Pickled blue for the winter under the cover. Funky pickled eggplant

15.05.2019 Dishes for children

Step 1: prepare the eggplant.

For pickling, it is better to choose small eggplants up to 10 - 12 centimeters long; they are well included in a 3 liter jar. We drop the eggplants into the sink and thoroughly rinse under cold running water from sand and any other contaminants. After using the knife for cutting raw vegetables, we make a through cut along each length on each eggplant, while we do not remove the stalk and do not cut it! Each cavity is filled with a generous portion of salt per 1 eggplant 2 - 3 tablespoons and put them in a colander.

Leave the vegetables for 30 minutes. After we rinse and let it dry a little.

Step 2: cook the eggplant.

We take a deep 5 liter pan and fill it with ordinary running water to half. We put on the stove, turned on a strong level, and bring the liquid to a boil. When the water boils, lower 10 - 12 eggplants into it and cook them 10 minutes. Then remove them from the pan with a slotted spoon and transfer to a deep bowl. In the same way, we cook the rest of the eggplants and then let them cool to room temperature.

Step 3: prepare boiled eggplant, garlic, mint and a sourdough bowl.

While the eggplants are cooling down, thoroughly rinse the three-liter jar under hot water with any detergent or use baking soda for these purposes. Then sterilize the container in any convenient way, in the microwave, in the oven or on the kettle. After we put the jar on the kitchen table and let it cool.

During this time, we wash a bunch of mint under cold running water, shake it over the sink from excess water, remove leaves from the stems, lay them on a cutting board and chop into small pieces of any shape. Cut the peeled garlic into layers up to 3 millimeters thick. We shift the slices into 1 deep plate and mix them by hand until smooth. Wring cooled eggplant with clean hands from excess liquid and lay on a tray.

Step 4: stuffing and sausage eggplant.

Now we stuff each eggplant with a mixture of mint and garlic. About 1 - 2 tablespoons of the filling will take 1 vegetable.

Place eggplant tightly in a 3 liter sterilized jar. Then pour into a deep bowl 1/3 cup 9% table vinegar, 1 cup clean, boiled and cooled to room temperature water and pour 1 teaspoon of salt. Stir with a tablespoon until smooth and completely dissolve the salt crystals.

Pour the eggplants with the resulting mixture, if there is not enough liquid, add a little boiled water and vinegar in a 1: 1 ratio, but basically an ideal liquid norm for a 3 liter jar filled with eggplant. Now tighten the neck of the jar with a piece of sterile gauze and put it in a warm place on 2 days. On the third day, close the jar with a plastic sterilized lid and put it in the refrigerator. Eggplant can start tasting after 1 week.

Step 5: serve pickled eggplant for the winter.

Fermented eggplants are served chilled for the winter. They are placed in whole salads or made into a sliced salad with the addition of fresh onions, garlic and vegetable oil. Such eggplants can be an excellent appetizer, a side dish for meat dishes, and they can also be used to make pies, pizza or as an addition to marinated slices. Enjoy it!

Enjoy your meal!

Optionally, you can add fresh dill or parsley to the filling.

Such eggplant should be stored in a cool place at a temperature not lower than -3 -4 degrees and not higher than 0 degrees.

The eggplants cooked according to this recipe will be usable for 5-6 months, after which they will begin to lose their taste.

Many lovers of soaked apples and sour cabbage have not heard anything about pickled eggplant. We offer you to prepare a crispy delicacy on time, which will serve as a good snack.

Sour Eggplant - Standard Recipe

A delicious and healthy dish that will be appreciated by the most demanding gourmets.

Ingredients:

garlic - head;
eggplant - 3 pcs.;
edible salt - 1 tbsp. spoon;
parsley - 20 g.

