How to quickly prepare pickled eggplants in jars for the winter, the most delicious recipes and storage conditions for the preparations. Pickled eggplants stuffed with vegetables, carrots and garlic

Among vegetable preparations, pickled eggplants, seasoned with garlic and spices, are the favorite appetizer for many. Spicy, aromatic, delicious and incredibly healthy. In it, the delicate texture and slightly spicy taste of blueberries are surprisingly combined with autumn vegetables. And the tantalizing sweetish-burning smell of garlic simply drives you crazy. Try it - you won't regret it!

Recipes for pickled eggplants are found in many cuisines around the world.

Five arguments in favor of pickled vegetables

You can prepare a lot of things from eggplants - stews, sautés, lecho, all kinds of salads with complex marinades, but simple recipes based on natural fermentation processes are the most useful. And that's why.

1. Fermentation technology is provided by lactic acid bacteria. Beneficial microorganisms have a beneficial effect on our intestines, balance and heal its microflora, and eliminate dysbiosis. By regularly eating pickled eggplants and other vegetables prepared according to these recipes, you can get rid of many digestive problems.
2. Vegetable fiber softens slightly during fermentation, which is healthier and easier to digest. Fiber, in turn, is the best enterosorbent, absorbing and removing toxins and other unnecessary substances from the body.
3. Natural fermentation is the only way to preserve vitamins in vegetables. Other preservation methods associated with long-term heat treatment, sterilization, and the use of vinegar destroy the lion's share of ascorbic acid, vitamins A, B, P, etc.
4. Pickled vegetables contain little or no sugar, since the main preservatives in them are salt and lactic acid. The product will be appreciated by those who abstain from consuming sweets.
5. Eggplants themselves are a low-calorie product, rich in B vitamins, fiber, potassium and magnesium. They are good for the heart and blood vessels, improve metabolism, and have an antitumor effect.

And one more plus. Pickled eggplants will be ready in a few days, and by putting them in the basement or putting them in the refrigerator, we will get an excellent preparation for the winter.

Preparing Ingredients

Fermentation is the final stage of the technology. It is preceded by preparatory work. You need to collect the components of the future snack, prepare the dishes, boil something in advance, and cool it.

Choosing eggplants

99% of the taste of a dish depends on the quality of this particular vegetable. What could ruin it?

• Excessive amounts of solanine (bitterness). Happens in old overripe fruits.
• Coarse veins in the pulp. The option is generally inedible. This happens again with overripe eggplants or those grown in conditions of moisture deficiency.
• Formed (brown) seeds. This also suggests that the blue one is old.

For vegetables suitable for pickling, everything should be the other way around:

• peel – elastic, smooth, shiny;
• pulp – tender, homogeneous;
• The seeds are white, just visible.

Heat treatment of blue ones

Unlike other vegetables and fruits, eggplants are not fermented raw. They are pre-boiled and excess liquid is squeezed out along with solanine. This procedure is approximately the same in all recipes for pickled eggplants stuffed with vegetables.

1. The washed, stemmed vegetable is cut for stuffing - in the shape of a pocket or fan.
2. Place it in boiling salted water and cook for 7–10 minutes. The proportions of salt and water are a tablespoon per liter.
3. Remove the fruits with a slotted spoon and allow the moisture to drain.
4. Place the eggplants under the press for 2–3 hours. To do this, lay them out on a flat, slightly inclined surface, cover the top with something similar to a cutting board, and press down with a weight, for example, a bottle of water.

Cooled and drained eggplants are ready for stuffing.

What can you use for the filling?

Popular vegetables for minced meat are carrots, bell peppers, tomatoes, cabbage, celery. Required ingredients: garlic, herbs (parsley, cilantro, basil, dill). For those who like it, walnuts go well with eggplants.

Spices in all recipes include allspice, a little chili, and optionally paprika, bay leaf, oregano.

