Pickled eggplants – 7 best recipes + video

Among vegetable preparations, pickled eggplants, seasoned with garlic and spices, are the favorite appetizer for many. Spicy, aromatic, delicious and incredibly healthy. In it, the delicate texture and slightly spicy taste of blueberries are surprisingly combined with autumn vegetables. And the tantalizing sweetish-burning smell of garlic simply drives you crazy. Try it - you won't regret it!

Recipes for pickled eggplants are found in many cuisines around the world.

Pickled eggplants with garlic and carrots - step-by-step photo recipe

Pickled eggplants are a real delicacy that will appeal to lovers of spicy food and will take pride of place even among the numerous appetizers on the holiday table.

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Cooking time: 35 minutes

Quantity: 1 serving

Tips and tricks for fermenting eggplant

There are several recommendations that you can follow to ensure you get a quality product:

Before cooking, prick the fruits with a fork, then they will not crack during the process and will not lose their integrity.
Be careful not to overcook the eggplants. Otherwise, during the fermentation process, they will turn out to be a porridge-like mass.
To get rid of bitterness and excess moisture, place boiled eggplants under a press.
Place the fruits loosely together so that the brine can fill all the empty space. Otherwise, air may get in and the product will begin to deteriorate.
Serve the finished appetizer with herbs and vegetable oil. This way it will acquire an appetizing appearance, additional freshness and aroma.

With cabbage

Pickled eggplants with cabbage are ideal for side dishes with a mild taste, such as dumplings with potatoes. To prepare them you will need the following ingredients:

eggplants - 1.5 kg;
carrot - 1 pc.;
cabbage - 0.4 kg;
garlic - 2 cloves;
salt, pepper - according to preference.

Cooking method:

Boil 1.5 liters of water, add 3 tablespoons of salt.
We take blue fruits of the same size, wash them, cut off the stem and make punctures in several places.
Boil for 5 minutes.
Shred the cabbage, grate the carrots on a medium grater, pass the garlic through a press, and salt the vegetables.
Remove the eggplants from the water and let them cool well.
We cut each fruit into two parts and stuff it with prepared vegetables. We tie it with a thick thread so that the filling does not fall out.
Place the vegetables in a deep bowl; they should fit tightly together.
By this time, the salt water has already cooled down, pour it into the contents of the bowl, and place pressure on top.
We remove the vegetables to marinate in a warm place for 3 days.

After 3 days, the eggplants can be eaten. If you have some leftover, you can store it in the refrigerator for a couple of weeks.

Five arguments in favor of pickled vegetables

You can prepare a lot of things from eggplants - stews, sautés, lecho, all kinds of salads with complex marinades, but simple recipes based on natural fermentation processes are the most useful. And that's why.

Fermentation technology is provided by lactic acid bacteria. Beneficial microorganisms have a beneficial effect on our intestines, balance and heal its microflora, and eliminate dysbiosis. By regularly eating pickled eggplants and other vegetables prepared according to these recipes, you can get rid of many digestive problems.
Vegetable fiber softens slightly during fermentation, which is healthier and easier to digest. Fiber, in turn, is the best enterosorbent, absorbing and removing toxins and other unnecessary substances from the body.
Natural fermentation is the only way to preserve vitamins in vegetables. Other preservation methods associated with long-term heat treatment, sterilization, and the use of vinegar destroy the lion's share of ascorbic acid, vitamins A, B, P, etc.
Pickled vegetables contain little or no sugar, since the main preservatives in them are salt and lactic acid. The product will be appreciated by those who abstain from consuming sweets.
Eggplants themselves are a low-calorie product, rich in B vitamins, fiber, potassium and magnesium. They are good for the heart and blood vessels, improve metabolism, and have an antitumor effect.

And one more plus. Pickled eggplants will be ready in a few days, and by putting them in the basement or putting them in the refrigerator, we will get an excellent preparation for the winter.

