The recipe for pickled eggplants stuffed with carrots and garlic is the best winter snack. Pickled eggplants for the winter - step-by-step recipes for cooking at home with photos

One of the delicious and useful preparations for the winter - pickled eggplants, which are prepared according to a variety of recipes: with the addition of bright carrots and juicy tomatoes, stuffed and cut into pieces, with herbs and garlic. Housewives will have to make a lot of effort to process vegetables, but savory snack worth your efforts. This fermented dish can be used as an independent cold snack, and serve it with rice, potatoes or other side dishes.

How to cook pickled eggplants

Blue ones can not only be stewed and fried, but also fermented. Amazingly tasty, healthy and universal dish, which can be served as an appetizer, salad or even a side dish. There are a great many options for preparing the workpiece, but the principle remains the same in every recipe. Eggplants are heat treated, cut, combined with other products, then the salting method is chosen:

dry when eggplants are placed under pressure (weight);
wet when the components are poured with cold or hot brine.

Pickled eggplant recipes

To make delicious fermented eggplants for the winter, you don’t have to use the recipe with the photo. All manipulations are simple and clear. If you don’t know how to cook pickled blueberries deliciously for the winter, use one of step by step instructions. Young fruits with thin skin. Additional components may include:

sweet and hot peppers;
carrot;
garlic;
greenery.

With garlic

Time: 4 hours 30 minutes
Number of servings: 20 persons.
Calorie content of the dish: 47.4 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Classic combination spicy eggplant with garlic - great option snacks. It’s easy to prepare, but beginners should pay attention to recipes with photos in order to accurately repeat the recipe. The dish can be served as an addition to a side dish or as an independent treat. Pickled vegetable doesn't lose his beneficial properties, because you will receive all vitamins, minerals, and fiber in full.

Ingredients:

blue ones - 2 kg;
water – 4 l;
parsley – 20 g;
peppercorns - to taste;
garlic – 2 heads;
Bay leaf– 3-4 pcs.;
salt – 3 tbsp. l.

Cooking method:

Pour 4 liters of water into a large saucepan and add 1 tbsp. l. salt. Bring the brine to a boil, add the blue ones without the stems. Blanch for 5 minutes.
Drain off excess liquid. Slice the vegetables lengthwise, but do not cut all the way through.
Peel the garlic and cut into slices.
Wash the greens, dry them, cut them.
Place bay leaf and black pepper on the bottom of the pan.
Fill the blue ones with garlic and herbs filling. Place them in a saucepan.
Make a brine from the remaining water and salt, boil and cool.
Fill the workpiece with cold brine, cover the pan with a lid.
Keep at room temperature for 2-3 days, then put in the refrigerator. The fermented appetizer will be ready in a week.

With carrots

Time: 1 hour.
Number of servings: 25 persons.
Calorie content of the dish: 33 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

One of the favorite versions of fermented snacks is prepared with the addition of carrots. The recipe is simple, the ingredients are affordable, and the result is impeccable. The dish will bring a lot of pleasure in winter and will help out if unexpected guests come to the house. The preparation of the main component is standard: first you need to boil the eggplants in salted water and remove excess liquid.

Ingredients:

eggplants – 3 kg;
water – 1 tbsp.;
garlic – 5 heads;
carrots – 3 kg;
parsley – 2 bunches;
salt – 3-5 tbsp. l.

Cooking method:

Blanched eggplants cool, cut in half.
Chop the garlic and mix with grated carrots and chopped herbs.
Salt the vegetable mixture and place in the cut blue ones.
Tie the blue ones with a light thread and place them in jars.
Place the remaining mixture on top.
Make a salty solution and pour it over the food. Place the jars in the cold.
The fermented appetizer is ready in 3 days.

With cabbage

Time: 2 hours.
Number of servings: 30 persons.
Calorie content of the dish: 27 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Exist different recipes stuffed eggplants. Inside purple vegetable they add ingredients that create a unique savory composition. To make it delicious fermented filling not scattered throughout the jar, the blue ones need to be held together. Often a light thread is used for this, which is removed before serving. To avoid unnecessary hassle, tie the eggplants with celery greens. Such an edible “rope” will give delicate aroma fermented dish.

Ingredients:

eggplants – 5 kg;
cabbage – ½ head;
carrots – 2-3 pcs.;
parsley roots – 5 pcs.;
celery stalks – 15 pcs.;
salad pepper- 5 pieces.;
garlic – 1-2 heads;
dill - several sprigs;
salt – 1.5 tbsp;
water – 5 l.

