Eggplant salad "Ten" for the winter - recipes for a tasty and healthy preparation. A dozen eggplant salad for the winter - a step by step recipe

As the proverb says: "Thrifty is better than rich." More than one generation of housewives has been using the most different ways to keep fresh food products, one of which is canning, the ultimate goal of which is to preserve food for a long period of time and avoid spoilage.

Salad "Ten" of eggplant for the winter

Homemade canned foods occupy a significant part of the diet. Since as a result of pickling, pickling or fermentation, an already changed product is obtained with its new aroma and taste. Exists a large number of options for combining vegetables for home canning.

The most popular is the harvesting "Ten" of eggplant for the winter. This delicious salad retains a significant portion of vitamins and minerals. It will not be difficult to prepare such a homemade preparation if you use more than simple recipes salad "Ten" with eggplant for the winter. AT winter period Such a salad will diversify your table and is well suited as a side dish to main dishes.

The composition of the necessary products

• Red tomatoes - ten pieces.
• Small eggplants - ten pieces.
• Green bell pepper - ten pieces.
• Onions - 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, to prepare a canned salad "Ten" from eggplant for the winter, it is necessary to prepare all the ingredients. Without fail, all the vegetables that make up the salad must be washed well. It is advisable to start with eggplant, because they require longer preparation than other vegetables. Cut clean eggplant into fairly large pieces. Place in a separate bowl and cover with cold salted water. Eggplants should be in water for about an hour - this will remove the bitterness present in them.

Divide red ripe tomatoes into two parts, carefully remove the stalks, and then cut all the halves into several more slices. Bulgarian pepper is desirable to take green. This will brighten up the salad. Cut the stalks off the pepper, cut lengthwise, remove seeds and membranes and cut into half rings. Remove the husks from the onion heads, rinse, divide into two parts and chop into half rings. Cut off the ends of each clove of garlic on both sides and press with a wide blade of a knife - this will make it easy to peel them from the husk. Rinse the cloves and cut into thin slices.

Getting Started with Conservation

The preparation of all vegetables for the "Ten" eggplant salad for the winter is over. Now you can proceed directly to the process of preparing the workpiece. To do this, take a pan with a thick bottom and pour vegetable oil into it. Next, put all the vegetables in it, pour sugar and salt. Mix all the ingredients well together, close the lid and put the pan on the fire.

After the vegetables boil, be sure to reduce the heat to the smallest and simmer the vegetables for about an hour under a tightly closed lid. Don't forget to stir occasionally. Ten minutes before the end of cooking, you can taste and, if necessary, add sugar or salt, and pour vinegar into the salad and mix thoroughly. Boil for another ten minutes and remove from heat. Salad made according to the "Ten" recipe - from eggplant and other vegetables - for the winter is ready.

Immediately spread the salad hot in pre-washed and sterilized jars and roll up. Lids should also be sterilized. Turn the jars filled with salad upside down and wrap them well with something warm. Leave them in this position for at least a day, and then you can shift.

Such a salad, especially in winter, will definitely delight vegetable lovers with its taste, bright view and will also be a great addition to main dishes.

Salad "Ten": assorted eggplant

In order to cook vegetable mix"Ten", 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 preparation for the winter got its name "Ten".

There is a classic recipe for making eggplant salad "Ten" for the winter, which includes only eggplant, peppers and tomatoes, but if desired, it can be supplemented with other ingredients to your taste. Thanks to additional ingredients, the salad will not lose its taste qualities and it will taste even better. It will not be difficult to prepare such a vegetable platter if you use the step-by-step recipe "Ten" from eggplant for the winter.

List of required ingredients

• Medium eggplant - ten pieces.
• Carrots - ten pieces.
• Red bell pepper - ten pieces.
• Young zucchini - ten pieces.
• Tomatoes - ten pieces.
• Onions - ten heads.
• Garlic - ten cloves.
• Oil - one glass.
• Vinegar - four tablespoons.
• Sugar - three tablespoons.
• Salt - three tablespoons.
• Bay leaf.
• Peppercorns.

