A vegetable preparation that has captivated many housewives is a powerful vitamin reserve for the winter, called a dozen eggplant salad for the winter. The canned salad received its original name because of the number of ingredients - each vegetable is taken in the amount of 10 pieces. The convenience of such preparation for the winter season is a delicious salad that retains all the beneficial microelements and goes perfectly with meat dishes.
What combinations of vegetables can be identified as the most successful? Below are a few of the best options that are most popular among canning enthusiasts. Which one to choose and cook is up to you.
Useful articles for gardeners and gardeners
Sea buckthorn sauce for meat for the winter
Canning tomatoes for the winter is very tasty without sterilization
Zucchini salads for the winter - the most delicious recipes with photos
Canning cucumbers for the winter is very tasty without sterilization
Ten salad for the winter step by step recipe
The basic set of ingredients when preparing a dish is the same. But when using a different set of spices, the taste changes. Consider the simplest salad recipe.
Necessary:
- “little blue” fresh ones - 10 pieces;
- sweet pepper - 10 pieces;
- red tomatoes - 10 pieces;
- medium-sized onions - 10 pieces;
- water - 1 glass;
- refined oil - 120 ml;
- sugar - 150 grams;
- salt - 1 table. spoon.;
- acetic acid 9% - half a glass.
"Ten" with carrots
Many housewives consider the classic recipe with carrots. It has its own charm due to the texture of the root vegetable. The carrots soften, but remain denser than blue peppers and peppers. This variation is sweeter, heartier and more colorful.
We don't choose a favorite mix. There is so little hassle with this preparation! A great reason to have both salads for the winter. That's what we do - at least one batch for each vegetable set.
- Eggplants - 10 pcs.
- Tomatoes - 10 pcs.
- Sweet pepper - 10 pcs.
- Carrots - 10 pcs.
- Bulbs - 10 pcs.
- Sugar - 180-200 g
- Unscented vegetable oil - 400 g
- Salt - 2-3 level spoons (add salt after testing!)
- Vinegar - 120 ml
- Garlic - to taste
Delicious recipe! Losing weight healthy eating recipes
The given quantity will give about 7 cans of 1 liter each.
Step by step everything will be the same as in the first process. But we cut the vegetables a little differently. Look at the photo below to immediately evaluate the scope of work.
It's better to clean the blue ones. This will provide a subtle contrast for the carrots. Grind them into fairly large pieces - like a good stew.
Onions in the same half rings as already done above. The tomatoes here were cherry tomatoes - 30 to replace the standard 10. We cut them in half. And we divide the red pepper lengthwise into 4 parts and cut them into small pieces - in increments of up to 2-3 cm.
It was the turn of the carrots, for which we peeled the blue ones and did not enlarge the cutting of other vegetables. It always turns out that in the “Ten” the root vegetable pulls the emphasis on itself. And this is only a plus for the result!
We don’t cut the orange slender ones large, but we don’t cut them too small either. First, cut in half lengthwise, then cut each half lengthwise again. We get 4 long parts. We cut them crosswise in increments of up to 1.5-2 cm. On the thick part of the root crop, you can cut it lengthwise again. Our goal is for all cubes to be approximately the same size.
Combine the cuts in a large enamel pan. Season with oil, salt, sugar and mix. Taste and adjust to taste if necessary. Boil for 35-40 minutes. 5 minutes before readiness, add the bite. Place hot into sterilized jars and roll up the lids.
Winter salad ten step by step recipe:
- Wash the vegetables, peel the onions. Cut all vegetables into rings 0.5-1 cm thick.
- Take a large saucepan. Place tomatoes on the bottom, then onions, eggplants and peppers. Repeat layers until you run out of vegetables.
- Add sugar and salt between layers. Pour oil and vinegar on top, add a little water.
- Simmer all the vegetables after the broth boils for 20-30 minutes.
- Prepare containers for seaming: wash with detergent, dry on a paper towel, and sterilize with steam.
