All preparations and preservation

All preparations and preservation

We can it, dry it, freeze it, dry it, ferment it. Twists for any housewife

Delicious recipes for pickled stuffed eggplants: a winter and daytime snack!

Pickled or salted eggplants with vegetables? Easy to prepare and delicious to enjoy! Pickled eggplant stuffed with carrots and garlic is a unique vegetable appetizer. It can be served with any meat dish.

1. Pickled eggplants with carrots, herbs and garlic for the winter
2. Eggplants, pickled without brine (fast)
3. Pickled blue ones stuffed with vegetables and sweet peppers
4. Eggplants stuffed with vinegar for the winter

Pickled eggplants with carrots, herbs and garlic for the winter

The recipe for making a snack is very ordinary, but at the same time fascinating and unusual. Who would have thought that fermenting eggplants with vegetables could be so delicious and quick!

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

For the dish, you need to choose mature and good-quality eggplants. They are strong and dense in mixture, smooth in appearance and have little shine, and dark purple in color. Small fruits are suitable for this recipe. Wash 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 place the blue fruits in a saucepan in a metal sieve.

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

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

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

For the inside, we clean and rinse other vegetables - parsley, garlic and carrots. It is better to soak the greens in a cup of cool water so that all possible dirt comes off. Wash the parsley under cool running water, air dry and chop (not finely). Crush the garlic with a special press, and grate the carrots on a medium grater.

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

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

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

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

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

Eggplants, pickled without brine (fast)

For the recipe you need to take:

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

Let's start making:

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

Pickled eggplants with carrots, herbs and garlic are finger-licking good even without brine. 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:

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

Let's start making stuffed pickled eggplants:

1. First, prepare all the vegetables. Processing blue fruits, herbs and garlic does not differ from the other recipes already indicated. But with pepper it’s a completely different story. Especially with chili. Both must be cleared of seeds and stalks. There's nothing complicated here. But to clean the chili, it is better to wear rubber gloves. Chili essential oils can simply cause serious burns to the skin of your hands.
2. After this, the peppers must be finely cut into cubes.
3. Press the garlic through a special press, and finely chop the greens.
4. In a separate cup, mix garlic, diced peppers and herbs. Season with salt and mix well.
5. Create a cut in the eggplant along the entire length, but not all the way. Use a knife to create a small indentation in each half.
6. Place the blue ones in a steel sieve and lower them into a saucepan with bubbling salted water (5-10 g of salt is enough).
7. After 2-3 minutes, remove. The eggplants should be soft, but not lose their shape. When the fruits have cooled, squeeze them out with your hands or press them down with a clean plate.
8. Place the filling into the cuts of the blue fruits and place the full eggplants in a dense layer in jars that have been sterilized in advance with boiling water or bubbling steam.
9. Place 1 aspirin tablet in each jar.

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

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

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

This snack must be stored in a cool place. And it will amuse you with its excellent taste all winter long.

Eggplants stuffed with vinegar for the winter

For the recipe you will need:

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

To cook the marinade, you need:

• Water - 800 ml;
• Table vinegar 6% - 400 ml;
• Coarse salt - 40 g;
• Sweet sand - 40 g.

So, to prepare a snack you need:

1. First, rinse all the vegetables for the recipe. Cut the blue fruits in half and remove part of the core. Separately, boil a liter of water in a saucepan and add salt. Place the fruits in it and cook for a minute. Then take it out and leave to cool.
2. In the meantime, chop the remaining vegetables. Grind the carrots on a grater. Finely chop the garlic and celery with a knife. And chop all the greens. Mix vegetables in a cup. Season with coriander and ground black pepper. Stuff the eggplant halves with the spicy consistency given to us and connect the two halves of the fruit together. Place tightly in sterilized jars.
3. For the marinade, in a separate pan, 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 stored in a cold space for long-term storage.

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

Recipe for pickled eggplants stuffed with carrots and garlic - the best winter snack

Vegetable snacks are an excellent complement to any dish: barbecue cooked over a fire, or ordinary boiled potatoes. Pickled stuffed eggplants with vegetables (carrots and garlic) are spicy, fragrant and beautiful due to the contrast of “blue” and orange root vegetables. They immediately attract attention in the markets among the stalls with pickles. Try making them at home - it's completely easy and cheap. Moreover, the vegetable season has not yet ended.

