Eggplant  - A very useful vegetable, which is also popularly called "Blue". Thousands of housewives love to cook eggplants. They can be fried and stuffed, “tongues” can be made from them and added to salads, stews, etc. But just imagine how you are in winter and, if desired, in summer, take out delicious pickled eggplant from a jar or barrel, make a salad out of them and put it on the festive table. All guests are guaranteed to appreciate the taste of this dish, if it is properly prepared.

Although it is not difficult to prepare sauerkraut for winter, it does not take a lot of time and effort, but, unfortunately, not everyone knows how to do it. That is why below at the House of Knowledge to my dear readers, I decided to present a magnificent simple recipe, according to which my family saves eggplant every year without adding vinegar.

Ingredients for pickled eggplant.

Before you start cooking delicious sour eggplant, prepare all the necessary ingredients.

To prepare one 3l can of this magnificent dish you will need:

1. Eggplant  - 2.3 kg
2. Salt  - 6 tbsp. spoons
3. Garlic  - 4-5 cloves
4. Parsley  - good bunch
5. Bitter Capsicum  - about 6-8 rings
6. Water  - for cooking eggplant (in a 5l pan - 3.5l) and for brine - 1l

You will also need:

1. Casserole (preferably larger)
2. Garlic or mortar
3. 3l jar with a plastic lid
4. A couple of trays and slicing boards to be used as a press.

Recipe for pickled eggplant for the winter in jars.

The recipe for eggplant can be divided into the following parts:

1. Cooking and squeezing eggplant
2. Cooking toppings
3. Laying eggplant in a jar and pouring it with brine

Prepare the ingredients:  wash the eggplant and remove all the tails.

Read also: Salted cucumbers.

Pour water into a large saucepan (in my case, in a 5 liter saucepan - 3.5 liters of water) and put it on fire. Throw and dissolve 4 tablespoons of salt in water.

When the water boils, throw the eggplants into it and boil them for 4-6 minutes. At the same time, try to ensure that the fruits are maximally under water (you can cover with a lid), and not above its surface. To do this, I had to cook eggplant in 2 sets, that is, first one half, and then the second.

Remove the cooked eggplant from the water and put it under the press for 5-6 hours (for draining the bitter liquid). For convenience, I recommend laying eggplants of the same size in rows. Put them on a hard, even surface, such as a tray, and then cover with buckles or trays on which to put "weights", for example, cans or eggplant with water. After that, to drain the liquid, place something under one side of the tray, that is, make a tilt.

Prepare the ingredients for packing eggplant in a jar:

After 5-6 hours of eggplant being under the press and before putting them in a jar, peel and wash the garlic, wash the parsley and bitter pepper.

Read also: Eggplant in a barrel.

Now prepare the filling. To do this, I cut small 5-6 cloves of garlic into one 3-liter jar of eggplant, add 1 tablespoon of salt to it and squeeze into a uniform pulp. You can also do this by pushing garlic through a garlic press, and then mixing it with salt.

After draining the liquid from the eggplant, cut them into halves without cutting to the end.

After that, grease the eggplant with the filling, evenly distributing it between all the fruits.

Now finely chop the parsley and cut 4-5 thin rings from the hot pepper.

Now start laying eggplant in a jar. To do this, pour a little parsley on its bottom.

Then lay the blue layers, shifting them with hot pepper and parsley. Align in height so that 2-3 cm is left to the neck of the can. This is necessary in order to properly fill the brine.

When the eggplant is already in the jar, proceed with the preparation of the brine. To do this, simply dissolve the salt in cold water (1 tablespoon of salt in 1 liter of water).

After dissolving the salt in water, fill the brine in a jar of eggplant and cover it with a lid.

Then you need to shake the jar slightly so that the air that remains between the eggplants comes out. In this form, put the jar on a tray (or plate), on which the liquid will flow out, and leave it at room temperature for 2-3 days.

Good afternoon friends! Fermented stuffed eggplant is my favorite dish of this vegetable. True, it’s not being prepared so quickly, but it's worth it, believe me. Even in this recipe there are no clear proportions of vegetables, how many eggplants are there, so much we use. The only thing that we observe the proportions of the marinade.

