Numerous recipes for pickled eggplants for the winter indicate that this food is loved and enjoyed in our country. The optimal time for harvesting blueberries is considered to be the period 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 long time kept away from the bush. This means that 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 is green Bell pepper, spinach and ground cucumbers with 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. Therefore, the nutritional value of one serving of snacks, weighing 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 there are no soaked eggplants. 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 at the dacha 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 success, it is necessary that the required amount of lactic acid be formed in the container where they are placed. 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. Its sufficient quantity is the key to success. Sometimes granulated sugar has to be added separately, but if the product already has enough sugar, the recipe can be eliminated from the 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.

1. 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.
2. 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. But the finished product must be stored where the air temperature is close to 0 ºС and does not rise above 5 ºС.
3. 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. For example, an Armenian appetizer can be served just a day after fermentation. But the Georgian version needs 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 used in it, the eggplants are as natural as possible - without admixtures of foreign aromas. When eating these blue ones for food, they can be pre-stuffed with fresh vegetable filling. Or you can just cut into rings and eat 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”

1. Prepare the brine: take one part salt to four parts water.
2. Boil the brine and boil the peeled vegetables in it for 5 minutes.
3. Place the boiled blue ones in a colander to drain excess water.
4. We make a “pocket” on each eggplant and fill it with a mixture of ground black pepper and chopped garlic.
5. Prepare the marinade at the rate of 30 g of table salt per 1 liter of water. We also send laurel and allspice there. Boil and wait until it cools down.
6. Pour the cooled marinade over the vegetables, placed tightly in the pan.
7. 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 product longer, preserve it: place it in sterilized jars, place in a 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 with tin lids and seal them hermetically.

Without brine

Peculiarity. Pickled eggplants, stuffed with carrots and garlic, prepared without brine and without sterilization. They also require 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 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;
• onions – 0.1 kg;
• garlic - two medium heads;
• salt – for brine solution and filling;
• parsley - a bunch;
• vegetable oil - glass.

Actions of the “conservative”

1. We take out the boiled blue ones and place them under pressure to remove excess moisture.
2. 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.
3. 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.
4. Add some salt to the filling and stuff the eggplants with it.
5. 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.
6. On the third day we transfer the blue ones to glass jars, pour in calcined sunflower oil, cooled to 70ºC so that it completely covers the fruit, 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. Greens are practically not subjected to heat treatment. This means that a snack prepared for the winter will become a 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”

1. 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.
2. We take out the eggplants, cool them and, using a knife or dessert spoon, remove the seeds from the fruits.
3. We wash the entire set of greens well under running water, leave until completely dry, and then finely chop.
4. Peel the carrots and chop them on the finest grater. We pass the garlic through a press, and cut the pepper with the seeds and partitions removed into small pieces.
5. We clean the celery root, remove the hard veins from it and chop it on a fine grater.
6. Mix all the filling ingredients in a common bowl, season with salt and pepper to taste, and stuff the eggplants.
7. Prepare the marinade: boil water, add spices, boil them in boiling water for five minutes and turn off the stove.
8. After the marinade has completely cooled to 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.
9. 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”

1. We clean, wash and make “pockets” in the eggplants. Then boil them in boiling water for five minutes.
2. 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.
3. 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.
4. Stuff the eggplants and place the pot-bellied vegetables tightly in a wide saucepan.
5. 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 of bell peppers. It is better to take paprika of 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 pre-baked over an 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”

1. 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.
2. Finely chop all the greens, press the garlic, cut the bell peppers into as small cubes as possible.
3. Mix the filling ingredients and stuff the baked and cooled blue ones with them.
4. Place them in a saucepan, fill to the top with apple cider vinegar and sprinkle with two tablespoons of table salt.
5. 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 the taste. 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. It’s the 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 for 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

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

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

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

Cooking time: 35 minutes

Quantity: 1 serving

Ingredients

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

Cooking instructions

With cabbage

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

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

Cooking method:

