Quick pickled eggplant. Pickled Eggplant - Fast, tasty, fragrant! All ways to cook quick and delicious pickled eggplant

Eggplant is an excellent vegetable, you can cook many different snacks and dishes from it, they are great for homemade preparations. It goes well with various vegetables and herbs. Eggplants can be pickled, salted, frozen, fermented, dried and canned. You can preserve them both by themselves and in the form of a salad with various vegetables, garlic, herbs and spices.

The most common recipe in home cooking is quick marinated eggplants with garlic and herbs. Salted eggplants are prepared for both long-term storage and quick consumption. Moreover, for long-term storage it is not necessary to cork them under a metal cover, enough to ferment them under a plastic cover, like ordinary cucumbers or tomatoes in brine. Such a blank is perfectly stored in the cellar or in any cool place. Only the longer the workpiece stands, the more it becomes sharper and sourer. Such eggplants are very similar in taste to mushrooms with an exquisite and delicate taste.

Pickled eggplant recipe with garlic and herbs

Ingredients:

Eggplant 1 kg
head of garlic
bunch of parsley or dill
3 bay leaves

For brine you need:

liter of water
30 gr. salt

Cooking:

Brine must be prepared ahead of time to cool down.. Boil water in a saucepan, when the water boils, add a tablespoon of salt and boil for another 3-5 minutes. to dissolve the salt. In order for the brine to be fragrant, it is necessary to add a bay leaf, two peppercorns and cloves to it. Let the brine cool down.

Let's get to the eggplant. So that the little blue ones do not taste bitter, they must be tested in salt water. We put the water to boil, add salt, throw blue ones into boiling water and cook for 10-15 minutes, so that the skin on them softens. Then we drain the water, and let the blue ones cool, after that it is necessary to make longitudinal cuts on them, a little deeper than the middle. After that, the little blue ones must be put under a press so that bitter juice finally flows out of the eggplants. To do this, we put the little blue ones in a well-washed sink, put a cutting board on top of them and set a small load, a liter jar filled with water is well suited. We leave them for an hour or two.

After that, chop the dill and parsley, crush the garlic, mix and put inside the blue cuts, if necessary, you can add salt. We spread the blue ones tightly in a saucepan and pour brine so that it covers the blue ones. Press down on it all. Leave to ferment for 2-3 days at room temperature. The hotter it is in the kitchen, the more actively the degree of fermentation will pass. You can leave up to five days. Depending on what degree of fermentation you need.

Signs of the readiness of the blue ones are the brine becomes cloudy, becomes viscous and acquires a sharp aroma and sour taste, while the blue ones turn brown and become softer. When you arrange the degree of fermentation of the blue ones, they need to be put in the cold. In brine and cold, they can stand for a very long time.

Quick Pickled Eggplants with Onions and Garlic

Required Ingredients:

Cooking:

Wash the eggplants, cut off the tails, put them in a saucepan and cover with water, salt. They must be boiled for 20 minutes.

If you use the blue ones from the old crop, then there is bitterness in them. They need pierce with a fork and soak in cold salted water. Leave for two hours. And if you used young eggplants, then you don’t need to do this with them, because there is no bitterness in them.

While the blue ones are cooking, prepare the onions. It must be cleaned and cut into half rings. It is also necessary to peel the garlic from the husk and squeeze it through a press. Put chopped onion, squeezed garlic, black pepper, a mixture of dry herbs and coriander into a container. Pour in soy sauce, vegetable oil and vinegar. Mix well and leave to marinate.

When the little blue ones are cooked, you need to drain the water and put them to cool. After that, the little blue ones need to cut into any shape and any size as you wish. Put the eggplant in the onion marinade, mix everything thoroughly. To taste. If something is missing, then add it. After you adjust the taste, you need to send the appetizer to marinate in the refrigerator for 2 hours. The snack is ready.