Cooking method:

Blanch the blue ones without stalks for 5 minutes, cool, cut lengthwise, but not all the way.
Cut the vegetables into strips, add crushed garlic to them. Add a little salt and stir.
Fill the eggplants with the resulting minced meat. Tie them with celery stalks.
Place the blue ones in an enamel pan.
Boil water, add salt, cool.
Place a press on top of the blue ones and fill them with cold brine.
Leave to ferment in a warm place for a day. Add marinade if necessary and store in the basement.

With greens

Time: 14 hours.
Number of servings: 15 persons.
Calorie content of the dish: 28 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

If you like products with a pronounced sour taste, then take on board the recipe for pickled blueberries with herbs. You need to ferment eggplants only with parsley, dill and garlic. Add chili pepper or ground red pepper as you wish. The burning sharpness will perfectly set off spicy taste purple fruit, but you don’t have to add this component, you will still like the dish.

Ingredients:

eggplants – 3 kg;
parsley – 2 bunches;
dill – 1 bunch;
garlic – 3 heads;
salt, water - as needed.

Cooking method:

Boil the blue ones without stems for 5 minutes.
Lay the blue ones in layers on a board, press down on top with another board, and apply pressure. Let the water drain for 10-12 hours.
Cut vegetables lengthwise into pockets.
Fill the blue ones with finely chopped parsley, dill and chopped garlic.
Place vegetables in a saucepan.
For brine, boil water, add 1 tbsp for each liter. l. salt. Cool the marinade and pour it over the food.
Apply pressure and leave in a warm place for 3-5 days.
Expand fermented appetizer by banks. Sterilize a 1 liter container for 10 minutes. Roll up, wrap, cool and store in the cold.

Stuffed pickled eggplants

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 68 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

To prepare pickled stuffed eggplants with tomatoes, you will need a little over half an hour and only a day for all the ingredients to combine into a real delicacy. This is a perfect appetizer for a barbecue. fresh air or great addition to regular potatoes. You can eat the fermented treat whole or serve it after cutting it into pieces.

Ingredients:

eggplants – 1 kg;
tomatoes – 0.5 kg;
garlic – 3-4 cloves;
dill, parsley - a bunch;
apple cider vinegar – 100 ml;
vegetable oil– 5 tbsp. l.;
spices, salt - to taste.

Cooking method:

Pierce the blue ones, bake at 180 degrees.
Remove the skin and cut the fruit lengthwise. Place them under pressure for 1 hour to drain the liquid.
Pour vinegar into a plate and dip each piece of vegetable into it.
For the filling, cut the tomatoes into small cubes, chop the herbs, add oil, salt, spices, and mix.
Place the filling on half of the blue one and cover with the other half. Place in a saucepan, placing the fruits tightly against each other.
After a day, the pickled blue ones are ready.

In Korean

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 35 kcal/100 g.
Purpose: snack.
Cuisine: Korean.
Difficulty: easy.

Fans of spicy and savory food will appreciate the recipe for Korean pickled blueberries. Cooking does not take so little time, but the result of your efforts will turn out amazing delicious treat. How to prepare pickled blueberries will be clear even without instructions with photos. Korean eggplants do not contain preservatives, so you should not store them for a long time.

Ingredients:

eggplants – 6 pcs.;
salad pepper – 3 pcs.;
chili pepper – 1 pc.;
onions - 2 pcs.;
carrots – 4 pcs.;
garlic – 1 head;
vegetable oil – 1 tbsp.;
salt – 3-5 tbsp. l.;
coriander – 1 tbsp. l.;
black ground pepper– 1 tsp;
seasoning for Korean carrots– 1 tsp.

Cooking method:

Coarsely chop the blue ones and blanch in salted water for 3 minutes. Then drain in a colander and let the water drain.
Grate the carrots, add 20 g of salt.
Cut the vegetables: pepper - into strips, onion - into half rings, garlic - finely.
Rinse the carrots under running water.
Combine all ingredients, add spices, stir.
Lay out vegetable mixture in jars, store in the refrigerator.

In Georgian

Time: 3 hours.
Number of servings: 25 persons.
Calorie content of the dish: 54 kcal/100 g.
Purpose: snack.
Cuisine: Georgian.
Difficulty: easy.

Pickled eggplants will be spicy with a piquant and sour taste if you cook them according to Georgian recipe.In order for the blue ones to retain their shape but marinate well, it is important to cut them correctly. It is optimal to cut the blue ones into circles about 1.5 cm thick. In this unusual recipe Vegetables can not be boiled, but rather fried in vegetable oil. This method of heat treatment reveals all the flavor characteristics.

