After washing the eggplants, we cut off their stalks. We make cuts in the places where the stalks are attached, and then immerse the vegetables in boiling water.

Boil for a few minutes.

Eggplants stay on the surface of the water while boiling. When they are scalded on one side, turn them over in the water to the other side. We make sure that the eggplants become only slightly softer, we take into account that they will be softer after fermentation and sterilization.

Therefore, as soon as the eggplant near the stalks can be pierced with a knife, they should be removed from boiling water.

Put the eggplants boiled to the floor of readiness on a tray or baking sheet, which should stand at a slight slope. We spread the fruits so that a bitter liquid flows out of the cuts made at an angle.

We cover with a clean board, put oppression on the board. We keep under pressure for several hours. You can leave under oppression and overnight. When a bitter liquid flows out of the eggplants, we take them out from under the yoke. After squeezing the eggplants with your hands from the remaining liquid, we begin to stuff them.

We cut the eggplants lengthwise, but not completely and open them like a book, put the parsley and garlic filling inside. Next, tightly connect and set the eggplant aside. So we start all the other fruits.

Put the stuffed eggplant tightly in a bowl or pan. Having dissolved the salt according to the recipe in water, pour the folded vegetables with this brine.

We cover the eggplant with a plate, put oppression. Next, we place the "construction" in a cool place for 2-3 days for fermentation. A day later, we begin to taste. When pickled eggplants become sour-salty enough to your taste, they can be closed in jars for the winter.

We wash the jars with soda, sterilize them.

We spread the pickled eggplants vertically in jars. They should not be filled tightly, leaving room for the brine.

Drain the brine from the fermented vegetables into a saucepan, boil it and pour the eggplants in jars with the boiled brine. We cover the jars with pickled eggplants and brine with lids, set to sterilize. We sterilize liter containers for 20 minutes.

After sterilization, we tightly roll up the jars, turn them over on the neck, wrap them with a blanket. We store the cooled pickled eggplants for the winter with garlic and herbs in a cool place.

In winter, we cut pickled eggplants with garlic into slices, season with fragrant sunflower oil and onion rings. It makes for a delicious winter salad.

Pickled eggplant with mint

Are you tired of the usual fried, steamed or baked eggplants, and canned or frozen vegetables are not suitable for you? Then try pickled eggplant for the winter, amazing, breathtakingly delicious with garlic and mint!

Ingredients:

1. Eggplant - 20 pieces (small)

2. Fresh mint (leaves) - 1 cup leaves (1 large bunch)
3. Garlic - 1 head (large)
4. Table vinegar 9% - 1/3 cup
5. Salt - as much as you need
6. Pure water (boiled and chilled) - 1 cup

Cooking:

Step 1: Prepare the eggplant.

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

Leave vegetables for 30 minutes. Then rinse again and let dry a little.

Step 2: Boil the eggplant.

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

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

While the eggplants are cooling, thoroughly rinse the three-liter jar under hot water with any detergent or use baking soda for this purpose. Then we 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 the leaves from the stems, put them on a cutting board and chop into small pieces of arbitrary shape. Peeled garlic is cut into layers up to 3 millimeters thick. We shift the cuts into 1 deep plate and mix them with your hands until smooth. Squeeze the cooled eggplants with clean hands from excess liquid and place on a tray.

Step 4: Stuff and simmer the eggplant.

Now stuff each eggplant with a mixture of mint and garlic. For 1 vegetable, about 1 - 2 tablespoons of the filling will go.

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

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

Step 5: serve pickled eggplant for the winter.

Pickled eggplants for the winter are served chilled. They are placed in salad bowls as a whole or they are 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, they can also be used for making pies, pizza or as an addition to marinated cuts. Enjoy!

Bon appetit!

If desired, fresh dill or parsley can be added to the filling.

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

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

Pickled eggplant stuffed with cabbage and carrots

Ingredients:
5 kg eggplant,
500 g cabbage
250 g carrots
500 g onion
150 g greens
150 ml vegetable oil.

