Food is one of the most important aspects of the life of every person. Chantly, no one can get tired of a tasty and aromatic dinner, a reception and a drink. Eating hedgehogs for the rich is a whole ritual, and if you can save yourself up to their date, and like to spend an hour in the kitchen, you may find it useful to moderate your diet. Cooking can be not only a folding robot, but also a busy activity, so here you can show creativity without overdoing it. Cooking has long ceased to be an activity exclusively for women; today you can call a lot of cooks who share their knowledge and their knowledge.
Good rice, which swells with pride, like a warrior after victory - it’s about pilaf! Helpful, congenial, moving on all continents! Do you like pilaf, how can you cook it at the Gathering? Have you tried it? This recipe for pilaf with dried fruits is one of the variants of the herb of Uzbek cuisine.
At the Gathering, it is important that eggplant is a long-lasting vegetable. Eggplants reduce the activity of the heart and activate metabolism. When pickling vegetables, do not marinate them at all. brown authorities. Canned eggplant with aromatic herbs can be not only a cinnamon appetizer, but also a wonderful side dish.
In the midst of numerous harvests and preparations for the winter, zucchini are the main responsibility, but they are largely disliked and respected for the less hassle and cost. Zucchini is one of the tallest vegetables that grows in our region, you just need to cook it.
If you want to prepare the most original and delicious dessert using currants, then Chornooka jam is for you. It’s easy to say - either smear it or cook it. Result- jelly-like jam with a delicious berry aroma.
Gostri marinated salad with zucchini and eggplant, in tomato sauce, can be easily prepared for the winter without sterilization. Cayenne pepper and ginger make a smooth marinade, and herbs make a juicy garnish for the fish and meat.
How to make eggplant salad for the winter. Cut the eggplants, without peeling, into 1 cm thick circles, place in salted water (2 liters of water, 1.5 tablespoons of salt), boil 3 times, lay on a dutchlyak, dry, rinse with cold water, sizzle 2 tablespoons . remove salt at 20 minutes, rinse with cold water again. Cut tomatoes into heaps, place in an enamel saucepan, add eggplants, heat 5 minutes under the lid, add honey, pour in olive oil, add salt, simmer 15 times under the lid. Finely chop the basil, pass through a pressure vessel, place in a saucepan 5 minutes before the end of cooking, stir. Place the masa in sterilized jars and roll it up.
How to prepare eggplants and zucchini for the winter. Today's main news 11/28/2017
The hour of preparation before winter has already begun. I make a lot of salads with eggplants and zucchini. No winter can go without this salad for our family. It goes well with potatoes, fish and meat herbs. I give three types of salad: eggplant; eggplant and zucchini together; Only zucchini. Whatever the taste and color. Happy winter snacks!
In the winter, if you especially want something vegetable, vitamin-rich, a jar of this homemade assorted eggplant with honey marinade will be a perfect delicacy. You can serve this salad as an appetizer or garnish it with meat.
5 minutes before the end of the cooking process, add the oceta and mix the prepared salad. Divide into prepared jars and seal tightly. Then we turn it over, wrap it up, check for cooling.
Appetizer with zucchini and eggplant for the winter - a recipe for winter. Detailed information.
It’s easy to prepare honeycombs, and if you’re satisfied, bring it to everyone who tries it! Just for the sake of such preparations - tasty and beloved, the gentlemen are ready to stand on the stove longer, especially on one of the remaining summer days, and practice shows that this advice is not for nothing!
Those who have ever prepared Vognik salad with eggplants know that the eggplants are coated in oil, and then prepared for the winter. This recipe does not bear any attention to this trivial process, for which it can easily be called “ice”.
Recipe for making cinnamon dietary herb with vegetables - Eggplant Kucherikas - eggplant baked with cheese, cheese and herbs. Delicious snack as on every day, so on the holy day. Try this simple and delicious herb!
Are you looking for recipes for original jam or dessert? Garbuz to the rescue. The most popular products: watermelon with Jerusalem artichoke, cardamom and ginger. And what about watermelon-citrus jam? The simplest ingredients in a unique combination.
