Eggplant is a real find for any thrifty housewife who cares about how to spend the winter more comfortably. This vegetable has a rather interesting taste, which allows it to be added to various dishes. But it’s also great as a snack!

We invite you to get acquainted with several of the most delicious recipes for salted eggplants for the winter, among which you will find one that you will cook every year.

Recipe for salted eggplants with garlic and carrots under pressure

A very easy to prepare recipe that you will master with ease. It requires a minimal list of ingredients, and the taste lives up to any expectations.

Advice: Taking into account that this recipe involves storing vegetables in jars, choose exclusively small young fruits, which will allow you to easily place them in a three-liter container. If you decide to prepare the appetizer in a pan, which is also possible, you can use larger blue ones. But in the latter case, storage conditions must be maintained: this is impossible at room temperature, otherwise the workpiece will not last long. It is optimal if you have enough space in the refrigerator or you have a cellar at your disposal.

It’s also worth figuring out how to install oppression. Ideally, this is a flat surface on which you can lay out the future workpiece, and place pressure on top. This must be done to ensure that excess liquid flows out.

Ingredients

Servings: – +

  • eggplant 2 kg
  • garlic 200 g
  • carrot 500 g
  • parsley 1 bunch
  • salt 2 tbsp.

Per serving

Calories: 36 kcal

Proteins: 1.3 g

Fats: 0.1 g

Carbohydrates: 7.6 g

60 min. Video recipe Print

    Wash the vegetables well and remove the place where the tail is attached. Prick each eggplant several times with a fork. This will allow you to get rid of possible bitterness, although in most cases, especially if the fruits were picked recently from their garden and are relatively small in age, it is absent. But it’s still worth insuring yourself.

    Place the blue ones in a saucepan of sufficient volume, fill with water and put on the stove to cook. After about 5 minutes (on average) after boiling, you can turn off the burner. The eggplants should be only slightly scalded.

    Now it's the turn of the remaining components. They need to be washed, cleaned and crushed. Grate the carrots on a coarse grater, pass the garlic through a press, and just chop the green stuff, maybe not very finely.

    Carefully cut each eggplant lengthwise, starting from where the stalk attaches almost to the end. The main thing is not to completely divide the vegetable into two parts.

    Now put a mixture of carrots, parsley and garlic inside, and then rewind each blue one tightly with regular thread. Pack the eggplants into a jar and fill with brine. It is worth considering that this amount of salt is calculated for 1 liter of liquid.

    Cover with a nylon lid, place a plate or bowl under the jar (during the fermentation process, brine will be released and drain into the container) and leave in this state at room temperature for up to 4 days, after which “relocate” to a cold place for subsequent long-term storage.

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Advice: For a more impressive presentation, grate the carrots using a Korean grater, just try not to make the “threads” too long.

Recipe for salted eggplants for the winter in Azerbaijani style

This snack is distinguished by a rather piquant taste and a large abundance of greens. This preparation will be fully appreciated by men and, in general, lovers of spicy food. If you have any in your family - forward to the heights of culinary art!

Number of servings: 19

Cooking time: 1 hour

Energy value

  • calorie content – ​​50.6 kcal;
  • proteins – 1.7 g;
  • fats – 0.1 g;
  • carbohydrates – 10.8 g.

Ingredients

  • eggplants (small) – 10 pcs.;
  • carrots – 100 g;
  • garlic – 200 g;
  • hot pepper – 1 pod;
  • celery (stem) – 100 g;
  • sweet pepper – 1 pc.;
  • wine vinegar (red) – 300 ml;
  • black pepper (ground) - to taste;
  • salt - to taste;
  • water – 100 ml;
  • parsley (greens) – 2 large bunches;
  • dill (greens) – 2 large bunches;
  • cilantro (greens) – 2 large bunches;
  • fresh mint – 1 small bunch.

