Pickled eggplants with carrot greens and garlic. Recipes for pickled eggplants with carrots, garlic and herbs for the winter

Salad with cabbage and sausage can become great alternative traditional "olivier" or "capital". Combining different ingredients in one dish, you can achieve excellent culinary victories and create your own, unique dish.

AT regular salad with sausage and cabbage it is recommended to add different types boiled meat, canned peas or corn, and even pasta. Such opportunities significantly develop home culinary creativity and allow experienced housewives learn to cook.

Varieties of salad can be served in puff, mixed, combined form. In this article, you can get acquainted with similar recipes and learn how to cook them.

A dish can only be spoiled with salt, so you need to be extremely careful with this product, especially if the dressing is mayonnaise.

How to cook a salad with cabbage and sausage - 15 varieties

Unusual feed simple salad surprise lovers of beauty. We get acquainted with the recipe and cook for family and friends!

Ingredients:

• two boiled potatoes;
• pair boiled eggs;
• 150 grams of boiled carrots;
• 300 grams of boiled or semi-smoked sausage;
• 150 grams white cabbage;
• mayonnaise.

Cooking:

Lay out the salad in layers.

First: mayonnaise and grated potatoes.

Second: ½ of the sausage sticks.

Third: grated carrot.

Fourth: chopped eggs.

Fifth: the rest of the sausage.

Sixth: shredded cabbage.

We coat all the components of the salad with mayonnaise and decorate on top as desired! Have a nice meal!

Salad with cabbage, sausage and croutons

An elemental salad won't take long. Prepared from simple and affordable products.

Ingredients:

• White cabbage;
• canned corn;
• p / c or boiled sausage;
• crackers;
• salt, pepper, mayonnaise sauce.

Cooking:

Finely chop the cabbage, press a little for juiciness and place in a common salad bowl. To the cabbage we lay 200 grams of sausage straws, canned corn and crackers. Season the salad with salt, pepper and a few tablespoons of mayonnaise.

The dish is a real discovery for inexperienced housewives. Tasty dressing salad is able to please guests and family.

Ingredients:

• 0.2 kg boiled sausage;
• 150 grams of Beijing cabbage;
• 120 grams of radish;
• one cucumber;
• mayonnaise, mustard, salt.

Cooking:

Grind sausage, radish, cucumber and Chinese cabbage into strips.

We combine two tablespoons of mayonnaise with 20 grams french mustard and salt. With the finished dressing, we cajole all the ingredients in a deep salad bowl. Mix the dish and serve to eat!

The salad is unique! All components are not mixed, but served in one plate, laid out in slides. You can safely decorate the festive table with such a dish.

Ingredients:

• 200 gr. salami.
• 300 gr. veal.
• one beet;
• two cucumbers;
• 200 gr. carrots;
• three boiled potatoes;
• 150 grams of cabbage;
• a handful of kirieshek;
• 40 ml. sunflower oil;
• Salt, mayonnaise.

Cooking:

Take a large flat plate. On it, in portions, in the form of chamomile, lay out the products: sausage sticks, cucumber sticks, grated beets (fresh or boiled), grated carrots; grated potatoes; shredded cabbage, kirieshki.

Small pieces of veal are pre-fried with onions. We spread the meat in the center of the "chamomile".

Pour the salad on top with oil, add salt, and spread a little mayonnaise over the barrels.

Due to the smoked sausage product, the salad has a spicy and rich taste, a fresh cabbage adds to it juiciness and usefulness.

Ingredients:

• White cabbage;
• smoked sausage;
• garlic, salt, herbs, mustard, mayonnaise.

Cooking:

In a container, we combine half a fork of chopped cabbage, 300 grams of straws from smoked sausage and a teaspoon of crushed garlic. Mix the salad with half a bunch of chopped herbs. We introduce 0.5 tsp of mustard, a pinch of salt and 4 tbsp. l mayonnaise. Mix again and you are ready to serve!

With succulent leaves Chinese cabbage the dish comes out really juicy and tasty.

Ingredients:

• Chinese cabbage;
• smoked sausage;
• canned corn;
• eggs;
• mayonnaise.

Cooking:

Pass four eggs through a mesh or cut into cubes.

Peking cabbage is turned into straws.

We chop the sausage in the form of neat strips.

In a salad bowl, mix the chopped ingredients with corn, previously freed from liquid and season with mayonnaise. We mix.

The dish turns out hearty, as it has pasta. Fresh vegetables give the salad lightness and piquant taste.

Ingredients:

• 200 gr. pasta;
• two carrots;
• celery root;
• 200 grams of ham;
• mayonnaise.

Cooking:

Boil pasta. Boil carrots and celery root, crushed in the form of cubes, cauliflower inflorescences. Mix cooled carrots and cabbage with pasta, season with mayonnaise sauce and add strips of ham or sausage.

Another recipe for a simple salad with everyone's favorite sausage diversifies the festive and everyday menu.

Ingredients:

• half a fork of ordinary cabbage;
• 300 grams of smoked sausage;
• 200 grams of cheese;
• one bulb;
• 50 grams of crackers;
• 10 grams of sugar;
• 20 ml. vinegar;
• mayonnaise.

Cooking:

Cut the onion into a bowl, pour vinegar and boiling water. Wash after 5 minutes cold water.

Grind sausage, cheese into cubes.

We shred the cabbage.

In a deep plate, put the chopped products. Add onions, breadcrumbs. Mix with sugar and mayonnaise.

