Eggplant is the simplest recipe for the winter. Marinated eggplants without sterilization for the winter

I dragged this recipe from my Tbilisi friends during the last trip to your favorite city. He got away from delight, everything recorded and decided that he found the most "advanced" recipe for eggplant billets for the winter. However, a few days later I had to record a recipe (). Yes, also visiting, yes, again in the Hospitable Georgian family. What can you do! Here they have a kitchen. Just manage to write and cook. Then I clogged with pleasure in my kitchen, regulated the degree of desired sharpness and admired again. Already in the process. Now I can not imagine your winter without this yummy.

For both recipes, choose the accurate medium-sized fruits. Large either does not matter, but it turns out not so beautiful, as you have to do additional cutting: in half, and then with circles. Ideal shiny for canning - elastic, but not solid, and without seeds. As for spices, then the amount is conditional, add to your taste.

Ingredients

Eggplants 2 kg
Bow 300-400 g
garlic 100 g

For marinada:
Vegetable oil 1.5 glasses
Apple Vinegar 1 Glass
Water 1 cup

For refueling :
Hop Sunnels 1 tsp
Kinza 1 tsp.
Saffron - chipotch
Paprika - ½ tsp

Exit: 3 banks 0.7 l + more little

How to prepare eggplants without sterilization with vinegar

Eggplants. Cleaning from the fruits and washing eggplants, we make Zebra: remove the skin with stripes. You can not remove, but so more beautiful, and so the vegetable is better kept, does not lose shape.
Cut the blue circles with a thickness of approximately 1.5 cm. Sleep the salt, mix and leave for the night, let them release all the bitter juice so that no droplets remain. Important: We put eggplant circles into a large enameled saucepan and be surely tightly closed it with a lid (you can cover with a towel). We take it on the cold so as not to give them to scint.

Refill In the morning we prepare the refueling - all the savory in it. Cut onion with rings, garlic with thin plates (so that there are mugs), add Sunnels, paprika, Imeretic saffron (do not overdo it with saffron, otherwise eggplants turn green, and we need a beautiful golden shade). As you should mix.

MARINADE. Now Marinade. We mix the floor liter of water, vegetable oil and vinegar and bring to a boil. Remove from the fire, cool to a pleasant warm temperature.

We refuel eggplants, pour marinade. Eggplants press. We put a saucepan with water (water about half of the tank), we lower there for 10-15 minutes of the circle (to moderate softness), after which they pull them out with noise, cool and lay out in a bowl with refueling. Mix. I do it with my hands, the texture is so better and it turns out evenly.
Fill eggplant marinade. Let's hinder, try to salt-pepper. We leave the workpiece "relax", 1 hour will be enough.

We put in banks. In the prepared banks (everyone has their own way to sterilize empty cans) lay eggplants. We are tamped by a pestle, seeking the marinade to go up and formed a layer of oily liquid about 0.5 cm. If the marinade is not enough, we fill with boiling water from water with water.

Preparing covers. Polyethylene caps I'm dipping in boiling water and immediately put on, then they are literally "absorbed" into the hole of the cans. When the billets with eggplants are cooled, we put their refrigerator, from where and get it as needed.

Ready? My Georgian friends recommend not to touch eggplants before winter. Let them last, eat tasty flavors. That's what I say: it is very, very difficult! But the patience is better to get up, and it is more correct to open the first jar in December. That's how to tell about your impressions ... if there are words.

Eggplants for the winter without sterilization © Magic Food.ru

Eggplants closed in this way are a blank for winter salads. To taste, this product will seem similar to marinated mushrooms, but this opinion is not definitely. A simple and simple semi-finished product for the preparation of delicious snacks. Served with onions and aromatic vegetable oil. For large companies and long gatherings of the 3-liter bank - an excellent packaging for this workpiece, but for small lunch and one-time use it is better to have several liter jars on the supply.

Eggplants marinated entirely for the winter can be served with Korean carrots. Whole marinated eggplants are cut at first along into two parts, and then cut into cubes. Perfectly, they are combined with fragile homemade sunflower oil.

Time: 1 hour

Easy

Portions: 10.

Ingredients

• eggplants - 8-9 kg;
• water - 3 l (this marinade is enough for 3 banks of 3 l.);
• salt (not iodined) - 1 tbsp.;
• sugar - 1 tbsp.;
• vinegar 9% - 150 ml;
• bay leaf - 5-6 pcs;
• fascinated pepper (peas) - 10 pcs.

Cooking

Before proceeding close to the cooking process, spend a number of water treatments with vegetables. During this procedure, it is good to inspect each eggplant to identify all damage or signs of damage. Evaluate the degree of product corruption, if it is a small dark spot, it can be completely cut and use the unspoiled part for further preparation. If the damage is large, then you should not use such a shiny, put aside. Cut the fertilizes and the opposite part selected vegetables. In a large saucepan, type 2/3 of the water and put on fire before boiling. Lower eggplants in boiling water, as far as they can fit in a saucepan and negotiate 7-10 minutes. The cooking time will depend on the size of vegetables, if the shiny is small, then they are enough to do 7 minutes, and large - 10.

Vegetables during cooking will not be loaded entirely into the water, and will be afloat. And for uniform cooking, turn over the side to the side. Even as an option, you can make a small press in the form of a plate with a smaller diameter in which you can put some cargo, therefore, eggplants will be completely able to immerse yourself in water and pass uniform heat treatment. The last method is better than you do not have to stand over the fire and constantly monitor this procedure. You can move and cook marinade. Put all the necessary spices and spices in a clean capacity, pour with clean water and put on fire.

The vinegar is not yet used, it must be poured into the very last thing when marinade will boil and eggplants will be laid in banks.

During baking, the vegetables changed their color from a beautiful eggplant to brown, as well as wrinkled, but this is what tells us that they are ready for the further stage of our conservation. All boiled vegetables, to launch in clean and sterile banks. Surely cooking vegetables will be parts, so the packaging will be gradual. Arm yourself with a forceps or fork, than it will be convenient to take hot cinema. Try to place them tightly, tilting the bank you can ducklings.

If all the banks are filled, marinade boils on the stove, pour the last ingredient - vinegar. Let boil and fill the spicy boiling water to the top. Immediately roll up and neatly, holding the jar behind the lid, turn up the bottom. Leave in this position to the complete cooling, and then remove into the cool dark place for further storage.

On a note:

When choosing eggplant, pay attention to their size, and an elongated form. Neat and even vegetables are ideal for this conservation.

Store the open bank with pickled whole eggplants in the refrigerator and use no more than a week, otherwise eggplants can scatter.

