Salted eggplants

Category: Blanks
Kitchen: Hungarian
Salted eggplants

Ingredients

Eggplant 8 pcs.
Cabbage 1/2 small fork
Carrot 1 PC
Celery
Garlic 3-4 cloves
Red hot peppers taste
Salt 2.5 tbsp. l
Brine water 1L

Cooking method

  • Choosing medium sized eggplants. Wash, make cuts along.
  • Put in boiling water and cook for 10 minutes until soft, but do not overcook. Pull out, put under oppression. Leave for a few hours, you can overnight. Make the filling: chop the cabbage, grate the carrots, salt to taste a little (as if you were making a salad). Finely chop hot pepper and garlic. You can also add greens: parsley and celery, finely chopped. Mix everything well and stuff the eggplant through the cuts with this mixture.
  • Put long sprigs of celery in boiling water, remove them after 5 minutes and cool. Tie each eggplant with a twig. Pour salt into the boiling broth and let it boil - at the rate of 2 full tbsp. l for 1 liter of broth.
  • Fold the eggplants tightly into a jar, or a large enamel pan, in a ceramic barrel (it all depends on the number of fermented eggplants and containers available) and pour warm brine.
  • The brine should cover the eggplants, if necessary press down with pressure.
  • After 10 days, the eggplants will be ready. Keep in a cool place.

Note

In winter, cutting such an eggplant, pouring it with good fragrant sunflower oil and with a slice of fresh bread is just a delight.
I met many recipes for salted (pickled) eggplant, but once I saw it with cabbage in the book "Hungarian Cooking", since then I have been doing it and I have not come across more delicious ones. In the original recipe, vinegar was added there, but for some time I stopped using vinegar in blanks, so pickled ones suit me perfectly.
Long enough if kept in a cool place. I usually take it to the loggia, and when the severe frosts hit (there is already a little left), I transfer it to the refrigerator.
Cook and eat to your health !!

vichka strawberry
In Moldova, I met only with cabbage. Confirm_och very tasty. It tastes best to me with fried potatoes (childish taste). Blanched peppers and gogoshars are also stuffed with them. I'm just going to do this this year, I can't buy anything with small ones.
barbariscka
vichka strawberry
Very interesting ... Thank you !! And what about the peppers? So is the eggplant?
vichka strawberry
Yeah, the same. Only for the first time I did not read your recipe very carefully, I have a slightly different filling-finely chopped onion is sauteed (white roots if desired) and then everything is yours, only I just don't like garlic sooo much, I do everything without it. Then the oil on which the onion was fried is like a component of the marinade. And that is all very similar. By the way, pickled peppers are also very tasty, but, as a rule, pepper and eggplant go to the salad bowl in one fell swoop. And their gogoshar then made baskets on the table-a handle from a bent celery stalk, it's just scary to say how long ago it was, 25 years ago for sure
barbariscka

I water it with oil then when we eat ... But nevertheless it is very interesting and thanks for the story. And I will definitely add peppers next time. If you do, write a recipe or bring it here, we will admire and try
vichka strawberry
So my are ripe, help yourself !!))))))

Salted eggplants
barbariscka
Delicious!!
Gaby
drumstick, please tell me, when they poured it with a warm solution and sent it under oppression, should they be left for fermentation in the heat or immediately in the refrigerator?
barbariscka
Gaby
Give it a chance to ferment a little, and then send it to the cold, just not to the frost. How much to keep at room temperature, I will not say for sure ... it depends on the temperature in the apartment. In general, almost everything is like pickling cabbage.
Gaby
Thanks for the clarification, otherwise I really wanted to cook ... I will say right away that the amount of garlic and hot pepper has doubled or tripled - I want to get spicy eggplants. The process has begun ... and where now to be patient
barbariscka
Quote: Gabi

.. I will say right away that the amount of garlic and hot pepper has doubled or tripled - I want to get spicy eggplants. The process has begun ... and where now to be patient
This is our man !! I also love everything that is spicy, but I have to restrain myself, not everyone in the family can. And patience will not hurt, cut, pour with fragrant sunflower oil, and with homemade fresh bread ...
Gaby
Quote: barbariscka

This is our man !! I also love everything that is spicy, but I have to restrain myself, not everyone in the family can. And patience will not hurt, cut, pour with fragrant sunflower oil, and with homemade fresh bread ...

