Eggplant salads for the winter without sterilization: the best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Eggplants as winter preparations are very tasty, and therefore they are well-deservedly popular with housewives. There are many different recipes that will allow you to cook a wonderful dish that will appeal to all family members. In our article, we want to talk about how you can cook delicious eggplant salads for the winter. Such recipes will never be redundant in the arsenal of any housewife.

Vegetable Benefits

Eggplant salads for the winter without sterilization is one of the most popular options for harvesting. Properly prepared, they can be perfectly stored for a long time. Eggplant pairs well with other vegetables such as carrots, celery, peppers, tomatoes, garlic, etc. By following the proportions and following the recipes, you can make very tasty eggplant salads for the winter, which can be served on the table as a separate dish.

Eggplant is that rare vegetable that we don't eat raw. But in fried or boiled, they are incredibly tasty and do not lose their beneficial properties. Vegetables contain vitaminsA, C, B, P, as well as iron, potassium, calcium, magnesium, copper and others. The rich taste of eggplant salads cannot but be liked. Such blanks are always relevant.

There are many recipes for eggplant salads for the winter. Each of them is good in its own way. To prepare a good dish, you need to take quality vegetables. You need to focus on the appearance of eggplant. Fresh vegetables have a bright purple glossy skin - this is the main sign by which you should choose fruits. The pulp should be soft, without dense seeds. Not only the taste of dishes, but also their effect on the body depends on the freshness of eggplant. Overripe blueberries contain a lot of solanine, which is incredibly harmful to humans, so they should not be eaten.

Salad of little blue ones with celery

As we have already mentioned, there is a fairly large selection of all kinds of eggplant salad recipes for the winter. A very popular variant is celery, which gives a bittersweet flavor and a very pleasant taste. To prepare the salad, you will need the following products: onions, blue ones, garlic, celery and sweet peppers. The beauty of such a preparation is that it is prepared without sterilization. This means that it will take much less time to cook.

A couple of eggplants must be washed and boiled for ten minutes in a lightly s alted liquid. After we let the vegetables cool and cut them into four parts. For a salad, it is enough to take three bell peppers, remove the seeds from them and cut intostraws. Next, chop three onions and one celery. Garlic is desirable to pass through the press.

Now we need to prepare the marinade dressing. To do this, we need to take 160 g of vegetable oil and the same amount of vinegar, a tablespoon of s alt and two sugars, three tablespoons of water. Mix all the listed ingredients and bring to a boil, then pour into the vegetables. So our eggplant salad for the winter is ready. Without sterilization, we lay out the vegetables in clean jars and cork them.

Troika salad

This eggplant salad recipe for the winter can be adopted even by inexperienced housewives. Preparation is quite simple. The name of the salad is due to the fact that all the components for it are taken in three pieces - sweet peppers, onions and eggplants. It is simply impossible to make a mistake in proportions. As an addition, you can use hot peppers, which are put to taste.

My vegetables, dry them, then cut into large pieces, as for a salad. Pieces that are too small may turn into caviar during cooking. For further cooking, we need an enamel pan. We put it on the fire and pour 90-100 grams of oil on the bottom. Add the garlic passed through the press. We put the previously chopped vegetables into a saucepan and simmer for 30 minutes, not forgetting that the ingredients must be stirred periodically.

If you want, you can add your favorite spices. But a teaspoon of s alt is a must. In thirtyminutes in the salad, you need to add twenty grams of vinegar, and then boil the vegetables for another ten minutes. Next, we lay out the workpiece on the banks and roll them up. After a day, the salad can be rearranged to a place of permanent storage.

Salad Five

This version of eggplant salad for the winter without sterilization is also easy to perform. It is prepared from five types of vegetables - carrots, onions, bell peppers, garlic and eggplant. A feature of the workpiece is the presence of carrots. If we talk about the weight ratio of the components, then blue and pepper should be about 500 grams each, and onions and carrots 300 grams each.

