Recipes for pickled and pickled eggplants. Stuffed pickled eggplants with carrots. Ingredients for making stuffed pickled eggplants

Salted eggplants are a valuable and very tasty appetizer that is served with any side dish or with meat. This product can be prepared in different ways. Today we will talk about how to quickly and tasty pickle eggplants at home.

1. Salty blue ones with carrots

To prepare this beloved snack you will need:

Blue ones – 6 pcs.
Carrots – 4 pcs.
Water – 1 l.
Vegetable oil – 6 tablespoons.
Garlic – 2 medium heads.
Parsley – 1 small bunch.
Table vinegar – 20 g.
Black pepper – 6 peas.
Bay leaf – 3 leaves.

Wash the blue ones, cut off the tails, pierce the fruits with a fork in several places and boil until tender in salted water. For medium-sized fruits, it will take about half an hour for them to cook.

Place the vegetables on a board, cover it with another board and place something heavy on top. Leave the eggplants under pressure for a couple of hours.

Peel the carrots and garlic. Grate the carrots on a coarse grater, pass the garlic through a garlic press.

Fry the grated carrot mixture in oil until softened, then add half the garlic mixture and half the chopped herbs. Mix.

Take the blue ones out from under the yoke, make longitudinal cuts, but not all the way. Stuff the fruits with the prepared spicy mixture and tie tightly with thread.

Place the stuffed vegetables in a saucepan and sprinkle with the remaining herbs and garlic. All that remains is to fill it all with brine.

Pour a liter of water into a saucepan, bring to a boil, add pepper, bay leaves, vinegar and salt. Boil for two minutes.

Pour hot brine over the vegetables and place in a warm place under pressure for three days. The instant snack is ready. It needs to be cut into pieces, placed on a dish and can be served with boiled potatoes, rice or buckwheat.

2. Snack salted eggplants with garlic

To prepare this spicy dish you will need a minimum of ingredients and time:

This recipe requires beautiful, damage-free and rotten vegetables. First you need to wash them, then cut out the stalks.

Place a large saucepan on the stove, pour seven liters of water into it and add 0.5 kg of salt, bring to a boil. Boil the blue ones in brine in several batches. Five minutes is enough for one game. Then dip the fruits in cold water and put them under pressure for a couple of hours, then lightly squeeze out the juice and bitterness.

Make a longitudinal cut in each fruit, not reaching the stalk. Peel the garlic cloves and pass through a garlic press.

Rub the inside of the blue ones with garlic and place both halves together. Place the vegetables tightly next to each other in a container or saucepan.

Pour the blue ones with hot brine from 2.5 liters of boiled water and 100 grams of salt. Add a bay leaf, maybe a couple of pinches of freshly ground black pepper.

Place a flat plate on top of the vegetables and apply pressure. Three days after soaking in brine in a warm place, the vegetables should be taken out into the cold. You can store this snack in the refrigerator or in the cellar.

3. Salted eggplants with herbs in Azerbaijani style

Little blue ones – 6 kg.
Sweet pepper – 5 pcs.
Celery – 1 large bunch.
Garlic – 2 large heads.
Salt.
Water – 1 liter.
Bay leaf, cloves – 10 pcs.
Black pepper, allspice – 5 peas each.

Wash the vegetables, remove the tails, boil in well-salted water until tender, the main thing is not to overcook, otherwise the appetizer will be very soft and not tasty. After cooking, the blue ones should remain elastic.

Make a longitudinal cut in each vegetable to the middle. Transfer the blue ones to a board and put them under pressure for ten hours.

After this time, lightly squeeze the eggplants and wipe off any remaining juice with a paper towel.

Chop the greens, peel and pass the garlic through a garlic press.

The next step is preparing the marinade. Bring water to a boil, add bay leaf and pepper, and simmer for five minutes.

Sprinkle the bottom of a plastic container or saucepan with salt and herbs, then place the blue ones tightly next to each other, again sprinkle with herbs and salt. Continue this way until you run out of vegetables. Top them with garlic and herbs. Then pour warm brine and transfer to a cool room for seven days.