Unusual combination of smoked sausage with crab meat gives the dish a unique and unusual taste.

Ingredients:

• 150 grams of crab sticks;
• 250 grams of servelat;
• ¼ head of cabbage;
• Carrots, peppers, garlic cloves;
• sweet corn;
• mayonnaise, salt.

Cooking:

Shred the cabbage and combine with servelat sticks. Here we also lay grated carrots, sweet pepper cubes, chopped crab sticks and a jar sweet corn. Squeeze the garlic clove into the salad, salt and season with mayonnaise. We mix the dish.

Salad with spicy sourness is diet dish. Like girls who follow their forms.

Ingredients:

• 150 gr. Korean carrot;
• 150 gr. smoked sausage;
• one bulb;
• three boiled eggs;
• 150 gr. cauliflower;
• processed cheese;
• vinegar.

Cooking:

Boil the cauliflower.

Chop the onion into semi-rings and marinate in a solution of vinegar and water for about 10 minutes.

Three boiled eggs on a grater, and cut the sausage into strips.

We combine the components with finely chopped cauliflower and put in a salad bowl. Season the dish with melted cheese and mix.

Surely rarely does anyone risk cooking salads with seaweed and sausages. Surprisingly, the dish turns out to be very tasty and unusual.

Ingredients:

• half a kilo of seaweed deputy;
• 30 ml. vinegar;
• 3 cloves of garlic;
• 20 ml. soy sauce;
• pair fresh cucumbers;
• 200 grams of p / sausage;

Cooking:

Boil in water with a tablespoon of vinegar sea ​​kale. Cooking time - a minute after boiling.

Throw the cabbage in a colander, rinse, put in a deep container. The product is being refilled soy sauce, crushed garlic and mix.

We chop the sausage and cucumbers into strips.

Lay cabbage, sausage, cucumbers on a flat plate in layers. The last layer is well seasoned with mayonnaise. Salad is mixed as desired.

The combination of dried sausage, sour sauerkraut and sweet pepper in a salad strikes with its unusual taste and image.

Ingredients:

• 0.5 kg. sauerkraut;
• 200 gr. hard cheese;
• 0.1 kg of dried sausage;
• 100 gr. sweet pepper;
• 40 ml. sunflower oil.

Cooking:

We make cuts of sausage and cheese in the form of cubes.

Squeeze the cabbage and chop it further.

We combine the ingredients together with grated sweet pepper. Salad appease a small amount vegetable oil.

Thanks to the culinary skill of our hostesses, the traditional Olivier takes on other forms. Let's get acquainted with the new image of your favorite dish!

Ingredients:

• half a head of cabbage;
• jar of peas;
• 6 quail eggs;
• 300 grams of sausage p / c;
• a bunch of dill;
• mayonnaise.

Cooking:

In a deep container, mix finely chopped cabbage, diced eggs and sausage, chopped bunch of dill. Add to components green pea. Salt everything and season with mayonnaise. We mix.

Another sauerkraut salad recipe is a great way to diversify your everyday meal!

Ingredients:

• 150 gr. Luke;
• 250 gr. half-smoked sausage;
• 60 gr. fat;
• a pack of cream;
• 100-150 gr. sauerkraut;
• salt, sugar.

Cooking:

In fat, fry the chopped onion along with the sausage cubes.

Filling with cream sauerkraut. We mix.

In a bowl, mix the fried onion and sausage, seasoned cabbage. Add a little salt, sugar and mix again.

Due to the presence of many ingredients in the recipe, this dish is unusual and tasty. Salad prepared for hastily, since all components are accessible and simple.

Ingredients:

• ham sausage;
• chicken breast boiled;
• Chinese cabbage;
• Korean carrot;
• mayonnaise;
• roasted hazelnuts;
• salt;
• eggs, milk, flour.

Cooking:

First, let's fry the pancakes. To do this, drive three eggs into the bowl and mix with half a glass of milk. We stir everything with a whisk, introducing a couple of tablespoons of flour. In a frying pan, fry three thin omelette pancakes, cool and crumble with ribbons.

Chicken breast, 300 grams of ham or ham sausage, crumbled into cubes.

Finely chop the cabbage.

In a large salad bowl, we combine chopped pancakes with the rest of the ingredients: sausage, breast, 200 grams of Korean carrots, cabbage and a crushed handful of hazelnuts. We add salad and appease with mayonnaise.

Pickled blue ones are insanely delicious, but if you prepare salted pickled eggplants for the winter, you won’t regret it at all. spicy snack good for potatoes meat dishes. It will be appropriate for fish and will go very sincerely under a glass. Harvesting vegetables by natural fermentation has been known since ancient times. Traditional in the cuisines of many nations. They like to prepare in Georgia, Azerbaijan, recipes in Ukrainian are known, the dish does not ignore Korean cuisine. I offer the most best recipes, according to which you can make a delicious snack in jars and a saucepan.

Pickled eggplant stuffed with carrots - a recipe with herbs, garlic, butter

world snack from stuffed with vegetables blue ones, with a spicy filling, prepared for the winter, will cheer you up for a winter dinner. It goes well with a glass. It is made without sterilization and vinegar, we achieve a piquant taste by natural fermentation.

Take:

• Blue - 2 kg.
• Onion - 500 gr.
• Carrot - 500 gr.
• Bulgarian pepper - 3 pcs.
• Head of garlic.
• Chili pepper - 1-2 pods.
• Celery greens, parsley - a large bunch.
• Salt, ground pepper, sunflower oil.

