How to cook pickled blue eggplant for the winter: in Armenian, in Korean quick cooking, in Georgian, in Azerbaijani?

How to pickle eggplant in Hebrew, Korean, in Georgian. Recipes of pickled blue with herbs, stuffed and mushrooms.

Frying, stewed, grilled eggplants have a great taste. In addition, they are also useful. But to eat dishes from fresh blue succeeds only two months a year. And sometimes they really want them in the middle of winter! The output is simple: to marin the eggplant or vegetable salads from them! Here are delicious and simple recipes.

Pickled eggplants of quick-cooking

Many people like to cook and eat vegetables in Hebrew. Piquant eggplants look especially appetizing. But you need not to spoil them, making it moderately sharp and oily.

Eggplant is in the same.

Products:

• 1 kg of eggplant
• 400 g of carrots
• 2 pcs. Bogar pepper
• 1 PC. Luke
• 5 cloves of garlic
• 1 bundle of cilantro
• 50 ml of vinegar 9%
• 50 ml of vegetable oil refined
• 1 tbsp. Sugar spoon

1. Even the hostess with little experience knows how to remove the bitterness from the blue. It is necessary to wash them, cut off their “butt” (or cut into quarters or rings), and then boil in salt water for 5-10 minutes. But if the eggplant for salad, you need to make sure that they do not soak much
2. The blonde bluish is removed from the pan to cool
3. Wash, clean from and cut into half rings with pepper
4. Washed and cleaned carrots cut into strips or rubbing a grater for vegetables in Korean
5. Garlic is pressed
6. Eggplant can be cut with longitudinal stripes, cubes or half rings
7. Parsley is finely chopped or torn with their hands on separate leaves
8. All vegetables are connected in one bowl
9. Prepare the marinade by mixing vinegar, vegetable oil, sugar
10. The components of the salad flooded with the marinade are placed on the fire. When the pan boils, the salad is drilled for 10 minutes
11. They lay the salad hot in sterilized jars, put for half an hour in a water bath
12. Then the jars are closed immediately

Important: if you add to the list of ingredients there is also a small piece of celery root, the salad for the winter will turn out even more interesting

VIDEO: Eggplant in Korean for the winter

Pickled eggplant in Azerbaijani. Pickled eggplants stuffed with herbs

In Azerbaijani, blue-stuffed with vegetables are blue. The dish is so beautiful that you want to leave it for the holiday. But this rarely succeeds: usually, such a delicious workpiece is eaten first.

Products:

• 1 kg of eggplant
• 4 teeth
• 1 bunch of cilantro, parsley, celery
• 1 PC. acute pepper
• 700 ml of water
• 1 tbsp. a spoonful of salt
• 1 tbsp. Sugar spoon
• 250 ml of vinegar 9%
• 2 Butons of cloves
• 2 peas pepper
• 2 pcs. bay leaf

Pickled eggplant in Azerbaijani

1. The appetizer is cooked quickly, so you need to put the banks sterilize immediately
2. A well -known way is removed from the blue bitterness
3. They give an eggplant to drain and cool, make cuts for minced meat (if the blue are too large, they can be cut across)
4. Prepare minced meat from melted greens and garlic passed through the press
5. Stuffing blue with herbs
6. Celery is needed to bandage eggplant so that minced meat does not fall out of them. To do this, his prime boils in salted water for minutes
7. Lay out blue with greenery in sterile jars
8. Hot water is salt and sweet, throw a lavrushka, cloves and pepper peas into it. After boiling, pour vinegar into the same
9. After 2 minutes, eggplant is poured in Azerbaijani boiling marinade
10. For half an hour sterilize banks and roll them up

Important: such a salad must be stored in the dark and cool: in the cellar or, in extreme cases, in the pantry

Pickled eggplant in Armenian

Armenian salad with eggplant is sweet and sour. It is important not to overcome them.

Products:

• 1 kg of blue
• 500 g of tomatoes
• 250 g of red sweet pepper
• 500 g on onion
• 1 head of garlic
• 1 bunch of parsley and dill
• 1 tbsp. Sugar spoon
• 1 - 1.5 tbsp. tablespoons of salt
• 70 ml of vinegar 9%
• 70 ml of oil refined vegetable oil

Eggplant in Armenian for the winter.

1. Scalded eggplants are cut in half, and then - for pieces up to 4 cm in length and width
2. Tomatoes - cream are chosen for salad. They are washed, cut out the green part, cut into quarters
3. Sweet pepper is washed, eliminated from a pod and seeds, cut into 6 lobules
4. Peeled onions cut in halves of the rings
5. Vegetables are folded in layers in a pan, salt, brought to a boil and languished in their own juice for an hour and a half
6. Add oil, vinegar, crushed greens, pressed garlic, sugar to vegetables, languish for another 20-30 minutes
7. A snack laid out on sterile jars for the winter can be rolled right there

Pickled eggplants in Georgian

The secret of the taste of Georgian vegetable dishes in spicy seasonings and herbs. Eggplant with honey is a combination that seems very unusual. Why not conduct an experiment?

