Preservation of grilled vegetables without salt and vinegar for eggplant caviar with smoke

[1]

Preservation of grilled vegetables without salt and vinegar for eggplant caviar with smoke

Category: Blanks

Ingredients
Based on:
eggplant	2 pieces
Sweet pepper	2 pieces
big tomato	1 piece
For caviar
turnip onion	1 piece
garlic	1 clove
vegetable oil	taste
apple cider vinegar	taste
salt	taste
sugar option	taste
ground black pepper	taste

Cooking method

• We bake and clean vegetables

• 1

  We take young eggplants. It is highly desirable that they are the same size. This will bake the vegetables evenly. Mine, wipe. We remove the leaves from the stalk. Do not touch the tails.

• 2

  We put it on the lattice.

• 3

  Cooking coals like a barbecue. This can be done in the grill or simply by making a semblance of bricks. We need not just coals, but a fire. We put the grate. The fire should cover the eggplants, that is, rise above the wire rack. If the tongues of flame suddenly disappeared, then we fan the fire (wave with cardboard, a dish, or just blow).

• 4

  We want the eggplants to turn charcoal black. In appearance they should be completely burnt. First, we fry one side, bringing it to the desired state, and then turn over the wire rack and fry the other side. We remove the eggplants from the wire rack and put them in the dishes in one row. Let them lie down for 10 minutes. During this time, we will prepare the dishes with clean water, add some firewood to the fire.

• 5

  Wet your fingers with water. We take the eggplant by the tail and clean them with the other hand, periodically wash off the cinder from the fingers. If the eggplants are baked correctly, the rind comes off very easily. You see, in spite of the fact that the eggplants looked completely burnt, they are completely light inside.

• 6

  While we were peeling the eggplant, the fire became moderate. Put fleshy, ripe peppers on the wire rack and bake them. The peppers should also be about the same size.

• 7

  We bake peppers in the same way as eggplants. Only the fire for them should be less. We remove it, let it lie down for 10 minutes, you don't even need to cover it.

• 8

  While the peppers are waiting for their turn, and we have good coals without fire, we will bake the tomatoes. It is better to take dense tomatoes. Here we no longer expect blackening. A little "tanned", the skin burst and remove.

• 9

  Now we will peel the peppers in the same way as we peeled the eggplant. Peel the tomatoes too.

• Preparation and canning

• 10

  Cut off the tail of eggplants. If there is a crust or fumes left somewhere, then we remove it with a knife or with wet fingers, but not mine.

• 11

  We also remove the crusts from the peppers, if they remain, cut off the leg and remove the seeds.

• 12

  We put vegetables in layers in clean dry jars, slightly pressing down the layers of pepper and eggplant. There should be a tomato on top in the jar.

• 13

  Place the cloth on the bottom of the pan. We put banks. If you have twist caps, put them on and twist them one turn. If normal, then press down well and put the load. We need to press down on the tomato so that it starts to let out the juice. Fill the saucepan with cold water so that it reaches the hanger of the jar. Bring the water to a boil, cover the pan with a lid, reduce the heat and sterilize liter cans for 1 hour, and half liter cans for 30 minutes. We get it. The juice from tomatoes and vegetables fills the jar completely. We either tighten the lids (twist) or roll them up (ordinary lids). We turn over the banks and wrap them up. Let cool completely.

• How to cook caviar

• 14

  Put baked vegetables or vegetables from a jar into a bowl.

• 15

  Chop vegetables with a wooden spatula (just a wooden one, ready-made eggplants do not like metal) or a wooden hammer. Vegetables are cut very easily.This will take you a few minutes.

• 16

  Add finely chopped onion, garlic, passed through a press, salt, pepper and, if you like, sugar (I add). Stir very well with a wooden spatula.

• 17

  Add vegetable oil and apple cider vinegar to taste. Can I have the pepper that I showed HERE... Beat everything well with the same wooden spatula.

• 
• Cooking is not difficult, the main thing is to cook with love for your loved ones!
• Enjoy your winter!

Note

This recipe was told to me by Lana19. Thank her very much. In turn, she learned about it from her relative, who closes such vegetables every year. The beauty of this recipe is that there is no vinegar or salt in the preparation. We get a natural taste. Not only caviar can be made. Just add salt, pepper, and place on a sandwich or other salad. In general, we turn on the imagination. Recommend.

