Many lovers of soaked apples and sour cabbage have not heard anything about pickled eggplant. We offer you to prepare a crispy delicacy on time, which will serve as a good snack.

Sour Eggplant - Standard Recipe

A delicious and healthy dish that will be appreciated by the most demanding gourmets.

Ingredients:

  • garlic - head;
  • eggplant - 3 pcs.;
  • table salt - 1 tbsp. a spoon;
  • parsley - 20 g.

Cooking:

  1. Cut off the blue stalks. Pour in water. Cook.
  2. Divide the garlic head into cloves. Pear parsley leaves from the stem.
  3. Chop greens. Grind garlic cloves. You can use a garlic or small grater.
  4. Drain the liquid from the eggplant. Cool. The fruits must be fully prepared. Raw spoil the taste of the dish.
  5. Squeeze out every fruit. Excess moisture is not needed. To do this, you need to cut each eggplant in half. Put on the board. Cover the second one from above. Put the press. Hold a quarter of an hour.
  6. Add parsley to the garlic. Salt and mix. Place the resulting filling in each billet. Connect the two halves.
  7. Put in a container. Cover with a plate. Put oppression.
  8. Insist for three days. Move to refrigerator compartment. Hold for a day.

With carrots, herbs and garlic

A great appetizer that retains its taste throughout the winter.

Ingredients:

  • eggplant - 2.3 kg;
  • sugar - 0.5 cups;
  • carrot - 2 pcs.;
  • water - 1.5 liters of boiling water;
  • salt - 0.5 cups;
  • garlic - 14 cloves;
  • vinegar - 100 ml;
  • greens - 45 g.

Cooking:

  1. Ponytails cut from all fruits. Boil. Water should be salted. The fruits should become soft.
  2. Remove and cool the eggplant. Make a cut in the center. Do not cut to the end. Place workpieces under the press. Weather the night.
  3. Grate a carrot. Chop smaller garlic cloves and herbs. To connect. Place the filling in the center of each piece. To close. Put in a container.
  4. Pour salt into sugar. Mix. Pour water. Mix. Pour vinegar.
  5. The resulting liquid pour eggplant. Put oppression. Cool. Eggplant stuffed with carrots and garlic can be consumed and stored all winter.

In Georgian

To taste the finished dish, you have to wait a week.

Ingredients:

  • water - 2 liters for brine;
  • eggplant - 18 pcs.;
  • vinegar - 1 tbsp. spoon 9%;
  • carrot - 360 g;
  • sugar - 1 tbsp. a spoon;
  • garlic - 6 cloves;
  • salt - 3 tbsp. spoons;
  • ground hot red pepper - 0.4 tsp.

Cooking:

  1. Rinse the fruits. Remove the stem. Cut lengthwise, but not completely cut.
  2. Salt water. Put the fruits and boil.
  3. To get it. Cool and put under pressure. All excess fluid should come out.
  4. Grate carrots. Use Korean carrot grater. Grind garlic cloves on a fine grater. Chop greens. To connect. Sprinkle with pepper.
  5. Place a filling in the center of each fruit. Put in a container.
  6. To boil water. To salt. Pour sugar. Pour in the vinegar. Pour in the workpiece. Put on the fruits of oppression. Cover and set aside for four days. Move to refrigerator and insist for three days.

Kvasim eggplant for the winter

If you are tired of the usual canned dishes, try to prepare an amazing taste of the appetizer, which will charm all guests from the first second.

Ingredients:

  • vinegar 9% - 0.3 cups;
  • eggplant - 21 pcs.;
  • water - 240 ml;
  • fresh mint - 1 cup of leaves;
  • salt - 3 tbsp. spoons for each fruit;
  • garlic - 8 cloves.

Cooking:

  1. For cooking, opt for short fruits. Cut the stem.
  2. Notch in half. Pour salt into the center. Set aside for half an hour. Rinse and dry.
  3. Pour water into the pan. Warm up. Place eggplant and boil. Get out and cool.
  4. Sterilize the jar. Chop greens. Chop the garlic cloves. To mix.
  5. Squeeze the fruits. Put in the center of each green. Place in a container.
  6. Pour water into vinegar. Add salt. Stir.
  7. Pour in the workpiece. Cover with gauze. Set aside for a couple of days. Cover with a sterilized lid. Put in the refrigerator.
  8. You can store it all winter. You can start tasting in a week.

Cooking with cabbage

A delicious option for preparing an amazing dish. Having prepared the proposed treat, you diversify your diet and nourish the body with vitamins in the winter.