Ingredients:

eggplants – 5 kg;
Bell pepper– 0.5 kg;
hot peppers chili – 2 pcs.;
garlic – 2-3 heads;
vinegar 9% - 300 g;
vegetable oil – 200 g.

Cooking method:

Place the blue ones, cut into circles, into a saucepan. Add salt, stir and leave for 30 minutes.
Wash the eggplant mugs, dry and fry in vegetable oil in a frying pan on both sides.
To prepare the sauce, grind the peppers, garlic through a meat grinder, add salt and oil. Mix all ingredients with table vinegar.
Every piece fried eggplant dip in sauce. Place them in prepared jars.
Tara with fermented preparation need to sterilize for 20 minutes. Then cool the jars and store them in a cool place.

Video

Eggplant is a berry brought by the Portuguese from India. Our people loved her very much. But her season is short. Therefore, it is important to know how to prepare eggplants for the winter. They are frozen, pre-baked in the oven and the skin removed, salted, pickled, and prepared into salads. This article will teach you how to make pickled eggplants. Below you will find several recipes of a wide variety and for every taste. However, the cooking principle remains unchanged. Boil the blue ones and fill them with marinade. You can stuff the eggplants before doing this.

There is also a way to dry-salt the blue ones. We simply cut the fruits into discs, sprinkle them with salt and spices, and then seal them. A wet pickling is the pouring of a cut fruit with brine.

Pickled eggplants: a universal recipe

It is best to take eggplants for winter preparations that are small, with smooth matte skin without dents or flaws. We cut off the tails of eight eggplants and cut them on the right, left and diagonally to form a “pocket”. Boil in salted water for about seven minutes. We check readiness with a match: it should easily pierce the blue ones. We strain them and put them under a press for an hour to free them from excess liquid as best as possible. We chop three carrots into pieces. We tear off the leaves from a bunch of parsley, without, however, throwing away the stems. Chop the greens, also chop one chili pepper (with seeds possible) and 2 heads of garlic. Salt this mass, mix and stuff it into the eggplant pockets.

Let's make the marinade. Boil water and put parsley stems in there - just for a few seconds so that they become elastic. After this, add the marinade ingredients. For one liter of boiling water you need to take two tablespoons of salt, ten black peas and five allspice and two bay leaves. Pickled with garlic, tied with parsley stems. Place in an enamel bowl and fill with cold marinade. Press down with a plate and place pressure on it. Keep it like this for four days at room temperature. Then place the eggplants in prepared jars and fill with boiled and cooled marinade. Carefully pour in a few tablespoons of hot vegetable oil. We seal the jars.

Pickled eggplants stuffed with vegetables in Russian style

No vinegar in preparations! This preservation method is good because fermentation occurs under the influence of bacteria present in the product. We cut ten eggplants in half lengthwise, but do not reach the end by two centimeters. Boil the blue ones for twelve minutes in salted water (30 grams per liter). Place the finished eggplants under pressure until they cool completely. Chop three carrots in Korean style. Cut two parsnip roots into strips. Chop three onions into semicircles. Let's stew all these vegetables in small quantity vegetable oil for about eight minutes until they are soft.

Peel two heads of garlic. Chop each clove into plates. Mix most of the garlic with the cooled vegetables. Stuff the eggplants with this mixture (just put the filling on one half and cover with the other. You can also add green leaves of cilantro or parsley. Place the eggplants in glass jars, sprinkling with garlic. Leave it warm under pressure for three days. Then pour in boiled but cooled vegetable oil. Such pickled eggplants, stuffed with vegetables, must be stored in the refrigerator.

Beautiful berries

We cut off the tails of four blue ones and boil them in lightly salted water for about ten minutes. Strain and leave to cool. During this time, we will make the filling so that our pickled eggplants look beautiful. In separate bowls, finely chop a large head of garlic, three carrots, and chop the leaves from a bunch of parsley. Cut the cooled eggplants lengthwise, but so as not to divide them into two halves. We put garlic on this “sandwich”, grated carrots on it, and add parsley on top. Season with pepper and add salt (both inside and outside the blue ones). We put our “sandwiches” in enamel dishes, press down with a load.

For the first two days, the little blue ones should stand in a warm place to start the souring process. Then the pickled eggplants stuffed with carrots and garlic need to be kept in a cool cellar for another couple of days. It will taste better this way.