Cooking:

Chop greens, carrots and onions and sauté everything together in vegetable oil. Finely chop the cabbage, pour boiling water over it and leave it in it until it cools. Then drain the water, squeeze the cabbage and combine with browned vegetables. Salt. Pour small eggplants with boiling salted water (1 tablespoon of salt per 1 liter of water) and cook for no longer than 3-5 minutes. Don't digest! Drain the water, cool the eggplant, cut lengthwise and stuff with minced vegetables. Place tightly in a pickling container, cover with a clean cloth, put a wooden circle on top, and oppression on it. If no juice appears on the surface the next day, the load should be increased. Take out to the cold for fermentation and storage. Pickled eggplant

Pickled eggplants with herbs

Another great recipe, namely pickled eggplant, which is surprisingly quite easy to prepare, there is no need to be in the kitchen all day, the most important thing is to prepare all the necessary ingredients in advance and cooking will turn into an amazing experience. Well, since cooking is not difficult, I advise everyone to try it, you will surprise your close comrades with this dish, they will be delighted, believe me, an avid chef with experience. If we are still gathered, then we prepare the products, put on an apron and start hosting the kitchen until this amazing dish is fully prepared.

INGREDIENTS:

Hot pepper - 1 pepper in each jar;

Parsley greens - 50 grams;

Dill greens - 50 grams;

Garlic - 50 grams;

Fine salt - 2 tablespoons (tablespoons);

Fresh eggplant - 1 kilogram;

Celery greens - 200 grams.

RECIPE:

Stage 1. It is not difficult to guess that first we wash fresh eggplants in rather warm water, and then we remove unnecessary stalks. You can also remove the skin, but that's up to you, I prefer to go along with it.

Stage 2. Now we need to carefully cut each eggplant from the side, about 4-5 centimeters deep, look at the photo, and everything will immediately become clear.

Stage 3. Then we place our sliced ​​eggplants in boiling water (we take a large saucepan) and calmly cook for 10-12 minutes. After that, we take out the boiled eggplants and transfer them to a large bowl with cold water, where we keep them there for 20-25 minutes.

Stage 5 We put the pan on the fire, pour water (4 cups), bring to a boil, add salt, celery, mix well and immediately remove from heat, let cool.

Stage 6 We turn to the filling, for this we wash the parsley and dill, finely chop. Garlic with pepper is also thoroughly washed, peeled, cut into small circles and mixed with previously chopped herbs.

Stage 7. Now we calmly stuff the cut eggplants with this filling, put them in pre-prepared jars, fill them with cold brine and close them with suitable lids.

Stage 8. That's all, we transfer pickled eggplants to a dark and cool place, wait 15-20 days and enjoy amazing canning.

Eggplant slices with cabbage for the winter

This recipe is for those who love eggplant and love cabbage. The appetizer turns out to be very tasty and unusual, perfectly preserved throughout the winter. You can eat these eggplants with cabbage simply by taking them out of a jar in winter, or you can season them with onions and pour vegetable oil, sunflower oil with the smell of seeds is especially suitable. In any case, it will be very tasty and healthy.

To prepare eggplant with cabbage for the winter, you will need:

eggplant - 1 kg;

fresh cabbage - 1 kg;

carrots - 300 g;

garlic - 10 cloves;

hot pepper - to taste;

black peppercorns - 10 pcs.;

salt - 1.5 tbsp. l.;

vinegar 9% - 0.5 cups (or to taste).

* Salt and vinegar can finally be adjusted to your liking.

Add garlic and hot pepper to cabbage with carrots. Also add peppercorns. Mix everything thoroughly.

Bon appetit and delicious winter to you!

Pickled eggplant with celery leaves

To prepare this wonderful snack, we need: eggplant, garlic, celery leaves, salt, olive oil.

Boil the eggplants in salted water, having previously torn off their “tails”, until they are relatively soft. Approximately 5-7 minutes. We take coarse salt and in no case iodized, otherwise everything will have to be thrown out on the second or third day. We catch the eggplant with a slotted spoon, and leave to cool.

While the blue ones are cooling, wash the celery leaves and peel the garlic. We take garlic at the rate of 1 clove for 1 eggplant. Garlic, finely chopped with a knife. We do not crush it with a press, not three on a grater, but we cut it. We take a clove of garlic, cut it in half, put it on a board and crush it with the flat side of a knife blade. Then grind with a knife.

We cut each eggplant in length, being careful not to cut through. It should look like a pocket. It is in this pocket that we put our honestly suffered garlic. Distribute it evenly along the entire length.

