Pickled eggplants stuffed with vegetables, carrots and garlic. Pickled eggplants for the winter: recipe

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

Although preparing pickled eggplants for the winter is not difficult and does not require much time and effort, unfortunately, not everyone knows how to do it. That is why below at the House of Knowledge I decided to present to my dear readers an excellent simple recipe according to which my family ferments eggplants every year without adding vinegar.

Ingredients for pickled eggplants.

Before you start cooking delicious sour eggplants, prepare all the necessary ingredients.

To prepare one 3L jar of this magnificent dish you will need:

Eggplant- 2.3 kg
Salt- 6 tbsp. spoons
Garlic- 4-5 cloves
Parsley- good bun
Hot capsicum- about 6-8 rings
Water- for cooking eggplants (in a 5 liter pan - 3.5 liters) and for brine - 1 liter

You will also need:

Pan (preferably larger)
Garlic press or mortar
3L jar with plastic lid
A couple of trays and a cutting board that will be used as a press.

Recipe for pickled eggplants in jars for the winter.

The eggplant recipe can be divided into the following parts:

Cooking and squeezing eggplants
Preparing the filling
Putting eggplants in a jar and pouring brine over them

Prepare the ingredients: Wash the eggplants and remove all stems.

Read also: Salted cucumbers.

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

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

Remove the cooked eggplants from the water and place under a press for 5-6 hours (to drain the bitter liquid). For convenience, I recommend laying eggplants of the same size in rows. Place them on a hard, flat surface, for example, on a tray, and then cover them with boards or trays, on which you place “weights”, for example, jars or eggplants with water. After this, so that the liquid drains, place something under one side of the tray, that is, tilt it.

Prepare ingredients for placing eggplants in a jar:

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

Read also: Eggplants in a barrel.

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

After the liquid has drained from the eggplants, cut them into halves without cutting all the way through.

After this, brush the eggplants with the filling, distributing it evenly between all the fruits.

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

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

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

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

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

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

Awesome pickled eggplants - perhaps the most successful recipe. A large number of vegetables, aromatic garlic and celery complement and reveal the incredible taste of eggplant. The vegetables themselves are moderately spicy and salty. I haven’t always been able to cook them so deliciously before, but this recipe exceeded all my hopes and expectations. The dish turns out very tasty, a little reminiscent of the taste of pickled mushrooms with vegetables. I wish you to cook it and enjoy a simple and very homemade snack.

Ingredients:

fresh eggplants - 3 kilograms;
sweet bell pepper - 0.5 kilograms;
fresh tomatoes - 700 grams;
celery greens - a large bunch;
garlic - 2-3 heads;
onions - 3 medium pieces;
hot pepper - 1 piece;
vegetable oil (I used sunflower) - 1 cup (approximately 200 milliliters);
table vinegar 9% - 170 milliliters;
water - 3 liters;
salt - 3 heaped tablespoons.

Awesome pickled ones. Step by step recipe

Let's start by preparing our vegetables. Wash the vegetables and green celery stalks under running water. Let the excess water drain.
Choose eggplants that are approximately the same size so that the pieces into which we cut them are more or less the same. The most suitable eggplants are approximately 15 centimeters long.
We will cut the eggplants into large pieces (slices). To do this, we clean the vegetable. Cut off the stem and “spout”. Cut the eggplant into two halves, then each half into four pieces. Transfer everything to a separate deep bowl. Let's put it aside for now.
I suggest cutting the bell pepper into half rings. First we cut off the top of the pepper, then remove the stalk and seeds inside it. Cut into two halves and cut into half rings that are not too thin and not too thick. Also, for convenience, we put it in a separate bowl.
Cut the tomatoes and onions into half rings, approximately a little less than 0.5 centimeters thick. And transfer to two separate bowls.
Cut the hot capsicum, which will add a wonderful piquant taste to the dish, into strips.
The garlic must first be peeled and placed in a saucer. We will squeeze it out using a press, just before putting the vegetables in the pan.
Chop the green celery stalks with a knife.
Pre-measure the vinegar and oil with a measuring cup and set aside.
When everything is prepared, you can begin the main process. You need to take a large saucepan in which you will need to boil the eggplants. I have a five liter saucepan.
We fill it with three liters of water, a little more than half the pan. Add salt. When the water boils, add table vinegar. Mix. Then carefully place the chopped eggplants into boiling water. Cover with a lid and cook until the water boils. Then cook without a lid: about 7 minutes. The main thing is not to overcook or overexpose.
Place in a colander and allow excess water to drain.
While the eggplants are in a colander, we put a frying pan on the stove, pour in vegetable oil (you can use olive oil, if you have it) and heat it up a little. This means when you hear a little popping sound, like the oil is starting to release bubbles, turn everything off and move the pan to the side.
Now we take the pan in which we boiled the eggplants. Wash with water and wipe dry.
Divide the eggplant quantity into approximately two parts. This is so that we can evenly distribute them into two layers in the pan.
Place some celery sprigs on the bottom and squeeze out a couple of cloves of garlic.
Add a couple of tomato slices and warm eggplant slices. Fill the bottom layer of the pan completely with eggplants. Squeeze a couple of cloves of garlic on top of them. Drizzle everything with a small amount of vegetable oil. Then put some celery on top again and top it with bell pepper, onion and hot pepper. Place more tomato slices on top
Next, we distribute the eggplants into the second row: in the same way as we did at the beginning. Place them close to each other. Squeeze a head of garlic onto them and pour vegetable oil over them.
Then we repeat the layers of vegetables: celery, bell pepper, hot pepper, onion and tomatoes. Lay out all the vegetables that are left and squeeze out the garlic. Drizzle with remaining vegetable oil.
Now you need to cover the top not with a lid, but with a plate, and put some kind of weight on it. It is necessary for the pan to stand in the kitchen for a day, and then move it (on the second day) to a cold place: a refrigerator or a cellar.
After a day, for convenience, you can put the eggplants in jars and put them in a cool place.

