Armenian eggplant is the most delicious recipe. The best recipes for cooking eggplants in Armenian winter. Step-by-step preparation of quick marinated eggplants in Armenian style with photos

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

If you are wondering where you can taste the most delicious, unusual and memorable eggplant dishes, you should look into Armenian cuisine. Stuffed, fried, stewed, with nuts, fruits, herbs - here the little blue ones love and know how to cook. How to preserve eggplants according to the traditions of neighboring countries and what are the features of this cuisine?

What vegetables are added to Armenian salad for the winter?

The classic recipe of Transcaucasian cuisine involves the use of aromatic, hot, warming spices, among which are necessarily present:

khmeli-suneli;
tarragon;
cilantro;
thyme;
garlic.

Among vegetables, in most recipes you can find tomatoes or tomato paste, which are mostly prepared independently. Armenian cuisine includes a large number of meat dishes, and vegetable salads are necessarily highly nutritious. One cannot ignore the high proportion of salt in every recipe, excluding baked goods. For eggplant salad, it is advisable to use:

red peppers;
tomatoes;
onion;
carrot.

Eggplant recipes for the winter

The ideas for Armenian dishes collected in this block belong to different categories: you will find here light snacks, hearty side dishes, and salads, and some of them can even be an option for a not too heavy dinner or snack. The Armenian eggplant preparation for the winter has several subtleties that are not always indicated in recipes:

If you want to maintain the shape of the little blue ones, you need to leave the skin on them, otherwise the flesh will quickly spread.
For long-term storage dishes, it is necessary to remove the stem of the eggplant.
Armenian cuisine is interesting with unusual combinations: you can add nuts and apples to eggplants.

Classic recipe for eggplant appetizers for the winter in Armenian

This dish has many fans. Quick to prepare, simple in the set of ingredients, with an incredible taste that adapts to any product - it will successfully complement every table. Among the main components are only eggplants, which are stuffed with herbs. Using this recipe, you can not only prepare a snack for the winter, but also make a dish for instant consumption.

eggplants (small - if for winter) - 1.2 kg;
bell peppers – 3 pcs.;
a bunch of parsley;
a head of young garlic;
vegetable oil – 4 cups;
vinegar - 2 tbsp. l.;
hops-suneli, salt, pepper - 1 tsp each.

Every housewife can prepare such eggplants in Armenian style for the winter:

Wash the blue ones and remove the stems. Treat the surface with a cloth soaked in oil and place on a baking sheet. Bake for half an hour. Oven temperature – 170 degrees.
Chop the washed peppers and press the garlic cloves through a press. Tear the greens by hand.
Combine the listed ingredients in a deep bowl, add vinegar, season with suneli hops. Marinate for a quarter of an hour.
Make eggplant boats by slicing each fruit lengthwise. Remove some of the pulp to form a cavity.
Place the filling inside so that it does not peek out. Add salt and pepper.
Each eggplant boat needs to be tied with a thread and placed in a deep bowl. Pour in vegetable oil and place a lid on top. The dish should be infused in the cold for 5 days.
Afterwards, the eggplants are placed vertically in jars that have been previously sterilized. Close and put away for winter storage.

Recipe for winter eggplant appetizers with cilantro and citron

The dish is very simple, quick, without unnecessary ingredients. A good choice for those who were looking for a simple side dish that would not interrupt the taste of the main dish. The set of spices can be changed, but it is better to leave it as is, since it is perfectly balanced. The composition of the Armenian snack is as follows:

eggplants – 1 kg;
a bunch of cilantro;
head of garlic – 1/2 pcs.;
vinegar - 1.5 tbsp. l.;
salt;
vegetable oil - glass;
ground hot pepper;
citron (savory) – 1 tsp.

The principle of preparing snacks for the winter:

Wash and cut the eggplants into strips.
Fry, setting the burner to maximum power. Place on a paper towel to remove excess oil.
Grind the cilantro, press the garlic through a press, and combine with the eggplants.
Salt, sprinkle with citron and pepper. Add vinegar.
Make a bend out of a lid and a heavy object and let it stand overnight.
In the morning, distribute into jars and close.

Armenian eggplant caviar

An ideal snack that can be prepared in large quantities. Armenian cuisine has hardly modified the traditional recipe: the taste has become brighter and sharper, but the cooking technology has remained the same. For a delicious homemade snack in Armenian you will need:

eggplants – 2.5 kg;
sweet peppers – 0.4 kg;
tomatoes – 0.3 kg;
head of garlic;
tarragon;
a bunch of dill;
salt – 120 g + for eggplants;
sugar – 250 g;
vegetable oil - glass;
chili pepper pod.

