Anyone who loves eggplant will love this recipe. “Ten” is a delicious and appetizing vegetable salad for the winter. This method of preservation is so simple and does not require special skills that even a novice housewife can handle it. It is called that because all vegetables are taken in quantities of 10 pieces. Very convenient for memorization. Another thing I really like about this recipe is that the vegetables are cut coarsely. No jewelry grinding required. No additional sterilization is required. The salad is cooked, placed in jars and rolled up. Everything is very simple. By the way, if you are making a salad for the first time, you can make half the norm. Take 5 pieces of all vegetables and you will get a salad... “Pyaterochka”.

Ingredients for 5 liters of salad:

  • Eggplants – 10 pcs.
  • Bell pepper – 10 pcs.
  • Tomatoes – 10 pcs.
  • Garlic – 10 cloves
  • Onions – 10 pcs.
  • Vegetable oil – 300-350 ml.
  • Vinegar 9% - 150 ml.
  • Sugar – 100 gr.
  • Salt – 2 tbsp. (without a slide, fine salt) + 1 tbsp. (without slide)

Method for preparing “Ten” eggplant salad for the winter:

First, I traditionally prepare jars and lids for the preparations. For salad, you can take 0.5, 0.7 and 1 liter jars. I wash them thoroughly and sterilize them. I pour boiling water over the lids and wipe them dry.

Salad requires good quality vegetables. Not wrinkled or broken. They should all be about the same size (for example, 10 medium eggplants). I wash all vegetables well in running water. I measure out the spices, vegetable oil and vinegar.

I remove the stem from eggplants. I cut them in half lengthwise. Then I cut it crosswise into slices (5 mm thick).


I put the eggplant slices in a deep saucepan and fill them with cold water. I add 1 tbsp to the water. salt (to remove the bitterness from the eggplants). I leave it for 30 minutes, then drain the water.

I cut the tomatoes in half, and then each half into 2-3 parts.


I clean the pepper from seeds and membranes inside. I cut it in half, then into 3 strips lengthwise, then in half again (this time strips).

I peel the onions, cut them in half and then into half rings (not too thin). I cut the garlic into small pieces.

Pour vegetable oil into a very deep saucepan (10-15 liters). You can divide everything into 2 pans. Then I lay out all the vegetables. Sprinkle with salt (2 tbsp) and sugar. I mix it carefully.


I put the pan on medium heat. I bring it to a boil. I had a pile of vegetables, but gradually they settled into the pan. After boiling, reduce the heat to low. I stir. And I simmer the vegetables for 30 minutes.


5 minutes before readiness, add vinegar. I stir. I'll taste it. You may want to add salt or sugar.

I immediately put the finished hot salad into dry, sterilized jars. I fill it to the top. When laying out, I use a large spoon with holes so that more vegetables get into the jar and the juices remain in the pan.

I immediately roll up the jars. I turn it over and wrap it up. I leave it until it cools completely.

“Ten” salad is ready! Bon appetit!

Eggplant appetizers are one of the first to be eaten in winter, as they have a piquant taste that can transform the taste of any dish, refreshing it and awakening memories of summer. In addition, such canned food is filling and can be served as a side dish or as an independent dish. Particularly popular is the “Ten” eggplant salad, which many housewives prepare for the winter without even knowing its name. It was dubbed “Ten” (or “Ten”) because it contains 10 pieces of various vegetables, obligatory among which are eggplants, tomatoes, onions and sweet peppers. Additionally, carrots, garlic, and hot peppers can be added to the salad. We will provide all 4 recipes for the popular snack for our readers, and also share the secrets of preserving it for the winter.

Culinary secrets

A few culinary secrets will help even inexperienced housewives prepare the “Ten” eggplant salad for the winter.

  • The main secret of any chef is to use only high-quality products. It is especially important to ensure that spoiled vegetables do not get into the dish when preserving them.
  • Be sure to thoroughly wash both the vegetables themselves and the dishes and kitchen utensils that you use to prepare salads for the winter. Snack jars must not only be washed with baking soda until they squeak, but also sterilized. The lids must also be clean, without the slightest trace of rust, and they must be boiled.
  • Eggplants are not enough just to cut; they need additional preparation, the purpose of which is to remove harmful and bitter solanine from them. To do this, the “little blue ones” are cut and soaked in a saline solution, which is prepared at the rate of 10 g of salt per 1 liter of water. Duration of soaking is 20-30 minutes. After this, the vegetables are washed to remove excess salt and dried with a kitchen towel.

Additionally, you need to understand that focusing only on the number of vegetables in the recipe will be wrong. The proportions are indicated taking into account that all your vegetables will be of medium size, that is, that one eggplant will weigh on average 0.2 kg, carrots - 100 g, onions - 75 g, tomatoes and bell peppers - 100 g each. In other words , if you have large or, on the contrary, small vegetables, their quantity will have to be adjusted.

A simple recipe for “Tens” of eggplants

What do you need ( for 3-4 l):

  • eggplants – 10 pcs.;
  • tomatoes – 10 pcs.;
  • sweet pepper – 10 pcs.;
  • onions – 10 pcs.;
  • water – 10 tbsp. l.;
  • vegetable oil – 10 dessert spoons;
  • sugar – 10 dessert spoons;
  • salt – 1 tbsp. l;
  • vinegar (regular 9 percent) - 10 dessert spoons.

How to cook:

  1. Cut the eggplants into finger-thick rings, soak in salted water, rinse and dry.
  2. While the eggplants are soaking, cut the remaining vegetables into thick rings (about half a centimeter).
  3. Place the vegetables in layers in a thick-bottomed pan, sprinkling each layer with salt and sugar. Place the tomatoes first, onions on top, eggplants on top and finally peppers.
  4. Top the vegetables with oil, vinegar and water. Place on low heat and simmer after boiling for 25 minutes. During this time, the salad will significantly decrease in volume, exactly how much depends on how meaty the vegetables are.
  5. All that remains is to place the salad in sterilized jars and roll up with metal lids (you can also use “twist-off” type lids).

Let the canned food cool upside down - in this case, you will be able to discard the cans that are not closed tightly enough: they will leak. It is not necessary to wrap, since the vegetables were subjected to prolonged heat treatment. Storage conditions are normal, that is, canned goods stand well at room temperature.

Traditional recipe “Ten” - with garlic

What do you need(for 4 l):

  • eggplants – ten pieces;
  • tomatoes - ten pieces;
  • sweet pepper - ten pieces;
  • onions - ten pieces;
  • garlic – 10 cloves;
  • oil – 0.2 l;
  • vinegar – 100 ml;
  • sugar – 100 g;
  • salt – 40 g;
  • black pepper (ground) – 1 tsp.

How to cook:

  1. Without peeling, cut the eggplants into large cubes and soak in saline solution.
  2. Scald the tomatoes with boiling water to remove the skin. Coarsely chop the pulp.
  3. Crush the garlic using a hand press.
  4. Cut the onion into thin half rings.
  5. Pepper, remove the seeds, cut into strips.
  6. Mix eggplant, onion and pepper with sugar, salt and vegetable oil. Place in a saucepan. Place tomatoes on top and pepper.
  7. Boil for 20 minutes over low heat.
  8. Add garlic and vinegar. After 5 minutes the salad is ready. All that remains is to put it in jars, seal and wait for it to cool.

"Ten" with carrots

What do you need:

  • eggplants – 10 pcs.;
  • onions – 10 pcs.;
  • carrots – 10 pcs.;
  • pepper (sweet) – 10 pcs.;
  • tomatoes – 10 pcs.;
  • salt – 40 g;
  • sugar – 140 g;
  • vinegar – 100 ml;
  • oil – 0.2 l;
  • bay leaf, allspice peas - to your taste;
  • pepper mixture - teaspoon.

How to cook:

  1. Wash and peel the vegetables. Cut all vegetables into cubes or semicircles. If the vegetables are small, you can cut them into whole circles.
  2. Place in layers in a thick-walled pan: carrots, eggplants, tomatoes, onions, peppers.
  3. Pour over the marinade made from the remaining ingredients.
  4. Place on the fire and boil for 50 minutes.
  5. 5 minutes before readiness, you can add garlic.

"Ten" with pepper

What do you need:

  • tomatoes, eggplants, onions, carrots and peppers - as in the previous recipe;
  • bitter capsicum – 100 g;
  • sugar – 140 g;
  • salt – 40 g;
  • oil – 200 ml;
  • vinegar – 100 ml;
  • mixture of ground peppers – 2 tsp.

How to cook:

  1. Cut the eggplants into circles, add salt and leave for 20 minutes. Rinse in running water, blot with napkins.
  2. Peel the tomatoes, cut them into large pieces and, together with the seeded hot pepper, pass through a meat grinder or smash with a blender.
  3. Mix the resulting puree with butter, salt, sugar and a mixture of peppers.
  4. Cut the onion and bell pepper into half rings, carrots into circles.
  5. Combine the vegetables in a large saucepan, pour in the sauce and simmer over low heat for 40 minutes.
  6. Pour in the vinegar and continue cooking the appetizer for another 10 minutes.
  7. Distribute the salad among the prepared jars, pour in the remaining juice in the pan. Seal tightly and turn over until it cools completely.

A snack made according to this recipe will be very spicy. Some people will especially like it for this, while others may find it unsuitable. Therefore, decide for yourself how many snacks to make according to this recipe. If there is a lover of fiery foods in your family, cover more. Otherwise, a few jars will be enough, and the amount of ingredients can be halved.

Eggplant salad, lovingly called “Ten” by the people, can be prepared to suit every taste. It stands up well at normal temperatures and turns out filling and tasty. It’s not a shame to put such a salad even on a holiday table.

The “Ten” eggplant salad for the winter is suitable for meat dishes. The preparation itself consists of ten ingredients that combine very well. The salad is easy to prepare, and in winter you can enjoy incredible taste. Eggplants are a bit like mushrooms. What cooking recipes are there?

