Kvasshenye aubergines - one of the most revered pickles in many families. Excellent taste characteristics of the appetizer conquer everyone who tries it for the first time, and continue to please its faithful admirers year after year. Simple recommendations will help housewives master the technique of fulfilling recipes and improve the long-studied home version.
How to cook sour aubergines?
If there was a desire to make a pickled eggplant for the winter, the best recipes for harvesting will help to fulfill the idea deliciously and correctly.
- For souring, young, filled fruits of regular shape are selected.
- The washed eggplants are cut along from one side, boiled in water with the addition of salt for 5-10 minutes.
- Give drain excess fluid, pressing vegetables with a load.
- Supplement fruits with stuffing, fill with brine as needed and place under a press.
- For souring, use enamel, glass, wooden or clay utensils.
- Depending on the recipe, eggplant eggplants can be sampled after 3-5 days.
Aubergine aubergines for the winter in cans
You can cook sour aubergines in jars for the winter with any filling. The most popular way to give the vegetable the right piquancy is to fill the cuts in the fruits with a mix of greens and garlic. Use it is possible to traditionally parsley and dill or to add in a mix a little fragrant basil, coriander or mint.
Ingredients:
- eggplant - 2-2,5 kg;
- greens - 1 bunch;
- garlic - 1,5 heads;
- vinegar - 1/3 cup;
- salt - to taste;
- water - 1 glass.
Preparation
- Boil the eggplants in salted water for 10 minutes.
- Cool the fruit and squeeze it from moisture.
- In the notches put a mixture of garlic and greens.
- Fill the blanks with sterile cans.
- Dissolve a teaspoon of salt in a glass of water, add the vinegar and pour the eggplant brine.
- Strain the containers for 2 days under room conditions and clean in the cold.
- After 3 days, pickled eggplants with garlic and herbs can be sampled.
Kvasshennye aubergines - a delicious recipe for instant cooking
Eggplant pickled fast can be sampled as early as 5 hours after pickling. The appetizer is somewhat different from the one prepared in the classical way, but if you do not want to wait at all, then the proposed recipe will have to go. The composition of the filling can be adjusted to taste, replacing one vegetable with another or changing the proportions.
Ingredients:
- eggplant - 1,5 kg;
- greens - 1 bunch;
- garlic - 1 head;
- onion - 2 pieces;
- chili - 1 pc .;
- water 750 ml;
- oil - 4 tbsp. spoons;
- vinegar - 5 tbsp. spoons;
- salt - 1.5 tbsp. spoons;
- pepper and laurel - 4 pcs .;
- water - 1 glass.
Preparation
- Boil the water with salt and spices for 5 minutes, pour in the vinegar, cool.
- Boil the eggplants cut in large circles in salted water for 5 minutes, cool.
- Mix eggplants, peppers, onions, garlic and greens, add butter, marinade.
- After 5 hours of infusion in the refrigerator, pickled fast eggplants can be tried.
Stuffed Eggplant
Surprisingly delicious are eggplants stuffed with vegetables , sour with recommendations from the following recipe. To avoid perekisaniya snacks after the fermentation process is poured into a container with vegetables on top of the oil layer to cover the components and store the workpiece exclusively in the cold.
Ingredients:
- eggplant - 2 kg;
- greens - 1 bunch;
- garlic - 1 head;
- Bulgarian pepper and carrots - 2 pcs .;
- salt, water, pepper, laurel.
Preparation
- The incised eggplants are boiled for 10 minutes in water, putting a tablespoon of salt on a liter of liquid.
- Press the vegetables with a load for 3 hours to drain the moisture.
- Fill the vegetable with a mixture of carrots, peppers, garlic and greens, put in a container under the press, fill the pre-cooled brine, cooked from a glass of water, a teaspoon of salt and spices.
- After 5 days, the ready-made eggplant with stuffing is removed into the cold.
