Description

Just perfect for use with fried potatoes, meat or any other your favorite product. The method of preparing this dish does require time and patience, but once you try it, you will realize that it is worth it.

Eggplant contains a large number of useful elements who carry great benefit our body, strengthening the immune system. And vitamins C, B, B2 and PP reduce the level of cholesterol in the blood, and provide prevention of atherosclerosis and normalization of water metabolism in the body.

100 grams of pickled eggplant contains only 24 kilocalories! It is thanks to their useful properties and exceptional low-calorie content, they are advised to be eaten by some athletes and people who are watching their figure. Eggplant perfectly saturates the body and remove 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 when poisoned, symptoms such as headache, nausea, vomiting, and abdominal pain appear. Freshly ripened young fruits are best suited.

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

Ingredients

Cooking steps

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



Now wash the vegetables well cold water, cut off the stalk and transfer the eggplants to a separate bowl, pour boiling water over and cook for about 10-12 minutes.



While the vegetables are cooking, take a bunch of parsley and separate it from the stems. Peel the garlic and cut it into cloves.



We cut the greens as finely as possible, then chop the garlic with the help of a garlic maker. By the way, 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 eggplant is well cooked! Because half-baked they will give a completely different taste and the dish will be hopelessly spoiled. Check the readiness of eggplant with a knife and remember that It's better to overcook them a little than undercook them. Once the vegetables are cooked, remove them from the pot 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 it at a slight angle.



From above, cover all this with the same board and put 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, after salting it well.



Fill the dehydrated eggplant halves with the resulting mixture of herbs and garlic.



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



Fill the pan with eggplant almost to the top. Now we take a plate of a suitable diameter and cover the eggplants in a saucepan.




From above it is necessary to press down the plate with a liter mug of water so that the eggplants release the juice faster. After 8-10 minutes, the brine should stand out in such an amount that it slightly covers the plate. Leave the vegetables in this position for an hour.



If after an hour the eggplant gave too little brine, do not worry. Add some boiled water and send this whole structure to infuse 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, take them out of the brine and cut into small cubes.






Put eggplant and onion in a bowl, mix, try.If the dish is not very salty - salt.




That's all. pickled eggplant ready to eat. You can serve.



Bon appetit!

At proper cooking eggplant makes a lot of delicious and variety of dishes. This vegetable is good for vegetarians and those on a diet. To save vitamins and eat this vegetable all year round came up with canned eggplant. Below are provided best recipes eggplant for the winter

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Although simple, this appetizer is delicious and keeps well 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;
• onion - 500 g;
• eggplant - 2 kg;
• tomatoes - 1.2 kg;
• sunflower oil - 600 ml.

Cooking:

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

Recipe lick your fingers 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 off the stem, cut into small cubes.
2. Transfer the prepared vegetable into a deep container, salt, mix. Hold for half an hour.
3. Place hot pepper with seeds and garlic in a blender, chop.
4. Cut the stem off the bell pepper and remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will look like porridge.
5. Remove excess liquid from eggplant.
6. Heat up the pan. Pour oil. Lay out the vegetable. Fry until golden brown.
7. Place garlic and pepper in a large saucepan. Pour in the vinegar and oil. Boil. Add eggplant to them. Add sugar, salt. Boil 10 minutes.
8. Sterilize jars. Pass the snack. Close with lids.
9. Turn over the container. Cover with a blanket. Leave to cool.

Ingredients:

• eggplant - 4 kg;
• garlic - 10 cloves;
• onion - 1 kg;
• salt - 2 tbsp. l.;
• vinegar 70% - 2 tbsp. spoons;
• Bulgarian pepper - 1 kg;
• carrots - 1 kg;
• ground hot pepper - 2 teaspoons.

