TOP 8 recipes for quickly preparing salted eggplant for the winter at home

Eggplant is a favorite summer vegetable. There are many ways to prepare it, including pickling it for the winter. Pickled eggplants are a delight for you and your family, and they're also easy to prepare. Today, we'll explore a variety of pickles.

Eggplant: Pros and Cons

Eggplant is a universally beloved vegetable. It boasts a number of beneficial properties:

1. Rich in vitamins, minerals and fiber.
2. Maintains normal cardiovascular system.
3. Reduces blood cholesterol levels and promotes weight loss.
4. Contains anti-inflammatory substances, antioxidants, and prevents cancer.
5. Contains a small amount of nicotine, which makes it easier to quit smoking.
6. Helps remove excess iron from the blood.

Speaking about the disadvantages, the following should be mentioned:

1. People with iron deficiency are not recommended to eat eggplant in large quantities.
2. Contraindicated for those suffering from kidney disease.
3. It's dangerous to eat overripe vegetables. They can cause food poisoning.

Preparing the main ingredients for pickling

Choose whole, not wilted, medium or small blueberries. Wash them thoroughly and remove the stems.

Recipes for pickling eggplant at home

Let's look at some recipes for delicious eggplants for the winter.

Classic recipe with garlic in jars

Ingredients for a simple method of pickling eggplants:

1. Blue – 5 kilograms.
2. Water – 1 liter for brine, 3 liters for the main stage.
3. Salt – 0.1 kilogram.
4. Garlic – 100 grams.
5. Celery (for amateurs) – 0.1 kilogram.
6. Bay leaf – 4 leaves.

Wash and dry the eggplants. Trim the stems and make a straight cut halfway down the length of the eggplant. Combine water, salt, and eggplants. Bring to a boil, simmer for 5-6 minutes, and then transfer to cool water to cool. Place the eggplants under a weight for 4 hours. Make sure to apply pressure to the cut. This will release bitter juice.

Meanwhile, peel and slice the garlic. Place the celery and bay leaves in a large container, then alternate between the celery and garlic. Pour the marinade (boil water with 60 grams of salt) over the garlic and apply a weight. Transfer the container to a cool place where it can be stored uncorked. If it's more convenient to store at room temperature, bottle and preserve.

With tarragon and horseradish

The ingredients for the savory blue ones are as follows:

1. Blue – 1 kilogram.
2. Rock salt – 25 grams.
3. Tarragon and dill - 1 bunch each.

For 2 liters of marinade, prepare 120 grams of salt, 2 horseradish leaves, 4 cloves of garlic, a little basil, dill, tarragon, cloves and allspice peas.

Sort the eggplants thoroughly and wash thoroughly. They should be medium-sized, not large. Cut the eggplants lengthwise down the middle, coat with salt, and add finely chopped garlic.

Close the eggplants, place them under a weight, and sprinkle them with herbs. After 7 days, place the mixture in jars. Make a marinade by mixing a little salt, spices, and garlic in water and boiling for 4-5 minutes. Pour this marinade over the eggplants and seal them as desired.

Stuffed with garlic in a pot

Ingredients:

1. Eggplants – 2 kilograms.
2. Carrots – 0.5 kilograms.
3. Parsley root – 1 piece.
4. Salt – 30 grams.
5. Several bunches of herbs (celery, dill, parsley).

For the marinade: 1 liter of water, 30 grams of salt.

Wash the eggplants and place them in boiling brine for 30 minutes. Chop the carrots and parsley, sauté briefly in a pan with the herbs, and season with a little salt. Make a slit in the eggplants lengthwise and place the blanched vegetables inside. Tie the stuffed eggplants with parsley and place them tightly in bottles, covering them with a porous cloth. Leave them for 2-3 days, then pour hot sunflower oil over them and store.

Salt in Georgian

Prepare the ingredients:

1. Eggplants – 2 kilograms.
2. Carrots – 0.35 kilograms.
3. Garlic – 5 cloves.
4. Red hot pepper - a quarter teaspoon of powder.
5. Cilantro, celery, dill - small bunches.

For the marinade:

1. 2 liters of water.
2. 100 grams of salt.
3. 1 tablespoon of sugar.
4. 1 tablespoon of acetic acid.

Wash the blueberries, remove the stems, and cut them in half lengthwise. Place them in lightly salted boiling water and cook for 5 minutes. Transfer to a saucepan and place under pressure for 1 hour.