For fermentation you will need a large container. This could be a ceramic container, an enamel pan, or a traditional wooden tub. You can also take glass, especially for winter preparations. A mandatory component of preparation is sterilizing the container with boiling water or steam.

Difference between brine and marinade

Pickled eggplants are obtained by using brine. It is prepared from water and salt, which is taken at the rate of 50–70 g per liter of boiling water. Sometimes they add a little sugar, but never vinegar. This is already a marinade. It is vinegar as a preservative that kills living microorganisms, including beneficial ones, for the sake of which sauerkraut is prepared.

If you still can’t do without vinegar (you need to speed up the preparation of the dish), use it to a minimum.

Pickled eggplants: recipes and interpretations

It is not by chance that we used the term interpretation. The good thing about the recipes below is that they are easy to experiment with. The base is the same - eggplants, brine for fermentation - similar, with certain nuances, but the vegetable fillings, seasonings, and spices can be very different. You can replace them, combine them, or come up with your own.

Classic appetizer with garlic

In addition to the blue ones, which are boiled and prepared for stuffing using the above method, we will need:

• garlic – 1–2 cloves for each eggplant;
• greens (parsley, celery) - a good bunch;
• a mixture of peppers (black, allspice, white).

These are the filling components. They are crushed and ground with a small amount of salt so that the flavors mix and fragrant. The cooled eggplants are stuffed with aromatic mixture, filled with brine, and a pressure is built. To activate the fermentation process, you need to keep the workpiece in the room for a couple of days, then you can send it to a colder place.

The brine is prepared in advance so that it has time to cool. Add salt (70 g/l), allspice (peas), and bay leaf to boiling water. Approximate consumption rates are a liter of liquid per kilogram of vegetables.

Korean style eggplant

Korean-style vegetables are in incredible demand among our compatriots. From this series - pickled eggplants stuffed with carrots and garlic - a warming savory appetizer with a recognizable spicy aroma.

For 10 medium-sized fruits (about 2 kg) for the filling you will need:

• carrots, grated into thin long strips - about 1 kg;
• 2 large onions and 2 large heads of garlic;
• a generous bunch of greens (parsley, cilantro);
• from spices – black pepper (20 g).

Boil eggplants as described above.

For minced carrots, add onion, chopped into thin half rings, chopped garlic, chopped herbs, and pepper. Mix thoroughly. Eggplants are filled with this mixture.

Prepare the brine separately. Boil water (1 l), dissolve 1 tbsp in it. spoon (heaped) of salt and the same amount of sugar.

Place the eggplants in a bowl; if there is any filling left, sprinkle it over each layer. The vegetables are poured with marinade and pressed down on top so that everything is covered with liquid. In this form, they stand in the room for 1–2 days, fermenting. Then, to complete the fermentation, they need to be placed in a cooler place. The finished dish can be tasted after 7–10 days.

To speed up the fermentation process, it is recommended to add a little vinegar to the brine. The key word here is a little, no more than 100 g per liter. It is better to take “noble” vinegar - wine, apple, grape.

Almost "mushrooms"

In this recipe, the eggplants actually taste like pickled mushrooms. To prevent them from spreading when cutting, they are first boiled for only 2-3 minutes. Leave it under pressure for 15–20 hours - this will remove all the remaining water and the pulp will be tightly compressed.

To prepare the filling, the following components are taken per 1 kg of blue ones:

• garlic, mashed with salt (100 g with a teaspoon);
• finely grated carrots (100 g);
• finely chopped sweet pepper (100 g);
• chopped bunch of parsley + 20 g mint;
• a little hot pepper.

The ingredients are mixed and the compressed fruits are stuffed with this mixture. Then they are placed in a bowl and filled with marinade. This is how it is prepared. Mix brine (1 tbsp salt/l water) and 6% grape vinegar in equal quantities. The appetizer will be ready after 4-5 days.

