Little blue 10 to 10 recipe. A dozen eggplant salad for the winter, step by step recipe

A delicious ten vegetable salad for the winter is an excellent 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 salad are quite affordable. But in winter, these vegetables will cost much more, so it’s worth spending time preparing this preparation.

Ten salad can be prepared from a different set of vegetables. In most cases, eggplants are used. The preparation of these vegetables is that they need to be washed and the stalks cut off. You can cut the eggplants 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 frying pan or stewed together with the rest of the ingredients until cooked.

In addition to eggplants, it is often used. You can use pods of any color; for beauty, you can take multi-colored peppers. The pods must be washed, the stalk cut out and the 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. It could be dill, parsley, celery or cilantro. In addition, you must definitely use spices - bay leaf, peppercorns (bitter and allspice), cloves, coriander and mustard seeds.

Interesting facts: “Desyatochka” salad and many other homemade salads for the winter always include tomatoes. This vegetable is very popular with us. But back 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 eggplants

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

• 10 eggplants;
• 10 pepper pods;
• 10 tomatoes;
• 10 onions;
• 300 ml refined oil;
• 100 gr. Sahara;
• 1 tablespoon salt;
• 50 ml table vinegar (9%).

Wash the eggplants thoroughly, dry them and cut off the green “tails”. Cut the eggplants into “pucks”. Dilute salt in cold water and pour salted water over the eggplants. Leave for half an hour. After that, drain the water, rinse the eggplants with cold water and dry.

Read also: Kuban salad for the winter - 5 recipes

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

Scald the tomatoes with boiling water, after a minute add hot water and pour cold water over them. 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 pan with a thick bottom, put the onion in it, and lightly fry. Then add the eggplants, stir and fry for 10 minutes.

Then add peppers and tomatoes, stir, bring to a boil and simmer over low heat for 50 minutes. Stir occasionally during simmering. Before the end of cooking, add vinegar and stir. Place the hot salad into hot jars and immediately cover with boiled lids. Immediately close tightly.

“Ten” salad with carrots

Another version of the salad is prepared with carrots. From the specified amount of products you get 5 half-liter jars of salad.

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

We wash all the vegetables. We peel the tomatoes, after scalding them with boiling water. We pass the peeled tomatoes through a meat grinder or beat in a blender. You can grate the tomatoes. Pour the tomato mass into the pan, put the pan on the fire, and bring to a boil. Then reduce the heat, skim off the foam and continue simmering for a quarter of an hour.

Cut the eggplants into large cubes, fry them in vegetable oil, laying the vegetables in one layer and turning them from side to side so that they are fried on all sides. Place the fried eggplants in a saucepan with the tomato mixture.

Peel the carrots and cut them into thin slices. Carrot slices can be fried, or you can put them in a saucepan raw.

Chop the onion into thin ring halves and fry in oil until translucent. Peel and chop the pepper into strips. Add 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 into pre-sterilized jars.

Recipe with zucchini

Another version of the “Ten” salad is prepared from, without adding eggplant. But champignons are added to this salad, so it turns out very tasty and original.

• 10 young zucchini, the size of a large cucumber;
• 10 tomatoes;
• 10 large champignons;
• 10 medium sized onions;
• 200 ml 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 ground black pepper.

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

Read also: Apple juice for the winter - 6 recipes

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

We also cut the tomatoes into circles and fry them in oil separately. During the frying process, the tomato mugs need to be salted. Mix tomatoes with zucchini, onions and mushrooms, add finely chopped herbs. Add salt, pepper and simmer everything together for a quarter of an hour. At the end of stewing, add vinegar.

Place the hot salad into clean and dry half-liter jars and cover with boiled lids. Sterilize the jars in boiling water for half an hour. Then remove it from the sterilizer and seal it tightly.

Cooking with cabbage

You can prepare “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 other ingredients.

