Preparations for the winter a dozen of eggplants. Eggplant salad "Ten" for the winter - recipes for a tasty and healthy preparation. Spicy blueberry appetizer

In order to please your loved ones with a delicious "winter" salad, you will need a small amount of ingredients. Namely:

150 g of granulated sugar;
120 g sunflower oil;
100 ml of table vinegar;
10 eggplants;
10 ripe tomatoes;
10 pieces of red peppers;
10 small onions (maybe a little less);
1 st. l. table salt.

Cooking:

1. We thoroughly wash all vegetables under running water. Carefully cut off the stalks, remove the seeds from the peppers, and remove the peel from the onion. Cut the eggplant, tomatoes, peppers and onions into small thin rings. It is desirable that they be the same size.

2. Pour refined oil into a deep saucepan. Mix it with vinegar and spices (sugar and salt) and mix well.

3. Bring the marinade to a boil over medium heat, remembering to stir the contents. Then alternately lay out prepared tomatoes, eggplant, then pepper and onion.

4. Reduce the heat and simmer the future salad for 20-25 minutes. It is not necessary to cover the pot with a lid.

5. During this time, we sterilize the jars along with the lids in a convenient way. We put them on the work surface of the table.

6. We put all the vegetables in glass jars and immediately roll them up with a special key. Turn upside down and store under a blanket until cool.

Note! Put the ingredients in the pan only in the order indicated. So it will be possible to preserve the real taste of winter harvesting.

Eggplant salad with spices

Another version of the Ten salad for the winter with eggplant can be prepared according to a step-by-step recipe, for which you need to purchase in advance:

250 ml of refined oil;
15 eggplants;
15 sweet peppers;
15 ripe tomatoes;
15 onions;
15 peas of allspice;
15 cloves of garlic;
4 tbsp. l. table salt;
1 st. l. granulated sugar;
0.5 tsp ground pepper (black).

Cooking:

1. Wash the tomatoes well under running water and wipe with a kitchen towel. Carefully cut off the leaves and stems.

2. Remove the peel from the bulbs (put two aside) and finely chop them with a sharp and thin knife for greater convenience.

3. Cut the peppers in half, clean the grains and remove the partitions. Cut the vegetables into small pieces and preferably the same size. Three bell peppers are left whole.

4. In a large saucepan or cauldron, pour in the oil and put it on medium heat. We spread the chopped onion and simmer for a few minutes, stirring occasionally with a wooden spatula.

5. We rub the tomatoes on a coarse grater, while the remaining peel is not thrown away, but left in reserve. We throw the prepared ingredients into the pan, mix gently and simmer for about 7-10 minutes. If necessary, the fire can be slightly reduced.

6. Cut the remaining peppers and onions into several pieces and transfer to a blender bowl. Add tomato skins on top and mix well until smooth. The resulting puree is sent to the pan and mixed with the rest of the ingredients. Rinse the eggplants with cold water and remove the skin from them. Cut into thin strips, sprinkle with salt and set aside for half an hour. Then rinse again under the tap and squeeze well with your hands.

7. We mix the eggplants with the rest of the products, but mix only after a few minutes, when the vegetables become softer. Stew the future salad over low heat under a lid for an hour.

10. We sterilize jars together with lids in a convenient or familiar way. Peel the garlic and finely chop with a knife. Add it to the boiling pot 10 minutes before preparing the salad. After that, mix the composition again and pour it into jars.

12. We roll up the containers with lids, turn the jars over and wrap them in towels or put them under a warm blanket. We are waiting for the preservation to cool completely, and hide it in the cellar or in the pantry.

Interesting fact! So that onions do not pinch your eyes when slicing, just take ordinary water into your mouth.

Eggplant salad with sterilization

Salad "Ten" with eggplant for the winter can be prepared according to a step-by-step recipe, for which you will need the following set of ingredients:

200 ml refined oil for frying;
120 ml of table vinegar;
100 g of granulated sugar;
10 eggplants;
10 tomatoes;
10 onions;
10 bell peppers;
10 cloves of garlic;
2 tbsp. l. table salt;
1 lemon.

