home / Bakery products/ Stewed cabbage with meat in duck bowl recipe. Braised fresh cabbage with meat in a pan

Braised cabbage with meat in duck bowl recipe. Braised fresh cabbage with meat in a pan

eggplant- very healthy vegetable, which is popularly called "Blue". Thousands of housewives love to cook eggplant. They can be fried and stuffed, they can be made into "tongues" and added to salads, stews, etc. But just imagine how in winter, and if you wish, in summer, you take out delicious pickled eggplants from a jar or barrel, make a salad out of them and put it on festive table. All guests are guaranteed to appreciate taste qualities this dish if it is properly prepared.

Although it is not difficult to prepare pickled eggplants for the winter and it does not take much time and effort, but, unfortunately, not everyone knows how to do it. That is why below on the House of Knowledge to my dear readers, I decided to present a magnificent the simplest recipe, according to which my family ferments eggplants every year without adding vinegar.

Ingredients for pickled eggplant.

Before you start cooking delicious sour eggplant, prepare all the necessary ingredients.

To prepare one 3L jar of this great dish You will need:

eggplant- 2.3 kg
Salt- 6 tbsp. spoons
Garlic- 4-5 cloves
parsley- good bundle
Bitter capsicum - about 6-8 rings
Water- for cooking eggplant (in a 5l saucepan - 3.5l) and for brine - 1l

You will also need:

Saucepan (preferably larger)
Garlic crush or mortar
3L jar with plastic lid
A couple of trays and cutting boards to use as a press.

Recipe for pickled eggplants for the winter in jars.

The eggplant recipe can be divided into the following parts:

Boiling and pressing eggplant
Filling preparation
Putting eggplants in a jar and pouring them with brine

Prepare the ingredients: Wash the eggplants and remove all stems.

Read also: Salted cucumbers.

Pour water into a large pot (in my case, in a 5L pot - 3.5L of water) and put it on fire. Toss and dissolve 4 tablespoons of salt in water.

When the water boils, throw in the eggplants and boil them for 4-6 minutes. At the same time, try to keep the fruits under water as much as possible (you can cover it with a lid), and not above its surface. For this, I had to cook eggplants in 2 sets, that is, first one half, and then the second.

Remove the boiled eggplant from the water and put it under the press for 5-6 hours (to drain the bitter liquid). For convenience, I recommend stacking eggplants of the same size in rows. Lay them out on a hard flat surface, for example, on a tray, then cover with boards or trays, on which put "weights", for example, jars or eggplants with water. After that, in order for the liquid to drain, put something under one side of the tray, that is, tilt it.

Prepare the ingredients for putting the eggplant in a jar:

After 5-6 hours of eggplant being under pressure and before placing them in a jar, peel and wash the garlic, wash the parsley and hot peppers.

Read also: Eggplant in a barrel.

Now prepare the filling. To do this, I cut 5-6 cloves of garlic into small cubes for one 3-liter jar of eggplant, add 1 tablespoon of salt to it and crush it into a uniform gruel. You can also do this by pressing garlic through a garlic press and then mixing it with salt.

After draining the liquid from the eggplants, cut them into halves without cutting all the way through.

After that, grease the eggplants with the filling, evenly distributing it among all the fruits.

Now finely chop the parsley and cut off 4-5 thin rings from hot pepper.

Now proceed to laying the eggplant in a jar. To do this, sprinkle a little parsley on its bottom.

Then lay the blue in layers, shifting them with hot pepper and parsley. Apply in height so that 2-3cm remains to the neck of the jar. This is necessary in order to properly fill the brine.

When the eggplants are already in the jar, start preparing the brine. To do this, simply dissolve the salt in cold water (1 tablespoon of salt per 1 liter of water).

After dissolving the salt in the water, pour the brine into the eggplant jar and cover it with a lid.

Then you need to shake the jar slightly to release the air that remains between the eggplants. In this form, put the jar on a tray (or plate) on which the liquid will flow, and leave it at room temperature for 2-3 days.

Pickled or salted eggplants with vegetables? Easy to prepare and delicious to enjoy! Pickled eggplants stuffed with carrots and garlic - original vegetable snack. It can be served with any meat dish.

Pickled eggplants with carrots, herbs and garlic for the winter

The recipe for making a snack is very simple, but at the same time interesting and unusual. Who would have thought that fermenting eggplant with vegetables can be so tasty and fast!

So we need:

Eggplant - 2 kg;
Parsley greens - 50 g;
Bay leaf - 5 pcs.;
Peppercorns - 2-3 pcs.;
Carrots - 100 g;
Garlic - 3-4 cloves;
Coarse salt - 60 g;
Boiled water - 3 liters.

