→ Fermented eggplants in Armenian style. Recipe for salted one-day eggplants. Pickling with carrots

Fermented eggplants in Armenian style. Recipe for salted one-day eggplants. Pickling with carrots



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 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 cutting knife 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 microwave oven, in the oven or on the 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% into a deep bowl table vinegar, 1 cup of clean, boiled and cooled to room temperature water 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, side dish meat dishes, 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 for 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 fully cooked this amazing dish.

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, take out the boiled eggplants and place 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, taken out of the jar in winter, or you can dress them up onions and pour in 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 have 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...Can’t live without them? Too much...B general eggplant this, this this... Eh. We lovingly call them “little blue ones”. And in general they are somehow cosmic and seemingly exotic, but in fact they quietly grow in their own garden bed or, like me, they lie in the supermarket and wait When will I 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 in the eggplants. Then everything is simple. Place under pressure for 5-7 days at room temperature.Then we remove the oppression, put the eggplants in the refrigerator and enjoy. They are stored in the refrigerator for a very long time. It’s just that it rarely comes to “for 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 there’s another one that’s dearly loved by me. autumn dish- 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 way out - freezer, 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 in 1.5 days with vegetable filling. 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 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.

  • Salt
  • Pepper
  • Vegetable oil

    • Information

    Conservation
    The preparation time for pickled eggplants is 3 days and 2 hours, of which 1 hour will be required for preparing the products. Number of servings - 10.


    Pickled eggplants: recipe, how to cook

    Wash the eggplants, cut them in half lengthwise, not reaching the end 2 cm. Boil them in salted water for 10-12 minutes. Calculate the amount of salt as follows: per 1 liter of water - 1.5 tbsp. salt (30 gr.). Remove the finished eggplants from the water, arrange them in a tray in one row and press down with pressure until they cool completely.

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

    This dish attracts, first of all, its taste - I like it and that’s all there is to it. In addition, pungency and pleasant sourness are achieved without a single drop of vinegar - beneficial lactic acid bacteria work - natural “samokvass”. By the way, the famous tursha is prepared using the same principle.

    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 on all this a little later, but for now we’re 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.

    Pickled eggplants, products

    • 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 eggplants stuffed with vegetables?

    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, the brine is quite salty after being in the refrigerator.

    And here is another, “lighter” version of this recipe. I discovered it recently, but I use it all the time. Try:

    For variety, I advise you to prepare lecho (several recipes for every taste and all tested) or light adjika with apples, children love it very much, try it!

    As always, I remind you that for those who haven’t yet, subscribe to blog updates.

    Fermentation is one of the ways to prepare crops, berries and fruits for the winter, as a result of which, in the process of physical and chemical factors, lactic acid appears, which is a natural preservative. Vegetables are fermented in brine (whole or in pieces), or in their own juice (they are crushed, chopped, chopped), table salt is added, and under the influence of lactic acid bacteria the fermentation procedure (fermentation) occurs. Salt is not considered an important ingredient; it affects the taste and inhibits the development of pathogenicity.

    REFERENCE! Salt for brine is taken in a volume of 5% of the water, and for fermentation in personal juice in a proportion of 1.5-2% of the weight of vegetables.

    The fermentation period depends on several factors:

    • temperature;
    • amount of salt.

    Which canning product should you choose?

    What eggplant is better cook for the winter: pickled or salted? Salting and pickling are well-known methods for storing fruits and vegetables. Salt and lactic acid are considered the main preservative agents. They inhibit the formation of harmful microbes and protect fruits and vegetables from rotting.

    Lactic acid is very important for the human body. It has a fresh taste and is not so harsh and spicy. Fermented vegetables contain a larger amount of lactic acid, while salt dominates in pickles.

    Storage methods

    This vegetable cannot be classified as a vegetable with a long shelf life. But if specific conditions are met, they can be preserved for a long period. List of ways:

    1. In a dark place (basement, cellar, pantry).
    2. Covering with wood ash.
    3. Hanging.
    4. Drying.
    5. Freezing in the refrigerator.

    What vegetables are preferable?

    For this procedure, you need to take medium-sized vegetables (up to 10-12 centimeters long), young, with thin skin without damage or brown spots. They should also be smooth, dense and elastic.

    What are the benefits and harms of the dish?

