Tasty eggplant with garlic recipes for winter preservation
Preparations for the winter should be not only delicious, but also useful. Eggplant with garlic will be an ideal option for many mistresses. In winter, this conservation will be an excellent food for strengthening the immune system and prevent colds.
To get started is gently wash the eggplant, because they'll fry you, without having to remove the skin. Eggplant need to cut thick slices about one centimeter.
After, you need to fry the eggplant in the pan, add salt before frying them is not necessary. The whole point will be in the sauce that soaked them.
During frying eggplant absorb oil so per kilogram eggplant requires at least 150 ml of oil. Fry vegetables should be on medium heat until golden brown.
Garlic sauce for preservation
While the fried eggplant, you can prepare garlic sauce.
Count 1 large clove of garlic, one kilo of eggplant. Just one kilogram need to take:
• 1st.l. vinegar
• 1st.l. salt
• 1st.l. vegetable oil
• 100 ml of cold boiled water.
Garlic should be cleaned and separated into cloves, and then pass it through spadefoot. By the crushed garlic to add all seasonings: salt, vinegar, oil and water. All this should be mixed thoroughly, then garlic sauce will be completely ready.
Now, in the prepared sterilized jars can begin to lay the eggplant slices, dipped them before they put in the sauce. Eggplant need to put very tightly to the throat banks.
From above they must pour a little sauce and close the lid, put the jar sterilize for 10-15 minutes. After this time preservation should immediately roll up for the winter, and ready.
Recipe 2. Eggplant in tomato sauce with garlic for the winter
You will need:
• 3 kg of eggplants,
• bell peppers (red, orange or yellow - it does not matter) 2kg,
• 6 large pieces of carrot,
• 3 ripe tomatoes,
• 4 heads of garlic,
• refined vegetable oil,
• 9% vinegar, sugar and salt to taste.
How to cook:
First you must wash all vegetables and put them in different dishes. Carrots should be cleaned and cut the eggplant with tails. Peretz must be cleaned of seeds and stalks, and husks from garlic.
Tomatoes need to grind in a food processor, then pour into a bowl. Carrots should be crushed on a grater, too, with the help of the combine, a tomato should be added to the carrots and turn the stove.
While there is a boil tomato mass, you can manage to cut the peppers and eggplant into portions, otherwise they seethe at suppression.
Immediately after the fire boil the tomatoes need to make smaller and put on top of eggplant and peppers. After it is added crushed garlic, salt, oil, vinegar, sugar, and there is no much pepper to taste. All this mass should be thoroughly mixed.
It should be left to stew for about 40 minutes while stirring occasionally, for what would have extinguished all the vegetables equally. Banks need to prepare in advance for closing the lid to boil and sterilize jars.
Once everything is ready hot mass need to be expanded in the banks to roll the winter tasty conservation, turn the jars upside down, wrap them in a blanket and leave until morning. In the morning all the banks will have to transfer to the pantry.
As a result, in the winter, you can enjoy the great taste of eggplant with garlic and simultaneously improve their health.
Tasty eggplant with garlic recipes for winter preservation
Preparations for the winter should be not only delicious, but also useful. Eggplant with garlic will be an ideal option for many mistresses. In winter, this conservation will be an excellent food for strengthening the immune system and prevent colds.
To get started is gently wash the eggplant, because they'll fry you, without having to remove the skin. Eggplant need to cut thick slices about one centimeter.
After, you need to fry the eggplant in the pan, add salt before frying them is not necessary. The whole point will be in the sauce that soaked them.
During frying eggplant absorb oil so per kilogram eggplant requires at least 150 ml of oil. Fry vegetables should be on medium heat until golden brown.
Garlic sauce for preservation
While the fried eggplant, you can prepare garlic sauce.
Count 1 large clove of garlic, one kilo of eggplant. Just one kilogram need to take:
• 1st.l. vinegar
• 1st.l. salt
• 1st.l. vegetable oil
• 100 ml of cold boiled water.
Garlic should be cleaned and separated into cloves, and then pass it through spadefoot. By the crushed garlic to add all seasonings: salt, vinegar, oil and water. All this should be mixed thoroughly, then garlic sauce will be completely ready.
Now, in the prepared sterilized jars can begin to lay the eggplant slices, dipped them before they put in the sauce. Eggplant need to put very tightly to the throat banks.
From above they must pour a little sauce and close the lid, put the jar sterilize for 10-15 minutes. After this time preservation should immediately roll up for the winter, and ready.