Cooking:

Cut off the blue stalks. Pour in water. Cook.
Divide the garlic head into cloves. Pear parsley leaves from the stem.
Chop greens. Grind garlic cloves. You can use a garlic or small grater.
Drain the eggplant. Cool. The fruits must be fully prepared. Raw spoil the taste of the dish.
Squeeze out every fruit. Excess moisture is not needed. To do this, you need to cut each eggplant in half. Put on the board. Cover the second one from above. Put the press. Hold a quarter of an hour.
Add parsley to the garlic. Salt and mix. Place the resulting filling in each billet. Connect the two halves.
Put in a container. Cover with a plate. Put oppression.
Insist for three days. Move to refrigerator compartment. Hold for a day.

With carrots, herbs and garlic

A great appetizer that retains its taste throughout the winter.

Ingredients:

eggplant - 2.3 kg;
sugar - 0.5 cups;
carrot - 2 pcs.;
water - 1.5 liters of boiling water;
salt - 0.5 cups;
garlic - 14 cloves;
vinegar - 100 ml;
greens - 45 g.

Cooking:

Ponytails cut from all fruits. Boil. Water should be salted. The fruits should become soft.
Remove and cool the eggplant. Make a cut in the center. Do not cut to the end. Place workpieces under the press. Weather the night.
Grate a carrot. Chop smaller garlic cloves and herbs. To connect. Place the filling in the center of each piece. To close. Put in a container.
Pour salt into sugar. Mix. Pour water. Mix. Pour vinegar.
The resulting liquid pour eggplant. Put oppression. Cool. Eggplant stuffed with carrots and garlic can be consumed and stored all winter.

In Georgian

To taste the finished dish, you have to wait a week.

Ingredients:

water - 2 liters for brine;
eggplant - 18 pcs.;
vinegar - 1 tbsp. spoon 9%;
carrot - 360 g;
sugar - 1 tbsp. spoon;
garlic - 6 cloves;
salt - 3 tbsp. spoons;
ground hot red pepper - 0.4 tsp.

Cooking:

Rinse the fruits. Remove the stem. Cut lengthwise, but not completely cut.
Salt water. Put the fruits and boil.
To get it. Cool and put under pressure. All excess fluid should come out.
Grate carrots. Use Korean carrot grater. Grind garlic cloves on a fine grater. Chop greens. To connect. Sprinkle with pepper.
Place a filling in the center of each fruit. Put in a container.
To boil water. To salt. Pour sugar. Pour in the vinegar. Pour in the workpiece. Put on the fruits of oppression. Cover and set aside for four days. Move to refrigerator and insist for three days.

Kvasim eggplant for the winter

If you are tired of the usual canned dishes, try to prepare an amazing taste of the appetizer, which will charm all guests from the first second.

Ingredients:

vinegar 9% - 0.3 cups;
eggplant - 21 pcs.;
water - 240 ml;
fresh mint - 1 cup of leaves;
salt - 3 tbsp. spoons for each fruit;
garlic - 8 cloves.

Cooking:

For cooking, opt for short fruits. Cut the stem.
Notch in half. Pour salt into the center. Set aside for half an hour. Rinse and dry.
Pour water into the pan. Warm up. Place eggplant and boil. Get out and cool.
Sterilize the jar. Chop greens. Chop the garlic cloves. To mix.
Squeeze the fruits. Put in the center of each green. Place in a container.
Pour water into vinegar. Add salt. Stir.
Pour in the workpiece. Cover with gauze. Set aside for a couple of days. Cover with a sterilized lid. Put in the refrigerator.
You can store all winter. You can start tasting in a week.

Cooking with cabbage

A delicious option for preparing an amazing dish. Having prepared the proposed treat, you diversify your diet and nourish the body with vitamins in the winter.

Ingredients:

garlic - 2 pcs.;
eggplant - 1500 g;
salt - 75 g;
cabbage - 420 g;
water - 1500 ml for brine;
carrot - 120 g;
chilli;
sweet pepper - 2 pcs.

