Blue salty with garlic. Recipes for the most delicious eggplant preparations for the winter. Whole marinated eggplant

A delicious and unusual dish is salted eggplant. Their preparation is not difficult, and they are actively used in dietary nutrition, since there are only 24 kcal per 100 g of the product. Salting eggplant allows you to save all the useful substances contained in the vegetable, including calcium, carotene, phosphorus, B vitamins, folic acid. That is why eggplant is so popular in cooking.

Delicious and unusual dish - salted eggplant

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

Running water, not bottled - 4 liters (of which 1 liter is for brine);
table salt (not iodized) - 100 g;
garlic cloves - 100 g;
fresh herbs to choose from - 100 g,
dried bay leaf, whole - 4 pcs.

Cooking steps:

Wash the vegetables, cut, cut the stalks.
Add salt (half of the total amount) to water (3 l), then put the prepared vegetables, put the container on medium heat, bring to a boil and cook for 5 minutes.
Pour cold water into a separate container and put the eggplants for 2-4 minutes.
Cut the vegetables into rings, put them in a row (on a cutting board) in layers, press on top so that they give juice (this will take 3 hours).
Cut the garlic or pass through a press.
Salt eggplant should be in an enameled container. If there are a lot of them, then it is better in a saucepan.
Greens should be put at the bottom of the container, then blue ones, garlic.
Prepare a brine using water and salt.
Pour all the vegetables over them, put oppression on top.

Black mushroom: mushroom description, cooking recipes

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

Eggplants harvested for the winter are tender and fragrant, not bitter. They can be used in other dishes or as an independent snack.

Salted eggplant: a simple recipe (video)

Eggplant with carrots and garlic

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

fresh carrots (but you can add 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-aromatic vegetable oil - 50 ml;
water - 3 l.

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

Cooking steps:

Pour 500 ml of water into a deep container and add a little salt, heat.
Rinse the eggplant, make an incision on them.
Place vegetables in water and boil for 5 minutes.
Then transfer them to cold water, and then place them under a press (vegetables should spend several hours under oppression).
Whole eggplant should not be harvested - you need to open them and salt to remove bitterness.
Grate carrots on a coarse grater.
Put it to the eggplant (you can inside each half).
Coarsely chop the greens and put on the bottom of the container.
Place vegetables on top.
Heat 500 ml of water, add pepper, salt and garlic to it, boil for several minutes.
Cool to 50 degrees and add vinegar.
Pour the eggplants with brine and put a weight on them, leave to pickle for 48 hours.
Sterilize jars, put eggplant, add a little vinegar.
Pour the brine into a separate container, boil, pour into jars evenly.
Roll up with metal lids, store in a cool place.

Pickled cucumbers in jars: the best cooking recipes

Salting under oppression

A simple recipe that allows you to store eggplant in jars after sterilization during the winter. For cooking 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 liters.

A simple recipe that requires the use of oppression

Cooking process:

Sort the eggplants (it is important that they are not overripe, you need to choose blue or purple ones, without barrels and rot).
Next, you need to rinse the vegetables in running water under strong pressure.
Remove the stalks and make an incision on each eggplant.
Peel the garlic, pass through a press, and then mix with salt.
Salt the vegetables themselves to remove bitterness.
In a container, heat water and salt it, place vegetables in it (cook for 10 minutes).
After that, blanched eggplants will need to be transferred to a towel or thrown into a colander to get rid of excess liquid in them.
After that, another kitchen board with a load at the top is installed on them (for 4 hours).
In each vegetable you need to put a garlic mixture;
Put a bay leaf in a container for salting eggplant, stuffed eggplants are tightly stacked on it.
To prepare the brine, take 1 liter of water (boiled) and 70 g of salt, pour into a container with vegetables. Leave to soak indoors for a week.
After the week has expired, transfer the container to a cool room with a temperature not higher than + 10 degrees (or put it in the refrigerator).

Bulgarian pepper for the winter: simple recipes

Salted vegetables can be served with fresh herbs as an original snack or side dish for meat or chicken.

Marinating without sterilization

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

You will need the following products:

Eggplant whole hard, ripe - 1.5 kg.
Hot pepper (red) - 1 pod (small).
Garlic - 4 cloves (fresh)
Black peppercorns - 5 g.
Water - 2 liters.
Table vinegar (9%) - 25 ml.
Salt (fine, not iodized) - 30 g.
Sugar - 20 g.
Dry bay leaf - 4 pcs.