If you want to cook such eggplants for the winter, then you need to increase the amount of vinegar by 3 times. Roll the finished snack into sterilized jars and roll up with a metal lid. Store in a cool place.

Ingredients:

Cooking

Wash the eggplant blot moisture with a tissue. If the blue ones are large, then they need to be cut lengthwise and cut into pieces not thinly, but if the medium ones need to be cut into circles. Garlic must be grated on a fine grater. Pour vinegar into a bowl and add garlic. Fry the blue ones over medium heat, constantly adding oil. After the eggplants are fried, they need to be dipped in vinegar with garlic and put in layers in a container. Salt each layer. Somewhere in a day, the eggplant will be ready. They need to stand in the cold for several hours, and then you can put them in the refrigerator.

Calories: Not specified
Cooking time: Not indicated

In this master class, we will share a recipe for instant pickled eggplant. always help us out in an acute shortage of time. Marinated eggplants with garlic and onions are prepared very simply and quickly, and they can be consumed after 3 hours. There are practically no labor costs, the set of vegetables and spices is the simplest, and - most importantly - in the recipe for quick pickled eggplants, they do not need to be fried or stewed. Eggplants are boiled until half cooked, poured with marinade and sent to the refrigerator. And that's all - you just have to wait until the vegetables are saturated with aromatic marinade and gain a taste. It turns out an excellent addition to potatoes, cereals,. And if you grate a couple of tomatoes into the marinade, then the spicy pickled eggplants will be even juicier and you can serve them as a cold appetizer, side dish or salad.

Ingredients:

- large eggplants - 2 pcs (800 grams);
- spicy onions - 2 pcs;
- garlic - 5-7 cloves;
- sugar - 1 tbsp. spoon;
- salt - 1.5 teaspoons;
- ground black pepper - to your taste;
- apple or wine vinegar (light, 5-6%) - 50 ml;
- sunflower oil - a third of a glass;
- any fresh herbs for serving - optional.

Recipe with photo step by step:

Wash the eggplant, cut off the stems. We pierce in several places with a knife so that the eggplants are steamed faster.

We put in boiling salted water and cook at a low boil for about 15 minutes. The eggplants should become soft, but retain their shape and not fall apart. In order for the bitter juice to flow out of the eggplants, put them under a press for half an hour (you can put them on a cutting board, cover with a second board and put a small weight on top. Place the boards at an angle so that the bitterness flows down.

For the marinade, whisk the vinegar with vegetable oil.

Add salt and sugar, a little black ground pepper.

Rub the garlic into the marinade. There should be a lot of it so that the marinade in consistency resembles a thick gruel. It is garlic that makes eggplant very fragrant, so do not spare it. And it would be nice to make a marinade based on homemade sunflower oil, but then how it goes.

Cut cooled eggplant into cubes.

Onion cut into rings (or half rings, cubes - at your discretion).

In a ceramic, porcelain or enamel dish, lay eggplants and onions in layers.

Pour the marinade on top (you can lightly coat each layer).

We cover the eggplants with an inverted plate, put a weight (a jar of water) on top and put the snack in the refrigerator for at least three hours.

If you make an eggplant appetizer for lunch, by the evening you will have a delicious addition to any dish. Well, if you have the patience to wait until the next day, the eggplants will become even tastier - they will be completely marinated in a day and the taste will be very harmonious. If desired, ready-made eggplants can be sprinkled with finely chopped parsley or cilantro.

Author Elena Litvinenko (Sangina)

If you love vegetable preparations and want to try something new, we advise you to pay attention to our pickled eggplant recipes. This is a great appetizer for your table.

Marinated Eggplant - Fast, tasty, fragrant! All ways to cook quick and delicious pickled eggplant

They can be made a little sharper, sourer, softer or harder. Knowing how to make pickled eggplant, you can always surprise your guests with something unusual and insanely delicious. Delicate and savory, they can be in the form of slices, circles, in company with other vegetables or in the form of caviar. Pickling eggplant at home will be a pleasant experience for you, pleasing with its genius and simplicity. Even if it seems to you that you are not an ardent fan of this vegetable, try it in this form. Read how to cook pickled eggplant and try new dishes!