Eggplant with bell pepper

Pickled eggplants can be made not only with carrots and garlic, but, for example, with baked bell peppers. The vegetables are in perfect harmony in taste and have a similar delicate texture.

For 5 medium fruits (about 1 kg) it will cost:

• 5–7 sweet peppers (large, thick-walled);
• head of garlic;
• 2 chili peppers;
• parsley and basil;
• spices (paprika, oregano, black pepper) – a teaspoon.

The blue ones are boiled and put under pressure.

The peppers are baked in the oven, peeled and cut into large slices.

The remaining ingredients are crushed and mixed with spices and a pinch of salt.

The resulting minced meat is “spread” on the eggplant halves, sandwiched with pieces of baked pepper. The stuffed fruits are placed in a bowl and filled with brine (marinade).

To obtain a pure fermented product, the brine is prepared only from water and salt (50 g/l). If you add a little vinegar, vegetable oil, a tablespoon of sugar, you will have a marinade. With it, vegetables will ferment faster – in 4–5 days.

Georgian recipe

The basis of this snack is nut and vegetable paste, which is sandwiched between eggplant slices.

For a kilogram of blue you will need:

• a generous handful of walnuts;
• a couple of large juicy onions;
• head of garlic;
• a bunch of greens (various - parsley, cilantro, basil);
• hot ground pepper;
• a pinch of salt.

These components need to be ground in a mortar to a paste.

Before blanching, each eggplant is cut into a fan - lengthwise into several slices. The blanks are blanched in salted water for no more than 5 minutes, and placed under a press for 1–2 hours.

Each plate is smeared with aromatic paste, the eggplant is connected, and sometimes, so that the vegetable does not fall apart, it is tied with twine. Stuffed fruits are poured with brine and left to ferment for a week.

Eggplant with cabbage

In this recipe, the blue pickles are not whole, but cut into strips. According to the cooking technology, these are real pickled eggplants, obtained by natural fermentation of the components.

To get a complete preparation for the winter, boil 3 kg of blueberries in salted water and put them under a press.

Chop a small, about a kilogram, head of cabbage. Add here 300 g of carrots grated and fried in vegetable oil, 2 heads of garlic passed through a press, and eggplants cut into strips. Salt the salad to taste, pour the marinade over it and let it brew for 3-4 days. When fermentation is over, the vegetables can be put into jars and stored under nylon lids in the cold.

We prepare the marinade like this. Dissolve 100 g of salt and the same amount of sugar in 0.5 liters of boiling water, pour in half a glass of olive oil. Remove from heat and add 200 g of wine or apple cider vinegar.

Pickled eggplants seasoned with garlic and stuffed with vegetables are a real ode to the passing summer and generous autumn. Such recipes are doomed to success.

Good afternoon friends! Pickled stuffed eggplants are my favorite dish made from this vegetable. It's true that it doesn't cook that quickly, but it's worth it, believe me. There are also no clear proportions of vegetables in this recipe; we use as many eggplants as we have. The only thing is that we maintain the proportions of the marinade.

For the recipe “Pickled Stuffed Eggplants” you will need:

I indicate the number of vegetables that I had

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

Recipe for stuffed pickled eggplants

Wash the eggplants and trim the stems, cut on one side, forming a pocket. Boil water (1 tablespoon of salt for 1 liter of water) and put the eggplants in the pan, cook for about 7 - 10 minutes, the main thing here is that they do not overcook. We check with a match, if the eggplant can be easily pierced, then it’s time to take them out.

Now they need to be placed under pressure of 1 - 1.5 so that the water drains out. I use two cutting boards for this. I place one at an angle, lay out the eggplants and another one on top, and of course some kind of weight on top.

Now you can start filling and marinade.

Prepare the marinade: add salt, peppercorns and bay leaf to a liter of water. Boil and set aside.