It's easy to prepare marinated eggplants quickly and tasty without pre-sterilizing storage containers

Cooking process:

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

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

eggplant like mushrooms

This recipe also belongs to the category of simple. In order to get a "mushroom" snack, you will need:

Eggplant - 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 liters.

This recipe also belongs to the category of simple

Cooking process.

These salted eggplants with garlic and herbs are very reminiscent of salted mushrooms in taste, and therefore even those who doubt the “blue ones” will appreciate this recipe.

A few words about the ingredients

I consider eggplant to be a very masculine vegetable. It has a piquant bitterness, requires special attention, has a very unconventional color and taste. You know that eggplants must be cooked, they cannot be eaten raw. Therefore, we will pre-blanch our blue ones. The pulp of these fruits has practically no taste, it contains bitter substances and the poisonous substance solanine. It should be noted that heat treatment not only destroys bitter substances and removes solanine, but also gives the eggplant a pleasant taste, for which we love them. It is especially good to add garlic and fragrant spicy greens to eggplants when cooking.

How to store salted eggplant

Eggplants love heat and sun, and therefore their main crop is harvested in the summer, then they are much tastier. But it is autumn fruits that are good for pickling, they have a very rich taste, they are more dense and ripe than summer ones. In addition, salted eggplant should be stored in a cool place. And in October, it is already cool enough on our balconies and loggias, verandas and cellars to store our snack there. But trust me, it won't last long!

Ingredients:

eggplant 2 kg

garlic 1-2 heads

parsley or celery 1 bunch

bay leaf 6 pcs.

black peppercorns to taste

For blanching

water3 l

salt1 tbsp

For brine

water1 l

salt 2 tbsp without a slide

Servings: 10 Cooking time: 50 minutes

Recipe

Step 1: Prepare

For salting, you need to take small, ripe, but not overripe, strong fruits. It is very easy to determine their ripeness and freshness: eggplants should be smooth, shiny, rich purple.

Wash the eggplant. We cut off the tails.

Step 2: Blanch

The eggplant needs to be blanched. Don't be afraid of this word. This means pre-treatment of the fruit in hot or boiling water, but not boiling! This is necessary in order to get rid of excess bitterness.

Pour more than half the volume of water into a five-liter saucepan. Add a tablespoon of salt. We wait for the rapid boiling of water and immerse the prepared eggplants in it. It is better to blanch in a colander so that you can quickly remove the vegetables from boiling water. We lower the colander with eggplants into boiling salted water and blanch for 3-5 minutes. It is important not to overcook the eggplants, otherwise they will overcook and spread. It is better to carry out this procedure in two steps.

Step 3: Cool down

We cool our eggplants. We will not remove the skin. Lay them out on a clean board. From above we press gently with another board, so that excess water from the eggplant glass. Look, do not overdo it, otherwise, instead of an appetizing snack, we will get a shapeless mess.

Step 4: Cut the eggplant

Check your knife is sharp enough? Eggplant should be carefully cut in half lengthwise, but without cutting to the end of a centimeter two. Inside we will lay the filling.

Step 5: Prepare the stuffing

We clean the garlic. Wash and dry greens.

Cut the garlic cloves into thin slices. If you are a big fan of it, then you can take not one head, but two. Garlic eggplant certainly does not spoil. And some recommend grinding the garlic with salt, in which case it will give off its aromas much better. Cut the greens very finely. Parsley goes best with eggplant. But it is quite possible to replace it with celery or take a little of different greens that you like the most. I cooked this time with celery.

Step 6: Stuffing the eggplant

At the bottom of the pan, in which the eggplant will be salted, spread the bay leaf and black peppercorns.

Now we need a little patience! Fill the eggplant with stuffing. We put as many herbs and garlic as we can stuff into it. The main thing is that the filling remains inside the vegetable, and does not fall out of it from all sides.

Carefully place the filled fruits in a saucepan.

Step 7: Prepare the Brine

Pickle is very easy to prepare. In 1 liter of cold water, stir until completely dissolved 2 tablespoons of salt (without a slide). To make the salt dissolve faster, the brine can be boiled. But in this case, it must be cooled to room temperature before pouring. Pour the eggplant with the resulting brine.

Step 8: Wait

Cover the casserole with a tight lid. If necessary, we will put the load on top. To do this, put a clean plate on the eggplant, and on it a jar filled with water, the jar plays the role of a load. But don’t push them too hard, they have already experienced a lot. First, our salting should stand warm. How much depends on how warm it is in your apartment. If the room is 25 degrees Celsius, two days will be enough. And if 18-20 degrees, it will probably take 3 days. Lactic acid fermentation should begin. It's easy to determine. The brine will no longer be transparent and will bubble. But do not wait for strong fermentation, because we are preparing salted eggplants, not pickled ones. In the heat, they need to stand in order to thoroughly soak in the aromas of garlic and herbs and salt. After that, we clean in a cold place. For example, in the refrigerator.

