost not felt. Therefore, if you wish to receive sweet and sour taste, its quantity can be doubled.
Pour the vegetables with the resulting brine, add table vinegar, mix well and press down with a slight oppression. I cover with a flat plate. The resulting snack is left in a warm place for a day.
The next day, we shift the resulting delicacy into 3 liter cans, cover with plastic lids and put in the cellar or refrigerator.
Since I do not have a cellar, and there is not enough space in the refrigerator, I roll up this snack. To do this, I transfer everything to jars with a capacity of 0.72 liters and cover with sterilized lids.
I put a cloth napkin in a large saucepan, set the jars and fill with water so that it reaches the shoulders of the jar. I put the pan on the fire, bring to a boil and sterilize over low heat for 20 minutes. The water in the pan should not boil very much all the time.
A few minutes before the end, I put a saucepan on the fire, in which I heat the water and sterilize the new lids. I also put the kettle on to boil.
At the end of sterilization, I carefully take out one jar, if necessary, add boiling water from the kettle, close it with new sterilized lids and wrap it up until it cools. In this form, the snack can be stored at room temperature.
Here is such a wonderful dish for the winter I got. From the indicated amount, 7 jars with a capacity of 720 ml are obtained.
How to cook eggplant with garlic and herbs
And now we will prepare a savory snack for the winter from eggplant. I have been making this recipe for over a year. The dish is spicy with a bright taste.
Ingredients:
- Eggplant - 2 kg
- Garlic - 3 heads (medium)
- Salt - 1 tbsp. l. with a tubercle
- Sugar - 2 tbsp. l. with a tubercle
- Water - 1 tbsp. (250 ml)
- Vinegar 70% - 1 tbsp. l.
- Dill - 1 bunch
- Parsley - 1 bunch
- Vegetable oil for frying
I take approximately the same medium-sized demyanki. Wash the vegetables thoroughly, cut off the stem and cut into slices about 1 cm thick.
Salt the chopped fruits, mix and leave for 15-20 minutes (you can under pressure). Then rinse them with cold water.
Meanwhile, put the greens in a deep bowl and pour cold water for 20-30 minutes, then rinse under running water and dry with a paper towel. We clean the garlic and grind it in a chopper or pass it through a press.
Then fry the vegetables in a pan or in a saucepan in the usual way for you. I do this in a non-stick skillet, since a small amount of oil can be used in this case.
It is important not to overcook the eggplant! It is enough to fry until half cooked.
Frying in oil gives these fruits a specific taste and delicious aroma.
While the demyanki are fried, we prepare the brine. Boil a glass of water and add 1 tbsp. l. salt and 2 tbsp. l. Sahara.
Put the fried circles in a deep container and sprinkle with garlic and herbs. When everything is overcooked, then pour the vegetables with the prepared brine, adding 1 tbsp. l. 70% vinegar.
After a couple of hours, the resulting snack is placed tightly in jars and put in a pot of water to be sterilized.
We sterilize half-liter jars for 20 minutes, liter - 30 minutes
After sterilization, we take out the jars one by one from the pan, seal them hermetically and wrap them with a blanket until they cool completely.
As a result, we got 4 half-liter jars. Try it and you will succeed too!
Marinate eggplant for the winter (with garlic and carrots)
This recipe is quite simple, since it does not require sterilization during its preparation. The marinade gives this dish a sweet and sour taste.
Ingredients:
- Eggplant - 2.5 kg
- Garlic - 2 heads
- Carrots - 500 g
- Red ground pepper- 0.5 tsp
- Black ground pepper - 0.5 tsp.
- Water - 500 ml
- Table vinegar 9% - 100 ml
- Vegetable oil - 300 ml
- Salt - 2 tbsp. l. with a tubercle
- Sugar - 100 g
- Bay leaf - 2 pcs.
Wash vegetables well under cold running water. Carrots are thoroughly washed with a stiff brush.
In well-ripened (but not overripe) medium-sized fruits, cut off the stalks and cut them into small pieces. Remove bitterness.
