Pickled eggplants stuffed with carrots. The recipe for pickled eggplant stuffed with carrots and garlic is the best snack for the winter

Good afternoon friends! Pickled stuffed eggplant is my favorite dish from this vegetable. True, it is not prepared so quickly, but it's worth it, believe me. Even in this recipe there are no clear proportions of vegetables, how many eggplants are available, we use as many. The only thing is that we observe the proportions of the marinade.

For the Pickled Stuffed Eggplant recipe, you will need:

I indicate the number of vegetables that I had

Eggplant - 10 pcs
Carrots - 5 pcs
Garlic - 5-6 cloves
Hot hot pepper - 1 pc.
For marinade:
water - 1 liter
Salt - 2 tbsp
Bay leaf - 3-4 pieces
Peppercorns - 1 tsp

Recipe for stuffed pickled eggplant

Wash the eggplants and cut off the tails, cut on one side, forming a pocket. Boil water (for 1 liter of water 1 tablespoon of salt) and put the eggplants in a saucepan, cook for about 7-10 minutes, the main thing here is that they are not digested. 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 put under oppression by 1 - 1.5, so that the water is glass. 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 load from above.

Now you can do the 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 peppers and herbs, mix everything.

Now you can stuff the eggplant. Place the stuffed eggplant in a bowl. If there is carrot left, we send it there. Pour the marinade over the vegetables, by this time it will have cooled down, on top there is a plate and a load, which 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 I put them in the refrigerator. When serving, sprinkle them with onions, herbs and pour vegetable oil. Very tasty, it turns out, try it, you will not regret it.

Pickled or salted eggplants with vegetables? Easy to prepare and delicious to enjoy! Pickled eggplant stuffed with carrots and garlic is 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 making a snack is very simple, but at the same time interesting and unusual. Who would have thought that fermenting eggplant with vegetables can be so tasty and fast!

So we need:

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

How to cook:

For the dish, you need to choose ripe and good-quality eggplants. They are strong and dense in texture, smooth and slightly shiny in appearance, dark purple in color. For this recipe, small fruits are suitable. 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 blue fruits in an iron sieve into a saucepan.

Advice! Using an iron sieve or colander in this case is very convenient - it is easy to pull vegetables out of boiling water without splashing hot water on yourself and without 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 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 passes.

Leave the fruits to cool. At the same time, you can press a little on them so that the salty broth drains. Do not press hard, otherwise the vegetables will lose their shape.

The next step is to cut the fruit from above, almost reaching the bottom. This must be done carefully so as not to cut the eggplant to the end.

Advice! A dull knife will not do this, so take care of the sharpness of the knives in advance.

For the filling, clean and wash the rest of the vegetables - parsley, garlic and carrots. It is better to soak the greens in a cup of cold water so that all possible dirt comes off. Rinse 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.

And now inside the eggplant you need to coat with garlic puree and stuff with carrots and parsley.

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

Now you can do the brine. Pour 1 liter of water into a separate pan and add 40 g of salt. Over moderate heat, bring the brine to dissolve the salt and pour over the vegetables. Do this carefully so that the filling does not pop out of the jet of blue fruits.

Then you need a lid or a dish of slightly smaller diameter than the pan. It is necessary to cover the eggplant and press down with a load.

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

We leave it warm for 2-3 days, then we transfer the pan to the cold - to the balcony, veranda, to the cellar. Blue ones are usually fermented in late September - early October to keep them until winter.

Eggplant, pickled without brine (quick)

For the recipe you need to take:

Eggplant - 2 kg;
Carrot - 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 the stem off the eggplant. Peel carrots with a housekeeper or a sharp knife. Remove dry scales from garlic. Sort and wash the greens.
After washing, the carrots need to be chopped on a grater, and the garlic cut into thin plates. 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 there. Boil 2-3 minutes. No more, 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, gain a lot of liquid.
Make an incision on one side of each blue fruit and rub the inside with salt. Stuff with carrots, garlic and herbs. You can tie the fruit with a thread so that the filling does not fall out.
Place the tied stuffed vegetables in a saucepan under the load or place in a clean, dry jar. In a few days, the snack will be ready.