This product can be stored in the refrigerator. If desired, it can be rolled up in three-liter jars.

Before storing, the vegetables are wiped of brine, and the jars are sterilized in any usual way.

Containers with vegetables are covered with lids and placed in a capacious container, sterilized for fifteen minutes, after which they are rolled up, cooled and stored in the basement.

4. Georgian marinated eggplants

This savory snack is made from the following ingredients:

Little blue ones – 1 kg.
Onions – 300 g.
Salad pepper – 250 g.
Carrots – 300 g.
Vegetable oil – 1 cup.
9 percent vinegar – 120 ml.
Liquid honey – 2 tablespoons.
Salt – 2 level tablespoons.
Freshly ground black pepper - to taste.
Any greens - to taste.

Wash all the vegetables, remove the stems of peppers, carrots and eggplants. Boil the blue ones in salted water until tender. Peel the onion and chop into small half rings. Peel the carrots and chop on a coarse grater. Cut the sweet pepper into thin strips.

First fry the onion in vegetable oil until soft. Then add carrots and cook for another five minutes.

Cut the blue ones into transverse circles. Transfer the slices to a large bowl, add peppers, onions and carrots, mix.

Now all that remains is to prepare the filling for the vegetables. Mix salt and pepper in a saucepan, pour sunflower oil over this mixture, then vinegar and add honey. Mix all ingredients thoroughly, add finely chopped herbs and any spices.

Pour the spicy marinade over the vegetables, cover and refrigerate for several hours. After this time, the product is ready for tasting. You can also immediately after preparing it, roll it up for the winter in clean jars.

How to quickly and tasty pickle eggplants: 4 proven recipes

If you have never tried salted eggplants, you are missing out on a lot! Arm yourself with our recipes and be sure to prepare it for yourself for the winter, at least for testing. I'm sure you'll try all our recipes next year.

Salted eggplants under pressure

Ingredients

Eggplant – 2-3 pcs.

Garlic – 1 clove

25 kcal
30 min.

Cooking process

You can cook salted eggplants under pressure in a quick way or wait until they themselves are salted in brine. Today we will look at a more efficient option, when a vegetable snack will be created within 30 minutes, thanks to cooking.

Salted eggplants can be seasoned with garlic, herbs, vegetable oil and served with a couple of drops of 9% vinegar, or you can include them in a more complex salad or dish - depending on your taste. During the summer-autumn season, you can prepare eggplant salad in the morning at least every day, so that by lunch or evening it will absorb all the flavors of the dressing and become even tastier!

So, we cook salted eggplants under pressure. Let's prepare the necessary ingredients and start cooking!

Wash the eggplants in water and trim the stems from the vegetables. Cut horizontally in half, and then into slices and place in a container.

Pour the sliced eggplant into a saucepan, pan, etc., adding salt there. Fill with water so that it lightly covers the slices and place the saucepan on the stove. Bring to a boil and reduce heat to low. Cover the container with a lid and simmer for 10-15 minutes, making sure that the slices do not become completely boiled.

Remove the boiled slices with a slotted spoon into a container and rinse in water. Press the peeled garlic clove into them and mix.

Cover the slices with a small saucer or plate and place pressure on it for 10 minutes - for me it’s a small container filled with water. During this time, the slicing will release excess liquid.

Salt it and place the appetizer on a plate or dish and let it cool. Salted eggplants under pressure are completely ready.

Salted eggplants for the winter for long-term storage

Do you want something salty, but not too heavy? Salted eggplants are perfect for this. It is these blue vegetables that will satisfy those who enjoy delicious food. Nowadays, few people will be surprised by pickles made from cucumbers and tomatoes, but this recipe can become a highlight on the winter table. I hope that you will like the easy-to-prepare recipe and find it useful. And so, let's begin.