To remove bitterness from eggplants, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze.
Peel and grate the carrots Korean carrots or cut into thin strips. We clean the garlic and grind it in a chopper or pass it through a press.
Next, prepare the marinade in a large saucepan: add salt, sugar, vegetable oil, table vinegar to the water and bring to a boil. Put the vegetables in the boiling marinade and cook for 20 minutes. Five minutes before the end of cooking, add garlic, red and black ground pepper and bay leaf. Mix everything thoroughly.
If you want the garlic spiciness to be absent in the finished dish, then put the ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the excess sharpness will disappear.
We lay out the finished hot snack in sterile jars, roll up and wrap until cool.
That's it original dishes we made it without much hassle. I recommend that you cook it.
Quick Pickled Eggplants
Ingredients:
- Eggplant - 2 kg
- Hot pepper - 1 pc.
- Garlic - 1 head
- Vegetable oil - 100 ml
- Salt - 4 tbsp. l. (with bump)
- Sugar - 4 tbsp. l (with tubercle)
- Water - 2 l
- Table vinegar 9% - 100 ml
- Bay leaf - 2 pcs.
- Carnation - 3 inflorescences
- Black peppercorns - 8 pcs.
For this recipe, fruits of technical maturity are best suited, which have a purple color of different shades and tender pulp with immature seeds.
Rinse the vegetables well with cold water, cut off the stalks and cut into large pieces. Then we remove their bitterness.
To remove bitterness, hold the fruits for 15-20 minutes in a 3% salt solution (per liter of water 1 tablespoon of salt with a hillock)
In the meantime, we are preparing the marinade, in which we will boil the prepared demyanki. To do this, in a saucepan large volume(to fit all the vegetables) pour water, add salt, sugar, spices and bring to a boil. Then add table vinegar.
In the meantime, squeeze the soaked fruits and rinse with cold water to remove excess salt. Dip the demyanki prepared in this way into the brine and cook for 20 minutes, gently stirring with a slotted spoon so that all the pieces are evenly boiled, but at the same time remain intact.
After the specified time, we throw the boiled fruits into a colander and drain the brine. We won't need it anymore.
Meanwhile, peel the garlic. We cut off the stalk of hot pepper, cut it lengthwise and clean it from seeds, otherwise ready meal get very sharp (when working with hot peppers and garlic, it is advisable to use rubber gloves). Grind garlic, hot pepper with a blender or chopper. You can just cut it into small pieces with a knife.
We heat a deep frying pan or stewpan well, pour vegetable oil and heat it well. As soon as the oil is calcined, spread the hot pepper and garlic.
During the cooking process, the garlic loses its sharpness and becomes sweet in taste. The aroma of garlic becomes softer and thinner.
And as soon as a breathtaking aroma begins to emanate from the fried spices, add boiled demyanki to them and continue to simmer over low heat for 5-7 minutes. Don't forget to stir.
Then, reduce the heat to a minimum and begin to lay out the vegetables in pre-prepared sterilized jars, seal and wrap tightly until completely cooled.
This appetizer can be used as an independent dish, sprinkled with chopped onions or green onions when served, or as one of the ingredients in vegetable salads, since the demyanki are not very spicy with a mild taste.
By the way, an appetizer prepared according to this recipe can be cooled after cooking and served immediately. Enjoy your meal!
Recipe for eggplant marinated in jars for the winter
The peculiarity of this recipe is that we put all the prepared vegetables in jars and sterilize without prior heat treatment.
Ingredients:
- Eggplant - 3 kg
- Bulgarian pepper - 1 kg
- Tomatoes - 1 kg
- Onion - 1 kg
- Garlic - 2 heads
- Salt - 3 tbsp. l. with a tubercle
- Sugar - 1 tbsp. (200 g)
- Table vinegar 9% - 200 ml
- Dill - 1 bunch
- Parsley - 1 bunch
- Vegetable oil - 200 ml
Wash all vegetables under running cold water. We cut off the stalks of demyanok and cut them into small pieces, we clean the bell pepper from seeds and partitions. We clean the onion from the husk and cut into half rings.
