Light carrot salad. Spicy eggplant salad for the winter “Ogonyok”

The “Spark” recipe will certainly appeal to those who love piquant, spicy winter vegetable snacks. Although this salad can be prepared without being too hot, you can make it milder in taste. In addition, preparing the “Spark” eggplant salad is quite simple. To begin with, the eggplants are soaked in salted water so that the finished dish does not taste bitter; and then they are quickly fried in boiling vegetable oil. At the end, all that remains is to make a spicy sauce from garlic and hot red pepper, adding sweet peppers and tomatoes to them. Of course, the salad preparation technology is the same; but it is not forbidden to change it, supplement it with something, “adjusting” the recipe to your own taste.

Salad "Ogonyok" Recipe"

Prepare eggplants "Ogonyok" for the winter it is necessary, even if there was a bad year for these vegetables! This wonderful appetizer will be an indispensable addition to main courses.

The ingredients needed for the snack are as follows (for 5 liter jars):

5 kg eggplants,
- 8 peppers of red hot pepper,
- 300 g garlic,
- 10 sweet peppers,
- 1 kg of ripe tomatoes,
- 1 glass (200 ml) 9% vinegar,
- 500 ml vegetable oil,
- salt to taste.

“Spark” tomato salad is traditionally served in winter. It got its name because bright spicy taste, which is explained by the variety of ingredients, because in addition to tomatoes, housewives generously add horseradish, garlic, salt, pepper and much more to make the salad rich and truly unforgettable.

The snack has several other eloquent names: gorloder, khrenoder, etc.

Any housewife knows that preparing any dish, be it an appetizer or a cocktail, begins with the purchase of ingredients and search for a recipe. It doesn’t matter where you get the recipe - both the cookbook inherited from your grandmother and the Internet will tell you how to make Ogonyok. But it is important that the cooking process is clear to you, and the proportions are indicated as accurately as possible. If you are not sure of success, look for a better recipe or consult someone who has already done it and has experience in preparing the dish. This will help you avoid making mistakes and, perhaps, learn a few culinary secrets.

For the chrenoder, first of all you will need:

• A kilogram of fresh tomatoes.
• Three horseradish roots.
• Two cloves of garlic.
• Seasonings (salt, sugar) at your discretion.
• Meat grinder.
• Grater.

Traditional way

There are two ways to prepare a gorloder. The first implies heat treatment technology, the second - the absence of cooking.

Those who choose heat treatment will need one piece of advice: vegetables must be thoroughly cooked. dry with paper towels, since vegetables that retain residual moisture are extremely susceptible to fermentation.

First of all, we must prepare our vegetables by peeling them. Once this has been done, you can load the meat grinder with them. For a better effect, some housewives first use a grater. This approach significantly simplifies the cooking process, given that manual twisting is a rather difficult process.

We season the resulting mixture of vegetables with sugar and salt, focusing on taste preferences. This will allow you to properly highlight the taste of the salad.

Having received the finished salad, we pack it in a jar, close it and put it in a cool place or refrigerator - reserves for the winter have been made.

Alternative recipe

There simply cannot be a clear way to prepare Ogonyok from tomatoes for the winter. Over time, some recipes become outdated, and others appear that correspond to modern preferences of people. It follows from this that there should be several cooking options. There is another recipe for tomato seasoning for the winter. It differs mainly in the ingredients used - pepper has been added to the traditionally used tomatoes to make it even more spicy. Here is a list of everything we need to prepare the Ogonyok appetizer for six people:

• Chili pepper (25 g).
• Ramiro pepper (100 g).
• Tomatoes (250 g).
• Garlic (50 g).
• Salt (half a tablespoon).
• Sugar (tablespoon).
• Vinegar.

By the way, the cost of the ingredients was even less than a hundred rubles. It’s especially good to prepare tomato salad for the winter - its pungent taste is guaranteed to drive you away influenza and ARVI.

According to the rules, before starting work, the housewife must purchase a pair of rubber gloves. Here's how to cook Ogonyok using the second method:

1. First of all, we cut our peppers, cutting out the centers along with the seeds.
2. The next step we'll take on is the garlic. It must be carefully cleaned and divided into slices.
3. We take fresh tomatoes and rid them of greens, and then put them into a meat grinder along with the rest of the vegetables.
4. All that remains is to add seasonings and fill the jars with our Ogonyok appetizer.