How to cook:

For the dish, you need to choose ripe and good-quality eggplants. They are strong and dense in texture, smooth and slightly shiny in appearance, dark purple in color. For this recipe, small fruits are suitable. Rinse them in running water and cut off the tails.

Pour 2 liters of boiled water into a saucepan and bring to a boil. Add 20 g of salt and put blue fruits in an iron sieve into a saucepan.

Advice! Using an iron sieve or colander in this case is very convenient - it is easy to pull vegetables out of boiling water without splashing hot water on yourself and without damaging (with a fork or spatula) the main ingredients of the dish.

After a few minutes (no more than 3-4), remove the sieve with blue fruits from the water. If you do not have a pan and a sieve of a suitable size (for 2 kg of vegetables), you can process the vegetables in several passes.

Leave the fruits to cool. At the same time, you can press a little on them so that the salty broth drains. Do not press hard, otherwise the vegetables will lose their shape.

The next step is to cut the fruit from above, almost reaching the bottom. This must be done carefully so as not to cut the eggplant to the end.

Advice! A dull knife will not do this, so take care of the sharpness of the knives in advance.

For the filling, clean and wash the rest of the vegetables - parsley, garlic and carrots. It is better to soak the greens in a cup of cold water so that all possible dirt comes off. Rinse parsley with running cold water, air dry and chop (not finely). Crush the garlic with a special press, and grate the carrots on a medium grater.

And now inside the eggplant you need to coat with garlic puree and stuff with carrots and parsley.

Take a saucepan for pickling, put bay leaves and peppercorns on the bottom, and then blue fruits.

Now you can do the brine. Pour 1 liter of water into a separate pan and add 40 g of salt. Over moderate heat, bring the brine to dissolve the salt and pour over the vegetables. Do this carefully so that the filling does not pop out of the jet of blue fruits.

Then you need a lid or a dish of slightly smaller diameter than the pan. It is necessary to cover the eggplant and press down with a load.

Advice! As a load, a small stone wrapped in a clean cloth or a half-liter jar of warm water tightly closed with a lid is suitable.

We leave it warm for 2-3 days, then we transfer the pan to the cold - to the balcony, veranda, to the cellar. Blue ones are usually fermented in late September - early October to keep them until winter.

Eggplant, pickled without brine (quick)

For the recipe you need to take:

Eggplant - 2 kg;
Carrot - 2 pcs.;
Greens (dill, parsley, basil) - 50 g;
Garlic - 100 g;
Coarse salt - 70 g.

Let's start cooking:

So, first you need to wash and peel all the vegetables on the list. Cut the stem off the eggplant. Peel carrots with a housekeeper or a sharp knife. Remove dry scales from garlic. Sort and wash the greens.
After washing, the carrots need to be chopped on a grater, and the garlic cut into thin plates. Chop the greens on a cutting board with a table knife.
Boil a liter of water in a saucepan, add salt and put blue vegetables there. Boil 2-3 minutes. No more, otherwise the vegetables will be too soft.
Carefully remove the limp fruits and cool slightly.
Squeeze the broth out of them a little, eggplants, like a sponge, gain a lot of liquid.
Make an incision on one side of each blue fruit and rub the inside with salt. Stuff with carrots, garlic and herbs. You can tie the fruit with a thread so that the filling does not fall out.
Place the tied stuffed vegetables in a saucepan under the load or place in a clean, dry jar. In a few days, the snack will be ready.

Pickled eggplants with carrots, herbs and garlic are obtained without brine - you will lick your fingers. Be sure to watch this video recipe to see for yourself!

Pickled blue ones stuffed with vegetables and sweet peppers

So let's start with:

Eggplant - 2 kg;
Sweet bell pepper -500 g;
Garlic - 3-4 cloves;
Dill greens - 30 g;
Chili pepper - 1 pc.;
Coarse salt - 70 g;
Aspirin tablets - 1 pc. for a 1 liter jar.

Let's start cooking stuffed pickled eggplant:

First, prepare all the vegetables. The processing of blue fruits, herbs and garlic does not differ from other recipes already mentioned. But pepper is a different story. Especially with chili. Both of them need to be cleaned of seeds and stalk. There is nothing complicated here. But to clean the chili, it is better to wear rubber gloves. Essential oils chili can easily cause a serious burn to the skin of the hands.
After that, the peppers need to be finely chopped into cubes.
Press the garlic through a special press, and finely chop the greens.
In a separate bowl, mix the garlic, pepper cubes and herbs. Season with salt and mix well.
Make an incision in the eggplant along the entire length, but not completely. Make a small indentation in each half with a knife.
Place the blue ones in an iron sieve and immerse in a pan of boiling salted water (5-10 g of salt is enough).
Pull out after 2-3 minutes. The eggplant should be soft, but not out of shape. When the fruits have cooled, squeeze them with your hands or pressing down a little with a clean plate.
Put the filling into the cuts of the blue fruits and lay the full eggplants in a dense layer in jars sterilized in advance with boiling water or boiling steam.
Place 1 aspirin in each jar.

