Suddenly I wanted to again pickled eggplants, we went to the market and bought half a kilo. Have eaten, we feel - a little, I want more. And the husband about the purchase said "a little wrong." I wanted hot, with garlic. Once, once upon a time, I had already baked eggplants in this way: there they had to be boiled in salted water, at night they were kept under pressure to water, in the morning they were stuffed with chopped parsley and grated garlic, poured with brine and fermented. But for some reason I did not like those then, and I decided to take a chance and cook differently. Immediately went to look for video recipes on YouTube and the first one immediately liked by its simplicity. He took on board. I went to the market, bought 10 medium-sized eggplants and began to cook. Subsequently, it turned out that this is the most common recipe for pickling eggplants on the Internet. And another incredible chance turned out that my mother-in-law, for 200 km from me, at the same time prepared exactly the same pickled eggplants, not speaking with me! This we only then found out on the phone. Miracles are straight!
Cooking:
1. Eggplant cut off the stalk, washed, poured cold water, added a spoonful of salt and set on fire. Eggplants boiled quickly, and I boiled them quite a bit so that they did not fall apart. As soon as the color of the peel looked like a wet one, I removed the pan from the heat and drained the water. Eggplant rendered cool on the balcony.
2. Namila and cleaned carrots and garlic. The carrots in the photo turned out to be too much for 10 pieces of eggplants, later the remaining carrot (about half) had to be used in pilaf. So I advise you to take 3 small carrot pieces - medium in size. Garlic took 4 heads, not huge, medium.
3. Carrots grated on beet grater. Garlic - on small garlic, but you can push through the press.
4. For the filling mixed grated garlic with grated carrots, added a little (less than a teaspoon) of dry seasoning for carrots in Korean, mixed well, do not add salt to the filling!
5. The cooled eggplant cut along, but not until the end.
6. On the incision with a spoon and hands put carrot stuffing.
7. Eggplant tied with cotton thread.
8. Stuffed this way eggplant tightly folded into the pan.
10. Prepared a brine: for 1 liter of boiled cooled water took 50 grams of salt (almost 2 tablespoons), dissolved salt in water. Brine poured eggplant. Top covered with a plate and put a small oppression in the form of a 0.5-liter jar of water.
11. Eggplant left for 5 days at room temperature. They stood on my table, closely adjacent to the gas stove on which I was cooking. And on October 3, I made them, and on October 8 I noticed that the pickle was dimmed. Mold, fortunately, did not start. On the fifth day I put the eggplants in the fridge, and in the evening we tasted them.
These eggplants we really liked: they turned out to be sharp, like barrel-shaped, sour, but without vinegar, and also slightly sharp — garlic did its job. And now, on October 14 - almost a week, as they are cooked, they stand in the refrigerator, we eat them with pleasure and notice that every day they only taste better. True, it is almost over.
Pickled Eggplants With Mint
Are you tired of the usual fried, steamed or baked eggplant, and harvesting in the form of canned or frozen vegetables does not suit you? Then try the fermented eggplants for the winter, amazing, breathtakingly tasty with garlic and mint!
Ingredients:
Eggplant - 20 pieces (small)
- Fresh mint (leaves) - 1 glass of leaves (1 large bunch)
- Garlic - 1 head (large)
- Vinegar 9% - 1/3 cup
- Salt - as needed
- Pure water (boiled and cooled) - 1 cup
Cooking:
Step 1: prepare the eggplants.
For souring it is better to choose small eggplants up to 10 - 12 centimeters in length, they are well included in the 3 liter jar. We throw the eggplants in the sink and wash them thoroughly under cold running water from sand and dirt of any other kind. After using a knife for slicing raw vegetables, we make a through-cut along each length on each eggplant; at the same time, we do not remove the stalk and do not cut it! Each notch is filled with a generous portion of salt for 1 eggplant 2 - 3 tablespoons and put them in a colander.
Leave the vegetables for 30 minutes. After re-wash and give a little dry.
Step 2: Cook the eggplants.
Take a deep 5 liter saucepan and fill it with regular running water up to half. We put on a stove, turned on a strong level, and bring the liquid to a boil. When the water boils, dip 10 - 12 eggplants in it and cook them for 10 minutes. Then remove them from the pan using a skimmer and shift to a deep bowl. Cook the rest of the eggplants in the same way and then let them cool to room temperature.
Step 3: Prepare boiled eggplants, garlic, mint and a capacity for the leaven.
While the eggplants are cooling down, carefully wash the three-liter jar under hot water with any detergent or use baking soda for this purpose. Then sterilize the container in any convenient way, in the microwave, in the oven or on the kettle. After putting the jar on the kitchen table and let it cool.
