Salad "Pyaterochka" for the winter from eggplant. Eggplant salad for the winter

The most delicious salad for preservation for the winter is, of course, Pyaterochka. It got its name because of the composition of vegetable ingredients, which must certainly be exactly five: onions, tomatoes, eggplant, carrots and bell peppers. It is these vegetables that make up the optimal taste for this preservation.

By the way, if you are a lover of other vegetables, for example, cabbage, then you can easily introduce it into the recipe, replacing it with any other vegetable of your choice. The salad will still turn out insanely tasty and tender.

You will need:

3 tomatoes;

2 bell peppers;

2 eggplants;

1-2 carrots;

1 onion;

1 tsp salt + 0.5 tsp salt;

1 tsp Sahara;

1 tsp vinegar 9%

3 tbsp vegetable oil;

Spices to taste.

Rinse the eggplant and cut into large squares, immediately sprinkling 1 tsp. salt. This way they release bitterness.

While they are salting, peel the carrots and bell peppers. Carrots are from the skin, and peppers are from the seeds. Coarsely chop the carrots.

Rinse the eggplant and simmer in vegetable oil for about 4 minutes, pouring the oil into the cauldron.

Then - a straw of bell pepper. Also simmer for about 4-5 minutes.

Peel the onion peel and cut the vegetable into half rings, placing it with the rest in the cauldron.

Last, add the quarters of the washed tomatoes with the cores cut off.

Immediately add sugar and salt, pour in vinegar and simmer under the lid for about 15-20 minutes, stirring occasionally. Optionally, you can press a few garlic cloves into a cauldron or chop one small chili pepper for a spicy dish.

After stewing, put the salad in prepared jars to the top and cork for the winter with seaming lids.

Bon appetit in winter!

How nice, on cold winter evenings, to meet with your beloved friends and have a glass or two. And strong drinks need no less strong snacks. It is better to take care of the winter table in autumn or late summer (during the ripening season of simple, garden gifts). One of these "bright, hot" preparations is the Pyaterochka salad. Preparing a salad is easy, but in winter it will decorate your table, both for a narrow family circle and for gatherings with a large company. We will be happy to provide you with a recipe for eggplant Pyaterochka salad.

Eggplant salad for the winter

Ingredients:

eggplant - 2 kilograms;
sweet pepper - 1 kilogram;
pepper varieties "gogoshar" - 1 kilogram;
tomatoes - 2 kilograms;
carrots - 1 kilogram;
table vinegar (9%) - 1 cup;
sugar 1 glass;
half a glass of salt;
onion - 1 kilogram;
vegetable oil - 500 grams (half a liter);
chili pepper - 4 pods;
greens to taste.

Cooking:

Let's start our cooking with the preparation of eggplant. They must be cut into large pieces, pour cold, salty water (the more salt, the better), put in a large bowl, and leave for a couple of hours. Salt water is great at removing bitterness from naughty eggplants.
While our eggplants give off bitterness and "get kinder", let's prepare less capricious vegetables.
Cut the onion into half rings, send the carrots to a large grater. To prepare the salad, we need dishes with high walls (do not forget, the vegetables will be stewed).
Pour vegetable oil into the selected container (about half a liter). The oil can also be used unrefined, it will add piquancy to the salad.
We put the dishes with vegetables on a slow fire. Simmer vegetables for about 10 minutes. Do not forget at the same time, stir them well, for an even distribution of color.
Wash eggplants under running water. This must be done very carefully to avoid an unpleasant bitter taste. Washed eggplant must be slightly squeezed, then add them to our vegetables. We continue to simmer on low heat for another 10 minutes.
Add sweet pepper, cut into slices. Thoroughly mix our salad and simmer for another 10 minutes. Our vegetables should give good juice.
We cut the tomatoes into large slices (each tomato is about 4 parts). Mix tomatoes with other vegetables. And simmer the mixture again, until cooked. Readiness is determined by the tomatoes. When the tomatoes in our twist for the winter become soft, we can say that our Pyaterochka salad for the winter is almost ready. There is little left.
Add finely chopped greens (we use any greens to taste, celery, parsley, cilantro, basil go well with this salad). Gradually add a glass of table 9% vinegar. We introduce salt and sugar to taste (the proportions of salt and sugar in this Pyaterochka salad recipe for the winter are conditional, you should try the salad and regulate their addition).
While stirring the salad, we are waiting for the complete dissolution of sugar and salt. Cool the finished salad. We fill the pre-prepared jars with salad and sterilize them (about half an hour after boiling). Banks roll up the lids, turn over. It is advisable to cover the salad with some kind of blanket. We leave our jars to cool completely, then put them away for storage. And in winter, we rejoice at the delicious and healthy Pyaterochka eggplant salad. Cook with pleasure! Bon appetit!