• 10 eggplants;
• white cabbage (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 them into quarters, and then into 2-3 pieces across, you get thick cubes. We put water to boil, add salt so that the boiling water is well salted. Place the eggplants in it and cook for 4-5 minutes. It is important not to overcook the vegetables, otherwise they will spread.

Place the vegetables in a colander and let the liquid drain; no special squeezing is required. Let the eggplants cool slightly.

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

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

We will sterilize the jars in advance. Lay it out in layers - pieces of eggplant, cabbage mixture, more eggplant, and so on. The top layer should be cabbage with vegetables. Cover the jars with lids and place them in the sterilizer. Sterilize for 15 minutes (0.5 liter jars). Then close it tightly.

Advice! This salad is best stored in a cool place. It will be ready in about a month.

Spicy salad “Ten”

You can make a spicier version of the “Ten” salad by adding a sufficient amount of garlic and hot pepper to the composition.

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

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

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

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

Products
for 5 liters of salad
Eggplants - 10 pieces
Tomatoes - 10 pieces
Fresh sweet peppers - 10 pieces
Onions - 10 pieces
Garlic - 1 head (10 cloves)
Vegetable oil - 400 milliliters
Salt - 2 tablespoons
Sugar - a third of a glass
Vinegar 9% - half a glass

Preparing products for cooking "Tens"
1. Wash, peel and dry the vegetables.
2. Cut the eggplants into large cubes with a side of 2 centimeters, place in a bowl, pour cold salted water to remove the bitterness; then drain the water.
3. Peel the bell pepper from the stalk, partitions and seeds, cut in half and cut into shavings half a centimeter thick.
4. Pour boiling water over the tomatoes, leave in boiling water for a couple of minutes, then remove the skin, cut out the stems and cut into cubes.
5. Peel the onions and cut into half rings 0.5 centimeters thick.
6. Peel the garlic and pass through a garlic press.

How to quickly cook salad "Ten"
1. Pour vegetable oil into a saucepan and place over medium heat.
2. Without waiting for the oil to boil, first add the tomatoes, then the eggplants, bell peppers, onions and chopped garlic, sprinkling with sugar and salt.
3. Cook the salad for 20 minutes, then stir and cook for another 15 minutes.
4. Pour in the vinegar and cook the Ten salad for another 5 minutes.

How to cook “Ten” salad without being boiled
1. Pour oil into a saucepan and put on fire.
2. Place the tomatoes and cook the salad for 10 minutes.
3. Add onion and bell pepper, cook for another 10 minutes.
4. Add eggplants and cook for another 10 minutes.
5. Add garlic, stir and cook for another 10 minutes.

Preparing "Ten" salad for the winter
Place the salad in sterilized jars, roll up the lids, turn over and wrap in a blanket or fur coat until it cools completely. You can open the jar within a week.

Calories: Not specified
Cooking time: Not indicated

How nice it is to open a jar of salad in winter and delight your family with the aroma of summer! If you have a lot of vegetables, you should make a vitamin supply out of them. We recommend the Ten eggplant salad for the winter - it combines your favorite vegetables into a very tasty appetizer. It is called so because the vegetables included in its composition are taken in quantities of 10 pieces. The name is simple, but the taste is excellent!

It can be used in completely different ways. It is good on its own, as a salad. But it is also a wonderful side dish for main dishes. Ten is especially good with fried and stewed meat.

This salad is always on hand, which is its beauty. And if you have unexpected guests, you can simply open the jar and the table is ready for the reception! It doesn’t take long to prepare the product – from chopping the vegetables to the dish being ready, it will only take an hour and a half.

"Ten" eggplant salad for the winter - step-by-step recipe.

To prepare the dish you will need:

- 10 pieces of medium-sized eggplants,
- 10 pieces of sweet peppers,
- 10 pieces of tomatoes,
- 10 medium-sized onions,
- 120 g vegetable (sunflower) oil,
- 150 g granulated sugar,
- 1 tbsp. l. salt,
- 100 ml table 9% vinegar.

