Pickled eggplants: with carrots, stuffed, with herbs and garlic

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 has been stored away from the bush for a long time. This means that it is not worth using it for winter harvesting.

Pickled eggplants with carrots - the simplest recipe

A simple recipe for pickled blueberries without vinegar, my family loves them very much. The preparations are spicy and go perfectly with meat dishes.

Products per 3 liter jar:

Eggplants – 2 kg;
Carrots – 500 g;
Garlic – 3 cloves;
Parsley – 100 g;
Water – 1 l;
Salt – 2 tablespoons;
Bay leaf – 2 pcs.;
Black peppercorns – 6 pcs. How to make rolls

I peel and wash the vegetables. I cut off the edges of the blue ones, make longitudinal cuts on the side, put them in boiling salted water and blanch over low heat for 9 minutes. Having taken it out with a slotted spoon, I lay it out obliquely on a napkin for 3 hours to remove the liquid.

For the filling, I grate the garlic and carrots and mix them with finely chopped parsley, salt, and mix thoroughly with my hands.

To make the brine, mix salt, pepper, bay leaf in boiling water, remove from heat and leave under the lid until it cools.

I put the filling into the cuts of the eggplants, tightly pack the vegetables into a sterilized jar, and fill them with cooled brine. Under the nylon lid, the workpiece can be stored for a long time in the cellar or refrigerator.

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. In front of him are green bell peppers, spinach and ground cucumbers and 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

Product	Weight, g	Calorie content, kcal
Onion	110	45
Carrot	140	44
Blue ones	1000	240
Vegetable oil	30	270
Garlic	20	28
Salt	3	0
Celery	30	3,6

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.

Pickled eggplants for the winter in jars from Alla Kovalchuk

I offer a culinary delight from Alla Kovalchuk to try. It’s easy to prepare even for beginners, it turns out very tasty and is several times cheaper than buying it in a store.

To prepare 4 half-liter jars of seaming you need to take:

Medium-sized eggplants - 3 pcs.;
Bell pepper – 2 pcs.;
Tomatoes – 4 pcs.;
Hot chili pepper - 4 pods;
Ground black pepper or a mixture of peppers – 1 teaspoon;
Zira – 2 teaspoons;
Mint – 9 leaves;
Large garlic cloves – 6 pcs.;
Salt - 2 tablespoons (one of them for sprinkling);
Sugar – 5 tablespoons;
Apple cider vinegar (9% substitution is possible) – 200 ml;
White wine – 200 ml;
Refined oil - 4 tablespoons.

How to cook correctly without sterilization: I peel and wash the vegetables.

I cut the blue ones into circles, put them in a bowl, sprinkle with salt to remove bitterness, mix and leave for an hour. After this, I drain the juice, rinse, and dry.

I mix wine and vinegar in a bowl, add blue wine, cover with a flat plate and put a jar of water on top, leave it in the refrigerator overnight.

I cut the bell pepper into small pieces, peeled and stemmed tomatoes into 4 parts. I chop the chili pods.

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I turn everything into a homogeneous mass with a blender, add oil and put it on fire. In the heated mixture I put finely chopped garlic, pepper (or a mixture of peppers), cumin, chopped mint leaves, and after boiling, add sugar and salt.

Simmer over low heat for 15 minutes, then add the eggplants along with the marinade, after boiling, reduce the heat and simmer for 5 minutes.

I put eggplants in sterilized jars, not reaching 1-1.5 cm from the edge, fill them with dressing from the pan to the brim, and roll them up with boiled lids. I turn it over, wrap it up and put the cooled preserves away for storage.

The incomparable taste and aroma of pickled eggplants in jars from Alla Kovalchuk will delight your household all winter.

“Note to the housewife”: to easily remove the peel from a tomato, make a cross-shaped cut on top, pour boiling water over the fruit, and then lower it into ice water for 1 minute.

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.

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 the classic recipe, it should completely cover the blue ones. If the fluid level has dropped, add additional 3% saline solution to the container.
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.
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.

