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 teeth,
- 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 the 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 with 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.
The most delicious salad for preservation for the winter is, undoubtedly, Pyaterochka. It got its name because of the composition of vegetable ingredients, of which there must be exactly five: onions, tomatoes, eggplant, carrots and bell peppers. It is these vegetables that make up the optimal taste for this preservation.
By the way, if you are a fan of other vegetables, for example, cabbage, then you can easily introduce it into the recipe, replacing it with any other vegetable of your choice. The salad will still turn out to be insanely tasty and tender.
You will need:
3 tomatoes;
2 bell peppers;
2 eggplants;
1-2 carrots;
1 onion;
1 tsp salt + 0.5 tsp. salt;
1 tsp Sahara;
1 tsp vinegar 9%
3 tbsp vegetable oil;
Spices to taste.
Rinse the eggplants and cut into large squares, immediately sprinkle with 1 tsp. salt. Thus, they will give off bitterness.
While they are salting, peel the carrots and bell peppers. Carrots are from the peel, and peppers are from the seeds. Chop the carrots coarsely.
Rinse the eggplants and simmer in vegetable oil for about 4 minutes, pouring the oil into the cauldron.
Then - a straw of bell pepper. Also simmer for about 4-5 minutes.
Peel the onion peel and cut the vegetable into half rings, placing it with the rest in the cauldron.
Add the rinsed, rinsed tomato quarters last.
Immediately add sugar and salt, pour in vinegar and simmer under the lid for about 15-20 minutes, stirring occasionally. Optionally - you can press a few garlic cloves into a cauldron or chop one small chili pepper for a spicy dish.
After stewing, put the salad in prepared jars to the top and seal with seaming lids for the winter.
Enjoy your winter appetite!
The most delicious salad for preservation for the winter is, undoubtedly, Pyaterochka. It got its name because of the composition of vegetable ingredients, of which there must be exactly five: onions, tomatoes, eggplant, carrots and bell peppers. It is these vegetables that make up the optimal taste for this preservation.
By the way, if you are a fan of other vegetables, for example, cabbage, then you can easily introduce it into the recipe, replacing it with any other vegetable of your choice. The salad will still turn out to be insanely tasty and tender.
You will need:
3 tomatoes;
2 bell peppers;
2 eggplants;
1-2 carrots;
1 onion;
1 tsp salt + 0.5 tsp. salt;
1 tsp Sahara;
1 tsp vinegar 9%
3 tbsp vegetable oil;
Spices to taste.
Rinse the eggplants and cut into large squares, immediately sprinkle with 1 tsp. salt. Thus, they will give off bitterness.
While they are salting, peel the carrots and bell peppers. Carrots are from the peel, and peppers are from the seeds. Chop the carrots coarsely.
Rinse the eggplants and simmer in vegetable oil for about 4 minutes, pouring the oil into the cauldron.
Then - a straw of bell pepper. Also simmer for about 4-5 minutes.
Peel the onion peel and cut the vegetable into half rings, placing it with the rest in the cauldron.
Add the rinsed, rinsed tomato quarters last.
Immediately add sugar and salt, pour in vinegar and simmer under the lid for about 15-20 minutes, stirring occasionally. Optionally - you can press a few garlic cloves into a cauldron or chop one small chili pepper for a spicy dish.
After stewing, put the salad in prepared jars to the top and seal with seaming lids for the winter.
Enjoy your winter appetite!
- 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 in 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.
