Pickled Eggplant with Cabbage

Today we are preparing sauerkraut stuffed with cabbage. Pickled vegetables are very useful for our body. And if it’s also tasty, then it’s a world snack. 🙂 The recipe is simple, so it is imperative to cook and evaluate! Repeat on health!

Summary

Ingredients

• Eggplant – 2 kg
• White cabbage – 0.5 pcs.
• Garlic – 10 cloves
• Carrots – 1-2 pcs.
• Celery greens – 1 bunch
• Hot pepper – 2 pcs.
• Water (for brine) – 1 l
• Salt – 2 tbsp

Instructions

1. We prepare all the vegetables, 0.5 fork will be enough for cabbage

   

2. We cut off the tails of eggplants and make an incision in the form of a pocket, without cutting to the end about 1 cm.
3. Boil the eggplants in boiling water for 8-10 minutes (countdown – after boiling).
4. The brine can be prepared immediately (in a separate saucepan). For 1 liter of water – 2 tablespoons (with a small slide) of salt. Let the salt boil and dissolve. The brine is ready.
5. We send hot eggplants under a little pressure (we cover a cutting board on a tray). Let it lie for 2-3 hours at an incline, you can even leave it overnight. The eggplants should give off juice.
6. Cooking the filling. Grate the carrots (Korean).
7. Finely chop half of the celery.
8. Thinly chop the cabbage.
9. Finely chop the hot pepper. (We love spicy foods, so I cut them into rings along with the seeds. If you like spicy foods less, then you can remove the seeds and partitions.)
10. We collect everything in a cup, add garlic here, passed through a press. Mix everything well, wrinkle so that the vegetables let the juice flow, and let it brew.

    

11. The eggplants are ready, the brine has cooled down long ago. Now we stuff the eggplant with the prepared filling. I have a lot of filling left, you can pour oil, add salt to your taste – and the salad will be incredible.
12. We put it in a clean jar, sprinkle each layer with the remaining celery greens (leaves). Put the smallest eggplants on top, start trying in a couple of days. 🙂 Fill everything with cooled brine, cover with a lid and leave in the kitchen for 2-4 days
13. Then such eggplants can be stored in the refrigerator (or, if it’s cool, on the balcony, for 2-3 months).
14. Very tasty pickled vegetables turned out, juicy eggplants, crispy cabbage, an appetizing spice from pepper. And, of course, garlic and celery add their own! Simple, tasty, healthy!

Bon appetit!