Remembering the cold months without vitamins, thrifty housewives during the season they are actively engaged in preparations in order to diversify the dull winter menu. And pickling eggplants probably takes second place in popularity, immediately following cucumber supplies. Moreover, there are plenty of recipes for canning blueberries; there is something suitable even for the most discerning taste. Variety of assortment - spicy, spicy, stuffed eggplants- will invariably delight you all winter.

Dry salting

The most simple pickling Eggplants for the winter can only be produced with the help of salt. But it will be tastier if supplemented with herbs. Dill and tarragon are considered ideal for this vegetable. The more herbs you take, the more flavorful the snack will be. However, there is no need to be too zealous: the greenery should not be more than half of the mass of eggplants.

Each vegetable is cut lengthwise to about two-thirds of its length, and the cut is generously sprinkled with salt. “Blue” ones are folded into a container; Each row is again salted and seasoned with chopped herbs. After a few days, when the vegetable releases enough juice, pressure is placed on the workpiece. She will stay warm for a week; Afterwards it is moved to the cold, from where it is eaten as needed.

Brine method

A more common recipe for pickling eggplants is one that uses brine. You can also use whole vegetables, but if cut, the process will go faster. Tarragon with dill can be supplemented with horseradish and basil; seasonings are inserted into the cuts, and the layers are lightly sprinkled with cloves and brine. The latter is made at the rate of two full spoons per liter of water and poured cold. Vegetables will “ripen” for about a month, and, again, it is better to keep them cool.

Salting eggplants with garlic

This recipe is most popular among canning lovers. Fast, cheap, spicy and incredibly tasty. First, the “blue” ones without stalks are blanched, for which they are immersed in boiling salted water for seven minutes. Then they are pierced in several places with a fork and placed under pressure overnight to squeeze out excess liquid. The next day, the brine is boiled. For this, add 2-2.5 tablespoons of coarse salt for every liter of water. Vegetables are cut so that a “pocket” is formed. Chopped garlic is placed in it. With a cut to the side, the “little blue ones” are placed in a pan, filled with warm, but not hot, brine and pressed down with a weight. Ten days - and the delicacy is ready. If you plan to pickle eggplants in jars for the winter, after the specified period they are packed into containers, sterilized for a third of an hour and screwed.

Stuffed eggplants

The usual, so to speak, primitive pickling of eggplants is not interesting to everyone. But with spicy additions everyone will like them. The first stage will be the already described blanching followed by pressing. This time the oppression should be applied for a short time until the rest of the ingredients are ready.

The second step is to cut the onion into half rings and simmer it. As soon as it becomes translucent, add a thin carrot strip to it (you can also rub it). Many also add root parsley. Vegetables fried until soft are seasoned with salt and chopped parsley and mixed.

The third stage is stuffing. The procedure is similar to how it was done with garlic, only you need to put more filling into the cuts. To prevent it from falling out, the eggplants are tied with thread and then placed tightly in glass cylinders. After two days, they are filled with calcined, salted and slightly cooled vegetable oil - and stored in a cool place.

Eggplants in Georgian style

Pickling it is popular all over the world; it is, perhaps, in the cooking of every country familiar with this vegetable. Can rightfully be considered one of the most acute Georgian appetizer. The process of preparing it is somewhat troublesome, but in winter both you and your family will be glad that the hostess was not lazy. The washed eggplants are cut in half lengthwise, salted well and left for a couple of hours, cut side down, to allow the moisture to escape.

Then the halves are well fried (of course, in vegetable oil: butter is not suitable for canning). While the little blue ones are cooling, two sweet thick-walled red peppers, one bitter one and a head of garlic are passed through a meat grinder or food processor. The mass is mixed with the addition wine vinegar. It is added to taste, approximately 2-3 spoons are required. The eggplants are coated in an even layer along the cut with the mixture and placed in layers in a jar. A liter container is sterilized for half an hour, rolled up and wrapped warm until it cools.

