It is said that the more conserved in the summer, the tastier the winter will be.
The truthfulness of these words you begin to feel when with the advent of cold weather fresh vegetables disappear from the shelves, and their place is taken by overseas counterparts or grown in greenhouses and greenhouses.
They are beautiful in appearance, but they have neither taste nor smell of real vegetables.
Therefore, you need not be lazy and in time to do the preservation of crops grown under the bright summer sun. All the advantages of vegetables are stored for a long time in one bank.
Tomatoes with eggplants for the winter - general principles of cooking
The main component preparations are eggplants and tomatoes. They can be supplemented with other vegetables and necessarily herbs with spices. The taste of eggplants improves cumin.
It is necessary to choose the right vegetables, ideal for canning. First of all, they must be fresh.
For harvesting tomatoes whole or in half, fruits are slightly under-ripe, with thick skin, as ripe tomatoes fall apart.
Eggplant for seaming pieces should be unripe, purple, but not dark in color.
Vegetables are cleaned from the stalks, husks, washed with clean water, cut or minced with a meat grinder or blender.
Chopped eggplants are salted and must be kept for 30-60 minutes in a bowl. Such a procedure is necessary in order to reduce the bitterness contained in them. Then rinse the eggplants, squeeze or dry with a napkin.
Empty jars must be steam sterilized using a grate or a special ring. You can warm them in the oven or in the microwave.
The lids are boiled and taken out of the hot water just before seaming.
In order to successfully preserve the harvesting of eggplants with tomatoes for the winter, the glass container filled with vegetables is poured with marinade and sterilized. Processing time depends on the size of the jar.
All work must be done calmly, following the recipe. Then the eggplants will not taste bitter, and the tomatoes will crack.
1. Tomatoes with eggplants for the winter “From a friend”
For 2 half-liter cans: • 2 pcs. red tomatoes
• 1-2 pieces medium eggplant.
• Half a cup of apple cider vinegar.
• Half a cup of white wine.
• One sweet pepper.
• Two spicy chili.
• Two spoons of Art. sunflower oil refined.
• Three cloves of garlic.
• Two with a slide Art. spoons of sugar.
• Five mint leaves.
• 0.5 tsp. spoons of peppers mix peas.
• Teaspoon cumin (zira).
• Salt on the tip of the knife.
Eggplants should not be peeled, cut into 1 cm rings, salt and mix. In salted water, they should be about an hour. Wash in clean water and dry with a paper towel.
Cooking marinade: in a prepared container, mix white wine with apple cider vinegar. Fill the eggplant, cover with a bowl and put something heavy on it.
Now the eggplants are under pressure. We transfer them to the refrigerator and leave overnight.
Cut the rest of the vegetables: tomatoes, sweet peppers and hot chili. Using a blender or grinder, grind. Pour the vegetable mix into the saucepan, turn on the fire, add the sunflower oil in a minute. Let it boil.
Add garlic, a mixture of peppers, mint (it needs to be cut) and cumin.
After you need to put two or even three tablespoons of table sugar (because a lot of hot chili) and salt.
Vegetables languish for about 20 minutes, turning into a fragrant dressing.
Carefully place the eggplants in it, add the marinade in which they swam (approximately 100 g) and boil for 5 minutes.
Put the eggplants one by one into the jar with the balls (fill the container on 4/5), pour the dressing to the top and roll it up.
2. Tomatoes with eggplants for the winter with quince
• Two eggplant.
• Two yellow tomatoes.
• Two quinces.
• One bell pepper and half chili pepper.
• Two glasses of water.
• 3/4 cup vegetable oil.
• Half a cup of vinegar.
• A tablespoon of sugar.
• Two tablespoons of salt.
Cut the eggplants lengthwise into four parts, then each of them - into another three parts. As usual, soak in salt water and rinse.
Quince is divided into four slices, we remove the insides. Each slice - in three parts. Cut tomatoes into four parts.