- Place the finished product in jars. Roll up with tin lids.
- After seaming, check the jars for leaks. If the broth leaks, go over the lid with a seaming machine again. Cover with several towels until completely cool.
- Then hide it in a cool place where sunlight does not reach.
Note! Based on the proposed quantity of products, the output is 4-5 jars of salad, 0.5 liters each.
How to cook - step-by-step recipe with photos
Let's prepare the “Ten” lightly: only the long-awaited gifts of summer with onions and garlic.
- The given quantity gives 5 cans of 1 liter each.
- It is worth considering that this roll-up is designed as a rich set. Don't stray away from medium-sized vegetables. Then the taste will remain rich.
- If you have too large an eggplant or pepper on hand, count one as two. And if you want to use small tomatoes, multiply proportionally: as if you took 10 full-sized tomatoes of 100 grams each.
Chop the washed vegetables.
Blue - in half lengthwise, and then in large slices 5-8 mm thick.
We clean the pepper from seeds and whitish membranes. Cut lengthwise into 4 parts and cut each one crosswise. The thickness of the pieces is up to 1.5 cm.
Cut the tomatoes in half and remove the stem. Cut each half into 3-4 parts.
Cut the peeled onion into moderately thin half rings - 4-5 mm.
Chop the garlic close to a small cube, but more than for fresh salads. If you like a pickled vegetable to feel like a separate element, cutting the cloves crosswise into petals is also suitable.
Stew the salad in a saucepan.
Take a deep, comfortable steel or enamel pan. Pour oil and lay out in layers - tomatoes, blue peppers, onions and garlic. Sprinkle with salt, sugar and mix.
Place on the fire, bring to a boil, cover with a lid and simmer the vegetables over low heat for 30 minutes. Gently stir occasionally.
We close the clean jars.
5 minutes before readiness, add vinegar and stir again. Place in sterilized jars and roll under the lid.
Wrap the jars until they cool completely. The prepared deliciousness is stored well. In our experience, it will last until March if it was prepared in August. Choose a dark cabinet with a temperature of up to 20 degrees Celsius.
What's new to add to the blue company?
Any “Ten” will be decorated with zucchini.
- They are usually cut to blue size or slightly larger. We also tried a variation with these summer garden all-rounders. It turns out delicious and even juicier!
- With zucchini, we decided on two nuances of “taste” in the choice of ingredients and cutting. We still love it when they are combined with carrots in rich salads. Therefore, the second composition is more interesting. And cutting zucchini tastes best in large pieces. Only in this way will we get that very contrast of textures that perfectly reminds us of the generous summer.
Storage rules
The maximum shelf life of “blue” vegetables is considered to be 1.5 months, and late varieties of eggplant have a longer period. To preserve beneficial properties, the humidity of the place should be at least 70% and the temperature should be from +2...+6 C. To store vegetables in the cellar, boxes filled with sawdust are often used. It is advisable that they do not touch each other.
It is important to prevent the appearance of putrefactive formations, and spoiled fruits must be removed immediately.
Due to the short shelf life, many gardeners prefer to freeze or dry the product. Such methods allow you to preserve the valuable properties of the product and make it possible to use eggplants in recipes in winter. The average shelf life of the product is 1 year.
Cooking is considered a traditional way by which housewives provide supplies for the winter. Most often, salads are rolled into small jars. To ensure long-term storage, it is important to thoroughly sterilize containers and check the seal quality before storing. The recommended temperature for this is +5 C.
The most delicious eggplant salad for the winter in Korean with sweet peppers and carrots
Calorie content per 100 g - 69.5 Proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3
Ingredients:
- 500 g sweet pepper
- 2 kg eggplant
- 500 g carrots
- 500 grams of onion
- 6 teeth garlic
- h. lies ground black pepper
- 2 tsp. ground coriander
- 1 - 2 tsp. ground red pepper
- Art. lie salt
- 8 tbsp. lie Sahara
- 100 ml vinegar 9%
- 100 ml vegetable oil
Recipe for a dozen eggplant salad with sweet peppers without sterilization
Why "Ten"? - you ask. It's simple! You need to take 10 pieces of each vegetable. For balance, choose a medium size.