With celery

Fans of stuffed blueberries can cook them with an unusual filling, namely celery.

Ingredients:

eggplants - 10 kg;
oil - 1 glass;
celery root - 1 kg;
carrots - 20 pcs.;
large onion - 4 pcs.;
garlic - 30 heads;
salt, pepper, herbs - by eye.

What we do next:

Wash the eggplants, remove the stems. Boil them in water, this will take about 15 minutes.
We put the blue ones under pressure for an hour.
Cut carrots and celery into thin strips.
Peel the onion and cut it into half rings.
Finely chop the greens.
Chop the garlic.
In a bowl, combine all the chopped vegetables and mix.
We cut the blue ones lengthwise into two halves, lay out the filling so that it does not fall out, fasten with toothpicks or wrap with thread.
Place the pieces tightly into the pan. Cover with a plate and place a 3-liter jar filled with water on top. Leave it in this position for a day.

If you store eggplants in the refrigerator, they will not spoil for at least 5 days.

Soaked, pickled, salted: what's the difference?

“Soaked eggplants for the winter” - this phrase can be heard and read quite often. But it doesn't sound entirely correct. The fact is that there are no soaked eggplants. Housewives often confuse such methods of preparing vegetables and fruits as pickling and soaking. In essence, the meaning of these processes is the same: to preserve the fruits collected at the dacha with the help of lactic acid, which is formed due to sugar fermentation. But what is the difference? The table will tell you.

Table - Categories of fruits that are fermented, soaked and salted

Preservation method	Products
Peeing	- Plums; - pears; - apples; - berries
Pickling	- Cabbage; - eggplants
Salting	— Cucumbers; - tomatoes

Only fruits are soaked. Only eggplants and cabbage are fermented. All other vegetables are salted. With the same preservation algorithm, the name of the method varies depending on the product.

Pickled blues in Korean style

Try adding a small amount of coriander to the preparation, and you will get a dish with a spicy taste that fans of Asian cuisine will especially love.

Products:

blue ones - 2 kg;
onion - 290 g;
carrots - 3 pcs.;
granulated sugar - 100 g;
vegetable oil - ½ cup;
vinegar - 0.15 l;
coriander - 6 g;
bell pepper - 2 pcs.;
chili pepper - 1 pc.;
greenery.

How to prepare:

Bake the little blue ones in the oven at 180°C for about 15 minutes.
Chop the onion and herbs, grate the carrots, chop the garlic and chop the peppers. Combine vegetables and baked blueberries. We put it under pressure for 2 days.
Place the vegetables in jars and seal them tightly.

The spiciness level of the dish can be adjusted, just don't add too much chili pepper.

What are the benefits of eggplants?

Eggplant contains a high content of fiber, proteins, microelements and B vitamins, which makes the product beneficial for the human body. 100 g of vegetable contains only 28 kcal, so it is often included in the menu by people who need to control or reduce body weight.

Regular consumption of vegetables has the following beneficial effects on the human body:

improves the functioning of the cardiac system, which is due to the high content of potassium and pectin;
removes excess fluid, has a diuretic effect;
reduces cholesterol levels;
has a preventive effect against cancer;
reduces the craving for smoking;
relieves vascular spasms, which leads to improved blood circulation;
promotes the destruction of microbes and fungi;
normalizes the functioning of the nervous system, supplying the body with vitamins C and B.

Eggplants contain a small amount of sugar, so they can be included in the diet of diabetics. Vegetables contain a large amount of zinc and manganese, so they are recommended to be used in the menu of patients who need recovery after a stroke. The product is useful for consumption by pregnant women, as it normalizes blood composition, replenishes iron deficiency and maintains the proper level of blood pressure, which is important for the proper formation of the fetus.

In Georgian

This dish cannot be prepared quickly; you will have to wait almost a whole week. But the wait is worth it. Collect the following set of products:

eggplants - 18 pcs.;
granulated sugar - 25 g;
carrots - 6 pcs.;
garlic - 6 cloves;
vinegar 8% - 20 g;
salt - 55 g;
red pepper - ¼ tsp.
greenery.