Step-by-step preparation

  1. Remove the stems from the eggplants and cut them, almost completely dividing them into two parts.
  2. Boil water in a container and boil the vegetable in it for several minutes (you need to add a little salt), then remove, squeeze and remove the cooled blue seeds.
  3. Wash all other ingredients and chop. Grate the carrots on a medium-sized grater, pass the garlic through a garlic press. Before slicing the peppers, remove the seeds from inside. Mix everything in a bowl, add salt and black pepper to taste.
  4. Place the blue ones in a saucepan, pour in wine vinegar diluted with water.
  5. After 3 days, distribute the eggplants into jars and place in a cool place.

Advice: salted eggplants can be prepared without adding vinegar. To do this, you need to do all the same manipulations, only by first preparing the marinade in boiling water with the addition of spicy cloves, allspice and bay leaves, and then pouring the cooled vegetables. In this case, they must be laid out in layers.

Recipe for salted stuffed eggplants for the winter

A moderately spicy winter appetizer will certainly become a highlight of the holiday feast.

Number of servings: 22

Cooking time: 1 hour

Energy value

  • calorie content – ​​29.3 kcal;
  • proteins – 1 g;
  • fats – 0.1 g;
  • carbohydrates – 6.1 g.

Ingredients

  • eggplants – 1 kg;
  • tomatoes – 500 g;
  • carrots – 500 g;
  • hot pepper – 1 pc.;
  • garlic cloves – 2 pcs.;
  • parsley – 1 small bunch;
  • dill greens – 1 small bunch;
  • rock salt – 2 tbsp.

Important: For any seaming, we recommend using exclusively rock salt and in no case with additives. This is due to the fact that the same iodized product contains an anti-caking component, which prevents salted products from being stored for a long time.

Step-by-step preparation

  1. To begin, boil the eggplants, cut lengthwise and not completely, in slightly salted water, then place pressure on top of them. A large jar of water or a suitable-sized boulder will do just fine for this.
  2. Now prepare the filling. For it, grate the carrots with garlic and chop the greens.
  3. Tomatoes must be peeled by blanching. To do this, place the tomatoes in a bowl of hot boiling water for a couple of minutes, make a small cut and remove the “robe”. Grind with a blender and mix with the rest of the ingredients. Add some salt. Your filling is ready.
  4. Place the mixture inside the eggplants and press the vegetable into the pan. Pour whatever is left over there, on top. Leave in the kitchen for 48 hours, then place on the refrigerator shelf. After another two days, you can take the first sample.

Recipe for salted eggplants "Like mushrooms"

Eggplant is so unique that it makes a great appetizer that will taste like mushrooms.

Number of servings: 41

Cooking time: 2 hours 15 minutes

Energy value

  • calorie content – ​​50.9 kcal;
  • proteins – 1.2 g;
  • fats – 1.8 g;
  • carbohydrates – 7.6 g.

Ingredients

  • eggplants – 3 kg;
  • garlic heads – 3 pcs.;
  • onion – 300 g;
  • table vinegar (9%) – 120 ml;
  • sunflower oil – 60 ml;
  • dill - 1 bunch.

Step-by-step preparation

  1. Rinse the vegetables under water, remove the stems and skins. Cut into small oblong pieces that are shaped like mushroom caps. Place everything in a bowl and sprinkle with salt. Don't be afraid to overdo it - this is necessary to get rid of bitterness. After a while, when the juice appears, the blue ones need to be washed in water.
  2. Chop the onion into half rings and add vinegar for a milder taste.
  3. In a thick-bottomed frying pan, fry the onions and eggplants. Then mix everything with the remaining ingredients (grind the garlic in a mortar and finely chop the dill).
  4. Fill jars with eggplant and place in a pan of hot water to sterilize. The liquid should reach the hangers of the cans. Don't forget to cover with lids.
  5. Roll up using a special machine, turn upside down and leave until the piece cools completely.

Advice: if you make the product in 500 ml jars, 12 minutes is enough for sterilization. For larger ones, the time increases in direct proportion.