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

Now you can stuff the eggplants. Place the stuffed eggplants in a saucepan. If there are any carrots left, send them there too. Pour the marinade over the vegetables, by this time it will have cooled down, place a plate on top and a weight, whichever is heavier.

Pickled stuffed eggplants will be ready only after 5-7 days. I leave them at room temperature for the first 4 days, and then put them in the refrigerator. When serving, sprinkle them with onions, herbs and vegetable oil. It turns out very tasty, try it, you won’t regret it.

• 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, the stuffed eggplants need to be put in the refrigerator. You can try the dish after four days.

This appetizer can take pride of place on the table. It has an unusual taste, as well as an 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.

Pickled eggplants with mint

Are you tired of regular fried, steamed or baked eggplants, but canned or frozen vegetables are not suitable for you? Then try pickled eggplants for the winter, amazing, mind-blowingly tasty 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 needed
6. Clean water (boiled and cooled) - 1 glass

Preparation:

Step 1: prepare the eggplants.

For pickling, it is better to choose small eggplants up to 10 - 12 centimeters long; they fit well into a 3 liter jar. Place the eggplants in the sink and rinse thoroughly under cold running water to remove sand and any other type of contaminant. After using a knife to cut raw vegetables, we make a through cut along the length of each eggplant, without removing or cutting the stalk! Fill each cavity with a generous portion of salt per 1 eggplant (2-3 tablespoons) and place them in a colander.

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

Step 2: cook the eggplants.

Take a deep 5 liter pan and fill it halfway with regular running water. Place on the stove set to high and bring the liquid to a boil. When the water boils, drop 10 - 12 eggplants into it and cook them for 10 minutes. Then remove them from the pan using a slotted spoon and transfer them to a deep bowl. Cook the remaining eggplants in the same way and then let them cool to room temperature.

Step 3: prepare boiled eggplants, garlic, mint and a container for the starter.

While the eggplants are cooling, thoroughly rinse the three-liter jar under hot water using any detergent or use baking soda for this purpose. Then we sterilize the container in any convenient way, in the microwave, oven or kettle. Then we put the jar on the kitchen table and let it cool.

During this time, rinse a bunch of mint under cold running water, shake it over the sink to remove excess water, remove the leaves from the stems, place them on a cutting board and chop them into small pieces of arbitrary shape. Cut the peeled garlic into layers up to 3 millimeters thick. Transfer the slices to 1 deep plate and mix them with your hands until smooth. Squeeze the cooled eggplants with clean hands to remove excess liquid and place on a tray.

Step 4: stuff and ferment the eggplants.

Now stuff each eggplant with a mixture of mint and garlic. For 1 vegetable you will need approximately 1 - 2 tablespoons of filling.

Place the eggplants tightly in a 3 liter sterilized jar. Then pour 1/3 cup of 9% table vinegar, 1 cup of clean, boiled and cooled to room temperature water into a deep bowl and add 1 teaspoon of salt. Stir with a tablespoon until smooth and the salt crystals are completely dissolved.

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

Step 5: serve pickled eggplants for the winter.

Pickled eggplants are served chilled for the winter. They are placed whole in salad bowls or made into a chopped salad with the addition of fresh onions, garlic and vegetable oil. These eggplants can be an excellent appetizer, a side dish for meat dishes, and they can also be used for making pies, pizza, or as an addition to pickled cuts. Enjoy!

Bon appetit!

If desired, you can add fresh dill or parsley to the filling.

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

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

Pickled eggplants stuffed with cabbage and carrots

Ingredients:
5 kg eggplants,
500 g cabbage,
250 g carrots,
500 g onions,
150 g of greens,
150 ml vegetable oil.

Preparation:

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

Pickled eggplants with herbs

Another wonderful recipe, namely pickled eggplants, which are 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 the preparation is not difficult, I advise everyone to try it, you will surprise your close friends with this dish, they will be delighted, believe me, an avid cook with experience. If you have finally gathered, then we prepare the food, put on an apron and begin to manage the kitchen until this amazing dish is completely prepared.