Barbarisochka, forgive me with a delay, I report back, we got delicious, delicious salted eggplants and really, with butter, onion and sauerkraut, it turns out very tasty. And as for the spicy, I did your Abkhaz adjika and still everyone is delighted with it.
Thanks for the recipe. Can I do without a photo, otherwise they look exactly the same?
barbariscka
Gaby
I take my word for it ... I wrote so deliciously that I even regretted: I did little this year, everyone has already eaten.
To your health! I am glad that both eggplants and adjika are to your taste. Thanks for the thanks.
csv
Barberry, thank you so much for your recipe. I do it a second time, I ate the first batch myself. I added a lot of celery, basil, pepper. Delicious with corn oil.
Oliwuschka
barbariscka! Thanks for the recipe, the eggplant looks amazing. I will definitely cook it. I took it to bookmarks.
barbariscka
Oliwuschka On your health, I hope you like it. The main thing is that the eggplants are not old, otherwise they become wooden.
Oliwuschka
barbariscka!
fronya40
such beauty !!!! I did it yesterday, I was sitting and suffering, how can I make it quickly and tasty. And here is the recipe! For what a huge MERSY!
barbariscka
fronya40 To your health !! I'm glad I liked the recipe
fronya40
My (your) blue ones are ready today. The result is a 3 liter jar. Delicious so that you lick your fingers. I think, do it again and put it on the loggia? So easy to make and so delicious. I knew all the time that they fried and stuffed carrots, but here everything is so simple!

barbariscka
fronya40 Eat to your health!
AILIN
barbariscka, thanks for the recipe! I have prepared it and have already tried it, very tasty. Today I managed to buy more blue ones and made the second batch.
barbariscka
To your health, Alena! I'm glad we liked it ... And we have already run out of blue ones, this year I did little ...
Marisha Aleksevna
Barbariska, please tell me, and boil eggplants in salt water? And yet - cabbage, salt carrots, take salt from 2.5 tablespoons, which are indicated in the ingredients? Thank you in advance.
mamusi
barbariscka, Vasilisa, thanks for the recipe!)))
This is what we have been looking for for a long time. We tried other recipes, but this one turned out to be OUR!
I HAVE ALREADY PREPARED AND LEAVED, I say not unfounded, we have been eating for 2 days!
I will try to upload a photo tomorrow! Shame, I'm usually very light in the photo!
And then ... I forgot to take a picture and FSE! No excuses! They gorged so much that they forgot about everything ...
barbariscka
Marisha Aleksevna, Boil eggplants in unsalted water. Salt the filling to taste, take salt from the amount indicated in the recipe. For brine, use 2 tbsp. l. for 1 liter of water.

mamusi, Margarita, I am glad that the eggplants were to your taste. We also love them very much. I'm waiting for photos ...
mamusi
barbariscka, as promised, brought a photo report ...
They also made pepper, did not blonch it, stuffed it raw and put it in the same pan. It turned out very tasty. I ate it first, I love pickled pepper! It fits so well here ...
The next batch is on the way, with cabbage. These were with carrots, garlic, pepper ..Salted eggplants
barbariscka
mamusi, Margarita, thanks for the photo, looks very colorful And most importantly, it's delicious ...
Anna1957
Vasilisa, and start fermenting in a warm place, as usual sauerkraut? And then until ready to bring on the balcony? It will be necessary to attach the pepper there too
mamusi
Anna, it's hot here 26 *)))
Ready in 3-4 days. Then into the refrigerator.
Anna1957
Good for you. And we have 14 - brrr.
mamusi
Anna1957, Anh, at 14, but you can not put a lot of the blanks in the REFRIGERATOR ... And here it is warm until November,

I still swim in the sea every day ...


