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

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

Ingredients for pickled eggplant.

Prepare all the ingredients you need before you start preparing the delicious, tart eggplant.

To prepare one 3L can of this great dish You will need:

1. Eggplant- 2.3 kg
2. Salt- 6 tbsp. spoons
3. Garlic- 4-5 teeth
4. Parsley- good bunch
5. bitter capsicum - about 6-8 rings
6. Water- for boiling eggplants (in a 5l pan - 3.5l) and for brine - 1l

You will also need:

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

Recipe for pickled eggplant for the winter in jars.

The eggplant recipe can be divided into the following parts:

1. Cooking and pressing eggplants
2. Preparation of the filling
3. Placing eggplants in a jar and pouring them with brine

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

Read also: Salted cucumbers.

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

When the water boils, drop the eggplants into it and boil them for 4-6 minutes. At the same time, try to keep the fruits as under water as possible (you can cover with a lid), and not above its surface. For this I had to cook eggplants in 2 approaches, that is, first one half, and then the second.

Remove the cooked eggplants from the water and put them under a press for 5-6 hours (to drain the bitter liquid). For convenience, I recommend stacking eggplants of the same size in rows. Place them on a hard, flat surface, such as a tray, and then cover with boards or trays on which to place "weights", such as jars or eggplants with water. After that, in order for the liquid to drain, put something under one side of the tray, that is, make a tilt.

Prepare the ingredients for placing the eggplant in the jar:

After 5-6 hours of placing the eggplants under the press and before placing them in the jar, peel and wash the garlic, wash the parsley and hot pepper.

Read also: Eggplant in a barrel.

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

After draining the liquid from the eggplants, cut them into halves, not cutting to the end.

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

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

Now start placing the eggplants in the jar. To do this, pour a little parsley on its bottom.

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

When the eggplants are already in the jar, start preparing the brine. To do this, simply dissolve the salt in cold water(1 tablespoon of salt per 1 liter of water).

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

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

Good afternoon friends! Pickled stuffed eggplant my very favorite dish from this vegetable. True, it's not preparing so quickly, but it's worth it, believe me. Still in this recipe there is no clear proportions vegetables, as much eggplant is available, and we use so much. The only thing is that we observe the proportions of the marinade.

For the recipe "Pickled stuffed eggplant" you will need:

I indicate the amount of vegetables that I had

• Eggplant - 10 pcs
• Carrots - 5 pieces
• Garlic - 5-6 cloves
• Hot bitter pepper - 1 piece
• For the marinade:
• water - 1 liter
• Salt - 2 tbsp
• Bay leaf - 3-4 pcs
• Peppercorns - 1 tsp

Recipe for making stuffed pickled eggplant

Wash the eggplants and cut off the tails, cut on one side, forming a pocket. Boil water (for 1 liter of water 1 tbsp of salt) and lower the eggplants in a saucepan, cook for about 7-10 minutes, the main thing here is that they are not overcooked. We check with a match, if the eggplant can be easily pierced, then it's time to take them out.

Now they need to be put under oppression by 1 - 1.5, so that the glass is water. I use two for this. cutting boards... I put one at an angle, lay out the eggplants and another on top, and of course some kind of load on top.

Now you can do the filling and marinade.

Prepare the marinade: add salt, peppercorns and Bay leaf... Boil and set aside.

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

Now you can stuff the eggplants. Put the stuffed eggplant in a saucepan. If there are carrots left, we send it there. Fill the vegetables with marinade, by this time it will have cooled down, a plate on top and a load, which is heavier.

Pickled stuffed eggplants will only be ready in 5-7 days. For the first 4 days I leave them at room temperature, and then I put them in the refrigerator. Sprinkle them when serving onions, herbs and pour with vegetable oil. Very tasty, it turns out, try it you won't regret it.

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

We need:

eggplant -4 kg,

onions - 1 kg,

carrots - 1kg,

bulgarian pepper - 0.5 kg,

garlic 2 heads,

salt and ground black pepper,

vegetable oil for frying vegetables,

parsley and celery leaves.