In a week our salting is ready!

Before serving, the eggplant is cut into pieces along with the filling and seasoned with unrefined sunflower oil. This is a great appetizer and also an addition to meat dishes.

Bon appetit!

Salted eggplants are the most valuable and very tasty appetizer served with any side dish or meat. You can prepare such a product in different ways. Today we will talk about how to quickly and tasty pickle eggplants at home.

1. Salty blue with carrots

To prepare this favorite appetizer you will need:

Blue ones - 6 pcs.
Carrot - 4 pcs.
Water - 1 l.
Vegetable oil - 6 tablespoons.
Garlic - 2 medium heads.
Parsley greens - 1 small bunch.
Table vinegar - 20 g.
Black pepper - 6 peas.
Lavrushka - 3 sheets.

Rinse the blue ones, cut out 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 to cook.

Put the vegetables on a plank, cover with another plank on top and put something heavy on top. Leave the eggplant under pressure for a couple of hours.

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

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

Get the blue ones out from under the yoke, make longitudinal cuts, but not completely. Stuff the fruits with the prepared spicy mixture, tie tightly with a thread.

Put the stuffed vegetables in a saucepan and sprinkle with the remaining mass of herbs and garlic. It remains to fill it all with brine.

Pour a liter of water into a saucepan, bring to a boil, put pepper, parsley, pour in vinegar and add salt. Boil for two minutes.

Pour vegetables with hot brine, put in heat under oppression for three days. The fast food is ready. It needs to be cut into pieces, put on a dish and can be served with boiled potatoes, rice or buckwheat.

2. Snack Salted Eggplant with Garlic

To prepare this spicy dish, you will need a minimum of products and time:

According to this recipe, you will need beautiful, undamaged and rotten vegetables. First you need to wash them, then cut the stalks.

Put a capacious saucepan on the stove, pour seven liters of water into it and add 0.5 kg of salt, bring to a boil. Boil blue ones in brine in several passes. Five minutes is enough for one game. Then dip the fruits in cold water and put under oppression for a couple of hours, then slightly squeeze out the juice and bitterness.

Make a longitudinal incision in each fruit, not reaching the stem. Peel the garlic cloves, pass through a garlic press.

Grate the blue ones from the inside with garlic and put both halves together. Lay the vegetables tightly together in a container or saucepan.

Pour blue hot brine from 2.5 liters of boiled water and 100 grams of salt. Add a bay leaf, you can a couple of pinches of freshly ground black pepper.

Put a flat plate on top of the vegetables and put oppression. Three days after soaking with warm brine, the vegetables must be taken out to the cold. You can store such a snack in the refrigerator or in the cellar.

3. Salted eggplants with greens in Azerbaijani style

Blue - 6 kg.
Sweet pepper - 5 pcs.
Celery - 1 large bunch.
Garlic - 2 large heads.
Salt.
Water - 1 liter.
Lavrushka, cloves - 10 pcs.
Black pepper, allspice - 5 peas each.

Wash the vegetables, remove the tails, boil in well-salted water until cooked, the main thing is not to overcook, otherwise the appetizer will be very soft and not tasty. After cooking, the blue ones should remain elastic.

Make a slit down the center of each vegetable. Transfer the blue ones to the board, and put under oppression for ten hours.

After this time, lightly squeeze the eggplant and wipe with a paper towel from the remaining juice.

Grind the greens, peel and pass the garlic through the garlic.

The next step is to prepare the marinade. Bring water to a boil, throw in parsley, pepper, boil for five minutes.

Sprinkle the bottom of a plastic container or saucepan with salt and herbs, then lay the blue ones tightly against each other, sprinkle with herbs and salt again. Do this bookmark until the vegetables run out. From above they need to be crushed with garlic and herbs. Then pour warm brine and transfer to a cool room for seven days.

This product can be stored in the refrigerator. If desired, it can be rolled up in three-liter jars.

Before laying, the vegetables are wiped off the brine, and the jars are sterilized in any usual way.

Containers with vegetables are covered with lids and placed in a capacious container, sterilized for fifteen minutes, after which they are rolled up, cooled and sent for storage in the basement.