As you can see, both recipes we offer differ in ingredients. Thrill-seekers can confidently choose the second option - they offer add pepper. Although the first one cannot be called weak - three horseradish roots are added to counterbalance the peppers.

Preparation for long-term storage

In the final third recipe we will tell you how to prepare tomato seasoning for the winter so that it was stored for a long time and did not become moldy. A distinctive feature of this method is the use of vegetable oil. We will need:

• Horseradish root.
• Salt, sugar.
• Tomatoes (2 kg).
• Garlic.
• Vegetable oil and vinegar.

Tomatoes must be peeled. To do this, we recommend dousing them with hot water and then keeping them in cold water for a few minutes.

Having done this, we take out the meat grinder and pass the already peeled vegetables through it, not forgetting to add sugar and salt, after which we put them on the fire. As soon as the water boils, set the timer for fifteen minutes.

When the appetizer is almost ready, you need to add vinegar and vegetable oil. In addition, the horseradish root must be peeled and kept in cold water for at least an hour, after which it is passed through a meat grinder and steamed with garlic. Add the resulting mixture of garlic and horseradish to the seasoning. Next, remove from heat and mix thoroughly. Ready! You can try it now or put it in jars to enjoy the spicy taste of Ogonyok seasoning in winter.

Attention, TODAY only!

- tomatoes – 1.6 kg.,
- apples (sweet and sour) – 0.5-0.6 kg.,
- sweet pepper – 350 gr.,
- garlic – 80 gr.,
- vegetable oil – 1/3 cup,
- sugar - to taste,
- salt - a pinch,
- vinegar – 35 ml.,
- hot pepper – 1 pc.




We prepare all the vegetables for our adjika - load apples, tomatoes, peppers into a deep bowl or basin. Wash and dry thoroughly with a kitchen towel.




Remove the core from the apples and cut the apples into arbitrary pieces. We cut the tomatoes lengthwise, cutting out the place where the stalk grows. We remove the seed box from sweet and hot peppers and cut out the soft light partitions. Chop the peppers as desired.




We load all the prepared ingredients into the blender bowl, installing the “metal knife” attachment. If you don’t have a blender, install the smallest grate you have on the meat grinder.




Grind the contents of the blender for a few minutes. We should get a homogeneous but fine-grained consistency. See how this one is prepared.




Transfer the tomato-pepper mixture into a saucepan; to enhance the flavor, immediately add salt and granulated sugar to taste. Add sugar to taste, since tomatoes can be either sweet or, on the contrary, very sour. Place the saucepan on the stove, bring the liquid to a boil, and cook at light bubbling for several hours.




Five minutes before the end of cooking, add the finely grated garlic. But when there are about 1-2 minutes left until the end, pour in a portion of vinegar. We taste a little adjika and, if necessary, adjust the taste by adding salt or sugar. This one turns out very tasty too.




Place the hot adjika into dry, cooled, sterilized jars and seal tightly.




Turn each jar upside down, cover with a warm blanket, and leave for a day. We store adjika "Ogonyok" with apples until winter in a place where the temperature is constantly kept low - a cellar or a pantry on the balcony.




Enjoy your meal!

As a rule, housewives prepare canned vegetable snacks for the winter, including Ogonyok salad. There are many options for this salad and appetizer, and every housewife believes that hers is the most delicious.

Let’s not dissuade anyone, because this is most likely how it is. We offer another recipe for preservation - Ogonyok salad.

For the Ogonyok salad you will need:

• tomatoes – 5 kg;
• carrots – 1 kg;
• sweet pepper – 1 kg;
• vegetable oil - 1-2 table. l.;
• salt - 1 table. l.,
• sugar - 2-3 table. l.
• garlic – 300 g.

Cooking process:

1. Take tomatoes, carrots and peppers, wash the vegetables thoroughly and grind them through a meat grinder.
2. Prepare a deep frying pan or cauldron, pour oil and vegetables minced through a meat grinder into it, and put on fire.
3. Add salt, sugar and boil for about twenty minutes after boiling.
4. After this time, add the squeezed garlic to the mixture and continue cooking for another five minutes.
5. Place glass jars to sterilize and metal lids to boil.
6. Transfer the prepared Ogonyok salad into prepared jars and roll up with metal lids using a key.

