Canned eggplants are especially useful for the holiday table. That is why it will be useful for you to learn how to cook eggplants for the winter. Eggplant preparations, or rather recipes for eggplant preparations, are different. These are pickled eggplants, salted eggplants, pickled eggplants. They also make canned eggplant salads, salted stuffed eggplants, Korean marinated eggplants, and eggplant caviar for the winter - this is already a classic.
Our eggplant canning recipes or eggplant canning recipes will help you prepare these delicious vegetables for the winter. If you are still thinking about whether to cook canned eggplants, the recipes that we have prepared for you will make a strong argument in favor of cooking eggplants.
Marinated eggplants - the most delicious recipe
Every housewife has her own favorite recipe for canned eggplant. This recipe has earned recognition not only from my family, but also from friends and acquaintances. Despite the fact that I prepare this appetizer for the winter in huge quantities, by mid-winter all that remains is a memory.
So be prepared for the fact that this great snack simply won’t survive until winter!
Ingredients:
- Eggplants – 6 kg
- Hot pepper – 2 pcs.
- Garlic – 2 heads
- Salt – 3 tbsp. l. with a bump
- Sugar – 0.5 cups
- Water – 600 ml
- Table vinegar 9% – 300 ml
- Dill – 1 bunch
- Parsley – 1 bunch
- Vegetable oil for frying
For pickling, it is better to take late varieties. We wash them, cut off the stalks and cut them into large pieces. I usually cut them lengthwise into four parts, and then divide each part into three.
As a rule, demyanki are soaked in water with salt before cooking to remove bitterness. Now new varieties have been developed that do not contain bitterness, but they are less dense and absorb a lot of vegetable oil when fried. However, salt prevents this process. Pour enough water so that the vegetables are completely submerged in water.
Demyanki are soaked for 2 hours in cold salted water (per 1 liter of water - 1 tablespoon of salt)
Meanwhile, peel the garlic, rinse the dill and parsley well. I usually place fresh greens in advance in a deep bowl and fill them with cold water for 20-30 minutes and only then rinse them under running water.
Cut off the stem of the hot pepper, cut it lengthwise and remove the seeds (when working with hot pepper and garlic, it is advisable to wear rubber gloves).
Twist the garlic and hot peppers through a fine grinder in a meat grinder or grind them in a blender. I use a chopper. Finely chop the prepared greens with a knife.
Heat the vegetable oil in a saucepan or deep frying pan and fry the demyanki until golden brown, laying them out in an even layer and carefully turning them over. There is no need to fry the pieces too much. It is enough that they become soft.
Place the fried vegetables in a deep container and sprinkle with chopped herbs, garlic and hot pepper.
Then we prepare the brine, for which we bring 600 ml of water to a boil in a saucepan, add salt, sugar and continue to boil until the bulk products are completely dissolved. Sugar in the finished snack is almost not felt. Therefore, if you want to get a sweet and sour taste, you can double the amount.
Pour the resulting brine over the vegetables, add table vinegar, mix well and press down with a little pressure. I cover it with a flat plate. Leave the resulting snack in a warm place for a day.
The next day, transfer the resulting delicacy into 3-liter jars, cover with plastic lids and put it in the cellar or refrigerator.
Since I don’t have a cellar and there’s not enough space in the refrigerator, I roll up this appetizer. To do this, I transfer everything into 0.72 liter jars and cover with sterilized lids.
I put a cloth napkin in a large pan, place the jars and fill it with water so that it reaches the shoulders of the jar. I put the pan on the fire, bring to a boil and sterilize over low heat for 20 minutes. The water in the pan should not boil too hot all the time.
A few minutes before the end, I put a saucepan on the fire in which I heat the water and sterilize the new lids. I also put the kettle on to boil.
At the end of sterilization, I carefully take out one jar at a time, if necessary, add boiling water from the kettle, close with new sterilized lids and wrap until cool. In this form, the snack can be stored at room temperature.
This is such a wonderful winter dish I came up with. From the specified quantity you get 7 jars with a capacity of 720 ml.
I recommend that you prepare this appetizer for the winter. Bon appetit!
Troika salad
Even inexperienced housewives can use this recipe for eggplant salad for the winter. The preparation is quite simple. The name of the salad is due to the fact that all the ingredients for it are taken in three pieces - bell peppers, onions and eggplants. It is simply impossible to make a mistake in proportions. As an addition, you can use hot pepper, which is added to taste.