Delicious recipe for soaked eggplants in a pan with herbs and garlic

Among the many recipes, this one is worthy of special attention, as it is easy to prepare, and the unusual taste is very reminiscent of salted mushrooms.

For 10 servings of blue ones with filling you will need:

Eggplants – 2 kg;
Garlic – 1-2 heads;
Parsley or celery – 1 bunch;
Bay leaf – 6 pcs.;
Black peppercorns - to taste;
Water – 4 l (for blanching – 3 l; for brine – 1 l);
Salt 3 tablespoons (for blanching - 1 spoon, for brine - 2).

I prepare soaked vegetables with filling like this: I wash the blue fruits, cut off the edges, put the whole fruit in a colander in boiling salted water and blanch for 3-5 minutes, take it out, cool it, lay it between the boards and press down slightly to remove excess liquid. Carefully make a cut in half lengthwise, not all the way through. For the filling, cut the garlic into thin slices and chop the parsley. I fill the blue ones and put them in a saucepan, on the bottom of which I put a bay leaf with peppercorns.

To make the brine, dissolve salt in cold water and pour in the eggplants. Cover tightly with a lid and leave at room temperature for 3 days until the brine becomes cloudy and bubbles appear in it. Then I store it in the refrigerator.

Cold-cooked blueberries with parsley are an excellent appetizer that goes well with meat dishes.

Reviews

If you still have doubts about whether it’s worth preparing fermented stock for the winter, then the reviews will easily dispel them.

Alena : “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. Cover the vessel with a lid. Eggplants are stored in the refrigerator for about two weeks, maybe longer, but they become very pickled.”

Diana : “If you cover the eggplants with calcined oil, they will be stored in the refrigerator until spring or even summer. They will never mold in oil. I do this every year."

Daniela : “At the height of the season I always make pickled eggplants. I boil them in salted water until tender. I put them under the press for about 6 hours. Then I lay them out in 5-6 pieces. in plastic containers and place in the freezer. You can treat yourself to vegetables all winter without worrying about them going to waste. The most important thing is not to overcook the eggplants.”

Pickled eggplants in Georgian style

The most delicious and quite spicy recipe for Georgian blue ones. The dish delights with its aroma and goes perfectly with strong alcoholic drinks.

Necessary products for cooking under pressure:

Eggplants – 1.8 kg;
Carrots – 350 g;
Garlic – 5 cloves;
Ground red pepper - a quarter tablespoon;
Cilantro – 1 bunch;
Celery – 1 bunch;
Dill - half a bunch;
Water – 2 l;
Salt – 3 heaped tablespoons;
9% vinegar – 1 tablespoon;
Sugar – 1 tablespoon.

Sequence of actions: I peel and wash the vegetables. In the blue ones I make “pockets” for the filling and boil them in boiling water for 5 minutes. I take it out, put it in a colander, cover it with a plate and put pressure on top, leaving it to remove excess liquid.

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My recipes for stuffing peppers for the winter: very easy and tasty preparation

I grate the carrots, mix with chopped herbs and garlic pressed through a press, mix, add salt and pepper to taste.

I stuff the eggplants and place them tightly in the pan. Stir salt and sugar in boiling water, add vinegar. I pour the hot marinade into a pan with stuffed vegetables, set pressure and put it in the refrigerator for a week.

A dish with carrots and garlic will pleasantly surprise lovers of crispy snacks.

Which canning product should you choose?

Which is better to cook eggplants for the winter: pickled or salted? Salting and pickling are well-known methods for storing fruits and vegetables. Salt and lactic acid are considered the main preservative agents. They inhibit the formation of harmful microbes and protect fruits and vegetables from rotting.

Lactic acid is very important for the human body. It has a fresh taste and is not so harsh and spicy. Fermented vegetables contain a larger amount of lactic acid, while salt dominates in pickles.

Pickled blueberries with parsley and garlic

I’m revealing the secret of how to easily prepare a tasty and satisfying dish at home. This recipe makes an awesome appetizer that goes well with fried potatoes, meat and other dishes.

