Simple spicy eggplants for the winter. Delicious eggplants for the winter. Eggplants with beans for the winter

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product has an incredible amount useful substances, what fiber alone is worth. It is useful for strengthening blood vessels, increasing immunity and for heart function.

Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

Young eggplants - about two kilograms,
Tomatoes – 3-4 pieces,
Onion – 2 onions,
Ground red and black pepper - a teaspoon each,
Sunflower oil,
Sugar and salt - to taste.

How to cook the best eggplants for the winter “You will lick your fingers”

Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and pour cold water. Leave them for an hour and let all the bitterness come out.

Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplants and roll them in flour, fry them on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.

Now we need to sterilize our preparation for the winter. To do this, place the jars in a saucepan with hot water(water only up to the shoulders) and after it boils, let’s keep it in boiling water for a little while.

Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.

Delicious recipe for eggplants cooked like mushrooms

The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.

Ingredients:

“Blue” – 6 pcs.,
Garlic – 1 head,
Dill – 1 bunch,
Vinegar and vegetable oil - 2 tablespoons each,
Salt and sugar - two teaspoons each. spoons,
Freshly squeezed lemon – 2 tsp.

Preparation:

I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.

Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.

Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.

And one moment. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.

At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.

Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.

Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.

Conservation is varied and in each case original:

Pickled zucchini

Eggplants for the winter “Ten” - a popular eggplant salad

Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.

Products:

Vegetables ( bell pepper, “little blue”, red tomatoes and onions) – all 10 each,
Refined oil,
Sil and granulated sugar - 1 table. spoon,
Acetic acid (9%) - half a glass,
Water.

Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.

We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.

Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the amount of composition to “Pyaterochka”, “Seven” or something else.

Recipe for making “little blue ones” without sterilization in tomato juice

Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Keep the best cooking recipe. Just like the workpiece above, it won’t take you much time - you’ll spend more on cutting.

Ingredients:

Young eggplants - two kilos,
Sweet bell pepper – 2 kg.,
Tomatoes – 3 kilograms,
2 pods of hot red pepper,
Three heads of garlic
Vegetable oil and vinegar (9%) - two tablespoons each,
Granulated sugar and salt - a couple of spoons each,
Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot pepper through a meat grinder.

We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).

Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.

Place on the stove and cook. After boiling, simmer until fully cooked.

Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.

Mother-in-law's eggplant tongue

Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and pungency.

In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.

What should you serve such a delicious appetizer with? Look:

Recipe for delicious eggplants in Georgian style – “You will lick your fingers”

According to Georgian cuisine, where spicy foods often predominate, this cooking recipe will also contain fiery, savory ingredients.

5 kilos of “little blue ones”,
Bell pepper – 600 grams,
Red pepper – 2 pcs.,
Garlic – 200 gr.,
Vinegar – 350 ml.,
Vegetable oil – 1 cup.

How to cook in Georgian?

Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.

We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).

Now you need to fry and brown the little blue ones.

Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.

Korean style eggplant

This recipe was shown to me by a Korean friend of my friends. It turns out to be quite a pleasant tasty salad appetizer. Now I like these Korean vegetables too.

Products:

Eggplants - half a kilogram,
A couple of medium sweet peppers
One large carrot
A couple of onions
Half a hot pepper
Head of large garlic
Sunflower oil – 3 tbsp. spoons,
Vinegar (9%) – 2 tbsp. spoons,
Sugar – 2 tbsp. l.,
Salt – 1 tbsp. l. plus 1 tsp,
Black peppercorns – 15-20 peas,
Ground red pepper - half a teaspoon,
And coriander (in grains) - 1 table. l.

Preparation:

We cut the blue ones into halves. Then into slices. Just not too subtle.

Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.

Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.

Divide the bell peppers into quarters and then into strips. It burns into small pieces (just be careful - it can burn your hands - gloves will help).

Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.

Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.

Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.

Recipe for winter eggplant baked in the oven

An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, and remove the skin and stem. And they put it in bags and freeze it.

Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.

You can prepare these delicious simple “blue” preparations yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!

It's no secret that eggplants, or "little ones" as they are affectionately called by people, are an incredibly valuable and tasty product. It owes its benefits to potassium salts, which have a positive effect on the functioning of the cardiovascular system. In dietary nutrition, eggplants have gained fame as “fat burners.”

Since the eggplant season is short, housewives have figured out how to roll up eggplants. Eggplant canning includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks and eggplant caviar. Canning eggplants means spinning them both raw and fried.

Pickled eggplants for the winter

Marinated eggplants for the winter are another delicious appetizer with a “mushroom” taste. This is both an independent snack and an excellent addition to meat dishes, as well as hot potatoes prepared in any way.

