14.09.2017 9 253

Pickled eggplants stuffed with carrots and garlic

• Eggplants – 1 kg;
• Carrots – 500 grams;
• Parsley – 1 bunch;
• Dill greens – 1 bunch;
• Garlic – 2 cloves;
• Tomatoes – 500 grams;
• Red pepper – 1 piece;
• Salt – 2 tbsp. l.

Cooking process:

First you need to prepare all the necessary ingredients.

You need to take the eggplants, rinse them under water and cut them lengthwise into several pieces to make a fan.

Then you need to pour water into the pan, add salt and immerse the eggplants in it. The pan must be placed on the stove and cooked over low heat.

After the eggplants are cooked, they need to be placed under a press for two hours.

In the meantime, you should start preparing the filling. The carrots need to be peeled, rinsed thoroughly under water and chopped using a grater.

After this, you need to prepare the greens. You need to take parsley and dill and chop them finely.

Then you should take the tomatoes, rinse them under water and cut them into several pieces.

You need to make a liquid mass from the tomatoes. To do this, you need to grind them using a blender.

Greens, tomatoes, carrots must be placed in one bowl. Add chopped garlic to the vegetable mixture. It must first be cleaned and washed.

The whole mass must be mixed thoroughly, add salt and spices.

Then you need to stuff the eggplants with the resulting mixture. The liquid that remains from the carrots will be needed for further cooking. You need to pour it over the eggplants and leave the dish for two days in a warm place. After this time stuffed eggplants needs to be put in the refrigerator. You can try the dish after four days.

This appetizer can take pride of place on the table. She has unusual taste, and also interesting appearance. This kind of recipe should be on the note of every housewife. Eggplant preparation will be an excellent treat for guests.

Bon appetit!

How to cook pickled stuffed eggplants for the winter: recipe and photo by Alime.

Do you make stuffed eggplants? We love this wonderful appetizer and make it several times during the eggplant season. Simple homemade food, I got the recipe from my grandmother. Here's what eggplant stuffed pickled for 3-4 days - an awesome snack!

We need:

eggplants -4 kg,

onion - 1 kg,

carrots - 1kg,

bell pepper - 0.5 kg,

garlic 2 heads,

salt and ground black pepper,

vegetable oil for frying vegetables,

parsley and celery leaves.

Preparation. The eggplants need to be boiled. Cut off the tails and place in a large saucepan. Pour in cold salted water at the rate of 1 tablespoon per 1 liter. water.

Place a circle or large plate on the water, and a weight on it, just 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 undercooked ones will be hard and not tasty. It took me 40 minutes to cook from start to finish. You need to check with a match. After 30 minutes, remove the load and press with the blunt end of the match; it should easily enter the eggplant.

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

Make a cut on the side and place it on an inclined 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 place a load, first 2 bricks, then 2 more or an equivalent weight. You need to do it quickly; when it’s hot, the liquid drains better.

Place a bowl underneath to catch the liquid that drains. Leave the eggplants under pressure for 3-4 hours, or overnight.

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

The onions need to be sautéed, the carrots and peppers should be stewed, everything should be done separately in vegetable oil.

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

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

Remove the weight from the eggplants and prepare the dishes for the already stuffed eggplants.

To hold the eggplant together a little, twist a celery leaf around it. Place tightly in a saucepan and sprinkle each ball with more garlic.

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

Place in a cool place for fermentation. On the third or fourth day, depending on the temperature. If it’s warmer, the eggplants will turn sour faster. Let's try our stuffed eggplants.

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

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

Who has been to the Odessa Privoz, they sell these all autumn and winter stuffed pickled eggplants in large barrels by weight. Nearby there was a plate of sliced ​​vegetables, topped with aromatic vegetable oil and garlic.

An incomparable snack not only for your family, but also for your dearest guests.

Bon appetit to everyone and good mood!

WITH step by step photos and other delicious recipes

In Russia there are many lovers of sauerkraut, pickled apples, tomatoes and cucumbers pickled in a barrel. However, not everyone has tried some dishes prepared for the winter. Pickled eggplants- one of them. They can be served as a stand-alone cold appetizer, and together with meat dishes, rice and potatoes. In addition, crispy eggplants prepared for future use will come in handy if you have unexpected guests. The main thing is to stock up on time.

