As the proverb says: “Thrifty is better than the rich.” Already more than one generation of housewives has been using a variety of methods to preserve fresh food products, one of which is canning, the ultimate goal of which is to preserve food products for a long period of time and avoid spoiling them.
Ten eggplant salad for winter
Home canned foods occupy a large part of the diet. Since pickling, pickling or pickling results in an already changed product with its new aroma and taste. There are a large number of options for combining vegetables for home preservation.
The most popular is the “Ten” harvesting of eggplant for the winter. In this delicious salad, a significant part of vitamins and minerals is preserved. Preparing such a homemade preparation is not difficult if you use simpler recipes for Ten salad with eggplant for the winter. In the winter, such a salad will allow you to diversify your table and is well suited as a side dish for main dishes.
The composition of the necessary products
- Red tomatoes - ten pieces.
- Small eggplant - ten pieces.
- Green bell pepper - ten pieces.
- Onion - ten heads.
- Garlic - ten large cloves.
- Salt - two full tablespoons.
- Granulated sugar - one hundred and fifty grams.
- Oil - five hundred milliliters.
- Vinegar - two hundred milliliters.
Cooking salad
Initially, for the preparation of canned salad "Ten" of eggplant for the winter, you need to prepare all the ingredients. Without fail, all vegetables that make up the salad must be washed well. It is advisable to start with eggplant, because they require a longer preparation than other vegetables. Cut clean eggplants into fairly large pieces. Place in a separate bowl and pour cold salted water. Eggplant should be in the water for about an hour - this will remove the bitterness present in them.
Divide red ripe tomatoes into two parts, carefully remove the stalks, after which all halves are cut into several slices. It is advisable to take bell pepper in green. This will make the salad brighter. Cut pepper stalks from peppers, cut lengthwise, peel seeds and partitions, and cut into half rings. Remove the husks from the onion heads, rinse, divide into two parts and chop in half rings. At each clove of garlic, cut off the ends on both sides and press with the wide blade of a knife - this will make it easy to peel them from the husk. Rinse the teeth and cut into thin slices.
Getting Started
The preparation of all vegetables for the Ten Salad of eggplant for the winter is over. Now you can proceed directly to the preparation of the workpiece. To do this, take a pan with a thick bottom and pour vegetable oil into it. Next, place all the vegetables in it, pour sugar and salt. Mix all the ingredients together, close the lid and put the pan on the fire.
After the vegetables boil, you must definitely reduce the fire to the smallest and simmer the vegetables for about an hour under a tightly closed lid. Do not forget to stir occasionally. About ten minutes before the end of cooking, you can taste it and, if necessary, add sugar or salt, pour vinegar into the salad and mix thoroughly. Boil for another ten minutes and remove from heat. Salad made according to the recipe "Ten" - from eggplant and other vegetables - for the winter, ready.
Immediately in a hot form, spread the salad in previously washed and sterilized banks and roll up. Lids must also be sterilized. Turn the cans filled with lettuce upside down and cover well with something warm. Leave them in this position for at least a day, and then you can shift.
Such a salad, especially in the winter, will definitely please vegetable lovers with its taste, bright appearance, and will also be a great addition to the main dishes.
Ten Salad: Assorted Eggplant
In order to cook the “Ten” vegetable platter, you need to take ten pieces of each vegetable that is part of this salad. Due to the fact that all the ingredients are taken in the amount of ten pieces, such a blank for the winter and got its name "Ten".
There is a classic recipe for making “Ten” salad of eggplant for the winter, which includes only eggplant, peppers and tomatoes, but if desired, it can be supplemented with other components to your taste. Thanks to additional ingredients, the salad will not lose its taste and will become even tastier. It will be very easy to prepare such a vegetable assortment if you use the step-by-step recipe “Ten” of eggplant for the winter.
List of Essential Ingredients
- Average eggplant - ten pieces.
- Carrots - ten pieces.
- Red bell pepper - ten pieces.
- Young zucchini - ten pieces.
- Tomatoes - ten pieces.
- Onion - ten heads.
- Garlic - ten cloves.
- Oil - one glass.
- Vinegar - four tablespoons.
- Sugar - three tablespoons.
- Salt - three tablespoons.
- Bay leaf.
- Peppercorns
Cooking the Top Ten
Before you begin to prepare the workpiece for the winter, you need to sort through all the vegetables and make sure that there are no spoiled or rotten ones, since this can subsequently ruin the finished product. Also, all vegetables included in the salad must be thoroughly washed under running water. After the vegetables have been sorted and washed, you can begin to prepare the Ten Salad.
In order to remove bitterness from eggplant, they need to be separated from the tail and cut in half. Put in a separate deep dish and pour cold salt water at the rate of one tablespoon per liter of water. Eggplant should be completely covered with water. Leave them to soak for an hour and a half. Then they must be washed again and cut into small cubes.
In young, small-sized zucchini, cut the stalks and cut into cubes. Peel carrots with a special knife. Divide lengthwise into two parts and cut into thin half rings. Cut tomatoes in half, cut out hard places and cut in half rings. Fleshy bell pepper, if possible red, also cut in half, remove seeds and partitions and cut into thin strips.
Peel the onion, rinse and chop. Press each clove of garlic with a wide blade of a knife - this will help to easily peel it, rinse and chop. The preparation of the vegetables is finished, and you can start cooking the Ten salad for the winter.
Salad preservation
Stew vegetables either in a cast iron or in a pan with a thick bottom, otherwise they may burn. Pour a glass of vegetable oil into a pan with a thick bottom and place on fire. When the oil warms up, put all prepared and chopped vegetables in a container, pour sugar, salt and add spices, bay leaf and peppercorns. All ingredients mix well with each other.
After boiling, be sure to reduce the fire to the smallest and simmer the vegetables under a closed lid for an hour and a half. When stewing vegetables for Ten Salad, you must remember to periodically carefully stir them with a wooden spatula. When about ten to fifteen minutes remain before the process of stewing the vegetables, four tablespoons of nine-percent vinegar must be poured into the pan and the resulting mass mixed again.
Cover with a lid and put out the set time. During the time that the vegetables are stewed, you need to prepare cans for canning. They must be washed with hot water and baking soda, and then sterilized. Lids must also be sterilized. Ready hot salad “Ten” assorted eggplant and other vegetables distributed in clean and sterilized banks until the neck. Cover and tighten immediately.
Turn the cans filled with the “Ten” with the neck down, cover with a warm blanket and leave in this position until it cools completely. Then it will be possible to shift them to another place. Procurement of eggplant "Ten" for the winter, recipes and photos of which are presented in the article - a great appetizer that perfectly complements the main dishes in the winter.