INGREDIENTS:

Hot pepper - 1 pepper in each jar;

Parsley - 50 grams;

Dill greens - 50 grams;

Garlic - 50 grams;

Fine salt - 2 tablespoons (tablespoons);

Fresh eggplants - 1 kilogram;

Celery greens - 200 grams.

RECIPE:

Stage 1. It is not difficult to guess that first we wash fresh eggplants in fairly warm water, and then remove unnecessary stalks. You can also remove the skin, but this is optional, I prefer it together.

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

Stage 3. Then we place our cut eggplants in boiling water (take a large pan) and cook quietly for 10-12 minutes. After this, we take out the boiled eggplants and put them in a large bowl with cold water, where we keep them there for 20-25 minutes.

Stage 5. Place a saucepan on the fire, fill with water (4 cups), bring to a boil, add salt, celery, mix well and immediately remove from heat, let cool.

Stage 6. Let's move on to the filling, for this we wash the parsley and dill and chop finely. We also thoroughly wash the garlic and pepper, peel it, cut it into small circles and mix it with the previously chopped herbs.

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

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

Eggplant slices with cabbage for the winter

This recipe is for those who love eggplants and adore cabbage. The snack turns out to be very tasty and unusual, and is 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 with onions and pour over 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 and cabbage for the winter you will need:

eggplants - 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 be finally adjusted to your taste.

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

Bon appetit and a delicious winter to you!

Pickled eggplants with celery leaves

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

Boil the eggplants in salted water, first tearing off their “tails,” until relatively soft. Approximately 5-7 minutes. We take coarsely ground salt and under no circumstances iodized, otherwise everything will have to be thrown away on the second or third day. Catch the eggplants with a slotted spoon and leave to cool.

While the “little 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 don’t press it with a press, we don’t grate it, but we cut it. Take a clove of garlic, cut it in half, place it on a board and crush it with the flat side of a knife blade. Then chop it with a knife.

We cut each eggplant lengthwise, carefully so as not to cut through. It should look like a pocket. It is in this pocket that we put our honestly hard-earned garlic. Distribute it evenly along the entire length.

At the bottom of the container, put celery leaves, you can also put a dill umbrella. Place the eggplants in layers, topping them with celery leaves. On top, we also cover everything with leaves. Pour hot brine into 1 liter of water and a tablespoon of salt (coarsely ground, because...), so that it completely covers the eggplants. Cover with a plate and place pressure on top (a two-liter bottle of water will do). Leave for three to five days, depending on room temperature.

The finished snack is 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 relationship with eggplants. Do I adore them? Not enough... I can’t live without them? Too many... In general, eggplants are this, this is this... Eh. We lovingly call them “little blue ones” .And in general they are somehow cosmic and seemingly exotic, but in fact they grow quietly in their own garden bed or, like mine, they lie in the supermarket and wait for me to buy them and admire them).

Every time after the little blue ones are bought and are already lying on the table in the kitchen, I start to feel a slight panic. What to cook with them? Where to use them? And I am tormented by this question not at all from the wretchedness of the choice, but on the contrary. In a casserole? To make caviar? Vegetable stew? Just bake? Pickle? Fry? Roll into rolls or fry in rings. In general, these eggplants are one torment. This time, through unknown mental anguish, the choice fell on pickled eggplants. I do this often - there has not yet been a person who will say “I am I don’t like it.” In general, less words, more action.

Eggplant

Carrot

Parsley

Garlic

Petiole celery

Hot peppers

And for the brine:

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

First, oddly enough, you need to wash the eggplants)

You need to boil them in salted water until soft. But be careful not to overcook them. Depending on the size, this may 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 weight to drain off excess liquid.

In the meantime, you can do the vegetables.

Grate the carrots. You can use a coarse grater, I prefer the “Korean” one.