RepeShock

What a beautiful and delicious caviar!
Thank you, Angela!

Zhannptica

No, what now ... choke ???
It's cruel before bed, but ooooooo cool)))))
Success in the competition)

Added on Monday 12 Sep 2016 09:45 PM

After all, she teased me and went to sleep calmly, and here you smell the pictures, how they smell with smoke and buckles

A.lenka

Super!!!!!!!
I recently tried something similar in Armenia. Unusually delicious! I will definitely cook it.
AngelaThank you very much for the recipes, you posted it in time!

PySy. Question. And don't you need to cut the skin of tomatoes with a cross before baking?

Zhannptica

A.lenka, never mind you got carried away

Added on Monday 12 Sep 2016 10:20 PM

Elena,

On whom did you throw the pinnipeds or are they already attached to the jars?

A.lenka

Jeanne, so I hit it, it's called! Now you see - you have to collect the recipes by the grains of that yummy that I tried there!

With pinnipeds did not grow together this year.
And the bulk of the birds are already yes - they left for permanent residence in the "north" ...

Zhannptica

Elena, so here (on the forum) it is tastier than anywhere else

A.lenka

Jeanne, I'm sure! Tomorrow I’ll buy vegetables at FoodCity - and go! To the manal !!!
But I'm afraid that I won't find very young buckles there ...
If the eggplant comrades are of mature age - will they fit?

ang-kay

Irina, Jeanne, Elenathanks for stopping by girls. Hope the recipe comes in handy)

here it teased and went to sleep peacefully, and here you smell the pictures, how they smell with smoke and buckles

She left, but returned) And what am I? I'm niche!

Question. And don't you need to cut the skin of tomatoes with a cross before baking?

Nope. Flies off by itself.

If the eggplant comrades are of mature age - will they fit?

Linen, will do, of course. But in young ones the seeds are small and tender, and in old clusters of seeds-seeds are rough. It is advisable to remove them later before putting them in a jar.

A.lenka

Angela, I will also ask if you have returned.
Can cans be sterilized under pressure? If so, how long does it take?

Zhannptica

A.lenka, stop teasing your FS, I never made it to them, but the hunt for pickled buckles and such now))

today in Okey there were 34 blue ones, eh, I would have known that the night owls would start to get up here, I would have asked my mother to buy

Added on Monday 12 Sep 2016 10:48 PM

can be sterilized under pressure

I sterilize everything everything so

Added Monday 12 Sep 2016 10:51 PM

the main thing is a silicone mat on the bottom and not to the very top put. Or do you want to put it in an autoclave?

A.lenka

Jeanne, they will chase us right now for a flood ...
But I will say anyway - I have already frozen the fried buckles and closed the saute of them.
But for this recipe I will also buy an eggplant. "The poet's soul could not bear ..." (c)

And I also tried rolls of thin fried eggplant stuffed with walnuts and something else. Now I am looking for this recipe too.

Added Monday 12 Sep 2016 10:55 PM

Or do you want to put it in an autoclave?

Into the multicooker-pressure cooker.I have not yet decided on an autoclave. So I think about how long to put it so that it will be sterilized and the kesel-mesel will not work.

Loksa

Angela, thanks for the recipe, it's delicious. I did this, the current tomato was laid raw. And then we ate them with yogurt, chopping them coarsely. They stand perfectly in the hallway. I really liked these vegetables.

Zhannptica

A.lenka, go to PM

Svetlenki

Angela, I'm lying here in a swoon from these eggplant. I started to moan as soon as I saw these eggplants, grown by your golden hands, I'm more than sure. And the smoke in them

Excellent-unusual-I WANT TO EAT IT ALL

Thanks for the great master class

Tanyulya

Angela, sooo tasty. I love autumn precisely because all this can be prepared from vegetables. On my DR I always go to the dacha with friends and constantly cook vegetables in this manner. We bake on the grill or in the tandoor, delicious everywhere and a lot of parsley, the last autumn.

ang-kay

Oksana, Sveta, Tanyulya, thank you for not ignoring

current tomato was laid raw

Interesting. Did you take off the crust or with it? He will still be ready after a long sterilization.

Added on Tuesday 13 Sep 2016 06:15 AM

grown by your golden hands, I'm more than sure.

