Eggplants with honey for the winter: marinating recipe with photos and videos

Eggplant with honey and garlic

You can please your family with this recipe at any time. Moreover, this recipe can be classified as a simple recipe.

Required Products:

blue ones - 800 g;
salt;
garlic - large head;
sunflower oil - 150 ml;
peppercorns - 5 pcs.;
honey - 2 tbsp. l.;
vinegar - 100 ml;
water.

How to cook eggplants in honey marinade for the winter:

The prepared fruits are poured into a container and washed well. Trim both sides and peel. You can clean it in strips, it will be more original.
Cut into rings or plates. Cover with salt and leave for an hour.
The garlic is peeled and cut into several pieces. The more, the tastier the marinated eggplants will be.
Before frying, wash vegetables and dry with paper towels. Fry on both sides.
Two half-liter jars are filled with fried vegetables and garlic.
Pour water into the frying pan, approximately 300 ml. Pepper is added. If you like bitter things, you can add hot pepper. Bring the marinade to a boil. Add vinegar, after a few minutes add the rest of the ingredients.
Let the honey mixture simmer for a few minutes.
Fill the jars with marinade and roll up the lids, without sterilization. The blue ones marinated with honey are ready!

Cooking features

There are not many secrets to preparing delicious marinated eggplants for the winter, but it is worth learning about them before starting work in order to get the expected result.

Eggplants contain solanine. This toxic substance gives the “little blue” a bitter taste. You can get rid of it with salt. Vegetables cut into pieces are salted, left for 10 minutes, then washed. Another way to remove solanine from eggplants is to soak them in a salt solution. It is prepared from 20 g of salt and 1 liter of water. The vegetables are soaked in this brine for 20 minutes. If you are afraid that this will cause them to become over-salted, you can make a solution that is twice or even three times less concentrated, but keep the “little blue” ones in it longer – 1–2 hours.
It is not recommended to pickle large and overripe eggplants for the winter. Loose pulp and large seeds will make the preparation from them tough and unpleasant to the taste.
Some recipes for preparing pickled eggplants call for sterilizing them in jars. For this purpose, it is advisable to choose small containers (with a volume of no more than 1 liter) and of the same size.
Eggplants in marinade will stand well only if the jars for them are sterilized. The lids also need to be sterilized; for this they are usually boiled. Close the canned food with metal lids to ensure a tight seal. Plastic ones can only be used when the snack will be stored in the refrigerator for a short time.
For additional preservation, the snacks are cooled gradually in a steam bath. To do this, after sealing the cans, the blanks are covered with a woolen blanket or other warm things. It is recommended to turn the jars over before doing this. This will allow you to identify leaky cans in time.

The conditions for storing eggplants in marinade may depend on the recipe according to which they were sealed for the winter. Typically, such preparations stand well even at room temperature.

Eggplants with basil and honey for the winter

Eggplants look great on the table for the winter. The snack contains many vitamins that will strengthen the body in winter.

Required Products:

blue ones - 1 kg;
tomatoes - 0.5 kg;
garlic - head;
basil - 3 sprigs;
honey - 3 tbsp. l.;
oil and vinegar - 100 g;
vinegar - 4 tbsp. l.;
salt.

How to cook eggplant with basil:

The little blue ones are washed and chopped into circles. The thickness of the pieces is 1 cm.
To prepare the sauce, place salt, vegetables in a container and fill with water. Cook for 3 minutes.
Transfer the boiled vegetables to a colander and rinse with cold water. Leave for 20 minutes, rinse again.
The tomatoes are chopped into rings and placed at the very bottom of the pan. Next the blue ones are placed. Cook for 5 minutes. Add vinegar, honey, salt, oil. Cook for 10 minutes.
The chopped basil and garlic are placed in the same pan. Cook for another 5 minutes.
The snack is transferred to containers and preserved.

