How to pickle blue ones. Pickled eggplants: best recipes

16.01.2024 Snacks

Eggplants, like a sponge, absorb the taste of a marinade, filling or sauce, but at the same time a little of their own natural taste always remains in them. This feature gives enormous scope for imagination. Various preparations are prepared from eggplant for the winter - single-component salads or in combination with various vegetables, legumes or rice, and it is also pickled and salted in a variety of ways. Today we will talk about pickled eggplants and look at step-by-step photos of the two best, in my opinion, recipes. In the first one we marinate the whole vegetable, and in the second we cut it into pieces. So, despite the fact that today’s selection contains only two options, it seems to me that this is enough, since the first is suitable for those who have small fruits, and the second for those who cannot fit them entirely into a jar.

Whole marinated eggplants for the winter: step-by-step recipe with photos

Whole pickled eggplants are a universal recipe. In winter, you can prepare a lot of dishes from them. Firstly, these are simple and quick everyday salads, for which we simply lightly squeeze the eggplants from the marinade, and then cut the squeezed fruits, add herbs, onions and serve. You can also prepare more complex salads with meat - then it will be a festive option, and here they will taste like mushrooms, no matter how strange it may sound. Adding them to a stew will give you a heartier vegetable dish. Or you can just fry it a little along with the onions, and you will get an excellent addition to regular boiled potatoes - nourishing and lean and delicious - you'll lick your fingers!

Ingredients (per liter jar):

eggplants – 2kg;
bell pepper - half;
half a head of garlic;
vinegar 9% - 4-5 tbsp;
water – 2l;
rock salt – 160 gr.

How to cook whole eggplants, marinated for the winter

Also, for flavor, you can put 1 bay leaf and 3-4 pieces of pepper – black and allspice – in a jar.
Store opened canned food in the refrigerator for no more than 5-6 days, otherwise it will spoil.
If you cut the blue ones into cubes before boiling, you will no longer need to cut them after opening the jar, but their taste will be more piquant. This option is suitable for preparing salads, but is not suitable for complementing stews.

Marinating eggplants for the winter: recipe (cut)

Delicious pickled eggplants, cut into rings, are an excellent winter snack. There are a lot of options for this preparation - both with tomato and with tomatoes. These rings are in a delicious, spicy transparent marinade. The recipe is suitable for those who do not really like tomato sauce and tomatoes. If you like it spicier, place a couple of chili pepper rings on the bottom of the jar. Add all other ingredients according to the recipe, you will get a delicious stand-alone vegetable snack.

What we need (for 1 half-liter jar):

350 g eggplant;
1-2 pcs. bell pepper;
half a carrot;
several rings of hot pepper;
1-2 cloves of garlic;
0.5-1 pcs. bay leaf.

Marinade:

0.5 tbsp. salt;
15 g sugar;
0.5 tbsp. 9% vinegar;
350 ml water.

For cooking vegetables:

1 l. water;
1 tbsp. salt.

How to pickle eggplants

We choose young eggplants, which can be irregularly shaped without damaging the skin. The seeds should be light, barely noticeable. Overripe vegetables have dark seeds, although they may be small in size. This happens at the end of the season. Prepare another preparation from these vegetables or freeze them altogether. We wash all the vegetables in running water and cut the eggplants into slices. Boil them for 3 minutes. Don't forget to add salt - 2-3 pinches. To ensure that the blue ones are completely submerged in water during cooking, you can use the following advice. We place a plate of smaller diameter in the pan, and place a load on it - a jar or mug with hot water. They will press the vegetables, so we will cook them well enough. This will allow you to worry about chopping vegetables instead of constantly stirring vegetables.
Peel and wash the carrots. Remove seeds from green peppers and rinse with water. We cut the carrots into rings, the pepper into large strips, and the garlic into slices.
Place bay leaf, hot pepper, and garlic on the bottom of a clean jar.
Place the eggplants in a colander to remove excess water. Then put it in jars, alternating layers: eggplant, bell pepper and carrots. Periodically add a little garlic. Fill the container with vegetables almost to the top.
To prepare the marinade, pour in 350 ml. water into the ladle. Add salt, sugar. Bring the marinade to a boil.
Then pour in vinegar, and as soon as the water boils again, turn off the heat.
Pour boiling marinade to the top.
Place them in a saucepan. To prevent the jars from cracking during sterilization, place a cloth or towel or a flat saucer on the bottom. Pour water into the pan; it should be up to the shoulders. Salt the water a little – this will raise the boiling point. Sterilize vegetables for 4-6 minutes. Then screw it tightly or roll it with a lid.
We wrap the workpiece and let it cool gradually - this will increase the time of preservation of vegetables due to residual heat.

The appetizer should be served exclusively cold, supplemented with fresh onions, cut into thin half rings. After adding the onion, you need to let the workpiece stand for a while so that the onion is saturated with the marinade.