So the awesome ones are ready. A very tasty and light snack that can be eaten simply from a jar and goes great with absolutely any side dish. The aroma of green celery stalks and garlic gives the eggplant an unforgettable taste. Decorate the appetizer with aromatic fresh herbs and serve. Always cook in a great mood - and your culinary masterpieces will only delight you. The “Very Tasty” website team wishes you bon appetit!

Photos and videos belong to Olga Papsueva.

There are many fans of this delicious dish. Not only are pickled eggplants stuffed with vegetables healthy and satisfying, they are also very tasty with a pleasant sourness that appears during the fermentation process and without the addition of vinegar at all.

For the filling, carrots and tomatoes are best, garlic for those who like it spicy, as well as a variety of tasty roots, such as parsley, parsnips or celery. Which vegetables to prefer is a matter of taste, try different options or create your own unique recipe for pickled eggplants, using ours as a basis.

This dish is perfect for any table and goes well with both potatoes and meat. It is also possible to prepare such eggplants in jars for long-term storage. However, preparing this dish is the highest culinary aerobatics. The fact is that jars of eggplant can simply “explode” due to the ripening process. True, there are other options for preparing pickled eggplants for the winter, but more on them later. First, let's prepare the pickled eggplants.

Do not cook this dish in large portions. Over-fermented eggplants lose their piquancy and become unpleasantly sour.

Required Ingredients

For cooking we will need the following products (the quantity is calculated for 1 kg of eggplant):

eggplants themselves (by the way, they are also called “little blue”);
2 - 3 pcs. carrots;
about 100 g of spicy roots, which we talked about above;
if you decide to add tomatoes, then a couple of medium-sized ones are enough;
1 head of garlic (optional), it is generally recommended to prepare pickled eggplants with garlic for the winter, because this vegetable helps strengthen the immune system during the snowy season;
It's a matter of spices, you will need 1 tsp. ground black pepper or 1 pod of hot pepper, 1 tbsp. l. ground paprika and a little parsley;
you need salt, to boil eggplants you need 2 tbsp. l. for 2 liters of water, and for brine - 3 tbsp. l. for 1 l;
A few stalks of parsley will be useful for tying together already stuffed eggplants, as well as dill inflorescences and a bay leaf for pickling.

Step-by-step cooking process

The ingredients are ready, let's start preparing the pickled eggplants stuffed with vegetables:

The brine should stand for a day at room temperature and another 12 hours in the refrigerator. Ready! You can gobble it up. Bon appetit!

The pickled eggplants left over from the meal should be removed from the brine and stored in the refrigerator, adding a little vegetable oil.

Video recipe for making pickled eggplants with carrots and peppers

Options for preparing pickled eggplants for the winter

We grew a lot of vegetables, including eggplants, but in the fall we didn’t have time to eat them all, so we save them for the long winter so that we can enjoy our favorite dish, for example, at the festive New Year’s table.

Let's start with the simplest method, deep freezing the semi-finished product. Eggplants should be frozen after the third step of the cooking process described above. In winter, after taking vegetables out of the freezer, it is very easy to go through the remaining cooking steps, fortunately there are no problems with carrots and garlic.

Now let’s prepare pickled eggplants stuffed with vegetables for the winter. The recipe is slightly different from the one above.

