Ogonyok eggplants for the winter: the best recipes without sterilization with photos

Secrets of cooking spicy eggplant Ogonyok

“Ogonyok” made from blue ones is rolled up for the winter and served in the fall. It is worth remembering that the dish acquires its piquant hue no earlier than a day after preparation.

The main product in the recipe is eggplant. It is better to use young fruits with small seeds, elastic pulp, thin skin and uniform color. There should be no voids or signs of rot inside.

To prevent eggplants from becoming bitter and absorb less oil when frying, the fruits cut into rings are soaked in a cold solution of kitchen salt. For a liter container you need about 40 grams.

Important! Eggplants are cut into circles 7–10 mm thick. Thinner layers will tear. It is better to leave the peel so that the blue ones in Ogonyok retain their shape.

Hot peppers will taste milder if you remove the seeds. Fans of pungency and characteristic bitterness can remove only the stalks.

The article presents various recipes for Ogonyok eggplants for the winter. Photos will help you imagine the stages of preparing the dish.

Classic eggplant recipe Ogonyok

The traditional recipe for “Ogonyok” made from little blue ones is pleasantly spicy. Preparation includes pre-salting. The dish is well stored in jars that have been pre-heated over steam.

Components:

eggplants – 3 kg;
garlic – 3 heads;
bell pepper – 1 kg;
spicy - 3 large pods;
vinegar 9% – 150 ml;
Sunflower oil – 150 ml + frying;
salt.

Step by step description:

The little blue ones are rinsed, chopped with washers and removed from the bitterness.
Scroll the fleshy pods with garlic to a homogeneous paste in any convenient kitchen utensil.
Heat the oil in a frying pan, then pour in the pepper mixture.
Attention! At this stage you need to proceed carefully. When the liquid comes into contact with hot oil, it will hiss and spray hot spray.
After boiling the sauce for 5 minutes. kept on fire.
Turn off the gas and add vinegar to the mixture.
Soaked and squeezed blue ones are browned in hot oil over medium heat.
Place fried eggplants in layers in a bowl with a lid, alternating with adjika.
For winter preparation, containers should be kept in the oven or over steam in advance.

An old eggplant recipe, Ogonyok, proven over the years.

The old recipe for eggplant “Ogonyok” for the winter came to contemporaries from grandmothers’ retellings and notebooks. The composition included a mixture of herbs available in every garden.

Components:

eggplants – 1.5 kg;
dill + parsley – 1 bunch;
bell pepper – 450 g;
garlic – 1.5 pcs.;
hot pepper – 4 pods;
vinegar – 75 ml;
salt, sugar - to taste;
oil – 40 ml.

Step by step description:

Blues are handled according to the instructions in the previous description.
The sauce is made from fleshy pods, seasoned with garlic mass, and kept on gas for about 10 minutes. At the end, add herbs and pour in vinegar.
The washers are dipped in the sauce and placed in containers for preservation.
The remainder of the spicy puree is poured into jars kept in the oven, so that there are no voids left.
The lids should be doused with boiling water.

Eggplant Ogonyok without sterilization

The Ogonyok eggplant recipe for the winter without sterilization is less labor-intensive than the traditional one. It omits the classic frying of sliced fruits, so soaking in a salty solution can be omitted. If there is bitterness in the fruits, it is better to sprinkle them with salt and leave for twenty minutes. The released juice is squeezed out and the slices are washed under running water.

Components:

eggplants – 2 kg;
bell pepper – 1.5 kg;
chili – 3 pods;
peeled garlic cloves - 2.3 cups;
a glass of sunflower oil;
a quarter glass of sugar;
vinegar 9% - 0.8 cups;
salt – 4 tbsp. l.

Step by step description:

Cut the eggplants into rings and add salt if necessary.
Grind the peeled peppers and garlic in a blender or meat grinder.
Stir the oil, salty and sweet crystals with vinegar into the mixture.
Bring the resulting puree to a boil.
Place the eggplants in the hot marinade and cook them for a quarter of an hour, stirring regularly.
Sterilize jars and lids. The approximate volume of the finished dish is 2.5–2.7 liters.
Place the eggplants in containers and screw on the lids.