You can put thin onion rings in this preparation; this tip is for those who love pickled onions.
You can cook using tomato paste or juice - then you don’t need to add water to the marinade, and the amount of vinegar can be slightly reduced.
To give the salad a more southern flavor, add a bunch of cilantro. Place clean, washed and dried greens in a jar without cutting them. This way the preparation will acquire taste and aroma, and the greens themselves will not end up on the table.

Two different, fairly simple eggplant recipes will give you completely different flavors. The first requires a little modification before serving, the minimum is to pour in a little oil and sprinkle with chopped garlic. The second recipe is a complete vegetable appetizer that just needs to be refrigerated before serving. But it can also be slightly supplemented with fresh or frozen herbs.

Marinated eggplants can be a light side dish for meat, fish or a savory appetizer to be served along with other dishes for a holiday table or everyday meal. The presence of numerous variations of the delicacy will allow everyone to choose the most suitable recipe.

How to pickle eggplants?

Each recipe for making pickled eggplants has both its own individuality and general technological points that you need to remember when starting to prepare the appetizer.

The eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
Prepared vegetable slices are boiled or fried, mixed with the marinade components and left to soak.
Delicious pickled eggplants can be whipped up using a quick recipe, or you can prepare a delicacy for the winter for future use.

Instant marinated eggplants

Can be prepared in just a few hours using the recipe below. If desired, the marinade can be supplemented with cloves, hot chili peppers or other spices of your choice, adding them directly to the eggplants or to the liquid brine. When serving, the finished snack is flavored with aromatic oil.

Ingredients:

eggplants – 700 g;
garlic – 3 cloves;
onion – 1 pc.;
water – 0.5 l;
sugar – 2 tbsp. spoons;
vinegar 9% – 3 tbsp. spoons;
salt – 1 teaspoon;
black and allspice pepper, laurel.

Preparation

Chop the eggplants into cubes measuring 2x2 cm.
Place the vegetable in boiling water, boil after boiling again for 2 minutes, pour into a sieve, and allow to drain.
Add onion and garlic to the slices and mix.
Bring 0.5 liters of water to a boil, add the marinade components and pour the mixture over the eggplants.
Press the vegetables with a weight and let them cool.
Place the pickled eggplants in the refrigerator for 6 hours.

Eggplant marinated with garlic

Eggplants marinated with garlic and herbs are especially delicious and aromatic: dill or a mix of parsley, basil, and cilantro. Within a day you will be able to enjoy the savory taste of the finished snack. The delicacy can be complemented with a slice of fresh bread, golden toast, or served with other dishes.

Ingredients:

eggplants – 1 kg;
garlic – 6-7 cloves;
dill – 1 bunch;
water – 1.5 l;
vegetable oil – 100 ml;
vinegar 9% – 6 tbsp. spoon;
salt – 1 tbsp. spoon.

Preparation

Cut the eggplants into cubes, boil for 5 minutes in water with salt and vinegar, drain and let drain.
Add chopped herbs, garlic, vegetable oil, mix.
Transfer the pickled aromatic eggplants into jars and place in the refrigerator overnight.

Marinated eggplants with carrots and garlic

Marinated with carrots, garlic and herbs filling will be a great addition to boiled or fried potatoes, as well as an impressive appetizer to serve at any feast. To execute the recipe, select medium-sized fruits and cut them in half lengthwise, leaving a slight cut in the area of the stalk.

Ingredients:

eggplants – 8 pcs.;
carrots – 3 pcs.;
garlic – 5 cloves;
parsley and cilantro - 0.5 bunch each;
water – 800 ml;
vegetable oil – 50 ml;
vinegar 9% – 2 tbsp. spoons;
salt – 2 tbsp. spoons and for cooking;
black and allspice peas – 3 pcs.

Preparation

The prepared eggplants are cut lengthwise, pricked with a fork and boiled in salted water for 10 minutes.
Place the boiled vegetable under pressure to get rid of moisture.
Mix greens, garlic and carrots slightly poached in oil and add some salt.
Stuff the eggplants with the mixture and tie them with thread.
Bring water to a boil, add salt, pepper and vinegar, pour it over the eggplants, and place a weight on top.
Cool the pickled eggplants and place them in the refrigerator for 2 days.

Marinated eggplants like mushrooms

Next, you will learn how to make and enjoy an excellent alternative to your favorite snack. The taste of the delicacy will fully depend on the composition of the marinade and the spices and herbs included in it. The recipe recommends removing the skin from the eggplants by cutting it off with a knife.

Ingredients:

eggplants – 1 kg;
dill – 0.5 bunch;
garlic – 0.5 heads;
vegetable oil – 170 ml;
water – 1.3 l;
vinegar 9% – 5 tbsp. spoon;
salt – 2 tbsp. spoons.

Preparation

Remove the skin from the eggplants, cut them, boil them in water with salt and vinegar for 5 minutes, drain them on a sieve, and leave to drain for an hour.
Mix the slices with garlic, herbs and oil, transfer to a jar and put in the refrigerator for 6 hours.

