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

ABOUT medicinal properties vegetables have recently been thought of, and yet they contain many useful microelements and substances that can help sick people. Eating "blue" has a beneficial effect on work of cardio-vascular system body, kidneys, helps to cleanse the intestines and liver. Nutritionists recommend eating eggplant to people to remove excess cholesterol.

Preparing the main ingredient

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

  • it is better to harvest and cork blue ones for the winter in August-September, when the gross harvest of vegetables begins. This will save money when buying and choose mature, rich-tasting, high-quality ingredients for fermentation;
  • pay attention to the condition of the skin of vegetables. It should not have damage, cuts, traces of fungi or mold. The peel of a mature and fresh blue should be glossy, with a shiny surface of light or dark purple;
  • do not recommend buying eggplant with large sizes stalks - this increases waste and the risk of buying vegetables with sinewy flesh;
  • fresh vegetables always weigh more than plucked a few days before the sale;
  • for preparations for the winter, it is recommended to use small or medium-sized blue ones with an oval or cylindrical shape;
  • overripe vegetables, when cooked, break up into hard veins and are not suitable for eating;
  • preparing vegetables for work does not require much time. It is enough to cut off the stem at the very top and thoroughly wash the vegetables under running water.

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

We make preparations for the winter

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

Classic blue canning recipe

Eggplants in this version are prepared without filling, with the addition of chopped vegetables:

  • vegetables are washed under the tap, the stalks are removed, peeled. Cut into thin circles: tomatoes - 700-800 grams, onions - 600-700 grams, Bulgarian Bell pepper, better red with fleshy walls - 800 grams, eggplant 1500 grams;
  • There is no need to make a pickle for this salad. Chopped tomatoes are placed in a saucepan, put on a small fire, pour 1 tablespoon of sunflower oil and simmer under the lid for several minutes;
  • put the rest of the vegetables in the pan, salt to taste, add sugar and peppercorns;
  • over low heat, the mixture is brought to a boil and stewed, covered with a lid, over low heat for 20-30 minutes;
  • hot salad is laid out in prepared 500-gram jars and 2 tablespoons of 9% vinegar are poured into each;
  • jars are hermetically rolled up and wrapped upside down in a blanket until completely cooled.

in Georgian

Pickles are prepared according to a certain scheme:

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

Whole pickled eggplants in a jar with garlic

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

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

Eggplant stuffed with vegetables

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

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

Steps for preparing eggplant with additional healthy filling:

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

Quick Armenian pickled recipe

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

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

Marinated without sterilization

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

  • 3 kilograms of tomato are cut into 2 parts, 1 kilogram of Bulgarian sweet and 2 capsicum peppers are cleaned of seeds, cut into several equal parts;
  • 2 heads of garlic are divided into teeth and not chopped;
  • prepared tomatoes, peppers and garlic cloves are scrolled in a meat grinder and placed in a saucepan. You can add a ripe apple, it will add a delicious taste to the appetizer, but this is not for everyone;
  • 100 grams of salt, two 200-gram glasses are added to the pan granulated sugar and 200 grams of vegetable oil. Bring to a boil over low heat, stirring occasionally, pour 50-70 grams of 9% vinegar and boil the marinade for 15-20 minutes;
  • sliced ​​​​in circles, up to 20 millimeters thick, eggplants are sent to a pan with boiling marinade;
  • the fire is brought to a medium size and the vegetables are boiled for 20-30 minutes. Hot salad is laid out in prepared jars and hermetically sealed under a metal lid. Then they are turned over and wrapped in a blanket.

in Korean

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

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

Such delicious vegetable salads are suitable for festive puree and everyday wheat porridge.

With onion and sweet pepper

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

  • 3-4 pieces of medium-sized blue ones are cut into rings;
  • they are evenly laid out in a saucepan in layers and each is sprinkled with salt. So the pulp will lose its bitterness, and the mugs will let out juice;
  • 2 medium onions and 1 sweet pepper cut into circles;
  • fry the onion until golden brown, and then, in the same oil, fry the pepper;
  • 3-5 medium ripe tomatoes cut into rings and fried in vegetable oil;
  • the eggplant rings that have let the juice out are taken out of the pan and blotted with a paper towel to remove the remaining juice;
  • fry the blue ones in oil;
  • greens are chopped, its amount depends on the taste of the hostess;
  • shift the vegetables in layers into prepared jars, adding greens, chopped garlic and allspice peas to each layer;
  • dilute 3-4 teaspoons of salt in water, prepare a brine and pour several tablespoons on each layer of vegetables. A few currant leaves are placed on top of each jar and 2 tablespoons of vinegar are poured;
  • jars are sterilized in a water bath for up to 30 minutes and closed with lids.