Preparing the Ten

Before you directly start preparing the harvest for the winter, you need to sort out all the vegetables and make sure that there are no spoiled or rotten ones among them, as this can subsequently spoil the finished product. Also, all vegetables included in the salad must be thoroughly washed under running water. After the vegetables have been sorted out and washed, you can start preparing the Ten salad.

In order to remove bitterness from eggplants, they must be separated from the tails and cut in half lengthwise. Put in a separate deep bowl and pour cold salted water at the rate of one tablespoon per liter of water. The eggplant must be completely covered with water. Leave them to soak for an hour and a half. Then they should be washed again and cut into small cubes.

In young, small zucchini, cut off the stalks and cut into cubes. Peel the carrots with a special knife. Divide lengthwise into two parts and cut into thin half rings. Tomatoes cut in half, cut out hard places and cut into half rings. Fleshy bell pepper, if possible red, also cut in half, remove seeds and partitions and cut into thin strips.

Remove skin from onion, wash and chop. Press each clove of garlic with a wide blade of a knife - this will help to easily peel it from the husk, rinse and chop. The preparation of vegetables is over, and you can start preparing the "Ten" salad for the winter.

lettuce preservation

It is necessary to stew vegetables either in a cast iron or in a saucepan with a thick bottom, otherwise they may burn. Pour a glass of vegetable oil into a saucepan with a thick bottom and place on fire. When the oil is hot, put all prepared and chopped vegetables into a container, pour sugar, salt and add spices, bay leaves and peppercorns. Mix all ingredients well.

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 the “Ten” salad, one must not forget to periodically stir them carefully with a wooden spatula. When about ten to fifteen minutes remain before the end of the process of stewing vegetables, pour four tablespoons of nine percent vinegar into the pan and mix the resulting mass again.

Cover with a lid and simmer for the set time. While the vegetables are stewing, you need to prepare jars for canning. They must be washed hot water With baking soda and then sterilized. Lids should also be sterilized. Distribute ready-made hot salad "Ten" assorted eggplants and other vegetables in clean and sterilized jars to the very neck. Cover with lids and seal immediately.

Turn the jars filled with "Ten" upside down, cover with a warm blanket and leave in this position until completely cooled. Then it will be possible to transfer them to another place. The preparation of eggplant "Ten" for the winter, the recipes and photos of which are presented in the article, is a wonderful appetizer that will perfectly complement the main dishes in the winter.

Salad "Ten" got its name because of the unique composition, which includes 10 pieces of various vegetables. The obligatory components in it are eggplants, onions, garlic, tomatoes, harmoniously combined with each other. The recipe for this popular appetizer is not only easy to remember, it is also very simple and does not require serious culinary skills. So even a novice cook can prepare the Ten eggplant salad for the winter.

Cooking features

There are several subtleties in preparing the Ten eggplant salad for the winter that you need to know about.

• Do not take stale, spoiled vegetables for salad. Such savings will negatively affect not only the organoleptic qualities of the snack, but also its safety. If you wish to do vegetable snack worthy holiday table You don't have to skimp on vegetables. The same goes for butter and other ingredients.
• Eggplant contains solanine, which is harmful to the body. Therefore, before preparing canned food from them, the “blue ones” must be soaked in salt water. Add a teaspoon of salt per liter of water, preferably with a slide. After half an hour, the eggplants are washed well in running water. Use them for salad preparation only after the water drains from them.
• There is vinegar in the salad recipe, but not much. Due to this, it has a delicate taste, but this can adversely affect its safety. Troubles will not happen if you carefully follow the technology for preparing snacks described in the recipe and sterilize all the jars and lids that are used to store these canned food.
• The recipe specifies the amount of vegetables, which is convenient. However, all vegetables can grow both small and large, so it’s still better to focus on the weight of the products, converting the amount into grams. So, a medium-sized young eggplant weighs 200 g, which means that 10 eggplants will pull 2 ​​kg. A medium-sized tomato weighs 100 g, the weight of 10 tomatoes will be 1 kg. The average onion will pull only 75 g. A dozen onions will weigh 750 g. The weight of 10 bell peppers is 1 kg. Ten carrots, if they are included in the recipe, will also be pulled per kilogram.