Wonderful they, these "centers" ... You will not throw in the salad, you will not fuss with potatoes, and the Moraks with them - bake, to remove the skin ... Approximately such thoughts arose at me at the form of violet aliens in the market until I tried one salad " The secret of the salad was that few people guess with Loet that they were not mushrooms in the bank, but ... Eggplant. Taste not to distinguish! Now eggplants settled in me and in the garden, and in the basement. Want to know how to cook eggplants for the winter, we will share with you the most delicious recipes for eggplant for the winter.

Remember the immortal phrase from the film Gaida "Icra Zamar - Eggplant!"? And the recipes are appropriate.

Ikra "Zamar"

Ingredients:
3.5 kg of eggplants,
1.5 kg of carrots,
1.5 kg of bow,
2 kg of Bulgarian pepper,
3.5 kg of tomatoes,
300 g garlic,
3-4 tbsp. salts
1 tbsp. 70% vinegar,
Vegetable oil for frying.

Cooking:
Eggplants cut into cubes, rubbing carrots on a large grater, a bow finely cut, the bell pepper cut into small cubes. All vegetables separately fry on vegetable oil, folded into enameled pelvis and mix. Tomatoes skip through a meat grinder or grind in a blender. Pour roasted vegetables tomato mass, salt and put on fire. Cook 40 minutes from the moment of boiling. 5 minutes before readiness to add garlic passed through the press, and 1 tbsp. acetic essence. Ikra decompose on sterilized banks and roll.

Ingredients:
5 kg of eggplants,
½ kg of carrots,
300 g of tomato paste,
150 g root parsley,
300 g onions,
100 g root celery,
25 g of celery greenery,
40 g sugar,
½ l vegetable oil
75 g of salt,
1 tbsp. 70% vinegar.

Cooking:
Eggplants cut into 2 cm thick circles, fry on vegetable oil to golden color. Onions cut into rings, fry. Carrots and parsley cut straw and stew in vegetable oil to half-year. Fascinated vegetables Skip through a meat grinder or grind in the combine, add tomato paste, salt, sugar, greens and spices. Heat the whole mass to 70 ° C, put in banks. Sterilize 15 minutes, add to ¼ C.L. Vinegar for each 700 gram can roll.

Skillful cooking came up with many original billets from eggplant for the winter. These are marinated eggplants, and snacks from "blue", and ledge, sharp and spicy salads.

Ingredients:
5 kg of eggplants,
1 kg of sweet pepper,
300 g garlic,
200 ml of 9% vinegar,
100 g of sugar,
3-4 Gorky pepper pod,
1 tbsp. vegetable oil
1 bunch of dill.

Cooking:
Eggplants cut into 2 cm with a thickness of 2 cm, sprinkle them with salt and put in a flat bowl for half an hour so that they let juice. Sweet and bitter pepper, garlic and dill skip through a meat grinder, add vinegar, sugar, mix before dissolving sugar. Fry eggplant circles on vegetable oil to golden color. Then to do this: each piece of eggplant with a fork to remove from the frying pan, dip in the peppercaric mixture and folded the layers in pre-sterilized banks. Sterilize 15 minutes, roll.

Eggplants for the winter on an ambulance hand

Ingredients:
2.5 kg of eggplant,
2.5 l of water,
100 g salts,
150 g 9% vinegar,
250 g of vegetable oil,
½ cup of chopped garlic.

Cooking:
Eggplants cut into cubes, lower them into boiling with salt and vinegar water, cook 5-7 minutes. In another saucepan heat up to boil oil. Eggplants lean on sieve, put in oil, pour garlic, mix quickly and decompose into sterilized banks. Turn out, wrap.

Ingredients:
6 kg eggplants,
200 g garlic
250 g 9% vinegar,
3-4 bitter peppers,
2 glasses of vegetable oil,
2.5 tbsp. salts
On the beam of the greenery of parsley and dill.

Cooking:
Sliced \u200b\u200beggplant sliced \u200b\u200bsalted, boil in boiling water about 5 minutes. Cool. Rolling through a meat grinder garlic, pepper and greens, add salt, vinegar, vegetable oil. Mix with eggplants, decompose into sterilized banks, roll.

Ingredients on a liter jar:
6-8 eggplants,
1.5 stack of water,
2 branches of dill,
1 tbsp. Sahara,
6 peas peppers,
½ st.L. vinegar
2 cloves of garlic,
1 tbsp. salts
1 sheet of shit,
1 celery sheet.

Cooking:
Eggplants rinse, cut off the fruit, lower for 10 minutes in boiling water, then remove out of the water and give to dry. In sterilized banks to lay half of the spices, then put eggplants, on top of the remaining spices, pour marinade from water, salt and vinegar. Sterilize 15 minutes, roll.

Ingredients:
4 kg eggplants,
2 kg of tomatoes,
1 kg of sweet pepper,
1 kg of carrots,
10 bulbs,
10 pieces of garlic,
1 tbsp. 9% vinegar
4 tbsp. salts
1 cup of sugar.

Cooking:
Eggplants cut into cubes, not cleaning and not soaking. Tomatoes skip through the meat grinder. Bulgarian pepper and onions cut into half rings. Cutting a carrot on a large grater, chop garlic. Fold everything into a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Cook after boiling on medium heat 45-60 minutes. Descript hot into sterilized banks and roll.

Ingredients:
2 kg of eggplants,
1 kg of tomatoes,
400 g onions,
4-6 pcs. carrots
4-6 sweet peppers,
½ stack. Sahara,
2 tbsp. salts
3-4 cloves of garlic,
1-2 laurel sheets,
bunch of parsley
Black pepper peas.

Cooking:
Eggplants cut into slices or cubes, onions finely to nourish, peeling tomatoes with slices, carrots - straw, pepper - rings, parsley finely cut. Tomatoes and sweet peppers Sprinkle salt and wait until they give juice. Pour vegetable oil in the pan, lay out layers together with juice: tomatoes, onions, eggplants, carrots, sweet pepper, parsley. Add pepper peas and bay leaf. Stew 40 minutes, occasionally stirring. 2-3 minutes before readiness to add a foolish garlic. Roll

Ingredients:
1.2 kg of eggplants,
400 g tomatoes,
300 g onions,
30 g garlic,
120 g of vegetable oil,
30 g salts,
parsley greens,
Pepper to taste.

Cooking:
Eggplants wash, cut into a circle 2 cm width, put them into a salt solution for 5 minutes. Remove from the brine, give it to drain and fry until golden color on the vegetable oil. Tomatoes rinse, skip through a meat grinder, heat to a boil and rub through the sieve. Until the mass of the mass of the volume. Garlic soak for 1-2 hours in cold water, remove the films and skip through the press. Greens finely nourish. Stir with tomato mass, heat to a boil, stirring constantly. In dry heated banks lay layers: minced layer, layer of eggplant. The top layer must be made of minced. Banks cover with boiled covers, put sterilize: half-liter - 50 minutes, liter - 90 minutes. Roll

Hehe from eggplazhanov

Ingredients:
5 kg of eggplants,
600 g onions,
600 g sweet pepper,
200 g garlic
200 ml of 9% vinegar,
3 Salt's handustrians,
Vegetable oil for frying.

