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. Boiling vegetable mix add salt and sugar, turn off 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.

Fill jars fried in the usual way 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 until full vegetable oil. 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 - 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 winter salad is an excellent preparation for a long and cold winter. This vegetable preparation not only ideal for a side dish or snack, but can replace a full meal. This dish retains all useful trace elements, contains many vitamins and is stored for a long time.

This dish is quick and easy to prepare, and it is also very affordable, as it is prepared from simple products that you can buy in almost any store during the season.

A dozen salad will appeal especially to those who love healthy meals and take care of your health.

How to cook a dozen salad for the winter - 16 varieties

This dish appeared relatively recently, but it has already gained popularity and love among gourmets and lovers of tasty and simple food.

Ingredients:

• Eggplant - 10 pcs.,
• Bulgarian pepper - 10 pcs.,
• Tomatoes - 10 pcs.,
• Onion - 10 pcs.,
• Vegetable oil - 300-350 ml.,
• Sugar - 100 gr.,
• Salt - 1 tbsp. l.

Cooking:

Everyone can appreciate this dish, because it contains many useful trace elements.

Ingredients:

• Eggplant - 10 pcs.,
• Bulgarian pepper - 10 pcs.,
• Tomatoes - 10 pcs.,
• Onion - 10 pcs.,
• Vinegar 9% - 200 ml.,
• Sugar - 100 gr.,
• Salt - 1 tbsp. l.

Cooking:

Wash the tomatoes and cut into large cubes.

Greens contain many vitamins, which are so lacking in winter. That is why it is so important to include it in the diet in the cold season.

Ingredients:

• Eggplant - 10 pcs.,
• Bulgarian pepper - 10 pcs.,
• Tomatoes - 10 pcs.,
• Onion - 10 pcs.,
• Vegetable oil - 200-300 ml.,
• Parsley - 200 gr.,
• Dill - 200 gr.,
• Sugar - 100 gr.,
• Salt - 1 tbsp. l.

Cooking:

Wash and peel the eggplant. Then cut into large pieces.

Wash and clean sweet peppers. Cut in half, and then cut into thin half rings. Drink the tomatoes and cut them into fairly large squares.

To prevent the salad from burning while cooking, it is better to use a pan with a thick bottom.

The finished dish must be rolled up in pre-sterilized jars.

Olive oil much healthier than sunflower, so it is often added to many dishes.

Ingredients:

• Eggplant - 10 pcs.,
• Bulgarian pepper - 10 pcs.,
• Tomatoes - 10 pcs.,
• Onion - 10 pcs.,
• Olive oil - 200-300 ml.,
• Sugar - 100 gr.,
• Salt - 1 tbsp. l.

Cooking:

Remove the twig from the eggplant and cut into thick semicircles.

Then, remove the middle from the sweet pepper and cut into half rings.

This dish is truly appreciated by those who like to add spicy spices to their dishes.

Ingredients:

• Eggplant - 1 kg,
• Carrots - 300 gr.,
• Garlic - 1 pc.,
• Bulgarian pepper - 500 gr.,
• Hot pepper - 2 pcs.,
• Onion - 200 gr.,
• Sugar - 100 gr.,
• Salt - 1 tbsp. l.

Cooking:

Eggplants need to be washed and peeled. Then cut into large cubes.

Wash and clean sweet peppers. Cut in half, and then cut into thin half rings. Drink the tomatoes and cut them into fairly large squares. Hot peppers clean from the middle and finely chop.

Onions need to be washed and peeled. Then cut into half rings. Finely chop the greens.

The finished dish must be rolled up in pre-sterilized jars.

In today's world, veganism is very popular.

Ingredients:

• Eggplant - 10 pcs.,
• Bulgarian pepper - 10 pcs.,
• Tomatoes - 10 pcs.,
• Bulb - 10 pcs.,
• Vegetable oil - 200-300 ml.
• Sugar - 100 gr.,
• Salt - 1 tbsp. l.

Cooking:

Remove the stem from the eggplant and cut into half rings.

It is necessary to wash the tomatoes and cut them into large cubes.

Then, remove the middle from the sweet pepper and cut into half rings.

Sea salt is much healthier than regular salt, which is why it is often added to dishes.

Ingredients:

• Eggplant - 10 pcs.,
• Carrots - 10 pcs.,
• Vegetable oil - 300-350 ml.
• Sugar - 150 gr.,
• Sea salt - 2 tbsp. l.

Cooking:

Carrots need to be peeled and finely grated.

This dish will appeal to those who follow their figure and health.

Ingredients:

• Eggplant - 10 pcs.,
• Bulgarian pepper - 10 pcs.,
• Tomatoes - 10 pcs.,
• Bulb - 10 pcs.,
• Vegetable oil - 200-300 ml.
• Sugar - 100 gr.,
• Salt - 1 tbsp. l.