Kvasshenye aubergines in Korean
By adding a little ground coriander or Korean seasoning to salted eggplants, you can get a great spicy dish, the taste of which will be especially appealing to fans of oriental cuisine. The severity of the snack is controlled by the amount of finely chopped chili added to the composition.
Ingredients:
- eggplant - 2 kg;
- greens - 1 bunch;
- garlic - 1 head;
- onions and carrots - 3 pcs .;
- Bulgarian pepper - 2 pieces;
- oil - 1 glass;
- chili - 1 pc .;
- coriander - 1 teaspoon;
- vinegar - 150 ml;
- salt - 2 teaspoons:
- sugar - 4 tbsp. spoons.
Preparation
- Bake in the oven or fry in a pan until half-cooked eggplant.
- Add the onions, peppers, carrots, chili, garlic and marinade ingredients, put under the press for 2 days.
- Transfer the mass into cans, sterilize for 15 minutes.
- Seal the pickled eggplants in Korean for the winter.
Aubergine aubergines in Georgian
Cooked eggplant for the winter according to the Georgian recipe has a unique zest and an attractive sweet note in taste. As part of the green mix must be present coriander, and the rest of the greens are added to taste and preferences. The filling is often supplemented with ground celery or parsnip.
Ingredients:
- eggplant - 2 kg;
- greens - 1 bunch;
- garlic - 1 head;
- carrots - 400 g;
- red ground pepper - 0,5 tsp.
- water - 2 l;
- vinegar and sugar - 20 grams each;
- salt - 3 tbsp. spoons:
Preparation
- Boil the eggplant 5 minutes, put under a press for an hour.
- Fill the fruit with a mixture of carrots, garlic, herbs and peppers.
- Fill the workpieces with brine, boiled from water, salt, sugar and vinegar, squeeze the load, leave for 3 days in the heat and another for as much in the cold.
Aubergine eggplant with celery
If you like dishes and snacks with celery, eggplant eggplants wholly taking into account the following recommendations will take a special place of honor in the list of home supplies. The amazing taste of the delicacy obtained and its stunning spicy aroma is achieved through a balanced combination of ingredients.
- eggplant - 2 kg;
- greens - 1 bunch;
- garlic - 1 head;
- celery root - 200 g;
- carrots - 400 g;
- oil - 60 ml;
- water, salt.
Preparation
- Eggplant notched, boil for 5 minutes, taking 1 liter of water a tablespoon of salt.
- Pass the oil on grinded roots, mix with garlic and herbs and fill with a mixture of cuts.
- Place the billets in a container under the press.
- After 2 days aubergines, pickled with carrots and celery, are removed in the cold for at least 2 weeks.
Spicy pickled eggplants for the winter
Kvasshenye sharp eggplants are prepared with the addition of stuffed chopped bitter pepper or chili. Depending on the expected burning effect, the pepper is cleaned from seeds or used entirely. Often, the filling is supplemented with crushed walnuts, which add extra charm and nutritional value to the snack.
Ingredients:
- eggplant - 2 kg;
- Bulgarian pepper - 200 g;
- chili pods - 2-3 pcs .;
- garlic - 4 teeth;
- nuts - 1 glass;
- water, salt, oil.
Preparation
- In a liter of water, add 1.5 tbsp. spoons of salt and boil the eggplant 5 minutes.
- Place the fruit under the press for 2 hours.
- Grind the nuts, two kinds of pepper and garlic, add 20 g of salt, fill the mixture with vegetables, put them in jars.
- Pour the fermented eggplant with oil, and after 5 days clean in the cold.
Kvasshennye aubergines without brine
Sour aubergines under oppression do not require the preparation of a brine and are salted in juice, which is allocated with vegetables. The components of the filling can be a traditional mix of carrots, garlic and greens, into which, if desired, you can add celery, basil, finely chopped pepper or ground chili.
Ingredients:
- eggplant - 2 kg;
- carrots - 1 kg;
- greens - 1 bunch;
- garlic - 2-3 heads;
- water, salt.