Cooking:
Clear eggplants, cut into straws. In the deep dish, you wish sliced \u200b\u200beggplants, mix, leave for 5 hours. Then squeeze eggplants and fry in oil. Onions and peppers cut straw, garlic grate, mix everything with eggplants, pour vinegar. Lay into sterilized banks, close with polyethylene lids. Store in a cool place.

Ingredients:
4 kg eggplants,
1 kg of carrots,
1 kg of red sweet pepper,
1 kg of bow,
100 g garlic,
1-2 Gorky pepper pods,
2 Salt's handustrians,
2 tbsp. 70% vinegar.

Cooking:
Cut the eggplant thin straw, salt, mix and leave for an hour. Carrots grate on a coat for carrots in Korean, pepper cut into long stripes, onion - half rings. Garlic and onions finely nourish. Mix all vegetables, except for eggplants, add vinegar and leave for 5 hours, mixed a couple of times. Slightly fry eggplants on vegetable oil, give cool. Connect all vegetables, decompose on sterilized banks. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll

Eggplants "like mushrooms"

Ingredients:
5 kg of eggplants,
5 l of water,
400 ml of table vinegar
200 g salt,
1-2 garlic heads,
1 stack. vegetable oil.

Cooking:
Washed eggplants cut into cubes. For marinade, mix water, vinegar, salt and boil. Out to boiling marinade eggplants and cook 5 minutes from the moment of boiling. Remove ready-made eggplants, fold into a gauze bag and hang for a flow of liquid for 12 hours. Fold eggplants in a saucepan, mix with hurried garlic and boiled vegetable oil. Eliminate the mixture of banks, sterilize 15 minutes, roll.

"Fake mushrooms"

Ingredients:
5 kg of eggplants,
5 l of water,
1 glass of salt,
½ l 9% vinegar,
garlic - to taste
1 l vegetable oil.

Cooking:
Eggplants cut into circles. Boil the brine from water, salt and vinegar, spread eggplant in it with small portions, cook for 5 minutes. Boil vegetable oil. To lay ready-made eggplants into sterilized banks by layers, alternating eggplant layers with finely chopped garlic. Pour boiling oil and immediately roll. Be careful - boiling oil is very hot, make sure that the bank did not burst! When applying for the table "Fake mushrooms" you need to slightly satisfy and pour by vinegar.

And finally, eggplants for the winter, recipe for extremals:

Ingredients:
24 pcs. eggplants,
2.4 kg of sugar,
2 tsp drinking soda
13 stack. water,
½ CHL Vanillina.

Cooking:
Solid eggplants Clear skin, remove the frozen, but leave the cups. Each eggplant is cut along along with the cup. Pieces pierced for a fork in several places. Put eggplants in cold water, cover with a lid - this is done so that they do not darken. Then mix the soda with 7 glasses of water and put in this eggplant solution, leave for 5-6 hours. After that time, remove eggplants from soda solution and rinse well several times in running water. Half sugar pour out in dishes for cooking jam, pour 6 glasses of water and boil on low heat for 10-15 minutes. To boil syrup to put eggplants and cook for 15 minutes on medium heat. Then remove from the fire and leave for 12 hours. After pouring the remaining sugar in the jam, bring to a boil, reduce the fire to a minimum and cook for 3 hours. 2-3 minutes before the end of the cooking, pushing vanillin. Remove from fire, cool and pour into clean dry banks. Purify.

It is not difficult to harvest eggplants for the winter. Successful blanks!

Larisa Shufkaykin

On the eve of the conservation season, each mistress is going to make billets from eggplant for the winter. After all, in the season, vegetables for conservation are a penny, and in the winter it is so nice to open a jar with eggplants on a festive table, or just for dinner to potato casserole.

In addition, billets from eggplant do it yourself this guarantee of naturalness and healthy food. After all, the manufacturers of canned food "sin" to misinterpress preservatives and dyes so that their billets are kept longer, and maintained a commodity look.

I bring to your attention "gold recipes" of billets from eggplant for the winter, which are tested not one thousand owners, and every year is invariably popular.

If you have your original recipe for cooking eggplant for the winter, do not hesitate to tell about it in the comments.

Honeycomb from eggplant for the winter (losing fingers)

If you like simple and not troublesome billets from eggplants, then my today's recipe for a honeycomb from eggplant for the winter, you will definitely like it. We will prepare a honeycomb from eggplant for the winter without tiring sterilization, "fur coats" and long-term preparation of ingredients. The portion of the honeycomb from the shiny for the winter is small, everything is preparing very quickly and simply. And the result ... I promise you - your fingers lick! Recipe.

Georgian Eggplants for Winter

Roasted eggplants in acute adzhik with garlic ... Well, what can be tastier? By the way, acute Georgian eggplants are preparing for the winter without sugar, in case you do not like sugar in conservation of vegetables. A snack from Baklazhanov in Georgian for the winter is prepared with sterilization, and more time will be required to prepare ingredients. How to cook, look.

"Teschin Language" from eggplants for the winter

I dedicate this recipe with eggplants to all fans of delicious blanks from shiny. Billet for the winter "Teschin Language" from eggplants - Well, what can be easier? In fact, these are sharp eggplants in Adzhik, about which I told you before, but still my today's Snack "Teschin Language" from Eggplant is not quite usually preparing. In order to "Teschin Language" from eggplants for the winter, it turned out guaranteed tasty, I decided to pre-bake eggplants in the oven. Interesting? Recipe with photos.

Eggplants for the winter "Spark"

How to prepare real eggplants "Spark", you can see.

Eggplant fried for winter

If you like spicy and sharp snacks, then my today's recipe for fried eggplant for winter with garlic 100% deserves your attention. Such canned fried eggplants advised me to make my girlfriend, and you know, I remained very pleased with the result.

Fried eggplants with garlic for the winter turned out incredibly tasty, and nothing different from fresh seasonal eggplant. We will prepare fried eggplants for the winter without sterilization, so get ready to make conservation very quickly, so that hot banks with eggplants immediately send under the blanket. Recipe with photo step by step.

Adjika from eggplant for the winter

Most recently, I discovered a new recipe - Adzhika with eggplants. To say that it is delicious - it's nothing! It's just amazing, honestly! I am confident, in the winter season, such conservation will be greatly popular. Another plus of this recipe is simplicity of cooking. You will not really have to mess around with the ingredients for a long time - they only need to grind them on the meat grinder. Recipe with photos.