    When eating eggplant, the body receives great benefits. Their beneficial features lies in his chemical composition, it includes:

    Eggplants are contraindicated for:

    • Gastrointestinal disorders, diseases of the duodenum, acute gastritis and ulcers.
    • Arthrosis.
    • Diseases of the pancreas.
    • Treatment with insulin.
    • With exacerbation of gout.
    • Kidney diseases.

    ATTENTION! You should not eat these vegetables when they are overripe, as they contain quite a lot of solanine, which is toxic to the human body. Therefore, you should only eat young, ripe or white eggplants - they do not contain solanine.

    What kind of cookware is suitable?

    Pickled eggplants turn out appetizing when they are cooked in enamel pan, or in earthenware and wooden dishes. But you can also ferment in glass jars, but such containers must be stored away from sunlight. Be sure to wash the container and pour boiling water over it.

    Cooking options

    No other additives

    Ingredients:

    • Little blue ones - a couple of pieces.
    • For the marinade: for one liter of liquid – 30 grams of salt, two bay leaves and four allspice peas.

    Preparation:

    1. Boil vegetables for 5 to 7 minutes in brine (one glass of salt per liter of liquid), after piercing them with a fork.
    2. After the cooking time has expired, remove and let the water drain.
    3. Add to the longitudinal section grated garlic and black pepper.
    4. Place the eggplants tightly in a container and pour over the marinade.
    5. Next, cover the container with a lid and put it in the refrigerator or in a cold place for two weeks.

    Stuffed with herbs and other things

    Let's consider one of the best quick recipes: cooking pickled eggplants stuffed with carrots and herbs with garlic in a saucepan for the winter.
    Ingredients:

    • 8 kilograms of eggplant;
    • 2 kilograms of carrots;
    • 400 grams of garlic;
    • a bunch of parsley;
    • 100 milliliters sunflower oil for frying.

    Preparation:

    1. Remove the stem along with the pulp and slightly cut all the eggplants.
    2. Then put them in boiling water and boil for about five minutes in salted water.
    3. Boiled vegetables are placed one on top of the other and covered with oppression to get rid of excess water.
    4. Grate the carrots and fry them in oil.
    5. Pass the garlic through a garlic press, chop the parsley very finely.
    6. Add prepared garlic and parsley to the carrots, add salt.
    7. Once the eggplants have cooled, stuff them with one or two tablespoons of the carrot mixture.
    8. Place the stuffed vegetables in a container and pour over brine (1.5 tablespoons of salt per liter of liquid).
    9. The container is placed in heat. Depending on the temperature background, eggplants are fermented for 3 to 5 days.

    With celery

    Ingredients for pickled eggplant and celery recipe:

    • One kilogram of eggplant.
    • Two parts garlic.
    • 2 bunches of celery.
    • Salt.
    • Two or three bay leaves.
    • 50 ml sunflower oil.
    • Water.

    Preparation:

    With cabbage

    Now the recipe for pickled eggplants, stuffed with cabbage with carrots.
    Ingredients:

    • 1,650 kg eggplants;
    • carrot;
    • 500 grams of white cabbage;
    • two bell peppers;
    • two or three cloves of garlic;
    • 0.5 liters of water;
    • 2.5 tbsp. l. salt, ground pepper.

    Preparation:

    1. Wash the eggplants, remove the stems and poke holes with a fork.
    2. Boil water and lower them into the liquid for 5 minutes.
    3. Cool afterwards.
    4. Coarsely grate the carrots and finely chop the cabbage.
    5. Cut the peeled pepper into small strips.
    6. Chop the garlic.
    7. Mix all the ingredients, add salt and pepper, and let the mixture brew for about 20 minutes.
    8. Stuff sliced ​​eggplants with vegetables.
    9. Using water and salt, prepare the brine, which then needs to be cooled.
    10. Place the filled eggplants in a container, add brine and press down with a weight.
    11. Leave in a warm place for three days. Then add sunflower oil and put it in the refrigerator.

    Recipe in batter

    Ingredients:

    • 2-3 eggplants;
    • 1 egg;
    • 5 tablespoons breadcrumbs;
    • vegetable oil;
    • salt.

