Ten salad for the winter

Ten salad for the winter is a popular homemade preparation, which has such a name for a reason. This is due to the fact that vegetables are taken in quantities of 10 pieces. The perfect salad is good for daily consumption and for family feasts. The selection contains options, among which you will find yours.

Ten with eggplants for the winter

A dozen with eggplants for the winter is an ideal recipe for eggplant lovers. Winter salad has an incredibly rich taste that comes from ripe, juicy vegetables. Preparing canned food does not take as much time as it might seem.

1. 
   To sell the Ten salad for the winter, we prepare the ingredients according to the list.
2. 
   We wash the fruits thoroughly, using a sponge if necessary. Cut the pepper in half and remove the insides. Remove the skins from the onion. We cut off the stalks of the blue ones.
3. 
   Chop the bell pepper quite coarsely.
4. 
   After removing the skin from the eggplants, cut them into medium-sized cubes.
5. 
   We do the same with tomatoes, removing the skin first if desired.
6. 
   Chop the onion as desired.
7. 
   Unload the slices into a large container, add salt and granulated sugar. Pour in odorless vegetable oil and acetic acid. Place it on the fire and wait for it to boil. Cover with a lid and cook until tender, stirring regularly. It will take about an hour.
8. 
   We distribute the hot preparation into pre-sterilized jars.
9. 
   We roll up the blanks with boiled lids using a key. Cool by turning over onto lids.
10. 
    We place it in the pantry for storage. Bon appetit!

Ten salad with eggplants, carrots and onions for the winter

Ten salad with eggplants, carrots and onions for the winter is a recipe that is sold in different ways. In this recipe we will look at the process using a slow cooker. There will be no difference in taste from cooking on the stove. Well, I’ll say right away that you don’t need to closely monitor the process occurring in an electrical appliance. This is the advantage of a multicooker.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 2.6 l.

Ingredients:

• Tomatoes – 10 pcs.
• Eggplants – 10 pcs.
• Bell pepper – 10 pcs.
• Onions – 10 pcs.
• Carrots – 10 pcs.
• Garlic – 6 cloves.
• Granulated sugar – 1 tbsp.
• Vinegar 9% – 60 ml.
• Vegetable oil – 1 tbsp.
• Salt – 1.5 tbsp.

Cooking process:

Step 1. Prepare ingredients for a delicious salad. Carefully wash fleshy tomatoes, peppers and blueberries. Here it is permissible to use fruits with flaws, after cutting off the darkened or soft areas.

Step 2. Peel the carrots, garlic and onions. Pass the garlic through a garlic press or chop it with a knife. If desired, remove the skin from the tomatoes by placing them in boiling water for a while. We remove the seed box from the peppers. Chop all components fairly coarsely.

Step 3.We start the multicooker by activating the “Baking” program. Pour in vegetable oil, add onion and garlic. Sauté vegetables. When the vegetables become translucent, add the tomatoes. Cook until liquid forms.

Step 4. Add carrots, cut into slices, eggplants and pieces of pepper, cut into strips, into the tomato sauce.

Step 5. Add salt and sugar. Stir and bring to a boil. Switch the program to “Extinguishing”, leave for an hour, closing the lid.

Step 6. When there are 10 minutes left until the end of cooking, add vinegar.

Step 7. Pre-prepare the jars and lids by inspecting them for flaws, washing and sterilizing them. We immediately throw away containers with chips and cracks. Fill the jars with amazing salad. Let's roll up. Turn upside down and cool.

Step 8. Move the blanks to the place where the winter preserves are stored. We eat it with baked goods or main courses. Bon appetit!

Ten eggplant salad in large pieces for the winter

Ten eggplant salad in large pieces for the winter is a winter preparation that not only looks attractive, but also exceeds all expectations. The vegetables hold their shape perfectly despite the rather long cooking time. The salad is great for potato side dishes as well as pasta.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 5 l.

Ingredients:

• Tomatoes – 10 pcs.
• Eggplants – 10 pcs.
• Bell pepper – 10 pcs.
• Onions – 10 pcs.
• Granulated sugar – 100 gr.
• Vinegar 9% – 150 ml.
• Vegetable oil – 300 ml.
• Salt – 3 tbsp.
• Garlic – 10 cloves.
• Ground red pepper – 0.5 tsp.

Cooking process:

Step 1. Select 10 medium eggplants.

Step 2. Take the same amount of bell pepper. The color of the fruit will not affect the taste of the salad.You can take several types.

Step 3. Take ripe fleshy tomatoes.

Step 4. Cut the blue ones into half circles and put them in a salty solution (1 tbsp). We keep them there for half an hour.

Step 5. After half an hour, strain the eggplants, rinse under running water, and let drain in a colander. Then we unload it into a large basin.