Pickled eggplants with carrots, herbs and garlic are obtained without brine - you will lick your fingers. Be sure to watch this video recipe to see for yourself!

Pickled blue ones stuffed with vegetables and sweet peppers

So let's start with:

Eggplant - 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. for a 1 liter jar.

Let's start cooking stuffed pickled eggplants:

First, prepare all the vegetables. The processing of blue fruits, herbs and garlic does not differ from other recipes already mentioned. But pepper is a different story. Especially with chili. Both of them need to be cleaned of seeds and stalk. There is nothing complicated here. But to clean the chili, it is better to wear rubber gloves. Chili essential oils can easily cause a serious burn to the skin of the hands.
After that, the peppers need to be finely chopped into cubes.
Press the garlic through a special press, and finely chop the greens.
In a separate bowl, mix the garlic, pepper cubes and herbs. Season with salt and mix well.
Make an incision in the eggplant along the entire length, but not completely. Make a small indentation in each half with a knife.
Place the blue ones in an iron sieve and immerse in a pan of boiling salted water (5-10 g of salt is enough).
Pull out after 2-3 minutes. The eggplant should be soft, but not out of shape. When the fruits have cooled, squeeze them with your hands or pressing down a little with a clean plate.
Put the filling into the cuts of the blue fruits and lay the full eggplants in a dense layer in jars sterilized in advance with boiling water or boiling steam.
Place 1 aspirin in each jar.

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

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

Cover the jars with sterilized lids and sterilize in a pot of slowly boiling water.

Advice! To prevent the jars from bursting, put a soft kitchen towel under them.

After 15 minutes, remove the jars and tightly cork them with iron lids. Turn the jars upside down and keep warm to cool. It is better to cover them with a blanket or a thick towel.

You need to store such a snack in a cool place. And it will delight you with its excellent taste all winter.

Eggplant stuffed for the winter with vinegar

For the recipe you will need:

Eggplant - 2 kg;
Carrots - 100 g;
Celery stem - 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;
Sugar - 40 g.

So, to prepare a snack you need:

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

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

One of the tasty and healthy preparations for the winter is pickled eggplant, which is 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. The housewives will have to put in a lot of effort to process the vegetables, but the savory snack is worth your efforts. This pickled dish can be used as an independent cold appetizer or served with rice, potatoes or other side dishes.

How to cook pickled eggplant

Blue ones can not only be stewed and fried, but also fermented. An amazingly tasty, healthy and versatile dish awaits you, which can be served as an appetizer, salad or even a side dish. There are a lot of options for preparing the workpiece, but the principle remains the same in every recipe. Eggplants are subjected to heat treatment, cut, combined with other products, then pickling method is chosen:

dry, when eggplants are put under oppression (load);
wet, when the components are poured with cold or hot brine.

Pickled Eggplant Recipes

To ferment eggplants for the winter deliciously, you do not have to use the recipe with a photo. All manipulations are simple and clear. If you don’t know how to cook delicious pickled blue ones for the winter, use one of the step-by-step instructions. Young fruits with a thin skin are suitable for fermentation. Additional components can be:

sweet and hot peppers;
carrot;
garlic;
greenery.

with garlic

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

The classic combination of spicy eggplant with garlic is a great appetizer option. It is easy to prepare, but for beginners it is better to pay attention to recipes with photos in order to repeat the recipe exactly. You can serve the dish as an addition to a side dish or an independent treat. A pickled vegetable does not lose its beneficial properties, therefore you will receive all the vitamins, minerals, fiber in full.

