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, which is poorly absorbed by the body, and in case of poisoning, 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.



After the eggplants are infused, remove them from the brine and cut into small cubes.






We put eggplants and onions in a plate, mix, try.If the dish is not very salty - salt.




That's all. Sour eggplant is ready to eat. You can serve it to the table.



Bon Appetit!

When cooked properly, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those who follow a diet. To preserve vitamins and consume this vegetable year round came up with canned eggplant. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Despite its simplicity, this appetizer is tasty and well stored 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;
• onions - 500 g;
• eggplant - 2 kg;
• tomatoes - 1.2 kg;
• sunflower oil - 600 ml.

Cooking:

1. Wash eggplant, cut the stem. Cut into circles one and a half centimeters in size. To salt. Put in a container and leave for an hour.
2. Remove the peel from the tomato. To do this, withstand the fruits for two minutes in boiling water. To get, doused with water, the peel is easily removed.
3. Cut the tomatoes into slices.
4. Cut the peeled onions into rings.
5. Peel the carrots, cut into circles.
6. Cut the stalk of the pepper, remove the seeds, cut into cubes.
7. Peel and finely chop the garlic.
8. Rinse parsley and dill, chop.
9. Take large pots. Put prepared ingredients.
10. Spread in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Sprinkle greens on top.
13. Fill with sunflower oil.
14. Place the container on the stove with the lid closed.
15. Turn on medium heating mode.
16. Simmer for about an hour.
17. Rinse cans with soda, sterilize.
18. Transfer appetizer to jars. Cover with sterilized lids.
19. Pour water into the pan, where to put the cans.
20. Sterilize for half an hour.
21. Turn upside down.
22. Wrap up. Leave for two days.

You lick the recipe in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

• eggplant - 5 kg.
• salt - 2 tbsp. spoons;
• vinegar - 270 ml;
• sugar - 4 tbsp. spoons;
• bulgarian pepper - 17 pcs.;
• chili pepper - 5 pcs.;
• garlic - 21 cloves;
• vegetable oil - 350 ml.

Cooking:

1. Rinse the eggplant fruits, cut the stem, cut into small cubes.
2. Transfer the prepared vegetable to a deep container, add salt and mix. Stand for half an hour.
3. Peppers, along with seeds and garlic are placed in a blender, chopped.
4. With bell pepper, cut the stem, remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will become like porridge.
5. Remove excess fluid from the eggplant.
6. Heat the pan. Pour in oil. Lay out the vegetable. Fry until golden brown.
7. Transfer pepper and garlic into a large saucepan. Pour vinegar and oil. Boil. Attach eggplant to them. Add sugar, salt. Boil for 10 minutes.
8. Sterilize the banks. Transfer appetizer. Close the lids.
9. Turn over the container. Cover with a blanket. Leave to cool.

Ingredients:

• eggplant - 4 kg;
• garlic - 10 cloves;
• onions - 1 kg;
• salt - 2 tbsp. l .;
• vinegar 70% - 2 tbsp. spoons;
• bulgarian pepper - 1 kg;
• carrots - 1 kg;
• ground hot pepper - 2 tsp.

Cooking:

1. Wash the vegetables.
2. Have a little blue cut the stem. Cut into thin long sticks.
3. To salt. Let it brew for an hour. Rinse.
4. Peel the carrots on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain the excess liquid.
5. Remove the seeds from the bell pepper, cut the stalk, cut into strips.
6. Peel the onion, cut into half rings.
7. Peel the garlic, squeeze through the garlic.
8. Place vegetables, except eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don’t like spicy dishes, do not use hot peppers.
9. Transfer eggplant to a pan with oil, fry.
10. Transfer to other vegetables, mix.
11. Sterilize banks. Shift salad. To cover with a lid. You can’t roll up. Put sterilized. On the floor, liter containers are required - 15 minutes. In liter - half an hour;
12. Close the lids. Wrap up. Leave to cool.