Yeah, pets. I just planted the seedlings, and my husband takes care and collects with his golden hands. I don't have time, and I absolutely can't stand in the sun.

everywhere and a lot of parsley, the last autumn.

What a vigorous she is, the last autumn parsley! Just class!

Tumanchik

it smelled like smoke and tickled in my throat and drooling! I would use such a grill !!! the beauty!!

Kapet

Forewarned is forearmed!

I mean that I tried to make this overseas caviar with only pepper smoked on the grill. I really wanted a pleasant smell or a plume of haze in this favorite dish. But, in fact, my pepper "smoked" on the grill with smoke, and instead of a pleasant aroma "with smoke" got a not very pleasant rich smell "like wet embers after a fire." Although the firewood came from fruit trees, and did not smoke it for so long ... Therefore, I highly recommend frying vegetables on wood or coals as quickly as possible - the smoke from them will not go anywhere, it will remain, and there will be no oversaturation of smoke ...

ang-kay

it smelled like smoke and tickled in my throat and drooling! I would use such a grill !!! the beauty!!

Without a barbecue, just fry in the oven until black. Also a good option.

Therefore, I highly recommend frying vegetables on wood or coals as quickly as possible - the smoke from them will not go anywhere, it will remain, and there will be no oversaturation with smoke ...

Kapet, for this and fire. Everything is done quickly, and not smoked on coals)

Kapet

Kapet, that's what fire is for. Everything is done quickly, and not smoked on coals)

And it is right! Proven by personal experience. Everything, including smoke, is good in moderation ... Thank you!

Kapet

By the way, there is also such a version:

Finally, lovers of everything natural in the store will choose naturally smoked sausage or ham, rather than smoked with liquid smoke. And from the point of view of safety, they will choose a much more dangerous product. Neither one nor the other is the best choice in terms of health. But natural smoke contains a lot of tar, carcinogens, which are separated during the production of liquid smoke. In fact, artificial smoking is much safer than natural smoking. Even if not so tasty.

I would not like it to be true, but subconsciously I still tend to this version ...

Borrowed from here: 🔗

ang-kay

I would not like it to be true, but subconsciously I still tend to this version.

Liquid smoke is purified, so it is not as dangerous as smoking. I also heard this more than once. And hot smoking is not as dangerous as cold smoking. In general, it is dangerous to live, taking into account our ecology, the state of wallets and other factors.

polliar

Without a barbecue, just fry in the oven until black. Also a good option.

Is it possible not to fry until black? We love vegetables baked in the oven, can you preserve them in the same way? Peppers, zucchini, eggplants, tomatoes ... Lecho rolls and other stewed stews were not particularly in demand in winter. I also want the most useful vegetables, without oil, salt and vinegar.

ang-kay

can you not fry until black?

polliar, if the skin is removed and the vegetables are ready, then you can.

Pepper, zucchini, eggplant, tomatoes

polliar, I close. I haven't tried zucchini. And so in this recipe there are all the listed vegetables.

Admin

Is it possible not to fry until black? We love vegetables baked in the oven, can you preserve them in the same way?

In winter, peppers from the oven in this design were in demand - well, it turned out very tasty

Sweet peppers, baked in the oven, canned (without sterilization) (Admin)

And the blanks are absolutely no hassle

ang-kay

Tatyana, your billet with vinegar and oil. A polliar, need without them, like here Thank you for bringing, but this is a completely different workpiece

VitaVM

Angela, I did your Vegetables in the oven and closed. Delicious. Naturally no haze, but also very good

ang-kay

Vita, I'm glad that you liked this canned food)

polliar

ang-kay, thank you, I will try to bake and preserve a couple of jars in a pizza maker, and with zucchini, in a month we will check and taste. If the norm, then in September I will prepare a large batch for the winter.

Admin

Thank you for bringing me, but this is a completely different template.

Sorry, I read the request inattentively

Svitla

Magic recipe
In the Caucasus, this salad is called kharovats. We will not replace the barbecue! Only when he prepares for the winter, we still bake and add hot peppers. One pepper per liter jar, of course, peeled from the stalk, skin and seeds ...
And when serving, be sure to add cilantro and purple basil.
Thanks to the author

ang-kay

Svetlana, to health. It would be strange if in the Caucasus the "light" was not added to the salad.

