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Eggplant salad "Ten" for the winter with sterilization

The famous salad is very tasty, satisfying. In winter, potatoes are simply overeating. But just with bread is also delicious.

To prepare this seaming, we need to take 10 pieces:

• Blue ones;
• Sweet bell pepper;
• Tomatoes;
• Bulbs;
• Cloves of garlic.

Let's also take:

• 2 tablespoons of salt;
• 100 grams of sugar;
• 200 ml sunflower oil;
• 120 milliliters of vinegar, lemon.

On a note! Eggplant should be dark in color. In light skin after cooking, like a film, you can’t chew it.

Wash vegetables thoroughly. Blue, without peeling the skin, coarsely chop, salt a little, squeeze the lemon juice. Pour in water to cover eggplant. Press down on top with a plate. Let stand for at least an hour.

Cut the tomatoes into slices, pepper into slices, onion into quarter-rings. Put everything in a saucepan, add the squeezed eggplant, pour in the oil, mix. Put the saucepan on the stove, bring the contents to a boil. Pour salt and sugar into the boiling vegetable mixture, reduce the heat. Cook at a slow boil for 30 minutes. We put finely chopped garlic, vinegar. Let's sweat for three minutes and decompose into prepared jars.

Now it's time for sterilization. Put a napkin in a suitable dish, pour warm water, put on fire. Carefully place the jars filled with salad, covered with boiled lids. The water should reach the shoulders of the jar or slightly higher. Cover the pot with a lid and wait for it to boil. As soon as the first bulbs appeared, we note the time. Sterilize for 10 minutes at a low boil. After the time has elapsed, we roll up the jars, turn them upside down, let them cool, and put them away for storage.

This recipe for cooking blanks with vegetables is good for everyone. But not all housewives love sterilization. More time is required, additional dishes as well. And young, inexperienced hostesses are still afraid that the banks will not burst. Therefore, I offer another classic salad recipe for the winter from eggplant "Ten". It is prepared easier and faster than the previous one, but this does not make it worse. But the taste is still different.

Salad "Desyatochka" classic without sterilization

For this preparation, you will also need vegetables, 10 pieces of each:

• eggplant;
• Sweet bell pepper;
• Tomatoes, onions.

For marinade:

• 120 g sunflower oil;
• 150 g of sugar;
• 1 st. l salt;
• 100 ml of vinegar.

Wash all the vegetables, remove the stalks, remove the seeds from the pepper, and clean the onion. Cut each one into slices of medium thickness.

Pour oil and vinegar into a saucepan. Add salt, sugar. We put on the stove, hold until boiling, not forgetting to interfere. Put the tomatoes, eggplant, peppers, onions into the boiled marinade.

Attention! Arrange the vegetables in that order. Simmer the contents of the saucepan over low heat for 20 minutes.

Jars, fried in the usual way, fill with ready-made salad. Seal immediately, turn upside down and cover with something warm. Leave it like this until cool. When cool, transfer to a cool place.

You met two eggplant salads "Ten", which I often prepare for the winter. But, as they say, it is better to see once than hear a hundred times. In this case, read. Therefore, it will not be superfluous to watch the video.

Video recipe

And another great recipe:

"Ten": my signature unusual recipe

So let's choose vegetables.

Important! The size of the fruit depends on the size of the jar. I prefer liters. Each bank is prepared separately.

The number of vegetables per piece depends on the number of seamings. One of the whole set of vegetables goes into each: blue ones, tomatoes (hard, not overripe), sweet peppers (yellow, orange), small onions, large cloves of garlic. You will also need vegetable oil, vinegar, salt, sugar.

Wash vegetables well. Cut off the blue ones on both sides, do not remove the skin. Do not scrub the pepper. Do not remove the stalk from tomatoes so that they are whole. Peel onion, garlic.

In a glass with a volume of 250 ml, pour a tablespoon with a slide of salt, a tablespoon of sugar. Pour in a glass of vinegar. Top up with vegetable oil until full. Stir.

