Eggplant in oil marinade (for the winter)

What delicious eggplants turned out !!! Even my husband, who was categorically against canned eggplant (he has bad memories of his youth about them), eats and praises! And I am so thrilled with them, because I love eggplant! One thing is a pity that this year I did little to try (((thanks a million times for the wonderful recipe!

Irisha, to say that I liked the buttered eggplants is to say nothing! I fell in love with them! I ate a whole jar myself in one face!
Delicious!!!! It's insanely delicious! Thank you so much for the recipe. He is now in the catalog FOREVER !!!

Added on Tuesday 24 Jan 2017 08:03

We and the peppers do that.

write down

[Mikhaska]

Mikhaska, Irisha, and we really liked these eggplants! I will definitely do these! And I add the filling remaining after eating the eggplant to the salad with Peking cabbage - it turns out a very tasty salad!

I cooked it from white eggplant last season, there is a photo report here. In a jar, on a platter, it looks much more presentable than the usual purple eggplant.
But I didn't like the taste. White eggplants are generally softer and more delicate in taste.
But the seaming lacks exactly the flavor that is characteristic of purple eggplant.
I will not cook white eggplants from now on.

[Taya]

Taya, I rolled in the country, tore what they grew up. I ended up with jars of purple buckles and 1/4 to 1/3 white buckles. And the jar is beautiful and very tasty!

[svetta]

svetta, probably because the tastes are mixed. Purple eggplants are sharper, so they gave their taste. And I only put white in jars.

Girls the first year made such, and peppers and buckles. Buckles are gone ... Indescribable yummy !!! I will do it!

[Bijou]

Also this year I succumbed to the mass excitement about these eggplants and closed the jars for testing. Now I can say with firm confidence that the recipe is proven and will be used in the future (along with Ogonyok eggplants, they differ in taste, but both recipes are worthy of praise) thanks

Added on Tuesday 24 Jan 2017 18:55

Bijou, great advice for borscht. how not to forget

Mikhas, we eat your eggplants yeah, enjoy
I just opened another jar, cut it finely, cut the onion there. And with spaghetti, and with princely shins, we had a delicious dinner
I made a conclusion for myself - I will cover more eggplants for the next season than yours, but still I will make more bell peppers according to my recipe. We liked the pepper more in honey.

I liked the pepper more in honey.

But as?

[Mikhas]

Mikhas, Where have you been? Get in touch already! It's time to close your eggplants, but you're still gone
Yesterday the first ones went! But this is only the beginning, this year I will close more of your eggplants. Everything that I closed is gone. Although other blanks with blue do not go well with us, but this recipe came to the court

But as?

Alenka, I just read your question when I went to visit Mikhas.
Yesterday I just wrote this recipe, I was going for a year.
Sweet peppers with butter and honey

Girls, I read everything but cheto blunt 1.2 glasses of sugar is a glass and half more ??? Sorry ...
Retreat to tank troops))) I reread it again ... I sort of understood correctly - a glass and a little more

[Mikhaska]

Mikhaska, Ira, receeeeept !!! 😘 20 jars of 750 grams! So as not to shake over every piece, like a bone over gold

And yet I will ask again ...a glass of sugar and a little more? I made 4 half-liters, 2 pieces remained, and I didn't really insist to put them in jars))) I left them for testing, I kept the marinade .. well, I think very sweetly when I open I'll add sour pickled onions. But I want to do more. Specify, for those who are hard of thinking, how much sugar is there

[Yulia]

Yulia, 1.2 cups is 1 whole glass and another fifth of the glass.

1.2 cups is 1 whole glass and another fifth of the glass.

That's how nice it would be if everything in the recipe was in grams! All questions would disappear immediately

[Yulia]

Yulia, 1.2 cups is 1 whole glass and another fifth of the glass.

Zbazibo! I will try # 2. The first is sooooo sweet)))) But I analyzed ... I took homemade grape vinegar, it is most likely not as acidic as alcohol

I also made eggplants today !!!


Cool recipe, very simple, quick and delicious !!! Despite the fact that I dulled and threw not 1.2 cents of sugar, but 1.5 cents. I try the kusmanchik, I think it’s sweet, I need to put less sugar next time. And now I carefully looked at the recipe - oops, and there is less sugar!
I made at once in one jar both eggplant and red bell pepper, they complement each other so to taste! 11 jars of 0.5 liters came out! In the photo above, the darker ones are THEY !!!!


Sorry for the pictures, the lighting in the evening is not very ... But I want to boast now ...