At the bottom of the container, put celery leaves, you can also put a dill umbrella. We lay the eggplant in layers, shifting them with celery leaves. From above, we also close everything with leaves. Pour hot brine, per 1 liter of water, a tablespoon of salt (coarsely ground, because ...), so that it completely covers the eggplant. Cover with a plate and put oppression on top (a two-liter bottle of water will do). Leave for three to five days, depending on room temperature.

Ready snacks are best stored in the refrigerator. Before serving, cut into pieces and add olive oil. You can sprinkle with herbs.

Pickled eggplants with Korean carrots

I don’t even know how to describe my attitude to eggplants. Do I adore them? Not enough ... I can’t live without them? .And in general, they are somehow cosmic and supposedly exotic, but in fact they quietly grow in their own garden or, like mine, lie in a supermarket and wait when I buy them and admire them).

Every time after the little blue ones are bought and are already on the table in the kitchen, I start to feel a slight panic. And what to cook with them? Vegetable stew? I don’t like it.” In general, less words, more deeds.

eggplant

Carrot

Parsley

Garlic

petiole celery

Spicy pepper

And for the pickle:

For 1 liter of water, 2 tbsp. salt, 10 peas of allspice, 2-3 bay leaves.

To begin with, oddly enough, the eggplants need to be washed)

You need to boil them in salted water until soft. But be careful - it is important not to overcook. Depending on the size, this can take 7-15 minutes.

After the eggplants are cooked, you need to put them on some kind of flat plate and press down on top with a load so that the glass is excess liquid.

In the meantime, you can work on vegetables.

Grate carrots. You can use a coarse grater, I like it more on the "Korean"

Hot pepper. Optionally, if you don’t like hot peppers, you can not put them at all. I love hot peppers, so I cut them along with the seeds. Finely chop the garlic. Parsley as well.

And we mix the whole thing with carrots. I strongly recommend not to do this on an empty stomach - there is a big risk of choking on saliva. Although there is also such a risk on a full stomach. The smell is simply stunning)

The most boring part is over.

We free our eggplants from oppression).

From the heart we stuff them with carrot mixture. I do this with gloves.

We put it moderately tightly either in a glass container or in an enameled one. Boil water with salt and spices, cool and carefully pour the eggplants. Then everything is simple. Put under oppression for 5-7 days at room temperature. Then we remove the oppression, put the eggplants in the refrigerator and enjoy. They are stored in the refrigerator for a very long time. long "rarely when it comes - they are usually eaten quickly.

This is how they look after a week.

They cut perfectly - nothing falls out.

DELICIOUS SAUCERED EGGLANTS STuffed with Roasted VEGETABLES

Today, another autumn dish that I dearly love is next in line - pickled eggplants stuffed with vegetables.

This dish attracts, first of all, with taste, - that's all there is to J. In addition, sharpness and pleasant sourness are achieved without a single drop of vinegar, - useful lactic acid bacteria work, - natural "samokvass".

The filling is dominated by carrots, and in the “support group” it can have onions, as well as various white roots - celery, parsley or parsnip. Here the choice is yours, you can add everything from this set that you like or have available.

There are many recipes for pickled stuffed eggplants to close for the winter. But they require long-term sterilization, are capricious in storage, at least they “exploded” a couple of times for me. I gave up trying to achieve perfection in this matter, but found an alternative way out - a freezer, more precisely, storing eggplant prepared for stuffing and fermentation in the freezer.

Vendors at Odessa Privoz seem to sell this goodies all year round. I asked how they manage to do this and found out that they only preserve eggplants, without filling, and prepare the filling fresh in winter? as needed. But about all this, a little later, but for now - we are preparing an autumn snack - pickled eggplants stuffed with vegetables.

I don't like it when this dish goes too sour, so I always cook it in small portions.

To prepare pickled eggplant stuffed with carrots and vegetables, we need:

• eggplant - 1 kg
• carrots - 3-4 pcs.
• onions - 2-3 pcs.
• white roots - 100 g
• paprika - 1 dess.spoon
• black pepper - 1 tsp
• hot pepper -1 pc.
• garlic - 1 head
• salt for cooking eggplant - 2 tbsp. spoons for 2 liters of water, for brine - 3 tbsp. spoons per liter of water
• parsley and celery - a few stalks for "tying" stuffed eggplants.

How to cook pickled stuffed eggplant?