It’s easy to prepare Armenian eggplant caviar for the winter:

Peel and chop the blue ones coarsely. Add salt and leave for half an hour.
Rinse them again and pour them into the pan. Add oil. Fry until color changes, do not use the lid.
Chop the peppers into strips, blanch and grate the tomatoes.
Add to the eggplants, simmer with the lid on for 6-7 minutes.
Grind hot vegetables through a meat grinder or food processor.
Add sugar, tarragon, chopped garlic, pieces of hot pepper, and salt. Mix quickly and fill jars with caviar in Armenian style.
Sterilize them with a dish, close them, and take them to the cellar.

Armenian appetizer of eggplant with apples

The highlight of this preservation is not the technology, but the taste. Behind the initial spiciness lies a sweet and sour note, and celery combines very interestingly with blueberries. For the dish you need:

eggplants – 2 kg;
celery root – 100 g;
green apples – 4 pcs.;
parsley;
coriander;
salt;
garlic cloves – 5 pcs.;
tomatoes – 3 pcs.;
vinegar - 1 tbsp. l.;
sugar;
vegetable oil.

It’s easy to prepare delicious Armenian eggplants for the winter, following this recipe:

Chop the celery root and fry until golden brown.
Chop the apples coarsely and add them. Simmer for a few minutes until soft.
Wash the eggplants and chop into cubes (skin saved). Add salt.
After half an hour, rinse the blue ones and add them to the celery and apples. Add more oil and half a glass of water. Simmer for a quarter of an hour.

Discuss

Armenian eggplants for the winter - recipes for preparations. How to deliciously cook eggplants in Armenian style

And the piquant bitterness has long taken its rightful place not only on the dinner table, but also on the holiday table. It is impossible to prepare all eggplant-based snacks existing in oriental cuisine, however, you simply must try these. We offer you proven recipes for cooking eggplant in Armenian step by step with photographs. They cook quickly and are eaten instantly!

What is the best eggplant to choose?

It is extremely important for any recipe to choose the right eggplants, otherwise the taste of the product can be ruined. The main ingredient for preparing the dish should be of medium size, since large fruits contain more bitterness and seeds. You should pay attention to the stalk; it should not be dry and the skin should not be wrinkled.

Fresh eggplant has a green stalk and smooth, undamaged skin. By choosing fresh vegetables, you can prepare the most delicious Armenian eggplant recipe for the winter without much hassle. Blue ones that are overripe and have been in the refrigerator for a long time are best used for caviar.

Armenian marinated eggplants

Housewives process eggplants in different versions of this recipe in their own way. You can simply wash the fruits and remove the stalk. You can peel the vegetable, but with it the eggplant retains its shape better. Which option to choose is up to you; it will not affect the taste of the dish in any way. The appetizer tastes especially good when served cold, so it is served straight from the refrigerator to the table. Thanks to marinating, the dish turns out with a pleasant sourness, it simply melts in your mouth!

The recipe for Armenian marinated eggplants has been passed down by Armenian families from generation to generation. Since then, the recipe has undergone many changes, and all this is due to the fact that someone prefers to add a lot of hot pepper or, conversely, garlic to the appetizer. You can store them for a whole week in the refrigerator, during which time the vegetables will marinate well.

Required ingredients:

eggplant – 4 pcs;
sweet peppers – 3 pcs;
hot pepper and garlic according to taste;
parsley;
9% table vinegar – 90 ml;
salt – 30 g;
sugar – 20 g;
spices (coriander, suneli hops, ground pepper).

Wash the eggplants, make cuts lengthwise and boil in salted water for 3-4 minutes. Check readiness with a wooden stick; the skin should be slightly elastic when pierced.

It is important not to overcook the vegetables, otherwise they will be soft and tasteless!

Remove them from the pan and cool, and in the meantime finely chop the herbs, peppers and garlic.

If desired, vegetables can be minced or used in a blender. Mix the vegetable mixture with spices and stuff them into the eggplants. Place in a saucepan, add sugar, pour in vinegar. Pour warm boiled water over the Armenian eggplants until the liquid covers the vegetables. There is no need to pour too much water; the vegetables will release juice.

Place a press on top, let sit for 12 hours, then cool and serve.

