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Blanks with zucchini and eggplant for the winter - for those who love vegetable dishes. Consider many different delicious zucchini and eggplant recipes for the winter.
This is one of the most successful recipes. Let's move on to the list:
- five eggplants and zucchini;
- three lavrushkas;
- 6 peppercorns;
For the marinade you need:
- two liters of water;
- a large spoonful of salt;
- a spoonful of granulated sugar;
- one hundred grams of refined oil;
- two hundred milliliters of 9% vinegar.
- First you need to prepare the vegetables. Peel them (in many recipes, these vegetables are used raw, but we will go the other way), cut into small cubes.
- We prepare the jars, carefully sterilize the assorted for the safety.
- Next, we prepare the marinade. Pour water into a container, add sugar, salt and oil.
- Bring to a boil, then pour the vinegar and throw the eggplants and zucchini into the boiling water. Do not remove from heat for 5 - 6 minutes, stirring during cooking.
- Put one bay leaf, two cloves of garlic, black pepper in a sterile jar.
- Pour the assorted into a jar, cover with lids.
- Place a pot of water on the fire, bring to a boil and gently place the jars for about ten minutes.
- After that, we take out the containers and tighten the lids, turn the top over with the bottoms and in this position we leave it under the towel for a day.
Another small subtlety: if you do not like to sterilize in boiling water, then you can simply wrap the jars and turn them over. Be sure to cover them with something warm while the containers are cooling, the sterilization process will take place naturally.
That's all, the zucchini and eggplant appetizer is ready, you can eat it in a few days if you wish.
If it's hard to imagine how to pickle vegetables, we recommend trying several different recipes for the winter with zucchini and eggplant.
Marinated salad of zucchini and eggplant is easy to prepare in tomato for the winter without tedious sterilization. Hot pepper paired with common ginger will make pickled vegetables an unusually tasty dish, they can be used as an excellent side dish for meat.
What products are needed to make a good snack:
- 1 kg of zucchini;
- 0.5 kg eggplant;
- 1 kg of tomatoes;
- 0.25 kg of pepper;
- 0.2 kg of carrots;
- 90 grams of onions and a head of garlic;
- chili - thirty grams;
- horseradish - two leaves;
- pepper (assorted) peas - five pieces;
- a bunch of parsley;
- one ginger root;
- sugar and salt - 40-50 grams each;
- refined oil - fifty milliliters;
- vinegar (nine percent) - 30 milliliters.
Now let's find out how canning occurs:
- First you need to prepare all the ingredients for the eggplant salad.
- Cut the eggplants into cubes. Transfer the finished vegetables to a deep plate, sprinkle with salt.
- Now we take the zucchini and also cut into cubes.
- Remove the seeds from the peppers and also cut into small cubes.
- Peel and grate the carrots.
- Chop the onions into rings.
- Peel the garlic and ginger, beat the tomatoes, the assorted peppers and all other ingredients except the eggplant in a blender.
- Make a homogeneous mass from greens and zucchini.
- Blue eggplants must be fried in refined sunflower oil.
- Pour vegetable oil into a saucepan, put assorted zucchini and other vegetables.
- Bring to half-readiness, and then pour in the fried eggplants, season everything with tomato dressing.
- Sprinkle with salt and sugar. Boil the mixture of vegetables for up to three minutes, as soon as the total volume of vegetables is reduced to a quarter of the original volume, you need to turn it off.
- Chop the parsley, add to the saucepan.
- Pour in lemon juice, vinegar, cook for another seven minutes.
- You can now pour the hot salad into clean jars.
- Screw on the lid and turn it upside down.
That's all, a salad of zucchini and eggplant is ready for the winter. Such twists will be appreciated not only by households, but also by guests!
Winter salad with mushrooms
If you thought you already knew the best recipes, this is not true! Introducing a delicious winter squash salad.
What you need to prepare from the ingredients:
- champignons - 200 grams;
- a pound of fresh tomatoes;
- eggplant - 500 grams;
- garlic - one head;
- salt, sugar, vinegar 9%;
- sweet pepper - 400 grams;
- chili pepper - 1 pod;
- olive oil - 35 grams.
The recipe for the winter from zucchini includes the following stages of conservation:
- Cut the zucchini into cubes, peel them off and remove the seeds. It is better to choose young vegetables - they will be tender and tasty in the salad.
- Finely dice the eggplants.
- Peel and chop the onion.
- Make a small incision on the tomatoes, then transfer to a deep bowl and pour boiling water over it. After a minute, pour cold water, after which it will be easy to peel off.
- Wash and chop the champignons.
- Pour oil into a saucepan and put on low heat, fry onions, vegetables and mushrooms. To make the salad delicious, you need to add wine vinegar.
- After 25 minutes of stewing on the fire, the vegetable mass can be removed and poured into jars. Such winter squash and eggplant must be sterilized in hot water. Despite the fact that you will have to do a lot of work, you will not find a tastier dish, it will be worth it!
After that, you need to close the banks and turn over. Cover with a towel and leave for two days at room temperature. Then you can put it either in the refrigerator or in the cellar. That's all, the eggplants are ready for the winter!