Korean style eggplant

I think that nothing terrible will happen if you add a little boiled water.

Oddly enough, it didn't even occur to me that you could just add water, although this is really very logical and will not spoil the combination of all the ingredients in the recipe. I thought about tomatoes, but decided that this salad would not be very good with tomatoes.
Thanks for the advice. Do you need to add vinegar?
I sterilized that much.

[Lyi]

Lyi
If it is not very sour for you, then you can add a little vinegar. Try to wrap the jars in a blanket after sterilization until they cool completely. I always do this with almost any canning.

[Elenka69]

Elenka69, thanks for the advice!
Now, as my eggplants grow up in the garden, I will make this salad again, replenish what I have lost, already with the addition of water and a bit of vinegar.
And after sterilization, I always wrap jars, it's already on the machine.

[Lyi]

Lyi, figured out, you are doing everything right. Why the banks went off is not clear. Apparently the vinegar was not very sour or the salt was not salty enough (just kidding, of course) I don't understand ...
Good luck to you! We will think that everything will work out this time.

Thanks for such a delicious recipe! In two steps I made preparations for the winter with sterilization in an airfryer. There are jars in the mezzanine in the kitchen, and not in the basement ... Now I began to think, will nothing happen? It will be a great shame, as my family just love this dish. By the way, I cooked the eggplants steamed all the time and there was no bitterness at all. And the last time I did it for food - everything is as usual, only without sterilization, of course - and the bitterness is very felt. Maybe the eggplants were a bit old and needed additional processing? Go guess.

[March]

March, thank you for your feedback too!
I had no fears about sterilization and storage yet. And just in general, I will say that eggplant and zucchini are insidious in storage. It is always better to sterilize them a little longer.
And about bitterness ... it depends on the variety. Bitter eggplants are rare nowadays. Previously, they could only be cooked by salt and squeezing the juice properly, but now they do not taste bitter without these manipulations.
For me, the main thing in eggplants is their "youth"; the old ones have a lot of seeds, like in a rattle, and the soft softness is not tasty.

This is how the salad looks sterilized (I increased the sterilization time to 30 minutes, just in case)

Dear Elena! the salad came to taste, but three prepared half-liter jars will have to be thrown away (((one lid was torn off after 4 days, two were also swollen ... sterilized in the oven at 100 *, 30 minutes. it's a pity that it didn't work out for the winter.

[Marilyn]

Marilyn, I'm sorry ... but about sterilization in the oven I did not give any recommendations and, unfortunately, I don’t know anything about her.
Sterilization of cans in water is counted from stable boiling with a weak key and is sterilized for 30 minutes. (I control boiling all the time) Just in case, I will say that the water should be almost up to the neck, just above the "shoulders" of the cans.
How did you sterilize I do not know, from what counted 30 minutes is also a question. I cannot take responsibility for your sterilization.

On the face of the fact - you have not sterilized the jars.

I made this salad last year, it was normal in the apartment. This year I have already made 6 liters (sterilized for 40 minutes) and I will still do

I'll add my own 5 kopecks.
In a batch of 8 cans I prepared, 2 cans exploded, the rest stand as if nothing had happened. I cooked everything in one bowl, sterilized it in one container too, but for some reason such an incomprehensible picture developed with these 2 jars.
The jars themselves were sterilized in the microwave for 2 minutes with 2 tablespoons of water.
The salad is very tasty, they even ate from those 2 cans that exploded.

[Marilyn]

Marilyn, I'm sorry ... but about sterilization in the oven I did not give any recommendations ... I cannot take responsibility for your sterilization. ;
eh ... How did I fly with the oven, but I wanted to demand compensation from Zaporozhye in Krasnoyarsk, just kidding, of course. while eggplants are available in the markets, I will try it, thanks again!

[quote author = Lyi link = topic = isn't it dangerous to eat from blown cans? And then I haven't thrown away my grief-blanks yet

I think not, if you caught the moment when the lid just ripped off, and everything did not have time to sour (play).
We are all alive and well (mmm), and I always try to eat both eggplants and tomatoes and something else, if the taste has not changed yet. It turns out just pickled vegetables.

In two steps I made preparations for the winter with sterilization in an airfryer.

March, tell us, pliz, how do you sterilize in the airfryer, time, speed, temperature. Put it on a wire rack or just in a glass flask, cover the jar with a lid or not?
I have never done this, but it tempts that you do not need to fiddle with hot water, steam.