Advice! Before taking the seaming to the pantry, the jars must be allowed to cool. For this to happen gradually, you need to place them upside down and wrap them in a blanket.

Boiled Tomato Fire without sterilization

The recipe is for 5 kg. tomatoes. If desired, halve the quantity.

Prepare:

Ripe tomatoes – 5 kg.
Sweet and sour apples – 1 kg.
Sweet pepper - the same amount.
Carrots - kilogram.
Dill and parsley - 100 g each.
Hot pepper – 150 gr.
Garlic – 250 gr.
Sunflower oil – 0.5 liters.
Table vinegar - 4 large spoons.
Ground pepper, salt.

Preparation for the winter:

Peel the vegetables, remove the membranes and seeds from the peppers. Remove the seeds from the apples. Divide the carrots into short pieces. Cut the tomatoes into 2-4 parts.
Puree the vegetables with a blender. Place in a saucepan. Add spices, oil and vinegar.
Bring to a boil over low heat.
Continue cooking on low heat. Cooking time 2 hours.
At the end, add finely chopped greens. Stir, bring to a high boil and remove from heat.
Sterilize the jars in advance. Lay out the adjika and roll it up. Store in a pantry or cellar.

Lazy Light from eggplants for the winter

The winter recipe “Lazy “Spark” from eggplants” does not require sterilization and frying of the fruit. The cooking process is similar to the previous recipe.

Components:

eggplants – 5 kg;
hot pepper – 8 pcs.;
bell pepper – 800 g;
garlic – 300 g;
salt;
vinegar 9% – 200 ml;
Sunflower oil – 500 ml.

From these ingredients, prepare a dish as described in the “Spark” recipe for eggplants for the winter without sterilization.

Appetizer Spark of eggplant with garlic

If you don't have fresh peppers on hand, you should try replacing them with seasonings. In this recipe, ground pepper and garlic provide the heat. The taste of the finished product differs from the classic one, but is worthy of attention.

For 2 kg of eggplant you will need:

garlic – 3 heads;
greens – 1 bunch;
oil – 1 tbsp.;
vinegar – 0.5 tbsp;
ground black pepper – 0.5 tbsp. l.;
ground red pepper – 0.5 tbsp. l.;
sugar – 0.5 cups.

Step by step description:

Wash the greens and chop finely. Parsley, dill, cilantro, rosemary, and celery are suitable.
Cut the eggplants into rings and soak in saline solution.
Squeeze and rinse the blue slices, brown both sides in hot oil over moderate heat.
Grind the peeled garlic until smooth, mix with seasonings and vinegar.
Place the eggplants in layers in jars, after dipping each circle on both sides in the garlic mixture.
Alternate layers of vegetables with layers of greens.
Sterilize the blanks under the lids in a pan of boiling water, then roll them up.

Diet carrot salad with smoked chicken and beans “Slim waist”

Ingredients:

• 250 grams of smoked chicken breast;

• canned red beans;

• 200 grams of “Korean” carrots;

• optional fresh parsley, dill.

Cooking method:

1. Place smoked chicken cut into cubes in a container prepared for salad.

2. Add canned beans, drained of sauce or brine, chopped herbs, a few sprigs can be left for decoration and pickled carrots.

3. Stir and sprinkle with herbs on top.

4. This salad is not seasoned with oil or mayonnaise; it also does not require salt.

Eggplant Ogonyok for the winter with tomatoes

In this recipe, the taste of tomatoes is harmoniously combined with the spicy piquancy of blue tomatoes. The method is worth trying, although it is far from traditional. This eggplant “Spark” is prepared for the winter without sterilization.

Components:

eggplants – 5 pcs.;
tomatoes – 600 g;
sweet red bell pepper – 2 pcs.;
hot red pepper – 2 pcs.;
garlic – 6 teeth;
zira – 1 tsp;
fresh mint – 4 leaves (or dry mint – 1 tsp);
ground coriander – 1 tsp. or 1 bunch of cilantro;
sugar – 4 tbsp. l.;
salt - to taste;
vinegar - 1 glass.

