Little blue 10 by 10 blanks for the winter. "Ten": my signature unusual recipe

Prepare everything in advance necessary vegetables and spices. If you are preparing for the winter, prepare jars and lids, having previously sterilized them. If possible, clean jars can be held for some time in the sun. It will be the same excellent sterilization. Eggplant is better to take round varieties. They are more tender and delicious pulp and lower seed content. All vegetables for this recipe should be the same size in size.

Take a red sweet bell pepper, rinse, remove the stalk and free the inside of the vegetable from seeds and partitions. Cut the pepper into small squares.

brush onion and cut it into very small pieces.

Take ripe, but tough tomatoes. Wash and cut into small cubes.

Go through a bunch of greens of your choice. Dill and parsley are great too. Rinse in running water and dry paper towel. Then chop finely. Peel the garlic and press through a garlic press.

Eggplants should be cut last, as they quickly blacken. Rinse the eggplant, peel and cut into not very large cubes.

Take a capacious cauldron, pour vegetable oil, pour right amount table vinegar, add salt and sugar and bring to a boil.

When the marinade boils, drop the chopped onion into the cauldron and mix thoroughly. Let the onion stew for about 5 minutes. Then discard all the prepared vegetables at once, mix well and let everything stew for about 40 minutes. Remember to stir regularly. 5-10 minutes before the salad is ready, discard the garlic and chopped greens.

Here we have a wonderful salad. Unique in taste. It is very gentle and fragrant dish. Suitable both hot and cold. Perfect fit as independent dish, and for a snack, as it is very satisfying and nutritious. Also, this dish can be successfully served to friends for a snack. Cook and enjoy your family.

This salad can be preserved for the winter. It doesn't even require sterilization. Just when it is ready, lay the salad in sterilized jars straight from the fire, roll it up and put it upside down under the blanket until it cools completely. Winter is amazing delicious canned food. Perfectly retain their taste and aroma, as well as beautiful in appearance.

Bon appetit!

Salad "Ten" got its name because of unique composition which includes 10 pieces various vegetables. The obligatory components in it are eggplants, onions, garlic, tomatoes, harmoniously combined with each other. The recipe for this popular snack not only well remembered - it is also very simple and does not require serious culinary skills. So even a novice cook can prepare the Ten eggplant salad for the winter.

Cooking features

There are several subtleties in preparing the Ten eggplant salad for the winter that you need to know about.

• Do not take stale, spoiled vegetables for salad. Such savings will have a negative impact not only on organoleptic qualities snacks, but also on its safety. If you wish to do vegetable snack worthy holiday table You don't have to skimp on vegetables. The same goes for butter and other ingredients.
• Eggplant contains solanine, which is harmful to the body. Therefore, before preparing canned food from them, the “blue ones” must be soaked in salt water. Add a teaspoon of salt per liter of water, preferably with a slide. After half an hour, the eggplants are washed well in running water. Use them for salad preparation only after the water drains from them.
• There is vinegar in the salad recipe, but not much. Thanks to this, he has delicate taste, however, this may adversely affect its safety. Troubles will not happen if you carefully follow the technology for preparing snacks described in the recipe and sterilize all the jars and lids that are used to store these canned food.
• The recipe specifies the amount of vegetables, which is convenient. However, all vegetables can grow both small and large, so it’s still better to focus on the weight of the products, converting the amount into grams. So, a medium-sized young eggplant weighs 200 g, which means that 10 eggplants will pull 2 ​​kg. A medium-sized tomato weighs 100 g, the weight of 10 tomatoes will be 1 kg. The average onion will pull only 75 g. A dozen bulbs will weigh 750 g. Weight 10 bell peppers- 1 kg. Ten carrots, if they are included in the recipe, will also be pulled per kilogram.

With all these points in mind, you will surely prepare delicious snack that will last all winter well.

