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"Ten" eggplant salad for the winter. Vegetable salad “Ten” with eggplants for the winter

Prepare all the necessary vegetables and spices in advance. If you are preparing for the winter, prepare the jars and lids by sterilizing them first. If possible, clean jars can be kept in the sun for a while. This will also be an excellent sterilization. It is better to take round varieties of eggplants. They have more tender and tasty pulp and less seed content. All vegetables for this recipe should be the same size.

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

Clean onion and also cut into not very small pieces.

Take tomatoes that are ripe but hard. Wash and cut into small cubes.

Sort through a bunch of greens of your choice. Dill and parsley are also great. Rinse under running water and dry on a paper towel. Then chop finely. Peel the garlic and press through a garlic press.

Eggplants should be cut last, as they quickly turn black. Wash the eggplants, peel them and cut them into not very large cubes.

Take a capacious cauldron, pour in vegetable oil, pour in required quantity table vinegar, add salt and sugar and bring to a boil.

When the marinade boils, throw the chopped onion into the cauldron and mix thoroughly. Let the onion simmer for about 5 minutes. Then throw in all the prepared vegetables at once, mix well and let everything simmer for about 40 minutes. Don't forget to stir regularly. 5-10 minutes before the salad is ready, discard the garlic and chopped herbs.

So we have a wonderful salad. Unique in taste. This is a very tender and aromatic dish. Suitable both hot and cold. Perfect as an independent dish or as a snack, as it is very filling and nutritious. This dish can also be successfully served to friends as a snack. Prepare and make your family happy.

This salad can be preserved for the winter. This doesn't even require sterilization. Just when it’s ready, straight from the heat put the salad into sterilized jars, roll it up and place it bottom up under a blanket until it cools completely. These are amazingly tasty canned foods for winter. They perfectly retain their taste and aroma, and are also beautiful to look at.

Bon appetit!

Those who love eggplants have probably already known about the famous and delicious salad"Ten." Recipes for this original snack a lot, but I want to really offer you tasty dish, such as eggplant salad with tomatoes and bell pepper for the winter. The essence of the recipe is that all vegetables are taken in 10 pieces. I tried the recipe without sterilization and with sterilization, and to be honest, I didn’t notice much of a difference, so you can use the most suitable option from those provided below.

Before moving directly to the recipes, I want to note an important fact that will help you avoid bloating of jars after clogging. All vegetables must be fresh, without visible damage, not wrinkled and especially not limp. Choose quality products. Buy eggplants that are medium-sized, young. Pay close attention to the specified proportions, failure to comply with which may have a detrimental effect on the rolled up can. And lastly, thoroughly rinse the jars of soda; if desired, you can even pour boiling water over them to kill germs.

How to prepare a salad of all 10 for the winter with eggplants

Ingredients

eggplants -10 pcs.;
tomatoes – 10 pcs.;
bell pepper – 10 pcs.;
onions – 10 pcs.;
garlic – 10 cloves;
refined oil – 350 ml;
vinegar 9% - 160 ml;
granulated sugar – 110 g;
rock salt – 2 tbsp. l.

Cut the eggplants into large cubes and add cold water for a quarter of an hour and lightly salt. This will help get rid of the bitterness of the vegetable.

Peel the bell pepper from seeds, cut into large pieces, and transfer to a deep bowl.

Peel the onion, cut into half rings, add to the sweet pepper.

Crush the tomatoes with boiling water, remove the skin, chop coarsely and add to the vegetables.

Chop the garlic and leave it in a bowl; we won’t need it now.

Boil butter in a saucepan with a thick bottom, dissolve sugar and salt in it, add all the vegetables except garlic. Bring to a boil, reduce heat to low and simmer for about 40 minutes.

It is advisable to choose an aluminum or stainless steel pan. This will prevent the vegetables from burning while stewing.

During this time, the mass in the pan will decrease significantly. Now you need to add the garlic, boil for another 10 minutes, pour in the vinegar, stir, taste. Add salt or granulated sugar if desired.

Place everything in jars, cover with lids and sterilize as follows. Place material on the bottom of a wide pan, place the jars, pour water into the pan so that the liquid level is exactly up to the hangers of the jars. Turn on the heat, bring the water to a boil, reduce the flame and sterilize for 20 minutes.

Then remove one jar at a time from the pan and quickly seal the lids. Cool upside down under a warm item. Then store it in a cellar or pantry.

Desyatochka eggplant salad without sterilization

The list of ingredients remains the same, but the cooking process is slightly different from the previous one. So, the recipe for “Ten” salad without sterilization.

Preparation:

Cut all vegetables into small cubes.