The set of ingredients is minimal:

Eggplants – 3 kg;
Garlic – 1 head;
Parsley – 1 bunch;
Salt – 1 tablespoon.

Cooking recipe: I peel and wash the vegetables. I cut off the edges of the blue ones, put them in a pan, pour boiling water over them and cook for 10-12 minutes. They should cook well, so I check the readiness with a knife.

I take out the finished fruits, cut them in half, put them on a board set at an angle, put another board on top and put a pan of water on it, leaving it for 10 minutes to remove excess liquid.

I mix chopped parsley with garlic passed through a press, salt, then lay out the eggplant halves, putting them together, putting them in a saucepan, covering the top with a plate and pressing down with a liter jar of water, leaving for an hour to release the juice.

After an hour, the juice should cover the edges of the plate. If not enough of it has been released, you can add boiled water.

I insist the dish for three days in a warm place. During this time, the brine should take on the appearance of a thin jelly. Then I put it in the refrigerator.

Blue ones, stuffed with carrots and garlic without brine, are ready to eat within 24 hours, after three days of salting. I serve it to the table in cut pieces with onions and vegetable oil.

What can you cook up?

Pickled eggplants are suitable for both meat and vegetable dishes. Before serving, they need to be sprinkled with a little sunflower oil or soy sauce. During the holidays, pickled eggplants will be a very good snack in any home.

Pickled eggplants as an appetizer are a “lifesaver” for any housewife, both for a holiday and for dinner with the family. There is practically no oil in such eggplants, so the liver does not experience the strain it would have after.

The advantage of this product is a pleasant sour taste, which is obtained not due to the addition of vinegar, but due to the fermentation process.

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Pickled eggplants stuffed with carrots and garlic without brine

For variety, I suggest preparing pickled eggplants stuffed with carrots and garlic according to a quick recipe without brine. It turns out truly delicious.

Set of products for cooking:

Blue ones – 2 kg;
Carrots – 2 pcs.;
Garlic – 100 g;
Dill – 50 g;
Parsley – 50 g;
Basil – 50 g;
Salt – 70 g.

I cook blue ones quickly and tasty: I peel and wash the vegetables. I cut off the edges of the eggplants, put them in boiling salted water and cook for 2-3 minutes, carefully remove them, cool them, and squeeze the fruits a little.

I make a cut on one side of the vegetable, rub it inside with salt, stuff it with grated carrots, thinly sliced garlic slices, and chopped herbs. I tie it with thread so that the filling does not fall out, put it in a pan, cover it with a plate, and place a weight on top (a 3-liter jar filled with water). After a few days, the dish is ready to eat.

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In the refrigerator, salted blueberries can be stored in a glass container for up to 3 months.

Little blue ones, salted in their own juice

One of my favorite recipes, it turns out with a very pleasant sourness and spicy taste. The workpiece is suitable for long-term storage.

Required components:

Eggplants – 1.5 kg;
Carrots – 300 g;
Sweet pepper – 200g;
Onion – 120 g;
Small garlic – 1 head;
Salt – ¾ tablespoon;
Vegetable oil - for frying;
Grated celery root - 1 tablespoon;
Dill, parsley, pepper to taste.

I cook eggplants in their own juice in this way: wash them, cut off the edges, add water and bring to a boil, cook for about 10 minutes, after which the fruits should remain elastic, but can be easily pierced with matches. I drain the water and leave it to cool.

For the filling, I grate the carrots, cut the pepper into strips, dice the onion, and chop the garlic.

Mix carrots, peppers with onions fried until golden brown, simmer until softened, salt, stir, remove from heat and add greens with garlic, stir.

I stuff the resulting mixture into the eggplants and place them in a pan, filling the voids with the remnants of the vegetable mixture.

I cover it with a plate and put it under pressure, leaving it to ferment at room temperature for 4 days.

Then I put 1 liter in sterilized jars, fill it with the brine obtained after fermentation, sterilize it after boiling for 40 minutes, roll it under an iron lid, wrap it and after cooling, store it in a cool place.