Wash medium-sized eggplants and remove the stems.
Prepare the brine by dissolving 2 tbsp in a liter of water. salt, bring to a boil and place the eggplants there to blanch for 15 minutes. Cool quickly, cut lengthwise not completely, leave 1/3 of the vegetable uncut, and open the halves.
Place the eggplants under pressure to release the liquid. Next, sprinkle the workpiece with crushed garlic and distribute it tightly in an enamel pan. Fill with brine, which we prepare as follows:
70 grams per liter. salt, boil with seasonings (bay leaf and black pepper), take them to your taste, cool.
Cover the eggplants filled with brine with a clean cloth or napkin, close with a wooden lid, and press on top.

The finished pickle will be ready in about a month and a half. Salted eggplants can be stored for a long time in a cool place; they can be used almost until the next harvest.

Salted eggplants: 7 recipes for every taste

Preparing salted eggplants is easy. Their rich taste and aroma will guarantee a good appetite. That is why snacks based on these vegetables are deservedly popular among a large number of housewives. Before you start cooking, it is important to know that the blue ones require special treatment: soaking in salt to reduce bitterness. If all the stages are completed correctly, then the blanks will delight you with tenderness and sophistication, remind you of summer and add variety to the table.

It's easy to prepare salted eggplants

Salted eggplants: a simple recipe in jars for the winter

Winter pickles are a favorite product for many, especially during the holidays.

You can prepare dark-fruited nightshade using a set of the following ingredients:

blue vegetables – 4 pcs;
salt – 70 g;
water – 1 l;
a set of spices and seasonings – at the hostess’s choice.

Pour water into a container, boil, put vegetables in it, cook for several minutes until they become soft (avoiding the moment of softening);
Then the water should be drained, the eggplants should be cooled, and a cut should be made in them;
Prepare the brine by mixing water and salt, as well as prepared spices, bring the liquid to a boil, then cool;
Place the eggplants in a deep container (not iron) and fill with brine. To make the salting process go better, it is recommended to place a weight on top.

You can serve the appetizer after 7 days, but for winter preparation you will need to carry out the pickling process in sterilized glass jars that will contain brine and vegetables. They need to be covered with metal lids and stored in the refrigerator.

Eggplants salted with garlic

This recipe for pickling eggplants is simple and easy to prepare for novice housewives.

Set of ingredients for the dish:

This recipe for pickling eggplants is simple and easy to prepare for novice housewives.

Rinse the vegetables, soak in salted water for 1-2 hours;
Pour water into a saucepan, cook them until soft;
Peel the garlic cloves and cut them into thin slices;
Cut the eggplants lengthwise, put the garlic inside;
Prepare a brine from water and salt;
Cool it down;
Place eggplants in glass jars, fill with brine;
Roll up the lids and store in the refrigerator.

Salting takes 7 days, after which they can be served.

Recipe for salted eggplants with carrots

Eggplants and carrots perfectly complement each other’s taste and aroma, so the appetizer turns out very appetizing.

Ingredients for preparation per 1 kg of nightshade:

carrots – 350 g;
garlic cloves – 10 pcs.;
water 1 l;
salt - to taste;
sugar – 10 g;
vinegar (9%) – 4 tbsp;
black peppercorns (allspice and hot) – 10 pcs.;
greens (any) – 50 g.

Eggplants and carrots perfectly complement each other's taste and aroma

Rinse vegetables in running water;
Heat water in a saucepan, bring to a boil, place the prepared eggplants in it;
Cook until softened (make sure they retain their shape and are not overcooked);
Then pour the water into a separate container for preparing a marinade based on it;
Cool vegetables;
Grate the peeled carrots;
Prepare the marinade (water, sugar, seasonings, salt, vinegar);
Finely chop the garlic cloves;
Finely chop the greens;
Cut the eggplants lengthwise (fill with carrots, garlic and herbs);
Sew the halves together or secure with toothpicks;
Place the workpiece in a container, pour marinade;
Place in the refrigerator for 24 hours.

You can serve canned eggplants the very next day, cut into pieces, garnish with fresh herbs and onion rings.