Recipe 2. Eggplant in tomato sauce with garlic for the winter
You will need:
• 3 kg of eggplants,
• bell peppers (red, orange or yellow - it does not matter) 2kg,
• 6 large pieces of carrot,
• 3 ripe tomatoes,
• 4 heads of garlic,
• refined vegetable oil,
• 9% vinegar, sugar and salt to taste.
How to cook:
First you must wash all vegetables and put them in different dishes. Carrots should be cleaned and cut the eggplant with tails. Peretz must be cleaned of seeds and stalks, and husks from garlic.
Tomatoes need to grind in a food processor, then pour into a bowl. Carrots should be crushed on a grater, too, with the help of the combine, a tomato should be added to the carrots and turn the stove.
While there is a boil tomato mass, you can manage to cut the peppers and eggplant into portions, otherwise they seethe at suppression.
Immediately after the fire boil the tomatoes need to make smaller and put on top of eggplant and peppers. After it is added crushed garlic, salt, oil, vinegar, sugar, and there is no much pepper to taste. All this mass should be thoroughly mixed.
It should be left to stew for about 40 minutes while stirring occasionally, for what would have extinguished all the vegetables equally. Banks need to prepare in advance for closing the lid to boil and sterilize jars.
Once everything is ready hot mass need to be expanded in the banks to roll the winter tasty conservation, turn the jars upside down, wrap them in a blanket and leave until morning. In the morning all the banks will have to transfer to the pantry.
As a result, in the winter, you can enjoy the great taste of eggplant with garlic and simultaneously improve their health.
Tomatoes for Korean for the winter recipes for housewives
I want to tell you how to cook the tomatoes in Korean for the winter. This spicy dish has different recipes and is a great snack and is simply irreplaceable on the holiday table. After preparing the preparations for the winter, you will please not only your loved ones, but also surprise guests.
Recipe 1. Green tomatoes in Korean
For the salad will need:
- A kilogram of green tomatoes
- 50 ml. olive oil
- 3 pcs. sweet peppers
- 50 ml. vinegar
- 4 cloves of garlic
- 25 grams. salt
- 50 grams. sugar
- 2 small hot peppers
- Parsley and dill
How to cook:
Vegetables and herbs thoroughly wash and dry. Tomatoes cut into slices. Green chop with a knife. Garlic pass through chesnokodaku. Sweet and hot peppers cut into strips, pre-clearing of the seeds and membranes.
All vegetables and herbs put in a container and add salt, olive oil, sugar and vinegar. Mix gently and arrange for banks that have previously not forget to sterilize.
Cover the jars with tomatoes Korean kapron lids and send in the refrigerator for 8 hours. After time, you can send them to the cellar. In this state, the banks can be stored for about 3 months.
2. Tomatoes Recipe Korean sweet pepper
For the salad will need:
- 2 kg. tomatoes
- Half a kilo of sweet pepper
- 3 small hot pepper
- 50 grams. salt
- 100 gr. sugar
- 3 heads of garlic
- 20 ml. vinegar
- 20 ml. vegetable oil
- Green celery
- Leaves and horseradish root
How to cook:
All vegetables, herbs and leaves, rinse well and pat dry. Clean sharp and sweet peppers and garlic and crush using a grinder. Pour into a container and add the vinegar, oil, sugar, chopped with a knife and green celery salt. Mix thoroughly.
Tomatoes notch crosswise. The bank previously sterilized her, put leaves and horseradish root, followed by a layer of tomatoes and pour the spicy mixture. Again and again a layer of tomatoes and spicy mixture so to the top.
Send sterilized jars for 25 minutes. It is time for a 3-liter sterilized jar. Just roll up for the winter and turn. Leave upside down until the marinade is completely cool. Do not forget to cover the jars with tomatoes Korean warm towel.
3. Tomatoes Recipe Korean carrot
For the salad will need:
- 2 kg. tomatoes
- One large carrot
- 2 heads of garlic
- Half a kilo of sweet pepper
- 50 grams. salt
- 100 gr. sugar
- 100 ml. vegetable oil
- 100 ml. vinegar
- Herbs to your taste
How to cook:
All vegetables and herbs wash and clean. Tomatoes cut into halves. Carrots, garlic and bell pepper chop using grinder. Green chop with a knife.
Mixed greens, peppers, garlic and carrots and place in a container. In the banks, pre-sterilized, spread layers of tomatoes and perelazhivaem acute mixture. Again, tomatoes, and the mixture on top. In this way, fill the jar to the top.
In a separate container, combine oil, salt, vinegar and sugar. Stir until the salt and sugar dissolve. Ready boil the marinade and pour it jars with tomatoes in Korean.
Send sterilized for 10 minutes and roll up for the winter. Overturn banks with salad and leave until the marinade cool. Do not forget a towel to hide.