To pickle eggplants for the winter, you will need the simplest products - the eggplant itself, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Bay leaves and black peppercorns are often used as seasonings.

Let's pickle eggplants for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed; if it is very thick, the young skin need not be removed. They also get rid of the seeds by scooping them out with a spoon.

It is recommended to keep the eggplants in salt water for a while to get rid of the characteristic bitterness (let them drain at the end), then wash the eggplants with salt water and put them in jars. All that remains is to boil water and add salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll it up. Canned eggplants are stored in the cellar and served on holiday and everyday tables.

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, in season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for a holiday table, or just for dinner with a potato casserole.

In addition, making your own eggplant preparations is a guarantee of natural and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.

I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.

If you have your own original recipe for preparing eggplant for the winter, do not hesitate to share it in the comments.

Eggplant saute for the winter (you'll lick your fingers)

If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coating” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.

Georgian eggplants for the winter

Fried eggplants in spicy adjika with garlic... well, what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.

"Mother-in-law's tongue" made from eggplant for the winter

I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.

Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.

Eggplant adjika for the winter

Just recently I discovered a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially winter eggplant salad with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.

Spicy eggplants for the winter in marinade

I begged this recipe for spicy eggplants for the winter from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It’s really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this appetizer is the delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants are like mushrooms for the winter

Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, and their taste, and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo

Eggplants and peppers in tomato sauce

I would like to introduce you to an excellent eggplant preparation for the winter. Why great? Because everything about it is just the way I like it: it’s prepared simply and quickly, but it turns out delicious and very beautiful. If you love eggplants, have nothing against tomatoes and have a favorable attitude towards bell peppers, then you will also like this preparation. Recipe with photo.

Winter salad "ten" with eggplants

Ten salad for the winter with eggplants is called so because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. This delicious salad My mother also prepared ten for the winter. See recipe with photo.

Eggplant salad for the winter “Autumn”

Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.

Eggplants for the winter with carrots, onions and garlic “Stripes”

Detailed recipe with a photo of how to cook eggplants for the winter with carrots, onions and garlic “Stripes”, you can see.

How to freeze eggplants: a proven method with photos

You can see a detailed recipe with photos on how to freeze eggplants for the winter.

Eggplants in adjika for the winter

Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.

Eggplant salad for the winter “Vegetable Madness”

Recipe for making eggplant salad for the winter “Vegetable Madness”, with step by step photos, you can see.

Eggplants for the winter in Korean

You can see how to cook eggplants for the winter in Korean.

Winter salad from eggplant and beans

Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Eggplant caviar for the winter

You can see how to prepare eggplant caviar for the winter (recipe with step-by-step photos).

Eggplants for the winter with nuts

The season for eggplant preparations is in full swing, you have already tried many of my recipes, and even more interesting recipes you just have to find out. I want to tell you about one of these recipes today. We will prepare delicious fried eggplants with nuts for the winter, with garlic and parsley. See the recipe with step-by-step photos.

Winter eggplant salad “Magnificent Four”

A very tasty and simple winter eggplant salad without vinegar. Recipe with photo.

Eggplant appetizer for the winter with vegetables

I wrote how to prepare a delicious winter eggplant appetizer with vegetables.

Marinated eggplants for the winter with bell peppers

I offer you another simple recipe for preserved eggplant with red bell pepper in garlic marinade. Delicious pickled eggplants for the winter are very fragrant and are perfectly stored all winter. How to cook, see.

Fried eggplants for the winter (mom's recipe)

Ingredients:

3 kg. eggplant
4 heads of garlic
2 hot peppers
1 liter of sunflower oil
salt and sugar to taste
all kinds of spices to taste

Preparation:

Wash the eggplants, cut them into round pieces, add salt and leave for half an hour to remove the bitterness from the eggplants.
Fry in sunflower oil until golden brown. When we have fried all the eggplants, add more oil to the oil remaining after frying the eggplants.
Divide the garlic in half - cut half into slices, press half through a garlic press. Finely chop the capsicum.

Eggplant preparations: “Golden recipes”

4.3 (85.33%) 45 votes

A spicy eggplant appetizer for the winter is one of the most relevant dishes that are prepared for use. By preparing such dishes for the winter, you can enjoy their excellent taste all winter, significantly save your family budget and be confident in the quality of the products you consume.

It is best to prepare such snacks in late summer or early autumn. It is at this time of year that vegetables are most rich in beneficial microelements and vitamins. In addition, it is at the end of August that the price for them is minimal.

For preservation, only young eggplants with shiny skin should be used. If there are none, then you should definitely cut off the skin of eggplants, and sometimes get rid of too large seeds.