Salted eggplants under pressure: a step-by-step recipe

Pickling these vegetables under pressure can be done quite quickly. This recipe does not require any special skills or knowledge.

For 2-3 kg you will need the following additional ingredients:

vinegar – 200 ml;
table salt (fine) – 50 g;
sugar – 50 g;
black pepper – 20 peas;
water – 1 l;
dill and parsley – 100 g;
Bay leaf

Wash all vegetables;
Chop the greens;
Mix all other ingredients with water to make a marinade;
Place vegetables in a container, pour marinade, sprinkle with herbs;
Close and place pressure on top.

Place in the refrigerator for 48 hours, after which the appetizer can be served. Eggplants can be salted whole, they can be stuffed with carrots or garlic. For use within 2-3 weeks, there is no need to sterilize the jars.

Salted eggplants without sterilization

Canned products do not need to be sterilized.

It will be easy to pickle vegetables according to this recipe; for this you need to use the following ingredients (for 2.5 kg of the main product):

tomatoes - 2 kg;
bell pepper – 100 g;
hot pepper – 3-4 pcs;
garlic cloves – 20 pcs;
sugar – 10 g;
salt – 150 g;
vegetable oil – 100 ml.

Canned products do not need to be sterilized

Process the eggplants;
Let them soak in water (salt) to remove the bitterness;
Cut into small pieces;
Cut the hot pepper into slices;
Bulgarian - on plates;
Cut the tomatoes into 6-8 pieces;
Peel the garlic;
Place all vegetables, except eggplants, in a blender bowl and puree;
After this, add salt and sugar to the mass;
Place it in a saucepan and cook for 1 hour (medium heat);
Fry the eggplants in vegetable oil;
Transfer to a storage container, pour over the vegetable mixture and add the remaining oil.

The appetizer is completely ready. It should be stored in a cool place.

Whole marinated eggplants

To prepare this recipe you will need the following ingredients:

Eggplants can be pickled whole

Boil the eggplants (until tender);
Peel and chop carrots, onions;
Chop the greens and parsley root;
Fry carrots and parsley root;
Separately fry the onion;
Mix the roast, add fresh herbs;
Cut the eggplants lengthwise, put the filling inside;
Place them tightly in the container chosen for storage;
Cover the container with gauze and leave for 48 hours (in the refrigerator);
After heating the vegetable oil, pour into the eggplants.

Keep refrigerated. If the eggplants are large or there are a lot of them, you can marinate them in a barrel. Soaked or pickled nightshades are also prepared there. They will taste like mushrooms.

Blue ones, salted with parsnips for the winter

You can salt the vegetable using aromatic parsnips.

For preparation you will need ingredients (for 5 kg of the main product):

water – 5 l;
parsnip – 150 g;
carrots – 300 g;
garlic – 3 heads;
sunflower oil – 30 ml;
table salt (coarse) – 300 g;
allspice and peas – 5 pcs each;
cloves and bay leaves - 5 pcs each.

When canning, you will need to process all the vegetables (wash and peel);
Salt the water and boil the eggplants (15 minutes);
Then cool them, put them in a flat container or on a surface, close them, put them under pressure for 3 hours;
Chop all other vegetables;
Cut the eggplants, rub each with salt and pepper;
Place chopped garlic (5-7 g) in each;
Fill with carrots and parsnips;
Place tightly in jars (sterilized);
Prepare the brine by mixing water, salt and spices, pour it into containers with vegetables;
Leave the jars for 3 days, then pour a little vegetable oil into each jar and roll up the lids.

Store in a cool place.

Thus, blue nightshades can be prepared in Azerbaijani style (spicy) or marinated like mushrooms. The snack will always turn out tasty and appetizing.

In our country there are many admirers of pickled apples, sauerkraut, cucumbers and tomatoes pickled in a barrel. But not everyone has had the opportunity to try pickled eggplants. And in vain, because they are incredibly tasty. They are served as an independent cold appetizer, and are also incredibly good as a complement to meat dishes, rice and potatoes. Moreover, crispy eggplants prepared for future use will always help out if you need to feed unexpected guests. The main thing is to stock up on them in time.

