“Ten” salad for the winter with eggplants

This salad will help reconcile both lecho lovers and eggplant lovers. The popularity of the workpiece is evidenced by the appearance of its clones “five”, “three” and even “one” for the multicooker.

What is so attractive about the “Ten” salad for the winter with eggplants? It is simple, tasty, versatile, it can be served as an appetizer, or can be used as a quick and healthy side dish sauce for pasta or meat dishes.

Proven advice - close more jars of this vegetable mess, you definitely won’t regret it!

“Ten” salad for the winter with eggplants - a classic recipe

To prepare the “Ten” vegetable appetizer according to the classic recipe, it is better to take peppers of various colors. This will make the preparation brighter and more appetizing.

Will be required:

10 tomatoes;
10 onions;
10 eggplants;
10 bell peppers;
100 g sugar;
3 tbsp. vinegar;
90 ml oil;
2 tbsp. salt.

Preparation:

Prepare all the necessary vegetables, cut the eggplants into slices, remove the seeds from the peppers, cut the tomatoes into slices, and the onions into half rings.

Place the slices in a cauldron, pour in the oil, salt, add sugar, stir, let the salad boil over medium heat, reduce the heat to minimum, cook for 30-35 minutes, stirring, a couple of minutes before readiness, pour in the vinegar, stir.

Place the boiling vegetable mixture in prepared jars, roll up the lids, and let cool upside down under a blanket.

Recipe with carrots

This option for preparing the preparation differs from the “classic” by adding carrots to the main ingredients. It adds sweetness to the snack and makes its taste softer.

Will be required:

10 eggplants;
10 cloves of garlic;
10 carrots;
10 tomatoes;
10 onions;
10 bell peppers;
2 tbsp. salt;
100 ml vinegar;
Art. oils;
2 tbsp. Sahara.

Preparation:

We start with the main component - eggplants; the taste of the snack depends on them. Wash the fruits, trim the stems, cut lengthwise into plates about cm thick, and then cut them into cubes.

The next turn is pepper. Remove the core and seeds from the prepared and washed pods. If there are damaged places on the pods, it is better to cut them out and then cut the pepper into cubes.

Tip: Do not throw away the seeds from the sweet pepper, dry them, then grind them in a coffee grinder and add them in winter for aroma and taste in soups, main courses and salads.

Wash and dry the tomatoes. If the fruits are quite dense and fleshy, for example, cream, then cut them into cubes, otherwise - into larger pieces.

Peel onions of approximately the same size; it is easier to do this if you first cut them in half and then remove the peel. Cut into medium pieces or half rings. Coarsely grate the carrots.

Place everything in a cooking vessel, pour in the oil, season with salt and sugar, and mix. Heat until it begins to boil, set aside for 40 minutes, continue cooking, stirring, after 35 minutes crush the garlic directly into the pan through a press, stir, after 3 minutes pour in the vinegar.

Carefully pour the “bubbling” mixture into jars, seal them, place the lid down, cover with a blanket, and wait until they cool completely.

Salad "Ten": preparation

In general, the winter snack in question is extremely simple to prepare, but all stages take quite a lot of time. You will have to allocate at least 90 minutes for the entire work.

Before you start making the “Ten” salad for the winter, take care of the dishes for it. For a small family, I recommend using exclusively half-liter jars. They should be sterilized in any convenient way.

Salad “Ten”: cutting vegetables: YouTube / gardener shop

"Ten" - salad: food processing

So:

Externally, the salad should look like an assortment, so cut everything quite coarsely.
Soak all vegetables, including garlic and onions, in warm water for 3-5 minutes.
Rinse them under the tap.
Remove the stems and skin from the ends of the eggplants, cut them lengthwise into 4–6 segments, and then crosswise into cubes up to 3 cm in size.
Peel the onion (wet ones can be removed very easily). Chop it into half rings.
Remove the stems from the tomatoes and divide into four parts.
Peel and chop the garlic.
Remove the core with seeds and ribs from the peppers. Cut them into squares with sides up to 3 cm.

Cooking with tomatoes and garlic without sterilization

The appetizer is prepared simply and quickly, you just need to cut all the vegetables and put them in a pan. Cooking time does not count, because it does not require constant presence. Eggplants go well with many vegetables, especially garlic and tomatoes; lovers of blue ones will definitely appreciate this preparation.

Spicy salad “Desyatochka” with eggplants

The classic eggplant salad has a delicate taste with a slight sourness. For those who like “thrilling sensations”, the recipe needs to be supplemented a little by adding a few pods of hot pepper.

Will be required:

10 eggplants;
10 onions;
10 bell peppers;
100 g hot capsicum;
10 tomatoes;
50 g salt;
150 g sugar;
0.2 l oil;
100 ml vinegar;
5 g ground black pepper;
5 g ground red pepper.

Preparation:

Cut the washed eggplants into “pucks”, add a little salt, let stand for about half an hour until the bitterness disappears, then rinse and dry.

