Pickled eggplants for the winter without filling, a simple classic recipe

There are so many recipes: like mushrooms, dried eggplants, preparation in tomato, fried eggplant, pickled blue ones and this is just a small list of basic recipes. A wonderful solution is pickled eggplants for the winter; they can be prepared with or without filling. The choice of recipe depends on the personal preferences of the family, the skills and desires of the housewife. Today I will give an example of pickled eggplants, which are easy to prepare and absolutely everyone will like them.

The key to success is the right choice of eggplants

The determining factor in the taste of any dish is the choice of products; in the case of eggplants, this is especially true. Owners of their own garden can be confident in the quality, but when buying at the market, it is better to first buy a few pieces for testing, and then take a batch of vegetables for canning. It is better to choose blue ones that are approximately the same size, not too large (up to 15 cm in length) and not thick.The most likely problem with eggplants is thick veins; such a specimen will not spoil the taste, but it will be simply impossible to chew it; wasted work and a spoiled mood are guaranteed.

Classic recipe for pickled eggplants for the winter without filling

The beauty of the recipe is the purity of taste; it is not clogged with vegetables adjacent to the garden, which are added to most recipes for stuffing. Classic pickled blueberries will be an ideal snack for mashed potatoes and any meat dish.

Minimum set of products:

• eggplants – 2 kg;
• garlic – 2-3 heads (depending on size);
• salt;
• ground pepper;
• allspice;
• bay leaf to taste.

The recipe for making pickled eggplants for the winter is as simple as the list of ingredients. You should start by boiling peeled eggplants in salted boiling water for five minutes.

Place the eggplants on a sieve to drain the water for about 10 minutes, during which time they will have time to cool down and will not burn your hands during further work. We cut a small pocket in each vegetable, sprinkle it with a little ground pepper and add finely chopped garlic. Adding spices precisely to the middle of each eggplant allows you to get a richer and more interesting taste at the end of the fermentation process.

At the next stage, we prepare the marinade, for which we mix water with salt in the amount of 30 g. per liter, add bay leaf and a little allspice. We boil the solution and wait for it to cool, the final temperature is not very important for it to be warm.

Place the eggplants in neat layers in an enamel or ceramic pan. Do not use aluminum cookware.Fill with brine and send to the cellar or refrigerator; the ripening process in this eggplant recipe takes place at a low temperature.

Blue, cold-fermented ones are ready in a week. You can store them in this form for up to six months, the main condition is compliance with the temperature regime (refrigerator or cool cellar).

If long-term storage for the winter is necessary, place the pickled vegetables in jars, sterilize for half an hour and roll up. When stored in the refrigerator, the ripening process does not stop; by boiling, we complete it. In this case, the fermentation process will not occur in the rolled up jar, and the product can be stored for several seasons without loss of appearance and taste.

It is recommended to serve pickled eggplants cut into portioned circles or cubes, adding chopped fresh parsley, onions and aromatic oil from fried seeds.

Video with a detailed description of the preparation of pickled eggplants