Who said that jam is a seasonal herb? Experienced cooks know that assorted jams can be prepared all over the world! Apples, oranges and...vegetables are on the way! Morkvina and tomatoes in fine fruits sound even sweeter, gentler and more unpretentious! Such an original dessert will bring joy to the past.
Recipes for eggplants and assorted zucchini for the winter. Terminological information.
This is a creative laboratory! A team of like-minded people, some of whom are specialists in their own right, united by a common goal: to help people. We create materials that can be effectively shared, and as a source of energy that cannot be exhausted, we serve for us kohani Readers!
This is a simple and tasty salad for the winter. Simply eating eggplants and vegetables gives miraculous results. Another advantage of this recipe is that you can prepare this eggplant salad for the winter in small portions.
Today, in order to pamper yourself with pies, you don’t have to spend the whole day in the kitchen making whiskey – delivery has become even more popular. Thus, the Ruspay company collected delicious recipes, like the year that brightened the table. They can make pies inexpensively and prepare them for you quickly and easily.
Salad for the winter with eggplant and zucchini. Detailed data as of November 28, 2017.
We select a large container, pour it into it and put it on the fire. Then add salt, zuccor, chasnik, pepper and bay leaf to the vegetable mixture, place in a container and simmer for 1 year. During this hour, you should stir the vegetables once or twice very carefully using a wooden spatula.
White cookies are perfect for original snacks. Hundreds of recipes. The simple and savory of the great pecheritsa – mushroom stuffed droplets. Around the starch cheese in the beginning there is chicken meat and cibul. Stir up one delicious drop and then have a sieve to eat.
Having prepared delicious eggplant salads, you will always know how to treat your guests and family. It’s truly delicious, appetizing and delicious! Preserve some delicious salads with eggplants for the winter and enjoy the fruits of your long-lasting life!
Vegetables come in different varieties, and so do the recipes for their preparation. Whatever the cooking method, it saves vitamins and tastes. Assorted vegetables for the winter are a wonderful appetizer and side dish. Try our original recipes. Have a drink, how delicious it is!
Once the vegetables are good, we proceed to cutting. Zucchini is cut out of the skin and into small cubes. Eggplants are cut into smaller cubes; there is no need to remove the skin. To finely grate the carrots, use a grater, carrots, and tomatoes – usually in slices, bell pepper- Straws.
Ingredients – zucchini – 3 kg; carrots – 3 pcs.; Gostri pepper – 1-2 pcs.; a watchmaker through a watchpress – 0.5 bottles; cherry sand – 0.5 bottles; 9% ocet – 0.5 bottles; salt - 1.5 tablespoons; Sonyashnikova oliya – 1 bottle; tomato paste- 500 gr.
How to prepare solo eggplant for the winter. Cut the eggplants, zucchini and carrots into heaps, cut the pepper into strips or add enough to the eggplants, adjust the hour or pass through a press, put everything in a vessel for boiling, pepper, 35-40x. Boil it, which means the carrots are ready - it’s due to the pulp. When ready, place the sauté into sterile jars, seal with lids and wrap until cool.
Tim, who values one criterion for beauty in his diet - naturalness, deserves an eggplant salad. The recipe consists of simple and savory ingredients. Strava can be enjoyed as an appetizer or as a side dish. Based on the organic intake of vitamins and minerals, this vegetable mix makes this eggplant salad ideal!
What do you call this hedgehog? Salted eggplant? What's sourness? Or maybe they will be completely marinated? If you want to “pickle” – no, there are no drops, to judge by this sign. So let it be - eggplant “PASS”.
How can you stock up on vitamins? Great! Yakshcho tse korisne garbuza jam with apples. The secret of relish, wine bark, flows in original addition of ingredients. The malt is a delight no matter how you see it. I really want something fresh and tasty.