During this time, we wash a bunch of mint under cold running water, shake it over excess water from the sink, remove the leaves from the stems, place them on a cutting board and chop into small pieces of arbitrary shape. Peeled garlic is cut into layers up to 3 millimeters thick. We shift the slices into 1 deep plate and mix them with hands until smooth. Wet dried eggplants with clean hands from excess liquid and place on a tray.
Step 4: Stuff and Eggplant Kvass.
Now we stuff each eggplant with a mixture of mint and garlic. At 1 vegetable will take about 1 - 2 tablespoons of the filling.
Tightly lay eggplant in a 3 liter sterilized jar. Then pour 1/3 cup of 9% table vinegar, 1 cup of clean, boiled and cooled to room temperature water into a deep bowl and pour 1 teaspoon of salt. Mix a tablespoon until homogeneous and complete dissolution of salt crystals.
Fill the eggplant with the resulting mixture, if the liquid is low, add a little boiled water and vinegar in a 1: 1 ratio, but mostly for a 3 liter jar filled with eggplants this is the ideal liquid rate. Now tighten the neck of the jar with a piece of sterile gauze and put it in a warm place for 2 days. On the third day we close the jar with a plastic sterilized lid and put it in the fridge. Eggplant can begin to taste after 1 week.
Step 5: Serve eggplants for the winter.
Pickled eggplants for the winter are served chilled. They are placed in salad bowls whole or make a sliced salad with the addition of fresh onions, garlic and vegetable oil. Such eggplants can be an excellent snack, a side dish for meat dishes, they can also be used to make cakes, pizza or as an addition to marinated cuts. Enjoy!
Enjoy your meal!
If desired, you can add fresh dill or parsley to the filling.
These eggplants should be stored in a cool place at a temperature not lower than -3 -4 degrees and not higher than 0 degrees.
Eggplants cooked according to this recipe will be usable for 5-6 months, after which they will begin to lose their taste.
Pickled eggplants stuffed with cabbage and carrots
Ingredients:
5 kg of eggplants,
500 g cabbage,
250 g carrots,
500 g onions,
150 g greenery
150 ml of vegetable oil.
Cooking:
Chop greens, carrots and onions and save everything together in vegetable oil. Chop the cabbage finely, pour boiling water over it and leave it to cool. Then drain the water, squeeze the cabbage and combine with the browned vegetables. Salt it. Pour small boiled eggplants with boiling salted water (1 tablespoon salt for 1 liter of water) and cook for no longer than 3-5 minutes. Do not digest! Drain, cool the eggplants, cut along and fill with vegetable stuffing. Place it tightly in a container for pickling, cover with a clean cloth, put a wooden circle on top, and oppression on it. If the juice does not appear on the surface the next day, the load should be increased. Take out in the cold for fermentation and storage. Pickled eggplants
Pickled eggplants with greens
Another great recipe, namely, pickled eggplants, which are surprisingly fairly easy to prepare, there is no need to be in the kitchen all day, the most important thing is to prepare all the necessary ingredients in advance and cooking will turn into an amazing exercise. Well, since cooking is not difficult, I advise everyone to try it, you will surprise your close friends with this dish, they will be delighted, believe an avid cook with experience. If they are still assembled, then we prepare the products, put on an apron and begin to host in the kitchen until the complete preparation of this amazing dish.
INGREDIENTS:
Hot pepper - 1 pepper in each jar;
Parsley - 50 grams;
Dill greens - 50 grams;
Garlic - 50 grams;
Fine salt - 2 spoons (table);
Fresh eggplants - 1 kilogram;
Celery greens - 200 grams.
RECIPE:
Stage 1. It is not difficult to guess that at first we wash fresh eggplants in fairly warm water, and then we remove unnecessary stems. You can also remove the skin, but this is according to your desire, I prefer with it.
Stage 2 Now we need to carefully incise each eggplant from the side, about 4-5 centimeters deep, look at the photo, and it will immediately become clear.
Stage 3 Then we put our incised eggplants in boiling water (we take a large pot) and calmly cook for 10-12 minutes. After that, we get the boiled eggplants and shift them into a large dish with cold water, where we keep them there for 20-25 minutes.
Stage 5 Put the pot on the fire, pour water (4 cups), bring to a boil, add salt, celery, mix well and immediately remove from heat, let cool.
6 stage. Go to the filling, for this we wash the parsley and dill, finely chop. Garlic and pepper are also thoroughly washed, cleaned, cut into small circles and mix with previously chopped greens.
Stage 7 Now, calmly stuff the incised eggplants with this filling, put them into the prepared cans, pour them with cold pickle and close them with suitable lids.