How to prepare for the winter:

1. Trim the tails of the vegetables, cut with a knife from one side. Boil in lightly salted water until tender. Take a large spoonful of salt per liter of water. Cool down.
2. Cut lengthwise without cutting all the way through to create a vegetable pocket. Unfold, lay on a flat surface, press down with oppression.
3. After all the liquid has drained, put it in a deep container for fermentation.
4. Coarsely rub carrots for stuffing. Cut the onions into cubes, chop the pepper in the same way - into cubes.
5. Pour oil generously into the pan. Fry the onion cubes until transparent. Put in carrots. Fry vegetables until soft.
6. Fry the sliced ​​​​pepper in another pan.
7. Chop the parsley and celery leaves. Set the stems aside for now, they will go into business later. Press the garlic. Finely chop the chili pods (leave the seeds if you like it spicier).
8. Put the fried vegetables, greens with garlic in a bowl. Salt, add ground pepper, chili. Mix the stuffing well.
9. Stuff stuffing tightly into eggplant pockets. Fold the vegetable. Tie with celery stalks. To make them softer and more flexible, lower the stems for a couple of minutes in boiling water.
10. Place the stuffed pieces in a bowl. If there is any leftover filling, place it between the eggplants.
11. Cover the blanks with sprigs of greenery. Put a plate on top and press down with oppression.
12. After three days, the oil will rise to the top. Gently lower it back, pushing it with a wooden spatula.
13. Turn the top layer of blue ones over. Wait two more days. Then take a sample. For storage, choose a refrigerator, cellar. In apartment conditions, conservation does not last long. Serve the dish, pouring unrefined oil, sprinkled with fresh herbs.

Georgian pickled eggplant recipe with carrots

Another option tasty snack prepared for the winter at home. I consider it one of the best recipes.

• Blue - 1.8 kg.
• Carrot - 350 gr.
• Hot red pepper - ¼ small spoon.
• Garlic cloves - 5-8 pcs.
• Cilantro, dill, leaf celery - a total of 70 gr.
• Water - 2 liters.
• Salt - 3 large spoons with top.
• Sugar - a spoon.
• Vinegar 9% - a spoon.

How to cook:

1. Remove the stalk, cut the fruit ¾ length. Boil in salted water for about 5 minutes. Throw away, get rid of excess liquid, pressing down with oppression for about an hour.
2. Rub the carrots on Korean grater, add mashed garlic cloves. Determine their number yourself, if you like spicy dishes - put more.
3. Crumble a bunch of greens, send to a bowl for the filling. Stir the mass, add red pepper. Stir again.
4. Stuff eggplants with carrots. Put in a container, preferably in a saucepan.
5. Boil the brine by throwing salt and sugar into boiling water. When the spices bloom, pour in the vinegar.
6. Pour hot pickle into a saucepan. Put oppression on top.
7. At room temperature hold for the first 3 days, then take it to a cool room. After 3 days, you can try and enjoy.

Pickled eggplants in cold jars

For the convenience of canning, you can make blanks in jars. I propose the simplest recipe fermentation under a kapron cover, without sterilization.

Would need:

• Little blue ones.
• Garlic - head.
• Mint - a few sprigs (add other herbs if desired).
• Vinegar 9% - 1/3 cup.
• Water is a glass.
• Salt.

How to ferment:

1. Take small specimens for harvesting, more of them fit in jars. The ideal size is no more than 10-12 cm.
2. Cut the little blue ones along, not reaching the end, so that you can put the filling inside.
3. Boil in saline for about 5 minutes. Draining the brine, press down with oppression for an hour.
4. Finely mince the garlic. Chop the greens in the same way. Mix.
5. Put the filling in the blue ones, connect the edges (you can even tie it so that the minced meat does not fall out of the greens). Put in jars, but not to the very top.
6. Dissolve the salt in cold water, pour in the acid. Mix, pour into jars.
7. Cover with gauze, leave at room conditions for 2 days.
8. After close nylon cover put on the shelf of the refrigerator. Try it after a week.

Korean pickled eggplant - the best recipe

A small addition, and the blue ones will acquire a completely different taste. No wonder many people prefer the now popular Korean cuisine. The appetizer comes out spicy, spicy.

Take:

• Eggplant - 2 kg.
• Parsley root - a couple of pieces.
• Garlic cloves - 5 pcs.
• Carrots - 500 gr.
• Seasonings for Korean carrots - packaging.
• Leaf parsley, celery, cilantro.
• Sunflower oil - 100 ml.

For pickling brine:

• Water - litre.
• Salt - 2 tablespoons.
• Acetic acid 9% - 2-3 tbsp. spoons.

Recipe:

1. Make a longitudinal cut on the vegetables, without going inward. Boil, removing bitterness, in salt water (a tablespoon per liter). Make sure the blue ones are boiled on both sides.
2. Drain the brine, place the vegetables under oppression for an hour so that the excess liquid flows out.
3. Chop carrots on a grater in Korean. Sprinkle with spices, stir.
4. At the same time, heat oil in a frying pan. Pour it into carrots, add finely chopped leafy greens. Quickly crush the garlic with a press, send it to the minced meat.
5. Stuff the eggplants with minced carrots. Pack tightly into wide-mouthed jars or a saucepan. So that the filling does not fall out, you can tie up the little blue threads.
6. Boil the marinade from the ingredients in the recipe. Cool, pour into jars. Press down with oppression and hold for a day. You can ferment in a saucepan, then, for ease of use, decompose the workpiece into jars.
7. After a day, rearrange the preservation in the refrigerator for 2-3 days. Then you can start tasting. Transfer the rest to the pantry, cellar.

