Pickled eggplants with garlic and herbs for the winter in a jar

For those who have not yet tried pickled eggplants with garlic and herbs, I must say that when combined with these little blue ones, even fried potatoes will become a hearty and tasty dinner for the whole family. Preparing such a snack for the winter will not be difficult, and my simple recipe with step-by-step photos will reveal all the intricacies of preparing the preparation for the winter.

To prepare, take eggplants (popularly called blue ones), garlic, and parsley. To fill 6 pieces of medium-sized fruit, I take 2 heads of garlic and a bunch of parsley.

For brine: 1.5 liters of water, 2 tbsp. heaped salt, 5-6 pieces of black peppercorns.

How to prepare pickled eggplants for the winter

Wash the vegetables and place them on a baking sheet.

Peel the garlic and grind it in a blender. Or crush it well with a knife. Wash the greens, dry them and chop them finely.

Bake the eggplants in the oven at 180 degrees for about 20-30 minutes. Periodically check their readiness by piercing them with a fork.

Vegetables should not be too soft.Remove the baked eggplants from the oven and place under a press overnight to drain excess juice.

As you can see in the photo, for the press you can use a structure made of a cutting board and some heavy object on top and leave it for 12 hours. I try to choose the cooking time so that I can leave the little blue ones under the press overnight.

In the morning, prepare a brine from water, salt and pepper. Then we cut the eggplants along the side.

Fill with a mixture of garlic and herbs.

Loosely place the pickled eggplants with garlic and herbs in clean jars and fill with cooled brine.

We close the blue blanks with a nylon lid. Leave for a couple of days at room temperature for fermentation. Next, store it in the cellar or refrigerator. After a week, the vegetables and garlic will ferment and you can serve them to your guests.

To serve, pickled eggplants stuffed with garlic and herbs should be cut into small pieces, sprinkled with finely chopped onions and poured with vegetable oil.