Summer vegetables are not only too brown for our body, but they satisfy us with their wonderful relish. To refresh your diet with delicious vegetable herbs and on cold winter days, your skin is tempted to make more homemade preparations.
I’m giving you another very tasty and life-giving recipe for winter eggplant and zucchini salad, which I hope you and your loved ones will enjoy.
Cooking hour for eggplant stock: 120 minutes
For cooking vegetable salad We'll need something like this for the winter.
- Eggplant - 1 kg;
- ripchasta cibul - 500 g;
- Watch book - 1 head;
- black pepper is behind the taste.
Prepare all ingredients for preservation.
Young zucchini should be washed well; there is no need to peel the skin. Cut the vegetables into small cubes and brush them with olive oil until golden brown.
It is better to peel the eggplants for this salad, but do not require salting and rinsing. They can also be cut into cubes the same size as zucchini. Grease the eggplants in the same way. All the vegetables have no reason to turn into puree every time. Grease over high heat, stirring often and not too long. As you might imagine, the cubes of eggplant or zucchini are drained in the middle, no big deal, they still need further thermal processing.
We take the tomatoes for the salad as long as possible. I always clean their skins, but it’s not too much trouble. Cut the tomatoes into small pieces.
Ripchasta cibul clean, divide the skin cibulin into several pieces and cut into pieces. Coat the tsibul with olive oil in a deep saucepan.
Add tomatoes and simmer. Ovocheva can add consistency to the sauce.
Place the greased zucchini and eggplant in a saucepan before adding the tomatoes and cibul. The delicious taste of this salad can be enjoyed by brushing the vegetables. If you believe that this ordering procedure can be used to pickle zucchini and eggplant in a raw look, then I advance: relish and old look The salad will undergo a radical change, and, moreover, in a hot pot.
Gently mix all the vegetables, add|add| salt|salt| and freshly add pepper for relish and simmer for 7-10 minutes. Then add a separate chasnik and a spoonful of citric acid, extinguish 5 more drinks.
Place the prepared salad in clean, dry jars, cover with lids and sterilize the 45-long light-filled jars on low heat. Then screw on the lids, turn the jars over and wrap until completely cooled.
Thanks to your efforts, this winter can be enjoyed with a delicious winter salad of eggplant and zucchini. Good appetite for everyone!
A salad for the winter with eggplants, mushrooms, tomatoes and sweet peppers is easiest to prepare with pecheritsy, but you can also pickle forest mushrooms for preservation, pre-preparing and harvesting them.
Cooking time: 1 hour
- Eggplant - 400 g;
- Tomatoes - 400 g;
- cherry juice - 15 g;
- Ocet Vinnium - 35 ml.
Zucchini is cut into 1 centimeter cubes, young vegetables with tender skin and saplings that have not spread. When preparing spring salad from mature zucchini, the skin must be peeled.
Cut the fruit stem with some of the pulp from the eggplants, usually into cubes of the same size as the zucchini.
We often clean the cybul from the peel, cut the root lobe, and chop it finely.
Peel sweet red peppers, cut into cubes of approximately 1 centimeter.
Carefully make a cross-cut on the tomatoes, place them in a deep bowl, fill them with dill, transfer them through the foam into water, remove the skins, or at least chop them, add chopped chasnik and chili pepper.
Small pecheritsa are soaked in cold water and carefully stirred to remove any dirt. Large mushrooms are cut in bulk, small ones are left whole.
Heat the olive oil in a deep, thick saucepan, brush 10 pieces of chopped chicken, then add all the other vegetables and mushrooms, salt, pour in the pulp. Cover the pan with a lid, cook 25 quilins on medium heat, remove from stove, pour in ocet, stir.
We package hot masa in dry, sterilized jars, covered with clean lids.
We put jars of winter salad with eggplant and zucchini and mushrooms in dishes for sterilization, filled with hot water, and bring the water temperature to 90 degrees. Sterilizes 15 jars with a capacity of 500 g.
Cool the prepared ingredients at room temperature and store them in dry lye. The temperature is kept from +1 to +7 degrees.