Eggplant recipe cooked like mushrooms

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

Ingredients:

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

Cooking:

1. Rinse the fruit, cut the stem, clean.
2. Cut into cubes about 2 centimeters.
3. Pour water into a saucepan, bring to a boil. Lay eggplant. After boiling water, cook for five minutes, periodically stirring the composition.
4. Remove from heat. Strain through a colander. Leave the glass to liquid, and with it the possible bitterness is gone.
5. Pour the required amount of oil into the measuring cup.
6. Grind peeled garlic.
7. Chop the washed dill.
8. When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. To withstand.
9. Tightly place a snack in a container. Leave in the refrigerator for six hours.
10. The output is three half-liter cans.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple quick recipe for eggplant caviar will appeal to the whole family.

Ingredients:

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

Pickled eggplant for the winter is one of the most popular products. A wide selection of recipes allows you to make several options from one vegetable with different tastes. A different formulation of preparations of a fortified vegetable supplement for the human body is given. Each of the methods and compositions will be able to decorate the festive and everyday table of the family not only in winter.

We have recently thought about the medicinal properties of vegetables, but they contain a lot of useful microelements and substances that can help sick people. Eating "little blue ones" has a beneficial effect on the functioning of the cardiovascular system of the body, kidneys, and helps cleanse the intestines and liver. Nutritionists recommend eating eggplant to people to remove excess cholesterol.

We prepare the main ingredient

The success of any dish 50% percent depends on the choice of products for its preparation. This question requires a detailed analysis:

• harvesting and stopping blue for the winter is better in August-September, when the gross harvest of vegetables begins. This will save money when buying and choose mature, with a rich taste, quality ingredients for pickling;
• pay attention to the condition of the peel of vegetables. It should not be damaged, cut, traces of fungi or mold. The peel of a mature and fresh blue should be glossy, with a shiny surface of light or dark purple color;
• do not recommend purchasing eggplants with large stalk sizes - this increases waste and the risk of buying vegetables with sinewy pulp;
• fresh vegetables always weigh more than picked a few days before the sale;
• for workpieces for the winter, it is recommended to use small or medium-sized blue ones with an oval or cylindrical shape;
• overripe vegetables during cooking break up into hard veins and are not suitable for eating;
• preparing vegetables for work does not require much time. It is enough to cut the stalk under the very top and thoroughly wash the vegetables under running water.

Important! To remove the bitter taste, the eggplant is placed in boiling salted water and boiled over low heat for 5-6 minutes. The flesh after heat treatment becomes tasty and tender.

We make preparations for the winter

The best, tasty and healthy recipes will not take a long time to prepare them. But the secrets of cooking these dishes must be known and followed.

The classic recipe for canning blue

Eggplants in this embodiment are cooked without filling, with the addition of chopped vegetables:

• vegetables are washed under the tap, the stalks are removed, peeled. Cut into thin circles: tomatoes - 700-800 grams, onions - 600-700 grams, bell peppers, preferably red with fleshy walls - 800 grams, eggplant 1500 grams;
• brine for this salad will not have to do. Sliced \u200b\u200btomatoes are placed in the pan, put on a small fire, pour 1 tablespoon of sunflower oil and stew under the lid for several minutes;
• put the remaining vegetables into the pan, salt to taste, add sugar and pepper with peas;
• over low heat, the mixture is brought to a boil and stewed, covered with a lid, over low heat for 20-30 minutes;
• in a prepared 500-gram jars lay out a hot salad and pour 2 tablespoons of 9% vinegar into each;
• the cans are hermetically rolled up and wrapped upside down in a blanket until completely cooled.

In Georgian

Prepare pickles according to a certain scheme:

• 1 kilogram of small ripe eggplants is washed thoroughly and sepals are cut. A longitudinal section is made along the entire length of each and the vegetables are placed in a pot of salt water. For 1 liter of water add 50 grams of salt;
• cook over low heat vegetables for 10-15 minutes, get it. 25 grams of garlic are peeled and chopped, mixed with 1 tablespoon of salt and rub the blue inner surfaces with gruel;
• after cooling, they are laid on a board and a lid with a load is placed on top;
• several laurel leaves, chopped celery leaves are laid at the bottom of sterilized jars;
• to the top lay a layer of blanched eggplant and cover with black currant leaves;
• prepare a brine - for this, salt is dissolved in water per 1 liter of water - 1 tablespoon of coarse salt. Bringing it to a boil and having achieved complete dissolution of salt, pour strained brine in banks;
• tightly close the neck with a plastic cover or gauze and put in a dark place for ripening in the room or in the basement;
• if it is planned to roll into cans for the winter, the old pickle is discharged, and the cans are boiled with boiled new pickle and tightly sealed with lids. Such a product can simply be closed with a plastic lid and put away in the refrigerator or cellar.