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

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

With celery

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

Ingredients:

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

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

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

Pickled blues in Korean style

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

Products:

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

How to prepare:

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

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

In Georgian

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

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

Preparation:

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

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

Pickled stuffed eggplants

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

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

Step by step process:

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

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

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

Bored with blanks traditional recipes? Try making a snack that tastes amazing. You will need:

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

Preparation:

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

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

In Crimea, Koreans sell such eggplants at bazaars. I don’t know what nationality this recipe belongs to, but I know that my grandmother, and she is not Korean, also cooked such eggplants. This is the recipe I use too.

Main ingredients: eggplant, carrots, onions and garlic.

Cut off the stem of the eggplants and wash them. Boil 3 liters of water in a large saucepan, place the eggplants in it and cook for 2 minutes on each side. Test for softness with a sharp knife or fork. Do not overcook to avoid porridge.

Place the boiled eggplants on a tray in one row, cover with a board and set pressure. Leave for several hours. Cut the eggplants that have cooled and become slightly flat lengthwise, without cutting all the way through.

Peel and grate carrots coarse grater. Cut the onion into half rings. Fry in vegetable oil until golden brown.

Place everything in a bowl.

Peel the garlic, pass through a press and add to the carrots. Stir, add salt to taste and add a teaspoon of red hot pepper.

For brine, dilute salt in water, add bay leaf and peppers. Bring the brine to a boil. Boil for 2-3 minutes.

Use the resulting minced meat to fill the slits in the eggplants and tie them with threads. Place the stuffed eggplants in a saucepan and pour hot brine over them. Press down with a slight pressure and leave the eggplants to dry, i.e. they produce acid. Eggplants take two to five days to ferment, depending on the room temperature. If you take them out into the cold immediately, they will sour longer and be stored longer. Based on the principle of pickled cucumbers.

After a week, you can already try stuffed pickled eggplants.

My grandmother had such eggplants that lasted until the New Year. She kept them cold. Then they were simply eaten and none of us knows whether they can last longer.

I used to always enjoy buying Korean pickles at the market. I especially liked the pickled eggplants stuffed with carrots, garlic and herbs. Once on TV in a cooking program, a chef explained in detail how to make pickled stuffed eggplants. I immediately took a pen and wrote down the recipe. It was summer and blue season was in full swing. The next day I decided to try making pickled eggplants according to the TV recipe. I was absolutely sure that they would not turn out like the Koreans on the market. But the pickled blue ones turned out very tasty.

See the video recipe at the bottom of the post.

Ingredients:

1. Eggplants – 2 kg
2. Carrots – 3 pcs.
3. Onion – 1 pc.
4. Parsley – 1 bunch
5. Parsley root – 1/2 pcs. (possible without it)
6. Celery – 10 sprigs
7. Garlic – 2 pcs.
8. Vegetable oil – 200 grams

Preparation:

• For the starter, I take small young eggplants. I rinse them well with water. Then I put them in a pan with salted water. I put it on the stove and cook them after the water boils for 15 minutes.
• 
  I drain the water from the pan and transfer the eggplants to a plate to cool. After cooking, the blue ones should not be too soft. It’s good if they turn out soft, but dense inside. I place the cooled eggplants on a cutting board in two rows and place 2 boards on top of them. I place the weight on the last board. This could be a pot of water or something heavy. I leave the blue ones under pressure for 12 hours. During this time, excess water will leave them under the influence of the load.
• 
  While the blue ones are being pressed, I’m preparing the filling for the eggplants. Grate the peeled carrots.
• 
  I peel and finely chop the onion.
• I peel and crush the garlic, and finely chop the washed parsley.
• 
  Next, I fry the onions and carrots in vegetable oil in a frying pan. Then I add garlic, parsley and its root, grated.
• 
  I cut the pressed blue ones in half, but not all the way.
• 
  I rub the blue one inside with salt and stuff it with carrots, garlic and herbs. I also put a piece of celery sprig inside the blue one.
• 
  Then I tie the stuffed blue one with a torn celery stalk (You can replace it with parsley or green onions. This time there was nothing to tie it with - everything holds up just fine). I put the stuffed eggplants prepared in this way into a bowl, arranging them with celery branches.
• 
  I fill them with vegetable oil and put a weight on top. I leave them to ferment at room temperature for 3 days.
• 
  After 3 days, the pickled eggplants are ready! Then I store the blue ones in the refrigerator.

