It's not hard to guess why this vegetable salad got this name. In it, all vegetables are taken in an amount of 10 pieces, you need to select medium-sized vegetables. Therefore, the finished salad may turn out differently for everyone.

I cooked it in a multicooker, because there is no need to follow the process, stir it. You can also cook on the stove. I only had 1/3 of the salad in the multicooker bowl, I did not cook a full portion, and I ended up with 3 cans of 0.7 l each and 1 can of 0.5 l.

To prepare the "Ten" eggplant salad for the winter, prepare the products according to the list.

We prepare vegetables: wash, peel. Cut the tomatoes, onions and peppers into large slices, chop the garlic, cut the eggplants into cubes, carrots into slices.

Fry onion and garlic in oil. In the multicooker I turn on the "Baking" mode, it takes about 10 minutes for the onion.

Add the tomatoes and wait for them to let the juice over low heat, stir occasionally. In the slow cooker, we continue to cook on the "Pastry".

Add carrots, peppers and eggplants to the tomatoes.

Salt, add sugar and mix. From the moment it boils over the fire, cook over low heat for 40 minutes. In the multicooker, switch to the "Quenching" mode for 1 hour.

10 minutes before the end of cooking (stewing in a slow cooker), pour in the vinegar.

We immediately put the hot salad in dry sterilized jars and roll it up with dry boiled lids. We turn the cans over and leave them under the blanket for additional heating of the lids.

Then we remove the salad "Ten" from eggplants for the winter for storage. Enjoy your winter!

A delicious vegetable salad for the winter is a great preparation. It can be served as an appetizer or as a side dish for a meat or fish dish. The salad contains various vegetables, so the preparation is not only tasty, but also healthy. During the season, prices for vegetables used to prepare the salad are quite affordable. But in winter, these vegetables will cost much more, so it is worth spending time preparing this preparation.

Ten salad can be prepared from a different set of vegetables. In most cases, eggplant is used. The preparation of these vegetables is that they need to be washed and the stalks are cut off. You can cut the eggplant into slices or cubes. To remove the inherent bitterness of these vegetables, they are either soaked in salt water or sprinkled with salt. After half an hour, the eggplants need to be washed, squeezed and dried. Then the vegetables are either fried separately in a pan, or they are stewed along with the rest of the ingredients until tender.

Apart from eggplant, it is often used. You can use pods of any color, for beauty, you can take multi-colored peppers. The pods must be washed, stalked, and seeds removed. Cut the pepper into strips or rings, as you like.

Commonly used ingredients are onions and carrots. Onions, as a rule, are chopped into thin half rings, carrots are either cut into circles (if large - into halves of circles), or grated.

Fresh herbs are used to add flavor and aroma to the salad. This can be dill, parsley, celery, or cilantro. In addition, it is imperative to use spices - bay leaf, peppercorns (bitter and allspice), cloves, coriander and mustard seeds.

Interesting facts: the composition of the "Ten" salad and many other homemade salads for the winter must include tomatoes. This vegetable is very popular with us. But even in the 18th century, tomatoes were considered poisonous, scientists of that time seriously argued that people who eat tomatoes go crazy.

Classic salad "Ten" for the winter with eggplant

Here is a classic recipe for Dozen salad. It is cooked with, bell peppers, tomatoes and onions.

• 10 eggplants;
• 10 peppers;
• 10 tomatoes;
• 10 onions;
• 300 ml of refined oil;
• 100 g Sahara;
• 1 tablespoon salt
• 50 ml table vinegar (9%).

Thoroughly wash the eggplants, dry them and cut off the green tails. Let's cut the eggplants into "washers". Dilute salt in cold water and fill the eggplants with salt water. We leave for half an hour. After that, drain the water, wash the eggplants with cold water and dry them.

Read also: Zucchini jam for the winter - 11 recipes

Wash the pepper, cut out the stalk and seeds. Cut the peppers in half and chop them into strips 0.3-0.5 cm wide.