In the piggy bank of eggplant recipes:

Eggplants in jars for the winter, pickled with garlic

The preparation is done in a cold way. it is excellent in apartment conditions, but to guarantee safety it is better to place the jars in the cellar.

Would need:

• Eggplant - 10 kg.
• Garlic - 250 gr.
• Salt - on garlic 50 gr. + 60 gr. for each liter of water during cooking + 70 gr. per liter of water for pouring brine into jars.
• Celery leaves - a large bunch.
• Bay leaf.

Kvasim delicious eggplants:

1. Sort the blue ones, removing the damaged ones, remove the legs, wash.
2. Make an incision along the vegetable. Place in a saucepan with salted water. Let it boil, cook for 5 minutes, no more, so that unnecessary bitterness is gone.
3. Remove from the pan, press down with oppression, wait until the excess liquid leaves.
4. At the same time, crush the garlic with a press. Combine the gruel with salt, mix.
5. Rub the inside of the eggplant through the incision with the mixture.
6. At the bottom of the jars, put a lavrushka, a few sprigs of celery. Next, fill almost to the top with blue billets (leave room for fermentation).
7. Boil the brine from water and the amount of salt stated in the recipe. Cool, pour into jars.
8. The fermentation period is 5 days. Leave the jars in the apartment conditions until they ferment, they need warmth.
9. After five days, transfer to a cold place to stop the fermentation process. The required temperature is not higher than 8-10 o C.

Video recipe for fermenting eggplant for the winter

Not confident in your abilities - look, repeat the steps, and everything will work out as it should. Good luck with your preparations!

Eggplant is a berry brought by the Portuguese from India. She was very fond of our people. But her season is short. Therefore, it is important to know how to harvest eggplant for the winter. They are frozen, pre-baked in the oven and peeled off, salted, marinated, salads are prepared. This article will teach you how to make pickled eggplant. Below you will find several recipes of the most diverse kind and for every taste. However, the principle of preparation remains unchanged. Boil the blue ones and pour the marinade. Eggplant before this can be stuffed.

There is a way and dry salting blue ones. We just cut the fruits into balls, sprinkle them with salt and spices, and then cork them. And wet salting is the pouring of the chopped fruit with a brine.

Pickled eggplant: a universal recipe

Eggplants for harvesting for the winter are best taken small, with a smooth matte skin without dents or flaws. We cut off the tails of eight eggplants and cut them on the right, on the left and obliquely to form a “pocket”. Boil in salted water for about seven minutes. We check the readiness with a match: it should easily pierce the blue ones. We strain them and put them under pressure for an hour in order to free them from excess liquid as best as possible. Grind three carrots on a bunch of parsley, tear off the leaves, without throwing away, however, the stems. We chop the greens, also chop one chili pepper (possible with seeds) and 2 heads of garlic. Salt this mass, mix and push into eggplant pockets.

We make a marinade. We boil water, lower the parsley stalks there - just for a few seconds, so that they become elastic. Then add the marinade ingredients. For one liter of boiling water, you need to take two tablespoons of salt, ten black peas and five - allspice and two bay leaves. Pickled and garlic, tied with parsley stalks. We put it in an enameled bowl, fill it with cold marinade. We press down with a plate, we set oppression on it. We keep it for four days at room temperature. Then we lay out the eggplants in prepared jars, pour over the boiled and chilled marinade. Carefully pour a few tablespoons of hot vegetable oil. We clog banks.

Pickled eggplant stuffed with vegetables in Russian style

No vinegar in preparations! This method of preservation is good because fermentation takes place under the action of bacteria present in the product. We cut ten eggplants in half lengthwise, but do not reach the end of two centimeters. Boil the blue ones in salt water for twelve minutes (30 grams per liter). We put ready eggplants under oppression until the final cooling. We chop three carrots in Korean. Cut two parsnip roots into strips. We chop three onions in semicircles. We stew all these vegetables in a small amount of vegetable oil for about eight minutes until they become soft.

Peel two heads of garlic. We chop each clove with plates. Mix most of the garlic with the cooled vegetables. Stuff the eggplants with this mass (just put the filling on one half and cover the other. You can also put green leaves of cilantro or parsley. Put the eggplants in glass jars sprinkled with garlic. We will leave it warm under oppression for three days. After that, fill it with boiled, but cooled vegetable oil. Such pickled eggplant stuffed with vegetables should be stored in the refrigerator.

beautiful berries

We cut off the tails of four blue ones and boil them in lightly salted water for about ten minutes. Strain off and leave to cool. During this time, we will make the filling so that our pickled eggplants look beautiful. In separate bowls, finely chop a large head of garlic, three carrots, cut leaves from a bunch of parsley. We cut the cooled eggplant lengthwise, but so as not to divide into two halves. We put garlic on such a “sandwich”, grated carrots on it, and add parsley on top. Season with pepper and add salt (both inside and outside the blue ones). We stack our "sandwiches" in enamelware, press down with a load.

The first two days, the blue ones should stand in a warm place to start the souring process. Then pickled eggplants stuffed with carrots and garlic need to be kept in a cool cellar for a couple more days. So it will be tastier.