Let's start with the fact that the eggplant needs to be boiled. For 2 liters of water, add 2 tbsp. tablespoons of salt, at the eggplants we make two through punctures on the sides and lower them into boiling water. The main thing here is that in the end, they do not crunch, but they are not digested either. Usually, small and narrow eggplants are cooked - 5-6 minutes, larger and thicker specimens, respectively, longer - 10-11 minutes. Readiness is determined with a fork, if it freely pierces the skin, eggplant can be removed from the pan.

Now you need to squeeze out the bitterness and unnecessary liquid. To do this, we press eggplants for several hours on a flat inclined surface under a load.

Excess liquid and bitterness drain. Eggplants become drier, have a slightly flattened shape.

We cut them along about 3/4 of the length, in the form of a book or notebook.

Now they are ready for stuffing. By the way, you can stop at this if you want to cook stuffed eggplants for the winter, or rather a preparation for them. In this case, eggplant should be tightly packed in foil or cling film and sent to the freezer. In winter, after defrosting, you can make freshly cooked pickled eggplants with vegetable filling in 1.5 days. Fortunately, carrots, onions and white roots are not in short supply in winter.

If you want to enjoy this dish not in winter, but right now, we continue to cook further.

Three carrots and white roots on a coarse grater, cut the onion into small cubes.

Stew vegetables separately in vegetable oil.

Cool, mix, salt a little and add paprika and black pepper.

Rub each eggplant with chopped garlic from the inside of the cut.

We put the filling. In small eggplants, it is enough in the amount of 1.5-2 full tablespoons, in larger ones - 3-4 tablespoons. spoons.

We connect the edges of the eggplants and “bandage” them with parsley and celery.

If this is problematic, then we use ordinary sewing threads, wrapping stuffed eggplants around them in diameter, along the entire length.

At the bottom of the dishes in which we will ferment eggplants, we put dill umbrellas and pieces of bay leaf. Then tightly fold the eggplant in layers, and sprinkle with grated garlic and hot pepper rings.

Carefully, along the wall of the pan, pour everything with chilled brine - for 1 liter of water 3 tbsp. spoons of salt. The liquid should completely cover our stuffed eggplants. You can cover them with a clean plate, on which you carefully place a small weight.

We stand them for a day at room temperature, and then move them to a cool place. Pickled eggplants are ready after 12 hours in the refrigerator, i.e. after 1.5 days from the start of cooking, then they must be removed from the brine (it is quite salty), placed tightly in a storage container and poured with a small amount of vegetable oil. If you leave it in brine, then the taste will not change for the better ... Therefore, I do it in small portions, for 3-4 days.

Since the brine is quite salty, after being in the refrigerator

I would be glad if you like this recipe for pickled eggplant stuffed with vegetables.

Information

Pickled eggplant: a recipe for how to cook

Multiple recipes for pickled eggplants for the winter indicate that this dish is loved and eaten with pleasure in our country. The optimal time for harvesting blue ones is the period from the end of August to the end of October. It is advisable to select nightshade fruits of the same size for fermentation. On the surface of vegetables there should be no damage and scuffs. "Tails" must be green and fresh. The dried "tail" is evidence that the vegetable was stored away from the bush for a long time. So, it is not worth using it for winter harvesting.

Counting calories

Eggplant is one of the five lowest calorie vegetables. 100 g of this product contains 24 kcal, so it takes an honorable fifth place on the list. Ahead of him are green sweet peppers, spinach and ground cucumbers with tomatoes. The table shows a detailed calculation of the nutritional value of fermented blue ones under oppression, prepared according to the classic recipe.

Table - Nutritional value of "classic" pickled eggplant

It turns out that a dish with a total mass of 1 kg 333 g contains 630.6 kcal. Therefore, the nutritional value of one serving of a snack, the weight of which is 100 g, is 47.3 kcal.

Soaked, pickled, salted: what's the difference

“Soaked eggplants for the winter” - this phrase can be heard and read quite often. But it doesn't sound right. The fact is that there are no soaked eggplants. Housewives often confuse such methods of harvesting vegetables and fruits as pickling and urinating. In fact, the meaning of these processes is the same: to preserve the fruits harvested at their summer cottage with the help of lactic acid, which is formed due to sugar fermentation. But what is the difference? The table will tell you.

