Canned vegetable salad with eggplant (without butter and sautéing)

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Canned vegetable salad with eggplant (without butter and sautéing)

Ingredients

Fresh eggplants 2 kg.
Strong cream tomatoes 1 kg.
Sweet pepper 500 grams
Raw carrots 500 grams
Bulb onions 500 grams
Celery leaves 100 grams (or parsley)
Chili peppers red 1 PC. average
MARINADE for vegetables
White sugar 50 grams
Stone gray salt 40 grams
Apple cider vinegar (wine, 6-9%) 100 ml.
MARINADE for pouring eggplant
The water is clean 2 liters
Stone gray salt 2.5 tbsp. l. with a slide
White sugar 90 grams
Apple cider vinegar (wine, 6-9%) 100 ml.

Cooking method

  • Based on the recipe for fermented eggplant
  • Canned vegetable salad with eggplant (without butter and sautéing)Fermented stuffed eggplants
    (Admin)
  • But, I processed this recipe for a salad without sautéing vegetables in oil, and without pre-fermenting the eggplants.
  • The weight of the vegetables is indicated after pre-treatment, net weight.
  • COOKING PROCESS
  • VEGETABLES
  • Peel vegetables, wash well in water, cut.
  • Carrots were cut into thin strips on a Berner grater. To get thin and long straws, I cut the carrots diagonally.
  • Canned vegetable salad with eggplant (without butter and sautéing) Canned vegetable salad with eggplant (without butter and sautéing)
  • Onions and bell peppers, chili peppers, cut into strips on a large insert for a berner vegetable cutter.
  • Canned vegetable salad with eggplant (without butter and sautéing) Canned vegetable salad with eggplant (without butter and sautéing) Canned vegetable salad with eggplant (without butter and sautéing)
  • I choose the cream of tomatoes, and so that they have a dense consistency and do not fall apart during heat treatment. I cut the tomatoes into thick round slices, each tomato into 4 rings.
  • Canned vegetable salad with eggplant (without butter and sautéing)
  • I put the vegetables in a large culinary bowl and sprinkle with dry marinade for vegetables (see recipe), and add vinegar. I add finely chopped celery in the leaves, and gently stir the vegetables so that they marinate and give their juice. In between, you can mix vegetables 1-2 times more.
  • Canned vegetable salad with eggplant (without butter and sautéing)
  • EGGPLANTS
  • I choose a small size eggplant, and so that they are slightly soft when you press them with your fingers. I cut the eggplants into large pieces. I cut each eggplant into 4 parts along, and then into 3 parts across. So that the eggplants do not darken from the air, I cut them just before boiling.
  • Canned vegetable salad with eggplant (without butter and sautéing)
  • I am preparing a hot marinade for boiling eggplant (see recipe). Put the fire on the fire, let the water boil, add salt, sugar, vinegar, boil for 1-2 minutes, and put the eggplants cut into slices into the pan. I boil the eggplants until they are al dente, until they are half cooked, so that they can be slightly crumpled. I put the finished eggplants in a bowl for cooling.
  • Canned vegetable salad with eggplant (without butter and sautéing) Canned vegetable salad with eggplant (without butter and sautéing)
  • PRESERVATION
  • Now I put vegetables and eggplants in portions into prepared clean jars. I try to keep the rows tight, interspersed with vegetable juice from the basin. If there is not enough liquid, I add it from a saucepan with eggplant marinade.
  • Canned vegetable salad with eggplant (without butter and sautéing)
  • Canned food can now be sterilized.
  • We put jars of vegetables to sterilize in a convenient way. I prefer to steam sterilize
  • I sterilize the cans as described here My "cannery" - making life easier when canning at home
  • In order not to burn your hands during sterilization and to work calmly with hot cans, I recommend using special gloves Mittens, gloves for hot canning
  • The sterilization time for 0.5 liter cans is approximately 5-7 minutes (0.7 and 1.0 liter cans for 10 minutes) after boiling water in the pan in which sterilization is performed.
  • Remove the finished jars after sterilization, tighten the lids tightly, and put on the lids until they cool completely.
  • After the cans have cooled, I turn the cans over as expected, with the lids facing up and put them on the sidelines for temporary storage, and observe them for about a couple of weeks, and periodically check the lids in order to track the defects and swollen lids in time.
  • After such control, you can put the jars for storage in the pantry or in the closet.
  • The finished canned food looks like this
  • Canned vegetable salad with eggplant (without butter and sautéing)

The dish is designed for

output; 7 cans of 650 ml.