Products:

• 1 kg of eggplant
• 3 bulbs
• 3 carrots
• 3 sweet pepper
• 100 ml of vegetable oil
• 50 ml of vinegar
• 1 tbsp. spoon of honey
• 1 teaspoon of hops
  1 tbsp. a spoonful of salt
• 0.5 teaspoons of pepper
• any greens to taste

Eggplant in Georgian

1. The blue without “butt” is boiled in salt water, let them drain and cool
2. Onion chopped with half rings and carrots chopped by strips
3. Pepper is cut into strips
4. Eggplants are cut into cubes
5. From vinegar, oils, honey, salt and seasoning make marinade, bring it to a boil
6. Vegetables along with crushed herbs laid out into sterile jars are poured with marinade
7. For half an hour, sterilize banks with eggplant in Georgian and roll them up

Important: such a salad can be eaten immediately, but then the marinade will not boil. And in order to completely open the taste, the appetizer should be infused in the refrigerator for 3 hours, or better - night

VIDEO: Eggplant for the winter in Georgian

Pickled eggplant with vegetables

There are a lot of options for blanks made of blue with vegetables. These are “mother -in -law language”, and “cobra”, and lecho. Here is one of the interpretations.

Products:

• 1 kg of eggplant
• 3 tomatoes
• 3 Bulgarian pepper
• 1 head of garlic
• 1 acute pepper
• 3 tbsp. tablespoons of sugar
• 3 teaspoons of salt
• 100 ml of vegetable oil
• 50 ml of vinegar

Eggplant with vegetables in the marinade for the winter.

1. Eggplants delivered from bitterness cut rings
2. Blanchy tomatoes, garlic peeles cleaned from seeds pass through a meat grinder
3. Add sugar, salt, oil and vinegar to the resulting mass
4. Pour the eggplant with a refueling and stew for 30 minutes
5. Put the salad into prepared banks, after a half -hour sterilization they close them

Delicious pickled eggplant "Yumber incredible"

It is very interesting to read the recipes of the hostesses that they write to their culinary books. Those that are marked with comments such as “Fingers lick!”, “You won’t pull it up by your ears”, so on, always attract attention. So the blank of the blue called "Yummy is incredible" immediately I want to cook.

Products:

• 1 kg of eggplant
• 2 carrots
• 2 stalks of onions - pores
• 1 onion bulb
• 2 Bulgarian pepper
• 3 garlic teeth
• 100 ml of vegetable oil
• 50 ml of vinegar
• 2 tbsp. tablespoons of sugar
• 1 tbsp. a spoonful of salt
• greenery

The salad for the winter from the eggplant "Yummy is incredible."

1. Boiled in salt water, glassy eggplants cut largely across
2. In each ring, a recess for stuffing is made
3. Grated carrots, finely chopped garlic, straws of Bulgarian pepper, half-rings of the white part of the onion and ordinary onions are fried in oil
4. Greens are finely chopped and added to vegetables
5. The blue is stuffed
6. Prepare a classic marinade
7. Stuffed blue are laid out in jars and poured with marinade
8. Sterilize and roll up banks

VIDEO: Pickled eggplant, stuffed with greens for the winter

Pickled blue (eggplant) like mushrooms for the winter: recipes

The workpiece according to this recipe is delicious, like pickled mushrooms, and healthy, like vegetables.

Products:

• 1 kg of blue
• 1 liter of water
• 50 ml of vinegar
• 3 tbsp. tablespoons of vegetable oil
• 2 teaspoon of salt
• 3 garlic teeth
• bay leaf

Blue as mushrooms.

1. You can also remove the bitterness from the blue in this way: wash them, cut along 4 parts, and then each of them still in two, salt. After 3 hours, then just rinse with running water
2. Water is boiled with a lavrushka, salt, put sugar. Lastly, vinegar and oil are added to make the marinade
3. For half an hour, eggplant in marinade boil
4. Already in jars of the salad is poured with marinade
5. Put garlic cut into jars in jars
6. Rolling banks

Eggplant pickled with garlic and carrots. Eggplant pickled with onions

The previous recipe is easy to interpret: add vegetables to blue, which are very well combined with them: onions or carrots.

They are simply washed, cut into circles, boiled in the marinade with the blue.

VIDEO: Eggplant as mushrooms for the winter, a delicious billet recipe

Eggplant pickled with garlic and herbs

Straggle blue with garlic and dill smell incredibly. And the greens in the marinade retains its color and even in the middle of winter seems fresh.

Products:

• 1 kg of blue
• 1 head of garlic
• 1 bunch of dill
• 100 ml of water
• 2 tbsp. tablespoons of vinegar
• 4 tsp sugar
• 2 tsp salt
• 100 ml of vegetable oil

Eggplant pickled with garlic and herbs.

1. No longer bitter and glassy blue are cut into 1-2 cm cubes
2. The washed and dried dill is finely cut, peeled cloves of garlic are crushed with a knife
3. The marinade is prepared from water, oil, sugar salts and added after boiling vinegar
4. They are lowered into the boiling marinade and boil for 10 minutes (with a closed lid)
5. Remove the boiled eggplants and mix them with herbs and garlic
6. Lay out a snack in jars, pour with marinade and roll up

Important: jars with a snack prepared from blue according to any of the recipes given, after rolling, they turn on the lids, wrapped and hold it for two days. Then they can be distributed for storage

VIDEO: Eggplant with carrots for the winter