Korean marinated eggplant

Eggplants marinated in soy sauce according to a Korean recipe will delight fans of dishes with a pronounced spice. The fruits must first be boiled whole for 10 minutes, then cut crosswise in half and then into slices. Bell pepper and half a portion of onion are added to the appetizer fresh, finely chopped.

Ingredients:

eggplants – 1 kg;
cilantro – 1 bunch;
garlic – 5 cloves;
onion – 150 g;
bell pepper – 1 pc.;
vegetable oil – 70 ml;
sugar and ground chili - 1 teaspoon each;
ground coriander – 2 teaspoons;
sesame seeds, apple cider vinegar and soy sauce - 2 tbsp each. spoons;
salt pepper.

Preparation

Prepare the eggplants, add some salt, add vinegar, and leave for 30 minutes.
For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
Mix eggplants, peppers, dressing, garlic, mix herbs.
The marinated eggplant appetizer will be ready in 2 hours.

Marinated eggplant with basil - recipe

Marinated eggplants with basil are surprisingly aromatic. Fresh herbs can be replaced with dried ones, and chopped green feathers can be used instead of onions. If desired, eggplant fruits are peeled, cut into circles or longitudinal layers and browned in oil on both sides.

Ingredients:

eggplants – 1.5 kg;
basil – 1 bunch;
garlic – 1 head;
hot pepper - to taste;
onion – 250 g;
water – 200 ml;
vegetable oil – 100 ml;
granulated sugar – 1 tbsp. spoon;
vinegar 9% – 40 ml;
salt – 0.5 tbsp. spoons.

Preparation

Place fried eggplants, garlic, onions, and basil leaves in a saucepan in layers.
Boil water, add salt, sugar, vinegar, cool, pour it onto the workpiece, and press it with a weight.
After 8 hours, put the eggplants marinated with basil in the refrigerator.

Azerbaijani marinated eggplants

Marinated eggplants, the recipe for which is borrowed from Azerbaijani cuisine, are prepared with garlic and mint, soaked in a marinade of salt and grape vinegar. If desired, you can add grated carrots or chopped herbs to the garlic filling, which will enrich and diversify the taste of the snack.

Ingredients:

eggplants – 1 kg;
fresh mint – 0.5 bunch;
garlic – 2 heads;
grape vinegar – 300 ml;
water – 1.5 l;
salt – 150 g.

Preparation

Boil slightly cut eggplants in water with salt for 5-7 minutes.
Grind the garlic in a mortar with a pinch of salt and mint, coat the cuts with the mixture and place in a bowl.
Pour vinegar over everything, press down with a weight and leave for 4 days in the refrigerator.

Georgian marinated eggplants

Spicy pickled eggplants prepared according to the following recipe turn out incredibly tasty and impressive in appearance. The bright palette of colors and flavor combinations will not leave anyone indifferent. Carrots and onions can be pre-sauteed in oil until soft or mashed with salt.

Ingredients:

eggplants – 4 pcs.;
onions, carrots and sweet peppers - 3 pcs.;
garlic – 5 cloves;
vinegar - 4 tbsp. spoons;
oil – 0.5 cups;
hot pepper – 0.5 teaspoon;
salt and honey - 1 tbsp. spoon.

Preparation

Sliced and boiled eggplants for five minutes are mixed with prepared chopped remaining vegetables.
Mix the oil with honey, vinegar, pepper and garlic, pour it over the vegetables, mix everything and press down with a weight for several hours.

Pickled eggplants for the winter

The pickled recipe will allow you to enjoy the taste of your favorite snack all year round, right up to the time of harvesting the next harvest. Eggplants cut into cubes or circles are boiled in water with the addition of salt and vinegar, then allowed to drain and only then mixed with garlic and herbs.

Eggplants have a unique taste, and during the harvest season, when these vegetables are most available, you want to try them in different forms. They are fried, stewed, baked, and closed for the winter. When making preparations for future use, almost every housewife wants to try a similar snack without waiting for the cold weather. Instant marinated eggplants with garlic and herbs will be ready to eat in no later than 24 hours. Every housewife can pamper herself and her loved ones with this savory dish - no great skill is required to prepare this dish.

Cooking features

There are several recipes for quick preparation of marinated eggplants with garlic and herbs. They differ not only in composition, but also in technology. However, there are a few points that remain the same, regardless of the snack option you choose.

