Pyaterochka salad for the winter from vegetables. Pyaterochka salad for the winter with eggplants - a step by step recipe with a photo
Hello!
I offer my recipe for Pyaterochka eggplant salad for the winter. I have been preparing a seam for the winter for several years in a row, in the summer it seems what's the big deal ?? And in winter, salads fly away.
I used to cook the Pyaterochka salad according to a different recipe, but after trying many ways I stopped at this. There is nothing special here, but all vegetables retain vitamins, natural taste and smell.
I've prepared everything you need.
I washed and peeled the vegetables from the excess peel.
First of all, I cut the eggplants into small cubes, put them in a saucepan, salted them well and poured them with cold water.
I cut the fat into large cubes.
And carrots in half rings.
Lightly fried the onion for 5 minutes.
While the carrots and onions are fried, I cut the zucchini into cubes.
I fried the zucchini in the same way for 10 minutes, until they are a little fried, I put all the fried vegetables in a saucepan.
I do the same with pepper, I cut it into cubes and fry until golden brown.
When the pepper is fried, I put it in a saucepan with vegetables.
Now I take the eggplants out of the water and put them in the pan, you can see that the water has turned brown. All the bitterness came out of the eggplant.
Eggplants do not take a lot of vegetable oil after water, so I poured just a drop. Fry until golden brown.
After that I add eggplants to vegetables, add salt, sugar and vinegar. I mix everything thoroughly, cover the pan with a lid and set it to cook for 20 minutes, over low heat.
I stirred the salad several times for 20 minutes.
The result is such a juicy snack.
I sterilized the jars and laid out the salad, screwed the jar tightly with the lid and turned it over, wrapped the jars in a warm blanket for 1 night.
Then I put the cans in a cool dark place and voila, the salad is ready for the winter.
From my products, 2 cans turned out: 290 grams and 54 grams.
I wish you pleasant preparations for the winter and a delicious meal.
Bon Appetit!
Cooking time: PT00H50M 50 min.
Pyaterochka salad with eggplants is a very tasty preparation, and it can and should be prepared during the ripening season of all the main components. As you might have guessed from the name, there are five of them: eggplants, tomatoes, bell peppers, onions and carrots. In order not to confuse the dish with the Dozen salad, I hasten to say that Pyaterochka is a truly Moldovan version of preservation for the winter, all vegetables are added whole or cut into very large pieces, languished in a sauce of tomato juice and additional components. And so that the sauce does not turn out too sour, sugar must be added to it!
Cooking a salad is not easy, but the taste of the created dish will make you forget about wasted time and wasted efforts, especially when you serve it to the table in cold weather - the salad will fill the entire kitchen with its aroma, and all your family and friends will come running to it.
So, prepare the ingredients for making Pyaterochka salad with eggplants for the winter and let's start cooking!
First, rinse the tomatoes in water and transfer them to a deep container. Boil water and pour boiling water over the tomatoes so that it completely covers them. Leave for 20 minutes, turning the fruits in boiling water several times during this time.
Peel carrots and onions, rinse vegetables in water and cut into large pieces. Pour vegetable oil into the cauldron, place the container on the stove, turning on medium heat. Add chopped carrots to the oil and fry for about 3 minutes.
Add the chopped onion and sauté for the same amount of time.
While the vegetables are roasting, peel all the steamed tomatoes by trimming the bottom with a knife. Cut out the cuttings.
Rinse the eggplants and cut into large pieces, cutting off the tails. Add to the container and stir, simmer for about 3-5 minutes.
Place the peeled tomatoes on top of the vegetable mass in a bowl.
Add salt, sugar, a little ground black pepper. Simmer for about 5-7 minutes.
Peel the bell peppers from seeds, rinse the fruits inside and out, cut into large pieces. Toss the vegetables in a bowl and place the pepper slices on top of them. Cover the cauldron with a lid and simmer for about 10 minutes. The juice released by the tomatoes is enough for stewing. If the tomatoes were not juicy, add an additional 100 ml of hot water to the container.
After the specified time, press the peeled and washed cloves of garlic into the cauldron, pour in the vinegar. Mix everything gently and simmer for another 5-7 minutes. At this time, sterilize the jars and lids.
Put the salad in hot jars and immediately roll up with hot threaded or turnkey lids. Let cool at room temperature. Pyaterochka salad with eggplants is ready for the winter.
Transfer the cooled preservation to storage until winter.
Good luck with your blanks!
We offer a recipe for making a simple and tasty salad for the winter "Pyaterochka" with eggplants, which came to us from Moldovan cuisine. Additional frying of vegetables will give the vegetable snack a unique taste. It is preferable to prepare a salad from small, whole fruits with ripe pulp.
Cooking time: 2 hours. Servings Per Container: 2 x 450 ml cans.
Ingredients:
- eggplant - 2 pcs.,
- bell peppers - 2 pcs.,
- onion - 2 pcs.,
- carrots - 1 pc.,
- tomatoes - 2 pcs.,
- coarse table salt - 1 tsp,
- white granulated sugar - 2 tsp,
- table vinegar 9% - 3 tablespoons,
- refined vegetable oil (odorless) - 4 tablespoons,
- garlic - 2 prongs,
- allspice black pepper - 20 pcs.,
- bay leaf - 2 pcs.,
- dill and parsley - 1 bunch each,
- freshly squeezed lemon juice - 2 tsp
How to cook "Pyaterochka" salad
First, wash the eggplants, cut them into cubes, and put them in a bowl. Fill with cool water, add table salt and freshly squeezed lemon juice. Cover with a bowl and leave to marinate for 1 hour. This method will help get rid of the specific bitter taste of eggplant. Pour vegetable oil into a saucepan, heat it up, spread the eggplant and fry until golden brown.
