Canning season is the busiest time in the life of every self-respecting housewife. Preparing more marinades and preserving all the vitamins and taste of fruits and vegetables is not an easy task. Simple family recipes passed down from generation to generation help with this, but often you want something new and original. Ordinary peppers and eggplants will help you achieve an amazing aroma and taste—preservation will delight lovers of these vegetables. Simple and accessible recipes for everyone will help you combine them in one jar, which will give you many pleasant moments of enjoyment during a festive lunch or a quiet family dinner in winter.
"Greetings from Georgia"
A wonderful salad for which you don’t need to bother with a meat grinder, frying pan or blender. Everything is simple, fast and very, very tasty. A small amount of vinegar and oil, but at the same time spicy and rich - the main characteristics of the salad.
Ingredients:
- 1 kg 900 g eggplants;
- 50 g salt;
- 1 kg 500 g sweet pepper;
- 980 g onions;
- 100 g garlic;
- 1 l 500 ml water;
- 400 g tomato paste;
- 80 g granulated sugar;
- 145 ml vinegar;
- 110 ml vegetable oil;
- 40 g ground red pepper.
Preparation:
- Ingredient weights are in crude form. After weighing the vegetables, wash them. Remove the seed pods from the peppers and cut the eggplants into large pieces (no need to peel).
- In a large cooking container, combine water with tomato paste and stir well. Place prepared vegetables and onions (in half rings) into it.
- Cook until the mixture begins to boil. Place spices and seasonings (except garlic) into the pan. Cook at a low simmer for 45 minutes, be sure to stir.
- Add chopped garlic to the mixture with peppers and eggplants and simmer for a quarter of an hour.
- Place the hot salad in small glass containers. Place a wire rack in a large saucepan, place the jars, and pour hot water. It will take half an hour to sterilize, then immediately seal it and place it upside down under the blanket.
"Granny's Salad"
An amazing appetizer for a festive feast. It has been noticed that this salad is the very first to disappear from the table, despite the variety of dishes.
You need to serve skillfully - pour the spicy preserved marinade on top of each eggplant slice.
Ingredients:
- 4 kg 700 g eggplants;
- 600 g sweet pepper;
- 110 g hot pepper;
- 200 g garlic;
- 125 ml vinegar;
- 120 ml vegetable oil;
- 250 g sugar;
- 65 g kitchen salt.
Preparation:
- Cut the eggplants (pre-washed clean) into 8 pieces. Sprinkle them with salt and leave for a couple of hours.
- Using the fine grids of a meat grinder, grind the peppers (bitter and sweet, garlic).
- Mix chopped peppers, garlic with salt, vinegar, sugar and oil, and boil.
- Boil the eggplant slices in a small amount of water (no need to add salt to the water) for five minutes.
- Combine the spicy marinade with eggplant slices (without water), put back on the heat and cook for 1 minute.
- Place the salad in a small container, roll it up, and let it cool slowly under a blanket or warm blanket.
Eggplants stuffed in Georgian style
- Little blue ones – 2 kg.
- Onions – 400 g.
- Sunflower oil – 200 ml.
- Chopped walnuts – 200 g.
- Ground chili pepper – 2 pinches.
- Garlic – 5 cloves.
- Cilantro seeds - 2 teaspoons.
- Salt - to taste.
- Apple cider vinegar (red wine) – 250 ml.
Grind cilantro seeds, nuts, peeled garlic, salt and pepper in a mortar.
Cut the peeled onion into thin rings, sprinkle with a little salt and let stand until it softens and releases its bitterness. After twenty minutes, squeeze out the onion slices and mix with the crushed ingredients.
Washed blue ones, remove unnecessary parts. Make a longitudinal cut in each fruit, rub the inside with salt and leave for half an hour. Then squeeze out the vegetables, wash off the remaining salt, coat each inner side with oil and fry in an open position in a frying pan.