Cooking:

Remove the stem from the eggplant and cut into half rings.

It is necessary to wash the tomatoes and cut them into large cubes.

Then, remove the middle from the sweet pepper and cut into half rings.

Vegetarian cuisine is one of the most popular right now.

Ingredients:

• Eggplant - 10 pcs.,
• Bulgarian pepper - 10 pcs.,
• Sugar - 150 gr.,
• Salt - 2 tbsp. l.

Cooking:

Eggplants need to be peeled and cut into squares.

It is better to leave chopped eggplants in a plate for 20 minutes so that bitterness comes off them.

Peel the pepper and finely chop.

Then put all the vegetables to simmer for 55 minutes and add salt, sugar and butter.

Tatar cuisine is one of the most unusual in the world.

Ingredients:

• Eggplant - 2 kg,
• Tomato juice - 3 liters,
• Bulgarian pepper - 1.5 kg,
• Hot pepper - 2 pcs.,
• Garlic - 4 pcs.,
• Vegetable oil - 100-150 ml.
• Sugar - 150 gr.,
• Salt - 2 tbsp. l.
• Vinegar 9% - 250 ml.

Cooking:

Eggplants need to be peeled and cut into squares.

Then put all the vegetables to simmer for 60 minutes. Then add vinegar tomato juice, salt, sugar and butter.

You need to put the salad in sterilized jars and roll up.

This option is suitable for those who do not like to spend a lot of time in the kitchen.

Ingredients:

• Eggplant - 10 pcs.,
• Bulgarian pepper - 10 pcs.,
• Tomatoes - 10 pcs.,
• Bulb - 10 pcs.,
• Garlic - 10 cloves,
• Vegetable oil - 200-300 ml.
• Sugar - 100 gr.,
• Salt - 2 tbsp. l.

Cooking:

Wash and peel the eggplant. Then cut into large pieces.

Wash and clean sweet peppers. Cut in half, and then cut into thin half rings. Drink the tomatoes and cut into fairly large squares.

Onions need to be washed and peeled. Then cut into half rings.

The finished dish must be rolled up in pre-sterilized jars.

To prevent the lids from swelling, lettuce jars can be additionally sterilized for ten minutes.

This salad option will be appreciated by those who love a spicy taste.

Ingredients:

• Eggplant - 10 pcs.,
• Tomatoes - 10 pcs.,
• Vegetable oil - 200-300 ml.
• Sugar - 100 gr.,
• Salt - 1 tbsp. l.
• Dried basil - 1 tsp

Cooking:

Eggplants need to be peeled and cut into squares.

Peel the bell pepper and finely chop. Clean the hot pepper and finely chop.

Peel the garlic and finely chop.

Then put all the vegetables to simmer for 60 minutes. Then add tomato juice, salt, sugar and oil. Add basil.

You need to put the salad in sterilized jars and roll up.

Lovers of homemade food will love this dish.

Ingredients:

• Eggplant - 10 pcs.,
• Tomatoes - 10 pcs.,
• Vegetable oil - 200-300 ml.
• Sugar - 100 gr.,
• Salt - 1 tbsp. l

Anyone who loves eggplant will love this recipe. "Ten" - tasty and appetizing vegetable salad for the winter. This method of conservation is so simple and does not require special skills and abilities that even a novice hostess can handle it. It is called so because all the vegetables are taken in the amount of 10 pieces. Very easy to remember. In this recipe, I also really like the moment that the vegetables are cut large. No need for jewelry grinding. No additional sterilization is required. The salad is boiled, put into jars and rolled up. Everything is very simple. By the way, if you are making a salad for the first time, then you can make half the norm. Take 5 pieces of all vegetables and you will get a salad ... "Pyaterochka".

Ingredients for 5 liters of salad:

• Eggplant - 10 pcs.
• Bulgarian pepper - 10 pcs.
• Tomatoes - 10 pcs.
• Garlic - 10 cloves
• Onion - 10 pcs.
• Vegetable oil - 300-350 ml.
• Vinegar 9% - 150 ml.
• Sugar - 100 gr.
• Salt - 2 tbsp. (without a slide, fine salt) + 1 tbsp. (without slide)

Method for preparing eggplant salad "Ten" for the winter:

First, I traditionally prepare jars and lids for blanks. For salad, you can take jars of 0.5, 0.7 and 1 liter. I thoroughly wash and sterilize them. Dip the lids in boiling water and wipe dry.

Vegetables for a salad good quality. Not wrinkled and not beaten. They should all be about the same size (for example, 10 medium eggplants). I wash all vegetables well in running water. I measure the spices vegetable oil and vinegar.

I remove the stem from eggplants. I cut them in half lengthwise. Then I cut across slices (thickness 5 mm).