 

home Culinary recipes Culinary dishes Home cellar Vegetable preparations Preservation of grilled vegetables without salt and vinegar for eggplant caviar with smoke

[Angela]

What a beautiful and delicious caviar!
Thank you, Angela!

No, what now ... choke ???
It's cruel before bed, but ooooooo cool)))))
Success in the competition)

Added on Monday 12 Sep 2016 09:45 PM

After all, she teased me and went to sleep calmly, and here you smell the pictures, how they smell with smoke and buckles

[Angela]

Super!!!!!!!
I recently tried something similar in Armenia. Unusually delicious! I will definitely cook it.
AngelaThank you very much for the recipes, you posted it in time!

PySy. Question. And don't you need to cut the skin of tomatoes with a cross before baking?

[A.lenka]

A.lenka, never mind you got carried away

Added on Monday 12 Sep 2016 10:20 PM

Elena,

On whom did you throw the pinnipeds or are they already attached to the jars?

[Jeanne]

Jeanne, so I hit it, it's called! Now you see - you have to collect the recipes by the grains of that yummy that I tried there!

With pinnipeds did not grow together this year.
And the bulk of the birds are already yes - they left for permanent residence in the "north" ...

[Elena]

Elena, so here (on the forum) it is tastier than anywhere else

[Jeanne]

Jeanne, I'm sure! Tomorrow I’ll buy vegetables at FoodCity - and go! To the manal !!!
But I'm afraid that I won't find very young buckles there ...
If the eggplant comrades are of mature age - will they fit?

[Irina]

Irina, Jeanne, Elenathanks for stopping by girls. Hope the recipe comes in handy)

here it teased and went to sleep peacefully, and here you smell the pictures, how they smell with smoke and buckles

She left, but returned) And what am I? I'm niche!

Question. And don't you need to cut the skin of tomatoes with a cross before baking?

Nope. Flies off by itself.

If the eggplant comrades are of mature age - will they fit?

Linen, will do, of course. But in young ones the seeds are small and tender, and in old clusters of seeds-seeds are rough. It is advisable to remove them later before putting them in a jar.

[Angela]

Angela, I will also ask if you have returned.
Can cans be sterilized under pressure? If so, how long does it take?

[A.lenka]

A.lenka, stop teasing your FS, I never made it to them, but the hunt for pickled buckles and such now))

today in Okey there were 34 blue ones, eh, I would have known that the night owls would start to get up here, I would have asked my mother to buy

Added on Monday 12 Sep 2016 10:48 PM

can be sterilized under pressure

I sterilize everything everything so

Added Monday 12 Sep 2016 10:51 PM

the main thing is a silicone mat on the bottom and not to the very top put. Or do you want to put it in an autoclave?

[Jeanne]

Jeanne, they will chase us right now for a flood ...
But I will say anyway - I have already frozen the fried buckles and closed the saute of them.
But for this recipe I will also buy an eggplant. "The poet's soul could not bear ..." (c)

And I also tried rolls of thin fried eggplant stuffed with walnuts and something else. Now I am looking for this recipe too.

Added Monday 12 Sep 2016 10:55 PM

Or do you want to put it in an autoclave?

Into the multicooker-pressure cooker.I have not yet decided on an autoclave. So I think about how long to put it so that it will be sterilized and the kesel-mesel will not work.

[Angela]

Angela, thanks for the recipe, it's delicious. I did this, the current tomato was laid raw. And then we ate them with yogurt, chopping them coarsely. They stand perfectly in the hallway. I really liked these vegetables.

[A.lenka]

A.lenka, go to PM

[Angela]

Angela, I'm lying here in a swoon from these eggplant. I started to moan as soon as I saw these eggplants, grown by your golden hands, I'm more than sure. And the smoke in them

Excellent-unusual-I WANT TO EAT IT ALL

Thanks for the great master class

[Angela]

Angela, sooo tasty. I love autumn precisely because all this can be prepared from vegetables. On my DR I always go to the dacha with friends and constantly cook vegetables in this manner. We bake on the grill or in the tandoor, delicious everywhere and a lot of parsley, the last autumn.

[Oksana]

Oksana, Sveta, Tanyulya, thank you for not ignoring

current tomato was laid raw

Interesting. Did you take off the crust or with it? He will still be ready after a long sterilization.