Whole fermented eggplant in a jar of garlic

The amount of ingredients is similar to the previous recipe. Work is carried out in a certain sequence:

• eggplant is cut along their entire length to half;
• garden greens are crushed, the maximum length of the cut is 10 millimeters;
• the garlic cloves are peeled and finely chopped or rubbed on a fine grater;
• herbs, garlic and salt are mixed;
• cut blue blanch for 5 minutes in a solution prepared in proportion to 1 liter of water to 30-40 grams of salt;
• blanched, and then chilled, vegetables are put under oppression for 20-30 minutes to remove the remaining water, and stuffed with a prepared mixture of salt, herbs and garlic;
• eggplants are laid out on sterilized jars and 2 tablespoons of vinegar are poured into each;
• banks are sterilized in a water bath for the required time. It is recommended to process a ½ liter jar - 10-15 minutes, and a 3-liter jar - up to half an hour;
• the cans are hermetically sealed with lids and put overnight wrapped in a blanket.

Eggplant Stuffed with Vegetables

For cooking, you need to cook a set of products:

• fresh, small eggplants - 2.5 kilograms;
• red bell pepper - 2-3 pieces - depends on size;
• carrot - 500 grams;
• chopped parsley and celery roots - 80-100 grams each;
• a few pieces of onion heads of medium size;
• peeled garlic - 8-9 teeth;
• parsley, dill and celery greens to taste;
• table salt - 40-50 grams;
• sunflower oil - 150-200 grams.

Stages of cooking eggplant with additional useful filling:

1. Stepping back from the edge of the washed eggplant 20-30 millimeters, make a through cut along the entire remaining length.
2. Blanch in salt water and cook for half an hour.
3. Bell peppers are washed under the tap, cut in half. Seeds and partitions are removed and finely diced.
4. Finely chopped roots and parsley and celery, carrots are cut into strips. Bulbs are cut in half and cut into small cubes.
5. Put a deep frying pan on the fire, pour oil and spread the filling. Bring vegetables to a half-preparedness and salt to taste.
6. Celery branches are steamed for several minutes in boiling water and added to the filling.
7. After cooling, the vegetable stew is tightly filled with blue ones, the halves are tied with a thread or a soaked celery stalk.
8. Stuffed vegetables are stacked tightly in jars, while sprinkling them with chopped garlic.
9. Cover with a napkin and clean in a dark place with room temperature for fermentation.
10. Jars stuffed with delicious vegetables are filled with sunflower oil after 3-day fermentation and hermetically sealed with a lid or refrigerated.

Armenian pickled quick recipe

A quick cooking method will allow guests to serve a snack at any time of the day, the main thing is not to overdo it with salt:

• all vegetables are peeled from cores, sepals and husks;
• 1 kilogram of eggplant is cut lengthwise, and then cut into cubes with side sizes up to 40 millimeters;
• 500 grams of fresh ripe tomatoes are cut into 4 parts;
• 250 grams of bell pepper free from seeds and cut into 6 equal segments;
• 500 grams of onions are cut in half rings;
• prepared vegetables are laid in even layers in a pan, slightly added and simmered over low heat for 2 hours;
• 100 grams of vegetable oil and 2-3 tablespoons of vinegar are added to vegetables;
• spread chopped herbs, 1 tablespoon of sugar, chopped 5-6 heads of garlic. Lettuce languish for another 20-30 minutes;
• hot salad is laid out on sterilized jars and corked for the winter.