Cool the blue ones after frying, remove the pulp with a teaspoon. Finely chop it and mix with vegetable mince.
Fill the blue ones, wrap them with thread and send them back to the frying pan to fry.
Place the workpiece in a clean three-liter jar, pour in hot vegetable oil so that the vegetables are completely covered with the marinade, and close with a nylon lid.
"Autumn Dance"
It often happens that guests arrive at the exact time when simple cutlets and banal mashed potatoes were prepared for a quiet family dinner. An original appetizer will help you quickly invite everyone to the table. You will have to spend time preparing it in the fall, but in the winter you will just have to open the jar and put the contents on a festive dish.
Ingredients:
- 400 g pepper;
- 400 g eggplants;
- 120 g dill;
- 90 g parsley;
- 150 g garlic;
- laurel leaf;
- 25 ml vinegar;
- 3 sweet peas;
- 55 g sugar;
- 125 ml water;
- 20 g salt.
Preparation:
- Boil pre-peeled peppers in boiling water (no need to cut them into pieces; carefully remove the seed pods). Drain the liquid and leave the peppers to cool slightly.
- Cut the eggplants into thin (0.5 cm) slices.
- Pour vegetable oil into a frying pan, fry the eggplant slices on both sides, sprinkling a little salt.
- Prepare a smooth paste from finely chopped herbs and garlic. You can make it using a blender.
- Coat each eggplant slice with herb paste, roll it tightly and place it in the peppers.
- Place bay leaf, allspice, peppers with eggplant filling in a glass container (1 liter).
- Boil the marinade (sugar, water, vinegar, salt), pour the container with peppers.
- Sterilize at low boiling water for 40 minutes. Cork.
You can even store it in the room, the workpiece is perfectly stored.
“Cobra” from eggplants without frying and sterilization
Composition (for 2.5 l):
- eggplants – 1.5 kg;
- salt – 30 g (including 20 g for saline solution);
- sweet pepper – 1 kg;
- tomatoes – 0.8 kg;
- garlic – 70 g;
- hot capsicum – 2-3 pcs.;
- refined vegetable oil – 100 ml;
- sugar – 20 g;
- salt vinegar (9 percent) – 80 ml.
Cooking method:
- Pour boiling water over the tomatoes, peel them, cut the tomato pulp into medium pieces of arbitrary shape.
- Remove seeds and membranes from both types of peppers and cut them.
- Pass the peppers and tomatoes through a meat grinder or chop them using a blender.
- Add garlic, 10 g of salt, sugar, oil and vinegar to the tomato-pepper mixture. Mix the sauce well.
- Prepare a solution by mixing 20 g of salt with 1-1.5 liters of water.
- Cut the eggplants into circles about 1 cm thick, put them in a salt solution, leave for 20 minutes. Rinse and dry the “little blue” ones with a napkin.
- Pour some sauce into the bottom of a non-stick pan, then add a layer of eggplant. Pour the sauce over the vegetables. Continue layering the little blue ones, pouring sauce over them, until they are gone.
- Place the pan on the stove and simmer the vegetables for 25-30 minutes over low heat.
- Place the snack in pre-sterilized jars, roll them up and cool in a steam bath.
This recipe for Cobra salad, prepared for the winter, is one of the simplest.
“Universal” with the addition of carrots and tomatoes
The workpiece is truly universal. You can serve it cold, you can warm it up, you can add meat. There are a lot of options, a good imagination will help the housewife to easily find a use for excellent preservation.
Ingredients:
- 260 g sugar;
- 1 kg 840 g eggplants;
- 55 g salt;
- 105 ml vinegar;
- 350 ml vegetable oil;
- 230 g garlic;
- 600 g carrots;
- 700 g bell pepper;
- 480 g white beans;
- 1 kg 550 g ripe tomatoes.
Preparation:
- Pour cold water into the container with the beans overnight. Boil the next day, being careful not to overcook it. Beans that have fallen apart or have lost their shape will look unappetizing in a salad, although the taste will change little.