Wash the vegetables, dry them, and then cut them into large pieces, as for a salad. Pieces that are too small may turn into caviar during the cooking process. For further preparation we will need an enamel pan. We put it on the fire and pour 90-100 grams of oil to the bottom. Add garlic, passed through a press. Place the previously chopped vegetables into a saucepan and simmer for 30 minutes, remembering to stir the ingredients periodically.
If you want, you can add your favorite spices. But you definitely need to add a teaspoon of salt. After thirty minutes, you need to add twenty grams of vinegar to the salad, then boil the vegetables for another ten minutes. Next, put the workpiece into jars and roll them up. After a day, the salad can be moved to a place of permanent storage.
How to cook eggplants with garlic and herbs
And now we will prepare a savory snack for the winter from eggplants. I've been making this recipe for years. The dish turns out spicy with a bright taste.
Ingredients:
- Eggplants – 2 kg
- Garlic – 3 heads (medium)
- Salt – 1 tbsp. l. with a bump
- Sugar – 2 tbsp. l. with a bump
- Water – 1 tbsp. (250 ml)
- Vinegar 70% – 1 tbsp. l.
- Dill – 1 bunch
- Parsley – 1 bunch
- Vegetable oil for frying
I take approximately the same medium-sized demyanki. Wash the vegetables thoroughly, cut off the stem and cut into slices approximately 1 cm thick.
Add some salt to the chopped fruits, mix and leave for 15-20 minutes (or under pressure). Then rinse them with cold water.
Meanwhile, place the greens in a deep bowl and fill with cold water for 20-30 minutes, then rinse under running water and dry with a paper towel. We peel the garlic and grind it in a chopper or put it through a press.
Then fry the vegetables in a frying pan or in a saucepan in the manner familiar to you. I do this in a non-stick frying pan because you can use a small amount of oil.
It is important not to overcook the eggplants! Just fry until half cooked
Frying in oil gives these fruits a specific taste and delicious aroma.
While the demyanki are fried, we prepare the brine. Boil a glass of water and add 1 tbsp. l. salt and 2 tbsp. l. Sahara.
Place the fried circles in a deep container and sprinkle with garlic and herbs. When everything is overcooked, then pour the prepared brine over the vegetables, adding 1 tbsp. l. 70% vinegar.
After a couple of hours, place the resulting snack tightly in jars and place it in a pan with water to sterilize.
We sterilize half-liter jars for 20 minutes, liter jars for 30 minutes.
After sterilization, take the jars out of the pan one at a time, seal them hermetically and wrap them with a blanket until they cool completely.
As a result, we got 4 half-liter jars. Try it and you will succeed too!
Korean style eggplant
Korean eggplant salad turns out to be very tasty. For the winter, such a snack is simply irreplaceable; it is suitable not only for every day, but also for any feast.
To prepare, we will need about two kilograms of eggplant, a little sweet pepper (0.5 kg) and 300 g of carrots and onions. You also need to take a head of garlic and a bunch of parsley.
To pour vegetables, you need to take a tablespoon of water, a teaspoon each of black pepper, salt and coriander, a glass of oil, vinegar (170 g).
The blue ones need to be prepared by making cuts in them, boil for about ten minutes (take 4 tablespoons of salt for two liters of liquid). Vegetables should be slightly undercooked. Grind the carrots using a grater for preparing Korean carrots. Next, cut the onion into half rings and the pepper into slices.
Cut the boiled eggplants into cubes and mix them with garlic and parsley. We combine all the ingredients together in an enamel container and add the filling. To prepare the solution, you must first mix all the ingredients and only then add the oil, since sugar and salt do not dissolve in oily liquids.
Mix the vegetables in the bowl well and cover with film. We leave them for a couple of days. The salad needs to be tasted periodically. Once you are satisfied with their taste, the vegetables can be placed in the refrigerator until further use. This “quick” recipe allows you to get delicious vegetables in the shortest possible time.
Marinate eggplants for the winter (with garlic and carrots)
I want to share with you another recipe for a delicious winter snack, which my family also eats with great pleasure. Eggplants marinated with a root vegetable such as carrots turn out incredibly tasty.
This recipe is quite simple because it does not require sterilization. The marinade gives this dish a sweet and sour taste.