Cooking:

Cut the stalks. Take a fork and pierce the fruit. Put in water and boil.
Chop the cabbage. Grate the carrots. Chop pepper. Squeeze the garlic. Mix and salt.
Pour salt into the water. Boil. Cool.
Cool eggplant. Notch in half. Squeeze the juice. Place cabbage in the middle.
Take the thread and wind the workpiece. Place in a container. Pour with brine. Close the lid. Put oppression. To withstand three days.
Hide in the refrigerator.

How to make Korean

A beautiful dish turns out to be useful and very tasty. An incomparable aroma will turn your head, and vegetables will help nourish the body with useful vitamins.

Ingredients:

peppercorns;
eggplant - 10 pcs.;
table salt - 3 teaspoons;
carrot - 5 pcs.;
sugar - 3 tbsp. spoons;
garlic - 8 cloves;
onion - 5 pcs.;
water - 0.5 cups;
table vinegar - 120 ml;
bell pepper - 15 pcs.;
spice;
olive oil - 100 ml;
hot pepper - pod;
parsley - 110 g.

Cooking:

Coarse chop the eggplant. Put in water. Soak for a quarter of an hour.
Take a grater for carrots in Korean. Grate a carrot. Chop onions and peppers.
Add oil to the pan. Warm up. Throw onion. Fry. Add carrots and followed by peppers. To fry.
Squeeze the eggplant. Place to fry. To fill with water. Pour salt. Sweeten. Add peppercorns.
Put out half an hour. Pour vinegar. Place the greens. Add garlic cloves and spices. Quench a quarter of an hour.
Put it in banks. Roll up.

Eggplant Stuffed with Vegetables

An excellent preparation for the winter, which retains its nutritional and taste qualities for a long time.

When choosing fruits, opt for medium-sized hard eggplants. The surface should not be damaged or dented.

Ingredients:

garlic - 3 pcs.;
eggplant - 8 pcs.;
lavrushka - 2 leaves;
carrot - 3 pcs.;
salt - 2 tbsp. spoons;
allspice - 5 peas;
red chili pepper - 1 pod;
black pepper - 10 peas;
parsley - 45 g;
boiling water - 1 liter.

Cooking:

Incise each eggplant fruit. Boil. Water should be salted. To get it. Cool. Squeeze out excess fluid. To do this, install a press on the fruits and hold for an hour.
Chop the pepper. Mix with parsley leaves. Chop the garlic and add to the pepper. Chop the carrots. Connect products. Place in the center of the eggplant.
Add lavrushka to the water and add salt. Throw peppercorns. Warm up. Cool.
Tie blanks with thread. Pour with brine. Put under oppression. Cook for three days.

There are many fans of this delicious dish. Not only are fermented and stuffed eggplants healthy and nourishing, they are also very tasty with a pleasant acidity that appears during the fermentation process and without adding vinegar.

For the filling, carrots and tomatoes, garlic for spicy lovers, as well as a variety of delicious roots, such as parsley, parsnip or celery, are best suited. What vegetables to choose, a matter of taste, try different options or create your own unique recipe for sauerkraut eggplant, based on ours.

This dish is perfect for any table and goes well with potatoes and meat. It is possible to harvest such eggplants in jars for long-term storage. However, the preparation of this dish is the aerobatics of cooking. The fact is that jars of eggplant can simply “explode” thanks to the ripening process. True, there are other options for harvesting pickled eggplant for the winter, but more about them later. To start, prepare pickled eggplant.

Do not cook this dish in large portions. Fermented eggplants lose their piquancy and become unpleasantly acidic.

Essential Ingredients

For cooking, we need the following products (the amount is calculated per 1 kg of eggplant):

eggplant itself (by the way, they are also called "blue");
2 - 3 pcs. carrots;
about 100 g of spicy roots, which we talked about above;
if you decide to add tomatoes, then a couple of pieces of medium size is enough;
1 head of garlic (for an amateur), it is generally recommended to cook pickled eggplant with garlic for the winter, because this vegetable helps strengthen immunity in the snow season;
case for spices, you need 1 tsp. ground black pepper or 1 pod of bitter pepper, 1 tbsp. l ground paprika and a little parsley;
need salt, for boiling eggplant you need 2 tbsp. l for 2 liters of water, and for brine - 3 tbsp. l for 1 liter;
several stalks of parsley will be useful for binding already stuffed eggplants, as well as dill inflorescences and bay leaves for pickling.

