Eggplants for the winter without sterilization - 5 best recipes with photos step by step

Store the workpiece in a dark and cool place. Eggplant and vegetable salad without sterilization cooked within an hour! Eat to your health!

Italian eggplant recipe for the winter without sterilization

If you want to diversify the eggplant blanks without using sterilization, then we advise you to prepare an amazingly delicious Italian salad from this blue vegetable. Gourmets will like this dish very much, it goes well with any meat, especially if it is grilled. The appetizer is distinguished by its sour taste and a slight pungent note from chili peppers.

Ingredients:

• Eggplant - 1-1.5 kg.
• Garlic cloves - 7 pcs.
• Chili flakes to taste.
• Peppercorns - 4 pcs.
• Dried thyme to taste.
• Grape vinegar - 350 ml.
• Olive oil - 200 ml.
• Salt to taste.

Cooking method:

1. We choose beautiful eggplant fruits, without external damage and soft areas. The skin of the vegetable should be smooth and bright purple in color. It is better to give preference to medium-sized fruits, as large ones can taste bitter. It is very important to choose a stalked eggplant. After the vegetables are selected, rinse them well under running water and carefully cut them into thin strips. Put them in a clean deep bowl and sprinkle with salt.
2. We put a plate on the vegetables, on which we place the oppression. We leave the structure in a dark place for about 8 hours. During this time, the eggplants should start juicing. It must be drained, and the vegetables must be squeezed out. Add vinegar to the bowl and leave again under pressure for 2-3 hours. After the time has elapsed, squeeze the vegetables to remove excess vinegar and juice.
3. We sterilize the cans in advance in a convenient way, boil the lids. Put the ingredients in layers in prepared containers. The first layer is eggplant, then chopped garlic, then chili, peppercorns and thyme, and at the very end pour a little olive oil. We compact everything tightly and tightly tighten the lids. We turn the cans upside down and send them to the refrigerator for 2-2.5 weeks.

The Italian eggplant appetizer without sterilization is ready! It can make very tasty sandwiches that will not leave anyone indifferent! Bon Appetit!

Eggplants for the winter without sterilization

Such eggplants, without sterilization, are the most practical and quick-to-prepare snack. Vegetables are preserved in their natural size and can be harvested in a jar of any size. A blue-violet jar will be very useful if you want to cook eggplant salad or caviar in winter. It can also be simply sliced ​​and served as a garlic and mayonnaise appetizer. The number of ingredients is indicated for 3 liters. jar.

Ingredients:

• Eggplant - 2.9 kg.
• Vinegar 9% - 100 g.
• Rock salt - 1 tbsp l.
• Water for cooking.

Cooking method:

1. We wash the lids and jars in which the snack will be stored with water and soda. We sterilize glass containers in boiling water.
2. After we have selected good, not rotten and undamaged eggplant fruits, we cut off the tails from them and rinse the vegetables well under water.
3. We take a clean saucepan, pour water into it and immerse the eggplants in it.You will need enough water to completely cover the vegetables. To prevent the vegetables from floating up, press them down a little with a plate.
4. We put the pan on the fire, add salt and cook its contents for 15-20 minutes. If the fruits are large, then you will need to hold them a little longer. To check that the eggplants are ready, pierce them with a fork and determine for softness.
5. Pour 30 g of vinegar into prepared jars.
6. Carefully remove the eggplant from the boiling water with a fork and transfer it to the jar. Thus, we shift all the eggplants into a container, tamping tightly so that no air remains, and leaving 1.5-2 cm to the neck.
7. Pour out the remaining 70 g of vinegar, cover and tighten tightly.

Advice: if you are preparing several cans, then you should do this in turn. After the first jar has been screwed on, proceed to the second and then to the third. All this time, the eggplants should be in boiling water.

8. We turn the jars upside down, cover with a warm blanket or blanket and leave until the jars are completely cool.

We store eggplants without sterilization in a dark and cool place. Successful preparations and a delicious winter!

Pickled eggplant with garlic for the winter

The practicality of such an eggplant and garlic preparation is that it is prepared without sterilization and can be easily stored in the refrigerator. Therefore, this recipe will greatly help housewives who have a problem with storing cans. Try marinated eggplant with spicy notes of garlic and chili and remember the true taste of summer vegetables!

