Pickled eggplants in their own juice. Pickled eggplants stuffed with vegetables, carrots and garlic

Few people refuse this spicy dish. pickled eggplant, with a pleasant sourness and sharpness, excellent for potatoes or fried meat. The special taste that is present in eggplant is formed as a result of natural fermentation. There is not a single gram of vinegar in this appetizer - only vegetables, vegetable oil and salt. Pickled eggplant stuffed with carrots and garlic recipe with photo you can also use carrots, tomatoes, bell peppers, garlic and herbs, and garlic can not be spared. stored pickled eggplant appetizer in the refrigerator for a month to two, but since the fermentation process does not completely stop, they often become more acidic, but still edible. This one can be rolled up for the winter, but this is another recipe with which we will definitely share with you.

Ingredients for making stuffed eggplant

Step by step cooking pickled stuffed eggplant with photo

Cut off the ends of the eggplants (not overripe), prick them with a fork so that they do not burst during cooking.
Add salt to boiling water and dip the eggplant in it. Eggplants do not digest, they should be ready, but not fall apart. Pierce with a toothpick and if they are already soft, remove from the water. Usually 10-15 minutes is enough.
Lay the eggplants on a flat surface, preferably on the edge of the sink, so that excess moisture and bitterness flow there. From above, press them with a cutting board, on which place the load.
After 2-3 hours, when the liquid from the eggplant ceases to stand out, remove the load. Cut each eggplant lengthwise, making a pocket.
For the filling, chop the greens, garlic, and also grate the carrots.
Pour vegetable oil into the pan and simmer the vegetables, you can all together for 4-6 minutes. Add 1 tbsp. salt, ground black pepper and chopped bay leaf. Cool down.
For a snack, prepare an enameled saucepan. Using a spoon or your hands, stuff each eggplant and tie with either string or a parsley or celery stalk. Pack the eggplants tightly together. If the filling remains, you can simply put it on top.
Place a flat plate on top of the eggplants, and then some weight, such as a jar of water. Eggplants will start up juice in a couple of hours, and it will completely cover them. Some housewives pour 3 tablespoons of brine into 1 liter of water. salt, but I don't see the need for it.
Let the eggplant ferment at room temperature for 4-5 days. You yourself will feel the characteristic aroma, and you can also take a sample by cutting off a piece.
Transfer the fermented eggplants to a jar or other resealable container, and refrigerate.

Serve the sauerkraut eggplant cut into bite-size pieces. And if you serve a whole appetizer to guests, do not forget to offer a table knife. Bon appetit!

Eggplant is a berry brought by the Portuguese from India. She was very fond of our people. But her season is short. Therefore, it is important to know how to harvest eggplant for the winter. They are frozen, pre-baked in the oven and peeled off, salted, marinated, salads are prepared. This article will teach you how to make pickled eggplant. Below you will find several recipes of the most diverse kind and for every taste. However, the principle of preparation remains unchanged. Boil the blue ones and pour the marinade. Eggplant before this can be stuffed.

There is a way and dry salting blue ones. We just cut the fruits into balls, sprinkle them with salt and spices, and then cork them. And wet salting is the pouring of the chopped fruit with a brine.

Pickled eggplant: a universal recipe

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

We make a marinade. We boil water, lower the parsley stalks there - just for a few seconds, so that they become elastic. Then add the marinade ingredients. For one liter of boiling water, you need to take two tablespoons of salt, ten black peas and five - allspice and two bay leaves. Pickled and garlic, tied with parsley stalks. We put it in an enameled bowl, fill it with cold marinade. We press down with a plate, we set oppression on it. We keep it for four days at room temperature. Then we lay out the eggplants in prepared jars, pour over the boiled and chilled marinade. Carefully pour a few tablespoons of hot vegetable oil. We clog banks.

Pickled eggplant stuffed with vegetables in Russian style

No vinegar in preparations! This method of preservation is good because fermentation takes place under the action of bacteria present in the product. We cut ten eggplants in half lengthwise, but do not reach the end of two centimeters. Boil the blue ones in salt water for twelve minutes (30 grams per liter). We put ready eggplants under oppression until the final cooling. We chop three carrots in Korean. Cut two parsnip roots into strips. We chop three onions in semicircles. We stew all these vegetables in a small amount of vegetable oil for about eight minutes until they become soft.

Peel two heads of garlic. We chop each clove with plates. Mix most of the garlic with the cooled vegetables. We stuff the eggplants with this mass (just put the filling on one half and cover the other. You can also put green leaves of cilantro or parsley. Put the eggplants in glass jars, sprinkling with garlic. Leave it warm under oppression for three days. Then fill it with boiled, but cooled vegetable oil.Such pickled eggplant stuffed with vegetables should be stored in the refrigerator.

beautiful berries

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

The first two days, the blue ones should stand in a warm place to start the souring process. Then pickled eggplants stuffed with carrots and garlic need to be kept in a cool cellar for a couple more days. So it will be tastier.