    Preparation:

    1. Cut the eggplants into one-centimeter thick slices, sprinkle with salt and let stand for 30 minutes.
    2. Then rinse in cold water.
    3. Beat the egg a little.
    4. Dip each eggplant slice into the egg mixture, then roll in breadcrumbs.
    5. Fry in a frying pan in oil on each side until golden brown.

    Fast way

    Ingredients:

    • Eggplants – 350 grams.
    • Onion – 60 grams.
    • Garlic – 10 grams.
    • Salt - to taste.
    • Vegetable oil - for frying.
    • Granulated sugar - half a teaspoon.
    • Black pepper.
    • Vinegar 6% – 1.5 tsp.

    Preparation:

    1. Wash the eggplants, remove the stems.
    2. Cut into strips.
    3. Pour salt into a bowl and let stand for 30 minutes.
    4. Peel and cut the onion into rings.
    5. Add sugar and salt, vinegar to it.
    6. Let the onions marinate.
    7. Remove excess moisture from eggplants.
    8. Fry vegetables in oil for 10 minutes.

    What else can you add?

    This vegetable goes well with other vegetables, for example:

    • potato;
    • tomatoes;
    • zucchini;
    • parsnip.

    Photo

    Take a look below at the photo of recipes for pickled eggplants with garlic and herbs for the winter.







    How to store?

    Pickled eggplants will keep well in the refrigerator. They must be placed in glass jars, a weight must be added, and a little oil must be added to avoid further fermentation.

    Possible problems and difficulties

    1. Prick the eggplants with a fork to prevent the vegetable from cracking.
    2. Be sure to hold the boiled eggplants under a weight to remove excess water.
    3. They should not be placed in the container too thickly, so that the brine fills all the cracks and there is room for air, which will cause them to deteriorate.
    4. Do not overcook the eggplant.

    What can you cook up?

    Pickled eggplants are suitable for both meat and vegetable dishes. They need to be watered a little before serving. sunflower oil or soy sauce. IN holidays Pickled eggplants will be a very good snack in any home.

    Pickled eggplants as an appetizer are a “lifesaver” for any housewife, both for a holiday and for dinner with the family. There is practically no oil in such eggplants, so the liver does not experience the strain it would have after.

    The advantage of this product is a pleasant sour taste, which is obtained not due to the addition of vinegar, but due to the fermentation process.

    Pickled eggplants are one of the most revered pickles in many families. The excellent taste characteristics of the snack captivate everyone who tries it for the first time, and continue to delight its loyal fans year after year. Simple recommendations will help housewives master the technique of executing recipes and improve the long-studied home version.

    How to cook pickled eggplants?

    If you want to make pickled eggplants for the winter, best recipes preparations will help you execute the idea tasty and correctly.

    1. For pickling, young, plump fruits of the correct shape are selected.
    2. The washed eggplants are cut lengthwise on one side and boiled in water with added salt for 5-10 minutes.
    3. Allow excess liquid to drain, pressing the vegetables down with a weight.
    4. The fruits are supplemented with filling, filled with brine as needed and placed under a press.
    5. For fermentation, enamel, glass, wood or clay dishes are used.
    6. Depending on the recipe, pickled eggplants can be tasted after 3-5 days.

    Pickled eggplants for the winter in jars


    You can prepare pickled eggplants in jars for the winter with any filling. The most popular way to give a vegetable the desired piquancy is to fill the cuts in the fruit with a mix of herbs and garlic. You can traditionally use parsley and dill, or add some aromatic basil, cilantro or mint to the mixture.

    Ingredients:

    • eggplants – 2-2.5 kg;
    • greens – 1 bunch;
    • garlic – 1.5 heads;
    • vinegar - 1/3 cup;
    • salt - to taste;
    • water – 1 glass.

    Preparation

    1. Boil eggplants in salted water for 10 minutes.
    2. Cool the fruits and squeeze out the moisture.
    3. A mixture of garlic and herbs is placed into the cuts.
    4. Fill sterile jars with the preparations.
    5. Dissolve a teaspoon of salt in a glass of water, add vinegar and pour brine over the eggplants.
    6. Keep the containers for 2 days at room conditions and put them in the cold.
    7. After 3 days, you can try pickled eggplants with garlic and herbs.