Prepared demyanki are soaked in water with salt to remove bitterness, and left for 2 hours. After the set time, they are squeezed out and washed in cold water.
Cut the tomatoes into equal slices. For this recipe, I chose the Cream variety. Bulgarian pepper cut into strips.
Dill and parsley are well washed in a deep bowl of cold water, then rinsed under running water and dried with a paper towel. Next, peel the garlic and cut into thin slices. Finely cut the prepared greens with a knife.
Put the chopped products in a large saucepan, add salt, sugar, table vinegar and vegetable oil. Mix everything thoroughly and leave to infuse for a couple of hours. During this time, the vegetables will give juice.
After the specified time, we take the prepared sterilized jars, put a leaf of bay leaf, 1 inflorescence of cloves and 4 peas of black pepper in each and put the vegetables tightly, after mixing them thoroughly again. We cover the jars with sterilized lids.
We cover the bottom of a large saucepan with a cloth napkin, set the jars, pour cold water up to the shoulders and put on fire. As soon as the water in the pan boils, reduce the heat and set the timer for the required time.
We sterilize half liter jars 30 minutes, 0.7 liters - 45 minutes, liter - 1 hour.
After sterilization, we take out the jars one by one from the pan, seal them hermetically and wrap them with a blanket until they cool completely. Now this snack can be stored at room conditions.
Eggplant appetizer - recipe with bell pepper
And now I will share another wonderful recipe. You and I will pickle eggplants with bell pepper.
Ingredients:
- Eggplant - 3 kg
- Bulgarian pepper - 1 kg
- Garlic - 1 head
- Salt - 1 tsp with a tubercle
- Sugar - 5 tbsp. l.
- Vegetable oil - 100 ml
- Salt - 3 tbsp. l. (with bump)
- Sugar - 6 tbsp. l (with tubercle)
- Water - 3 l
- Table vinegar 9% - 100 ml
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Black peppercorns - 8 pcs.
Demyanki and bell peppers are thoroughly washed. We remove the stalks from the demyanok, cut off the peel and cut into small pieces, peel the bell pepper from seeds and partitions and cut into large pieces.
To remove bitterness from demyanok, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze.
Next we prepare the marinade. To do this, in a large saucepan (we will cook all the fruits at once), mix water with table vinegar, add spices: bay leaf, allspice and black peas, sugar, salt. Bring the marinade to a boil and lower the prepared demyanki into it and cook for 10 minutes from the moment of boiling, stirring occasionally.
In the meantime, pour vegetable oil into a deep frying pan or stewpan and, as soon as it warms up, spread the bell pepper and fry until tender.
After the end of the time of boiling the demyanok, we put them in a pan with bell pepper, add the garlic and continue to fry for 5-7 minutes.
If you want less spicy snack, then garlic must be added to the pepper at the very beginning of frying
And when the frying process ends with us, we reduce the fire under the pan to a minimum, put the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.
This is such a wonderful appetizer. Be sure to try to cook it, and you will definitely succeed.
How to pickle eggplant for the winter without sterilization (quick and tasty)
And finally, one more very simple recipe that does not require much effort and special skills and is so unloved by many housewives of sterilization.
Ingredients:
- Eggplant - 3 kg
- Garlic - 1-2 heads
- Spices - clove inflorescences, bay leaf, black peppercorns
- Acetic acid 70%
- Spices - bay leaf, cloves, allspice and black peas
- Salt - 2 tbsp. l. (with bump)
- Sugar - 4 tbsp. l (with tubercle)
- Water - 2 l
We select whole fruits, wash them well, clean and cut lengthwise into 8-10 parts. Further, to remove bitterness, soak them in salt water (1 tbsp with a mound of salt per 1 liter of water) for a couple of hours. In addition, soaking in salt water prevents the fruit from turning brown.