Pickled eggplants: what could be tastier?

How to choose and prepare blue ones correctly?

Medium-sized, young, thin-skinned vegetables are best suited for pickling. Let larger and slightly overripe specimens go into the main courses.

In addition, the eggplants should be firm and elastic to the touch. Lethargic, flabby, pickled blueberries that have been stored for a long time in the refrigerator will turn out to be harsh and tasteless. It is better to prepare caviar from them. And vegetables with areas of rot and mold should be thrown away without any doubt.

It is not necessary to peel and soak the eggplants, but they need to be washed thoroughly. Do this under the tap with your hands without using a sponge or detergents, after cutting off the stalk.

A little about dishes

The most delicious eggplants will be obtained in enamel, clay, or wooden dishes. Standard glass jars will also work, but on the condition that they and their contents will be stored away from sunlight, for example, in a dark basement.

And it doesn’t matter whether you choose an enamel pan, a clay pot or a small wooden barrel - any dish with a lid must be thoroughly washed and treated with boiling water.

The most popular eggplant pickling recipes

So, the vegetables and dishes are prepared, there is a desire to make pickled eggplants, all that remains is to choose the appropriate recipe. It’s good that there are quite a lot of options for preparing this wonderful delicacy.

Time-tested snack

Eggplants are pricked in several places with a fork and boiled in brine until soft (5–7 minutes). To prepare brine, you need a lot of salt: a whole glass is taken per liter of water. Remove the vegetables from the boiling water with a slotted spoon and place them in a colander for a few minutes to drain excess liquid.

The eggplants are cut lengthwise, but not all the way. Pour crushed garlic and black pepper into the cut. The little blue ones are placed tightly in a bowl and filled with marinade. To make it, take 30 g of coarse salt for each liter of water, as well as 2 bay leaves and 4 allspice peas.

If you compact the eggplants into liter jars, fill them to the top with brine, sterilize for 20 minutes, seal with lids and leave the preparation for 2 weeks, you will get pickled eggplants for the winter.

When serving, pour the blue ones with vegetable oil and, if desired, sprinkle with chopped herbs. And don’t be afraid of a lot of salt in the recipe; the taste of the finished dish will be excellent.

Warning. When preserving for the winter, pay special attention to the cleanliness of the products used. After all, with particles of soil on poorly washed vegetables, spores of dangerous botulism can get into jars. In addition, do not forget to sterilize jars over steam and boil lids.

Housewives also often prepare pickled eggplants stuffed with carrots and garlic.

Recipe from Odessa

Eggplants – 4 pcs.;
fresh dill – 2 bunches;
celery with herbs - 2 roots;
garlic – 2 heads;
carrots – 600 g;
sunflower oil – 120 ml;
salt, sugar.

Medium-sized eggplants are washed and pierced with a fork. Boil in salted water for 10 minutes. Remove from boiling water and cool. Place under pressure for 3 hours. Next, the blue ones are cut lengthwise, but not all the way, so that the filling can be placed inside.

For the filling, finely chop the dill, grate the carrots on a coarse grater, and chop the garlic. All filling components are thoroughly mixed and generously salted. The mixture is placed inside the eggplants.

Celery stalks are cut off and scalded with boiling water to soften them. Each eggplant is wrapped in celery and placed tightly in a bowl.

Prepare the brine: for each liter of boiled lukewarm water, take an incomplete tablespoon of salt and the same amount of granulated sugar.

Pour the brine over the vegetables so that the liquid does not completely cover them. Next, the vegetable oil is heated in a frying pan and poured on top of the workpiece. The eggplants should stand at room temperature for a couple of days, then they are sent to a cold place. After 10 days, very tasty pickled eggplants with carrots and garlic are ready.

Georgian appetizer

Eggplants – 500 g;
walnut kernels – 1 handful;
mixture of dried herbs - 1 tbsp. spoon;
onion – 1 head;
garlic – 2 large cloves;
iodized salt – 2/3 tbsp. spoons;
ground red pepper - a pinch;
chilled boiled water – 0.5 cups.