Pickled eggplants for the winter: recipes

If you are tired of fried, steamed or baked eggplants, and canned and frozen If you don't like the dishes, try making fermented ones.

Recipe for the winter with mint

Take:

• eggplant small size- 20 pieces,
• fresh mint leaves - a bunch,
• garlic - large head,
• table vinegar 9% - one third of a glass,
• salt to taste,
• boiled and cooled water - a glass.

How to prepare this recipe for the winter:

Small specimens, the length of which reaches no more than 12 cm, are more suitable for pickling, since they are easy to lower in three liter jar. Place them in the sink and rinse thoroughly under running water. We make a longitudinal cut with a knife, while do not remove the tails at both sides. Fill each cavity with salt at the rate of 2-3 large spoons per vegetable. After that, put them in a colander and leave for half an hour. Then we wash it and give it time to dry.

Fill a five-liter saucepan to the middle with running water. Turn on strong fire and wait for it to boil. After this, lower about 11 eggplants for 10 minutes. After welding, use a slotted spoon to take them out and put in a deep container. The same should be done with the rest. Leave to cool at room temperature.

While the vegetables are cooling, the housewife prepares the containers. The jar should be washed under hot water any detergent, which can be replaced with baking soda. Then sterilization is necessary in any usual way. You can use a microwave, oven or kettle. Then we take out the jar and let it cool down.

Eggplant

Next, rinse the mint bunch under running cold water and remove excess water. We separate the stems and leaves from each other, after which we finely chop the latter. We cut the peeled garlic into slices, the thickness of which reaches 3 mm. Transfer all the cuttings from the board into a container and mix until smooth. Cooled down Squeeze eggplants by hand from excess liquid and place them on a tray.

It's time to stuff each vegetable with the prepared mixture. One eggplant will require approximately 2 large spoons of filling. Then put it in a three-liter sterilized jar stuffed vegetables. Preparing the vinegar filling, a glass of water and a teaspoon of salt. Stir until the crystals are completely dissolved.

Fill the jar with the prepared brine. If it was not enough, you need to add a little water and vinegar in equal proportions. But, as a rule, the specified amount is enough. Cover the opening of the jar with a piece of sterile gauze and leave in a warm place for 2 days. Then remove the gauze and cover with a plastic lid, then put it in the refrigerator. The eggplants will be ready in a week.

Recipe for pickled eggplants stuffed with carrots and cabbage

Required:

• blue ones – 5 kg,
• cabbage and onions - 500 g each,
• carrots - 250 g,
• greens and vegetable oil - 150 g/ml each.

How to prepare a preparation for the winter according to a recipe

1. Chop the carrots, onions and herbs, place in a frying pan and sauté the vegetables in vegetable oil. Finely chop the cabbage pour boiling water over it and leave it to cool. Then drain the water, squeeze out the cabbage and combine with sautéed vegetables. The mixture needs to be salted.
2. The little blue ones are filled with boiling salted water (1 large spoon per 1 liter of boiling water). Cook them for about 4 minutes. The water needs to be drained and the eggplants cooled. Make a longitudinal cut and fill them with prepared vegetables.
3. Then place tightly in the fermentation container you need cover with clean gauze, and put oppression on top. If there is no juice on the surface the next day, then the load needs to be increased. For fermentation and storage, the container is taken out into the cold.

Recipe for pickled eggplants with herbs

Ingredients for a dish of salted vegetables for the winter:

How to cook:

1. The blue ones should be washed in warm water, then remove the stalks. You can cut off the skin.
2. Carefully draw the knife in the longitudinal direction. The depth of the incision is approximately 5 cm. Pay attention to the photo.
3. Place the blue ones in boiling water poured into a large saucepan and cook them for about 10 minutes. Then transfer to a large container filled with cold water and keep the vegetables in it for 25 minutes.
4. We shift eggplants in a colander to allow the water to drain.
5. Place a saucepan with 4 cups of water on the fire and wait for it to boil. Fill the container with celery and salt, stir and remove from heat. We are waiting for it to cool down.
6. Wash the greens and chop finely. Wash the garlic and pepper and cut into slices, then mix with the prepared herbs.
7. Stuff the blue ones with filling, put them in jars, fill them with cooled brine and close the lids.
8. We transfer pickled vegetables in a dark and cool place for 15-20 days, after which they can be tried.

