Everything will be good Kovalchuk canning. Pickled eggplants in jars for the winter: recipes from Alla Kovalchuk

Alla Kovalchuk told how in just 10 minutes you can turn Ukrainian dumplings for soup into another dish - tovcheniki with meat, browned in butter, golden fried onion and tender chicken.

Preparation

Mix kefir with egg and salt. Then mix in half the flour in portions, sprinkle the dough with soda, mix and add the remaining flour.

Boil water and add salt. Boil the dumplings for 2 minutes. Pour them into a sieve and then place them in a heated frying pan with butter and vegetable oil. Fry for 5 minutes.

Separately, heat a frying pan with oil, put chopped chicken fat on it, and after three minutes - chopped peel.

Cut the meat into small cubes, and the onion into small cubes. Grate the carrots on a coarse grater. Add the meat until the cracklings are made of fat and skin and fry for 5 minutes. Then add onions and carrots.

Add salt, pepper and simmer covered for another 3-5 minutes. Place the fried dumplings into the prepared frying pan and stir.

Don't want to start fermenting cabbage because it takes a lot of time? Sauerkraut from Alla Kovalchuk will be very tasty, and the cooking process will not take even half an hour. The express recipe presented in the TV program “Everything Will Be Delicious” can also be prepared at home. It will allow you to save money and please your family with an appetizing, healthy dish.

Preparing Ingredients

It is recommended to use dense heads of late varieties. It is best to select forks that weigh at least 800 g. You can see many varieties of white cabbage on the market, but it is better to give preference to Belarusian, Mozharskaya, Saburovskaya and Ladoga. Late-ripening varieties are also suitable: Slavyanka, Likurishka, Kubyshka, etc. After thoroughly washing the cabbage leaves, chop them into thin strips.

Video “Express method for fermenting cabbage”

From this video you will learn about an express method recipe that will help you ferment cabbage in just a day.

Step by step recipe

Once on the television program “Everything Will Be Good,” Alla Kovalchuk shared her own recipe for making sauerkraut. It will require the following ingredients:

3.5 kg of white cabbage;
1 large carrot;
2-3 currant leaves;
1 horseradish leaf;
a sprig of dill with seeds;
2 bay leaves;
3 tbsp. l. salt;
4 black peppercorns.

The cooking process is as follows:

Remove the top leaves, wash and chop the rest.
Grate the carrots on a coarse grater and combine the vegetables.
Add salt and mash the cabbage with your hands.
Place the mixture in a special container.
Place a layer of leaves on the bottom of a sterilized glass jar, add dill, horseradish and currant leaves, throw in pepper and bay leaf.
Place the cabbage in several layers, compacting well.
Put under pressure.
Leave for 2-3 days at room temperature.
To eliminate carbon dioxide, the mass must be pierced with a fork twice a day.
Remove the resulting foam with a slotted spoon.
Eat after 5-6 days.

The result will be a delicious dish: the vegetable will crunch, attract with its aroma and surprise with its unique taste.

Very tasty canning for the winter can be obtained from vegetables and fruits, if you add a little imagination and experience gained through proven recipes. Some people equate canning to a form of art. But it’s true: if you add the wrong spice, or make a marinade with ingredients that are not always familiar, then the preparation can completely change its taste and aroma, and sparkle with other notes.

Canning methods

Canning is to create the most unfavorable conditions for microorganisms and their reproduction. Because they spoil food, making it unfit for consumption.

Simple ways to extend the shelf life of vegetables and fruits are carried out using:

Physical type of processing - using low or high temperatures. This means sterilization or freezing. This kind of preparation has a long shelf life and the beneficial substances are partially preserved.
Biochemical type of processing - food acid is used. Vinegar is often used for fermentation and pickling. It helps suppress the development of microorganisms. The condition of mushrooms and vegetables remains almost fresh.
Chemical type - vegetables are treated with antibiotics (aspirin). A small dosage of antiseptics kills germs without harming human health.
Physico-chemical type of processing - using sugar and salt as a preservative. Drying vegetables and fruits also falls into this category.

A popular way to make tasty and healthy preparations for the winter is to preserve them using vinegar and high temperature. Preparing berries and fruits is often done with sugar.

Cherry tomatoes in marinade

For a liter jar you need to take the following quantities of ingredients:

- 0.5-0.6 kg.
Bell pepper – 1 pc.
Garlic – 3 cloves.
Parsley and dill – 50 g.
Bay leaf – 1-2 pcs.
Allspice – 3 peas.