Grate the carrots using a Korean carrot grater, add the crushed garlic, chopped herbs, and ground pepper. Stir. Fill the eggplant with the vegetables and pack tightly into the pan. Pour in the brine (boil water with the remaining ingredients), cover with a flat plate, and press down. Cover with a lid and refrigerate for 3 days. Serve.

Salting in Azerbaijani style

For the Azerbaijani recipe, prepare:

1. Blue ones – 10 small pieces.
2. Cilantro, parsley and dill - 2 bunches each.
3. Mint - half a bunch.
4. Carrots – 0.1 kilogram.
5. Garlic – 0.2 kilograms.
6. Hot pepper – 1 piece.
7. Bell pepper – 1 piece.
8. Celery – 100 grams.
9. Salt and ground black pepper – to taste.
10. Red wine vinegar – 1.5 cups.
11. Water - half a glass.

Wash the blue porcini mushrooms, remove the stems, and cut them lengthwise. Drop them into boiling water and boil for 4 minutes, then squeeze out the seeds. Wash the greens and finely chop. Finely chop the carrots, garlic, celery, hot pepper, and bell pepper, combine with the herbs, and season with salt and pepper.

Place the mixture inside the eggplants, seal, transfer to a container, and add vinegar (diluted with water). Refrigerate for 3 days, then transfer to bottles and serve.

Pickling with carrots

Prepare everything you need:

1. Eggplants – 3 kilograms.
2. Carrots – 1 kilogram.
3. Greens – 0.1 kilogram.
4. Salt – 0.1 kilogram.
5. Garlic – 15 cloves.
6. Black pepper – 15 peas.
7. Allspice – 15 peas.
8. Apple cider vinegar – 0.075 liters.
9. Vegetable oil – 60 milliliters.
10. Water – 3 liters.

Wash the eggplants, remove the stems, and make a deep slit along the length of the vegetable. Bring 1.5 liters of water and 30 grams of salt to a boil. Place the eggplants in the water and let them sit for 3-4 minutes. Then quickly transfer them to a container of cool water for a couple of minutes. Place the vegetables under a weight for 3 hours to release the bitterness. Open the eggplants along the slit. Sprinkle half of the remaining salt on the core.

Finely chop the carrots (you can use a Korean carrot grater), place them inside the blue ones, and close them.

Tip! If the insides fall out, tie the vegetable with dill or celery.

For the brine, add salt, pepper, and garlic to 1.5 liters of water and let it simmer for a few minutes. Turn off the heat and let the marinade cool to 50 degrees Celsius (122 degrees Fahrenheit), then add vinegar.

Place the eggplants in a large metal container and line the bottom with herbs. Cover the vegetables with brine and place them under a heavy weight for 2 days. Next, transfer the eggplants to sterilized bottles, adding a little vinegar to each. Boil the remaining brine for another 5 minutes and pour into the jars. Add vegetable oil, and finish the sealing process by sterilizing the jars.

With mushroom flavor

Ingredients:

1. Eggplants – 5 kilograms.
2. Salt – 0.25 kilograms.
3. Water – 5 liters.

Step by step execution:

1. Wash the vegetables, remove the stems, and cut lengthwise to a depth of 3-4 centimeters.
2. Place the blue ones in a saucepan and sprinkle generously with salt. If desired, you can add a few sprigs of dill, parsley, or celery.
3. Place the pot under pressure for half a day, then store the vegetables. If you used too much salt, rinse the vegetables before storing.

Method of salting under pressure

To pickle blue mushrooms in a barrel, prepare:

1. Blue – 6 kilograms.
2. Salt – 9 tablespoons.
3. Garlic – 15 cloves.
4. Parsley – 1 bunch.
5. Hot pepper – 15 rings.
6. Water – 3 liters (additional 3 liters for marinade).

Wash the eggplants, remove the stems, and cook in salted water for 5 minutes after boiling. Place the vegetables on a table (raised on one side) and press down with a weight for 6 hours. Meanwhile, mix the crushed garlic with salt. Cut the eggplants (leaving 2 centimeters from the end) and brush with garlic. Place the eggplants in layers in a barrel: a little chopped parsley, eggplants, parsley and hot pepper, and so on. The parsley should be the last layer.

Pour brine over the barrel (mix water with salt and bring to a boil), shake the barrel a little to remove excess air. Serve after 3 days.

How to preserve pickled vegetables

The finished product in the pan is stored in the refrigerator. If the jars are sealed, they can be moved to the basement or another cool place.