... even in winter, it is often a plus, all the "semi-preparations" that like the cold are distributed among the refrigerators ...
Anna1957
Quote: mamusi
I still swim in the sea every day ...
Happy
barbariscka
Anna1957The balcony is ours until frost, then we begin to shove in the refrigerator.
mamusi
Here's some more ... with cabbage ~ it's delicious Delicious! I took them and rolled them up a little in jars ... for a test. I'll see how they stand.
I remember my grandmother rolled up for the winter, stood. So I took a chance ...

Salted eggplants
Anna1957
And I even have a softish carrot. And I stuffed bakly with cabbage and carrots, and raw peppers with carrots. Maybe you shouldn't have put everything together?
mamusi
Anna1957, Anh, I UNITED !!!
We liked it, delicious ... very much. The carrots creaked slightly. I stuffed raw cabbage and carrots. The peppers are also raw.
Anna1957
So I'm raw, that's why I want it to be crunchy, and not soft.
Anna1957
I tried it now. The taste is pleasant, but I don't like the consistency. The carrots are soft, the buckles too (maybe I digested it - there is no experience), peppers too (the hard skin is separated). Cabbage was not caught, they are in the bucket below. How should it be in the right version? Should carrots crunch like sauerkraut?
barbariscka
I don't make peppers this way, I can't say anything about them.
Eggplant is most likely overcooked. Cabbage and carrots taste the same as when they are fermented, everything crunches ..
Why you have cabbage at the bottom of the bucket is also unclear. The filling should be in the eggplant.
Maybe it was in a warm place and over-acidified ... Or the variety of cabbage is not suitable ...
Anna1957
Quote: barbariscka
cabbage you have at the bottom of the bucket, also incomprehensible. The filling should be in the eggplant.
It is in eggplant, and they are below. Peppers and carrots are on top. Even I obviously messed up - they don't crunch
mamusi
Quote: Anna1957
peppers too (hard skin comes off
Like this?
And why did you cook them? .. My peppers were incredibly tasty, I stuffed them with cabbage and carrots raw and laid them in layers together with eggplants in a saucepan. Boiled eggplants for no more than 5 minutes. Everything is very successful and very tasty according to this recipe.
I will only do this. I remembered and already, salivating flowed! We are still selling everything. I have to buy tomorrow and make a new batch.
Such deliciousness. It is with cabbage that we like it. Thanks again!
barbariscka
Anna1957, Something is wrong ... It's a pity because it is very tasty, especially with fragrant sunflower oil.
Well, now already for next year, if the desire to try again does not disappear.

Margarita, to your health! We love them very much too. But the season has already ended, we now have "wooden" eggplants with a lot of seeds.
Anna1957
Quote: mamusi
Why did you cook them?
Nenene, raw stuffed. Maybe your southern ones differ in quality from ours? Here is a tough peel, and the soft pulp of the pepper is displaced along it.



Added Saturday 15 Oct 2016 11:45 PM

Quote: barbariscka
if the desire to try again is not lost.
No, it will not be lost, the taste is very great. Here I sometimes have soft cabbage, too. Even stopped souring, now pickle.
barbariscka
Anna, there would be a desire, everything will work out
Olga7
Can you please tell me, eggplants are warm for 5 days under oppression. Mold, small pieces appeared on the surface of the water. What to do? Toss out?
mamusi
Quote: Olga7
What to do? Toss out
Yes, ay what?))
Of course not. Open, remove mold ~ it is not dangerous. Try a slice of eggplant. Most likely they are ready!)))
On a plate, oil and eat the rest in a container and refrigerator.
Olga7
I guess I ruined everything. The mold was white so small balls in the brine floated. I was so scared of her all the brine with fright poured out. I put the eggplants in a container and put them in the refrigerator.And only then I remembered that he was without liquid. Can't you fill them with anything now?
barbariscka
Taste your eggplants, if they are not too salted (which is likely), then make a salty solution to taste and pour over them. Keep in the refrigerator.
Such mold often forms on cabbage and cucumbers, if there was not enough salt, but kept in a warm place.
Tyetyort
Vasilisa, Thank you! I cooked it, set it to ferment. The minced meat salad is sooo delicious!

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers