A prepared eggplant salad for the winter will be very popular during any feast: festive or casual. Creating a conservation is not troublesome, if you have a good and understandable recipe at hand. Products for making any variant of snacks are needed by those grown on the bed.
How to prepare a salad of aubergines for the winter?
Canned eggplant salad for the winter - recipes, usually accompanied by a rich vegetable composition. Blue perfectly neighbors with pepper, tomato, zucchini, and well accept various spices. Before cooking eggplant is given more attention than other ingredients.
- Before preparing any simple salad of aubergines for the winter, the main ingredient should be rid of bitterness. It is cut with sprinkle with salt, left for 30-40 minutes, washed with cold water.
- Even if the vegetables are not young, the bones and the peel are not removed.
- If vegetable salads for the winter with aubergines suggest a small cutting of ingredients, you can not billet for a long time. We need to make sure that the pieces remain intact, otherwise it will not be salad, but caviar.
Eggplant salad for the winter without sterilization
To keep the winter salad from aubergine longer and not sterilize it, more preserving ingredients are added to the composition, in this case - vinegar. The taste of such a preparation is piquant, it can be tasted after two weeks. Prepare 4 cans of 0.5 liters in advance.
Ingredients:
- blue - 1 kg;
- sweet pepper - 600 g;
- onions - 400 g;
- sugar - 150 g;
- oil - 150 g;
- tomato paste - 200 g;
- vinegar - 100 ml;
- salt - 50 g.
Preparation
- Cut the onions and peppers into quarter rings.
- Transfer to a saucepan, add pasta, butter, salt and sugar.
- To simmer 30 minutes.
- Eggplants (salted, washed and dried) cut into cubes and add to the tomato.
- Stew for another 20 minutes.
- Seal the eggplant salad for the winter.
Salad "Teschin tongue" from eggplants for the winter
The famous "Teshchin tongue" is a delicious eggplant salad for the winter, prepared according to the following recipe. An unparalleled snack with a recognizable piquant taste will make a good company a glass of alcohol during the feast. For the indicated amount of ingredients, prepare 4-6 half-liter cans.
Ingredients:
- eggplant - 2 kg;
- tomatoes - 6 pcs .;
- sweet pepper - 6-7 pieces;
- garlic - 3 heads;
- hot pepper "light" (small) - 6-7 pcs.
- sugar - ½ item;
- salt - 1 tbsp. l .;
- vinegar 9% - 70 g;
- oil - ½ st.
Preparation
- Blanched tomatoes, chopped peppers, "light" (with seeds), peel garlic through a meat grinder.
- Pour the mashed potatoes in a saucepan, cook over medium heat.
- Pour in the oil, vinegar, add salt and sugar.
- Stir to boil.
- Add the eggplants, cut into circles, cook for a minimum heat of 30 minutes.
- Transfer to sterilized jars, cork.
Salad for the winter from aubergines and zucchini
Ketchikovo-aubergine salad for the winter is a snack with a piquant taste, which will be appreciated by lovers of unusual conservation. According to this recipe, the dish is not sharp, soft and, if you do not have enough hot cake, add the bitter pepper, for the indicated amount of ingredients you will need no more than 2 pods.
Ingredients:
- zucchini - 1 kg;
- eggplant - 1 kg;
- onions - 200 g;
- carrots - 200 g;
- sweet pepper - 200 g;
- tomatoes - 200 g;
- vinegar 9% - 100 ml;
- sugar - 50 g;
- salt - 50 g;
- oil - 150 ml;
- garlic - 1 head;
- peas of black and sweet pepper - 1 tbsp. l.
Preparation
- Eggplant salted, rinse.
- Marrows clean, remove seeds.
- Cut tomatoes into 4 parts, pepper and onions into half rings, grate the carrots.
- In the dishes, pour the oil, put on fire.
- Add vegetables, sprinkle salt, sugar, peppers, chopped garlic.
- Tomorrow 1 hour.
- Pour the vinegar, 5 minutes.
