Recipe for pickled eggplants with carrots, herbs and garlic for the winter

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

Recipe for pickled eggplants with carrots and cabbage

This recipe is not complicated, but you will have to tinker a little, but as they say, a delicious dish requires sacrifice.

List of ingredients to prepare pickled eggplants 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 eggplants with cabbage:

1. First you need to peel the onions and carrots. Next, chop the onion and grate the carrots on a coarse grater. Pre-prepared greens need to be rinsed, moisture removed and chopped.
2. Take a deep frying pan, pour vegetable oil into it and heat it up. Then add the onion and let it cook until it becomes translucent. Next, add the carrots and continue to fry until they become soft. Then add the greens and fry for another 2-3 minutes.
3. Next, take the cabbage and cut it into smaller, thin strips. Then put it in something deeper and pour boiling water into it. Wait until the water cools, then drain it, squeeze out 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 salt per 1 liter of water), bring it to a boil, then throw in the eggplants and boil for five minutes. Next, you need to remove the liquid, and throw the vegetables into a colander and leave until they cool.
5. Now each blue one needs to be filled with vegetables, cutting each of them lengthwise.Then put them in a container where fermentation will take place, cover with a cloth, and cover with a circle of wood on top, placing something heavy on it. After 2-3 days, the container can be sent to a cold room.

Recipe for pickled eggplants stuffed with carrots and garlic

What you need to prepare salted eggplants with carrots and garlic:

• Ten medium sized eggplants;
• Several pieces of carrots (3-4);
• A little garlic (3-4 pieces);
• Two tablespoons of salt;
• Greenery;
• Some seasonings (bay leaf, cloves, Korean carrot spices);
• A liter of cold boiled water.

Recipe for preparing salted zucchini with carrots and garlic

1. You need to wash the eggplants and remove the stems. Then fill them with water, add a spoonful of salt and let them cook, but not for long. As soon as their color looks like wet, take them out, drain the water and set them aside to cool.
2. Wash and peel the carrots and garlic.
3. It needs to be grated, preferably on a beetroot grater, and the garlic on a smaller one.
4. Mix the garlic with carrots, add seasonings and mix again, but do not add salt.
5. When the eggplants have cooled, you need to cut them lengthwise, but not completely.
6. Place carrot filling inside.
7. Tie the vegetables with threads and place them tightly in a container. You can put greens on top.
8. Next you need to make a brine - a spoonful of salt per liter of water, pour it over the eggplants. Cover them with something heavy on top.
9. Then leave them in this state for 5 days, then put them in the refrigerator.

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

Eggplants 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 larger the better);
• Bell pepper - one large pod.

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

1. So, let's preserve. Wash the eggplants thoroughly and remove the stems. Then take a fork and pierce them, preferably in 2-3 places. Next, throw it into a container where cold water has been previously poured and throw in table salt (30 grams per liter). When the liquid boils, boil for 10 minutes until soft and place under something heavy for three hours.
2. Wash the carrots and grate them coarsely. Take parsley, garlic, bell pepper and chop them as finely as possible. Dump all the vegetables into a deep container and then mix.
3. On each eggplant you need to make a cut lengthwise, but not all the way, then put the vegetable filling there and connect them. Next, place it in an enamel container.
4. Add five grams of salt to a glass of boiling water, a little pepper, and a bay leaf. Let it boil for about five minutes, then cool. Pour the cold marinade over the zucchini, cover them with a plate on top, and place a weight on it. Leave them for 5 days, after which you can consume them.

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

Eggplants with carrots and parsnips

What do you need:

• Sunflower oil;
• Carrots (preferably as large as possible) – three pieces;
• Ten little blue ones;
• Pepper;
• Approximately, about two parsnip roots;
• A little table salt;
• One bunch of parsley and one bunch of cilantro;
• A few onions - three jokes
• Garlic (about two heads).

How to cook pickled eggplants for the winter:

1. Place a small container of liquid on the stove to heat and add salt (30 grams per liter). Wash all the vegetables you want and cut them in half, but not completely. Throw 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 a press until they cool completely.
2. Wash and then peel the carrots. Then chop it into strips and thinner, longer, or alternatively, you can chop it on a special grater designed for preparing Korean salads.
3. Do the same with the parsnips.
4. Peel the onion and chop it into half rings.
5. Take a frying pan, put vegetables there, pour in vegetable oil and let them 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 add 2/3 to the vegetable filling.
7. Place prepared vegetables and some herbs into each zucchini. Then place the stuffed blue ones in an enamel container and sprinkle with garlic. Pour hot vegetable oil over them. After two days, move it somewhere cool.

These are not all recipes, but we have collected the best ways to prepare pickled eggplants. For example, you can also cook eggplants with carrots and celery.