Scald the tomatoes with boiling water, in a minute, salt hot water and fill them with cold water. Then we cut out the stalks and remove the skin. Cut the tomatoes into fairly large cubes. Peel the onions, cut the onions in half, then chop them into thin half rings.

Pour oil into a cauldron or a saucepan with a thick bottom, dip the onion into it, lightly fry. Then add the eggplants, stir and fry for 10 minutes.

Then add the peppers and tomatoes, stir, bring to a boil and simmer over low heat for 50 minutes. Stir occasionally during stewing. Before the end of cooking, pour in the vinegar and stir. Put hot salad in hot jars, immediately cover with boiled lids. Close tightly immediately.

"Ten" salad with carrots

Another salad option is prepared with carrots. From the specified amount of products, 5 half-liter jars of salad are obtained.

• 10 eggplants;
• 10 pods of sweet pepper;
• 10 medium carrots;
• 10 tomatoes;
• 10 onions;
• 200 ml of refined vegetable oil;
• 0.5 cups finely chopped parsley;
• 150 g Sahara;
• 2 tablespoons of salt;
• 150 ml vinegar.

We wash all the vegetables. Peel the tomatoes after scalding them with boiling water. Pass the peeled tomatoes through a meat grinder or beat in a blender. You can grate tomatoes. Pour the tomato mass into a saucepan, put the saucepan on the fire, bring to a boil. Then we reduce the heat, remove the foam and continue extinguishing for a quarter of an hour.

Cut the eggplants into large cubes, fry them in vegetable oil, lay out the vegetables in one layer and turn them from side to side so that they are fried on all sides. Put the fried eggplants in a saucepan to the tomato mass.

We clean the carrots, cut them into thin circles. Mugs of carrots can be fried, or you can dip them in a raw pan.

Chop the onion into thin halves of the rings, fry in oil until translucent. Peel and chop the pepper into strips. We lower the peppers and fried onions to the rest of the vegetables.

Simmer over low heat for twenty minutes. Then add salt, sugar, parsley, simmer for another quarter of an hour. Then pour in the vinegar, mix and pack the hot salad in pre-sterilized jars.

Zucchini recipe

Another version of the "Ten" salad is prepared from, without adding eggplants. But on the other hand, champignons are added to this salad, so it turns out to be very tasty and original.

• 10 young zucchini, the size of a large cucumber;
• 10 tomatoes;
• 10 large mushrooms;
• 10 medium-sized onions;
• 200 ml of vegetable oil;
• 2 bunches of greens, it is better to take a bunch of parsley and dill;
• 2.5 tablespoons of salt;
• 200 ml vinegar (6%);
• 0.5 teaspoon of ground black pepper.

We wash the zucchini, it is not necessary to peel them, but you can also remove a thin layer of the skin with a vegetable peeler. Cut the zucchini into circles 0.5-0.8 cm thick. Salt the mugs and fry in vegetable oil, browning them on both sides.

Read also: Green tomatoes for the winter in banks - 8 easy recipes

Chop the peeled onion into thin halves of the rings, fry it in vegetable oil. When the onion becomes translucent, add the mushrooms cut into slices and fry until the liquid has completely evaporated.

Cut the tomatoes into circles and fry them in oil separately. In the process of frying, the mugs of tomatoes need to be salted. Mix tomatoes with zucchini, onions and mushrooms, add finely chopped greens. Add salt, pepper and simmer all together for a quarter of an hour. At the end of stewing, pour in the vinegar.

We put the hot salad in clean and dry half-liter jars, cover with boiled lids. We sterilize the jars in boiling water for half an hour. Then we take it out of the sterilizer and close it tightly.

Cooking with cabbage

You can make the "Ten" salad with cabbage. Of course, you don't need to take 10 heads of cabbage, but it is important that the amount of cabbage matches the amount of the rest of the ingredients.