Ingredients:

little blue ones - 2 kg;
water - 4 l;
parsley - 20 g;
peppercorns - to taste;
garlic - 2 goals;
bay leaf - 3-4 pieces;
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, fold the blue ones without stalks. Blanch 5 minutes.
Drain excess liquid. Cut the vegetables lengthwise, but do not cut all the way through.
Peel the garlic, cut into slices.
Wash greens, dry, cut.
Put the bay leaf and black pepper in the bottom of the pan.
Fill the blue ones with garlic and greens filling. Send them to the pot.
Make a brine from the remaining water and salt, boil, cool.
Fill the workpiece with cold brine, cover the pan with a lid.
Keep at room temperature for 2-3 days, then refrigerate. Pickled appetizer will be ready in a week.

With carrot

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 options for pickled 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, it 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 salt water, remove excess liquid.

Ingredients:

eggplant - 3 kg;
water - 1 tbsp.;
garlic - 5 goals;
carrots - 3 kg;
parsley - 2 bunches;
salt - 3-5 tbsp. l.

Cooking method:

Cool the blanched eggplant, cut in half.
Chop the garlic and mix with grated carrots, chopped herbs.
Salt the vegetable mixture, put in cut blue ones.
Tie the blue ones with a light thread and arrange them in jars.
Spread the rest of the mixture on top.
Make a saline solution, fill them with food. Put the jars in the cold.
Pickled 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.

There are different recipes for stuffed eggplants. Ingredients are placed inside the purple vegetable, which create a unique savory composition. So that the delicious pickled filling does not crumble over the jar, the little blue ones need to be fastened together. Often, a light thread is used for this, which is removed before serving. To avoid unnecessary hassle, tie eggplant with celery greens. Such an edible "rope" will add a subtle flavor to a sour dish.

Ingredients:

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

Cooking method:

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

With greenery

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 foods with a pronounced sour taste, then take on board the recipe for pickled blue ones with greens. It is necessary to ferment eggplants only with parsley, dill and garlic. Add chili pepper or ground red pepper as you wish. The pungent spiciness will perfectly set off the spicy taste of the purple fruit, but you can not add this component, you will still like the dish.

Ingredients:

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

Cooking method:

Boil blue ones without stalks for 5 minutes.
Lay the blue ones in layers on a board, press down with another board on top, put oppression. Let the water drain for 10-12 hours.
Slice vegetables lengthwise.
Fill the blue ones with finely chopped parsley, dill and chopped garlic.
Place vegetables in a bowl.
Boil water for brine, add 1 tbsp for each liter. l. salt. Cool the marinade and pour over the products.
Put oppression and leave warm for 3-5 days.
Arrange the pickled snack in jars. Sterilize a 1 liter container for 10 minutes. Roll up, wrap, cool and store in the cold.

Pickled eggplant stuffed

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

To cook pickled stuffed eggplants with tomatoes, you will need a little more than half an hour and just a day for all the components to combine into a real delicacy. They are the perfect appetizer for an al fresco barbecue or the perfect addition to regular potatoes. There is a pickled treat can be whole or served, pre-cut into pieces.

Ingredients:

eggplant - 1 kg;
tomatoes - 0.5 kg;
garlic - 3-4 teeth;
dill, parsley - in 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, cut the fruit lengthwise. Put them under oppression for 1 hour to glass the liquid.
Pour vinegar into a plate, dip each piece of vegetable into it.
For the filling, cut the tomatoes into small cubes, chop the greens, add oil, salt, spices, mix.
Put the filling on the blue half, cover with the second half. Put in a saucepan, tightly stacking the fruits to each other.
A day later, the pickled blue ones are ready.

in Korean

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

Fans of spicy and spicy food will appreciate the recipe for marinated blue ones in Korean. Cooking takes not so little time, but as a result of your efforts, you will get a surprisingly tasty treat. How to cook pickled blue ones will be clear even without instructions with a photo. There are no preservatives in Korean-style eggplant, so you should not store them for a long time.