Trim the ends of the eggplants, then cut the vegetables lengthwise into slices. Pour boiling water for 5 minutes, then remove under pressure for 1 hour.

Mix crushed nuts with finely chopped large onions, chopped garlic, herbs, pepper and salt. Grind everything thoroughly until smooth.

Apply the resulting mixture to the eggplant plates, wrap them in rolls and place in a bowl. To fill with water. Place in the refrigerator. Georgian pickled eggplants with garlic, onions and nuts will be ready in a week.

If you use table vinegar instead of water, the snack can be eaten on the third day.

Pickled eggplants stuffed with vegetables are prepared using another interesting recipe:

Korean style eggplant

Take 2 kg of eggplants. Each is cut into 4 pieces lengthwise, starting from the side of the removed stalk, but so that the knife does not reach the end of the vegetable. 2.5 liters of water are poured into the pan, 4 tbsp is poured into it. spoons of salt. When the water boils, drop the blue ones into it and cook until soft (about 10–15 minutes). The water is drained and the vegetables are cooled.

3 large carrots are grated on a Korean grater. 500 g of sweet red pepper cut into thin strips, 3 onions into half rings. A bunch of parsley is finely chopped and a head of garlic is crushed. All filling components are mixed with the addition of a teaspoon of ground black pepper.

Eggplants are stuffed with a vegetable mixture, placed in a bowl, and filled with brine.

Brine

To prepare it, take 350 ml of water, 2 tbsp. spoons of granulated sugar and 1 teaspoon of salt. The marinade is boiled for about a minute, after which the heat is turned off and 50 ml of overheated vegetable oil is added.

The eggplants are aged for 2 days in the apartment, then taken out into the cold. After 2 days, they can be put into half-liter jars, pour 1 tbsp into each. spoon of 9% vinegar, sterilize for 25 minutes, roll up and put away for longer storage.

Pickled eggplants “False mushrooms”

Cut 4 kg of eggplants into large cubes and soak for 3 hours in salted water, pressing down with a weight on top. Then boil in the same blue water for 15 minutes. Strain, sprinkle with chopped garlic and pour in boiled brine, for the preparation of which you take 2 liters of water, 2 dessert spoons of salt, a few peas of allspice and bay leaves, as well as cloves to taste.

Leave the eggplants in the cold for 3 days. Serve, seasoning with 6% - mm table vinegar.

It should be noted that this appetizer is indeed very similar to a mushroom one and goes especially well with potato dishes.

Marinated eggplants with cabbage for the winter

2.5 kg of eggplants are peeled and boiled for 3 minutes, after which they are cooled and cut into strips. 1.5 kg of white cabbage, finely chopped. 2 carrots are grated on a special grater. 2 hot peppers and a head of garlic are twisted in a meat grinder.

Everything is mixed and poured with hot marinade. It's night time. Folds into 0.7-liter jars, pressing tightly. Sterilizes in 20 minutes. The output is 6 jars of 0.7 liters of not only tasty, but also very beautiful snacks.

Marinade

250 ml of water is poured into the bowl, salt (2 tbsp), half a glass of vegetable oil and granulated sugar are added, as well as 2 tbsp. spoons of 70% vinegar essence. Everything boils for about 30 seconds.

Marinated eggplants in Moldavian style

Eggplants – 3 kg;
carrots – 1 kg;
cilantro or parsley - 2 bunches;
black pepper – 10 peas;
garlic – 10 medium cloves;
bay leaf – 3 pcs.

Cut the eggplants into little finger-sized pieces, salt well and leave for a couple of hours. Then squeeze thoroughly and quickly fry in sunflower oil.

Chop the carrots into thin slices and fry them too, but separately from the eggplants.

Place layers of vegetables in jars sequentially: eggplant, carrots, garlic chopped with a knife, chopped parsley, etc. Add peppercorns and bay leaves. Pour hot marinade up to the neck, boiling a liter of 6% vinegar with two tablespoons of salt. Cover the jars with nylon lids. Let it brew for 3 days in a warm place and two days in a cold place. After which you can enjoy a wonderful dish.