Hot pepper. If you wish, if you don’t like it spicy, you can omit it at all. I like it spicy, so I cut it together with the seeds. Finely chop the garlic. Do the same for the parsley. You can omit the celery altogether, but I love it, so I add it finely chopped.

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 on a full stomach there is also such a risk. The smell is simply stunning)

The most boring part is over.

We free our eggplants from oppression).

We stuff them with carrot mixture from the heart. I do this with gloves.

We place it moderately tightly either in a glass container or in an enamel one. Boil water with salt and spices, cool and carefully pour over the eggplants. Then everything is simple. Place under pressure for 5-7 days at room temperature. Then remove the pressure, put the eggplants in the refrigerator and enjoy. They are stored in the refrigerator for a very long time. That’s only until " it rarely takes a long time; they are usually eaten quickly.

This is what they look like after a week.

They cut perfectly - nothing falls out.

DELICIOUS SEALED EGGPLANTS STUFFED WITH FRIED VEGETABLES

Today we have another fall dish that I dearly love - pickled eggplants stuffed with vegetables.

This dish attracts, first of all, its taste - I like it and that’s all J. In addition, the sharpness and pleasant sourness are achieved without a single drop of vinegar - beneficial lactic acid bacteria work, - natural “samokvass”.

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

There are many recipes for pickled stuffed eggplants to cover 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 solution - the freezer, or more precisely, storing eggplants prepared for stuffing and fermentation in the freezer.

Sellers at Odessa Privoz seem to be selling this delicacy all year round. I asked how they managed this and found out that they canned only eggplants, without filling, and prepared the filling fresh in winter? as needed. But more about all this a little later, but for now we are preparing an autumn appetizer - pickled eggplants stuffed with vegetables.

I don’t like this dish to be too acidic, so I always cook it in small portions.

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

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

How to cook pickled stuffed eggplants?

Let's start with the fact that the eggplants need to be boiled. For 2 liters of water add 2 tbsp. spoons of salt, make two through punctures on the sides of the eggplants and lower them into boiling water. The main thing here is that in the end they do not crunch, but also do not overcook. Typically, small and narrow eggplants are cooked for 5-6 minutes, larger and thicker specimens, respectively, longer - 10-11 minutes. We determine readiness with a fork; if it pierces the skin freely, the eggplants can be removed from the pan.

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

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

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

Now they are ready for stuffing. By the way, you can stop here if you want to prepare stuffed eggplants for the winter, or rather a preparation for them. In this case, the eggplants need to be tightly packed in foil or cling film and placed in the freezer. In winter, after defrosting, you can make freshly prepared 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, continue cooking.

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

Stew vegetables separately in vegetable oil.

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

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

Add the filling. For small eggplants it is enough in the amount of 1.5-2 full tablespoons, for larger ones - 3-4 tbsp. 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 them around the diameter of the stuffed eggplants along the entire length.

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

Carefully pour chilled brine along the side of the pan - 3 tbsp per 1 liter of water. 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 keep 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 preparation, then they need to be removed from the brine (it is quite salty), placed tightly in a storage container and poured with a small amount of vegetable oil. If you leave it in brine, the taste will not change for the better... That’s why I do it in small portions, for 3-4 days.

So, since the brine is quite salty, after being in the refrigerator

I will be glad if you like this recipe for pickled eggplants stuffed with vegetables.

Information

Pickled eggplants: recipe, how to cook

The time has come for autumn preparations. Our family loves all kinds of eggplant-based twists, especially spicy ones. Therefore, in my culinary arsenal there are many different recipes for how to cook blue ones. Today I want to tell you about my favorite recipes for pickled eggplant in jars for the winter.

What's good about pickling? You do not need to peel eggplants or subject them to long-term heat treatment, due to which they retain many useful vitamins and minerals. Preparations with blue are great at any time of the year and go well with different dishes. In addition, the cooking recipes are simple and exciting.

