Harvested eggplant salad for the winter will be especially popular during any feast: festive or everyday. Making preservation is not troublesome if you have a good and clear recipe at hand. Products for the manufacture of any option snacks need those that have grown in the garden.

How to cook eggplant salad for the winter?

Canned eggplant salad for the winter - recipes, usually accompanied by a rich vegetable composition. Blue perfectly coexist with pepper, tomato, zucchini, and well accept various spices. Before cooking, eggplant is given more attention than other ingredients.

1. Before you cook any simple eggplant salad for the winter, the main ingredient must be rid of bitterness. It is cut sprinkled with salt, left for 30-40 minutes, washed with cold water.
2. Even if the vegetables are not young, the seeds and peel are not removed.
3. If eggplant involves small slicing of ingredients, you can not cook the workpiece for a long time. It is necessary to ensure that the pieces remain intact, otherwise it will not be a salad, but caviar.

Eggplant salad for the winter without sterilization

To keep the winter longer and not to sterilize it, more preservative ingredients are added to the composition, in this embodiment, vinegar. The taste of such a workpiece comes out spicy, you can taste it after two weeks. Prepare 4 0.5 liter cans in advance.

Ingredients:

• blue ones - 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.

Cooking

1. Chop onion and pepper into quarter rings.
2. Transfer to pan, add pasta, butter, salt and sugar.
3. Strain for 30 minutes.
4. Eggplant (salted, washed and dried) cut into cubes and add to tomato.
5. Stew for another 20 minutes.
6. Cork eggplant salad for the winter.

This is a delicious eggplant salad for the winter, prepared according to the following recipe. An incomparable appetizer with a recognizable piquant taste will make a good company for a glass of alcohol during a feast. For the indicated amount of ingredients, prepare 4-6 half-liter cans.

Ingredients:

• eggplant - 2 kg;
• tomatoes - 6 pcs.;
• sweet pepper - 6-7 pcs.;
• garlic - 3 heads;
• hot light pepper (small) - 6-7 pcs.
• sugar - ½ tbsp .;
• salt - 1 tbsp. l .;
• vinegar 9% - 70 g;
• oil - ½ tbsp.

Cooking

1. Blanched tomatoes, chopped peppers, "light" (with seeds), peeled garlic, pass through a meat grinder.
2. Pour mashed potatoes into a saucepan, cook over medium heat.
3. Pour in oil, vinegar, add salt and sugar.
4. Simmer to a boil.
5. Add eggplant, cut into circles, cook in a minimum heat for 30 minutes.
6. Transfer to sterilized jars, cork.

Zucchini-eggplant salad for the winter is a savory appetizer that lovers of unusual preservation will appreciate. According to this recipe, the dish is not sharp, soft, and if you do not have enough hotness, add bitter pepper, no more than 2 pods will be needed for the indicated amount of ingredients.

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 allspice - 1 tbsp. l

Cooking

1. Salt eggplant, rinse.
2. Zucchini peel, remove seeds.
3. Cut the tomatoes into 4 parts, pepper and onion in half rings, grate the carrots.
4. Pour oil into the dishes, put on fire.
5. Add vegetables, add salt, sugar, peppers, chopped garlic.
6. To languish for 1 hour.
7. Pour in the vinegar, stain for 5 minutes.
8. Cork zucchini and eggplant salad for the winter.

Spicy eggplant salad for the winter will appeal to lovers of hot snacks. The recipe for the dish is very simple, but requiring sterilization, for this, prepare a capacious pan, cover its bottom. First, filled jars are put in the dish, only then water is poured, it should reach the "shoulders" of the jars.

Ingredients:

• eggplant - 2 kg;
• hot pepper - 5 pcs.;
• garlic - 150 g;
• tomatoes - 0.5 kg;
• sweet pepper - 5 pcs.;
• vinegar - ½ tbsp .;
• salt - 30-50 g.

Cooking

1. Cut eggplant in circles of 0.5 cm.
2. Fry in batches in oil.
3. Tomatoes, peppers and garlic mince.
4. Put the sauce on the fire, cook to a boil, pour vinegar, add salt, boil for 5 minutes.
5. Spread layers of sauce and eggplant in jars.
6. Sterilize for 40 minutes.
7. Cork eggplant salad for the winter.

