How to make eggplants under pressure. With mushroom flavor

Pickled or salted eggplants with vegetables? Easy to prepare and delicious to eat! Pickled eggplants stuffed with carrots and garlic are an original vegetable appetizer. It can be served with any meat dish.

Pickled eggplants with carrots, herbs and garlic for the winter

The recipe for the snack is very simple, but at the same time interesting and unusual. Who would have thought that fermenting eggplants with vegetables could be so tasty and quick!

So we need:

Eggplants – 2 kg;
Parsley – 50 g;
Bay leaf – 5 pcs.;
Peppercorns – 2-3 pcs.;
Carrots – 100 g;
Garlic – 3-4 cloves;
Coarse salt – 60 g;
Boiled water – 3 l.

How to cook:

For the dish, you need to choose ripe and good-quality eggplants. They are strong and dense in consistency, smooth in appearance and slightly shiny, and dark purple in color. Small fruits are suitable for this recipe. Rinse them in running water and cut off the tails.

Pour 2 liters of boiled water into a saucepan and bring to a boil. Add 20 g of salt and put the blue fruits into the pan in an iron sieve.

Advice! Using an iron sieve or colander in this case is very convenient - it’s easy to remove vegetables from boiling water without splashing hot water on yourself or damaging (with a fork or spatula) the main ingredients of the dish.

After a few minutes (no more than 3-4), remove the sieve with the blue fruits from the water. If you do not have a pan and a sieve of a suitable size (for 2 kg of vegetables), you can process the vegetables in several batches.

Place the fruits to cool. At the same time, you can press on them a little so that the salty broth drips out. There is no need to press too hard, otherwise the vegetables will lose their shape.

The next step is to cut the fruit from the top, just short of the bottom. This must be done carefully so as not to cut the eggplants completely.

Advice! You won’t be able to do this with a dull knife, so make sure your knives are sharp in advance.

For the filling, peel and wash the remaining vegetables - parsley, garlic and carrots. It is better to soak the greens in a cup of cold water to remove all possible dirt. Rinse the parsley with running cold water, air dry and chop (not finely). Crush the garlic with a special press, and grate the carrots on a medium grater.

Now the inside of the eggplants needs to be coated with garlic puree and stuffed with carrots and parsley.

Take a saucepan for fermentation, place bay leaves and peppercorns on the bottom, and then blue fruits.

Now you can start making brine. Pour 1 liter of water into a separate pan and add 40 g of salt. Bring the brine over moderate heat until the salt dissolves and pour it over the vegetables. Do this carefully so that the filling does not jump out from the stream of blue fruits.

Then you need a lid or a dish with a slightly smaller diameter than the pan. You need to cover the eggplants and press down with a weight.

Advice! A small stone wrapped in a clean cloth or a half-liter jar of warm water with a tightly closed lid is suitable as a load.

We leave it warm for 2-3 days, then transfer the pan to the cold - to the balcony, veranda, or cellar. Blue wines are usually fermented at the end of September - beginning of October to preserve them until winter.

Eggplants, pickled without brine (quick)

For the recipe you need to take:

Eggplants – 2 kg;
Carrots – 2 pcs.;
Greens (dill, parsley, basil) – 50 g;
Garlic – 100 g;
Coarse salt – 70 g.

Let's start cooking:

So, first you need to wash and peel all the vegetables on the list. Cut off the stem of the eggplants. Peel the carrots with a paring knife or a sharp knife. Remove dry skins from garlic. Sort and rinse the greens.
After washing, the carrots need to be grated and the garlic cut into thin slices. Chop the greens on a cutting board with a table knife.
Boil a liter of water in a saucepan, add salt and put blue vegetables in it. Boil for 2-3 minutes. No more is needed, otherwise the vegetables will be too soft.
Carefully remove the limp fruits and cool slightly.
Squeeze the broth out of them a little; eggplants, like a sponge, absorb a lot of liquid.
Cut one side of each blue fruit and rub the inside with salt. Stuff with carrots, garlic and herbs. You can tie the fruits with thread so that the filling does not fall out.
Place the tied stuffed vegetables in a saucepan under a weight or place in a clean, dry jar. In a few days the snack will be ready.

Pickled eggplants with carrots, herbs and garlic are finger-licking even without brine. Be sure to watch this recipe video to see for yourself!