Armenian eggplant recipe for the winter

As a rule, the idea of conservation causes a storm of indignation, especially among novice housewives. For some reason they think that this is a very labor-intensive process; they do not always understand what the result will be. We invite you to diversify the contents of your preparations with new types of preservation. For example, Armenian eggplants for the winter will delight you with excellent taste and aroma. A jar of vegetable snack prepared according to this recipe will take its rightful place on the table in the winter.

Required ingredients:

eggplants – 3.5 kg;
1.2 kg – onions;
taking into account taste - 2 heads;
spices (khmeli-suneli, ground black pepper);
salt to taste;
700 ml – vegetable oil for frying vegetables.

To follow the Eastern traditions of preparing this dish, you will need a cast iron or aluminum cauldron.

Step by step recipe:

To begin, wash the vegetables, cut off the stems of the eggplants, and peel the onions and garlic. As a rule, eggplants need to be cut lengthwise into large strips, but if you like it differently, no problem. After which they need to be lightly salted and pressed with something heavy for 24 hours. Thus, being under pressure for a day, the eggplants will give up all the excess moisture and bitterness.
Fry the well-pressed blue ones in a cauldron in vegetable oil. In a separate frying pan, fry the chopped onion in half rings. As soon as the eggplants acquire a golden color, add onion and chopped garlic to the cauldron. Next, salt and spices, mix and let the appetizer simmer for another half hour.
There is no need to sterilize the salad; place the aromatic mass in jars prepared for preparations and seal with lids. Armenian-style eggplants steeped in the cellar are served as a cold dish with meat and a hot side dish.

Armenian eggplants in the oven

Traditionally, the dish is called “Badrijan in Armenian”; in the east, it is everyone’s favorite on the table! Thanks to the step-by-step recipe, even a novice housewife can prepare it.

Required ingredients:

eggplants – 4-5 pcs;
minced beef – 0.5 kg;
large onion;
4 fresh tomatoes;
butter and vegetable oil – 50 g each;
spices and herbs (blue basil, cilantro, dill);
salt to taste.

We start cooking by cleaning the eggplant using the method shown in the photo.

Cut the peeled eggplants on one side and lightly fry in hot fat on all sides. A golden crust will be a sign of readiness.

Set the eggplants aside, and meanwhile fry the onions, minced meat and tomatoes in a cauldron. During frying, add salt and spices to the mixture.

Traditionally it is ground beef with the addition of lamb, although any type of meat (pork or chicken) can be used.

Place the resulting filling into the cut of each eggplant. We shape them so that they are stable on the baking sheet. Place the dish in the oven and bake at medium power until cooked through for about half an hour.

Turn off the oven, let it brew a little, sprinkle with herbs and serve. Armenian eggplants are ready in the oven. Have bold experiments and bon appetit!

I tried Armenian eggplant for the first time 2 years ago and fell in love with this dish. As soon as the first eggplants appear, this salad is one of the first to be prepared. It goes well with any dish; it’s generally an indispensable appetizer for barbecue! Cooking eggplants in Armenian style will not take much time, but I am sure that it will become one of your favorites!

Prepare the necessary ingredients for preparing the salad.

Cut off the stems of the eggplants, peel the skin and cut into discs 5-6 mm thick. Sprinkle the eggplants with salt and leave for 30 minutes.

Cut the onion into quarter rings.

Pat the eggplants dry with napkins. Heat sunflower oil in a frying pan and fry the eggplants until golden brown. Add onion to the last batch of eggplants and fry until translucent.

Place fried eggplants with onions in a salad bowl, add chopped sweet peppers and tomatoes into slices. Pour lemon juice over the salad, add salt and pepper, and mix well.

Place the Armenian eggplants in a suitable salad bowl, sprinkle with herbs and serve immediately.

Bon appetit!

Today I again want to dedicate new cooking recipes to my favorite eggplants, so if you are also a supporter of this wonderful vegetable, join us in our cooking!

I know that people of Armenian nationality love to cook unusual dishes with incredible taste. But today we will learn how to prepare unusual preparations for the winter - Armenian baked eggplants, marinated and salted - whatever you like.

Baked eggplants for the winter on the grill in Armenian style

The recipe with which I begin my culinary story today is Armenian-style eggplants baked on the grill. From the name it is clear that for cooking you need a grill; we will not cook in the oven.