Cooking. Boil the eggplants. Cut off the ponytails and place in a large saucepan. Pour cold salted water at the rate of 1 tablespoon per 1 liter. water.

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

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

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

Make an incision on the side and spread it out on a tilted table at intervals so that the liquid can drain.

Cover the top with something hard, I have a piece of chipboard, especially for this. Cover with cellophane and you can put the load, first 2 bricks, then 2 more or an equivalent weight. You need to do it quickly when hot, the liquid drains better.

Substitute a bowl from below for the flowing liquid. Leave the eggplants under pressure for 3-4 hours, you can overnight.

In the meantime, prepare the minced meat for the filling. Cut the onion into slices, and pepper into strips, grate the carrots on a medium grater, chop the garlic with a garlic.

Spread the onions, and stew the carrots and peppers, do everything separately for vegetable oil.

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

Minced meat turns out to be so tasty, when I try it, I want to eat with a spoon. I am inclined to cook such vegetables just as a salad.

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

To fasten a little eggplant, twist it around with a celery leaf. Fold tightly into a saucepan, rub each ball with more garlic.

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

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

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

We cut the rest, put them tightly in jars and hide in the refrigerator. You can add oil on top.

Who has been to the Odessa "Privoz", they sell such stuffed eggplant pickled in large barrels by weight. Nearby was a plate of tasting slices, sprinkled with fragrant vegetable oil and garlic.

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

Bon appetit to everyone and good mood!

WITH step by step photos and other delicious recipes

There are many admirers in our country pickled apples, sauerkraut cucumbers and tomatoes pickled in a barrel. But not everyone has ever tasted pickled eggplants. And in vain, because they are unusually tasty. They are served as an independent cold appetizer, and are also extraordinarily good as a supplement to meat dishes, rice and potatoes. Moreover, crispy eggplants prepared for future use will always help out if you need to feed unexpected guests. The main thing is to stock up on them in time.

Pickled eggplant: what could be tastier?

How to choose and prepare blue ones correctly?

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

In addition, the eggplant should be firm and firm to the touch. Flabby, flabby, long-stored blue in the refrigerator fermented will turn out to be harsh and tasteless. It is better to prepare caviar from them. And vegetables with areas of rot and mold should be thrown away without a doubt.

It is not necessary to peel and soak the eggplants, but they do need to be washed thoroughly. Do it under the tap by hand without using a sponge or detergents, after cutting off the stalk.

A little about dishes

Most delicious eggplant will turn out in enameled, clay, wooden dishes... Standard are also suitable glass jars, but on the condition that they will be stored along with their contents away from sunlight, for example, in a dark basement.

It doesn't matter if you choose enamel pot, clay pot or a small wooden barrel - any dish with a lid should be thoroughly washed and treated with boiling water.

The most popular eggplant pickling recipes

So, the vegetables and dishes are prepared, there is a desire to build pickled eggplants, you just have to choose suitable recipe... It is good that there are quite a few options for preparing a wonderful delicacy.

Time-tested appetizer

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

The eggplants are cut lengthwise, but not completely. Crushed garlic and black pepper are poured into the cut. The little blue ones fit tightly into the dishes and are filled with marinade. For its manufacture, 30 g is taken for each liter of water. coarse salt plus 2 bay leaves and 4 peas allspice.

If the eggplants are tamped into liter cans, pour brine to the top, sterilize for 20 minutes, seal with lids and leave the blank for 2 weeks, we get pickled eggplants for the winter.

Serving on the table, the blue ones should be poured with vegetable oil and, if desired, sprinkled with chopped herbs. And there is no need to be afraid a large number salt in the recipe, taste ready meal will be excellent.

A warning. When preserving for the winter, pay special attention to the purity of the products used. Indeed, with particles of earth on poorly washed vegetables, spores of dangerous botulism can get into the jars. Also, remember to steam sterilize jars and boil lids.

Housewives also often cook pickled eggplants, stuffed with carrots and garlic.