You can also cook eggplant Lecho. Cooking will not take you much time, and the result will please even those who are indifferent to eggplant and preparations from them. The recipe is easy to prepare and does not take much time. You don't need any special kitchen utensils.

Eggplant Lecho

Ingredients:

1.5 kilograms of eggplant (it is best to take young, small fruits);
1 kilogram of tomatoes;
1 kilogram of sweet pepper;
0.5 kilograms of onions;
0.5 kilograms of carrots;
0.5 cups of vegetable oil (for a unique taste and aroma, it is better to take unrefined oil);
120 milligrams of 9% table vinegar;
0.5 cups of sugar;
2 tablespoons of salt;
bay leaf, herbs, peppercorns, garlic to taste.

Cooking:

We wash the tomatoes, peel them and pass through a meat grinder. Secret: Tomatoes are easier to peel if they are lightly poured over with boiling water. Pour vegetable oil into a bowl with a thick bottom, add carrots, cut into large pieces or rounds. Pour the carrots with the resulting mass of tomatoes. Mix everything thoroughly and put the pan on a slow fire. We simmer for about 30 minutes, not forgetting to stir.
Onion cut into half rings. Tip: cutting onions without tears will be easy if you first wet the knife and the onion itself in cold water. Sweet pepper cut into large pieces. Add our vegetables to the tomato-carrot mixture and simmer until boiling. Cut the eggplant into small cubes and send to the vegetables.
Tip: so that the eggplants do not taste bitter, you need to soak them for a couple of hours in steeply salted water. In this case, it is necessary to press the vegetables with oppression (so that the eggplant does not float). Salt water will draw out all the bitterness from the fruits, and thus you will avoid unpleasant moments in the process of tasting your preservation. Also add salt, sugar and peppercorns. Bring to a boil, then simmer over low heat for about half an hour.
The final stage of cooking lecho begins. Now it all depends on your taste preferences. The set of products indicated is intended. You can play with the taste of lecho in any way you like.
Add the garlic passed through the press, vinegar, bay leaf, herbs. We boil our lecho for another 5-10 minutes. Then we lay out the finished mixture in prepared and sterilized jars, roll up the lids, turn them upside down. The finished salad must be wrapped and let it brew for about a day.

It is best to store our Pyaterochka eggplant salad and lecho at room temperature and in a dark place. The above recipes can be prepared by the novice hostess, and the praise of loved ones will be limitless. Bon appetit!

Hello!
I offer my Pyaterochka eggplant salad recipe for the winter. For several years in a row I have been preparing a sunset for the winter, in the summer it seems what's wrong with that ?? And in winter, salads fly away.
I used to cook Pyaterochka salad according to a different recipe, but after trying many ways I settled on this. There is nothing special here, but all vegetables retain vitamins, natural taste and smell.
I have prepared everything necessary.

Washed and peeled vegetables from excess peel.

First of all, I cut the eggplant into a small cube, put it in a saucepan, salted it well and poured it with cold water.

I cut the tutu into large cubes.

And carrots in half rings.

The onion was lightly fried for 5 minutes.

While the carrots and onions are fried, I cut the zucchini into cubes.

I also fried the zucchini for about 10 minutes, until they fry a little, I put all the fried vegetables in a saucepan.

I also act with pepper, I cut it into a cube and fry until golden brown.

When the pepper was fried, I put it in a pan with vegetables.

Now I take the eggplants out of the water and put them in a pan, you can see that the water has turned brown. All the bitterness came out of the eggplant.

Eggplants do not take a lot of vegetable oil after water, so I poured quite a drop. Fry until golden brown.

After the eggplant, I add to the vegetables, add salt, sugar and vinegar. Mix everything thoroughly, cover the pan with a lid and set to cook for 20 minutes, over low heat.

