Salad "Ten" got its name because of the unique composition, which includes 10 pieces of various vegetables. Mandatory components in it are eggplants, onions, garlic, tomatoes, harmoniously combined with each other. The recipe for this popular snack is not only well remembered - it is also very simple and does not require serious culinary skills. So prepare the salad “Ten” of eggplant for the winter under the force of even the novice cook.
Cooking Features
In the preparation of salad “Ten” of eggplant for the winter there are several subtleties that you need to know.
- Do not take stale, spoiled vegetables for salad. Such savings will have a negative impact not only on the organoleptic qualities of the snack, but also on its preservation. If you want to make a vegetable snack worthy of a festive table, you do not need to save on vegetables. The same goes for oil and other ingredients.
- Eggplants contain solanine, which is harmful to the body. Therefore, before preparing canned food from them, the “blue ones” must be soaked in salt water. To a liter of water add a teaspoon of salt, preferably with a slide. After half an hour, the eggplants are washed well in running water. Use them to make salad only after the water has drained from them.
- There is vinegar in the salad recipe, but not much. Because of this, it has a delicate taste, but it may badly affect its safety. Trouble will not occur if you carefully follow the technology of preparing snacks described in the recipe, and sterilize all the cans and lids that are used to store these canned goods.
- The recipe indicates the number of vegetables, and it is convenient. However, all vegetables can grow both small and large, so it’s still better to focus on the weight of products, converting the amount to grams. Thus, a young medium-sized eggplant weighs 200 g, which means that 10 eggplants will be pulled at 2 kg. A medium-sized tomato weighs 100 g, the weight of 10 tomatoes will be 1 kg. The average onion will pull in just 75 g. A dozen onions will weigh 750 g. The weight of 10 bell peppers is 1 kg. Ten carrots, if they are included in the recipe, will also be pulled per kilogram.
With all these moments in mind, you will surely make a tasty snack that will last well all winter.
Classic eggplant “Ten” salad recipe
Composition (5 l):
- eggplants - 10 pcs .;
- onions - 10 pcs .;
- sweet pepper - 10 pcs .;
- tomatoes - 10 pcs .;
- garlic - 10 cloves;
- sugar - 100 g;
- salt - 50 g;
- vegetable oil - 0, 2 l;
- table vinegar (9 percent) - 100 ml;
- black ground pepper - 5 g.
Method of preparation:
- Wash jars of soda, sterilize them in the oven for at least 10 minutes or over steam using a special pad on the pan. Remove, flip, let dry.
- Wash the eggplants, cut off their noses and tails. Cut, without peeling, into large cubes (approximately one centimeter or even one and a half). Fill with salted water and leave for half an hour.
- Wash tomatoes, remove their stems, make a cross-cut on the opposite side.
- In a saucepan, boil water and dip the tomatoes in it. Blanch them in boiling water for 2 minutes.
- Shumovka remove tomatoes from the pan with hot water and dip into a container with cold. When they are cool, remove them from the water and remove the skin from them.
- Cut the tomato pulp into small cubes.
- Wash the pepper. Cut the stalk, remove the seeds. Each pepper cut lengthwise into 4, chop straws.
- Slice the garlic cloves through the press.
- Peel and chop the onions.
- Rinse the eggplants, dry.
- In a large saucepan in which a snack will be prepared for the winter, heat the oil.
- Put the onion in it and fry it until soft in 5-10 minutes.
- Put the eggplants in the pan with the onions. Fry them for about 5 minutes.
- Place a pepper straw. Fry still 5 minutes.
- Put tomatoes in a pan with vegetables. Pepper and salt. Dissolve sugar. Cover the pan with a lid and simmer the snack in it, stirring occasionally for 30 minutes.
- Pour in vinegar and crushed garlic. Extinguish the snack with them for another 10 minutes.
- Spread the salad over prepared cans. If you use a half-liter, then they get ten.
- Roll up the jars with lids, which must be boiled for at least 5 minutes.
- Turn the cans of “Ten” salad over and cover them with a blanket. After a day, clean the winter.
A “Ten” salad prepared from the classic recipe of eggplants and other vegetables turns out to have a delicate flavor. Lovers of spicy snacks will have to modify the recipe.
Spicy “Ten” Eggplant Salad
Composition (6 liters):
- eggplants - 10 pcs .;
- carrots - 10 pcs .;
- onions - 10 pcs .;
- Bulgarian pepper - 10 pcs .;
- hot peppers - 100 g;
- tomatoes - 10 pcs .;
- salt - 50 g;
- sugar - 150 g;
- vegetable oil - 0, 2 l;
- table vinegar (9 percent) - 100 ml;
- black ground pepper - 5 g;
- red pepper (optional) - to taste (no more than 5 g).
Method of preparation:
- Wash the eggplants and cut them into circles. Sprinkle with salt (in addition to the specified in the recipe) and leave for half an hour. Very well wash, dry.
- Peel the onions and cut into half rings.
- Wash the sweet pepper, cut the stalk, take out the seeds. Cut along long strips.
- Wash chili peppers, cut tails. Mince with the seeds.
- Wash tomatoes. Cut the stem and seals near them. Slice the tomatoes into small slices.
- Peel the carrots and cut them into thin slices. If it is too wide, it can be cut into semicircles or even quarter-circle sectors.
- Fold all the vegetables into a large saucepan.
- Season with black and red pepper.
- Mix the oil with vinegar, salt and sugar. Pour this mixture into the pan with vegetables.
- Set the pan on low heat, wait until it boils, and cook 40 minutes.
- While the salad is boiling, prepare the jars and lids, washing and sterilizing them.
- Fill the jars with a hot salad, tightly close them with the sealing key with metal lids, turn them over. Wrap is not necessary.
- When the cans of “Ten” salad have cooled, move them to the pantry for the winter.
Eggplant salad prepared according to this recipe will appeal to lovers of spicy dishes. It turns out not less tasty and nourishing than made according to the classic recipe.
Close salad “Ten” of eggplant for the winter is simple, remember its recipe - even easier. But it is still better to put it in your culinary book, so that after a while nothing is mixed up.