Soak only fruits. Only eggplant and cabbage are fermented. All other vegetables are salted. With the same preservation algorithm, the name of the method varies depending on the product.

Process details

In order for pickled eggplants, harvested for the winter in jars, to be a success, it is necessary that lactic acid is formed in the container where they are placed in the right amount. This substance appears in the process of sugar fermentation, which is affected by lactic acid bacteria. It turns out that the most important component of any recipe for urination, fermentation or salting is precisely sugar. And auxiliary - salt.

• Sugar. It is found in any fruit - be it a fruit or a vegetable. Its sufficient quantity is the key to success. Sometimes granulated sugar has to be added separately, but if there is enough sugar in the product anyway, the recipe can be eliminated from the harmful additive. After the transformation of sugar into acid, this substance begins to create obstacles insurmountable for other microorganisms. The latter stop their reproduction, thereby preserving the fruits.
• Salt. It is necessary not only to salt the dish, making its taste more pronounced and bright. Salt fishes out cell juice from eggplants, which contains sugar necessary for fermentation. True, you only need to salt a little. Oversalting will lead to a deterioration in the taste of the dish and to inhibition of the work of lactic acid microorganisms.

Often, leaves of a currant bush, oak or cherry tree are added to barrels or buckets with eggplant or other fruits. The foliage of these representatives of the flora contains a tannin that has a beneficial effect on the canning process and gives the fruits a characteristic pleasant crunch.

3 conditions

In order for you to successfully preserve your favorite vegetable, follow certain rules, the main of which is a sufficient amount of sugar in the main ingredient of the prepared dish. For example, sugar is always added to cucumbers additionally. But most eggplant varieties do not need this. So don't be surprised if you don't find sugar in recipes. Compliance with the following three conditions will also be the key to a successful conservation.

1. Minimum oxygen. In order to preserve the maximum amount of vitamin C in eggplants, which they are rich in, it is necessary to minimize the amount of oxygen. This can be done by putting the vegetables in a pot or bucket, covering with a lid or plate with a diameter smaller than that of the container, and putting oppression on top. It is easy to do such a trick with cabbage - the oppression will easily compact the chopped vegetable. But whole eggplants can not always be compacted with high quality. Especially if the fruits are large. So watch your pickle. In the classic recipe, it should completely cover the blue ones. If the liquid level has dropped, add an additional 3% saline solution to the container.
2. Temperature regime. Fermentation actively takes place at a temperature of 15 to 22 ºС. You can speed up the release of enzymes by raising the temperature in the room where the eggplants are fermented. But the finished product must be stored where the air temperature is close to 0 ºС and does not rise above 5 ºС.
3. sanitary requirements. The most elementary of all conditions is the observance of the sanitary regime. It lies in the purity and freshness of the products used for the preparation of the preparation. And also in the absolute cleanliness of the dishes involved in the process.

Pickled eggplant for the winter: traditional and oriental

Pickled blue ones are usually not cooked without filling, with the exception of the classic, time-tested recipe. Vegetables are stuffed, as a rule, with neighbors in the garden - carrots, garlic and lots of greens. In some recipes, finely chopped cabbage is used instead of this set. It turns out no less tasty and unusual. When starting to study recipes, please note: each of them indicates the net weight of the main ingredient. That is, the mass of eggplant without peeling. Cooking times may vary depending on the recipe. For example, an Armenian appetizer can be served at the table a day after fermentation. But the Georgian version needs to be kept in brine for about a week.

Classic

Peculiarity. The highlight of this dish is the purity of eggplant taste. Due to the fact that no auxiliary vegetable ingredients are used in it, eggplants are obtained as naturally as possible - without impurities of foreign flavors. When using such blue ones for food, they can be stuffed with fresh vegetable filling beforehand. Or you can just cut into rings and eat with boiled potatoes or fried meat. The taste of garlic for a change will be enough.

Product set:

• eggplant - 2 kg;
• garlic - two large heads;
• Bay leaf;
• salt.