Eggplant salad for winter with rice

Let's prepare eggplant salad for winter with rice, and the company Gordy Frank-eggplant and traditional pics will be: tomatoes, Bulgarian peppers, onions, carrots and seasonings. Such a winter salad with rice and eggplant is an excellent snack and a full-fledged vegetable dish. Especially winter salad from eggplant for the winter with rice will be relevant in the post: it is enough just to warm up the contents of the jar and the satisfying lunch is ready! Recipe with photos.

Acute eggplants for winter in marinade

This recipe for sharp eggplants for the winter I have screamed from a friend. Yes, yes, it was back - somehow I tried her a guest of an amazing sharp eggplant snack and simply disappeared: so I liked it. And the girlfriend was in no hurry to share the recipe: she, apparently, wanted to be a unique owner of such a successful recipe. But, in the end, I persuaded her, and in my culinary book at the honorable place was an acute snack from eggplant for the winter. She really is very sharp - thanks to red peppers and spicy - because of garlic. Another highlight of this snack is a delicious marine with vegetable oil and vinegar. How to cook, see.

Eggplants like mushrooms for the winter

Do you know that you can close eggplants like mushrooms for the winter? Yes, yes, and the taste of them, and the appearance will be very similar to the naughty or oil. A neighbor shared with this recipe with me - it has long been preserved eggplants in this way, and it always diverges her one of the first. Somehow she treated me with such eggplants fried as mushrooms, and they really liked them. Recipe with photos See

Eggplants and peppers in tomato sauce

I want to introduce you to an excellent billet from eggplant for the winter. Why excellent? Because everything is in her way I love: it is preparing simply and quickly, but it turns out delicious and very beautiful. If you like eggplants, you have nothing against tomatoes and favorably treat the Bulgarian peppers, then such a workpiece will also have to taste. Recipe with photos.

Salad "Dozen" for the winter with eggplants

Salad dozen for winter with eggplants is called so because for its preparation we will need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomato for the recipe must be twice as much more so that the salad is juicy and fragrant. This delicious salad, a dozen for the winter was still ready for my mom. See the recipe with photos.

Eggplant Salad for the winter "Autumn"

Looking for simple billets from eggplant for the winter? Pay attention to eggplant salad for the winter "Autumn". How to prepare eggplant salad for the winter "Autumn", you can see.

Eggplants for the winter with carrots, onions and garlic "Polosatiki"

A detailed recipe with a photo how to cook eggplants for the winter with carrots, onions and garlic "Interstics", you can see.

How to freeze eggplants: proven way with photo

Detailed recipe with photos, how to freeze eggplants for the winter, you can see.

Eggplant in Adzhik for the winter

Do you like not troublesome and simple billets from eggplant? Eggplant in Adzhik - exactly what you need! A detailed recipe with a photo, how to cook eggplants in Adzhik for the winter, you can see.

Eggplant salad for winter "Vegetable Madness"

Recipe for cooking eggplant salad for winter "vegetable madness", with step-by-step photos, you can see.

Eggplant for the winter in Korean

How to cook eggplants for the winter in Korean, you can see.

Salad for winter from eggplant and beans

Want to close a delicious salad from shiny for the winter? Then be sure to pay attention to the salad for the winter from eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, the beans are well combined with the shiny and makes the workpiece and rather satisfying. How to cook eggplant salad with beans for the winter, I wrote.

Eggplants in tomato for winter

Recipe for making eggplant in tomato, you can see.

Fried eggplants for winter with pepper and vegetable sauce (recipe without vinegar)

Prepare such fried eggplants simply, but long enough: this snack closes without vinegar, so it has a long sterilization. Detailed recipe.

Eggplant Salad for the winter "Doodles"

With this recipe for the salad of eggplants for the winter I already use no first year, and every time I remain very pleased with the result. First, I like the way to prepare such a salad of shiny - simply and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out very bright, appetizing, so it can be safely offered not only home, but also to guests. See the recipe with photos.

Caviar from eggplant for the winter

How to cook eggplant caviar for the winter (recipe with step-by-step photos), you can see.

Eggplant for winter with nuts

The billet season from eggplants in full swing, much you have already tried out of my recipes, and even more interesting recipes you only have to find out. About one of these recipes, I want to tell you today. We will prepare delicious fried eggplants with nuts for the winter, with garlic and parsley. Recipe with step-by-step photos, see.

Salad for winter from eggplant "Magnificent Four"

A very tasty and simple salad for winter from eggplant without vinegar. Recipe with photos.

Appetizer from eggplant for the winter with vegetables

How to cook a delicious snack from eggplant for the winter with vegetables, I wrote.

Marinated eggplants for the winter with Bulgarian pepper

I offer you another simple conservation recipe from eggplant with red Bulgarian pepper in garlic marinade. Delicious marinated eggplants for the winter are obtained very fragrant and perfectly stored all winter. How to cook, look.

Eggplants Fried for the winter (Mamin Recipe)

Ingredients:

• 3 kg. eggplant
• 4 heads garlic
• 2 pillary peppers
• 1 liter of sunflower oil
• salt and sugar to taste
• spices all kinds of taste

Cooking:

My eggplants, cut into round pieces, salt and leave for half an hour, so that bitterness from eggplant came out.
Fry on sunflower oil until golden color. When all eggplants are fried, into the oil, which remained after the frying eggplant, felt more butter.
Garlic Delim Popolam - half cut to the slices, half davim through the garbaged. Podpick pepper finely chop.

Billets from eggplant: "Golden recipes"

4.3 (85.33%) 45 votes

Marinated eggplants.

Ingredients:

• 3 kg eggplazhanov
• 50 g garlic
• 3-5 laurel leaves
• 10-15 black pepper peas

For marinada:

• 1.5 liters of water
• 50 g sugar
• 60 g Soli.
• 200 ml of 9% vinegar

Cooking method:

Eggplants cut off the fruits, pierce in several places. Lower to boiling salted water (20 g of salts per 1 liter of water) and blanch 2-3 minutes, then remove and squeeze under the yoke. On the bottom of sterilized cans put spices and cloves of garlic. Tightly fill in an eggplant jar. For the marinade, bring water with salt and sugar to boil, pour vinegar. When boils, remove from the fire. Pour eggplants with hot marinade. Sterilize 1 l banks for 20 minutes. Then roll and turn over. Banks with marinated on this recipe for eggplants to wrap up to cooling.

Marinated eggplant with pepper.

Ingredients:

• 2.5 kg eggplane
• 100 g of red Bulgarian pepper
• 30 g of fresh sharp pepper
• 50 g garlic
• 100 ml of 9% vinegar

For brine:

• 1 l of water
• 30 g Soli.