Pepper is cleaned and cut into cubes and a half centimeters. We do not chop vegetables very finely so that they do not boil soft and do not turn into porridge. In a separate container, we boil water, pour in sugar, salt and pour in oil, mix it.
Pour into a boiling marinade blue, tomatoes and peppers. Add quince and chili pepper.
Vegetables do not mix, so as not to damage them, and shake the saucepan.
When the vegetable mixture boils, reduce the heat and cook for 15 minutes. Two minutes before the end of this period, add vinegar.
Carefully pour the vegetables into a clean jar, twirl the lid and turn it over.
• Five eggplants and ripe red tomatoes.
• Two sweet peppers.
• Brown beans and carrots - 250 g each
• One hundred grams of garlic.
• Spoon table salt and two - sugar.
• Vinegar 50 ml.
• Vegetable oil 175 ml.
We load tomatoes and garlic in a blender and grind.
Pour the tomato-garlic mixture into a large container, let it boil over medium heat.
Add the appropriate recipe amount of salt, sugar, pour in oil. Let it boil a little.
Pre-need to boil the beans. Before cooking, soak it in water.
Cut pepper and carrot. The thickness of the cut should be the same - about half a centimeter.
Add them to the tomato-garlic mixture, be sure to achieve boiling and continue quenching the fragrant mass for 30 minutes.
Eggplants clean, cut into circles and divide each into sticks. Salt and let stand 30 minutes.
Next, rinse the eggplants with water, squeeze out excess moisture and immediately add to the tomato paste.
Pour the beans, stir the vegetables and cook for about 20 minutes over medium heat. At the very end of quenching add vinegar.
We roll the finished eggplants with tomatoes for the winter in a clean glass container.
We hide the cans with vegetables in the pantry and start trying in mid-December.
4. Tomatoes with eggplants for the winter in jelly
• Five red tomatoes.
• Two eggplant.
• Five tablespoons of sugar (table).
• Spoon table salt.
• A bag of gelatin.
• Three spoons of vinegar.
• Three currant and bay leaves each.
• Three cloves of garlic.
• A mixture of peppers.
• Three pieces of horseradish peeled.
• Two dill umbrellas.
Eggplant cut into large pieces. Salt and leave for half an hour.
Gelatin is soaked in half a glass of water. We spread on the bottom of a clean liter jar umbrella of dill, pieces of horseradish, currant leaves and laurel.
Cut the tomatoes into halves and put them cut down into a jar. Top lay out the washed and dried with a paper napkin eggplant.
Put parsley, pepper, garlic and a second umbrella of dill on the eggplants.
Cooking brine, dissolving sugar and salt in a liter of water.
Swollen gelatin dissolve in a water bath. Then it must be put in a hot pickle, mix the mixture.
Pour tomatoes with this liquid, sterilize for 15 minutes.
At the very end of the work, add vinegar and preserve in a glass container.
5. Tomatoes with eggplants for the winter “Family recipe”
• A kilogram of eggplants.
• Three medium sized tomatoes.
• Two red bell peppers.
• One hot chili pepper.
• Garlic (head).
• Spoon table cooking salt.
• Three tablespoons of table sugar.
• Apple vinegar - 50 ml.
• 0,100 liters of oil (sunflower).
Eggplants peeled from the stalks and cut into rings 1 cm thick. Add salt, mix thoroughly with your hands and leave for half an hour.
After 30 minutes, rinsed in a bowl of water and dried.
Fry a little eggplant ringlets in sunflower oil on both sides. Put it in a saucepan and let cool.
Tomatoes must be peeled. To do this, cut the tops crosswise and pour boiling water over it. Then immediately move to cold water. To speed up the process, you can add pieces of ice to the water.
Garlic free from the husk and chop using a meat grinder.
Peeled tomatoes cut and grind.
Using a meat grinder, Bulgarian pepper, then hot chilli with a mill.