Pickled eggplant - delicious and original savory snack recipes

Pickled eggplant can be a light side dish for meat, fish or a savory snack to serve along with other dishes for a festive table or an everyday meal. The presence of numerous variations of delicacies will allow everyone to choose the most suitable recipe.

How to pickle eggplant?

Each recipe for pickled eggplant has both its own individuality and common technological points that you need to remember when starting to prepare an appetizer.

Eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
Prepared vegetable slices are boiled or fried, mixed with marinade components and left to soak.
Delicious pickled eggplants can be whipped up according to a quick recipe or you can prepare a delicacy for the winter for future use.

Quick Pickled Eggplants

You can cook it in just a few hours using the recipe below. If desired, the marinade can be supplemented with cloves, hot chili peppers or other spices of your choice, adding them directly to the eggplant or to the liquid brine. When serving, the finished snack is flavored with fragrant oil.

Ingredients:

eggplant - 700 g;
garlic - 3 cloves;
onion - 1 pc.;
water - 0.5 l;
sugar - 2 tbsp. spoons;
vinegar 9% - 3 tbsp. spoons;
salt - 1 teaspoon;
black and allspice pepper, laurel.

Cooking

Eggplants are chopped into 2x2 cm cubes.
Put the vegetable in boiling water, boil for 2 minutes after re-boiling, pour into a sieve, let it drain.
Add onions and garlic to the slices, mix.
0.5 l of water is brought to a boil, marinade components are added and eggplants are poured with a mixture.
Press the vegetables with a load, allow to cool.
Pickled eggplants are removed for 6 hours in the refrigerator.

Eggplant marinated with garlic

Eggplants marinated with garlic and herbs are especially delicious and fragrant: dill or a mix of parsley, basil, cilantro. In a day you will be able to enjoy the spicy taste of the finished snack. You can add a delicacy to a slice of fresh bread, ruddy toast or serve it with other dishes.

Ingredients:

eggplant - 1 kg;
garlic - 6-7 cloves;
dill - 1 bunch;
water - 1.5 l;
vegetable oil - 100 ml;
vinegar 9% - 6 tbsp. spoons;
salt - 1 tbsp. spoon.

Cooking

Eggplants are cut into cubes, boiled for 5 minutes in water with salt and vinegar, drained, allowed to drain.
Add chopped herbs, garlic, vegetable oil, mix.
Pickled fragrant eggplants are transferred to jars and put in the refrigerator overnight.

Pickled Eggplant with Carrots and Garlic

Marinated stuffed with carrots, garlic and greens will be a great addition to boiled or fried potatoes, as well as a spectacular appetizer for serving to any feast. To fulfill the recipe, choose medium-sized fruits and cut them in half lengthwise, not cutting a little in the stalk area.

Ingredients:

eggplant - 8 pcs.;
carrots - 3 pcs.;
garlic - 5 cloves;
parsley and cilantro - 0.5 bunch each;
water - 800 ml;
vegetable oil - 50 ml;
vinegar 9% - 2 tbsp. spoons;
salt - 2 tbsp. spoons and for cooking;
black and allspice peas - 3 pcs.

Cooking

Prepared eggplant is cut lengthwise, pierced with a fork and boiled in salted water for 10 minutes.
Place the boiled vegetable under oppression to get rid of moisture.
Mix greens, garlic and carrots slightly stewed in butter, add some salt.
Stuff the eggplants with the mixture, tie with a thread.
Bring water to a boil, add salt, pepper and vinegar, pour over eggplants, place a load on top.
Cool the pickled eggplants and place them in the refrigerator for 2 days.

Pickled eggplant like mushrooms

Next, you will learn how to make eggplant pickled mushrooms and enjoy a great alternative to your favorite snack. The taste of the delicacy will fully depend on the composition of the marinade and the spices and spices included in it. In the recipe, it is recommended to remove the skin from the eggplant by cutting it with a knife.

Ingredients:

eggplant - 1 kg;
dill - 0.5 bunch;
garlic - 0.5 heads;
vegetable oil - 170 ml;
water - 1.3 l;
vinegar 9% - 5 tbsp. spoons;
salt - 2 tbsp. spoons.

Cooking

Eggplants are removed from the skin, cut, boiled in water with salt and vinegar for 5 minutes, poured into a sieve, left to drain for an hour.
Mix the slices with garlic, herbs and oil, transfer to a jar and put in the refrigerator for 6 hours.

Marinated eggplant in Korean

Eggplant marinated in soy sauce according to a Korean recipe will delight fans of dishes with a pronounced spiciness. The fruits must first be boiled whole for 10 minutes, then cut across in half and then slices. Bulgarian pepper and half a serving of onion are added to the appetizer fresh, finely chopped.

Ingredients:

eggplant - 1 kg;
cilantro - 1 bunch;
garlic - 5 cloves;
onion - 150 g;
bell pepper - 1 pc.;
vegetable oil - 70 ml;
sugar and ground chili - 1 teaspoon each;
ground coriander - 2 teaspoons;
sesame, apple cider vinegar and soy sauce - 2 tbsp. spoons;
salt pepper.

Cooking

Eggplants are prepared, salted, vinegar is added, left for 30 minutes.
For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
Eggplant, pepper, dressing, garlic, herbs are mixed.
Pickled eggplant appetizer will be ready in 2 hours.

Marinated eggplant with basil - recipe

Pickled eggplant with basil is surprisingly fragrant. Fresh greens can be replaced with dried ones, and chopped green feathers can be used instead of onions. Eggplant fruits, if desired, are peeled, cut into circles or longitudinal layers and browned in oil on both sides.

Ingredients:

eggplant - 1.5 kg;
basil - 1 bunch;
garlic - 1 head;
hot pepper - to taste;
onion - 250 g;
water - 200 ml;
vegetable oil - 100 ml;
granulated sugar - 1 tbsp. spoon;
vinegar 9% - 40 ml;
salt - 0.5 tbsp. spoons.

Cooking

Layers of fried eggplant, garlic, onion, basil leaves are placed in a saucepan.
Water is boiled, salt, sugar, vinegar are added, cooled, poured onto the workpiece, pressed with a load.
After 8 hours, put the eggplant marinated with basil in the refrigerator.

Azerbaijani marinated eggplant

Pickled eggplants, the recipe of which is borrowed from Azerbaijani cuisine, are cooked with garlic and mint, soaked in a salt and grape vinegar marinade. If desired, grated carrots or chopped greens can be added to the garlic filling, which will enrich and diversify the taste of the snack.

Ingredients:

eggplant - 1 kg;
fresh mint - 0.5 bunch;
garlic - 2 heads;
grape vinegar - 300 ml;
water - 1.5 l;
salt - 150 g.

Cooking

In water with salt, boil a little cut eggplant for 5-7 minutes.
Pound garlic in a mortar with a pinch of salt and mint, grease the cuts with the mixture and place in a bowl.
Pour everything with vinegar, press down with a load and leave for 4 days in the refrigerator.

Georgian marinated eggplant

Spicy pickled eggplants prepared according to the following recipe are incredibly tasty and spectacular in appearance. A bright palette of colors and flavor combinations will not leave anyone indifferent. Carrots with onions can be pre-sautéed in oil until soft or mashed with salt.

Ingredients:

eggplant - 4 pcs.;
onions, carrots and sweet peppers - 3 pcs.;
garlic - 5 cloves;
vinegar - 4 tbsp. spoons;
oil - 0.5 cups;
hot pepper - 0.5 tsp;
salt and honey - 1 tbsp. spoon.

Cooking

Eggplants cut and boiled for five minutes are mixed with prepared chopped other vegetables.
Oil is mixed with honey, vinegar, pepper and garlic, poured over vegetables, everything is mixed and pressed with a load for several hours.

Marinated eggplant for the winter

The pickled recipe will allow you to enjoy the taste of your favorite snack all year round, until the next harvest. Eggplants cut into cubes or circles are boiled in water with the addition of salt and vinegar, after which they are allowed to drain and only then mixed with garlic and herbs.

Ingredients:

eggplant - 1 kg;
water - 1 l;
hot pepper - 1 pc.;
garlic - 4 teeth;
vinegar 9% - 100 ml;
dill and parsley - 1 bunch;
salt - 1 tbsp. spoon.

Cooking

Eggplants are prepared, boiled for 5 minutes in brine, allowed to drain and combined with chopped garlic and herbs.
The mass is laid out in jars, compacted, poured with marinade, sterilized for 5 minutes, corked, wrapped until cool.

Eggplant can not only be stewed or fried, but also pickled. In this form, they are simply amazing, sometimes they do not even differ in taste from forest mushrooms. In order not to wait a long time for the result and not to doubt the result, you can cook pickled snacks in quick ways.

We offer you a selection of the most successful recipes.

The easiest recipe for harvesting blue ones for the winter is to pickle them whole. In winter, with such eggplant, you can cook a variety of salads. To prepare this recipe, blue ones must be selected with great care. Pay attention that the fruits are strong, regular in shape and with a small seed nest.

When choosing blue ones, press on each of them - the fruit should spring. You should not take fruits that are wrinkled, with brown spots or voids. In addition, pay attention to the inflorescence of the stalk near the tail: it should not be too dark, as this is an indicator that the fruit is already overripe and is not very suitable for pickling as a whole. In addition, the fruits themselves should be shiny.

Marinade Ingredients:

water - 5 l
salt - 1 cup
vinegar 9% - 15 tbsp. l.
bay leaf - 7-9 leaves
allspice - 10 peas

Cooking:

The blue ones are thoroughly washed, cut off the stalk and pierced in several places with a fork. Prepare a brine based on 10 liters of water 1.5 kg of salt. Whole blue ones are placed in the boiling brine and boiled for about 5 minutes, stirring occasionally. Bring water to a boil for the marinade, add salt. Boil water with salt for about 3 minutes. Then pour in the vinegar. The marinade is ready. Spices are laid out in sterilized jars. Whole hot eggplants are placed on top of them and poured with boiling marinade. After that, the banks immediately roll up.

Eggplant marinated with garlic and carrots

Pickled Eggplant - General Cooking Principles

Eggplant can be bitter, which makes them completely tasteless. It is for this reason that the vegetable is often sprinkled with salt or poured with concentrated brine, and allowed to brew. But before pickling, eggplants are usually boiled. You can do this in salted water and the unpleasant taste will go away. After cooking, you need to squeeze the vegetables. You can simply put them on an inclined surface under oppression. Next, the eggplants are cut, if this is not done in advance, and combined with other products according to the recipe.

What can you cook with:

Pepper sweet and hot;

Carrot;

The marinade is usually prepared with vinegar. Salt, granulated sugar are added to it. Oil is often added to eggplants. Water is not always added. There are concentrated marinades, there are options for juices, usually a tomato. Eggplant snacks often come with different spices. It can be a Korean spice mix, different peppers, coriander. If it seems that there is too much seasoning or just something is not to your taste, you can reduce the amount or remove some components.

These pickled eggplants can be eaten within a couple of hours after cooking.

Very appetizing pickled eggplant: fast and tasty

A variant of very simple, tasty and quick pickled eggplants. For this dish, it is advisable to choose small vegetables in which there will not be many seeds.

Ingredients

500 g eggplant;

A bunch of dill;

head of garlic;

Half a teaspoon of salt;

20 ml of vinegar;

30 grams of oil;

Silent coriander.

Cooking

1. Cut off the ends of the eggplant with a sharp knife, make a few punctures in the vegetables, throw in boiling water and boil for about ten minutes. Remove, cool, squeeze out excess water.

2. While the eggplants are cooling, prepare the marinade. For it we use 3% ordinary vinegar. The dilution ratios are indicated on the back of any bottle.

3. Combine vinegar with oil. It is best to use unrefined sunflower or olive oil for pickling. Add salt to it, put spices and grind.

4. Cut the peeled garlic cloves, chop finely fresh dill, mix. You can use parsley instead of dill. Some people like to use cilantro. You can take a mixture of different greens, but not more than one bunch, as it will also absorb the marinade.

5. Cut the cooled eggplants lengthwise into strips. First in half, then again and again.

6. Pour a little greenery on the bottom of the container, lay out a layer of eggplant, pour marinade with spices and sprinkle with herbs again.

7. Repeat layers of eggplant and greens, trying to evenly distribute the marinade. Close the container, turn upside down, leave for a couple of hours.

8. Return the container to its normal position, rearrange it in the refrigerator, stand for a couple more hours and the eggplants are ready!

Korean Pickled Eggplant: Quick and Delicious

The recipe is simply amazing pickled eggplant, they can be quickly and tasty cooked for dinner or for a festive table. Be sure to try! One of the main ingredients, in addition to vegetables, is soy sauce.

Ingredients

Three eggplants;

One sweet pepper;

Half a bunch of cilantro;

Four cloves of garlic;

10 g of sesame seeds;

1 tsp (possibly less) hot pepper;

70 ml of oil;

20 grams of soy. sauce;

Half a spoonful of sugar;

2 tsp vinegar.

Cooking

1. We wash the eggplants. We make several through punctures with a sharp knife.

2. Boil a couple of liters of water, throw a spoonful of salt and throw eggplant. Boil until soft, but do not overdo it, 7-8 minutes is enough.

3. We take out the vegetables from the boiling water, put them on the board at an angle, put oppression on top so that water flows out.

4. While the eggplants are cooling, you need to cut the bell pepper into thin strips, chop the garlic and washed greens. You can mix them right away.

5. Cut the cooled eggplant into cubes or long strips, as you like. Combine with the rest of the vegetables, add soy sauce, sugar, vinegar and stir.

6. Heat vegetable oil, throw hot pepper into it, add sesame seeds, hold for a few seconds on fire, remove and pour over vegetables.

7. Stir quickly, cover with a tight lid, leave warm for an hour. Then keep the eggplant for a couple more hours in the refrigerator. You can stir occasionally to speed up the pickling process.

Pickled Eggplant: Making Mushrooms Quickly and Tasty!

A variant of marinated eggplant very similar to mushrooms, very fast and tasty. You can have a snack in a few hours. But still, it is better to let the eggplant stand and soak in the refrigerator for several hours.

Ingredients

1.2 kg of eggplant;

6 art. l. vinegar 9%;

1.5 liters of water;

1 st. l. salt;

One small head of garlic;

A bunch of dill;

100 g butter.

Cooking

1. You can peel eggplants before use, then they will look even more like mushrooms. Cut into cubes of one and a half centimeters.

2. Boil water, salt, throw eggplant and cook for about three minutes. The vegetable should be cooked through but not overcooked. Drain into a colander.

3. Chop a bunch of washed dill, combine with eggplant, which should have cooled down.

4. Peel the head of garlic, but it can be smaller, chop it too, transfer to the eggplant.

5. Mix vinegar with vegetable oil, pour over eggplant. Add any spices you want.

6. Stir everything thoroughly, put it in a jar or even several. We put in the refrigerator, let the vegetables soak for several hours.

Pickled Eggplants: Quick and Tasty (with Carrots and Herbs)

This appetizer is prepared for two days, but the result is simply amazing. To cook pickled eggplant quickly and it turned out delicious. Choose small fruits. They are tender, seedless, well soaked.