Pickled eggplants stuffed with carrots

For this moderately spicy vegetable snack three blue pieces should first be boiled in water with salt until fully cooked (about half an hour). Then we put them under the press - let the bitterness go away. Coarsely grate two carrots. We put it out in three tablespoons of vegetable oil for ten minutes over low heat. Pass the head of garlic through a press. Set aside a quarter of the total. Chop half a bunch of greens. Also save a quarter portion for later. Add greens with garlic to carrots. Knead and stuff the future pickled eggplants. The recipe advises to drag the blue ones with a thread so that the filling does not fall out. Put the eggplant in a saucepan and sprinkle with the rest of the garlic and parsley. In 0.5 liters of boiling water, add 10 g of salt, ten milliliters of 9% vinegar, three peas of black pepper and two bay leaves. Cook for two more minutes. Pour the blue ones with this marinade. We put pickled eggplants stuffed with carrots under the press. Then leave in a warm place for three days.

Blue stuffed with vegetables

We boil a kilogram of small eggplants and put them under oppression, as in previous recipes. The same way to cook pickled eggplant differs from other fillings. Grate two carrots coarsely and fry in refined sunflower oil. We clean the Bulgarian pepper from seeds and cut into small cubes, chop parsley and dill (three tablespoons each), chop three garlic cloves into thin plates. We spread the vegetables to the cooled carrots. Mix and stuff with this stuffing little blue ones. We make the pickle the simplest. We dissolve 50 grams of salt in one and a half liters of boiling water. Lay the eggplant in a bowl in a single layer. Fill them with cooled brine. We leave stuffed pickled eggplants for three hours without oppression and for a day under pressure. After that, we transfer them to glass jars and fill them with brine. Under them should be stored in the refrigerator.

Eggplant-blanks

Stuffed products during storage are quite capricious and unpredictable. Therefore, merchants with all sorts of pickled delicacies ferment only eggplants. They make a variety of fillings, as they say, to the table. So how to prepare pickled We boil two liters of water with two tablespoons of salt. We make two through cuts on the sides of the eggplants. We drop them into boiling water. Cook for five (small) to ten minutes. We send under the press on an inclined surface. When the little blue ones become flattened and dry, cut them lengthwise. You can stop already at this stage: pack the blue ones in cling film and send them to the freezer. But there is an alternative: pour brine and put in heat for three days. Then send to the refrigerator.

spicy filling

Pickled eggplant, according to this recipe, is prepared the classic way. Only the filling is different. Coarsely rub four carrots and fry until soft. We chop two onions with quarters of rings and also fry until golden brown. Finely chop five garlic cloves. Mix minced meat, salt, add chopped fresh herbs if desired. Such blue ones should be fermented for three days at room temperature.

Another stuffing recipe

Grind three carrots and one hundred grams of celery root on a coarse grater, and two onions in a small cube. Stew vegetables in vegetable oil. Cool them, add a teaspoon of black pepper and sweet paprika. Rub each half-cut eggplant with garlic from the inside. Lay out the filling. So that it does not fall out, we tie the blue ones with a thread. At the bottom of the dishes we lay the crumbled bay leaf and dill umbrellas. Place blue ones on top, sprinkle with garlic and hot pepper. Fill with brine. Such pickled eggplants for the winter are ready for use in two days.

Few will turn it down savory dish. pickled eggplant, with a pleasant sourness and sharpness, excellent for potatoes or fried meat. The special taste that is present in eggplant is formed as a result of natural fermentation. There is not a single gram of vinegar in this appetizer - only vegetables, vegetable oil and salt. Pickled eggplant stuffed with carrots and garlic recipe with photo you can also carrots, tomatoes, bell pepper, garlic and herbs, and garlic can not be spared. stored pickled eggplant appetizer in the refrigerator for a month to two, but since the fermentation process does not completely stop, they often become more acidic, but still edible. This one can be rolled up for the winter, but this is another recipe with which we will definitely share with you.

Ingredients for making stuffed sauerkraut

Step by step cooking pickled stuffed eggplant with photo

1. Cut off the ends of the eggplant (not overripe), poke holes in them with a fork so that they do not burst during cooking.
   
2. Add salt to boiling water and dip the eggplant in it. Eggplants do not digest, they should be ready, but not fall apart. Pierce with a toothpick and if they are already soft, remove from the water. Usually 10-15 minutes is enough.
   
3. Lay the eggplants on a flat surface, preferably on the edge of the sink, so that excess moisture and bitterness flow there. From above, press them with a cutting board, on which place the load.
   
4. After 2-3 hours, when the liquid from the eggplant ceases to stand out, remove the load. Cut each eggplant lengthwise, making a pocket.
5. For the filling, chop the greens, garlic, and also grate the carrots.
   
6. Pour vegetable oil into the pan and simmer the vegetables, you can all together for 4-6 minutes. Add 1 tbsp. salt, ground black pepper and chopped bay leaf. Cool down.
7. For a snack, prepare an enameled saucepan. Using a spoon or your hands, stuff each eggplant and tie with either string or a parsley or celery stalk. Pack the eggplants tightly together. If the filling remains, you can simply put it on top.
   
8. Place a flat plate on top of the eggplants, and then some weight, such as a jar of water. Eggplants will start up juice in a couple of hours, and it will completely cover them. Some housewives pour 3 tablespoons of brine into 1 liter of water. salt, but I don't see the need for it.
9. Let the eggplant ferment at room temperature for 4-5 days. You yourself will feel the characteristic aroma, and you can also take a sample by cutting off a piece.
   