For the recipe “Stuffed Stuffed Eggplant” you will need:

I indicate the number of vegetables that I had

• Eggplant - 10 pcs.
• Carrots - 5 pcs.
• Garlic - 5-6 cloves
• Hot peppers - 1 pc.
• For marinade:
• water - 1 liter
• Salt - 2 tbsp
• Bay leaf - 3-4 pcs
• Peppercorns - 1 tsp

Recipe for Stuffed Pickled Eggplant

Wash and trim the eggplant with ponytails, cut from one side, forming a pocket. Boil water (1 liter of water 1 tbsp of salt) and dip the eggplants into the pan, cook for about 7-10 minutes, the main thing is that they are not digested. We check with a match, if the eggplant can be easily pierced, then it is time to remove them.

Now they need to be put under the oppression of 1 - 1.5 to glass the water. I use two cutting boards for this. I put one at an angle, lay out the eggplant and one more from above, and of course some kind of load from above.

Now you can do the filling and marinade.

Prepare the marinade: add salt, pepper, peas and bay leaf to a liter of water. Boil and set aside.

For the filling, grate the carrots on a Korean grater, add chopped garlic, hot pepper and herbs, mix everything.

Now you can stuff eggplant. Stuffed eggplant put in a pan. If there is carrot left, we send it there too. Pour the vegetables with marinade, it will have cooled by this time, on top of a plate and a load, which is heavier.

Stuffed fermented eggplant will only be ready in 5-7 days. The first 4 days I leave them at room temperature, and then I put them in the refrigerator. When serving, sprinkle them with onions, herbs and water with vegetable oil. Very tasty, it turns out, try not regret it.

Do you make stuffed eggplants? We love such a wonderful appetizer and cook it several times during the eggplant season. Simple homemade food, I got the recipe from my grandmother. Here are some eggplant stuffed pickled  for 3-4 days, the snack is awesome!

We need:

eggplant -4 kg,

onion - 1 kg

carrots - 1kg

bulgarian pepper - 0.5 kg,

garlic 2 heads,

ground salt and black pepper,

vegetable oil for frying vegetables,

parsley and celery leaves.

Cooking. Eggplant needs to be boiled. Cut ponytails and lay in a large pot. Pour cold salted water at the rate of 1 table spoon per 1 liter. water.

Put a circle or a large plate on the water, and a load on it like aubergines float.

Bring water to a boil over high heat, reduce heat slightly and cook until tender. It is important not to digest, but not cooked will be hard and not tasty. I cooked from the beginning until ready for 40 minutes. You need to check with a match, After 30 minutes, remove the load and push through with the blunt end of the match, it should easily go into the eggplant.

It is advisable to check each eggplant, they are not cooked evenly, depending on size.

Make a cut from the side and place it on an inclined table at intervals so that the liquid can drain.

Cover with something solid on top, I have a piece of chipboard, especially for this. Cover with cellophane and you can put the load, first 2 bricks, then 2 more or equivalent weight. You need to do it quickly quickly while the liquid is draining better.

Substitute a bowl for draining liquid. Leave eggplant under the press for 3-4 hours, you can at night.

Meanwhile, prepare the stuffing for the filling. Cut the onion into slices, and pepper the straws, grate the carrots on a medium grater, chop the garlic with the garlic.

Onions need to be passaged, and carrots and peppers stewed, do everything individually in vegetable oil.

Combine all the vegetables, add a little garlic. chop parsley, salt and sprinkle with black pepper.

The forcemeat is so tasty, when I try it, I feel like eating with a spoon. I tend to cook such vegetables just with a salad.

Remove the load from the eggplant and prepare the dishes for the already stuffed eggplant.

To fasten a little eggplant, twist around a sheet of celery. Fold tightly in a saucepan, each bowl crush with garlic.