Pickled blue ones stuffed with vegetables and sweet peppers

So, let's start with:

Eggplants – 2 kg;
Sweet bell pepper –500 g;
Garlic – 3-4 cloves;
Dill greens – 30 g;
Chili pepper – 1 pc.;
Coarse salt – 70 g;
Aspirin tablets – 1 pc. per jar with a capacity of 1 liter.

Let's start preparing stuffed pickled eggplants:

First, prepare all the vegetables. Processing blue fruits, herbs and garlic is no different from other recipes already mentioned. But with pepper it’s a completely different story. Especially with chili. Both need to be cleared of seeds and stalks. Nothing complicated here. But to clean the chili, it is better to wear rubber gloves. Chili essential oils can easily cause serious burns to the skin of your hands.
After this, the peppers need to be finely cut into cubes.
Press the garlic through a special press, and finely chop the greens.
In a separate bowl, mix garlic, diced peppers and herbs. Season with salt and mix well.
Make a cut in the eggplant along the entire length, but not all the way. Use a knife to make a small indentation in each half.
Place the blue ones in an iron sieve and immerse them in a pan of boiling salted water (5-10 g of salt is enough).
After 2-3 minutes, pull it out. The eggplants should be soft, but not lose their shape. When the fruits have cooled, squeeze them out with your hands or press them down a little with a clean plate.
Place the filling into the cuts of the blue fruits and place the full eggplants in a dense layer in jars previously sterilized with boiling water or boiling steam.
Place 1 aspirin tablet in each jar.

Advice! Aspirin acts as a preservative in homemade preparations; it prevents the preparations from fermenting and deteriorating. According to the prescription, you need to take 1 tablet per 1 liter jar.

There should be some juice left from the vegetables in the cup, pour it into the pan and add a glass of boiling water. Boil. Pour the solution into jars up to the shoulders.

Cover the jars with sterilized lids and sterilize in a saucepan of slowly simmering water.

Advice! To prevent the jars from bursting, place a soft kitchen towel underneath them.

After 15 minutes, remove the jars and seal them tightly with iron lids. Turn the jars over and leave them in a warm place to cool. It is better to cover them with a blanket or thick towel.

This snack should be stored in a cool place. And it will delight you with its excellent taste all winter.

Eggplants stuffed with vinegar for the winter

For the recipe you will need:

Eggplants – 2 kg;
Carrots – 100 g;
Stem celery – 1 pc.;
Garlic cloves – 2 pcs.;
Dill greens – 30 g;
Green cilantro – 20 g;
Ground coriander - a pinch;
Ground black pepper - a pinch.

To cook the marinade, you need:

Water – 800 ml;
Table vinegar 6% – 400 ml;
Coarse salt – 40 g;
Granulated sugar – 40 g.

So, to prepare a snack you need:

First, rinse all the vegetables for the recipe. Cut the blue fruits in half and remove part of the core. Separately, boil a liter of water in a saucepan and add salt. Place the fruits in it and cook for a minute. Then remove and leave to cool.
In the meantime, chop other vegetables. Grind the carrots on a grater. Finely chop the garlic and celery with a knife. And chop all the greens. Mix vegetables in a cup. Season with coriander and ground black pepper. Stuff the eggplant halves with this spicy mixture and connect the two halves of the fruit together. Place tightly in sterilized jars.
For the marinade, in a separate pan, mix the ingredients according to the list. Bring to a boil and immediately pour into jars with fruit. Cover with sterilized lids and seal tightly. Wrap in a blanket and keep for 3-4 hours. Then the snack can be stored for long-term storage in a cool place.

Pickled eggplants stuffed with carrots and garlic, cooked without vinegar, are, of course, healthier. And their taste is more natural than sour ones. But for lovers of snacks with vinegar, there are several recipes in canning cookbooks. You have now met one of them. Be sure to try them at home and appreciate the exceptional taste of preparations made from blue fruits.

Eggplant belongs to the Solanaceae family and is famous not only for its taste, but also for its benefits to the human body. The yield period of the vegetable harvest is short, therefore, to preserve the product for the winter and obtain a valuable source of nutrients during the cold period, experienced housewives use a variety of recipes for preparing pickled and pickled eggplants for the winter.

