How to close mackerel for the winter. Winter salad with mackerel. Spicy canned mackerel for spicy lovers

For those who are looking interesting recipe For a good preparation, easy to prepare, eggplants with cabbage, covered for the winter, are suitable. This product turns out to be very unusual and tasty, maintaining its qualities for a long time. You can eat it either immediately or after seasoning it with sunflower oil and onion rings. Regardless of the method of consumption, such a snack will have excellent taste and will charge the human body with vitamins during the cold season.

For this preparation, it is necessary to select young eggplants, the size of which is no more than 15 centimeters. It is advisable to choose vegetables of the same size so that appearance the product was beautiful. As a rule, blue eggplants are used to prepare snacks.

Before you start preparing the product, vegetables must be thoroughly washed and blanched in salted water. Also, instead of blanching, you can bake the eggplants to soften them and remove the bitterness. After this, it is necessary to remove the ends of the fruits and make a longitudinal cut on them in order to stuff them later.

The filling is usually white cabbage. This vegetable can be either young or late variety. It needs to be chopped into small pieces and pressed a little with your hands.

There are many recipes for eggplant with cabbage, which use various additional ingredients. Usually, during cooking, ingredients such as peppers, herbs, tops, carrots, and so on are added. To add some spice to the appetizer, you can add a little garlic or hot pepper.

For unusual taste and aroma, you can use various spices and herbs.

What vegetables are suitable

Any variety of vegetables is suitable for preparing eggplant and cabbage for the winter. Eggplants can be blue, white, green, orange and so on. The main thing is that they are young and not overripe. Cabbage can also be of any variety - white, cauliflower or Peking cabbage.

Methods for preparing eggplant and cabbage

There is a huge number of the most different recipes eggplants with cabbage for the winter, both classic and those that use additional ingredients in the form herbs, spices and other vegetables. The most popular of them will be written below.

Stuffed

Required ingredients:

1.5 kilograms of eggplants;
0.4 kilograms white cabbage;
0.1 kilograms of carrots;
2 bell peppers;
2 garlic heads;
1.5 liters of water;
70 grams of salt;
ground black pepper (optional).

Cooking steps:

Wash the eggplants, remove the ends and pierce them with a fork in 3-4 places.
Blanch the “little blue ones” for about 5 minutes in boiling liquid.
Finely chop the white cabbage.
Grate the carrots using a grater.
Cut the pepper into thin pieces.
Mash the garlic heads.

Mix all the vegetables in one container along with salt and leave for 3-4 minutes.
Boil salted water and cool.
Cut the “blue ones” in half, squeeze out the liquid and stuff with the vegetable mixture.
Wrap the stuffed vegetables with thread and place in a deep container.
Pour the cooled salty liquid over the appetizer and place pressure on top.
After 3 days the product will be ready.

Salad

Required ingredients:

1 kilogram of eggplant;
0.25 kilograms of white cabbage;
0.1 kilograms of carrots;
50 grams of garlic;
50 grams of hot red pepper;
150 milliliters of 6 percent vinegar;
salt.

Cooking steps:

Cut the washed “blue ones” into pieces and boil in pre-salted boiling water for about 4 minutes.
Place the cooked fruits in a colander to remove excess liquid.
Grind garlic, carrots and hot red pepper in a blender.
Chop white cabbage.

Mix the vegetables and pour vinegar over them.
Cut the cooled eggplants into large pieces.
Place a layer of “blue” ones at the bottom of a sterilized jar, then a layer of vegetable mixture. Continue adding layers until the container is completely filled.
Close the container with a sterilized lid. The product will be ready for consumption after 10 days.

With cauliflower

Required ingredients:

2 eggplants;
a third of a head of cauliflower;
1 carrot;
1 bell pepper;
0.1 liters of sunflower oil;
1 sprig of dill;
4.5 tablespoons of table vinegar;
salt (to taste);
0.5 aspirin tablets.