10. Transfer the fermented eggplants to a jar or other resealable container, and refrigerate.

Serve the sauerkraut eggplant cut into bite-size pieces. And if you serve a whole snack to guests, do not forget to offer a table knife. Enjoy your meal!

Pickled eggplant with mint

Are you tired of the usual fried, steamed or baked eggplants, and canned or frozen vegetables are not suitable for you? Then try pickled eggplant for the winter, amazing, breathtakingly delicious with garlic and mint!

Ingredients:

1. Eggplant - 20 pieces (small)

2. Fresh mint (leaves) - 1 cup leaves (1 large bunch)
3. Garlic - 1 head (large)
4. Table vinegar 9% - 1/3 cup
5. Salt - as much as you need
6. Pure water (boiled and chilled) - 1 cup

Cooking:

Step 1: Prepare the eggplant.

For fermentation, it is better to choose small eggplants up to 10 - 12 centimeters long, they fit well into 3 liter jar. We throw the eggplants into the sink and rinse thoroughly under cold running water from sand and any other kind of pollution. After using a slicing knife raw vegetables, we make a through cut along the length on each eggplant, while we do not remove the stalk and do not cut it! We fill each recess with a generous portion of salt for 1 eggplant 2 - 3 tablespoons and put them in a colander.

Leave vegetables for 30 minutes. Then rinse again and let dry a little.

Step 2: Boil the eggplant.

We take a deep 5 liter saucepan and fill it with ordinary running water up to half. We put on the stove, turned on at a strong level, and bring the liquid to a boil. When the water boils, dip 10-12 eggplants into it and cook them for 10 minutes. Then remove them from the pan with a slotted spoon and transfer them to a deep bowl. In the same way, cook the rest of the eggplants and then let them cool to room temperature.

Step 3: prepare boiled eggplant, garlic, mint and a container for sourdough.

While the eggplants are cooling, rinse thoroughly. three-liter jar under hot water with any detergent or use baking soda for this purpose. Then we sterilize the container in any convenient way, in microwave oven, in the oven or on the kettle. After we put the jar on the kitchen table and let it cool.

During this time, we wash a bunch of mint under cold running water, shake it over the sink from excess water, remove the leaves from the stems, put them on a cutting board and chop into small pieces of arbitrary shape. Peeled garlic is cut into layers up to 3 millimeters thick. We shift the cuts into 1 deep plate and mix them with your hands until smooth. Squeeze the cooled eggplants with clean hands from excess liquid and place on a tray.

Step 4: Stuff and simmer the eggplant.

Now stuff each eggplant with a mixture of mint and garlic. For 1 vegetable, about 1 - 2 tablespoons of the filling will go.

Pack the eggplant tightly into a 3 liter sterilized jar. Then pour 1/3 cup 9% into a deep bowl table vinegar, 1 cup of clean, boiled and cooled to room temperature water and pour 1 teaspoon of salt. Stir with a tablespoon until smooth and complete dissolution of salt crystals.

Pour the eggplants with the resulting mixture, if there is not enough liquid, add a little boiled water and vinegar in a ratio of 1: 1, but basically for a 3 liter jar filled with eggplants this is the ideal liquid rate. Now we tighten the neck of the jar with a piece of sterile gauze and put it in a warm place for 2 days. On the third day, close the jar with a plastic sterilized lid and put it in the refrigerator. Eggplant can be tasted after 1 week.

Step 5: serve pickled eggplant for the winter.

Pickled eggplants for the winter are served chilled. They are placed in salad bowls as a whole or they are made into a sliced ​​​​salad with the addition of fresh onions, garlic and vegetable oil. Such eggplants can be an excellent appetizer, a side dish for meat dishes, they can also be used for making pies, pizza or as an addition to marinated cuts. Enjoy!

Enjoy your meal!

If desired, fresh dill or parsley can be added to the filling.

Such eggplants should be stored in a cool place at a temperature not lower than -3 -4 degrees and not higher than 0 degrees.

Eggplant prepared according to this recipe will be usable for 5-6 months, after which they will begin to lose their taste.

pickled eggplant, stuffed with cabbage and carrots

Ingredients:
5 kg eggplant,
500 g cabbage
250 g carrots
500 g onion
150 g greens
150 ml vegetable oil.

Cooking:

Chop greens, carrots and onions and sauté everything together in vegetable oil. Finely chop the cabbage, pour boiling water over it and leave it in it until it cools. Then drain the water, squeeze the cabbage and combine with browned vegetables. Salt. Pour small eggplants with boiling salted water (1 tablespoon of salt per 1 liter of water) and cook for no longer than 3-5 minutes. Don't digest! Drain, cool eggplant, cut lengthwise and stuff minced vegetable. Place tightly in a pickling container, cover with a clean cloth, put a wooden circle on top, and oppression on it. If no juice appears on the surface the next day, the load should be increased. Take out to the cold for fermentation and storage. Pickled eggplant

Pickled eggplants with herbs

Another wonderful recipe, namely pickled eggplants, which are surprisingly quite easy to prepare, there is no need to be in the kitchen all day, the most important thing is to prepare all the necessary ingredients in advance and cooking will turn into an amazing experience. Well, since cooking is not difficult, I advise everyone to try it, you will surprise your close comrades with this dish, they will be delighted, believe me, an avid chef with experience. If we are still gathered, then we prepare the products, put on an apron and start hosting the kitchen until this amazing dish is fully cooked.