Ingredients:

• Eggplant - 1 kg.
• Garlic cloves - 4-6 pcs.
• Chili pepper - 1 pc.
• Bay leaf - 2 pcs.
• Fresh thyme - 4 sprigs.
• Allspice - ½ tsp.
• Vinegar - 150 ml.
• Vegetable oil - 100 ml.
• Sugar - 2 tsp
• Salt - 2 tbsp. l.
• Water - 1 liter.

Cooking method:

1. We take two half-liter jars and send them to the oven. We heat the oven to 120 C and leave the containers there for 25-30 minutes. At this time, we will sterilize the lids. To do this, put them in boiling water and leave for 5 minutes.
2. Choose a good eggplant with a firm and even skin and remove it. We cut vegetables by 5 mm. plates, and we, in turn, cut them into strips 1 cm wide.
3. We transfer the chopped pieces to a separate bowl, sprinkle with salt and let the eggplant stand for 20-30 minutes. Then we rinse them in cold water and let the excess liquid drain. In this way, we get rid of the unwanted bitterness that this vegetable can give.
4. We peel the garlic, cut the large cloves into two parts, and leave the small ones as they are. Cut the chili into small rings.
5. We prepare the marinade. Pour the required amount of water into a saucepan or stewpan, put it on the stove and let the liquid boil. Then add 1 tbsp. l. salt, vinegar, vegetable oil, sugar, allspice, bay leaf, mix well and boil until sugar and salt dissolve. This will take about 5 minutes.
6. As the marinade is prepared, put the garlic, chili pepper, pieces of eggplant, thyme in it and leave everything for 7 minutes.
7. After the time has passed, tightly tamp the pieces of eggplant in the jars, and then fill with the marinade. We tightly tighten the lids, turn the cans upside down, wrap them in a warm blanket or blanket and let them cool completely.

Spicy eggplants are ready without sterilization! Try it and enjoy!

Spicy eggplants for the winter without sterilization

Despite the fact that vinegar is not included in the ingredients of this recipe, such an eggplant blank can be stored very well even at warm temperatures without sterilization! As a cold appetizer, it is great for any festive table. The pungency of the eggplant can be controlled by the amount of pepper and the presence of seeds in it. Keep in mind that the dish will be much spicier when it has stood and cooled, so do not trust the pepper test while cooking.

Ingredients:

• Eggplant - 2.5 kg.
• Bulgarian pepper - 2 pcs.
• Hot peppers - 4 pcs.
• Tomatoes - 2 kg.
• Garlic - 250 g.
• Vegetable oil - 100 ml.
• Sugar - 1 tsp
• Salt to taste.

Cooking method:

1. We wash all the vegetables well under water and let them dry out a little, letting the excess liquid drain.
2. We cleanse the bell pepper from seeds and stalks. Removing seeds from hot peppers is optional. If you leave them, then the dish will be much spicier. Cut both peppers into medium pieces.
3. Cut the tomatoes into 4-8 pieces (depending on the size).
4. Remove the husk from the onion and chop it finely.
5. Put all the cut vegetables in the blender bowl and bring them to a puree state. If you do not have such kitchen equipment, then you can use a meat grinder.
6. Transfer the resulting mass to a clean saucepan and add sugar and salt to it. We send the container to the fire and let its contents boil over high heat, after which we reduce it to the weakest one. Let the vegetables simmer over low heat for 50-60 minutes, until the liquid completely comes out and the mass becomes thick.

Tip: if you used a sweet tomato, you don't need to add sugar.

7. While the sauce is being prepared, let's turn to the eggplant. Without peeling them, we cut the strong fruits so that their thickness is about 2 mm. The cutting shape can be chosen to taste: cubes, cubes, circles, semicircles, and so on.
8. Sprinkle the sliced ​​eggplants with salt and let them stand for 30 minutes, then rinse well in cold water and pat dry with paper towels or napkins. Such actions are needed to remove the bitterness that the eggplant imparts to the blank.
9. Preheat a frying pan and pour a little vegetable oil into it. We put the eggplants there and fry them well on both sides until they are covered with a golden crust.
10. Pour the ready-made hot vegetable sauce into the jars, which we sterilized in advance, and put the fried eggplants on it, which we fill with the sauce again. We fill the jars in layers almost to the neck so that the sauce is the last layer.
11. We tightly tighten the jars with lids and let them cool completely.

You can store hot eggplant in any cool place, including in the refrigerator. Enjoy the amazing preparation yourself and delight your guests!