The actions of the "conservative"

1. We prepare the brine: for four parts of water we take one part of salt.
2. We boil the brine and boil the vegetables peeled from the stalks in it for 5 minutes.
3. We spread the boiled blue ones in a colander so that excess water is drained from them.
4. We make a “pocket” on each eggplant and fill it with a mixture of ground black pepper and chopped garlic.
5. We prepare the marinade at the rate of 30 g of table salt per 1 liter of water. We also send "lavrushka" and allspice there. Boil and wait until it cools down.
6. Pour the vegetables, packed tightly in a saucepan, with the cooled marinade.
7. Cold-cooked pickled eggplant should be stored in the cellar or refrigerator for a week.

The shelf life of pickled blue ones is six months. If you intend to store the workpiece longer, preserve it: arrange it in sterilized jars, place it in a water bath so that the water reaches the neck, and boil for half an hour. If you use not a half-liter, but a liter container, sterilization should last an hour. Then cover the jars with tin lids and roll up hermetically.

Without brine

Peculiarity. Pickled eggplants stuffed with carrots and garlic are prepared without brine and without sterilization. They also involve the preliminary preparation of the main ingredient. After washing and removing the stalks, the vegetables are cut lengthwise with a knife, cutting each blue one about ¾ deep and leaving 2 cm on the sides to make a kind of “pocket” for the filling. After that, nightshade is put in a wide saucepan or pan, poured to the top with pre-prepared saline and boiled for ¾ hours.

Product set:

• blue ones - 2.3 kg;
• carrot - 0.5 kg;
• parsley root - 0.1 kg;
• onions - 0.1 kg;
• garlic - two medium heads;
• salt - for saline and filling;
• parsley - a bunch;
• vegetable oil - a glass.

The actions of the "conservative"

1. We take out the boiled blue ones and place them under oppression to remove excess moisture.
2. We prepare the filling: we sauté the finely chopped onions, and chop the carrots and parsley root into thin sticks. Pass the garlic through a press and mix with the rest of the ingredients.
3. Fry carrots and parsley root in a pan for ten minutes, and then add garlic to them and pour finely chopped greens. Simmer for another three to four minutes and mix with passivated onions.
4. Salt the filling and stuff the eggplant fruits with it.
5. We tie each stuffed blue thread so that the minced meat does not fall out, put the nightshade fruits in a wide container, put oppression on top, and use gauze instead of a lid.
6. On the third day, we transfer the little blue ones into glass jars, pour them with calcined sunflower oil, cooled to 70ºС so that it completely covers the fruits, and put the container in a cool place, having previously covered it with a nylon lid.

You can check the readiness of vegetables after primary cooking as follows: pierce the fruit with the back edge of the match, and if the tip enters the pulp freely, then the blue one is ready.

in Azerbaijani

Peculiarity. Azerbaijani-style eggplants can be cooked strictly according to the recipe, or you can lay them in layers without filling blue ones. Both methods are considered authentic. The amount of vitamin C due to the participation of a fair amount of greenery increases several times. Greens are practically not subjected to heat treatment. So, an appetizer prepared for the winter will become a real vitamin bomb. In addition, fresh seasonings can be selected to taste, replacing the usual basil with lemon, and adding cilantro instead of dill.

Product set:

• little blue ones - ten small ones;
• celery root - one small;
• paprika - one;
• chili - pod;
• carrots - four small ones;
• parsley - two bunches;
• mint - half a bunch;
• dill - a bunch;
• basil - half a bunch;
• salt and black ground pepper - to regulate taste;
• carnation;
• Bay leaf;
• allspice peas.

The actions of the "conservative"

1. We cut the washed and peeled nightshade fruits to make a “pocket” in each vegetable, and send them to a pot of boiling water for 5 minutes.
2. We take out the eggplants, cool them and with the help of a knife or a dessert spoon we clean the seeds from the fruits.
3. We wash the whole set of greens well under running water, leave to dry completely, and then finely chop.
4. We clean the carrots and grind on the smallest grater. We pass the garlic through a press, and cut the pepper with seeds and partitions removed into small pieces.
5. We clean the celery root, eliminate hard veins from it and grind it on a fine grater.
6. We mix all the ingredients of the filling in a common bowl, season with salt and pepper to taste, stuff the eggplants.
7. We prepare the marinade: boil water, add spices, boil them in boiling water for five minutes and turn off the stove.
8. After the marinade has completely cooled to room temperature, fill it with stuffed blue ones previously placed in a bucket or pan, put oppression on top and send it to a cool place for six days.
9. After six days, we take out the vegetables, put them in jars and put them in the refrigerator. If desired, we can preserve, having previously sterilized the container filled with snacks.