How to prepare a spicy eggplant appetizer for the winter - 15 varieties

This dish received such a promising name for a reason. “Cobra” is a fairly spicy dish, which is perfect for those who like to have a snack with a “sparkle”.

Ingredients:

Eggplants - 3 kg.
Hot pepper - 100 gr.
Garlic - 100 gr.
Bell pepper - 1 pc.
Chilled drinking water – 500 g.
Salt - to taste
Sugar - 1 tsp.
Vinegar 70% - 2 tbsp. l.

Preparation:

Wash the eggplants, remove the stems and cut into medium-thick slices. Then they should be salted to taste, mixed thoroughly and left for several hours so that they release juice and become salted.

To ensure that the eggplants are evenly salted, they should be stirred periodically.

While the eggplants are steeping, peel and wash the garlic. Wash the bell and hot peppers and remove the stems. Bulgarian is also cleared of seeds. Now these vegetables should be minced together. Add sugar to the resulting mixture, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.

When the eggplants release their juice and are sufficiently salted, they should be fried in vegetable oil in the pan on both sides. Dip each piece of fried eggplant on both sides in the garlic-pepper mixture and place tightly in sterile jars. Pour the remaining marinade into jars, then roll them up with sterile lids and send them to a cool storage place until winter.

“Manjo” is a fairly well-known Bulgarian dish that is a spicy snack. When preparing it, you can vary the amount of pepper and garlic added to make the dish more or less spicy.

Ingredients:

Tomatoes - 3 kg.
Eggplants - 2 kg.
Bell pepper - 2 kg.
Onions - 1 kg.
Carrots - 300 gr.
Garlic - 1 head
Vegetable oil - 200 gr.
Vinegar 9% - 100 gr.
Salt - 100 gr.
Sugar - 100 gr.
Hot pepper - ½ pc.

Preparation:

Wash the tomatoes, remove the place where the stalk is attached and pass through a meat grinder.

To make the manjo more tender, it is recommended to remove the skin of the tomatoes.

Wash the eggplants and cut them into slices. Wash the pepper, remove stems and seeds and cut into strips. We clean the onion, wash it, and cut it into thin half rings. We clean and wash the carrots. Wash and remove the stem from the hot pepper. Now we pass the carrots with hot pepper through a meat grinder.

In one deep container, combine onions, carrots, bell peppers, hot peppers, eggplants, tomatoes and garlic. Add salt, sugar, vinegar and ground black pepper to them. Mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. After this time, place the snack in dry sterile jars, roll it up and leave it to cool upside down under a blanket.

Georgian cuisine has always been distinguished from other world cuisines by its spiciness and colorful tastes. It is quite natural that it was the Georgians who were among the first to prepare savory snacks for the winter.

Ingredients:

Eggplants - 500 gr.
Bell pepper - 200 gr.
Hot pepper - 1 pc.
Garlic - 5 cloves
Vegetable oil - 50 gr.
Vinegar 9% - 40 gr.
Sugar - 1 tbsp. l.
Salt - 1 tsp.

Preparation:

Wash the eggplants, cut into medium-sized cubes, add salt, mix and leave for 30 minutes. While the eggplants are steeping, peel and wash the garlic. Wash the peppers and remove the stems. We also remove the seeds from the bell pepper. Now pepper and garlic should be minced, add vinegar to them and mix everything thoroughly. Place the resulting mixture in a saucepan, add sugar, stir, put on fire, bring to a boil and cook for about 4 minutes.

When the eggplants release their juice, they should be lightly squeezed and then fried in vegetable oil in a frying pan until golden brown. Place the finished eggplants in a saucepan with the garlic and pepper mixture. Mix the resulting appetizer, add salt, mix thoroughly again, put on the fire, bring to a boil and cook for about 10 minutes over low heat.

After this time, the eggplants are ready. Now we put them in sterile jars, roll up the lids, turn them over and let them cool under a warm blanket. Winter snack is ready!

Sauerkraut is a favorite snack for many. Every housewife has cooked it at least once in her life, but sauerkraut with eggplants is already a rather rare dish, which not only not everyone has prepared, but not everyone has tried.

Ingredients:

Eggplants - 1.5 kg.
Cabbage - 400 gr.
Carrots - 100 gr.
Bell pepper - 2 pcs.
Garlic - 2 cloves
Chili pepper - 1 pc.
Ground black pepper - to taste
Vola - 1.5 l.
Salt - 70 gr.

Preparation:

Wash the eggplants, remove the stems, prick them in several places with a fork, and boil in boiling water for 5 minutes. Then they should be removed from the water and cooled slightly.

Dry my cabbage and chop finely.

After the cabbage has been cut, you should mash it with your hands to make it softer.