Recipe 6: delicious Korean-style eggplants for the winter (with photo)

Rarely is a holiday table complete without spicy, spicy salads and appetizers from Korean cuisine. Korean-style eggplants are also popular. And this is well deserved: a tasty, moderately spicy, lightly marinated appetizer of eggplant, carrots and bell peppers, with spices, will please you and your loved ones.

Eggplants – 2 kg
Carrots – 1 kg
Sweet bumpy pepper 1 kg
Sugar - 200 g
Vinegar 9% – 200 g
Vegetable oil – 200 g
Garlic - 1 head
Salt - 1 tbsp. l.
Ground black pepper - 1 tsp.
Seasoning for Korean carrots - 25 g

Prepare products for pickled eggplants for the winter. Wash and peel the eggplants and carrots. Wash the pepper, cut it, remove seeds.

How to cook eggplants in Korean: cut the eggplants into strips. Add salt, mix and leave for 30 minutes. Then place the eggplants in a colander to drain the liquid.

Grate the carrots using a Korean carrot grater (or a coarse grater).

Cut the pepper into strips.

Fry the eggplants in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you do not can it, store the salad in the refrigerator.

To preserve, place the salad in prepared, sterilized jars, cover without screwing the lids on, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize 0.5 liter jars in moderately boiling water for 30 minutes, 1 liter jars for 1 hour. After the time is up, use special tongs to remove the jars and carefully, without opening them, close (roll up) the lids.

Cover the closed jars of Korean-style eggplant with a blanket and leave for a day, and then take it out for storage. Bon appetit!

Ogonyok

Everyone knows the flame. The recipe is incredibly simple, but the taste of the dish will please true connoisseurs of bitter snacks.

Required ingredients:

blue ones - 3 kg;
garlic - 3 heads;
bell pepper - 1 kg;
hot pepper - 3 pcs.;
vinegar - 150 ml;
sunflower oil - 150 ml;
salt.

How to cook eggplant flame:

Vegetables are washed and chopped into rings. The thickness of the rings must be at least 7 millimeters, otherwise after frying they will become very thin.
They salt and wait for the little blue ones to give juice. Afterwards they are fried.
Peppers and garlic are peeled and cut. The legs are removed. Hot peppers contain seeds that add a special piquancy. Pressed through a meat grinder
Heat the oil in a separate container and pour it into the vegetable mixture. Salt and add vinegar.
Place the blue ones into prepared jars and fill them with sauce. Repeat layers until the jar is full.
The finished dish must be marinated for at least a day before serving. If you are preparing eggplants for the winter, the jars must be sterilized.

Eggplant in tomato

Eggplants preserved for the winter will make the menu varied and unusual. Our grandmothers also prepared dishes from the “blue” ones; now we suggest taking note of their best recipes with photos. The cooking process will take place without sterilization, which means housewives will spend less time and effort. We will prepare the treat in tomato.

Ingredients:

eggplants – 3 kg;
garlic – 3 heads;
hot pepper – 1 pc.;
sweet pepper – 1 kg;
sunflower oil – 0.5 tbsp.;
vinegar 9% - 0.5 tbsp.;
carrots – 1 kg;
sugar – 0.5 tbsp;
salt – 2 tbsp. l.;
tomato juice – 2 l.

Preparation:

Chop the eggplants into medium pieces, add salt, and set aside for half an hour. When the specified time has elapsed, pour out the liquid that has separated and rinse the vegetables.

Eggplant for the winter in honey sauce

This interesting eggplant recipe will surprise every guest. The prepared dish is slightly spicy and has a sweet aftertaste. Eggplants with honey for the winter look good both on an ordinary table and on a festive one.

Required ingredients:

blue ones - 1 kg;
onion - 1 pc.;
garlic - 1 pc.;
honey - 150 ml;
chili pepper - 4 pcs.;
coriander and French mustard - 1 tbsp. l.;
cloves and bay leaves - 4 pcs.;
salt - 4 tsp;
wine vinegar - 5 tbsp. l.;
olive oil - 400 ml.