4. Georgian pickled eggplant

This savory snack is prepared from the following ingredients:

Blue -1 kg.
Onion - 300 g.
Salad pepper - 250 g.
Carrot - 300 g.
Vegetable oil - 1 cup.
Vinegar 9 percent - 120 ml.
Liquid honey - 2 tablespoons.
Salt - 2 tablespoons without a slide.
Freshly ground black pepper - to taste.
Any greens - to taste.

Wash all vegetables, remove the stalks from peppers, carrots and eggplants. Boil the blue ones in salted water until tender. Peel the onion, chop into small half rings. Peel the carrots, chop on a coarse grater. Cut sweet pepper into thin strips.

Fry the onion in vegetable oil first until soft. Then add carrots, cook for another five minutes.

Cut into transverse circles blue. Transfer the sliced \u200b\u200bto a large bowl, add pepper, onion and carrots to it, mix.

Now it remains to prepare the filling for vegetables. Mix salt and pepper in a saucepan, pour this mixture with sunflower oil, then vinegar and add honey. Mix all the ingredients well, add finely chopped greens and any spices.

Pour the spicy marinade over the vegetables, cover and refrigerate for several hours. After this time, the product is ready for tasting. It can also be rolled up for the winter in clean jars immediately after preparation.

How to pickle eggplants quickly and tasty: 4 proven recipes

If you have never tried salted eggplant, you have lost a lot! Arm yourself with our recipes and be sure to prepare yourself for the winter at least for testing. I am sure that next year you will try all our recipes.

Salted eggplant: TOP 6 recipes

A delicious and unusual dish - salted eggplant. Their preparation will not be difficult for novice housewives or those wishing to expand their culinary knowledge. In the event that these vegetables are cooked correctly, the taste of the dish will be excellent. These vegetables, including salted ones, are actively used in dietary nutrition, since there are only 24 kcal per 100 g of the product. Salting eggplant is a process that allows you to realize various ideas. Vegetables contain a large number of various vitamins and microelements, including such valuable components as calcium, carotene, phosphorus, B vitamins, folic acid. That is why eggplant is popular with vegetable lovers.

Salted eggplant: a classic recipe for the winter

Canned vegetables perfectly retain their taste and aroma.

For cooking, you will need the following ingredients, based on 5 kg of vegetables:

Water is ordinary running, not bottled - 4 liters (of which 1 liter is for brine);
table salt (not iodized) - 100 g;
garlic cloves - 100 g;
fresh herbs to choose from - 100 g,
whole dried bay leaf - 4 pcs.

Wash all the vegetables in the recipe, make an incision, cut off the stalks;
Add salt (half of the total amount) to water (3 l), then put the prepared vegetables, put the container on medium heat, bring to a boil and cook for 5 minutes;
Pour cold water into a separate container and shift the eggplants for 2-4 minutes;
Cut the vegetables into rings, put them in a row (on a cutting board) in layers, press on top so that they give juice (this will take 3 hours);
Cut the garlic or pass through a press;
Eggplants should be salted in an enameled container, if there are a lot of them, then it is better in a saucepan;
Greens should be put at the bottom of the container, then blue billets, garlic;
Then you will need to prepare a brine using water and salt;
Pour all the vegetables over them, put oppression on top.

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

Eggplants harvested for the winter according to the classic recipe are tender and fragrant, not bitter. They can be used in other dishes or as an independent full-fledged snack.

Salted eggplants with carrots and garlic

You can pickle a vegetable not only with garlic, but also with fresh carrots.

Based on 3 kg of vegetables, the following ingredients will be required:

fresh carrots (but you can add pickled ones for taste) - 1 kg;
greens to taste - 100 g;
fine non-iodized salt - 100 g;
young garlic - 20 cloves;
pepper (allspice and peas) - to taste;
apple cider vinegar - 65-70 ml;
non-aromatic vegetable oil - 50 ml;
water - 3 l.

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

Pour 500 ml of water into a deep container and add a little salt, heat;
Rinse the eggplants, make an incision on them;
Place vegetables in water and boil for 5 minutes;
Then transfer them to cold water, and then place them under pressure (vegetables should spend several hours under oppression);
Whole eggplants should not be harvested - you will need to open them and salt to remove bitterness;
Carrots should be grated on a coarse grater;
Put it to the eggplants (you can inside each half);
Coarsely chop the greens and put on the bottom of the container;
Put vegetables on it;
Heat 500 ml of water, add peppers, salt and garlic to it, boil for several minutes;
Cool to 50 degrees and add vinegar;
Pour eggplants with brine and put a weight on them, leave to pickle for 48 hours;
Sterilize jars, put eggplant, add a little vinegar;
Pour the brine into a separate container, boil, pour into jars evenly.