Eggplant contains a high content of fiber, proteins, microelements and B vitamins, which makes the product beneficial for the human body. 100 g of vegetable contains only 28 kcal, so it is often included in the menu by people who need to control or reduce body weight.

Regular consumption of vegetables has the following beneficial effects on the human body:

improves the functioning of the cardiac system, which is due to the high content of potassium and pectin;
removes excess fluid, has a diuretic effect;
reduces cholesterol levels;
has a preventive effect against cancer;
reduces the craving for smoking;
relieves vascular spasms, which leads to improved blood circulation;
promotes the destruction of microbes and fungi;
normalizes the functioning of the nervous system, supplying the body with vitamins C and B.

Eggplants contain a small amount of sugar, so they can be included in the diet of diabetics. Vegetables contain a large amount of zinc and manganese, so they are recommended to be used in the menu of patients who need recovery after a stroke. The product is useful for consumption by pregnant women, as it normalizes blood composition, replenishes iron deficiency and maintains the proper level of blood pressure, which is important for the proper formation of the fetus.

Preparing the main ingredient

The fruits belong to the category of “capricious” vegetables, since after cutting they quickly acquire a dark color. Due to this feature, it is necessary to begin preparations immediately after completing this procedure. An improperly prepared product can taste bitter, so housewives pre-soak the processed vegetables in salted water for 15 minutes, which helps to avoid this problem.

use fully ripened vegetables;
overripe fruits contain the element corned beef, which is harmful to humans, so such fruits are not consumed;
use warm water for washing;
knives made of stainless steel or ceramics are used for work, which reduces the darkening properties of vegetables.

When processing raw materials, vegetables are first washed, after which the base and stalk are removed. Medium-sized fruits without damage or voids with small seeds are considered optimal for preparing winter preparations.

Making preparations for the winter

Vegetables in preparations can be used whole or cut into pieces, with or without skin, they can appear alone or in combination with other vegetables. Ideal companions are:

sweet peppers;
carrot;
tomatoes;
squash and zucchini.

When using the whole fruit, it is recommended to make several punctures with a fork, which will facilitate better air release. All the best recipes can be divided into two main groups. The first includes those that involve heat treatment and allow you to obtain a product that is immediately ready for consumption. The latter involve salting, and the vegetables need some time for the appetizer to acquire the required aroma and richness of taste.

Classic recipe for canning blue

The classic recipe for “mother-in-law’s tongue” without filling is an excellent appetizer for potatoes and meat dishes, but can also be used as an independent dish. Pre-washed eggplants need to be cut lengthwise into thin plates or circles. To make the process easier, use the second option, since it takes less time and it’s easier to put vegetables in a jar.

The following list of ingredients will be required:

blue ones - 1 kg;
tomatoes - 1 kg;
bell pepper - 250 g;
hot pepper - 1 pc.;
garlic cloves - 7 pcs.;

water - 0.5 l;
odorless oil - 0.5 l;
sugar - ½ tbsp. l.;
salt - 1 tbsp. l.;
carrots - 3 pcs.;
black peppercorns - 2 pcs.;
9% vinegar - 200 ml.

Using a meat grinder, finely chop sweet peppers with tomatoes, carrots and black pepper. Pour water into the resulting vegetable mixture and cook for 45 minutes, after which chopped eggplants are placed in it and kept on fire for an additional 10 minutes. Place the workpiece in sterilized jars and pour in the brine remaining after cooking. The containers are rolled up, turned over and put under cover to cool.

In Georgian

The preparation involves the use of a spicy filling, thanks to which the product acquires a piquant taste. For the recipe you need:

blue ones - 2.5 kg;
vinegar 6% - 2 cups;
water - 2 glasses;
walnut - 1 cup;
garlic cloves - 200 g;
salt - 120 g;
mint - 4 g.

The base and stalk of the fruit are cut off, part of the core is removed, they are filled with salted water and put on fire for 3 minutes. The liquid is drained and the vegetables are placed under pressure. Prepare the ingredients for preparing the “minced meat” for the filling:

minced garlic;
nuts are peeled and chopped with a knife;
mint is cut into small pieces.

The stuffed fruits are placed tightly in jars and filled with hot brine prepared from water and vinegar in a 1:1 ratio. After 4 days, the snack can be consumed.

eggplants - 2 kg;
garlic - 4 heads;
salt - 100 g;
bay leaf - 1 for each layer;
vegetable oil - 2 tbsp. l.

After cooling, the eggplants are cut in half lengthwise, laid out on a flat surface and a weight is placed on top, leaving in this form for a couple of hours to remove excess liquid. The garlic needs to be crushed and mixed with oil. Vegetables are placed in sterilized jars in dense layers, each thoroughly greased with garlic mixture.

Eggplant stuffed with vegetables

Eggplants stuffed with vegetables can be an addition to a side dish or used as an independent dish. To prepare you will need:

eggplants - 2 kg;
garlic heads - 300 g;
hot pepper - 4 pcs.;
parsley, dill, cilantro and celery herbs;
salt - 2 tbsp. l.
9% vinegar - 500 ml;
water - 1 l.

The base and stalk of the blue ones are removed, and a cut is made for future filling. Vegetables are kept in boiling water for 10 minutes, the liquid is removed and left under pressure for 3 hours. A filling is formed from a mixture of coarsely chopped herbs, pepper and chopped garlic and placed inside each vegetable. The stuffed eggplants are placed in jars and poured with hot marinade made from water, essence and salt. The containers are rolled up and put away to cool.

Quick recipe for marinated Armenian style

An Armenian quick cooking recipe involves the use of hot seasonings and aromatic spices. To work you will need:

blue ones - 2 kg;
2 bunches of cilantro;
garlic heads - 2 pcs.;
essence - 1.5 tbsp. l.;
salt, hot pepper - to taste;
odorless oil - 400 ml;
savory - 2 tsp.

Eggplants are cut into thin strips and fried. Place the mixture on a paper towel to remove excess oil. The herbs and garlic are crushed, combined with vegetables, pepper and sprinkled with thyme, mixed thoroughly. The mixture is placed under pressure for 24 hours, after which it is evenly distributed for rolling into sterilized jars.

Marinated without sterilization

Many housewives prefer quick ways to prepare food for the winter. The advantage of the recipe is the absence of sterilization, which saves time and preserves the beneficial properties of the product. For the recipe you will need:

eggplants - 2 kg;
thyme - 2 sprigs;
garlic - 8 cloves;
bay leaves - 4 pcs.;
allspice - 1 tsp;
chili pepper - 2 pcs.;
salt and sugar - 4 tbsp. l.;
9% vinegar - 300 ml;
water - 2 l;
oil - 200 ml.

Eggplants are peeled and cut into thin strips 5 mm thick and 1 cm wide. Preparation process:

vegetables are placed in a container and covered with salt, left for 30 minutes and washed with cold water;
the pepper is cut into rings, the garlic is minced;
a solution of vinegar and salt are added to the water, bay leaf, pepper and oil are placed in the boiling solution, thereby preparing the marinade;
chopped eggplants and peppers are placed in a boiling solution, garlic and thyme are added and boiled for 7 minutes.

Place the eggplants in jars, fill them with the remaining marinade and put them under the lid.

In Korean

Reviews from fans of Korean cuisine classify the recipe for such eggplants as the most delicious. To prepare you will need:

eggplants - 1 kg;
carrots - 0.5 kg;
sweet pepper - 0.5 kg;
granulated sugar - 100 g;
9% vinegar solution - 200 ml;
1/2 head of garlic;
ground black pepper - ½ tsp;
Korean seasoning for carrots - 25 g.

Vegetables are cut into strips. The eggplant strips are salted and left to stand for 30 minutes, after which excess liquid is removed using a colander and fried in vegetable oil. The vegetables are combined, garlic, pepper, sugar and essence solution are added. The mixture is brought to a homogeneous consistency by stirring and set aside for 4 hours in a cold place, after which it is placed in sterilized jars. The containers are boiled for 30 minutes, after which they are sealed with lids.

With onions and sweet peppers

You can prepare the product without sterilization from fried eggplants, onions and peppers. For preparation take:

eggplants - 2.4 kg;
tomatoes - 3 kg;
sweet pepper - 600 g;
hot pepper - 2 pcs.;
onions - 400 g;
garlic - 10 cloves;
salt - 2 tbsp. l.;
sugar - 10 tbsp. l.;
9% vinegar - 100 ml;
allspice peas - 12 pcs.;
black pepper - 20 peas;
salt to taste.

Eggplants are cut into slices, sprinkled with salt and left for 30 minutes to release the juice. After this time, the vegetables are fried with a small amount of oil until they acquire a golden hue.

Grind the tomatoes in a meat grinder along with garlic, pepper and onion, and place the mixture on the stove for 30 minutes to cook. Next, add sugar, salt and peppercorns and mix with the eggplant base. The vegetable preparation is kept on the fire for 15 minutes and vinegar is added 5 minutes before the end. The product is placed in sterilized jars and removed to cool.

With tomatoes

This recipe can be used as an addition to side dishes or as an independent dish. For the recipe you need:

eggplants - 1.8 kg;
tomatoes - 3.5 kg;
sweet pepper - 12 pcs.;
hot pepper - 1 pc.;
garlic - 30 cloves;
parsley, cilantro - 50 g each;
sugar - 1 glass;
vegetable oil - 200 ml;
salt - 1.5 tbsp. l.;
vinegar - 1 tbsp. l.

Peel the eggplants and cut them into 2 halves. Sprinkle the vegetables with salt and leave for 20 minutes to remove the bitterness. The fruits are washed under cold water and cut into large cubes.

The peppers are cut into strips and the garlic cloves are minced, and the tomatoes are passed through a meat grinder. Combine all the vegetables, garlic in a container, add salt and sugar and the spices included in the recipe. Place the pan on the fire for 15 minutes, constantly stirring the contents. At the end, add oil, vinegar and herbs and boil for 5 minutes. After this, the vegetable mixture must be rolled into sterilized jars.

With cabbage

A tasty combination is obtained by canning eggplant and cabbage. For the recipe you need:

cabbage - 1.5 kg;
eggplants - 1.5 kg;
carrots - 450 g;
garlic - 15 cloves;
hot pepper - 1 pc.;
black peppercorns - 15 pcs.;
salt - 2.5 tbsp. l.;
water - 1 l;
9% vinegar - ½ cup.

The eggplants are placed in boiling water for 7 minutes and removed to cool, after which small cubes of 2 cm are formed. Carrots and cabbage are chopped on a fine grater. Using a crusher, crush the garlic and mix it with chopped hot pepper. Vegetable ingredients are mixed together, salt and vinegar are added. After thorough mixing, the workpiece is placed in containers and covered with lids. After 7 days, the eggplant and vegetable appetizer will be ready.

With celery

Using celery allows you to obtain a preparation rich in vitamins and nutrients in winter. For the recipe you need:

eggplants - 1 kg;
celery - ¾ cup and 1 sprig for each eggplant;
basil - ½ cup;
cilantro - 1 bunch;
dill - ½ cup;
wine vinegar - ½ cup;
garlic - 1 clove for each eggplant;
salt - 1 tbsp. l.

The eggplants are peeled and a 3 cm longitudinal cut is made. The vegetables are boiled in salted water for 3 minutes, after which the liquid is removed using a colander. Finely chopped greens are mixed with salt, eggplants are stuffed with a mixture of herbs and garlic is placed in each. Celery sprigs are scalded with boiling water and tied with vegetables so that the filling is kept inside.

A marinade is prepared from water, salt and wine vinegar. Eggplants placed in jars are filled with solution and rolled up. The time for receiving the finished product is 10 days.

Eggplants according to this recipe can be prepared quickly and tasty. Significant time savings are achieved due to the absence of the need to boil vegetables and waste energy on sterilizing preparations. To prepare eggplants according to this recipe, adhere to the following proportions:

salt - 2 or 3% of the total weight of eggplants;
herbs - from 2 to 5% of the weight of vegetables.

Sliced eggplants are laid in layers and sprinkled with salt and herbs, after which they are placed under pressure. For every 1 kg of workpiece, the weight of the press must be at least 10 kg. Fermentation occurs for 20 days, after which the eggplants are removed to a cool place. The finished product will be ready for use in 1 month. If desired, you can add garlic, coriander, basil and other aromatic spices to add richness to the taste.

Oxidized eggplant

Our ancestors have been preparing sour eggplants since ancient times. The average preparation time for a snack ranges from 2 weeks to a month, depending on the type and size of vegetables used. For the recipe you need:

eggplants - 3 kg;
carrots - 1.5 kg;
garlic - 1.5 heads;
salt - 9 tbsp. l.;
water - 4.5 l;
black peppercorns - 15 pcs.;
bay leaf - 7 leaves.