• 10 eggplants;
• white cabbage (time as many grams of cabbage as eggplants weigh);
• 10 medium carrots;
• 50 gr. fresh garlic;
• 50 gr. hot pepper;
• 150 ml vinegar (6%);
• salt to taste.

We wash the eggplants, cut off the green ends, cut into quarters, and then into 2-3 pieces across, you get plump cubes. We set the water to boil, add salt so that the boiling water is well salted. Dip the eggplants into it and cook for 4-5 minutes. It is important not to overcook the vegetables, otherwise they will creep.

We discard the vegetables in a colander, let the liquid drain, you don't need to squeeze it out. Let the eggplant cool slightly.

Peel and wash the carrots. Then we rub it on a fine grater or grind it in a blender. We do the same with garlic and hot peppers.

Thinly chop the cabbage. Mix carrots, garlic and hot peppers with cabbage. Add vinegar and salt to taste.

We will sterilize the cans in advance. We spread it in layers - pieces of eggplant, cabbage mixture, eggplant again, and so on. The top layer should be cabbage with vegetables. We cover the jars with lids, put them in the sterilizer. Sterilize within 15 minutes (0.5 liter jars). Then we close it tightly.

Advice! This salad is best kept cool. He will be ready in about a month.

Spicy salad "Ten"

You can make a spicier version of the "Ten" salad, for this we add a sufficient amount of garlic and hot pepper to the composition.

• 10 eggplants;
• 10 medium carrots;
• 10 pod of bell pepper;
• 10 medium onions;
• 2 pods of hot pepper;
• 1 head of garlic;
• 300 ml of vegetable oil;
• 100 g Sahara;
• 1 tablespoon salt
• 50 ml vinegar (9%).

We wash the eggplants, dry them, cut off the green tails. Cut into fairly large cubes. We wash the sweet peppers well and remove the seeds, cut in half and cut into strips. Wash the tomatoes well and cut them into cubes the same size as the eggplants. Clean hot peppers from seeds and chop very finely. Peeled garlic, pass through a press.

Advice! When preparing this salad, you can grind the garlic and hot peppers in a blender until puree.

Chop the peeled onions into thin half rings. Chop the greens very finely. Next, combine all vegetables (except garlic and hot peppers) in a large saucepan, add vegetable oil, sugar and salt.

Dozen salad is a delicious appetizer that cannot be bought. Can only be cooked 🙂

Such a salad perfectly preserves all vitamins and useful microelements, it is ideally combined with meat dishes, with pasta, with potatoes, and just with bread - very tasty. There are a dozen in the salad - the perfect combination of vegetables. Bell peppers - gives sweetness, tomatoes - sourness, eggplants - taste like mushrooms, each ingredient brings its own flavor note and harmoniously complements the others. This salad is not only delicious, but also very healthy! Be sure to prepare a top ten salad for the winter!

Ten salad with eggplant for the winter, a recipe with a photo

The peculiarity of this salad is that all vegetables are taken in the amount of ten pieces. A classic dozen salad is prepared easily and quickly, from inexpensive and affordable vegetables. If the number of vegetables of 10 is large, then you can take all vegetables by five. And you get a five-star salad 🙂

Ingredients:

• Medium-sized eggplants - 10 pcs,
• tomatoes - 10 pcs,
• bell peppers of different colors - 10 pcs,
• onions - 10 pcs,
• garlic - 10 cloves,
• salt - 2 tbsp. spoons,
• sugar - 4 tbsp. spoons,
• vinegar 9% - 100 g,
• vegetable oil - 200g.

How to make 10 eggplant salad:

As for any preservation, vegetables must be of high quality, not spoiled. It is advisable to take fleshy tomatoes with dense pulp. Eggplants should be taken young.

If the eggplants are bitter, you can sprinkle the sliced ​​eggplants with salt and squeeze the juice after half an hour, or soak them in salted water for half an hour too. The bitterness will go away. Nowadays, bitter eggplants are rare, as new varieties have been developed that do not suffer from this drawback ..

