How to pickle blue eggplant

Eggplants - the most popular food product, is very widely used in cooking in different countries. In this article we will talk about pickling. For your consideration are three ways for pickling this vegetable. Which one to choose is up to you.

The first way of pickling

Boil one hundred blue eggplants in water, but not boil. Then take out, lay out on a board, cover another board with a small weight, so that the glass water and leave it until it cools down.

At the same time, start to prepare the following forcemeat: after cleansing and boiling 15 roots of carrots in salted boiling water, 5 - celery, 5 - parsley, 5 onions and greens with 5 celery heads, chop everything, add halved heads of chopped garlic, salt and pepper to taste .

Next, you need to cut the cooled blue eggplants into halves, add them, stuff them, fold them up again, tie them with each thread and put them in a kapochka, add alcoholic vinegar, boiled with broth, in which the roots are cooked, and you have to take twice more vinegar.

Then cover the blue eggplant with a piece of clean linen, put a wooden circle on top, and on it a small weight so that the circle could not surface.

It should be kept in a good cellar and washed off from time to time with a clean, damp cloth, so that mold does not form, rinsing each time in cold water and a cloth lying on blue eggplants.

The second way

Boil the blue eggplant in water with vinegar, and take vinegar twice as much, then remove and put under a press, as stated in the previous method. When the water flows from the blue eggplant, cut each in half and stuff it.

One hundred blue eggplants are taken: 15 carrot roots, 5 - celery, 5 - parsley and 5 onions. Having cleansed and chopped the listed roots, knock them in a well-heated lean oil, add salt, pepper and grated garlic to taste.

Then stuff and, attaching each eggplant with a string, put it in a glass jar, pour boiled, but cooled oil and tie a jar with a jar.

The third way

For this you will need: vinegar 9% - 4 Art. Spoons; Vegetable oil - 0,1 l; Water - 1 l; Sugar - 0,5 tea. Spoons; Salt - 1 tablespoon; Garlic - 6 cloves; Dill - 50 Gy; Aubergines - 1 kg.

After washing my eggplant and cut it in circles. In order to remove unwanted bitterness, the following advice should be used: soak the cut aubergines in salted water for 30 minutes.

While the eggplant is soaked, you need to start taking care of the garlic - crush it by any suitable method for you. Then we prepare the fennel. Where the eggplants are soaked, we remove the water. We wash them, dry them and fry them in vegetable oil. Fry the circles on both sides until you are to your liking (how much - it will be necessary for you to decide on the situation). We put fried eggplants in a considerable capacity and mix with garlic together with salt. After that, fill the water as necessary so that it slightly covers them. And the last point - add vinegar there, well, also dill. We are hindering this all - and this will be the final stage.

If the dish you receive should be used on the same day, you can leave it at home for about 4 hours. Otherwise it is recommended to use the refrigerator.