Boil the eggplants in salted water for 15 minutes. Place in a colander to completely remove the liquid, then put under pressure for 24 hours. Grate the carrots and stuff the eggplants with it, placing them in a container to form dense layers.

A marinade is prepared from salt and water; at the moment of boiling, bay leaves and pepper are added. After cooling, fill the container with vegetables with the liquid and place them under pressure. After 14 days, the product can be tasted; if the taste is insufficient, the product is left under pressure for 2 weeks.

Storage methods

Fresh eggplants do not have a long shelf life. The maximum period is considered to be from 1 to 1.5 months; during this time, vegetables are able not to lose their external qualities and value. To do this, you will need to ensure a temperature range of +2 to +6 C and a humidity of at least 70%.

The following actions will help extend the period:

instead of washing, use wet wiping;
leave a tail of at least 2 cm after cutting from the bed;
store in a cool place with sawdust;
place vegetables without allowing them to touch.

Some gardeners dig up a bush of the plant and place it in the cellar along with the soil, periodically moistening the root system. At home, they are stored in a dark place, having previously wrapped the fruits in newspaper. Exposure to sunlight negatively affects the taste of vegetables and causes the production of corned beef.

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 homemade version.

How to cook pickled eggplants?

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

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

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

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

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

Boil the cut eggplants for 10 minutes in water, adding a tablespoon of salt per liter of liquid.
Press the vegetables with a weight for 3 hours to drain moisture.
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.
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 to pickled eggplants when pickling, you can get an excellent spicy 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

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

Boil the eggplants for 5 minutes, place under a press for an hour.
The fruits are filled with a mixture of carrots, garlic, herbs and pepper.
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 whole pickled eggplants, taking into account the following recommendations, 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

Cut the eggplants and boil for 5 minutes, adding a tablespoon of salt to 1 liter of water.
The grated roots are sautéed in oil, mixed with garlic and herbs, and the mixture is filled into the cuts.
Place the workpieces in a container under a press.
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 eggplants are prepared with crushed hot pepper or chili added to the filling. Depending on the expected hot effect, peppercorns are peeled from seeds or used whole. Often the filling composition is supplemented with chopped walnuts, which give the snack additional charm and nutritional value.

Ingredients:

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

Preparation

Add 1.5 tbsp to a liter of water. spoons of salt and boil the eggplants for 5 minutes.
Place the fruits under a press for 2 hours.
Chop nuts, two types of peppers and garlic, add 20 g of salt, fill the mixture with vegetables, and place them in jars.
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

Boil cut eggplants in salted water and place the fruits under a press for 4 hours.
Fill the cuts with a mixture of carrots, garlic and herbs, place in a pan, sprinkling the layers with salt and garlic.
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 a more delicate taste, the fruits can be pre-peeled.

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

Sliced eggplants are boiled in water, adding 4 tbsp. spoons of salt.
Drain the mixture into a colander, then place it in a bowl, alternating layers with onions, herbs and garlic.
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

Boil eggplants cut in half in salted water and place under a press for 12 hours.
Place the slices in a container, sprinkling the layers with salt, pepper, garlic and herbs.
A marinade is made from water and spices, cooled, and poured over the vegetables.
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

Sauerkraut and carrots are unusual in taste and extremely piquant. In this case, the filling is a mix of chopped cabbage and carrots, garlic and finely chopped herbs. 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

Boil the cut eggplants for 5 minutes, squeeze out the water.
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.
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 plays to the benefit of the nutritional properties of the snack, which is more saturated, but remains just as piquant.

Pickled eggplants with carrots and garlic for the winter

Since ancient times, vegetables have been fermented for the winter and stored in wooden barrels in the cellar. And now everyone knows that pickled vegetables are healthier than those sealed in a jar with vinegar. Bacteria that participate in the acidification process have a good effect on the functioning of the intestines and stomach. Vitamin C, which is formed as a result of fermentation, is a strong antioxidant and prevents the development of infection in the body. Also, with regular consumption of pickled vegetables, many diseases go away.
Preparing pickled vegetables is quite simple. Mainly water, salt, herbs and spices are used. Today I will tell you my recipe for pickling blueberries. You can ferment in large quantities and store in a barrel, in the cellar, or in small portions and store in jars in the refrigerator. To prepare 1 kg of pickled eggplant we will need the following products:

Eggplants – 1 kg.
Garlic – 2 heads.
Carrots – 300 g.
Salt – 50 g.
Parsley - a bunch.