    Pickled eggplants - a delicious quick recipe


    You can try quick pickled eggplants 5 hours after pickling. The appetizer is somewhat different from the one prepared in the classic way, but if you don’t want to wait at all, then the proposed recipe will come in handy. The composition of the filling can be adjusted to taste by replacing one vegetable with another or changing the proportions.

    Ingredients:

    • eggplants – 1.5 kg;
    • greens – 1 bunch;
    • garlic – 1 head;
    • onions – 2 pcs.;
    • chili – 1 pc.;
    • water – 750 ml;
    • oil – 4 tbsp. spoons;
    • vinegar - 5 tbsp. spoon;
    • salt – 1.5 tbsp. spoons;
    • pepper and laurel – 4 pcs.;
    • water – 1 glass.

    Preparation

    1. Boil water with salt and spices for 5 minutes, add vinegar, cool.
    2. Boil eggplants cut into large circles in salted water for 5 minutes, cool.
    3. Mix eggplants, peppers, onions, garlic and herbs, add oil and marinade.
    4. After 5 hours of infusion in the refrigerator, the pickled quick eggplant you can try.

    Pickled stuffed eggplants


    They turn out surprisingly tasty when fermented, taking into account the recommendations from the following recipe. To avoid over-oxidation of the snack, after the fermentation process is complete, pour a layer of oil on top of the container with vegetables until the components are covered and store the preparation exclusively in the cold.

    Ingredients:

    • eggplants – 2 kg;
    • greens – 1 bunch;
    • garlic – 1 head;
    • bell pepper and carrots – 2 pcs.;
    • salt, water, pepper, bay.

    Preparation

    1. Boil the cut eggplants for 10 minutes in water, adding a tablespoon of salt per liter of liquid.
    2. Press the vegetables with a weight for 3 hours to drain moisture.
    3. Fill the vegetable with a mixture of carrots, peppers, garlic and herbs, place it in a container under a press, pour in pre-cooled brine made from a glass of water, a teaspoon of salt and spices.
    4. After 5 days, the finished pickled eggplants with filling are put into the cold.

    Korean pickled eggplant


    By adding a little ground coriander or Korean seasoning, you can get great savory dish, the taste of which will especially appeal to fans of oriental cuisine. The spiciness of the snack is regulated by the amount of finely chopped chili added to the composition.

    Ingredients:

    • eggplants – 2 kg;
    • greens – 1 bunch;
    • garlic – 1 head;
    • onions and carrots – 3 pcs.;
    • bell pepper – 2 pcs.;
    • oil – 1 glass;
    • chili – 1 pc.;
    • coriander – 1 teaspoon;
    • vinegar – 150 ml;
    • salt – 2 teaspoons:
    • sugar – 4 tbsp. spoons.

    Preparation

    1. Bake in the oven or fry in a frying pan until the eggplants are half cooked.
    2. Add onions, peppers, carrots, chili, garlic and marinade ingredients and place under a press for 2 days.
    3. Transfer the mixture into jars and sterilize for 15 minutes.
    4. The pickled ones are sealed for the winter.

    Pickled eggplants in Georgian style


    Cooked fermented ones have a unique flavor and an attractive sweetish note in taste. The green mix must contain cilantro, and the rest of the greens are added according to taste and preference. The filling is often supplemented with grated celery or parsnips.

    Ingredients:

    • eggplants – 2 kg;
    • greens – 1 bunch;
    • garlic – 1 head;
    • carrots – 400 g;
    • ground red pepper – 0.5 teaspoon;
    • water – 2 l;
    • vinegar and sugar - 20 g each;
    • salt – 3 tbsp. spoons:

    Preparation

    1. Boil the eggplants for 5 minutes, place under a press for an hour.
    2. The fruits are filled with a mixture of carrots, garlic, herbs and pepper.
    3. Pour the workpieces with brine made from water, salt, sugar and vinegar, press down with a weight, leave for 3 days in a warm place and for the same amount in the cold.

    Pickled eggplants with celery


    If you like dishes and snacks with celery, then eggplant whole fermented taking into account the following recommendations, they will take a special place of honor in the list of household supplies. The amazing taste of the resulting delicacy and its stunning spicy aroma are achieved through a balanced combination of ingredients.

    • eggplants – 2 kg;
    • greens – 1 bunch;
    • garlic – 1 head;
    • celery root – 200 g;
    • carrots – 400 g;
    • oil – 60 ml;
    • water, salt.