Step by step description:

The eggplants are prepared and fried as in the classic recipe.
The sauce from ground pods and tomatoes is brought to a boil, seasoned with spices and left over low heat.
After 13 minutes, add vinegar, leave for 2 minutes and turn off the heat.
Place eggplants in sterilized jars, pouring hot marinade over each layer.
The evenly filled containers are rolled up.

Fire with bell pepper

To close 6 half-liter jars, you need:

Meaty tomatoes (cream variety) – 1.5 kg
Red bell pepper – 1.5 kg
Hot red pepper – 2 pcs.
Garlic – 100 gr.
Salt – 1 tbsp. l.
Vegetable oil for frying, 9% vinegar and sugar - 12 cups each

From washed vegetables, cut off the stalk and the place where it is attached. We remove the seeds from the peppers and the peel from the garlic.

Using a meat mincer, chop the tomatoes. We put them on the fire. From the start of boiling, they should cook for half an hour with a slight bubbling.

We also chop the peppers and separately the garlic.

Add the pepper mixture to the tomatoes for 30 minutes from the start of boiling.

Then: salt, sugar, oil and vinegar. And after 5 minutes - garlic.

After another 5 minutes, turn off the stove and pour the sauce into sterile jars. Seal with lids after soaking in boiling water for 3 minutes. Cool them under the blanket, turning them over.

An experienced neighbor told me how to cook adjika without cooking. She always prepares this sauce with vinegar.

The result is a spicy flame - a seasoning made from fresh tomatoes and very bitter hot peppers, which is placed in the refrigerator to preserve for the winter.

It can also be frozen in special bags and kept in the freezer. A slowly defrosted product does not lose its taste and aroma.

This kind of salting does not take much time, and the result is simply amazing!

Eggplant salad Ogonyok with onions and carrots

You can complement the taste of the classic Ogonyok recipe with an original mixture of carrots and onions. Instead of the classic sauce, this recipe uses a salad reminiscent of Korean.

Components:

eggplants – 1,800 kg;
carrots – 300 g;
bell pepper – 300 g;
hot pepper – 50 g;
onion – 300 g;
garlic – 5 cloves;
salt – 2 tbsp. spoons;
sugar – 3 teaspoons;
vinegar 9% – 3 tbsp. spoons;
ground coriander – 2 teaspoons;
parsley – 20 g;
vegetable oil for frying.

Step by step description:

Grate the carrots as for a Korean salad.
Mix with thinly sliced pepper.
Finely chop the greens, garlic and hot peppers and add to the salad.
Divide the onion in half. Cut one part into half rings and add to the salad.
Season the salad with seasonings and vinegar.
The rest of the onion should be finely chopped and sautéed in oil until golden brown.
Remove the pan from the heat and transfer the contents to the carrots. Wrap the container with cling film and a towel.
Prepare the blue ones for frying, cut into semicircles and fry in a frying pan in small batches.
Mix the fried eggplants with the salad and distribute into jars.
Sterilize the workpieces for 30 minutes in boiling water.

Salads "Ogonyok" from vegetables

I. Method of preparation:

We clean the washed carrots.
We cut it into strips.
Cut apples into cubes.
Mix carrots with apples.
Add corn from a can.
Scald the raisins with boiling water.
Season the mixture with sour cream.
Sprinkle with lemon juice.
Sprinkle with sugar before mixing.

II. Cooking method:

We clean the washed carrots.
Grate it (like Korean carrots).
Peel the washed apple.
Remove the core.
Cut into pieces (1 cm).
My prunes.
We cut it the same way as an apple.
Mix all the ingredients.
Sprinkle lightly with lemon juice, preserving the color of the apple.
Season with sour cream.
Salt and sprinkle with pepper.
For a sweet salad, beat sour cream and powdered sugar.

III. Cooking method:

The main components of this salad, designed for 2 servings, are orange carrots and red chili peppers - bright, and the dish itself will turn out to be spicy, it’s not for nothing that it is called “Ogonyok”.

We clean the washed carrots.
We grate it (like Korean carrots).
Cut the cucumber into strips.
Chop the chili pepper very finely.
Chop a medium onion.
Crush a clove of garlic.
Mix vegetables.
Drizzle with olive oil.
Sprinkle with seasonings (take a teaspoon each).
Salt.
Mix the salad.
Leave for a couple of hours for the salad to infuse.