Advice! Aspirin in homemade preparations acts as a preservative, it prevents the preparations from fermenting and spoiling. According to the prescription for a jar of 1 liter, you need to take 1 tablet.

There should be juice left from the vegetables in the cup, pour it into a saucepan and pour a glass of boiling water over it. Boil. Pour the solution into jars up to the shoulders.

Cover the jars with sterilized lids and sterilize in a pot of slowly boiling water.

Advice! To prevent the jars from bursting, put a soft kitchen towel under them.

After 15 minutes, remove the jars and seal them tightly. iron lids. Turn the jars upside down and keep warm to cool. It is better to cover them with a blanket or a thick towel.

You need to store such a snack in a cool place. And it will delight you with its excellent taste all winter.

Eggplant stuffed for the winter with vinegar

For the recipe you will need:

Eggplant - 2 kg;
Carrots - 100 g;
Celery stem - 1 pc.;
garlic cloves - 2 pcs.;
Dill greens - 30 g;
Green cilantro - 20 g;
Ground coriander - a pinch;
Ground black pepper - a pinch.

To cook the marinade, you need:

Water - 800 ml;
Table vinegar 6% - 400 ml;
Coarse salt - 40 g;
Sugar - 40 g.

So, to prepare a snack you need:

Rinse all the vegetables for the recipe first. Cut the blue fruits in half and pull out part of the core. Boil a liter of water in a separate saucepan and season with salt. Dip the fruits in it and cook for a minute. Then take out and leave to cool.
In the meantime, chop the other vegetables. Grind carrots on a grater. Finely chop the garlic and celery with a knife. And chop all the greens. Mix vegetables in a bowl. Fill with coriander and black ground pepper. Stuff the eggplant halves with this spicy mixture and connect the two halves of the fruit together. Pack tightly into sterilized jars.
For the marinade, in a separate saucepan, mix the ingredients according to the list. Bring to a boil and immediately pour into jars with fruits. Cover with sterilized lids and seal tightly. Wrap in a blanket and keep for 3-4 hours. Then the snack can be removed for long-term storage in a cool place.

Pickled eggplant stuffed with carrots and garlic, cooked without vinegar, of course, is healthier. And their taste is more natural than sour ones. But also for lovers of snacks with vinegar in cookbooks there are several recipes for canning. You have just met one of them. Be sure to try them at home and appreciate the exceptional taste of blue fruit blanks for yourself.

Description

Just perfect for use with fried potatoes, meat or any other your favorite product. The method of preparing this dish does require time and patience, but once you try it, you will realize that it is worth it.

Eggplant contains a large number of useful elements that are of great benefit to our body, strengthening the immune system. And vitamins C, B, B2 and PP reduce the level of cholesterol in the blood, and provide prevention of atherosclerosis and normalization of water metabolism in the body.

100 grams of pickled eggplant contains only 24 kilocalories! It is thanks to their useful properties and exceptional low-calorie content, they are advised to be eaten by some athletes and people who are watching their figure. Eggplant perfectly saturates the body and remove toxins from the body.

Knowledgeable people recommend carefully choosing eggplants for cooking. Overripe vegetables should not be taken, as they contain solanine, which is poorly absorbed by the body, and when poisoned, symptoms such as headache, nausea, vomiting and abdominal pain. Freshly ripened young fruits are best suited.

If you decide to cook this dish at home, then our pickled eggplant recipe with step by step photos will tell you in detail how to do it. Stock up on the necessary products and patience, and then start cooking this delicious and satisfying dish.

Ingredients

Cooking steps

First you need to take necessary products and put them on the table in front of you. This way, you can make sure that everything is enough and you do not have to run to the store.

Now rinse the vegetables thoroughly in cold water, cut off the stalk and transfer the eggplant to a separate bowl, pour boiling water and cook for about 10-12 minutes.

While the vegetables are cooking, take a bunch of parsley and separate it from the stems. Peel the garlic and cut it into cloves.