And the last operation is to cover with a smaller circle and put the load, so that in an hour the juice and vegetable oil that is contained in the vegetables, cover all the eggplant. (My cargo is a 3 liter jar of honey)

We bring in a cool place for fermentation. On the third or fourth day., Depends on the temperature. If it is warmer, then eggplant sour faster. We try our stuffed eggplant.

Cut into pieces so that it is convenient to take with a fork, pour with fresh aromatic vegetable oil.

We cut the rest, put it tightly in jars and hide in the refrigerator. Top can pour oil.

Who has been to Odessa Privoz, there they sell such goods all fall and winter stuffed sauerkraut in large barrels by weight. Nearby was a plate of sliced \u200b\u200bsamples, seasoned with aromatic vegetable oil and garlic.

An incomparable snack not only for your family, but also for the most dear guests.

Bon appetit to everyone and good mood!

With step by step photos and other delicious recipes

In our country there are many admirers of soaked apples, sour cabbage, pickles and tomatoes pickled in a barrel. But pickled eggplant, not everyone had a chance to try. And in vain, because they are extremely tasty. They are served as an independent cold appetizer, and are also unusually good as a complement to meat dishes, rice and potatoes. Moreover, crisp eggplants prepared for future use will always help if you need to feed unexpected guests. The main thing is to stock up on time with them.

Sour eggplant: what could be tastier?

How to choose and prepare blue ones?

For fermentation, vegetables of medium size, young, with a thin skin, are best suited. Larger and slightly overripe specimens let go to the second courses.

In addition, the eggplant must be firm and firm to the touch. Sluggish, flabby, stored in the refrigerator for a long time, blue in a fermented form will be harsh and tasteless. Of these, it is better to prepare caviar. And vegetables with patches of rot and mold should be thrown away without any doubt.

It is not necessary to clean and soak the eggplants, but they need to be thoroughly washed. Do this under the tap with your hands without using a sponge or detergent, having previously cut the stalk.

A bit about utensils

The most delicious eggplants will be obtained in enameled, clay, wooden utensils. Standard glass jars are also suitable, but with the condition that they will be stored together with their contents away from sunlight, for example, in a dark basement.

And it does not matter whether you choose an enameled pan, a clay pot or a small wooden barrel - any dishes with a lid must be thoroughly washed and treated with boiling water.

The most popular aubergine recipes

So, vegetables and utensils are prepared, there is a desire to build pickled eggplant, it remains only to choose the appropriate recipe. It’s good that there are a lot of options for preparing a wonderful delicacy.

Time-tested appetizer

Eggplant is chopped in several places with a fork and boiled in brine until soft (5-7 minutes). To prepare the brine, a lot of salt is needed: a whole glass is taken per liter of water. Vegetables from boiling water are removed by a slotted spoon and placed for a few minutes in a colander to drain excess liquid.

Eggplant is cut along, but not to the end. Crushed garlic and black pepper are poured into the cut. Blue ones fit tightly into the dishes and are poured with marinade. For its manufacture, 30 g of coarse salt, as well as 2 bay leaves and 4 peas of allspice, are taken for every liter of water.

If you stuff the eggplants in liter jars, pour brine to the brim, sterilize them for 20 minutes, cover with lids and leave the workpiece for 2 weeks, we get fermented eggplants for the winter.

Serving on the table, you need to pour the blue ones with vegetable oil and, if desired, sprinkle with chopped herbs. And do not be afraid of a large amount of salt in the recipe, the taste of the finished dish will be excellent.

A warning. When preserving for the winter, pay particular attention to the cleanliness of the products used. Indeed, with particles of land on poorly washed vegetables, spores of dangerous botulism can get into jars. In addition, do not forget to sterilize cans over steam and boil the lids.

Even housewives often cook pickled eggplant stuffed with carrots and garlic.

Recipe from Odessa

• Eggplant - 4 pcs.;
• fresh dill - 2 bunches;
• celery with herbs - 2 roots;
• garlic - 2 heads;
• carrots - 600 g;
• sunflower oil - 120 ml;
• salt, sugar.

