Source: Elena_hramowa, AdobeStockNot all vegetable preparations can be made without sterilization, as it ensures the preservation of canned goods for a long time. However, there are still options, and in this collection, you'll find proven recipes for eggplants for winter. It's still advisable to sterilize the jars to prevent the lids from coming off later!
1. Marinated Eggplants Without Sterilization
Source: rutube.ruChoose small eggplants to fit them into a liter jar.
You will need: 4-6 eggplants, 3 cloves of garlic, 2 tbsp vinegar, 2 tsp sugar, 1 tsp salt.
Preparation: Wash the eggplants and trim their stems, parboil the vegetables for 5 minutes in boiling salted water. Let them cool and place them along with the garlic into sterilized jars. Add salt and sugar, pour in vinegar, and fill with boiling water. Seal the jars for winter and store in a cool place.
2. Eggplants Like Mushrooms for Winter Without Sterilization
Source: cookpad.comOne of the most popular winter eggplant preparations.
You will need: 2 kg eggplants, 4 cloves of garlic, 4 bay leaves, 3 tbsp vinegar, 1 tsp sugar, 2 tsp salt, 1.7 l water.
Preparation: Cut the eggplants into medium pieces, salt them, leave for half an hour, then rinse. Separately, boil water, 2 tsp salt, sugar, and all spices, then pour in the vinegar. Add the eggplants to the resulting marinade and cook for 10 minutes. After that, tightly pack them along with minced garlic into sterilized jars. Pour in the boiling marinade and seal.
3. Eggplants with Walnuts for Winter Without Sterilization
Source: gastronom.ruThis appetizer will easily adorn even a festive table!
You will need: 2 kg eggplants, 400 g onions, 200 g walnuts, 1 bunch parsley, 1 bunch cilantro, 1 bunch celery greens, 6 cloves of garlic, 300 ml vegetable oil, 200 ml 6% vinegar, 2 tsp khmeli-suneli, salt, spices, chili pepper.
Preparation: Slice the eggplants into rounds, salt them, leave for several hours, then squeeze out excess liquid and fry until golden. Heat vegetable oil to boiling, then let it cool. Finely chop the onion, garlic, chili, and all the herbs. Grind the walnuts into crumbs and mix everything together with the spices.
Pour vinegar and 5-6 tbsp water into the walnut dressing and mix again to form a thick paste. Combine the eggplants with this mixture, tightly pack everything into sterilized jars, and pour in the heated oil. Seal for winter.
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4. Eggplant Caviar for Winter Without Sterilization
Source: livejournal.comIf you prefer homogeneous caviar, then blend everything.
You will need: 2 kg eggplants, 350 g bell peppers, 250 g tomatoes, 250 g onions, 120 g carrots, 150 ml vegetable oil, 50 ml vinegar, salt, spices.
Preparation: Dice all vegetables finely. Salt the eggplants, leave them for 20 minutes, squeeze out excess juice, then fry until soft. Separately, fry onions and carrots in the remaining oil. Add bell peppers to them, and after another 5 minutes, add tomatoes. Simmer the vegetables for 5-7 minutes, add eggplants, season, and heat for another 3-4 minutes. Pour in vinegar, cook the caviar for another 5 minutes, and seal in sterilized jars.
5. Fried Eggplants for Winter Without Sterilization
Source: cookpad.comYou can slice the eggplants into rounds or thin long strips.
You will need: 2 kg eggplants, 8 cloves of garlic, 400 ml vegetable oil, 2 tbsp salt.
Preparation: Slice the eggplants, salt them, and leave them overnight under a press. Then rinse, pat dry with paper towels, and fry the vegetables in batches until golden. Tightly pack the fried eggplants and minced garlic into sterilized jars, pour the remaining boiling oil over everything, and you can add a spoonful of vinegar for extra reliability. Seal the preparation for winter.
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6. Korean-Style Eggplants Without Sterilization
Source: postila.ruWe recommend canning them in small jars for single use.
You will need: 1.5 kg eggplants, 500 g bell peppers, 500 g tomatoes, 300 g onions, 1 head garlic, 2 chili peppers, 1 bunch parsley, 100 ml soy sauce, 300 ml vegetable oil, 6 tsp vinegar, 7 tbsp sugar, 2 tsp ground coriander, salt, spices.