We put a deep frying pan on the stove, pour the contents of the glass, let it boil. We spread one blue, pepper, tomato, garlic clove, one onion. Fry on one side for about ten minutes. Carefully flip the vegetables to the other side and fry for another 10 minutes.

We shift the whole ready-made fruits into a jar, pour sauce from the pan, roll up.

Important! Jars and lids must be sterile and dry. We turn the finished preservation on the lid, wrap it warmly.

Let's start preparing the next jar. And so we do with everyone, as planned. After cooling, we send for storage in the basement or other cool place.

The canning process will take a little longer than other blanks. But then - what a beauty in the bank! And the taste is just excellent. In winter, open the jar, cut the vegetables into pieces, pour over the infused sauce, and serve.

Here are three wonderful step-by-step eggplant salad recipes for the winter that my family likes. Do it - you won't regret it. There are a lot of these salads. All of them are similar, but some add other vegetables. Most often it is carrots, hot peppers, parsley, dill. They may vary in size and shape of the cut. In some preparations, tomatoes are peeled and chopped. But more about that another time. To get started, these three recipes are enough.

A dozen salad for the winter with eggplants is called so because for its preparation we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomato for the recipe should be twice as much to make the salad juicy and fragrant. This delicious ten salad for the winter was prepared by my mother. Now I have adopted her experience and I am preparing delicious stocks for the winter for the whole family. Vegetables are saturated with the aroma of herbs and spices, so the ten salad turns out to be unusually tasty, moderately spicy and spicy.

Ingredients:

• 10 eggplant
• 10 carrots
• 10 bulbs
• 10 sweet peppers
• 20 tomatoes
• 1 bitter pepper
• 500 ml sunflower oil
• 60 ml 9% table vinegar
• 1-1.5 st. l. coarse salt
• 1 st. l. Sahara
• 3 leaves of parsley
• a pinch of ground black pepper
• bunch of dill and parsley

How to cook ten salad for the winter:

First of all, we sterilize glass liter jars and metal lids.

In the meantime, prepare the vegetables. We will wash the sweet pepper, peel it from the seed box and cut it into not too long strips, as required by the dozen salad recipe for the winter.

We clean the white onion, wash it and cut it into quarter rings of about the same length as the sweet pepper.

Wash the carrots, peel them with a vegetable peeler and grate on a coarse grater.

Eggplant for the recipe is better to choose young, with small seeds inside. Peel them from the skin and cut into medium-sized cubes. You can sprinkle the eggplants with salt and leave for 15 minutes so that they release the juice, and the bitterness goes away with it. This is in case you come across bitter eggplant.

We make a cross-shaped incision on the tomatoes and lower them for a minute in boiling water. Carefully remove the skin from the vegetables. Cut the tomatoes into medium sized cubes. Tomatoes will make a dozen salad for the winter especially fragrant. If you don't feel like bothering with blanching and slicing tomatoes, you can simply grate them. The main thing here is to get rid of the skin.

Lay the prepared vegetables in layers in a large deep saucepan. Lay out the grated carrots in the first layer, eggplants squeezed from the water on top of it.

Then pour the chopped onion, add sweet pepper on top. Put a whole pod of hot red pepper between the layers. Thanks to him, a dozen of eggplants for the winter will turn out to be moderately spicy and piquant.

Then pour salt and granulated sugar to the vegetables. Add some hot black pepper and parsley leaves for flavor. Finely chop the parsley and dill and also send a dozen to the salad for the winter.

Pour sunflower oil and vinegar into a saucepan. Put chopped tomatoes on top.

Cover the pot with a lid and put on fire. When the ingredients begin to boil, reduce the heat and continue to simmer them for 15 minutes.

Then mix all the ingredients and simmer together for another 15 minutes.

Winter is a time when you want to have a variety of vegetables on hand so you can continue to enjoy their taste and maintain your supply of vitamins. We suggest you prepare a simple eggplant salad "Ten" for the winter. Vegetables with spicy spices will be not only a great appetizer, but also an excellent side dish for the main dishes on the dining table.