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

With tomatoes

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

  • 14 pieces of bell pepper, cut into strips;
  • 16-17 pieces of ripe tomatoes cut into quarters;
  • 3 pieces of onion cut into half rings;
  • 14 eggplants are pierced with a knitting needle in several places and cut around the edges;
  • put tomatoes in a saucepan, then the rest of the vegetables in layers, pour 200 grams of water and 100 grams of vegetable oil;
  • add 2 tablespoons of salt and granulated sugar and 1 tablespoon of 9% vinegar;
  • after the vegetables release the juice, the pan is put on the stove, and over low heat, the vegetables are gradually brought to the condition, stirring occasionally so that they do not burn;
  • the finished product remains only to decompose and hermetically roll up into glass jars.

with cabbage

Recipe for making canned food for 8 servings:

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

with celery

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

Marinated blue "dry salted"

The recipe is simple. This method allows you to prepare healthy vegetables in its own juice, without the use of marinades and vinegar. Such cooking of eggplants under oppression and their fermentation with the addition of sourness to the taste appealed to many families.

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

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

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

oxidized eggplant

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

Delicious, sour vegetables are prepared in several stages:

  • eggplants are boiled in salted water, having previously pierced them with a knitting needle in several places. For brine, a proportion is used - 2 dessert spoons of salt are dissolved in each liter of water;
  • small eggplants are cooked for up to 5 minutes, and medium-sized ones for at least 10 minutes;
  • boiled vegetables are laid out on a board, covered with another cutting board on top, on which oppression is set. This must be done to remove excess moisture from the pulp.

Semi-finished pickled vegetables are laid out in portions in plastic containers or in plastic bags and put in the freezer. In winter, taking pickled sour eggplants from the freezer, defrosting, stuffing them with vegetables, they get tasty and healthy dish, without spending a lot of time on its preparation.

Storage methods

There are no special requirements for the storage of pickled and pickled vegetables if they are hermetically sealed in glass jars. Such products are stored for a maximum of 2 years, then eating them is fraught with indigestion and botulism. Banks can be stored in the pantry of the apartment, in the kitchen, but it is not recommended to put them near heating and household appliances.

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

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

Conclusion

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

What is good fermentation? You do not need to peel eggplants, give them a long heat treatment, so they retain a lot of beneficial vitamins and minerals. Blanks with blue help out perfectly at any time of the year, go well with different dishes. Plus, the recipes are easy and fun.

1. Pickled eggplant for the winter in jars with garlic

  • 2 kg small eggplants;
  • 3 pcs. bell pepper;
  • 5 garlic cloves;
  • 2 liters of water;
  • 2 tbsp. l. salt;
  • 10 black peppercorns;
  • 5 peas of allspice;
  • 3 pcs. bay leaf;
  • Parsley, dill, celery - to taste.

How to cook:

  1. Wash the blue ones, cut the stalks. Boil in a large pot of salted water for about 20 minutes. We'll get it with a slotted spoon.
  2. While cooling, prepare the dressing: cut the sweet pepper into cubes, chop the garlic and washed greens. We mix everything well. Put eggplant and vegetable mixture in layers in a clean jar.
  3. Prepare the brine: pour water into a saucepan, add salt, peppercorns, bay leaf.
  4. Bring to a boil and turn off the fire. Let the brine stand until it cools completely.
  5. Then fill them with eggplant in a jar, close the lid.
  6. Leave in a warm place for 3 days, and then transfer to the cellar or put in the refrigerator.

2. Pickled eggplants: a signature recipe from Alla Kovalchuk

For 4 half-liter jars:

  • 3 medium sized eggplants;
  • 2 bell peppers;
  • 4 things. tomatoes;
  • 4 pods of hot chili peppers;
  • 1 tsp a mixture of peppers (or black ground);
  • 2 tsp zira;
  • 8-10 mint leaves;
  • 5-6 large cloves of garlic;
  • 1 st. l. salt (plus 1 tablespoon for sprinkling);
  • 5 st. l. Sahara;
  • 200 ml apple cider vinegar (can be replaced with the usual 9%);
  • 200 ml of white wine;
  • 4 tbsp. l. refined sunflower oil.

