Winter Pickled Eggplant - Family Proven Recipes

Culinary Sketch 09/04/2018

The lacquered backs of purple eggplant invariably grab my attention at the end of August. Oriental vegetables have taken root in our country so much that they have long since become our own, dear ones. How much delicious can you cook from them! And pickled eggplants for the winter are worthy of writing poetry about them!

Even the most modest boiled chicken becomes a real delicacy if served with pickled eggplants, of which there are a great many variations. Irina Rybchanskaya, the host of our "tasty" column, will share her best recipes with us today.

Hello dear readers of Irina Zaitseva's blog! As a true native of the south, I adore in all forms. Pickled eggplants are no exception. As soon as the first seasonal eggplants appear on sale, I start buying them with passion.

Most often I use them to make khorovats (roe from baked eggplant with other vegetables) or baba ganush (roe from baked eggplant and tahini). And for the winter I usually harvest pickled and pickled eggplants. I present to you a selection of my proven family recipes.

Recipe for pickled eggplant in olive oil for the winter

I got the recipe from Senora Maria Saltoformaggio, the mother of our old Italian friend. I am sure that the recipe will have a lot of fans. One has only to read the cooking technology and storage method for pickled eggplants for the winter.

Ingredients

• Half a kilo of eggplant;
• two tablespoons of salt;
• one tablespoon each of chopped parsley, cilantro, basil, oregano;
• one finely chopped hot red pepper (optional);
• three - four cloves of garlic, chopped into minced meat;
• half a glass of apple cider (any fruit or grape vinegar 5%);
• half a liter of water;
• 200 ml extra virgin olive oil (any other vegetable oil you like).

How to pickle

1. Wash the vegetables, remove the skin, cut into strips 6 mm thick and about 4 - 5 cm long.
2. Place in a colander installed above the bowl for draining the liquid, salt, stir with your hands, “massage” for a more even distribution of salt.
3. Leave on for one hour. Stir and squeeze the liquid periodically. You can put a plate on top of the slices and place a weight on it so that the juice flows more intensively.
4. After one hour, rinse thoroughly, squeeze out as much juice as possible with your hands.
5. Heat water with vinegar to a boil, put prepared strips of eggplant into it, cook for no more than 120 seconds. Remove slices from marinade and cool. Do not cook the eggplants for more than two minutes, otherwise they will fall apart.
6. Squeeze lightly again, fill sterile jars with vegetables, alternating with herbs, mixed with chopped hot peppers, minced garlic.
7. Press on top with a wooden spoon so that the ingredients are tightly packed in the jar.
8. Pour in olive oil, press again with a spoon to release the air. Close with a clean plastic lid, refrigerate for 24 hours.
9. The snack can be eaten after 24 hours, and for winter storage, transfer and tightly pack in clean, dry plastic containers with lids and place in the freezer.
10. Frozen pickled eggplants with olive oil should be thawed for several hours in the refrigerator, just like any other, before eating.
11. The photo shows a ready-made appetizer, served for serving.

My remarks

My household calls this very recipe "eggplant with pickled mushrooms."

Spicy pickled stuffed eggplant

Ingredients per liter jar

• 600 g eggplant (about three pieces);
• 200 g carrots;
• one green bell pepper;
• a tablespoon of dill, cilantro, parsley, basil;
• two - three cloves of garlic;
• small hot pepper (optional).

• One liter of water;
• 40-50 g of salt;
• 120 ml vinegar (9%).

How to pickle

Carefully wash the carrots, peel, cut into thin julienne. We free sweet peppers from seeds and stalks, chop. Finely chop clean greens, hot red pepper without seeds, chop peeled garlic, lightly salt the filling to taste.

Wash the eggplants, remove the stalk. Slice longitudinally to form a "pocket".

Boil in boiling salted water. We define readiness as follows: if the blunt end of the match pierces the thickest part of the fruit without the slightest effort, then the cooking process is over.

Put it on a board, cover with another board, set the structure at an angle of about 20 °. Press down, put oppression on top so that excess liquid comes out. The process will take about an hour and a half.

We stuff the drained eggplants with minced meat, put them in sterile jars.

Fill with boiling marinade. We cover with lids. To prepare the marinade, dissolve the salt in water, put the vinegar, and boil the mixture.

We place the filled jars in containers with water heated to 60 ° for sterilization. We sterilize liter jars twenty minutes after the start of the boil.

Roll up or twist.

Turn upside down, cool without wrapping.

In the photo - a jar ready to be sent to the pantry.

Pickled eggplant with tomatoes for the winter

I have selected for you, dear readers, an interesting video on how to cook pickled eggplants with tomatoes for the winter.