Next, peel the sweet bell pepper from the seed box, stalks, cut the vegetable into slices. Peel the carrots, wash and cut into slices. Put the pepper and carrots in a saucepan for the eggplant. Fry for 5 minutes.
Wash the tomatoes, cut the stalks, cut the vegetable into large slices. Optionally, you can scald the tomatoes with boiling water and peel them off. Onions, peel the garlic, cut into large pieces, put together with the tomatoes in a saucepan. For spice, you can add hot chili peppers.
Salt and season the chopped vegetables. Cover with a lid, bring to a boil, then reduce heat and simmer for 25 minutes. Before the very readiness, pour in the vinegar essence and add the chopped greens. Mix all the ingredients well and pour into pre-sterilized jars to the level of the upper rim, cover with lids. Then put in a pot of water and sterilize over moderate heat for 5 minutes.
The fragrant eggplants with vegetables are ready, it remains to roll up the jars hermetically, wrap them in a blanket and cool.
Pyaterochka eggplant salad is adored by almost all lovers of vegetable dishes. After all, the perfect combination of bell peppers, eggplants, tomatoes and onions is not only fantastically tasty, but also nutritious. It is harvested for the winter, but most often eaten right away, it turns out so delicious.
The dish is notable for the fact that for its preparation you need 5 pieces of various vegetables. Hence the name of the blank.
How to cook eggplant Pyaterochka salad
To prepare your own salad for the winter, you need the following ingredients:
- Eggplant - 5 pcs.
- Onions - 5 pcs.
- Tomatoes - 5 pcs.
- Large bell pepper - 5 pcs.
- Sugar - 4 tbsp. l.
- Salt - 1 tbsp l.
- Vinegar - 2 tbsp. l.
- Vegetable oil - 1 tbsp.
From the specified amount of ingredients, approximately 3 liter cans of the finished dish are obtained.
Step by step cooking:
- First, prepare the eggplants: rinse them in cold water and cut off the tails. Then chop the vegetables into small cubes. Eggplant can be peeled if desired. In this case, the salad will turn out to be more tender and tasty.
- Preheat the skillet well. Pour a little (2-3 tbsp. L.) Vegetable oil into it and add eggplant. Simmer vegetables over low heat for 10-15 minutes. You don't need to fry them, they just need to become soft and pliable.
- In the meantime, prepare other vegetables. Rinse the bell peppers, remove the core from them. Next, cut the pepper into thin strips.
- Peel the onion, rinse and cut into thin half rings.
- Tomatoes also need to be washed and crumbled. Tomato slices should be small.
- Next, take a deep enamel pot and pour the remaining sunflower oil into it. Place the soft eggplant in a saucepan and then add the remaining vegetables to it. Put the vegetable mixture on high heat and stir it constantly with a spoon until the vegetables start to juice. When this happens, add sugar and salt to the mixture, stir the contents of the pot, and reduce the heat. Simmer the salad over minimum heat for 40 minutes and add the vinegar.
- While the vegetables are stewing, prepare the jars. First rinse the container in warm water and then sterilize it. To do this, just hold the cans over a container of boiling water. The time for sterilizing one liter cans is 10 minutes.
- Place the hot appetizer in sterilized jars and roll up the lids. Next, turn the blanks over and wrap them up with a warm towel. When they are cool, transfer them to the cellar.
- Pyaterochka salad, made from eggplant for the winter, will appeal to all lovers of vegetable stews. It goes well with potatoes or pasta. In addition, it can be consumed as a separate dish, spreading a snack on bread. Bon Appetit!
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- eggplant - 1 kg,
- bell pepper - 1 kg,
- tomatoes - 1 kg,
- carrots - 0.5 kg,
- onions - 0.5 kg,
- vegetable oil - 300 ml.,
- salt and pepper to taste.
How to cook salad "Pyaterochka" with eggplant for the winter
Rinse the vegetables and cut the eggplant and pepper into medium strips. Peeling eggplants is not worth it, it will help them not lose their shape during heat treatment. Cut the peeled onion into cubes. Remove the peels from the carrots and rub on a fine grater.
Fry eggplants, bell peppers, onions and carrots in a pan with heated oil and put all the ingredients in a cauldron. Fry for 30 minutes, stirring occasionally.
Cut the tomato into slices of medium size.
Then add it to the cauldron to the fried vegetables.
Simmer for about an hour over low heat. Add salt and black pepper to taste 20 minutes before cooking.
The summer snack can be served both hot and cold. And to prepare salad for the winter, we put the boiling vegetables in sterile 0.5 l jars and immediately roll up the lids. We wrap it in a warm blanket until it is completely cooled.
You can store it both in the basement, refrigerator, and the pantry of the apartment. The salad turns out to be crispy, cooks quickly and looks very appetizing. They can be added to any side dish, served separately, spread on bread, and also harmoniously combined with meat dishes.