Pickled without sterilization

Such quick recipes like many housewives. All vegetables are thoroughly washed under the tap, remove the cores, tails and husks from onions and garlic. For quick cooking work is performed in a certain sequence:

• 3 kilograms of tomato are cut into 2 parts, 1 kilogram of Bulgarian sweet and 2 peas of chilli peppers are cleaned of seeds, cut into several equal parts;
• 2 heads of garlic are divided into prongs and do not chop;
• prepared tomatoes, peppers and garlic cloves are scrolled in a meat grinder and placed in a pan. You can add a ripe apple, it will add an exquisite taste to the snack, but this is not for everybody;
• 100 grams of salt, two 200-gram cups of granulated sugar and 200 grams of vegetable oil are added to the pan. Bring to a boil over low heat, stirring occasionally, pour 50-70 grams of 9% vinegar and boil the marinade for 15-20 minutes;
• sliced \u200b\u200bin circles, up to 20 millimeters thick, the eggplants are sent to a pot with boiling marinade;
• the fire is brought to medium size and the vegetables are cooked for 20-30 minutes. Hot salad is laid out in prepared jars and tightly closed under a metal lid. Then they are turned over and wrapped in a plaid.

In Korean

The easiest and most delicious way to cook will require preparing a set of ingredients. The recipe is given for making a 3-liter can of pickles:

• 2.5 kilograms of eggplant is not completely cut in length and blanched in salted water, and then cooled;
• 600 grams of sweet bell pepper are cleaned from seeds and partitions and cut into thin strips;
• 3 large onions are cut into half rings, 4 carrots are cut into circles, 5-6 garlic cloves are pounded in a mortar or finely chopped with a knife;
• cut the cooled eggplant into cubes, and lay all the vegetables in layers in a large pan. Fall asleep with 2 teaspoons of salt, mix;
• chopped parsley foliage, 3 tablespoons of sugar and 5% vinegar, 200 grams of vegetable oil, pepper to taste are added to the pan. The salad is thoroughly mixed, covered with a napkin and left to insist for 14-15 hours;
• vegetables are laid out in prepared jars and sterilized for 30 minutes in a water bath. After that, sterilized jars are corked and wrapped in a blanket.

Such delicious vegetable salads are suitable for mashed potatoes and everyday wheat porridge.

With onion and sweet pepper

Preparing such a dish is not difficult, but it will take time:

• 3-4 medium-sized pieces of blue are cut into rings;
• they are evenly laid out in a pan in layers and each sprinkled with salt. So the flesh will lose its bitterness, and the circles will let the juice go;
• 2 medium onions and 1 sweet pepper cut into circles;
• fry the onion until golden brown, and then, in the same oil, fry the pepper;
• 3-5 medium ripe tomatoes are cut into rings and fried in vegetable oil;
• from the pan, they take out the aubergine rings that have let out the juice and blot them with a paper towel to remove the remaining juice;
• fry blue in oil;
• chop greens, its amount depends on the taste of the hostess;
• shift vegetables in layers into prepared jars, adding greens, chopped garlic and allspice to each layer;
• 3-4 teaspoons of salt are diluted in water, a brine is prepared and several tablespoons are poured on each layer of vegetables. In each jar, several currant leaves are laid on top and 2 tablespoons of vinegar are poured;
• banks are sterilized in a water bath for up to 30 minutes and closed with lids.

In winter, sandwiches with mugs of vegetables and blue can be served.

With tomatoes

To prepare 7 servings of pickles for the winter, you will need to perform a work cycle:

• 14 pieces of bell pepper are cut into strips;
• 16-17 pieces of ripe tomatoes are cut in quarters;
• 3 pieces of onion cut into half rings;
• 14 eggplants are pierced with a spoke in several places and cut along the edges;
• put tomatoes in a pan, then - with layers the remaining vegetables, pour 200 grams of water and 100 grams of vegetable oil;
• add 2 tablespoons of salt and granulated sugar and 1 tablespoon of 9% vinegar;
• after the vegetables have started juice, the pan is placed on the stove, and over low heat the vegetables are gradually brought to condition, stirring occasionally so that they do not burn;
• the finished product can only be decomposed and sealed in glass jars.