Cooking method:

Before making eggplants for the winter, the Bulgarian pepper needs to cut into pieces, sharp peppers - rings, garlic - plates. Eggplant remove fruit. To pour water into a large saucepan, add salt (100 g of salts by 1.5 liters of water), bring to a boil. Small portions to lower eggplants in boiling water and cook until soft (10-15 minutes depending on the size). At the bottom of the cans pour vinegar, put a little garlic and pepper. Top to close the eggplants, speaking garlic, sharp and bell pepper. Separately prepare brine, soluble salt in boiling water. When banks are filled, pour vegetables with brine. Banks cover with lids and sterilize: volume of 1 l - 10 min, 2 l - 20 min, 3 l - 30 min. Then roll, flip and wrap up to cooling.

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Ingredients:

• 1 kg eggplazhanov
• 50 g of greenery parsley and kinse
• 30 g garlic
• 15 g Soli.
• 20 ml of 9% vinegar

Cooking method:

For this tasty and rapid recipe for pickled eggplants in vegetables, it is necessary to remove the fruit of fruit, make a long side incision in the form of a pocket. Lower eggplants in boiling salted water (30 g of salts per 1 liter of water) for 3-5 min. Then remove and squeeze under the dwarf so that bitterness came out. Greens and garlic crushed, mix with salt. Start eggplants with a mixture, tightly put into sterilized banks, pour brine, pour vinegar. Banks cover with covers and sterilize: 0.5 l - 15 min, 1 l - 25 min. Then roll and wrap up to cooling.

Ingredients:

• 1.5 kg eggplane
• 150 g of greenery (celery, parsley, dill)
• 100 g of the reptile
• 40 g garlic

For marinada:

• 1.8 liters of water
• 60 g Soli.
• 200 ml of 9% vinegar
• 2-3 laurel sheets
• 3-4 black pepper peas

Cooking method:

To marine eggplants for the winter on this recipe, in vegetables you need to remove the fruit, blanch in boiling salted water 5 minutes. Then squeeze under the oppression so that bitterness come out. Green and onions finely cut, add passed through the press garlic. In each eggplant to make an incision along, put inside a little filling. For the marinade, bring water with salt and spices to boil, pour vinegar, remove from the fire. Pour eggplants with hot marinade and put under the gilt for 2-3 days. Then shifting into sterilized banks. The liquid in which the eggplants were quas, bring to a boil and pour into banks. Sterilize 1 l banks for 15-20 minutes. Then roll and wrap up to cooling.

Below are the photos of marinated eggplants prepared on these recipes:

Salted eggplants with celery.

Ingredients:

• 5 kg eggplazhanov
• 50 g garlic
• 10 g Sololi.
• bay leaf
• celery greens

For brine:

• 1 l of water
• 70 g Sololi.

Cooking method:

Before soring eggplants, in vegetables you need to remove the fruits, make in each deep incision and blanch in salted water (60 g of salt on 1 liter of water) for a few minutes. Then put under the gilt to the glasses water. Clear garlic with salt, Start eggplants. At the bottom of the salt layer to put a bay leaf, a little celery green, lay out eggplants on top and cover the remaining greens. For brine boost water with salt, let cool. Pour eggplants with cold brine so that it completely covered vegetables. Cover the capacitance with a lid and leave at room temperature for 5 days. Then rearrange in the refrigerator. Before use of eggplants, cut into pieces and fill with vegetable oil.

Salted eggplants with garlic.

Ingredients:

• 1 kg eggplazhanov
• 50 g garlic

For brine:

• 1 l of water
• 50 g salt
• 2-3 laurel sheets
• 3-4 pepper pepper peas

Cooking method:

For this home billet for the winter in small eggplants you need to make a deep incision in the form of a pocket. Put in a wide saucepan, pour boiling water, add salt (50 g of salts per 1 liter of water) and blanch eggplants in brine 3-5 min. Then remove and squeeze under the yoke. Garlic finely cut, Start eggplants. Tightly lay vegetables into the container. Prepare brine, adding salt and spices to water, bring to a boil, strain. Warm brine pour eggplants, set the oppression. Leave at room temperature for 3-4 days. Store salted eggplants prepared on this recipe in a cool place.

Ingredients:

• 1 kg eggplazhanov
• 70-100 g of greenery dill and parsley
• 30-40 g Sololi.

Cooking method:

Before soling eggplants for the winter, they need to be thoroughly flushed, make 10-12 punctures with a spiner in various places. Omit into salted water (1 tbsp. Per 1 liter of water) for 30 minutes. Then rinse and give a track of water. Greens finely nourish. Eggplant to put into the container, speaking the greens, salt and sealing, so that the fluid is separated. Install the oppression. Leave for 5-7 days at room temperature. Then keep in a cool place.

Ingredients:

• 1 kg eggplazhanov
• 200 g of carrots
• 50 g root parsley
• 50 g of a bunk
• 20 g garlic
• 15 g of the greenery parsley
• several springs celery

For brine:

• 500 ml of water
• 20 g Soli.

Cooking method:

In small eggplants make a deep incision in the form of a pocket. Boil 1 l of water, add 30 g salts. Lower eggplants to boiling brines, blanch 5 minutes. Then remove and squeeze under the yoke. Carrots, parsley root, onion and green parsley chop. Start eggplants obtained by a mixture, to bandage celery twigs, put it tight into the container, speaking finely chopped garlic. For the brine, bring water to boil with salt, cool. Warm brine fill eggplants, install the oppression on top. Salted eggplants cooked for the winter on this recipe, leave at room temperature for 5-7 days. Then keep in a cool place.

Tags from eggplant in tomato-vegetable fill.

Ingredients:

• 2 kg eggplazhanov
• 2 kg of tomatoes
• 1 kg of a bunk
• 400 g of Bulgarian pepper
• 300 g of carrots
• 30 g Soli.
• vegetable oil for frying

Cooking method:

To preserve eggplants for this recipe, vegetables need to be cleaned, chop along the tongues, soak in salted water 40 minutes. The rest of the vegetables are crushed with a blender or skip through a meat grinder, put a lot of fire on fire and stew 20 minutes after boiling. Eggplant rinse, dry, fry in oil from two sides to golden color. Then lay out in the cans, shifting stewed vegetables. Sterilize 2,5 l jars 15 minutes, 1 l - 25 min. Roll, flip and wrap up to cooling.

Canned eggplants canned sharp.

Ingredients:

• 2 kg eggplazhanov
• 70 g of greenery parsley and dill
• 250 ml of vegetable oil
• 100 ml of 9% vinegar
• 15 g garlic
• 30 g Soli.
• 10g Sahara
• 5-8 g of ground red and black pepper

Cooking method:

Eggplants thoroughly wash, cut into circles and soak in salted water (20 g of salts per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour oil. Garlic crushing, mix with salt, sugar, vinegar and ground pepper. Eggplants lubricate the resulting mixture and lay out in sterilized cans, shifting greenery sprigs. The remaining oil to bring to a boil, carefully pour into banks, sterilize 10-15 minutes (time is indicated for 0.5 l cans).