Recipe from Odessa

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

The medium-sized eggplants are washed and pierced with a fork. Boil in salted water for 10 minutes. They are removed from the boiling water and cooled. Are placed under the press for 3 hours. Then the little blue ones are cut along, but not completely, so that you can put the filling inside.

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

The celery stalks are cut off and scalded with boiling water for softness. Each eggplant is wrapped in celery and fits tightly into the dishes.

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

Pour the vegetables with brine so that the liquid does not completely cover them. Next, vegetable oil is overheated in a frying pan and poured onto the workpiece from above. The eggplants should stand at room temperature for a couple of days, then they are sent to a cold place. After 10 days, delicious pickled eggplants with carrots and garlic are ready.

Georgian appetizer

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

Trim the ends of the eggplants, then cut the vegetables lengthwise into slices. Pour boiling water over for 5 minutes, then remove for 1 hour under oppression.

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

Apply the resulting mixture to eggplant plates, wrap them in rolls and place in a bowl. To fill with water. Put in the refrigerator. Georgian style pickled eggplants with garlic, onions and nuts will be ready in a week.

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

Pickled eggplant, stuffed with vegetables cook using another interesting recipe:

Korean style eggplant

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

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

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

Brine

For its preparation, 350 ml of water is taken, 2 tbsp. spoons granulated sugar and 1 teaspoon of salt. The marinade is boiled for about a minute, after which the fire is turned off and 50 ml of overheated vegetable oil is added.

Eggplants are aged for 2 days in an apartment, then taken out into the cold. After 2 days, they can be decomposed into half-liter jars, pour 1 tbsp into each one. spoon of 9% vinegar, sterilize for 25 minutes, roll up and remove for longer storage.

Pickled eggplant "False mushrooms"

Cut 4 kg of eggplants into large cubes and soak for 3 hours in salted water, pressing down with a load on top. Then boil for 15 minutes in the same water. Strain, sprinkle with chopped garlic and pour boiled brine, for the preparation of which 2 liters of water are taken, 2 dessert spoons salt, a few peas of allspice and bay leaves, and cloves to taste.

Insist eggplants in the cold for 3 days. Serve with 6% -mm table vinegar.

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

Pickled eggplant with cabbage for the winter

2.5 kg of eggplants are peeled and boiled for 3 minutes, after which they are cooled and cut into strips. 1.5KG white cabbage finely chopped. 2 carrots are grated on a special grater. 2 hot peppers and the head of garlic is twisted in a meat grinder.

Everything is mixed and poured with hot marinade. The night is insisting. Folds out into 0.7-liter cans, cuddling tightly. Sterilized for 20 minutes. The output turns out to be 6 jars of 0.7 l each, not only tasty, but also very beautiful snacks.

Marinade

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

Moldavian pickled eggplant

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

Cut the eggplants into little finger-sized cubes, salt well and leave for a couple of hours. Then squeeze thoroughly and quickly fry in sunflower oil.

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

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

Eggplant is a 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 off, salted, pickled, and salads are prepared. This article will teach you how to make pickled eggplant. Below you will find several recipes of the most varied kind and for every taste. However, the principle of preparation remains unchanged. Boil the blue ones and fill them with marinade. Eggplants can be stuffed before this.

There is a method for dry salting of blue ones. We just cut the fruits into washers, sprinkle them with salt and spices, and then seal them. And wet salting is filling the cut fruit with a gulp.

Pickled eggplant: a universal recipe

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

We make the marinade. We boil water, lower the parsley stalks there - just for a few seconds, so that they become elastic. After that, we throw in the ingredients of the marinade. 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. Fold in an enamel bowl, fill with cold marinade. We press down with a plate, we set oppression on it. We keep it this way for four days at room temperature. Then we lay out the eggplants in prepared jars, pour over boiled and chilled marinade. Gently pour in a few tablespoons of hot vegetable oil. We seal the banks.