- Cut the peeled pepper into cubes. Grind the garlic together with the tomatoes in a meat grinder. Chop the carrots on a grater. Cut the eggplant into large cubes (no need to fry or sprinkle with salt).
- Place the mixture of tomatoes and garlic into a large container and cook. After boiling vigorously, add salt and sugar, pour in vinegar and oil.
- After the mixture boils, put carrots in it. Wait until it boils, add pepper. Stir, when it boils again, add the eggplant cubes. Record the boiling time after adding the eggplants and cook for half an hour.
- Combine the almost finished salad with beans and boil for 20 minutes. Immediately pour the boiling mixture into glass containers and roll up. Insulate the inverted filled container with a blanket or blanket.
The next day, take it to the basement.
Preserving eggplants for the winter: list of recipes
It's time to prepare eggplants for the winter. Traditionally, eggplants are prepared with tomatoes and other vegetables; they are used to make lecho, sauté, and various savory snacks. This article contains recipes for canning the most delicious eggplant salads.
Method of preparation: Wash the eggplants and peppers, remove seeds from the peppers.
Cut the eggplants into rings and fry on both sides. Pass the pepper and garlic through a meat grinder, mix with oil, salt and vinegar. Add eggplants to the sauce, boil, place in sterilized jars and roll up.
Read other recipes for preserving vegetables for the winter
Korean style eggplant
Ingredients for 8 cans of 0.5 l:
- 2 kg eggplants,
- 500 g sweet red pepper and carrots,
- 200 g onions,
- 1 head of garlic,
- marinade – 150 ml vegetable oil, 100 ml vinegar 9%, 2 tbsp. sugar, 2 tsp. salt, 1 tsp. ground black pepper.
Cooking method:
Cut the eggplants into 2 cm cubes, place in salted boiling water, boil for 10 minutes, and place in a colander.
After removing the seeds, chop the pepper into strips, cut the onion into half rings, grate the carrots on a special Korean carrot grater, pass the garlic through a press, and combine all the prepared products.
Prepare the marinade, mix it with vegetables, simmer for 10 minutes, put in clean, dry jars, sterilize for half an hour, and roll up.
We also offer an interesting recipe for preserving eggplants with garlic and carrots
Eggplant with beans
Ingredients:
- 2 kg tomatoes,
- 1 kg eggplants,
- 1 kg beans,
- 1 kg sweet pepper,
- 1 kg carrots,
- 1 kg of onion,
- 500 ml vegetable oil, 100 g sugar, salt.
Cooking method:
Cut the peppers, eggplants, onions into pieces, grate the carrots on a coarse grater, grind the tomatoes in a meat grinder, and boil the beans until tender.
Place all the ingredients in a cauldron, pour in oil, add sugar and salt, simmer for an hour, then put the salad in sterilized jars and roll up.
Baked eggplants
Ingredients:
- eggplants - 1 kg.
- carrots - 1 pc.
- vegetable oil - 1 cup
- salt
- black peppercorns
- table vinegar - 1 tbsp. l.
Cooking method:
Wash the eggplants, dry and cut into very thin slices. Peel the carrots, cut into thin strips. Grease a baking sheet with vegetable oil, lay out slices of eggplant and carrots, add salt, sprinkle with oil, cover with foil and place in an oven preheated to 200 degrees. When the vegetables become soft, remove the foil and let them brown.
Mix vegetable oil and vinegar in a saucepan, add salt and pepper to taste, heat well. Place the prepared vegetables tightly in prepared jars, pour in oil and vinegar.
Cover the jars with lids, turn them over and place in a dark place to cool.
A delicious snack is ready!
"In Kherson style"
The only warning is to try canning while cooking without your family in the kitchen. Otherwise, there is a risk that there will be nothing to send to banks.