In Azerbaijani

In another part of the mountains, they have their own opinion about how eggplants should be salted. In Azerbaijan, they prefer a more spicy and also spicy version. Ten small fruits are removed from the tails and cut almost to the place where the stalk grows. The eggplants are boiled for about five minutes until soft, after cooling and squeezing, the seeds are removed from them. For the filling, dill, cilantro, parsley, mint are finely chopped - in an arbitrary ratio. In addition, a large carrot is grated and a head or two of garlic is pressed. Pieces of finely chopped hot and sweet peppers with a stalk of celery are also added here. All this is salted and peppered, stuffed into “boats”, which are filled with one and a half glasses of red wine vinegar, diluted in half with water. After three days of salting, the eggplants are put into jars and put into the refrigerator.

Moldovan proposal

In Moldova there is a sauce called "muja". It's pretty spicy seasoning, with which they eat fish, vegetables and meat. And eggplants are also salted with the sauce, and from it the little blue ones become completely delicious taste. It is advisable to choose large vegetables, but without coarse seeds inside.

Three kilos of eggplants are cut into thick slices and blanched. Then large bunches of dill and parsley are finely chopped. Each bunch is so large that you can barely wrap your fingers around it. Now it’s the mujay’s turn: two garlic heads are peeled and chopped, generously salted (two heaped tablespoons) and mixed with an incomplete glass vegetable oil(150 milliliters).

Dry jars are filled in layers: eggplant - mujei - greens. The necks are tied with gauze, and the containers are put away in the dark and warm for 2-3 days. When taken sample If you are satisfied, the vessels with salted eggplants are sterilized for 20 minutes, sealed and wrapped upside down. An advantageous feature of the Moldavian method of rolling eggplants is that they are simply stored on a shelf in the pantry without any harm to taste and quality.

Blue + cranberry

Russian housewives also know how to cover eggplants for the winter in an unusual and elegant way. Pickling in jars using pickled cranberries is a recipe that hits taste qualities all records. For a kilogram of eggplant, 300-400 grams of berries will be needed. The main ingredient is washed, but this time not blanched. It should be cut into equal quarters. The main thing here is that your eye doesn’t let you down: larger ones will take longer to salt, spoiling the overall impression.

The container for the future snack is sterilized, eggplant slices are laid out in it and evenly sprinkled with cranberries. For the brine, one and a half liters of water are heated. Two tablespoons of salt dissolve in it; after boiling, add three tablespoons of chopped dill, and the pan is kept on low heat for about five minutes. When the brine has cooled a little, fill the containers with it, immediately seal it and hide it upside down under the blanket. The workpiece will have to be stored cool. But when you open the first jar, you will immediately find free space in the cellar for such a wonderful snack.

Finally, we remind you that cooking is more of an art than a craft. So any recipe can be modified and supplemented, obtaining an even more wonderful result than was promised by the original recipe. Dare and fantasize!

Eggplants are delicious and healthy vegetable, but their season is not long. Skilled housewives prepare these vegetables for the winter and use them in winter to prepare other dishes or in this form.

Eggplants go surprisingly well with garlic, and this combination is very beneficial for the body. For those who are watching their figure, we can recommend this recipe for pickling eggplants for the winter. They are tasty, low in calories and have a long shelf life. This delicious recipe does not take long to prepare, just like cooking, but the result is always good.

Required ingredients:

• Ripe eggplants – 5 kilograms;
• Garlic – 15 grams;
• Laurel – 4 leaves;
• Salt – 100 grams;
• Water – 1 liter.

1. Wash the eggplants, remove the stems and cut them in half lengthwise to make two boats;
2. Place the finished fruits in water and cook for about 8-10 minutes, be sure to salt the water by adding about 20 grams of salt, you can add a little more;
3. We take the fruits out of the water and let them dry completely;
4. Now you need to put the fruits on a cutting board, cover it with another board on top and put pressure on it all, leave the structure for 3-4 hours, during which time the liquid should be able to flow out of the eggplants;
5. Peel the garlic, chop it with a mortar, add 25 grams of salt to it, grind everything well;
6. Rub the fruits with a mixture of garlic and salt;
7. Place the fruits in a container, add herbs, Bay leaf, spices;
8. Prepare a brine from water and 60 grams of salt, pour it over the prepared eggplants, press under pressure and leave for 6-7 days;
9. After this time, the workpiece is removed to a cold room.