Cooking:

1. Wash vegetables.
2. Cut off the stem from the blue one. Cut into thin long sticks.
3. Salt. Let it brew for an hour. Rinse.
4. Peel the carrots, grate on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse cold water, drain excess liquid.
5. Remove the seeds from the bell pepper, cut off the stem, cut into strips.
6. Remove the husk from the onion, cut into half rings.
7. Peel the garlic, squeeze through the garlic.
8. Put vegetables, except for eggplant, in a container, mix. Pour the vinegar hot pepper. Leave for five hours. If you don't like spicy dishes, do not use spicy pepper.
9. Transfer the eggplant to a frying pan with oil, fry.
10. Transfer to the rest of the vegetables, mix.
11. Sterilize jars. Move the salad. To cover with a lid. You can't roll. Set to sterilize. On the floor of a liter container, it takes 15 minutes. For liter - half an hour;
12. Close with 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, it 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 fruits, cut off the stem, peel.
2. Cut into cubes about 2 centimeters.
3. Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
4. Remove from fire. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness is gone.
5. Pour the required amount of oil according to the recipe into a measuring cup.
6. Chop the 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. Endure.
9. Place the snack firmly into the container. Leave in the refrigerator for six hours.
10. Yield - three half-liter jars.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple quick recipe for cooking 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 teaspoon;
• 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 range of recipes allows you to make several options from one vegetable with different tastes. Given different recipe fortified blanks vegetable supplement for the human body. Each of the methods and compositions will be able to decorate the festive and casual table families not only in winter.

O medicinal properties vegetables have recently been thought of, but they contain a lot of beneficial trace elements and substances that can help sick people. Eating "blue" 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.

Preparing the main ingredient

The success of any dish is 50% dependent on the choice of ingredients for its preparation. This question requires detailed analysis:

• it is better to harvest and cork blue ones for the winter in August-September, when the gross harvest of vegetables begins. This will save money when buying and choose mature ones, with rich taste, quality ingredients for pickling;
• pay attention to the condition of the skin of vegetables. It should not have damage, cuts, 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;
• it is not recommended to purchase eggplants with large stalks - this increases waste and the risk of buying vegetables with sinewy pulp;
• fresh vegetables always weigh more than plucked a few days before the sale;
• for preparations for the winter, it is recommended to use small or medium-sized blue ones with an oval or cylindrical shape;
• overripe vegetables, when cooked, 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 off the stem at the very top and thoroughly wash the vegetables under running water.

Important! To remove the bitter taste, eggplants are placed in boiling salted water and boiled over low heat for 5-6 minutes. pulp after heat treatment becomes delicious and tender.

We make preparations for the winter

The best, delicious and healthy recipes do not require a long time for their preparation. But the secrets of cooking these dishes must be known and followed.

Classic blue canning recipe

Eggplants in this version are prepared 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, Bulgarian Bell pepper, better red with fleshy walls - 800 grams, eggplant 1500 grams;
• There is no need to make a pickle for this salad. Chopped tomatoes are placed in a saucepan, put on a small fire, pour 1 tablespoon of sunflower oil and simmer under the lid for several minutes;
• put the rest of the vegetables in the pan, salt to taste, add sugar and peppercorns;
• over low heat, the mixture is brought to a boil and stewed, covered with a lid, over low heat for 20-30 minutes;
• hot salad is laid out in prepared 500-gram jars and 2 tablespoons of 9% vinegar are poured into each;
• jars are hermetically rolled up and wrapped upside down in a blanket until completely cooled.

in Georgian

Pickles are prepared according to a certain scheme:

• 1 kilogram of small ripe eggplants are washed thoroughly, the sepals are cut off. A longitudinal incision is made along the entire length of each and the vegetables are placed in a pot of salted water. 50 grams of salt are added to 1 liter of water;
• cook vegetables on low heat for 10-15 minutes, take them out. 25 grams of garlic are peeled and chopped, mixed with 1 tablespoon of salt and gruel rub the inner planes of the blue ones;
• 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 placed at the bottom of sterilized jars;
• spread a layer of blanched eggplant to the top and cover with blackcurrant leaves;
• prepare a brine - for this, salt is dissolved in water per 1 liter of water - 1 tablespoon coarse salt. Bringing it to a boil and achieving complete dissolution of the salt, pour the strained brine into the jars;
• loosely close the neck with a plastic lid or gauze napkin and set aside in a dark place for ripening in a room or basement;
• if it is planned to roll into jars for the winter, the old brine is drained, and the jars are poured with boiled new brine and hermetically rolled up with lids. Such a product can simply be closed with a plastic lid and put in the refrigerator or cellar.