Ingredients:

eggplant - 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.;
ground black pepper - 1 tsp;
seasoning for Korean carrots - 1 tsp.

Cooking method:

Coarsely chop the blue ones, 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 carrots under running water.
Combine all ingredients, add spices, stir.
Divide the vegetable mixture into jars and 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.

Spicy pickled eggplants with a spicy-sour taste will turn out if you cook them according to the Georgian recipe. In order for the blue ones to keep their shape, but marinated well, it is important to cut them correctly. It is optimal to cut blue circles with a thickness of about 1.5 cm. In this unusual recipe, vegetables do not lend themselves to cooking, but to frying in vegetable oil. This method of heat treatment reveals all the features of taste.

Ingredients:

eggplant - 5 kg;
sweet pepper - 0.5 kg;
hot chili pepper - 2 pcs.;
garlic - 2-3 goals;
vinegar 9% - 300 g;
vegetable oil - 200 g.

Cooking method:

Blue, cut into circles, put in a saucepan. Salt, stir and leave for 30 minutes.
Rinse eggplant mugs, dry and fry in vegetable oil in a pan on both sides.
To prepare the sauce, twist peppers, garlic through a meat grinder, add salt, oil. Mix all ingredients with table vinegar.
Dip each piece of fried eggplant into the sauce. Put them in prepared jars.
A container with pickled blanks needs to be sterilized for 20 minutes. Then cool the jars, send for storage in a cool place.

Video

Multiple recipes for pickled eggplants for the winter indicate that this dish is loved and eaten with pleasure in our country. The optimal time for harvesting blue ones is the period from the end of August to the end of October. It is advisable to select nightshade fruits of the same size for fermentation. On the surface of vegetables there should be no damage and scuffs. "Tails" must be green and fresh. The dried "tail" is evidence that the vegetable was stored away from the bush for a long time. So, it is not worth using it for winter harvesting.

Counting calories

Eggplant is one of the five lowest calorie vegetables. 100 g of this product contains 24 kcal, so it takes an honorable fifth place on the list. Ahead of him are green sweet peppers, spinach and ground cucumbers with tomatoes. The table shows a detailed calculation of the nutritional value of fermented blue ones under oppression, prepared according to the classic recipe.

Table - Nutritional value of "classic" pickled eggplant

It turns out that a dish with a total mass of 1 kg 333 g contains 630.6 kcal. Therefore, the nutritional value of one serving of a snack, the weight of which is 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 right. The fact is that there are no soaked eggplants. Housewives often confuse such methods of harvesting vegetables and fruits as pickling and urinating. In fact, the meaning of these processes is the same: to preserve the fruits harvested at their 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.

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

Process details

In order for pickled eggplants, harvested for the winter in jars, to be a success, it is necessary that lactic acid is formed in the container where they are placed in the right amount. This substance appears in the process of sugar fermentation, which is affected by lactic acid bacteria. It turns out that the most important component of any recipe for urination, fermentation or salting is precisely sugar. And auxiliary - salt.

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

Often, leaves of a currant bush, oak or cherry tree are added to barrels or buckets with eggplant or other fruits. The foliage of these representatives of the flora contains a tannin that 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 of which is a sufficient amount of sugar in the main ingredient of the prepared dish. For example, sugar is always added to cucumbers additionally. 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 a successful conservation.

Minimum oxygen. In order to preserve the maximum amount of vitamin C in eggplants, which they are rich in, it is necessary to minimize the amount of oxygen. This can be done by putting the vegetables in a pot or bucket, covering with a lid or plate with a diameter smaller than that of the container, and putting oppression on top. It is easy to do such a trick with cabbage - the oppression will easily compact the chopped vegetable. But whole eggplants can not always be compacted with high quality. Especially if the fruits are large. So watch your pickle. In the classic recipe, it should completely cover the blue ones. If the liquid level has dropped, add an additional 3% saline solution to the container.
Temperature regime. Fermentation actively takes place at a temperature of 15 to 22 ºС. You can speed up the release of enzymes by raising the temperature in the room where the eggplants are fermented. But the finished product must be stored where the air temperature is close to 0 ºС and does not rise above 5 ºС.
sanitary requirements. The most elementary of all conditions is the observance of the sanitary regime. It lies in the purity and freshness of the products used for the preparation of the preparation. And also in the absolute cleanliness of the dishes involved in the process.