Preserving eggplants for the winter with herbs

Tarragon added to eggplants gives them freshness and summer scent. You can also add cinnamon, basil, garlic, cloves, horseradish and other herbs to a similar recipe. You can add them based on your own taste, you can come up with your own combination aromatic herbs or experiment with different combinations. Eggplants are like mushrooms for the winter, surprisingly, but the taste is delicious.

Required ingredients:

• Eggplants – 1 kilogram;
• Tarragon or dill – 50 grams;
• Coarse salt – 80-90 grams;
• Water – 1 liter.

Step-by-step cooking instructions:

1. The fruits must be washed well, cut lengthwise with a sharp knife, but not all the way, but only 2/3 of the length;
2. Then the pulp needs to be placed in jars for storage, but they need to be periodically seasoned with dill or tarragon, it is also important to sprinkle each layer well with coarse salt;
3. Leave the pulp in the room at room temperature It may take about 1 week for the juice to release;
4. Only after this the containers are closed with lids and placed in a cool place. It is important to store such preparations only in a cold room; they will deteriorate in a warm room.
5. You can also prepare a solution from water, salt and herbs, pour in the pulp, leave for salting, and then roll up the lids; the preparation method does not greatly affect the final taste of the product, only the cooking time differs.

How to pickle eggplants like mushrooms

For this recipe it is best to choose small eggplants, they are more tender. And the color of the workpiece will be more saturated if you use dark purple fruits for cooking. This recipe helps prepare fruits to complement a variety of hot dishes. Salted eggplants are like, you can’t tell the difference in taste.

Required ingredients:

• Eggplants - 5 kilograms;
• Salt – 250 grams;
• Water – 5 liters.

Step-by-step cooking instructions:

1. Wash the blue ones, remove unnecessary stalks, cut without reaching the end, but do not cut the fruits from the stalk side, the stalk should remain intact;
2. Place the fruits in a container, constantly sprinkling them with salt. Special attention it is necessary to pay attention to the cuts; if there is a lot of salt, then before use the pulp can be washed or soaked in cold water, but salt is necessary for long-term storage;
3. You can place sprigs of dill or any other herbs between the layers of fruit;
4. Put pressure on the pulp so that it gives juice;
5. Salting the pulp will take about 10-12 hours, after which you can put the workpiece away for storage.

How to pickle eggplants with carrots and celery

The preparations are mainly used as additional snacks for hot dishes. This recipe suggests preparing stuffed eggplants for the winter with garlic, carrots and celery. This mixture will be an excellent addition to boiled potatoes, stewed vegetables, rice and other side dishes. Eggplants like mushrooms recipe for the winter will please you at any time of the year. Vegetable oil is best used without odor, it is more dietary.

Required ingredients:

• Fresh eggplants – 2.5 kilograms;
• Carrots – ½ kilogram;
• Celery – ½ kilogram;
• Garlic – 2 heads;
• Onions – 3 pieces;
• Vegetable oil – approximately 50 grams;
• Coarse salt – 50 grams.

How to pickle stuffed eggplants:

1. Wash the eggplants, cut them in half lengthwise equal halves, lower in hot water and cook over low heat for 30 minutes, then they need to be put under a press to rid them of excess moisture and excess bitterness;
2. Place the celery in boiling water and leave it in it for 15 minutes, this will soften it a little, but will not become too soft;
3. Carrots and onion peel and grate, then place them in a frying pan and fry until tender with the addition of salt;
4. Eggplants need to be dipped in vegetable oil, grate with chopped garlic;
5. Place the fry on one half of the blue one, cover with the other half, and tie them together with celery stalks, thus processing all the halves;
6. Leave the pulp for three days in the refrigerator under pressure;
7. Then transfer the mixture into prepared jars and leave them to sterilize for an hour, after which the jars can be rolled up immediately iron lids and leave upside down to cool;
8. After complete cooling, you can store the workpiece in a fairly cool place, for example, a refrigerator or cellar.

Canning eggplants for the winter with oil and garlic

Salted eggplants, likewise, can contain not only salt, but also greens. And if you add vegetable oil to the recipe, the product turns out a complete snack, which you can serve on your own for a holiday or casual table. Vegetable oil makes the pulp silky and tender in taste.

Required ingredients:

• Ripe eggplants – 3 kilograms;
• Salt – one heaped tablespoon;
• Garlic – 2 small heads;
• Vegetable oil – 100 grams;
• Dill and celery – 50 grams.

Step-by-step cooking instructions:

1. Wash the eggplants, trim the stalks, place them in hot water, cook for about 3 minutes; if the fruits are hard, it is recommended to pierce the peel with a fork in several places, then you can drain the pulp in a colander and allow excess liquid to drain;
2. You need to prepare a pickling sauce from garlic, salt and butter. All components should be ground well in a mortar, you can use a meat grinder, garlic press, or even fine grater, this will not greatly affect the final result;
3. Cut the cooled blue ones, rub with sauce, place tightly in sterilized glass containers, at this stage you can add greens to the pulp - dill and celery, you can use any other greens to your taste;
4. Cover the container with gauze folded in several layers and put it in a dark, warm place for 2-3 days, during which time the vegetables will be completely saturated with salt;
5. After this, you can take samples and if the taste suits you, you can roll them up with lids and put them away for storage. And if the pulp is not salted enough, then you can wait another 2-3 days;
6. If the taste is good, then you can put the jars in a saucepan with hot water and additionally sterilize for 15-20 minutes, then you can put the jars in their usual storage location.

Eggplant with pickled cranberries

Cranberries have a unique sourness; they are added to various blanks. If there is an unused pickled cranberries, then you can combine it with salted blue vegetables. This recipe is not only unusual, but also incredibly tasty. Cranberries look very good in any preparation and blue ones are no exception.

Required ingredients:

• Eggplants – 1 kilogram;
• Pickled cranberries – 0.4 kilograms;
• Chopped dill - 3 tablespoons;
• Large salt- 2 tablespoons.

Step-by-step cooking instructions:

1. Wash the blue vegetable well, remove the stalk, cut the fruit into 4 parts, it is important that the slices are not too large and not too different from each other, otherwise they may be unevenly salted, some pieces will be salted, and some will be completely unsalted;
2. Containers for pickling must be sterilized in advance in a convenient way, for example, place the container over steam and leave for 10-15 minutes, put the containers in the oven for 10 minutes, or use another method;
3. Place the pulp in a container, sprinkle it with cranberries, so that the berries are evenly distributed throughout the volume of the jar;
4. Separately prepare the brine, it consists of water, salt and chopped dill, it needs to be boiled for 5 minutes, cool slightly;
5. The prepared solution must be immediately poured into containers with pulp, immediately rolled up the lids, turned over, and allowed to cool under a warm blanket. And only then can you put the workpieces away in a convenient storage place, preferably cold.

Eggplants are very delicious vegetable, it must be eaten at any time of the year. These recipes allow you to pickle vegetables with various additives for the winter. Any such pickling will be pleasant to open in winter and remind you of summer.

Calories: Not specified
Cooking time: Not indicated

Eggplants, people often call them “blue” ones. This versatile vegetable. Firstly, because there are many recipes with it - from soups, pastries, snacks and to jam. And secondly, “little blue” itself has a unique rich taste. In addition, it is famous for its low calorie content and goes well with other foods.

And what delicious preparations for the winter, do you know using this vegetable? Eggplants can be pickled, salted, baked, prepared from them various salads etc. Today we will share with you a recipe for preparing salted eggplants.




(for a container with a capacity of 5 liters.)
- eggplants – 5 kg;
- bay leaf – 4 pcs.;
- garlic – 15 g;
- salt for garlic – 25 g;
- salt for brine – 75 g;
- water – 1 l.;
- basil and parsley.
Recipe of the day: salted eggplants for the winter.

Recipe with photos step by step:

For pickling, it is best to select small-fruited dark purple eggplants. We wash them under cold running water, remove the stems, and cut each eggplant lengthwise in the middle.




Blanch the prepared eggplants in boiling salted water. You will need 20 g of salt per liter. Blanch for 8-10 minutes.




Then we take the eggplants out of the water and leave them in a colander or sieve to completely drain the liquid.




Then we place them on the kitchen board or table. We place a second board on the eggplants and add a weight on top of it. We keep the eggplants in this form for about 3-4 hours. This must be done slightly at an angle so that the water gradually drains from the eggplants.
Let us remind you that last time we prepared.






Meanwhile, peel the garlic.




Grind it in a mortar. Add salt for garlic - 25 g. And put this mixture into the cut eggplants.




In the container in which you will sour the eggplants for the winter, we will add parsley, black peppercorns, bay leaves and other spices.




Then place it tightly in a container. stuffed with garlic eggplants. Add spices and herbs on top again. Prepare the brine. For 1 liter of water we need 60 g of salt. Place a wooden circle or other container on top and add more pressure. We keep the eggplants salted for the winter in this form for about 6-7 days. We do all this at room temperature. Then we place it in the refrigerator or basement, for example, where the temperature does not exceed 10 degrees Celsius.






If you are sealing these salted eggplants for the winter, then put the vegetables in a glass container and fill them with boiled, cooled brine. Cover with boiled lids and leave in a warm room until lactic acid fermentation. Store in a place where the temperature does not exceed 10 degrees.




Before eating, chop the salted eggplants finely, add onions and vegetable oil - everything to taste. This great option For

As has long been known, eggplants are distant relatives of potatoes and tomatoes. It should be noted that in terms of the presence of useful substances, they are almost identical to their “blood brothers”. They contain vitamin C, PP and B vitamins. The presence of calcium and iron should also be noted.

This miraculous vegetable simply needs to be included in your diet for those who suffer from anemia and diabetes. To enjoy the taste of the “little blue ones” even in cold times, you can prepare them. So, in our article we will talk about how to prepare salted ones for the winter.

Recipe

• “little blue” - 2 kg;
• garlic - 2 heads;
• water - 500 ml;
• bay leaf - 6-7 pcs.;
• dill, cilantro, parsley, basil - a bunch each;
• chili pepper - 1 pc.;
• coriander - a pinch;
• salt - 2.5 tbsp. l.

Let's cook!

Cut each eggplant in the middle and place in salted water for 10-15 minutes. Then put a pressure on the vegetables so that all the excess liquid drips out.

Next, finely chop half the amount of garlic and herbs. Stuff the “little blue ones” with them. At the bottom enamel pan arrange the remaining half of the greens (no need to chop), spices, 1 tsp. salt and garlic cut into strips. Place stuffed vegetables on top.

Prepare the brine. To do this, place a saucepan with specified quantity water on the stove and wait until it boils. Add 2 tbsp. l. salt. Stir and let cool. Pour brine over eggplants. Cover with a plate and place the weight.

Eggplants are kept in a dark place at room temperature for a week. Then the brine is drained, filtered and boiled.

So, put the little blue ones in sterilized jars and fill with brine. Cover with lids and sterilize again. Now you can roll it up.

Garlic should be stored in the refrigerator or cellar for the winter. Bon appetit!

garlic and carrots

This recipe for salted food for the winter is very simple and does not take much time. So, purchase the following products:

• eggplants - 3 kg;
• large heads of garlic - 5 pcs.;
• carrots - 3 kg;
• a large bunch of parsley (two are possible);
• water for brine - 250 ml;
• salt for brine - 1 tbsp. l.

Let's start cooking according to the recipe

It is more advisable to select medium-sized eggplants so that they can easily fit in jars. Also, preference should be given to young vegetables. It should be noted that when cutting the sepals of the old blue ones, you can see protruding antennae. These are the vegetables that are not suitable for twisting.

So, wash the vegetables thoroughly, remove the stems and cut each one in the middle.

In the meantime, prepare the filling. Grate the carrots on a medium grater, chop the garlic finely (just don’t put it through a garlic press so as not to lose all the flavor and useful qualities). Chop the parsley. Mix all ingredients together with salt.

Cut the cooled blue ones in the middle and place the filling in each. Take a thread (as a rule, white is used, since it contains no dyes) and tie the vegetables. Sterilize the jars and pack the eggplants tightly. Place the remaining filling on top.

Prepare the brine. Dissolve a large spoonful of salt in water. Pour into jars, close the lids and place in a cool place.

When submitting salted eggplants with garlic for the winter (we will definitely show you the photo below) watered with vegetable oil.

Bon appetit!

Salted eggplants with garlic for the winter. Classic recipe

This dish will please everyone without exception. To prepare it we need:

• “little blue” - 5 kg;
• garlic - 150 gr.;
• salt for brine - 80 g;
• water - 1 liter;
• bay leaf - 3 gr.;
• salt for garlic - 30 gr.

Let's start cooking

Rinse the blue ones under water and remove the stalks. Cut each vegetable down the middle.

Place the eggplants in boiling brine (a liter of water and 80 g of salt) and cook for 2-3 minutes. Carefully remove the vegetables and let cool, pressing with pressure (to remove excess liquid).

In the meantime, chop the garlic with a knife and mix it with salt. Add the mixture to the middle of each eggplant.

Place vegetables in sterilized jars. Place a bay leaf on top (you can add dill umbrellas). Pour in the prepared brine and close the lids.

Garlic should be stored in jars for the winter at room temperature for 5 days. Then the workpiece should be moved to the refrigerator or cellar. Enjoy your meal!

Delicious and unusual dish- salted eggplants. Their preparation is not difficult, and they are actively used in dietary nutrition, since per 100 g of product there are only 24 kcal. Salting eggplants allows you to preserve everything useful material contained in vegetables, including calcium, carotene, phosphorus, B vitamins, folic acid. This is why eggplants are so popular in cooking.

A tasty and unusual dish - salted eggplants

Canned vegetables perfectly retain taste and aroma. For cooking you will need the following ingredients, based on 5 kg of vegetables:

• Running water, not bottled – 4 l (of which 1 l is for brine);
• table salt (non-iodized) – 100 g;
• garlic cloves – 100 g;
• fresh herbs of your choice – 100 g,
• dried bay leaf, whole – 4 pcs.

Cooking steps:

1. Wash the vegetables, cut them, trim the stalks.
2. Add salt (half of the total amount) to water (3 l), then add the prepared vegetables, place the container on medium heat, bring to a boil and cook for 5 minutes.
3. Pour into a separate container cold water and put the eggplants in for 2-4 minutes.
4. Cut the vegetables into rings, place them in a row (on cutting board) layers, press on top so that they release juice (this will take 3 hours).
5. Chop the garlic or pass through a press.
6. Salt the eggplants in an enamel container. If there are a lot of them, then it’s better in a pan.
7. Place the greens at the bottom of the container, then the blue ones and garlic.
8. Prepare brine using water and salt.
9. Pour it over all the vegetables and put pressure on top.

Pickles: the most various recipes for the winter

Place the container in a cool place, then put the vegetables in sterilized jars, roll them up and put them in the refrigerator.

Eggplants prepared for the winter are tender and aromatic and do not taste bitter. They can be used in other dishes or as an independent snack.

Salted eggplants: a simple recipe (video)

Eggplant with carrots and garlic

You can deliciously pickle vegetables with garlic and fresh carrots. For 3 kg of vegetables you will need the following ingredients:

• fresh carrots (but you can add already pickled ones for taste) – 1 kg;
• greens to taste – 100 g;
• fine salt, not iodized – 100 g;
• young garlic – 20 cloves;
• pepper (allspice and peas) - to taste;
• apple cider vinegar – 65-70 ml;
• non-fragrant vegetable oil – 50 ml;
• water – 3 l.