Amazing for the winter, you can also serve at a solemn feast and have a tasty snack until lunch is ready. To the best of a savory appetizer, it has a rich multi-faceted 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 each;
• korean seasoning for carrots - 1 tbsp. l

Cooking

1. Cut the eggplant into strips (1 cm).
2. Grate the carrots, pour boiling water, leave for 10 minutes. Wring out from moisture.
3. Sweet pepper (without seeds) and onion cut into half rings, peeled chili rings.
4. Mix all vegetables (except eggplant), add all dry spices, salt and sugar.
5. Add garlic (mashed potatoes), oil and vinegar. Leave to marinate.
6. Bake eggplant for 15 minutes.
7. Mix marinade and baked vegetables, leave for 1 hour.
8. Distribute hehe into jars, sterilize 15 minutes.
9. Cork eggplant salad “He” for the winter.

Salad "Ten" of eggplant for the winter has such an unusual name is very justified. All ingredients need exactly 10 pieces of medium size, it will help to remember the recipe very simply. The whole complexity of cooking comes down to preparing vegetables, the main process is very simple and hassle-free.

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.

Cooking

1. Dice onion, eggplant, pepper and tomatoes, grate carrots.
2. Mix everything, add salt, sugar and butter.
3. Boil for 40 minutes, add chopped garlic and vinegar, cook for 5 minutes.
4. Pour over sterile containers, cork.

Minimalistic and delicious eggplant salad for the winter is prepared simply, quickly and without frills. Its composition is not supplemented with tomato, if you want, you can add hot pepper to make the appetizer spicy. The workpiece is sterilized, so make sure you have a suitable container in advance.

Ingredients:

• eggplant - 2 kg;
• sweet pepper - 1 kg;
• onions - 500 g;
• garlic - 4 prongs;
• dill greens - 1 bunch;
• vinegar - 2 tbsp. l .;
• frying oil;
• salt - 20 g.

Cooking

1. Cut eggplant into large strips, relieve bitterness.
2. Fry until soft.
3. Cut onion and pepper into half rings.
4. Combine vegetables, simmer for 30 minutes.
5. Add chopped garlic and herbs, cook for 5 minutes, pour vinegar.
6. Pour into jars, sterilize for 15 minutes.

Very unusual preparation - for the winter. The appetizer strongly resembles pickled mushrooms to taste, but guests who do not know can not guess that the spin consists of vegetables. The salad goes well with main meat dishes and will become an indispensable snack under a glass of alcohol.

Ingredients:

• blue ones - 2 kg;
• hot pepper - 1 pod;
• water - 2 l;
• salt - 70 g;
• sugar - 1.5 tbsp. l .;
• garlic - 4 cloves;
• oil - 200 ml;
• vinegar - 120 ml.

Cooking

1. Cut eggplant into slices, garlic mugs, pepper half rings.
2. Boil water with vinegar, salt and sugar, put eggplant, cook for 5 minutes, get vegetables.
3. Fry garlic and pepper for 2 minutes, add eggplant, simmer for 5 minutes.
4. Arrange on banks, cork.

Eggplant salad for the winter, the recipe of which is supplemented with beans, comes out very tasty, nutritious and satisfying, you can serve it yourself, and as a side dish for meat dishes or just as an appetizer for alcohol. Prepare 5-6 half-liter cans in advance, sterilize them over steam.

Ingredients:

• blue ones - 2 kg;
• tomatoes - 2 kg;
• sweet pepper - 500 g;
• onions - 500 g;
• beans - 300 g;
• sugar - 3 tbsp. l .;
• salt - 1 tbsp. l .;
• oil 100 ml;
• vinegar - 3 tbsp. l

Cooking

1. Soak the beans overnight, boil for 30 minutes.
2. Scroll tomatoes, put on fire.
3. Cut onion and pepper in half rings, eggplant slices.
4. Transfer vegetables to tomato, simmer for 30 minutes.
5. Add beans, salt, sugar, butter, cook for 10 minutes, pour vinegar.
6. Pour into sterile jars, cork.

This appetizer will definitely become the decoration of the whole assortment of home preservation. Eggplant salad in layers for the winter, poured with tomato sauce. Spicy and savory preparation will become a favorite during a solemn feast, it is also ideal as an appetizer for strong alcoholic drinks.

Ingredients:

• eggplant - 2 kg;
• cucumbers - 2 kg;
• tomatoes - 2 kg;
• sweet pepper, onions and carrots - 0.5 kg each;
• oil - 1 tbsp .;
• vinegar - ½ tbsp .;
• salt - 50 g;
• sugar - 50 g;
• garlic - 5 cloves;
• hot pepper - 2 pods.