Pickled eggplants stuffed with vegetables in Russian style

No vinegar in the blanks! This preservation method is good because the fermentation takes place under the influence of bacteria present in the product. Cut ten eggplants in half lengthwise, but do not reach the end of two centimeters. For twelve minutes, boil the blue ones in salted water (30 grams per liter). Ready eggplants put under oppression until it cools completely. Chop three carrots in Korean. Cut two parsnip roots into strips. Chop three onions in semicircles. Simmer 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. Stuff the eggplants with this mass (just put the filling on one half and cover with the other. You can also put green cilantro or parsley leaves. Put the eggplants in glass jars, sprinkle with garlic. Leave it warm under oppression for three days. Then fill it with boiled but cooled vegetable Such pickled eggplants stuffed with vegetables should be kept in the refrigerator.

Beautiful berries

We cut off the tails of four blue ones and boil them in slightly salted water for about ten minutes. Strain and leave to cool. During this time, we will make the filling so that our pickled eggplants look beautiful. Finely chop a large head of garlic, three carrots into separate bowls, chop the leaves from a bunch of parsley. Cut the cooled eggplant lengthwise, but so as not to divide it into two halves. 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 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, the already pickled eggplants stuffed with carrots and garlic should be kept in a cool cellar for another couple of days. It will be tastier this way.

Pickled eggplant stuffed with carrots

For this moderately spicy vegetable snack three pieces of blue should first be boiled in water with salt until full readiness(about half an hour). Then we put them under the press - let the bitterness go away. Grate two carrots coarsely. Simmer it in three tablespoons of vegetable oil for ten minutes over low heat. We pass the head of garlic through a press. Let's set aside a quarter of the total. Chop half a bunch of greens. We'll also save a quarter of the serving for later. Add herbs and garlic to the carrots. Knead and stuff the future pickled eggplants. The recipe advises to pull the blue ones with a thread so that the filling does not fall out. Put the eggplants 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 black peppercorns and two bay leaves. Cook for another two minutes. Fill the blue ones with this marinade. We put the pickled eggplant stuffed with carrots under the press. Then we leave in a warm place for three days.

Blue stuffed with vegetables

Boil a kilogram of small eggplants and put them under oppression, as in the previous recipes. The same way to cook pickled eggplant differs from others in its filling. Grate two carrots coarsely and fry in refined sunflower oil. Bell pepper clean from seeds and cut into small cubes, chop parsley and dill (three tablespoons each), chop three cloves of garlic into thin plates. We spread the vegetables to the cooled carrots. Mix and stuff the blue ones with this minced meat. We make the pickle the simplest. Dissolve 50 grams of salt in one and a half liters of boiling water. Put the eggplants in a bowl in one layer. Fill them with cooled brine. We leave the stuffed pickled eggplant for three hours without oppression and for a day under pressure. After that, we transfer them to glass jars and fill with brine. Store under them in the refrigerator.

Eggplant blanks

Stuffed foods are quite capricious and unpredictable during storage. Therefore, vendors of all sorts of pickled delicacies ferment only eggplants. Various fillings they do what is called to the table. So how to prepare fermented We boil two liters of water with two tablespoons of salt. For eggplants, we make two through cuts on the sides. We put them in boiling water. Cook for five (small) to ten minutes. We send under the press on an inclined surface. When the blue ones become flattened and dry, cut them lengthwise. You can stop at this stage: pack the blue ones in cling film and send them to the freezer. But there is an alternative: pour in brine and put it in a warm place for three days. Then send it to the refrigerator.

Spicy filling

Pickled eggplants, according to this recipe, are cooked in the classic way... Only the filling is different. Rub four carrots coarsely and fry until soft. Chop two onions into quarters of rings and also fry until golden brown. Finely chop five cloves of garlic. Mix the minced meat, salt, add chopped fresh herbs if desired. Such blue ones should be fermented for three days at room temperature.

Another filling recipe

Grind three carrots and one hundred grams of celery root on a coarse grater, and two onions into small cubes. We simmer vegetables in vegetable oil. We cool them, add a teaspoon of black pepper and sweet paprika. Rub each eggplant not completely cut with garlic from the inside. We spread the filling. To prevent it from falling out, we tie the blue ones with a thread. At the bottom of the dishes we put crumbled bay leaves and dill umbrellas. Put the 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.