Recipe for salted one-day eggplants

This method is suitable for those who are not ready to wait until winter to treat themselves to eggplants.

Number of servings: 8

Cooking time: 45 minutes

Energy value

  • calorie content – ​​144.5 kcal;
  • proteins – 1.2 g;
  • fats – 8.4 g;
  • carbohydrates – 16.2 g.

Ingredients

  • eggplants – 600 g;
  • garlic heads – 1 pc.;
  • table vinegar (9%) – 100 ml;
  • granulated sugar – 75 g;
  • coarse salt – 1 tbsp;
  • Sunflower oil – 70 ml.

Step-by-step preparation

  1. Place the washed eggplants in a pan with boiling salted water for 4 minutes, cool, peel and cut into slices no more than 1.5 cm thick. Then fry in vegetable oil on both sides until golden brown.
  2. Peel the garlic, cut it into slices and place in a bowl. Add sugar and salt there and pour in vinegar. Leave for ½ hour for the bulk ingredients to dissolve.
  3. Place the eggplant rounds in a jar, pouring the resulting marinade and garlic over each layer. Cover with a nylon lid and leave in the refrigerator for a day.

Important: Do not use recipes for canning other vegetables to prepare blueberries. After all, eggplant is a unique product that must be prepared in a special way. For example, it is not recommended to close blue cucumbers, because the bitterness will not go away, but will remain in the jar. The product is spoiled!

Our advice to you: prepare appetizers for each recipe at least once! This is the only sure way to choose what you like. Although, most likely, no one will be able to refuse any recipe, because each is tasty in its own way. Bon appetit and success!

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Eggplants can not only be stewed and fried, but also pickled. When salted, they even have a higher nutritional value than in any other form, since as a result of fermentation they are enriched with organic acids and B vitamins. The process of pickling the “little blue ones” does not involve the addition of vinegar and sugar, due to which the snack made from these vegetables remains low-calorie. Instant salted eggplants will appeal to both gourmets who love to eat delicious food and people who care about their health. They are contraindicated only for those who are recommended to eat a low-salt diet. Even an inexperienced cook can prepare this savory appetizer; you just need to find the right recipe and show a little effort.

Cooking features

The process of salting the “little blue ones” in a quick way is not complicated, but has certain specifics. Knowing these nuances, even a novice housewife can cope with the task.

  • Eggplants contain a substance called solanine. It is toxic and in large quantities can cause harm to the human body. It also makes the taste of the “blue ones” bitter. Salt helps get rid of solanine - it draws the poison out of vegetables. Usually, to get rid of solanine, the “little blue ones” are soaked in a salt solution, but to prepare salted eggplants in a quick way, they are boiled in a salt solution. The solution is prepared from a spoonful of salt per liter of water or even more concentrated. Blanch the eggplants in it for 5–10 minutes, depending on their size. First, the ends of the fruit are cut off and the skin is pierced with a knife in several places.
  • After boiling, the eggplants are kept under pressure to remove excess liquid, then stuffed with garlic, herbs or other ingredients, poured with cold or hot brine and left for some time to ferment indoors. Then they put it in the refrigerator and wait until the salting is complete. The longer the vegetables are in the brine, the saltier they will be. The longer they stand at room temperature, the more characteristic sourness they will have in their taste.
  • So that the filling does not fall out of the eggplants and they themselves fit more tightly to each other, they are often tied with thin twine. Thanks to this, the “little blue” ones are salted faster and are more aromatic and tasty.
  • In the process of salting eggplants, organic acids are formed. When aluminum comes into contact with them, it releases harmful substances, so containers made of this material are not suitable for preparing salted eggplants. They can be salted in jars, enamel bowls and pans, and plastic containers.

Store salted eggplants in the refrigerator. They will not spoil within a month, but they are unlikely to last that long - the snack is so tasty that it is eaten within the first days after preparation.