    Preparation

    1. Cut the eggplants and boil for 5 minutes, adding a tablespoon of salt to 1 liter of water.
    2. The grated roots are sautéed in oil, mixed with garlic and herbs, and the mixture is filled into the cuts.
    3. Place the workpieces in a container under a press.
    4. After 2 days, pickled eggplants with carrots and celery are put into the cold for at least 2 weeks.

    Spicy pickled eggplants for the winter


    Pickled spicy eggplant prepared with the addition of chopped hot pepper or chili to the filling. Depending on the expected hot effect, peppercorns are peeled from seeds or used whole. Often the filling composition is supplemented with crushed walnuts, which give the snack additional charm and nutrition.

    Ingredients:

    • eggplants – 2 kg;
    • bell pepper – 200 g;
    • chili pods – 2-3 pcs.;
    • garlic – 4 cloves;
    • nuts – 1 cup;
    • water, salt, oil.

    Preparation

    1. Add 1.5 tbsp to a liter of water. spoons of salt and boil the eggplants for 5 minutes.
    2. Place the fruits under a press for 2 hours.
    3. Grind nuts, two types of peppers and garlic, add 20 g of salt, fill the mixture with vegetables, and place them in jars.
    4. Fill the fermented ones with oil, and after 5 days put them in the cold.

    Pickled eggplants without brine


    Pickled eggplants under pressure do not require the preparation of brine and are pickled in the juice that is secreted by the vegetables. The filling components can be a traditional mix of carrots, garlic and herbs, to which you can optionally add celery, basil, finely chopped hot pepper or ground chili.

    Ingredients:

    • eggplants – 2 kg;
    • carrots – 1 kg;
    • greens – 1 bunch;
    • garlic – 2-3 heads;
    • water, salt.

    Preparation

    1. Boil cut eggplants in salted water and place the fruits under a press for 4 hours.
    2. Fill the cuts with a mixture of carrots, garlic and herbs, place in a pan, sprinkling the layers with salt and garlic.
    3. A load is placed on top and left at room conditions for 3 days, after which it is moved into the cold.

    Pickled eggplant pieces


    Pickled eggplants without filling will be ready the next day. Vegetable slices acquire their piquancy and aroma thanks to onions, garlic and chopped herbs, which may simply include parsley or a mixture of it with dill and basil. For more delicate taste The fruits can be peeled first.

    Ingredients:

    • eggplants – 2 kg;
    • onion – 0.5 kg;
    • greens – 1 bunch;
    • garlic – 2 heads;
    • sugar – 4 tbsp. spoons;
    • apple oil and vinegar – 150 ml each;
    • water – 2 l;
    • salt – 4.5 tbsp. spoons.

    Preparation

    1. Sliced ​​eggplants are boiled in water, adding 4 tbsp. spoons of salt.
    2. Drain the mixture into a colander, then place it in a bowl, alternating layers with onions, herbs and garlic.
    3. Mix the remaining salt with sugar, oil and vinegar, pour the mixture over the workpiece, let it brew for several hours, and then put it in the cold overnight.

    Pickled eggplants without vinegar for the winter


    The following recipe for pickled eggplants for the winter will allow you to preserve your favorite vegetable for a long time, giving it the necessary sharpness and piquancy. The advantage of this method over many others is that the fruits do not peroxidize and retain their original taste. The snack can be stored refrigerated or sterilized in jars without brine and sealed.

    Ingredients:

    • eggplants – 1.5 kg;
    • sweet pepper – 1-2 pcs.;
    • greens – 1 bunch;
    • garlic – 1 head;
    • water – 0.5 l;
    • pepper, laurel, cloves - to taste;
    • salt.

    Preparation

    1. Boil eggplants cut in half in salted water and place under a press for 12 hours.
    2. Place the slices in a container, sprinkling the layers with salt, pepper, garlic and herbs.
    3. A marinade is made from water and spices, cooled, and poured over the vegetables.
    4. A weight is placed on top and the workpiece is left for 3-5 days at room temperature, and then put into the cold.

    Pickled eggplants with cabbage and carrots


    Unusual in taste and extremely piquant pickled cabbage and carrots. As a filling in in this case a mix of chopped cabbage and carrots, garlic and finely chopped herbs is used. For spiciness, a crushed chili pod is often added.

