Tatar-style eggplant salads for the winter

Tatar-style eggplants for the winter are a delicious, spicy preparation with which every housewife can diversify the menu of her loved ones. Canned food is popular among lovers of spicy dishes. Vegetables contain microelements and vitamins; their presence in the diet makes it more healthy. But there are features in preparing them that you need to know about.

Subtleties of cooking eggplants in Tatar style

The recipe for blueberry salad for the winter in Tatar style is a vegetable dish with the addition of sweet pepper. To add a piquant taste, the appetizer is supplemented with garlic and hot pepper. Everyone can independently regulate how spicy the preservation will be. But the main ingredient of the Tatar recipe is eggplant. Experienced housewives know how to choose the best vegetables for snacks and prepare them correctly.

Rules for choosing vegetables

Eggplants must meet the following requirements:

• be of medium size;
• have an oblong oval shape;
• be resilient;
• free from damage or rot.

For the recipe for Tatar eggplants in tomato sauce, you can use both tomatoes and paste diluted with water

If young eggplants with delicate skin are used for preservation, it does not need to be removed. Mature specimens have a rougher peel. They should be peeled before preparing the snack so that it does not turn out bitter. It is not recommended to use overripe vegetables for Tatar-style salad, otherwise, due to the large number of large seeds, the dish will turn out to be loose and bitter.

There are other ways to get rid of their bitter taste:

Preparing jars

To store the blanks, take glass jars and check in advance that they do not have chips or cracks. They are then prepared as follows:

1. Containers and lids are thoroughly washed inside and out with a sponge and soap solution or detergent.
2. Rinse with cool water several times to remove dirt and remaining foam.
3. Sterilize in a water bath or using a double boiler, in any convenient way.
4. Separately process the lids by placing them in boiling water.
5. Place the jars on a clean towel to dry, turning their bottoms up.

The shelf life of the product with polyethylene lids is no more than 3 months.

How to cook Tatar-style eggplants for the winter

Many housewives prefer Tatar-style eggplants, prepared according to the classic recipe, in tomato sauce. But there are several other good ways of canning: quick and without sterilization. These quick-and-easy recipes are also popular.With their help, you can stock up on delicious preparations from available ingredients in a short amount of time.

Tatar-style eggplants for the winter in tomato sauce

This Tatar snack recipe is loved in many families. The salad is spicy and aromatic and goes perfectly with potato dishes and meat products.

To prepare it you need:

• 2 kg of eggplants;
• 3 liters of tomato paste diluted with water or prepared from tomatoes or store-bought juice;
• 4 heads of garlic;
• 10 medium-sized sweet peppers;
• 2 chili peppers;
• 1 glass of vinegar or 2 tbsp. l. essences;
• 2 cups vegetable oil;
• 1 cup of sugar;
• 2 tbsp. l. salt.

The specified amount of ingredients yields about 6 liters of snacks

Step by step steps:

1. Pour tomato juice into the cooking vessel. Add sugar and salt, vinegar and oil.
2. Put on fire and boil.
3. Peel the garlic cloves and hot peppers and pass through a meat grinder, or chop using a blender. If desired, bitter pepper can be replaced with ground dry or ground dried bitter pepper.
4. Add the garlic-pepper mixture to the boiling juice.
5. Cut the sweet pepper into small strips.
6. Peel the eggplants and cut into thin half rings (young specimens can be rings).
7. Place the vegetables in a bowl with the spicy tomato mixture. Leave to cook for another 30-35 minutes.
8. Transfer the hot workpiece into a container that has been sterilized in advance and seal it.

You can make part of the sauce from fresh tomatoes, and replace the remaining amount with juice or paste.

Quick eggplants for the winter in Tatar style

The recipe for quick Tatar salad is one of the simplest. The whole process, from preparing the vegetables to rolling the snacks into jars, usually takes no more than 2 hours.

For Tatar-style eggplants you need:

• 2 kg of eggplants;
• 3 kg of tomatoes (it is better to choose varieties with fleshy pulp);
• 12 sweet bell peppers;
• 2 hot green peppers;
• 2 tbsp. l. vinegar essence;
• ½ cup vegetable oil;
• 1 cup granulated sugar;
• 2 tbsp. l. table salt.

The appetizer looks more beautiful and appetizing if bell peppers of different colors are used in preparation.

How to cook:

1. Cut clean, stemless tomatoes into medium-sized cubes.
2. Take an enamel pan and pour a little water into the bottom. This is necessary so that the vegetables do not burn during cooking.
3. Place the tomatoes in a saucepan, place over low heat and cook for about 10 minutes after boiling.
4. When the vegetables have cooled, pass them through a fine sieve.
5. Grind the hot pepper in a meat grinder.
6. Add oil and vinegar to it, pour in the tomato mass. Boil again.
7. Cut the prepared eggplants into small pieces, sweet peppers into strips.
8. While boiling, add them to the tomato-pepper mixture. Leave on the stove for half an hour.
9. Without allowing the vegetable mass to cool, transfer it to sterilized glass jars. Roll up.
10. Place the containers with their lids upside down in a cool place. The cooled snack can also be served immediately after preparation.

Tatar-style eggplants for the winter without sterilization

The Tatar snack recipe can be implemented very quickly and as simply as possible, if you do without sterilization. The salad turns out no less tasty.

It is prepared from the following products:

• 3 kg of tomatoes;
• 2 kg of eggplants;
• 5 cloves of garlic;
• 2 chili;
• 12 bell peppers;
• 200 g sugar;
• 400 ml of vegetable oil (it is better to give preference to odorless oil);
• 2 tbsp. l. vinegar;
• 50 g salt.

Tatar appetizer can be served with any meat dishes

Cooking process:

1. Grind the tomatoes in a meat grinder and add salt.
2. Pour into a saucepan, add sugar, vinegar and vegetable oil.
3. Boil the tomato mass.
4. Chop all types of peppers and garlic and add to the tomatoes.
5. Cut the eggplants into cubes. After the tomato mass begins to boil, pour them into the pan.
6. Leave on low heat, cook for 40 minutes.
7. Place the Tatar salad in a sterilized container. Seal tightly.

Storage periods and methods

The shelf life of Tatar-style eggplants depends on whether preservatives, such as citric acid or vinegar, were used in their preparation:

• if there are preservatives, the snack is suitable for consumption for 1.5 years if placed in the basement or refrigerator;
• if the Tatar snack recipe does not contain preservatives, then the storage period is reduced to 2-3 months.

It is not recommended to send blanks that are made quickly for long-term storage. It is better to use them within 2-3 weeks.

If you seal the containers with plastic lids when canning, you can only keep them in the refrigerator. The shelf life of its contents in this case will be about 3 months.If you use more airtight metal lids, then the blanks can be sent to a dark, cool place for 1.5 years.

Conclusion

Tatar-style eggplants for the winter are an excellent option for making your daily diet more varied in both winter and summer. The salad has a piquant taste, and you can add spiciness to it based on your own preferences. Canned vegetables go especially well with meat dishes.

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