We peel the carrots, wash them and grate them on a coarse grater. Wash the bell pepper, remove seeds and stalks and cut into thin strips. Wash the chili and finely chop the garlic. Peel, wash and pass through a garlic press. In one deep container, combine peppers, cabbage, carrots and garlic and let the vegetables brew for about 30 minutes.

While the vegetables are steeping, we begin to prepare the brine. To do this, pour water into a deep saucepan, add salt to it, stir, bring to a boil and then cool. The brine is ready!

Cut the cooled eggplants in half like a hot dog and drain off the excess liquid. Now they should be stuffed with a mixture of vegetables and lightly wrapped with a thin thread. Place the stuffed eggplants in a deep container, fill them with cooled brine and place pressure on top of them. After 3 days, the eggplants are ready and you can eat them. To preserve the snack for several months, it should be stored in a cool place.

It is believed that most mothers-in-law will never reach into their pockets for a word. They have a sharp tongue and can have a heated conversation with anyone. It's only natural that one of the spiciest snacks was named after the most active and spicy part of these women's bodies.

Ingredients:

Eggplants - 2 kg.
Bell pepper - 500 gr.
Garlic - 100 gr.
Hot pepper - 1 pc.
Vegetable oil - 1 cup
Tomato juice - 1 l.
Vinegar 9% - 100 gr.
Sugar - 100 gr.
Salt - 1 tbsp. l.

Preparation:

Wash the eggplants, remove the stems, cut them into four equal parts, fry them in a frying pan on both sides and put them in a pan to cool. Wash the pepper, dry it, remove the stalks and seeds, and cut it into slices. Peel and wash the garlic. Pass the garlic and pepper through a meat grinder. Pour the tomato juice into a saucepan, bring to a boil, and then add it, while still hot, to the twisted peppers and garlic. Mix the resulting mixture and add sugar, salt, vegetable oil, and vinegar. Mix everything thoroughly again.

Pour the resulting mixture over the fried eggplants, put them on the fire, bring to a boil and cook for 15 minutes over low heat. After this time, place the eggplants in sterile jars, pour the marinade in which they were cooked, roll up the lids, turn them over, wrap them in a blanket and leave to cool. We send the cooled jars of eggplant to cool storage areas.

Adjika is one of the hot sauces that is most often prepared at home. It just so happens that tomatoes are considered to be the main component for its preparation, however, eggplants can also be used to prepare adjika.

Ingredients:

Tomatoes - 3 kg.
Eggplants - 2 kg.
Bell pepper - 2 kg.
Garlic - 4 heads
Hot pepper - 2 pcs.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Vinegar 9% - 1 tbsp. l.
Vegetable oil - 100 gr.

Preparation:

Wash the tomatoes and peppers. Remove the seeds and stem from the bell pepper. For a spicy one, we remove only the stalk. Now we pass these vegetables through a meat grinder. Then they should be placed in a pan containing heated vegetable oil. Bring the vegetables to a boil in a saucepan and simmer for about 10 minutes. While the vegetables are boiling, wash the eggplants, cut them into pieces and pass them through a meat grinder. After 10 minutes, add the eggplants to the pan, mix everything and cook for another 20 minutes. Then add the garlic and spices passed through the garlic press to the pan. Mix everything and cook for another 10 minutes. At the very end of cooking, add vinegar to the adjika and remove it from the heat. Now the adjika should be placed in sterile jars and rolled up. A tasty and spicy snack for the winter is ready!

Spicy eggplants for the winter are a dish that should be prepared by any housewife. Firstly, they are perfect as a snack with any alcoholic drinks. Secondly, such eggplants can be eaten simply with bread, and they can also be added to any meat dish.

Ingredients:

Eggplants - 5 kg.
Bell pepper - 600 gr.
Vinegar 9% - 400 gr.
Garlic - 200 gr.
Hot pepper - 1 pc.
Vegetable oil - 250 gr.
Water - 3 l.
Salt - 4 tbsp. l.

Preparation:

Wash the eggplants, dry them, remove the stems and cut into large pieces. Wash the pepper, remove seeds and stalks, cut into large pieces. Peel and wash the garlic. Wash the hot pepper and remove its stem. We pass the garlic, hot pepper and bell pepper together through a meat grinder.

Pour water into a deep saucepan. Add salt there, 150 g. vinegar and bring everything to a boil. Place eggplants in boiling brine and cook for about 10 minutes. Then the eggplants should be removed from the brine and placed in a deep container. Next, add twisted peppers with garlic, vegetable oil and 250 g to the eggplants. vinegar. Mix everything carefully and place in sterile jars. Cover the jars with lids, sterilize them for 15 minutes from the moment they boil, roll them up, turn them upside down, wrap them in a blanket and leave to cool.

Korean carrots have long been part of our diet. In many families, it is generally an integral snack both for the holidays, and on holidays, as well as on holidays. everyday tables. But how often do we eat Korean-style spicy eggplant?

Ingredients:

Eggplants - 2 kg.
Carrots - 2 pcs.
Bell pepper - 4 pcs.
Onion - 1 pc.
Garlic - 1 head
Hot red pepper - to taste
Ground black pepper - 0.5 tsp.
Sesame - 1 tbsp. l.
Parsley and dill - 1 bunch
Sugar - 1 tbsp. l.
Coriander seeds - 1 tsp.
Table vinegar - 0.5 cups
Vegetable oil - for frying

Preparation:

Wash the eggplants, remove the stems and cut into thin strips. Then place the eggplants in a deep bowl, add salt, mix and leave to steep for 30 minutes. After this time, add a couple of glasses of water to the eggplants, mix everything thoroughly, cover with a lid and leave to steep again for 6 - 8 hours. Then the eggplants should be washed and placed in a colander. When all excess moisture has been removed from the eggplants, they should be fried in a frying pan in vegetable oil, after which they are removed from the frying pan and placed on a paper towel. When all excess oil has been removed, place the eggplants in a deep bowl.

We peel the carrots, wash them, and grate them on a coarse grater. Wash the pepper, remove seeds and tails and cut into thin strips. Peel the onion, wash it and cut it into thin half rings. We peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. Fry the sesame seeds quite a bit in a dry frying pan. Grind the coriander grains in a blender. When all the ingredients are prepared, they should be combined in one common container, mixed, covered cling film and hide in the refrigerator for 2 days. The snack is ready! Now it should be placed in sterile jars and covered with lids and sterilized for 20 minutes in boiling water. After this, we roll up the jars with eggplants, cool them and send them to storage areas.

The name “Ogonyok” appears in a variety of culinary styles. Well, who isn’t familiar with the famous “Ogonyok” salad with garlic, or the meat sauce with the same name. So one of the winter snacks is also called “Ogonyok”.

Ingredients:

Eggplants - 1 kg.
Bell pepper - 1 kg.
Hot pepper - 1 pc.
Garlic - 1 head
Salt - 1 tbsp. l.
Vinegar 9% - 50 gr.
Vegetable oil - for frying

Preparation:

We clean the eggplants, wash them and cut them into slices 1 cm thick. Then they should be covered with salt, mixed thoroughly and left to infuse. Wash bell and bitter peppers, remove seeds and tails, cut into medium-sized pieces and grind using a blender. Place the container with pepper on the fire, bring to a boil and cook for about 5 - 7 minutes. During cooking, add vinegar and chopped garlic to the pepper sauce. These ingredients should be added approximately 3 minutes before the end of cooking.

After about 40 - 60 minutes, thoroughly squeeze the eggplants, shake and fry in vegetable oil in a frying pan on both sides.

Place the sauce and eggplants in sterile jars. They should be laid in layers. A layer of sauce, then a layer of eggplant, then another layer of sauce, and so on until the jars are full. We roll up the lids on the full jars, turn them over and let them cool under the blanket. Bon appetit!

This snack has an excellent spicy taste. Once you try it, you won’t confuse it with any other appetizer, because, like all Georgian dishes, it has its own individual taste.

Ingredients:

Eggplants - 1 kg.
Bell pepper - 400 gr.
Vegetable oil - 100 gr.
Garlic - 1 head
Hot pepper - 1 pc.
Salt - to taste
Sugar - 1 tbsp. l.
Vinegar - 100 gr.

Preparation:

Wash the eggplants, remove their stems, cut them into medium-sized cubes, add salt and leave to let the juices out for 2 hours. After this time, fry the eggplants for 10 minutes in vegetable oil, after squeezing out the juice. Wash the pepper, remove the stalk, cut into pieces and pass through a meat grinder. We peel the garlic, wash it and put it through a meat grinder. Combine pepper and garlic, add vegetable oil and mix everything thoroughly. Place the resulting mixture on the fire, bring to a boil and cook for 5 minutes. Then add eggplant, salt, sugar to it and mix everything thoroughly. The appetizer should be cooked over low heat for 10 minutes. Before finishing cooking, add vinegar to the appetizer. Pour the finished salad into sterile jars, roll up, cover, turn over and leave to cool under a blanket.

A spicy appetizer of eggplants with herbs is a dish that does not require cooking or canning in jars. It is stored in the refrigerator and remains edible for a long time, thanks to the presence of vinegar and a large amount of pepper in it.