Roll up with metal lids, store in a cool place.

Salted eggplant: a recipe under the yoke

A simple recipe, the result of which can be stored in jars after sterilization during the winter, requires the use of oppression.

For cooking 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 liters.

A simple recipe, the result of which can be stored in jars after sterilization during the winter, requires the use of oppression

Sort the main ingredient in the dish (it is important that they are not overripe, blue or purple in color, without barrels and rot);
Next, you need to rinse the vegetables in running water under strong pressure;
Remove the stalks and make an incision on each eggplant;
Peel the garlic, pass through a press, and then mix with salt.
Salt the vegetables themselves to remove bitterness;
In a container, heat water and salt it, place vegetables in it (cook for 10 minutes);
After that, blanched eggplants will need to be transferred to a towel or thrown into a colander to get rid of excess liquid in them;
After that, another kitchen board with a load at the top is installed on them (for 4 hours);
Then you need to put a garlic mixture in each vegetable;
You will need to put a bay leaf in a container for salting eggplant, eggplants stuffed with garlic are tightly stacked on it;
To prepare the brine, you will need to take: 1 liter of water (boiled) and 70 g of salt, then it should be poured into a container with vegetables. Leave to soak indoors for a week.
After the week has expired, you will need to transfer the container to a cool room with a temperature not higher than + 10 degrees (or put it in the refrigerator).

Salted vegetables can be served with fresh herbs as an original snack or side dish for meat or chicken.

A simple recipe for salted eggplant without sterilization

It's easy to prepare marinated eggplant quickly and tasty without pre-sterilizing storage containers.

In order to implement this recipe, you will need the following products:

Eggplant whole hard, ripe - 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.

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

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

Salted eggplants like mushrooms: fast and tasty

This recipe also belongs to the category of simple.

In order to get a "mushroom" snack, you will need to have available:

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

This recipe also belongs to the category of simple

Mix water with vinegar, boil;
Rinse the main ingredient, cut into cubes;
Place them in boiling brine, cook for 5 minutes;
Drain in a colander or put on a towel so that the fabric absorbs moisture;
Grind herbs and garlic;
Mix with vegetable oil and eggplant;
Arrange the vegetable preparation in prepared jars, place in the refrigerator for 6 hours.

Serve as an appetizer.

pickled eggplant

Delicious pickled eggplants can be cooked not only in a barrel, but also in a regular container.

This will require:

Rinse vegetables, cut into rings;
Place them in water, boil for 5 minutes;
Throw in a colander;
Grind herbs and garlic;
Boil marinade;
Put the vegetable preparation into prepared jars, pour over the marinade, place in the refrigerator for 20-24 hours without closing the lid.

Serve as an appetizer.

These vegetables can also be stuffed with a mixture of tomatoes and meat, spices and herbs. It turns out an Azerbaijani appetizer worthy of a festive table. Thus, various dishes can be prepared from this simple and affordable vegetable.

Salted eggplants: with carrots and garlic, under oppression, for the winter, a simple recipe, in jars, without sterilization, like mushrooms, fast and tasty, photo, video

Salted eggplant: recipes at home. How to cook with carrots and garlic, under oppression, without sterilization. A simple recipe in jars.

How to salt eggplant for the winter at home

There are many recipes for cooking eggplant in the summer, when the rich lilac fruits are just ripening in the beds. But, millions of housewives use recipes that allow them to preserve the wealth of the priceless properties of blue ones for the winter. To do this, they are salted, dried, pickled or harvested in the form of a salad.

Classic pickling recipe - eggplant with garlic

The classic recipe is a simple and common option for salting eggplant for the winter. Salted eggplants can be rolled up in jars or stored in a saucepan with a tightly closed lid.

Eggplant - 2 kg.
Garlic - 2 heads.
Greens (optional) - 1 bunch (to taste).

Wash the blue ones and separate from the stem. In a half-filled pot of water, add a tablespoon of salt and bring the water to a boil. Place the vegetables in a colander and dip in boiling water for 3-5 minutes. The main thing - do not overdo it in boiling water and do not cook.
Cool the blanched blue ones, lay them out on a wooden board and press the second one on top, squeeze out excess water. It is important to do this carefully so that the eggplant remains intact and presentable.
Cut the eggplant lengthwise, starting from the side where the green tail used to be. Do not cut to the end - on the opposite side, leave a couple of centimeters intact.
Prepare the filling. Greens can be omitted, but if you decide to add parsley, dill or celery, wash them thoroughly and chop them. Finely chop or mince garlic cloves.
We stuff eggplants. It is advisable to put as much filling as possible.
Spread the bay leaf on the bottom of the pot. You can add black pepper to taste. Put stuffed vegetables on top.
Fill with brine. Prepare it by adding salt to water (2 tablespoons per 1 liter) and boiling it so that the salt dissolves. Be sure to cool the solution before pouring!
Close the pot tightly with a lid or put a clean plate on top and place a jar of water on it to create pressure. In this state, the dish should lie in a warm place for 2 days at a temperature of about 25 degrees. If the temperature is less than 20 degrees, it will take 3 days, but you should not bring it to fermentation, since we are preparing salted, not pickled eggplants.
Now leave the container for 10 days in a cold place, for example, on a balcony, in a refrigerator or in a cellar.