How to cook

Cut eggplant into slices. We put the blue ones in a bowl, sprinkle with salt so that they do not taste bitter (about 1 tablespoon). Then mix. Leave for an hour for the vegetables to release juice.

Then we salt the liquid, rinse and dry the vegetables. Pour white wine and apple cider vinegar into a bowl. Throw eggplant in there. Cover with a flat plate, press a jar of water on top. We put this structure in the refrigerator overnight.

Bulgarian pepper cut into quarters, cleaned from the insides with seeds. We chop into small pieces.

We cut the tomatoes into 4 parts, cut out the stalk, peel it.

Advice! To easily remove the skin, cut the tomatoes crosswise on top, pour boiling water over them. Then dip them in a container of ice water for 1 minute. After that, the skin can be easily removed.

We clean and chop the pods of hot peppers.

Put all prepared vegetables (tomatoes, bell peppers and hot peppers) in a blender. Grind into a homogeneous mass. Pour into a saucepan, add 4 tbsp. l. vegetable oil and put on fire.

Meanwhile, finely chop the peeled garlic cloves. Add garlic, a mixture of peppers, zira, chopped mint leaves to the heated tomato mixture. When boiling, add sugar and 1 tbsp. l. salt. Simmer the dressing over low heat for 15 minutes.

Note to the owner! Zira will give the dish an incomparable taste and aroma.

Then lay out the little blue circles in the dressing. We do not pour out the eggplant marinade, add it to the tomato mixture - about 150 g. After boiling, reduce the heat, simmer for 5 minutes.

We take a sterilized jar. We spread the eggplant in it with a spoon in layers, not reaching 1-1.5 cm to the top. Then fill to the brim of the jar with dressing from the pan. Cover with a sterile lid, roll up.

Let's wrap it up. Let stand until cool. In order for the eggplant to reach the desired condition, it is advisable to wait at least a week before opening the jar.

3. Spicy pickled eggplants for the winter "Makdus"

For a 3 liter jar:

  • 2 kg small eggplants;
  • 200 g of bell pepper (red);
  • 1 large head of garlic;
  • 1-2 pods of hot red pepper;
  • 1 glass of walnuts;
  • 1.5 st. l. salt per 1 liter of water for brine;
  • 1 st. l. salt for the filling;
  • Greens (dill, parsley, celery, cilantro, basil) - to your taste.
  • 2 liters of vegetable oil.

How to do:

  1. Wash the aubergines, cut along the side along the entire length. Dip them in boiling salted water, blanch for 3-4 minutes.
  2. Then we lay out the little blue ones on the board, remove the tails from them. Let's put the board at a slight slope so that water flows down, press down on top with another board and oppression. Let's leave it for 3 or 4 hours.
  3. In the meantime, we are preparing the filling: mince Bulgarian and hot peppers, garlic. Squeeze lightly through gauze. Add chopped vegetables to vegetable mixture. walnuts, herbs and salt.
  4. We start with a spicy eggplant mixture. We put them tightly in a sterilized jar, fill it completely with vegetable oil, close the lids.
  5. We store in a cool place.

4. Stuffed pickled eggplants with carrots

Another spicy recipe that nicely diversifies the daily menu. Sunsets with such eggplants will definitely not stagnate with you.

Ingredients for a 3 liter jar:

  • 2 kg of eggplant;
  • 500 g carrots;
  • 2-3 garlic cloves;
  • 100 g parsley;
  • 1 liter of water;
  • 2 tbsp. l. salt;
  • 2 pcs. bay leaf;
  • 6 large black peppercorns.

How to do

For the recipe, small eggplants are suitable. We will wash them, protect the tails, make longitudinal deep cuts on the side.

Boil water in a saucepan, salt it and put the little blue ones in there. Blanch over low heat for about 8-10 minutes. Then we take out the vegetables with a slotted spoon, lay them obliquely on a napkin for about three hours, so that the glass is excess liquid.

In the meantime, prepare the filling. Peel the garlic and carrots, grate them.

Advice! To make garlic easy to peel, soak it for half an hour in cold water.

Rinse parsley greens, finely chop. Mix in carrot and garlic mixture. Add salt, grind everything with your hands.

Prepare the brine:

  • Boil a liter of water;
  • Let's add 2 tbsp. l. salt, bay leaf and peppercorns;
  • Remove from heat, cover with a lid and let it cool down.

