Pickled eggplant with carrots, greens and garlic for the winter: a recipe with photos and videos

Many of us just love 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 is simply excellent. It is excellent as a cold appetizer for 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 prepared them in advance.

Recipe for pickled eggplants with carrots and cabbage

This recipe is not difficult, but it will take a little tricky, but as they say - a delicious dish requires sacrifice.

List of ingredients to make 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 onion.

How to cook pickled eggplant with cabbage:

1. First of all, peel the onions and also the carrots. Next, chop the onion, and grate the carrots larger. Rinse the prepared greens, remove moisture and crumble.
2. 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.
3. Next, take the cabbage, cut it into smaller thin strips. Then put it in something deeper and pour boiling water into it. Wait for the water to cool, then drain it, squeeze the cabbage and throw it where the fried vegetables are.
4. Select medium-sized blue ones, wash them and remove the stalks. Prepare a special brine (30 grams of s alt 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.
5. Now each little blue one needs to be stuffed with vegetables, cutting each of them lengthwise. 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.

Recipe for pickled eggplant stuffed with carrots and garlic

What you need to cook s alted eggplant with carrots and garlic:

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

Recipe for making s alted zucchini with carrots and garlic

1. You need to wash the eggplant and remove the stalks. Then pour them with water, add a spoonful of s alt and put to boil, but not for long. As soon as their color becomes like wet, take them out, drain the water and send them to cool.
2. Wash and peel the carrots and garlic.
3. It needs to be grated, preferably on a beet grater, and garlic on the smaller one.
4. Stir the garlic with the carrots, throw in the spices and mix again, but don't add the s alt.
5. When the eggplants have cooled, you need to cut them lengthwise, but not completely.
6. Put carrot filling inside.
7. Tie the vegetables with string and fold them tightly into a container. You can put greens on top.
8. Next, you need to make a brine - a spoonful of s alt per liter of water, pour over the eggplants. Top them with something heavy.
9. Then leave them like this for 5 days, then refrigerate.

Eggplants, as a result, turn out to be quite tasty, spicy, sour, like those in a barrel of pickled eggplants with carrots, herbs and garlic. Fans of such stuffed dishes will love them.

Eggplant with carrots, bell peppers and garlic

What is needed for this:

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

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

1. So, let's preserve. Wash the eggplants thoroughly, remove the stalks on them. Then take a fork and pierce them, preferably in 2-3 places. Next, throw it into a container where cold water is previously poured and throw table s alt there (30 grams per liter). When the liquid boils, boil for 10 minutes until they become soft and send under something heavy for three hours.
2. Wash the carrots and grate them coarsely. Take parsley, garlic, sweet pepper and chop them as finely as possible. Dump all the vegetables into a deep bowl, then stir.
3. On each eggplant you need to make a cut along, but not completely, then put the vegetable stuffing there and connect them. Next, fold into an enamel container.
4. Add five grams of s alt to a glass of boiling water, a little 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 delicious than the previous ones, it also does not require much time and a lot of ingredients to ferment zucchini.

Eggplant with carrots and parsnips

What you need:

• Sunflower oil;
• Carrots (preferably as large as possible) - three pieces;
• Little blue ten pieces;
• Pepper;
• Approximately, about two parsnip roots;
• Some s alt;
• One bunch of parsley and cilantro each;
• Several onions - three jokes
• Garlic (about two heads).

How to cook pickled eggplant for the winter:

1. Place a small container of liquid on the stove and throw in s alt (30 grams per liter). Wash all the desired 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.
2. 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.
3. Do the same with parsnips.
4. Peel the onion and cut it into half rings.
5. Take a frying pan, put vegetables in it, pour in vegetable oil and let it simmer over low heat until they become soft for 10 minutes.
6. 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 stuffing.
7. In each zucchini put prepared vegetables and some greens. Then put the stuffed blue ones in an enamel container and sprinkle with garlic. Fill them with hot vegetable oil. After two days, move somewhere cool.

This is not all recipes, but we have collected the best ways to cook pickled eggplant. Also, for example, you can cook eggplant with carrots and celery.

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