- Seal a salad of zucchini and eggplant for the winter.
"Ogonek" salad from aubergines for the winter
A spicy salad of aubergines for the winter will appeal to lovers of hot starters. The recipe of the dish is very simple, but requires sterilization, for this, prepare a roomy pan, cover its bottom. At first, the jars are filled with filled cans, only then water is poured in, it should reach the "shoulders" of the cans.
Ingredients:
- eggplant - 2 kg;
- bitter pepper - 5 pcs .;
- garlic - 150 g;
- tomatoes - 0.5 kg;
- sweet pepper - 5 pcs .;
- vinegar - ½ st .;
- salt - 30-50 g.
Preparation
- Eggplants cut into mugs 0.5 cm.
- Fry in batches in oil.
- Tomatoes, peppers and garlic to pass through a meat grinder.
- Put sauce on the fire, boil to boil, pour vinegar, add salt, boil for 5 minutes.
- In the banks spread layers of sauce and eggplant.
- Sterilize for 40 minutes.
- Ukuporte salad from aubergines for the winter.
Eggplant salad in Korean for the winter
A marvelous marinated salad Xe from eggplant for the winter can be served and a solemn meal and a tasty snack, until dinner is ready. In moderation, an acute appetizer is characterized by a rich, multifaceted taste, and the additional ingredients do not interrupt the main eggplant flavor.
Ingredients:
- eggplant - 2 kg;
- sweet pepper, carrots, onions - 0.5 kg each;
- garlic - 1 head;
- hot pepper - 1 pod;
- oil - 100 ml;
- vinegar 9% - 100 ml;
- sugar - 5 tbsp. l .;
- salt - 1 tbsp. l .;
- ground pepper black and red - 10 g;
- Korean seasoning for carrots - 1 tbsp. l.
Preparation
- Cut the eggplant into strips (1 cm).
- Grate carrots, pour boiling water, leave for 10 minutes. Squeeze from moisture.
- Sweet pepper (no seeds) and cut the onions into half rings, chili peeled with rings.
- Mix all vegetables (except eggplant), enter all the dry spices, salt and sugar.
- Add the garlic (mashed potatoes), butter and vinegar. Leave to marinate.
- Eggplants bake for 15 minutes.
- Mix marinade and baked vegetables, leave for 1 hour.
- Distribute he into cans, sterilize 15 minutes.
- Seal the salad "He" from eggplant for the winter.
Salad "Ten" from aubergines for the winter - recipe
Salad "Ten" from eggplant for the winter has such an unusual name is very justified. All ingredients need exactly 10 pieces of medium size, this will help to remember the recipe very simply. The whole complexity of cooking is reduced to the preparation of vegetables, the main process is very simple and uncomplicated.
Ingredients:
- blue, onions - 10 pcs .;
- sweet pepper, tomatoes, carrots - 10 pcs .;
- garlic - 10 teeth;
- oil - 150 ml;
- salt, sugar - 2 tbsp. l .;
- vinegar - 100 ml.
Preparation
- Onions, eggplants, peppers and tomatoes cut into cubes, grate the carrots.
- Mix everything, add salt, sugar and butter.
- Boil 40 minutes, add chopped garlic and vinegar, cook for 5 minutes.
- Pour over sterile packaging, cork.
Salad from eggplant and pepper for the winter
A minimalistic and delicious eggplant salad for the winter is prepared simply, quickly and without any frills. Its composition is not supplemented with tomato, if desired, you can add hot pepper, so that the appetizer is spicy. The workpiece is sterilized, so take care of the availability of a suitable vessel in advance.
Ingredients:
- eggplant - 2 kg;
- sweet pepper - 1 kg;
- onion - 500 g;
- garlic - 4 teeth;
- greens of dill - 1 bunch;
- vinegar - 2 tbsp. l .;
- oil for roasting;
- salt - 20 g.
Preparation
- Eggplants cut into large strips, rid of bitterness.
