Eggplants with honey for the winter: TOP 7 pickling recipes with photos and videos

Recipe 7: Homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomatoes, carrots, peppers, onions and garlic. A delicious salad option without frying or baking eggplants. The taste of the salad is rich, but at the same time delicate.

eggplants - 4 kg;
sweet pepper - 400 gr.;
hot pepper - 20 gr.;
carrots - 400 gr.;
onion - 300 gr.;
garlic - 150 gr.;
tomatoes - 1.7 kg;
salt - 120 gr.;
sugar - 80 gr.;
vinegar 6% - 100 ml;
vegetable oil - 150 ml.

Wash the tomatoes, cut out the places where the stalks are attached (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash the onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not pureed, as in a blender), which gives the salad its piquancy.

We also pass the hot pepper through a meat grinder, or chop it very finely (this must be done with gloves, the pepper burns your hands very much). Mix the chopped vegetables thoroughly.

Wash the eggplants, cut off the stems and cut into small pieces. The skin of eggplants needs to be peeled if it is a little bitter and rough; if the skin is thin and does not have a bitter taste, it does not need to be removed.

Salt the chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80g) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer over low heat for 15 minutes, then add vinegar and oil. Boil for 5 minutes, taste, maybe you need to add more salt or sugar. (if the tomatoes are very sour, you can add a little less vinegar and more sugar.

Place the boiling salad in sterile jars, roll up with sterile lids and wrap until completely cooled. The specified amount of vegetables yields about 6 liters of salad.

You can make a huge variety of snacks from blue ones. Winter preparations will delight the whole family and guests until the end of the cold period. Every housewife wants to please her family with something tasty, especially if it’s cold outside and some products should be completely forgotten due to the season. Blue ones for the winter are a great option in this situation.

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!

Selection and preparation of ingredients

Eggplants for canning should be fresh, with elastic flesh and thick skin. They should not contain voids or large seeds: these signs indicate that the fruit is overripe. Such eggplants contain a large amount of bitter substances, which complicates preparation and can worsen the taste of the dish.

You can use any type of honey for the marinade, but experienced chefs recommend choosing linden honey.

If the composition includes other vegetables, then when choosing them you need to be guided by the following criteria:

onion - any sweet variety (for example, Yalta or Sterling), with a medium head, not sprouted, without signs of rotting or mold;
garlic – with a large head, without dark spots, dry areas or damage;
carrots - medium or small in size, with a smooth surface, without greens near the beginning of the root;
pepper - with smooth, elastic skin, without soft areas and dark spots.

How to prepare eggplants for canning:

wash the peel thoroughly;
dry, cut both ends;
if the fruits are old and have large seeds, remove the core;
cut the fruits into several parts and soak in a saline solution (2 tablespoons of salt per 1 liter of water) for 20-30 minutes.

If the eggplants are soaked whole, then they should be immersed in the solution for at least 1.5-2 hours. It is not necessary to peel the fruit, as it retains the shape of the slices in the dish.

Honey-eggplant appetizer

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.

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.

I really love eggplants in any form. But this recipe for preparing eggplants with honey for the winter is perhaps one of my favorites. The eggplants turn out to be spicy, with a pleasant honey sweetness. This amount of ingredients makes 8 half-liter jars of our delicious preparation.

Storage rules and periods

In order for the preparations to be preserved throughout the winter, you need to follow several rules:

after seaming, monitor the condition of the cans for several days; if the lids swell or bubbles appear inside, discard the spoiled product;
store eggplants in a cool place, if possible at a temperature below room temperature;
Do not allow direct sunlight to hit jars with blanks, cover open shelves with dark cloth, plastic or a wooden plank.

It is best to store canned and pickled vegetables on the balcony, pantry, basement, garage or cellar. If the rules are followed, eggplants can be consumed within 1.5-2 years after seaming.

It is advisable to store vegetables pickled without sterilization in the refrigerator or cellar for no longer than 4-6 months. To avoid poisoning, it is recommended to mark the canning date on the jar.

Poor washing of eggplant peels and insufficient heat treatment can lead to the growth of mold or botulism pathogens. Signs of spoilage of canned food are cloudiness of the marinade, swelling of the lid and the appearance of stains on it, small air bubbles floating to the surface, and a suspicious color or smell of the product.