Ingredients:

Eggplants - 3 pcs.
Bell pepper - 3 pcs.
Parsley - 1 bunch
Dill - 1 bunch
Garlic - 4 cloves
Hot pepper - 1 pc.
Sugar - 1 tbsp. l.
Salt - ½ tbsp. l.
Vinegar 9% - 2 tbsp. l.

Preparation:

We clean the eggplants, wash them, cut them into large pieces and fry them in vegetable oil until golden brown on all sides. Wash the bell peppers, remove stems and seeds. Wash the hot peppers and remove the stalk. Peel and wash the garlic. Wash and dry the greens. Grind the pepper, herbs and garlic in a blender until smooth. Then add sugar, salt and vinegar to them. Mix everything thoroughly. The filling is ready! Pour the finished filling over the still warm eggplants and mix everything thoroughly. Place the finished snack in sterile jars or a special food container, seal it with a lid and put it in the refrigerator. This snack can be stored in the refrigerator for about 2 - 3 months.

To prepare this snack you need a minimum of ingredients. Eggplants and garlic will make it possible to prepare an excellent snack that you can then enjoy all winter.

Ingredients:

Eggplants - 1 kg.
Garlic - 25 gr.
Greens - 10 gr.
Vinegar 6% - 30 gr.
Salt - 15 gr.

Preparation:

Wash the greens, dry them and chop them not very finely. Peel the garlic, wash it and chop it finely. Combine the greens with garlic and salt in one container and mix thoroughly.

Wash the eggplants, remove the stem and make a side cut along the entire length of the eggplant, without cutting it into two separate parts. Then the eggplants should be boiled in boiling salted water for about 2 minutes, removed from the boiling water, cooled and placed under a press to remove excess liquid. After about 15 minutes, pull the eggplants out of the press and stuff them with a mixture of garlic and herbs. Then we put them tightly in jars, fill them with vinegar and set them to sterilize for 15 - 25 minutes with the lid closed. After sterilization, the jars are rolled up, allowed to cool and hidden in a cool place.

Eggplants are many people's favorite vegetables. Adjika is one of the most popular hot sauces. It is quite natural that the combination of eggplant and adjika creates an unforgettable spicy taste that can conquer any gourmet.

Ingredients:

Eggplants - 1.5 kg.
Tomatoes - 1.5 kg.
Red Bell pepper— 6 pcs.
Garlic - 1 head
Hot pepper - 1 pc.
Vinegar 9% - 50 gr.
Vegetable oil - 200 gr.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.

Preparation:

We peel the tomatoes and remove the place where the stalks are attached. Wash the peppers, remove stems and seeds. Peel and wash the garlic. We pass the tomatoes, peppers and garlic through a meat grinder. Place the processed vegetables in a saucepan, add salt, sugar and vegetable oil. Mix everything thoroughly, put on fire and bring to a boil. When the adjika boils, pour vinegar into it.

Wash the eggplants, remove the stems and cut into large pieces. Then the eggplants should be placed in boiling adjika, stir thoroughly, bring to a boil and cook everything together for about 30 minutes. After this time, put the eggplants with adjika in sterile jars and roll up the lids. Then they should be turned over and covered with a warm blanket. When they have cooled, the jars can be sent to storage areas.

Ingredients:

Eggplants - 500 gr.
Garlic - 3 cloves
Parsley - ½ bunch
Salt - 1 tbsp. l.
Vegetable oil - 1 cup

Preparation:

Wash the eggplants, cut into slices and fry in a frying pan in vegetable oil until golden brown on both sides. After frying, let the eggplants cool. Peel the garlic and pass it through a garlic press. Wash the greens, dry them and finely chop them. Mix garlic with salt and herbs until smooth.

Dip each piece of eggplant on both sides in a mixture of garlic and herbs and place tightly in sterile jars. Then fill the eggplants with refined oil and close tightly with plastic lids. These eggplants should be stored in the refrigerator.

Eggplants in spicy seasoning are a real find for lovers of fried fatty meat. This appetizer is a perfect complement to this type of meat.

Ingredients:

Eggplants - 5 kg.
Sweet pepper - 10 pcs.
Hot pepper - 5 pcs.
Dill greens - 1.5 bunches
Parsley - 1.5 bunches
Garlic – 5 heads
Vegetable oil - 400 gr.
Vinegar 6% - 200 gr.
Salt - 6 tbsp. l.

Preparation:

Wash the eggplants, remove the stems and cut into slices. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Place the eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.

To prepare the seasoning, wash the sweet and bitter peppers, remove the seeds and stems and cut into small pieces. Peel and wash the garlic. Wash the greens, dry them and chop them. Pass the pepper, garlic and herbs through a meat grinder and mix everything thoroughly. The seasoning is ready!