Eggplant and cabbage recipe for the winter

Ingredients:

Preparing salted vegetables for the winter:

1. Cut off the stems of the blue ones. Place them in a saucepan of boiling water, and once boiling, cook for 6 minutes. Capacity can be cover with a plate so that the vegetables do not float and cook evenly.
2. After they are cooked, they are placed on a plate and cooled.
3. We're working on cabbage. We chop it finely and put it in a large container.
4. Three carrots on a coarse grater and combine with cabbage.
5. Finely chop the hot pepper and garlic is passed through a press. After this, they are added to cabbage and carrots. Peppercorns are also placed there. Everything is mixed well.
6. The cooled blue ones are cut into 2 cm cubes. They are added to the rest of the vegetables. All that remains is to add salt and vinegar. Everything is thoroughly mixed and tasted. If you feel that there is not enough salt or vinegar, you can add it.
7. The finished mixture is placed in jars, which are stored in a cool place. The containers are closed with plastic or iron screw caps. You can take a sample of salted blueberries for the winter in a week

Recipe for eggplants pickled with celery leaves

For winter snacks you will need:

Eggplant, celery leaves, garlic, olive oil, salt.

How to cook:

1. Eggplants need to be boiled in salted water, after cutting off their stalks. They shouldn't be soft. Cooking time is 6 minutes. You need coarse salt, not iodized, as the dish will turn out tasteless. Remove the vegetables using a slotted spoon and leave to cool.
2. Wash the celery leaves and peel the garlic. We take the latter at the rate of one clove per eggplant. Finely chop the garlic, but first cut it in half and place the handle of the knife under the press.
3. We cut each blue one in length to make a pocket. Add chopped garlic to it.
4. Place celery and eggplant in layers in a container; the top layer should consist of leaves. Fill with hot brine, which is taken in the proportion of one large spoon of salt per liter of water. The liquid should completely cover the vegetables. We place a plate on the container, on which we place pressure. We stand for 3 to 5 days depending on the air temperature in the room.
5. Ready dish store in the refrigerator. Serve sliced ​​with herbs and olive oil.

Recipe with Korean carrots

Will be required in any quantity:

• eggplants,
• carrot,
• garlic,
• parsley,
• petiole celery.
• hot pepper.

The brine is prepared from the following ingredients:

• water – 1 liter,
• salt - 2 large spoons,
• allspice - 10 peas,
• bay leaf - 3 pieces.

How to cook according to the recipe:

1. Wash the eggplants and make a longitudinal cut.
2. Boil in salted water until they become soft. This will take 8-15 minutes. Time depends on size.
3. When they are cooked, they need to be placed on a flat dish and pressed down with pressure so that excess liquid comes out.
4. Grate the carrots on a coarse grater if you don’t have a Korean grater.
5. You don't have to add hot pepper if you don't like it. Chop it finely. Also finely chop the garlic, parsley and celery. Add these ingredients to the carrots.
6. Free the eggplants from oppression and fill them with the carrot mixture.
7. We take a glass container (enamel will do) and put our eggplants in it. Next, you need to boil water with spices and salt, then pour in the vegetables. For 5-7 days they are placed under oppression at room temperature. Then we remove the pressure and put the little blue ones in the refrigerator. According to this recipe, eggplants can be stored for a very long time.

