Stuffed pickled eggplants for the winter. 4 storage methods.

A great appetizer for any table with any meal! Tasty and useful!
Recipe:
Eggplants 4 kg. blanch in salted water (30 grams of salt or 1 tablespoon per 1 liter of water)
Stuffing-minced meat:
1. vegetable oil - 150 ml.,
2. onion - 250 gr.,
3. Bulgarian pepper - 0.5 kg.,
4. stalks of parsley - 1 bunch,
5. stalks of celery - 1 bunch,
6. carrot - 0.5 kg.,
7. celery root - 200-250 gr.,
8. parsnip root - 150-200 gr.,
9. garlic - 100-120 gr..
Ferment the stuffed eggplants at T. 20-23 degrees for 3-5 days, then store them according to the three methods indicated in the video.
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