Zucchini with eggplant for the winter: cooking recipes with photos

Blanks with zucchini and eggplant for the winter - for those who love vegetable dishes. Consider many different delicious recipes for zucchini and eggplant for the winter.

Marine the right way

This is one of the most successful recipes. Let's move on to the list:

• five eggplant and zucchini;
• three laurels;
• 6 peppercorns;
• garlic.

For the marinade you need:

• two liters of water;
• big spoonful of s alt;
• spoonful of granulated sugar;
• one hundred grams of refined oil;
• two hundred milliliters of 9% vinegar.

Cooking method:

1. First you need to prepare the vegetables. Peel them (in many recipes these vegetables are used raw, but we will go the other way), cut into small cubes.
2. Preparing the jars, carefully sterilizing them to preserve the assortment.
3. Next, prepare the marinade. Pour water into a container, add sugar, s alt and oil.
4. Bring to a boil, then pour the vinegar and throw the eggplant and zucchini into the boiling water. Do not remove from heat for 5 - 6 minutes, stirring during cooking.
5. In a sterile jar put one bay leaf, two cloves of garlic, black pepper.
6. Pour the assortment into a jar, cover with lids.
7. Put a pot of water on the fire, bring to a boil and carefully place the jars for about ten minutes.
8. After that, we take out the containers and twist the lids, turn the bottoms upside down and leave it in this position under a towel for a day.

Another little subtlety: if you don’t like to sterilize in boiling water, then you can just wrap the jars and turn them over. Be sure to cover them with something warm while the containers are cooling, the sterilization process will pass naturally.

That's it, the zucchini and eggplant appetizer is ready to be eaten in a few days if desired.

If it's hard to imagine how to pickle vegetables, we advise you to try several different recipes for the winter with zucchini and eggplant.

Winter salad

Marinated zucchini and eggplant salad is easy to prepare in tomato 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 foods do you need to make a good snack:

• 1 kg zucchini;
• 0.5 kg eggplant;
• 1 kg tomatoes;
• 0.25 kg pepper;
• 0.2 kg carrots;
• 90 grams of onion and head of garlic;
• chili - thirty grams;
• horseradish - two sheets;
• pepper (assorted) peas - five pieces;
• bunch of parsley;
• one ginger root;
• sugar and s alt - 40 - 50 grams each;
• refined oil - fifty milliliters;
• vinegar (nine percent) - 30 milliliters.

Now let's find out how canning works:

1. First you need to prepare all the ingredients for the eggplant salad.
2. Cut the eggplant neatly into cubes. Transfer the prepared vegetables to a deep plate, sprinkle with s alt.
3. Now take the zucchini and also cut into cubes.
4. Remove the seeds from the peppers and also cut into small cubes.
5. Peel the carrots and grate on a coarse grater.
6. Chop the onion into rings.
7. Peel garlic and ginger, blend tomatoes, assorted peppers and all other ingredients except eggplant in a blender.
8. Make a homogeneous mass of greens and zucchini.
9. Blue eggplant must be fried in refined sunflower oil.
10. Pour vegetable oil into a saucepan, put assorted zucchini and other vegetables.
11. Bring to half-cooked, and then pour the fried eggplant, season everything with tomato dressing.
12. Sprinkle with s alt and sugar. Boil the mixture of vegetables for up to three minutes, as soon as the total volume of vegetables is reduced by a quarter of the original volume, you need to turn it off.
13. Chop parsley, add to pot.
14. Pour lemon juice, vinegar into the same place, cook for another seven minutes.
15. Now you can pour the hot salad into clean jars.
16. Tighten the lid and turn upside down.

That's it, zucchini and eggplant salad is ready for the winter. Such twists will be appreciated not only by households, but also by guests!

Winter salad with mushrooms

If you thought you already know the best recipes, you don't! Introducing a delicious winter zucchini salad.

What to cook from the ingredients:

• mushrooms - 200 grams;
• half a kilo of fresh tomatoes;
• eggplant - 500 grams;
• garlic - one head;
• s alt, sugar, vinegar 9%;
• sweet pepper - 400 grams;
• chili pepper - 1 pod;
• olive oil - 35 grams.

The winter zucchini recipe includes the following preservation steps:

1. Cut the zucchini into cubes, first remove the peel from them and remove the seeds. It is better to choose young vegetables - they will be tender and tasty in a salad.
2. Cut the eggplant into small cubes.
3. Peel and chop the onion.
4. On the tomatoes, make a small incision, then you need to shift into a deep bowl and pour boiling water. After a minute, pour cold water over it, after which it will be easy to remove the peel.
5. Wash and cut mushrooms.
6. Pour oil into a saucepan and put on a slow fire, fry onions, vegetables and mushrooms. To make the salad delicious, you need to add wine vinegar.
7. After 25 minutes of stewing on fire, the vegetable mass can be removed and poured into jars. Such winter zucchini and eggplant must be sterilized in hot water. Even though you have to do a lot of work, you will not find a tastier dish, it's worth it!

After you need to close the jars and turn over. Be sure to cover with a towel and leave for two days at room temperature. Then you can put it away either in the refrigerator or in the cellar. That's all, eggplants are ready for the winter!

Recommended