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.

A recipe for very tasty eggplants, the aroma of which will not leave anyone indifferent. There are so many recipes for cooking eggplants that it is probably impossible to count them, because every housewife has her own secret on how to make her dish special. I will share my secret with you, although perhaps it will not be a secret to some. I add various spices to many dishes, which, thanks to their amazing aromas, turn familiar dishes into exotic, unusual ones. My eggplants are no exception, because I add basil to them. “Blues” have a fairly neutral taste, so the taste of the entire dish largely depends on spices and other ingredients, and basil helped turn a fairly simple homemade preparation into something unusual.

Basil is a plant that has been well known for thousands of years and is valued for its pleasant aroma. The leaves are added to salads, pizza, cold appetizers, and the seeds are used to flavor first courses and drinks. If you want the aroma of basil to be weak and unobtrusive, then cook the eggplants as indicated in the recipe, and if you want the aroma to be more intense, add basil at the very end. The fact is that during heat treatment this spice loses its smell.

To prepare eggplant with basil for the winter, you will need:

eggplant – 1.1 kg tomato – 0.5 kg basil (3-4 sprigs) – 1 bunch. vegetable oil – 0.5 tbsp. sugar – 4 tbsp. vinegar (9 percent) - 4 tbsp. salt (+ 2 tablespoons for blanching eggplants) – 1 tsp. garlic (cloves) – 4 pcs.

How to cook eggplant with basil for the winter:

1.Let's prepare the necessary ingredients. Wash the eggplants, basil and tomatoes, peel the garlic. I peel eggplants, but this is not at all necessary. Cut the eggplants into slices 1 centimeter thick. 2. Bring the water to a boil, add a lot of salt (about two liters of water, two full tablespoons of salt) and blanch the eggplants for 3-4 minutes. Place the eggplants in a colander and let the water drain. 3.Cut the tomatoes into thick slices and place them in a pan. 4.Add blanched eggplants to them. Warm up for approximately 10 minutes. Then add oil, salt, vinegar, sugar. Bring to a boil and simmer over low heat for 20 minutes. 5.In the meantime, chop the basil finely and put the garlic through a press. Add all this to the pan with the eggplants and boil everything together for another 5-10 minutes. 6. Sterilize the lids and jars, put our salad in warm jars and close the lids. In winter, this dish can be perfectly consumed as a side dish, or as an independent dish during fasting.

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!

Eggplants with spicy sauce

As a rule, I always have a “Dragon” prepared according to this recipe. Pepper sauce will add piquancy and heat. I put a small amount on each slice and distribute it evenly.

You can also use plum sauce prepared as here as a hot sauce.

You can serve the appetizer with spicy tomato sauce. The recipe is:

tomato sauce - 1 tbsp. spoon;
paprika - 2-3 g;
hot red pepper - 3-4 g;
hot black pepper - 2-3 g;
hops-sunelli - 1 teaspoon;
curry seasoning - 1/4 teaspoon.

Spicy eggplants with sauce, a dish for everyone. Don't prepare much. Clarify the tastes of your loved ones. But then you can continue to experiment. By adding different spices and herbs you can diversify the taste.

Eggplants for the winter - 5 best recipes

Good afternoon friends!

Eggplants for the winter are great homemade preparations, simple, quick and incredibly tasty. And today we will cook them according to the best recipes.

The Egyptians undeservedly called eggplant the “rabies apple”; it was believed that whoever ate it would lose his mind. But we know that it is rich in vitamins, minerals, fiber and is very beneficial for the heart and blood vessels, strengthens the immune system, and prevents cholelithiasis.

This low-calorie berry of the nightshade family contains only 24 kcal per 100 g. and goes well with all vegetables. If you change the ratio of ingredients and cooking technology, you can get a lot of incredibly delicious recipes.

https://www.youtube.com/watch?v=6VRWf9Lf9es

In preparations it is better to use fruits that are a little unripe. They have soft elastic skin and dense flesh. They can be fried, baked, stuffed, pickled, and even made into caviar, no less tasty than squash caviar.

To prepare eggplants for the winter, always choose the freshest, most beautiful, ripe vegetables. Don't sacrifice quality for price.