[Mikhaska]

Mikhaska, Irina, thank you again for the recipe！ And many of my friends also convey their gratitude！

Irisha closed 5 jars of 0.75 per sample. And I also realized that 1.5 cups needed sugar. The marinade remained, I had 2 peppers left, I threw them and they stood a little in the hot marinade, so yummy! And judging by the reviews, more should be done.

I, too, today with a report! There were 4 eggplants left after harvesting sote, so I cooked it for trial. True, there was no more to try, everything was placed in exactly three 0.5 liter jars. True, I was confused by the moment, nothing foamed at me, that's absolutely. The only thing, I didn't have sunflower oil, it was refined corn oil, and I used it. Now I think there was no foam because of the oil or I did something wrong. Later we will take a sample, write off how it tastes.

I came across this recipe late, but I still managed to try it this year. Yesterday I bought an eggplant and today I decided to twist it and immediately the question: it turned out to cook the eggplant in the 4th batch. When I cooked the first one - there was a bright smell of vinegar, and by the fourth - there was no vinegar smell left at all, probably it all boiled away. Will it not affect the taste and storage of the eggplant? And the brine by the fourth batch turned dark, so it should be or have I screwed up something?

[Konvetka]

Konvetka, will not affect the taste and the eggplants are well stored. Marinade, yes, it gets dark, that's okay.

[Konvetka]

Konvetka, and I feel a decrease in the taste of vinegar, the last buckles are really sweet without sourness. Stored equally well.
So this year, I added 1 tsp to each subsequent batch of brine. vinegar. I haven't opened it yet, but I am sure of the correctness of my actions.

[Konvetka]

Konvetka,
Ludmila, well, Marina has already answered about the color of the marinade, but the marinade is getting dark.
And as for the vinegar, I also, at about 4 or 5 times, add a little vinegar, and I can add oil. It depends on how many blue ones I do in one run. But I immediately prepare the jars, approximately as much as needed, and put the eggplants at once in all the jars, gradually. First, I cover the first batch of all the banks with a lid. While the next batch is being cooked, the batch in the jars settles a little. Then the second batch is also in all the jars, I try equally. And so on until the jars are full. It's more convenient for me, the filling is denser and then cooked in different marinades are mixed to taste.

First, I cover the first batch of all the banks with a lid. While the next batch is being cooked, the batch in the jars settles a little. Then the second batch is also in all the jars, I try equally. And so on until the jars are full.

Thanks for the good idea.Next year I will try this way.

[Nelya]

Nelya, you have an interesting way, I will do so too.

We started to open the blanks. These eggplants went first. Well, I wrote that it turned out sweetly for me, but now, as it was, it became even better, not cloying, at least. I also made peppers - delicious! The recipe will remain with us!

Mikhaska is still not on the forum, sadness. You can't even thank her for the recipe. But I hope she shows up and reads everything.
Irish, super eggplant recipe, thank you very much for it!
Yesterday I made the first 5 jars and decided to take honey instead of sugar, according to Neli's pepper recipe.

Sweet peppers with butter and honey (nila)

I took everything to my liking, everything approximately: honey, apple cider vinegar, homemade and mustard oil. I took a little oil. The resulting eggplants are very tasty, not greasy, not sweet, very fragrant.
Girls, if you can take honey instead of sugar, try it, you won't regret it. Yesterday I specially left it for testing, today my family ate everything and gave the highest rating.

[marika33]

marika33, Marinochka, thanks for the idea with honey, I will definitely try it, I like this recipe!

[marika33]

marika33, Marinka! I liked the idea with honey in this recipe too! We should try to do it. Moreover, I have already made eggplants many times in honey marinade. There is even a recipe Eggplant tongues in honey marinade
But Mikhaskin's eggplants do not know how to try it, I have already closed many jars, I thought that I had shot according to this recipe. I, too, for several years now, have been starting to prepare eggplant with her recipe. Seias their eggplant is already running out, stalled in growth and poorly tied. I hope that it will grow at least a little more by the fall, but I haven't made other recipes yet.

Natasha, be sure to try it! I think you will not be disappointed. we really liked it. And put less oil, salt too. For this recipe I take a small saucepan so that the entire marinade does not boil for a long time, as it decreases, I add everything in small portions. I think it will be more useful this way.
Nelya, last year I prepared eggplants according to your recipe, only I baked them in the oven. We liked them too, there was very little oil in them. I will cook them this year too. A decent recipe.
And you have to buy eggplants and do more with honey.
I still have eggplants, but in the early ones, oddly enough, it is already worse, there are already bushes, where 1-2 are left. And I will not buy, I did not process mine against the beetle, I collected them by hand. And you can't buy such clean ones on the market.