As shown in the photo, eggplants, canned on this recipe, must be rolled, flip and wrap up to cooling:

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Step number 2.

Step number 3.
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Step number 5.
Step number 6.

Step number 7.
Step number 8.

Ingredients:

• 3 kg eggplazhanov
• 3 kg of tomatoes
• 1 kg of Bulgarian pepper
• 100 g garlic
• 30-50 g of fresh sharp pepper
• 80-100 g salt
• 200-300 g sugar
• 200 ml of vegetable oil
• 50 ml 9% vinegar

Cooking method:

For this recipe for canned salad for the winter eggplant, it is necessary to cut into round or semicircular slices with a thickness of 1 cm, salt, leave for 20 minutes, then squeeze. The rest of the vegetables are crushed with a blender or skip through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, stew 15 min. Pour vinegar. Stay in a boiling mass of eggplants, stew on medium heat for 20 minutes. Dispatch salad into sterilized banks, roll, flip and wrap up to cooling.

Ingredients:

• 3 kg of tomatoes
• 2 kg eggplazhanov
• 2 kg of Bulgarian pepper
• 1 kg of a bunk
• 200 g of carrots
• 50 g garlic
• 50 g of fresh sharp pepper
• 200 ml of vegetable oil
• 100 ml of 9% vinegar
• 100 g salt
• 100-150 g Sahara
• 5 g of ground black pepper

Cooking method:

Eggplants cut into semicircular slices, Bulgarian pepper and onions - half rings. Tomatoes, acute peppers and carrots are crushed with a blender or skip through a meat grinder, put it on a sackane, bring to a boil, add oil. Stay to vegetables sliced \u200b\u200bBulgarian peppers, onions and eggplants, stew 30 minutes. Add salt, sugar, ground black pepper, crushed garlic, stew another 5-7 min. Pour vinegar, bring to a boil and remove from fire. Decisid hot salad from eggplant, canned on this recipe, in prepared banks, roll, flip and wrap up to cooling.

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Step number 6.

Siem from eggplants.

Ingredients:

• 1 kg eggplazhanov
• 500 g tomatoes
• 350 g Bulgarian pepper
• 300 g of carrots
• 100 ml of vegetable oil
• 30 g Soli.
• 20 g of sugar
• garlic and green parsley to taste

Cooking method:

For this recipe for a marinated honeycomb on the winter eggplant, it is necessary to thoroughly wash, cut into cubes, soak in salted water (20 g of salts per 1 liter of water) for 20 minutes. Then squeeze so that bitterness came out. Tomatoes and Bulgarian peppers cut into large cubes, rubbing carrots on the grater. Share prepared vegetables in a saucepan, pour oil, stew 30-40 minutes on low heat. Add garlic, greens, salt, sugar, stew another 10 minutes. Hot mass decompose into sterilized banks, roll, flip and wrap up to cooling.

Siem from eggplant "Generous Garden".

Ingredients:

• 1 kg eggplazhanov
• 500 g Kabachkov
• 500 g of carrots
• 500 g Luka.
• 70 g garlic
• 1 l tomato juice
• 100 ml of vegetable oil
• 50 ml of 9% vinegar
• 50-75 g sugar
• 30 g Soli.
• ground black and sharp pepper to taste

Cooking method:

Eggplants, zucchini, carrots and onions cut into cubes, fry in oil. Tomato juice to bring to a boil, pour into a saucepan to vegetables. Add crushed garlic, vinegar, sugar, salt, ground pepper, stew 30-40 minutes. Delicious marinated eggplants prepared on this recipe need to be decomposed into sterilized banks, roll over and wrap up to cooling.

Ingredients:

• 1.5 kg eggplane
• 500 g of Bulgarian pepper
• 500 g of sp
• 50 g garlic
• 500 ml of tomato juice
• 30 g Soli.
• 75-100 g Sahara
• 100 ml of vegetable oil
• 20 ml of 9% vinegar

Cooking method:

In order to quickly and deliciously marine eggplants on this recipe, vegetables need to be cut into large cubes, grind garlic. Connect tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Put onions and bell pepper in bouly juice in bouly juice, stew 2-3 minutes after boiling. Then add eggplants, stew more 8-10 minutes. Dispatch a hot mass into sterilized banks, roll over, turn and wrap up to cooling.

Ingredients:

• 1 kg eggplazhanov
• 1 kg of Bulgarian pepper
• 200-300 g of carrots
• 50 g garlic
• 1 l tomato juice with flesh
• 150 ml of vegetable oil
• 35 ml of 9% vinegar
• salt and sugar to taste

Cooking method:

Before cooking marinated eggplants, you need to connect tomato juice and oil, bring to a boil. Cut vegetables arbitrarily. Stay in boiling tomato eggplant and carrots, stew 10 minutes. Add Bulgarian Pepper, Stew 10 min. Then put finely chopped garlic, add salt, sugar, vinegar, stew 5-7 minutes. Salad decompose into sterilized banks, roll, flip and wrap up to cooling.

Ingredients:

• 3 kg eggplazhanov
• 150 g garlic
• 100 g of fresh sharp pepper
• 700 ml of water
• 100 ml of 9% vinegar
• 100 ml of vegetable oil
• 30 g Soli.
• 150 g of Sahara

Cooking method:

To marine eggplants as indicated in this recipe, they need to be cleaned, chopped by strokes. Garlic and sharp peppers crush in a blender. Connect water, oil, vinegar, salt, sugar, bring to a boil. To put eggplants, pepper and garlic in a boiling mixture, stew 20-30 minutes. Decistent hot salad in cans, roll, flip and wrap up to cooling.

Look a selection of photos of "marinated eggplants for the winter" to the recipes presented above:

Eggplant salad with basil.

Ingredients:

• 1 kg eggplazhanov
• 500 g tomatoes
• 40-50 g Basilica
• 20 g garlic
• 70 g Honey
• 10 g Sololi.
• 60 ml of 9% vinegar
• 100 ml of vegetable oil

Cooking method:

Before preserving eggplants, they need to be thoroughly flushed, cut into circles with a thickness of about 1 cm, omit into boiling salted water (20 g of salts per 1 liter of water) and blanch 2-3 minutes. Then leak on the colander, give a track of water. Tomatoes cut into circles, put on the bottom of thick-walled dishes. They put eggplants on them, stew under the lid 5-7 minutes. Add honey, salt, vinegar, oil, stew 15 min. Then add finely chopped basil and garlic, stew another 5 minutes. Boiling mass decompose into sterilized banks, roll, flip and wrap up to cooling.

