How to deliciously cook salted, spicy, Azerbaijani-style eggplants for the winter, with sweet peppers, herbs, vegetables, carrots, pickled cranberries, garlic under pressure according to the classic recipe, as an infusion

In this article we will look at recipes for preparing delicious eggplants. They can be prepared for the winter or consumed immediately after preparation.

There are many options for preparing eggplants or, as they are also called, “blue” ones. We want to bring to your attention the most interesting and unusual recipes that will help you create not only a side dish, but also an independent dish. By the way, this blue vegetable contains a lot of polyphenols, which include chlorogenic acid. And, by the way, it fights cancer and tuberculosis cells, and is also indispensable for the cardiovascular system.

Azerbaijani-style salted eggplants: recipe

There are many options for how to cook eggplant. And even Azerbaijani can be cooked in different ways. We want to share with you an incredibly tasty and incredibly beautiful recipe for pickling eggplants. They will become not just a complete dish, but will also be able to decorate the holiday table.

Required components:

eggplants – 10 pcs. (same size, approximately 10-15 cm)
dill, parsley and cilantro - 2 large bunches each
mint – 0.5 small bunch
carrots – 3-4 pcs. (small size)
sweet pepper – 1 pc.
hot pepper – 1 pod
garlic – 20-250 g
celery – 100 g or 1 stalk
red wine vinegar - 1.5 cups
water – 0.5 cups
salt and pepper - in fact

Delicious eggplants
Next steps:

The eggplants need to be washed, which is quite easy to do. Remove the tails. Cut the eggplants lengthwise on one side. Then put it in boiling water for 3-5 minutes (depending on what size you took).
Pull out and cool slightly until you can hold it in your hands. Remove the seeds with a spoon and squeeze the eggplants well. Just don't overdo it. There should not be just one eggplant skin left in your hands. Remove the seeds a little from the middle and squeeze lightly.
Now it's time to prepare the filling. Peel, wash and grate the carrots on a coarse grater. Pieces that are too small will not look as bright and will not convey the necessary taste.
Chop the greens and celery, removing any hard veins from them. But also not too small. Core the peppers and cut into strips. Grind the garlic through a garlic press or finely chop. Mix everything in a separate bowl and don’t forget to add salt and pepper to your taste. If desired, you can add other favorite spices.
Now each eggplant needs to be stuffed with the prepared filling and placed in a pan. Please note that the marinade contains vinegar, so it is not advisable to use aluminum cookware.
To prepare the marinade, you need to dilute the vinegar with water and pour the resulting solution over the eggplants.
Place all contents in the refrigerator for 3 days. Then put into jars and store in a cool place.

Spicy pickled eggplants in Korean style with pepper

This quick dish will be appreciated by lovers of spicy Korean salads.

Ingredients:

blue ones - 480 g;
sesame seeds – 15 g;
garlic – 4 cloves;
soy sauce;
lemon – 25 ml;
hot ground pepper - pod;
soy sauce – 60 ml;
sugar – 15 g;
green onions – 35 g.

Step by step process:

Cut the eggplant in half. Place in the oven and bake. Temperature 180°.
Cool and cut into cubes. Add chopped onion, pepper and garlic cloves.
Mix the ingredients. Pour over lemon juice and soy sauce. Add pepper, seeds and sugar. Mix.
To enhance the flavor and marinate, leave for a couple of hours.

Spicy eggplants with sweet peppers for the winter: recipe

An incredibly tasty recipe that will add a touch of spiciness to the dish. No, you will not get a burning effect on your table. Although you can adjust the amount of hot pepper or choose a smaller one. With this recipe, you will get both a stand-alone dish that you can treat to guests at the holiday table, and a spicy side dish for any dish.