Pickled eggplants stuffed with carrots

For this one it’s moderately spicy vegetable snack three pieces of blue ones should first be boiled in water with salt until full readiness(about half an hour). Then put them under a press and let the bitterness go away. Grate two carrots coarsely. Simmer it in three tablespoons of vegetable oil for ten minutes over low heat. Pass the head of garlic through a press. Let's set aside a quarter of the total. Chop half a bunch of greens. We will also save a quarter of the portion for later. Add the greens and garlic to the carrots. Stir and stuff future pickled eggplants. The recipe advises to tie the blue ones with thread so that the filling does not fall out. Place the eggplants in a saucepan and sprinkle with the remaining garlic and parsley. To 0.5 liters of boiling water add 10 g of salt, ten milliliters of 9% vinegar, three black peppercorns and two bay leaves. Cook for another two minutes. Pour this marinade over the blue ones. Place pickled eggplants stuffed with carrots under a press. Then leave in a warm place for three days.

Blue ones stuffed with vegetables

Boil a kilogram of small eggplants and place them under pressure, as in previous recipes. This same method of preparing pickled eggplants differs from others in the filling. Grate two carrots coarsely and fry them in refined sunflower oil. Peel the bell pepper from seeds and cut into small cubes, chop the parsley and dill (three spoons each), chop three cloves of garlic into thin slices. Place the vegetables with the cooled carrots. Mix and stuff the blue ones with this minced meat. We make the simplest brine. Dissolve 50 grams of salt in one and a half liters of boiling water. Place the eggplants in a dish in one layer. Fill them with cooled brine. Leave the stuffed pickled eggplants for three hours without pressure and for a day under pressure. After this, we transfer them into glass jars and fill them with brine. They should be stored in the refrigerator.

Eggplant blanks

Stuffed products are quite capricious and unpredictable during storage. Therefore, sellers of all sorts of pickled delicacies ferment only eggplants. Various fillings they do what is called, to the table. So how to prepare pickled ones? Boil two liters of water with two tablespoons of salt. We make two through cuts on the sides of the eggplants. Place them in boiling water. Cook for five (small) to ten minutes. Place it under the press on an inclined surface. When the blue ones become flattened and dry, cut them lengthwise. You can stop already at this stage: pack the little blue ones in cling film and put them in the freezer. But there is an alternative: pour brine and put in a warm place for three days. Then put it in the refrigerator.

Spicy filling

Pickled eggplants, according to this recipe, are prepared in the classic way. Only the filling is different. Coarsely grate four carrots and fry until soft. Chop two onions into quarter rings and fry until golden brown. Finely chop five cloves of garlic. Mix the minced meat, add salt, and add chopped fresh herbs if desired. These blue ones should be fermented for three days at room temperature.

Another filling recipe

Grind three carrots and one hundred grams of celery root on a coarse grater, and two onions into small cubes. Stew vegetables in vegetable oil. Cool them, add a teaspoon of black pepper and sweet paprika. Rub the inside of each half-cut eggplant with garlic. We spread the filling. To prevent it from falling out, we tie the blue ones with thread. Place chopped bay leaves and dill umbrellas on the bottom of the dish. Place the blue ones on top, sprinkle with garlic and hot pepper. Fill with brine. These pickled eggplants for the winter are ready to eat within two days.

A spicy appetizer of eggplant and carrots will always come in handy. When serving, the eggplants are cut into pieces, and they look like small rolls with a bright filling. The second serving option - stuffed eggplants are cut into large cubes and seasoned with aromatic sunflower oil.
Pleasant to the taste and filling, the liquid contents of the jar can be used as a sauce, pouring over boiled potatoes or meat casserole.
Technological process consists of two independent stages: first, vegetables are fermented, and then sterilization begins.
Pickled eggplants stuffed with carrots and garlic are sealed for the winter in three-liter bottles; after sealing, the jars must be sterilized. You can also put them in a pan and store them in a cool place, but then the shelf life will be much shorter - 3 weeks.

Taste Info Eggplants for the winter

Ingredients

eggplants – 8 kilograms,
carrots – 2 kilograms,
garlic – 400 grams,
parsley – 1 bunch,
sunflower oil for frying – 100 grams.

How to cook pickled eggplants stuffed with carrots and garlic

Choose ripe, medium-sized eggplants. Too large specimens may become deformed when immersed in three liter jar.

Cut off the stalks along with some of the pulp. Make a couple of shallow cuts with a knife on each eggplant. Place the eggplants in boiling water and cook for 5 minutes. You can add a little salt to the water. Hot eggplants are laid out in rows on top of each other. Place a large one on top cutting board, which is pressed with a small load. Excess liquid will “leave” from the eggplants.
Carrots are grated and fried in sunflower oil.