Note

Bon appetit to everyone and delicious preparations in winter

Such canned food takes time to mature and taste. Well, let them stand, I'm not in a hurry. I know it will be delicious
I tried the remnants of canned food, which remained "in surplus" and did not go into the jar - it turned out very tasty, only in moderation
You can serve such a salad by additionally seasoning it already in a salad bowl, slightly crushed a clove of garlic, slicing fresh herbs, and thinly slicing onions. And, if desired, sprinkle lightly with vegetable oil to taste
All 4.5 kg of fresh and boiled vegetables fit in just 7 650 ml cans. At first I looked at a bowl of raw vegetables and thought that I had cut too many of them, and there was a desire to take some of them and put them in the freezer. I had already put them in a separate bowl, but then it turned out that "turn them back"

tatlin
Tanyusha, I have a huge thank you !!! I saw the recipe at the end of the season, I already made one portion of the last vegetables, opened a small jar to try it, very sincerely, without oil, crispy, not spicy, generally dietary, everything is right, Thank you for the recipe!
Bookmark girls for next season! /54878/IMG_20171209_142047.jpg]Canned vegetable salad with eggplant (without butter and sautéing)
Admin

Natasha, to your health! I'm glad that I liked the salad and will take root in your house

I recently also opened a jar of eggplants, and did not expect that it would turn out so tasty In moderation, and the eggplants themselves are firm and whole (not softened). Definitely, now this is the only way to preserve eggplants.
kavmins
Thanks a lot for the recipe! I really wanted to make eggplants without oil for the winter, I finally found such an option!
Admin
Marina, to your health!

What I like about this method of canning eggplant is that there is no oil in general. Vegetable oil can be seasoned with a ready-made salad already when serving, and with onions
And the eggplants themselves are obtained as fermented, with an inherent sourness And the vegetables themselves after opening the canned food turned out as in the photo above, bright, crunchy, like fresh

In general, I will write this recipe forever
Marika33
Yes, and this salad was also missed, of course, it is not surprising, I was busy all the time in the fall. It's good that girls with reports come and pick up recipes. Now there is time, look, send to bookmarks, and harvest in autumn.
Everyone loves eggplants with us, in any form, thanks, Tanya, for the recipe, there will be variety in salads.
Marusya
Quote: marika33
and this salad is skipped too
Quote: marika33
It's good that girls with reports come and pick up recipes
Marina, I'm following you. I didn't see it in the fall either, I took it to bookmarks.
Tanyusha another thanks
Marika33
Marusya,
Admin

Girls, good health I hope you enjoy
Admin
Great salad option without oil and stewing turned out vegetables, did not even expect such a taste
After a couple of months, the salad gained taste, the eggplants themselves became like fermented, a little tingle on the tongue, the consistency and hardness remained

This season I will definitely repeat and more, we really liked it

And I want to make the same option with zucchini (without eggplant).

And just in general, I liked so much all salad dressing without oil
tatlin
Tanya, have you already done an option with zucchini?
Admin

Natasha, haven't done it yet. I'm waiting for autumn vegetables, at the end of the month I'll look at the market. But, I want to make sure
Jeanne44
Tatyana, is the weight of vegetables given already peeled? Bulgarian pepper is especially interesting.
Admin
Jeanne, everything is only in a cleaned and prepared form, I weigh the entire weight before cutting.
Jeanne44
Thank you!
Jeanne44
Phew, I did it! Yesterday I spent half a day! Today I tasted the remnants of the salad - delicious! True, I messed up a little: I put salt in the eggplant cooking water, well, with a sooooo big slide! I thought the eggplants would not have time to salt during cooking. And she also regretted apple cider vinegar and diluted 9% of the essence, and even "plumped" all -120 ml into the water, though I guessed to add another 100 ml of water. In general, yesterday - sheer frustration! I bought mini eggplants, cut them in half lengthwise and in half across. Boiled in portions for 6 minutes. Next time I will shorten the time: the eggplants, although they do not fall apart, are softish. And they were salty in comparison with carrots. During the day, the taste has balanced: the carrots are salted, and the eggplants no longer seem salty. Tomatoes, onions, carrots, etc. vegetables were poured with natural apple cider vinegar. I thought they had enough brine in the jars. But I had to top up the salty solution from boiling eggplant. I hope the taste of the preform will not suffer! Tanya, thanks for another cool recipe, I hope she will winter well in an apartment. Then I will unsubscribe.

Canned vegetable salad with eggplant (without butter and sautéing)

Yes, and there was not enough eggplant after cleaning from the tails - I added a young zucchini.
Admin
Jeannewhat work did - class! I hope it works out tastefully

In a couple of months they will infuse, marinate and even pinch on the tongue, like fermented ones - with hot potatoes just right
Jeanne44
Quote: Admin

Jeannewhat work did - class! I hope it works out tastefully

In a couple of months they will infuse, marinate and even pinch on the tongue, like fermented ones - with hot potatoes just right

Let's wait! According to the descriptions - what you need!

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