Medium-sized eggplants are washed and pierced with a fork. Boil in salted water for 10 minutes. They are taken out of boiling water and cooled. Put under pressure for 3 hours. Then the little blue ones are cut along, but not to the end, so that the stuffing can be laid inside.

For the filling, dill is finely chopped, carrots are rubbed on a coarse grater, and garlic is chopped. All components of the filling are thoroughly mixed and salted abundantly. The mixture is embedded inside the eggplant.

Celery stalks are cut and scalded with boiling water for softness. Each eggplant is wrapped in celery and placed tightly in the dishes.

A brine is being prepared: for every liter of boiled, slightly warm water, an incomplete tablespoon of salt and the same amount of granulated sugar are taken.

Pour vegetables with brine so that their liquid does not completely cover. Next, vegetable oil is pumped over in a pan and poured on top of the workpiece. Eggplant should stand at room temperature for a couple of days, then they go to a cold place. After 10 days, very delicious pickled eggplant with carrots and garlic are ready.

Georgian snack

• Eggplant - 500 g;
• walnut kernels - 1 handful;
• a mixture of dried herbs - 1 tbsp. spoon;
• onions - 1 head;
• garlic - 2 large cloves;
• iodized salt - 2/3 Art. spoons;
• ground red pepper - a pinch;
• chilled boiled water - 0.5 cups.

In eggplant, trim the ends, then cut the vegetables lengthwise into slices. Pour boiling water for 5 minutes, then remove for 1 hour under oppression.

Mix crushed nuts with chopped large onion, chopped garlic, herbs, pepper and salt. Rub everything thoroughly until smooth.

Put the resulting mixture on the eggplant plates, wrap them with rolls and put in the dishes. To fill with water. Put in the refrigerator. Georgian sauerkraut with garlic, onions and nuts will be ready in a week.

If you use table vinegar instead of water, you can eat the snack on the third day.

Fermented eggplant stuffed with vegetables is cooked using another interesting recipe:

Korean eggplant

Take 2 kg of eggplant. Each is cut into 4 parts along, starting from the side of the removed stalk, but so that the knife does not reach the end of the vegetable. 2.5 liters of water are poured into the pan, 4 tbsp. tablespoons of salt. When the water boils, blue ones descend into it and boil until soft (about 10-15 minutes). Water drains, vegetables cool.

3 large carrots are rubbed on a Korean grater. 500 g of sweet red pepper is cut into thin strips, 3 onions into half rings. A bunch of parsley is finely chopped and the head of garlic is chopped. All components of the filling are mixed with the addition of a teaspoon of ground black pepper.

Eggplants are stuffed with a vegetable mixture, placed in dishes, poured with brine.

Brine

To prepare it, take 350 ml of water, 2 tbsp. tablespoons of granulated sugar and 1 teaspoon of salt. The marinade is boiled for about a minute, after which the fire is turned off and 50 ml of overheated vegetable oil is added.

Eggplant is aged 2 days in the apartment, then taken out in the cold. They can be spread out in 2 liter cans in 2 days, pour in each 1 tbsp. spoon of 9% vinegar, sterilize for 25 minutes, roll up and remove for longer storage.

Pickled eggplant "False mushrooms"

4 kg of eggplant cut into large cubes and soak for 3 hours in salt water, crushing on top of the load. Then boil in the same blue water for 15 minutes. Strain, sprinkle with chopped garlic and pour boiled brine, for the preparation of which 2 liters of water, 2 dessert spoons of salt, several peas of allspice and bay leaves, and a clove to taste are taken.

Eggplant infuse in the cold for 3 days. Serve on the table, seasoning with 6% - table vinegar.

It should be noted that this appetizer is really very similar to mushroom and goes well with potato dishes.

Pickled eggplant with cabbage for the winter

2.5 kg of eggplant are peeled and boiled for 3 minutes, then cooled and cut into strips. 1.5 kg of cabbage finely chopped. 2 carrots are rubbed on a special grater. 2 hot peppers and a head of garlic are twisted in a meat grinder.

Everything is mixed and poured with hot marinade. The night is brewing. Folds out in 0.7-liter cans, tightly crushing. Sterilized for 20 minutes. The output is 6 jars of 0.7, not only tasty, but also very beautiful snacks.

Marinade

250 ml of water are poured into the dishes, salt is added (2 tbsp. Tablespoons), half a glass of vegetable oil and granulated sugar, as well as 2 tbsp. tablespoons of 70% vinegar essence. Everything boils for about 30 seconds.

Moldavian marinated eggplant

• Eggplant - 3 kg;
• carrot - 1 kg;
• cilantro or parsley - 2 bunches;
• black pepper - 10 peas;
• garlic - 10 medium cloves;
• bay leaf - 3 pcs.

Cut eggplant in small blocks the size of a little finger, salt well and leave for a couple of hours. Then squeeze thoroughly and quickly fry in sunflower oil.

Chop the carrots into thin slices and fry too, but separately from the eggplant.

Lay the layers of vegetables in jars sequentially: eggplant, carrots, chopped garlic, chopped parsley, etc. Add peas and bay leaves. Pour hot marinade over the neck, boiling a liter of 6% vinegar with two tablespoons of salt. Cover the cans with nylon lids. Let it brew for 3 days in the warmth and two days in the cold. Then you can enjoy a wonderful meal.

Eggplant - berry brought by the Portuguese from India. She is very fond of our people. But her season is short. Therefore, it is important to know how to harvest eggplants for the winter. They are frozen, pre-baked in the oven and peeled, salted, pickled, salads are prepared. This article will teach you how to make pickled eggplant. Below you will find several recipes of various kinds and for every taste. However, the principle of preparation remains unchanged. Boil the little blue and pour the marinade. Eggplant before this can be stuffed.

There is a method and dry salting of blue ones. Just cut the fruits into washers, sprinkle them with salt and spices, and then cork. And wet pickling is pouring chopped fruit in ropes.

Sour eggplant: a universal recipe

It is best to take small eggplants for preparations for the winter, with a smooth matte skin without dents or flaws. In eight eggplants, we cut the tails and cut them on the right, left and obliquely to form a "pocket". Boil in salted water for about seven minutes. We check the readiness with a match: it should easily pierce the blue ones. We strain them and put them under the press for an hour to free them from excess fluid as best as possible. We grind three carrots on a bunch of parsley tear off the leaves, without throwing, however, the stems. Cut greens, also chop one chili pepper (with seeds) and 2 heads of garlic. Salt this mass, mix and stuff eggplant into pockets.

We make a marinade. We boil water, drop the parsley stalks there - just for a few seconds, so that they become elastic. After that, we throw the ingredients of the marinade. For one liter of boiling water you need to take two tablespoons of salt, ten peas of black and five - allspice and two bay leaves. Pickled and garlic, dress with parsley stalks. Put in an enameled bowl, pour cold marinade. We press the plate, set oppression on it. Keep it like this for four days at room temperature. Then we lay out the eggplant in prepared jars, pour boiled and chilled marinade. Gently pour a few tablespoons of hot vegetable oil. We clog the cans.

Sour eggplant stuffed with vegetables in Russian

No vinegar in the blanks! This method of preservation is good in that the fermentation takes place under the influence of bacteria present in the product. Ten eggplants are cut in half in length, but we do not reach the end two centimeters. For twelve minutes, boil blue in salt water (per liter - 30 grams). We put ready eggplants under oppression until the final cooling. We chop three carrots in Korean. Two parsnip roots cut into strips. We chop the three onions in semicircles. We extinguish all these vegetables in a small amount of vegetable oil for about eight minutes, until they become soft.

Peel two heads of garlic. We chop each clove with plates. Mix most of the garlic with cooled vegetables. We stuff the eggplants with this mass (we just put the stuffing on one half and cover the other. You can also put the green leaves of cilantro or parsley. We put the eggplants in glass jars, sprinkling with garlic. Let it warm under oppression for three days. After that, fill it with boiled, but cooled vegetable Such fermented eggplant stuffed with vegetables should be stored in the refrigerator.