​Recipe with carrots and parsnips

Required:

How to cook according to the recipe:

1. Wash the blue ones and cut them lengthwise, leaving only 2 cm. Then boil them in brine for about 10 minutes. You should take 30 grams of salt per liter of water. Remove the prepared vegetables from the water with a slotted spoon and place them on a flat plate, placing pressure on top. Wait for it to cool completely.
2. In the meantime, the carrots are peeled, washed and chopped into thin long strips; it is better to use a Korean grater.
3. Do the same with parsnips.
4. The onion is cut into half rings.
5. Combine the vegetables in a deep frying pan, add vegetable oil and simmer over medium heat until they become soft. This will take approximately 8 minutes.
6. The garlic is peeled, each clove is cut in half and chopped into slices. Two thirds of the garlic should be mixed with the cooled vegetables.
7. Eggplants are stuffed like this: open the vegetables, put the filling on one half, 6 sprigs of greens and cover with the other half.
8. Place in a glass container and sprinkle with the remaining garlic. Then they put a load on it and leave it to ferment for three days in a warm place. Then pour in cooled calcined vegetable oil. Pickled eggplants are stored in the refrigerator.

To obtain delicious snack for the winter from eggplants - cook with pleasure.

Pickled eggplants for the winter are one of the popular products. A wide selection of recipes allows you to make several options from one vegetable with different tastes. A different recipe for fortified vegetable supplement preparations for the human body is given. Each of the methods and compositions can decorate the festive and everyday family table, not only in winter.

ABOUT medicinal properties We started thinking about vegetables recently, but they contain many useful microelements and substances that can help sick people. Eating “blue ones” has a beneficial effect on work of cardio-vascular system body, kidneys, helps cleanse the intestines and liver. Nutritionists recommend that people eat eggplant to remove excess cholesterol.

Preparing the main ingredient

The success of any dish depends 50% on the choice of products for its preparation. This question requires a detailed analysis:

• It is better to prepare and cork blue vegetables for the winter in August-September, when the gross harvest of vegetables begins. This will allow you to save money when purchasing and choose mature, rich-tasting, high-quality ingredients for fermentation;
• pay attention to the condition of the skin of vegetables. There should be no damage, cuts, traces of fungi or mold. The peel of a mature and fresh blueberry should be glossy, with a shiny surface of light or dark purple color;
• It is not recommended to purchase eggplants from large sizes stalks - this increases waste and the risk of buying vegetables with stringy pulp;
• fresh vegetables always weigh more than those picked a few days before sale;
• for preparations for the winter, it is recommended to use small or medium-sized blue ones with an oval or cylindrical shape;
• When cooked, overripe vegetables disintegrate into hard veins and are not suitable for consumption;
• Preparing vegetables for work does not require much time. It is enough to cut off the stalk at the very top and wash the vegetables thoroughly under running water.

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

Making preparations for the winter

The best, tasty and healthy recipes They will not require a long time to prepare. But the secrets of preparing these dishes must be known and followed.

Classic recipe for canning blue

In this version, eggplants are prepared without filling, with the addition of chopped vegetables:

• vegetables are washed under the tap, the stalks are removed, and the peel is removed. Cut into thin circles: tomatoes - 700-800 grams, onions - 600-700 grams, bell peppers, preferably red with fleshy walls - 800 grams, eggplants 1500 grams;
• There is no need to make brine for this salad. Place chopped tomatoes in a saucepan, place it on low heat, add 1 tablespoon of sunflower oil and simmer under the lid for several minutes;
• Place the rest of the vegetables in the pan, salt to taste, add sugar and peppercorns;
• over low heat, bring the mixture to a boil and simmer, covered, over low heat for 20-30 minutes;
• Place hot salad into prepared 500-gram jars and pour 2 tablespoons of 9% vinegar into each;
• The jars are hermetically sealed and wrapped upside down in a blanket until completely cooled.