Cooking steps:

Wash and dry all fruits.
Remove the skins from the “little blue ones” and cut into small pieces.
Leave them in salt water for half an hour in a closed container.
Remove the seeds from the pepper and then cut it into slices.
Grate the peeled carrots using a grater.

Fry the pepper over low heat until it turns golden brown.
Salt and fry the carrots.
At the end, fry the “little blue ones”.
Leave the vegetables to cool.

Mix table vinegar in water (4 tablespoons of vinegar per 3 liters of water) and cook in it. cauliflower, previously divided into inflorescences, about a quarter of an hour.
Chop the greens.
Chop the cauliflower into even smaller pieces and mix all the ingredients together.
Place the finished product in a jar, add 0.5 aspirin tablets, previously crushed to a powder, and 0.5 tablespoons of vinegar.
Sterilize the container (about 40 minutes).

In Korean

Required ingredients:

2.5 kilograms of eggplants;
0.5 kilograms of white cabbage;
0.3 kilograms of carrots;
0.1 kilograms of garlic;
1 hot pepper;
3 tablespoons of refined sugar;
0.2 liters of table vinegar 9 percent.

Cooking steps:

Wash the “blue ones” and cut into small pieces.
Boil them for about 3-5 minutes in salted water, then transfer to a colander.
Thinly slice the cabbage. Grate the peeled carrots using a grater.
Remove the seeds from the hot pepper and cut it into thin slices.
Mash the peeled garlic cloves or grate them on the smallest grater.
Combine all the vegetables along with spices and vinegar and mix. Leave the resulting mass for 3 hours.
Fill in finished product clean jar and screw on the lid.
Boil the container in water for 25 minutes.
Roll up the jar and turn it over to cool.

Instant recipe without sterilization

Required ingredients:

1 kilogram of eggplant;
1 kilogram of white cabbage;
10 garlic heads;
1 hot red pepper;
10 black peppercorns;
0.1 liters of 9 percent table vinegar;
1.5 tablespoons of salt;
0.3 kilograms of carrots.

Cooking stages.

We clean the carrots and garlic from waste. We cut off the blue noses and boil the fruits as a whole for five minutes. After cooking, you need to drain the water from the eggplants and leave the vegetables to cool. Shred the white cabbage.

To it add grated carrots, hot peppers, cut into small pieces, peppercorns and crushed garlic.

Here we cut the boiled eggplants into medium-sized cubes.

Salt everything, pour in a portion of vinegar, add peppercorns.

Mix.

And fill sterile jars with this vegetable mix.

We screw the jars with regular screw caps, which we boiled in boiling water for a couple of minutes in advance. Place the finished jars in the refrigerator. A delicious, spicy, aromatic salad of eggplant and cabbage is ready.

It will not only give you gastronomic pleasure, but will also strengthen your immune system, as it contains a whole host of useful substances. You can serve the appetizer with absolutely any dish. This salad is especially good during fasting or dieting.

Easy and simple to prepare. It should be noted that there are several ways to prepare such a snack. In this article we will describe only the simplest and most popular recipes.

Eggplants with cabbage for the winter: recipes

To prepare such a preparation, you will need a minimum of inexpensive ingredients, as well as some free time. If you strictly follow all the recipe recommendations, you will definitely get a juicy and tasty salad.

So how do you prepare hodgepodge with eggplants and cabbage for the winter? For this we will need the following products:

fresh eggplants small sizes— 3 kg;
white cabbage - about 500 g;
juicy carrots - 500 g;
sweet bell pepper - 3 pcs.;
garlic cloves - about 100 g;
refined vegetable oil - 150 ml;
table vinegar - 90 ml;
beet sugar - approximately 100 g;
medium-sized salt - 1.5 dessert spoons;
fresh herbs - about 40 g (dill and parsley).

Preparing the ingredients

Solyanka with eggplants and cabbage for the winter requires step-by-step processing of all ingredients. First, prepare the blue vegetables. They are washed thoroughly under cold water, and then remove the stalk, navels and thinly cut the skin. As for the remaining pulp, it is chopped into small cubes. Next, they are placed in a bowl, seasoned with salt and left in this state for 20 minutes. After time has passed, the eggplants are rinsed and boiled in salted water for a minute. Finally, they are discarded in a colander and drained of as much moisture as possible.