We cut the greens as finely as possible, then chop the garlic with the help of a garlic maker. By the way, hostesses recommend taking one and a half cloves of garlic for one eggplant so that the taste of the dish comes out more saturated.

Make sure the eggplant is well cooked! Because half-baked they will give a completely different taste and the dish will be hopelessly spoiled. Check the readiness of eggplant with a knife and remember that It's better to overcook them a little than undercook them. Once the vegetables are cooked, remove them from the pot and let cool.

Now you need to "squeeze" excess moisture out of the eggplant. To do this, cut them in half, take a flat board, put vegetables on it and place it at a slight angle.

From above, cover all this with the same board and put a pot of water on it. In this position, the eggplant should stand for about 10 minutes.

Now take the parsley and mix it with garlic, after salting it well.

Fill the dehydrated eggplant halves with the resulting mixture of herbs and garlic.

Top the eggplant with the second half and send to the pan. You can put a few sprigs of parsley on top to give dish light aroma.

Fill the pan with eggplant almost to the top. Now we take a plate of a suitable diameter and cover the eggplants in a saucepan.

From above it is necessary to press down the plate with a liter mug of water so that the eggplants release the juice faster. After 8-10 minutes, the brine should stand out in such an amount that it slightly covers the plate. Leave the vegetables in this position for an hour.

If after an hour the eggplant gave too little brine, do not worry. Add some boiled water and send this whole structure to infuse for three days in a warm place.

After three days, we take out the eggplants, remove the plate and see what happened.The brine should look like not too thick jelly.Now we send it to the refrigerator for one day and go about our business.

After the eggplants are infused, take them out of the brine and cut into small cubes.

Put eggplant and onion in a bowl, mix, try.If the dish is not very salty - salt.

That's all. Pickled eggplant is ready to eat. You can serve.

Enjoy your meal!

Many of us simply adore pickled apples, fresh pickled cucumbers in a barrel, sauerkraut, but not every housewife cooks sauerkraut with garlic, onions and other things, although almost every woman used to pickle them. However this preparation just excellent. It is excellent as cold appetizer with meat dishes, rice and potatoes. If you suddenly need to urgently feed a lot of guests, it is pickled eggplants that can save you, of course, if you have prepared them in advance.

This recipe is not difficult, but you have to tinker a little, but as they say - tasty dish requires sacrifice.

List of ingredients to cook pickled eggplant with carrots and cabbage:

Five kilos of zucchini;
One hundred and fifty milliliters of sunflower oil;
Cabbage - half a kilogram;
Greens - one hundred and fifty grams;
Two hundred and fifty grams of carrots;
Half a kilo of onions.

How to cook pickled eggplant with cabbage:

First you need to peel the onions, as well as carrots. Next, chop the onion, and grate the carrots larger. Rinse the prepared greens, remove moisture and crumble.
Take a deep frying pan, pour vegetable oil into it and heat it up. Then add the onion and let it fry until it becomes translucent. Next, throw in the carrots and continue frying until it becomes soft. Then add greens and fry for another 2-3 minutes.
Next, take the cabbage, cut it into smaller thin strips. Then put it in something deeper and pour boiling water into it. Wait until the water cools down, then drain it, squeeze the cabbage and throw it where the fried vegetables are.
Select medium-sized blue ones, wash them and remove the stalks. Prepare a special brine (30 grams of salt per 1 liter of water), bring it to a boil, then throw in the eggplant and boil for five minutes. Next, the liquid must be removed, and the vegetables should be thrown into a colander and left until cool.
Now each little blue one needs to be stuffed with vegetables, cutting each of them along. Then put them in a container where fermentation will take place, cover with a cloth, and cover the top with a circle of wood, putting something heavy on it. After 2-3 days, the container can be sent to a cold room.

Pickled eggplant recipe stuffed with carrots and garlic

What you need to cook salted eggplant with carrots and garlic:

Ten medium-sized eggplants;
A few pieces of carrots (3-4);
A little garlic (3-4 pieces);
Two tablespoons of salt;
Greens;
Some spices (bay leaf, cloves, spices for carrots in Korean);
A liter of cold boiled water.

Recipe for salted zucchini with carrots and garlic

You need to wash the eggplant, and remove the stalks. Then pour them with water, add a spoonful of salt and put to boil, but not for long. As soon as their color becomes like wet, pull them out, drain the water and send them to cool.
Wash and peel the carrots and garlic.
It needs to be grated, preferably on a beetroot grater, and garlic on the smaller one.
Stir garlic with carrots, throw seasonings there and mix again, but do not add salt.
When the eggplants have cooled, you need to cut them lengthwise, but not completely.
Put the carrot stuffing inside.
Tie the vegetables with string and place them tightly in a container. You can put greens on top.
Next, you need to make a brine - a spoonful of salt per liter of water, pour eggplant over it. Cover them with something heavy on top.
Then leave them in this state for 5 days, then refrigerate.