When properly prepared, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round, they came up with the idea of canning eggplants. Below are provided best recipes eggplant for the winter.

This dish does not take much time to prepare. Although simple, this snack is delicious and keeps well indoors.

Ingredients:

dill – 50 g;
bell pepper – 500 g;
salt – 1 tbsp. l.;
garlic – 70 g;
sugar – 35 g;
carrots – 500 g;
parsley – 50 g;
onion – 500 g;
eggplants – 2 kg;
tomatoes – 1.2 kg;
sunflower oil – 600 ml.

Preparation:

Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut off the stem of the pepper, remove the seeds, and cut into cubes.
Peel the garlic and chop finely.
Wash the parsley and dill and chop them.
Take large saucepans. Lay out the prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Season with sunflower oil.
Place the container on the stove, closing the lid.
Turn on medium heating mode.
Simmer for about an hour.
Rinse the jars with soda and sterilize.
Transfer the snack into jars. Cover with sterilized lids.
Pour water into a saucepan and place the jars in it.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Finger lickin' Georgian recipe

For lovers of spicy foods, this winter eggplant recipe is perfect.

Ingredients:

eggplants – 5 kg.
salt – 2 tbsp. spoons;
vinegar – 270 ml;
sugar – 4 tbsp. spoons;
bell pepper – 17 pcs.;
chili pepper – 5 pcs.;
garlic – 21 cloves;
vegetable oil – 350 ml.

Preparation:

Wash the eggplant fruits, cut off the stem and cut into small cubes.
Place the prepared vegetable in a deep container, add salt and mix. Leave for half an hour.
Place the hot peppers, seeds and garlic in a blender and chop.
Cut out the stem of the bell pepper and remove the seeds. Place in a blender bowl and grind. You can use a meat grinder, then the mass will look like porridge.
Remove excess liquid from eggplant.
Heat the frying pan. Pour oil. Place the vegetable. Fry until golden brown.
Place the peppers and garlic into a large saucepan. Pour in vinegar and oil. Boil. Add eggplants to them. Add sugar, salt. Boil for 10 minutes.
Sterilize jars. Transfer the snack. Close with lids.
Turn the container over. Cover with a blanket. Leave to cool.

Korean style for the winter

Eating eggplant regularly is good for your health. Therefore, during the season it is necessary to prepare this snack in sufficient quantity.

Ingredients:

eggplant – 4 kg;
garlic – 10 cloves;
onions – 1 kg;
salt – 2 tbsp. l.;
vinegar 70% – 2 tbsp. spoons;
bell pepper – 1 kg;
carrots – 1 kg;
ground hot pepper – 2 teaspoons.

Preparation:

Wash the vegetables.
Cut off the stem of the blue one. Cut into thin long cubes.
Add salt. Let it brew for an hour. Rinse.
Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, and drain off excess liquid.
Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
Remove the skins from the onion and cut into half rings.
Peel the garlic, squeeze through the garlic press.
Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like spicy foods, don't use hot peppers.
Place the eggplants in a frying pan with oil and fry.
Add to the rest of the vegetables and stir.
Sterilize jars. Toss the salad. To cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

Recipe for eggplants cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, and tastes like pickled mushrooms.

Ingredients:

garlic – 5 cloves;
eggplants – 1.5 kg;
vinegar 9% – 70 g;
hot pepper to taste;
dill - a bunch;
vegetable oil – 80 ml;
salt – 1 + ¼ tbsp. spoons

Preparation:

Wash the fruits, cut off the stem and peel.
Cut into cubes of about 2 centimeters.
Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
Pour the amount of oil required for the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
Place the snack tightly into the container. Leave in the refrigerator for six hours.
Yield: three half-liter jars.

Homemade lecho with eggplants and sweet peppers in tomato sauce

Simple quick recipe Making eggplant caviar will please the whole family.

Ingredients:

eggplants – 2.3 kg;
garlic – 4 cloves;
tomatoes -2 kg;
sugar – 125 g;
vegetable oil – 200 ml;
chili pepper – 2 pcs.;
essence of vinegar – 1 teaspoon;
bell pepper – 600 g;
salt – 2 tbsp. spoons;
dill – 50 g.

Preparation:

Peel the tomatoes. To do this, pour boiling water over each fruit; it will come off easily.
Pass through a meat grinder.
Place sugar, sunflower oil, salt, and essence into a cauldron. Cook for two minutes.
Cut the hot and bell peppers into small pieces.
Transfer to tomatoes. Cook for two minutes.
Wash the eggplants, separate the stem, and chop into thin, short strips.
Place in a cauldron.
Peel the garlic and chop finely.
Place with vegetables.
After boiling, cook for half an hour.
Add dill. Cook for three minutes.
Sterilize jars. Transfer the snack into jars. Close with lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate this salad recipe.