Pickled eggplants for the winter in jars with garlic

• 2 kg small eggplants;
• 3 pcs. bell pepper;
• 5 cloves of garlic;
• 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 and trim the stalks. Boil in a large saucepan of salted water for about 20 minutes. Let's take it out with a slotted spoon.
2. While they are cooling, prepare the dressing: cut the sweet pepper into cubes, chop the garlic and washed herbs. Mix everything well. Layer the eggplants and vegetable mixture into 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 heat. Let the brine stand until it cools completely.
5. Then pour it over the eggplants in the jar and close the lid.
6. Leave in a warm place for 3 days, and then transfer to the cellar or put in the refrigerator.

Pickled eggplants: signature recipe from Alla Kovalchuk

I like watching culinary episodes with Alla Kovalchuk. I picked up a lot of ideas there that are accessible even to beginners. It’s nice that canning according to Alla’s recipes is several times cheaper than store-bought.

For 4 half-liter jars:

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

How to cook

Cut the eggplants into slices. Place the blue ones in a bowl, sprinkle with salt to avoid bitterness (about 1 tbsp). Then mix. Leave for an hour to allow the vegetables to release their juice.

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

Cut the bell pepper into quarters, remove the insides and seeds. Shred into small pieces.

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

Advice! To easily remove the skin, cut the top of the tomatoes crosswise and pour boiling water over them. Then plunge them into a bowl of ice water for 1 minute. After this, the skin can be easily removed.

We clean and chop the hot pepper pods.

Place all prepared vegetables (tomatoes, bell and hot peppers) into 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, cumin, and 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 put the blue circles into the dressing. Do not pour out the marinade from under the eggplants, add it to the tomato mixture - about 150 g. After boiling, reduce the heat and simmer for 5 minutes.

Take a sterilized jar. Spoon the eggplants into it in layers, not reaching 1-1.5 cm from the top. Then fill the jars to the brim with the dressing from the pan. Cover with a sterile lid and roll up.

Let's turn it over and wrap it up. Let it sit until it cools. In order for the eggplants to reach the desired condition, it is advisable to wait at least a week before opening the jar.

Spicy pickled eggplants for the winter “Makdus”

For a 3 liter jar:

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

How to do:

1. Wash the eggplants and cut them along the side along the entire length. Place them in boiling salted water and blanch for 3-4 minutes.
2. Then we put the blue ones on the board and remove the tails from them. Place the board at a slight angle so that the water drains, press it on top with another board and pressure. Leave for 3 or 4 hours.
3. Meanwhile, prepare the filling: mince the bell and hot peppers and garlic. Squeeze lightly through cheesecloth. Add chopped walnuts, herbs and salt to the vegetable mixture.
4. Stuff the eggplants with the spicy mixture. Place them tightly in a sterilized jar, fill them completely with vegetable oil, and close the lids.
5. Store in a cool place.

Stuffed pickled eggplants with carrots

Another spicy recipe that pleasantly diversifies the everyday menu. Sunsets with such eggplants will definitely not stagnate.

Ingredients for a 3-liter jar:

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

How to do

Small eggplants are suitable for this recipe. We wash them, protect the tails, and make deep longitudinal cuts on the side.

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

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

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

Wash the parsley and chop finely. Mix with carrot-garlic mixture. Add salt and rub everything with your hands.

Let's prepare the brine:

• Boil a liter of water;
• Add 2 tbsp there. l. salt, bay leaf and peppercorns;
• Remove from heat, cover with a lid, and let steep until cool.

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

This preparation can be stored for a long time in the cellar or in the refrigerator.

Note to the owner! You can ferment zucchini using the same principle.

As you can see, there is plenty to choose from, and you don’t have to limit your imagination by experimenting with different additives that you like. Now you can prepare delicious pickled eggplants for the winter in jars and even come up with your own recipe. Enjoy your meal!