It is better to marinate young eggplants that have a thin skin and tender flesh. Large vegetables are distinguished not only by coarse seeds, but also by thick skin, which makes the dish less pleasant to taste. Young eggplants do not need to be peeled; for large ones, it is better to cut off a thin layer of peel. The easiest way to do this is with a vegetable peeler.
Eggplants contain solanine, a harmful substance that gives them bitterness. There is less of it in young fruits, more in mature ones. Before cooking, it is advisable to soak both of them in a saline solution prepared from a tablespoon of salt diluted in a liter of water, or salt them. After 10–20 minutes, the “little blue ones” should be washed to remove excess salt and dried. After this, they are ready for marinating according to the chosen recipe.
In order for eggplants to marinate quickly, they must be subjected to at least a short heat treatment. Some recipes call for boiling them whole, others call for blanching vegetables, cut into pieces, in boiling water or a marinade, and others call for frying eggplant slices.
Marinated eggplants become truly tasty after a few hours, but if you can’t wait to try them, you can taste the appetizer earlier. The main thing is that the vegetables have time to cool down by this time, otherwise there is a risk of getting burned by the hot vinegar included in the marinade - it can leave a burn on the mucous membranes that requires treatment.
You can marinate eggplants in glass, plastic or enamel containers. In other cases, they may develop a metallic taste. Aluminum, when in contact with acids, releases harmful substances, so cooking pickled vegetables in dishes from it is even dangerous.

Eggplants marinated with garlic and herbs in a quick way can be stored in the refrigerator, usually no more than a week. They are served as an independent snack or as a side dish for meat dishes. They have a spicy taste, fresh aroma and are liked by almost everyone.

Classic recipe for eggplants marinated with garlic and herbs

eggplants – 1 kg;
water – 1.5 l;
table vinegar (9 percent) – 60 ml;
refined vegetable oil – 100 ml;
garlic – 6–10 cloves;
fresh dill – 50 g;
fresh cilantro – 50 g;
salt – 20 g.

Cooking method:

Cut the eggplants into circles or oblong pieces 1–1.5 cm thick. Season with salt and leave for 10 minutes. Rinse well and let dry.
Boil water, add a tablespoon of salt and vinegar to it. Stir.
Dip the eggplants into the boiling marinade. Wait for it to boil again. Cook the “blue ones” for 5 minutes. Drain in a colander. Transfer to the container or similar container in which you plan to marinate the vegetables.
Crush the garlic with a press.
Wash fresh herbs and shake off water. When the cilantro and dill are dry, finely chop them with a knife.
Mix herbs with garlic and vegetable oil. Place this mixture in the container with the eggplants. Toss them carefully so that the savory mixture coats each piece.
Close the container and put it in a cool place.

Eggplants marinated according to this recipe will be ready to eat in a day. They can be stored for up to two weeks, but it is still better to eat them earlier.

Marinated eggplants like mushrooms

eggplants – 1.5 kg;
garlic – 5–6 cloves;
fresh dill – 50 g;
fresh parsley – 50 g;
water – 2 l;
salt – 30 g;
black peppercorns – 15 pcs.;
vegetable oil – 0.25 l;
mushroom broth – 10 g.

Cooking method:

Cut the eggplants into cubes or bars.
Boil the water. Add vinegar, pepper, mushroom broth and salt to it.
Dip the eggplants in water, cook them for 5 minutes, remove from the marinade and dry.
Cut the garlic into slices.
Chop the greens with a knife, but not very finely.
Add the greens and garlic to the eggplants, pour in the oil. Stir.
Transfer the eggplants to a jar or container, close and store in the refrigerator.

The sample can be removed after 12 hours. Eggplants marinated according to this recipe turn out similar to mushrooms. The similarity will remain even if the mushroom broth is removed from the recipe.

Fried eggplants marinated with garlic and herbs

eggplants – 0.5 kg;
sugar – 20 g;
table vinegar (9 percent) – 20 ml;
universal vegetable seasoning (with salt) – 20 g;
garlic – 2 cloves;
fresh basil – 50 g;
onions – 0.25 kg;
vegetable oil - as much as needed.

Cooking method:

Cut the eggplants into circles a little less than a centimeter thick, soak for 20 minutes in a saline solution, rinse, and dry with a kitchen towel. Sprinkle with seasonings using half of the recipe's instructions.
Heat the oil, fry the eggplants in it, place them in a bowl.
Wash the basil, let it dry, and chop it coarsely.
Finely chop the garlic cloves.
Peel the onion, cut into thin half rings, pour in vinegar, and stir.
Place onion, garlic, and basil in a bowl with eggplant. Sprinkle with sugar and remaining seasoning and stir.

The appetizer can be served within an hour. It has a seductive aroma, pleasant taste with spicy notes.

Almost everyone likes eggplants marinated with garlic and herbs. You can prepare them in a quick way. There are several options for preparing snacks. Each recipe allows you to get a food with unique organoleptic qualities. Pickled eggplants are served as a cold appetizer, but can complement or even replace a side dish.

Eggplants closed in this way are a preparation for winter salads. Some people may find this product to taste similar to pickled mushrooms, but this opinion is not clear. A simple and unpretentious semi-finished product for preparing a delicious snack. Served with onions and aromatic vegetable oil. For large companies and long gatherings, a 3-liter jar is an excellent container for this preparation, but for a small lunch and one-time use it is better to have several liter jars in reserve.

Whole marinated eggplants for the winter can be served with Korean carrots. Before serving, whole pickled eggplants are first cut lengthwise into two parts and then cut into cubes. They go perfectly with fragrant homemade sunflower oil.