With all these points in mind, you will surely prepare a delicious snack that will last well all winter.

The classic recipe for salad "Ten" eggplant

Composition (per 5 l):

• eggplant - 10 pcs.;
• onions - 10 pcs.;
• sweet pepper - 10 pcs.;
• tomatoes - 10 pcs.;
• garlic - 10 cloves;
• sugar - 100 g;
• salt - 50 g;
• vegetable oil - 0.2 l;
• table vinegar (9 percent) - 100 ml;
• ground black pepper - 5 g.

Cooking method:

• Rinse the soda cans, sterilize them in the oven for at least 10 minutes, or over steam using a pot cover. Remove, turn over, let dry.
• Wash the eggplants, cut off their noses and tails. Cut, without peeling, into large cubes (about a centimeter or even one and a half). Pour in salted water and leave for half an hour.
• Wash the tomatoes, remove the stalks from them, make a cross-shaped incision on the opposite side.
• Boil water in a saucepan and dip the tomatoes in it. Blanch them in boiling water for 2 minutes.
• Remove the tomatoes from the pot of hot water with a slotted spoon and place them in a bowl of cold water. When they have cooled, take them out of the water and peel them off.
• Cut the tomato pulp into small cubes.
• Wash the pepper. After cutting the stalks, remove the seeds. Cut each pepper lengthwise into 4 parts, chop into strips.
• Pass the garlic cloves through a press.
• Peel the onions and finely chop.
• Wash eggplant, dry.
• Heat the oil in a large saucepan, in which the snack for the winter will be prepared.
• Add the onion and sauté for 5-10 minutes until soft.
• Place the eggplant in the bowl with the onions. Fry them for about 5 minutes.
• Put in the pepper strip. Fry still 5 minutes.
• Place tomatoes in a bowl with vegetables. Pepper and salt. Pour in the sugar. Cover the pan with a lid and simmer the appetizer in it, stirring occasionally, for 30 minutes.
• Pour in the vinegar and crushed garlic. Stew the appetizer with them for another 10 minutes.
• Arrange the salad in the prepared jars. If you use half a liter, you will get ten.
• Roll up the jars with lids, which must first be boiled for at least 5 minutes.
• Turn the jars of Ten salad over and cover them with a blanket. After a day, remove for the winter.

Cooked by classic recipe salad "Ten" of eggplant and other vegetables turns out to be delicate in taste. Fans of spicy snacks will have to modify the recipe.

Spicy salad "Ten" of eggplant

Composition (per 6 l):

• eggplant - 10 pcs.;
• carrots - 10 pcs.;
• onions - 10 pcs.;
• bell pepper - 10 pcs.;
• hot capsicum - 100 g;
• tomatoes - 10 pcs.;
• salt - 50 g;
• sugar - 150 g;
• vegetable oil - 0.2 l;
• table vinegar (9 percent) - 100 ml;
• ground black pepper - 5 g;
• red ground pepper (optional) - to taste (no more than 5 g).