The best eggplant recipe is to die for

A Korean neighbor I know gave me this recipe a long time ago, and it is still considered the best in my collection. This is a dish bright in taste, color and aroma. I want to show you a recipe with step-by-step preparation and photos to make everything clear.

Ingredients:

eggplants - 1.5 kg
onions - 300 gr.
sweet bell pepper - 500 gr.
red hot pepper - 2 pods
garlic - 1 head
salt - 2 tbsp. l.
sugar - 3 tsp.
vegetable oil - 200 ml
table vinegar 9% - 120 ml
coriander seeds - a pinch
green cilantro - a bunch
turmeric - 1 tsp.
soy sauce - 3 tbsp. l.

Preparation:

We take young eggplants, preferably the same size, so that during cooking they cook equally and do not differ in taste. Wash, remove the stalk, cut off the ends on both sides. Place the fruits in boiling water and cook for 8-10 minutes

The important thing here is not to overcook! The blue ones should be half-baked and should hold their shape.

The last time I prepared this preparation, I used a double boiler. I also kept it steamed for 8-10 minutes.

While our eggplants are cooling, let's prepare the marinade. All its components must be mixed with flavors and brewed, then it will turn out rich and homogeneous.

In a dry, warm frying pan, fry the spices: coriander, turmeric. We help them discover their taste. Then we put them in a coffee grinder or mortar and grind them into small fractions.

Peel the onions and cut half of the total mass into half rings. We will later cut the other half into medium cubes.

Remove seeds from red hot pepper and cut into rings. Spicy lovers can leave the seeds.

Pour 2 tablespoons of vegetable oil into a frying pan and fry the onion until golden brown. We also send red hot pepper and a mixture of crushed spices there. When the onion has cooled, add the contents of the pan to the marinade.

Cut the cooled eggplants into medium slices. Place in a separate bowl, add some salt on top and sprinkle with vinegar, stir and leave for 15 minutes. If you are sure that eggplants are without bitterness, you don’t have to do this. Drain off the released juice.

Cut the sweet bell pepper into strips. Try to choose meaty, thick-walled and bright red color. Chop the cilantro.

Peel the young garlic, crush it with the flat side of a knife and chop it finely.

Place all the chopped vegetables in a large bowl, pour in our wonderful marinade and leave to steep for 2 hours. Periodically stir our vegetable mixture. The pouring gradually permeates the vegetables and gives off a magical smell.

And there is one more touch left - the eggplant preparation for the winter must be sterilized and stored in jars.

Place the salad in hot sterilized jars, compact it if possible, so that no air remains, and close it with a clean lid. We leave room for the juice that will be released during sterilization. For a 0.650 liter jar it will take 45 minutes. Then we roll up the jars, turn them upside down and continue sterilizing, now under the blanket.

Just look how beautiful it is! Insanely delicious eggplants are ready and will delight you with their taste and aroma all winter. Bon appetit!

Eggplants with vegetables for the winter

This recipe has a lot of vegetables - a lot of flavors, this allows you to use the dish as a salad, appetizer or side dish. Even spread on bread, you will get an amazingly tasty sandwich.

Mother-in-law's tongue eggplant recipe

This recipe owes its name to the elongated cutting of vegetables and a very sharp, burning taste. “Mother-in-law’s tongue for the winter” can be prepared from any favorite vegetables, and in this case, the obligatory presence of eggplant.

"Snack with vodka"

Ingredients:

1 kg large eggplants;
1 kg of onion;
1 kg of large bell pepper;
1 kg of fleshy tomatoes;
250 ml honey;
250 ml apple cider vinegar;
250 ml vegetable oil;
1 teaspoon salt.

Preparation

Wash all vegetables well and chop coarsely.
Mix all the other ingredients and leave to boil, immerse the vegetables in parts in the marinade for 2 minutes.
We put them in pre-sterilized jars, fill everything with marinade, cover with lids and place in boiling water for complete sterilization for another couple of minutes.
We roll up the workpiece, turn the jars over, put them under a blanket until they cool down.

Eggplants with honey and vegetables for the winter

It is better to cook eggplants in honey marinade with vegetables in early autumn, at the height of the vegetable harvest, in order to preserve all their beneficial properties as much as possible. To prepare you will need:

3–4 large eggplants;
3–4 large carrots;
3 large white onions;
6–7 juicy soft tomatoes;
half a head of garlic;
2 bunches of greens (parsley or dill - choose what you like);
vegetable oil;
2 table. spoons of table vinegar;
1 table. spoons of liquid honey;
black pepper and fine salt.

We prepare the snack in several stages:

Peel the eggplants and cut into rings 1 cm thick. Place on a baking sheet lined with foil, lightly spray with oil and bake in the oven for 15 minutes. Vegetables should not brown - as soon as they become soft, remove.
Saute finely chopped carrots and onions in oil with salt and spices until transparent. No need to fry!
Finely chop the greens and garlic.
We peel the tomatoes, after dousing them with boiling water, chop them and place them in a deep bowl. Add oil, vinegar, honey and cook the marinade over low heat.
In sterilized jars, alternately place eggplants, fried carrots and onions, and herbs with garlic in layers.
Fill the pieces with hot marinade and roll them up. After a few days, the appetizer in a sauce made from vegetables and honey can be served! Eggplants in honey filling will be stored all winter in a cool place - a pantry or cellar.

Appetizer of eggplants in pepper and honey sauce for the winter.

To prepare a delicious appetizer of vegetables in honey sauce for the winter you will need:

3 kilograms of eggplants;
1 kilogram of red sweet pepper;
2–3 hot peppers;
1 glass of liquid honey;
1 glass of table vinegar;
1 cup grated garlic;
salt, pepper, deodorized vegetable oil.

We start cooking with the eggplants - they need to be peeled, cut into slices and fried in a small amount of oil.
Grind the peppers in a blender to a paste - the vegetables will be pickled in this sauce.
Mix the pepper puree with grated garlic, honey and vinegar.
Place alternating layers of vegetables and filling into sterilized jars. Roll up and sterilize the jars for 10 minutes. Then turn over and wrap the jars, and leave until completely cool. Ready! You can try the snack in just a couple of days, and in canned form it will last all winter.

Eggplants fried in honey breading

Honey-breaded fried eggplant is a great addition to light soups, such as gazpacho. This dish is a great vegetarian lunch idea, filling and delicious. To prepare 4 servings you need:

4 large vegetables;
1 egg;
vegetable oil;
natural bee honey;
bread crumbs;
salt and spices to taste.

Before cooking, soak peeled and sliced eggplants in cold salted water for an hour.

Drain the water and dry the vegetable slices with paper napkins or towels.
Salt and season the vegetables.
In a bowl, beat the egg with a fork, add a little honey.
Dip the slices into the honey-egg mixture, roll in breadcrumbs and place in a frying pan with heated oil.
Fry the vegetables until golden yellow, then transfer to paper to absorb excess oil.
You can serve fried eggplants with a little honey. Consolidation!

Spicy eggplants in onion-honey marinade

To prepare a savory snack you will need:

1 kilogram of fresh eggplants;
150 ml liquid honey;
1 sweet red onion;
4–5 medium cloves of garlic;
3–4 hot chili peppers;
1 table. spoon of coriander;
1 table. spoon of Dijon mustard;
5 table. spoons of red wine vinegar;
4 small spoons of fine salt;
3–5 bay leaves;
3–4 grains of cloves;
400 ml olive or other vegetable oil.

Prepare eggplants with honey like this:

Wash the eggplants, remove the stems, and cut into medium-sized pieces. Grease them with a small amount of vegetable oil, place them on a baking sheet and bake in the oven at 200 degrees for approximately 15 minutes.
While the vegetables are in the oven, finely chop the onion, pepper, and garlic.
In a deep frying pan, fry the vegetables in a small amount of oil for three minutes, adding spices.
In a separate bowl, heat the oil, honey, vinegar, add salt.
Place eggplants and fried vegetables in sterilized jars with salt, alternating layers, and then pour in hot honey-oil marinade.
We roll up the jars for the winter. Eggplants in honey marinade will be ready after three weeks!

How to prepare eggplants with garlic for the winter

The best recipes will give you ideas on how to diversify your favorite canned goods.

Classic recipe

Compound:

5 kilograms of blue ones;
200 grams of crushed garlic.

Preparation:

Cook strips of vegetables in boiling salted water with vinegar for 5 minutes;
heat 0.5 liters of vegetable oil and season with garlic;
Strain the boiled eggplants and mix with the dressing.

Place the dish in jars.