In some regions of Azerbaijan, salty blue ones are poured with a marinade without spices, prepared on the basis of vinegar diluted with water.

in Georgian

Peculiarity. Georgian-style pickled eggplant with carrots, herbs and garlic is the spiciest dish on offer. Of course, it can be prepared without red pepper, minimizing its presence in the appetizer or, in general, eliminating it. But Georgians are sure that the “horse” of these salted eggplants is precisely in spiciness. Residents of Georgia believe that their eggplant is the best cure for a hangover. Especially if you eat them with chacha the next morning after a stormy holiday.

Product set:

• little blue ones - 1.8 kg;
• carrot - 350 g;
• garlic - five cloves;
• red ground pepper - a quarter of a tablespoon;
• cilantro - a bunch;
• celery - a bunch;
• dill - half a bunch;
• water - 2 l;
• salt - three tablespoons with a slide;
• 9% vinegar - a tablespoon;
• sugar - a tablespoon.

The actions of the "conservative"

1. We clean, wash and make "pockets" in eggplant. Then boil them in boiling water for five minutes.
2. We take out the blue ones, put them in a wide colander, cover with a plate on top and set a pot of water on them as oppression, where they were boiled.
3. We rub the carrots on a special grater designed for Korean salads, mix with chopped herbs and garlic passed through a press, mix and adjust the taste of the filling with salt and pepper.
4. We stuff the eggplants and tightly fold the pot-bellied vegetables into a wide pan.
5. We boil water, add vinegar, salt and sugar to it, pour it with hot marinade, set the oppression again and send it to the refrigerator for a week.

in Armenian

Peculiarity. Armenian-style eggplant stuffed with a mixture of bell peppers. It is better to take paprika of different colors. So the dish will turn out more fun and brighter. Another feature of the recipe is that the blue ones are used without cooking - they are pre-baked on an open fire. However, on the Internet you can find a lot of Armenian recipes that declare preliminary boiling. But then the appetizer will no longer have a haze flavor. The dish is prepared in a day, therefore it belongs to the category of instant preparations.

Product set:

• eggplant - 2.5 kg;
• bell pepper - four large;
• chili - pod;
• parsley - two bunches;
• dill - a bunch;
• garlic - head;
• apple cider vinegar and salt - for the marinade.

The actions of the "conservative"

1. We clean the eggplant from the stalk, pierce each vegetable with a toothpick in several places and, putting it on a skewer, send it to the grill. "Pockets" cut through after baking.
2. Finely chop all the greens, press the garlic, cut the bell peppers into small cubes.
3. We mix the ingredients of the filling and stuff them with baked and cooled blue ones.
4. We put them in a saucepan, pour apple cider vinegar to the top and sprinkle with two tablespoons of table salt.
5. We put the container with the blue ones in the refrigerator, and after 24 hours we serve it on the table or roll it into jars.

Knowing how to ferment eggplant is only half the battle. It is equally important to know how to properly store them if they are not canned. The place of storage can be a refrigerator or a cellar. The latter option is most comfortable if the volume of the workpiece is large. For example, a barrel or a large pot. The maximum boundary temperature limit for pickled eggplants is 6°C. The dish is not picky, it tolerates frost well, so you can safely keep it on a glazed balcony. They say that fermented and stuffed blue ones can even be frozen. But when defrosting, keep it exclusively in the refrigerator - so as not to spoil the taste of a spicy snack.

Reviews: “The most important thing is not to digest”

At the height of the season, I boil eggplants in salted water until cooked, then under the press for 6 hours, then lay them out in 5-6 pieces. into plastic. containers and freezer. And you can indulge in pickled eggplants all winter without bothering about their storage. Defrost and stuff before cooking. The most important thing is not to overcook the eggplant. And yet, after stuffing the blue ones, put them tightly in a saucepan and put something heavy on top (a saucepan with water or a brick). It is very warm at my house and 3 days are enough for cooking.

[email protected], http://forumodua.com/showthread.php?t=57712

It is necessary that eggplants are completely covered with calcined oil, then they can be stored until spring, summer, but naturally in a cool place, for example, in a refrigerator or in winter on a loggia, balcony. They will never get moldy in oil. I do this every year. The same story with tomato paste: pour a little oil on top and it will not mold for a very long time.