Instant eggplant, salted with garlic

  • eggplants - 2.5 kg;
  • water - 1.25 l for brine, 4 l for boiling;
  • salt - 50 g for brine, 0.25 kg of salt for boiling;
  • garlic - 70–80 g;
  • bay leaf - 2 pcs.

Cooking method:

  • Wash the vegetables and cut off their ends. Pierce the fruits in several places with a sharp knife.
  • Boil 4 liters of water, dissolving a glass of salt in it. Dip the eggplants into the salt solution and cook them for 5-10 minutes depending on their size.
  • Rinse the “little blue ones” with running water, cover with a board, and place a weight on top. Leave for 1.5–2 hours.
  • Remove the vegetables from the pressure, cut them so that the vegetables take the shape of a book.
  • Pass the garlic through a press and rub the eggplants with it.
  • Connect the halves of the fruits and tie them with kitchen twine. Place vegetables in a saucepan.
  • Boil the remaining water, add salt and laurel leaves to it. Boil for 5 minutes.
  • Fill with hot brine, set pressure. They can serve as a plate on which a jar filled with water has been placed.
  • Leave it indoors for 3 days, then put it in the cold. At this time, the snack will be ready to eat.

This option for quickly salting eggplants is considered one of the simplest and most popular.

Eggplants, salted in Azerbaijani style

  • eggplants - 2 kg;
  • parsley - 100 g;
  • cilantro - 100 g;
  • garlic - 20 cloves;
  • water - 3 liters for boiling, 1.25 liters for brine;
  • salt - 60 g for boiling, 60 g for brine;
  • cinnamon - 0.5 sticks;
  • cloves - 2 pcs.;
  • allspice peas - 5 pcs.

Cooking method:

  • Cut the washed eggplants along their entire length; the cut depth should be 3–4 cm.
  • Place in boiling water, after dissolving the salt in it, for 5 minutes.
  • Cool under pressure.
  • Finely chop the herbs and garlic with a knife, stuff the eggplants, and tie them together with kitchen string.
  • Place the “little blue ones” tightly into the pan.
  • Cook the brine from the remaining ingredients and let it cool to room temperature.
  • Pour brine over the eggplants. Leave for a couple of days at room temperature, then transfer to the refrigerator.

You can serve the appetizer to the table after 3-4 days of it being in brine.

Instant salted eggplant with carrots

  • eggplants - 2 kg;
  • water - 3.25 l;
  • salt - 100 g;
  • carrots - 0.5 kg;
  • garlic - 10 cloves;
  • dill - 50 g;
  • celery greens - 50 g.

Cooking method:

  • Cut the eggplants lengthwise without cutting all the way through.
  • Place in a saucepan, add 2 liters of water, add 3 tablespoons of salt.
  • Bring to a boil, cook the “blue” ones for 7–8 minutes.
  • Drain in a colander, rinse with cold water, and leave under pressure for 3 hours.
  • Grate or cut the carrots into thin strips, finely chop the garlic and herbs with a knife. Stir.
  • Place the filling between the two eggplant halves, secure them with string, and place in the pan.
  • Make brine from 1.25 liters of water and two tablespoons of salt, cool it, and pour it over the stuffed eggplants.
  • Salt for 2-3 days at room temperature.

After the specified time, the eggplants are ready to eat. Put everything you don’t have time to eat on the first day in the refrigerator. There the snack can be stored for a long time, up to a month.

Salted eggplant is a savory snack that many people enjoy. They are healthier than fried or pickled. If you choose a quick recipe, you can try the snack within 3 days.

In the summer, at the height of the season for fresh vegetables, you want to eat as much of them as possible and save them for the cold season. Preparations made from tomatoes and cucumbers, peppers, and zucchini are popular, but eggplants are bypassed. From these fruits you can easily prepare a fragrant and delicious winter snack. Roll up a couple of cans of salted eggplant, and you will always have something to please unexpected guests.