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

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

I indicate the number of vegetables that I had

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

Recipe for stuffed pickled eggplants

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

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

Now you can start filling and marinade.

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

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

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

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

Pickled eggplants stuffed with carrots, herbs and garlic are one of the healthiest options for vegetable preparations that can be served directly to the table and stored for the winter. It is natural fermentation products that contain probiotics, which have such a beneficial effect on human health.

Unfortunately, many miss the opportunity to prepare pickled eggplants stuffed with carrots and garlic, preferring marinades, which are often more harmful than beneficial. And all because they think that fermenting blueberries is difficult. Not at all! Judge for yourself.

Ingredients

To prepare stuffed pickled eggplants, we will need:

blue ones - 7 pieces of small neat fruits;
sweet pepper - 1 piece;
carrots - 2 pieces;
garlic - 1 head;
dill, parsley - a bunch;
hot pepper, optional.

For the brine:

salt - 2 tbsp. spoons for every liter of water;
allspice – 3-4 pieces;
cilantro seeds (coriander) – ½-1 teaspoon;
bay leaf - 2 pieces.

Preparation

We make a non-through cut in the eggplants.
Place in salted boiling water. We force the vegetables to be completely immersed in water by pressing them down with something. You can use a lid. Cook for 4-5 minutes.
Now the blue ones need to be allowed to drain. It is convenient to place them directly in the sink for this purpose. When the main water has drained from the vegetables, they need to be covered with a board on top and a weight placed. This will completely free the eggplants from excess liquid.
While the vegetables cool and dry, prepare one liter of brine. To do this, put bay leaf, coriander, pepper, and salt into water. Let it boil. And remove from the fire.
Let the brine and eggplants cool down and make the filling. Coarsely grate the carrots. Chop sweet and hot peppers with a knife. We chop the greens, cutting off the tough stems (they will come in handy later).
Add all the filling ingredients together, add chopped garlic and mix.
When the eggplants have completely cooled and drained (usually this takes 30-40 minutes), remove them from pressure. We compact the cut with filling.
Not all of the vegetable mixture will be used for the filling. Part of it will remain. And now we chop the previously cut stems of dill and parsley. And add them to the remaining vegetable mass.
Sprinkle the bottom of the container where the blue ones will ferment with vegetable filling. Place the first layer of stuffed eggplants.
Next, we again make a layer of filling and again lay out the stuffed vegetables in a second layer. Sprinkle the rest of the filling on top. And fill it with brine.
Press down with a plate and put pressure on it.
The fermentation process will soon begin, the duration of which depends on the desired degree of acidification of the dish and the room temperature. So you have to try. Typically the fermentation process takes 3-5 days.

Pickled eggplants can be coarsely chopped and seasoned with vegetable oil.

Or chop it and serve it as a salad.

How to store for the winter?

So, we have pickled eggplants stuffed with carrots, herbs and garlic. Now the question arises of how to store them and store them for a long time, for example, in winter.

Today it has become fashionable to roll the dish into jars. Which is absolutely wrong. Since this is a recipe for traditional natural fermentation. And, therefore, he does not need any sealing.

Fermentation recipes were invented thousands of years ago. There were no rolling cans back then. And the point of fermentation was precisely to preserve food for the winter. Therefore, such recipes are not only the most delicious, but also the healthiest.

So pickled stuffed eggplants are simply stored for the winter - kept in a cool place, for example, in the refrigerator, cellar, or on the balcony. In the same container in which they were prepared.

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

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

Ingredients for pickled eggplants.

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

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

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

You will also need:

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

Recipe for pickled eggplants in jars for the winter.

The eggplant recipe can be divided into the following parts:

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

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

Read also: Salted cucumbers.

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

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

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

Prepare ingredients for placing eggplants in a jar:

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

Read also: Eggplants in a barrel.

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

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

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

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

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

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

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

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

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