Conservation Secrets

When choosing eggplants for blanks, it is worth remembering that they contain solanine, a substance that can cause severe poisoning. Its maximum concentration is noted in overripe fruits, so it is very important choose elastic young eggplants, without wrinkles and cracks.

In addition, eggplant is not recommended to be consumed raw, so fresh frozen vegetables should only be used as a semi-finished product, for example, for making hot stew or soup. To make ready-to-eat eggplant dishes for the winter, they are pre-boiled, fried, baked or steamed. Grilled eggplant blanks are especially tasty.

For preparations for the winter, choose medium sized eggplant, clean and firm. The pulp should be dense and elastic, without noticeable voids and hard lignified fibers.

In order for you to get delicious and fragrant dishes, it is important to properly prepare eggplants:

• if you plan to pickle or salt the fruits, you should not remove the entire peel from them - this way the eggplants will retain their natural shape and the taste of the dish will turn out to be more pleasant;
• bitterness inherent in eggplant, can be easily removed. Pierce the washed and peeled fruits with a fork in several places, sprinkle with salt and leave at room temperature for 30 minutes. Then rinse under cold water;
• if you cut eggplants into circles or cubes, then so that they do not darken, after cutting, put them in cold water and add a little lemon juice;
• when preparing caviar, do not pass eggplant through a meat grinder and do not use metal knives - caviar may acquire an unpleasant metallic taste. Choose ceramic knives for this purpose.

Easy to prepare (with ten ingredients) and very tasty eggplant salad will be a wonderful addition to the main dishes on your table. We offer you a step by step recipe.

Cooking time: 1,5 hour
Servings/Volume: 6-8

Ingredients:

• eggplant (medium, 3 pieces);
• Bulgarian pepper (3 pcs.);
• tomato (3 pcs.);
• onion (3 pcs.);
• garlic (3-4 cloves);
• vegetable oil (70 ml);
• table vinegar, 9% (2 tablespoons);
• black pepper, peas (to taste);
• sugar (2 tablespoons);
• salt (1 tbsp. l.).

Cooking:

1. Wash the eggplant and cut off the stems. Cut the fruits into large slices and transfer to a deep container. Fill with clean water, add salt (at the rate of 1 tablespoon per 1 liter of water) and leave for 30 minutes to release bitterness.
2. Wash peppers, remove core and seeds. We cut into cubes.
3. Wash tomatoes and cut into cubes.
4. Peel the onion and cut into cubes.
5. We clean the garlic, cut large cloves in half.
6. Drain the water from the eggplants and squeeze them lightly.
7. We put a pan with a thick bottom on the fire and pour vegetable oil into it. Then we spread the vegetables, add salt and sugar, mix all the ingredients thoroughly. As soon as the vegetables begin to boil, reduce the power of the burner and cover the pan with a lid. Simmer vegetables over low heat for 40 minutes, stirring occasionally. If necessary, we adjust the taste of the dish by adding spices and spices.
8. After 40 minutes, pour in the vinegar, mix and simmer for another 1 minute. We take it off the fire.
9. We lay out the finished salad in hot sterilized jars, filling them to the top, and roll them up with lids. We turn the jars upside down, wrap them in a blanket and leave to cool completely (1 day). After that, preservation can be moved to a cellar or other cool, dark place for storage.

We offer you to view the video recipe of the dish (the list of ingredients is slightly different from the option proposed above):

Delicious spicy eggplant with bell pepper for the winter. A very simple recipe with a minimum number of ingredients that even a novice cook will master.

Cooking time: 40 minutes
Servings: 10-12

Ingredients:

• eggplant (600 g);
• Bulgarian pepper (400 g);
• garlic (8 cloves);
• table vinegar, 9% (50 ml);
• sugar (3 tablespoons);
• salt (1 tablespoon);
• drinking water (500 ml);
• black pepper sweet peas (0.5 tbsp. l.);
• ground coriander (1 tablespoon);
• bay leaf (2-3 pcs.).

To make the salad not only tasty, but also beautiful, use bell peppers of several colors.