This vegetable contains many vitamins, beneficial micro- and macroelements, and fiber. Remember that only heat-treated fruits are eaten. Eggplants that are too old and unripe contain a lot of toxic substance - solanine, it completely disappears when heated, but such eggplants can taste bitter. It is better to immediately select fresh, ripe, elastic specimens without external damage.

Like all vegetables, they are low in calories and fat, stimulate the gastrointestinal tract and are recommended for people watching their weight. On the other hand, they should not be consumed if you have diseases of the digestive system.

Thanks to its rich vitamin and mineral composition, eggplants have a beneficial effect on the cardiovascular system and help control the level of bad cholesterol and iron in the blood.

Preparing the main ingredients for pickling

Eggplants go well with other vegetables - carrots, tomatoes, sweet peppers, spices and herbs. Garlic, cilantro, and basil are added to fresh and salted fruits.

To prepare, the fruits are cut into cubes or rings, small ones are salted whole, even with the stalks, stuffed with herbs, onions and carrots; large or uneven ones are good for making a salad.

In most recipes for searing, they are first blanched in salted water to get rid of the bitter taste, then placed under weight and the excess liquid is squeezed out.

Recipes for pickling eggplants at home

There are different options for preparing pickles of these purple fruits, so you need to choose based on your taste preferences and free time. So, it’s quicker and easier to pickle cubes or whole vegetables than stuffed ones or chopped ones for salad.

Classic recipe with garlic in jars

The basic version of pickling, simple and understandable for inexperienced cooks:

  • 4 kg eggplants;
  • 1 liter of filtered water;
  • 3 liters of water for boiling;
  • 120 g salt for brine + 4 tbsp. l.;
  • 20 cloves of garlic;
  • Bay leaf;
  • dill umbrellas.

How to cook:

  1. Prepare the eggplants. Cut large fruits into several parts, cut small ones along a couple of centimeters. Rub with salt.
  2. Pour 3 liters of water into the pan and add salt. When it starts to boil, place the fruits there and boil for 7-10 minutes. Make sure that they do not cook, but only become softer. Take it out and rinse it with cold water.
  3. Place the eggplants under pressure, for example, put them on a tray, put another board and a large bowl of water on it. Let it sit for at least 3 hours; you can leave it overnight.
  4. Chop the garlic with a knife. Place bay leaf, dill in pre-sterilized jars, then alternate layers of eggplant and garlic.
  5. Boil 800 ml of clean water with 4 tbsp. l. salt, pour the resulting solution over the vegetables. Roll up the jars, cover with a blanket and leave until cool.

An unusual flavor combination, also suitable for filling salted eggplants. This preservation is prepared in the same way as the classic recipe, only the composition of spices changes. For 1 kg of eggplant, take 25-30 g of salt, 1 head of garlic, 1 small horseradish root, a bunch of tarragon (tarragon) about 50 g.

After pressing, rub the vegetables with grated garlic and horseradish, and put the rest of the herbs in jars.

Stuffed with garlic in a pan

You can put a filling of herbs and spices inside each fruit so that they are more saturated with the spicy aroma. This dish is a good option for a ready-made snack for the holiday table.

  • 3 kg eggplants;
  • 10 cloves of garlic;
  • any fresh herbs to your taste (about 200 g in total);
  • 80 g salt + a couple of tablespoons for cooking;
  • 1.5 liters of drinking water.

How to cook:

  1. Wash, dry the fruits, cut off the stalks. Cut lengthwise to 2/3 of the height of the vegetable.
  2. Place eggplants in a saucepan, fill with water, add a tablespoon of salt for each liter of water. Bring to a boil, reduce heat and simmer for about 10 minutes.
  3. Remove the fruits, place them under pressure and leave for several hours.
  4. Make the filling from crushed garlic and chopped herbs. Purple basil works well here. Optionally add a couple of handfuls of crushed nuts (walnuts, cashews). Salt and pepper.
  5. Place the filling inside each vegetable and tie it tightly with thread.
  6. Place them in a large enamel container to accommodate the vegetables and brine. To prepare it, boil 1.5 liters of drinking water and 80-90 g of salt, pour over the eggplants. Cover with gauze cloth and apply pressure.
  7. Leave the workpiece in a room at a temperature of 18 to 25 degrees for 2-5 days, then store it in the refrigerator, basement, niche under the window (t° 2 degrees), or put it in jars, fill it with boiled solution again and roll it up.

