Eggplant pickle for the future in several ways. They can pickle, pickle, nakvasit or just preserve. I share with you some recipes and variants of noodles salting eggplants in winter, and you try and decide which suits your taste.
Recipe 1. Pickled salted eggplant noodles
Salad consists of the following products:
- 1, 5 kg. small eggplant
- 1, 5 kg. onion
- 1, 5 kg. large tomatoes
- A kilo of sweet pepper
- 400 ml. water
- 200 ml. vinegar
- 200 ml. vegetable oil
- 50 grams. sugar
- 25 grams. edible salt
How to cook:
Wash all vegetables thoroughly. With eggplant cut the tails. Onions clean from the husk. In sweet pepper, remove the seeds and partitions.
To prepare the marinade, combine the water, sugar, salt, oil and vinegar and odorless.
The large capacity stacked layers whole vegetables in the following order: eggplants, sweet peppers, onions, tomatoes. Pour the marinade over the vegetables and cook on low heat for half an hour after boiling marinade. Vegetables should be cooked.
Arrange the vegetables in sterilized jars to the top and pour the marinade in which they were extinguished. Hot pot immediately roll up for the winter.
The upside leave jars of pickled vegetables until cool, at the same time do not forget to wrap them.
Recipe 2. Salted eggplant with garlic for the winter
Take the following products:
- 3 kg. small eggplant
- 2 heads of garlic
- 30 oz. edible salt
- 100 ml. vegetable oil odorless
- Green celery and dill
How to cook:
Wash eggplants well, cut off the ends, boil in salted water for 3 minutes. Remove and allow to cool and leave excess liquid.
At this time, crushed in a mortar with a food garlic salt and mix well with the oil and odorless.
Cooled eggplant cut along and rub inside and out with garlic butter. In a well-washed cans stacked layers of eggplant, interspersing them finely chopped herbs to the top. Cover the jars with gauze and leave for a couple of days of kvass.
After a few days, if the eggplant is enough salted (you can try), send them to be sterilized for 20 minutes. Just roll up your jars of pickled eggplants in winter and leave to cool. Do not forget to flip, and wrap.
3. Recipe Pickled salted eggplant in jars with carrots
Take the following products:
- A kilo of carrots
- 2 heads of garlic
- 2, 5 kg. small eggplant
- 3 onions
- Celery
- Vegetable oil odorless
- 50 grams. edible salt
How to cook:
Eggplant wash, make a longitudinal cut and boil in salted water for 30 minutes. Drain the water, eggplant and put under pressure to get rid of excess fluid.
Celery dip in boiling water and leave for 15 minutes. So that they are slightly softened.
Finely chop the onion and put it in a pan with a little oil. Following twisted in a meat grinder, add the carrots and salt. Fry until cooked carrot stuffing.
Eggplant dip in the first vegetable oil is odorless, then in the chopped garlic. Inside lay the stuffing of onions and carrots. Tie the stalks of celery, so stuffing does not fall out and place in a container.
In the container, place eggplant oppression and send in the refrigerator for 3 days. After leaven eggplant, put them in jars, sterilized and send pre-sterilized for one hour.
Just roll up for the winter and leave to cool. Do not forget to turn the jars with pickled eggplant and wrap them.
Delicious salad in the winter of tomato recipes
There are many different recipes for domestic preparations made from tomato. Along with summer salads you can make different tasty salads in the winter that year round will please you and your loved ones. We offer you detailed recipes for tasty salads in the winter.
Cut tomatoes into slices, carrots rubbed on a coarse grater, chop the onion half rings. Next you need to add vegetable oil, salt, sugar, vinegar and pepper peas, bay leaf. Salad simmer just 1 hour. Then you need to be expanded into sterile jars.
Salad in the winter tomato recipes
The following recipe
Ingredients: Tomatoes - 2-3 kg, 1 kg of onions, bell pepper - 1 kg of parsley, dill, sweet pepper, cloves. The marinade: 3 liters of water, 3 st.lozhechki salt 7 st.lozhek sugar, acetic essentsiya70% - 1 desert.lozhka.
Preparation: chopped bell pepper, tomatoes, sliced, and onion - rings. Preparing the marinade: Add the water, salt, sugar and vinegar essence. Then boil for 15-20 minutes and allow to cool slightly. In sterilized jars laid layers of vegetables.
At the bottom put the parsley, sweet pepper, bell pepper, dill. cloves. Then Lay vegetables layers: a layer of tomatoes, a layer of onions, etc.