Eggplants canned in Georgian.

Ingredients:

• 2 kg eggplazhanov
• 1 kg of tomatoes
• 200 g garlic
• 1 bunch of dill greenery
• parsley and Kinza
• 30 g Soli.
• 50 g sugar
• 200 ml of vegetable oil
• 30 ml of 9% vinegar
• 5-8 g hops-Sunneli
• 5-8 g of paprika hammer

Cooking method:

This is one of the best recipes for billets from eggplant for the winter for those who love Georgian cuisine. Eggplants need to be cut into a thickness of 1 - 1.5 cm with a thickness of 1 - 1.5 cm, omit into salted water for 1 hour, then squeeze and fry from two sides in half the oil norm. Tomatoes skip through the meat grinder, add salt, sugar, spices, remaining oil, bring to a boil. Cooking sauce for 15 minutes, then pour vinegar, pour crushed greenery and garlic, mix and remove from the fire.

As shown in the photo to preserve eggplants on this recipe, they need to be laid out in the prepared banks, watering the cooked sauce:

Step number 1.
Step number 2.

Step number 3.
Step number 4.

Banks cover with covers and sterilize 30-40 minutes (time is indicated for 0.5 l cans). Then roll, flip and wrap up to cooling.

Ingredients:

• 1.5 kg eggplane
• 150 g garlic
• 150 g of walnuts
• 50 g of greenery parsley and kinse
• 10 g of fresh chili pepper
• 50 ml of vegetable oil
• 20 g Soli.
• 50 ml of 9% vinegar

Cooking method:

Eggplants cut into circles, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Garlic, nuts, greens and chili pepper crush in a blender, add salt, vinegar and half of the oil norm. Eggplant fry in the remaining oil on both sides. So, we can serve eggplants for the winter on this recipe: for this, on the bottom of the prepared cans you need to put a spoonful of the nut mass. Then lay out hot eggplants, moving the nut sauce. Sterilize 0.5 l banks for 20 minutes, 1 l - 30 minutes. Roll, flip and wrap up to cooling.

Ingredients:

• 1-1.2 kg eggplazhanov
• 400 g of tomatoes
• 300 g of sp
• 30 g of garlic, 30 g of green parsley
• 100 ml of vegetable oil
• 30 g Soli.
• ground black pepper to taste

Cooking method:

For such a simple billet from eggplants for the winter, tomatoes need to be cut, put it in a scenery, warm and wipe through the sieve. Respect the tomato mass twice. Eggplants cut into circles with a thickness of 1.5-2 cm, omit into salted water for 20 minutes (20 g of salts per 1 liter of water). Then to dry and fry in preheated oil from two sides to a golden color. Onions cut into thin half rings, quickly fry. Mix tomato, roasted bow, finely chopped garlic and greens. Add salt, bring to a boil, constantly stirring. Sterilized banks lay out a bit of tomato, then lay roasting eggplants, watering tomato. Sterilize 0.5 l banks for 20 minutes, 1 l - 30 minutes. Then roll the billet from eggplants and wrap up to cooling.

Ingredients:

• 1 kg eggplazhanov
• 500 g tomatoes
• 40 g of a bunk
• 10g garlic
• 30 g of greenery (parsley, celery, dill)
• 25 g of sugar
• 15-20 g Sololi.
• 50 ml of vegetable oil

Cooking method:

For the harvesting of eggplants for the winter along this recipe, vegetables need to be thoroughly flushed, cut into circles with a thickness of about 1 cm, salt and leave for 20 minutes. Then rinse, squeeze and fry in oil from two sides to golden color. Share fried eggplants into sterilized banks. Clear tomatoes from the skin, chop, lay out in the scenery. Add finely chopped onions, garlic and greens, bring to a boil. Sweet salt, sugar, stew a few minutes. Pour eggplant boiling marinade. Sterilize 0.5 l banks for 10 minutes, 1 l - 15 minutes. Then roll, flip and wrap up to cooling.

Here you can see a selection of photos to the recipes canned eggplants for the winter:

Fried eggplants in a list of marinade.

Ingredients:

• 2 kg eggplazhanov
• 500 g of Bulgarian pepper
• 100 g garlic
• 200 ml of vegetable oil
• 70 ml of 9% vinegar
• ground sharp and black pepper
• salt to taste

Cooking method:

For this recipe for eggplants, it is necessary to cut into circles, salt and leave for 30 minutes. Then squeeze and fry in vegetable oil from two sides to a golden color. Bulgarian pepper and garlic crushed with a meat grinder or blender, pour vinegar. Bring the mixture to a boil, add salt and pepper to taste. Stay in sterilized jars fried eggplants and a pepper mixture with layers, cover with covers. Sterilize 0.5 l banks for 20 minutes. Then roll, flip and wrap up to cooling.

Eggplants with tomatoes and garlic.

Ingredients:

• 1 kg eggplazhanov
• 1 kg of tomatoes
• 100 g garlic
• 200 ml of vegetable oil
• 10 ml of 9% vinegar
• 5 g of ground black pepper
• salt to taste

Cooking method:

For this delicious billet, eggplants need to be completely boiled in salted water (30 g of salts per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into circles and fry from two sides. Skip the garlic through the press, tomatoes cut into circles with a thickness of about 5 mm. Share eggplant layer in sterilized liter cans, sprinkle with ground pepper and garlic, cover tomatoes with mugs, salt. So, alternating, fill the banks to the top, sealing layers with a spoon. In each jar, pour the oil remaining from frying and 5 ml of vinegar. Cover with covers, sterilize 25 min (time is indicated for 1 L cans). Then roll, flip and wrap up to cooling.

Ingredients:

• 3 kg eggplazhanov
• 150 g garlic
• 50 g of fresh sharp pepper
• 150 ml of 9% vinegar
• 150 ml of vegetable oil
• 10 g Sololi.

Cooking method:

Eggplants thoroughly flushing, cut into circles with 1 cm thick, soak in salted water (20 g of salts per 1 liter of water) for 20 minutes. Then squeeze, dry, lay out on a lubricated oil baking sheet, sprinkle with butter. Bake in the oven preheated to 200 ° C, flip over the other side and bake for another 10 minutes. Garlic, Bulgarian and sharp peppers skip through a meat grinder or crushed in a blender. Add vinegar, salt and remaining vegetable oil. Share in sterilized banks with layers of eggplant and a pepper mixture. Sterilize 0.5 l banks for 10-15 minutes. Then the banks with a blank of eggplants for the winter must be rolled, flip and wrap up to cooling.

