In the long cold winter, tasty and rich in vitamins and fiber vegetable mixes, pickles and pickles help to diversify the daily menu. Recipes from grandmother's chest will help in the preparation of delicious seaming for the winter.
Spicy eggplant with celery and onions
Ingredients:
- 2 kilograms of eggplant;
- 4 white onions;
- a large bunch of celery (greens with cuttings);
- 1 full tablespoon of sugar;
- 1 large head of garlic;
- 1 pod of hot pepper (preferably red);
- 50 ml of table vinegar;
- 50 ml of sunflower oil.
Eggplants are cut lengthwise into 4 sticks. If the fruits are very large, cut each bar in half. Boil water in a large saucepan, add 150 grams of salt and dip the eggplants into it for 5 minutes. Then drain the water and leave the vegetables to cool.
Onion heads are cut into large rings. The garlic is passed through a crusher. Hot peppers are cut into rings. Washed and dried celery is coarsely chopped together with the stalks. All the chopped components are placed in a deep container and vinegar, sugar and sunflower oil are added to them, mixed.
The cooled eggplants are laid out to the prepared mixture and mixed again. Leave to marinate for 4 hours. Prepare jars (preferably 700 ml). They put a vegetable mixture in them and put them on a forty-minute sterilization. Twist. If desired, fermented eggplants can be stored under nylon lids in the refrigerator, without resorting to rolling.
If eggplants are marinated for up to 8 hours, they can be used as pickled. If you wish, you can complicate the recipe with carrots, which must be chopped into very thin and long strips.
Vegetable mix "Pyaterochka"
Ingredients:
- 3 kg tomato;
- 3 kg of bell peppers;
- 3 kilograms of eggplant;
- 3 kilograms of carrots;
- 3 kilograms of sweet onions.
- 500 ml of sunflower oil;
- 3 tablespoons of salt;
- 3 tablespoons of sugar;
- 150 ml of table vinegar.
All vegetables are cut in very large pieces, onions - in rings, carrots - in circles. Tomatoes, peppers, eggplants are divided into 4 parts along the fruit.
It is recommended to pour the eggplants with water and leave for a while to release all the bitterness. Then put under an impromptu press.
Vegetable oil is poured into the bottom of a large cauldron. All vegetables are laid out in layers in order: onions, tomatoes, carrots, eggplants, bell peppers. The layers are repeated two times.
Vegetables are put on low heat and simmer for 3-4 hours. When the mixture lets out the juice and completely covers the vegetables, it is the turn of adding sugar and vinegar. Everything is gently mixed. Readiness must be checked by the state of the eggplant. If they have already become soft, then the vegetable stew is ready and can be laid out in the jars.
This vegetable preparation for the winter does not require additional sterilization. Pre-washed and scalded jars are additionally rinsed with vinegar. The seaming caps must be boiled. The hot mixture is laid out in jars and twisted.