Eggplants, in the end, turn out to be quite tasty, spicy, sour, like those in a barrel of pickled eggplants with carrots, herbs and garlic. Lovers of these stuffed dishes they will be to your liking.

Eggplant with carrots, bell peppers and garlic

What does that require:

A little greenery (about half a bunch);
Blue zucchini (kilogram);
A little garlic (three cloves);
Carrots (the bigger the better)
Bulgarian pepper - one large pod.

Recipe for pickled eggplant with carrots, bell pepper, garlic:

So let's conserve. Wash the eggplants thoroughly, remove the stalks on them. Then take a fork and pierce them, preferably in 2-3 places. Next, throw into a container where it was previously poured cold water and throw it there table salt(30 grams per liter). When the liquid boils, boil for 10 minutes until they become soft and send under something heavy for three hours.
Wash the carrots and grate them coarsely. Take parsley, garlic, Bell pepper and grind them as finely as possible. Dump all the vegetables into a deep container, then mix.
On each eggplant, you need to make a cut along, but not completely, then put it there vegetable stuffing and connect them. Next, fold into an enamel container.
Add five grams of salt to a glass of boiling water, some pepper, and a bay leaf. Let it boil for five minutes, then cool. Pour the cold marinade over the zucchini, cover them with a plate on top, and put a weight on it. Leave them for 5 days, after which you can use.

This option is no less tasty than the previous ones, it also does not require much time and a large number ingredients to ferment zucchini.

Eggplant with carrots and parsnips

What do you need:

Sunflower oil;
Carrots (preferably as large as possible) - three pieces;
Little blue ten pieces;
Pepper;
Approximately, about two parsnip roots;
A little table salt;
One bunch of parsley, as well as cilantro;
Several onions - three jokes
Garlic (about two heads).

How to cook pickled eggplant for the winter:

Put a small container of liquid on the stove to heat up and throw salt there (30 grams per liter). Wash everything the right vegetables and cut them in half, but not completely. Drop the zucchini into a pot of boiling water and let it cook for 10 minutes. Next, you need to pull them out and put them under the press until they cool completely.
Wash and then peel the carrots. Then chop it into strips and thinner, more authentic, as an option, you can chop it on a special grater designed for making Korean salads.
Do the same with parsnips.
Peel the onion and chop it into half rings.
Take a frying pan, put vegetables in it, pour vegetable oil and let it stew over low heat until they become soft for 10 minutes.
Take the garlic and peel it, and cut each clove into two parts and chop. Divide all the garlic into 3 parts, and send 2/3 to the vegetable filling.
Put prepared vegetables and some greens in each zucchini. Then put the stuffed blue ones in an enamel container and sprinkle with garlic. Pour them hot vegetable oil. After two days, move somewhere cool.

These are not all recipes, but we have collected the most good ways cooking pickled eggplant. Still, for example, you can cook eggplant with carrots and celery.

Recipe "Sauerkraut Eggplant":

For the preparation of snacks, it is necessary to select small eggplants, with a diameter of about 5 centimeters. They should be a rich purple color, which indicates ripeness.

Eggplants are washed, tails are cut off and pierced in several places with a fork. This is a prerequisite so that they do not burst during cooking, and later bitterness comes out through the holes.

Eggplants are put in a container and poured with water, into which salt is placed at the rate of 1 tablespoon per 1 liter of water. Cook for about 10-15 minutes, check readiness with a skewer. When the vegetables become soft, stop cooking and allow to cool slightly in water.

To get rid of natural bitterness, eggplants are placed under the press for 3-4 hours. To do this, they are laid out on a tray and pressed down with oppression, in the process a viscous liquid is released, which is then drained.

The next step is preparing the filling for eggplant stuffing.
Carrots are washed, peeled, grated.
Sweet pepper, parsley, garlic finely chopped. Everything is mixed. Squeezed eggplant is cut lengthwise, but not completely. Leave 1 centimeter on the tail so that the halves do not fall apart.

Stuffed eggplants are put in a saucepan, poured with brine, which is prepared from one glass of water, a teaspoon of salt, several peppercorns and one bay leaf. Boil the water, add all the ingredients, then let it cool. The brine is poured cold. A piece of cotton fabric or gauze is placed on the eggplants, then a plate of a suitable size and oppression is placed on top. It could be a water bottle.