Cooking:

1. Wash eggplant, cut off the tails and cut into slices 1.5 cm thick. Dip in boiling salted water and cook for about 10 minutes after boiling again. Throw the vegetables in a colander.
2. My Bulgarian pepper, clean from the core and seeds. Cut into large strips and pour boiling water for 5 minutes. Then we also throw it into a colander.
3. Pour sugar, salt and all spices (except garlic) into the pan. Pour in water, stir, put on fire and bring to a boil. Remove from heat, add vinegar and stir again.
4. We clean and wash the garlic.
5. At the bottom of pre-sterilized jars, put garlic cloves and bay leaf (several pieces), lay out eggplant and pepper, pour marinade. We cover the jars with lids and put them in a saucepan, the bottom of which is covered with a towel. Pour water into the pan up to the shoulders of the jars and bring to a boil. We pasteurize the jars for 25 minutes, after which we roll them up with sterile lids.
6. We put hot jars upside down and wrap them with a blanket. Leave to cool for a day, after which we move it to storage in a cool dark place.

Salad ready!

Very tasty and unusual combination of eggplants and cucumbers. For piquancy, hot pepper, garlic and other seasonings are added to the dish to taste.

Cooking time: 1 hour
Servings/Volume: 3 l

Ingredients:

• eggplant (1.4 kg);
• cucumber (700 g);
• Bulgarian pepper (700 g);
• onion (200 g);
• tomato (1.4 kg);
• vegetable oil (200 ml);
• table vinegar, 9% (70 ml);
• sugar (4.5 tablespoons);
• salt (2 tablespoons);
• ground black pepper, allspice, bay leaf (to taste).

Cooking:

1. We wash the eggplant, cut off the tails and cut into small cubes. Sprinkle 0.5 tbsp. l. salt, mix and leave for 20-30 minutes. Drain the liquid, wash the eggplant and drain in a colander.
2. Wash cucumbers and cut off ends. We cut in half circles.
3. Wash pepper, remove seeds. Cut into small strips.
4. We clean the onion, wash and cut into large half rings.
5. Wash tomatoes and remove stems. We pass through a meat grinder. Pour the resulting mass into a saucepan and bring to a boil over medium heat. Add onion. After 5 minutes, put the rest of the vegetables in the pan, mix and bring to a boil again. Cook, stirring, for another 20 minutes, covered.
6. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes.
7. We lay out the finished salad in hot sterilized jars and roll up the lids. We turn the jars upside down and wrap them with a blanket. After complete cooling (about a day), the jars can be stored in a cool place.

The dish is ready!

A delicious and hearty eggplant and bean salad is suitable for any feast, and will also become a pleasant and healthy treat for relatives or friends.

Cooking time: 2 hours
Servings/Volume: 2-2.5 l

Ingredients:

• eggplant (1 kg);
• white beans (250 g);
• Bulgarian pepper (250 g);
• carrots (250 g);
• tomato (750 g);
• garlic (12 cloves);
• vegetable oil (150 ml);
• table vinegar, 9% (50 ml);
• sugar (1 tsp / to taste);
• salt (1 tbsp. / to taste).

Cooking:

1. We wash the beans and transfer them to a deep container. Fill with water in a ratio of 1:3 and leave the beans to swell for 6-8 hours (preferably overnight). After the time has passed, we wash the beans and transfer them to a saucepan, pour water and add a little salt. Cook over low heat after boiling for 40 minutes. Drain water from cooked beans.
2. My eggplant and cut them into large pieces. We shift it into a deep plate and fill it with clean salted water (1 tablespoon per 1 liter). Leave for 30 minutes, then rinse and drain in a colander.
3. My bell pepper, remove the core and seeds. Cut into small cubes.
4. Wash and clean carrots, rub on a coarse grater. Squeeze out excess juice.
5. My tomatoes and cut them randomly.
6. We clean and wash the garlic.
7. Grind tomatoes and garlic in a blender. We spread the mass in a saucepan, add vegetable oil, salt and sugar. Stir, put on fire and bring to a boil. Cook over low heat for about 5 minutes from the moment of boiling.
8. Add eggplant, peppers and carrots, mix. Bring to a boil and simmer for 20 minutes. Lay the beans to the vegetables and continue to simmer for about 10 minutes. At the end, add vinegar, mix, let it simmer for 1-2 minutes. Take the saucepan off the fire.
9. We lay out the finished salad in hot sterilized jars and roll up the lids. We turn the jars over, wrap them with a blanket and leave to cool completely. After that, the salad can be transferred to the cellar.