A spicy, tasty and healthy salad is ready. For those who are afraid of getting burned, you can prepare a glass of water in advance.

Winter salad Ogonyok from eggplants with walnuts

The method for preparing Ogonyok with walnuts is reminiscent of the recipe for blue ones in Georgian style. The salad has a pleasant taste, and the tangy nut sauce sets off the spiciness of the main product.

Components:

eggplants – 2 kg;
peeled walnuts – 300 g;
garlic – 200 g;
red hot pepper – 100 g;
dill, parsley, cilantro - 1 bunch;
sunflower oil – 150 ml;
wine vinegar - 2 tbsp. l.;
hops-suneli – 1 tsp;
ground paprika – 1 tsp;
salt – 1 tbsp. l.;
sugar – 2 tbsp. spoons.

Step by step description:

Prepare the eggplants as for the traditional recipe.
Chop nuts, garlic, herbs and pepper. Mix with spices, vinegar and sunflower oil.
Add hot water and simmer for 15 minutes over low heat.
Fry the eggplants and place them in jars, dipping each puck into the sauce.
Sterilize the workpiece under the lids for 45 minutes and roll up.

Carrot salad with meat - basic principles of preparation

• To give carrot salads with meat a special taste, various ingredients are added to them, such as prunes, walnuts, canned vegetables, mushrooms, cheese and much more.

• Carrots are used both raw and heat-treated - boiled or fried.

• Very often, to prepare carrot salads with meat, they take ready-made spicy “Korean” carrots.

• When choosing carrots, pay attention to their color; the brighter the root vegetable, the sweeter and more nutritious it is usually. The rich color indicates a high content of carotene, an extremely useful substance for the human body.

• Take short, thick, cylindrical root vegetables, they are the most juicy.

• Before use, the root crop is washed well under water and the skin is cut off, trying to do this in as thin layers as possible, since all the necessary nutrients are located just under the outer layer. If the carrots are young and their surface is not full of irregularities, try simply scraping them.

• Meat can be used for cooking either fresh or smoked.

• Before use, fresh meat is boiled in one piece and then cut into pieces. Or they are first chopped and fried with or without vegetables.

• Carrot salads are good with any type of meat, but those made from boiled chicken are considered the most dietary.

Recipe for eggplant salad with honey for the winter

A recipe in which a piquant flavor is added to the classic preparation. Worth a try for those who love dishes with soy-honey sauce.

Components:

eggplants – 1.5 kg;
vegetable oil – 100 g;
garlic – 2 heads;
red bell pepper – 0.5 kg;
liquid honey – 100 g;
salt – 1–2 tsp;
hot pepper – 1 piece.

Step by step description:

Cut the blue ones into circles 1 cm thick and soak in saline solution.
Grind the peeled fleshy pods and white segments and mix with honey, vinegar and oil.
Fry the blue circles over moderate heat.
Place the eggplants in jars, coating each layer with two tablespoons of sauce.
Sterilize under lids.

Recipes with tomatoes or honey

Winter salad “Ogonyok” can be prepared not only using basic, but also additional ingredients. Many people often cook it with tomatoes, this gives the appetizer a more original taste.

For a 5 liter container you will need:

about 5 kg of eggplants;
8 red peppers;
up to 250 g of garlic;
10−11 sweet peppers;
kilogram of red tomatoes;
unconcentrated vinegar (glass);
refined oil of any kind (50 g).

Vegetables will need to be properly prepared. Eggplants are peeled and cut into slices. Immediately after this, it is recommended to place them in a deep bowl and fill them with salt water. You can additionally put oppression on top. The bitterness should disappear within 40 minutes, and the water will turn yellow. Then you need to drain the remaining water and squeeze the eggplants by hand.

After this procedure, they are fried for one minute in boiling oil on each side. Lightly browned, they are pulled out with a slotted spoon and immediately transferred to a container under a press.

You need to remove the seeds and stems from sweet peppers; hot peppers are processed in the same way if they remain whole. It must be remembered that if you remove the insides from the latter, the salad will come out less spicy. And the spiciness depends on the degree and type of vegetables.

Peppers, garlic and peeled and chopped tomatoes are ground in a blender or through a meat grinder. This sauce should be placed in a saucepan and put on fire. When it starts to boil, add salt and vinegar and keep it on the fire for another three minutes.

Pour a few tablespoons of tomato sauce into the bottom of glass jars. Fried eggplants are laid out on top, and then sauce again. The layers alternate until the neck of the jar.

Then it is covered with a lid and steamed for 45 minutes. After steaming, the snack is sealed with tin lids.

Eggplant “Ogonyok” can also be made with honey; the appetizer will turn out to be especially original. Unlike the classic recipe, it will be less spicy, the spiciness will be present, but it will be felt in a special way. To prepare, you will need to prepare one and a half kilograms of eggplants, 500 g of sweet peppers, 100 g of honey, a couple of hot peppers, 100 ml each of vinegar and oil and a little salt.

Eggplants cut into circles are laid out on a baking sheet, sprinkled with fat and baked for half an hour at 200 degrees. In a separate container combine chopped garlic, peppers, honey, salt and vinegar. Vegetables are placed in jars in layers with sauce.

Sterilization lasts about 15 minutes, then the jars are sealed.

Blue sparkle for the winter: a recipe for thrifty housewives

To reduce vegetable oil consumption and save time, blue pucks can be baked in the oven. The end result is no different from dishes prepared according to the classic recipe. The ingredients and proportions are the same as in the recipe without sterilization.

Step by step description:

The eggplants are peeled, prepared and cut into rings.
Place the fruits on baking sheets generously greased with vegetable oil.
Comment! To bake 2 kg of eggplants, you will need 3-4 baking sheets. You should swap the sheets once to ensure even baking.
Using a silicone brush, lubricate each washer with sunflower oil.
The blue ones are placed in the oven and baked for 20–25 minutes at 200 degrees.
The sauce is prepared by analogy with the traditional recipe.
The sauce and blue ones are placed in layers in sterilized jars.

Cooking features

Eggplants contain solanine. This harmful substance can cause poisoning, and it also gives the “little blue” bitterness. There is less of it in young vegetables, more in old and large ones. This substance can be removed with salt. To do this, after cutting, sprinkle the vegetables with salt and leave for 10-15 minutes, then rinse. Many housewives practice soaking eggplants in a salt solution prepared from 1 liter of water and 20 g of salt.
After washing, the eggplant pieces must be dried thoroughly. To do this, you can blot them with a napkin or lay them out on a kitchen towel. Most Ogonyok recipes involve frying the little ones, and if the vegetables are wet, they will not be fried, but stewed.
For the appetizer called “Ogonyok”, eggplants are cut into round slices 0.7-1 cm thick and then fried. This process takes a lot of time, so the desire of busy housewives to make a snack without frying vegetables is understandable. This preparation is often called “Lazy Light”. For it, the eggplants are placed in a pan, covering each layer with sauce, and simmered for half an hour. Then the food is transferred to a sterilized jar and immediately rolled up. As a result, it is possible to skip one more stage of preparation, which is provided for by traditional technology - sterilization of snacks in jars.
When preparing Ogonyok according to the traditional recipe, housewives place fried eggplants in clean jars, pouring hot sauce over them, then sterilize the jars with vegetables and only then roll them up. Usually sterilization is carried out in a water bath, but modern housewives sometimes do it in the oven. Sterilization time depends on the size of the jar and the specific recipe, but usually lasts from 15 to 30 minutes.
The sauce that is poured over the eggplants should be spicy. It is usually made from pepper and garlic, sometimes tomatoes, onions, carrots, and herbs are added.
When working with pepper and garlic, protect your hands with gloves, otherwise you may get burned.

The best eggplant recipe Ogonyok for the winter with tomato juice

The composition uses juice instead of tomatoes. The finished result tastes very similar to Ogonyok with tomatoes.

Components:

eggplants – 1 kg;
garlic – 4 pcs.;
onions – 3 pcs.;
medium carrots – 2 pcs.;
sweet pepper – 3 pcs.;
vegetable oil – 5 tbsp. l.;
tomato juice – 0.5 l;
dill greens – 50 g;
bay leaf – 4 pcs.;
salt – 0.5 teaspoon;
ground black pepper.

