Salad “Ten” with eggplant for the winter: step-by-step recipe without sterilization with peppers, tomatoes and onions

Salad “Ten” with eggplant for the winter belongs to the category of pieces that are very easy to prepare. Its composition includes vegetables, reminiscent of in the cold on Sunny summer with their bright colors. Original title procurement was due to the number of pieces of each component of the composition. The basic ingredients are blue, onions, tomatoes, bell pepper.



2 hours. 10 servings. Easy to prepare

Olga Bulycheva 13 Feb 2018275

The content of the article

  • 1 useful Than a blue
  • 2 Salad “Ten” with eggplant for the winter: 3 options
    • 2.1 Classical
    • 2.2 Acute with carrots
    • 2.3 With apples

Prepares appetizer with vinegar. It is important to preserve the taste and the texture of the products. In recipes indicate the amount of vegetables, not weight. Some of them can be large, others small. How to navigate? You should know that the young blue medium size weigh about 200 g tomatoes — 100 g onion — 75 g, Bulgarian pepper — 100 g. you Can choose the vegetables according to this criterion, selecting the aspect ratio.

Definitely need to prepare the container. Banks can be sterilized in the microwave, the oven, over steam. Do not forget about covers — they are kept in boiling water for about two minutes before seaming.

Useful than a blue

Purple fruit often used in diets, as they have low calorie. Energy value in 100 g of product is only 24 calories. Use the blue ones due to the following chemical composition:

  • fiber, pectin helps to remove toxins, excess cholesterol;
  • potassium, sodium — normalize cardiac activity;
  • copper, manganese involved in hematopoiesis;
  • iron, zinc is involved in the recovery processes of the body after a stroke, in the struggle with low hemoglobin;
  • vitamins C, group B — helping to fight viral diseases, strengthen the immune system and nervous system.

Injury could cause overripe fruits that have not undergone heat treatment. High levels of corned beef (poisonous substance that is formed in overripe vegetables) in them can lead to poisoning. Not recommended blue people with pathology of the gastrointestinal tract. They should be consumed in moderation with insulin therapy.Salad “Ten” with eggplant for the winter: 3 options

Step-by-step salad recipe “Dozen” of eggplant for the winter begins with the processing of vegetables. With eggplant cut “spouts” and “tails”. Pepper, removed seeds, stem, tomato — peel. If blue have a bitter taste, pre-soak them in salted water. And in the classical and in the rest of the recipes for each vegetable is taken at ten.

Classic

Features. Salad “Desyatochka” eggplant rolled with no additional sterilization, as the banks are filled with almost boiling salad mixture. But the buckets and lids to them pre-sterilized have.

Ingredients:

  • eggplant;
  • bell pepper;
  • bow;
  • tomatoes;
  • 120 ml sunflower oil;
  • 150 g of sugar;
  • 25-35 grams of salt;
  • 100 ml of vinegar.

Cooking

  • Eggplant cut into large cubes, pepper strips, onion — half rings.
  • On the tomatoes make a cut in the shape of a cross. Drop them in boiling water and blanchere two minutes. Then put in cold water. Peeled, cut into cubes.
  • In a container pour sunflower oil on it and fry the onions for ten more minutes.
  • Add the eggplant and cook for another five minutes.
  • Fill the bell peppers and fry for five minutes.
  • Add the remaining components. Stew and salad mix at least 30 minutes, occasionally stirring it.
  • Fill glass containers, are clogging, turn cap, insulated.
  • Stand in the cold 24 hours later.
  • The shelf life of the workpieces is 12 months. It is best to prepare the salad “Dozen” in the winter of the young eggplants are small in size. They have a thin peel, which will quickly boil. You should give preference to fresh vegetables. If the stalk has a brown color, they were thwarted for a long time. About it also tells and dry, wrinkled skin.Spicy carrots

    Features. Salad “Dozen” with eggplant and carrots for the winter goes well with boiled, grilled or baked meat. Nibble on the toasted bread or crackers appetizer will be a full lunch or dinner for those who adhere to a diet or fasting.

    Ingredients:

    • eggplant;
    • bow;
    • tomatoes;
    • carrots;
    • sweet pepper;
    • 100 grams of hot peppers;
    • 50 g of salt;
    • 150 g of sugar;
    • 200 ml vegetable oil;
    • 100 ml of vinegar;
    • 5 g of ground black and red pepper.

    Cooking

  • Eggplant cut into slices, onion — half rings, sweet pepper — thin long strips, tomatoes — small slices, carrots — sliced or halves, hot pepper rings.
  • Vegetables mixed with spices and seasonings.
  • After boiling, stew and salad mix at least 40 minutes.
  • Fill containers, seal them tightly. Take out in the cold after complete cooling.
  • For brightness you can use bell peppers of different colors — red, yellow, green. Will look nice in the harvesting of chopped herbs — dill, parsley, and Basil. The latest to be careful not to get too intense aroma and distinct flavor. Of herbs and spices will approach the Laurel leaf, coriander, Khmeli-suneli, ginger.

    With apples

    Features. Unlike previous versions of the salad “Dozen” from the little blue and bell peppers with apples, no tomatoes. All the vegetables are coarsely crushed, and some of them can be added whole. For starters, you need to take hard apples are sour varieties.

    Ingredients:

    • eggplant;
    • bell pepper;
    • bow;
    • apples;
    • two heads of garlic;
    • 400 ml of sunflower oil;
    • 150 ml of vinegar;
    • 0.5 liters of water;
    • 80 g of salt;
    • 150-160 grams of sugar.

    Cooking

  • Apples, cut onion into quarters. If they are very small, then put them whole.
  • Blue cut into large squares pepper into large strips.
  • Garlic broken down into cloves.
  • Prepare the marinade: mix the water with oil, salt, sugar and vinegar. After boiling, throw into it the vegetables. Cook for at least 35 minutes.
  • Spread on banks, are clogging, turn cap, insulated.
  • Waiting until cool.
  • “Ten” of eggplant for the winter will do better if you are going to cook in a cauldron or pot with thick walls. Salad mix in these containers will not burn. Need to take a container with a volume not less than 5-6 L. it will be convenient to disturb the vegetables.

    If salad “Desyatochka” eggplant and tomato for the winter is too liquid, then you need to boil it even additional 10-20 minutes. In the cooking process plays an important role, the intensity of stirring the salad mass. It is best to do the procedure every ten minutes. Thus the chopped vegetables do not turn into mush. Some Housewives used a recipe of “Ten” for the winter with zucchini. Inexpensive but useful vegetable with a neutral taste allows to significantly increase the volume of the final product without losing taste and nutritional characteristics.

    Salad “Ten” with eggplant for the winter: step-by-step recipe without sterilization with peppers, tomatoes and onions





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