Winter’s coming, and it’s time to stock up on homemade preserved veggies that pack serious flavor. Whether you’re craving tender eggplants soaked in tangy brine or a colorful medley of pickled green tomatoes and red peppers, these classic recipes deliver deliciousness straight from your pantry. Forget the store-bought jars — this winter, make your own pickled treasures that will keep you cozy all season long.
Ingredients
Eggplants for the Winter
- 20 medium eggplants
- 1 3/4 cups cooking oil (about 400 ml)
- 1 3/4 cups vinegar (about 400 ml)
- 3/4 cup sugar (about 150 grams)
- Fresh parsley, chopped
- Salt, to taste
Mixed Pickled Vegetables
- 4.4 lbs green (unripe) tomatoes (about 2 kg)
- 4.4 lbs red peppers (about 2 kg)
- 1 cup sugar
- 1 cup oil
- 3 tablespoons salt
- 5 tablespoons apple cider vinegar
- Garlic, to taste
- Black pepper, to taste
- Fresh parsley, chopped
- Hot peppers or pepperoni, to taste
Instructions Eggplants for the Winter
Combine cooking oil, vinegar, and sugar in a pot and bring to a boil. Remove from heat and let cool.
Peel eggplants and cut into 1/2 inch (1 cm) thick rounds. Place on a greased baking tray and bake just until softened.
While eggplants are still warm, layer them into sterilized jars, sprinkling each layer with salt and chopped parsley. Add 1-2 tablespoons of the cooled oil-vinegar-sugar mixture per jar.
Seal jars tightly and store in a cool, dark place to age throughout the winter.
Instructions Mixed Pickled Vegetables
Cut the green (unripe) tomatoes into smaller pieces and place them in a pot for cooking. Add 1 cup sugar, 1 cup oil, 3 tablespoons salt, and 5 tablespoons apple cider vinegar. Cook for twenty minutes.
Next, add the roasted, peeled, and sliced red peppers (about 4.4 lbs or 2 kg) to the tomatoes and cook for another twenty minutes. (The peppers can also be frozen and thawed before use.)
If you prefer a smoother texture, blend everything together with an immersion blender.
Finally, add garlic, black pepper, chopped parsley, hot peppers, or hot chili peppers to taste.
Let everything cook briefly to blend the flavors. Remove from heat and immediately fill sterilized jars while the mixture is still very hot.
Seal the jars with lids, turn them upside down, and leave for about fifteen minutes.
Then turn the jars upright again, wrap them well in a thick blanket, and let them cool slowly overnight.
This recipe typically yields about 4 jars of 24–27 oz (700–800 ml) each, similar to standard pickle jars.