Damo4ka, http://forumodua.com/showthread.php?t=57712

Did you know that, in Moscow, the fermentation process is completely different, not like, for example, in Odessa. First, very slowly. Of course, the climate here is completely different, and eggplants are different, they travel to us for a long time, like other vegetables and herbs. I fermented cucumbers in jars, the indicator of readiness is a film of mold on the surface. Then the brine is drained, boiled and the jars are sealed for long-term storage. My grandmother in Odessa had mold in three days, in Moscow it did not appear even after a week. On the tenth day, she stopped the process by force)) Do you remember how it was with Zhvanetsky? “Repair cannot be completed, it can only be stopped…” The reason is most likely the difference in climate and the general microbiological background. There are many examples of such features in the world, such as a specific mold on cheeses, which can form on its own only somewhere in Italy, but not in Gomel, or the famous San Francisco bread, based on local specific sour sourdough. Sourdough in San Francisco becomes such by itself, and in other cities it loses its specificity.

annato, https://moyugolok.livejournal.com/566714.html

Pickled eggplants are the most delicious on the fourth day, then they should be stored in the refrigerator, always under oppression, so that the liquid completely covers them. The vessel, of course, is covered with a lid. Eggplants are stored in the refrigerator for about two weeks, maybe longer, but they become very pickled)))

Alena, http://www.good-menu.com/ensalada/baklazhany-kvasheniye9.html

An Azerbaijani grandmother always made such eggplants. We loved it with potatoes - fried, boiled ... I do, but according to the recipe from the set of postcards of the 60s "Azerbaijani pickles". Also very tasty.

Vera Rakhimova, http://russianfood.com/recipes/recipe.php?rid=119196

14.09.2017 9 253

Pickled eggplant stuffed with carrots and garlic

Few people refuse this spicy dish. pickled eggplant, with a pleasant sourness and sharpness, excellent for potatoes or fried meat. The special taste that is present in eggplant is formed as a result of natural fermentation. There is not a single gram of vinegar in this appetizer - only vegetables, vegetable oil and salt. Pickled eggplant stuffed with carrots and garlic recipe with photo you can also use carrots, tomatoes, bell peppers, garlic and herbs, and garlic can not be spared. stored pickled eggplant appetizer in the refrigerator for a month to two, but since the fermentation process does not completely stop, they often become more acidic, but still edible. This one can be rolled up for the winter, but this is another recipe with which we will definitely share with you.

Ingredients for making stuffed sauerkraut

Step by step cooking pickled stuffed eggplant with photo

1. Cut off the ends of the eggplant (not overripe), poke holes in them with a fork so that they do not burst during cooking.
   
2. Add salt to boiling water and dip the eggplant in it. Eggplants do not digest, they should be ready, but not fall apart. Pierce with a toothpick and if they are already soft, remove from the water. Usually 10-15 minutes is enough.
   
3. Lay the eggplants on a flat surface, preferably on the edge of the sink, so that excess moisture and bitterness flow there. From above, press them with a cutting board, on which place the load.
   
4. After 2-3 hours, when the liquid from the eggplant ceases to stand out, remove the load. Cut each eggplant lengthwise, making a pocket.
5. For the filling, chop the greens, garlic, and also grate the carrots.
   
6. Pour vegetable oil into the pan and simmer the vegetables, you can all together for 4-6 minutes. Add 1 tbsp. salt, ground black pepper and chopped bay leaf. Cool down.
7. For a snack, prepare an enameled saucepan. Using a spoon or your hands, stuff each eggplant and tie with either string or a parsley or celery stalk. Pack the eggplants tightly together. If the filling remains, you can simply put it on top.
   
8. Place a flat plate on top of the eggplants, and then some weight, such as a jar of water. Eggplants will start up juice in a couple of hours, and it will completely cover them. Some housewives pour 3 tablespoons of brine into 1 liter of water. salt, but I don't see the need for it.
9. Let the eggplant ferment at room temperature for 4-5 days. You yourself will feel the characteristic aroma, and you can also take a sample by cutting off a piece.
   
10. Transfer the fermented eggplants to a jar or other resealable container, and refrigerate.

Serve the sauerkraut eggplant cut into bite-size pieces. And if you serve a whole snack to guests, do not forget to offer a table knife. Bon appetit!