Pickled eggplants

Category: Cold meals and snacks
Pickled eggplants

Ingredients

Eggplant 1 kg.
Cold boiled water 0.5 l.
Natural vinegar 5% 0.5 tbsp.
Sugar 1 tbsp. l.
Coarse salt 1 tbsp. l.
Vegetable oil 2 tbsp. l.
Garlic 1 head
Greens Lot
Sliced ​​ginger 3-4 cm.
Chopped horseradish root 5 cm.

Cooking method

  • Peel the eggplants from the stalks and throw them whole in boiling water. Boil for no more than 7 minutes, remove, dry, cut into circles.
  • Fold in layers, alternating with herbs, sprinkle with chopped garlic, ginger and horseradish. Pour with brine and under pressure.

Cooking program:

3x9 minutes with a marinator.

Note

I didn't fold it in layers, but put everything into the marinator and scrolled it 3 times for 9 minutes. Then I put it in a container and in the refrigerator. If done in a marinator, then you can eat the next day.

mila 13
so tasty! Must try in the marinator
MariV
I don't have a marinator - but I will! Super!
julifera
Boom to try, I love eggplant and such a simple recipe
It's a pity the truth is not soon ... imported meat is now more expensive ...
Caprice
The main thing is that they are not overcooked! They should remain crisp, like pickled mushrooms.

Quote: MariV

I don't have a marinator - but I will! Super!

It is possible without a marinator. They just stand for a couple of days longer while marinating.
ARCHIK
Today I will cook according to your delicious recipe. Tell me, is it possible to prepare such eggplants for the winter for storage outside the refrigerator?
Caprice
Quote: ARCHIK

Today I will cook according to your delicious recipe. Tell me, is it possible to prepare such eggplants for the winter for storage outside the refrigerator?
To be honest, I even find it difficult to say. I have never tried this. Probably, if you have some kind of cold storage room, such as a cellar, you can try. When we lived in Kiev, I prepared this snack in a large earthenware barrel-shaped container.
I do not think that the idea of ​​sterilizing them and rolling them up in jars as preservation would be a good idea, because too long heat treatment of the eggplant will soften them too much, and, therefore, ruin their taste ...
ARCHIK
Did it. The aroma is stunning !!! Tell me how much to put up with before tasting?
nut
Caprice here is 5% vinegar, there is 9% - then how much is needed
kubanochka
Quote: nut

Caprice here is 5% vinegar, there is 9% - then how much is needed

I would keep the amount of vinegar (9%), but increase the amount of water from 0.5L to 0.7L. The concentration of vinegar will decrease
nut
Kubanochka thanks for the advice And someone has already made these eggplants - it's delicious And then the blue pigs are something expensive with us - it will be a pity
Antonovka
nut,
Ir, I'm just for information - how much do you have them?
kubanochka
I have been doing for many years. I just didn't add ginger and horseradish (well, it wasn't in my recipe) and more oil was poured (about half a glass). I leave it for food, but mostly roll it up. In the recipe, you need to marinate for a day, boil and roll up. They stand perfectly all winter. For the last three years I have not boiled, but put cans in the airfryer. I have this recipe called Eggplant-"mushrooms".
This year I also liked the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=103674.0
Both recipes are delicious!

I am terribly interested in the identity: how much is expensive? We have so LOT of eggplant this year !!!
nut
Virgins, I took 40r kg each, but bargained.In general, 50-60 kg. Maybe because the eggplants just went and there are not enough of them yet
Antonovka
nut,
Clearly, we have 39 in the store, a little cheaper on the market - right now, my son bought 30 each, and the white ones - 60. I have never tried white
nut
White - I hear for the first time, but I have never seen
kubanochka
And we have 10, and at the wholesale I took a bag (25 kg) for caviar and for such pickled ones for 5. And I have a lot of them in the garden ... So please come to us for eggplants
Caprice
Quote: ARCHIK

Did it. The aroma is stunning !!! Tell me how much to put up with before tasting?
In the original, they need to be infused for ten days. But I think two or three days will be enough.
Antonovka
kubanochka,
At the wholesale, most likely, it will be cheaper with us. But I have something to close something from year to year, it becomes more and more lazy and lazy

nut,
I will buy it all the same, try and tell
Pickled eggplants

Caprice,
Sorry for the flame
MariV
Quote: Caprice

In the original, they need to be infused for ten days. But I think two or three days will be enough.
I did it on Monday, and I ate it today. Fine!
Caprice
Quote: MariV

I did it on Monday and ate it today. Fine!
May you be on your health!
Feofania
great recipe!
MariV
Yes, and for the winter I'll roll it up in the same way!
Ella Yakovle
Quote: Caprice


Pickled eggplants

Category:
Cold meals and snacks
Pickled eggplants
Ingredients
Eggplant

1 kg.
Cold boiled water

0.5 l.
Natural vinegar 5%

0.5 tbsp.
Sugar

1 tbsp. l.
Coarse salt

1 tbsp. l.
Vegetable oil

2 tbsp. l.
Garlic

1 head
Greens

Lot
Sliced ​​ginger

3-4 cm.
Chopped horseradish root

5 cm.
Cooking method
Peel the eggplants from the stalks and throw them whole in boiling water. Boil for no more than 7 minutes, remove, dry, cut into circles.
Fold in layers, alternating with herbs, sprinkle with chopped garlic, ginger and horseradish. Pour with brine and under pressure.


Cooking program:

3x9 minutes with a marinator.
Note

I didn't fold it in layers, but put everything in the marinator and scrolled it 3 times for 9 minutes. Then I put it in a container and in the refrigerator. If done in a marinator, then you can eat the next day.


And here is my recipe. Delicious too.
Peel 5-6 medium eggplants, cut into slices and fry until yellow.
Cooking the marinade: 150 ml of apple cider vinegar, 2 glasses of water, 4 pcs. carnations,
5 pieces. bay leaves, 10 pcs. peppercorns. 3 table. spoons
brown sugar (I put 2 tablespoons of honey and 1 tablespoons of plain
sugar), 1.5 tablespoons. l. salt, the spoon grows. oils. Boil everything, cool.
You also need 10 cloves of garlic.
Dip each eggplant plate in the marinade and put in a saucepan,
layering with chopped garlic slices. Pour marinade over. Marinade
it turns out a lot, the eggplants seem to float in it
Keep refrigerated. Ready in 3-5 days, but I start eating the next day. Because it’s very tasty !!!!!
Try it!
Tancha
Irene, thanks for the recipe. Unexpected guests swept everything clean and asked for a recipe. We still have to do it, or some family members didn't even try.
Caprice
Quote: Tancha

Irene, thanks for the recipe. Unexpected guests swept everything clean and asked for a recipe. We still have to do it, or some family members didn't even try.
To health

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