Ingredients:
- Eggplants – 2.5 kg
- Garlic – 2 heads
- Carrots – 500 g
- Ground red pepper – 0.5 tsp.
- Ground black pepper – 0.5 tsp.
Marinade:
- Water – 500 ml
- Table vinegar 9% – 100 ml
- Vegetable oil – 300 ml
- Salt – 2 tbsp. l. with a bump
- Sugar – 100 g
- Bay leaf – 2 pcs.
Wash the vegetables well under cold running water. Wash the carrots thoroughly with a stiff brush.
For well-ripened (but not overripe) medium-sized fruits, cut off the stems and cut them into small pieces. Remove bitterness.
To remove the bitterness from eggplants, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze.
Peel the carrots and grate them on a Korean carrot grater or cut them into thin strips. We peel the garlic and grind it in a chopper or put it through a press.
Next, prepare the marinade in a large saucepan: add salt, sugar, vegetable oil, table vinegar to the water and bring to a boil. Place vegetables in boiling marinade and cook for 20 minutes. Five minutes before the end of cooking, add garlic, ground red and black pepper and bay leaf. Mix everything thoroughly.
If you want the finished dish to lack garlic pungency, then add ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the excess pungency will disappear.
Place the finished hot snack into sterile jars, roll it up and wrap it until it cools.
We got this original dish without much hassle. I recommend that you definitely cook it.
Benefits of the vegetable
Eggplant salads for the winter without sterilization are one of the most popular preparation options. Properly prepared, they can be stored perfectly for a long time. Eggplants go well with other vegetables - carrots, celery, peppers, tomatoes, garlic, etc. By observing the proportions and following the recipes, you can prepare very tasty eggplant salads for the winter, which can be served as a separate dish.
Eggplant is that rare vegetable that we do not eat raw. But when fried or boiled, they are incredibly tasty and do not lose their beneficial properties. The vegetable contains vitamins A, C, B, P, as well as iron, potassium, calcium, magnesium, copper and others. You can't help but like the rich taste of eggplant salads. Such preparations are always relevant.
There are many recipes for eggplant salads for the winter. Each of them is good in its own way. To prepare a good dish, you need to take high-quality vegetables. You need to be guided by the appearance of eggplants. Fresh vegetables have a bright purple glossy skin - this is the main sign by which you should choose fruits. The pulp should be soft, without dense seeds. Not only the taste of dishes, but also their effect on the body depends on the freshness of eggplants. Overripe blueberries contain a lot of solanine, which is incredibly harmful to humans, so they should not be eaten.
Instant marinated eggplants
The next recipe that I want to share with you also does not require any special skills. This salad will come to the table not only in winter.
Ingredients:
- Eggplants – 2 kg
- Hot pepper – 1 pc.
- Garlic – 1 head
- Vegetable oil – 100 ml
Marinade:
- Salt – 4 tbsp. l. (with a bump)
- Sugar – 4 tbsp. l (with a bump)
- Water – 2 l
- Table vinegar 9% – 100 ml
- Bay leaf – 2 pcs.
- Carnation – 3 inflorescences
- Allspice peas – 4 pcs.
- Black peppercorns – 8 pcs.
For this recipe, the best fruits are technically ripe, having a purple color of different shades and tender pulp with unripe seeds.
Rinse the vegetables well with cold water, cut off the stems and cut into large pieces. Then we remove their bitterness.
To remove bitterness, soak the fruits for 15-20 minutes in a 3% salt solution (1 tbsp salt per liter of water)
In the meantime, we are preparing a marinade in which we will boil the prepared demyanki. To do this, pour water into a large saucepan (to fit all the vegetables), add salt, sugar, spices and bring to a boil. Then add table vinegar.
Meanwhile, squeeze out the soaked fruits and rinse with cold water to remove excess salt. Dip the demyanki prepared in this way into the brine and cook for 20 minutes, stirring gently with a slotted spoon so that all the pieces cook evenly, but remain intact.
After the specified time has passed, place the boiled fruits in a colander and drain the brine. We won't need it anymore.
Meanwhile, peel the garlic. We cut off the stem of the hot pepper, cut it lengthwise and remove the seeds, otherwise the finished dish will turn out to be very spicy (when working with hot peppers and garlic, it is advisable to wear rubber gloves). Grind the garlic and hot peppers with a blender or chopper. You can simply chop it finely with a knife.