Ingredients

• 12 pcs. medium-sized eggplants (approximately 4 kg);
• 5-6 pcs. carrots (about 1 kg);
• a bunch of fresh herbs to taste;
• 1 head of garlic;
• 2 pcs. bell pepper;
• 1 onion.

For the brine:

• 2 liters of water;
• 2-3 level tablespoons of salt;
• 1 bay leaf;
• 6 dark peppercorns.

Eggplants should be taken straight, not curved. They should not be very thick or old with a huge number of seeds. You can take one variety of greens or mix dill with parsley and cilantro.

I love eggplants, but I always miss recipes that call for frying them. In my opinion, no other vegetable absorbs fat as well as they do. I fell in love with this recipe because it is possible to do without oil to make pickled “blue” ones.

How to cook

1. Wash the eggplants, cut off the “tails”, and prick them well along the entire length with a toothpick. This is necessary so that the bitterness comes out more quickly.
   
2. Boil eggplants in salted water (to taste). It’s important not to overcook the “little blue ones.” Simply check their readiness with a knife: if the blade enters the fruit without effort, then it’s enough. The approximate cooking time is 10-15 minutes, it depends on the size of the vegetables. It’s better to cook 3 pieces in a pan, turning them over often and holding them with a slotted spoon or spatula so that they don’t always float on only one side.

Boiled eggplants
Place the cooked vegetables on a baking sheet or in a wide bowl. I don’t have such wide dishes; I used the kitchen sink. Place a tray or board on top and press down with a weight (a jar or a pan of water). Leave it for 1-2 hours so that the excess water comes out along with the bitterness.

Place the eggplants in a container and put pressure on top so that the water drains out.
Create a longitudinal cut in the eggplants, but not all the way, so that they do not fall apart into two halves and it looks like a pocket or an open book.

Do not cut completely.
Peel the carrots, grate them on a large grater or in Korean. You can fry it in a frying pan by adding refined vegetable oil. There is no need to keep it on the fire for a long time, 5 minutes is enough, the carrots do not have to soften too much. But I never fry.

Grate the carrots.
Wash and remove seeds from the sweet pepper. Finely chop. If you don’t like pepper in any form, you don’t have to put it in. I advise you to take a large, fleshy reddish pepper, rather than a small yellow-greenish one, it is juicier and sweeter.

Finely chop the sweet pepper

This snack can be stored in the refrigerator for 2-3 weeks. But from my own experience I will say that you can stretch out the time and close it for the winter by putting the eggplants in unstained jars and filling them with vegetable oil (without brine). Preserved in this way, we ate them for the New Year. But they usually spread quite quickly, so you need to prepare more.

Before serving, cut the stuffed eggplants into pieces. Those who love celery can grate its root, fry it together with carrots and use any vegetable filling that you like.

Pickled stuffed eggplants are simply delicious. With sourness and without excess fat, they will appeal to everyone: meat-eaters, vegetarians, and those on a diet. Watch the video and get started!

Pickled eggplants stuffed with vegetables

Pickled eggplants stuffed with carrots and garlic will decorate any formal or everyday table. When serving, the vegetable is cut into similar pieces and laid out on a ceremonial dish in the form of rolls. The easiest and most common option is to cut the stuffed fruits into pieces and season with flavored oil.

The process of making this fascinating workpiece for us consists of 2 steps:

• fermenting vegetables in a separate container;
• laying out in sterile jars and sterilization with the next rolling.

Pickled blueberries can be stored in a cold place in a saucepan, but the period will not be more than 3 weeks.

Eggplants with cabbage and carrots for the winter

The process of fermenting vegetables allows you to retain as many essential substances and vitamins as possible. A catchy smell and taste that will be remembered forever.

• eggplants - 1.5 kg;
• white cabbage - 0.3 kg;
• carrots - 170 g;
• parsley root - 2 pcs.;
• capsicum bell pepper - 160 g;
• garlic cloves - 5 pcs.;
• chili - 3 pcs.;
• celery - 50 g;
• dill - 30 g;
• pickling salt - 90 g;
• filtered water - 2.8 l.