Attention to housewives: Cooking eggplants is not like cooking kebabs - coals are used to fry the latter, while vegetables are baked over a fire. We prepare dishes using skewers.

List of everything you need:

Eggplants 10-12 pieces;
Skewers double or single;
Brazier.

The recipe doesn’t require many ingredients, just skill, desire and a good mood.

Important point! The most convenient skewers for roasting eggplants on the grill are double ones. If you don’t have these, I recommend using two skewers at the same time, otherwise you risk being left without vegetables during cooking.

Thread the eggplants onto skewers. We cut off the green leaves, leaving only the tail.
Let's wait until the fire stops burning very hot, put the skewers with the vegetables prepared on them.
Leave them in this position until the bottom part is completely baked. Only after this do we turn the skewers over.
We wait until the dish is completely ready. How to understand this? The eggplant skin becomes black, dry and burnt. The important thing here is not to let the dish burn!
Next, remove the eggplant “kebabs” from the skewers and place them on a plate.
Let it cool for about 10 minutes, then take a knife and start peeling the once blue vegetables. This requires a little patience because the eggplants have become very soft and also get your hands dirty, but you can do it!
Next, put everything into sterilized or fried jars, pressing the eggplants tightly. If there is not enough juice, fill the jar with fried sunflower oil to the top (do not forget that we laid out the eggplants tightly and you won’t need a lot of oil).
Cover with lids and sterilize the jars in a water bath for a long time - at least an hour! Then we roll it up and send it for storage.

Armenian-style baked eggplants on skewers are ready for the winter; in cold weather, this twist will serve perfectly for preparing caviar.

Cooking eggplants “on the fire” in Armenian style

We continue our marathon of preparation for the winter period with the main guest of the program - eggplant. This time we will cook Armenian eggplants over a fire again, or almost. It turns out that you can create the taste of vegetables cooked over a fire at home. Amazing sensation and aroma!

What do we need:

Eggplants - 10-12 pieces;
5 pieces of onions;
One and a half tablespoons of table salt;
5 pieces of onions;
3 tablespoons of vegetable oil;
6 tablespoons vinegar;
A packet of your favorite barbecue seasoning (to taste).

Wash the eggplants thoroughly and remove the skins. We take out a cutting board and cut the already peeled vegetables in half, and then into several parts, for better frying. Eggplants are joined by another vegetable “comrade” - onions, which we first cut into rings. Fry in a frying pan with vegetable oil for about 15 minutes.

Creating campfire flavor in a pan! First, boil water, add the required amount of salt and spices to it to taste. Stir the liquid until the bulk products dissolve, adding vinegar at the end.

It's time for the marinade and roasted vegetables to meet and form a delicious dish. The soaked eggplants are placed in the refrigerator for a day.

This step involves storing vegetables for a long period, so prepare jars and treat them with tea soda. Fill the jars with eggplants and place in a water bath to sterilize for 35 minutes. Afterwards we close the jars with lids and put them in the cellar.

I hope you, like me, will have the opportunity to plunge into the warm summer and breathe in the smell of a fire even while a blizzard is raging outside the window!

Marinated eggplants “Armenian”

In fact, I was very interested in Armenian cuisine! It turns out that some cooking methods are passed down from generation to generation, for example, the recipe for marinated eggplants in Armenian style - each family has its own unique taste! Today I will tell you how I prepare this dish myself, and then you can experiment too. So, let's begin!

For preparation we will use:

Four large eggplants;
3-4 pieces of bell peppers;
Greens to taste, I use parsley;
Garlic and pepper - amount to taste;
Tablespoons of vinegar;
30 grams of table salt;
20 grams of sugar;
Spices to choose from, such as coriander, ground pepper, etc.

As always, we start cooking by thoroughly washing the ingredients. We cut the eggplants vertically along the fruit and put them to boil in salted water for a few minutes.

Note: it is important not to overcook the eggplants, otherwise they will lose their taste. We check the readiness with a fork, knife or toothpick; the skin should be slightly elastic.

Take out the vegetables and let them cool. At this time, wash the parsley, garlic and pepper and chop finely. Mix finely chopped vegetables and add selected spices.

The eggplants have already cooled down, so it’s time to start filling. We put the resulting mixture inside the eggplant slot, then place it in a saucepan for marinating. To do this, you need to take sugar and vinegar, add to the eggplants, then pour in boiled water so that the vegetables are not visible from under it. Leave it under something heavy for half a day.

Spicy pickled eggplants in Armenian style are ready and waiting for their finest hour on your holiday table!