Cut the eggplant into strips, and divide the bell pepper into eight parts, rub the carrots, chop the onion into half rings. Add four tablespoons of sugar and half as much s alt to the vegetables, as well as ½ cup of vegetable oil. We send the container with the ingredients to the fire and simmer for at least thirty minutes. Next, we shift the vegetables into jars and cork them. As you can see, vegetables are cooked without vinegar and without sterilization. Eggplant salad for the winter is best placed in the refrigerator or cellar.

Such a blank cannot be kept warm. One of the best eggplant salads for the winter is Pyaterochka. No wonder he is so popular with housewives.

"Ten" of eggplant

"Ten" is a fairly well-known and beloved salad by housewives. It is prepared from onions, sweet peppers, tomatoes, garlic and eggplant. All ingredients must be taken in ten pieces, hence the name of the workpiece. "Ten" is also prepared without sterilization. Salad onwinter eggplant is good as an independent dish, which is why it won universal love.

For the preparation of snacks, take medium-sized vegetables. Cut the onion into cubes and fry in oil. You can use a frying pan for this, or you can immediately start cooking in an enamel pan.

Pour oil into it and send it to the fire, then add the onion and fry it. Now you can add eggplant and sweet onion cubes. Tomatoes must first be peeled, and then cut into cubes. We send tomatoes to the rest of the vegetables. Mix all the ingredients well.

Next, put two tablespoons of s alt (tablespoons), a teaspoon of pepper. Experienced housewives also recommend adding one hundred grams of sugar. We continue to stew vegetables. After thirty minutes, you can add vinegar. Enough one hundred grams of solution. We cook the salad for another ten minutes, after which we turn off the gas. Add garlic. We lay out the salad in jars and put in a warm place under the covers. Here is the preparation for the winter. Eggplant salads in jars can be stored in the pantry.

Teschin language

If you want to cook a spicy eggplant salad for the winter, then you can choose the famous dish "Teschin tongue". Eggplants are usually cut lengthwise, but, in principle, you can also cut them into rings - this does not affect the result.

For cooking, we need about four kilograms of eggplant. We wash and cut them, then put them in a container and sprinkle with s alt so that excess bitterness leaves the little blue ones. Next up is the pepper.sweet (ten pieces) and hot peppers (five pieces), cut the vegetables into half rings. We peel five heads of garlic from the husk and pass through the garlic. We free ten tomatoes from the skin and grind in a meat grinder. We also pass chopped pepper through a meat grinder. The result should be a mixture of peppers and tomatoes. We send it to the fire and add 150 g of vinegar and vegetable oil, as well as two tablespoons of s alt (tablespoons). After boiling the tomato mass, add the eggplant and garlic, simmer all the components for about thirty minutes, stirring occasionally. Next, we cork the salads in jars.

Korean eggplant

Korean eggplant salad is very tasty. For the winter, such an appetizer is simply irreplaceable, it is suitable not only for every day, but also for any feast.

For cooking, we need about two kilograms of eggplant, a little sweet pepper (0.5 kg) and 300 g carrots and onions. You also need to take a head of garlic and a bunch of parsley.

To pour vegetables, you need to take a tablespoon of water, a teaspoon of black pepper, s alt and coriander, a glass of oil, vinegar (170 g).

Blue ones need to be prepared by making cuts in them, boil for about ten minutes (take 4 tablespoons of s alt for two liters of liquid). Vegetables should be slightly undercooked. Grind carrots using a grater for cooking Korean carrots. Next, cut the onion in the form of half rings, and the pepper into slices.

Cut the boiled eggplant into cubes and mix them with garlic andparsley. We combine all the ingredients together in an enameled container and add the filling. To prepare the solution, you must first mix all the ingredients and only then add the oil, since sugar and s alt do not dissolve in oily liquids.

Vegetables in a bowl mix well and cover with a film. We leave them for a couple of days. Periodically, the salad must be tasted. Once you are satisfied with their taste, vegetables can be placed in the refrigerator until further use. Such a "quick" recipe allows you to get delicious vegetables in the shortest possible time.

Korean snack

This recipe is perfect for harvesting vegetables for the winter. Eggplant salad in Korean is well stored and will always come in handy, even for the festive table.

For cooking, you need to purchase up to ten eggplants, fifteen sweet peppers, five pieces of carrots and onions. In addition, additional components will be needed: a head of garlic, spices to taste, 130 g of vinegar, three tbsp. l. s alt and sugar, a bunch of parsley and 120 g of vegetable oil.