So, the ingredients are the same, but in this case we will prepare marinade instead of brine. To do this, boil 3 liters of water with the addition of only 2 tbsp. l. salt, bay leaf (5 pcs.) and peppercorns (10 pcs.). In addition, we will not stew the filling; we will use it raw.

Place the already stuffed eggplants tightly in a pan, pour in the chilled marinade and place under pressure for 2 weeks at room temperature. After the appointed time, we try, if they are not sour enough, you can extend the process for another week. Ready eggplants must be stored in the cellar, and in the absence of the latter - in the refrigerator.

For lovers of the traditional method of storing winter preparations, we can recommend rolling up pickled eggplants in jars for the winter. To do this, you will need to sterilize the jars in the usual way, then place the stuffed eggplants in them, pour in the marinade and roll up the lids.

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.

People have recently started thinking about the medicinal properties of vegetables, but they contain many useful microelements and substances that can help sick people. Eating “little blue” has a beneficial effect on the functioning of the body’s cardiovascular system, kidneys, and 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 with large stalks - this increases waste and the risk of purchasing 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 thoroughly wash the vegetables 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 do 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 they cool completely.

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 blackcurrant 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 a 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. Such a 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 pieces of medium-sized onions;
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:

Having retreated 20-30 millimeters from the edge of the washed eggplants, make a through cut along the entire remaining length.
Blanch in salted water and cook for half an hour.
Bell peppers are washed under the tap and cut in half. Remove seeds and membranes and finely cut into cubes.
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.
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.
Celery branches are steamed for several minutes in boiling water and added to the filling.
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.
Stuffed vegetables are placed tightly in jars, at the same time sprinkled with chopped garlic.
Cover with a napkin and put in a dark place at room temperature for fermentation.
After 3 days of fermentation, jars filled with delicious vegetables are filled with sunflower oil and sealed with a lid or placed in the refrigerator.

Quick recipe for marinated Armenian style

The quick preparation method will allow you to serve the appetizer 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 of fresh ripe tomatoes, cut into 4 parts;
250 grams of bell pepper, seeded 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

Many housewives like such quick recipes. 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 are cut into 2 parts, 1 kilogram of sweet Bulgarian and 2 shuki hot peppers are 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 delicious taste to the snack, but this is not for everyone;
Add 100 grams of salt, two 200-gram glasses of granulated sugar and 200 grams of vegetable oil to the pan. 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, the 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 most delicious cooking method 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 tomato juice or chopped fresh tomatoes are added to the frying pan.

Marinated blue “dry salted”

The recipe is simple. This method allows you to cook healthy vegetables in their 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.

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

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 release large amounts 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 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 on its preparation.

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 of 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.

After washing the eggplants, cut off their stems. We make cuts where the stalks attach, and then immerse the vegetables in boiling water.

Boil for several minutes.

Eggplants float on the surface of the water while boiling. When they are scalded on one side, turn them over in water to the other side. We make sure that the eggplants become only slightly softer; we take into account that they will be softer after fermentation and sterilization.

Therefore, as soon as you can pierce the eggplants near the stalks with a knife, they should be removed from the boiling water.

Place the eggplants boiled until half cooked on a tray or baking sheet, which should be at a slight angle. We lay out the fruits so that bitter liquid flows out of the cuts made at an angle.

Cover with a clean board and place pressure on the board. We keep him under oppression for several hours. You can leave it under pressure overnight. When the bitter liquid flows out of the eggplants, take them out from under the yoke. Having squeezed out the remaining liquid from the eggplants with your hands, we begin to stuff them.

We cut the eggplants lengthwise, but not all the way, and open them like a book, putting the parsley and garlic filling inside. Next, connect tightly and set the eggplant aside. This is how we stuff all the other fruits.

Place the stuffed eggplants tightly in a bowl or pan. Having dissolved the salt in water according to the recipe, pour this brine over the folded vegetables.

Cover the eggplants with a plate and put pressure on them. Next, we place the “structure” in a cool place for 2-3 days for fermentation. Every other day we begin to taste it. When the pickled eggplants become sour and salty enough to your liking, they can be sealed in jars for the winter.

We wash the jars with soda and sterilize them.

Place pickled eggplants vertically in jars. They should not be filled too tightly; leave room for brine.

Drain the brine from the fermented vegetables into a saucepan, boil it and pour the boiled brine over the eggplants in the jars. We cover the jars with pickled eggplants and brine and set them to sterilize. We sterilize liter containers for 20 minutes.

After sterilization, we seal the jars tightly, turn them over on their necks, and wrap them in a blanket. We store cooled pickled eggplants for the winter with garlic and herbs in a cool place.

In winter, we cut pickled eggplants with garlic into pieces, season with aromatic sunflower oil and onion rings. This makes a very tasty winter salad.