I stirred the salad several times in 20 minutes.
The result is a juicy appetizer.

I sterilized the jars and laid out the salad, tightly twisted the lid of the jar and turned it over, wrapped the jars in a warm blanket for 1 night.
Then I shift the jars to a dark, cool place and voila, the salad is ready for the winter.
From my products, 2 cans were obtained: 290 grams and 54 grams.

I wish you pleasant preparations for the winter and delicious eating.
Bon appetit!

Time for preparing: PT00H50M 50 min.

"- eggplant salad for the winter.

Today we will talk about another vegetable that is perfect for harvesting for the winter - this is eggplant, and more specifically about salads from it.

Eggplant, like the tomato, belongs to the nightshade family, became more widespread only in the 19th century.

The vegetable is demanding and a little capricious in growing, but nevertheless it is very loved by our gardeners.

The color is from almost white, yellow to dark purple. Although I mainly grow only dark purples, they are softer, tastier for my taste, although whites come out with a little crunch.

Like all vegetables, it contains many vitamins, is rich in fiber, as well as micro and macro elements.

Eggplants are used in cooking in the preparation of various dishes, both fresh and fried, boiled, baked, stewed, canned.

It is better to use small fruits, they have to be cut less, and young ones are juicier and tastier than overripe ones.

Do not try to use large-capacity jars, the most optimal is 0.5 liters. and 1 l. Be mindful of the future number of eaters so you don't leave half-eaten snacks open for storage.

Delicious eggplant salad recipes

Eggplant salad for the winter - Ten

Ingredients:

10 eggplant
10 sweet peppers
10 tomatoes
10 bulbs
10 hot peppercorns
glass of vegetable oil
100 gr sugar
2 tbsp. lies. salt
3 art. lies. vinegar 9%
If desired, add 10 carrots and 1 glass of water

Cooking:

Wash eggplant, cut into pieces 3 cm thick, pour cold water for 30 minutes

My tomatoes, cut into four parts, use better medium-sized ones

Peel the onion, cut each in half, cut into half rings

Remove the stem, seeds from the pepper, cut into pieces 3 cm wide

Peel the garlic, cut each clove into small pieces

Drain water from eggplant

Pour the oil into a large saucepan

We spread the tomatoes, peppers, onions, eggplants. Add salt, sugar

Put the saucepan on the fire and bring to a boil while stirring. Cover with a lid and simmer over medium heat for 30 minutes, stirring occasionally.

In the process of stewing, add peppercorns, if you think to your taste that there is not enough liquid, then you can add 1 glass of water

At the end of the stew, add garlic and vinegar, mix, boil for another 5 minutes

We lay out the finished salad in pre-sterilized jars, roll up with sterilized lids

We turn the jars over, cover with a warm cloth and leave to cool completely.

Calories per 100 g - 69.5 Proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3

Ingredients:

2 kg eggplant
500 gr sweet pepper
500 gr carrots
500 gr onions
6 tooth garlic
h. lies. ground black pepper
2 hrs. ground coriander
1 - 2 hrs. red ground pepper
Art. lies. salt
8 art. lies. Sahara
100 ml vinegar 9%
100 ml vegetable oil

Cooking:

Wash eggplant, cut into thin, long sticks, add salt, mix and leave for 1 hour
Drain the juice, rinse them in running water
After washing, spread on a slightly oiled baking sheet, cover with foil, put in a heated oven for 10-15 minutes
Peel the carrots, grate them on a carrot grater in Korean style, pour hot water for 3 minutes
Rinse carrots in a colander with cold water, squeeze out excess liquid
Onion cut in half, cut into half rings
Pepper cut into two halves, cut into long thin strips
We mix all the vegetables except the eggplant, add the garlic passed through the press
Add pepper, coriander, sugar, vinegar, salt, hot pepper, oil
Mix everything thoroughly, cover, leave to marinate for 5-6 hours
Add still hot eggplants to vegetables, mix
We lay out the salad in pre-sterilized jars
We put a towel at the bottom of the pan, put the jars and fill it with water
From the moment of boiling, we sterilize for 35 minutes - 500 ml cans, 1l - 20 minutes
Close tightly with sterilized lids, turn over, close with a warm cloth and leave to cool completely

Classic vegetable salad - Pyaterochka

Calories per 100 g - 116.5 Proteins - 1.0 Fats - 9.1 Carbohydrates - 7.4

Ingredients:

Eggplant - 2 kg.
Tomatoes - 2 kg.
Pepper and gogoshar - 2 kg.
Onion - 1 kg.
Carrots - 1 kg.
Hot pepper - 4 pcs.
Greenery
Vinegar - 1 tbsp.
Salt - 1/2 tbsp.
Sugar - 1 tbsp.
vegetable oil - 500 ml.