Preparation: Cut the eggplants into strips, salt them, leave for half an hour, then rinse and squeeze. Fry the onion in vegetable oil, add the thinly sliced remaining vegetables, sugar, salt, and spices, and fry for another 10 minutes. Add minced garlic, herbs, soy sauce, vinegar, and 200 ml water. Cook the eggplants for 10 minutes and seal in sterilized jars for winter.
7. Georgian-Style Eggplants for Winter Without Sterilization
Source: rutube.ruA vibrant appetizer in the best traditions of Georgian cuisine!
You will need: 12 eggplants, 8-10 bell peppers, 2 hot red peppers, 50 g basil, 200 ml vegetable oil, 2 tsp acetic essence, 20 g sugar, salt.
Preparation: Pass both types of peppers and garlic through a meat grinder. Pour in 4 spoons of oil, bring to a boil, cook for 10 minutes, add sugar, and pour in vinegar. Dice the eggplants, fry them in the remaining oil until golden, then salt and mix with minced basil and the vegetable mixture. Simmer everything together for 10-15 minutes and seal in sterilized jars.
8. Spicy "Ogonyok" Eggplants for Winter Without Sterilization
Source: dreamstime.comDefinitely a favorite for lovers of piquant and spicy preparations.
You will need: 1.2 kg eggplants, 1 kg tomatoes, 1 bell pepper, 2 hot red peppers, 100 g garlic, 50 ml vegetable oil, 0.5 tsp sugar, salt.
Preparation: Blend tomatoes, garlic, and both types of peppers. Add salt and sugar, bring to a boil, and cook the sauce for 40-45 minutes over low heat until thickened. Slice the eggplants into rounds and fry them in vegetable oil until golden. Then layer the eggplants and sauce in sterilized jars, ensuring there is sauce at the bottom and top. Seal for winter.
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9. Eggplant Lecho for Winter Without Sterilization
Source: pinterest.comServe it as an appetizer or a complete side dish.
You will need: 1 kg eggplants, 500 g tomatoes, 5 bell peppers, 2-3 onions, 4 cloves of garlic, 80-100 ml vegetable oil, 4 tsp 6% vinegar, 1 tsp salt, 1 tbsp sugar, paprika, spices.
Preparation: Cut eggplants into sticks, chop onions and bell peppers, and blend tomatoes into a puree. Fry onions in oil until translucent, pour in the tomato puree, bring to a boil, and add peppers and eggplants. Add garlic, sugar, salt, and spices. Simmer everything for about 30 minutes over medium heat, pour in vinegar, and seal the lecho in sterilized jars.
10. Eggplants with Carrots for Winter Without Sterilization
Source: dzen.ruAnother recipe for a wonderful Korean-style appetizer for long-term storage!
You will need: 1 kg eggplants, 250 g carrots, 40 g garlic, 100 ml vegetable oil, 100 ml vinegar, 40 g salt, spices for Korean carrots.
Preparation: Dice the eggplants, and grate the carrots on a Korean grater. Pour in approximately 1.2 liters of water, salt, and bring to a boil. Add vinegar, cook for another 5 minutes, and drain the vegetables in a colander. After that, fry them with minced garlic and Korean spices for about 5 minutes in vegetable oil, and seal in sterilized jars.
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11. Eggplant and Cucumber Salad for Winter Without Sterilization
Source: cookpad.comQuick to prepare and will surprise you with its wonderful taste!
You will need: 1 kg eggplants, 1 kg tomatoes, 500 g cucumbers, 500 g bell peppers, 200 g onions, 150 ml vegetable oil, 50 ml vinegar, 2.5 tbsp sugar, 1 tbsp salt.
Preparation: Blend tomatoes into a puree, and slice the other vegetables as for a salad. Mix all ingredients except vinegar. Bring the mixture to a boil and cook for 20 minutes over low heat. Pour in vinegar and seal the salad in sterilized jars.
12. "Ten" Eggplant Salad Without Sterilization
Source: therecepts.comA beloved preparation that even our mothers and grandmothers used to make.
You will need: 10 eggplants, 10 bell peppers, 10 tomatoes, 10 onions, 10 cloves of garlic, 200 ml vegetable oil, 5 tbsp vinegar, 2 tbsp sugar, 2 tsp salt.
Preparation: Roughly chop all vegetables. Place eggplants in a pot with oil, salt, and pepper. Add a layer of onions on top, then bell peppers. The last layer is tomatoes. Tomatoes can be peeled first.
Bring the mixture to a boil and cook for 30 minutes over low heat, stirring occasionally. 5 minutes before the end of cooking, add garlic and vinegar, then seal the salad in sterilized jars.