Ingredients:

• 3 kg eggplazhanov
• 2.5 kg of tomatoes
• 1.5 kg of Bulgarian pepper
• 50 g of fresh sharp pepper
• 50 g garlic
• 200 g sugar
• 60 g Soli.
• 250 ml of 9% vinegar
• 250 ml of vegetable oil

Cooking method:

To prepare a delicious billet for winter from eggplants, tomatoes, garlic, Bulgarian and sharp peppers need to be skipped through a meat grinder. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Clear eggplants clean, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put eggplants into tomato mass, stew 20 minutes.

As can be seen in the photo, the hot billet from eggplants, cooked for the winter on this recipe, you need to decompose into sterilized banks, roll, flip and wrap up to cooling:

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Step number 2.

Step number 3.
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Step number 5.
Step number 6.

Step number 7.
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Step number 9.
Step number 10.

Marinated eggplants "Spark" with honey.

Ingredients:

• 3 kg eggplazhanov
• 1 kg of red Bulgarian pepper
• 180-200 g garlic
• 50 g of fresh sharp pepper
• 200 ml of 9% vinegar
• 200 g Honey
• salt to taste
• vegetable oil

Cooking method:

To prepare the billet from eggplants on this recipe, which is considered one of the most delicious, vegetables must be carefully flushed. Then cut into the circles with a thickness of 1 cm, soak in salted water (20 g of salts per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil from two sides to a golden color. Garlic, Bulgarian and sharp peppers skip through a meat grinder or grind in a blender, add honey vinegar and salt. Mix thoroughly to dissolve. In sterilized banks, lay out layers of eggplant and the pepper mixture. Sterilize 0.5 l banks for 10-15 minutes. Then roll, flip and wrap up to cooling.

Eggplants marinated with Korean carrots.

Ingredients:

• 2 kg eggplazhanov
• 500 g of carrots
• 300 g of sp
• 120-150 g garlic
• 100 ml of vegetable oil
• spices for carrots in Korean

For marinada:

• 800 ml of water
• 200 ml of 9% vinegar
• 90 g Sololi
• 200 g sugar

Cooking method:

This is one of the best billets from eggplant for those who love Korean cuisine. Eggplants cut into circles with a thickness of 0.8-11 cm, salted, leave for 20 minutes. Then rinse, dry, put on the baking sheet, sprinkle half the oil rate and bake in the oven at a temperature of 180 ° C for 10 minutes. Then flip over the other side and bake for another 10 minutes. Onions cut into thin half rings, rubbing the carrot on the grater for Korean carrots. The remaining oil is heatled in a frying pan, add spices, mix and pour carrots. Add to carrots passed through the press garlic, mix, leave for 15 minutes. Share in the prepared banks of eggplant, shifting carrots and onions. For the marinade, bring water with sugar and salt to boil, add vinegar and remove from the fire. Pour hot marinen in cans, cover them with covers and sterilize: 0.5 l banks - 15 min, 1 l - 20 min. Then roll, flip and wrap up to cooling.

Ingredients:

• 2 kg eggplazhanov
• 500 g of Bulgarian pepper
• 500 g of carrots
• 200 g of a bunk
• 50 g garlic
• 150 ml of vegetable oil
• 100 ml of 9% vinegar
• 25 g Soli.
• 50 g sugar
• 10 g of spices for Korean carrots

Cooking method:

For a delicious workpiece on this recipe, eggplants need to cut into straws, sprinkle with salt, leave for 20 minutes, then rinse. Bulgarian pepper cut into straws, onions - half rings, marrow to grate for Korean vegetables. Connect all the prepared vegetables, add passed through the press garlic, salt, sugar, vinegar, mix. Spices and oil rolling a couple of seconds in a frying pan, pour into vegetables, mix, leave for 2 hours, so that the juice stood. Then put on moderate fire and stew 10 minutes. Hot salad along with the resulting marinade to decompose into sterilized banks, cover with covers. Sterilize 0.5 l banks for 25-30 minutes. Then roll, flip and wrap up to cooling.

Canned spicy eggplants

Ingredients:

• 3 kg eggplazhanov
• 300 g of carrots
• 500 g of Bulgarian pepper
• 100 g garlic
• 100 g of the greenery parsley
• 1 l of water
• 100 ml of 9% vinegar
• 50 g of fresh sharp pepper
• 150 ml of vegetable oil
• 90 g Sololi
• 200 g sugar

Cooking method:

To prepare this one of the best billets for the winter, eggplants need to be cleaned from the peel and the core, cut into cubes, slightly salt, leave for 20 minutes, then squeeze. Bulgarian pepper cut into semirings, carrots - a large straw. Parsley, sharp pepper and garlic finely fell. In a saucepan boil water, add oil, salt, sugar, vinegar. Share all vegetables, bring to a boil and stew 20 minutes. Mass decompose into sterilized banks, roll and wrap up to cooling.

Eggplant salad with apple juice.

Ingredients:

• 1 kg eggplazhanov
• 400 g of Bulgarian pepper
• 250 g of a bunk
• 250 g of carrots
• 500 ml of sour apple juice
• 25 g garlic
• 20 g Soli.
• vegetable oil for frying

Cooking method:

To prepare such a delicious workpiece for the winter, eggplants need to be cut into a thickness of 1 - 1.5 cm thick, soak in salted water for 20 minutes, then squeeze and fry in oil from both sides. Onions cut into half rings, carrots and bell pepper - thin straw, garlic - plates. Vegetables fry in oil a few minutes, salt, pour apple juice and stew 10-15 minutes. To put eggplant into prepared banks, moving stewed vegetables. Sterilize 0.5 l banks for 15 minutes, 1 l - 20-25 min. Then roll, flip and wrap up to cooling.

Ingredients:

• 1 kg eggplazhanov
• 400 g of the Spun Luke
• 500 g tomatoes
• 150 ml of vegetable oil
• salt and ground black pepper

Cooking method:

Eggplants cut into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry 2 min, stirring. Then lay out the chopped tomatoes, stew 15 minutes. Add salt and ground black pepper to taste. Hot homemade billet from eggplants decompose into sterilized banks. Sterilize 0.5 l banks for 15-20 minutes. Then roll and wrap up to cooling.

Ingredients:

• 1.7 kg eggplazhanov
• 100 g garlic
• 120 g of greenery dill
• 100 ml of vegetable oil

For marinada:

• 1 l of water
• 40 g Soli.
• 80 ml of 9% vinegar

Cooking method:

This is one of the most delicious billets from eggplant, where vegetables are reminded to taste mushrooms. Small eggplants need to be cut. For marinada, connect the components, bring to a boil. Small portions omit in marinade eggplants and blanched 3 minutes from the moment of boiling. Throw on the colander, give a liquid to drain. Garlic and dill finely cut, combine with eggplants, pour vegetable oil, mix. Mass lay out into sterilized banks, cover with covers and sterilize 0.5 l banks for 15 minutes. Then roll, flip and wrap up to cooling.