Heat a deep frying pan or saucepan well, pour in vegetable oil and heat it well. As soon as the oil is heated, add hot peppers and garlic.
During cooking, garlic loses its pungency and becomes sweet in taste. The aroma of garlic becomes softer and subtler.
And as soon as a breathtaking aroma begins to emanate from the fried spices, add boiled demyanki to them and continue to simmer over low heat for 5-7 minutes. Don't forget to stir.
Then, reduce the heat to a minimum and begin to place the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.
This appetizer can be used as an independent dish, sprinkled with chopped onions or green onions when serving, or as one of the ingredients in vegetable salads, since demyanki are not very spicy with a mild taste.
By the way, the appetizer prepared according to this recipe can be cooled after cooking and served immediately. Bon appetit!
Blueberry salad with celery
As we have already mentioned, there is a fairly large selection of all kinds of eggplant salad recipes for the winter. A very popular option is celery, which adds a bittersweet flavor and a very pleasant taste. To prepare the salad you will need the following products: onions, blueberries, garlic, celery and bell peppers. The beauty of this preparation is that it is prepared without sterilization. This means it will take much less time to prepare.
A couple of eggplants need to be washed and boiled for ten minutes in lightly salted liquid. Afterwards, let the vegetables cool and cut them into four parts. For the salad, just take three bell peppers, remove the seeds from them and cut into strips. Next, chop three onions and one celery. It is advisable to pass the garlic through a press.
Now we need to prepare the marinade dressing. To do this, we need to take 160 g of vegetable oil and the same amount of vinegar, a tablespoon of salt and two sugars, three tablespoons of water. Mix all the listed ingredients and bring to a boil, then pour into the vegetables. So our eggplant salad is ready for the winter. Without sterilization, place the vegetables in clean jars and seal them.
Recipe for eggplants marinated in jars for the winter
The peculiarity of this recipe is that we put all the prepared vegetables in jars and sterilize them without preliminary heat treatment.
Ingredients:
- Eggplants – 3 kg
- Bell pepper – 1 kg
- Tomatoes – 1 kg
- Onions – 1 kg
- Garlic – 2 heads
- Salt – 3 tbsp. l. with a bump
- Sugar – 1 tbsp. (200 g)
- Table vinegar 9% – 200 ml
- Dill – 1 bunch
- Parsley – 1 bunch
- Vegetable oil – 200 ml
- Spices – cloves, bay leaves, black peppercorns
Wash all vegetables under running cold water. We cut off the stalks of the demyankas and cut them into small pieces; we clean the bell peppers from seeds and membranes. Peel the onion and cut into half rings.
Prepared demyanki are soaked in water with salt to remove bitterness and left for 2 hours. After the required time, they are squeezed out and washed in cold water.
We cut the tomatoes into equal slices. For this recipe I chose the Slivka variety. Cut the bell pepper into strips.
Wash the dill and parsley well in a deep bowl with cold water, then rinse under running water and dry with a paper towel. Next, peel the garlic and cut into thin slices. Finely chop the prepared greens with a knife.
Place the chopped products in a large saucepan, add salt, sugar, table vinegar and vegetable oil. Mix everything thoroughly and leave to brew for a couple of hours. During this time, the vegetables will give juice.
After the specified time has passed, we take the prepared sterilized jars, put a bay leaf, 1 clove inflorescence and 4 black peppercorns into each jar and place the vegetables tightly, after mixing them thoroughly again. Cover the jars with sterilized lids.
Cover the bottom of a large pan with a cloth, place the jars, fill with cold water up to the shoulders and put on the fire. As soon as the water in the pan boils, reduce the heat and set the timer for the required time.
We sterilize half-liter jars for 30 minutes, 0.7-liter jars for 45 minutes, and liter jars for 1 hour.
After sterilization, take the jars out of the pan one at a time, seal them hermetically and wrap them with a blanket until they cool completely. Now this snack can be stored indoors.
“Five” salad
This version of eggplant salad for the winter without sterilization is also easy to make. It is prepared from five types of vegetables - carrots, onions, bell peppers, garlic and eggplants. A special feature of the preparation is the presence of carrots. If we talk about the weight ratio of the components, then blue peppers and peppers should be approximately 500 grams each, and onions and carrots should be 300 grams each.