Ingredients:
- 10 eggplants
- 2 tablespoons salt
- 10 cloves of garlic
- 10 sweet bell peppers
- 10 sweet tomatoes
- 4 tablespoons sugar
- One and a half cups of vegetable oil
- 10 bulbs
- Half a glass of table vinegar
- 10 peppercorns
Makes approximately 9 half-liter jars.
Preparation:
Cut the eggplants into medium pieces. The form doesn't matter. If desired, you can peel them. Soak in salt water for half an hour, then rinse and dry slightly. This procedure is optional. But it’s better to do it anyway. It will help remove the bitterness from this vegetable.
Cut the peeled pepper into medium strips. Peel the onions and cut into thick half rings. Wash the tomatoes, cut out the green stem from the stalk. Cut into medium sized cubes. Peel the garlic and chop finely.
In a thick-bottomed saucepan, slightly heat the oil. Let's put all these vegetables here. It is better to put the tomatoes first, and the garlic last. Season with salt, add sugar and peppercorns. After boiling, simmer everything together for about 35 minutes.
Interesting: Beets in jars for the winter - the best recipes without sterilization
Stir constantly so that the vegetables in the pan do not burn.
In order to place all the vegetables in one pan, it must be very large. If you don’t have room for them all at once, you can divide them into 2 pans or cook one at a time. Please note that the vegetables will soon settle by almost half.
After the mixture boils, the vegetables will shrink slightly in size. They will be easy to mix.
Then pour in the vinegar. You can use table or apple, 9% strength. Stir and simmer for another 5 minutes
Now all we have to do is fill sterile jars with salad and roll them up. Place a towel or blanket on the floor, leaving loose ends. We place the jars here with their necks down, and cover them with these ends.
The next day, you can already transfer the preparations to the cellar or other place for wintering.
How to make a salad of eggplant and tomatoes with garlic and beans - you'll lick your fingers!
Stocking up on vitamins for the winter is very easy. Now we will look at a recipe for a very tasty eggplant and bean salad. I recommend!
Ingredients:
- 2 kilograms eggplant
- Half a kilo of peeled sweet peppers
- One and a half kilograms of tomatoes
- Half a kilo of carrots
- One and a half kilograms of beans
- 2 tablespoons coarse salt (can be adjusted to taste)
- 100 ml 9% vinegar
- Tablespoon sugar
- 250 ml vegetable oil
- 2 heads of garlic
Makes a little more than 5 liters of salad
Preparation:
Wash the beans and cook in salted water for about half an hour. It should be half ready. It cannot be digested.
Wash the eggplant and cut off the ends. Cut into medium cubes. Sprinkle with salt and set aside for an hour. Then we rinse them and let the water drain
Wash the carrots, peel them, grate them on a coarse grater. Cut the tomatoes into cubes, first removing the green stem from the stalk. Cut the sweet pepper into strips, removing the seeds in advance.
Interesting: Pickling cucumbers for the winter - recipes for a three-liter jar
Place the tomatoes in a thick-bottomed bowl. Place on the stove and, after boiling, cook for 3 minutes.
Add oil. We also add sugar, salt and vinegar. Mix everything well. Now you can lay out all the other vegetables.
Gently stir and simmer on medium power, after boiling, for about half an hour.
Pass the garlic through a press. We send it to the general mass. At the same stage, add beans. First you need to drain all the water from it.
Stir thoroughly and simmer for another ten minutes.
Pack the salad tightly into sterilized jars. Seal tightly and turn upside down. We wrap it warmly and leave it for 12-15 hours so that the jars cool very slowly.
This snack is stored in a cool place, away from sunlight.