    Ingredients:

    • eggplants – 1.5 kg;
    • cabbage – 450 g;
    • carrots – 200 g;
    • greens – 1 bunch;
    • garlic – 1 head;
    • water – 1.5 l;
    • salt – 70 g.

    Preparation

    1. Boil the cut eggplants for 5 minutes, squeeze out the water.
    2. Fill the cuts with a mixture of vegetables and herbs, place the preparations in a pan, and pour in a cooled brine of water and salt.
    3. After 3-5 days, the finished snack is put into the refrigerator.

    Another variation of the popular snack is presented below. The taste of the delicacy is made more delicate and softer by pre-frying the carrot slices in vegetable oil. This fact is beneficial and nutritional properties a snack that manages to be richer, but remains just as savory.

    Many lovers soaked apples And sauerkraut Haven't heard anything about pickled eggplants. We suggest preparing a crispy delicacy in time that will serve as a good snack.

    Delicious and healthy dish, which will be appreciated by the most discerning gourmets.

    Ingredients:

    • garlic - head;
    • eggplant – 3 pcs.;
    • table salt – 1 tbsp. spoon;
    • parsley – 20 g.

    Preparation:

    1. Cut off the blue stalks. Pour in water. Cook.
    2. Separate the garlic head into cloves. Remove the parsley leaves from the stem.
    3. Chop the greens. Grind the garlic cloves. You can use a garlic grater or a fine grater.
    4. Drain liquid from eggplants. Cool. The fruits must be completely ready. Raw ones will ruin the taste of the dish.
    5. Squeeze each fruit. There is no need for excess moisture. To do this, you will need to cut each eggplant in half. Place on the board. Cover the second one on top. Place the press. Leave for a quarter of an hour.
    6. Sprinkle parsley into the garlic. Add salt and mix. Place the resulting filling into each piece. Connect the two halves.
    7. Place in a container. Cover with a plate. Put oppression.
    8. Infuse for three days. Transfer to the refrigerator compartment. Leave it for a day.

    With carrots, herbs and garlic

    A great snack that retains its taste all winter long.

    Ingredients:

    • eggplants – 2.3 kg;
    • sugar – 0.5 cups;
    • carrots – 2 pcs.;
    • water – 1.5 liters of boiling water;
    • salt – 0.5 cups;
    • garlic – 14 cloves;
    • vinegar – 100 ml;
    • greens – 45 g.

    Preparation:

    1. Cut off the tails from all fruits. Boil. The water must be salted. The fruits should become soft.
    2. Remove and cool the eggplants. Make a cut in the center. Don't cut all the way through. Place the workpieces under the press. Survive the night.
    3. Grate the carrots. Chop the garlic cloves and herbs into smaller pieces. Connect. Place the filling in the center of each piece. Close. Place in a container.
    4. Add salt to sugar. Mix. Pour water. Mix. Pour in vinegar.
    5. Pour the resulting liquid over the eggplants. Put oppression. Cool. Eggplants, stuffed with carrots and garlic can be consumed and stored all winter.

    In Georgian

    You will have to wait a week to taste the finished dish.

    Ingredients:

    • water - 2 liters for brine;
    • eggplants – 18 pcs.;
    • vinegar - 1 tbsp. spoon 9%;
    • carrots – 360 g;
    • sugar – 1 tbsp. spoon;
    • garlic – 6 cloves;
    • salt – 3 tbsp. spoons;
    • ground hot red pepper – 0.4 teaspoon.

    Preparation:

    1. Rinse the fruits. Remove the stem. Cut lengthwise, but do not cut all the way through.
    2. Salt the water. Place the fruits and boil.
    3. Get it. Cool and put under pressure. All excess liquid should come out.
    4. Grate the carrots. Use a Korean carrot grater. Grind the garlic cloves on a fine grater. Chop the greens. Connect. Sprinkle with pepper.
    5. Place the filling in the center of each fruit. Place in a container.
    6. To boil water. Add some salt. Add sugar. Pour in vinegar. Fill the blanks. Put pressure on the fruit. Cover with a lid and set aside for four days. Place in the refrigerator and leave for three days.

    Ferment eggplants for the winter

    If you're tired of the usual canned food, try to prepare an amazingly tasty appetizer that will charm all guests from the first second.