Cut the eggplants into strips, divide the bell pepper into eight parts, grate the carrots, and chop the onion into half rings. Add four tablespoons of sugar and half as much salt to the vegetables, as well as ½ cup of vegetable oil. Place the container with the ingredients on the fire and simmer for at least thirty minutes. Next, transfer the vegetables into jars and seal them. As you can see, vegetables are prepared without vinegar and without sterilization. It is better to place eggplant salad in the refrigerator or cellar for the winter.
Such a workpiece cannot be stored in a warm place. One of the best eggplant salads for the winter is “five”. No wonder it is so popular among housewives.
Eggplant appetizer - recipe with bell pepper
And now I will share another wonderful recipe. You and I will marinate eggplants with bell peppers.
Ingredients:
- Eggplants – 3 kg
- Bell pepper – 1 kg
- Garlic – 1 head
- Salt – 1 tsp. with a bump
- Sugar – 5 tbsp. l.
- Vegetable oil – 100 ml
Marinade:
- Salt – 3 tbsp. l. (with a bump)
- Sugar – 6 tbsp. l (with a bump)
- Water – 3 l
- Table vinegar 9% – 100 ml
- Bay leaf – 2 pcs.
- Allspice peas – 4 pcs.
- Black peppercorns – 8 pcs.
Wash the Demyanki and bell peppers thoroughly. Remove the stems from the demyanki, cut off the peel and cut into small pieces, remove the seeds and membranes from the bell pepper and cut into large pieces.
To remove the bitterness from the demyanki, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze out.
Next we prepare the marinade. To do this, in a large saucepan (we will cook all the fruits at once), mix water with table vinegar, add spices: bay leaf, allspice and black peas, sugar, salt. Bring the marinade to a boil and lower the prepared demyanka into it and cook for 10 minutes from the moment of boiling, stirring occasionally.
Meanwhile, pour vegetable oil into a deep frying pan or saucepan and, as soon as it warms up, add the bell pepper and fry until tender.
Next, peel the garlic and finely chop it with a knife. If desired, it can also be ground in a grinder.
After the end of the boiling time for the demyanki, we put them in a frying pan with bell pepper, add garlic and continue to fry for 5-7 minutes.
If you want a less spicy snack, then garlic must be added to the pepper at the very beginning of frying.
And when the frying process is over, we reduce the heat under the frying pan to a minimum, put the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.
This is such a wonderful appetizer. Be sure to try to cook it, and you will definitely succeed.
Korean snack
This recipe is perfect for preparing vegetables for the winter. Korean-style eggplant salad stores well and will always come in handy, even for a holiday table.
To prepare, you need to purchase up to ten eggplants, fifteen sweet peppers, five carrots and onions. In addition, you will need additional ingredients: a head of garlic, spices to taste, 130 g of vinegar, three tbsp. l. salt and sugar, a bunch of parsley and 120 g of vegetable oil.
Wash the vegetables and dry them. Cut the blue ones into large pieces and put them in an enamel container. Pour water on top and let the vegetables stand for twenty minutes.
In the meantime, prepare the vegetables. We chop the carrots on a Korean carrot grater, cut the hot and bell peppers into cubes, and cut the onion into half rings.
To prepare, take a pan, pour oil into it and put it on the stove. Add vegetables one by one: onions, and then carrots and both types of peppers. Mix all ingredients and fry for about three minutes. Drain the water from the soaked eggplants and add the blue ones to the rest of the vegetables. Pour ½ cup of liquid into the pan, add sugar, peppercorns, and salt. Close the container with a lid and bring the mixture to a boil. Next, simmer the components for about thirty minutes over very low heat. Then add vinegar, parsley and garlic. Continue simmering for about another fifteen minutes.
We seal the spicy eggplant salad in jars for the winter. We send them to cool under a blanket, and then store them in the pantry.
How to pickle eggplants for the winter without sterilization (quick and tasty)
The following recipe does not require much effort, special skills and sterilization, which is so unloved by many housewives.
Ingredients:
- Eggplants – 3 kg
- Garlic – 1-2 heads
- Acetic acid 70% – 1 tsp. for every liter jar
- Spices – bay leaf, cloves, allspice and black peas
Brine:
- Salt – 2 tbsp. l. (with a bump)
- Sugar – 4 tbsp. l. (with a bump)
- Water – 2 l
We select whole fruits, wash them well, peel them and cut them lengthwise into 8-10 pieces. Next, to remove the bitterness, soak them in salted water (for 1 liter of water, 1 tablespoon with a mound of salt) for a couple of hours. In addition, soaking in salt water prevents the fruit from darkening.