The garlic is squeezed through a press, the parsley is coarsely chopped. All this is connected to fried carrots, salt to taste. The stuffing mixture turns out to be spicy, but during the marinating process its taste will soften significantly.

The cooled eggplants have flattened under the press, and now you need to give them volume. A longitudinal cut is made in each eggplant, into which 1-2 tablespoons of the carrot mixture are placed.

Stuffed eggplants are placed in three-liter jars.

The eggplants should be packed tightly, filling the jars up to their shoulders.

Prepare the filling. The proportions are as follows: for one liter of water add 1.5 tablespoons of coarse sea salt. Boil the filling, add a few peas of allspice.
The jars are filled with brine and left in a warm room. The fermentation process lasts from 3 to 5 days. It all depends on the temperature in the room.

When the eggplants became pickled and acquired pleasant taste, begin sterilization. The jars are covered with sterilized lids, placed in a saucepan with water and boiled over low heat for half an hour. Then the cans are rolled up, turned over, and insulated.

The next day, the jars are transferred to the cellar.
If you do not plan to store eggplants long time, then you can do without sterilization. Then the jars with pickled eggplants are covered nylon covers and put it in the refrigerator. But in this case they need to be eaten within a month.

1. First of all, you need to wash the eggplants properly and cut off their tails. For this recipe for stuffed eggplants with carrots, it is better to use not very large vegetables(as smooth as possible).

2. Prepare a pan of appropriate size and boil water in it. Carefully place the eggplants in there and let them cook for about 12-15 minutes. Turn them occasionally during the process to ensure they cook evenly.

3. For the filling, you need to peel and chop the vegetables: chop the onions and peppers, and grate the carrots. Heat vegetable oil in a frying pan. Send the onions there first, then, after a couple of minutes, the carrots and peppers. Fry the vegetables until cooked, cool them. Add chopped herbs and (if desired) garlic.

4. At the same time, prepare the brine. For 1.5 liters of water you need about 3 tablespoons of salt. It’s better to make extra brine, but you’ll need a little less of it. So, the cooled eggplants need to be cut lengthwise.

5. Stuff them tightly with fried vegetables. The filling does not need additional salt, brine will be enough.

6. To keep the filling tight, tie each eggplant with thread or green onion feathers, for example. When they are ready, place them on top of each other in a pan or other suitable container.

7. All that remains is to fill the eggplants with carrots, stuffed at home, with pre-prepared brine. Place a press on top and leave the eggplants in this position for about 2 days. During the cold season it may take a little longer. Before serving, carefully remove the thread and cut the eggplants into portions.

Numerous recipes for pickled eggplants for the winter indicate that this food is loved and enjoyed in our country. Optimal time For harvesting blueberries, the period is considered to be from the end of August to the end of October. It is advisable to select nightshade fruits of the same size for pickling. There should be no damage or abrasions on the surface of the vegetables. The tails must be green and fresh. A dried “tail” is evidence that the vegetable has been stored away from the bush for a long time. This means that it can be used for winter harvesting not worth it.

Counting calories

Eggplant is one of the top five low-calorie vegetables. 100 g of this product contains 24 kcal, so it takes an honorable fifth place on the list. In front of him are green bell peppers, spinach and ground cucumbers and tomatoes. The table provides a detailed calculation of the nutritional value of fermented blueberries under pressure, prepared according to the classic recipe.

Table - Nutritional value of “classic” pickled eggplants

It turns out that a dish with a total mass of 1 kg 333 g contains 630.6 kcal. Hence, the nutritional value One portion of the snack, which weighs 100 g, is 47.3 kcal.

Soaked, pickled, salted: what's the difference?

“Soaked eggplants for the winter” - this phrase can be heard and read quite often. But it doesn't sound entirely correct. The fact is that soaked eggplants can not be. Housewives often confuse such methods of preparing vegetables and fruits as pickling and soaking. In essence, the meaning of these processes is the same: to preserve the fruits collected on summer cottage, with the help of lactic acid, which is formed due to sugar fermentation. But what is the difference? The table will tell you.

Only fruits are soaked. Only eggplants and cabbage are fermented. All other vegetables are salted. With the same preservation algorithm, the name of the method varies depending on the product.

Subtleties of the process

In order for pickled eggplants stored in jars for the winter to be a great success, it is necessary that in the container where they are placed, in required quantity lactic acid was formed. This substance appears during the fermentation of sugar, which is affected by lactic acid bacteria. It turns out that the most important component of any recipe for soaking, pickling or pickling is sugar. And the auxiliary one is salt.