The amount of ingredients is calculated for 5 kg of eggplant. If desired, you can reduce the dose:

1 kg sweet pepper
1 large chili pepper
1 cup peeled garlic
200 g sugar
1 cup vinegar
1 cup vegetable oil
salt - to taste and according to fact

Sharp workpiece

Wash the eggplants and dry a little. Remove the tails. You can cut it into sticks about two fingers thick, or you can cut it into circles. In general, whatever you like best, you can even chop it into small slices.
Next, you need to sprinkle the eggplants with salt, mix well so that the salt is evenly distributed over each piece. After all, their number is considerable. Don't use an aluminum bowl! And leave to soak for 2-2.5 hours until some juice is released.
Peel the garlic to the required amount, but do not chop it. Also, while the eggplants are salting, wash and core the sweet peppers. You also break off the circles from the tails, they will also be useful to us.
Regarding hot peppers! To protect yourself from its sharpness, put disposable gloves or a plastic bag on your hands (or at least one). After all, it’s hard to wash your hands even with soap after it.
Mix garlic and two types of pepper, pass everything through a meat grinder.
Combine all liquid ingredients and bring to a boil. Please note that you need to take a large container or then simply pour the marinade over the eggplants. Simmer them in this marinade for 15-20 minutes, maybe even more. It all depends on the size of the eggplants. Add chopped vegetables. Simmer all ingredients for another 4-6 minutes.
Place the eggplants in jars. It is advisable to pre-sterilize them, as well as the lids. Distribute the juice that remains from the marinade evenly throughout the container and seal with lids.
Turn it upside down and wrap it in a warm blanket. Leave in this position until it cools completely, which takes about 2 days.
It is advisable to store it in a cool place, but these eggplants will overwinter well in your apartment. If they manage to survive until winter.

Pickled eggplant rings with onions and carrots for the winter in jars in layers

People also call this recipe “Mother-in-law’s tongue,” but it’s hard to say where this name came from. Maybe for the unique qualities of the snack, which is well stored in the winter, waiting to be used to decorate a festive feast or family meal.

To prepare you will need:

1 kg. eggplant;
1 hot chili;
7-8 cloves of garlic;
0.5-0.7 liters of clean water;
150 ml. odorless sunflower oil;
1-2 tbsp. spoons of sugar;
2 onions;
3 tbsp. spoons of coarse salt;
3 carrots;
Head of garlic;
10 peas of black or allspice;
200 ml. apple cider vinegar;
Fresh or dried herbs.

Preparation:

1. Cut the washed blue ones into thick rings, add salt and set aside. After 15 minutes, rinse and dry.

2. Fry the eggplants in vegetable oil until golden brown and leave to cool.

3. Grate the peeled carrots, add garlic passed through a kitchen press, fresh or dry herbs, and chili peppers cut into small half rings, pre-seeded chili peppers. Mix.

4. Peel the onions and cut into thin half rings.

5. Place a layer of fried eggplant on the bottom of a sterilized glass jar, add carrots grated with garlic on top, then onion half rings. Repeat layers until there is no more free space in the jar.

6. Prepared vegetables in jars need to be filled with brine - to do this, mix spices, salt and sugar in water, boil and pour in vegetable oil. Pour the marinade over the preparations and screw on the lids.

Thanks to vinegar, there is no need to sterilize the jars; they will last well in a cool, dark place all winter so that you and your family can enjoy a delicious snack.

Salted eggplants with garlic under pressure according to a classic recipe

This is a recipe that has been proven for years, if not decades. By the way, if you found the previous version too hot, then with garlic the pickles will come out with only a slight hint of spiciness. This “blue” dish will become a competitor on a par with tomatoes and cucumbers.

You will need:

eggplants are preferably small in size - 1 kg (on average this comes out to 4-6 pieces)
garlic is calculated based on the number of “little” ones - 1 clove for 1 eggplant, plus 2-4 cloves at your discretion for a bright taste
bay leaf - 1-2 leaves are enough for one jar
parsley, dill and any other greens - to taste
salt
water

Juicy eggplants

The number of eggplants depends on their size. Some may be more round, while others will appear flat. But the main requirement is that they must be the same height as the can. You shouldn't take a half-liter container, it's too small. You can increase the quantity of ingredients.
It is also important to choose good eggplants. They should be elastic, without any blemishes or defects, moderately ripe and purple in color. Wash the “little blue ones” and remove their butts.
Cut them lengthwise, just short of the edge! Place them in a deep container and fill with salt water. For 1 liter of water you will need 2 tbsp. salt. To ensure that the eggplants are evenly salted and do not float to the surface, cover with a saucer and place the load. It could be a banal brick.
Transfer to a saucepan or think about this step in advance where the eggplants will be stewed for min. 10-15. They cannot be digested! A little advice - pierce the blue ones with a match. If it enters freely, then it’s time to remove the eggplants from the heat.
Now a very important step, which is necessary to drain excess water from the “little blue ones”. You will also need the necessary weight for the push-up. To do this, place the board in a large bowl or pan at a slight angle, about 45°.
Place eggplants on top, but in rows of 2-3 pieces. Press everything on top with another board. And so that the structure does not fall apart, place a load. You can take a plastic bottle or glass jar. Leave them for 1 hour.