Wash vegetables and dry. We cut the blue ones into large pieces and put them in an enameled container. Pour water on top and let the vegetables stand for twenty minutes.

In the meantime, prepare the vegetables. Grind the carrots on a grater for Korean carrots, cut the hot and Bulgarian pepper into cubes, and cut the onion into half rings.

For cooking, take a pan, pour oil into it and send it to the stove. Add vegetables one by one: onions, then carrots andboth types of pepper. Mix all the ingredients and fry for about three minutes. We drain the water from the soaked eggplants and send the blue ones to the rest of the vegetables. Pour ½ cup of liquid into the pan, add sugar, peppercorns, s alt. Close the container with a lid and bring the mass to a boil. Next, simmer the ingredients for thirty minutes on very low heat. Then add vinegar, parsley and garlic. We continue to simmer for about fifteen more minutes.

Spicy eggplant salad for the winter corked in jars. We send them to cool under the covers, after which we store them in the pantry.

Cucumber and eggplant salad for the winter

Delicious salad can be prepared from cucumbers and eggplants in tomato sauce. Vegetables are perfectly combined with each other, resulting in an excellent preparation for the winter. Eggplant and cucumber salad can be stored for up to three years without any change in taste.

For harvesting, you need to take equal amounts of tomatoes, eggplants and cucumbers. In addition, you will need about 200 grams of onion, 120 ml of oil, 60 g of sugar, 30 g of s alt.

First, let's prepare the vegetables. We cut the tomatoes into four parts, removing the tails, and process them in a meat grinder. We cut the eggplant and cucumbers into cubes, and the onion into half rings. For cooking, take a capacious pan. Pour the resulting tomato pulp into it and put it on fire. Immediately add vinegar, sugar and oil to the container. Next, alternately put the onion and eggplant in the pan. The last to be put into the masscucumbers. Simmer the vegetables over low heat for about forty minutes. Stir the salad all the time. Next, put it in jars and cork. The workpiece should cool under a warm blanket, after which the jars can be transferred to a permanent storage location. Such a cucumber and eggplant salad for the winter is good not only for a family dinner, but also for a festive table.

Cucumber and eggplant salad

What can be prepared as a preparation for the winter? Eggplant salad with cucumbers is one of the best options. To prepare the blank, you will need five pieces of all vegetables: cucumbers, tomatoes, eggplants, Bulgarian peppers, onions. In addition, you should stock up on vegetable oil (250 ml), the same amount of vinegar, sugar (250 g), s alt (to taste).

Eggplants are peeled and cut into cubes, then put into a container and covered with s alt. Vegetables need to stand for a while so that bitterness comes out. After that, the blue ones need to be washed.

We put a cauldron with oil on the fire, put the onion in it while it is fried, cut the peppers, cucumbers. We also send vegetables to the cauldron and continue cooking. After a while, add the eggplant and fry the salad until the little blue ones become transparent. Next, add sugar and peeled tomatoes. As soon as the tomatoes start juice, cover the dishes with a lid and simmer for five minutes. The most crucial moment is the addition of vinegar. It is very important not to overdo it. Unfortunately, it is impossible to accurately specify the amount of vinegar,since a lot depends on the sweetness of the tomatoes and your taste preferences. Therefore, it is necessary to taste the salad at this stage in order to understand whether you have added enough vinegar essence.

Now we put the boiling eggplant salad for the winter in jars, cork them and put them under a warm blanket until completely cooled.

Eggplant appetizer with mushrooms

We offer an original salad recipe for the winter - "eggplants like mushrooms". A delicious snack is prepared quickly, without any hassle. For cooking, we will purchase a couple of kilograms of blue ones and a bunch of dill. In addition, we will need a little more than a glass of vegetable oil, vinegar (11 tablespoons), s alt (4 tablespoons), at least 2.5 liters of water and a head of garlic.