How to cook:

Vegetables are washed, stems are removed and cut into pieces.
Place on a baking sheet that has been greased in advance.
Leave for 15 minutes at 200 degrees.
The remaining vegetables are washed and chopped into small pieces.
Heat the frying pan and fry the vegetables in oil, add spices and hold for another 3 minutes.
The rest of the oil and honey are poured into a bowl, salt and vinegar are added. Warm up a little, the filling is ready.
Banks are sterilized. Layer fried vegetables and sauce. The jars are then filled with filling. Other sauces are suitable for this recipe, but this one is the most successful.
The jars are sealed and left to cool completely. Store in a cool place. You can eat salad for three weeks.

Eggplants in tomato sauce in jars

I always want there to be more delicious vegetable salads on the table. But spending a lot of time is not exactly a hunt. But a compromise can be found, I suggest an easy and quick way. This recipe has an amazing tomato filling that can be served as a separate dish or as a side dish for meat.

Ingredients:

eggplants (without tails) - 1 kg;
tomatoes - 800 gr;
boiled beans - 400 g (boil dry 200 g);
sweet pepper - 400 gr;
onion - 300 gr;
Unscented sunflower oil - 1 cup;
table vinegar 9% - 3 tbsp. l;
salt - 1 ¼ tbsp. or to taste;
sugar - 1 tbsp. l. or to taste;
garlic - 1 clove.

Cooking steps:

1. Cut the peeled onion into small cubes. Pour vegetable oil into a cauldron with a capacity of about 4 liters, heat it, fry the onion until golden brown. Add chopped bell pepper, stir, fry for 10 minutes. I cut the eggplants into not very small slices, so that they can be felt later in the preparation. After frying the peppers, I put the “blue” ones in a cauldron, stir, cook over medium heat for 10 minutes under a closed lid until half cooked.

2. I cut the tomatoes crosswise, place them in a bowl, pour boiling water over them, let them sit for 1-2 minutes, take them out and remove the skins. I chop the pulp randomly, add it to the cauldron with vegetables, mix gently, cover with a lid, and simmer on low heat for 15-20 minutes.

3. Add boiled beans, salt, and sugar to taste to the pan, stir gently so as not to damage the eggplants. Cover with a lid and cook for 15 minutes to simmer the beans. 5 minutes before the end of the cooking process, add a chopped clove of garlic.

4. Pour 3 tbsp into the finished product. 9% vinegar, stir quickly.

5. Turn off the heat and place the dish in the prepared jars to the very top. I screw the lids on tightly. It turns out 2.5 liters of workpiece. I turn the jars over onto their lids and cover them with something warm. I leave it until it cools completely.

I store the workpiece in a dark and cool place. In winter, this dish will become indispensable on your table and will delight you with its excellent taste and aroma.

Honey-eggplant appetizer

This dish looks very appetizing and very healthy. The main ingredient has a beneficial effect on the functioning of the heart and stabilizes water metabolism.

Required ingredients:

blue ones - 3 kg;
vinegar – 200 g;
honey - 1 tbsp. l.;
garlic – 150 g;
hot pepper – 3 pcs.

How to cook:

The fruits are washed, peeled and covered with salt. Leave for 3 hours.
Garlic and pepper are washed and peeled. Pass through a meat grinder. Place in a saucepan, add spices and honey, wait for it to boil.
The blue ones are washed from salt and fried.
Immediately from the frying pan, place into the marinade and transfer to a jar. Jars must be sterilized. Without sterilization, the workpiece will deteriorate.
Cover the filled jars with lids and place in the oven for 20 minutes. The temperature should be 180 degrees.
The resulting product is rolled up and left for 1 – 2 days.
You can eat the snack after a week. The jars are stored in a cool place.

Roasted vegetable salad for the winter

One of the easiest ways to harvest is a salad of baked vegetables. Vegetable salad for the winter, to prepare which you just need to chop the vegetables, heat up the oven and prepare a container for storage. The heat of the oven will do all the work for you, no need to fry anything separately, mix, chop or combine

It is important to arrange the products in a mold or on a baking sheet quite freely, do not mix them during baking, but only shake them, let the slices remain intact

Any seasonal vegetables are suitable for this dish, but to get the perfect taste, you need to add more bell peppers and chili peppers, as these products have a pronounced taste and smell.