Cooking method:

• Wash the eggplant and cut into slices. Sprinkle with salt (in addition to that indicated in the recipe) and leave for half an hour. Wash very well, dry.
• Peel the onion and cut into half rings.
• Wash the sweet pepper, cut off the stalks, take out the seeds. Cut lengthwise into long strips.
• Wash hot peppers, cut off the tails. Pass through a meat grinder along with seeds.
• Wash the tomatoes. Cut off the stalks and seals next to them. Cut the tomatoes into small slices.
• Peel the carrots and cut them into thin slices. If it is too wide, then you can cut into semicircles or even sectors into a quarter of a circle.
• Place all vegetables in a large saucepan.
• Season with black and red pepper.
• Mix oil with vinegar, salt and sugar. Pour this mixture into the pot with the vegetables.
• Put the pan on low heat, wait until it boils, and cook for 40 minutes.
• While the salad is cooking, prepare the jars and lids by washing and sterilizing them.
• Fill the jars with hot salad, close them tightly with a metal lid using a seaming key, and turn over. It is not necessary to wrap.
• When the jars of Ten salad have cooled down, move them to the pantry for the winter.

Eggplant salad prepared according to this recipe will appeal to lovers of spicy dishes. It turns out no less tasty and satisfying than made according to the classic recipe.

It’s easy to close the Ten eggplant salad for the winter, remembering its recipe is even easier. But still, it’s better to put it in your cookbook so that after a while you don’t confuse anything.

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 snack, but I want to offer you a real tasty 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.

How to cook a salad all 10 for the winter with eggplant

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 the garlic, boil for another 10 minutes, pour in the 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 evaporate, reducing the salad in volume by half.

Eggplant has a short harvest time, but vegetable lovers can extend the pleasure of eating them by preparing preparations for the winter. It is worth knowing in advance about the features and recipes for preparing eggplant “tens” for the winter in order to choose the option you like best at the time of harvesting vegetables.

The eggplant “dozens” recipe has been popular with Russian housewives for many years, due to the special taste of the resulting salads and ease of preparation. The peculiarity lies in the fact that vegetables are taken in equal proportions, and their ratio is always a multiple of 10.

The benefits of these recipes are:

• simplicity and minimal time required for manufacturing;
• no requirements for culinary skills, the possibility of cooking tasty preparation even for novice housewives;
• use of available ingredients;
• no need for lengthy calculations, in terms of the number of components.

Today, there are several options for cooking "dozens" of eggplant, so everyone can choose the most suitable option.

We prepare the main ingredients, calculate the proportions

An important condition for obtaining delicious winter preparations using recipes using the 10 by 10 principle is the selection of the right products and their pre-processing. Eggplants are chosen ripe, without putrefactive damage and hollow formations. Overripe fruits are not used, as they lose their taste, have large seeds and contain a large amount of corned beef, which is harmful to humans. Requirements for the quality of products apply not only to vegetables, but also to vegetable oil, if such an ingredient is contained in the recipe.

In most cases, the following ingredients are used in recipes:

• Sweet pepper;
• tomatoes;
• carrot;
• onion.

The main rule is that they take all vegetables 1 pc. for every eggplant. When calculating, the weight of the fruit, which can vary significantly, should be taken into account.

Rule 10 applies to the following average weights:

• eggplant - 200 g;
• tomatoes - 100 g;
• carrots - 100 g;
• pepper - 100 g;
• onion - 75 g.

If there is a significant deviation from the specified parameters, it is required to slightly adjust the “10 by 10” rule.

Most recipes call for pre-soaking the eggplant in salted water to remove the bitterness from the product. When cooking, only ordinary salt is used, sea and iodized salt is not suitable for these purposes, since preparations turn sour with their use. An important point is a requirement for thorough sterilization of jars.

Cooking options for "tens" of blue for the winter

The blue vegetables can be prepared using several options, so everyone can experiment and choose the recipe they like the most.

Classic way

Harvesting according to the classic recipe involves the use of eggplant, turnip onions, sweet peppers, tomatoes in a ratio of 10 to 10. Additionally you will need:

• garlic - 10 teeth;
• granulated sugar - 100 g;
• salt - 50 g;
• vegetable oil - 200 ml;
• 9% vinegar - 100 ml;
• ground black pepper - 5 g.