Preparation:

We prepare the fruits by cutting them lengthwise.
Boil the blue ones in salted water, let them cool under pressure to remove excess liquid.
Grate the carrots. Chop the garlic. Chop the greens. We combine all the components and pepper them.
We put the filling in each eggplant and tie it with a thread.
Boil water, salt it and add vinegar.
We put the little blue ones in a saucepan, fill them with brine, put them under a press, and leave them in this position for 4-5 days.

Eggplants fermented according to this recipe should only be stored in the refrigerator.

Selection and preparation of eggplants for fermentation

Choosing the right fruits for cooking is the basics. As for eggplants, small, young fruits of late varieties, collected in August-September, are suitable for fermentation. Select specimens of the correct shape, with a smooth shiny skin, uniform light or dark purple color.

Make sure they are free of mold, signs of rot and other damage.

Preparation

Before starting the starter, prepare all the ingredients. Cut off the stem from each fruit at the very top and wash the vegetables thoroughly.

Most varieties of eggplant are bitter. To remove bitterness, place the fruits in salted boiling water and boil for 5 minutes over low heat. The pulp after this treatment is tender and tasty.

Utensils for fermentation

It is believed that the appetizer works best in enamel, wood and clay dishes. If you don't have such utensils, glass jars will also work . Whatever you choose, wash the dishes together with the lid thoroughly with soda and pour over boiling water.

Pickled stuffed eggplants

Stuffed and then fermented blues turn out to be moderately spicy with an interesting sourness. Take:

eggplants - 3 pcs.;
carrots - 150 g;
garlic - 1 head;
butter - 50 g;
salt, herbs, pepper, bay leaf - to taste.

Step by step process:

Prepare the blue ones, boil them in salted water for about half an hour. We put it under pressure for 1 hour.
Grate the carrots. Fry in vegetable oil.
We cut the greens and garlic and add them to the carrots.
Cut the eggplants in half. Place carrot filling inside. We tie it with thread.
Put the water on the fire, let it boil, add vinegar, salt, bay leaf and pepper.
Pour brine over the blue ones. We put them under pressure and forget for 3 days.

After the specified time, the appetizer is ready, you can cut the eggplants stuffed with vegetables into portions and serve.

Making preparations for the winter

Vegetables in preparations can be used whole or cut into pieces, with or without skin, they can appear alone or in combination with other vegetables. Ideal companions are:

sweet peppers;
carrot;
tomatoes;
squash and zucchini.

When using the whole fruit, it is recommended to make several punctures with a fork, which will facilitate better air release. All the best recipes can be divided into two main groups. The first includes those that involve heat treatment and allow you to obtain a product that is immediately ready for consumption. The latter involve salting, and the vegetables require some time for the appetizer to acquire the required aroma and richness of taste.

Classic recipe for canning blue

The classic recipe for “mother-in-law’s tongue” without filling is an excellent appetizer for potatoes and meat dishes, but can also be used as an independent dish. Pre-washed eggplants need to be cut lengthwise into thin plates or circles. To make the process easier, use the second option, since it takes less time and it’s easier to put vegetables in a jar.

The following list of ingredients will be required:

blue ones - 1 kg;
tomatoes - 1 kg;
bell pepper - 250 g;
hot pepper - 1 pc.;
garlic cloves - 7 pcs.;

water - 0.5 l;
odorless oil - 0.5 l;
sugar - ½ tbsp. l.;
salt - 1 tbsp. l.;
carrots - 3 pcs.;
black peppercorns - 2 pcs.;
9% vinegar - 200 ml.

Using a meat grinder, finely chop sweet peppers with tomatoes, carrots and black pepper. Pour water into the resulting vegetable mixture and cook for 45 minutes, after which chopped eggplants are placed in it and kept on fire for an additional 10 minutes. Place the workpiece in sterilized jars and pour in the brine remaining after cooking. The containers are rolled up, turned over and put under cover to cool.