I put the eggplant slices in a deep saucepan and fill it with cold water. I add 1 tbsp to the water. salt (to remove the bitterness from the eggplant). I leave it for 30 minutes, then I drain the water.

I cut the tomatoes in half, and then each half into 2-3 parts.

I clean the pepper from seeds and partitions inside. I cut in half, then into 3 strips lengthwise, then in half again (already strips).

Onion I clean, cut in half and then in half rings (not too thin). I cut the garlic into small pieces.

Pour vegetable oil into a very deep saucepan (10-15 liters). You can divide everything into 2 pans. Then I put in all the vegetables. Sprinkle with salt (2 tablespoons) and sugar. Mix carefully.

I put the pot on medium fire. I bring it to a boil. I had a slide of vegetables, but gradually they settled into the pan. Once boiling, reduce heat to low. I mix. And stew vegetables for 30 minutes.

5 minutes before cooking, add vinegar. I mix. I taste it. You may want to add more salt or sugar.

Ready hot salad immediately laid out in dry sterilized jars. I fill to the top. When laying out, I use a large spoon with holes so that more vegetables fall into the jar, and the juice remains in the pan.

Banks immediately roll up. I turn and wrap. I leave until completely cool.

Salad "Ten" is ready! Bon appetit!

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.

Probably everyone is familiar with such a vegetable as eggplant. But it turns out that botanists call it a berry. It is quite possible, because in Italy it was called the "crazy apple". Most likely, in appearance and form, he was like that, since they called him an apple. The homeland of the wild variety is called India, Persia, even the name is familiar by ear "Badinjan". He got to us already ennobled. So many varieties have been bred, just have time to buy (grow) and cook. Many new varieties do not have bitterness and there is no need to soak them. They just don’t do anything with this berry - they boil, bake, fry, marinate, prepare salads, caviar is very popular, actively grilled ... I want to offer to cook for the winter quite light and delicious salad, the main ingredient in which will be eggplant, and the name of this blank is "Ten" or "Ten".

I'll tell you a little why. IN classic recipe all the main ingredients (basic vegetables) should be 10 pieces. This means medium-sized vegetables, otherwise if one is large and the other is small, then each time the taste of the salad will be very different. It is clear that from such a number of components a lot of salad is obtained, most of us do not need so much. But how to reduce the quality of the workpiece without losing the taste? I have two recipes for you. The first is traditionally cooked in a saucepan, saucepan or deep frying pan. It indicates both the weight and the number of products, but the proportion is basically observed. The second was made in a slow cooker, but this is not necessary, the device can be perfectly replaced with a familiar stewpan. It lists both quantity (for those who don't have the ability to weigh food) and weight. I repeat, based on the quantity, these are medium-sized, medium-sized vegetables. Well, well ... let's move on to cooking, and step-by-step recipes with photos will help you cope with the task.

Eggplant salad "Ten" for the winter: a step-by-step recipe with a photo

Very popular and loved by many salads. We often share at work. recipes, we bring to the tasting. So this recipe is a favorite of almost everyone. But each housewife has her own proportions and spices. I asked each for a recipe and I ended up with 7 of them. Since we have a season of blue ones, as eggplants are lovingly called in my area, and it's time to make preparations, in our cookbook I found the easiest and best way to cook them according to all the reviews and I share it here.

Ingredients (based on one 350 gram jar):

• 3 small eggplants;
• 4-6 small domestic tomatoes;
• 1-2 cloves of garlic;
• 1 bell pepper;
• half an onion;
• 200 ml. vegetable oils;
• 100 ml. vinegar;
• 1/2 tsp spoons of sugar;
• 1/2 tbsp salt.

How to cook "Ten" from eggplant for the winter

"Ten" can be rolled up in glass jars and sent to the cellar for storage, or you can let it cool and enjoy its taste as an independent dish or serve with meat.

Salad "Ten" for the winter with eggplant and carrots: a recipe for a slow cooker

I love cooking and canning. And I thought that I know a lot, it’s hard to surprise me with some new recipe ... But it turns out that you live a century - you learn a century. The “Ten” salad known to me can be prepared with different vegetables and in a slow cooker. It is a classic for me, wake me up at night - I will name all the ingredients and proportions without hesitation. But as it happens, I added a carrot, cooked it not in a frying pan, and please - new taste. Prepared and recommend!

Ingredients:

• eggplant - 2pcs (330g);
• Bulgarian pepper - 2pcs (170g);
• onion - 2pcs (100g);
• carrots - 2pcs (120g);
• tomatoes - 2pcs (250g);
• sugar - 1 tsp;
• salt - 1 tsp;
• garlic - 2 cloves;
• vinegar 9% - 1 tablespoon;
• vegetable oil - 50 ml.

How to make a salad in a slow cooker

Bon appetit and let homemade preparations not be a burden to you!