INGREDIENTS:

Hot pepper - 1 pepper in each jar;

Parsley greens - 50 grams;

Dill greens - 50 grams;

Garlic - 50 grams;

Fine salt - 2 tablespoons (tablespoons);

Fresh eggplant - 1 kilogram;

Celery greens - 200 grams.

RECIPE:

Stage 1. It's not hard to guess what we flush first fresh eggplant in pretty warm water, and then remove unnecessary stalks. You can also remove the skin, but that's up to you, I prefer to go along with it.

Stage 2. Now we need to carefully cut each eggplant from the side, about 4-5 centimeters deep, look at the photo, and everything will immediately become clear.

Stage 3. Then we place our sliced ​​eggplants in boiling water (we take a large saucepan) and calmly cook for 10-12 minutes. After that, we take out the boiled eggplants and transfer them to a large bowl with cold water, where we keep them there for 20-25 minutes.

Stage 5 We put the pan on the fire, pour water (4 cups), bring to a boil, add salt, celery, mix well and immediately remove from heat, let cool.

Stage 6 We turn to the filling, for this we wash the parsley and dill, finely chop. Garlic with pepper is also thoroughly washed, peeled, cut into small circles and mixed with previously chopped herbs.

Stage 7. Now we calmly stuff the cut eggplants with this filling, put them in pre-prepared jars, fill them with cold brine and close them with suitable lids.

Stage 8. That's all, we transfer pickled eggplants to a dark and cool place, wait 15-20 days and enjoy amazing canning.

Eggplant slices with cabbage for the winter

This recipe is for those who love eggplant and love cabbage. The appetizer turns out to be very tasty and unusual, perfectly preserved throughout the winter. You can eat these eggplants with cabbage simply by taking them out of a jar in winter, or you can season them with onions and pour vegetable oil, sunflower oil with the smell of seeds is especially suitable. In any case, it will be very tasty and healthy.

To prepare eggplant with cabbage for the winter, you will need:

eggplant - 1 kg;

fresh cabbage - 1 kg;

carrots - 300 g;

garlic - 10 cloves;

hot pepper - to taste;

black peppercorns - 10 pcs.;

salt - 1.5 tbsp. l.;

vinegar 9% - 0.5 cups (or to taste).

* Salt and vinegar can finally be adjusted to your liking.

Add garlic and hot pepper to cabbage with carrots. Also add peppercorns. Mix everything thoroughly.

Bon appetit and delicious winter to you!

Pickled eggplant with celery leaves

To prepare this wonderful snack, we need: eggplant, garlic, celery leaves, salt, olive oil.

Boil the eggplants in salted water, having previously torn off their “tails”, until they are relatively soft. Approximately 5-7 minutes. We take coarse salt and in no case iodized, otherwise everything will have to be thrown out on the second or third day. We catch the eggplant with a slotted spoon, and leave to cool.

While the blue ones are cooling, wash the celery leaves and peel the garlic. We take garlic at the rate of 1 clove for 1 eggplant. Garlic, finely chopped with a knife. We do not crush it with a press, not three on a grater, but we cut it. We take a clove of garlic, cut it in half, put it on a board and crush it with the flat side of a knife blade. Then grind with a knife.

We cut each eggplant in length, being careful not to cut through. It should look like a pocket. It is in this pocket that we put our honestly suffered garlic. Distribute it evenly along the entire length.

At the bottom of the container, put celery leaves, you can also put a dill umbrella. We lay the eggplant in layers, shifting them with celery leaves. From above, we also close everything with leaves. Pour hot brine, per 1 liter of water, a tablespoon of salt (coarsely ground, because ...), so that it completely covers the eggplant. Cover with a plate and put oppression on top (a two-liter bottle of water will do). Leave for three to five days, depending on room temperature.

Ready snacks are best stored in the refrigerator. Before serving, cut into pieces and add olive oil. You can sprinkle with herbs.

Pickled eggplants with Korean carrots

I don’t even know how to describe my attitude to eggplants. Do I adore them? Few ... I can’t live without them? .And in general, they are somehow cosmic and supposedly exotic, but in fact they quietly grow in their own garden or, like mine, lie in a supermarket and wait when I buy them and admire them).

Every time after the little blue ones are bought and are already on the table in the kitchen, I start to feel a slight panic. And what to cook with them? Vegetable stew? I don’t like it.” In general, less words, more deeds.

eggplant

Carrot

Parsley

Garlic

petiole celery

Hot peppers

And for the pickle:

For 1 liter of water, 2 tbsp. salt, 10 peas of allspice, 2-3 bay leaves.

To begin with, oddly enough, the eggplants need to be washed)

You need to boil them in salted water until soft. But be careful - it is important not to overcook. Depending on the size, this can take 7-15 minutes.

After the eggplants are cooked, you need to put them on some kind of flat plate and press down on top with a load so that the glass is excess liquid.

In the meantime, you can work on vegetables.

Grate carrots. You can use a coarse grater, I like it more on the "Korean"

Hot pepper. Optionally, if you don’t like hot peppers, you can not put them at all. I love hot peppers, so I cut them along with the seeds. Finely chop the garlic. Parsley as well.

And we mix the whole thing with carrots. I strongly recommend not to do this on an empty stomach - there is a big risk of choking on saliva. Although there is also such a risk on a full stomach. The smell is simply stunning)

The most boring part is over.

We free our eggplants from oppression).

From the heart we stuff them with carrot mixture. I do this with gloves.