For each liter of marinade:

Salt – 2 tbsp. spoons.
Granulated sugar - 2 tbsp. spoons.
Vinegar – 1 tbsp. spoon.

Preparation:

Thoroughly rinse the jars with boiling water and soda and sterilize them.
Boil the lids for about 10 minutes.
Peel the garlic cloves and cut each into 3 parts.
Place garlic, pepper and herbs at the bottom of the jar.
Remove the seeds from the bell pepper, cut into 4 pieces and put in a jar.
Wash the tomatoes and pierce each of them with a needle several times in the area where the stalk is attached.
Place larger tomatoes on the bottom and smaller ones on top.
Pour boiling water over the jars and cover with lids. Leave for 15 minutes.
Drain the water from the jars into a saucepan. Add salt and sugar, boil.
After adding vinegar, stir and pour the marinade into the container.
Roll up the cans.
Turn the lids to the bottom. Cover with a blanket and leave until completely cool.

When the canned tomatoes have cooled, place them in a cool, dark place to wait until winter.

Ketchup “Torchin”: step-by-step recipe at home

You will need the following ingredients:

Tomato juice – 4 l.
Cinnamon - 4 teaspoons.
Coriander – 1 teaspoon.
Black pepper – 1 teaspoon.
Red hot pepper – 1 teaspoon.
Salt – 2 tbsp. spoons.
Granulated sugar - 2 cups.
Vinegar – 1 glass.
Starch - 3 tbsp. spoons.

Preparation:

Cook tomato juice over low heat for half an hour.
As soon as the juice boils, take 1 glass and leave to cool.
Add spices in full.
After boiling, cook for about 20 minutes.
Dilute starch in a cooled glass of juice.
Gradually stirring the juice, pour in the resulting mixture with starch.
Boil for another 10 minutes.
Pour into jars and seal.

Crispy cucumbers without sterilization

To create a crunch in cucumbers, oak leaves and horseradish roots are added to the preparations. Thanks to these ingredients, lactic acid is released, which allows you to store preserves without vinegar and sterilization.

Ingredients:

Cucumbers.
Salt.
Water.
More horseradish root.
Different types of greens: sprigs of dill, tarragon, horseradish, walnut, cherry, currant, oak leaves.
Chopped garlic for 1 jar, 2 tbsp. spoons.
Hot chilli pepper.
Black peppercorns.

Preparation:

Rinse greens and vegetables.
Chop the capsicum, garlic and horseradish.
Place washed vegetables in 3-liter jars, arranging layers using herbs, spices, horseradish root, garlic and pepper.
We place the larger fruits downwards and the smaller ones at the top.
Fill the container with water to the top. Drain it and prepare brine using the same water.
Add 100 g of salt to the brine.
After the salt has completely dissolved, pour the brine into the jars.
Place the jars on deep plates so that the brine does not spread during fermentation.
After a day, foam will rise on top.
The brine ferments for 2-4 days.
When the bubbles have disappeared, it’s time to pour the brine into a container and boil.
After 10 minutes, drain and boil again.
Add garlic and refill.
Roll up and turn bottom to top.

A new recipe for original pumpkin jam from chef Alla Kovalchuk

Jams and preserves can be made not only from fruits and berries. Pumpkin is also used to make this sweet.

What you will need for preparation:

pulp of ripe sweet pumpkin – 1 kilogram;
drinking water – 500 milligrams;
sugar – 500 grams;
cinnamon stick;
a pinch of nutmeg;
apple cider vinegar – 2-3 tablespoons;
clove buds and allspice peas - a couple of each;
grated ginger – 1 teaspoon.

How to cook:

Cut the pumpkin pulp into small cubes, no more than one centimeter in diameter.
To make the syrup, combine vinegar, water and sugar and boil for a few minutes after boiling.
Pour hot syrup over the pumpkin cubes and simmer over low heat for approximately seven to ten minutes. The pumpkin cubes should become transparent.
Drain excess liquid from the jam. Place all the prepared spices in cheesecloth, tie tightly and place them in a saucepan with jam. Cook it over low heat for another hour, stirring occasionally with a spoon or spatula.
Remove the gauze with spices from the finished jam and cool it completely. Then blend it in a blender until smooth and bring to a boil over low heat, boil for five to six minutes. While the jam is hot, pour it into clean, dry glass containers.

It is the addition of spices that makes the jam unusually aromatic and tasty.

Zucchini appetizer

A delicious zucchini snack is especially in demand.

For preparation you need:

1 kg zucchini.
Apple cider vinegar – 375 ml.
1 lemon.
A couple of pods of hot pepper.
0.5 liters of vegetable oil.
1 tbsp. spoon of salt.
Ground black pepper - to taste.
0.75 liters of water.

Preparation:

Wash and peel the vegetables. Cut the zucchini into 5mm thick slices.
Mix water with salt and vinegar. Bring to a boil.
Boil the zucchini in the resulting liquid for 2-3 minutes. Remove them using a slotted spoon.
Place zucchini on a paper towel.
Pour boiling water over the lemon, remove the zest and cut into strips.
Wash the red hot pepper and cut it into 2 parts. Remove seeds and cut into strips.
Place the zucchini and pepper in a heated frying pan with oil and fry until golden brown.
Pepper to taste. Place in a glass container with lemon zest. Add vegetable oil and roll up.

The result is a very original piece. It should be stored in a cool place for no more than 3 months.

Green bean and carrot salad

New preparation for winter – green beans with carrots.

The following ingredients are required for preparation:

Green beans – 1 kg.
200 g carrots.
Bay leaf.

For the sauce:

Onions – 20 g.
Carrots – 300 g.
Tomato – 700 g.
Partial glass of butter.
Salt – 3 teaspoons.
Granulated sugar - 2 teaspoons.

Preparation:

Peel the string beans from the stems and cut each pod in half.
Place the chopped beans in jars and add bay leaves.
Using a fine grater, grate the carrots.
Finely chop the onion.
Fry the carrots and onions separately in a frying pan until golden brown.
Stir and combine with chopped tomatoes.
Pour in enough water to suit the consistency of the sauce.
Boil for about 5 minutes over medium heat.
Pour sauce over asparagus.
Roll up the jars and place in an autoclave. Fill it so that the liquid covers 15 mm above the jars. Bring the autoclave to a temperature of 100 degrees. Sterilize for 10 minutes.
The water must be drained immediately. Leave to cool.

Delicious pickled tomatoes (video)

You need to make preparations for the winter from fresh, well-processed products. The storage location should be low humidity and cool. Do not use rotten or moldy fruits for canning. Maintaining personal hygiene and cleanliness in the kitchen is also considered important. Under such conditions, delicious preserves prepared in the summer will delight family and loved ones in the cold winter.

Well, who doesn’t like blue or eggplants, especially those prepared for the winter! We offer you amazing eggplants from Alla Kovalchuk, which are prepared according to a very simple recipe without complex processes and complex unavailable products. Their secret is that Alla Kovalchuk’s eggplant recipe contains several unusual ingredients. They are easy to find in the refrigerator, pick from the garden or buy at your local supermarket.

Eggplant recipe from Alla Kovalchuk

This recipe from Alla Kovalchuk turns out very tasty.

Preparation of products for eggplants from Alla Kovalchuk

Cut the eggplants into rings a little less than a centimeter thick, peel them, place them in a saucepan, sprinkle with salt and let the bitter juice drain; in total you will need 3 kg of eggplants. While they stand and give juice, mix 200 ml of white wine, 200 ml of apple cider vinegar. Drain the juice and salt from the eggplants, pour in the sauce and put under a press for a day.

Cooking eggplants for the winter from Alla Kovalchuk

Drain the sauce from the eggplants and puree them with a blender or rub through a sieve. But you can leave it in pieces to taste. Next, the eggplants from Alla Kovalchuk will be placed in jars in layers with sauce, so they can be made into salad pieces for serving with meat, or in the form of caviar on bread.

Next, for eggplants for the winter from Alla Kovalchuk, cut into pieces 500 grams of already peeled bell pepper, 3-4 chili peppers, 3-4 cloves of garlic and 3-4 medium-sized tomatoes, and simmer on low heat for 20-25 minutes, stirring constantly . At the end of cooking, add 500 ml of sunflower oil to the puree, as well as a mixture of peppers, cumin and mint leaves into each jar. Of course, jars and lids should be sterilized first.

Now arrange the eggplants and dressing into the jars in layers, after which the jars with eggplants for the winter should be brought to full readiness according to the recipe from Alla Kovalchuk.

Pour water into a large saucepan up to half, it should be such that the jars of eggplant according to the recipe from Alla Kovalchuk can fill it up to half. Next, boil the water, then close each jar with a lid and boil for 10 minutes. Then close the jars in the usual way, turn them over and let them cool under the blanket.

Video recipe for cooking eggplants from Alla Kovalchuk

These eggplants from Alla Kovalchuk can be served with bread and eaten during fasting, because they contain almost no oil, or served with barbecue. Also interesting is the recipe for pickled garlic, which is in the culinary collection of many housewives.