The classic recipe for salad "Ten" eggplant

Composition (per 5 l):

• eggplant - 10 pcs.;
• onions - 10 pcs.;
• Bell pepper- 10 pieces.;
• tomatoes - 10 pcs.;
• garlic - 10 cloves;
• sugar - 100 g;
• salt - 50 g;
• vegetable oil - 0.2 l;
• table vinegar (9 percent) - 100 ml;
• black ground pepper- 5 years

Cooking method:

• Rinse the soda cans, sterilize them in the oven for at least 10 minutes, or over steam using a pot cover. Remove, turn over, let dry.
• Wash the eggplants, cut off their noses and tails. Cut, without peeling, into large cubes (about a centimeter or even one and a half). Pour in salted water and leave for half an hour.
• Wash the tomatoes, remove the stalks from them, make a cross-shaped incision on the opposite side.
• Boil water in a saucepan and dip the tomatoes in it. Blanch them in boiling water for 2 minutes.
• Remove the tomatoes from the pot with a slotted spoon. hot water and dip into a cold container. When they have cooled, take them out of the water and peel them off.
• Cut the tomato pulp into small cubes.
• Wash the pepper. After cutting the stalks, remove the seeds. Cut each pepper lengthwise into 4 pieces, chop into strips.
• Pass the garlic cloves through a press.
• Peel the onions and finely chop.
• Wash eggplant, dry.
• IN large saucepan, in which an appetizer for the winter will be prepared, heat the oil.
• Add the onion and sauté for 5-10 minutes until soft.
• Place the eggplant in the bowl with the onions. Fry them for about 5 minutes.
• Put in the pepper strip. Fry still 5 minutes.
• Place tomatoes in a bowl with vegetables. Pepper and salt. Pour in the sugar. Cover the pan with a lid and simmer the appetizer in it, stirring occasionally, for 30 minutes.
• Pour in the vinegar and crushed garlic. Stew the appetizer with them for another 10 minutes.
• Arrange the salad in the prepared jars. If you use half a liter, you will get ten.
• Roll up the jars with lids, which must first be boiled for at least 5 minutes.
• Turn the jars of Ten salad over and cover them with a blanket. After a day, remove for the winter.

Prepared according to the classic recipe, the Ten salad from eggplant and other vegetables turns out to be delicate in taste. lovers hot snacks the recipe needs to be improved.

Spicy salad "Ten" of eggplant

Composition (per 6 l):

• eggplant - 10 pcs.;
• carrots - 10 pcs.;
• onions - 10 pcs.;
• bell pepper - 10 pcs.;
• spicy Bell pepper- 100 g;
• tomatoes - 10 pcs.;
• salt - 50 g;
• sugar - 150 g;
• vegetable oil - 0.2 l;
• table vinegar (9 percent) - 100 ml;
• ground black pepper - 5 g;
• red ground pepper (optional) - to taste (no more than 5 g).

Cooking method:

• Wash the eggplant and cut into circles. Sprinkle with salt (in addition to that indicated in the recipe) and leave for half an hour. Wash very well, dry.
• Peel the onion and cut into half rings.
• Wash the sweet pepper, cut off the stalks, take out the seeds. Cut lengthwise into long strips.
• Wash hot peppers, cut off the tails. Pass through a meat grinder along with seeds.
• Wash the tomatoes. Cut off the stalks and seals next to them. Cut the tomatoes into small slices.
• Peel the carrots and cut them into thin slices. If it is too wide, then you can cut into semicircles or even sectors into a quarter of a circle.
• Place all vegetables in a large saucepan.
• Season with black and red pepper.
• Mix oil with vinegar, salt and sugar. Pour this mixture into the pot with the vegetables.
• Put the pan on low heat, wait until it boils, and cook for 40 minutes.
• While the salad is cooking, prepare the jars and lids by washing and sterilizing them.
• Fill the jars with hot salad, close them tightly with the seaming key metal lids, flip. It is not necessary to wrap.
• When the jars of Ten salad have cooled down, move them to the pantry for the winter.

Eggplant salad prepared according to this recipe will appeal to lovers spicy dishes. It turns out no less tasty and satisfying than made according to the classic recipe.

It’s easy to close the Ten eggplant salad for the winter, remembering its recipe is even easier. But still, it’s better to put it in your cookbook so that after a while you don’t confuse anything.

Ten salad - delicious snack which cannot be bought. You can only cook 🙂

This salad perfectly preserves all the vitamins and useful trace elements, matches perfectly with meat dishes, with pasta, with potatoes, and just with bread - very tasty. Ten in the salad - perfect combination vegetables. Bulgarian pepper - gives sweetness, tomatoes - sourness, eggplant - resemble mushrooms in taste, each ingredient brings its own flavor note and harmoniously complements the others. This salad is not only delicious, but also very healthy! Be sure to prepare a dozen salad for the winter!