In the vegetable mixture, add sugar, salt, pour vinegar and vegetable oil. We mix everything with a wooden spatula.
Pour the cooled eggplants with vegetable mixture, mix again. Cover with a lid, slow down the fire and leave to stew for 20 minutes.
Pour the mixture into steamed banks in a water bath. Fill with liquid mass from the pan and quickly close.
Banks turn over and after a few hours move to a cool pantry. Until the end of autumn, it is desirable not to touch them.
6. Tomatoes with eggplants for the winter “Excellent”
• Five pieces of eggplants, tomatoes, onions, sweet peppers.
• Two glasses of tomato juice and vegetable oil.
• Five garlic cloves.
• Incomplete glass of vinegar and sugar.
• 2 teaspoons of rock salt.
Soak the eggplants washed and cut into 4 pieces in water for 30 minutes.
Pepper peel and cut into slices.
Cut the tomatoes into 4 parts, chop the garlic.
Cut the half-rings of peeled onions.
Pour water, oil and tomato juice into a large container. Stir with a wooden spatula. Put vegetables in balls: first tomatoes, then eggplants, then pepper. The next layer is onions, and the last is garlic.
Cover the saucepan with the lid and simmer for 40 minutes over low heat. Put the salad in a clean glass container, cover with a lid, roll it up and turn it over with a special key.
Take out in 12 hours in a cool basement or pantry.
7. Tomatoes with eggplants for the winter with apples
• Five green tomatoes.
• Three eggplant.
• Two bell peppers.
• One medium carrot.
• Two onions.
• Two apples.
• Two cloves of garlic.
• A mixture of peppers.
• Lavrushka - 2 3 leaflets.
Prepare vegetables: free from stalks, husks and wash.
Cut tomatoes into quarters, salt and leave for half an hour. You can add sliced apples in a bowl with tomatoes so that they do not darken.
Eggplant cut into rings, salt and set aside for 40 minutes.
Cut the carrot, pepper and onion into circles.
Combine all the vegetables in a large plate.
Fill a clean jar with a mixture of chopped vegetables, add seasonings with spices. Carefully pour the brine into the glass container, put the lid on the top and sterilize.
Prepare the brine by mixing granulated sugar (3 tablespoons), coarse salt (a tablespoon) and apple cider vinegar (100 ml) with water. Strain through a layer of gauze.
Roll up the glass container and turn it over.
8. Tomatoes with eggplants for the winter in wine
• Tomatoes “Black Prince” - 1 kg.
• Dry red wine - 500 ml.
• Two leaves of currant and cherry.
Put the greens and currant leaves with cherries on the bottom of the jar. Cut the tomatoes into quarters, and the eggplant into rings.
Salt eggplant and wait about an hour until bitterness goes away. After rinsing in a bowl with water and squeeze.
In a clean liter jars load tomatoes and eggplants. Put coriander and celery.
Pour the brine, in equal proportions diluted with wine. The brine is prepared in the same way as in the previous recipe.
Sterilize the jars for ten minutes without lids, close using the sealing key.
Tomatoes with eggplants for the winter - tricks and tips
- In order for the vegetables to fit more into the glass container, you need to shake it a little after filling.
- If during the processing the garlic does not boil, it is better to put a whole clove on it, then the preservation will not dim.
- Coarse rock salt is optimally suitable for brine preparation, but then it is necessary to overturn the solution.
- Eggplants are dried before being preserved - no extra water is needed in the marinade.
- The beans are discharged from the liquid in which it was boiled, just before cooking. If you do it before - it will be covered with film.
- It is advisable to use brown beans. It will not change color in the finished dish, while white will become yellowish and unattractive.
- Glass containers after seaming need to be wrapped, then the vegetables cool down more slowly, and gradually soaked with marinade.
- To keep everything neat, we put a jar in which vegetables are poured on a clean plate.
- Vegetables will be crispy if you put an oak leaf in each jar on the bottom.