Bon appetit!

The time has come for autumn preparations. Our family loves all kinds of eggplant-based twists, especially spicy ones. Therefore, in my culinary arsenal there are many different recipes, how to cook blue ones. Today I want to tell you about my favorite recipes for pickled eggplant in jars for the winter.

What's good about pickling? You do not need to peel eggplants or subject them to long-term heat treatment, due to which they retain many useful vitamins and minerals. Preparations with blue are great at any time of the year and go well with different dishes. In addition, the cooking recipes are simple and exciting.

Pickled eggplants for the winter in jars with garlic

• 2 kg small eggplants;
• 3 pcs. bell pepper;
• 5 cloves of garlic;
• 2 liters of water;
• 2 tbsp. l. salt;
• 10 black peppercorns;
• 5 peas of allspice;
• 3 pcs. bay leaf;
• Parsley, dill, celery - to taste.

How to cook:

1. Wash the blue ones and trim the stalks. Boil in a large saucepan of salted water for about 20 minutes. Let's take it out with a slotted spoon.
2. While they are cooling, prepare the dressing: cut the sweet pepper into cubes, chop the garlic and washed herbs. Mix everything well. Layer the eggplants and vegetable mixture into a clean jar.
3. Prepare the brine: pour water into a saucepan, add salt, peppercorns, bay leaf.
4. Bring to a boil and turn off the heat. Let the brine stand until it cools completely.
5. Then pour it over the eggplants in the jar and close the lid.
6. Leave in a warm place for 3 days, and then transfer to the cellar or put in the refrigerator.

Pickled eggplants: signature recipe from Alla Kovalchuk

I like watching culinary episodes with Alla Kovalchuk. I picked up a lot of ideas there that are accessible even to beginners. It’s nice that canning according to Alla’s recipes is several times cheaper than store-bought.

For 4 half-liter jars:

• 3 medium sized eggplants;
• 2 bell peppers;
• 4 things. tomatoes;
• 4 pods of hot chili pepper;
• 1 tsp. mixtures of peppers (or ground black);
• 2 tsp. cumin;
• 8-10 mint leaves;
• 5-6 large cloves of garlic;
• 1 tbsp. l. salt (plus 1 tbsp for sprinkling);
• 5 tbsp. l. Sahara;
• 200 ml apple cider vinegar (can be replaced with regular 9% vinegar);
• 200 ml white wine;
• 4 tbsp. l. refined sunflower oil.

How to cook

Cut the eggplants into slices. Place the blue ones in a bowl, sprinkle with salt to avoid bitterness (about 1 tbsp). Then mix. Leave for an hour to allow the vegetables to release their juice.

Then salt the liquid, rinse and dry the vegetables. Pour white wine and apple cider vinegar into a bowl. Pour the eggplants in there. Cover with a flat plate and press down with a jar of water on top. We put this structure in the refrigerator overnight.

Cut the bell pepper into quarters, remove the insides and seeds. Shred into small pieces.

We cut the tomatoes into 4 parts, cut out the stalk, and peel them.

Advice! To easily remove the skin, cut the top of the tomatoes crosswise and pour boiling water over them. Then put them in a container with ice water for 1 minute. After this, the skin can be easily removed.

We clean and chop the hot pepper pods.

