"Ten" is a salad, for the preparation of which you will need inexpensive and affordable components. There are several ways to create such a snack. In this article, we will present you two recipes, one of which requires the use of table vinegar, and the other is implemented without it.
We make salad "Ten" for the winter with eggplant
In the winter time of the year “hooray” diverges absolutely all homework. And salad "Ten" is no exception. This appetizer perfectly complements the first and second hot dishes, and is also well suited for any alcoholic drinks.
So how to prepare a salad "Ten" for the winter with eggplant? First you need to purchase:
- eggplant not too large fresh, 10 pcs.;
- medium-sized beet sugar, 100 g;
- natural apple cider vinegar, 4-5 large spoons (you can slightly more, to your liking);
- Bulgarian sweet pepper, 10 pcs.;
- sunflower oil without aroma, 2/3 cup;
- chives, 10 heads;
- large iodized salt, 2 large spoons;
- large meaty tomatoes, 10 pcs.;
- ground pepper (take black), 1 incomplete small spoon;
- bay leaves (use as desired).
We prepare the components
Salad "Ten" for the winter is prepared quickly and easily. Before you cook the snack, you should prepare all the ingredients. Vegetables are thoroughly washed and dried. Not too large eggplant is chopped into cubes, seasoned with salt and left in this state for 35 minutes. Over time, they are rinsed and shaken vigorously in a sieve. This procedure will allow you to get rid of bitterness and get a more delicious and tender salad. As for the remaining vegetables, they are also peeled and chopped into cubes.
Cooking salad on the stove
"Ten" is a salad that will not leave indifferent any member of your family. After the vegetables are prepared, proceed to the formation of snacks. To do this, in a large saucepan connect all the components, put on the stove and mix thoroughly. During the heat treatment, beet sugar, odorless sunflower oil, coarse salt and ground pepper are alternately added to them.
After boiling the ingredients for about 7 minutes, apple cider vinegar is poured into them, and bay leaves are also added. In this composition salad “Ten” for the winter should be stewed for about 6 minutes.
How to roll up and where to store?
"Ten" is a salad with a spicy taste and delicate texture. After it is subjected to heat treatment, it is hot laid out in small sterilized jars and rolled up.
Turning all containers upside down, they are covered with a thick blanket and kept in the room for exactly one day. After 24 hours, the eggplant lettuce should be completely cooled. It is cleaned in the basement or refrigerator.
Such an appetizer will be ready for use only after a few weeks. After opening the cans, the salad must be eaten within a month. Serve it preferably in a cold condition along with hot first or second courses.
Quick snacks
"Ten" is a salad that can be prepared according to various recipes. If you want to make an appetizer for instant use, then adding table vinegar to it makes no sense. But first things first.
We will need:
- eggplants not too large fresh - 10 pcs.;
- chives - 10 heads;
- large meaty tomatoes - 10 pcs.;
- medium-sized beet sugar - 100 g;
- sweet paprika - 2 small spoons;
- Bulgarian sweet pepper - 10 pcs.;
- sunflower oil without aroma - 2/3 cup;
- coarse iodized salt - 2 large spoons;
- red pepper (take ground) - 1 incomplete small spoon.
Stepping process
Start cooking such a salad should be exactly the same as described above. All vegetables are thoroughly washed, peeled (if necessary) and chopped into cubes. If the eggplant is very bitter, then they are best kept in saline for half an hour.
Once the vegetables are processed, begin to fry them and stew. First, in a thick-walled pan, sunflower oil is heated. Next, they put sharp onions and fry until golden brown. After that, all the other ingredients are laid out to the vegetable in turn.
The last component should be fleshy tomatoes. Having thoroughly mixed the products with a large spoon, they are extinguished under the lid for five minutes. Over time, sweet paprika, coarse salt, ground red pepper and medium-sized beet sugar are added to the vegetables.
Having mixed the vegetables again, they are cooked in the same mode for another 7-9 minutes. During this time, they should be completely boiled and transformed into a viscous and fragrant salad.
How to serve?
After the salad "Ten" is ready, it is laid out in a bowl and served to the table. Some chefs prefer to eat such a chilled appetizer along with bread and various dishes. To do this, it is first cooled at room temperature, and then cleaned in the refrigerator.
In contrast to the salad prepared for the winter, it is advisable to use the dish without the use of table vinegar for several days. At the same time, it should be stored in a refrigerator.
To summarize
Now you know two ways to prepare a delicious salad of eggplant and other vegetables. Using these recipes in practice, you will get very spicy and tasty snacks that perfectly complement your lunch or dinner, and are also great for alcoholic drinks.