TOP 8 MOST BOMB DELICIOUS EGGPLANT RECIPES!

1. Recipe - Armenian eggplant appetizer

For the Armenian treat, eggplants (7 kg) are cut into pieces, salted and placed under pressure overnight. In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes), mixed with separately fried onions (2 kg), also chopped into strips, seasoned with chopped garlic (100 g), salt, ready-made hop-suneli mixture (to taste) and simmer for half an hour, stirring the mass.

Then put it in jars, heat them in boiling water for 30 minutes and seal.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century. The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried. Then they are placed in jars, layered with filling: chopped walnuts (a glass), onions (200 g), garlic (2 cloves), cilantro seeds (1 teaspoon), salt and pepper (to taste). Pour wine vinegar (3/4 cup) and vegetable oil on top (2 cm layer). The jars are heated in a pan of boiling water (30 minutes) and sealed with lids. Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.

3. Recipe - eggplant and pepper appetizer

Sweet peppers and eggplants (1 fruit each) for preparation in Azerbaijani style are first baked over a fire and peeled, and the peppers are also peeled. Tomatoes (2 pcs.), previously scalded and peeled, and onions (heads) are cut into circles and fried in vegetable oil. Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic. Salt to taste, simmer, and then pack the hot mass into jars. Seal and allow to cool under a blanket.

4. Here’s how to prepare eggplant for the winter according to an Italian recipe

Pour sunflower oil into the pan and heat it at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, sweet peppers, zucchini, eggplants, stirring the vegetables regularly. When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid and then without it, stirring the mass regularly. As soon as it starts to puff a little, add salt and sugar to taste. For those who like it, you can add a piece of hot pepper. Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.

5. Recipe - eggplants marinated like mushrooms

All proportions are arbitrary, but for mushroom eggplants you will need 4 liters of water, 4 kg of eggplants, 4 heads of garlic, 4 tbsp. spoons of salt, 4 tbsp. spoons of vinegar essence, 100 g of vegetable oil, a large bunch of dill. Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils. Place the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin. Chopped garlic (no need to crush), dill and vegetable oil are also placed there. Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplants - a simple recipe

Cut off the tails of the eggplants, put them in a saucepan, add cold salted water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes). Drain the water, let the eggplants cool and place them in three-liter jars. Add spices to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid. Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt), fill the jars with it, seal them and allow to cool under the fur coat. In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.

7. And here’s another recipe - Korean marinated eggplants

Eggplants (pieces) and peppers (straws) in a 1:1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and squeezed. Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while. Then add onion cut into half rings (half the weight of eggplants and peppers), garlic (2 cloves), soy sauce, and herbs. Mix everything, make a hole in the vegetable mass, pour ground red hot pepper into it and pour in hot (heated until smoking) vegetable oil. Mix again, place in jars and close them with polyethylene (nylon) lids. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.

8. Recipe for making eggplant caviar, without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200 degrees until cooked (they become soft and can be easily pierced with a fork). Then carefully transfer them to a cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out. The cooled fruits are peeled. Sweet vegetable peppers are prepared in the same way. Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.

First put a layer of tomatoes in a liter jar, then eggplants and peppers, and another layer of tomatoes on top. The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat. Cooled jars are stored in a cool, dark place.

What's good about pickling? You do not need to peel eggplants or subject them to long-term heat treatment, due to which they retain many useful vitamins and minerals. Preparations with blue are great at any time of the year and go well with different dishes. In addition, the cooking recipes are simple and exciting.

1. Pickled eggplants for the winter in jars with garlic

Ingredients for a 3-liter jar:

2 kg small eggplants;

3 pcs. bell pepper;

5 cloves of garlic;

2 liters of water;

2 tbsp. l. salt;

10 black peppercorns;

5 peas of allspice;

3 pcs. bay leaf;

Parsley, dill, celery - to taste.

How to cook:

Wash the blue ones and trim the stalks. Boil in a large saucepan of salted water for about 20 minutes. Let's take it out with a slotted spoon.

While they are cooling, prepare the dressing: cut the sweet pepper into cubes, chop the garlic and washed herbs. Mix everything well. Layer the eggplants and vegetable mixture into a clean jar.

Prepare the brine: pour water into a saucepan, add salt, peppercorns, bay leaf.

Bring to a boil and turn off the heat. Let the brine stand until it cools completely.

Then pour it over the eggplants in the jar and close the lid.

Leave in a warm place for 3 days, and then transfer to the cellar or put in the refrigerator.