Ten salad with eggplant for the winter, recipe with photo

The peculiarity of this salad is that all vegetables are taken in the amount of ten pieces. getting ready classic salad ten easily and quickly, from inexpensive and affordable vegetables. If the number of vegetables of 10 pieces is large, then you can take all the vegetables of five pieces. And you get a five-star salad 🙂

Ingredients:

• Medium-sized eggplant - 10 pcs,
• tomatoes - 10 pcs,
• bell pepper different color- 10 pieces,
• onions - 10 pcs,
• garlic - 10 cloves,
• salt - 2 tbsp. spoons,
• sugar - 4 tbsp. spoons,
• vinegar 9% - 100 g,
• vegetable oil - 200g.

How to cook 10 eggplant salad:

As with any preservation, vegetables must be of high quality, not spoiled. Tomatoes are desirable to take fleshy, with dense pulp. Eggplant should be taken young.

If the eggplants are bitter, you can sprinkle the chopped eggplants with salt and squeeze the juice after half an hour, or soak in salt water for half an hour as well. The bitterness will go away. Nowadays, bitter eggplants are rare, as new varieties have been developed that do not suffer from this disadvantage.

All products are washed, cleaned and dried. We cut the onion. It is advisable to take onions that are not very hot.

Peel the bell peppers, remove the stems and chop. The salad will look more attractive if the peppers are of different colors.

We cut the tomatoes. It is advisable to choose fleshy tomatoes with delicate skin. Remove the core and cut the tomatoes into pieces.

Cut off the stems of the eggplant and cut into pieces. The shape and size can be any. But since all vegetables are fried during cooking, decreasing in size, it is better not to grind. So that our salad does not look like a homogeneous gruel.

We heat sunflower or any vegetable oil in a basin, saucepan or frying pan. It is advisable to take refined oil, odorless, so as not to interrupt the taste and aroma of our vegetables.

Add bell pepper, eggplant and fry all our vegetables. Add salt, sugar.

Simmer until done for about half an hour. Five minutes before cooking, add garlic and vinegar.

We put the salad in dry, sterilized jars. It is advisable to take jars for salad with a volume of 0.5 to 1 liter. The lids must be boiled in water for 3-5 minutes in advance. Under the lids before rolling, add a few drops of 70% vinegar essence and close the jars with a seaming machine. The use of vinegar for preservation is a must. This is an excellent preservative that perfectly preserves our preparations for the winter.

We cover our jars with a kitchen towel, wrap with a warm blanket. We leave our salad to be sterilized until it cools completely.

Our eggplant ten salad is ready!

Bon appetit!

As the proverb says: "Thrifty is better than rich." More than one generation of housewives has been using the most different ways to keep fresh food products, one of which is canning, the ultimate goal of which is to preserve food for a long period of time and avoid spoilage.

Salad "Ten" of eggplant for the winter

Homemade canned food occupy a large part diet. Since as a result of pickling, pickling or fermentation, an already changed product is obtained with its new aroma and taste. Exists a large number of options for combining vegetables for home canning.

The most popular is the harvesting "Ten" of eggplant for the winter. In that delicious salad a significant part of vitamins and microelements is preserved. Prepare such homemade will not be difficult if you use more simple recipes salad "Ten" with eggplant for the winter. IN winter period Such a salad will diversify your table and is well suited as a side dish to main dishes.

The composition of the necessary products

• Red tomatoes - ten pieces.
• Small eggplants - ten pieces.
• Green bell pepper - ten pieces.
• Onions - ten heads.
• Garlic - ten large cloves.
• Salt - two full tablespoons.
• Granulated sugar - one hundred and fifty grams.
• Oil - five hundred milliliters.
• Vinegar - two hundred milliliters.

cooking salad

Initially for cooking canned salad"Ten" of eggplant for the winter, you need to prepare all the ingredients. Without fail, all the vegetables that make up the salad must be washed well. It is advisable to start with eggplant, because they require longer preparation than other vegetables. Cut clean eggplant into fairly large pieces. Place in a separate bowl and cover with cold salted water. Eggplants should be in water for about an hour - this will remove the bitterness present in them.

Red ripe tomatoes divide into two parts, carefully remove the stalks, after which all halves are cut into several more slices. Bulgarian pepper is desirable to take green. This will brighten up the salad. Cut the stalks off the pepper, cut lengthwise, remove seeds and membranes and cut into half rings. Remove the husks from the onion heads, rinse, divide into two parts and chop into half rings. Cut off the ends of each clove of garlic on both sides and press with a wide blade of a knife - this will make it easy to peel them from the husk. Rinse the cloves and cut into thin slices.