- Fry until softened.
- Cut the onions and peppers into half rings.
- Combine vegetables, simmer for 30 minutes.
- Add chopped garlic and greens, cook for 5 minutes, pour in the vinegar.
- Pour into cans, sterilize for 15 minutes.
Salad for the winter from eggplants as mushrooms
A very unusual piece - a salad of aubergines for mushrooms for the winter. Appetizer strongly resembles the taste of pickled mushrooms, and not knowing guests, will not be able to guess that the twist consists of vegetables. Perfectly, the salad is combined with the main meat dishes and will become an indispensable snack for a glass of alcohol.
Ingredients:
- blue - 2 kg;
- hot pepper - 1 pod;
- water - 2 l;
- salt - 70 g;
- sugar - 1,5 tbsp. l .;
- garlic - 4 teeth;
- oil - 200 ml;
- vinegar - 120 ml.
Preparation
- Cut eggplant sticks, circles of garlic, half-rings of pepper.
- Boil water with vinegar, salt and sugar, put eggplant, cook for 5 minutes, get vegetables.
- Fry garlic and pepper for 2 minutes, add eggplant, simmer for 5 minutes.
- Expand on the banks, cork.
Eggplant salad with beans for the winter
Eggplant salad for the winter, the recipe of which is supplemented with beans is very tasty, nutritious and hearty, you can serve it yourself, and as a side dish to meat dishes or simply as a snack for alcohol. Prepare 5-6 half-liter cans in advance, sterilize them over steam.
Ingredients:
- blue - 2 kg;
- tomatoes - 2 kg;
- sweet pepper - 500 g;
- onion - 500 g;
- beans - 300 g;
- sugar - 3 tbsp. l .;
- salt - 1 tbsp. l .;
- oil 100 ml;
- vinegar - 3 tbsp. l.
Preparation
- At night, soak the beans, boil for 30 minutes.
- Scroll tomatoes, put on fire.
- Cut onions and peppers with semicircles, aubergines.
- Transfer vegetables to tomato, simmer for 30 minutes.
- Add beans, salt, sugar, butter, cook for 10 minutes, pour in the vinegar.
- Spread on sterile cans, cork.
Salad of cucumbers and aubergines for the winter
This appetizer will precisely become an ornament of the whole assortment of home preservation. Salad from aubergine layers for winter, filled with tomato sauce. A spicy and piquant preparation will become a favorite during the solemn feast, and also ideally suits as a snack for strong alcoholic beverages.
Ingredients:
- eggplant - 2 kg;
- cucumber - 2 kg;
- tomatoes - 2 kg;
- sweet peppers, onions and carrots - 0.5 kg each;
- oil - 1 item;
- vinegar - ½ st .;
- salt - 50 g;
- sugar - 50 g;
- garlic - 5 teeth;
- Hot pepper - 2 pods.
Preparation
- From tomatoes to make a mash, add the twisted peppers and garlic, salt, sugar and butter.
- Boil for 30 minutes, pour in the vinegar, simmer for 5 minutes.
- Mug eggplants fry.
- In the banks lay layers of sauce, eggplant, mugs of cucumbers, sauce.
- To sterilize 30 minutes, cork.
Salad of baked aubergines for the winter
This salad for the winter from baked eggplants is prepared in an unusual way. All ingredients are baked in the oven. A very gentle way of cooking allows you to preserve the valuable properties of products, and the taste as a result is more saturated. For a given amount of vegetables, prepare 4 cans of 0.5 liters.
Ingredients:
- blue - 5 pcs .;
- sweet pepper, onions - 5 pcs .;
- tomatoes - 8 pcs .;
- oil - 200 ml;
- vinegar - 50 ml;
- sugar - 100 g;
- salt - 2 tbsp. l.
Preparation
- All vegetables cut large, put in a refractory container.
- Add salt, sugar, vinegar and butter.
- Put in a hot oven.
- Bake for 1 hour at 180.
- Distribute in a sterile container, cork.