In Georgian

The pickles are prepared according to a certain scheme:

• 1 kilogram of small ripe eggplants are thoroughly washed and the sepals are cut off. A longitudinal cut is made along the entire length of each and the vegetables are placed in a pan with salted water. Add 50 grams of salt to 1 liter of water;
• Cook the vegetables over low heat for 10-15 minutes, remove. 25 grams of garlic are peeled and chopped, mixed with 1 tablespoon of salt and the inner surfaces of the blue ones are rubbed with the pulp;
• after cooling, place it on a board and place a lid with a weight on top;
• several laurel leaves and chopped celery leaves are placed at the bottom of sterilized jars;
• lay out a layer of blanched eggplants to the top and cover with black currant leaves;
• prepare the brine - to do this, dissolve salt in water at the rate of 1 tablespoon of coarse salt per 1 liter of water. Having brought it to a boil and achieved complete dissolution of the salt, pour the strained brine into the jars;
• loosely cover the neck with a plastic lid or gauze napkin and leave it in a dark place for fermentation in the room or basement;
• if you plan to seal it in jars for the winter, the old brine is drained, and the boiled new brine is poured into the jars and sealed with lids. This product can simply be covered with a plastic lid and stored in the refrigerator or cellar.

Whole pickled eggplants in a jar with garlic

The amount of ingredients is the same as the previous recipe. The work is performed in a certain sequence:

• eggplants are cut along their entire length to half;
• garden greens are chopped, maximum cutting length is 10 millimeters;
• Peel the garlic cloves and finely chop or grate them 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 to 30-40 grams of salt;
• Blanched and then cooled, the vegetables are placed under pressure for 20-30 minutes to remove residual water, and stuffed with a prepared mixture of salt, herbs and garlic;
• Place the eggplants in sterilized jars and pour 2 tablespoons of vinegar into each;
• The jars are sterilized in a water bath for the required period. It is recommended to process a ½ liter jar for 10-15 minutes, and a 3-liter jar for up to half an hour;
• The jars are hermetically sealed with lids and placed overnight, wrapped in a blanket.

Eggplant stuffed with vegetables

To prepare 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;
• carrots – 500 grams;
• chopped parsley and celery roots - 80-100 grams each;
• several heads onions medium size;
• peeled garlic – 8-9 cloves;
• parsley, dill and celery - to taste;
• table salt – 40-50 grams;
• sunflower oil – 150-200 grams.

Steps for preparing eggplants with additional healthy filling:

1. Having retreated 20-30 millimeters from the edge of the washed eggplants, make a through cut along the entire remaining length.
2. Blanch in salted water and cook for half an hour.
3. Bell peppers are washed under the tap and cut in half. Remove seeds and membranes and finely cut into cubes.
4. Finely chop the roots and greens of parsley and celery, cut the carrots into strips. The onions are cut in half and cut into small cubes.
5. Place a deep frying pan on the fire, pour in oil and lay out the filling. Bring vegetables until half cooked and salt to taste.
6. Celery branches are steamed for a few minutes in boiling water and added to the filling.
7. After it has cooled, the blue ones are tightly filled with vegetable stew, and the halves are tied with thread or a soaked celery stalk.
8. Stuffed vegetables are placed tightly in jars, at the same time sprinkled with chopped garlic.
9. Cover with a napkin and put in a dark place at room temperature for fermentation.
10. Jars stuffed delicious vegetables, after 3 days of fermentation fill sunflower oil and seal it tightly with a lid or put it in the refrigerator.

Quick recipe for marinated Armenian style

Way instant cooking 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 eggplants is cut lengthwise and then cut into cubes with sides measuring up to 40 millimeters;
• 500 grams fresh ripe tomato cut into 4 parts;
• 250 grams bell pepper free from seeds and cut into 6 equal segments;
• 500 grams of onions, cut into half rings;
• Place the prepared vegetables in even layers in a pan, add a little salt and simmer over low heat for 2 hours;
• add a 100-gram shot of vegetable oil and 2-3 tablespoons of vinegar to the vegetables;
• spread chopped herbs, 1 tablespoon of sugar, chopped 5-6 heads of garlic. The salad is simmered for another 20-30 minutes;
• The hot salad is placed in sterilized jars and sealed for the winter.