Pickled eggplants stuffed with carrots

For this moderately spicy vegetable snack, three blue pieces should first be boiled in water with salt until fully cooked (about half an hour). Then we put them under the press - let the bitterness go away. Coarsely grate two carrots. We put it out in three tablespoons of vegetable oil for ten minutes over low heat. Pass the head of garlic through a press. Set aside a quarter of the total. Chop half a bunch of greens. Also save a quarter portion for later. Add greens with garlic to carrots. Knead and stuff the future pickled eggplants. The recipe advises to drag the blue ones with a thread so that the filling does not fall out. Put the eggplant in a saucepan and sprinkle with the rest of the garlic and parsley. In 0.5 liters of boiling water, add 10 g of salt, ten milliliters of 9% vinegar, three peas of black pepper and two bay leaves. Cook for two more minutes. Pour the blue ones with this marinade. We put pickled eggplants stuffed with carrots under the press. Then leave in a warm place for three days.

Blue stuffed with vegetables

We boil a kilogram of small eggplants and put them under oppression, as in previous recipes. The same way to cook pickled eggplant differs from other fillings. Grate two carrots coarsely and fry in refined sunflower oil. We clean the Bulgarian pepper from seeds and cut into small cubes, chop parsley and dill (three tablespoons each), chop three garlic cloves into thin plates. We spread the vegetables to the cooled carrots. Mix and stuff with this stuffing little blue ones. We make the pickle the simplest. We dissolve 50 grams of salt in one and a half liters of boiling water. Lay the eggplant in a bowl in a single layer. Fill them with cooled brine. We leave stuffed pickled eggplants for three hours without oppression and for a day under pressure. After that, we transfer them to glass jars and fill them with brine. Under them should be stored in the refrigerator.

Eggplant-blanks

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

spicy filling

Pickled eggplant, according to this recipe, is cooked in the classic way. Only the filling is different. Coarsely rub four carrots and fry until soft. We chop two onions with quarters of rings and also fry until golden brown. Finely chop five garlic cloves. Mix minced meat, salt, add chopped fresh herbs if desired. Such blue ones should be fermented for three days at room temperature.

Another stuffing recipe

Grind three carrots and one hundred grams of celery root on a coarse grater, and two onions in a small cube. Stew vegetables in vegetable oil. Cool them, add a teaspoon of black pepper and sweet paprika. Rub each half-cut eggplant with garlic from the inside. Lay out the filling. So that it does not fall out, we tie the blue ones with a thread. At the bottom of the dishes we lay the crumbled bay leaf and dill umbrellas. Place blue ones on top, sprinkle with garlic and hot pepper. Fill with brine. Such pickled eggplants for the winter are ready for use in two days.

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 (1 tbsp of salt per liter of water) 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.

How to cook pickled eggplant stuffed with carrots and garlic, we will tell you later in this interesting article. Detailed recipe with photos below.

In summer, we suddenly get tired of the abundance of fresh vegetables, and we want to add something pickled-pickled to the menu.

And here early eggplants catch my eye.

Filling huge vegetable tubs is a pre-winter entertainment, and in summer you can limit yourself to fermenting stuffed eggplants in an ordinary enamel saucepan.

You will get an appetizing and healthy snack; when serving eggplant, you can sprinkle with dill and green onions.

Pickled eggplant stuffed with carrots and garlic

In standard fermentation, eggplants are stuffed only with garlic, but this appetizer looks too gloomy.

The filling of carrots and bell peppers will add color to the dish.

You can ferment any eggplants, but with even and identical specimens in size, there will be less hassle: they will fit compactly in a saucepan.

Ingredients

eggplant - 2 kg,
carrots - 500 gr,
bell pepper - 3 pcs.,
garlic - 2 pcs.,
water - 2 l,
salt - 4 tbsp. l.,
sunflower oil,
bay leaves.

Cooking process

Carrots are peeled, tails are cut off from eggplants. All vegetables are washed. Fermentation is a technology that requires perfect purity.

Eggplants are boiled in salt water, the pan should be covered. Usually 20 minutes of boiling is enough, but sometimes it takes more time if giant vegetables have crept up. In order not to be mistaken, readiness is checked with a thick skewer. If it easily passes through the flesh of the eggplant, it's time to remove the pan from the stove. Overcooked eggplant spreads when stuffed. Hot eggplants are laid out in two or three layers on a kitchen board, pressed on top with a second board. Keep them in this position until cool.

Carrots are rubbed on a coarse grater and sautéed. You can fry carrots in a large amount of oil, all this oily substance will then go into the brine.

Garlic is squeezed through a press, salted, combined with carrots.

Eggplants are cut in such a way that a "pocket" for stuffing is obtained.

Eggplants are stuffed tightly with garlic carrots, but the oil should remain on the plate for now.

Bulgarian pepper is cut in half, then turned into half rings or straws. A second tier of filling is placed in each eggplant, thin strips of pepper are tightly packed. Place the eggplant in a bowl. The cuts should be directed either to the side or up.

Boil the brine, adding 2 tablespoons of salt to each liter. A desirable addition would be bay leaves, dill seeds, sweet peas.

Stuffed eggplants are poured with brine, the liquid should completely cover them.

Pour the vegetable oil left after frying the carrots into the pan. The presence of oil in the brine improves the taste of the dish.

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 culinary excellence. 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.