If you need to prepare them for the winter, then boil the brine, put the vegetables in jars, fill them with liquid and sterilize them in a water bath for at least 40 minutes.

If anyone is interested in the process of preparing a dish with their own eyes, I advise you to watch this educational video:

Salty quick eggplants in Armenian style

The final recipe this time is salted marinated eggplants in Armenian style, the taste of which you will definitely appreciate!

List of the most necessary ingredients:

6-7 pieces of eggplant;
2 bunches of parsley;
3 pieces of sweet bell peppers;
1 piece of hot pepper;
1 bunch of fresh dill;
1 head of garlic;
Apple cider vinegar optional;
Table salt to taste.

Where do we start “Step No. 1”? That's right, with a thorough wash! Cleanliness is the key to health. Cut off the ends of the eggplant from the tail and butt side, and make a vertical cut.

Cook the eggplants in salted water for 10-15 minutes. Don't let the vegetables sit on the surface, they should be at the very bottom! Once the eggplants are ready, place them under something heavy so that the moisture gradually comes out of them.

While the eggplants are preparing, we work on the other components of the recipe: finely chop the garlic, parsley, pepper and dill, mix together and add salt to taste.

Stuff the eggplants with the resulting mixture (garlic, parsley, pepper and dill), put them in a deep saucepan, pour vinegar to the top (don’t be afraid, you don’t need to add water) and add salt. The eggplants are marinated in the refrigerator for a day.

So, after the past 24 hours, the dish is finally ready to eat! Decorate it beautifully so that not only the stomach, but also the eyes are happy.

Today we looked at 4 more eggplant recipes. We remember that this vegetable is rich in vitamins, which means that dishes made from it are very healthy and especially necessary in winter. Choose for yourself which Armenian eggplants you want to cook for the winter: grilled, salted, pickled or baked on the grill. I am sure that in your heart and in the hearts of your loved ones there will be a place for each of them!

An Armenian winter appetizer is a hot, spicy and very tasty dish. The combination of greens and hot peppers with a lot of garlic is not familiar to Russian people, but at the same time arouses genuine interest.

The most common vegetables you can use for this salad are zucchini, eggplant, tomatoes, onions, carrots and even cucumbers. But you need to season it with some hot and spicy spices. Suneli hops and a mixture of different peppers are perfect. Do not skimp on garlic; it plays a major role in Armenian snacks. For 6-7 liters of salad you can take 1-2 heads of garlic.

And so that garlic does not get lost in the variety of vegetables, you should not put it through a press. It will immediately give off its bitterness and taste; it is better to cut it into small cubes, then all its juice will end up in the salad.

How to prepare an Armenian appetizer for the winter - 16 varieties

The Armenian appetizer is one of the most popular winter salads. Serving it as a separate dish or using it as a soup set, you will never regret the time spent.

Ingredients:

Eggplant - 1 kg
Zucchini - 1 kg
Tomatoes -1 kg
Bell pepper - 0.5 kg
Onions - 0.5 kg
Carrots - 0.2 kg
Garlic - 1 head
Parsley
Vinegar - 20 ml
Sugar - 100 g

Preparation:

We clean the vegetables and cut them into arbitrary pieces. Let's pass the garlic through a press. Finely chop the parsley. Place in a deep saucepan, add salt, pepper, sugar and pour a glass of vegetable oil. Turn on the fire. Simmer over low heat for about 2 hours. Then pour a glass of water with diluted vinegar. We sterilize the jars and you can lay out the salad.

Bon appetit.

Oriental dishes have always been distinguished by their incredible aroma and spicy taste. Here is the most striking example of this belief.

Ingredients:

Carrots - 200 g
Onions - 500 g
Tomatoes - 1 kg
Eggplant - 750
Zucchini - 750 g
Garlic - 150 g
Vegetable oil - 250 ml
Vinegar - 20 ml
Sugar - 140 g

Preparation:

Cut the onion into cubes. Peel the zucchini and cut into cubes. We clean the cormorant and cut it into cubes. We also cut carrots and peppers into cubes, after peeling them. Cut the garlic into small cubes. Cut the red chili pepper into small cubes.

Place all the vegetables in a saucepan, add a glass of water, salt and pepper, add sugar and butter. Place the pan on low heat for 1 hour. Afterwards, put the salad into sterilized jars.

A bright, tasty snack for lovers of aromatic and tasty canned salads.