Sugar. It is found in any fruit - be it a fruit or a vegetable. His sufficient quantity is the key to success. Sometimes granulated sugar have to be added separately, but if there is enough sugar in the product as it is, the recipe can be eliminated harmful additive. After the sugar is converted into acid, this substance begins to create obstacles that are insurmountable for other microorganisms. The latter stop their reproduction, thereby preserving the fruits.
Salt. It is necessary not only to add salt to the dish, making its taste more pronounced and bright. Salt extracts cell juice from eggplants, which contains the sugar necessary for fermentation. True, you only need to add a little salt. Over-salting will lead to a deterioration in the taste of the dish and inhibit the work of lactic acid microorganisms.

Often leaves of a currant bush, oak or cherry tree are added to barrels or buckets with eggplants or other fruits. The foliage of these representatives of the flora contains a tannin substance, which has a beneficial effect on the canning process and gives the fruits a characteristic pleasant crunch.

3 conditions

In order for you to successfully preserve your favorite vegetable, follow certain rules, the main one of which is a sufficient amount of sugar in the main ingredient of the prepared dish. For example, extra sugar is always added to cucumbers. But most eggplant varieties do not need this. So don't be surprised if you don't find sugar in recipes. Compliance with the following three conditions will also be the key to successful conservation.

Minimum oxygen. In order to preserve the maximum amount of vitamin C in eggplants, which they are rich in, you need to minimize the amount of oxygen. This can be done by placing the vegetables in a pan or bucket, covering with a lid or plate with a smaller diameter than the container, and placing pressure on top. It’s easy to do this trick with cabbage – the pressure will easily compact the shredded vegetable. But it is not always possible to compact whole eggplants efficiently. Especially if the fruits are large. Therefore, keep an eye on the brine. IN classic recipe it should completely cover the blue ones. If the fluid level has dropped, add additional 3% saline solution to the container.
Temperature conditions. Fermentation actively takes place at temperatures from 15 to 22 ºС. You can speed up the release of enzymes by increasing the temperature in the room where the eggplants are fermented. And here finished product should be stored where the air temperature is close to 0 ºС and does not rise above 5 ºС.
Sanitary requirements. The most basic of all conditions is compliance with the sanitary regime. It lies in the purity and freshness of the products used to prepare the product. And also the absolute cleanliness of the dishes involved in the process.

Pickled eggplants for the winter: traditional and oriental

Pickled blues are usually not prepared without filling, with the exception of the classic, time-tested recipe. Vegetables are usually stuffed with their neighbors in the garden - carrots, garlic and big amount greenery Some recipes use finely shredded cabbage instead of this set. It turns out no less tasty and unusual. When starting to study recipes, please note: each of them indicates the net weight of the main ingredient. That is, a lot of eggplants without peeling. Depending on the recipe, the cooking time may vary. Eg, Armenian snack can be served just a day after fermentation. And here Georgian version need to be kept in brine for about a week.

Classic

Peculiarity. The highlight of this dish is the purity of the eggplant taste. Due to the fact that no auxiliary vegetable ingredients are not used in it, the eggplants are as natural as possible - without any admixtures of foreign aromas. When eating these little blue ones for food, they can be pre-stuffed with filling from fresh vegetables. Or you can just cut it into rings and eat it with boiled potatoes or fried meat. The taste of garlic will be enough for variety.

Product set:

eggplants – 2 kg;
garlic - two large heads;
Bay leaf;
salt.

Actions of the “conservative”

Prepare the brine: take one part salt to four parts water.
Boil the brine and boil the peeled vegetables in it for 5 minutes.
Place the boiled blue ones in a colander to drain excess water.
We make a “pocket” on each eggplant and fill it with a mixture of ground black pepper and chopped garlic.
Prepare the marinade at the rate of 30 g table salt for 1 liter of water. We send the “laurel” there and allspice. Boil and wait until it cools down.
Pour the cooled marinade over the vegetables, placed tightly in the pan.
Cold pickled eggplants should be stored in the cellar or refrigerator for a week.

The shelf life of pickled blueberries is six months. If you intend to store the workpiece longer, preserve it: put it in sterilized jars, set it on water bath so that the water reaches the neck, and boil for half an hour. If you use a liter container rather than a half-liter container, sterilization should last an hour. Then cover the jars tin lids and seal tightly.

Without brine

Peculiarity. Pickled eggplants stuffed with carrots and garlic are prepared without brine and without sterilization. They also assume preliminary preparation main ingredient. After washing and removing the stalks, the vegetables are cut lengthwise with a knife, cutting each blue one about ¾ in depth and leaving 2 cm on the sides to create a kind of “pocket” for the filling. Afterwards, the nightshades are placed in a wide saucepan or saucepan, filled to the top with a pre-prepared saline solution and boiled for ¾ hours.

