Pickled eggplants with vegetables

Pickled eggplants with vegetables

Category: Blanks

Ingredients
eggplant	1,5kg
carrot	250g
cabbage	250g
Bell pepper	150g
hot pepper	1-2 pcs.
garlic	5-6 slices
greens (parsley, dill, cilantro)	150g
salt	1.5 tbsp. l.
sugar	3-4 tbsp. l.
sour cream (whey, yogurt, kefir, yogurt)	3 tbsp. l.

Cooking method

• Delicious eggplant appetizer, obtained by the usual fermentation of milk. Wash the eggplants, cut off the tails, cut in half not completely and boil in salted water for 5 minutes. Remove, drain and cool. Grate the carrots, chop the cabbage, chop all the other vegetables and herbs quite finely, mix, add salt and sugar, sour cream or its substitutes. You can yogurt and yogurt, but they ferment at a higher T than sour cream, curdled milk, whey and kefir (they sour at room T). Stir well and spread the mixture generously into the eggplant cuts. Fold the stuffed eggplants tightly in layers in a container and press on top with a load. Within an hour, the juice will completely cover the eggplant. Leave to ferment for 4-5 days at room T. Store in a cool place (12-18 * C), making sure that the eggplants are always covered with juice.
• 

Note

The forum has similar recipes Tatiana-Admin and Angela ang-kay... But, given the different composition and, as a result, different taste, I decided to publish this version.

[Linadoc]

Linadoc, A very interesting way of salting, interested,: girl-th: thanks for the recipe, I was just about to ferment the blue ones, I'll try it according to your recipe! We love eggplants, but I haven't even heard of this method: rose:

[Linadoc]

Linadoc, Lina, thanks! An interesting option, we will try !!

[Natalia]

Natalia, Olya, great proven way! It turns out sour-spicy, well stored, although ... not for long! Do, girls!

And what does kefir give? For quick fermentation? We have hot 28-29 gr interesting and are there any taste differences? How do they taste?

[Linadoc]

Oooh, more forcible eggplants.
An interesting recipe with sour milk. I would never have thought of it.
There are 5 massive blue ones left. Need to try
Thank you, Linadoc

[Linadoc]

Linadoc, it is necessary to make enti eggplants! Fortunately, the darlings are still hanging in the greenhouse. Bookmarked it.

For quick fermentation?

Namely, everything itself quickly ferments and acidifies. A pleasant sour taste appears. And lactic acid fermentation protects the product from spoilage and is an excellent probiotic, making this snack not only delicious, but also healthy.

[Lelka.]

Lelka., Cat, do it! Tasty and healthy! Fast and not confusing!

Oooh thanks, now I will definitely try !!! Thank you!!!!

Lina, you don't let me sit around. Mother-in-law cooked such eggplants, it was very tasty. It remains to buy eggplants. Thanks +

[Alla]

Alla, do it for your health! Tasty, healthy, not difficult!

[Linadoc]

Linadoc, I wait! You know, after all, I sat down on your sauerkraut, now I’ll come to town, buy it and ferment it, I promised my husband!

[Linadoc]

Linadoc, Lin can we and I need these? They look delicious! If I can get some blue ones, I'll try.

Favorite Eggplant. Thanks for the recipe !!!

[elena kadiewa]

elena kadiewa, Anatolyevna, Zachary, thanks for stopping by! Make it simple and tasty, of course!

Linaaaa, what a lovely recipe. That's exactly what I was waiting for, here also eggplants are fermented with sour cream like mushrooms. Thanks for the recipe.

[Gaby]

Gaby, Vikus, yes to your health! Do it, it is quickly done, the truth is also eaten quickly.

FSE, Linusya, I covered it with a plate, pressed it with a weight, I'm waiting.

[Vika]

Vika, smart girl! While it is fermenting, you can be free!

And we already gobbled up I've eaten everything, I'll make a new bucket

Linusik, thank you dear. (I would give you all the flowers).

I would give you all the flowers

I won't eat a stock!

There are two empty buckets of 3 liters each, now I need to buy eggplants tomorrow, I'll return to the dacha and ferment. The local sour cream is so good! Lin, why don't I have a cellar ...