Whole pickled eggplants in a jar with garlic

The number of ingredients is similar to the previous recipe. Works are performed in a certain sequence:

• eggplants are cut along their entire length to half;
• garden greens are crushed, the maximum cutting length is 10 millimeters;
• garlic cloves are peeled and finely chopped or rubbed on a fine grater;
• greens, garlic and salt are mixed;
• cut blue ones are blanched for 5 minutes in a solution prepared in proportion - per 1 liter of water up to 30-40 grams of salt;
• blanched and then chilled, vegetables are put under pressure for 20-30 minutes to remove residual water, and stuffed with a prepared mixture of salt, herbs and garlic;
• eggplants are laid out in sterilized jars and 2 tablespoons of vinegar are poured into each;
• jars are sterilized in a water bath necessary period. Recommend processing ½ liter jar- 10-15 minutes, and 3-liter - up to half an hour;
• jars are hermetically rolled up with lids and placed overnight wrapped in a blanket.

Eggplant stuffed with vegetables

For cooking, you will need to prepare a set of products:

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

Steps for preparing eggplant with additional healthy filling:

1. Stepping back from the edge of the washed eggplant 20-30 millimeters, a through cut is made along the entire remaining length.
2. Blanch in salt water and boil for half an hour.
3. Bulgarian peppers are washed under the tap, cut in half. Remove seeds and membranes and cut into small cubes.
4. Finely chop the roots and greens of parsley and celery, carrots are cut into strips. The onions are cut in half and cut into small cubes.
5. Put a deep frying pan on the fire, pour in the oil and lay out the filling. Bring the vegetables to half-cooked and salt to taste.
6. Celery branches are steamed for several minutes in boiling water and added to the filling.
7. Vegetable stew, after it has cooled, is stuffed tightly with blue ones, the halves are tied with a thread or a soaked celery stalk.
8. Stuffed vegetables are tightly packed in jars, while sprinkling them with chopped garlic.
9. Cover with a napkin and clean in a dark place at room temperature for fermentation.
10. Banks filled with delicious vegetables, after 3 days of fermentation, fill with sunflower oil and hermetically roll up the lid or put in the refrigerator.

Quick Armenian pickled recipe

Way fast food will allow you to serve a snack to guests at any time of the day, the main thing is not to overdo it with salt:

• all vegetables are cleaned of cores, sepals and husks;
• 1 kilogram of eggplant is cut lengthwise, and then cut into cubes with a side size of up to 40 millimeters;
• 500 grams fresh ripe tomato cut into 4 parts;
• 250 grams of bell pepper is freed from seeds and cut into 6 equal segments;
• 500 grams of onion cut into half rings;
• prepared vegetables are laid in even layers in a saucepan, add a little salt and simmer over low heat for 2 hours;
• add a 100-gram stack of vegetable oil and 2-3 tablespoons of vinegar to vegetables;
• spread chopped greens, 1 tablespoon of sugar, chopped 5-6 heads of garlic. The salad is simmered for another 20-30 minutes;
• hot salad is laid out in sterilized jars and corked for the winter.

Marinated without sterilization

Such quick recipes many hosts love it. All vegetables are thoroughly washed under the tap, cores, tails and husks are removed from onions and garlic. For quick preparation, work is performed in a certain sequence:

• 3 kilograms of tomato are cut into 2 parts, 1 kilogram of Bulgarian sweet and 2 capsicum peppers are cleaned of seeds, cut into several equal parts;
• 2 heads of garlic are divided into teeth and not chopped;
• prepared tomatoes, peppers and garlic cloves are scrolled in a meat grinder and placed in a saucepan. Can add ripe apple, it will add refined taste appetizer, but this is not for everyone;
• 100 grams of salt, two 200-gram glasses are added to the pan granulated sugar and 200 grams of vegetable oil. 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 ​​​​in circles, up to 20 millimeters thick, eggplants are sent to a pan with boiling marinade;
• the fire is brought to a medium size and the vegetables are boiled for 20-30 minutes. hot salad put into prepared jars and tightly closed under metal cover. Then they are turned over and wrapped in a blanket.

in Korean

The simplest and tasty way cooking will require preparing a set of ingredients. The recipe is given for making a 3 liter jar of pickles:

• 2.5 kilograms of eggplant, not completely cut in length and blanched in salted water, and then cooled;
• 600 grams of sweet bell pepper, cleaned of 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 crushed in a mortar or finely chopped with a knife;
• cooled eggplants are cut into cubes, and all the vegetables are laid out in layers in large saucepan. Fall asleep with 2 teaspoons of salt, mix;
• chopped parsley leaves, 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 infuse for 14-15 hours;
• vegetables are laid out in prepared jars and sterilized for 30 minutes in a water bath. After that, the sterilized jars are corked and wrapped in a blanket.

So delicious vegetable salads suitable for holiday puree and everyday wheat porridge.

With onion and sweet pepper

It is not difficult to prepare such a dish, but it will take time:

• 3-4 pieces of medium-sized blue ones are cut into rings;
• they are evenly laid out in a saucepan in layers and each is sprinkled with salt. So the pulp will lose its bitterness, and the mugs will let out juice;
• 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 cut into rings and fried in vegetable oil;
• from the pan they take out the juiced eggplant rings and blot them paper napkin to remove juice residue;
• fry the blue ones in oil;
• greens are chopped, its amount depends on the taste of the hostess;
• shift the vegetables in layers into prepared jars, adding greens, chopped garlic and allspice peas to each layer;
• dilute 3-4 teaspoons of salt in water, prepare a brine and pour several tablespoons on each layer of vegetables. A few currant leaves are placed on top of each jar and 2 tablespoons of vinegar are poured;
• jars are sterilized in a water bath for up to 30 minutes and closed with lids.

In winter, you can serve sandwiches with mugs of vegetables and blue.

With tomatoes

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

• 14 pieces of bell pepper, cut into strips;
• 16-17 pieces of ripe tomatoes cut into quarters;
• 3 pieces of onion cut into half rings;
• 14 eggplants are pierced with a knitting needle in several places and cut around the edges;
• put tomatoes in a saucepan, then the rest of the vegetables in layers, 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 release the juice, the pan is placed on the stove, and over low heat, the vegetables are gradually brought to the condition, stirring occasionally so that they do not burn;
• the finished product remains only to decompose and hermetically roll up in glass jars.

with cabbage

Recipe for making canned food for 8 servings:

• 3 kilograms of young eggplants are cut into cubes, blanched in lightly salted water;
• 500 grams white cabbage coarsely chopped, and 500 grams of carrots are rubbed on a coarse grater;
• 3 pieces of sweet bell pepper with fleshy walls, cleaned of seeds and tail, cut into strips. 1 bunch of parsley and dill are crushed on a board, and the 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 in the refrigerator or in the cellar for 2-3 days;
• 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 lids.

with celery

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

Marinated blue "dry salted"

The recipe is simple. This method allows you to prepare healthy vegetables in own juice, without the use of marinades and vinegar. Such cooking of eggplants under oppression and their fermentation with the addition of sourness to the 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 table salt coarse grind:

• eggplants are cut the way anyone likes, the main thing is that the thickness is no more than 20-30 millimeters;
• chopped blue ones are placed in a saucepan, when laying, sprinkling layers of vegetables with salt mixed with chopped herbs and spices;
• loosely close the pan with a lid and leave for 10-12 hours;
• vegetables release a lot of juice. Now we place a round plank of a slightly smaller diameter in the pan. A piece of natural clean fabric is laid under it;
• a heavy object is placed on the circle. It can be a weight or several packs of salt, or water bottles. The main thing is that the pressure should not be excessive or insufficient;
• periodically remove excess juice and rinse the napkin. This way you can avoid stagnation of the juice.

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

oxidized eggplant

This is one of the types of fermentation of vegetables described above, but here salt is diluted in water and vegetables are poured with it for souring. To add flavors, here is a recipe for stuffed pickled eggplants.

Delicious, sour vegetables prepared in several stages:

• eggplants are boiled in salted water, having previously pierced them with a knitting needle in several places. For brine, a proportion is used - 2 are dissolved in each liter of water. dessert spoons salt;
• small eggplants are cooked for up to 5 minutes, and medium-sized ones for at least 10 minutes;
• boiled vegetables are laid out on a board, another is closed on top 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 in portions in plastic containers or in plastic bags and put in the freezer. In winter, bringing pickled sour eggplant from the freezer, defrosting, stuffing them with vegetables, they get tasty and healthy dish, without spending a lot of time on its preparation.

Storage methods

There are no special requirements for the storage of pickled and pickled vegetables if they are hermetically sealed in glass jars. Such products are stored for a maximum of 2 years, then eating them is fraught with indigestion and botulism. Banks 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.