While the demyankas are soaking in a saline solution, we sterilize the jars in any convenient way. I prepare this snack in liter jars.
I put one clove inflorescence in each jar, 3 pieces. allspice and black peppercorns, 3-4 cloves of peeled and thinly sliced garlic.
At the same time, prepare the brine, for which we pour water into the pan, add salt, sugar and bring to a boil.
Separately, in a large saucepan, boil water for blanching our eggplants.
Next, we remove the fruits from the salty solution in which our eggplants were soaked, let it drain and blanch in boiling water for no more than a minute from the moment of boiling.
Immediately place the blanched demyanki tightly in jars up to the “shoulders” so that there is room for the brine, add 1 teaspoon of acetic acid and fill with boiling brine.
Immediately seal the jars tightly, cover with a blanket and leave until completely cool.
Eggplants prepared according to this recipe can even be served with simple boiled potatoes, sprinkled with chopped onions or green onions when serving, or can be used as one of the ingredients in vegetable salads.
Cucumber and eggplant salad
What can you prepare as a preparation for the winter? Eggplant and cucumber salads are one of the best options. To prepare the preparation, you will need five pieces of all vegetables: cucumbers, tomatoes, eggplants, bell peppers, onions. In addition, you should stock up on vegetable oil (250 ml), the same amount of vinegar, sugar (250 g), and salt (to taste).
Peel the eggplants and cut them into cubes, then transfer them to a container and cover with salt. Vegetables need to sit for a bit so that the bitterness comes out. After this, the blue ones need to be washed.
We put a cauldron with oil on the fire, put the onion in it, while it is fried, chop the peppers and cucumbers. We also put the vegetables in the cauldron and continue cooking. After a while, add the eggplants and fry the salad until the blue ones become transparent. Next, add sugar and peeled tomatoes. As soon as the tomatoes release their juice, cover the dish with a lid and simmer for five minutes. The most crucial moment is adding vinegar. It is very important not to overdo it. Unfortunately, it is impossible to accurately indicate the amount of vinegar, since a lot depends on the sweetness of the tomatoes and your taste preferences. Therefore, it is necessary to taste the salad at this stage to understand whether you have added enough vinegar essence.
Now we put the boiling eggplant salad into jars for the winter, seal them and place them under a warm blanket until completely cooled.
"Stripes"
We suggest using an excellent recipe for a winter salad made from eggplant and carrots. This dish is called “stripes”. Behind the cute name lies an incredibly tasty snack. Tender fried blue and crunchy carrot pieces with a sweet and sour marinade will win the heart of any person. It is worth noting the simplicity of the recipe, so you can not be afraid of anything and feel free to start cooking. For a kilogram of blue, you need to take three hundred grams of carrots and two hundred grams of onions and a head of garlic.
To prepare the marinade, take a glass of water, a tablespoon of salt (tablespoon), sugar (100 g), vegetable oil (60 g) and vinegar (130 g).
To prepare the dish we need eggplants with a crust. To do this, they can be baked in the oven or fried in a pan. If you use the first option, you need to grease a baking sheet with oil and place blue pieces on it. Next, put it in the oven and bake at 200 degrees for at least 30 minutes. But don’t forget to turn the blue ones over to the other side 15 minutes after the start of baking so that they can cook.
In the meantime, wash the carrots, peel them and grate them on a grater designed for preparing Korean carrots. Mix carrots with chopped garlic. Cut the onion into half rings. We take the little blue ones out of the oven and leave them to cool. Now we will lay out all the vegetables in containers in layers - eggplants, onions, garlic, carrots. Fill the jars with ingredients to the very top. Prepare the marinade in a saucepan. Mix all the ingredients and bring the mixture to a boil. Stir the marinade until the salt and sugar are completely dissolved. Fill the jars with marinade and let the preparation brew. After this, we close the containers with plastic lids and put them in the refrigerator. The dish received the beautiful name “stripes”, apparently, for the reason that the vegetables in the jars are arranged in layers, like strips.
The preparation turns out incredibly tasty. This salad can be sealed for storage in the pantry, but then the containers will certainly have to be sterilized. In general, this is not at all difficult: you will have to spend 15 minutes on a 0.5-liter jar, and 20 on a liter jar. In this version, the salad is also very tasty.