You can pickle vegetables not only with garlic, but also with fresh carrots

Cooking steps:

1. Pour 500 ml of water into a deep container and add a little salt, heat.
2. Wash the eggplants and make a cut on them.
3. Place vegetables in water and boil for 5 minutes.
4. Then transfer them to cold water, and then place them under a press (the vegetables should spend several hours under pressure).
5. Eggplants should not be prepared whole - you need to open them and add salt to remove the bitterness.
6. Grate the carrots on a coarse grater.
7. Place it on the eggplant (you can inside each half).
8. Coarsely chop the greens and place them on the bottom of the container.
9. Place vegetables on top.
10. Heat 500 ml of water, add pepper, salt and garlic to it, boil for several minutes.
11. Cool to 50 degrees and add vinegar.
12. Pour brine over the eggplants and place weights on them, leaving them to brine for 48 hours.
13. Sterilize the jars, add the eggplants, add a little vinegar.
14. Pour the brine into a separate container, boil, and pour evenly into the jars.
15. Roll up with metal lids and store in a cool place.

Recipes for preparing eggplant caviar for the winter

Salting under pressure

A simple recipe that allows you to store eggplants in winter period in jars after sterilization. For preparation you will need:

• Eggplants without barrels and rot - 10-12 kg.
• Bay leaf - to taste.
• Fresh garlic – 30 g.
• Bay leaf - to taste.
• Salt – 200 g.
• Water – 2 l.

A simple recipe that requires the use of pressure

Cooking process:

1. Sort the eggplants (it is important that they are not overripe, you need to choose blue or purple ones, without barrels and rot).
2. Next, you need to rinse the vegetables in running water under strong pressure.
3. Remove the stems and make a cut on each eggplant.
4. Peel the garlic, pass through a press, and then mix with salt.
5. Also add salt to the vegetables themselves to remove the bitterness.
6. Heat water in a container and salt it, place vegetables in it (cook for 10 minutes).
7. After that blanched eggplants You will need to transfer them to a towel or put them in a colander to get rid of excess liquid in them.
8. Then another one is installed on them cutting board with a load on top (for 4 hours).
9. You need to put a garlic mixture in each vegetable;
10. Place a bay leaf in a container for pickling eggplants, and stuffed eggplants are placed tightly on it.
11. To prepare the brine, take 1 liter of water (boiled) and 70 g of salt, pour into a container with vegetables. Leave to dry for a week indoors.
12. After the week has expired, move the container to a cool room with a temperature no higher than + 10 degrees (or put it in the refrigerator).

Pickled cucumbers in jars: the best recipes

You can serve salted vegetables with fresh herbs as original snack or a side dish for meat or chicken.

Marinating without sterilization

The recipe allows you to quickly and tasty prepare pickled eggplants without first sterilizing the containers.

The following products will be required:

• Whole, firm, ripe eggplants – 1.5 kg.
• Hot pepper (red) – 1 pod (small).
• Garlic – 4 cloves (fresh).
• Black peppercorns – 5 g.
• Water – 2 l.
• Table vinegar (9%) – 25 ml.
• Salt (fine, non-iodized) – 30 g.
• Sugar – 20 g.
• Dry bay leaf – 4 pcs.

It’s easy to quickly and deliciously prepare pickled eggplants without first sterilizing storage containers

Cooking process:

1. Wash the vegetables and cut into 4 parts.
2. Prepare the marinade - mix water (2 liters) with salt, sugar and vinegar, boil.
3. Pour water (1 l) into a container, place chopped vegetables, cook over medium heat for 5 minutes.
4. Rinse the jars with hot water, place the peppers and garlic.
5. Place prepared vegetables in each jar and pour hot marinade over them.

The dish should be eaten on the 5th day after preparation. It is not necessary to roll up the lids. If we preserve it for the winter, sterilization is necessary.

Eggplants are like mushrooms

This recipe also falls into the simple category. In order to get a “mushroom” appetizer, you will need:

• Eggplants - 2 kg.
• Garlic - 1 pc.
• Dill -300 g.
• Vegetable oil - 300 ml.
• Vinegar 9% - 11 tbsp. l.
• Salt - 4.5 tbsp. l.
• Water (cool) - 2.5 l.

This recipe also falls into the easy category.

Cooking process.