Ready delicious dish

Chop the garlic and mix with salt (2 tsp). Now take out the already cooled eggplants and add garlic and salt to each cut. Close the eggplants.
Prepare the marinade – 2 tbsp. salt per 1 liter of water. Place a bay leaf on one jar. If you wish, you can add other favorite spices, throw in some greens. It also wouldn't hurt to add some sweet pepper.
Place the eggplants neatly, cut ends up. One should fit tightly in the jar. Fill them with brine. Make sure it is evenly distributed throughout the jar. If the eggplant is in the way somewhere, move it a little with a knife.
Cover the jar with gauze or any light cloth, but not the lid! And leave at room temperature for 2-3 days. The higher the temperature, the faster the “little blue ones” will pickle.
To check the readiness of the brine, taste it periodically. If a sour taste appears, it means that the eggplants have already fermented. After this, they must be covered with lids and placed in the refrigerator.
Let it sit for another 1-2 days for better pickling. They also need to be stored in the refrigerator, but no more than 1.5-2 months. Although practice shows that eggplants according to this recipe will not last up to a month.

Popular recipes

To pickle eggplants quickly and tasty, cold pickling is most often used, followed by fermentation of the vegetables in the process of lactic acid fermentation. Such blanks can be stored without sterilization in a cold place (at a temperature of 0 to 8-10 ℃).

“Classic” salted eggplants (fermented)

Pickled eggplants acquire an interesting taste, reminiscent of mushrooms, with soft sourness and pleasant spiciness. They can be served at the table as a separate appetizer, seasoned with onions and vegetable oil, and also used as a savory ingredient for preparing vegetable salads, first courses or side dishes.

Number of servings/volume: 5 l

Ingredients:

fresh eggplant – 5 kg;
garlic – 120-150 g;
rock salt – 50 g (for boiling), 25 g (for garlic dressing), 70 g (for brine);
bay leaf – 2-3 pcs.;
water – 1 l (for brine).

technology :

Small, dense eggplants selected for pickling are washed, the stalks are cut off and pricked with a toothpick or fork over the entire surface.
Vegetables are boiled in portions in salted water (2 tablespoons per 1 liter) for 10-20 minutes until half-cooked, which is determined by the change in skin color and the appearance of “wrinkling.” It is important not to overcook the eggplants so that they do not become too soft.
Boiled vegetables are laid out on a clean board set at an angle (to drain liquid), pressed with another board, pressed down with pressure (for better extraction) and left until completely cooled for 6-12 hours.
Garlic is peeled and ground with salt in a mortar.
The cooled eggplants are cut in half lengthwise from the top to the base, not reaching 2-3 cm to the end. Opening the cut slightly, the surface of each halves is greased with a garlic-salt mixture. This is convenient to do with a teaspoon or your fingers.
Bay leaves are placed at the bottom of the prepared container. If desired, add celery greens, black pepper and/or allspice peas, and dry cloves. Then the blue ones are placed tightly.
Prepare brine at a concentration of 6-7%, that is, 60-70 g of salt per 1 liter of water. Bring the water to a boil, dissolve salt in it. The brine is cooled.
The container with eggplants is filled with cold brine, covered with a lid or a layer of gauze and left warm (at 18-25 ℃) for 5-8 days for lactic acid fermentation. To ensure that all vegetables are immersed in brine, oppression is installed if necessary.
After the end of active fermentation, the workpiece is moved to a cold place for storage.

If you do not have a suitable room in your home or do not have enough space in the refrigerator, ready-made eggplants can be canned and stored under normal conditions.

It is important to understand that during heat treatment, all lactic acid bacteria will die and the workpiece will lose some of its beneficial qualities.