This amount of food is enough for 5 half-liter jars.

Recipe with photos step by step:

We take strong ripe fruits. Wash the vegetables, wipe dry and prepare: cut out the stems of the tomatoes and eggplants, peel the onions, and remove the seeds from the peppers. Additionally, cut off the stems of the eggplants.

Cut all the vegetables into slices. Their thickness should be no more than 5-6 mm. The onion can be cut thinner. Then the salad will look beautiful both in the jar and on the plate. To ensure that the circles are even, we take the sharpest knife in the house.

We take a pan and put vegetables in it - tomatoes in the first layer, then everything else.

Add oil and vinegar, sugar and salt and put the dishes with vegetables on the fire.

Having brought to a boil, reduce the heat (cover with a lid) and simmer for 15-20 minutes. Be sure to stir regularly. But we do it carefully so as not to damage delicate vegetables. The tomatoes will give juice and the vegetables will begin to soak in it. The fire should be low so that all the juice does not boil away and the vegetables do not burn.

At this time, wash and sterilize the jars. They can be held over steam for 20 minutes or boiled in a water bath.

Place the salad ten with hot eggplants into a sterilized container, immediately cover the jars with lids and seal them. Before storing, cool the workpiece.

The "ten" eggplant salad is ready for the winter. You can make yourself and your loved ones happy!
Starinskaya Lesya
We also recommend preparing

“Ten” eggplant salad for the winter with sterilization

The famous salad is very tasty and filling. In winter, potatoes are simply delicious. But it’s also delicious just with bread.

To prepare this seaming we need to take 10 pieces:

• Blue ones;
• Sweet bell pepper;
• Tomatoes;
• Bulbs;
• Garlic cloves.

Let's also take:

• 2 tablespoons salt;
• 100 grams of sugar;
• 200 ml sunflower oil;
• 120 milliliters vinegar, lemon.

On a note! Eggplants should be dark in color. With light ones, the skin after cooking is like a film, you can’t chew it.

Wash the vegetables thoroughly. Without peeling the blue ones, chop them coarsely, add a little salt and squeeze in lemon juice. Pour water to cover the eggplants. Press down on top with a plate. Let it sit for at least an hour.

Cut the tomatoes into slices, peppers into slices, onions into quarter rings. Place everything in a saucepan, add the squeezed eggplants, pour in the oil, and stir. Place the pan on the stove and bring the contents to a boil. Add salt and sugar to the boiling vegetable mixture and reduce heat. Cook at low simmer for 30 minutes. Add finely chopped garlic and vinegar. Let it sit for three minutes and pour into prepared jars.

Now it's time for sterilization. Place a napkin in a suitable container, pour warm water, and put on fire. Carefully place jars filled with salad, covered with boiled lids. The water should reach the hanger of the jar or a little higher. Cover the dish with a lid and wait for it to boil. As soon as the first bulbs appeared, we noted the time. Sterilize for 10 minutes at low boil. After the time has passed, we roll up the jars, turn them upside down, let them cool, and put them away for storage.

This recipe for preparing a preparation with vegetables is good for everyone. But not all housewives like sterilization. More time is required, and additional dishes are required. And young, inexperienced housewives are still afraid that the banks will burst. Therefore, I offer another classic recipe for winter eggplant salad “Ten”. It is prepared easier and faster than the previous one, but this does not make it any worse. But the taste is still different.

Classic “Ten” salad without sterilization

This preparation will also require vegetables, 10 pieces of each:

• Eggplant;
• Sweet bell pepper;
• Tomatoes, onions.

For the marinade:

• 120 g sunflower oil;
• 150 g sugar;
• 1 tbsp. l salt;
• 100 ml vinegar.

Wash all the vegetables, remove the stalks, remove the seeds from the peppers, and peel the onions. Cut each individually into circles of medium thickness.