For pickling, I take dark blue eggplants, medium size without damage. They must be even in shape, since we will need to cut them in half. We wash the blue ones under running water, cut off the stalk and put them in a pan.

Fill with water and place on the stove. Turn on medium heat and wait for the blue ones to boil. From the moment of boiling, cook the eggplants for 3 minutes (no more, otherwise they will overcook and become soft, but we don’t want that!). Using a slotted spoon, remove the eggplants from the water into a bowl and set aside to cool.

Turn off the pan with water. Now let's start preparing the carrots. If the carrots are very dirty, you can soak them in water for 20 minutes. We peel the washed carrots using a knife. Grate on a coarse grater.

Peel the garlic and cut into slices. Pour one and a half liters of water into an enamel bowl and add half a glass of coarse salt. Stir the brine with a spoon until the salt dissolves. Wash the parsley under running water. Place the cooled eggplant on a cutting board and cut it into two parts with a knife, but do not cut all the way through. Carefully open the eggplant and make several cuts in the middle using a knife. We push the garlic into these recesses.

Place grated carrots and a sprig of parsley on top. We close our eggplant.

We also stuff the remaining eggplants with garlic and stuff them with carrots and parsley.

Now we place our eggplants tightly in the pan and fill them with the prepared brine.

We put gauze on top, and then a smaller lid. We put a weight on the lid, this is necessary so that the little blue ones press tightly. Leave the pan in a warm place for two days. After the expiration date, try it, if the eggplants have not yet soured, leave for another day. And if they are already quite sour, remove the weight, put them in a jar and fill them with brine. Pickled eggplants with carrots and garlic are ready for the winter, put them in the refrigerator. They can be stored in a cold place all winter.

To make a salad from pickled eggplants, you need to remove them from the jar and peel them, or leave them as is. Cut into large cubes and chop the peeled onion. Drizzle with aromatic vegetable oil, add carrots and parsley, and the salad is ready! Bon appetit!

Pickled eggplants are a preparation that will please everyone. The dish turns out to be very appetizing, it has an interesting taste: moderately sour, but leaves a sweet aftertaste. This savory snack goes well with potatoes or meat products.

Pickled eggplants with garlic and carrots - step-by-step photo recipe

Pickled eggplants are a real delicacy that will appeal to lovers of spicy food and will take pride of place even among the numerous appetizers on the holiday table.

Cooking time: 35 minutes

Quantity: 1 serving

Ingredients

Eggplants: 3 pcs
Tomatoes: 1 pc.
Carrots: 2 pcs.
Garlic: 3 cloves
Dill: bunch
Parsley: the same amount
Salt: a pinch
Sugar: 10 g

Cooking instructions

With cabbage

Pickled eggplants with cabbage are ideal for side dishes with a mild taste, for example, dumplings with potatoes. To prepare them you will need the following ingredients:

eggplants - 1.5 kg;
carrot - 1 pc.;
cabbage - 0.4 kg;
garlic - 2 cloves;
salt, pepper - according to preference.

Cooking method:

Boil 1.5 liters of water, add 3 tablespoons of salt.
We take blue fruits of the same size, wash them, cut off the stem and make punctures in several places.
Boil for 5 minutes.
Shred the cabbage, grate the carrots on a medium grater, pass the garlic through a press, and salt the vegetables.
Remove the eggplants from the water and let them cool well.
We cut each fruit into two parts and stuff it with prepared vegetables. We tie it with a thick thread so that the filling does not fall out.
Place the vegetables in a deep bowl; they should fit tightly together.
By this time, the salt water has already cooled down, pour it into the contents of the bowl, and place pressure on top.
We remove the vegetables to marinate in a warm place for 3 days.

After 3 days, the eggplants can be eaten. If you have some leftover, you can store it in the refrigerator for a couple of weeks.

With celery

Fans of stuffed blueberries can cook them with an unusual filling, namely celery.