Cooking

1. Mash the tomatoes, add the twisted peppers and garlic, salt, sugar and butter.
2. Cook for 30 minutes, pour vinegar, simmer for 5 minutes.
3. Fry the eggplant mugs.
4. Put sauce, eggplant, cucumber mugs, sauce in layers in jars.
5. Sterilize for 30 minutes, cork.

This winter salad is made from baked eggplant in an unusual way. All ingredients are baked in the oven. A very gentle cooking method allows you to preserve the valuable properties of the products, and the taste as a result is more saturated. For a given amount of vegetables, prepare 4 cans of 0.5 liters.

How to roll a salad of zucchini and eggplant?

My husband categorically does not like zucchini and eggplant. However, such an appetizer with pleasure absorbs in an incredible amount - at once it eats up a half-liter jar of the workpiece. I advise you to prepare a salad of zucchini and eggplant for the winter, it will be a great addition to meat dishes or as an independent treat.

• if possible, use those blue ones that are not bitter. So the cooking time will be reduced, and you will have to take less salt;
• if the farm has only dark zucchini - it doesn’t matter. Before harvesting, remove the dark skin with a potato peel and you can safely use this variety in the blanks. If this is not done, during the heat treatment the pieces will have a dirtyish hue, which is not very nice visually. Although you do not spoil the taste of such a vegetable;
• bell pepper is present in almost all recipes for vegetable rolls. Not everyone loves him, so you can cook a delicious snack without this vegetable.

Ingredients

• 200 gr. zucchini;
• 200 gr. eggplant;
• 40 gr tomato paste;
• 1.5 tbsp. tomato juice;
• 1 medium-sized carrot;
• 1 onion light variety;
• 2 small, red bell peppers;
• 1 tbsp. l granulated sugar;
• 1 tsp salt;
• 70 ml odorless vegetable oil;
• 2 tbsp. l vinegar 9%;
• 2 garlic cloves.

Cooking salad

1. I wash all vegetables in running water, dry them on a thick towel.
2. I cut the tails of zucchini and blue ones, cut them into a 1.5 cm cube. If you could not find hybrid eggplants without bitterness, generously add the chopped vegetable in a separate container for half an hour. Then drain the resulting liquid and rinse the pieces in a colander under the tap from excess salt. Drain the water.
3. I put pieces of zucchini and blue in a thick-walled dish for cooking salad.
4. Shred the onion in half rings, peel the peppers and cut them into small pieces.
5. Rubbed carrots for salad on a coarse grater.
6. I add all the ingredients to the zucchini and eggplant, season with tomato paste and mix gently.
7. In a separate bowl, whisk salt, sugar, tomato juice and oil with a whisk. Pour mixture of my vegetables.
8. I put the container on fire, as soon as it boils, I reduce the heating intensity to a minimum.
9. After 25 minutes, dress the salad with vinegar, crushed garlic and spices to taste.
10. I put the jars in the microwave for sterilization (you can also use the oven).
11. After 7 minutes, I lay out the workpiece in a hot dish and immediately roll it up.
12. I turn the cans with the zucchini salad and the eggplant on a thick substrate, wrap it in an old blanket.

I clean the workpiece for the winter for storage in a cool place after the banks have completely cooled.

Tip: fresh garlic can be replaced with dried garlic to taste or not added at all.

If you don’t like tomato paste, add a few ripe tomatoes to the workpiece. This preservation recipe is especially good for large tomatoes - you won’t roll them whole in a jar, but as an additive to such mix-cans with zucchini and eggplant, they are ideal.

Preparations with zucchini and eggplant for the winter - for those who love vegetable dishes. Consider a lot of different delicious recipes from zucchini and eggplant for the winter.

This is one of the most successful recipes. Let's move on to the list:

• five eggplant and zucchini;
• three lavrushki;
• 6 peas of pepper;
• garlic.

For marinade you need:

• two liters of water;
• a large spoon of salt;
• a spoon of granulated sugar;
• one hundred grams of refined oil;
• two hundred milliliters 9% vinegar.

Cooking method:

1. First you need to prepare the vegetables. Peel them (in many recipes these vegetables are used raw, but we will go the other way), cut into small cubes.
2. We prepare jars, carefully sterilize assorted ones for preservation.
3. Next, prepare the marinade. Pour water into the container, add sugar, salt and oil.
4. Bring to a boil, then pour vinegar and throw eggplant and zucchini into boiling water. Do not remove from heat for 5 - 6 minutes, stirring while cooking.
5. In a sterile jar we put one bay leaf, two cloves of garlic, black pepper.
6. Fill assorted in a jar, cover with lids.
7. Put a pot of water on the fire, bring to a boil and carefully place the jars for about ten minutes.
8. After that, we take out the containers and twist the lids, turn the bottoms upside down and in this position we leave it under the towel for a day.

Another small subtlety: if you do not like to sterilize in boiling water, then you can simply wrap the jars and turn them over. Be sure to cover them with something warm, while the containers will cool, the sterilization process will take place naturally.

That's all, the appetizer of zucchini and eggplant is ready, it can be eaten in a few days if desired.

If it is difficult to imagine how to pickle vegetables, we recommend trying several different recipes for the winter with zucchini and eggplant.

Winter salad

Marinated salad of zucchini and eggplant is easy to prepare in a tomato for the winter without tiring sterilization. Hot pepper paired with ordinary ginger will make pickled vegetables an unusually delicious dish, they can be used as an excellent side dish for meat.

What foods are needed to make a good snack:

• 1 kg of zucchini;
• 0.5 kg of eggplant;
• 1 kg of tomatoes;
• 0.25 kg of pepper;
• 0.2 kg of carrots;
• 90 grams of onion and garlic head;
• chili - thirty grams;
• horseradish - two sheets;
• pepper (assorted) peas - five pieces;
• a bunch of parsley;
• one ginger root;
• sugar and salt - 40-50 grams each;
• refined oil - fifty milliliters;
• vinegar (nine percent) - 30 milliliters.

Now we learn how canning occurs:

1. First you need to cook all the products for the eggplant salad.
2. Dice the eggplant gently. Put the prepared vegetables in a deep plate, sprinkle with salt.
3. Now we take zucchini and also cut into cubes.
4. Remove the seeds from the peppers and chop them into small cubes.
5. Peel and grate the carrots.
6. Chop onion rings.
7. Peel the garlic and ginger, beat in a blender tomatoes, assorted peppers and all other ingredients except eggplant.
8. From greens and zucchini make a homogeneous mass.
9. Blue eggplants need to be fried in refined sunflower oil.
10. Pour vegetable oil into the pan, put assorted zucchini and other vegetables.
11. Bring to half-preparedness, and then pour fried eggplant, season everything with tomato dressing.
12. Sprinkle with salt and sugar. Boil a mixture of vegetables for three minutes, as soon as the total volume of vegetables is a quarter of the original volume, you need to turn it off.
13. Cut the parsley, add to the pan.
14. Pour in the same lemon juice, vinegar, cook another seven minutes.
15. Now you can pour the hot salad into clean jars.
16. Screw on the lid and turn upside down.

That's it, the zucchini and eggplant salad is ready for the winter. Such twists will be appreciated not only by households, but also by guests!

Winter salad with mushrooms

If you thought that you already know the best recipes, this is not so! Introducing a delicious zucchini salad for the winter.

What you need to cook from the ingredients:

• champignons - 200 grams;
• a pound of fresh tomatoes;
• eggplant - 500 grams;
• garlic - one head;
• salt, sugar, vinegar 9%;
• sweet pepper - 400 grams;
• chili pepper - 1 pod;
• olive oil - 35 grams.

A winter recipe from zucchini includes the following stages of conservation:

1. Dice zucchini, first peel them and peel them. It is better to choose young vegetables - they will be tender and tasty in a salad.
2. Finely chop the eggplant into a cube.
3. Peel and chop the onion.
4. On a tomato, make a small incision, then you need to transfer to a deep bowl and pour boiling water. After a minute, pour cold water, after which it will be easy to remove the peel.
5. Wash and chop the champignons.
6. Pour oil into a saucepan and put on low heat, fry onions, vegetables and mushrooms. To make a delicious salad, you need to add wine vinegar.
7. After 25 minutes of stewing on a fire, the vegetable mass can be removed and poured into jars. Such winter squash and eggplant must be sterilized in hot water. Despite the fact that you have to do a lot of work, you won’t find a tastier dish, it's worth it!

After you need to close the banks and turn. Be sure to cover with a towel and leave for two days at room temperature.Then you can put it either in the refrigerator or in the cellar. That's all, the eggplants are ready for the winter!

Ingredients:

- zucchini - 300 gr.;
- eggplant - 300 gr.;
- carrots - 150 gr.;
- onions - 100 gr.;
- sweet pepper - 150 gr.;
- tomatoes - 400 gr.;
- sugar - 1 tbsp. l .;
- salt - to taste;
- vinegar 9% - 1.5 tbsp. l .;
- vegetable oil - 4 tbsp. l .;
- garlic - 3-4 large teeth;
- ground chili pepper - 1/3 tsp;
- ground black pepper - 0.5 tsp.