Pickled eggplant for the winter

A wonderful option for pickling eggplant for the winter. The cooking process is a bit similar to the classic way, but there are significant differences. Pickled vegetables, like salted ones, can be rolled up in jars or stored in a saucepan with a tightly closed lid.

Eggplant - 2 kg.
Carrots - 1 kg.
Garlic - 1 head.
Salt - 6 tbsp. l. for 3 liters of water.
Black pepper - 10 peas.
Bay leaf - 5 pcs.

Wash the eggplant thoroughly and separate the stalks.
Take water in a saucepan, add about 4 tablespoons of salt, put blue ones. Bring to a boil, then simmer for 15 minutes over low heat. Vegetables should become soft.
We spread the ingredients on a cutting board or baking sheet and set at a slight angle so that the water is completely glass. We put another board on top, and put a jar of water on it. We leave under oppression for one day.
As the day passes, we prepare the marinade. We collect 4 liters of water in a saucepan, dissolve 2 tablespoons of salt. After adding black pepper and bay leaves, put the marinade on the fire and bring to a boil, then let it cool to room temperature.
To prepare the filling, we rub the washed and peeled carrots, put the garlic, which we first clean and crush.
Now the eggplants are set lengthwise like hot dog buns, and stuffed with carrots and garlic.
Put the stuffed vegetables tightly in a saucepan, add the cooked marinade and put under oppression.
After two weeks, you can try a snack. If you want to make a more sour dish, leave for another two weeks.

When serving, you can pour a little butter on the pickle. Harvested eggplants are stored for a long time in a cold place.

Instant marinated eggplant

Unlike pickled and salted vegetables, pickled ones cook very quickly, as they do not infuse for a long time. The finished product can be rolled up in jars for the winter, or you can immediately eat it.

Eggplant - 3 kg.
Vinegar 9% - 200 g.
Odorless vegetable oil - 200 g.
Sugar - 100 g.
Salt - 2-3 tbsp. l.
Garlic - 3-4 heads.
Greens (dill, cilantro, parsley) - to taste.
Water - 1 l.

Wash, separate the stalks from the eggplant. Cut into half rings, let stand until the bitterness disappears.
Take water in a saucepan, add sugar, salt and vinegar. When it boils, add chopped vegetables.
Boil for 15 minutes after boiling, then drain in a colander and cool to room temperature.
Chop the herbs and garlic, add to the eggplant. Wait a bit until the appetizer is infused and acquires the expected taste.

How to cook eggplant salad for the winter

There are many variations of step-by-step eggplant salad recipes. I propose a method for preparing such a salad for the winter, like lecho or assorted vegetables.

Eggplant - 4-5 kg.
Bulgarian pepper - 5 pcs.
Chili pepper - 2 pcs.
Garlic - 2-3 pcs.
Salt - to taste.
Sugar - to taste.
Vegetable oil - 50-100 ml.
Vinegar - 50 ml.

Wash the eggplant, separate the stalks and cut into large pieces.
Put the chopped blue ones in a saucepan, cover with water. Bring to a boil, cook for 5 minutes, pressing the vegetables so that they do not float. Bring to a boil and drain the water.
Peel bell and chili peppers, remove seeds and chop. Peel the garlic and divide into cloves.
Smash the garlic, chili and bell pepper in a blender or pass through a meat grinder. Add vegetable oil and salt, sugar to taste.
Pour the cooked marinade into the boiled eggplant, bring to a boil and cook for 5-10 minutes.
Roll the hot salad into jars, which are then wrapped in warm and wait for cooling. Once cooled, the salad is ready to eat and store for the winter.

I do not advise you to remove the peel from eggplant for pickling, pickling or pickling. Firstly, in the peel, vegetables retain their shape better. Secondly, this way they will not be bitter, but will have a spicy taste.
Choose young eggplants for cooking. They are not as bitter as stale vegetables. In young, the stalk should be fresh with a bright green color.
Garlic, parsley and cilantro are best combined with eggplant. Don't be afraid to add them. These components give a special taste.