Ingredients:

Eggplants - 1.5 kg
Sweet pepper -1 kg
Tomatoes - 1.5 kg
Onion - 0.5 kg
Garlic - 1-2 heads
Apples (preferably Antonovka variety) - 350 g
Sugar - 150 g
Oil - 190 ml
Chili pepper - 1 pc.

Preparation:

We wash and clean all the ingredients well. Remove the seeds and stem from apples and peppers. Cut the onion into half rings. Grind the remaining ingredients into any shape. Let's pass vegetables and apples into meat grinders. Place the resulting mass into a saucepan. Add chopped onion, sugar, salt, butter. Let the mixture boil, then cook for 35 minutes. A couple of minutes before turning off the salad, stir in the garlic. We will prepare the container in advance. You need to boil not only the jars, but also the lids. Place into jars and seal.

Bon appetit.

A simple and very flavorful salad that everyone will love from the first fork.

Ingredients:

Carrots - 200 g
Onion - 500 g
Bell pepper - 500g
Tomatoes - 1 kg
Eggplant - 750 g
Zucchini - 750
Garlic - 130 g
Vegetable oil - 250 ml.

Preparation:

Cut the onion into cubes. Cut the zucchini into small pieces. Peel the eggplant and cut into small pieces. Peel and chop the carrots. Remove the seeds from the bell pepper. Cut the tomatoes into cubes. Finely chop the greens. Peel and chop the garlic and chili. Mix all ingredients with water, sugar, vinegar. Cook for an hour and put into jars.

Bon appetit.

A very hearty and flavorful winter salad.

Ingredients:

Eggplant - 750 g
Zucchini - 300 g
Chili pepper - 1 pc.
Tomato - 1000 g
Onion - 500 g
Sunflower oil - 250 ml
Sugar - 120 g

Preparation:

Peel the vegetables. Pass the tomatoes through a meat grinder. Cut the onion into half rings. Cut the zucchini and eggplant into cubes.

Every housewife knows that eggplants tend to taste bitter. Therefore, you can soak sliced eggplants in salted water and leave for 50 minutes.

Mix all the ingredients in one pan, where we also add sugar, salt, pepper and a glass of water with diluted vinegar. Mix everything well. Simmer for 1 hour from the moment of boiling, then put into sterilized jars.

Bon appetit.

This is a very aromatic and unusual dish that will delight you all winter.

Ingredients:

Eggplants - 1 kg
Bell pepper - 2 pcs.
Chili pepper - 0.5 pcs.
Parsley
Garlic
Spices
Vinegar 120 ml
Vegetable oil - 1 l

Preparation:

Wash the eggplants, brush with vegetable oil and place in the oven for 30 minutes. Finely chop the pepper, herbs and garlic and mix with vinegar and spices. Make an incision in the eggplants, pressing down the flesh. Stuff the eggplants with herbs and garlic. Pour oil on top and leave for 5-6 days. Afterwards, the snack can be placed in sterilized jars.

Bon appetit.

This salad is a real masterpiece, it is rich in a variety of vegetables, incredibly tasty aroma and easy to prepare.

Ingredients:

Tomato juice with pulp - 1500 l
Zucchini - 750 g
Bell pepper - 500 g
Eggplants - 750 g
Garlic - 1 head

Preparation:

We clean the vegetables. Cut all ingredients into cubes. Cut the garlic into small pieces. Place all ingredients in a saucepan. Now dilute a spoonful of vinegar in a glass of water. Pour the resulting brine over our vegetables, add more sugar, salt and pepper. Simmer the vegetables for about an hour. Having previously sterilized the jars, place the salad on them. Let's roll it up and hide it under a fur coat.

Bon appetit.

This salad will especially appeal to lovers of spicy dishes.

Ingredients:

Green tomatoes - 0.5 kg
Garlic - 50 g
Cilantro - 1 bunch
Vinegar - 2 tbsp.
Chili pepper - 1 pc.

Preparation:

Peel the pepper and garlic and cut it into small pieces; you can put it through a meat grinder. Finely chop the greens. Cut the tomatoes into quarters. Mix all the ingredients. Place the salad in jars. Let's prepare the brine. To do this, mix water, salt and vinegar. Boil it and pour over the salad. Sterilize for 15 minutes and roll up the lids.

This wonderful recipe is the epitome of a satisfying combination of incredible flavor and ease of preparation.