Roasted vegetable salad for the winter

The same preparations can be made with eggplants or a mixture of eggplants and zucchini.

Cooking time: 1 hour 15 minutes
Quantity: 1 l

Ingredients for baked vegetable salad for the winter:

1 kg of zucchini;
300 g tomatoes;
100 g cherry tomatoes;
300 g bell pepper;
280 g onions;
200 g celery;
3 hot chili peppers;
12 g salt;
30 g granulated sugar;
60 ml vegetable oil.

Cooking tips

Those who like it spicy do not throw away the pepper seeds during cooking. The spiciness of the dish is adjusted depending on taste needs.

It is better to use linden honey in recipes. You need the best quality food at room temperature. For cooking, you can use fried, boiled, baked fruits. For canning, small fruits are used, without voids, with small seeds, dense and soft pulp. To prevent the sliced fruits from darkening, they are immersed in salted and acidified water.

To remove bitterness, chopped fruits are sprinkled with salt and pierced with a fork. Before cooking, you should feel all the blue ones. They should be elastic and tough at the same time. Only such products will make a delicious snack.

Of course, eggplants themselves are very healthy. However, in combination with other products they are saturated with even more useful substances. By following all the above tips and directions, you can prepare the most delicious snack.

Recipe 5: delicious eggplants marinated for the winter, like mushrooms

Still wondering what recipe to use to prepare delicious eggplants for the winter? I highly recommend trying an original and interesting dish - eggplants like mushrooms. Elastic blue slices with a slight aroma of garlic and actually somewhat reminiscent of mushrooms (I would say, similar to pickled milk mushrooms). During the season, be sure to prepare a couple of jars of these eggplants for the winter - I’m sure you’ll like them!

Eggplants of any degree of maturity are suitable for this winter vegetable preparation recipe, but it is advisable to choose young ones (they do not have such large and hard seeds). Whether to remove the skin or not is entirely up to you. Some people like it, but others can't stand it. If the eggplants are aged, it is advisable to soak them in salted water and then squeeze them thoroughly - this way you can remove the bitterness without any problems.

The amount of garlic for eggplants for the winter can be increased or decreased - it’s a matter of taste. Any refined, that is, odorless, vegetable oil will do (I use sunflower). In the marinade I have collected the most delicious and aromatic ingredients according to the taste of our family. You can safely remove or add your favorites.

eggplants – 1 kg
vegetable oil - 120 ml
garlic - 1 head

water - 1 l
table vinegar 9% - 6 tbsp.
sugar - 1 tbsp.
salt - 1 tbsp.
bay leaf - 2 pcs
allspice - 3 pcs
cloves - 2 pcs.
mustard seeds - 0.5 tsp.
coriander - 0.5 tsp.

To prepare this simple but very tasty vegetable preparation for the winter, we will need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade we will take water, table vinegar, granulated sugar, table salt (not iodized!), bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you don’t like some spices, you don’t have to add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice peas, clove buds, mustard and coriander seeds into a container of suitable volume (I have a 4-liter saucepan).

Pour water (cold or hot - it doesn’t matter) and put it on medium heat until the contents of the dish boil.

In the meantime, we are working on eggplants. We wash them, cut off the tails on both sides, and, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but into rather large pieces, so that later it will be convenient to eat them. Approximate size - 3x3 centimeters.

For now, put all the pieces in a bowl (1 kilogram is eggplant in its already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After this, pour in table vinegar, mix and add eggplant slices to the boiling marinade.

We wait until the contents of the dish boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. There is no need to stir them too actively - it is best to lower them to the bottom using a slotted spoon, since the vegetables float on the surface of the marinade all the time.

Turn off the heat, cover the pan with a lid and let the eggplants stand in the marinade for about 10 minutes. During this time, they will absorb all the flavors and aromas of the marinade.

