Pickled eggplants in jars for the winter - a recipe for how to ferment eggplants with garlic.

To prepare this blue stuff you will need:

- 10 kg of small dark purple eggplants;

- 250 grams of garlic;

- Salt:

50 grams for garlic,

60 grams per 1 liter - add to the cooking water,

for pouring - 70 grams per 1 liter of water;

- celery greens - I put two large bunches, and you can change the amount based on your taste;

- laurel leaf - 5 grams.

How to ferment eggplants for the winter deliciously.

We sort out the blue ones selected for our preparation from the spoiled ones, wash them and remove the stalks.

Then we make a through cut along each vegetable and boil it in salted water - this removes the bitterness.

After cooking, place the blue ones under pressure so that excess water drains out.

Grind the chopped garlic with salt and rub the spicy mixture on the vegetables in the places of the cuts made earlier.

At the very bottom of the starter container we place a bay leaf, celery and then add the eggplants grated with spices.

Pour the boiled and cooled filling over the stacked vegetables.

Cover the jars with lids and leave the eggplants to salt at room temperature (18 - 25 degrees) for 5 days.

When our spicy blueberries become sufficiently salted, the workpiece must be moved for storage to a place where the temperature is no higher than 8 degrees.

In winter, you can make a very tasty winter salad from these pickled eggplants by cutting them into randomly shaped pieces and seasoning them with aromatic sunflower oil. If desired, I sometimes sprinkle chopped blue onion rings.