Ingredients

10 small eggplants;

5 cloves of garlic;

cilantro or parsley (small bunch);

Three large carrots;

A couple of tablespoons of oil;

800 ml of water in the marinade;

2 tbsp. l. vinegar (we take 9%);

2 tbsp. l. salt in the marinade;

Six peas of pepper.

Cooking

1. Cut off the stem and small tip of each eggplant. With a sharp knife, cut out the diseased pocket without cutting through to the very end.

2. Put the eggplant in lightly salted boiling water, boil for about seven minutes. Transfer to a colander, let cool.

3. Boil water for the marinade with pepper, salt. Leave on the table, let it cool. Then add vinegar and a couple of tablespoons of vegetable mass, which will improve and slightly smooth out the taste of the marinade.

4. Grate the carrot into large strips, add chopped herbs and garlic, mix the filling thoroughly. You can add different spices to it and mash it well.

5. We spread the carrot mass over the eggplants and tie each one with thread so that nothing falls out.

6. We put the stuffed vegetables in a saucepan or in a container, pour the prepared marinade over it, close it and send it to the refrigerator. You can try in a couple of days.

Spicy pickled eggplant: quick and tasty

A spicy version of pickled eggplant, very quick and tasty.

Ingredients

seven eggplants;

Two chillies;

Two bell peppers;

0.5 st. vinegar 3%;

1 tsp Korean spice mix

Five Art. l. oils.

Salt 12 g.

Cooking

1. Cut the eggplant in half lengthwise, dip in boiling water and boil for 4 minutes. Remove, cool, squeeze out excess liquid from the pulp.

2. Cut the bell pepper into strips, sharp pods as small as possible.

3. Cut the boiled eggplants across into slices, you get small cubes, combine with two types of pepper. If desired, add herbs and garlic to the appetizer.

4. Pour in vinegar, add salt, add Korean spices, stir.

5. At the end, pour in the oil, stir again, remove the snack for several hours in a cool place, let it marinate.

Tomato Pickled Eggplant: Quick and Delicious

A variant of simple, quick and delicious eggplant marinated in tomato. It is advisable to use pure juice without skins and pulp, it will be much tastier.

Ingredients

Five eggplants;

Five cloves of garlic;

500 ml of juice;

20 ml of vinegar;

1 tsp pepper mixtures;

Half a bunch of dill;

20 g of sugar;

Five grams of salt.

Cooking

1. Cut the eggplant first lengthwise into two halves, then each half across into 3-4 pieces, depending on the desired size.

2. Salt the water, put on the stove. After boiling, put the pieces of eggplant and boil for two minutes. Drain into a colander, let the water drain. After cooling, additionally squeeze with your hands or immediately put a small oppression, directly into a colander.

3. Put the tomato juice on the stove, bring to a boil, remove the foam if it appears. Pour in sugar. Add vinegar, salt, pepper. You can add any spices you like. Boil for a minute. Turn off the fire.

4. Cut garlic and herbs, mix with eggplant.

5. Pour hot tomato juice with vinegar over the appetizer, stir and cover.

6. We wait for complete cooling, then send the eggplant for a couple of hours in the refrigerator.

Mature eggplants have not only hard seeds, but also a peel. It is better to remove it in this case.

The larger and riper the eggplant, the more harmful substances it contains. It is corned beef that gives bitterness that can be soaked, but it is still better to choose young and small vegetables.

If you do not like the taste of ordinary vinegar or it is not well tolerated, then you can use apple cider vinegar, it is more useful. There are recipes for pickled dishes with diluted citric acid and even juice.

How to pickle eggplant?

Each recipe for pickled eggplant has both its own individuality and common technological points that you need to remember when starting to prepare an appetizer.

Eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
Prepared vegetable slices are boiled or fried, mixed with marinade components and left to soak.
Delicious pickled eggplants can be whipped up according to a quick recipe or you can prepare a delicacy for the winter for future use.