And the manufacturing process:

1. Wash the blue ones, cut off the parts unsuitable for food. Place in a saucepan, add water and bring to a boil. Continue cooking for 4-6 minutes. Strain, cool. Create a cut lengthwise in the form of a small pocket.
2. Peel other vegetables. Chop the cabbage, carrots and sweet pepper into strips. Rinse the greens and chop finely. Cut garlic, chili, parsley root into slices.
3. Place the cooked vegetables in a deep bowl, add a little salt. Leave for a quarter of an hour.
4. The time has come to stuff the eggplants with carrots - fill the pocket with the prepared vegetable mixture. To prevent the contents from falling out during production, it is worth tying the fruits with a tourniquet.
5. Pour the required amount of water into the pan, add salt. Bring to a boil, cool completely.
6. Place the blue ones tightly with the cuts on top into a comfortable container and fill with the prepared brine for eggplants. Keep the container with the fruits warm for 3-4 days. Then transfer to three-liter jars and pour the brine. Leave to sterilize for 30 minutes and roll up. Place under the blanket, turning it over.

Another video version with cabbage and carrots:

With carrots and garlic

The manufacturing process is fast. The snack can be covered with plastic lids in this case if it is not planned to be stored for a long time. The main condition is to put it in a cool space. Shelf life: no more than 30 days.

• blue ones - 7.5 kg;
• carrots - 2.8 kg;
• garlic - 0.35 kg;
• parsley, dill - 120 g;
• oil - 4-5 tbsp.

Eggplants with carrots for the winter are prepared according to the following principle:

1. Rinse medium-sized, ripe blue-violet vegetables and cut off the stem. Create a small cut. Pour water into a saucepan and bring to a boil. Place the processed product and cook for 3-4 minutes. To eliminate bitterness, it is recommended to add a little salt. Using a slotted spoon, remove and place in rows on top of each other in a container. Place a plate or cutting board on top, pressing down with a small weight. So, excess liquid flows out.
2. Meanwhile, peel the carrots and chop into narrow strips. Pour a little fat into a frying pan, heat it up, add the product and fry over low heat.
3. Peel the garlic and puree it in a food processor. Combine with sautéed carrots and finely chopped herbs, add salt and mix. Cover and leave for a quarter of an hour to completely dissolve the bulk component.
4. Now you can stuff the eggplants. Distribute 1 to 3 tablespoons of the burning mass sparingly into any cut.
5. Place the prepared vegetables in treated glass containers, preferably 3 liter ones. It must be laid tightly, filling up to the hangers.
6. To make the marinade you will need 2 liters of clean water and 3 tablespoons of large salt, aromatic peppercorns (8-10 pieces), and bay leaves. Bring to a boil while constantly stirring. Pour in brine, cover and leave the container in a warm place for 3-5 days.
7. After the time has passed, the savory pickled eggplants are covered with lids and sterilized for 30 minutes. Close it hermetically and place it upside down under the blanket.

Vegetables in marinade for the winter

The snack is perfectly stored at home. Eggplants turn out fragrant and have a special taste.

• blue ones - 9 kg;
• carrots - 4.5 kg;
• garlic - 450 g;
• chili - 120 g;
• acetylsalicylic acid (aspirin).

• pure water - 1 l;
• pickling salt - 40 g;
• sweet sand - 0.5 tbsp;
• dill and umbrellas;
• carnation inflorescences;
• dark and aromatic pepper pot;
• laurel;
• table vinegar.