Bon appetit!

In the cold season, every housewife wants to please her family with healthy and tasty dishes. Canned salads come to the rescue.

Cooking time: 2 hours
Servings/Volume: 6.5 l

Ingredients:

• eggplant (medium, 8 pieces);
• zucchini / zucchini (medium, 8 pcs.);
• carrots (large, 6 pcs.);
• Bulgarian pepper (5 pcs.);
• onion (large, 5 pcs.);
• hot peppers (1-2 pcs.);
• vegetable oil (150 ml);
• table vinegar, 9% (6 tablespoons);
• basil / parsley / other dried herbs (5 tablespoons);
• dried garlic (5 tablespoons);
• black pepper sweet peas (0.5-1 tbsp. l.);
• sugar (5-6 tablespoons);
• rock salt (3-4 tablespoons).

Cooking:

1. We wash the eggplant and cut off the skin from them. Cut into medium sized cubes. Lightly salt and leave for 20 minutes. Then we recline in a colander.
2. We wash the zucchini and cut off the skin (if the vegetables are young, the skin can not be cut off). Cut into medium sized cubes.
3. Wash and clean carrots. Cut into cubes or strips.
4. Wash bell pepper, remove core and seeds. Cut the pepper into cubes or strips.
5. Wash hot peppers and remove seeds. Cut into small cubes.
6. Peel the onion and cut into cubes / half rings.
7. Put the vegetables in a saucepan, add sugar, salt and mix. We add vegetable oil. Put the saucepan on the fire and, stirring, bring the mixture to a boil. After boiling, cover with a lid and simmer for 35 minutes over low heat.
8. Add basil, garlic and peppercorns. Stir and simmer for about 10 minutes.
9. Pour in the vinegar, stir and cook for another 1-2 minutes. Take the saucepan off the fire.
10. We lay out the finished salad in hot sterilized jars and roll them up with sterile lids. We turn the jars over, wrap them with a blanket and leave to cool completely.

Ready salad will decorate the menu of any winter holiday!

Another easy eggplant salad recipe for the winter. The dish is prepared from available products, contains a minimum of ingredients, and it turns out very tasty.

Cooking time: 30 minutes
Servings/Volume: 2.5-3 l

Ingredients:

• eggplant (1 kg);
• white cabbage (0.8-1 kg);
• carrots (300 g);
• chili pepper / hot capsicum (0.5-1 pc.);
• garlic (10 cloves);
• table vinegar, 9% (100-125 ml);
• salt (2 tablespoons / to taste);
• sugar (1 tablespoon / to taste);
• black peppercorns (5-10 pcs.);
• black pepper sweet peas (5-10 pcs.).

Cooking:

1. Wash the eggplant and cut off the stems. We put in boiling salted water (1 tablespoon of salt per 1 liter of water). Cook for 5 minutes after boiling. We throw it away in a colander.
2. Wash cabbage, pat dry with kitchen towel and finely chop.
3. Wash and clean the carrots, grate them on a coarse grater (can be cut into small cubes) and add to the cabbage.
4. My chili pepper, remove the seeds. Finely chop and add to vegetables (adjust the amount of hot pepper according to your taste preferences).
5. We clean the garlic and pass it through a press. Add to vegetables. We fall asleep peppercorns, salt, sugar, add vinegar and mix.
6. Cut the cooled eggplant into cubes or large strips.
7. In sterilized jars, lay out eggplant and vegetable mixture in layers, tamping well. The top layer should be cabbage. Close tightly with nylon or screw caps and put the workpiece in the refrigerator.