Ingredients:

sugar – 250 g;
eggplant – 900 g;
vinegar – 130 ml;
tomato – 900 g;
bell pepper – 900 g;
salt – 2 tbsp. spoons;
garlic – 5 cloves;
hot pepper – 5 pcs.;
vegetable oil – 230 ml.

Preparation:

Wash the eggplants and remove the peel.
Wash the tomatoes and pour boiling water over them. It is better to place in boiling water for a minute and then transfer to cold water. The temperature difference makes it easy to remove the peel.
Rinse the pepper. Cut off the stem. Remove the seeds.
Peel the garlic.
Pass the prepared vegetables through a meat grinder.
Pour oil and vinegar into the vegetable mixture. Add sugar and salt.
Cut the eggplants into thin slices.
Place eggplants and tomato puree in a cauldron.
Turn on the burner to minimum mode. Place the cauldron.
Cook for half an hour.
It is necessary to stir during the process so that the mass does not burn.
Transfer to prepared jars and close tightly with a lid.

It is not necessary to remove the skin from the eggplant; you can cut it into rings. If you decide to leave the peel, you need to cover the chopped vegetable with salt and leave for half an hour, during which time the juice will be released and the bitterness will come out of the fruit. After this, rinse with water and prepare according to the recipe.

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and piquant version of the preparation. This fruit goes perfectly with garlic and various seasonings. A dish prepared according to this recipe will be popular at the holiday table. This is a good snack that will help support your immune system during cold winter weather.

Ingredients:

garlic – 5 cloves;
hot pepper – 75 g;
eggplant – 5 kg;
vinegar – 250 ml.

Preparation:

Wash the vegetable, cut off the stalk. Cut into circles of medium thickness.
Place vegetables in salted water. Place the press. You can use a three-liter jar filled with water. Soak for two hours. Take salt at the rate: for five liters - 500 g.
Transfer the eggplants to a colander. Wait until the water has completely drained.
Fry the fruit pieces on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
Finely chop the pepper.
Squeeze the garlic in a garlic press.
Stir in pepper.
Pour in vinegar. Stir. Leave for half an hour.
Place eggplant in jars in layers, pouring garlic dressing over each layer.
Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Pickled eggplants whole in a jar

An original recipe for fermented eggplants will help prolong the memories of warm summer days. Due to the preservation of their original shape, in winter they can be eaten as an independent dish or, cut into pieces, used for making salads.

Ingredients:

salt for garlic – 55 g;
cooking salt per 1 liter – 60 g;
celery – 100 g;
garlic – 300 g;
eggplants – 11 kg;
bay leaf – 6 g;
salt for pouring per 1 liter – 70 g.

Preparation:

For harvesting, you should use fruits that are small in size, strong, and without damage. Wash the eggplants, cut off the stems.
To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
Remove from water. Place in a container and place pressure on top. This will help remove excess moisture.
Peel the garlic, chop it, mix with salt.
Rub the eggplants with this mixture at the cut site.
Place bay leaf, celery and then eggplant in the bottom of the jar.
To fill, use the required amount of water. Add 70 g of salt per liter. Boil. Cool.
Pour over the eggplants.
Close the container with a lid. Leave in the room for five days.
After the snack has been salted, place it in a cool place. Storage temperature should not exceed eight degrees.

In winter, take out the eggplant, cut into pieces, season with oil, sprinkle with onion rings.

Stuffed eggplants for the winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

eggplants – 900 g;
parsley – 10 g;
vinegar 9% - 270 ml;
carrots – 90 g;
garlic – 90 g;
hot pepper – 1 pc.;
bell pepper – 90 g;
dill – 10 g;
salt – 4 teaspoons.

Preparation:

Peel the carrots and chop finely.
Wash the bell pepper, remove seeds and stems, cut into small pieces.
Cut off the stem of the eggplant.
Prepare saline solution. To do this, add a tablespoon of salt per liter of water and boil. Boil the eggplants for three minutes.
Get it. Cool. Place in a container. Put under oppression. Wait until the liquid is completely released.
Peel the garlic. Pass through a garlic press and mix with salt.
Chop the greens.
Finely chop the hot pepper.
Mix garlic, carrots, herbs and pepper.
Make a longitudinal cut in the cooled vegetables. There is no need to cut completely.
Place the filling into the cut.
Sterilize jars.
Place vegetables tightly. Pour in vinegar.
Close the lid.
Place in a bowl of boiling water for half an hour.
After sterilization, screw on the lids. Turn over. Cover with a blanket. Leave for a couple of days.