Ingredients:

Tomatoes - 1 kg
Eggplants - 750 g
Zucchini - 750 g
Carrots - 200g
Onion - 500 g
Bell pepper - 500 g
Garlic - 1 head
Greenery
Hot pepper pod - 1 pc.
Vinegar - 20 ml
Vegetable oil - 250 ml
Sugar - 100 g
Salt - 50 g

Preparation:

Peel the carrots and grate them. Cut the bell pepper into cubes, first remove the seeds and stems. Peel the onion and cut into half rings. Cut tomatoes, eggplants and zucchini into cubes.

If the tomatoes have thick skin, it is better to remove it. Because this way the salad will be much more tender.

Mix all ingredients well. Pour in brine. To prepare the brine, you need to stir vinegar in water and mix with vegetable oil. Stir sugar and salt into the resulting sauce until completely dissolved. Simmer the vegetables for about an hour. Then put the salad into jars.

Bon appetit.

A very hearty and tasty salad that everyone in the household will definitely enjoy.

Ingredients:

Eggplants - 750 g
Carrots - 200 g
Bell pepper - 500g
Onion - 500g
Tomatoes - 1000 g
Garlic - 125 g
Zucchini - 750 g
Chili pepper - 2 pcs.

Preparation:

Cut the onion and carrots into small cubes. Cut off the stem of the eggplant and cut them into cubes. Cut peppers, tomatoes and zucchini into small pieces. Fry onions and carrots in oil in a frying pan. But it’s better to fry them in different pans. Finely chop the greens and chili peppers. Mix all the ingredients. Let's prepare the marinade. In a glass of water, dissolve sugar, salt and 2 tablespoons of vinegar. Now bring the marinade to a boil and pour it over the vegetables. Cook the vegetables over low heat for about an hour. 5 minutes before readiness, add garlic. Place the finished salad in sterilized jars.

Canned salads for the winter are a very popular dish. Tasty, simple, plentiful and for all times. This salad is called “Armenian” and its name is due to its pleasant spicy aroma. Oriental dishes always have a spicy and pungent taste.

Ingredients:

Bell pepper - 3 pcs.
Tomatoes - 4 pcs.
Eggplants - 3 pcs.
Onion - 2 pcs.
Carrots - 1 pc.
Zucchini - 1 pc.
Cherry plum - 1 glass
Garlic - 4 teeth.
Sugar - 120 g
Refined oil - 100 ml
Apple cider vinegar - 100 ml

Preparation:

Clean all ingredients and cut into medium pieces. Pour boiling water over the cherry plum and tomatoes and after a few minutes remove the peel from them. Cut the tomatoes into quarters, and turn the cherry plum into puree. Now let's prepare the marinade. To do this, mix sugar, salt, vinegar and oil in a glass of water in a saucepan. Mix everything well and bring to a boil.

Mix all the ingredients in a saucepan and pour in the marinade. Cook for 40 minutes, then put into sterilized jars.

Bon appetit.

Armenian cuisine is famous for its love of hot spices and an abundance of herbs. This salad is no exception either. Easy to make, and most importantly delicious, it will definitely become one of your favorites.

Ingredients:

Eggplants - 1 kg
Onion - 750 g
Green onion - 1 bunch
Cilantro - 1 bunch
Vegetable oil - 100 ml
Garlic - 5 teeth.

Preparation:

Cut the eggplants into rounds. For lovers of the buttery taste of this vegetable, you can pre-fry it in a small amount of oil. Finely chop the greens. Cut the garlic into small cubes.

It is not recommended to put garlic through a press for canned salads. The fact is that it will quickly lose its taste.

Mix the herbs, garlic and salt and mix well. Place the eggplants in jars and coat the layers with garlic mixture. Fill with marinade. Dissolve salt, sugar and vinegar in water.

Roll up the cans.

Bon appetit.

“The East is a delicate matter,” said the famous hero of a popular Soviet film. It’s true, the dishes are spicy, simple but at the same time with a large abundance of greens, definitely not for everyone. By the way, here is a vivid example of a traditional Armenian canned salad.

Ingredients:

Green pepper - 500 g
Red pepper - 500 g
Yellow pepper - 500 g
Chili pepper - 2 pcs.
White pepper - 10 g
Allspice - 5 peas
Tomato paste - 0.5 l

Preparation:

We clean the peppers from seeds and stalks. Cut the peppers into large pieces. Place the pepper pieces into the tomato paste and put on the fire. Salt, pepper and add sugar.