A wonderful combination of pepper and eggplant in conservation

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The canning season is the hottest time in the life of every self-respecting hostess. Preparing more marinades, preserving all the vitamins and palatability of fruits and vegetables is not an easy task. Simple family recipes handed down from generation to generation help in this, but often you want something new and original. Ordinary peppers, eggplant will help to achieve an amazing aroma and taste - preservation will please fans of these vegetables. Simple and affordable recipes will help to combine them in one jar, which will give you many pleasant minutes in the winter to enjoy a festive dinner or a quiet family dinner.

"Greetings from Georgia"

A wonderful salad for which you do not need to mess around with a meat grinder, pan or blender. Everything is simple, fast and very, very tasty. A small amount of vinegar and oil, but at the same time juicy and rich - the main characteristics of the salad.


  • 1 kg 900 g eggplant;
  • 50 g of salt;
  • 1 kg 500 g sweet pepper;
  • 980 g of onions;
  • 100 g of garlic;
  • 1 liter of 500 ml of water;
  • 400 g tomato paste;
  • 80 g of granulated sugar;
  • 145 ml of vinegar;
  • 110 ml of vegetable oil;
  • 40 g of ground red pepper.


  1. The weight of the ingredients is indicated in crude form. After the vegetables are weighed, wash them. Rid peppers from seed boxes, cut eggplant in large pieces (no need to peel).
  2. In a large cooking container, combine water with tomato paste, mix well. Put prepared vegetables, onions (half rings) in it.
  3. Cook until the mass begins to boil. Put spices, seasonings (except garlic) in a pan. With a slow boil, cook for 45 minutes, be sure to stir.
  4. Add chopped garlic to the mass with pepper and eggplant, boil for a quarter of an hour.
  5. Put the hot salad in small glass containers. Install a wire rack in a large pot, put in cans, pour hot water. It will take half an hour to sterilize, after which it is immediately corked, put under the covers upside down.

Grandma’s Salad

Amazing snack for a festive feast. It was noticed that this particular salad was the very first to disappear from the table, despite the variety of dishes.

Serve skillfully - pour each eggplant slice on top with a spicy marinade from preservation.


  • 4 kg 700 g eggplant;
  • 600 g of sweet pepper;
  • 110 g of hot pepper;
  • 200 g of garlic;
  • 125 ml of vinegar;
  • 120 ml of vegetable oil;
  • 250 g of sugar;
  • 65 g of salt.


  1. Cut the eggplant (previously cleanly washed) into 8 parts. Sprinkle them with salt and leave for a couple of hours.
  2. Grind pepper (bitter and sweet, garlic) using small grills in a meat grinder.
  3. Mix chopped peppers, garlic with salt, vinegar, sugar and butter, boil.
  4. Boil eggplant slices in a small amount of water (salt is not necessary) for five minutes.
  5. Combine the hot marinade with eggplant slices (without water), put on the fire again and cook for 1 minute.
  6. Arrange the salad in a small container, roll up, put on slow cooling under a blanket or warm blanket.

"Dance of Autumn"

It often happens that guests come at a time when simple cutlets and banal mashed potatoes were cooked for a quiet family dinner. Quickly invite everyone to the table will help an original appetizer, which will take time to prepare in the fall, but in winter you just have to open a jar and put the contents on a festive dish.


  • 400 g of pepper;
  • 400 g eggplant;
  • 120 g of dill;
  • 90 g of parsley;
  • 150 g of garlic;
  • laurel leaf;
  • 25 ml of vinegar;
  • 3 sweet peas;
  • 55 g of sugar;
  • 125 ml of water;
  • 20 g of salt.


  1. Boil pre-peeled peppers in boiling water (you do not need to cut into pieces, carefully remove the seed boxes). Drain, leave the peppers to cool slightly.
  2. Cut eggplant into thin (0.5 cm) plates.
  3. Pour vegetable oil into the pan, fry the eggplant plates on both sides, sprinkling a little salt.
  4. From finely chopped herbs and garlic to cook a homogeneous pasta. You can make it using a blender.
  5. Grease each eggplant plate with a paste of greens, roll it up with a tight roll and put in peppers.
  6. In a glass container (1 l) put a leaf of laurel, allspice, peppers with eggplant filling.
  7. Boil the marinade (sugar, water, vinegar, salt), pour a bowl of peppers.
  8. Sterilize with light boiling water for 40 minutes. To cork.

You can even store in the room, the workpiece is perfectly stored.

"Universal" with the addition of carrots and tomatoes

The workpiece is really universal. You can serve cold, you can warm up, you can add meat. The mass of options, a good imagination will help the hostess easily find the use of excellent preservation.


  • 260 g of sugar;
  • 1 kg 840 g eggplant;
  • 55 g of salt;
  • 105 ml of vinegar;
  • 350 ml of vegetable oil;
  • 230 g of garlic;
  • 600 g of carrots;
  • 700 g of bell pepper;
  • 480 g of white beans;
  • 1 kg 550 g ripe tomatoes.


  1. At night, pour cold water into a container with beans. Boil the next day, making sure not to digest. Beans that have fallen into halves or have lost their shape will look unappetizing in the salad, although the taste will change little.
  2. Dice peeled peppers. Chop the garlic together with the tomatoes in a meat grinder. Chop the carrots on a grater. Cut eggplant into a large cube (neither fry nor pour salt with it).
  3. A mass of tomatoes with garlic to send in a large container, put on cooking. After boiling violently, add salt and sugar, pour vinegar and oil.
  4. After the mass of five boils, put the carrots in it. Wait for the boil, put pepper. Stir when boiling again, pour in eggplant cubes. Observe the boiling time after laying the eggplant and cook for half an hour.
  5. Combine almost ready salad with beans, boil for 20 minutes. Immediately put the boiling mixture into glass containers, roll up. Insulate inverted filled containers with a blanket or blanket.

The next day, take to the basement.

"In Kherson"

The only warning is to try canning during cooking in the absence of home cooking. Otherwise, there is a risk that there will already be nothing to send to banks.


  • 230 ml of vegetable oil;
  • 30 g of salt;
  • 235 ml of vinegar;
  • 270 g of sugar;
  • 75 g of chili peppers;
  • 320 g of garlic;
  • 2 kg 850 g eggplant;
  • 985 g of pepper (sweet red).


  1. Cut the washed eggplant into large slices. After adding a small amount of salt, leave to let the juice. Fry until golden in oil, trying to do this as evenly as possible on all sides.
  2. Using a meat grinder, turn peppers (sweet and bitter), garlic into a uniform paste. Combine vinegar, salt, butter, sugar in it, stir. Put the saucepan with pasta on a strong fire, after a good boil, continue cooking for 10 minutes.
  3. Pour eggplant slices into a boiling mass. Mix well. After taking the sample, you can add salt or sugar to taste.
  4. Sterilization is required. Put the mass in a container, send to a pan with water. With a weak boil, sterilization will take 40 minutes.

Turn upside down after rolling up.

Eggplant and pepper cure (video)

It is worth trying to preserve eggplant with pepper in at least one recipe: such preparations will certainly become the most beloved for the whole family. There is no particular trouble in cooking, but the basement shelves will replenish with wonderful canning. An important tip is that ripe red peppers go well with eggplant, but green peppers give a slightly different flavor.


  1. Coillcumhann

    I totally agree with you, okay

  2. Mule

    Yes, someone has a fantasy

  3. Fenrilabar

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  4. Royden

    What amusing topic

  5. Tracey

    Propertyman goes, what then

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