Step 6. After removing the insides from the pepper, cut it as desired. And we unload to the blue ones.

Step 7. Chop the peeled onion and pour it into a basin.

Step 8. Having removed the stalks from the tomatoes, divide them into slices and twist them through a meat grinder.

Step 9. Pour tomato juice into the main ingredients.

Step 10. Add 2 tablespoons of salt and 100 grams of sugar. Season with vegetable oil and ground pepper.

Step 11. After mixing, place on the stove. Boil on low heat for half an hour.

Step 12. Finely chop the peeled garlic or press through a press. Add at the end of cooking.

Step 13. Pour in vinegar and stir. Fill pre-prepared glass containers with aromatic salad. Seal with lids and cool under a blanket.

Step 14. Store the salad in the pantry. Bon appetit!

Ten salad with tomato juice

Ten salad with tomato juice has a memorable bright taste. Even a novice housewife can easily prepare a salad. For preparation, use homemade tomato juice or store-bought analogues. I’ll tell you a secret that a salad with homemade tomato juice comes out much more appetizing and richer in taste.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Tomato juice – 3 l.
• Eggplants – 2 kg.
• Bell pepper – 1.5 kg.
• Hot chilli pepper – 2 pcs.
• Granulated sugar – 150 gr.
• Vinegar 9% – 250 ml.
• Vegetable oil – 100-150 ml.
• Salt – 2 tbsp.
• Garlic – 4 heads.

Cooking process:

Step 1. Cut clean blue ones into cubes. We wash the sweet pepper and remove the insides, removing the partitions and seeds. Finely chop. Grind the washed hot pepper. Remove the garlic from the husk and chop it. We use onions as desired. We determine the quantity ourselves.

Step 2. Prepare tomato juice yourself by grinding clean, fleshy tomatoes through a meat grinder, or take ready-made juice from the supermarket.

Step 3. Having combined the slices, transfer them to a large cooking container. Place on the fire, simmer for 1 hour, stirring from time to time. Fill with tomato juice, odorless vegetable oil and acetic acid. Season with salt and sugar.

Step 4. Bring to a boil and place in pre-heated glass containers. Some use alcohol or vodka as disinfection, pouring a little into jars, closing and shaking.

Step 5. Roll using a machine. If we use screw caps, we always use only new ones. Used twists may leak air, which adversely affects the storage of the preserved product. Cool by turning it upside down and wrapping it in a blanket.

Step 6. Store the cooled salad in the cellar. Bon appetit!

Ten without vinegar for the winter

A dozen without vinegar for the winter - a recipe for those who do not use acetic acid in home canning. There is no need to be afraid that the seaming will spoil, since lemon is used as a preservative, which does its job perfectly. The salad turns out incredibly appetizing and looks presentable.

Cooking time – 1 hour 10 minutes

Cooking time - 15 minutes.

Portions – 2

Ingredients:

• Tomatoes – 10 pcs.
• Eggplants – 10 pcs.
• Bell pepper – 10 pcs.
• Onion – 10 pcs.
• Granulated sugar – 3 tbsp.
• Citric acid – 20 gr.
• Vegetable oil – 200 ml.
• Salt – 2 tbsp.
• Garlic – 10 cloves.
• Hot chilli pepper – 2 pcs.
• Bay leaf – 4 pcs.

Cooking process:

Step 1. Cut the washed blue ones into acceptable pieces and cover with salt. Leaving it for half an hour, wait for the salt to draw out the bitterness. Without wasting precious time, we rinse the jars and send them to be sterilized.

Step 2. Cut the peeled onion into half rings, and the washed peppers and tomatoes - randomly. We first remove the core from the peppers and remove the stems from the tomatoes. The taste of the salad does not depend on the cutting; we treat the ingredients as we like. If you chop it too small, the salad will turn into eggplant caviar.

Step 3. Saute the chopped onions in hot oil until transparent.

Step 4. Wash the eggplants, dry them with paper towels, and then add them to the onions. We also put tomatoes and peppers there. Throw in the laurel. If necessary, add your favorite spices.

Step 5. Covering, simmer the mixture for a third of an hour. Don't forget that you don't need to stir. Puree the peeled hot peppers and garlic in a blender and add to the stewed vegetables. Add lemon and bay leaves. Salt and sugar. Stir thoroughly and let simmer for 5 minutes. After tasting, adjust the taste if necessary.

Step 6. After boiling for another 5 minutes and carefully removing the laurel leaves, place them in pre-sterilized jars. Holding with oven mitts so as not to burn your hands, seal with sterilized lids. Let it cool slowly, wrapping it in a blanket coat. Keep it cool. Bon appetit!