Cooking:

Wash eggplant, cut into large pieces

Fill with well-salted water, put a load on top, leave for 2 hours

Onion cut into half rings. Grated carrots on a coarse grater

Pour oil into a large saucepan, add onions and carrots

Finely chop any greens to taste

Finely chopped hot pepper

Wash tomatoes, cut into quarters

Pepper cut into large pieces

We put the pot with carrots and onions on the fire and simmer for 10 minutes

Wash eggplant under running water, squeeze a little

Put them in a saucepan, mix, simmer for another 10 minutes. Add pepper, stir, continue to simmer for another 10 minutes

We spread the tomatoes, simmer for 10 minutes, stirring. Pour the greens, pour the vinegar

Add salt, sugar, mix thoroughly, bring to a boil

We lay out the finished salad in sterilized jars, cover with sterilized lids

We lay the bottom of a large container with a towel, put the jars, pour boiled water

We sterilize the salad for 20-25 minutes from the moment of boiling

We roll up the jars, turn them over, cover with a warm cloth and leave to cool completely.

Salad - Mother-in-law tongue

Ingredients:

Eggplant - 4 kg.
Tomatoes - 10 pcs.
Bulgarian pepper - 10 pcs.
Garlic - 5 heads
Hot pepper - 4 pcs.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 150 gr.

Cooking:

Wash eggplant, cut into circles, put in a deep pan
Salt, mix and pour water, leave for 30 minutes
Then rinse with running water, drain excess liquid
Wash peppers, remove seeds
peel the garlic
Pour boiling water over tomatoes for 1 minute
Drain the water from the tomato, pour cold water for 2 minutes and peel
Tomatoes, all peppers, garlic pass through a meat grinder
Add salt, sugar, oil, vinegar
Add the chopped mass to the pan and put on fire, simmer for 30 minutes
Arrange the finished salad in sterile jars, roll up with sterile lids

Snack - Eggplant like mushrooms in 1 liter jars

Calories per 100 g - 48.7 Proteins - 0.9 Fats - 3.4 Carbohydrates - 3.6

Ingredients based on 5 x 1 liter jars:

5 kg eggplant
250 g dill
300 g garlic
300 ml vegetable oil

Brine:

250 ml vinegar 9%
3 liters of water
2 tbsp. lies. salt

Cooking:

Eggplant cut into large pieces
Finely chopped garlic
Dill finely chopped
We put a pot of water on the fire, pour in the vinegar, salt
Add eggplant and cook from the moment of boiling for 3 minutes, drain into a colander, let drain, pour into a saucepan
Add garlic, dill, oil, mix gently
We lay out, sealing with a spoon on sterile jars, cover with sterile lids
In a large saucepan, put a towel on the bottom, put jars, fill with water
Sterilize from the moment of boiling 20-30 minutes
We roll up the lids and put under a warm cloth until completely cooled.

Eggplant salad Spark

Calories per 100 g - 49.6 Proteins - 1.5 Fats - 2.1 Carbohydrates - 6.1

Necessary:

Eggplant - 1.5 kg.
Garlic - 200 gr.
sweet pepper - 500 gr.
hot pepper - 5 pcs.
vinegar 9% - 75 ml.
Vegetable oil

Cooking:

Eggplant cut into circles, 5 mm thick, salt, mix and leave for 30 minutes
Remove seeds from peppers
We clean the garlic
Pass the garlic through the meat grinder, sweet and spicy peppers
Drain excess liquid from eggplant, spread on a baking sheet, greased with oil. Place in preheated oven for 10 minutes
Add salt to the crushed mass, mix, put on fire, bring to a boil and simmer for 5 minutes
Add vinegar to the stewed marinade
Put in sterile jars, compacting with a spoon, alternate layers of eggplant with pepper filling until the jar is full
Roll up with sterile lids and leave to cool