Pickled eggplants with carrots, herbs and garlic

Content

1 Which eggplants to choose for pickling
2 Recipes for pickled eggplants with carrots and garlic for the winter
3 Storage periods and rules
4 Conclusion

Pickled eggplants with carrots, herbs and garlic are one of the popular types of homemade preparations. Simple recipes with a set of traditional ingredients do not require strict adherence to dosage. For long-term storage, the finished product is sterilized and stored in the refrigerator without additional processing. Use as an independent snack, add to potatoes or meat.

Pickled eggplants can be served 5 days after processing

Which eggplants to choose for pickling

For high-quality pickled preparations, blue ones are chosen according to the following criteria:

The fruits are medium in size, smooth in shape.
The blue color of the fruit should be uniform, rich inky color. White vegetables are not used.
Unripe fruits are not suitable; their taste will differ unfavorably from ripe ones.
Overripe vegetables have hard skin, fibrous pulp and large seeds, so they are not suitable for pickling.
Pay attention to the quality of the raw materials: fresh fruits have a glossy surface, without black spots or soft areas.

Important! Eggplants should be firm, not limp.

Recipes for pickled eggplants with carrots and garlic for the winter

The obligatory components of all recipes are garlic and celery; they give the fermented product a piquant taste and aroma. Options are offered where garlic is replaced with onions, but the preparation will differ in taste. They use peppers and tomatoes, but they will not replace carrots, they will only complement them. Carrots give pickled fruits a sweetish taste and speed up the fermentation process.

Simple pickled eggplants stuffed with carrots and garlic

One of the simple and economical processing methods is a traditional recipe with a set of the following components:

eggplants – 3 kg;
garlic – 250 g;
carrots – 0.7 kg;
sunflower oil – 180 ml;
celery greens – 1 bunch.

Classic recipe for pickled eggplants:

The stalk of the vegetables is cut off and several pricks are made on the surface.
Dip into boiling water with added salt (1 tbsp per 1 liter). Cook for 10-15 minutes. Using a match, check readiness; the surface should be easily pierced.
They take out the fruits and place them under pressure; the time spent under pressure does not matter; I stuff only cold eggplants.
Grate the carrots and stew in oil until soft, place in a bowl, add pressed garlic and a tablespoon of salt.
On eggplants, step back 1.5 cm from the top and bottom and make a deep, but not through, cut.
The filling is placed in the resulting pocket and wrapped with thread to secure it.
Celery greens are used whole or chopped into large pieces.
Place greens and a layer of eggplant at the bottom of the container, alternate to the top.
A plate is placed on top, on which a load is placed.

Leave at room temperature. After 5 days, try the product, if the pickled eggplants with carrots and garlic are ready, they are moved to the refrigerator, having previously been placed in jars and containers.

To preserve the shape of pickled fruits, they are wrapped with green stems

Eggplant slices, pickled with carrots in layers

Set of components for 3 kg eggplant:

carrots – 1 kg;
hot pepper – 1 pc.;
tomatoes – 0.8 kg;
celery greens – 1 bunch;
garlic – 200 g;
vinegar – 180 ml;
oil – 200 ml;
salt – 3 tbsp. l. for 3 liters of liquid.

Pickled eggplant recipe:

Eggplants are cut into slices about 4 cm wide.
Carrots are shaped into strips, hot peppers into rings (the seeds are first removed and the stalk is cut off).
The garlic is passed through a press, the celery greens are chopped, and the tomatoes are cut into slices.
Add salt and vinegar to boiling water, add the blue ones and cook for 5-7 minutes.
They take it out into a colander.
The oil is heated in a frying pan.
Cover the bottom of the pickling container with herbs, sprinkle with garlic, put in tomato slices, add a little hot pepper and hot parts of the blue ones, pour garlic on them, add a layer of carrots and herbs, pour over them with oil. The next installation follows the same pattern, if there is any oil left, it is poured into the workpiece at the end of the process.

A press is installed on top. After 24 hours, the vegetables will be covered with juice, and in another day they will be completely ready. They are packaged together with the liquid in containers and put in the refrigerator.

Eggplant pickled with carrots, celery and garlic

A quick and very tasty recipe with the following ingredients:

carrots – 1 kg;
eggplants – 2.5 kg;
celery greens - 1 large bunch;
garlic – 250 g;
onion – 0.5 kg;
bell pepper – 400 g;
parsley root – 2 pcs.and 1 bunch of greens;
vegetable oil – 150 ml.

Preparing pickled blueberries:

The raw processed eggplants are pierced in several places with a skewer so that during cooking the bitterness comes out through the punctures.
Dip vegetables into boiling water without adding salt; boiling time is 10-15 minutes. Check readiness with a skewer or match: the eggplants should be easily pierced.
Make a pocket in each vegetable by cutting along its length. Place them on the tray with the cuts down to drain excess liquid.
The pepper is cut into strips, the onion into cubes, the parsley root along with the carrots is grated.
Place a saucepan or a frying pan with high sides on the fire, pour in the oil, and sauté the onion until transparent.
Add carrots and parsley and leave until half cooked.
Add pepper and simmer for 3 minutes.
The filling is removed from the heat and should be used cold.
Finely chopped parsley is added to the cooled minced vegetables and mixed.
¼ of the garlic is separated from the total mass, the rest is passed through a garlic press and added to the minced meat.
Salt 1 tsp. salt with a slide.
Cover the bottom of the container for pickled vegetables with celery and chop a few cloves of garlic.
Stuff the eggplants with the filling as completely as possible and secure with thread.
Place a layer in a pan, chop garlic and celery leaves on top, alternate to the top.
If there is any filling left, place it in the empty spaces with the eggplants.