Whole eggplants marinated for the winter in the Moroccan tradition

We were once treated to such pickled eggplants by friends - Moroccans, with whom we studied together. In Morocco, an appetizer is most often made from multi-colored eggplants - purple, lilac - striped, white, red. It turns out very nicely. If you have the opportunity to stock up on colorful fruits, then consider yourself very lucky.

Ingredients for one liter jar

• Six small eggplants (preferably multi-colored);
• one and a half tablespoons of salt;
• two tablespoons of sugar;
• 300 ml 5% wine vinegar;
• 600 ml of water;
• two tablespoons of coriander seeds;
• five large cloves of garlic.

How to pickle

1. Dissolve salt, sugar in water, add vinegar, bring to a boil, toss coriander seeds, peeled garlic cloves, cut in half into the marinade. Boil.
2. Rinse vegetables, cut crosswise, almost to the very stalk. It turns out, as it were, four "fingers" that are held on the stalk.
3. Cook in the marinade for about eight minutes.
4. Using clean cooking tongs, carefully transfer the fruits to a sterile liter jar, pour over boiling marinade, roll up hermetically, turn them over, wrap them up, cool wrapped.
5. When serving, sprinkle with olive oil and sprinkle with cilantro.

Pickled eggplants like mushrooms for the winter

One of the many variations of the recipe, where pickled eggplants with garlic "mask" and taste almost like mushrooms.

Ingredients

• Five to six medium eggplants;
• six cloves of garlic;
• 200 ml of 5% vinegar (apple cider, wine);
• 350 ml of vegetable oil;
• one tablespoon of salt.

How to pickle

1. Peel the fruits completely or "zebra".
2. Cut into cubes approximately 4 - 5 cm.
3. Peel the garlic, chop coarsely.
4. Bring a mixture of vinegar and vegetable oil to a boil in a container with a thick bottom, add salt, stir.
5. Fry chopped fruits in small batches in marinade. There will be three - four "runs". After boiling, cook each batch for four minutes and remove it with a slotted spoon in a bowl, add the next batch.
6. We put the finished vegetables very tightly in sterile jars, layering with garlic. Fill with boiling marinade, cover with lids. Place in a pot of water heated to 60 ° C with a clean cloth on the bottom.
7. Sterilize half liter jars within 15 minutes after boiling. Roll up, turn over. Cool without wrapping.

Whole pickled eggplants for the winter - the simplest recipe

We will make such a blank in three-liter cans. We will cook without sterilization, using the double pouring method.

Ingredients

• Ten young eggplants with underdeveloped seeds;
• 100 ml vinegar (9%);
• two to three tablespoons of salt;
• one tablespoon of sugar;
• three to four cloves of garlic;
• ten black peppercorns;
• about 1.2 - 1.5 liters of water.

How to pickle

1. We wash the young eggplants, remove the stalk, put them tightly first vertically, and then horizontally in a sterile jar.
2. Fill with boiling water, cover with a lid. Let it warm up for twenty minutes. We drain the water.
3. Dissolve salt, sugar in water, boil. Pour vinegar, boiling brine into a jar. We roll it up, turn it upside down, wrap it up with something warm until the cans are completely cold.

Ingredients

• Five eggplants;
• half a kilo of sweet pepper;
• a small bunch of dill, parsley, basil;
• four cloves of garlic;
• 200 ml of vegetable oil;
• 200 ml of water;
• 140 ml vinegar (9%);
• 30 g salt;
• one dessert spoon of sugar;
• two liters of salted water for cooking vegetables.

How to pickle

1. Rinse the vegetables, remove the stalks, remove the seeds from the pepper.
2. Cut the eggplant into quarters. Boil in salted boiling water, put under pressure for an hour.
3. Boil the pepper.
4. Boil water with salt, sugar, vegetable oil, put vegetables in the marinade, bring to a boil. Arrange the fruits in sterile jars, shifting with chopped herbs and chopped garlic, pour over the rest of the boiling marinade, roll up with sterile lids, turn over, wrap them in something warm. Cool wrapped.

Dear readers of Ira Zaitseva's blog! Today I tried to find for you the best step-by-step recipes with photos of delicious pickled eggplants. I would be glad if you find among them those that suit your taste. If you have any questions about ingredients or cooking technology, then I will be happy to answer them in the comments to this article.

With sincere and heartfelt wishes for health, peace and goodness Irina Rybchanskaya blog author Culinary Dilettante Essay.

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary etude". You can go to the heading by clicking on the button below.

Delicious recipes for the whole family

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