Fill the eggplant cuts with the vegetable mixture and place tightly in a sterilized jar. Fill with cooled brine, roll up or close with a nylon lid.

Such a blank is stored for a long time in the cellar or in the refrigerator.

Note to the owner! By the same principle, you can ferment zucchini.



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 slicing knife 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 using any detergent or use baking soda for these purposes. Then we sterilize the container in any convenient way, in microwave oven, 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, lay 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 eggplant with the resulting mixture, if there is not enough liquid, add a little boiled water and vinegar in a 1:1 ratio, but basically for a 3 liter jar filled with eggplant, this is the ideal liquid rate. Now we tighten the neck of the jar with a piece of sterile gauze and put it in 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. These eggplants can be an excellent appetizer, 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.

Eggplant 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 a fairly warm water, and then 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. These eggplants with cabbage can be eaten simply by taking them out of the jar in winter, or you can season them 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

Hot peppers

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. If you don’t like hot pepper, you can not put it at all. I love hot pepper, so I cut it 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 is the turn of another dearly loved by me autumn dish- pickled eggplant 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 - freezer, more precisely, the storage of eggplants prepared for stuffing and fermentation in the freezer.

Sellers at Odessa Privoz seem to be selling 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, press the eggplants on a flat surface for several hours. inclined surface under 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 minced garlic. inside incision.


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 left in brine, the taste will not change in better side… 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.

  • Salt
  • Pepper
  • Vegetable oil

    • Information

    Conservation
    Cooking time for pickled eggplant is 3 days and 2 hours, of which 1 hour will be required to prepare the products. The number of servings is 10.


    Pickled eggplant: a recipe for how to cook

    Wash eggplants, cut in half lengthwise without reaching the end of 2 cm. Boil them in salted water for 10-12 minutes. Calculate the amount of salt as follows: for 1 liter of water - 1.5 tbsp. salt (30 gr.). Remove the ready-made eggplants from the water, lay them out in a tray in one row and press down with oppression until they cool completely.

    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 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 carrots, tomatoes, bell pepper, 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 eggplant

    Step by step cooking pickled stuffed eggplant with photo

    1. Cut off the ends of the eggplants (not overripe), prick 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!

    Description

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

    Eggplants are high in useful elements, which are of great benefit to our body, strengthening the immune system. And vitamins C, B, B2 and PP reduce the level of cholesterol in the blood, and provide prevention of atherosclerosis and normalization of water metabolism in the body.

    100 grams of pickled eggplant contains only 24 kilocalories! It is thanks to their useful properties and exceptional low-calorie content, they are advised to be eaten by some athletes and people who are watching their figure. Eggplant perfectly saturates the body and remove toxins from the body.

    Knowledgeable people recommend carefully choosing eggplants for cooking. Overripe vegetables should not be taken, as they contain solanine, which is poorly absorbed by the body, and when poisoned, symptoms such as headache, nausea, vomiting and abdominal pain. Freshly ripened young fruits are best suited.

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

    Ingredients

    Cooking steps

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

      Now rinse the vegetables thoroughly in cold water, cut off the stalk and transfer the eggplant to a separate bowl, pour boiling water and cook for about 10-12 minutes.

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

      We cut the greens as finely as possible, then chop the garlic with the help of a garlic maker. By the way, hostesses recommend taking one and a half cloves of garlic for one eggplant so that the taste of the dish comes out more saturated.

      Make sure the eggplant is well cooked! Because half-baked they will give a completely different taste and the dish will be hopelessly spoiled. Check the readiness of eggplant with a knife and remember that It's better to overcook them a little than undercook them. Once the vegetables are cooked, remove them from the pot and let cool.

      Now you need to "squeeze" excess moisture out of the eggplant. To do this, cut them in half, take a flat board, put vegetables on it and place it at a slight angle.

      From above, cover all this with the same board and put a pot of water on it. In this position, the eggplant should stand for about 10 minutes.

      Now take the parsley and mix it with garlic, after salting it well.

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

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

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


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

      If after an hour the eggplant gave too little brine, do not worry. Add some boiled water and send this whole structure to infuse for three days in a warm place.


      After three days, we take out the eggplants, remove the plate and see what happened.The brine should look like not too thick jelly.Now we send it to the refrigerator for one day and go about our business.

      After the eggplants are infused, take them out of the brine and cut into small cubes.


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


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

      Bon appetit!