Pickled eggplant for the winter – 2 easy ways to cook

Eggplants are not only tasty but also very healthy vegetables that can be used to make many wonderful dishes, such as ratatouille, stews, flavorful caviar, baked on the grill, stuffed with meat, and added to pies. They will also be an excellent basis for winter snacks.

Today, FoodOboz editorial team shares 2 recipes for delicious spicy eggplants that will taste very similar to pickled mushrooms.

1. Eggplant with garlic

Ingredients:

• eggplants - 2 kg
• sugar - 50 g
• salt - 4 tbsp
• dill - 1 bunch
• vinegar - 2 tbsp
• oil - 50 ml

Method of preparation:

1. Wash the eggplants, be sure to cut off the stalks, cut into medium pieces, you can dice.
2. Peel and chop the garlic.
3. Wash the dill well, dry it, and chop it finely.
4. Pour water into a saucepan, add sugar, and salt, stir and add vinegar, and bring to a boil.
5. Add the eggplant to the boiling water and cook for about 10 minutes.
6. Prepare the jars in advance, quickly put the hot eggplants in, add the garlic and dill, and pour the hot marinade over everything.
7. Be sure to add a spoonful of hot oil to each jar, seal and turn them upside down, wrap them in a warm cloth, and leave them to cool.

2. Eggplant with onions without vinegar

Ingredients:

• eggplants - 2.5 kg
• onion - 1 kg
• salt - 10 tbsp
• oil - 1 liter
• water - 5 liters
• vinegar - 2 tbsp. 

Method of preparation:

1. Wash the eggplants, cut them into cubes, and put them in a large bowl.
2. Dissolve the salt in 5 liters of water, mix, and pour this water over the eggplant, be sure to cover the bowl and press it with a press, leave it for 2 hours.
3. Peel the onion, cut it into rings, pour vinegar and water over it, and leave it to marinate for 30-40 minutes.
4. Then rinse the eggplant thoroughly twice.
5. Take a stainless steel dish, heat the oil and put them in it, simmer for about 30-35 minutes, add the squeezed onion, mix, and immediately put them in jars and preserve.