Ingredients

eggplants – 8-9 kg;
water – 3 l (this marinade is enough for 3 jars of 3 l each);
salt (not iodized) – 1 tbsp;
sugar – 1 tbsp;
vinegar 9% - 150 ml;
bay leaf – 5-6 pcs.;
allspice (peas) – 10 pcs.

How to cook whole marinated eggplants for the winter

Before you begin the cooking process, carry out a series of water procedures with vegetables. During this procedure, carefully inspect each eggplant to identify any damage or signs of spoilage. Assess the degree of spoilage of the product; if it is a small dark spot, then you can completely cut it out and use the unspoiled part for further cooking. If the damage is large, then you should not use such a blue one, put it aside. For selected vegetables, cut off the stems and the opposite part. Fill a large saucepan with 2/3 of the water and place on the fire until it boils. Place as many eggplants as you can fit in the pan into boiling water and cook for 7-10 minutes. The cooking time will depend on the size of the vegetables; if the blue ones are small, then it is enough to boil them for 7 minutes, and large ones - 10.

When cooked, vegetables will not be completely submerged in water, but will float. And to cook them evenly, turn them from side to side. Another option is to make a small press in the form of a plate with a smaller diameter, into which you can put some kind of weight, so that the eggplants can be completely immersed in water and undergo uniform heat treatment. The last method is better because you don’t have to stand over the fire and constantly monitor this procedure. You can step away and start preparing the marinade. Place all the necessary spices and spices in a clean container, fill with clean water and put on fire.

We don’t use vinegar yet; it needs to be poured in at the very last stage, when the marinade boils and the eggplants are placed in jars.

During boiling, the vegetables changed their color from a beautiful eggplant to brown, and also shriveled, but this is what tells us that they are ready for the next stage of our preservation. Place all boiled vegetables while hot in clean and sterile jars. The vegetables will probably be cooked in parts, so filling the container will be gradual. Arm yourself with tongs or a fork, which will make it convenient to take the hot blue one. Try to place them tightly; tilting the jar can help you straighten them out.

If all the jars are full, the marinade is boiling on the stove, pour in the last ingredient - vinegar. Let it boil and pour spicy boiling water over the preparations to the very top. Immediately roll up and carefully, holding the jar by the lid, turn it upside down. Leave in this position until it cools completely, and then put it in a cool, dark place for further storage.

On a note:

When choosing eggplants, pay attention to their size and elongated shape. Neat and even vegetables are ideal for this preservation.

Store an open jar of whole pickled eggplants in the refrigerator and use for no more than a week, otherwise the eggplants may turn sour.

Eggplant marinated with garlic and herbs, quick recipes with photos

At a time when the little blue ones are ripening en masse and are becoming much cheaper in price, it’s time to find several recipes for preparing this vegetable. In this article, I suggest making quick-cooking marinated eggplants.

My selection of recipes for those housewives who don’t have a lot of time to cook, I think they will appreciate it. In addition, the article also describes dishes that take different cooking times, from several hours to 1 week.

They cannot be stored for a long time, and can only be left in the refrigerator. You can increase the number of servings by proportionally increasing the amount of ingredients added to the dish.

Below is a selection of recipes that include cooking blueberries with Korean seasonings, as well as with mushroom spices. The second taste really strongly resembles wild mushrooms. In addition, the presented selection contains a recipe for stuffed products that are cooked whole, and there is a recipe for blue ones stuffed with carrots. This collection also contains a recipe for canned vegetables for the winter. They are stored for quite a long time, but nevertheless, it is advisable to use them within a year. At the end of this collection is a recipe for fried circles that can be eaten almost immediately after cooking.

Quick pickled eggplants with herbs, garlic and vinegar

Eggplants are a great vegetable that can be used to make many different snacks and dishes and are great for home cooking. It goes well with a variety of vegetables and herbs. Eggplants can be pickled, salted, frozen, fermented, dried and canned. You can preserve them either on their own or as a salad with various vegetables, garlic, herbs and spices.

The most common recipe in home cooking is quick marinated eggplants with garlic and herbs. Salted eggplants are prepared both for long-term storage and quick consumption. Moreover, for long-term storage it is not necessary to seal them under a metal lid; it is enough to ferment them under a plastic lid, like ordinary cucumbers or tomatoes in brine. This preparation is ideally stored in a cellar or any cool place. Only the longer the preparation sits, the more it becomes sharper and more sour. These eggplants are very similar in taste to mushrooms with a refined and delicate taste.

Recipe for pickled eggplants with garlic and herbs

Eggplants 1 kg
head of garlic
bunch of parsley or dill
3 bay leaves

For the brine you need:

The brine must be prepared in advance so that it has time to cool. Boil water in a saucepan; when the water boils, add a tablespoon of salt and boil for another 3-5 minutes. so that the salt dissolves. In order for the brine to be fragrant, you need to add a bay leaf, two peppercorns and cloves. Leave the brine to cool.