Marinated without sterilization

Such quick recipes Many housewives like it. All vegetables are thoroughly washed under the tap, cores, tails and peels are removed from onions and garlic. To quickly prepare the work, perform it in a certain sequence:

• 3 kilograms of tomatoes cut into 2 parts, 1 kilogram of Bulgarian sweet and 2 shuki capsicum hot pepper cleared of seeds, cut into several equal parts;
• 2 heads of garlic are divided into cloves and not chopped;
• The prepared tomatoes, peppers and garlic cloves are minced in a meat grinder and placed in a saucepan. You can add a ripe apple, it will add a refined taste to the snack, but this is not for everyone;
• add 100 grams of salt to the pan, two 200-gram glasses granulated sugar and 200 grams of vegetable oil. Bring to a boil over low heat, stirring occasionally, pour in 50-70 grams of 9% vinegar and boil the marinade for 15-20 minutes;
• cut into circles up to 20 millimeters thick, eggplants are placed in a pan with boiling marinade;
• Bring the heat to medium and cook the vegetables for 20-30 minutes. The hot salad is placed in prepared jars and sealed tightly under a metal lid. Then they are turned over and wrapped in a blanket.

In Korean

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

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

These delicious vegetable salads go well with holiday mashed potatoes and everyday wheat porridge.

With onions and sweet peppers

This dish is not difficult to prepare, but it will take time:

• 3-4 medium-sized blue ones, cut into rings;
• They are evenly laid out in a pan in layers and each is sprinkled with salt. This way the pulp will lose its bitterness and the mugs will release 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 are cut into rings and fried in vegetable oil;
• Remove the eggplant rings that have released their juice from the pan and blot them with a paper napkin to remove any remaining juice;
• fry the blue ones in oil;
• chop the greens, the quantity depends on the taste of the housewife;
• transfer the vegetables in layers into prepared jars, adding greens, chopped garlic and allspice to each layer;
• dilute 3-4 teaspoons of salt in water, prepare the brine and pour a few spoons on each layer of vegetables. Place several currant leaves on top of each jar and pour in 2 tablespoons of vinegar;
• The 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 the following cycle:

• 14 pieces of bell pepper, cut into strips;
• 16-17 pieces of ripe tomatoes, cut into quarters;
• 3 onions cut into half rings;
• 14 eggplants are pierced with a knitting needle in several places and trimmed along the edges;
• put tomatoes in a pan, then layer the rest of the vegetables, add 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 have released their juice, the pan is placed on the stove, and over low heat the vegetables are gradually brought to condition, stirring occasionally so that they do not burn;
• the finished product can only be decomposed and hermetically sealed in glass jars.

With cabbage

Recipe for making canned food for 8 servings:

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

With celery

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

Marinated blue “dry salted”

The recipe is simple. This method allows you to cook healthy vegetables in its own juice, without the use of marinades and vinegar. This cooking of eggplants under pressure 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 as you like, 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 cover the pan with a lid and leave for 10-12 hours;
• vegetables are released a large number of juice Now place a round board of slightly smaller diameter in the pan. A piece of natural clean fabric is placed under it;
• a heavy object is placed on the circle. This could be a weight or several packs of salt or water bottles. The main thing is that the pressure is not excessive or insufficient;
• Periodically remove excess juice and rinse the napkin. This way it is possible to avoid stagnation of juice.

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

Oxidized eggplant

This is one of the types of pickling vegetables described above, but here salt is diluted in water and it is poured over the vegetables to sour. 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, after piercing them with a knitting needle in several places. For brine, use a proportion - dissolve 2 dessert spoons of salt in each liter of water;
• small eggplants are cooked for up to 5 minutes, and medium-sized ones for at least 10 minutes;
• The boiled vegetables are laid out on a board, covered on top with another cutting board, on which oppression is placed. 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 it in the freezer. In winter, taking pickled sour eggplants out of the freezer, defrosting them, stuffing them with vegetables, you get a tasty and healthy dish, without spending a lot of time preparing it.

Storage methods

There are no special requirements for storing 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 stomach upset and botulism. Jars can be stored in the pantry of the apartment, in the kitchen, but it is not recommended to place them near heating and household appliances.

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

Such pickles can be reliably stored in the refrigerator, in a deep cellar or in a home icebox. But making such premises for city residents is difficult or even impossible. Therefore, it is better to eat such foods first and not 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 table decoration if all the work involved in its preparation was carried out responsibly and carefully.