While the demyanki are soaked in saline, we sterilize the jars in any convenient way. I cook this appetizer in liter jars.
In each jar I put one clove inflorescence, 3 pcs. allspice and black peppercorns, 3-4 cloves of garlic, peeled and cut into thin slices.
At the same time, we prepare the brine, for which we pour water into the pan, add salt, sugar and bring to a boil.
Immediately put the blanched demyanki tightly in jars to the “shoulders”, so that there is room for the brine, add 1 teaspoon acetic acid and pour boiling brine.
We immediately seal the jars hermetically, cover with a blanket and leave to cool completely.
Eggplant cooked according to this recipe can be served even with a simple boiled potatoes, sprinkling with chopped onions or green onions when serving, or can be used as one of the ingredients in vegetable salads.
if you love vegetable preparations and want to try something new, we advise you to pay attention to our pickled eggplant recipes. This is a great appetizer for your table.
Marinated Eggplant - Fast, tasty, fragrant! All ways to cook quick and delicious pickled eggplant
They can be made a little sharper, sourer, softer or harder. Knowing how to make pickled eggplant, you can always surprise your guests with something unusual and insanely delicious. Delicate and savory, they can be in the form of slices, circles, in company with other vegetables or in the form of caviar. Pickling eggplant at home will be a pleasant experience for you, pleasing with its genius and simplicity. Even if it seems to you that you are not an ardent fan of this vegetable, try it in this form. Read how to cook pickled eggplant and try new dishes!
Pickled eggplant - delicious and original savory snack recipes
Pickled eggplant can be an easy side dish for meat, fish or savory snack to serve with other dishes festive table or everyday meal. The presence of numerous variations of delicacies will allow everyone to choose the most suitable recipe.
How to pickle eggplant?
Each recipe for pickled eggplant has both its own individuality and common technological points that you need to remember when starting to prepare an appetizer.
- Eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
- Prepared vegetable slices are boiled or fried, mixed with marinade components and left to soak.
- Delicious pickled eggplants can be arranged on hastily on quick recipe or prepare a delicacy for the winter for the future.
Instant Pickled Eggplant is a spicy aromatic snack that is very easy to prepare and ready to eat in a couple of hours.
Ingredients:
- 500 g eggplant
- any greenery
- 2-3 garlic cloves
- 2 tbsp. l. vegetable oil
marinade:
- 500 ml water
- 1 st. l. topless salt
- 1 st. l. no sugar top
- 50 ml 6% apple or wine vinegar
- 5-6 allspice peas
On the Internet, recipes for instant marinated eggplant indicate different amounts of vinegar for the marinade, but by experience I came to the conclusion that this particular ratio of products is optimal, the appetizer is completely non-sour, and everything is in moderation. Perhaps someone will disagree with me. 🙂
Cooking:
Wash the eggplants, cut off the tails and cut into cubes with a side of about 2 cm. For this snack, it is better to use young eggplants with dense pulp.
Then we prepare the marinade. Pour 0.5 liters of water into the pan, add salt, sugar, vinegar and peppercorns. Bring the marinade to a boil, dip the chopped eggplant into it and boil for 5 minutes from the moment it boils again. Stir occasionally as the eggplant boils to evenly soak in the marinade.
After five minutes of boiling, drain the marinade through a colander and cool the eggplant.
While the eggplants are cooling, finely chop the greens and send it to a deep salad bowl. Add chopped garlic and vegetable oil there.
Any greens will do, but if you like cilantro, be sure to add it. In my opinion, no other herb pairs with eggplant quite like cilantro.
Put the cooled eggplants in a salad bowl and mix gently.
In principle, instant marinated eggplants are already ready, you can try, but it’s better to cover them cling film and refrigerate for a couple of hours. Once steeped, they will simply taste great.
I also want to note that the appetizer will turn out to be more tender if the eggplant is first peeled. Of course, the view will suffer a little, but the taste will undoubtedly benefit.