For spiciness, add hot pepper to the fermented product if desired.

The marinade is made from 1 liter of hot water and 1 tbsp. l. salt. Pour into the preparation, place a flat plate and a press. Keep at room temperature for 5 days, then the finished pickled vegetables are transferred to a container and placed in the refrigerator.

If long-term storage in rolled form is necessary, the vegetables are placed in jars and sterilized in the oven at a temperature of +170 ⁰C, closed with metal lids that have undergone heat treatment.

Eggplants pickled with carrots, garlic and herbs without brine

For the recipe prepare:

carrots – 0.7 kg;
eggplants – 3 kg;
garlic – 200 g;
oil – 200 ml;
salt – 1 tbsp. l. with top;
celery and parsley (greens).

Pickled eggplants are made using the following technology:

They retreat 1.5 cm from the top, pierce the eggplant through with a knife and cut it, also leave 1.5 cm from the stem, the ends of the fruit will be intact.
Bring 4 liters of water with dissolved salt to a boil, lay out the fruits. Boil vegetables for about 15 minutes, check their readiness by piercing them with a match, if it easily enters the peel and pulp, remove from heat. It is not advisable to overcook the fruits.
A tray or cutting board is covered with a cloth, and eggplants are laid out on it in 1-2 rows so that the cut is parallel to the plane. Cover the top with a second cutting board and apply pressure.
The vegetables remain in this state until they cool completely. At this time, viscous juice will be released, which must be removed, along with it the bitterness will come out of the pulp.
The carrots are boiled until tender, grated or cut into thin longitudinal strips.
Garlic is crushed using a press.
Combine garlic and carrots in a wide bowl, add the salt specified in the recipe and pour out the oil. All components are mixed well.
At the bottom of the container in which pickled vegetables will be prepared, place celery, you can add horseradish root and parsley, the greens should cover the bottom. It can be used whole or torn into pieces by hand.
Remove the press from the vegetables, they will have an oval-flat shape and stuff them with cooked minced vegetables; this is convenient to do with a teaspoon.
To prevent the slices from falling apart, they are rewound with threads or stems of parsley and celery. Lay the first layer, greens on top, until the eggplants are gone.
Place a flat plate on top and place a weight.

Advice! You can use a jar of water as a press.

Leave the preparation in the room, after a day the fruits will give juice, which, together with the oil, will cover the surface of the plate. On the third day, the pickled eggplants will be ready; they are put into jars and placed in the refrigerator.

Pickled blue ones with the addition of carrots and onions

Eggplant pickled with carrots, garlic and bell pepper

A recipe that contains bell pepper is considered delicious. It is used whole. Pepper adds additional flavor to pickled blueberries. Required ingredients for pickled eggplant recipe:

blue ones - 3 kg;
bell pepper – 6 pcs.;
oil – 250 ml;
garlic – 180 g;
carrots – 0.8 kg;
ground allspice - to taste;
celery and cilantro (it can be replaced with parsley) - 1 bunch each;
salt – 3 tbsp. l.

Sequence of technology for pickled eggplants with pepper:

Make a longitudinal cut in the center of the eggplants and cook until tender in salted water.
Place the fruits under a press to drain the bitter juice and leave for 3 hours.
The stalk of the pepper is cut off and the inside is removed along with the seeds.
The carrots are grated and sautéed in a frying pan with oil until they become soft.
Place the carrots in a cup, add grated garlic and 1 tsp. salt, sprinkle with pepper, mix the mass well.
Remove the press, cut the eggplants to the top, leaving about 2 cm intact at the bottom.
They open the fruit, making it easier to stuff, and fill it with filling. Wrap to secure the stems of any greenery.
Place cilantro and celery at the bottom of the container, and a layer of eggplant on top.
The peppers are stuffed with minced vegetables, placed on the eggplants, then a layer of greens and so on until the vegetables run out.
Place a press on top and leave for 3 days.

Serve pickled blue peppers and stuffed whole peppers at the same time.

Advice! This recipe can be used for winter preparation; pickled vegetables are placed in jars and sterilized for 1 hour.

They are covered with metal lids and lowered into the basement.

Storage periods and rules

Pickled eggplants prepared according to any recipe are stored in the refrigerator or in a room with a temperature no higher than +4-5 ⁰C. If the container takes up a lot of space, vegetables can be packaged in containers or glass jars.

In recipes that call for pouring, the brine is drained, boiled, and the cold one is returned back to the preparation; this method will preserve the product for up to eight months. Pickled eggplants without filling, but using oil, are edible for 4 months. The sterilized product is stored for more than a year.

Conclusion

Pickled eggplants with carrots, herbs and garlic are suitable for both the holiday table and the everyday diet. The preparation technology is simple, after 3 days the fermented product will be ready, it can be served with any meat and potato dish.