All products are washed, cleaned, dried. Chop the onion. It is advisable to take onions that are not very hot.

We remove the seeds from the bell pepper, remove the stalks and chop. The salad will look more attractive if the peppers are different colors.

Chop the tomatoes. It is advisable to choose fleshy tomatoes with delicate skin. We remove the core and cut the tomatoes into pieces.

Cut off the tails of eggplants and cut into slices. The shape and size can be any. But since all vegetables are fried during the cooking process, decreasing in size, it is better not to grind them. So that our salad does not look like a homogeneous gruel.

We heat sunflower or any vegetable oil in a basin, saucepan or frying pan. It is advisable to take the oil refined, odorless, so as not to interrupt the taste and aroma of our vegetables.

Add bell pepper, eggplant and fry all our vegetables. Add salt and sugar.

Simmer until tender for about half an hour. Add garlic and vinegar five minutes before cooking.

We put the salad in dry sterilized jars. It is advisable to take jars for salad with a volume of 0.5 to 1 liter. Boil the lids in water for 3-5 minutes beforehand. Under the lids, before rolling, add a few drops of 70% vinegar essence and close the jars with a seaming machine. The use of vinegar for conservation is a must. This is an excellent preservative that perfectly preserves our preparations for the winter.

Eggplant snacks are one of the first to eat in winter, as they have a spicy taste that can transform the taste of any dish, refreshing it and awakening memories of summer. In addition, such canned food is satisfying, and it is quite possible to serve them as a side dish or as an independent dish. Especially popular is the ten eggplant salad, which many housewives prepare for the winter without even knowing its name. It was christened “Ten” (or “Ten”) because it contains 10 different vegetables each, among which are obligatory eggplants, tomatoes, onions and bell peppers. Additionally, carrots, garlic, hot peppers can be added to the salad. We will give all 4 recipes of a popular snack for our readers, and also share the secrets of canning it for the winter.

Culinary secrets

A few culinary secrets will help even inexperienced housewives close the Ten eggplant salad for the winter.

• The main secret of any chef is to use only quality products. It is especially important to take care that spoiled vegetables do not get into the dish when they are preserved.
• Be sure to thoroughly wash both the vegetables themselves and the dishes, kitchen utensils that you use to prepare salads for the winter. Banks for a snack must not only be washed with soda until squeak, but also sterilized. The lids must also be clean, free of the slightest traces of rust, and they must be boiled.
• Cutting the eggplants is not enough, they need additional preparation to remove the harmful and bitter solanine from them. To do this, the "blue" ones are cut and soaked in a saline solution, which is prepared at the rate of: 10 g of salt per 1 liter of water. Duration of soaking is 20-30 minutes. The vegetables are then washed to remove excess salt and dried with a kitchen towel.

Additionally, you need to understand that focusing only on the amount of vegetables in the recipe will be wrong. The proportions are indicated taking into account that all your vegetables will be medium in size, that is, that one eggplant will weigh on average 0.2 kg, carrots - 100 g, onions - 75 g, tomatoes and bell peppers - 100 g each in other words , if you have large or, on the contrary, small vegetables, their number will have to be adjusted.

A simple recipe for "Tens" of eggplant

What do you need ( 3-4 l):

• eggplant - 10 pcs.;
• tomatoes - 10 pcs.;
• bell peppers - 10 pcs.;
• onions - 10 pcs.;
• water - 10 tbsp. l .;
• vegetable oil - 10 dessert spoons;
• sugar - 10 dessert spoons;
• salt - 1 tbsp. l;
• vinegar (regular 9 percent) - 10 dessert spoons.

How to cook:

1. Cut the eggplants into finger-thick rings, soak in salt water, rinse and pat dry.
2. While the eggplants are soaking, cut the rest of the vegetables into thick rings (about half a centimeter).
3. Place the vegetables in layers in a heavy-bottomed saucepan, sprinkling each layer with salt and sugar. Put the tomatoes first, onions on top of them, eggplant on top and finally pepper.
4. Top vegetables with oil, vinegar and water. Put on a low heat and simmer after boiling for 25 minutes. During this time, the salad will significantly decrease in volume, exactly how much depends on how fleshy vegetables you come across.
5. It remains to arrange the salad in sterilized jars, roll up with metal lids (you can also use twist-off lids).