Harder to provide decent conditions for storing products in barrels or glass containers without a hermetically sealed lid.

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

Conclusion

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

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

There is a way and dry salting blue ones. We just cut the fruits into balls, sprinkle them with salt and spices, and then cork them. And wet salting is the pouring of the chopped fruit with a brine.

Pickled eggplant: a universal recipe

Eggplants for harvesting for the winter are best taken small, with a smooth matte skin without dents or flaws. We cut off the tails of eight eggplants and cut them on the right, on the 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 pressure for an hour in order to free them from excess liquid as best as possible. Grind three carrots on a bunch of parsley, tear off the leaves, without throwing away, however, the stems. We chop the greens, also chop one chili pepper (possible with seeds) and 2 heads of garlic. Salt this mass, mix and push into eggplant pockets.

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

Pickled eggplant stuffed with vegetables in Russian style

No vinegar in preparations! This method of preservation is good because fermentation takes place under the action of bacteria present in the product. We cut ten eggplants in half lengthwise, but do not reach the end of two centimeters. Boil the blue ones in salt water for twelve minutes (30 grams per liter). Ready eggplant put under oppression until the final cooling. We chop three carrots in Korean. Cut two parsnip roots into strips. We chop three onions in semicircles. We stew 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 the cooled vegetables. We stuff the eggplants with this mass (just put the filling on one half and cover the other. You can also put green leaves of cilantro or parsley. Put the eggplants in glass jars, sprinkling with garlic. Leave it warm under oppression for three days. Then fill it with boiled, but cooled vegetable oil Such pickled eggplants, stuffed with vegetables must be stored in the refrigerator.

beautiful berries

We cut off the tails of four blue ones and boil them in lightly salted water for about ten minutes. Strain off 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. We cut the cooled eggplant lengthwise, but so as not to divide into two halves. We put garlic on such a “sandwich”, grated carrots on it, and add parsley on top. Season with pepper and add salt (both inside and outside the blue ones). We stack our "sandwiches" in enamelware, press down with a load.

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

Pickled eggplants stuffed with carrots

For this moderately spicy vegetable snack three blue pieces should first be boiled in water with salt until fully prepared(about half an hour). Then we put them under the press - let the bitterness go away. Coarsely grate two carrots. We put it out 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. Chop half a bunch of greens. Also save a quarter portion for later. Add greens with garlic to carrots. Knead and stuff the future pickled eggplants. The recipe advises to drag the blue ones with a thread so that the filling does not fall out. Put the eggplant in a saucepan and sprinkle with the rest of the garlic and parsley. In 0.5 liters of boiling water, add 10 g of salt, ten milliliters of 9% vinegar, three peas of black pepper and two bay leaves. Cook for two more minutes. Pour the blue ones with this marinade. We put pickled eggplants stuffed with carrots under the press. Then leave in a warm place for three days.

Blue stuffed with vegetables

We boil a kilogram of small eggplants and put them under oppression, as in previous recipes. The same way to cook pickled eggplant differs from other fillings. Grate two carrots coarsely and fry in refined sunflower oil. bell pepper we clean from seeds and cut into small cubes, cut 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 stuffing little blue ones. We make the pickle the simplest. We dissolve 50 grams of salt in one and a half liters of boiling water. Lay the eggplant in a bowl in a single layer. Fill them with cooled brine. We leave stuffed pickled eggplants 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 quite capricious and unpredictable. Therefore, merchants with all sorts of pickled delicacies ferment only eggplants. Various stuffing they do what is called, to the table. So how to prepare pickled We boil two liters of water with two tablespoons of salt. We make two through cuts on the sides of the eggplants. We drop them into boiling water. Cook for five (small) to ten minutes. We send under the press on an inclined surface. When the little blue ones become flattened and dry, cut them lengthwise. You can stop already at this stage: pack the 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

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

Another stuffing 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. Rub each half-cut eggplant with garlic from the inside. Lay out the filling. So that it does not fall out, we tie the blue ones with a thread. At the bottom of the dish we put crumbled Bay leaf and dill umbrellas. Place blue ones on top, sprinkle with garlic and hot pepper. Fill with brine. Such pickled eggplants for the winter are ready for use in two days.

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Pickled eggplant stuffed with carrots and garlic