Pickled eggplant for the winter: traditional and oriental

Pickled blue ones are usually not cooked without filling, with the exception of the classic, time-tested recipe. Vegetables are stuffed, as a rule, with neighbors in the garden - carrots, garlic and lots of greens. In some recipes, finely chopped cabbage is used 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, the mass of eggplant without peeling. Cooking times may vary depending on the recipe. For example, an Armenian appetizer can be served at the table a day after fermentation. But the Georgian version must be kept in brine for about a week.

Classic

Peculiarity. The highlight of this dish is the purity of eggplant taste. Due to the fact that no auxiliary vegetable ingredients are used in it, eggplants are obtained as naturally as possible - without impurities of foreign flavors. When using such blue ones for food, they can be stuffed with fresh vegetable filling beforehand. Or you can just cut into rings and eat with boiled potatoes or fried meat. The taste of garlic for a change will be enough.

Product set:

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

The actions of the "conservative"

We prepare the brine: for four parts of water we take one part of salt.
We boil the brine and boil the vegetables peeled from the stalks in it for 5 minutes.
We spread the boiled blue ones in a colander so that excess water is drained from them.
We make a “pocket” on each eggplant and fill it with a mixture of ground black pepper and chopped garlic.
We prepare the marinade at the rate of 30 g of table salt per 1 liter of water. We also send "lavrushka" and allspice there. Boil and wait until it cools down.
Pour the vegetables, packed tightly in a saucepan, with the cooled marinade.
Cold-cooked pickled eggplant should be stored in the cellar or refrigerator for a week.

The shelf life of pickled blue ones is six months. If you intend to store the workpiece longer, preserve it: arrange it in sterilized jars, place it in a water bath so that the water reaches the neck, and boil for half an hour. If you use not a half-liter, but a liter container, sterilization should last an hour. Then cover the jars with tin lids and roll up hermetically.

Without brine

Peculiarity. Pickled eggplants stuffed with carrots and garlic are prepared without brine and without sterilization. They also involve the preliminary preparation of the main ingredient. After washing and removing the stalks, the vegetables are cut lengthwise with a knife, cutting each blue one about ¾ deep and leaving 2 cm on the sides to make a kind of “pocket” for the filling. After that, nightshade is put in a wide saucepan or pan, poured to the top with pre-prepared saline and boiled for ¾ hours.

Product set:

blue ones - 2.3 kg;
carrot - 0.5 kg;
parsley root - 0.1 kg;
onions - 0.1 kg;
garlic - two medium heads;
salt - for saline and filling;
parsley - a bunch;
vegetable oil - a glass.

The actions of the "conservative"

We take out the boiled blue ones and place them under oppression to remove excess moisture.
We prepare the filling: we sauté the finely chopped onions, and chop the carrots and parsley root into thin sticks. Pass the garlic through a press and mix with the rest of the ingredients.
Fry carrots and parsley root in a pan for ten minutes, and then add garlic to them and pour finely chopped greens. Simmer for another three to four minutes and mix with passivated onions.
Salt the filling and stuff the eggplant fruits with it.
We tie each stuffed blue thread so that the minced meat does not fall out, put the nightshade fruits in a wide container, put oppression on top, and use gauze instead of a lid.
On the third day, we shift the little blue ones into glass jars, pour them with calcined sunflower oil, cooled to 70ºС so that it completely covers the fruits, and put the container in a cool place, having previously covered it with a nylon lid.