Calorie content: Not specified
Cooking hour: Not specified
Salad with zucchini and eggplant for the winter “You'll be licking your fingers” - this salad, which exactly lives up to its name, turns out incredibly tasty. Since vegetables are readily available, it costs a lot, it is necessary to make more preparations in reserve in order to please the customers with this varied menu. Can be served as a standalone herb, can be added during the preparation of any stews, sauces and gravies. Like a stand-alone salad made with a bowl of bread, the salad will go down with a bang, and the one with potatoes will definitely make you lick your fingers. Well, I advise you to prepare all the ingredients according to the list and start the process right away.
- Zucchini - 300 gr.,
- Eggplant - 300 gr.,
- tomato juice- 1.5-2 bottles,
- cybul ripchasta - 1 pc.,
- sweet pepper – 2-3 pcs.,
- tomatoes – 2 pcs.,
- salt – 1 tsp,
- tsukor – 2 tbsp.
- Oliya Roslinna – 4 tbsp.,
- otset - 40 ml.,
- chalked pepper - 2 pinches,
- Dry chasnik - 1 tsp.
Pokrovy recipe from photo:
Mix and dry the eggplants and zucchini, after which the vegetables must be cut into medium sized cubes. 
Peel the sweet pepper, remove the partitions, clean the pepper, and dry it. Cut the pepper into medium-sized slices. 
Place the zucchini, eggplant and peppers in a saucepan. Peel and rinse the cibul, cut the cibul into strips or slices, add the cibul into the pan before the vegetables. 
Pour tomato juice into the saucepan. Add olive oil to the pan.
Zucchini and eggplant salad for the winter - an idea for those who love vegetable herbs. For salad, our recipe does not require sterilization; it will still take a good hour to prepare.
To preserve our preservation, we recommend preparing jars with lids ahead of time. They need to be treated well and sterilized. Vegetables can be, however, not too young, including large zucchini that are overripe and will need to be harvested in the present day. Great vegetables can also be grown on. Zipped vegetables, of course, are not vikory. Geez, what do we need?
Once the vegetables are good, we proceed to cutting. Zucchini is cut out of the skin and into small cubes. Eggplants are cut into smaller cubes; there is no need to remove the skin. To trim the carrots, use a grater, carrots and tomatoes - sometimes in slices, bell pepper - in strips.
We select a large container, pour it into it and put it on the fire. Then add salt, zuccor, chasnik, pepper and bay leaf to the vegetable mixture, place in a container and simmer for 1 year. During this hour, you should stir the vegetables once or twice very carefully using a wooden spatula.
5 minutes before the end of the cooking process, add the oceta and mix the prepared salad. Divide into prepared jars and seal tightly. Then we turn it over, wrap it up, check for cooling.
Calorie content: Not specified
Cooking hour: Not specified
A salad of eggplant, zucchini, peppers and tomatoes for the winter deserves a lot of respect. let's savor the deliciousness. The cooking of the vegetables gives the finished herb a unique taste, the wine comes out amazing, and you don’t need much time for preparation. There are no recipes for this vegetable mix, and the skin may be especially special from them. I still make this often.
- carrots – 2 pcs.;
- Eggplant - 3 pcs.;
- zucchini – 1 pc.;
- pepper – 2 pcs.;
- crepe – 1 bunch;
- tomatoes – 2 pcs.;
- chasnik – 2 cloves;
- greens - 100 gr.;
- salt for relish;
- otset – 100 ml;
- sonyashnikova oliya - for lubrication;
- tsukor – 1 tbsp.
Pokrokovy recipe with photos:
We need to prepare all the necessary vegetables first. Take carrots, zucchini, eggplant, tomato, pepper and wash everything carefully.
The eggplant must be peeled and cut into thin slices. 
The zucchini is also peeled and cut into strips. 
Place the frying pan on the stove, pour in olive oil and let the eggplant parts hang in it. They need to be lubricated. Place this into a plate. 
After which you need to take the pepper, peel it and cut it into small pieces.