Recipe for "Ten" eggplant salad for the winter

Ingredients

Eggplant 10 piece(s) Tomatoes 10 piece(s) Pepper 10 piece(s) Onion 10 piece(s) Garlic 10 cloves Hot pepper 2 pieces) Vegetable oil 0 liters Sugar 3 tbsp. Salt 2 tbsp. Lemon acid 1 tsp Seasoning 2 tsp Peppercorns 10 piece(s) Bay leaf 1 piece(s)

  • Number of servings: 8
  • Cooking time: 40 minutes

How to prepare “Ten” salad with eggplants?

To add spice and spiciness to the preparation, you can add seasonings. A salad prepared according to this recipe goes very well with meat dishes.

Ingredients:

  • 10 pieces. eggplant;
  • 10 pieces. tomato;
  • 10 pieces. pepper;
  • 10 pieces. onions;
  • 10 cloves of garlic;
  • 2 pcs. hot pepper;
  • 0.5 liters of vegetable oil;
  • 3 tbsp. l. Sahara;
  • 2 tbsp. l. salt;
  • 1 tsp. citric acid;
  • 2 tsp. seasonings with herbs;
  • 10 pieces. peppercorns;
  • Bay leaf.

Wash all vegetables. Cut the eggplants into large cubes and sprinkle with salt to remove the bitterness. Let stand for 20 minutes. Cut the pepper into cubes, tomatoes into slices, onions into rings, garlic into thin slices.

Since the output will be up to 5 liters of salad, it is better to take a pan with a capacity of 6 liters. Pour vegetable oil into a bowl and place the onion. Turn on the heat and cook for 5 minutes. Layer all the other vegetables on top of the onions in the pan: tomatoes, eggplants and bell peppers. Simmer on low heat. It is advisable not to stir so that the vegetables do not boil.

A saucepan for salad should be chosen with thick walls so that the preparation does not burn.

After 30 min. add garlic, salt, sugar, citric acid and all other seasonings. Boil for 10 minutes. Place in jars and cover for 12 hours.

Traditional recipe with photo of “Ten” salad

The classic recipe involves using vinegar to prepare the product.

Ingredients:

  • 10 pieces. eggplant;
  • 10 pieces. bell pepper;
  • 10 pieces. tomato;
  • 10 onions;
  • 100 ml vegetable oil;
  • 150 g sugar;
  • 1 tbsp. l. salt;
  • 100 g vinegar 9%.

This amount of ingredients should yield 4 cans of 0.5 liters each.

Preparation:

  1. Cut vegetables into rings.
  2. The eggplants do not need to be peeled, sprinkle with salt and leave for 20 minutes. Rinse well.
  3. Place the vegetables in the pan in this order: tomatoes, eggplants, onions and peppers.
  4. Sprinkle sugar and salt on top, pour over vegetable oil and vinegar.
  5. Simmer for 20 minutes. over low heat.

Once ready, place the dough in jars and roll up.

The “Ten” eggplant salad is special due to the use of equal amounts of ingredients. Due to this, the preparation turns out appetizing and satisfying.

I advise everyone who loves eggplants and wants to see them on their table even in the winter season not to be lazy, but to start making homemade preparations now. Moreover, there are very simple recipes for canning eggplants that will not require any special skills or a lot of time from you, but will turn out very tasty and appetizing.

This is exactly the recipe I want to present to your attention today. Meet the magnificent “Ten” eggplants for the winter - one of the most favorite types of preservation in our family!

Ingredients:

  • 10 medium sized eggplants;
  • 10 pieces of bell pepper;
  • 10 pieces of tomatoes;
  • 10 cloves of garlic;
  • 10 pieces of onions;
  • 0.5 liters of vegetable oil;
  • 200 ml 9% vinegar;
  • 100 g sugar;
  • 2 tablespoons (slightly heaped) salt.

Preparation:

Wash all vegetables thoroughly. We cut the eggplants in half lengthwise, and then into pieces 3-5 cm long (in fact, you can vary the size at your discretion). Fill the eggplants with cold drinking water and set aside for 30 minutes.

Cut the bell peppers in half, remove the stem and seeds. Rinse again. Cut the peppers into wide strips - about 3 cm. Cut the tomatoes in half, cut out the places where the stalks are attached, and then cut each half into 2-3 slices.

Peel the onions, cut out the root end, and wash again. Cut the onion into half rings. Peel the garlic, rinse again and cut into 3-4 pieces.

Pour vegetable oil into a saucepan with a thick bottom. Then lay out the vegetables.

Pour sugar and salt on top and mix gently.

Cover the pan with a lid and put on fire. Bring to a boil over medium heat, then reduce the heat to low and simmer the vegetables for 30-40 minutes. We try to see if there is enough salt and sugar.

Then add vinegar, mix gently and simmer for another 5 minutes.

We immediately place the finished salad in dry, pre-sterilized jars and fill them to the top. When laying out, we try to ensure that the vegetables are distributed evenly.

We immediately seal the jars hermetically, turn them upside down and wrap them in a blanket. Keep it like this until it cools completely. Then we transfer it to a permanent storage location.