Pickled eggplants stuffed with carrots and garlic for the winter

To make it easier to use this recipe, I will illustrate it with step-by-step photos.

To prepare these pickled eggplants at home you will need:

eggplants 1 kg;

3 medium carrots;

garlic 6 cloves;

salt 1.5 tbsp. spoons;

vinegar 6% - 1 tbsp. spoon;

sweet peas 2-3 pcs;

black peas 2-3 pcs;

bay leaf – 1 pc.

How to cook stuffed eggplants with carrots and garlic

The first thing to do is wash the little blue ones, cut off the tails, and cut them to a depth slightly more than halfway through. To cover such a preparation, young, medium-sized eggplants with soft skin are suitable.

Place the cut eggplants in boiling salted water. Use about 0.5 teaspoon of salt. Cook for 5 minutes. There is no need to cook longer, because then the eggplants can become like porridge.

Remove the blue ones from the water, place them on a wire rack and press down with pressure to remove excess bitterness and add density. For oppression, you can use any container with water. Keep it like this until it cools completely. This will take 20-30 minutes.

Place the required amount of salt (1.5 tbsp) on a saucer and divide in half.

One half will be needed for the marinade, and the other half of the salt should be greased with the inside walls of the eggplant.

Chop all the carrots (3 medium pieces). Cut the garlic into slices, cubes or whatever you like. Mix. Rub the inside of each cooled eggplant with salt and stuff with carrots and garlic.

Place the eggplants in a thick layer in a fermentation container. You can use a duck dish or any other glass container, taking into account the fact that you will then need to put pressure on the eggplants.

Next, you need to cook the marinade. To do this, put 700 ml of water on the fire, bring to a boil, add salt (the other half remaining on the saucer), spices (you can also add mustard seeds - 5-7 pieces), bay leaf. When the marinade has cooled, add 1 tbsp vinegar. The marinade should not be hot, the permissible temperature is about 40 degrees. Celsius.

Pour the marinade over the laid eggplants. If there is not enough marinade, boil water and add it to the container so that the water goes straight to the bottom, i.e. pour along the side of the dish.

Place pressure on the eggplants and put them in the refrigerator for three days. If there is no space in the refrigerator, you can take it out onto the balcony for two days.

Pickled eggplants prepared in this way (we call them “mushroom-like” at home) must be kept in the refrigerator (cellar) in the same container, or put into jars and eaten within a month.

If you want to enjoy the taste of eggplants stuffed with carrots and garlic in winter, then after 2-3 days of aging, you need to pour the marinade into a saucepan and let it boil. Place the eggplants in jars, pour in the marinade, add 1 tbsp. boiling vegetable oil and 1 tsp vinegar. Sterilize for 10 minutes and screw on the lids.

When serving, cut into cubes, season with vegetable oil and add onions, cut into half rings.