Ingredients:
- 230 ml vegetable oil;
- 30 g salt;
- 235 ml vinegar;
- 270 g sugar;
- 75 g chili pepper;
- 320 g garlic;
- 2 kg 850 g eggplants;
- 985 g pepper (sweet red).
Preparation:
- Cut the washed eggplants into large slices. After adding a small amount of salt, let the juice flow. Fry in oil until golden brown, trying to do this as evenly as possible on all sides.
- Using a meat grinder, turn the peppers (sweet and bitter) and garlic into a homogeneous paste. Combine vinegar, salt, butter, sugar and stir. Place the saucepan with the pasta over high heat, and after boiling well, continue cooking for 10 minutes.
- Pour the boiling mixture over the eggplant slices. Mix well. After taking a sample, you can add salt or sugar to taste.
- Sterilization required. Place the mixture in containers and place in a saucepan with water. At low boil, sterilization will take 40 minutes.
After rolling, turn the lid down.
Canned eggplants with bell peppers in spicy tomato sauce
The abundance of vegetables beckons you to make another preparation for the winter period. The season of mass ripening of vegetables does not leave any housewife indifferent. It is impossible to calmly walk past the market rows bursting with an abundance of vegetables and fruits. Therefore, the desire of every woman (and men too) to make as many and varied preparations for the winter period as possible is quite understandable. Today I invite you to create one of my favorite preparations: eggplants with bell peppers in a spicy tomato sauce. To do this, we will stock up on vegetables in the following quantities:
- Eggplants – 3 kg
- Bell pepper – 1.5 kg
- Tomatoes – 1.5 kg
- Garlic – 100 gr.
We also need:
- Sunflower oil – 200 ml
- Granulated sugar – 50 gr.
- Kitchen salt (regular) – 1 tablespoon
- Vinegar 9% – 100 ml
If everything listed is already at hand, you can start. Let's start with eggplant. They need to be washed, cut off the end with the stalk and cut first into 1.5 cm thick plates. And then into strips, which are cut in half. As shown in the photo.
Pour the eggplants prepared in this way into a container and sprinkle them with salt. Leave for one hour.
And we ourselves move on. Wash the tomatoes and cut them, removing the part where the stem is attached. We convert it into juice in a convenient way for you. I put it through a meat grinder.
Pour (preferably) into a wide saucepan and put on fire. Let's start with bell peppers. We wash it, clean it from the inside (seeds). Cut into large strips to match the eggplants.
I would like to note that the bell pepper for this preparation should be large, oblong and thick-walled. Then it will look good in a salad and match the eggplants. As soon as our tomato juice boils for 5 minutes, add sugar and salt to it.
Drain the resulting liquid from the salted eggplants and place them in a pan with tomatoes.
We also send the prepared bell pepper there.
Let this mixture boil for 10-15 minutes. Add sunflower oil.
Now it’s time to give our eggplant and bell pepper preparation a piquant touch. To do this, we peel the garlic and, after passing it through a press, put it into the pan. Stir and simmer over low heat for another 7-8 minutes.
At this time (or a little earlier) we prepare jars for packaging our eggplant and bell pepper preparation. Wash well with baking soda and keep over steam. It is best to do this over the neck of a regular teapot. Wash the lids too and pour boiling water over them. We distribute the savory preserves that have arrived by this time evenly among the jars and immediately roll them up. Our preparation: eggplants with bell peppers in a spicy tomato sauce is ready to go with the rest of the preservation, waiting in the wings.
During the eggplant season, you need not only to preserve eggplants for the winter, but also, if possible, to prepare various dishes from eggplants, because they are so healthy!
Lebed Lyudmila specially for the site “Interesting Recipes”
More recipes:
Tkemali plum sauce
How to make dandelion jam, photo recipe
Rose petal jam
Carrot-apple juice for the winter
Roasted sweet bell peppers for the winter
Lecho from peppers and tomatoes for the winter