Product set:

blue ones - 2.3 kg;
carrots – 0.5 kg;
parsley root – 0.1 kg;
onion– 0.1 kg;
garlic - two medium heads;
salt - for saline solution and fillings;
parsley - a bunch;
vegetable oil - glass.

Actions of the “conservative”

We take out the boiled blue ones and place them under pressure to remove excess moisture.
Prepare the filling: sauté finely chopped onions, and chop the carrots and parsley root into thin slices. Pass the garlic through a press and mix with the rest of the ingredients.
Fry the carrots and parsley root in a frying pan for ten minutes, and then add garlic to them and add finely chopped herbs. Simmer for another three to four minutes and mix with sautéed onions.
Add some salt to the filling and stuff the eggplants with it.
We tie each stuffed blueberry with threads so that the stuffing does not fall out, put the nightshade fruits in a wide container, put pressure on top, and use gauze instead of a lid.
On the third day, we transfer the blue ones into glass jars, fill them with calcined sunflower oil, cooled to 70ºC so that it completely covers the fruits, and put the container in a cool place, after covering it with a nylon lid.

You can check the readiness of vegetables after initial cooking as follows: pierce the fruit with the back edge of a match, and if the tip enters the pulp freely, then the blue one is ready.

In Azerbaijani

Peculiarity. Azerbaijani-style eggplants can be prepared strictly according to the recipe, or they can be laid in layers without filling the little ones. Both methods are considered authentic. The amount of vitamin C increases several times due to the participation of a fair amount of greens. Heat treatment greens are practically not exposed. This means that the snack prepared for the winter will become real vitamin bomb. In addition, fresh seasonings can be adjusted to taste by replacing regular basil with lemon, and adding cilantro instead of dill.

Product set:

blue ones - ten small ones;
celery root - one small;
paprika - one;
chili - pod;
carrots - four small ones;
parsley - two bunches;
mint - half a bunch;
dill - a bunch;
basil – half a bunch;
salt and ground black pepper - to regulate taste;
carnation;
Bay leaf;
allspice peas.

Actions of the “conservative”

We cut up the washed and peeled nightshade fruits so that each vegetable has a “pocket” and place it in a saucepan with boiling water for 5 minutes.
We take out the eggplants, cool them and use a knife or dessert spoon We clean the seeds from the fruits.
We wash the entire set of greens well under running water, leave until completely dry, and then finely chop.
We peel and chop the carrots on the most fine grater. We pass the garlic through a press, and cut the pepper with the seeds and partitions removed into small pieces.
We clean the celery root, remove the hard veins from it and chop it on a fine grater.
Mix all the filling ingredients in a common bowl, season with salt and pepper to taste, and stuff the eggplants.
Prepare the marinade: boil water, add spices, boil them in boiling water for five minutes and turn off the stove.
After the marinade has cooled completely room temperature pour it into the stuffed blueberries previously placed in a bucket or pan, put pressure on top and send it to a cool place for six days.
After six days, we take out the vegetables, put them in jars and put them in the refrigerator. If desired, we can preserve it by first sterilizing the container filled with the snack.

In some regions of Azerbaijan, salted blueberries are poured with a marinade without spices, prepared on the basis of vinegar diluted with water.

In Georgian

Peculiarity. Eggplant pickled with carrots, herbs and garlic in Georgian style is the spiciest dish on offer. Of course, it can be prepared without red pepper, minimizing its presence in the appetizer or even eliminating it altogether. But Georgians are sure that the “strong point” of these salted eggplants is the spiciness. Residents of Georgia believe that their eggplants are the best remedy from a hangover. Especially if you eat chacha with them the morning after a stormy holiday.

Product set:

blue ones - 1.8 kg;
carrots – 350 g;
garlic - five cloves;
ground red pepper - a quarter tablespoon;
cilantro - a bunch;
celery - a bunch;
dill - half a bunch;
water – 2 l;
salt - three heaped tablespoons;
9% vinegar - tablespoon;
sugar - a tablespoon.

Actions of the “conservative”

We clean, wash and make “pockets” in the eggplants. Then boil them in boiling water for five minutes.
We take out the blue ones, put them in a wide colander, cover them with a plate on top and place a pan of water on them as a pressure, where they were boiled.
We grate the carrots on a special grater designed for Korean salads, mix with chopped herbs and garlic passed through a press, mix and adjust the taste of the filling with salt and pepper.
Stuff the eggplants and place the pot-bellied vegetables tightly in a wide saucepan.
We boil water, add vinegar, salt and sugar to it, pour in hot marinade, set the pressure again and put it in the refrigerator for a week.