Pour oil and vinegar into the pan. Add salt, sugar. Place on the stove and keep until it boils, remembering to stir. Place tomatoes, eggplants, peppers, and onions into the boiled marinade.

Attention! Arrange the vegetables in this order. Simmer the contents of the pan over low heat for 20 minutes.

Fill the jars, fried in the usual way, with the prepared salad. Immediately seal, turn upside down and cover with something warm. Leave it like this until it cools down. When cool, transfer to a cool place.

You have met two “Desyatochka” eggplant salads, which I often prepare for the winter. But, as they say, it is better to see once than to hear a hundred times. In this case - read. Therefore, it would be a good idea to watch the video.

Video recipe

And another wonderful recipe:

“Ten”: my signature unusual recipe

So, let's choose vegetables.

Important! The size of the fruit depends on the size of the jar. I prefer liter ones. Each jar is prepared separately.

The number of vegetables individually depends on the number of seams. Each one comes with one of the whole set of vegetables: blue tomatoes, tomatoes (firm, not overripe), sweet peppers (yellow, orange), small onions, large garlic cloves. You will also need vegetable oil, vinegar, salt, sugar.

Wash the vegetables well. Cut off the blue ones on both sides, do not remove the skin. Do not peel the pepper. Do not remove the stem from tomatoes to keep them whole. Peel the onion and garlic.

Pour a heaping tablespoon of salt and a tablespoon of sugar into a 250 ml glass. Pour in a hundred gram glass of vinegar. Top up with vegetable oil until completely filled. Stir.

Place a deep frying pan on the stove, pour out the contents of the glass, and let it boil. Place one blue pepper, one tomato, one clove of garlic, one onion. Fry on one side for about ten minutes. Carefully turn the vegetables over to the other side and fry for another 10 minutes.

We transfer the finished fruits whole into a jar, pour sauce from the frying pan, and roll them up.

Important! Jars and lids must be sterile and dry. Turn the finished preserve over onto the lid and wrap it warmly.

Let's start preparing the next jar. And we do this with everyone as planned. After cooling, we store it in the basement or other cool place.

The canning process will take a little longer than other preparations. But what beauty in the jar! And the taste is simply excellent. In winter, open the jar, cut the vegetables into pieces, pour over the infused sauce, and serve.

Here are three wonderful step-by-step recipes for the “Ten” eggplant salad for the winter that my family likes. Be sure to do it - you won't regret it. There are a huge variety of these salads. They are all similar, but some add other vegetables. Most often these are carrots, hot peppers, parsley, dill. The size and shape of the cuts may vary. In some preparations, the tomatoes are peeled and crushed. But more on that another time. These three recipes are enough to get you started.

“Ten” salad is one of the most popular preparations for the winter in Russia due to the ease of preparation and availability of products.

Compound:
10 pieces. eggplant
10 pieces. tomato
10 pieces. bell pepper
10 pieces. onions
10 cloves of garlic
500 ml. vegetable oil
2 tbsp. salt
100 gr. Sahara
200 ml. vinegar 9%

Preparation:
Wash all vegetables thoroughly.
Cut the eggplants into large cubes.

Pour cold water over the eggplants and leave for 30 minutes.

Peel bell peppers and cut into wide strips.

Cut the tomatoes into large pieces.

Peel the onion and cut into half rings.

Peel the garlic and chop coarsely.
Pour vegetable oil into a thick-walled bowl (cauldron). Lay out the vegetables in layers:
- tomatoes
- eggplants
- bell pepper
- onion
- garlic

Add salt and sugar. Cover the cauldron with a lid and put on fire. Simmer from the moment of boiling for 40 minutes. 5 minutes before cooking, add vinegar.
Pre-sterilize jars and lids.
Mix the salad.

Place hot into jars and roll up. This amount makes approximately 5 liters of salad.
Place jars with salad on lids and leave in this position for 10-12 hours.

Store the salad in a dark and cool place.