Vegetables are prepared in brine with the addition of vinegar, so it would be more correct to call them pickled. Choose smooth, medium-sized specimens.

  • 3 kg eggplants;
  • 180 ml vinegar 6%;
  • 1.5 cups crushed walnuts;
  • 2 heads of garlic;
  • 100 g salt;
  • 3 tbsp. l. Sahara;
  • cilantro, dill to taste.

How to cook:

  1. Cut clean fruits into two parts lengthwise. Remove the seeds.
  2. Place vegetables, 1.5 liters of water in a saucepan, add salt (40 g). Cook for 3-5 minutes after boiling.
  3. Take out the halves, rinse with cold water, and place under pressure for 3-4 hours.
  4. For the filling, chop the greens and combine with walnuts.
  5. Stuff the eggplants and carefully place them in prepared jars.
  6. For the marinade, boil 1 liter of water with the remaining salt and sugar, add vinegar, remove from heat.
  7. Immediately pour the marinade into the jars, roll up, leave to cool, wrapped in a blanket or blanket.

Salting in Azerbaijani style

  • 2 kg of eggplants;
  • a large bunch of cilantro;
  • large head of garlic;
  • 700 g carrots;
  • olive oil, odorless;
  • 4 tbsp. l. vinegar 9%;
  • salt, sugar.

How to cook:

  1. Cut the eggplants into cubes, grate the carrots. Heat the oil in a large frying pan and fry the vegetables, covered, until fully cooked.
  2. Peel the garlic and chop it in a crusher or with a knife. Finely chop the cilantro. Mix the greens with vegetables, add a pinch of sugar, salt, and, if desired, black pepper or a mixture of peppers.
  3. Place the workpiece in sterilized 0.5 liter jars, pour 2 tbsp into each. l. vinegar. Cover with lids (without rolling up), place on the bottom of a saucepan or bowl of boiling water. Its level should reach 2-3 cm from the top of the cans. Warm over low heat for 25 minutes, then seal the jars.

Pickling with carrots

You can pickle eggplants by stuffing them with vegetables, nuts, and herbs. This is not done quickly, but it looks unusual and impressive on the table.

  • 4 kg eggplants;
  • 1 kg carrots;
  • 2 heads of garlic;
  • 150 g salt;
  • dill, cilantro, celery to taste.
  • How to cook:

  1. Cut clean eggplants lengthwise into two parts and scoop out the seeds with a spoon.
  2. Place the halves in a saucepan, add 2 liters of water, salt, and put on fire. After boiling, cook for 7-10 minutes.
  3. Drain the water, rinse the boiled vegetables with cold water and place under pressure for 3 hours.
  4. Wash, dry and finely chop the greens. Grate the carrots, mix with crushed garlic, salt and pepper.
  5. After 3 hours, remove the oppression, stuff the halves with carrots and tie them together with 2 threads.
  6. For the brine, bring 2 liters of drinking water and 60 g of salt to a boil. Place the eggplants in a glass or enamel container, alternating layers with herbs. Fill with brine, set pressure.
  7. The pickling should stand at room temperature for 2-3 days. Afterwards, the eggplants can be eaten, stored in the refrigerator or rolled up for the winter.

With mushroom flavor

Salted eggplants with slight nuances when cooked will look like wild mushrooms. The step-by-step recipe is similar to the first, classic one, however:

  1. Remove the skin from the fruit with a sharp knife, cut into pieces of 2 cm or less.
  2. Proportions of ingredients per kilogram of eggplant – 150 g dill, 4 cloves of garlic, 25-30 g salt.
  3. You can pickle them in jars, under pressure, or prepare a marinade from the Georgian Pickles recipe. The output will be a preparation with the taste of salted or pickled mushrooms.