Pour the marinade is not very hot, add the tomatoes and 1 tbsp. spoon vegetable oil 1 quart
Cooking method:
Tomatoes must be cut into slices - 4 pieces, chop the greens on the frog grate garlic, hot pepper finely chop. Tomatoes mixed with vinegar, sugar, salt and spices. Do not add water! For tomatoes settled and gave the juice they need to cover (you can put the press) and a day in a warm place.
Liter sterilized jars for 40 minutes. after boiling. Then the prepared banks expanded tomatoes, which should be fully in the juice. Banks roll covers and put down. Keep the salad in a cool place. To spicing up the salad, you can add grated grated horseradish.
2. The recipe salad greens tomato noodles
Ingredients: green tomatoes - 3kg, onion - 1 kg of carrots - 1 kg of sweet pepper - 1 kg of sugar - 200 g, salt, uksus9% - 100 grams of vegetable oil - 0, 5L, tomato puree - 750g.
How to prepare Next: tomatoes cut into slices not subtly, carrots coarsely grate, then chop the onion rings, sweet pepper - thin strips.
In a large pot or bowl, add all the layers of vegetables.
Sol each layer, leave the salad for 3 hours. Sterilized jars. Boil butter, sugar, vinegar. The resulting marinade pour salad and need to bring it to a boil, cook for just 20 minutes.
Then decomposed by the banks and rolls.
Korean winter salads, delicious home-made recipes
In our lives Korean salads have long been everyday, useful and very popular dishes. They can be bought in the store, but you can make the most of the house.
Recipes lot. Here are a few examples of the preparation of tasty salads, delicious homemade preparations for the winter:
The classic recipe for carrot in Korean:
Ingredients:
Carrot 3, 5 kg
Sugar 4 tsp
Vinegar 30g
Dry coriander 5 tsp
Vegetable oil 100g
Onions 2 pc
Garlic 300g
Black pepper 5 gr
Red pepper 5 gr
Salt 15 gr
Cooking method:
Carrots need to grate. Add salt and sugar, mix and leave for twenty minutes. After add red and black pepper, stir again leave for about twenty minutes. Add the vinegar and soak for thirty minutes. At this time, finely chop the onion and fry in butter. Once the onion is ready, remove it and leave the oil. Add the cilantro butter and bring to a boil. The resulting sauce pour over carrots and leave for twenty minutes. Chop the garlic and add to the salad. Ready salad decomposed into jars and roll up.
Recipe 2. Korean salad of zucchini
Ingredients:
Squash 4 kg
Carrot 600 g
Onions 500g
Pepper 6 pieces
Garlic 150g
Any greens
Marinade:
Sugar 2, 5, Art.
Vegetable oil 2, Article 5
.
Vinegar 100g
Salt 50g
Cooking method:
Zucchini and carrot rub on a special grater. Onions and peppers cut into strips. Chop the herbs and garlic. Ready to pour the marinade over the vegetables and leave for three hours. Once spread out to the banks and roll.
3. Cucumber Recipe for Korean
Ingredients:
Cucumbers 5 kg
Onions 2, 5 kg
Bulgarian pepper 3, 5 kg
Carrot 2, 5 kg
Bitter pepper to taste
Garlic 130 gr
Salt 4 tablespoons
Vegetable oil 260 gr
Sugar 250g
Vinegar 100g
Cooking method:
Cucumbers cut into rings, pepper strips, onion cut into cubes, garlic, cut into slices, carrots grate on a special grater. All vegetables connect and leave for two hours. Once spread out on the banks and roll.
Korean vegetable salad in the winter
Ingredients:
Cabbage 3, 5 kg
Carrot 3, 5 kg
Sweet bell peppers 2, 5 kg
Onions 2, 5 kg
Garlic 3 pieces
Seasoning for Korean carrot
Black pepper 2 to 5 hours. L.
Red pepper 2, 5 hours. L
.
Hot pepper to taste
Vegetable oil 3, 5, Art.
Vinegar to taste
6 tablespoons sugar. l.
Sol 3, 5, Art. l.
Cooking method
All vegetables cut into small strips. Add salt, vinegar, sugar, black and red pepper seasoning. Stir. Onions cut into half rings and fry in butter. Add to vegetables. Leave the salad for an hour to highlight the juice. Once spread out on the banks and roll.
Chinese cabbage in Korean
Ingredients:
Chinese cabbage 3 kg
Daikon 1 piece
Pear 1 piece
Celery root 1 piece
Ginger 1 piece
Garlic 100g
Onions 2 pc
Hot pepper to taste
2 tsp salt
Cooking method:
Divide the cabbage so that the leaves remain intact. Soak the leaves in water with addition of salt. Leave overnight. After chop all the vegetables. Spread to obtain a mixture of cabbage leaves. All you need to do layers. Leave as five days. Once spread out on the banks and roll.