Added on Tuesday 13 Sep 2016 06:15 AM

grown by your golden hands, I'm more than sure.

Yeah, pets. I just planted the seedlings, and my husband takes care and collects with his golden hands. I don't have time, and I absolutely can't stand in the sun.

everywhere and a lot of parsley, the last autumn.

What a vigorous she is, the last autumn parsley! Just class!

it smelled like smoke and tickled in my throat and drooling! I would use such a grill !!! the beauty!!

Forewarned is forearmed!

I mean that I tried to make this overseas caviar with only pepper smoked on the grill. I really wanted a pleasant smell or a plume of haze in this favorite dish. But, in fact, my pepper "smoked" on the grill with smoke, and instead of a pleasant aroma "with smoke" got a not very pleasant rich smell "like wet embers after a fire." Although the firewood came from fruit trees, and did not smoke it for so long ... Therefore, I highly recommend frying vegetables on wood or coals as quickly as possible - the smoke from them will not go anywhere, it will remain, and there will be no oversaturation of smoke ...

[Kapet]

it smelled like smoke and tickled in my throat and drooling! I would use such a grill !!! the beauty!!

Without a barbecue, just fry in the oven until black. Also a good option.

Therefore, I highly recommend frying vegetables on wood or coals as quickly as possible - the smoke from them will not go anywhere, it will remain, and there will be no oversaturation with smoke ...

Kapet, for this and fire. Everything is done quickly, and not smoked on coals)

Kapet, that's what fire is for. Everything is done quickly, and not smoked on coals)

And it is right! Proven by personal experience. Everything, including smoke, is good in moderation ... Thank you!

By the way, there is also such a version:

Finally, lovers of everything natural in the store will choose naturally smoked sausage or ham, rather than smoked with liquid smoke. And from the point of view of safety, they will choose a much more dangerous product. Neither one nor the other is the best choice in terms of health. But natural smoke contains a lot of tar, carcinogens, which are separated during the production of liquid smoke. In fact, artificial smoking is much safer than natural smoking. Even if not so tasty.

I would not like it to be true, but subconsciously I still tend to this version ...

Borrowed from here: 🔗

I would not like it to be true, but subconsciously I still tend to this version.

Liquid smoke is purified, so it is not as dangerous as smoking. I also heard this more than once. And hot smoking is not as dangerous as cold smoking. In general, it is dangerous to live, taking into account our ecology, the state of wallets and other factors.

Without a barbecue, just fry in the oven until black. Also a good option.

Is it possible not to fry until black? We love vegetables baked in the oven, can you preserve them in the same way? Peppers, zucchini, eggplants, tomatoes ... Lecho rolls and other stewed stews were not particularly in demand in winter. I also want the most useful vegetables, without oil, salt and vinegar.

[polliar]

can you not fry until black?

polliar, if the skin is removed and the vegetables are ready, then you can.

Pepper, zucchini, eggplant, tomatoes

polliar, I close. I haven't tried zucchini. And so in this recipe there are all the listed vegetables.

Is it possible not to fry until black? We love vegetables baked in the oven, can you preserve them in the same way?

In winter, peppers from the oven in this design were in demand - well, it turned out very tasty

Sweet peppers, baked in the oven, canned (without sterilization) (Admin)

And the blanks are absolutely no hassle

[Tatyana]

Tatyana, your billet with vinegar and oil. A polliar, need without them, like here Thank you for bringing, but this is a completely different workpiece

[Angela]

Angela, I did your Vegetables in the oven and closed. Delicious. Naturally no haze, but also very good

[Vita]

Vita, I'm glad that you liked this canned food)

[ang-kay]

ang-kay, thank you, I will try to bake and preserve a couple of jars in a pizza maker, and with zucchini, in a month we will check and taste. If the norm, then in September I will prepare a large batch for the winter.

Thank you for bringing me, but this is a completely different template.

Sorry, I read the request inattentively

Magic recipe
In the Caucasus, this salad is called kharovats. We will not replace the barbecue! Only when he prepares for the winter, we still bake and add hot peppers. One pepper per liter jar, of course, peeled from the stalk, skin and seeds ...
And when serving, be sure to add cilantro and purple basil.
Thanks to the author

[Svetlana]

Svetlana, to health. It would be strange if in the Caucasus the "light" was not added to the salad.