In Georgian

The preparation involves the use of a spicy filling, thanks to which the product acquires a piquant taste. For the recipe you need:

blue ones - 2.5 kg;
vinegar 6% - 2 cups;
water - 2 glasses;
walnut - 1 cup;
garlic cloves - 200 g;
salt - 120 g;
mint - 4 g.

The base and stalk of the fruit are cut off, part of the core is removed, they are filled with salted water and put on fire for 3 minutes. The liquid is drained and the vegetables are placed under pressure. Prepare the ingredients for preparing the “minced meat” for the filling:

minced garlic;
nuts are peeled and chopped with a knife;
mint is cut into small pieces.

The stuffed fruits are placed tightly in jars and filled with hot brine prepared from water and vinegar in a 1:1 ratio. After 4 days, the snack can be consumed.

Whole pickled eggplants in a jar with garlic

It is recommended to use small-sized vegetables for this recipe. They need to be boiled in water for 15 minutes; the skin of the prepared vegetables should be easily pierced with a match. For the recipe you need:

eggplants - 2 kg;
garlic - 4 heads;
salt - 100 g;
bay leaf - 1 for each layer;
vegetable oil - 2 tbsp. l.

After cooling, the eggplants are cut in half lengthwise, laid out on a flat surface and a weight is placed on top, leaving in this form for a couple of hours to remove excess liquid. The garlic needs to be crushed and mixed with oil. Vegetables are placed in sterilized jars in dense layers, each thoroughly greased with garlic mixture.

Eggplant stuffed with vegetables

Eggplants stuffed with vegetables can be an addition to a side dish or used as an independent dish. To prepare you will need:

eggplants - 2 kg;
garlic heads - 300 g;
hot pepper - 4 pcs.;
parsley, dill, cilantro and celery herbs;
salt - 2 tbsp. l.
9% vinegar - 500 ml;
water - 1 l.

The base and stalk of the blue ones are removed, and a cut is made for future filling. Vegetables are kept in boiling water for 10 minutes, the liquid is removed and left under pressure for 3 hours. A filling is formed from a mixture of coarsely chopped herbs, pepper and chopped garlic and placed inside each vegetable. The stuffed eggplants are placed in jars and poured with hot marinade made from water, essence and salt. The containers are rolled up and put away to cool.

Quick recipe for marinated Armenian style

An Armenian quick cooking recipe involves the use of hot seasonings and aromatic spices. To work you will need:

blue ones - 2 kg;
2 bunches of cilantro;
garlic heads - 2 pcs.;
essence - 1.5 tbsp. l.;
salt, hot pepper - to taste;
odorless oil - 400 ml;
savory - 2 tsp.

Eggplants are cut into thin strips and fried. Place the mixture on a paper towel to remove excess oil. The herbs and garlic are crushed, combined with vegetables, pepper and sprinkled with thyme, mixed thoroughly. The mixture is placed under pressure for 24 hours, after which it is evenly distributed for rolling into sterilized jars.

Marinated without sterilization

Many housewives prefer quick ways to prepare food for the winter. The advantage of the recipe is the absence of sterilization, which saves time and preserves the beneficial properties of the product. For the recipe you will need:

eggplants - 2 kg;
thyme - 2 sprigs;
garlic - 8 cloves;
bay leaves - 4 pcs.;
allspice - 1 tsp;
chili pepper - 2 pcs.;
salt and sugar - 4 tbsp. l.;
vinegar 9% - 300 ml;
water - 2 l;
oil - 200 ml.

Eggplants are peeled and cut into thin strips 5 mm thick and 1 cm wide. Preparation process:

vegetables are placed in a container and covered with salt, left for 30 minutes and washed with cold water;
the pepper is cut into rings, the garlic is minced;
a solution of vinegar and salt are added to the water, bay leaf, pepper and oil are placed in the boiling solution, thereby preparing the marinade;
chopped eggplants and peppers are placed in a boiling solution, garlic and thyme are added and boiled for 7 minutes.