Eggplants are peeled and cut into cubes ranging in size from 1 to 1.5 cm, which are placed for 30 minutes in salted water. The place of the stalk is cut out from the tomatoes, a cruciform incision is made. Tomatoes are blanched in water for 2 minutes, after which they are placed in cold water and the skin is removed. The peeled tomatoes are cut into small cubes, the pepper is chopped into strips. Sliced ​​onion fried vegetable oil within 10 minutes.

Eggplant and onion are combined, frying vegetables for 5 minutes, after which pepper is added and held for another 5 minutes. Tomato mixture, salt, pepper and sugar are introduced into the container. The vegetable mixture is stewed for 30 minutes, after which vinegar and chopped garlic are added. Preservation is laid out in pre-sterilized jars.

Spicy blueberry appetizer

To prepare a spicy salad, take eggplant, carrots, onions, sweet peppers, tomatoes, using principle 10.

Additionally you will need:

• hot peppers in pods - 100 g;
• salt - 50 g;
• granulated sugar - 150 g;
• vegetable oil - 200 ml;
• 9% vinegar - 100 ml;
• red and black ground pepper - 5 g each.

Eggplant cut into circles and soaked in salted water for 30 minutes. Onions are chopped in half rings, bell peppers in strips, carrots in circles. The sharp pod is ground with a meat grinder along with the seeds.

Tomatoes are cut into several slices. All vegetables are transferred to a saucepan and, from the moment of boiling, are kept on low heat for 40 minutes. A couple of minutes before readiness, the remaining ingredients are introduced and kept on fire for another 5 minutes. Hot salad is laid out in sterilized jars and rolled up.

A simple recipe in jars

Eggplant salad according to this recipe goes well with meat dishes. This appetizer is prepared quite quickly, and the total time is on average 40 minutes. For work, you need to take 10 pcs. the following vegetables:

• eggplant;
• tomatoes;
• pepper;
• onion turnip;
• garlic.

Additionally prepare:

• granulated sugar - 3 tbsp. l.;
• salt - 2 tbsp. l.;
• citric acid - 1 tsp;
• bay leaf - 1 pc.;
• hot pepper - 1 pod.

Using this amount of ingredients, the average yield of the finished product will be 5 liters. As a container for cooking vegetables, you need to take a thick-walled pot of a larger volume, which will simplify the work and eliminate the problem of burning. Cook the mixture of vegetables over low heat.

Eggplants are cut into large cubes, sprinkled with salt and allowed to stand for 20 minutes. Tomatoes are chopped into slices, and onions into half rings. A mixture of vegetables is placed in a saucepan and boiled for 30 minutes, after which granulated sugar, salt, citric acid and seasoning are added. The hot salad is laid out in jars and the container with the workpiece is sterilized.

With carrot

The addition of carrots gives a special taste and makes the harvest more attractive in appearance, additionally providing more nutritional value to the winter harvest. A salad is being prepared according to the "classic" recipe, but 10 pieces are additionally added. carrots.

The following proportions of sugar and salt are used for the recipe:

• salt - 2 tbsp. l.;
• granulated sugar - 1 tbsp. l.

With pepper

Seaming with the addition of hot chili peppers is moderately spicy and goes well with meat dishes. For cooking, 10 pieces are required. eggplant, bell pepper, carrot, turnip onion, garlic.

Salad contains:

• chili pepper - 1 pc.;
• vegetable oil - 200 ml;
• vinegar - 100 ml;
• granulated sugar - 150 g;
• salt - 2 tbsp. l.;
• ground black pepper - ½ tsp;
• laurel leaves - 4 pcs.

Eggplants are soaked after cutting in salted water for 20 minutes to eliminate the bitterness of the product. Vegetables are cut and placed in a saucepan for cooking for 30 minutes. 5 minutes before the end of the process, salt, granulated sugar, spices and vinegar are introduced, keeping the salad on the stove for several minutes in a boiling state. The mixture is laid out in jars and rolled up.