And why are they exploding at you?

Last fall I twirled 11 half-liter jars, they stood like pretty ones. Didn't lose one

Sterilized on the recommendation of the author - 30 minutes, then - under a blanket until it cools completely.

This year I will do it again, I really liked the salad, they ate it all before the onset of spring

But there was a negative experience with the oven, yes, now I no longer risk it, I load the boil on the stove

Lyi, the idea of ​​sterilizing in an airfryer, of course, is not mine, I read it somewhere on the Internet. Therefore, maybe I'm doing something not quite right. But so far nothing has exploded. I put the jars with the contents on a low grate in the airfryer, cover them with lids, install an expansion ring (except for sterilization in half-liter jars). Temperature and speed are maximum. I set the time, say, 20 minutes, but I observe - the contents of the cans boil usually earlier than 20 minutes later. Then I reduce the temperature to 180 degrees or less (judging by the boiling force) and add time until the required duration of sterilization (10-30 minutes) In general, it seems that a temperature of at least 150 degrees is considered sufficient for sterilization in an airfryer. As for the covers, at high temperatures, sealing gums suffer, therefore it is recommended to use auxiliary covers at the initial stages at a temperature of 250-260 degrees and replace them with the main ones after the temperature drops. The expander ring slightly increases the sterilization time, by 5 minutes. I also sterilized the preservation in the oven. The same procedure is approximately. It's just that the cans fit in more and more volume. Good luck and delicious preparations.

Good luck and delicious preparations.

March, thanks.
Boom to try.

eh ... How did I fly with the oven, but I wanted to demand compensation from Zaporozhye in Krasnoyarsk, just kidding, of course. while eggplants are available in the markets, I will try it, thanks again!

There is nothing to be thankful for yet.
Thank you too for your feedback and experience ... sad. Someone will be a science.
Maybe the next game will be successful.

Tell me, if you exclude the onion from this salad, will it not be very critical? I don't care, but my husband doesn't accept onions in salads, even pickled ones

[irza]

irza, I think this is not critical! Try it, I think it will still be delicious.

Lenochka, thanks! I'll try it in the near future. I trust your recipes

Thank you! I trust each other.

[Lenochka]

Lenochka I'm flying with thanks! Made eggplants. Yesterday at work tested and approved. I prepared a half-liter jar for mom and mother-in-law for testing and rolled up 2 more jars for the winter.
I did it without onions and garlic, as you advised, less.
I really liked the salad for its deliciousness and variegation. I think it will look great even on a festive table

[irza]

irza, Ira, thanks for the tip! I am glad that I liked the salad even without the spicy ingredients. Eat to your health!

Made your salad for the winter and so eat. The taste is super !!! The husband squeaks with delight. Thank you so much for the recipe !!!

[Valeria +]

Valeria +, I am pleased that you and I have pleased my husband. Eat for health and pleasure!
Thanks for your feedback!

Thank you very much for the recipe.
The vegetables are already late autumn. But very tasty. I have long wanted a recipe with fresh vegetables. Fine

[Chamomile1]

Chamomile1, to your health!

Thank you very much, very cool thing. Here are my jars

[laxy]

laxy, for health! They look very appetizing!

[laxy]

laxy, for health! They look very appetizing!

the content in them is also very, very appetizing

Lena, thanks for the delicious recipe. In the fall I did it 2 times for myself (peppers and carrots were harsh for my parents), with small additions to my liking. Overeat.
I preserved one half-liter jar. Opened it today, threw in some fresh onions and covered it with corn oil. The vegetables are much softer than they were cooked fresh. It seemed even tastier. I ate almost everything myself in a day.

Svetochka, thanks for the tip!
By the way, I recently tried this salad frozen in the little box. I liked it very much, almost as fresh. Next time I'll try to freeze it myself a little. It turns out much tastier than canned.

I'll take note of this way of storing salad. Only I don't have a refrigerator yet (only an old Minsk refrigerator is available).

There is a lot of light, and you don't need to freeze it too much - there are some dishes. I have a lot and I won't either ...

Lena, what a good idea to freeze this salad (y), only now she immediately dreams of a freezer the size of a wardrobe, so that the mustache would fit, whatever I would like.

Vika, "and don't say godfather ..." I sigh myself ....