Marina, yes, I think you will have to buy it anyway. I have few planted, no more than 30 kustoa. And mostly white varieties. They went very early with me, in the last days of June or early July. And now there are ovaries, but how they will ripen is not known.
I also did not process mine, but I collected beetles, about 20 for the whole season, with my hands. Stores yes, it is not known which ones you will run into, but there is no choice.

ripe eggplants
vegetable oil, refined. 500 ml
sugar 1.2 grains stack
salt 3 tbsp. l. with a small slide
vinegar 9% 1 grain. stack.

a glass (250 ml) - a huge amount of vinegar! this is how much eggplant (not specified in the recipe) !?

[Drew]

Drew, vinegar is boiled down and it is absolutely not felt in eggplants. How many eggplant? How much do you have! This portion is enough for me for 2.5-3 kg of eggplant. I usually don't do it at once. But if I do more, I have to top up both oil and vinegar. Then I pour the rest into a jar or bowl and put it in the refrigerator until next time. Then I mix the old marinade freshly cooked.

[Drew]

Drew, I harvest with apple cider vinegar.

on apple

probably too weak for canning?

And I did it last year. The eggplants are delicious. But the vinegar was very strong. Used in salads. It was just a little sour.

My question is, are the eggplants not oily? The recipe contains only oil, there is no liquid other than vinegar.

By the way, I did find my old recipe, which my mother-in-law dictated to me.
It was not in vain that I felt that somehow I had done something wrong ... There is a glass of oil, half a glass of salt and half a glass of vinegar for 2 liters of water and 6 kilos of vegetables (half eggplants with peppers). Yesterday I did it, I had 1 kg of pepper instead of 3, 3 eggplants and half a liter of water, so that neither yours nor ours, but on the contrary, added oils - after boiling an almost full bucket pot with vegetables, I almost did not find it there at all.
Today my son finished the rest of the bowl - it seems normal. But also sour.))

[Bijou]

I also did the other day, not sour at all, as in that year. The vinegar itself was 9 percent bad.

a glass (250 ml) - a huge amount of vinegar! this is how much eggplant (not specified in the recipe) !?

In a simple faceted - 200 g, in a faceted with edging - 250 g, faceted pile - 100 - "stopar".
But I have an old-style glass without edging, so I use it.
New with edging also 200 ml.



Bijouhow much vinegar percent do you have?

[Rada-dms]

Rada-dms, standard nine percent. It seems that there is no other way now? Previously, yes, I remember it was still six percent, it was necessarily specified in the recipes.)

Girls and I got shot)
Without garlic, there was simply no time to peel))

[lettohka ttt]

lettohka ttt, Natasha, I did it with garlic, and without adding garlic. I didn't notice much difference, so now I don't bother and don't add garlic. But in winter, I definitely add chopped onions to the bowl, I love red.
I have liter jars, I divide it by 2 times. Butter, without adding anything else, just onions.

[nila]

nila, Nelechka, and I did, with garlic, there was simply no time to clean.
This recipe is one of our favorites.

[Mikhaska]

We rolled up a 1.5 liter jar, in winter we will estimate it to taste. Everything is strictly according to the recipe, no gag.



Mikhaska, so 1.2 cups, or 1/2 ?? Half? Kapets, I counted out as written 1.2 (

1.2 grain a glass of sugar this is the way it is read, 1 whole, and 2 / 10th of a whole glass. I can't write it with the correct fraction, alas! That is, exactly as you wrote: one glass and a little more.

1¹/₅
A glass with a large slide.

Even no one comments ... and we just rolled up ANOTHER 2.5L in two cans)
Exactly 2kg of eggplant and marinade exactly according to the recipe (for 500ml of oil), cut a little smaller than last time and like the author. There are a couple of pieces and 30 grams of sauce left, just for testing. With add. squeezed 4 cloves of fine garlic into a boiling marinade for smell.

[Igor]

Igor, the owner of the recipe was missing, unfortunately. Everything is correct. This is 1.5 cups.

[ang-kay]

ang-kay, and praise?) This time I did it with the usual 9% vinegar, and not with apple cider. Instead of 250 ml of a glass, I even took 200 ml and in a portion to eat (everything did not fit into the jars), it is still clearly felt, I hope it will weaken over time in seaming.

[Angela]

Angela, well, like 1.5 glasses, if the recipe says 1.2 glasses. Vaughn Igor also quoted the decryption.