We put it moderately tightly either in a glass container or in an enameled one. Boil water with salt and spices, cool and carefully pour the eggplants. Then everything is simple. Put under oppression for 5-7 days at room temperature. Then we remove the oppression, put the eggplants in the refrigerator and enjoy. They are stored in the refrigerator for a very long time. long "rarely when it comes - they are usually eaten quickly.

This is how they look after a week.

They cut perfectly - nothing falls out.

DELICIOUS SAUCERED EGGLANTS STuffed with Roasted VEGETABLES

Today, another autumn dish that I dearly love is next in line - pickled eggplants stuffed with vegetables.

This dish attracts, first of all, with taste, - that's all there is to J. In addition, sharpness and pleasant sourness are achieved without a single drop of vinegar, - useful lactic acid bacteria work, - natural "samokvass".

The filling is dominated by carrots, and in the “support group” it can have onions, as well as various white roots - celery, parsley or parsnip. Here the choice is yours, you can add everything from this set that you like or have available.

There are many recipes for pickled stuffed eggplants to close for the winter. But they require long-term sterilization, are capricious in storage, at least they “exploded” a couple of times for me. I gave up trying to achieve perfection in this matter, but found an alternative way out - a freezer, more precisely, storing eggplant prepared for stuffing and fermentation in the freezer.

Sellers at Odessa Privoz seem to be selling this goodies all year round. I asked how they manage to do this and found out that they only preserve eggplants, without filling, and prepare the filling fresh in winter? as needed. But about all this, a little later, but for now - we are preparing an autumn snack - pickled eggplants stuffed with vegetables.

I don't like it when this dish is too sour, so I always cook it in small portions.

To prepare pickled eggplants, stuffed with carrots and vegetables, we need:

• eggplant - 1 kg
• carrots - 3-4 pcs.
• onions - 2-3 pcs.
• white roots - 100 g
• paprika - 1 dess.spoon
• black pepper - 1 tsp
• hot pepper -1 pc.
• garlic - 1 head
• salt for cooking eggplant - 2 tbsp. spoons for 2 liters of water, for brine - 3 tbsp. spoons per liter of water
• parsley and celery - a few stalks for "tying" stuffed eggplants.

How to cook pickled stuffed eggplant?

Let's start with the fact that the eggplant needs to be boiled. For 2 liters of water, add 2 tbsp. tablespoons of salt, at the eggplants we make two through punctures on the sides and lower them into boiling water. The main thing here is that in the end, they do not crunch, but they are not digested either. Usually, small and narrow eggplants are cooked - 5-6 minutes, larger and thicker specimens, respectively, longer - 10-11 minutes. Readiness is determined with a fork, if it freely pierces the skin, eggplant can be removed from the pan.

Now you need to squeeze out the bitterness and unnecessary liquid. To do this, we press eggplants for several hours on a flat inclined surface under a load.

Excess liquid and bitterness drain. Eggplants become drier, have a slightly flattened shape.

We cut them along about 3/4 of the length, in the form of a book or notebook.

Now they are ready for stuffing. By the way, you can stop at this if you want to cook stuffed eggplants for the winter, or rather a preparation for them. In this case, eggplant should be tightly packed in foil or cling film and sent to the freezer. In winter, after defrosting, you can make freshly cooked pickled eggplants in 1.5 days with vegetable stuffing. Fortunately, carrots, onions and white roots are not in short supply in winter.

If you want to enjoy this dish not in winter, but right now, we continue to cook further.

Three carrots and white roots on a coarse grater, cut the onion into small cubes.

Stew vegetables separately in vegetable oil.

Cool, mix, salt a little and add paprika and black pepper.

Rub each eggplant with chopped garlic from the inside of the cut.

We put the filling. In small eggplants, it is enough in the amount of 1.5-2 full tablespoons, in larger ones - 3-4 tablespoons. spoons.

We connect the edges of the eggplants and “bandage” them with parsley and celery.

If this is problematic, then we use ordinary sewing threads, wrapping stuffed eggplants around them in diameter, along the entire length.

At the bottom of the dishes in which we will ferment eggplants, we put dill umbrellas and pieces of bay leaf. Then tightly fold the eggplant in layers, and sprinkle with grated garlic and hot pepper rings.

Carefully, along the wall of the pan, pour everything with chilled brine - for 1 liter of water 3 tbsp. spoons of salt. The liquid should completely cover our stuffed eggplants. You can cover them with a clean plate, on which you carefully place a small weight.

We stand them for a day at room temperature, and then move them to a cool place. Pickled eggplants are ready after 12 hours in the refrigerator, i.e. after 1.5 days from the start of cooking, then they must be removed from the brine (it is quite salty), placed tightly in a storage container and poured with a small amount of vegetable oil. If you leave it in brine, then the taste will not change for the better ... Therefore, I do it in small portions, for 3-4 days.

Since the brine is quite salty, after being in the refrigerator

I would be glad if you like this recipe for pickled eggplant stuffed with vegetables.

Salt

Pepper

Vegetable oil

Information

Conservation
Cooking time for pickled eggplant is 3 days and 2 hours, of which 1 hour will be required to prepare the products. The number of servings is 10.

Pickled eggplant: a recipe for how to cook

Wash eggplants, cut in half lengthwise without reaching the end of 2 cm. Boil them in salted water for 10-12 minutes. Calculate the amount of salt as follows: for 1 liter of water - 1.5 tbsp. salt (30 gr.). Remove the ready-made eggplants from the water, lay them out in a tray in one row and press down with oppression until they cool completely.