Cooking:

1. Wash the vegetables one by one in running water. We make sure that the fruits are not broken or spoiled, as this can greatly affect the taste of the finished dish.
2. We do not peel the eggplants, but simply cut them into circles and transfer them to a deep bowl. Sprinkle the slices with salt and mix with lemon juice. Fill with filtered water, cover with a lid and press the vegetables with a jar of water.
3. Let the main ingredient brew for an hour. There is no need to stir or open anything.
4. Cut tomatoes, peppers and onions into small pieces. We shift them into a deep pan along with eggplants. Pour everything with sunflower oil and mix thoroughly.
5. Bring the composition to a boil and season it with sugar and salt. We reduce the fire, after which we cook the future salad for another half hour. At the end, add chopped garlic and vinegar. Boil for another 3 minutes and turn off the burner.
6. Put the workpiece in jars and carefully place them in a large container filled with water. We cover the glass containers with boiled lids and wait for the liquid to boil. After that, we sterilize the preservation for exactly 10 minutes.
7. Then we roll up the salad, turn it upside down and store it under thick towels until it cools completely. After that, we rearrange the containers in a dark cabinet for storage.

Important! It is recommended to use only dark-skinned eggplants, as once cooked they will not resemble rubber.

Anyone who loves eggplant will love this recipe. "Ten" - a delicious 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.

Salads require good quality vegetables. Not crumpled 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 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).

I clean the onions, cut them 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 saucepan on medium heat. 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.

I immediately lay out the finished hot salad 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!

Salad "Ten" of eggplant for the winter

4.3 (86.67%) 3 votes

Eggplant lovers will surely enjoy this Dozens recipe for the winter. At any time of the year, this purple vegetable attracts with its taste and high content of nutrients. Getting the opportunity to feast on eggplant in winter and early spring is very simple - just preserve them for the winter. Salad "Ten" is a fragrant preparation that goes well with many dishes.

Components:

• a dozen small eggplants;
• 10 sweet peppers;
• 10 tomatoes;
• a dozen cloves of garlic;
• 10 pieces of onions;
• 500 ml. vegetable oil;
• 0.2 l. 9% vinegar;
• 0.1 kg. Sahara;
• 2 tbsp. l. salt.

Wash ingredients thoroughly. Cut the eggplant lengthwise and then into small pieces 3-5 cm long (you can choose a different size, more suitable for the dishes used and tastes). Put in a container prepared for them, fill it with water and let it brew for half an hour. Divide the sweet pepper in half and remove unnecessary seeds. Cut off the tails, rinse. Cut into strips about three cm wide. Put the pepper aside, take the tomatoes. Divide each into five to six parts. Peel the onion, rinse, cut into large half rings. Do the same with garlic - peel and discard the husk, rinse, divide into three or four parts.

To prepare the Ten salad, you need only high-quality, fresh vegetables, intact and characteristic of their shape. For the best taste, eggplants should be taken young, with immature seeds. The salad will look more appetizing if yellow and red peppers are selected for its preparation. This will give the salad the necessary degree of piquancy and attractiveness in appearance, and a delicate taste due to the filling.

Fill the bottom of the pan with oil, fill the container with food. Salt, add sugar and mix. Cover the pot and put it on the stove. Bring to a boil over low heat, reduce it, continue to simmer for thirty to forty minutes. If there is not enough salt or sugar, add. Pour vinegar, mix thoroughly, cook for another five minutes.

When fully prepared, the “Ten” salad is immediately sorted into washed, dry and sterile jars. The vegetables should be evenly distributed. Roll up the jars themselves, turn the lids down, wrap them up and let them cool. In the future, put in the pantry / closet.

Those who love eggplant have probably already known about the famous and delicious Ten salad for a long time. There are many recipes for this original appetizer, but I want to offer you a truly delicious dish, such as eggplant salad with tomatoes and bell peppers 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, to be honest, I didn’t notice much difference, so you can use the most suitable option from the ones below.

Before proceeding directly to the recipes, I want to note an important fact that will help you avoid swelling of the jars after clogging. All vegetables should be fresh, without visible damage, not wrinkled and especially not sluggish. Choose quality products. Buy eggplants of medium size, young. Be attentive to the indicated proportions, non-observance of which can adversely affect the rolled up bank. And last but not least, thoroughly rinse the cans of soda, if desired, they can generally be doused with boiling water to kill germs.

Ingredients

• eggplant -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.

Eggplant cut into large cubes, pour cold water for a quarter of an hour and lightly salt. This will help get rid of the bitterness of the vegetable.

Peel the Bulgarian pepper from seeds, cut into large pieces, shift a deep bowl.

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

Bore the tomatoes with boiling water, remove the skin, chop coarsely and transfer to the vegetables.

Chop the garlic, leave in a bowl, now we do not need it.

Boil the oil 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 a pan made of aluminum or stainless steel. This will prevent the vegetables from burning while simmering.

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

Arrange everything in jars, cover with lids and sterilize as follows. Lay the material on the bottom of a wide pan, put the jars, pour water into the pan so that the liquid level is exactly on the shoulders of the jars. Turn on the fire, bring the water to a boil, reduce the flame and sterilize for 20 minutes.

Then take one jar out of the pan and quickly seal the lids. Cool upside down under a warm cloth. Then put away for storage in the cellar or pantry.

Eggplant salad Desyatochka without sterilization

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

Cooking:

Cut all vegetables into small cubes.

Boil vegetable oil in a saucepan, gradually add all the chopped foods, with the exception of garlic.

Bring to a boil over moderate heat, stirring constantly so nothing burns. Reduce the heat of the stove and cook for about an hour. During this time, a large amount of juice should stand out, but then most of it will evaporate, reducing the salad in volume by half.

A vegetable preparation that has conquered many housewives is a powerful vitamin supply for the winter, called a dozen eggplant salad for the winter. The original name of the canned salad was due to the number of ingredients - each vegetable is taken in the amount of 10 pieces.

The convenience of such a preparation for the winter season is a delicious salad that retains all useful trace elements, ideally combined with meat dishes.

What options for combining vegetables can be identified as the most successful? Below are some of the best options most popular among conservation lovers. Which one to choose and cook is up to you.

The basic set of products for cooking is the same. But when using a different set of spices, the taste changes. Consider the simplest salad recipe.

Necessary:

• "blue" fresh - 10 pieces;
• sweet pepper - 10 pieces;
• red tomatoes - 10 pieces;
• medium-sized onion - 10 pieces;
• water - 1 glass;
• refined oil - 120 ml;
• sugar - 150 grams;
• salt - 1 table. false;
• acetic acid 9% - half a glass.

Salad for the winter ten step by step recipe:

1. Wash the vegetables, peel the onion from the husk. Cut all vegetables into rings 0.5-1 cm thick.
2. Take a large saucepan. Put the tomatoes on the bottom, then the onion, eggplant and pepper. Repeat layers until you run out of vegetables.
3. Add sugar and salt between layers. Top with oil and vinegar, add a little water.
4. Stew all vegetables after boiling the broth for 20-30 minutes.
5. Prepare containers for seaming: wash with detergent, dry on a paper towel, steam sterilize.
6. Arrange the finished product in jars. Roll up with tin lids.
7. After seaming, check the jars for leakage. If the broth flows, go over the lid with a seamer again.
8. Cover with several towels to cool completely. After hiding in a cool place that does not get sunlight.

Note! Based on the proposed number of products, the output is 4-5 jars of salad, 0.5 liters each.

Ten salad for the winter with eggplant

This recipe uses a set of fragrant spices, which makes the salad a little spicy.

Products for cooking:

• "blue" - 10 pieces;
• sweet meaty pepper - 10 pieces;
• onion heads - 10 pieces;
• medium carrots - 10 pieces;
• tomatoes - 10 pieces;
• salt - 2 table. false;
• vegetable oil - 200 ml;
• sugar - 150 grams;
• vinegar 9% - 100 ml;
• black peppercorns - 10 peas;
• lavrushka - 2 leaves;
• ground red pepper - 0.5 tsp. ;
• ground black pepper - 0.5 tsp.

Ten salad with eggplant for the winter:

1. Rinse all vegetables under running water.
2. Remove seeds from peppers, peel carrots and onions.
3. Prepare an enamel pot. Put it in layers: carrots, little blue ones;
   sprinkle with spices and spices, salt, sugar; peeled pepper; cut the tomatoes into small slices, put on the pepper; pour vegetables on top with oil, sprinkle with spices and spices, salt, sugar.
4. Bring to a boil, make the fire quieter and cook for about 10 minutes. When all the vegetables let out a lot of juice, increase the fire and cook for another 50 minutes.
5. While the dish is cooking, prepare jars and lids.
6. Carefully lay out the finished dish in layers in jars immediately after cooking. Roll up with tin lids, turn them over and wrap them with a blanket for a day. After put in storage in a room with a cool temperature.

Note! Cooking "Tens" takes 1.5-2 hours, depending on the volume of the prepared dish.

Salad for the winter with eggplant desyatochka

We suggest supplementing our favorite recipe for a delicious snack with garlic. As you know, garlic is a powerful antiviral agent that surpasses the same onion in its properties. With the onset of cold weather, it is recommended to use it regularly to prevent colds.

Products for cooking:

• little blue ones - 10 pieces;
• pepper - 10 pieces;
• onions - 10 heads;
• pink tomatoes - 10 pieces;
• garlic - 10 large cloves;
• tomato or tomato juice - 10 stacks;
• coarse salt - 2 table. false;
• granulated sugar - 2 tbsp. l. ;
• vegetable oil - 1 stack;
• vinegar 9% table - 0.5 stack.

A dozen eggplant salad for the winter:

1. Rinse all vegetables, peel (except blue and tomato), remove green tails. Cut into small circles. Cut garlic cloves in half.
2. Put all the vegetables in layers in a saucepan, pour all the tomato juice on top. Put on medium heat, wait for boiling. Cook the dish for 1/3 hour.
3. Add salt, sugar, oil, vinegar to vegetables. Continue cooking for another 10 minutes.
4. While the vegetables are stewing, you can start preparing the container. Banks must be thoroughly washed and steam sterilized.
5. Arrange the dish, while hot, in jars. Roll up.
6. Cover jars for gradual cooling. After put in a cool place.

A dozen eggplant salad for the winter

For beginners, as a rule, the preparation of any dish takes longer than for more experienced chefs. And in this section, you will learn how to quickly prepare a snack for the winter, while spending a minimum of time and effort.

Products you will need:

• 10 tomatoes;
• 10 "blue";
• 10 small onion heads;
• 10 multi-colored sweet peppers;
• 10 large cloves of garlic;
• a glass of olive oil;
• 100 ml of vinegar 9%;
• 100 grams of sugar;
• 1 table. lies. salt.

Note! If you can’t pick vegetables of the same size, you can pick them approximately. For example, instead of 1 medium tomato, take 2 small ones.

Eggplant salad for the winter ten:

1. Wash jars and lids with detergent. Put the jars on a special sieve over a wide frying pan with water so that they are sterilized with hot steam. It will take about 5-7 cans with a volume of 0.5-0.7 ml. You need to hold them over hot steam for about a quarter of an hour;
2. wash all the vegetables, peel: onions and garlic - from the peel, pepper - from seeds, tomatoes and blue ones - from green tails;
3. cut vegetables into cubes. Experienced housewives recommend cutting all vegetables into large cubes - it’s faster, and it will look beautiful when finished. Cut the garlic into slices;
4. if the eggplants are a little bitter, sprinkle the cubes with salt and leave for at least half an hour, and then rinse under running water from the released juice;
5. put all vegetables (except garlic) in a large container, pour salt, oil and sugar to them;
6. Note! Experienced cooks warn: do not use coated containers for cooking, as the salad will definitely burn in them. Suitable aluminum, cast iron, copper or stainless pans (wide bowls) with a volume of about 10 liters.
7. put the container on the fire and cook for 40-50 minutes;
8. add garlic and vinegar to the salad, simmer for a quarter of an hour, no more;
9. put in pre-prepared "ten" jars while the salad is still hot, roll up tightly with tin lids;
10. check all cans for tightness - turn over and slowly “roll” on a towel. If liquid leaks from under the lid, go through them several more times with a seamer;
11. turn all the rolls upside down with a lid and cover with a thick blanket or bedspread folded in several layers. Wait until the product has completely cooled down (approximately a day), and then put it in a cool place for storage until winter.

1. To stew vegetables, use a ten-liter pan. If you don’t have it, you can take two five liters each or an aluminum bowl. Be sure to cover with a lid, otherwise the liquid will evaporate too quickly, and the vegetables will not have time to stew.
2. So that you don’t want to cry while cutting onions, put the peeled heads in a deep container and pour cold water for at least 20 minutes.
3. Salad "Desyatochka" goes well with dishes such as mashed potatoes, pasta, and can also act as a side dish for meat dishes - as you like.
4. Banks are recommended to be steam sterilized. There is a sterilization method in the oven, but the experience of many housewives shows that with this method, jars often burst right in the oven. Steam sterilization is a method used by our grandmothers, which means it has been time-tested.
5. Vegetables will be more correct to select the same size. It is an equal amount of all vegetables that allows you to make the perfect combination of flavors, and none of the ingredients will override the rest of the ingredients with their taste. The exception, perhaps, is garlic - it must be taken exactly in the amount indicated in the recipes, as it has a strong smell and taste.
6. During cooking, it is recommended to taste the salad. If it seems a little sugar or salt - add immediately, stir well and try again. The recipes indicate the average value of these products, but depending on the manufacturer and variety (small or large), the taste also changes.
7. In addition to the above set of spices and spices in each recipe, you can also experiment and add suneli hops, various ready-made sets of herbs, ginger, coriander, universal or any other seasoning that you like best to taste.