I reviewed the best recipes, thanks to which eggplant dishes can be prepared for the winter, retaining their unique taste and beneficial properties. The listed recipes can only serve as foundations for your special dishes. The main thing in cooking is not to be afraid to experiment, because everyone has their own preferences in food: someone likes a mild taste, and someone spicy.

Feel free to make your own changes, add new ingredients and get unusual flavor combinations that will suit your requirements.

How to salt eggplant for the winter - the best step by step recipes

Eggplant is one of the most low-calorie and healthy vegetables for humans, so salting them for the winter at home is a great idea and a good thing to do.

Salted eggplant like mushrooms

There are a huge number of blue salting recipes for the winter. Among them there are pickled, and pickled, and eggplants stuffed with vegetables. To pickle them for the winter, you just need to choose the right vegetables and observe some canning features.

How to pickle eggplant for the winter

To make salted eggplants like mushrooms tasty and appetizing, you should:

choose small, evenly colored fruits of bright purple color;
prepare a container for salting (jars, barrel or pan);
carefully sterilize cans with conservation.

Fried eggplant like mushrooms for the winter

A delicious, simple dish that even a novice hostess can cook. For salting blue ones, you will need available ingredients and a little time. So the products are:

3 kg of eggplant;
300 g of onion;
120 ml of vinegar;
50 g of salt;
55 ml vegetable oil;
3 medium heads of garlic;
any greens and dill.

Note!

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First you need to properly prepare the vegetables for cooking. Rinse the fruits under hot water, remove the tails and free from the peel.
Cut the peeled blue ones into medium-sized cubes or arbitrary straws.
Place the eggplant in a deep bowl and sprinkle generously with salt. This must be done in order to leave the bitterness inherent in the fruit.
Peel the onion and cut into half rings. Place it in a bowl and pour over the vinegar to marinate it. Such a delicious onion will give a softer, more refined taste to the dish.
It's time to wash the little blue ones from the salt - rinse and wring them out.
Pour vegetable oil into a deep, thick-walled pan and heat it well.
Place a small portion of eggplant here and fry until soft. This should be done with all the remaining blue ones.
Separate the heads of garlic into cloves and peel. Grind it with a mortar or a special press.
Chop parsley and dill sprigs very finely.
In a deep bowl, mix the blue ones, onion and other ingredients.
Fill a jar with salad and place in a pot of boiling water. The liquid should cover the jar "up to the shoulders" and boil slowly, not over high heat.
Cover the jar with a clean tin lid and place the pot on the fire. Time for sterilization of jars: 0.5 l - 10-12 minutes after boiling, liter - 20 minutes.
Roll up hot jars immediately using a special device and let cool completely under a warm blanket.

Eggplant with mushrooms with soy sauce

This method of preparation does not involve canning. The blue ones really acquire a wonderful taste and smell of mushrooms due to the presence of soy sauce in the appetizer. What you need for the dish:

5 eggplants;
25 ml vegetable oil;
2 cloves of garlic;
30 ml soy sauce;
half a lemon;
5 g of salt and black pepper.

Peel the eggplant from the tails and cut into large strips.
Fry the blue ones in well-heated vegetable oil until almost cooked.
At the end of frying, add soy sauce, spices and a few slices of lemon to the pan. This will give the vegetables a unique aroma and taste.
Simmer the contents of the pan for 5-7 minutes under a closed lid.
At the very end of cooking, add chopped garlic.

Canned Eggplants with Peppers

An excellent appetizer of blue and bell peppers, which is easy to prepare. At the end of cooking, mandatory sterilization will be required - so preservation will last longer. Buy in advance:

2.5 kg of eggplant;
1.2 kg of red or green bell pepper;
2 green chili peppers;
120 g chopped garlic;
250 ml vegetable oil;
125 ml of vinegar;
2 tbsp. l. salt;
fresh parsley and dill.

Wash and clean all vegetables. Cut the blue ones into large bars, generously salt and leave for half an hour to leave the bitter substances.
At this stage, you need to cook vegetables for 10-12 minutes.
Using a blender, chop the garlic, bell pepper and chili pepper, parsley and dill.
Add oil, salt and all the vinegar to the vegetable mixture, mix well. Put on the fire and let it boil - the spicy-vegetable mixture is ready. Cool her down.
Drain the eggplant in a sieve and squeeze lightly.
In a large container, combine the cooled blue ones and vegetable spice mixture.
Arrange the vegetables in clean jars, cover with a lid and sterilize for 15-20 minutes in boiling water. A simple, quick recipe, a great appetizer is ready!