Other vegetables are also prepared separately. White cabbage is washed and finely chopped, and carrots are grated on a coarse grater. After this, peel the bell pepper and cut it into strips. Garlic cloves and fresh herbs are also chopped.

Heat treatment

To make eggplants for the winter, you need to use a large metal basin. All vegetables except eggplants are placed in it, then salted and placed on high heat. As soon as the ingredients give their juice and boil, vegetable oil and sugar are added to them. In this composition, the salad is cooked over low heat for about an hour. After time has passed, eggplants are added to them and simmered for about 10 minutes.

Before turning off the stove, the appetizer is flavored with fresh herbs, table vinegar and chopped garlic cloves. After 3-5 minutes, remove the salad from the heat.

How to roll?

Cabbage and eggplant salad for the winter should be prepared in small jars. When boiling, it is laid out in containers and immediately sealed with lids. After keeping the snack at room temperature for about a day, it is put away in a cool place.

Preparing eggplants and cabbage for the winter without sterilization

You can prepare an eggplant appetizer for the winter not only using white cabbage, but also using cauliflower. It should be noted that this preparation turns out very beautiful and tasty. To make sure of this, we suggest doing it yourself.

So, we will need:

small fresh eggplants - 2 kg;
fresh cauliflower - about 2 kg;
juicy carrots - 600 g;
garlic cloves - about 50 g;
refined vegetable oil - 250 ml;
table vinegar - 30 ml;
beet sugar - approximately 150 g;
medium-sized salt - 1.5-2 large spoons.

Processing the ingredients

How should you prepare eggplant and cauliflower for the winter? First you need to process all the ingredients. Wash the eggplants thoroughly, cut off the navels and stalks, and then chop them into slices 1 cm thick. Then they are seasoned with salt and left aside for 25 minutes. After time, rinse the vegetables thoroughly under cold water.

Cauliflower for this salad should only be used fresh. It is washed and divided into not very large, but not small inflorescences.

After the cabbage and eggplants are processed, they are dipped in salted boiling water and cooked for 3 minutes. Next, they are taken out and deprived of moisture as much as possible.

Carrots and garlic cloves are also processed separately. The first vegetable is grated on a Korean grater, and the second is simply finely chopped.

Forming snacks

What should you do with cabbage for the winter? To do this, place all the processed vegetables in a deep bowl and mix them thoroughly. The resulting mixture is placed tightly into sterilized jars. After this, begin preparing the marinade.

Bringing plain water to a boil, add sugar, salt and refined vegetable oil. After this, add table vinegar to the marinade. After thoroughly mixing the ingredients, remove them from the stove. Ready hot pickle pour into jars pre-filled with vegetables and immediately roll up the lids.

After turning the workpieces upside down, they are thoroughly covered with a blanket and left warm for a day or two. After this time, the eggplants and cabbage, prepared for the winter, are put into the cellar.

In order for the vegetables to be saturated with the aromas of the marinade, they are kept in a dark and cool place for a month. After this, a tasty and juicy snack is presented to the table along with a piece of bread.

Preparing stuffed eggplants for the winter

Preparing cabbage for the winter is quite simple. This salad will serve as an ideal appetizer for festive table, during which it is planned to drink alcoholic beverages.

So what components do we need to make eggplants and cabbage for the winter without sterilization? To do this you should purchase:

large juicy carrots - 150 g;
sweet bell pepper - 2 pcs.;
white cabbage - 400 g;
large cloves of garlic - 3 pcs.;
large fresh eggplants - 2 kg;
table salt - 70 g;
table bite - 4 large spoons;
settled water - 1.5 l.

Step by step cooking process

How should you prepare eggplants and cabbage for the winter? Recipes for such appetizers require first preparing the marinade. For this drinking water boil over high heat and then add table salt. Having dissolved the spice, remove the brine from the stove and pour in table vinegar. In this composition it is left at room temperature until completely cooled. In the meantime, begin preparing other ingredients.

The eggplants are washed under running water, the stems are cut off and boiled in boiling water for 6 minutes. After time, they are taken out and cooled. Next, they are cut in half lengthwise (not all the way through, like a book) and the excess water is squeezed out.

After preparing the eggplant, start preparing the filling. To do this, cabbage and sweet peppers are cut into thin strips, and juicy carrots are grated on a Korean grater. As for garlic, it is simply crushed.

After processing the vegetables, place them in a saucepan and stir thoroughly. The resulting mixture is placed in an eggplant book, closed tightly, and, if necessary, tied with thread.

Formation process

Cold-salted eggplants with cabbage should be formed in liter jars. Previously stuffed vegetables are placed in them and the cooled marinade is poured over them. After this, the snack is covered with a regular plastic lid and left at room temperature for 2-3 days. After this time, the stuffed eggplants are removed refrigerator. They should be stored this way for no more than 4-5 months. In this case, the opened jar must be consumed within two weeks, otherwise the snack will become moldy and spoiled.

What to serve with?

Stuffed eggplants with cabbage should only be served chilled. As a rule, such a snack is consumed together with bread or some hot dishes. There are also housewives who prefer to serve it at the table as a side dish for fish or meat.

You can make winter preparations from eggplants and cabbage in different ways. If you want to get more original snack, then an ingredient such as mushrooms should be added to it. They will make eggplant salad more flavorful and nutritious.

Have you tried Eggplant and Cabbage Heh??? No? Then you can’t even imagine how tasty and piquant it is! Do you know that you can prepare such a wonderful salad for the winter and delight yourself and your loved ones every day with an excellent addition to the main dishes or as a snack. These eggplants with cabbage can be eaten simply, taken out of the jar in winter, or you can dress them up onions and water vegetable oil, sunflower oil with the smell of seeds is especially suitable, you can add mayonnaise, it will be delicious, believe me.

This recipe is for those who love eggplants and adore cabbage. The snack turns out to be very tasty and unusual, and is perfectly preserved throughout the winter.

Eggplants - 1 kg;
fresh cabbage - 1 kg;
carrots - 300 g;
garlic - 10 cloves;
hot pepper - to taste;
black peppercorns - 10 pcs.;
salt - 1.5 tbsp. l.;
vinegar 9% - 0.5 cups (or to taste).
*Salt and vinegar can be finally adjusted to your taste.

First you need to cook the eggplants. To do this, you need to cut off the tails, place the eggplants in a saucepan with boiling water and cook after boiling for 5-7 minutes, no more, so that the eggplants do not overcook.

You can cover the top with a plate so that the eggplants do not float and they are all cooked equally.

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When the eggplants are cooked, place them in a bowl and cool.

While the eggplants are cooling, shred the fresh cabbage thinly and place in a large bowl.

Grate the carrots on a coarse grater and add to the cabbage.

Prepare hot pepper and garlic.

Finely chop the hot pepper and pass the garlic through a garlic press.

Add garlic and hot pepper to cabbage and carrots. Also add peppercorns. Mix everything thoroughly.

Cut the cooled eggplants into approximately 2 cm cubes.

Add chopped eggplants to a bowl with other vegetables, add salt and vinegar. Mix thoroughly. Finally adjust the salt and vinegar content to your taste.

Transfer the eggplants and cabbage into jars and store in a cool place. Jars can be closed with plastic or screw caps. And the sample can be taken in a week.

Bon appetit and have a delicious winter to you!

Many people prepare eggplant and cabbage for the winter. If you put them in pre-sterilized jars, you get a wonderful salad. Not only adults, but also children love him. There are a lot of recipes for this dish, some spicy, some sweet. All this allows each housewife to find the option that suits her and her family.

Spicy salad with eggplant. Ingredients

This winter eggplant and cabbage salad includes hot red peppers. Therefore, it is sometimes called “Korean” salad. If desired, you can reduce the amount of this ingredient. However, this salad is good with just that amount of spiciness. It is also not recommended to replace fresh pepper with ground pepper. The taste will become worse.

To prepare eggplant and cabbage salad for the winter you need:

kilogram of eggplant;
250 grams of white cabbage;
one hundred grams of carrots;
fifty grams of garlic and hot red pepper;
150 ml vinegar, six percent;
salt.

Before you start cooking, you need to prepare the eggplants. To do this, the fruits are cut into three or four parts without peeling them. Then the pieces are placed in boiling salted water for four minutes. The water must be very well salted. To do this, you can put a couple of tablespoons of salt on a sheet of liquid.

Making a spicy salad

There are many recipes for eggplant and cabbage for the winter. But this one, as mentioned above, contains a decent amount of hot pepper. Therefore, it is better to wear gloves when cooking.

Garlic and carrots are peeled. Hot peppers are cleared of seeds. All three ingredients go into the blender to be pureed into a mush.

At this time, the cabbage is chopped quite coarsely. Mix it with pepper and carrot puree. Add vinegar to vegetables. Let it stand for ten minutes. At this time, you can just have time to cut the eggplants, which have already cooled, into large pieces.

Now the salad is placed in sterile jars. It needs to be laid out in layers. Down - eggplant, on top - cabbage. Top layer- cabbage with pepper. Place food tightly, crushing it if necessary. Now the banks are closing. This amount of ingredients makes two half-liter jars. Before eating, it is better to let the salad brew for about ten days.

Eggplants with cabbage for the winter. The most delicious recipe

There are a lot of ingredients in this recipe, but they come together beautifully. This is probably why this salad is often called one of the most delicious.

two kilograms of eggplants;
one kilogram of cabbage;
seven hundred grams of onion;
the same amount of carrots;
a kilogram of sweet pepper, preferably red;
three heads of garlic - if the heads are large, then two will be enough;
a couple of glasses of butter;
five tablespoons of vinegar;
salt.

Wash the eggplants thoroughly. They are then placed in boiling salt water. The fruits are harvested only when they become soft. Now they are placed under a load and the water is allowed to drain. When the eggplants have cooled, cut them into large strips.

For eggplants with cabbage, the latter is chopped, the pepper is also cut into small strips. The carrots are grated, but they are also not crushed.

Place all the vegetables in a bowl, add onions, chopped into half rings, and finely chopped garlic. Add vinegar and stir, trying not to crush the vegetables, but to really mix them.

The oil is heated, brought to a boil and poured into the salad. Mix again and immediately put into sterile jars. With the salad itself, sterilize this dish again for about thirty minutes.

Eggplants with cabbage for the winter according to this recipe are eaten quickly.

Eggplant and cabbage. Another recipe

What’s noteworthy is that you can add hot pepper to this dish. But even without it, it does not lose its taste. This salad is aromatic due to the spices. Therefore, it is definitely worth trying for everyone.

To prepare you need to take:

a kilogram of eggplant and cabbage;
three hundred grams of carrots;
ten cloves of garlic;
one and a half tablespoons of salt, coarse, table salt;
ten black peppercorns, the same number of cloves;
one hundred grams of vinegar;
hot pepper - optional.

You can also add to each jar bay leaf, but this can overwhelm the smells of other seasonings.

Preparing salad for the winter

First of all, you need to boil the eggplants in salted water and then let them cool. At this time, the cabbage is chopped, trying to make the thinnest pieces possible. Grate the carrots on a coarse grater. Garlic and spices are crushed and added to the cabbage.

Then the eggplants are cut into cubes and placed with the rest of the vegetables. It is better to peel the eggplants, then they will become softer. Now the mixture is salted. They taste it. Now it's time for the vinegar. If desired, you can add additional salt or spices.

The salad is placed in jars and placed in the refrigerator. It infuses for about a week. It doesn't last long, but that's not necessary, as it's very tasty.

Eggplants with cabbage - good combination, which is why they are so popular in winter preparations. You can choose a spicy recipe or not. The taste of the dish will change, but will still remain very pleasant.