Ingredients:

  • garlic - 2 pcs.;
  • eggplant - 1500 g;
  • salt - 75 g;
  • cabbage - 420 g;
  • water - 1500 ml for brine;
  • carrot - 120 g;
  • chilli;
  • sweet pepper - 2 pcs.

Cooking:

  1. Cut the stalks. Take a fork and pierce the fruit. Put in water and boil.
  2. Chop the cabbage. Grate the carrots. Chop pepper. Squeeze the garlic. Mix and salt.
  3. Pour salt into the water. Boil. Cool.
  4. Cool eggplant. Notch in half. Squeeze the juice. Place cabbage in the middle.
  5. Take the thread and wind the workpiece. Place in a container. Pour in brine. Close the lid. Put oppression. To withstand three days.
  6. Hide in the refrigerator.

How to make Korean

A beautiful dish turns out to be useful and very tasty. An incomparable aroma will turn your head, and vegetables will help nourish the body with useful vitamins.

Ingredients:

  • peppercorns;
  • eggplant - 10 pcs.;
  • table salt - 3 teaspoons;
  • carrot - 5 pcs.;
  • sugar - 3 tbsp. spoons;
  • garlic - 8 cloves;
  • onion - 5 pcs.;
  • water - 0.5 cups;
  • table vinegar - 120 ml;
  • bell pepper - 15 pcs.;
  • spice;
  • olive oil - 100 ml;
  • hot pepper - pod;
  • parsley - 110 g.

Cooking:

  1. Coarse chop the eggplant. Put in water. Soak for a quarter of an hour.
  2. Take a grater for carrots in Korean. Grate a carrot. Chop onions and peppers.
  3. Add oil to the pan. Warm up. Throw onion. Fry. Add carrots and followed by peppers. To fry.
  4. Squeeze the eggplant. Place to fry. To fill with water. Pour salt. Sweeten. Add peppercorns.
  5. Put out half an hour. Pour vinegar. Place the greens. Add garlic cloves and spices. Quench a quarter of an hour.
  6. Put it in banks. Roll up.

Eggplant Stuffed with Vegetables

An excellent preparation for the winter, which retains its nutritional and taste qualities for a long time.

When choosing fruits, opt for medium-sized hard eggplants. The surface should not be damaged or dented.

Ingredients:

  • garlic - 3 pcs.;
  • eggplant - 8 pcs.;
  • Lavrushka - 2 leaves;
  • carrot - 3 pcs.;
  • salt - 2 tbsp. spoons;
  • allspice - 5 peas;
  • red chili pepper - 1 pod;
  • black pepper - 10 peas;
  • parsley - 45 g;
  • boiling water - 1 liter.

Cooking:

  1. Incise each eggplant fruit. Boil. Water should be salted. To get it. Cool. Squeeze out excess fluid. To do this, install a press on the fruits and hold for an hour.
  2. Chop pepper. Mix with parsley leaves. Chop the garlic and add to the pepper. Chop the carrots. Connect products. Place in the center of the eggplant.
  3. Add lavrushka to the water and add salt. Throw peppercorns. Warm up. Cool.
  4. Tie blanks with thread. Pour in brine. Put under oppression. Cook for three days.

Read also:eggplant on winter - the best recipes

With celery leaves

The aroma of celery and the sharpness of garlic will help to fully reveal the incredible taste of eggplant.

Ingredients:

  • onion - 3 pcs.;
  • eggplant - 3 kg;
  • salt - 3 tbsp. spoons;
  • sweet bell pepper - 500 g;
  • water - 3.1 liters for brine;
  • table vinegar - 170 ml (9%);
  • tomatoes - 750 g;
  • vegetable oil - 200 ml;
  • celery - 55 g;
  • hot pepper - 1 pod;
  • garlic - 12 cloves.

Cooking:

  1. Cut the eggplant into slices.
  2. Bell pepper and hot chop. Chop the onion. Chop the tomatoes.
  3. Skip the garlic through the garlic. Chop celery.
  4. Boil the eggplant. Water should be salted. Pour vinegar. Boil for eight minutes. Drain.
  5. Warm up the oil. Put celery and some garlic in a saucepan. Put a portion of tomatoes. Cover with eggplant. Place the garlic. Pour oil. Put celery. Arrange pepper, onion and tomatoes. Cover with eggplant. Pour oil.
  6. Put oppression. Hold the day in the room. Then insist a day in the refrigerator.

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