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

in Azerbaijani

Peculiarity. Azerbaijani-style eggplants can be cooked strictly according to the recipe, or you can lay them in layers without filling blue ones. Both methods are considered authentic. The amount of vitamin C due to the participation of a fair amount of greenery increases several times. Greens are practically not subjected to heat treatment. So, an appetizer prepared for the winter will become a real vitamin bomb. In addition, fresh seasonings can be selected to taste, replacing the usual basil with lemon, and adding cilantro instead of dill.

Product set:

little 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 black ground pepper - to regulate taste;
carnation;
Bay leaf;
allspice peas.

The actions of the "conservative"

We cut the washed and peeled nightshade fruits to make a “pocket” in each vegetable, and send them to a pot of boiling water for 5 minutes.
We take out the eggplants, cool them and with the help of a knife or a dessert spoon we clean the seeds from the fruits.
We wash the whole set of greens well under running water, leave to dry completely, and then finely chop.
We clean the carrots and grind on the smallest grater. We pass the garlic through a press, and cut the pepper with seeds and partitions removed into small pieces.
We clean the celery root, eliminate hard veins from it and grind it on a fine grater.
We mix all the ingredients of the filling in a common bowl, season with salt and pepper to taste, stuff the eggplants.
We prepare the marinade: boil water, add spices, boil them in boiling water for five minutes and turn off the stove.
After the marinade has completely cooled to room temperature, fill it with stuffed blue ones previously placed in a bucket or pan, put oppression 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, having previously sterilized the container filled with snacks.

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

in Georgian

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

Product set:

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

The actions of the "conservative"

We clean, wash and make "pockets" in eggplant. Then boil them in boiling water for five minutes.
We take out the little blue ones, put them in a wide colander, cover with a plate on top and set a pot of water on them as oppression, where they were boiled.
We rub 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.
We stuff the eggplants and tightly fold the pot-bellied vegetables into a wide pan.
We boil water, add vinegar, salt and sugar to it, pour it with hot marinade, set the oppression again and send it to the refrigerator for a week.

in Armenian

Peculiarity. Armenian-style eggplant stuffed with a mixture of bell peppers. It is better to take paprika of different colors. So the dish will turn out more fun and brighter. Another feature of the recipe is that the blue ones are used without cooking - they are pre-baked on an open fire. However, on the Internet you can find a lot of Armenian recipes that declare preliminary boiling. But then the appetizer will no longer have a haze flavor. The dish is prepared in a day, therefore it belongs to the category of instant preparations.

Product set:

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

The actions of the "conservative"

We clean the eggplant from the stalk, pierce each vegetable with a toothpick in several places and, putting it on a skewer, send it to the grill. "Pockets" cut through after baking.
Finely chop all the greens, press the garlic, cut the bell peppers into small cubes.
We mix the ingredients of the filling and stuff them with baked and cooled blue ones.
We put them in a saucepan, pour apple cider vinegar to the top 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 eggplant is only half the battle. It is equally important to know how to properly store them if they are not canned. The place of storage can be a refrigerator or a cellar. The latter option is most comfortable if the volume of the workpiece is large. For example, a barrel or a large pot. The maximum boundary temperature limit for pickled eggplants is 6°C. The dish is not picky, it tolerates frost well, so you can safely keep it on a glazed balcony. They say that fermented and stuffed blue ones can even be frozen. But when defrosting, keep it exclusively in the refrigerator - so as not to spoil the taste of a spicy snack.