Step-by-step cooking process

The ingredients are ready, we will directly deal with the preparation of pickled eggplant stuffed with vegetables:

The brine should stand for a day at room temperature and another 12 hours in the refrigerator. Done! You can gobble up. Enjoy your meal!

The fermented eggplant remaining from the meal should be removed from the brine and stored in the refrigerator, adding a little vegetable oil.

Video recipe for pickled eggplant with carrots and peppers

Options for harvesting pickled eggplant for the winter

A lot of vegetables, including eggplants, grew, in the fall they didn’t have time to eat everything, we save them for the long winter to enjoy our favorite dish, for example, at the festive New Year's table.

Let's start with the easiest way, deep freezing a semi-finished product. Eggplant should be frozen after the third step of the cooking process described above. In winter, taking vegetables out of the freezer, it is very easy to follow the remaining cooking steps, since there are no problems with carrots and garlic.

And now we’ll prepare pickled eggplant stuffed with vegetables for the winter. The recipe is slightly different from the above.

So, the ingredients are the same, but in this case we will prepare the marinade instead of brine. To do this, boil 3 liters of water with the addition of only 2 tbsp. l salt, bay leaf (5 pcs.) and pepper peas (10 pcs.). In addition, we will not stew the filling, we use it raw.

We stuff the already stuffed eggplants into a saucepan tightly, fill in with chilled marinade and place under oppression for 2 weeks at room temperature. After the appointed time we try, if they are not acidic enough, you can extend the process for another week. Finished eggplant must be stored in the cellar, and in the absence of the latter - in the refrigerator.

For lovers of the traditional way of storing winter preparations, it is recommended to roll pickled eggplant for the winter in jars. To do this, you will need to sterilize the jars in the usual way, then put stuffed eggplants in them, pour the marinade and roll up the lids.

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Sour eggplant stuffed with carrots and garlic

To cook eggplant stuffed with carrots and garlic, quickly and tasty, it will take a little time and recipes to choose from. You can cook with or without vinegar, add hot pepper, make pickled fruits, with garlic, herbs, roll up for the winter or leave it in the refrigerator for storage. The mass of options, it remains only to choose and cook. Below you will find recipes for how to cook blue in one day, stuffed with onions and carrots.

Eggplant stuffed with carrots for winter without vinegar

To roll up the little blue ones in jars, you first need to prepare the brine and all the ingredients that are taken in the following proportions:

2 kg medium-sized eggplant
1 large carrot
15 fresh cloves of garlic
Parsley or dill to taste

For brine, cook:

2 tbsp. l salt (with a generous slide)
3-4 laurel leaves
5-6 peas of allspice

My little blue ones are good, and we cut off the remains of the stems. Then we lay out the eggplants in the pan and pour in cold water, wait for boiling. When the water boils, add 1 tbsp. l salt with a slide. Leave to boil for a few more minutes.

While the water is boiling, rub the carrots on a coarse grater and chop the garlic. It is better to use a crush for garlic or a fine grater. Blue ones are cooked, we transfer them into a glass container. When cooled, they begin to pickle.

Now you need to cut the eggplant in half, but not completely. Rub each vegetable on all sides with garlic. Do not throw garlic, it is useful for brine. Lay eggplant in layers. Sprinkle each layer with carrots, garlic and herbs.

For brine, take 2 liters of water. Boil. Dissolve 1 tbsp. l salt with a slide. Throw the lavrushka and the right amount of black pepper peas, boil for 10-15 minutes.

Pour boiling brine into prepared vegetables and put oppression. After 2 days, the marinade should become cloudy with an orange tint.

After a few days, it is necessary to re-prepare the above brine. Put vegetables from the old marinade in sterile jars and pour fresh boiling brine. Boil it. Allow to cool. Store in the top section of the refrigerator.

Korean-style whole eggplant with carrots

Blue ones - 10 pcs.
Washed carrots - 4 large pieces.
Onions - 2 pcs.
Parsley - 2 bunches
Garlic - 2 heads
Salt - 2 tsp.
Black peppercorns - to taste
Sugar - 5 tbsp. l
Sunflower oil - 1 tbsp. l
9% vinegar - 1 tbsp. l

To start, cook the carrots in Korean. Shred the onion in half rings, chop the garlic. On a special grater for carrots, we rub the root crop in Korean. If not, use the usual coarse grater. Add chopped herbs (optional, you can add a little cilantro) and pepper. Mix table vinegar, vegetable oil, 1 tbsp. l water and other spices. Boil and pour the carrots.

Clean the eggplant and make longitudinal cuts. Salt boiling water. Lower. Cook until soft. We stuff the vegetables with carrots. Put in a container, fill with brine and under the press. Leave for 2 days in a cool place. After you can eat.

Delicious pickled eggplant with soaked cranberries

Recipe for 10 servings:

Young eggplant - 10 kg
Cranberries - 400 gr.
Carrot - 1 medium pcs.
Garlic to taste
Parsley, dill - to taste

To wet cranberries:

Cranberries - 400 gr.
Rock salt - 2 tablespoons
Sugar - 40 gr.
Allspice - 2 pcs.
Carnation - 2 pcs.

A month before cooking blueberries, cranberries need to be soaked. Use a barrel, but we will use a deep container. First you need to prepare a cranberry brine - add a couple of grams of rock salt and 40 g of sugar per liter of water. Then place cranberries (400 gr.) In a container with brine and gently crush with oppression so as not to damage the berries. Leave for 5 days in a cool place to insist. After putting the berries in the cold.

Wash the little blue ones and remove the butt. Cut each eggplant into 4 equal parts. Chop the carrots into slices. Place salted eggplant in jars, sprinkle with carrots and chopped herbs.

Now we prepare the brine for eggplant - take 1 gram per 1 liter. salt and 2 gr. Sahara. Add spices to taste.

Add cranberries in eggplant jars and pour fresh brine. Add 6% table vinegar (1 tbsp. L.) To each jar. Cork up the cans. After wrapping them in a towel, turn over and allow to cool. Keep refrigerated.

Pickled eggplant with carrots and peppers

For the recipe you will need:

Eggplant - 6-7 medium pcs.
Carrot Root - 7 pcs.
Apples - 8 pcs.
Tomatoes - 5 large pieces.
Red bell pepper - 7 pcs.
Onion - 3 pcs.; - Salt - 1 tbsp. spoon
Sugar - 1 tbsp. spoon - Bay leaf
Black pepper peas
Banks - 3 pcs. 1 liter each

Cut the onion, pass it in a pan until soft. Wash the tomatoes and chop finely, pour into a saucepan and add water. Cook over low heat.

Wash the blue ones, cut off the tails, toss in salted boiling water, cook until tender. Remove the eggplant, place in a container for 15 minutes, cover, cover with a towel. Blue ones are steamed, peel off. Cut the pulp into cubes. Chop pepper and apples. Pre peel the apples and cut the cores.

Add vegetables and apples to tomatoes. Throw in a mixture of parsley (6-7 leaves), salt, sugar and mix. Sometimes add seasoning “Pepper Mix” or a ready-made marinade for vegetables. Simmer for 1 hour over low heat with the lid closed. Must be mixed. After preparing the mixture, you need to remove the bay leaf. Pour the cooled mixture into sterilized jars and roll up. Turn over, wrap until cool. Believe me, you will be surprised by the taste of salted eggplant.