Let's start with the eggplants. To prevent the blue ones from becoming bitter, they need to be tested in salt water. We put the water to boil, add salt, throw the blue ones into the boiling water and cook for 10-15 minutes so that the skin on them softens. Then we drain the water and let the blue ones cool, after which it is necessary to make longitudinal cuts on them, a little deeper than the middle. After that, the blue ones must be put under a press so that the bitter juice completely flows out of the eggplants. To do this, put the blue ones in a well-washed sink, place a cutting board on top of them and place a small weight, a liter jar filled with water works well. We leave them for an hour or two.

After this, chop the dill and parsley, crush the garlic, mix and place the blue ones inside the slits; you can add salt if necessary. Place the blue ones tightly in a saucepan and fill with brine so that it covers the blue ones. Press it all down. Leave to ferment for 2-3 days at room temperature. The hotter it is in the kitchen, the more active the fermentation stage will be. You can leave it up to five days. Depending on what degree of fermentation you need.

Signs that the blue ones are ready are that the brine becomes cloudy, becomes viscous and acquires a sharp aroma and sour taste, and the blue ones turn brown and become softer. When you are satisfied with the degree of fermentation of the blue ones, you need to put them in the cold. They can last in brine and cold for a very long time.

Quick marinated eggplants with onions and garlic

2 medium sized eggplants
1 onion
3-4 cloves of garlic
3 tbsp. l. vinegar
4 tbsp. l. vegetable oil
4 tbsp. l. soy sauce
ground black pepper and salt to taste
teaspoon ground coriander
teaspoon dried herb mixture

Wash the eggplants, cut off the tails, put them in a pan and add water and salt. They need to be boiled for 20 minutes.

If you use blueberries from an old harvest, then they contain bitterness. They need to be pierced with a fork and soaked in cold salted water. Leave for two hours. And if you used young eggplants, then you don’t need to do this with them, because they have no bitterness.

While the blue ones are cooking, prepare the onions. It must be peeled and cut into half rings. It is also necessary to peel the garlic and squeeze it through a press. Place chopped onion, squeezed garlic into a container, add black pepper, a mixture of dry herbs and coriander. Pour in soy sauce, vegetable oil and vinegar. Mix well and leave to marinate.

When the blue ones are cooked, you need to drain the water and leave them to cool. After this, the blue ones need to be cut into any shape and any size you want. Add the eggplants to the onion marinade and mix everything thoroughly. To taste. If something is missing, add it. After adjusting the taste, you need to marinate the appetizer in the refrigerator for 2 hours. The appetizer is ready.

If you want to prepare such eggplants for the winter, you need to increase the amount of vinegar by 3 times. Roll the finished snack into sterilized jars and seal with a metal lid. Store in a cool place.

Eggplants marinated with garlic

1 kg eggplants
5–6 cloves of garlic
vegetable oil
4-6% apple cider vinegar half a cup

Wash the eggplants and blot the moisture with a napkin. If the blue ones are large, then they need to be cut lengthwise and cut into pieces not thinly, and if they are medium, they need to be cut into circles. The garlic must be grated on a fine grater. Pour vinegar into a plate and add garlic. Fry the blue ones over medium heat, constantly adding oil. After the eggplants have been fried, they need to be dipped in vinegar and garlic and placed in layers in a container. Add salt to each layer. In about a day, the eggplants will be ready. They need to stand in the cold for several hours, and then they can be put in the refrigerator.

Quick marinated eggplants in Korean with garlic and herbs

This snack is very easy to prepare and is ready to eat within 24 hours.

List of products used in preparing this dish:

medium-sized blue ones - 7 pieces;
sweet red pepper - 2 pieces;
hot pepper - 2 small pods;
salt - 12 g;
vinegar 6% - 0.100 l;
Korean seasoning - 0.5 teaspoon.

How to prepare this recipe:

Cut the blue ones in half lengthwise and boil in slightly salted water. You can cook them for no longer than 5 minutes.
Cut the cooled vegetables into strips.
Cut the washed bell and hot peppers into approximately the same strips as the blue ones.
Add seasoning, salt and vinegar to the dish.
Mix all ingredients and place in the refrigerator.

The appetizer prepared according to this recipe should be consumed chilled, after infusing for 24 hours.

Quick marinated eggplants with garlic and herbs “like mushrooms”

If you cook blue ones according to this recipe, when finished they taste similar to fried mushrooms.

What products are used:

blue ones - no more than 2 kilograms;
garlic - 1 large head;
dill;
vegetable oil - 300 g;
vinegar 9% - half a tablespoon;
water - 2500 ml;
fine kitchen salt - 2 large spoons;
black peppercorns - 1 teaspoon;
mushroom spices - ½ sachet.

Boil water in a saucepan with the addition of vinegar and salt, as well as peppercorns.
Cut the eggplants into medium-sized cubes so that they resemble mushrooms.
Cook the cubes in boiling water for 5 minutes.
Finely chop the garlic with a knife.
Cool the boiled cubes, add garlic, spices and vegetable oil to them.
Keep the blue ones in the refrigerator for a day.