Ingredients:

eggplants - 10 kg;
oil - 1 glass;
celery root - 1 kg;
carrots - 20 pcs.;
large onion - 4 pcs.;
garlic - 30 heads;
salt, pepper, herbs - by eye.

Wash the eggplants, remove the stems. Boil them in water, this will take about 15 minutes.
We put the little blue ones under pressure for an hour.
Cut carrots and celery into thin strips.
Peel the onion and cut it into half rings.
Finely chop the greens.
Chop the garlic.
In a bowl, combine all the chopped vegetables and mix.
We cut the blue ones lengthwise into two halves, lay out the filling so that it does not fall out, fasten with toothpicks or wrap with thread.
Place the pieces tightly in the pan. Cover with a plate and place a 3-liter jar filled with water on top. Leave it in this position for a day.

If you store eggplants in the refrigerator, they will not spoil for at least 5 days.

Pickled blues in Korean style

Try adding a small amount of coriander to the preparation, and you will get a dish with a spicy taste that fans of Asian cuisine will especially love.

Products:

blue ones - 2 kg;
onion - 290 g;
carrots - 3 pcs.;
granulated sugar - 100 g;
vegetable oil - ½ cup;
vinegar - 0.15 l;
coriander - 6 g;
bell pepper - 2 pcs.;
chili pepper - 1 pc.;
greenery.

How to prepare:

Bake the blue ones in the oven at 180°C for about 15 minutes.
Chop the onion and herbs, grate the carrots, chop the garlic and chop the peppers. Combine vegetables and baked blueberries. We put it under pressure for 2 days.
Place the vegetables in jars and seal them tightly.

The spiciness level of the dish can be adjusted, just don't add too much chili pepper.

In Georgian

This dish cannot be prepared quickly; you will have to wait almost a whole week. But the wait is worth it. Collect the following set of products:

eggplants - 18 pcs.;
granulated sugar - 25 g;
carrots - 6 pcs.;
garlic - 6 cloves;
vinegar 8% - 20 g;
salt - 55 g;
red pepper - ¼ tsp.
greenery.

Preparation:

We prepare the fruits by cutting them lengthwise.
Boil the blue ones in salted water, let them cool under pressure to remove excess liquid.
Grate the carrots. Chop the garlic. Chop the greens. We combine all the components and pepper them.
We put the filling in each eggplant and tie it with a thread.
Boil water, salt it and add vinegar.
We put the little blue ones in a saucepan, fill them with brine, put them under a press, and leave them in this position for 4-5 days.

Eggplants fermented according to this recipe should only be stored in the refrigerator.

Pickled stuffed eggplants

Stuffed and then fermented blues turn out to be moderately spicy with an interesting sourness. Take:

eggplants - 3 pcs.;
carrots - 150 g;
garlic - 1 head;
butter - 50 g;
salt, herbs, pepper, bay leaf - to taste.

Step by step process:

Prepare the blue ones, boil them in salted water for about half an hour. We put it under pressure for 1 hour.
Grate the carrots. Fry in vegetable oil.
We cut the greens and garlic and add them to the carrots.
Cut the eggplants in half. Place carrot filling inside. We tie it with thread.
Put the water on the fire, let it boil, add vinegar, salt, bay leaf and pepper.
Pour brine over the blue ones. We put them under pressure and forget for 3 days.

After the specified time, the appetizer is ready, you can cut the eggplants stuffed with vegetables into portions and serve.

Pickled eggplants in jars for the winter - the most delicious recipe

Are you bored with traditional recipes? Try making a snack that tastes amazing. You will need:

vinegar 9% - 10 g;
blue ones - 21 pcs.;
water - 1 glass;
garlic - 8 cloves;
salt, mint, herbs - to taste.

Preparation:

We select medium-sized fruits and cut off their stem. Cut into two parts and add salt. After 30 minutes, wash well.
We heat the water and add the vegetables there. Boil until tender and cool.
Chop the greens and chop the garlic.
Squeeze out the eggplants, put a little herbs and garlic in the center of each, loosely compact them into a pre-sterilized jar.
Dilute the vinegar with a glass of water, add salt, wait for complete dissolution. Pour the brine into the jar.
Cover the neck with gauze and leave it in the room for a couple of days.
Roll up the lid and store in a cool room.

You can taste the blue ones in a week. Vegetables prepared according to this recipe will not spoil all winter.