Boil vegetable oil in a saucepan, gradually add all the chopped products, except for garlic.

Bring to a boil over moderate heat, stirring constantly to avoid burning anything. Reduce heat on the stove and cook for about an hour. During this time it should stand out a large number of juice, but then most of will evaporate, reducing the salad in volume by half.

For everyone who loves eggplants and even wants winter time years to see them on your table, I advise you not to be lazy, but to start doing homemade preparations now. Moreover, there is very simple recipes preserved eggplants, which will not require any special skills or a lot of time from you, but will turn out very tasty and appetizing.

This is exactly the recipe I want to present to your attention today. Meet the magnificent “Ten” eggplants for the winter - one of the most favorite types of preservation in our family!

Ingredients:

10 medium sized eggplants;
10 pieces of bell pepper;
10 pieces of tomatoes;
10 cloves of garlic;
10 pieces of onions;
0.5 liters of vegetable oil;
200 ml 9% vinegar;
100 g sugar;
2 tablespoons (slightly heaped) salt.

Preparation:

Wash all vegetables thoroughly. We cut the eggplants in half lengthwise, and then into pieces 3-5 cm long (in fact, you can vary the size at your discretion). Fill the eggplants with cold drinking water and set aside for 30 minutes.

Cut the bell peppers in half, remove the stem and seeds. Rinse again. Cut the peppers into wide strips - about 3 cm. Cut the tomatoes in half, cut out the places where the stalks are attached, and then cut each half into 2-3 slices.

Peel the onions, cut out the root end, and wash again. Cut the onion into half rings. Peel the garlic, rinse again and cut into 3-4 pieces.

Pour vegetable oil into a saucepan with a thick bottom. Then lay out the vegetables.

Pour sugar and salt on top and mix gently.

Cover the pan with a lid and put on fire. Bring to a boil over medium heat, then reduce the heat to low and simmer the vegetables for 30-40 minutes. We try to see if there is enough salt and sugar.

Then add vinegar, mix gently and simmer for another 5 minutes.

We immediately place the finished salad in dry, pre-sterilized jars and fill them to the top. When laying out, we try to ensure that the vegetables are distributed evenly.

We immediately seal the jars hermetically, turn them upside down and wrap them in a blanket. Keep it like this until it cools completely. Then we transfer to permanent place storage

I, like perhaps many city residents, have long given up on conservation. But this year, looking at the huge number of accumulated cans, I said to myself, “Shouldn’t I try to preserve something for the winter?” Another important factor was the fact that according to Feng Shui, empty containers should not be stored in the house, so as not to collect negative energy. And so, having bought all the vegetables and learned from my mother the recipe that she had inherited from her grandmother, I decided to try to make the “Ten” salad, beloved in our family. The essence of this dish is that this salad uses ten vegetables. The salad turned out to be very easy to prepare and very tasty.
Watch the video recipe below.

Ingredients:

Eggplants - 10 pieces.
Onions - 10 pieces.
Sweet pepper “Bulgarian” - 10 pieces.
Tomatoes - 10 pieces.
Garlic - 10 cloves.
Sugar - 100 grams.
Salt - two tablespoons.
Vegetable oil - 200 grams.
Vinegar - 100 grams.
Ground black or allspice - 1 teaspoon

Preparation:

Let's prepare all the vegetables and ingredients.
Place a small saucepan of water on the fire and place a special circle to sterilize the jars. 3-5 minutes each.
Since I didn’t have such a circle, I used a strainer to steam vegetables in a slow cooker. I put the lids next to the jars.
Place a pan on the fire (preferably not enameled) and pour oil into it.
Peel the onion and chop it into large cubes.
We send the finished onion to sunflower oil and fry a little.
Wash the eggplants and cut them into large cubes.
Add eggplants to the onions.
Wash the pepper, remove the core and seeds.
Cut into fairly large cubes. Place in a saucepan with vegetables.
Wash the tomatoes thoroughly. We remove the core, as all harmful substances accumulate in it.
Cut into large cubes and add to the onion, pepper and eggplant. All ten vegetables in our salad for the winter are already stewed in a saucepan.
Mix everything thoroughly, add salt, pepper, sugar and leave to simmer for 30 minutes from the moment of boiling. After the specified time has passed, add vinegar and continue to simmer for another 10 minutes. 5 minutes before the end of cooking, add the peeled and pressed garlic.
Place the boiling mass into sterilized and dried jars and immediately roll up or screw on the lids.
We turn the jars upside down, wrap them in towels or something very warm and leave them in this state for 18-20 hours.
We put jars of ten lettuce in the cupboard or in a cool place until winter. And in winter we try and enjoy!