Eggplant caviar with hot Chilean pepper

Blue - 6 pieces
6 medium-sized tomatoes
Red bell pepper - 3 pieces
Chilean pepper - 1 pc.
3 pcs. onions
Vegetable oil - 1 tbsp. l
Salt - 1 tbsp. l
Sugar - 1 tbsp. l

Preheat the oven to 250 degrees. Bake the little blue ones in the oven until tender. Cool and crumble. Pass the onion until soft. Peel the tomatoes, scalding them with boiling water. You can chop into cubes, you can grate. The second option is preferable, as tomatoes will give more juice.

Pour a little water into the pan, add the prepared tomatoes. Chilli pepper cut into strips or cubes, Chilean in small rings. When the tomato mixture begins to boil, you need to add the rest of the ingredients. Stew for 2 hours. Cool and close in jars.

Description

It’s just perfect for eating with fried potatoes, meat or any other favorite product of yours. The way to cook this dish really takes time and patience, but when you try it, you will realize that it is worth it.

Eggplant contains a large number of useful elements that are of great benefit to our body, strengthening immunity. And vitamins C, B, B2 and PP reduce the level of cholesterol contained in the blood and provide the prevention of atherosclerosis and the normalization of water metabolism in the body.

100 grams of pickled eggplant contains only 24 kilocalories! Due to its useful properties and exceptional low calorie content, they are advised to eat some athletes and people who follow their figure. Eggplant perfectly saturates the body and removes toxins from the body.

Knowledgeable people recommend carefully choosing eggplants for cooking. Overripe vegetables should not be taken, as they contain solanine that is poorly absorbed by the body, and when poisoned, symptoms such as headache, nausea, vomiting, and abdominal pain appear. Freshly ripened young fruits are best.

If you decide to cook this dish at home, then our recipe for pickled eggplant with step-by-step photos will tell you in detail how to do it. Stock up on the necessary foods and patience, and then proceed to prepare this delicious and satisfying dish.

Ingredients

Cooking steps

First you need to take the necessary products and put them on the table in front of you. Thus, you can make sure that everything is enough and you do not have to run to the store.

Now thoroughly rinse the vegetables in cold water, cut the stalk and transfer the eggplant into a separate bowl, pour boiling water and cook for about 10-12 minutes.

While the vegetables are boiling, take a bunch of parsley and separate it from the stalks. Peel the garlic and divide it into cloves.

Cut the greens as finely as possible, then chop the garlic with the help of the garlic. By the way the hostesses recommend taking one and a half cloves of garlic for one eggplant, so that the taste of the dish comes out more saturated.

Make sure the eggplants are well cooked! Because half-baked they will give a completely different taste and the dish will be hopelessly spoiled. Check eggplant readiness with a knife and remember that it’s better to digest them slightly than not to digest. After the vegetables are cooked, put them out of the pan and let cool.

Now you need to "squeeze" excess moisture out of the eggplant. To do this, cut them in half, take a flat board, put vegetables on it and place at a slight angle.

From above, cover all this with the same plank and place a pot of water on it. In this position, the eggplant should stand for about 10 minutes.

Now take the parsley and mix it with garlic, pre-properly salted.

Deprived of moisture, fill the eggplant halves with the resulting mixture of herbs and garlic.

Cover the eggplant with the other half and send to the pan. You can put a few sprigs of parsley on top to give the dish a light aroma.

Place the eggplant pan almost to the top. Now we take a plate suitable for the diameter and cover the eggplant in a pan.

From above it is necessary to press down a plate with a liter mug with water so that the eggplants quickly let in the juice.After 8-10 minutes of brine, an amount should be allocated so that it slightly covers the plate. We leave the vegetables in this position for an hour.

If after an hour the eggplants have given too little brine, do not worry. Add a little boiled water and send the whole structure to insist for three days in a warm place.

After three days, we take out the eggplants, remove the plate and see what happened.The brine should look like not too thick jelly. Now we send it to the refrigerator for one day and go about our business.