    Ingredients:

    • vinegar 9% - 0.3 cups;
    • eggplants – 21 pcs.;
    • water – 240 ml;
    • fresh mint - 1 mug of leaves;
    • salt – 3 tbsp. spoons for each fruit;
    • garlic – 8 cloves.

    Preparation:

    1. To prepare, choose short-length fruits. Cut off the stem.
    2. Cut in half. Pour salt into the center. Leave for half an hour. Rinse and dry.
    3. Pour water into the pan and heat it up. Place the eggplants and boil. Remove and cool.
    4. Sterilize the jar. Chop the greens. Chop the garlic cloves. Mix.
    5. Squeeze the fruits. Place greens in the center of each. Place in container.
    6. Pour water into vinegar. Add salt. Stir.
    7. Fill the blanks. Cover with gauze. Set aside for a couple of days. Cover with a sterilized lid. Place in the refrigerator.
    8. Can be stored throughout the winter. You can start tasting in a week.

    Cooking with cabbage

    A delicious option for preparing an amazing dish. By preparing the proposed delicacy, you will diversify your diet and nourish your body with vitamins during the winter.

    Ingredients:

    • garlic – 2 pcs.;
    • eggplants – 1500 g;
    • salt – 75 g;
    • cabbage – 420 g;
    • water – 1500 ml for brine;
    • carrots – 120 g;
    • chilli;
    • sweet pepper – 2 pcs.

    Preparation:

    1. Cut off the stems. Take a fork and pierce the fruit. Place in water and boil.
    2. Chop the cabbage. Grate the carrots. Chop the pepper. Squeeze out the garlic. Mix and add salt.
    3. Pour salt into the water. Boil. Cool.
    4. Cool the eggplants. Cut in half. Squeeze out the juice. Place cabbage in the middle.
    5. Take a thread and wrap the workpieces. Place in container. Pour in brine. Close the lid. Put oppression. Leave for three days.
    6. Hide it in the refrigerator.

    How to do it in Korean

    This beautiful dish turns out to be healthy and very tasty. The incomparable aroma will turn your head, and the vegetables will help nourish the body with healthy vitamins.

    Ingredients:

    • peppercorns;
    • eggplant – 10 pcs.;
    • table salt – 3 teaspoons;
    • carrots – 5 pcs.;
    • sugar – 3 tbsp. spoons;
    • garlic – 8 cloves;
    • onions – 5 pcs.;
    • water – 0.5 cups;
    • table vinegar – 120 ml;
    • bell pepper – 15 pcs.;
    • spices;
    • olive oil – 100 ml;
    • hot pepper - pod;
    • parsley – 110 g.

    Preparation:

    1. Coarsely chop the eggplants. Place in water. Leave for a quarter of an hour.
    2. Take a Korean carrot grater. Grate the carrots. Chop onions and peppers.
    3. Pour oil into the pan. Warm up. Throw in the onion. Fry. Add carrots and then peppers. Fry.
    4. Squeeze out the eggplants. Place to fry. To fill with water. Add salt. Sweeten. Add peppercorns.
    5. Simmer for half an hour. Pour in vinegar. Place the greens. Add garlic cloves and spices. Simmer for a quarter of an hour.

      6. When choosing fruits, opt for firm, medium-sized eggplants. There should be no damage or dents on the surface.

      Ingredients:

    • garlic – 3 pcs.;
    • eggplants – 8 pcs.;
    • bay leaf – 2 leaves;
    • carrots – 3 pcs.;
    • salt – 2 tbsp. spoons;
    • allspice – 5 peas;
    • red chili pepper – 1 pod;
    • black pepper – 10 peas;
    • parsley – 45 g;
    • boiling water – 1 liter.

    Preparation:

    1. Cut each eggplant fruit. Boil. The water should be salted. Get it. Cool. Squeeze out excess liquid. To do this, place a press on the fruit and hold it for an hour.
    2. Chop the pepper. Mix with parsley leaves. Chop the garlic and add to the pepper. Chop the carrots. Combine products. Place in the center of the eggplant.
    3. Add bay leaf to the water and add salt. Throw in the peppercorns. Warm up. Cool.
    4. Tie the blanks with thread. Pour in brine. Put under oppression. Cook for three days.

     

     
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