Place the eggplants in jars, fill them with the remaining marinade and put them under the lid.

In Korean

Reviews from fans of Korean cuisine classify the recipe for such eggplants as the most delicious. To prepare you will need:

eggplants - 1 kg;
carrots - 0.5 kg;
sweet pepper - 0.5 kg;
granulated sugar - 100 g;
9% vinegar solution - 200 ml;
1/2 head of garlic;
ground black pepper - ½ tsp;
Korean seasoning for carrots - 25 g.

Vegetables are cut into strips. The eggplant strips are salted and left to stand for 30 minutes, after which excess liquid is removed using a colander and fried in vegetable oil. The vegetables are combined, garlic, pepper, sugar and essence solution are added. The mixture is brought to a homogeneous consistency by stirring and set aside for 4 hours in a cold place, after which it is placed in sterilized jars. The containers are boiled for 30 minutes, after which they are sealed with lids.

With onions and sweet peppers

You can prepare the product without sterilization from fried eggplants, onions and peppers. For preparation take:

eggplants - 2.4 kg;
tomatoes - 3 kg;
sweet pepper - 600 g;
hot pepper - 2 pcs.;
onions - 400 g;
garlic - 10 cloves;
salt - 2 tbsp. l.;
sugar - 10 tbsp. l.;
9% vinegar - 100 ml;
allspice peas - 12 pcs.;
black pepper—20 peas;
salt to taste.

Eggplants are cut into slices, sprinkled with salt and left for 30 minutes to release the juice. After this time, the vegetables are fried with a small amount of oil until they acquire a golden hue.

Grind the tomatoes in a meat grinder along with garlic, pepper and onion, and place the mixture on the stove for 30 minutes to cook. Next, add sugar, salt and peppercorns and mix with the eggplant base. The vegetable preparation is kept on the fire for 15 minutes and vinegar is added 5 minutes before the end. The product is placed in sterilized jars and removed to cool.

With tomatoes

This recipe can be used as an addition to side dishes or as an independent dish. For the recipe you need:

eggplants - 1.8 kg;
tomatoes - 3.5 kg;
sweet pepper - 12 pcs.;
hot pepper - 1 pc.;
garlic - 30 cloves;
parsley, cilantro - 50 g each;
sugar - 1 glass;
vegetable oil - 200 ml;
salt - 1.5 tbsp. l.;
vinegar - 1 tbsp. l.

With cabbage

A tasty combination is obtained by canning eggplant and cabbage. For the recipe you need:

cabbage - 1.5 kg;
eggplants - 1.5 kg;
carrots - 450 g;
garlic - 15 cloves;
hot pepper - 1 pc.;
black peppercorns - 15 pcs.;
salt - 2.5 tbsp. l.;
water - 1 l;
9% vinegar - ½ cup.

The eggplants are placed in boiling water for 7 minutes and removed to cool, after which small cubes of 2 cm are formed. Carrots and cabbage are chopped on a fine grater. Using a crusher, crush the garlic and mix it with chopped hot pepper. Vegetable ingredients are mixed together, salt and vinegar are added. After thorough mixing, the workpiece is placed in containers and covered with lids. After 7 days, the eggplant and vegetable appetizer will be ready.

With celery

Using celery allows you to obtain a preparation rich in vitamins and nutrients in winter. For the recipe you need:

eggplants - 1 kg;
celery - ¾ cup and 1 sprig for each eggplant;
basil - ½ cup;
cilantro - 1 bunch;
dill - ½ cup;
wine vinegar - ½ cup;
garlic - 1 clove for each eggplant;
salt - 1 tbsp. l.

The eggplants are peeled and a 3 cm longitudinal cut is made. The vegetables are boiled in salted water for 3 minutes, after which the liquid is removed using a colander. Finely chopped greens are mixed with salt, eggplants are stuffed with a mixture of herbs and garlic is placed in each. Celery sprigs are scalded with boiling water and tied around the vegetables so that the filling is kept inside.

A marinade is prepared from water, salt and wine vinegar. Eggplants placed in jars are filled with solution and rolled up. The time for receiving the finished product is 10 days.

Dry-salted marinated blue

Eggplants according to this recipe can be prepared quickly and tasty. Significant time savings are achieved due to the absence of the need to boil vegetables and waste energy on sterilizing preparations. To prepare eggplants according to this recipe, adhere to the following proportions:

salt - 2 or 3% of the total weight of eggplants;
herbs - from 2 to 5% of the weight of vegetables.

Sliced eggplants are laid in layers and sprinkled with salt and herbs, after which they are placed under pressure. For every 1 kg of workpiece, the weight of the press must be at least 10 kg. Fermentation occurs within 20 days, after which the eggplants are removed to a cool place. The finished product will be ready for use in 1 month. If desired, you can add garlic, coriander, basil and other aromatic spices to add richness to the taste.

Oxidized eggplant

Our ancestors have been preparing sour eggplants since ancient times. The average preparation time for a snack ranges from 2 weeks to a month, depending on the type and size of vegetables used. For the recipe you need:

eggplants - 3 kg;
carrots - 1.5 kg;
garlic - 1.5 heads;
salt - 9 tbsp. l.;
water - 4.5 l;
black peppercorns - 15 pcs.;
bay leaf - 7 leaves.

Boil the eggplants in salted water for 15 minutes. Place in a colander to completely remove the liquid, then put under pressure for 24 hours. Grate the carrots and stuff the eggplants with it, placing them in a container to form dense layers.

A marinade is prepared from salt and water; at the moment of boiling, bay leaves and pepper are added. After cooling, fill the container with vegetables with liquid and place them under pressure. After 14 days, the product can be tasted; if the taste is insufficient, the product is left under pressure for 2 weeks.

How to quickly and easily ferment eggplants with sweet peppers

According to the following recipe, salted eggplants will be ready after 5 days, since vinegar is additionally added to the composition, which promotes rapid fermentation. This workpiece is stored in a cool place under a nylon lid. A minimum of time and effort, and the result is an awesome appetizer for the winter table.

blue ones - 2 kg;
sweet pepper (red) – 8 pcs.;
garlic – 12 cloves;
salt – 100 g;
55 g sugar;
vinegar 9 percent – 55 ml;
refined oil – 60 ml;
hot pepper – 3 pods;
parsley, basil - half a bunch;
seasoning paprika, oregano, ground, black pepper - 45 g each.

I put the processed eggplants in boiling water, boil for 3 minutes, put them in a deep cup, leave them aside, under a load.
I clean the sweet peppercorns from seeds, cut them into small slices or thick circles, bake them in the oven for 12 minutes, remove them, cool them, remove the film.
I peel the hot peppers, peel the garlic, rinse the herbs, finely chop them, mix everything, add some salt, and season with spices.
I cut the eggplants into halves and rub them with the prepared mixture.
I put it in a large bowl.
I pour 2 liters of water into a saucepan, dissolve salt and sugar, bring to a boil, pour in vinegar, oil, stir and pour in the eggplants, leave for 5 days.
I put it in sterile jars, fill it with marinade, close it with a nylon lid, and place it in the cellar or refrigerator.

Advice! I like salty blue ones according to this recipe; I also cook without vinegar, oil, sugar, in which case the standing of the vegetable in brine should be increased to 10 days.

You can find out more about how to quickly prepare salted blueberries in the video below.

Storage periods and rules

Winter preparations are perfectly preserved at a temperature of 15-20 °C. It is forbidden to lower the temperature below 3-5 °C, this will harm the appearance and taste of the products. In winter, you can store them on the balcony, provided that there is no severe frost.

Eggplants fermented for the winter must be rolled up in clean and intact jars, otherwise they will spoil. You should not store them in the sun or in bright light, as this will negatively affect the contents: fermentation may begin. A cellar, cold balcony or refrigerator is suitable for storage.

You can store containers in your apartment on special shelves, which can be located under the ceiling, along the perimeter of the floor, or in the refrigerator. A dark cabinet is also suitable for small quantities of preserves.

The finished preserve remains fresh for 1 year. If you haven’t been able to eat all the pickles in 12 months, it’s better not to risk your health.

Processing the dishes for seaming is a very important step towards preparing eggplants pickled for the winter. Insufficient processing can provoke the development of botulism inside the container. This will lead to poisoning from the poisons released by the bacterium. It is also necessary to carefully handle the products themselves.

Dry version without brine

It is not necessary to prepare a hot marinade for pickling; you can make a dry brine. Eggplants are very quick, the dish will be ready in 2 hours. Serve instead of salads or as a holiday snack.

Ingredients:

eggplants – 2 pcs.
parsley – 3 branches.
garlic cloves – 3 pcs.
Sunflower oil – 60 ml.

For the marinade:

salt – ½ tsp.
coriander – ½ tsp.
paprika - ½ tsp.
sugar – 1 chip.
water – 200 ml.
vinegar essence (9%) – 2 tbsp. l.
ground pepper - 2 chips.

Step by step recipe:

Take medium fruits, cut off the ends on both sides.
Heat water in a saucepan; when it boils, add salt.
Add eggplants, turn on medium mode for 10 minutes.
You need to turn the vegetables periodically. We are waiting for them to become soft.
In a bowl, mix butter, essence, salt (1/2 tsp) and a pinch of sugar.
Squeeze the garlic there. Sprinkle with pepper, paprika and coriander.
Mix well until the salt and sugar dissolve.
Remove the eggplants and cut them into 2 pieces crosswise while still hot, then into small slices.
Place half the pieces in a container, sprinkle with chopped parsley and pour in the marinade (1/2).
Distribute the pieces again, sprinkle with herbs and pour over. Shake the snack, cover with film and refrigerate for 2 hours.
After 1 hour, stir.
Sprinkle the finished dish with parsley.

Tip: To preserve salted eggplants until winter, take them out from under pressure, pack them in jars, and screw on the lids. It is better to use metal ones. Be sure to maintain the proportions of salt and vinegar, you can change the spices.

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Heh (from eggplant)

Marinated eggplant with carrots and garlic and onions is also good in the traditional Korean heh recipe, which is very quick to prepare.

Ingredients for Korean Garlic Dish:

Eggplants – 1 kg.
Colored bell pepper – 2 vegetables.
Carrots – 1 large root vegetable.
Onion – 1 head.
Garlic – 5 cloves.
For a bite 6% - 3 tbsp. l.
Honey – 1 tsp.
Spices: red, black pepper, coriander, sesame and others.
Olive oil – 3 tbsp. l.
Salt – 1 tbsp. l.
Herbs optional: dill, parsley, rosemary, basil.

The procedure for creating heh with garlic:

Cut the blue vegetables into strips, rub them gently and thoroughly with salt. Vegetables should be left in the refrigerator for 5-8 hours. The liquid that forms in the container must be drained.
Lightly fry the eggplants in a frying pan with oil.
Finely chop the greens, chop the garlic into slices, add salt and mash a little for juice.
Other vegetables should be cut into strips, which should be mixed with herbs with garlic, ground coriander, sesame seeds, honey and eggplant.
Add a bite to the dish and leave it in the refrigerator for a day. After this, you can eat a Korean dish with garlic.

Preparation time – 8 hours

Cooking time – one day

Number of servings – 8 pcs.

KBJU recipe with garlic:

Calorie content - 11691 kilocalories
Proteins – 15
Fats - 76
Carbohydrates – 106

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