Salad "Ten" of eggplant for the winter

5 (100%) 1 vote[s]

Eggplant lovers will surely enjoy this Dozens recipe for the winter. At any time of the year, this purple vegetable attracts with its taste and high content of nutrients. Getting the opportunity to feast on eggplant in winter and early spring is very simple - just preserve them for the winter. Salad "Ten" is a fragrant preparation that goes well with many dishes.

Components:

• a dozen small eggplants;
• 10 sweet peppers;
• 10 tomatoes;
• a dozen cloves of garlic;
• 10 pieces of onions;
• 500 ml. vegetable oil;
• 0.2 l. 9% vinegar;
• 0.1 kg. Sahara;
• 2 tbsp. l. salt.

Wash ingredients thoroughly. Cut the eggplant lengthwise and then into small pieces 3-5 cm long (you can choose a different size, more suitable for the dishes used and tastes). Put in a container prepared for them, fill it with water and let it brew for half an hour. Divide the sweet pepper in half and remove unnecessary seeds. Cut off the tails, rinse. Cut into strips about three cm wide. Put the pepper aside, take the tomatoes. Divide each into five to six parts. Peel the onion, rinse, cut into large half rings. Do the same with garlic - peel and discard the husk, rinse, divide into three or four parts.

To prepare the Ten salad, you need only high-quality, fresh vegetables, intact and characteristic of their shape. For the best taste, eggplants should be taken young, with immature seeds. The salad will look more appetizing if yellow and red peppers are selected for its preparation. This will give the salad the necessary degree of piquancy and attractiveness in appearance, and a delicate taste due to the filling.

Fill the bottom of the pan with oil, fill the container with food. Salt, add sugar and mix. Cover the pot and put it on the stove. Bring to a boil over low heat, reduce it, continue to simmer for thirty to forty minutes. If there is not enough salt or sugar, add. Pour vinegar, mix thoroughly, cook for another five minutes.

When fully prepared, the Ten salad is immediately sorted into washed, dry and sterile jars. The vegetables should be evenly distributed. Roll up the jars themselves, turn the lids down, wrap them up and let them cool. In the future, put in the pantry / closet.

Products
for 5 liters of lettuce
Eggplant - 10 pieces
Tomatoes - 10 pieces
Sweet pepper fresh - 10 pieces
Onions - 10 pieces
Garlic - 1 head (10 teeth)
Vegetable oil - 400 milliliters
Salt - 2 tablespoons
Sugar - a third of a glass
Vinegar 9% - half a glass

Preparation of products for cooking "Dozens"
1. Wash, peel and dry vegetables.
2. Cut eggplant into large cubes with a side of 2 centimeters, put in a bowl, pour cold salted water to remove bitterness; then drain the water.
3. Peel the bell pepper from the stalk, partitions and seeds, cut in half and cut into chips half a centimeter thick.
4. Pour boiling water over the tomatoes, leave for a couple of minutes in boiling water, then remove the skin, cut the stalks and cut into cubes.
5. Peel and cut the onion into half rings 0.5 cm thick.
6. Peel the garlic and put it through a garlic press.

How to quickly cook salad "Ten"
1. Pour vegetable oil into a saucepan, put on medium heat.
2. Without waiting for the oil to boil, first put the tomatoes, then the eggplant, bell pepper, onion and chopped garlic, sprinkling with sugar and salt.
3. Boil the salad for 20 minutes, then stir and cook for another 15 minutes.
4. Pour in the vinegar, cook the Ten salad for another 5 minutes.

How to cook salad "Ten" not boiled
1. Pour oil into a saucepan, put on fire.
2. Put the tomatoes, cook the salad for 10 minutes.
3. Add onion and bell pepper, cook for another 10 minutes.
4. Add eggplant and cook for another 10 minutes.
5. Add garlic, stir and cook for another 10 minutes.

Harvesting salad "Ten" for the winter
Arrange the salad in sterilized jars, roll up the lids, turn over and wrap with a blanket or fur coat until completely cooled. You can open a jar in a week.