Let the canned food cool upside down - in this case, you will be able to discard the cans that are not closed tightly enough: they will leak. It is not necessary to wrap up, as the vegetables have been subjected to prolonged heat treatment. Storage conditions are normal, that is, canned food is well at room temperature.

Traditional recipe "Tens" - with garlic

What do you need(for 4 l):

• eggplant - ten pieces;
• tomatoes - ten pieces;
• sweet peppers - ten pieces;
• onions - ten pieces;
• garlic - 10 cloves;
• oil - 0.2 l;
• vinegar - 100 ml;
• sugar - 100 g;
• salt - 40 g;
• black pepper (ground) - 1 tsp

How to cook:

1. Eggplants, without peeling, cut into large cubes, soak in saline.
2. Scald the tomatoes with boiling water to remove the skin. Chop the pulp coarsely.
3. Use a hand press to crush the garlic.
4. Cut the onion into thin half rings.
5. After removing the seeds, cut the pepper into strips.
6. Combine eggplant, onion and pepper with sugar, salt and vegetable oil. Place in a saucepan. Top with tomatoes and pepper.
7. Simmer for 20 minutes over low heat.
8. Add garlic and vinegar. After 5 minutes, the salad is ready. It remains to put it in jars, seal it and wait for it to cool.

Ten with carrots

What do you need:

• eggplant - 10 pcs.;
• onions - 10 pcs.;
• carrots - 10 pcs.;
• pepper (sweet) - 10 pcs.;
• tomatoes - 10 pcs.;
• salt - 40 g;
• sugar - 140 g;
• vinegar - 100 ml;
• oil - 0.2 l;
• bay leaf, allspice peas - to your taste;
• a mixture of peppers - a teaspoon.

How to cook:

1. Wash and peel vegetables. Cut all vegetables into cubes or semicircles. If the vegetables are small, you can cut them into whole slices.
2. Place in layers in a thick-walled saucepan: carrots, eggplants, tomatoes, onions, peppers.
3. Pour over the marinade made from the remaining ingredients.
4. Put on fire and simmer for 50 minutes.
5. Garlic can be added 5 minutes before cooking.

"Ten" with pepper

What do you need:

• tomatoes, eggplants, onions, carrots and peppers - as in the previous recipe;
• bitter capsicum - 100 g;
• sugar - 140 g;
• salt - 40 g;
• oil - 200 ml;
• vinegar - 100 ml;
• a mixture of ground peppers - 2 tsp.

How to cook:

1. Cut the eggplants into circles, salt and leave for 20 minutes. Rinse in running water, blot with napkins.
2. Peel the tomatoes, cut them into large pieces and, together with the hot peppers, peeled from seeds, pass through a meat grinder or break with a blender.
3. Mix the resulting puree with butter, salt, sugar and pepper mixture.
4. Cut the onion and bell pepper into half rings, carrots into slices.
5. Combine vegetables in a large saucepan, cover with sauce and simmer over low heat for 40 minutes.
6. Add vinegar and continue cooking for another 10 minutes.
7. Distribute the salad among the prepared jars, pour the remaining juice in the saucepan. Seal tightly and turn over until it cools completely.

The appetizer made with this recipe will be very spicy. Some people will especially like it for this, others may find it unsuitable. Therefore, how many snacks to make according to this recipe, decide for yourself. If you have a hot food lover in your family, cover more. Otherwise, a few jars will be enough, and the amount of ingredients can be halved.

Eggplant salad, lovingly called by the people "Ten", can be prepared for every taste. It stands well at normal temperature, it turns out satisfying and tasty. It is not a shame to put such a salad even on a festive table.