After this they are ready to eat.

Stuffed eggplants

Blue ones stuffed in this way last for quite a long time, they can even be preserved for the winter.

What ingredients are used:

blue, small - 1500 g;
garlic - 1 large head;
cilantro - 1 bunch;
parsley - 1 small bunch;
hot pepper, chili - 1 pod;
salt - 12 g.

Products for marinade:

filtered or boiled water - 1 l;
salt - one and a half tablespoons;
vinegar 9% - 1.5 cups;
sugar - 1 tablespoon;
cloves, allspice, bay leaves - 2-3 pieces of each.

Prepared eggplants can only be placed in sterilized jars, so during the cooking process you need to sterilize the jars and lids. They should be washed and the stems cut off. In place of the stalk, make a deep cut with a knife, without piercing the flesh all the way.
Boil the eggplants for no longer than 10 minutes in salted water, and then keep under pressure for 3 hours.
Cut the hot pepper into small pieces, also add herbs and garlic.
Add salt, stir.
Fill the blue cuts made with this mixture and tie each vegetable with thread.
Boil water, add allspice, cloves, salt, sugar and bay leaf.
When this marinade boils, add vinegar to it and simmer for 2 minutes.
Place the eggplants tightly in jars, pour marinade over them and sterilize for half an hour.
After this, the jars need to be rolled up and stored wrapped in a blanket until completely cooled.

You can store them in the refrigerator or cellar.

With garlic and herbs

This dish is used as a cold appetizer and stored in the refrigerator before serving.

What products are needed to prepare this recipe:

vinegar, 9% - 6 tablespoons;
kitchen salt - 1 tablespoon;
blue, small or medium in size - 1 kg;
filtered or boiled water - 1500 ml;
olive oil - 0.100 g;
fresh dill, greens - 1 bunch;
large, sharp garlic - from 6 to 10 cloves.

In a saucepan, dilute the specified amount of salt in water, add vinegar. Bring this mixture to a boil.
Wash the eggplants under running water. Cut into small pieces no larger than 1.5 cm.
Throw the chopped pieces into the boiling marinade.
After boiling, cook for 5 minutes.
After this, strain the eggplants through a colander. You can pour out the marinade.
Chop the thoroughly washed and sorted greens very finely with a knife.
Crush the garlic using a press.
Mix herbs, garlic, and olive oil.
Mix the dressing and add it to the eggplants.
Transfer the vegetables to a jar with a lid and close tightly.
Leave in the refrigerator for one night.

This snack can be stored for two weeks.

Quick marinated eggplants with carrots and garlic

Below is the calculation of products based on the quantity for 5 servings.

blue ones - 1 kg;
carrots - 0.250 kg;
vinegar - 2.5 glasses;
boiled water - 0.300 l;
hot pepper - half a pod;
onion - 1/4 kg;
garlic - 1 head;
salt - 1 teaspoon;
parsley - 1 bunch.

Wash the eggplants, cut off the stem, and boil in water.
Do not cut each eggplant completely lengthwise.
Prepare the filling for them: boil the carrots, chop finely, and add chopped herbs. Stir, add finely chopped hot peppers, onions and crushed garlic. Stir again and add salt.
Fill the blue ones with this minced meat and place in a deep bowl.
Mix water with vinegar, pour it over the eggplants and place them under the weight.
Store in this form for a week. All this time the little blue ones should be in the refrigerator.

After a week, you can eat cooked eggplants. They need to be eaten chilled.

Instant pickled spicy eggplants with apple cider vinegar

For this recipe, it is better to choose large blue ones, but they must be whole with intact skin.

What products are needed to prepare blue ones according to this recipe:

big blue ones - 2 pieces;
garlic - 1 large head;
sugar - 1 tablespoon;
onions - 2 pieces;
salt - 2 teaspoons;
black pepper powder - half a teaspoon;
butter - half a glass;
apple cider vinegar - 1 glass;
dill - 1 small seed.

Wash the blue ones well, cut off the stem, and cook in salted water for 15 minutes. They should retain their shape but be soft.
After this, they need to be placed under a press for 30 minutes.
While the eggplants are under pressure, you need to prepare the marinade. This is done like this: beat vegetable oil with vinegar. After this, salt, pepper, and sugar are added to them. Peeled garlic should be crushed and placed in the marinade.
Cut the onion into thin rings, blue into large pieces.
Place blueberries and onions in layers in a deep transparent bowl, coating each layer with marinade.

The dish is ready to eat in a day. It must be stored in the refrigerator.

Fried eggplants with vinegar

This recipe for pickled eggplants can be quickly and tasty prepared and rolled into sterilized jars.

What products are needed:

eggplants - 3 kg;
oil - a lot, necessary for frying and filling jars;
bell pepper, green and red - 1 kg;
hot garlic - 0.5 kg;
table vinegar - at least a glass, and possibly more;
salt - two large grains.