Reviews: “The most important thing is not to digest”

At the height of the season, I boil eggplants in salted water until cooked, then under the press for 6 hours, then lay them out in 5-6 pieces. into plastic. containers and freezer. And you can indulge in pickled eggplants all winter without bothering about their storage. Defrost and stuff before cooking. The most important thing is not to overcook the eggplant. And yet, after stuffing the blue ones, put them tightly in a saucepan and put something heavy on top (a saucepan with water or a brick). It is very warm at my house and 3 days are enough for cooking.
[email protected], http://forumodua.com/showthread.php?t=57712

It is necessary that eggplants are completely covered with calcined oil, then they can be stored until spring, summer, but naturally in a cool place, for example, in a refrigerator or in winter on a loggia, balcony. They will never get moldy in oil. I do this every year. The same story with tomato paste: pour a little oil on top and it will not 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 like, for example, in Odessa. First, very slowly. Of course, the climate here is completely different, and eggplants are different, they travel to us for a long time, 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 for long-term storage. My grandmother in Odessa had mold in three days, in Moscow it did not appear even after a week. On the tenth day, she stopped the process by force)) Do you remember how it was with Zhvanetsky? “Repair cannot be completed, it can only be stopped…” The reason is most likely the difference in climate and the general microbiological background. There are many examples of such features in the world, such as a specific mold on cheeses, which can form on its own only somewhere in Italy, but not in Gomel, or the famous San Francisco bread, based on local specific sour sourdough. Sourdough in San Francisco becomes such by itself, and in other cities it loses its specificity.
annato, https://moyugolok.livejournal.com/566714.html

Pickled eggplants are the most delicious on the fourth day, then they should be stored in the refrigerator, always under oppression, so that the liquid completely covers them. The vessel, of course, is covered 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

An Azerbaijani grandmother always made such eggplants. We loved it with potatoes - fried, boiled ... I do, but according to the recipe from the set of postcards of the 60s "Azerbaijani pickles". Also very tasty.
Vera Rakhimova, http://russianfood.com/recipes/recipe.php?rid=119196

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

For the filling, carrots and tomatoes are best suited, garlic for spicy lovers, as well as a variety of delicious roots, such as parsley, parsnip or celery. Which vegetables to prefer is a matter of taste, try different options or create your own unique pickled eggplant recipe based on ours.

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

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

Required Ingredients

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

eggplant itself (by the way, they are also called "blue ones");
2 - 3 pcs. carrots;
about 100 g of spicy roots, which we talked about above;
if it is decided to add tomatoes, then a couple of medium-sized pieces are enough;
1 head of garlic (for an amateur), it is generally recommended to cook pickled eggplants with garlic for the winter, because this vegetable helps to strengthen immunity in the snow season;
it's up to spices, you need 1 tsp. ground black pepper or 1 pod of bitter pepper, 1 tbsp. l. ground paprika and a little parsley;
you need salt, for boiling eggplant you need 2 tbsp. l. for 2 liters of water, and for brine - 3 tbsp. l. per 1 liter;
several stalks of parsley will come in handy for tying already stuffed eggplants, as well as dill inflorescences and bay leaves for pickling.

Step by step cooking process

The ingredients are ready, we will directly prepare the pickled eggplants stuffed with vegetables:

In the brine should stand for a day at room temperature and another 12 hours in the refrigerator. Ready! You can tuck. Bon appetit!

Pickled eggplants remaining from the meal should be removed from the brine and stored in the refrigerator, adding a little vegetable oil.

Video recipe for pickled eggplant with carrots and peppers

Options for harvesting pickled eggplant for the winter

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

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

And now let's cook pickled eggplants stuffed with vegetables for the winter. The recipe is slightly different from the one above.

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

Already stuffed eggplants are tightly packed in a saucepan, poured with chilled marinade and placed under oppression for 2 weeks at room temperature. After the appointed time, we try, if they are not acidic enough, you can extend the process for another week. Ready eggplants must be stored in the cellar, and in the absence of the latter - in the refrigerator.

For lovers of the traditional way of storing winter preparations, it is recommended to roll up pickled eggplants for the winter in jars. To do this, you need to sterilize the jars in the usual way, then put the stuffed eggplants in them, pour over the marinade and roll up the lids.