Beautiful berries

For four blue little ones we trim the tails and boil them in slightly salted water for about ten minutes. We strain and leave to cool. During this time, we will make the filling so that our pickled eggplants look beautiful. In separate bowls finely chop a large head of garlic, three carrots, cut leaves from a bunch of parsley. Cut cooled eggplant along, but so as not to split into two halves. We put garlic on such a “sandwich”, grated carrots on it, and add parsley on top. Season with pepper and add (both inside and outside blue). We put our “sandwiches” in enameled dishes, we press down with a load.

The first two days, the blue ones should stand in a warm place to start the acidification process. Then, already pickled eggplant stuffed with carrots and garlic, you need to stand for a couple of days in a cool cellar. So it will be tastier.

Stuffed Eggplant Stuffed with Carrots

For this moderately spicy vegetable snack, three pieces of blue should first be boiled in water with salt until fully cooked (about half an hour). Then put them under the press - let the bitterness go away. Two carrots rub coarsely. We extinguish it in three tablespoons of vegetable oil for ten minutes over low heat. Pass the head of garlic through a press. Set aside a quarter of the total. Cut a half bunch of greens. We also save a quarter portion for later. Add the greens and garlic to the carrots. Knead and stuff the future pickled eggplant. The recipe advises to pull a little blue thread so that the filling does not fall out. We lay the eggplants in a pan and sprinkle with the rest of the garlic and parsley. In 0.5 liter of boiling water, add 10 g of salt, ten milliliters of 9% vinegar, three peas of black pepper and two bay leaves. Cook for another two minutes. Fill this marinade with blue ones. We put pickled eggplant stuffed with carrots under the press. Then leave in a warm place for three days.

Blue stuffed with vegetables

Boil a kilogram of small eggplant and put it under oppression, as in previous recipes. The same way to cook pickled eggplant is different from other fillings. We rub two carrots coarsely and fry them in refined sunflower oil. We clear the bell peppers from seeds and cut into small cubes, chop the parsley and dill (three tablespoons each), chop three garlic cloves into thin plates. We spread the vegetables to the cooled carrots. Mix and stuff with this minced blue. We make the brine the easiest. Dissolve in one and a half liters of boiling water 50 grams of salt. We lay eggplants in dishes in one layer. Pour them with cooled brine. We leave stuffed pickled eggplant for three hours without oppression and for a day under pressure. After that, we transfer them to glass jars and fill them with brine. Under them should be stored in the refrigerator.

Eggplant blanks

Stuffed products during storage are rather capricious and unpredictable. Therefore, traders in all sorts of pickled goodies sour only eggplant. They make a variety of filling, as they say, to the table. So how to prepare fermented boiled two liters of water with two tablespoons of salt. In eggplants, we make two through cuts on the sides. Dip them in boiling water. Cook from five (small) to ten minutes. We send under the press on an inclined surface. When the blue ones become flattened and dry, cut them along. You can stop already at this stage: pack the little blue ones in cling film and send them to the freezer. But there is an alternative: pour brine and put in heat for three days. Then send to the refrigerator.

Spicy filling

Sour eggplant, according to this recipe, is cooked in a classic way. Only the filling is different. Coarsely rub four carrots and fry until soft. We chop the two onions with quarters of rings and also fry until golden. Finely chop five cloves of garlic. Mix the minced meat, salt, add chopped fresh herbs if desired. Sour such blue ones for three days at room temperature.

Another topping recipe

Grind three carrots and one hundred grams of celery root on a coarse grater, and two onions in a small cube. Stew vegetables in vegetable oil. Cool them, add a teaspoon of black pepper and sweet paprika. Each cut eggplant is not completely rubbed with garlic from the inside. Spread the filling. So that it does not fall out, we bind the blue ones with a thread. At the bottom of the dishes we place the crumbled bay leaf and dill umbrellas. Put the little blue ones on top, sprinkle with garlic and hot pepper. Fill with brine. Such pickled eggplant for the winter is ready for use in just two days.