Wash the eggplants, cut off the stem.
Cut them into slices. The thickness should be at least 1 cm, but not more than one and a half. This is done to ensure that they are well fried. If they are cut too thin, they may burn, and if they are too thick, they risk not being cooked through inside.
Place the blue ones in a deep bowl, sprinkle with salt and mix well. Leave it like this for 2-3 hours.
After this, drain all the water that the blue ones release.
During this time you need to prepare the marinade. To do this, the bell pepper needs to be peeled from the stalk and seeds, and its pulp must be turned into a puree without seeds and skin, for example, by grating.
The garlic needs to be peeled, crushed through a press, mixed with bell pepper. Vinegar should be added to it. The amount of vinegar depends on the thickness of the finished marinade. It should not be too thick, but should spread easily and not hold its shape.
Fry the blue ones on both sides in vegetable oil.
Immediately after frying, while still hot, they should be dipped in the marinade and placed in sterilized jars if they are planned to be stored for the winter. If the eggplants are prepared for consumption immediately, you can transfer them to any other container. If they are placed in jars that will be rolled up, then after filling each jar it must be filled with hot oil, the same one in which the circles were fried. It is advisable not to fry more than 2 servings of circles in one serving of vegetable oil; it must be changed periodically.
Each fried circle should be dipped in marinade on both sides and compacted tightly.
You can eat these little blue ones only after they become cold.

Important! Under no circumstances should you eat these little blue ones until they have completely cooled down; it is advisable to keep them in the refrigerator. This is explained by the fact that hot vinegar easily leaves severe burns to the gastric mucosa. Pouring hot vinegar can have serious and even tragic consequences. Therefore, you can eat these little blue ones only after they have completely cooled in the refrigerator and become cold.

Eggplants with garlic and herbs without vinegar

If you don’t like eggplants, it means you just don’t know how to cook them deliciously yet! Eggplants can be fried, stewed, baked, but, for me, they are simply incomparable in pickles, marinades (both for the winter and for instant consumption) and other preparations. The ideal recipe for, so to speak, a gastronomic “test of the pen” would be these quick marinated eggplants with garlic and herbs. The recipe is completely simple. First, you will need to boil the eggplants, then season them with marinade, then just a few hours of tedious waiting - and you have a great appetizer on your table! When I tried what happened, my joy knew no bounds. Surprisingly, but true: it took me a whole year to find a really successful recipe for quick pickled eggplants. After trying a bunch of recipes, I finally found that one, really delicious recipe.

eggplants (the smaller the better) – 0.5 kg,
garlic – 3 cloves,
dill greens – 4-5 sprigs,
olive oil – 4 tbsp. l.,
lemon - half,
salt – ½ teaspoon,
paprika (powder) and coriander seeds - 1 tsp each,
peppercorns (black and allspice) – 10 pcs.,
cumin – 0.5 tsp. (not necessary)

How to cook quick marinated eggplants with garlic and herbs

First, let's prepare the eggplants for pickling: wash them thoroughly and place them whole, without cutting off the stems, in boiling water. Small young eggplants usually do not taste bitter, so no additional manipulations, such as soaking them in cold water or rubbing them with salt, are necessary.

Let them boil for 10-12 minutes, after which we drain the water, and put the eggplants themselves in a colander and leave them aside for now to cool a little. In order for the vegetables to cook evenly, it is better that they are all approximately the same size. In the event that only large representatives of the blue ones are available to you, the cooking time should be increased to 15-20 minutes. During the cooking process, the eggplants should become soft, but not mushy and elastic.

While the eggplants are cooling, prepare the marinade dressing. The sooner you prepare the dressing, the better, since you need to coat the vegetables with the marinade while they are still warm - this way they will better absorb the flavors of the seasonings. Grind pepper, seasonings, chopped garlic, salt, oil and lemon juice in a mortar. The mixture turns out incredibly fragrant! About the oil. I prefer to use unrefined olive oil; it goes perfectly with lemon and garlic. But if you don’t like or don’t use this, regular vegetable oil will do just fine.

Next, quickly cut the eggplants lengthwise into oblong quarters, cut large vegetables into 6-8 pieces. You can immediately place the eggplants in a container where they will marinate. Anything will do: an ordinary plastic container or an ordinary saucepan. The main thing is that the vegetables can fit comfortably there.

When laying, sprinkle the eggplants with finely chopped herbs.

Carefully and evenly distribute the resulting marinade over the eggplants, then close the container and put it in the refrigerator to infuse.

After 3-4 hours, the pickled eggplants are ready to eat. But the longer they sit, the more they become saturated with dressing and the tastier and more aromatic they become. If desired, you can make a larger portion; eggplants marinated in this way will keep well in the refrigerator for two weeks.

As you can see from this collection of recipes, preparing instant marinated eggplants with garlic and herbs is not difficult, and it does not require much time.

Interesting:

The most delicious Georgian eggplant recipes for the winter