Salted eggplant for the winter with garlic

This appetizer will appeal to lovers of spicy. The indisputable advantage of this recipe is the possibility of consumption within a few days after salting. Products that will be needed:

3 kg of small blue ones;
200 g carrots;
180 g of garlic;
30 ml vegetable oil;
2.5 liters of water;
150 g of salt;
spices (hot and allspice, cloves) - to taste.

Wash the eggplant, pat dry and remove the stems.
Boil the whole fruit in salted water for 10-15 minutes.
Drain the water and cool the little blue ones by placing them on a large flat dish.
Put them under oppression for several hours so that the liquid leaves. To do this, cover the vegetables with a towel, a plastic bag and put a heavy object on top (a jar of water, a brick).
Grate the carrots with large cells, chop the garlic and mix these ingredients with salt and spices.
Remove each blue one from under the yoke and cut in half lengthwise, but not completely. The fruit should resemble a pocket.
In the middle of each fruit, place a teaspoon of garlic dressing and a tablespoon of carrots, press lightly.
Fold the stuffed blue ones tightly into a jar, lightly tamp. If there is a vegetable filling left, then place it in the voids of the jar.
At this stage, you can close the vegetables under the lids for future use or let them stand for a couple of days and eat them lightly salted.
Prepare the brine: boil water in a saucepan, add salt, boil for 5-7 minutes over low heat.
Fill jars filled with vegetables to the top with cooled brine and send to a cool place for 3-5 days. During this time, the salting will be ready, and the eggplants will begin to resemble sauerkraut.
Salted eggplant like mushrooms are ready! A similar recipe can be found in the cookbooks of our grandmothers, but there it is called Pickled Blue.

Blue ones are very popular with gourmets. Their taste is so diverse and unpredictable that by adding different ingredients, you can get completely unexpected pickling results: salty, spicy eggplants like mushrooms or tender blue ones with onions and herbs, spicier, tasty and satisfying eggplants with a variety of herbs and spices. Needless to say, only small, intact, bright purple fruits are suitable for canning.

Find out more delicious recipes on how to cook eggplant like mushrooms to taste.

Salted eggplants like mushrooms - recipes for making delicious preparations for the winter for the future

Salted eggplant like mushrooms is a great appetizer that is easy and quick to prepare. Delicious blue pickles can be enjoyed after a few days or canned for future use.

Salted whole eggplant

Eggplant, photo: tinkersgardens.com

These delicious eggplants must be preserved whole. In winter, you can open such a jar with whole salted eggplants, cut them into cubes, pour over butter and serve! These eggplants taste like mushrooms. Delicious!

We have been canning eggplant according to this recipe for many years, everyone at home really likes it. They can be poured with cold filling (brine) and stored in the cellar and basement, or hot and sterilized, then canned eggplants can be stored at home.

Eggplants are boiled before being placed in jars in a saturated saline solution (1 glass of salt per liter of water), do not be afraid of this, the taste of eggplants does not deteriorate from this.

What you need for a 3-liter jar of eggplant

for brine for blanching-boiling eggplant

proportions: 1 glass of salt per 1 liter of water;

jar contents

Eggplants are small - how much will go in;
Ground black pepper (preferably freshly ground);
1 head of garlic - finely chopped;

for brine for pouring eggplants in jars

1.5 liters of water;
3 tablespoons of salt;
Peppercorns - 5-6 pieces;
Bay leaf - 2-3 pieces;

How to cook salted eggplant with garlic

Boil eggplant in brine

Pure whole eggplants (without a stalk, but in a peel, do not peel) prick with a fork and throw in strongly salted boiling water. Let simmer for 5-6 minutes until soft. Take out, dry in a colander.

Cut lengthwise and sprinkle the cut with black pepper and garlic.

Cold pickle whole eggplants (keep refrigerated)

Pack eggplant tightly into prepared jars. Pour in new brine (from cold water and salt). Add peppercorns and bay leaf to jars. Close with scalded plastic lids and store in a refrigerator or cellar.

OR

Pickle whole eggplants for storage at room temperature

Put the peppered eggplants with garlic in jars in the same way, add peppercorns and bay leaf. Bring the brine and boil it. Fill with hot filling.

Sterilize eggplant jars for 5-10 minutes. Roll up the lids (or screw them on if you have twist-off lids).

Other eggplant recipes

Eggplant (or zucchini) caviar without sterilization

Eggplant salad spicy (without sterilization)