Preparation
- In salted water, cut the cut eggplant, place the fruit under the press for 4 hours.
- Fill incisions with a mixture of carrots, garlic and greens, put into a pan, sprinkling the layers with salt and garlic.
- Above, the cargo is placed and left under room conditions for 3 days, after which it is moved to the cold.
Sour eggplant slices
Eggplants sour without fillings will be ready the next day. Piquancy and aroma of vegetable slices are acquired due to onions, garlic and chopped greens, among which can be simply parsley or its mixture with dill and basil. For a more delicate taste, the fruits can be previously peeled off.
Ingredients:
- eggplant - 2 kg;
- onion - 0,5 kg;
- greens - 1 bunch;
- garlic - 2 heads;
- sugar - 4 tbsp. spoons;
- oil and apple vinegar - 150 ml each;
- water - 2 l;
- salt - 4,5 tbsp. spoons.
Preparation
- Sliced eggplants are boiled in water, adding 4 tbsp. tablespoons of salt.
- Throw the mass in a colander, then stack it in a bowl, alternating layers with onions, herbs and garlic.
- Mix the rest of the salt with sugar, oil and vinegar, pour the mixture into the billet, allow to stand for several hours, and then clean it overnight in the cold.
Kvasshennye aubergines without vinegar for the winter
The following recipe for pickled eggplants for the winter will allow you to keep your favorite vegetable for a long time, giving it the necessary sharpness and piquancy. The advantage of the method over many others is that the fruits do not peroxidise and preserve the original taste. Snack can be stored in the cold or sterilized in jars without brine and cork.
Ingredients:
- eggplant - 1,5 kg;
- sweet pepper - 1-2 pieces;
- greens - 1 bunch;
- garlic - 1 head;
- water - 0,5 l;
- pepper, laurel, cloves - to taste;
- salt.
Preparation
- Boil the half-cut aubergines in salted water, put under the press for 12 hours.
- Stack slices in a container, sprinkling the layers with salt, pepper, garlic and greens.
- From the water and spices cook marinade, cool, pour into vegetables.
- The cargo is placed from above and the workpiece is left for 3-5 days at room temperature, and then it is removed into the cold.
Aubergine with cabbage and carrots
Extraordinary to taste and extremely piquant are the sauerkrained eggplants, stuffed with cabbage and carrots. As a filling in this case, a mix of cabbage and carrot, garlic and finely chopped greens is used. For sharpness, a pod of crushed chili is often added.
Ingredients:
- eggplant - 1,5 kg;
- cabbage - 450 g;
- carrots - 200 g;
- greens - 1 bunch;
- garlic - 1 head;
- water - 1.5 liters;
- salt - 70 g.
Preparation
- Boil the incised eggplant for 5 minutes, squeeze out the water.
- Fill incisions with a mixture of vegetables and greens, put the billets in a saucepan, pour a cooled brine from the water and salt.
- After 3-5 days, the prepared snack is taken to the refrigerator.
Eggplants sour with carrots, herbs and garlic
Another variation of the popular snack is presented below. The taste of the delicacy turns out to be more gentle and softer due to the preliminary frying of carrot sliced in vegetable oil. This fact plays on the benefits and nutritional properties of snacks, which can be more saturated, but it remains the same spicy.
Ingredients:
- eggplant - 1,5 kg;
- carrots - 600 g;
- greens - 1 bunch;
- garlic - 1-2 heads;
- oil - 100 ml;
- water - 1 l;
- vinegar - 20 ml;
- salt, pepper, laurel.
Preparation
- Boil the incised eggplant for 5 minutes, put under a press.
- Carrots fry in oil, add greens, garlic, a little salt.
- Boil the water, adding spices and a tablespoon of salt, vinegar.
- Fill the filling stuffs, put the workpieces in a suitable container, pour the marinade.
- After 3 days, pickled eggplants pickled with carrots in the cold.