Preserve pickled eggplants in this way:

The entire brine is drained, filtered through cheesecloth, and brought to a boil.
The vegetables are placed in sterilized jars, poured with boiling brine, covered with lids and pasteurized in a water bath for 30-90 minutes (depending on the volume of the jars). Then the jars are immediately sealed, turned over, wrapped and left until completely cooled.

This recipe is considered basic , since on its basis they prepare different versions, including original ones, of eggplant appetizers stuffed with vegetables and herbs. Let's list some of them.

If you have a large number of vegetables, it is more convenient to pickle the eggplants in a saucepan, let them ferment, and then transfer them to jars for later storage.

Eggplants stuffed with carrots and roots

The good thing about this recipe is that it leaves a lot of room for creativity. Along with the proposed ingredients or instead of them, you can use other vegetables to prepare the filling, for example, bell and hot peppers, white cabbage, as well as any herbs and spices you like. This allows you to get a finished product with different flavors and aromas.

Number of servings/volume: 3 l

Ingredients:

fresh eggplant – 2.5 kg;
carrots – 0.5 kg;
parsley, root – 100 g;
parsnip, root and/or celery, tuber (optional) – 100 g;
onion – 100 g;
garlic – 5-8 cloves;
greens (optional) – 20-50 g;
leaf celery (for tying) – 1 bunch;
rock salt – 30 g (for boiling), 40 g (for minced vegetables);
vegetable oil – 200 ml.

technology :

The preparation of eggplants is carried out in the same way as in the previous recipe, but they are not pricked, but a through slit is made, retreating 2-3 cm from both ends. Boil until half cooked for 10-20 minutes in salted water (30 g per 1 l). Then they are allowed to drain and cool under pressure.
To prepare minced vegetables, onions, carrots and other root vegetables are peeled, washed and chopped. The onion is chopped into half rings, the root vegetables are cut into thin strips or grated on a coarse grater.
Pour vegetable oil into a heated frying pan and first fry the onion (until slightly golden), and then add chopped carrots and roots. Fry the vegetables until half cooked, stirring constantly, add salt (40 g per 1 kg of minced meat). Remove the finished mixture from the heat and cool.
The washed greens and peeled garlic cloves are finely chopped with a knife.
Eggplants are stuffed with minced vegetables and placed tightly in a pan or jar, tying each with a stalk of leaf celery (or thread) and sprinkling with chopped garlic and herbs. Cover the container with clean gauze and leave at room temperature.
After 5-8 days, bring the vegetable oil to a boil, let it cool slightly and pour it hot (70 ℃) into a container with eggplants so that it covers the vegetables with a layer of 1-2 cm.
The container is loosely closed with a lid and stored in a cold place, where the workpiece can safely stand for up to 5-6 months. In the absence of suitable conditions, it is better to salt the eggplants immediately in jars, which, after filling with hot oil, must be covered with lids and placed in a wide pan or bucket (on a wire rack) filled with hot (40 ℃) water. The water should reach the hangers of the jars. Eggplants in oil are pasteurized without boiling at a water temperature of 85 ℃ for 30 minutes (0.5 liter jars), 45 minutes (liter jars) or 90 minutes (3 liter jars).
After pasteurization, the jars are immediately sealed with lids, the seal is checked for tightness, turned over and left to air cool.

Canned pickled eggplants can be stored for a long time under normal conditions (in a dark place away from heating devices), while their consistency remains elastic and their acidity is normal.

When using celery stalks to bind eggplants, it is recommended to pre-steam them in boiling water for 10-15 minutes to make them softer and more elastic.

Eggplants in Azerbaijani style

The traditional cuisines of the peoples of the Caucasus are especially rich in options for blue preparations. Here is one of the Azerbaijani recipes, called “Badymjan turshusu”, literally “sour” - pickled eggplants with pepper, garlic and herbs.

Number of servings/volume: 3 l

Ingredients:

fresh eggplant (medium) – 10 pcs.;
salt – 100 g;
garlic – 1 head;
fresh greens (parsley, cilantro, dill, mint) - 1 bunch each;
hot red pepper – 1-2 pods;
bell pepper (optional) – 1-2 pcs.;
natural vinegar (grape or apple) – 1 glass;
water (for marinade) – 1 cup.

technology :

Wash the eggplants and trim the stems. A longitudinal cut is made along the entire length of each vegetable. Salt is poured inside and left for 1 hour so that the juice is released and excess liquid is removed.
The vegetables are lightly squeezed by hand and placed in a pan of boiling salted water (1 tbsp per 1 liter). Boil for 10-15 minutes.
Place the eggplants (cut to the side) on a flat dish or spread. Cover the top with another spread and press down with oppression. Leave for 2 hours.
At this time, the filling is prepared - the greens and peppers are washed, finely chopped with a knife, the garlic is peeled and passed through a press. To prevent the appetizer from being too spicy, the seeds of the hot pepper are first removed. If desired, garlic, herbs and pepper can be chopped in a blender. Add the filling to taste.
The cooled eggplants are filled with filling, carefully opening the cut slit. Vegetables are placed tightly in a prepared container (jar, enamel pan, plastic bucket).
To prepare the marinade, dissolve 1 tbsp in a glass of warm water. l. salt and add vinegar.
Pour the marinade into the container with the eggplants so that they are all immersed in the liquid and close with a lid.
The workpiece is kept for 2-3 days at room temperature, and then put in the refrigerator, where the eggplants must marinate for another 2-3 days until fully cooked.

The prepared savory appetizer is stored in the refrigerator and served with any dishes on the daily menu and holiday feasts.

Salted eggplants with carrots: a recipe for the winter

Another recipe that can be called a classic of the culinary genre. Eggplants go well with carrots, complementing each other with flavor notes.

You need:

1.5 kg eggplants
0.5 kg carrots
1 head of garlic
5 tbsp. apple cider vinegar (use 6%)
peppercorns and allspice – 5-6 grains each
4 tbsp. vegetable oil
2 tbsp. salt without a slide
3 liters of water

Blue ones with carrots

As usual, wash, remove the tail and butt and make a deep cut, slightly short of the edge. At the same time, boil the water. For half a liter, 1 tbsp is enough. salt. Dip the eggplants into it and blanch them for 5-7 minutes.
Remove the eggplants and place them in cold water. Then put the “little blue ones” under pressure, as we wrote above. Leave for 2-3 hours.
Grate the carrots like you would a Korean carrot. The eggplants need to be opened, salted inside (use no more than half a tablespoon for this) and grated carrots should be placed here.
Close and do not forget to tie with celery or parsley leaves. Otherwise, the eggplants will open.
Place herbs (also parsley or celery) on the bottom of the pan, place the eggplants on top and fill with brine.
To prepare it, take 0.5 liters of water and use up all the remaining salt. After boiling, add pepper and garlic, simmer for 2-3 minutes. and turn off, but do not remove from the stove. Let it sit for a while. When the spicy liquid has cooled slightly, pour in 4 tbsp. vinegar. And now send her to the eggplants.
Cover everything with a plate and place it under the weight. You can take a plastic bottle of water. Leave them to marinate for 2 days.
Then place it in sterilized jars, after pouring a little vinegar into them (literally 1 tsp each). Boil the remaining brine again for min. 5. Pour it over the eggplants and add oil.
Now eggplants require sterilization. To do this, fill a saucepan with water, place a small piece of cloth on the bottom (otherwise the jars may crack) and simmer the jars over low heat for 10 minutes.
Roll up the lids and turn over, wrapping them in a still warm blanket until completely cooled.
You can even store it in your apartment. But if you have a cellar or the jars will be in the refrigerator, then you can skip the sterilization step. Moreover, it is enough to close the jars with nylon lids.

Salted stuffed eggplants

What will be needed:

eggplants - 2.5 kg;
carrots - 500 g;
garlic - 150 g;
celery - 30 g;
parsley - 30 g;
dill - 30 g;
water - 2.0 l;
pepper;
salt - 100 g.

Let's prepare step by step:

Wash the eggplants and cut off the stems.
Pour water into a saucepan and add salt. Boil. Boil, covered, for a quarter of an hour.
While cooking the eggplants, you need to prepare the minced meat.
Grind the washed, peeled carrots and peeled garlic through a meat grinder. Add salt and pepper to the filling. Mix thoroughly.
Wash, process and coarsely chop all the greens. Place in a separate container.
Place the eggplants in a colander. Cool. Then cut lengthwise, not all the way to the end. Place minced vegetables on the bottom of the eggplant, 5-7 mm thick.
Then cover the minced meat with the top part of the fruit. Wrap with chef's thread to prevent the filling from “creeping out” of the eggplant.
Place all the fruits prepared in this way in a large saucepan.
Sprinkle all layers of eggplant generously with chopped herbs.
Prepare the brine. For 2 liters of water you need to take 100 g of salt. Boil. Cool.
Cover the container with a suitable plate. Pour in the chilled brine. Place a weight on a plate, cover the container with a plate or lid and put it aside for a week. The temperature should be room temperature.

When ready, the eggplants can be consumed or transferred to sterilized jars. Pour in new brine, close the lids and put in the refrigerator.

Salted eggplants like mushrooms: recipe

“Blues” are often compared in taste to mushrooms. And when prepared correctly, it is really difficult to distinguish them from each other. Just a little advice - for a richer taste, choose only dark purple fruits.

What is necessary:

“little blue” - 5 kg
salt – 250 g
water – 5 l

Salted eggplants

Wash the eggplants, remove the stem and cut them. But you do not make the cut from the side of the stalk. Also, don’t go all the way to the edge of the cut.
Place the eggplants in any container, sprinkle well with salt. Pay special attention to the cuts. Don’t worry, if you manage to over-salt the eggplants, then you just need to rinse them under running water or soak them in cold liquid. Salt is important for long-term storage of the product.
If desired, you can add any herbs or spices during the installation process. After which they need to be covered with a plate, placing a load.
For pickling, it is necessary that the “little blue ones” give juice. On average this will take 10-12 hours. There is no need to keep them anymore. Then transfer them to jars or leave them, for example, in a plastic bucket.
Such eggplants are stored only in the refrigerator or cellar.

Features of preparing eggplants under pressure for the winter

Preliminary salting of vegetables under pressure is done in a wide container, only then placed in glass jars. Particular attention is paid to the material of the container. Utensils should not be made of aluminum, copper, galvanized steel or non-food plastic. The best option is enamel or glass containers.

Salted eggplants for winter storage are taken out from under the press, packaged in jars, and covered with an iron or nylon lid. Metal ones are more preferable; seaming will ensure complete tightness. Without oxygen, the shelf life of salted eggplants increases. For this method, the jars must be sterilized along with the iron lids.

Recipes provide recommended, but not required, ingredients. In the process of preparing blueberries for the winter under the yoke of garlic, you can add something of your own. Increase or decrease hot seasonings, but be sure to maintain the ratio of salt and the amount of vinegar (if it is indicated in the technology).

Salted eggplants with pickled cranberries: recipe

If you want to please and surprise all your household at the same time, try cooking eggplants with cranberries. Pickled cranberries create an unusual composition with “blue” ones. If you don’t have it on hand, then you can take any cranberry. But keep in mind that it gives a slight sourness to the pickling.

What you will need:

eggplants – 1 kg
soaked cranberries – 400 g
dill and other greens
salt – 2 tbsp.
water

Use cranberries for eggplant

Wash the “blue” ones, remove the tails from them and cut into 4 parts. Make sure the pieces are the same size. Otherwise, thin slices will be overly salty, and large slices will turn out completely tasteless.
Banks must be sterilized! You can hold them over steam for 10-15 minutes, or you can put them in the oven for 10-15 minutes. As you wish.
Place the eggplants evenly among the jars, periodically sprinkling the vegetable with cranberries.
Prepare the brine separately. Boil water with salt and herbs, simmer over low heat for another 4-6 minutes.
Pour hot brine and immediately roll up the jars. Turn it upside down and leave it to cool under a warm blanket. After 2-3 days, send to storage location.

Salty blue ones with carrots

To prepare this beloved snack you will need:

Blue ones – 6 pcs.
Carrots – 4 pcs.
Water – 1 l.
Salt – 2 level tablespoons.
Vegetable oil – 6 tablespoons.
Garlic – 2 medium heads.
Parsley – 1 small bunch.
Table vinegar – 20 g.
Black pepper – 6 peas.
Bay leaf – 3 leaves.

Wash the blue ones, cut off the tails, pierce the fruits with a fork in several places and boil until tender in salted water. For medium-sized fruits, it will take about half an hour for them to cook.