Lin, why don't I have a cellar ...

I decided this question a long time ago, but it was flooded and the floor / ceiling rotted. I had to disassemble everything, make new waterproofing, cement box, external barriers and ebb tides, new floor / ceiling and an exhaust hood with a fan. Now you can live.

Lina, it’s useless to dig at the dacha, because in winter there is no road and there is no stove. And the neighbors from the 6th floor, below us, I think, will not be happy if we get through to them ... The balcony is occupied by a treadmill, the second is occupied by a daughter. So the eggplant should be eaten as soon as possible.

So the eggplant should be eaten as soon as possible.

So that's great! Why marinate them? They're pickled!

Moreover, the eating will be, basically, in one person - I won't give it to others. They don't care, but I love eggplant very much.

[Lina]

I climbed onto the forum to dig something new about eggplants, and here Lina just with the recipe Thank you dear, I will definitely do it ... I love this thing (eggplants)

[Anyuta73]

Anyuta73, Anyuta, have you any news from Lyudochka?

Lina, today took a sample, it turned out delicious. Tell me, do not pour vegetable oil on top of these eggplants when eaten? Or am I confusing something?

and these eggplants, when eaten, are not watered with vegetable oil on top?

Watering. But I believe that sour cream has already added everything.

Lina, today my second half took a sample from the eggplant, although I thought that early (24 kvassil), they were very praised! Thank you, my girl.

Watering. But I believe that sour cream has already added everything.

Precisely, it’s me at Admin who saw similar pickled eggplants in brine, and she waters it when serving. And here it turns out a little differently, I will not water.

[elena kadiewa]

elena kadiewa, eat, eat, dear!

I will not water.

So I don't water.

I put it today. Girls, my filling turned out to be hot-sweet, salt is also felt, but more sweet. And I added only half a pod of hot pepper. How are you? I really hope that in the end the eggplants will take as much pungency and salt-sugar as they need, but I'm worried ...

[Ricca]

Ricca, don't worry! Everything will be delicious!
And we are already eating up ours, but I did it for 2 norms

[Tatyana]

Tatyana, eggplant will take salt, and sugar will go into acid. Everything will be OK .
Elena,

Lina, thank you very much, very quickly, very tasty, for the first time I did it with sour cream, today I put it with whey, even a treacherous thought crept in, and not freeze a ready-made semi-finished product from boiled buckles to rivet in winter, but how can I do without fermented ones, I will try.

I tried eggplant - yes, the sweetness is normal, there was not enough salt, I added salt, the pungency is on the verge and this is from half a pepper. Overall, I liked it.

[Zoya]

Zoya, Tatyana, glad that the recipe came up! Cook to your health!

[Linadoc]

Linadoc, I repeated the recipe exactly except for the pepper - its half turned out to be just right for me, after 5 days I took it out in the cold and it turned out to be tasted only after a week - it's amazingly tasty, thanks!

[| Alexandra |]

| Alexandra |, I am very glad that the recipe has gone! They don't survive for more than 14 days ... I have to do more

[Linadoc]

Linadoc, good afternoon, yesterday I accidentally discovered a jar with the remnants of this food from last fall, forgotten - for about a year stood in the hallway, including all summer, and surprisingly - not a drop of signs of mold or an unpleasant smell, kind! This is probably due to lactic acid fermentation? Smells tasty. I will definitely do it this year.

probably due to lactic acid fermentation?

Of course! But if I store it at room temperature, I still sprinkle the preservative "Dr. Etker" on top, a little, on the fabric. It's safer this way.

[Linadoc]

Linadochow in time I discovered such a yummy! Thank you so much for the recipe!

Aha! Delicious. Doesn't have time to ferment properly

[Linadoc]

Linadoc, put it yesterday, there are no bubbles, it smells like sour cream

[Linochka,]

Linochka, I was just going to make pickled eggplants tomorrow according to a long-proven recipe. And then suddenly I saw your recipe. And they are so tasty and healthy, your recipes ... So tomorrow I will do it your way. True, I will do it without cabbage, but with parsnip root. Specially grown for pickled eggplant, it always turns out delicious with it.