In Armenian

Peculiarity. Armenian eggplants are stuffed with a mixture bell peppers. Better take paprika different colors. This will make the dish more fun and bright. Another feature of the recipe is that the blue ones are used without cooking - they are first baked on open fire. However, you can find a lot on the Internet armenian recipes, which declare pre-boiling. But then the snack will no longer have a smoky aroma. The dish is prepared a day in advance, so it belongs to the category of instant preparations.

Product set:

eggplants – 2.5 kg;
bell pepper – four large ones;
chili - pod;
parsley - two bunches;
dill - a bunch;
garlic - head;
apple cider vinegar and salt for marinade.

Actions of the “conservative”

We peel the eggplants from the stalk, pierce each vegetable with a toothpick in several places and, putting it on a skewer, send it to the grill. We will cut out the “pockets” after baking.
Finely chop all the greens, press the garlic, cut the bell peppers into as small cubes as possible.
Mix the filling ingredients and stuff the baked and cooled blue ones with them.
Place them in a saucepan and fill to the top apple cider vinegar and sprinkle with two tablespoons of table salt.
We put the container with the blue ones in the refrigerator, and after 24 hours we serve it on the table or roll it into jars.

Knowing how to ferment eggplants is only half the battle. It is equally important to know how to store them correctly if they are not preserved. The storage location can be a refrigerator or a cellar. The last option is most convenient if the volume of the workpiece is large. For example, a barrel or a large saucepan. The maximum temperature limit for pickled eggplants is 6°C. The dish is not picky and tolerates frost well, so you can safely keep it on a glassed-in balcony. They say that fermented and stuffed blueberries can even be frozen. But when defrosting, keep it exclusively in the refrigerator - so as not to spoil it. taste qualities savory snacks.

Reviews: “The most important thing is not to overcook it”

At the height of the season, I boil the eggplants in salted water until tender, then press them for 6 hours, then lay them out in batches of 5-6 pieces. in plastic. containers and into the freezer. And you can indulge in pickled eggplants all winter without worrying about storing them. Thaw and stuff before cooking. The most important thing is not to overcook the eggplants. And also, after stuffing the blue ones, place them tightly in a saucepan and put something heavy on top (a saucepan with water or a brick). My house is very warm and it takes 3 days to cook.
D@niella, http://forumodua.com/showthread.php?t=57712

It is necessary that the eggplants are completely covered with calcined oil, then they can be stored until spring and summer, but naturally in a cool place, for example in a refrigerator or in winter on a loggia or balcony. They will never mold in oil. I do this every year. Same story with tomato paste: Pour a little oil on top and it won’t mold for a very long time.
Damo4ka, http://forumodua.com/showthread.php?t=57712

Did you know that in Moscow the fermentation process is completely different, not the same as, for example, in Odessa. First of all, it's very slow. Of course, the climate here is completely different, and the eggplants are different; they take a long time to come to us, like other vegetables and herbs. I fermented cucumbers in jars, the indicator of readiness is a film of mold on the surface. Then the brine is drained, boiled and the jars are sealed to long-term storage. For my grandmother in Odessa, mold appeared within three days; in Moscow it did not appear even after a week. On the tenth day I stopped the process by force)) Remember how Zhvanetsky did? “Repairs cannot be completed, they can only be stopped...” The reason is most likely due to differences in climate and general microbiological background. There are many examples of such features in the world, such as specific mold on cheeses, which can only form on its own somewhere in Italy, but not in Gomel, or the famous San Francisco bread, made from local specific sourdough. Sourdough in San Francisco becomes like this by itself, but in other cities it loses its specificity.
annato, https://moyugolok.livejournal.com/566714.html

Pickled eggplants taste best on the fourth day, then they should be stored in the refrigerator, always under pressure so that the liquid completely covers them. Naturally, cover the vessel with a lid. Eggplants are stored in the refrigerator for about two weeks, maybe longer, but they become very pickled)))
Alena, http://www.good-menu.com/ensalada/baklazhany-kvasheniye9.html

My Azerbaijani grandmother always made eggplants like this. We loved with fried potatoes, boiled...I make it, but according to the recipe from the set of postcards from the 60s “Azerbaijani pickles”. Also very tasty.
Vera Rakhimova, http://russianfood.com/recipes/recipe.php?rid=119196