With cabbage

Recipe for canning 8 servings:

• 3 kilograms of young eggplant are cut into cubes, blanched in slightly salted water;
• 500 grams of white cabbage are coarsely chopped, and 500 grams of carrots are rubbed on a coarse grater;
• 3 pieces of sweet bell pepper with fleshy walls are cleaned of seeds and ponytails, cut into strips. 1 bunch of parsley and dill is crushed on a board, and garlic is crushed in a mortar or finely chopped with a knife;
• all ingredients are placed in blanched eggplant, add 250 grams of vegetable oil, salt and sugar to taste and pour 100 grams of 9% vinegar. The pan is closed with a lid and put for 2-3 days in the refrigerator or in the cellar;
• vegetables are evenly and tightly laid out in jars and sterilized in a water bath for 20-30 minutes. While the containers are hot, they are rolled up with steel caps.

With celery

This recipe is prepared similarly to the previous one. But we must not forget about the proper preparation of celery. Chopped onions and celery leaves are salted and stewed in a pan with vegetable oil, and then tomato juice or chopped fresh tomatoes are added to the pan.

Pickled Blue Dry Salted

The recipe is simple. This method allows you to cook healthy vegetables in your own juice, without the use of pickles and vinegar. Such cooking of eggplant under oppression and their fermentation with the addition of acidity to taste appealed to many families.

For cooking, you will need to prepare salt, taking into account the proportion - for 1 kilogram of vegetables you will need 50-60 grams of coarse salt:

• cut the eggplants as you like, the main thing is that the thickness is no more than 20-30 millimeters;
• chopped blue is placed in a pan, when laying, pouring layers of vegetables with salt mixed with chopped herbs and spices;
• tightly close the pan with a lid and leave for 10-12 hours;
• vegetables produce a large amount of juice. Now put a round plate in the pan, a little smaller diameter. A piece of natural clean fabric is laid under it;
• a heavy object is placed on the circle. It can be a kettlebell or several packs of salt, or cylinders of water. The main thing is that the pressure is not excessive or insufficient;
• periodically remove excess juice and rinse a napkin. This avoids stagnation of the juice.

After that, eggplant is covered with a lid, a plate, ideally a wooden circle, on which the load is placed. The load should not be too heavy. The recommended ratio per 1 kilogram of raw materials is 100 grams of cargo. Vegetables boil for 10-15 days, then they are cleaned in a cool cellar or cans are put in the refrigerator. It turns out quickly, healthy and tasty.

Oxidized eggplant

This is one of the types of pickling vegetables described above, but here salt is diluted in water and vegetables are poured for acidification with it. To add flavors, here's a recipe for stuffed sauerkraut.

Delicious, sour vegetables are prepared in several stages:

• boil eggplant in salted water, pre-piercing them with a spoke in several places. The proportion is used for brine - 2 dessert spoons of salt are dissolved in each liter of water;
• small eggplants are boiled for up to 5 minutes, and medium-sized - at least 10 minutes;
• cooked vegetables spread on a board, top cover with another cutting board, on which oppression is set. This must be done to remove excess moisture from the pulp.

Semi-finished pickled vegetables are laid out portionwise in plastic containers or in plastic bags and put in the freezer. In winter, picking up acidic sour eggplant from the freezer, thawing it, stuffing them with vegetables, they get a tasty and healthy dish, without a lot of time for its preparation.

Storage methods

There are no special requirements for storing pickled and pickled vegetables if they are tightly closed in glass jars. Such products are stored for a maximum of 2 years, then their use in food is fraught with indigestion and botulism. Cans can be stored in the pantry of the apartment, in the kitchen, but it is not recommended to put them near heating and household appliances.

It is more difficult to provide decent conditions for storing food in barrels or glass containers without a hermetically sealed lid.

Such pickles can be safely stored in the refrigerator, in a deep cellar or home glacier. But to make such premises for urban residents is difficult or even impossible. Therefore, it is better to eat such products in the first place, and not to procure a lot of them.

Conclusion

The article does not provide a complete list of delicious winter billets of pickled or pickled eggplant. Any recipe will become a table decoration if all the work on its preparation was carried out responsibly and carefully.

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. Peppers are peeled and cut into small cubes, chopped with parsley and dill (three tablespoons each), chopped with three thin cloves of garlic. 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.

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Sour eggplant stuffed with carrots and garlic