Quick cooking method

Necessary:

2 kilograms of vegetables;
4 garlic cloves.

Preparation:

fry eggplant slices;
boil half a liter of vegetable oil;
chop garlic cloves;
dip vegetables in the mixture and place in layers in jars;
pour in oil dressing.

With hot pepper

Ingredients:

5 kilograms of blue ones;
300 grams of garlic;
150 grams of chili pepper;
1 glass of vinegar solution 9%.

How to cook:

Grind all components except the main one in a meat grinder;
Fry the blue rings, dip them in the mixture, and put them in jars.

Roll up the preservation.

With vegetables

Components:

2.5 kilograms of blue ones;
kilogram of bell pepper;
kilogram of tomatoes;
2 onions;
5 garlic cloves;
1/4 liter of vegetable oil;
0.5 cups each of sugar and vinegar;
2 tablespoons salt.

How to cook:

pepper, peeled tomatoes, garlic cloves with salt, mix with butter and sugar in a blender;
add blueberry cubes and onion rings to the mixture, cook until boiling, then another 15 minutes;
add vinegar, after 5 minutes remove from heat.

The dish will cool in the jar after seaming.

With walnuts

Compound:

3 kilograms of eggplants;
0.5 cups vegetable oil;
3 garlic heads;
a glass of vinegar solution 6%;
2 cups walnuts;
0.5 cups salt.

Preparation:

boil salted water;
cook the blue ones for 15 minutes until soft;
make a garlic-nut mixture with oil and vinegar;
Roll boiled blueberries in the mixture and place in jars.

Sterilize containers for 20 minutes.

In tomato sauce

You will need:

kilogram of eggplant;
1.5 kilograms of tomatoes;
2 bell peppers;
head of garlic;
100 milliliters of vinegar solution 9%;
200 milliliters of vegetable oil;
100 grams of sugar.

Cooking method:

Mash tomatoes without skins in a meat grinder;
put the puree on the fire, bring to a boil;
add the oil-vinegar mixture, sugar, salt, stir until it boils;
Grind the pepper strips in a blender with a garlic head;
add the mixture and blue half rings to boiling tomato puree;
cook, stirring, 40 minutes.

Roll up the finished dish.

With carrots and onions

Ingredients:

750 grams of blue ones;
2 carrots;
2 onions;
4 garlic cloves;
2 tablespoons sunflower oil;
125 milliliters of water;
2 tablespoons sugar;
3 tablespoons vinegar 9%.

Cooking process:

cut the main ingredient into cubes, place on a baking sheet, add a little oil;
bake for half an hour in the oven at 180 degrees;
crush the garlic cloves, mix with the blue cloves;
cut the onion into rings;
Arrange in layers in jars: blue carrots, grated carrots, onions;
pour sugar into water, add salt, boil, pour in vinegar, pour into jars;
Sterilize canned food for 15 minutes.

Roll up the dish, turn it over, wrap it.

Fried eggplant with garlic

Compound:

1.5 kilograms of blue ones;
20 grams of sugar;
20 milliliters of vinegar 9%;
10 garlic cloves.

Preparation:

grind the slices in a meat grinder;
put half the mass into jars, add salt, add sugar, pour vinegar;
Fry the blue straws and put them in jars;
Cover the top with the remaining garlic mass;
pour boiling water;
put the canned food to sterilize.

Turn the roll over and cover with a towel.

Eggplant with garlic and vegetables “Mother-in-law’s tongue”

Required:

4 kilograms of eggplants;
10 tomatoes and bell peppers each;
5 garlic heads;
3 chili peppers;
150 grams of vinegar solution 9%;
a glass of vegetable oil;
250 grams of sugar.

Preparation:

Grind strips of pepper, garlic, peeled tomatoes;
add salt, cook, stirring, with butter, sugar and vinegar, until boiling;
add blue stripes, simmer for half an hour.

Turn the finished jars over.

In a slow cooker

Products:

750 grams of vegetables;
1 liter of water;
2 garlic heads;
120 milliliters apple cider vinegar.

How to cook:

pour water into the multicooker, add salt, pepper, and boil;
pour vinegar into boiling water, add blue half rings, cook for 5 minutes;
Strain the vegetables in a colander, distribute into jars, add crushed garlic, and roll up.

There is no need to sterilize canned food.