After this, we throw the eggplant slices into a sieve or colander so that the marinade drains - we will no longer need it. Let it sit for about 10 minutes. I throw away the bay leaf and cloves - they gave off enough of their aroma, but during storage they can give the product a little bitterness.

During this time, you need to peel and chop fresh garlic - I used one small head, but you can take as much as you like or don’t use it at all if you don’t like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After this, add chopped garlic and fry for literally 20-30 seconds. It doesn’t take longer, since darkened (that is, well-fried) garlic will taste bitter, and we need its aroma to permeate the oil.

Immediately transfer the eggplant slices, from which the marinade has already drained well, into the garlic oil. Fry over high heat for 3-4 minutes, stirring occasionally. This is necessary to properly warm the eggplants, since we will no longer sterilize them further.

Place the very hot eggplants in a pre-prepared bowl, being careful not to compact them too much or leave any air bubbles. We also distribute the remaining boiling oil into jars - the pan should remain empty. Regarding preparing dishes for canning: I sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and fill each with about 100 milliliters of cold water. Steam them in the microwave at the highest power for 6-7 minutes (the time is indicated for 2 jars at once). I advise you to use glass jars with a capacity of 500 milliliters - you will need 2 pieces in total.

Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. We store eggplants like mushrooms in the same place as the rest of the eggplants - in the basement, cellar or other dark and cool room.

In winter, open the jar, put it in a bowl, add chopped herbs and fresh onions, mix and enjoy. Or you can do it just like that - without additives. In any case, the result is a very tasty dish that you are not ashamed to offer even to guests. With a slice of black bread or boiled potatoes - you'll lick your fingers! Cook for your health, friends, and bon appetit!

“Preparing with basil”

Ingredients:

1 kg of eggplants;
0.5 kg of tomatoes;
4 cloves of garlic;
3 sprigs of basil;
3 tablespoons tbsp. honey;
100 g sunflower oil;
4 tablespoons tbsp. vinegar 9%;
salt.

Preparation

Wash the eggplants and cut them into slices 1 cm thick.
Pour 2 liters of water into the cauldron, add 1.5 tablespoons of tbsp. salt, let it boil, place our product there, cook for 3 minutes.
Place in a colander, rinse with cold water, sprinkle with salt and set aside for 20 minutes. Rinse again.
Cut the tomatoes into rings, place them on the bottom of a large saucepan, lay the eggplants on top, and keep on the fire for 5 minutes.
Add vinegar with honey, 1 teaspoon of salt, oil, simmer for 10 minutes.
We also put finely chopped basil and ground garlic into the pan and simmer for about 5 minutes.
We put the resulting mass into jars and roll them up.

Recipe preparation time is 1.5 hours, yield – 3 jars of 500 g each.

Video “Marinated eggplants - a recipe for the winter”

From our video you will learn a good recipe on how to properly preserve vegetables for the winter, what kind of marinade to prepare and what to do to make the product last longer.

Eggplants with basil for the winter

Today is an unusual recipe - canned eggplants for the winter with basil! The canning season is open, it's time to master new recipes, new combinations of ingredients, and create new tastes!

In winter, you really want variety, and canned vegetables and fruits, pickles, preserves and jams, etc., prepared for winter, always help with this.

There are also such options, more familiar: for the winter.

Perhaps you won’t surprise anyone with canned eggplants; there are many variations, for example, a vegetable saute of eggplants with sweet peppers, tomatoes, zucchini, onions and garlic, beans, mushrooms, etc. But the combination of eggplants and aromatic herbs is much less common, although such an appetizer can be no less tasty than a vegetable sauté. The tandem of eggplant and basil creates a unique taste. Something new that you definitely need to try!

To prepare canned eggplants for the winter with basil, we will need:

2 glass jars of 500 ml.
500 gr. eggplants of any variety (Chinese eggplants in the photo)
1 lemon (juice only)
2 tbsp. l. salt
2 cloves garlic
3 tbsp. red wine vinegar
1/4 tbsp. fresh basil leaves
1/2 tsp. ground black pepper