A way to salt under pressure

Traditionally, pickles were infused in large wooden barrels under pressure. In modern conditions, it is easier to prepare them immediately in jars, but it will be much more interesting to pickle them under weight, for example, in a large enamel pan.

You can make eggplants under pressure according to the classic recipe or stuffed with any set of spices and herbs. Instead of jars, prepared vegetables are placed in a container for pickling, covered with cotton cloth or gauze, a plate (board) is placed on top, and pressure is placed on it.

The pickle sits under pressure for 2-4 days at room temperature, if the house is warmer, then less, until the brine becomes cloudy. Then you need to move the workpiece to the refrigerator or any room with an air temperature of 2-3 degrees. After a week, eggplants can be eaten.

How to preserve pickling

After boiling, sterilized pickles are stored in glass jars at room temperature (not higher than 22 degrees). The main thing is that they should not be exposed to direct light. Vegetables cooked under pressure in enamel dishes must be stored in the refrigerator. It is recommended to use such dishes until the next harvest, that is, within a year.

To prevent the seams from spoiling ahead of time, ensure that the products and utensils you use are fresh and clean!

Remembering the cold months without vitamins, zealous housewives are actively engaged in preparations during the season 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 demanding taste. The variety of assortment - spicy, spicy, stuffed eggplants - will invariably delight you all winter.

Dry salting

The simplest way to pickle eggplants for the winter can be done only with 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 some spicy additions, everyone will love 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 people 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 containers. 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. The Georgian appetizer can rightfully be considered one of the hottest. 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 of 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". This is a rather spicy seasoning with which fish, vegetables and meat are eaten. You can also pickle eggplants with the sauce, and it gives the little blue ones an absolutely 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 heads of garlic are peeled and chopped, generously salted (two heaped tablespoons) and mixed with an incomplete glass of 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 the taken sample satisfies you, 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 breaks all records in terms of taste. 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!

Salted eggplants with carrots and garlic are probably the most traditional dish of Odessa cuisine) This appetizer, it seems to me, could always be bought at almost any time of the year at Privoz or the New Bazaar; not a single feast is complete without it in many Odessa families.

Preparing salted eggplants with carrots and garlic is very simple, and they last quite a long time.

Take the products from the list. Vegetables need to be washed and dried. Peel onions, garlic and carrots.

Cut off the stems of the eggplants, cut them lengthwise into two parts, but not all the way through.

Boil water in a large saucepan and blanch the eggplants for 5-7 minutes, no longer. Place in a sieve.

Cover with a flat dish and place something heavy to remove excess liquid. I use a large mason jar filled with salt or sugar. Leave for at least an hour.

While the liquid is draining from the eggplants, chop the carrots and onions and mix.

Lightly sauté them in vegetable oil; they should not fry, but should become slightly soft. Add salt to taste and leave to cool.

While the vegetables are cooling, prepare the brine. Boil water, add salt, bay and pepper. Stir and cool. Place celery stalks in the brine for a few minutes to soften them.

Transfer the cooled vegetables into a deep bowl, add garlic, hot pepper and chopped celery leaves. My garlic is very large, if it is small, take a whole head.

The filling must be mixed well.

Stuff each eggplant with vegetable filling, wrap it with a celery stalk, and place in a deep bowl.

Do the same with all the eggplants and vegetable filling.

Pour in cooled brine.

Cover with a dish and place under pressure at room temperature for three days. Then transfer to a convenient airtight container and store in the refrigerator. In a week, the salted eggplants with carrots and garlic will be ready, but I start tasting them after five days.

Very tasty with mashed potatoes and great with strong alcoholic drinks, your men will definitely appreciate it.

The appetizer is ready, enjoy!