Thanks for the recipe. Last year I came across this recipe on some website, cooked it, liked it a lot, but (as often happens) I wrote down the recipe on a very necessary piece of paper, which I can't find for a whole year. Today I bought "little blue" ones and decided to search on the Internet, but that very recipe was not found, I looked at my favorite site and lo and behold, what I have been looking for HERE for so long.

I liked the recipe very much, I will definitely repeat it! Thank you!

[TanushaS]

TanushaS, I'm glad that I liked the recipe!
Thanks for the photo!

Elenushka, thank you again for such a stunningly delicious recipe !!!! (This is from my husband !, it seems he is already crazy about you). After a tender zucchini casserole - this is something (and this is from me). Delicious salad. Mine are already walking in circles around the basin. I made a double portion at once. I hold the defense with a weapon (rolling pin) while the banks are being prepared. Thanks for the delicious food! I think she settled with me for a long time

[Vafelka]

Vafelka, Thank you! Well, I made fun!
I'm very good. it's nice that my recipes are so warmly accepted in your family!
Maybe something else will like from my kitchen. I'll be very good. glad!

[Lena]

Lena, I also made such a salad. Part of it immediately froze in pans, and I also wanted to close 4 jars of 0.5 liters. I sterilized everything in one pot for 45 minutes, but this did not save the situation. Two jars puffed up almost in a couple of days, two stood for 3 weeks, and today one more pouted. The latter seemed to be as normal, but I still opened it and froze it in the freezer. The bloated salad tasted sour, but the last one was normal.
I talked with my daughter-in-law, she said, if there is fresh pepper in the canning, then it must be blanched before sterilization, otherwise sterilization alone is not enough for him, and most likely it is because of him that the salad did not want to stand.

Olima, I once closed this Lenochkin salad and everything was OK, maybe it's the lids or something else?

[Olima]

Olima
I think it's not about the ingredients of the salad. Almost everything is raw here. Most likely the problem is sterilization.
Either there was no boiling during sterilization. Or maybe you are not counting the sterilization time correctly. After all, the countdown of the sterilization time begins from the moment the water boils outside and you need to maintain boiling with a weak key. Perhaps the covers failed if the self-screwing ones were not tightened.
45 minutes is more than enough for this salad. During this time, vegetables are simply boiled. it's not meat.
I had such a salad stood for 2 years, threw it out, because I don't leave it for a long time, I just thought about it.

Do not be discouraged and good luck to you!

[Lena]

Lena, I also made such a salad. Part of it immediately froze in pans, and I also wanted to close 4 jars of 0.5 liters. I sterilized everything in one pot for 45 minutes, but this did not save the situation. Two jars puffed up after almost a couple of days, two stood for 3 weeks, and today one more pouted. The latter seemed to be as normal, but I opened it anyway and froze it in the freezer. The bloated jar salad tasted sour, but the last one was normal.
I talked with my daughter-in-law, she said that if there is fresh pepper in the canning, then it must be blanched before sterilization, otherwise sterilization alone is not enough for him, and most likely it is because of him that the salad did not want to stand.

Olima, you know, this is most likely the case in eggplant. My first portion (double) stands in the corridor in the closet and rejoices (although she doesn't have long to live - we only eat up on the way). But the second time I did it much later and bought the eggplants in the store, and not in the market. I fell for their beautiful view. And all these jars plowed to the last. And clearly so in a few days the next one, then another one and so everything and everything ... And so the salad is worth it. When you open it, the onions and peppers are crispy. All in all, very tasty.
Helen, thank you again for such a delicious salad. It is both tasty live and preserved!

Elenka, I want to thank you for such an amazing recipe. I've never gotten so tasty and mouth-watering 🔗

This is how the salad looks sterilized (I increased the sterilization time to 30 minutes, just in case)

]

Hello, do you sterilize at once in banks? how long and what is the temperature? Thank you.

Hello, do you sterilize at once in banks? how long and what is the temperature? Thank you.

Sterilize the salad in jars, cover with lids to close. Count the sterilization time from boiling water in the pan, the water should reach the shoulders of the jar, 1.5-2 cm below the edge of the jar.
Monitor boiling all the time and keep boiling with a small key. Sterilize 0.5 l cans for 30-35 minutes, 1 l - 50-55 minutes.

Thanks for the salaik! Amazing! )))) Have you tried sterilizing in the airfryer?