Preparation:

Cut the prepared blue ones into discs, fry or bake in the oven.
Grind the pods, add juice, chopped herbs and spices.
Chop the carrots and onions and fry in a frying pan.
Pour in the juice with the pepper puree, bring to a boil and simmer over low heat for 15 minutes with bay leaves.
Fill the jars with eggplant, coating each layer with sauce.
Soak in boiling water for sterilization.

“Spark” without frying vegetables

This salad will appeal to people who like it spicy. Usually, when making such a preparation, the eggplants need to be overcooked; this process is monotonous and tedious. This time I made blue Ogonyok without frying the vegetables. The appetizer turned out no worse than before, but I saved time.

In order to start cooking, we need the following products:

10 kilograms of eggplants;
15 pieces of bell pepper;
12 pieces of hot pepper;
0.5 kilograms of garlic;
2 kilograms of tomatoes;
2 cups vegetable oil;
2 cups vinegar;
Salt.

Wash the blue ones, remove the tails, cut them into half a centimeter thick circles. Place the chopped vegetables in a cup, add salt and forget about them for an hour. During this time, the blue ones should release juice.

Preparing the filling:

Wash the remaining vegetables, remove the seeds from the peppers, and cut them lengthwise into four pieces.
Cut small tomatoes in half and peel the garlic.
Twist the prepared vegetables.
To boil eggplants, we need to boil 4 liters of water with 4 tablespoons of salt.
Place the blue ones, washed from salt, into boiling water and cook for 5 minutes.
Place in a bowl and cover with a lid.

Attention! While the eggplants are cooking, put the filling on the second burner and bring it to a boil. After boiling, reduce the heat, but do not turn off the stove.

During the cooking process we find time for jars. They need to be washed with detergent, rinsed well, and doused with boiling water. Boil the lids.

Pour a couple of spoons of sauce into the bottom of the jar and add a layer of blue sauce. We alternate in this order until the jar is full. Cover with a lid.

We set it to sterilize. Cover the bottom of the pan with a cloth, pour in water, and place on the stove. You can immerse the jars in hot water; the water should cover them up to their shoulders. After the water boils, sterilize the salad for 25 minutes, at a low boil. After this time, roll up the jars. Cover with a warm blanket and leave covered for a day.

On a note! The finished salad yields 14 liters. The next day, we put the cooled twists away for storage.

How to cook Ogonyok eggplants for the winter in a slow cooker

In the Ogonyok multicooker you can cook blueberries for the winter in two ways. Repeat the recipe in the “Steam” mode without sterilization or use the description below. You can choose ingredients for the dish from any recipe you like. The main thing is to make sure that the total volume does not exceed the capacity of the appliance bowl.

Cooking:

The blue ones are cleaned, cut into discs, kept in a salt solution and squeezed out.
The mugs are processed in portions at the bottom of the bowl in the “Steam” mode.
Peppers and garlic are ground in a meat grinder. The mixture is seasoned with vinegar and other ingredients to taste.
Load the blue ones into the multicooker bowl and fill them with the vegetable mixture.
The dish is cooked in the “Stew” mode for 30 minutes.
The finished composition is poured into jars.

Attention! It is better to carefully pour the mixture into the pan or use a silicone spoon to avoid scratching the bowl.

Ogonyok with horseradish

My husband really likes the tomato and horseradish fire. The seasoning turns out to be very spicy. Cooking does not cause any trouble at all, so be sure to take note of this option for preserving without cooking.

kilogram of tomatoes;
100 grams of horseradish;
3 cloves of garlic;
a couple of teaspoons of salt;
a couple of teaspoons of sugar;
optional - spices, vinegar, oil.

How to cook fire:

Wash the tomatoes. It is not necessary to peel them, but if the skin seems too tough, make a cross-shaped cut on each fruit and immerse it in boiling water for 10 seconds to remove it easily.
Cut the tomatoes, horseradish and garlic into small pieces, then pass through a meat grinder. We want the consistency of a puree.
Add sugar and salt, spices, vinegar and oil to the preserves. Stir well and taste the product. If the taste suits you, you can put it in prepared containers. Roll up and put in a cool place.