For cooking, we will select a large, capacious saucepan, pour water into it, add vinegar and s alt. After that, we put the container on fire. My eggplants, remove the skin and cut them into cubes (we cut the skin just to achieve the greatest similarity with mushrooms). We send the blue ones to the hot brine, after boiling the eggplants need to be cooked over medium heat for at least five minutes.

Next, remove the pan from the heat and discard the contents in a colander. The blue ones should drain, it takes about an hour.

Meanwhile, we chop the greens and pass the garlic through the press. For the winter, eggplant salad with garlic is the best appetizer, especially when it looks so much like mushrooms. Mix the cooled blue ones with herbs, garlic and add oil. Ready snacktransfer to a glass jar and put it in the refrigerator for 8-10 hours. The dish turns out moderately spicy and at the same time has a mushroom flavor.

Quick Pickled Eggplant Recipe

This recipe will also appeal to those who love mushrooms, as the finished appetizer is very reminiscent of their taste.

For cooking, we will purchase at least 1.5 kg of eggplant. You will also need a few onions and a head of garlic. As spices, you can use cloves, black pepper, hot, bay leaf. In addition, you need to take 2.5 liters of water and, if desired, oil for salad dressing.

During cooking, we need a marinade. We prepare it using sugar (2 tablespoons), vinegar (5 liters) and s alt (2.5 tablespoons).

Eggplant thoroughly washed, peeled and chopped into cubes. Bring water to a boil in a saucepan and drop the blueberries into it. After boiling, boil them for another four minutes. Next, we throw the eggplants into a colander and wait until the excess liquid leaves. We lay out the blue pieces in jars, making layers of chopped onions and herbs. We put spices and spices in the container. If you like spicy dishes, then you can add hot peppers. Now you can start preparing the marinade. In a separate saucepan, boil a liter of water and add a couple of tablespoons of sugar, six tablespoons of vinegar and 2.5 tablespoons of s alt. Pour the blue jars with the burning marinade. After the container has cooled completely, place it in the refrigerator. Add vegetable oil when serving. The salad can be stored for up to several weeks in the refrigerator. If you would like to preparedish for the winter, then the jars will have to be sterilized.

In any case, after five hours in the refrigerator, eggplants are completely saturated with the aromas of spices, herbs and dill. Therefore, dishes can be served on the table literally a couple of hours after preparation.

Pinkeys

We suggest using an excellent salad recipe for the winter of eggplant and carrots. Such a dish is called "minke stripes". Behind the cute name lies an incredibly tasty snack. Delicate fried blue and crispy carrot pieces with sweet and sour marinade will conquer the heart of any person. It is worth noting the simplicity of the recipe, so you can not be afraid of anything and feel free to start cooking. For a kilogram of blue, you need to take three hundred grams of carrots and two hundred grams of onions, a head of garlic.

To prepare the marinade, take a glass of water, a tablespoon of s alt (a tablespoon), sugar (100 g), vegetable oil (60 g) and vinegar (130 g).

For cooking, we need eggplant with a crust. To do this, they can be baked in the oven or fried in a pan. If you use the first option, then you need to grease the baking sheet with oil and put pieces of blue on it. Next, send it to the oven and bake at 200 degrees for at least 30 minutes. But do not forget 15 minutes after the start of baking, turn the blue ones over to the other side so that they can cook.

In the meantime, wash the carrots, peel and grate them on a grater designed for cooking Korean carrots. Mix carrots with chopped garlic. Onion cut into half rings. We take the blue ones out of the oven andlet them cool down. Now we will lay out all the vegetables in layers in containers - eggplants, onions, garlic, carrots. Fill jars with ingredients to the very top. We prepare the marinade in a saucepan. Mix all the ingredients and bring the mass to a boil. Stir the marinade until the s alt and sugar are completely dissolved. Fill the jars with marinade and let the workpiece brew. After that, close the containers with plastic lids and put in the refrigerator. The dish got the beautiful name “minke whales”, apparently, for the reason that vegetables in jars are arranged in layers, like stripes.

The preparation is incredibly tasty. Such a salad can also be corked for storage in the pantry, but then the containers will certainly have to be sterilized. In general, this is not difficult at all: you will have to spend 15 minutes on a 0.5 liter jar, and 20 on a liter jar. In this version, the salad is also very tasty.