Getting Started with Conservation

The preparation of all vegetables for the "Ten" eggplant salad for the winter is over. Now you can proceed directly to the process of preparing the workpiece. To do this, take a pan with a thick bottom and pour vegetable oil into it. Next, put all the vegetables in it, pour sugar and salt. Mix all the ingredients well together, close the lid and put the pan on the fire.

After the vegetables boil, be sure to reduce the heat to the smallest and simmer the vegetables for about an hour under a tightly closed lid. Don't forget to stir occasionally. Ten minutes before the end of cooking, you can taste and, if necessary, add sugar or salt, and pour vinegar into the salad and mix thoroughly. Boil for another ten minutes and remove from heat. Salad made according to the "Ten" recipe - from eggplant and other vegetables - for the winter is ready.

Immediately spread the salad hot in pre-washed and sterilized jars and roll up. Lids should also be sterilized. Turn the jars filled with salad upside down and wrap them well with something warm. Leave them in this position for at least a day, and then you can shift.

Such a salad, especially in winter, will definitely please vegetable lovers with its taste, bright appearance, and will also great addition to the main dishes.

Salad "Ten": assorted eggplant

In order to cook vegetable mix"Ten", you need to take ten pieces of each vegetable that is part of this salad. Due to the fact that all the ingredients are taken in the amount of ten pieces, such a preparation for the winter got its name "Ten".

Exists classic recipe cooking eggplant salad "Ten" for the winter, which includes only eggplant, peppers and tomatoes, but if desired, it can be supplemented with other ingredients to your taste. Thanks to additional ingredients lettuce will not lose its taste qualities and it will taste even better. It will not be difficult to prepare such a vegetable platter if you use step by step recipe"Ten" of eggplant for the winter.

List of required ingredients

• Medium eggplant - ten pieces.
• Carrots - ten pieces.
• Red bell pepper - ten pieces.
• Young zucchini - ten pieces.
• Tomatoes - ten pieces.
• Onions - ten heads.
• Garlic - ten cloves.
• Oil - one glass.
• Vinegar - four tablespoons.
• Sugar - three tablespoons.
• Salt - three tablespoons.
• Bay leaf.
• Peppercorns.

Preparing the Ten

Before you directly start preparing the harvest for the winter, you need to sort through all the vegetables and make sure that there are no spoiled or rotten ones among them, as this can subsequently spoil finished product. Also, all vegetables included in the salad must be thoroughly washed under running water. After the vegetables have been sorted out and washed, you can start preparing the Ten salad.

In order to remove bitterness from eggplants, they must be separated from the tails and cut in half lengthwise. Put in a separate deep dish and pour cold salty water at the rate of one tablespoon per liter of water. The eggplant must be completely covered with water. Leave them to soak for an hour and a half. Then they should be washed again and cut into small cubes.

In young, small zucchini, cut off the stalks and cut into cubes. At carrots with the help special knife peel off. Divide lengthwise into two parts and cut into thin half rings. Tomatoes cut in half, cut out hard places and cut into half rings. Fleshy bell pepper, if possible red, also cut in half, remove seeds and partitions and cut into thin strips.

Remove skin from onion, wash and chop. Press each clove of garlic with a wide blade of a knife - this will help to easily peel it from the husk, rinse and chop. The preparation of vegetables is over, and you can start preparing the "Ten" salad for the winter.

lettuce preservation

It is necessary to stew vegetables either in a cast iron or in a saucepan with a thick bottom, otherwise they may burn. Pour a glass into a heavy bottomed saucepan. vegetable oil and put on fire. When the oil is hot, put all prepared and chopped vegetables into a container, pour sugar, salt and add spices, Bay leaf and peppercorns. Mix all ingredients well.

After boiling, be sure to reduce the fire to the smallest and simmer the vegetables under a closed lid for an hour and a half. When stewing vegetables for the “Ten” salad, one must not forget to periodically stir them gently with a wooden spatula. When about ten to fifteen minutes remain before the end of the process of stewing vegetables, pour four tablespoons of nine percent vinegar into the pan and mix the resulting mass again.