Chop the onion into half rings, cut off the stalk of the pepper, remove the middle along with the seeds, cut into long strips.

Cut off the tails of the hot pepper pods and grind in a meat grinder along with the seeds (for more spiciness).

Wash, wipe, and cut medium-sized tomatoes into small slices.

Place all the cuts in a suitable size pan, season with red and black pepper, pour in a mixture of vinegar with sugar, salt and oil, stir.

Heat the vegetables to a boil over low heat, then cook for another 40 minutes.

Marinated salad “Assorted vegetables”

Vegetables are allowed to be placed in a jar, both whole and chopped. For example, it is more convenient to cut very large specimens than to compact them whole into a container. When creating such a preparation, it is important to consider the compatibility of vegetables with each other.

Assorted marinated vegetable salad recipe at home

Preparing assorted vegetables, compared to salads, is very simple. The main thing here is to accurately guess the portion of vinegar and spices.

When opened, everyone will find in this preparation a vegetable to their liking.

Ingredients

What is needed for one 700 milliliter jar:

2 cucumbers;
2 tomatoes;
1-2 bell peppers;
1 onion;
2 cloves of garlic;
1 tablespoon vegetable oil;
several sprigs of parsley;
1 teaspoon salt;
1.5 dessert spoons of vinegar;
1 teaspoon sugar;
4 allspice peas.

How to prepare marinated salad “Assorted vegetables” for the winter

Step-by-step recipe for pickling vegetable salad:

Wash all the necessary vegetables and herbs well in water and dry a little. Cut off the tails of the cucumbers, divide the fruit into two longitudinal halves, and then cut into small slices.

Divide the pepper in half, cut out the stalk, scrape out the seeds and veins inside, rinse, and chop the pulp into short strips.

Peel the onion from the film and chop it into medium-sized triangles. Cut the tomatoes in the same way.

Prepare a sterile container, pour the required portion of vegetable oil into the bottom, then add chopped vegetables, laying them out in layers in a certain sequence - onions, cucumbers, peppers, tomatoes. Leave a little empty space on top for spices and herbs.

Throw allspice peas and sliced garlic on top.

Next, add sugar and salt, shake the jar slightly so that the bulk elements are distributed throughout the container.

Pour vinegar into the jar with the contents.

Finally, add parsley leaves to the vegetables. Fresh parsley can also be replaced with dill umbrellas.

Place the workpiece in a container with bubbling water to pasteurize for the next 15 minutes. During this period, the vegetables will warm up and release juice.

Screw the lid on the workpiece and wrap it tightly with a blanket for additional pasteurization. After a day, take the assortment to the cellar until winter.

https://prekrasny-mir.ru/marinovannyiy-salat-ovoshhnoe-assorti-na-zimu/ — link

Recipe with bell pepper

A salad preparation option for fans of lecho and other similar dishes. It is better to choose fleshy and juicy bell pepper pods of different colors for preservation.

Will be required:

10 eggplants;
10 bell peppers;
10 onions;
5 cloves of garlic;
1-2 pods of hot pepper;
10 tomatoes;
2 tbsp. spoons of salt;
4 tbsp. spoons of sugar;
tsp vinegar essence;
200 ml oil.

Preparation:

Cut the washed eggplants into slices, without peeling them, about 1 cm thick, pour in salted water, let it boil, and drain in a colander.

Remove the core with seeds from the bell peppers, cut into strips, and the bitter ones into rings, the garlic can be crushed with a press, the tomatoes can be cut into cubes or slices.

Place all the chopped vegetables in a large saucepan, or better yet, in a cast iron cauldron or duck pot. Pour in the oil, add salt and sugar, stir, cook for 30 minutes, count the time after boiling.

Add vinegar essence to the pan, stir, cook for another 10 minutes.

Carefully pour the boiling vegetable mixture into the jars, screw on the lids, cover with a fur coat, and let cool.

“New 10” with adjika in liter jars

Rolling up “Ten” eggplants for the winter, the recipes for which I gave above, is very simple and quick. But an equally simple recipe is spicy eggplant adjika. I’ll tell you how to cook it now.

To prepare the snack I will need:

Eggplants – 10 pcs.;
Tomatoes – 10 pcs.;
Bell pepper – 10 pcs.;
Hot pepper – 2 pcs.;
Garlic – 10 cloves;
Vegetable oil – ½ cup;
Salt – 4 tsp;
Sugar – 4 tbsp. l.;
Greens - to taste.

I peel the tomatoes and bell peppers from seeds and stems and cut them into pieces.

I pass vegetables through a meat grinder, as well as hot peppers and garlic.
I transfer the vegetable mixture into a container with a thick bottom, add sugar, salt and sunflower oil. I mix everything thoroughly.
I put it on the fire and bring it to a boil. I add eggplants, cut into large pieces, into the boiling pulp. I cook for twenty minutes, remembering to stir.
After the adjika has cooled, I add finely chopped greens to it. I roll adjika into liter jars and store it in a cellar or other cool place.