8 stage. Everything, we transfer pickled eggplants in a dark and cool place, we wait 15-20 days and enjoy amazing canning.
Eggplant slices with cabbage for the winter
This recipe is for those who love eggplant and loves cabbage. The snack turns out very tasty and unusual, perfectly preserved throughout the winter. These eggplants with cabbage can be eaten simply by taking out of the jar in the winter, or you can fill with onions and sprinkle with vegetable oil, especially sunflower oil with the smell of sunflower seeds. In any case, it will be very tasty and healthy.
For cooking eggplants with cabbage for the winter will need:
eggplants - 1 kg;
fresh cabbage - 1 kg;
carrots - 300 g;
garlic - 10 cloves;
hot pepper - to taste;
black pepper peas - 10 pcs .;
salt - 1.5 tbsp. l .;
vinegar 9% - 0.5 glass (or to taste).
* Salt and vinegar can finally be adjusted to your liking.
Add garlic and hot peppers to cabbage and carrots. Also add peppercorns. Mix everything thoroughly.
Bon appetit and delicious winter to you!
Pickled eggplants with celery leaves
For the preparation of this wonderful snack, we need: eggplant, garlic, celery leaves, salt, olive oil.
Boil eggplants in salted water, tearing off their “tails”, to a relatively soft state. About 5-7 minutes. Salt take coarse grinding and in any case not iodized, otherwise everything will have to throw out on the second or third day. We catch eggplants with a slotted spoon, and leave to cool.
While the blue ones cool down, wash the celery leaves and peel the garlic. Garlic take from the calculation of 1 clove on 1 eggplant. Garlic, melenko cut with a knife. We do not press it with a press, do not rub it on the grater, namely, we cut it. We take a garlic clove, cut it in half, put it on a board and crush it with the flat side of a knife blade. Then grind the knife.
Cut each eggplant in length, careful not to go through. It should make something like a pocket. It is in this pocket that we put our honestly suffered garlic. We distribute it evenly over the entire length.
At the bottom of the tank, put celery leaves, you can also put a dill umbrella. We put eggplants in layers, shifting them with celery leaves. Above, too, we close everything with leaves. Fill with hot pickle, for 1 liter of water, a tablespoon of salt (coarse, for ...), so that it completely covers the eggplants. Cover with a plate and put the oppression on top (a two-liter bottle of water will do). Leave for three to five days, depending on room temperature.
Ready snack, it is better to store in the refrigerator. Before serving, cut into slices and add olive oil. You can sprinkle with herbs.
Pickled eggplants with Korean carrots
I don’t even know how to describe my relationship to eggplants. I adore them? Not enough ... I can't live without them? Too many ... In general, eggplants are this, this is .... Eh. We lovingly call them "little blue" .And in general, they are some kind of cosmic and supposedly exotic, but in fact they are quietly growing on a garden bed or, like mine, are in the supermarket and are waiting for when to buy them and I will admire).
Every time after the little blue ones are bought and already lie on the table in the kitchen, I get a slight panic. And what to cook with them? Where to eat? And I’m not tormented by this question from the wretchedness of my choice, but vice versa. To bake it? Make caviar? Vegetable stew? Just bake? Salt? Fry? Roll up rolls or fry rings. In general, one torment with these eggplants. This time, through unknown spiritual anguish, the choice fell on pickled eggplants. I often didn’t find another person who would say “I am I do not like ". In general, less words, more things.
Eggplant
Carrot
Parsley
Garlic
Stalked celery
Hot peppers
And for brine:
On 1 liter of water-2 tbsp. salt, 10 peas allspice, 2-3 bay leaves.
To begin with, oddly enough, eggplants need to be washed)
You need to boil them in salted water until soft. But cautiously, it is important not to digest. Depending on the size, it may take 7-15 minutes.
After the eggplants are cooked, you need to put them on some kind of flat plate and press down with a load to make the glass excess liquid.
In the meantime, you can do vegetables.
Carrot grate. Can be on a large grater, I prefer the "Korean".
Hot pepper. If you like, you don’t like spicy food, you can not put it at all. I love spicy food, so I cut it together with seeds. Chop garlic. Petrushka is the same.
And we mix the whole thing with carrots. I strongly recommend not to do it on an empty stomach — there is a big risk of drowning saliva. Although there is a risk on a full stomach, it’s just that stunning)
The most boring part is over.
Freeing our eggplants from oppression).
We stuff them with carrot mixture from the heart. I do it with gloves.
We put in a measure tightly or in a glass container or enameled. Boil water with salt and spices, cool and gently pour the eggplants. Then everything is simple. Put under pressure for 5-7 days at room temperature. Then we press the eggs, eggplants in the fridge and enjoy. long "rarely comes, they are usually eaten quickly.