  Zucchini peel, do not cut it from eggplant. Cut the squash into small cubes. Cut eggplant into segments or medium cube (they are boiled during the process of stewing).

  Remove the peel from the tomato, scalding the tomatoes with boiling water and then cooling it under cold water. Half cut into pieces of medium size. Grind the rest with mashed blender. Straws sweet pepper.

  We chop the carrots through a Korean or ordinary coarse grater. Cut the onions in half rings.

  The first to send zucchini to a well-heated oil and fry slightly, not bringing to a blush.

  Add the eggplant, followed by the spread of sweet pepper. Mix vegetables with oil, leave to simmer for about ten minutes, until they absorb the oil.

  Add carrot chips, tomato and onion slices. We mix everything. Cover, simmer for ten minutes. Stir two times so that the vegetables evenly absorb the oil and do not burn.

  Pour the vegetable mixture with chopped tomatoes. Bring to a boil, put salt, sugar, spices. Cover tightly and leave to simmer over low heat for 40-45 minutes, until vegetables are fully cooked.

  During this time, zucchini should become soft and easily knead when pressed with a spoon. Pour the vinegar, rub the garlic through a fine grater. Warm the vegetable mixture for two to three minutes.

  We lay out the hot salad in prepared jars (we must sterilize the containers, leave the lids in boiling water). Cover with lids, hermetically sealed. It turns out very tasty and this one.




  We wrap the jars of salad in two or three layers of paper or newspaper, wrap them in warm clothes and hold them for one and a half to two days until they cool. Then we put it in storage in the pantry or in the basement. Good luck with your workpieces!

It is worth noting that the use of vinegar is necessary table, 9%. Add it to taste, as everyone loves different sourness and sharpness in conservation.

You must understand that winter squash with eggplant recipes, which are quite widely presented, are a truly unique and tasty snack. It is famous for being ideal for any dish, and given the small amount of ingredients and our step by step recipe, it will not be difficult to cook it.

Starting to cook a salad of eggplant and zucchini for the winter, you should prepare the vegetables well. To do this, they need to be washed well under cool running water and wiped dry. Make sure that the vegetables are of high quality and outwardly attractive, as this indicates their ripeness, which will give a good result in the cooking process. Peel the eggplant, zucchini, tomatoes from the stalk, and peppers, remove seeds and membranes, cut the stalk.

Peel the zucchini and cut into not very small cubes. Eggplants do not need to be cleaned, they are usually cut into cubes, slightly less than zucchini. Peel the washed carrots and grate on a coarse grater. Peel the onion, cut into half rings, as, in fact, tomatoes. Cut well-peeled and washed bell peppers into strips.

Now you need to prepare bulk dishes, where actually you should pour vegetable oil, sending to the fire. There is nothing left to do but mix the vegetable mixture by adding ingredients such as salt, sugar, garlic, bay leaf, etc. All this is sent to the container, in this state you need to simmer for about one hour.

It should be noted that during this time, it will be necessary to mix the vegetables, at least once or twice, for this purpose a wooden spatula is usually used, since otherwise the mass may burn to the bottom of the pan.

It should be noted that five minutes before the end of the stewing process, the hostess must add vinegar, now you can mix it all, as a result of which the salad will be ready. This means that the moment has come when it is necessary to correctly distribute it among the banks prepared by you, closing it tightly, because this is no less important condition.

All that remains is to turn it over, wrap it up, and wait for it to cool completely. As you yourself could see, there is nothing complicated in cooking such a dish. This boils down to the fact that even an inexperienced housewife, observing the technology, will always be able to cook a tasty and mouth-watering snack, which is ideal for a particular dish.

All households will be able to appreciate it unequivocally, especially in the winter period of time, when the vegetables that are part of this salad are so lacking

There are recipes for this dish that do not require sterilization at all, which is naturally the most important advantage for many housewives, so you can fully appreciate it. But preparing such a dish takes a lot of time, be prepared for it.

As for the cans with lids, which are actually intended for storage of preservation, then note immediately, they will need to be prepared in advance in order to avoid unnecessary problems and troubles in the future. Moreover, do not forget to thoroughly wash and sterilize them, because this is an important condition that many hostesses so often forget about, which is not recommended.

Keep in mind that you can take any vegetables for this dish, but not necessarily young ones, you can use large vegetables that are overripe zucchini, only they will have to be cleaned of seeds beforehand. Of course, as for spoiled vegetables, it is strictly forbidden to use them.