Cover with a lid and simmer for the set time. While the vegetables are stewing, you need to prepare jars for canning. They must be washed with hot water. baking soda and then sterilized. Lids should also be sterilized. Ready hot salad Distribute the "ten" assorted eggplant and other vegetables in clean and sterilized jars to the very neck. Cover with lids and seal immediately.

Turn the jars filled with "Ten" upside down, cover with a warm blanket and leave in this position until completely cooled. Then it will be possible to transfer them to another place. Eggplant blank "Ten" for the winter, recipes and photos of which are presented in the article - lovely snack, which perfectly complements the main dishes in the winter.

The original and rich salad "Desyatochka" for the winter with eggplant is great option winter spin. The preparation is extremely simple in execution. It takes a minimum of time to spin such a juicy and fragrant vegetable snack, and the delight of all tasters is guaranteed. So there is a great risk of regretting in the winter that such a salad has been made so little! The “Ten” eggplant recipe for the winter is also attractive because remembering it is easy. All components are taken by 10. The main thing is to take medium-sized vegetables so that there is no “overweight” in a certain direction. In addition, this preparation does not require sterilization, but the “Ten” salad for the winter with eggplant is stored without any problems.

Ingredients

To make the Ten eggplant salad for the winter, you need to prepare the following components:

• eggplant - 10 pcs.;
• garlic - 10 cloves;
• tomatoes - 10 pcs.;
• carrots - 10 pcs.;
• turnip onion - 10 pcs.;
• bell pepper - 10 pcs.;
• vinegar 9% - 100 ml;
• salt - 2 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• odorless sunflower oil - 1 tbsp.

Note! In this recipe, the Ten eggplant salad for the winter indicates the number of products per 1 serving. At the exit, they will allow you to get about 6 liters of finished salad.

Cooking process

It is extremely simple to prepare the Ten salad for the winter with eggplant: a step-by-step recipe, accompanied by a photo, will allow you to make an original preparation for the future without any questions or problems. The main thing is not to deviate from the recommendations and follow them strictly.
There is one more important remark. Eggplants "Desyatochka" are prepared in different ways for the winter: you can use any recipes. But it is very important to pay close attention to the quality of the ingredients. For winter harvest need to take vegetables good quality. Do not use broken, damaged or wrinkled fruits. And one more thing: let them be at least approximately equal in size.

1. So, how is 10 eggplant made for the winter? Traditionally, it is worth starting the preparation of a salad with the main component. Despite the fact that in this recipe all vegetables are present in equal proportions, eggplants are considered a priority. After all, it is they who give the appetizer a certain piquancy and richness. The blue ones will need to be washed and cut into small squares.

1. Next up is the peppers. Wash them first and dry them with a cloth. Stems and all doubtful areas are cut from vegetables. Do not forget about the core - it will need to be removed. Prepared peppers are cut into small cubes.

Note! The classic eggplant salad recipe "Ten" for the winter involves the use of multi-colored bell peppers. This allows you to make a vegetable snack more colorful and appetizing.

1. Next is to prepare the carrots. The upper part must be cut off from it. The fruits should be washed and chopped on a grater with large cells.

1. Then you need to do onions. The husk is removed from it. Ready fruits should be crushed into small cubes.

1. If you use the classic eggplant recipe 10 by 10 for the winter, now you need to prepare tomatoes for the winter canned vegetable salad. What should be done with tomatoes? Tomatoes should be thoroughly washed and dried on a towel. Then the vegetables will need to be cut.

On a note! If fleshy varieties of tomatoes are used for preparing a dish for the future, then it is recommended to cut them into cubes. When selling juicy varieties, it is better to chop the tomatoes into small slices.

1. Next, you need to take a large bowl for cooking vegetable salad. Everything is laid out in it vegetable preparations. The mass is seasoned with sugar and flavored with salt. IN vegetable mix pours in required amount vegetable oil. Products are mixed and sent to the fire. The composition will need to be brought to a boil.

1. vegetable original blank should boil for about 40 minutes over medium heat. Do not forget about the mixture: it must be systematically stirred. Approximately 5 minutes before the end of the savory and hearty snack crushed garlic should be added to the mass. Then vinegar is immediately poured in here. It remains only to unpack ready snack pre-sterilized jars. The container is sealed with metal lids.

Video recipes for salad "Desyatochka" from eggplant for the winter

Making a salad "Ten" from eggplant for the winter according to a recipe with photos and videos is not difficult. Here are some videos to help cooks: