Winter preparations with zucchini and eggplants - for those who adore vegetable dishes. Let's look at many different delicious recipes for zucchini and eggplant for the winter.
Marinate correctly
This is one of the most successful recipes. Let's get to the list:
- five eggplants and zucchini;
- three laurel trees;
- 6 peppercorns;
- garlic.
For the marinade you need:
- two liters of water;
- a large spoon of salt;
- spoon of granulated sugar;
- one hundred grams of refined oil;
- two hundred milliliters of 9% vinegar.
Cooking method:
- First you need to prepare the vegetables. Peel them (in many recipes these vegetables are used raw, but we will go a different route), cut into small cubes.
- We prepare the jars and carefully sterilize them to preserve the assortment.
- Next, prepare the marinade. Pour water into a container, add sugar, salt and butter.
- Bring to a boil, then pour vinegar and throw eggplants and zucchini into boiling water. Do not remove from heat for 5 - 6 minutes, stirring during cooking.
- Place one bay leaf, two cloves of garlic, and black pepper in a sterile jar.
- Pour the assorted mixture into a jar, cover with lids.
- Place a pan of water on the fire, bring to a boil and carefully place the jars for about ten minutes.
- After this, we take out the containers and screw on the lids, turn the bottoms upside down and leave them in this position under a towel for a day.
Another small subtlety: if you don’t like to sterilize in boiling water, you can simply wrap the jars and turn them over. Be sure to cover them with something warm while the containers cool, the sterilization process will take place naturally.
That's all, the zucchini and eggplant appetizer is ready, you can eat it in a few days if desired.
If it’s hard to imagine how to pickle vegetables, we recommend trying several different winter recipes with zucchini and eggplant.
Winter salad
Marinated zucchini and eggplant salad can be easily prepared in tomatoes for the winter without tedious sterilization. Hot pepper paired with ordinary ginger will make pickled vegetables an unusually tasty dish; they can be used as an excellent side dish for meat.
What products are needed to make a good snack:
- 1 kg of zucchini;
- 0.5 kg eggplants;
- 1 kg of tomatoes;
- 0.25 kg pepper;
- 0.2 kg carrots;
- 90 grams of onion and a head of garlic;
- chili - thirty grams;
- horseradish - two leaves;
- pepper (assorted) peas - five pieces;
- a bunch of parsley;
- one ginger root;
- sugar and salt - 40 - 50 grams each;
- refined oil - fifty milliliters;
- vinegar (nine percent) - 30 milliliters.
Now let's find out how canning happens:
- First you need to prepare all the ingredients for the eggplant salad.
- Carefully cut the eggplant into cubes. Place the prepared vegetables in a deep plate and sprinkle with salt.
- Now we take the zucchini and also cut it into cubes.
- Remove the seeds from the peppers and finely chop them into cubes.
- Peel the carrots and grate on a coarse grater.
- Chop the onion into rings.
- Peel the garlic and ginger, blend the tomatoes, assorted peppers and all other ingredients except the eggplants.
- Make a homogeneous mass from the greens and zucchini.
- Blue eggplants must be fried in refined sunflower oil.
- Pour vegetable oil into the pan, add assorted zucchini and other vegetables.
- Bring until half cooked, and then pour in the fried eggplants, season everything with tomato dressing.
- Sprinkle with salt and sugar. Boil the mixture of vegetables for up to three minutes; as soon as the total volume of vegetables has boiled down to a quarter of the original volume, turn it off.
- Chop the parsley and add to the pan.
- Pour in lemon juice and vinegar and cook for another seven minutes.
- Now you can pour the hot salad into clean jars.
- Screw on the lid and turn upside down.
That's all, the zucchini and eggplant salad is ready for the winter. Such twists will be appreciated not only by members of the household, but also by guests!
Winter salad with mushrooms
If you thought you already knew the best recipes, you don’t! We present a very tasty zucchini salad for the winter.
What you need to prepare from the ingredients:
- champignons - 200 grams;
- half a kilo of fresh tomatoes;
- eggplants - 500 grams;
- garlic - one head;
- salt, sugar, vinegar 9%;
- sweet pepper - 400 grams;
- chili pepper - 1 pod;
- olive oil - 35 grams.
A recipe for winter zucchini includes the following preservation steps:
- Cut the zucchini into cubes, first peel them and remove the seeds. It is better to choose young vegetables - they will be tender and tasty in a salad.
- Finely chop the eggplant into cubes.
- Peel and chop the onion.
- Make a small cut on the tomatoes, then place them in a deep bowl and pour boiling water over them. After a minute, pour cold water, after which you can easily remove the peel.
- Wash and cut the champignons.
- Pour oil into a saucepan and place on low heat, fry onions, vegetables and mushrooms. To make the salad delicious, you need to add wine vinegar.
- After 25 minutes of simmering on the fire, the vegetable mass can be removed and poured into jars. Such winter squashes and eggplants must be sterilized in hot water. Even though you have to do a lot of work, you won't find a tastier dish, it's worth it!
Then you need to close the jars and turn them over. Be sure to cover with a towel and leave for two days at room temperature. Then you can put it either in the refrigerator or in the cellar. That's all, the eggplants are ready for the winter!