Place all prepared vegetables (tomatoes, bell and hot peppers) into a blender. Grind into a homogeneous mass. Pour into a saucepan, add 4 tbsp. l. vegetable oil and put on fire.

Meanwhile, finely chop the peeled garlic cloves. Add garlic, a mixture of peppers, cumin, and chopped mint leaves to the heated tomato mixture. When boiling, add sugar and 1 tbsp. l. salt. Simmer the dressing over low heat for 15 minutes.

Note to the owner! Zira will give the dish an incomparable taste and aroma.

Then put the blue circles into the dressing. Do not pour out the marinade from under the eggplants, add it to the tomato mixture - about 150 g. After boiling, reduce the heat and simmer for 5 minutes.

Take a sterilized jar. Spoon the eggplants into it in layers, not reaching 1-1.5 cm from the top. Then fill the jars to the brim with the dressing from the pan. Cover with a sterile lid and roll up.

Let's turn it over and wrap it up. Let it sit until it cools. In order for the eggplants to reach the desired condition, it is advisable to wait at least a week before opening the jar.

Spicy pickled eggplants for the winter “Makdus”

For a 3 liter jar:

• 2 kg small eggplants;
• 200 g bell pepper (red);
• 1 large head of garlic;
• 1-2 pods of hot red pepper;
• 1 cup walnuts;
• 1.5 tbsp. l. salt per 1 liter of water for brine;
• 1 tbsp. l. salt for filling;
• Greens (dill, parsley, celery, cilantro, basil) - to your taste.
• 2 liters of vegetable oil.

How to do:

1. Wash the eggplants and cut them along the side along the entire length. Place them in boiling salted water and blanch for 3-4 minutes.
2. Then we put the blue ones on the board and remove the tails from them. Place the board at a slight angle so that the water drains, press it on top with another board and pressure. Leave for 3 or 4 hours.
3. In the meantime, prepare the filling: mince the Bulgarian and hot peppers, garlic. Squeeze lightly through cheesecloth. Add chopped vegetables to the vegetable mixture walnuts, herbs and salt.
4. Stuff the eggplants with the spicy mixture. Place them tightly in a sterilized jar, fill them completely with vegetable oil, and close the lids.
5. Store in a cool place.

Stuffed pickled eggplants with carrots

Another spicy recipe, pleasantly diversifying the daily menu. Sunsets with such eggplants will definitely not stagnate.

Ingredients for a 3-liter jar:

• 2 kg of eggplants;
• 500 g carrots;
• 2-3 cloves of garlic;
• 100 g parsley;
• 1 liter of water;
• 2 tbsp. l. salt;
• 2 pcs. bay leaf;
• 6 large black peppercorns.

How to do

Small eggplants are suitable for this recipe. We wash them, protect the tails, and make deep longitudinal cuts on the side.

Boil water in a saucepan, salt it and put the blue ones in there. Blanch over low heat for about 8-10 minutes. Then we take out the vegetables with a slotted spoon and place them obliquely on a napkin for about three hours to drain off excess liquid.

In the meantime, prepare the filling. Peel the garlic and carrots and grate them.

Advice! To make garlic easier to peel, soak it in cold water for half an hour.

Wash the parsley and chop finely. Mix with carrot-garlic mixture. Add salt and rub everything with your hands.

Let's prepare the brine:

• Boil a liter of water;
• Add 2 tbsp there. l. salt, bay leaf and peppercorns;
• Remove from heat, cover with a lid, and let steep until cool.

Fill the eggplant slits with the vegetable mixture and place tightly in a sterilized jar. Fill with cooled brine, roll up or close with a nylon lid.

This preparation can be stored for a long time in the cellar or in the refrigerator.

Note to the owner! You can ferment zucchini using the same principle.

As you can see, there is plenty to choose from, and you don’t have to limit your imagination by experimenting with different additives that you like. Now you can prepare delicious pickled eggplants for the winter in jars and even come up with your own recipe. Enjoy your meal!