1. Rinse the purple fruits, remove the stem and make a cut along them. You should get a pocket. Place the prepared vegetables in a saucepan, pour in water, add salt (per 1 liter - 20 g of bulk ingredient). Place on the stove, cook with constant stirring for no more than 6-8 minutes.
2. Place the eggplants on a baking sheet and place a weight on top. This will release all the excess liquid. In this form, it is better to leave the ingredient for 10-12 hours.
3. Peel the carrots and chop into strips. To speed up production, you can use a special grater for Korean salads.
4. Peel the garlic and hot pepper. Wash together with herbs. Place in a blender bowl and puree.
5. Squeeze the carrots from the juice and combine with a spicy consistency. Stir, taste, add salt if necessary. Leave the mixture on the table for a quarter of an hour.
6. We fill the little blue ones with hot carrots. In sterile liter jars where the eggplants will be fermented we put: bay leaf, 2 types of peppercorns, dill sprigs and umbrellas, cloves if desired. For the most special taste, you can add a few slices of peeled horseradish root to each container. Place the eggplants tightly.
7. Pour the required amount of water into a large saucepan, add salt and sugar. Boil. Pour the hot brine into jars up to the shoulders; do not close them. Place the container in a comfortable space until the fruits turn sour, but not for more than 2-3 days.
8. Drain the brine from the eggplants into a saucepan. Boil for 5 minutes, skimming the surface frequently. Pour the marinade, add 1 aspirin tablet and 1 tablespoon of vinegar to each jar. We close it hermetically and put it under the blanket after turning it over. Pickled eggplants are ready for the winter.

With carrots

A beautiful preparation for lovers of purple vegetables. Salad in marinade is easy to prepare and very tasty. Canned snacks can be consumed both during fasting and with alcoholic drinks.

• blue ones - 1 kg;
• carrots - 2.5 pcs.;
• onion - 3 medium-sized heads;
• garlic cloves - 5-7 pcs.;
• oil - 60 ml;
• filtered water - 150 ml;
• sweet sand - 50 g;
• pickling salt - 2 tsp;
• table vinegar - 60 ml.

The manufacturing process is as follows:

1. Rinse blue-violet vegetables under running water and chop into cubes. Place on a baking sheet, grease with oil and place in the oven to bake for half an hour.
2. Peel the carrots and cut into narrow strips. Remove the husks from the garlic and grind until pureed. Chop the peeled onion into rings.
3. Combine eggplants with garlic puree. Lay vegetables tightly in layers in a sterile container.
4. Pour water into a saucepan, dissolve salt, sugar and boil, add acid at the end. Pour the hot marinade, put the jars to sterilize for a quarter of an hour, covering with a lid.
5. Seal tightly, turn over and wrap until completely cool. Eggplants with carrots are ready for the winter according to the best recipe.

Pickled blue fruits are a very special, fragrant snack. It is important to keep in mind that the spiciness can be adjusted based on your own taste preferences.

And another video recipe:

Pickled stuffed eggplants

I offer a version of pickled stuffed eggplants without vinegar and oil.

Ingredients for Pickled Stuffed Eggplants:

• Eggplant – 1.5 kg
• Carrots – 0.7 kg
• Reddish sweet pepper – 0.3 kg
• Garlic - 1 piece
• Dill - 1 bunch.
• Cilantro - 1 bunch.
• Parsley - 1 bunch.
• Salt - 1 tbsp. l.

Production time: 60 minutes

Number of servings: 7

Nutritional and energy value:

Recipe for Pickled Stuffed Eggplants:

Prepare all ingredients.

Boil the eggplants in salted water for 10 minutes.

Remove the eggplants from the water (they will shrink during this process), cut off the tails and leave to cool.

Let's prepare the filling.
Grate the carrots on a large grater, cut the pepper into strips (you can chop everything in a food processor).
Add chopped herbs and garlic here. Add salt to all this and mix vigorously until juicy. Salt should be added to taste. My version is lightly salted.

Cut any eggplant along its entire length on one side

Fill the eggplants with the insides.

Place stuffed eggplants in a container.

Press and leave at room temperature for two days.

After two days, remove the press.

Eggplants are ready to eat. The rest can be stored in the refrigerator in a closed container.

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Comments and reviews

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October 2, 2018 wise1288 #

October 14, 2018 Andrey Khirny # (recipe creator)

October 1, 2018 special # (moder)

October 1, 2018 Alieva2012 #

October 14, 2018 Andrey Khirny # (recipe creator)

September 30, 2018 Demonika #

September 30, 2018 patap87 #

September 30, 2018 Andrey Khirny # (recipe creator)

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