That's how they look after a week.
Are cut perfectly, nothing gets enough.
TASTY EASTED Eggplant, stuffed with grilled vegetables
Today there is another autumn dish that is dearly loved by me - pickled eggplants stuffed with vegetables.
This dish attracts, first of all, the taste - that’s what everyone likes here. Besides, sharpness and pleasant sourness are achieved without a single drop of vinegar - useful lactic acid bacteria work - natural samokvas.
Carrots dominate in the filling, and in the “support group” it can have onions, as well as various white roots - celery, parsley or parsnip. Here you have the choice, you can add from this set everything that you love or have in stock.
There are many recipes for stuffed aubergine fermented to close for the winter. But they require long-term sterilization, capricious in storage, at least, I have “exploded” a couple of times. I left attempts to achieve perfection in this matter, but I found an alternative way out — the freezer, more precisely, the storage of eggplants prepared for stuffing and fermentation in the freezer.
Sellers in Odessa Privoz seem to sell these goodies all year round. I wondered how they did it and found out that they canned only eggplants, without filling, and the stuffing is cooked fresh in winter? as needed. But about all this, a little later, but for now - we are preparing an autumn snack - pickled eggplants stuffed with vegetables.
I do not like when this dish is strongly perekisaet, so I always cook it in small portions.
For the preparation of pickled eggplants stuffed with carrots and vegetables, we need:
- eggplants - 1 kg
- 3-4 carrots
- onions - 2-3 pcs.
- white roots - 100 g
- paprika - 1 des.lozhka
- black pepper - 1 tsp.
- hot pepper -1 pc.
- garlic - 1 head
- salt for cooking eggplant - 2 tbsp. spoons to 2 liters of water for brine - 3 tbsp. spoons to 1 liter of water
- parsley and celery - a few stalks for “strapping” stuffed eggplant.
How to cook pickled stuffed eggplant?
Let's start with the fact that eggplant to boil. At 2 liters of water add 2 tbsp. spoons of salt, in eggplants do two through punctures on the sides and put them in boiling water. Here the main thing is that in the end, they are not crunchy, but not digested. Usually, small and narrow eggplants cook - 5-6 minutes, specimens larger and thicker, respectively, longer - 10-11 minutes. Willingness is determined by a fork, if it pierces the skin freely, eggplants can be taken out of the pan.
Now it is necessary to overcome bitterness and unnecessary liquid. To do this, several hours press eggplants on a flat inclined surface under the load.
Excess fluid and bitterness flow. Eggplants are becoming drier, have a slightly flattened shape.
Cut them along about 3/4 of the length, in the form of a book or notebook.
Now they are ready for stuffing. By the way, you can stop at this if you want to prepare stuffed eggplants for the winter, or rather, the preparation for them. In this case, eggplants need to be tightly packed in foil or cling film and sent to the freezer. In the winter, after thawing, you can make for 1.5 days freshly prepared pickled eggplants with vegetable filling. Fortunately, carrots, onions and white roots in the winter are not in short supply.
If you want to eat this dish not in the winter, but right now, continue to cook further.
Carrots and white roots trem on a coarse grater, cut onions into small cubes.
Stew vegetables individually in vegetable oil.
First you need to prepare all the necessary ingredients.
It is necessary to take eggplants, rinse them under water and cut lengthwise into several pieces to make a fan.
Then you need to pour water into the pan, add salt and immerse eggplants in it. The pot must be put on the stove and cooked over low heat.
After the eggplants are cooked, they should be placed under a press for two hours.
In the meantime, you should do the preparation of the filling. Carrots need to be cleaned, rinsed thoroughly under water and chopped with a grater.
After that it is necessary to prepare greens. It is necessary to take parsley and dill, and chop finely.
Then pick up the tomatoes, rinse them under water and cut them into several pieces.
Tomatoes need to make a liquid mass. For this you need to grind them with a blender.
Greens, tomatoes, carrots must be placed in the same bowl. Chopped garlic should be added to the vegetable mixture. It must first be cleaned and rinsed.
The whole mass must be thoroughly mixed, add salt and spices.
Then with the mixture you need to stuff eggplants. The liquid that remains from the carrots will be needed for further preparation. It needs to be poured over the eggplants, and left the dish for two days in a warm place. After this time, stuffed eggplant must be removed in the refrigerator. You can taste the dish in four days.
Such a snack can take pride of place on the table. It has an unusual taste, as well as an interesting appearance. This kind of recipe must be noted on each mistress. Eggplant harvesting will be a great treat for guests.
Enjoy your meal!
How to cook pickled stuffed eggplant for the winter: a recipe and a photo of Alime.