Place the vegetables on a board, cover it with another board and place something heavy on top. Leave the eggplants under pressure for a couple of hours.

Peel the carrots and garlic. Grate the carrots on a coarse grater, pass the garlic through a garlic press.

Fry the grated carrot mass in oil until softened, then add half the garlic mass and half the chopped herbs. Mix.

Take the blue ones out from under the yoke, make longitudinal cuts, but not all the way. Stuff the fruits with the prepared spicy mixture and tie tightly with thread.

Place the stuffed vegetables in a saucepan and sprinkle with the remaining herbs and garlic. All that remains is to fill it all with brine.

Pour a liter of water into a saucepan, bring to a boil, add pepper, bay leaves, vinegar and salt. Boil for two minutes.

Pour hot brine over the vegetables and place in a warm place under pressure for three days. The instant snack is ready. It needs to be cut into pieces, placed on a dish and can be served with boiled potatoes, rice or buckwheat.

Salted eggplants with herbs: recipe

Another recipe that does not have a complicated preparation scheme, but has an incredible taste and rich spicy notes of herbs. If desired, you can slightly change the composition of the greens.

Prepare:

eggplants – 1 kg
garlic – 1 head
dill and parsley - one large bunch each
cilantro and basil, as well as mint and tarragon - a small bunch each
salt – 3 tbsp.
vinegar
water

Salty blue ones with greens

Wash the eggplants, remove the stem and cut lengthwise. Again, not completely. Sprinkle salt on the core (about 1 tbsp for all vegetables). Leave for 30 minutes, then rinse the eggplants under running water.
Chop the greens, but not too finely. Garlic can be crushed with a garlic press or chopped with a knife. Mix everything and add a little salt.
Place the eggplants in a saucepan, add a little salted water and put on fire. After boiling, boil them for 5-7 minutes. Make sure they are not overcooked. The eggplants should be soft, but not fall apart.
Throw the “little blue” ones into a colander and put pressure on them. You can place the eggplants on a board, covering it with another one, and then place the eggplant with water. Do as you please. The main thing is to keep the eggplants under load for at least 4 hours.
Place the eggplants in a plastic bucket or any other container, after filling them with green stuffing. Pour in wine (!) vinegar diluted with water in a 1:1 ratio and leave for 1-1.5 months to marinate.
Store eggplants prepared according to this recipe only in a cool place.

Advantages of harvesting whole eggplants for the winter

Whole eggplants for the winter are an easy-to-prepare dish that will reveal new flavors during storage. The blank has a number of advantages:

stored for up to three years;
vegetables turn out to be bright in taste;
the texture of the eggplant remains crispy and dense;
vegetables do not lose their bluish tint;
it will not take much time for preparation and processing;
You can use the finished product for various purposes, for example, eat it whole or add it to a salad in pieces.

Eggplants, completely closed, look quite beautiful. They resemble boats that can be stuffed or simply decorated on top. For example, tomatoes, soft cheese, fresh herbs like basil, parsley or dill, fresh eggs and much more are suitable.

Description of preparation:

It seems to me that my eggplants are still very far from grandma’s, but guests assure me that this is not so. Pickled eggplants according to this recipe really turn out delicious and we always miss them - as soon as you make them, they’re gone! Having learned the recipe for making pickled eggplants, you will no longer worry about how to quickly put together a hearty and tasty dinner - boil the potatoes, take out the eggplants, cut the sausages - and voila! The main thing is to take young and strong eggplants - overripe ones are not suitable for this recipe.
Main ingredient: Vegetables / Eggplant Dish: Preparations / Fermentation / Sour Diet: Recipes for weight loss

Preparing the main ingredients for pickling

For pickling, choose young eggplants of the same size . They should be elastic, with a thin skin and a green stalk. Housewives prefer the Black Beauty, Almaz, and Gorodovoy varieties.

The peel is not removed during the cooking process - thanks to it, the vegetables do not lose their shape and retain their spicy taste. Before cooking, the fruits are thoroughly washed under running cool water.

For pickling, use bottled or filtered water . Buy coarse salt; sea salt and iodized salt are not suitable. Greens should be fresh, without dry twigs and leaves. It is recommended to check the expiration date of all ingredients before cooking.