Since tomatoes produce acid, there is no need to add vinegar to this dish. The whole family will love this salad. However, there is one "but"! Every year your loved ones will ask you to prepare Ogonyok salad for the winter.

Winter salad has a variety of names. People call it different names. Some are a gorloder, others are a crap or a crap snack, others are familiar with the name adjika. But in all these variations, one thing remains unchanged - the spicy taste and ripe tomatoes as the main ingredient.

It is worth noting that most fire recipes do not require much time to prepare, and the enormous benefits and hint of spiciness will make it indispensable in your home!

The only important tool for preparing this delicacy is a meat grinder (or blender). After all, it is thanks to it that the flame turns out to be homogeneous and pleasant to the taste.

When choosing between a mechanical meat grinder and an electric one, you should understand their features. In an electric meat grinder, the food will be cut, but in a mechanical grinder, it will be ground. And when preparing a fire, it is preferable, of course, to grind vegetables.

How to prepare Ogonyok salad for the winter - 15 varieties

There is nothing unusual or complicated in this recipe, but with a minimum of time and effort a wonderful appetizer will appear on your table.

Ingredients:

• Tomatoes - 4 kg.
• Bell pepper - 2.5 kg.
• Hot pepper - 150-200 gr.
• Garlic - 900 gr.
• Salt, sugar, vinegar to taste

Preparation:

Prepare all ingredients and grind them in a meat grinder. Finally, mix everything well.

It is better to twist the vegetables one by one so that they mix directly themselves.

For lovers of unusual tastes, you can add nuts to the flame.

Ingredients:

• Tomatoes - 1 kg.
• Walnuts - 100 gr.
• Hot pepper - 2 pcs.
• Bell pepper - 5 pcs.
• Garlic - 250 gr.
• Dill and parsley to taste
• Vinegar 1-2 tbsp. spoons
• Sunflower oil - 2 tbsp. spoons
• Salt - 1 teaspoon
• Sugar - 2 tbsp. spoons

Preparation:

We pass all the components of our recipe through a meat grinder. Then add salt, sugar, vinegar and vegetable oil. Place into jars.

If the flame turns out to be very sharp, then when serving, you can mix it with sour cream.

Bell pepper is an important ingredient in winter preparations. And adding it to the flame will add brightness to the dish.

Ingredients:

• Tomatoes - 1 kg.
• Bell pepper - 1 kg.
• Garlic - 100 gr.
• Salt - 2-3 teaspoons

Preparation:

Grind the pre-peeled vegetables in a meat grinder and add salt. The seasoning in a jar should only be stored in the refrigerator, since this recipe is made without preservatives.

Another type of fire is the presence of eggplants in it, which undoubtedly add tenderness to the dish.

Ingredients:

• Eggplant - 1.5 kg.
• Sweet pepper - 0.5 kg.
• Hot pepper - 1 pc.
• Garlic - 150 g.
• Sugar - 80 g.
• Vinegar - 9% - 6 tsp.
• Salt - 1 tbsp. l.
• Vegetable oil - to taste

Preparation:

Cut the eggplants into slices (about 7mm). Fry them in oil until soft. Pass bell pepper, garlic and hot pepper through a meat grinder. Then add salt, sugar and mix. Place eggplants and pepper-garlic mixture in layers in jars. Add 2 teaspoons of vinegar on top. Close the jars with sterilized lids and place them in a saucepan (with a thin cloth on the bottom) with cold water.

Water should not reach the lids so that it does not get inside when boiling.

Cook everything for 10 minutes after the water boils.

Ogonyok, like any dish, can be rich in flavor additives. Adding various spices to a seemingly ordinary recipe will help with this.

Ingredients:

• Tomatoes - 10 kg.
• Garlic - 3-4 cloves
• Onion - 0.5 kg.
• Vinegar - 300 ml.
• Sugar - 750 gr.
• Salt - 100 gr.
• Cinnamon, cloves, black and allspice - 0.01 gr.
• Mustard - 0.5 gr.

Preparation:

Place the tomatoes in a saucepan and pour boiling water over them. Next, cool under running water, remove the skin and cut into wedges. Cut the onion into rings. Place tomatoes and onions in a saucepan and cook until reduced in volume. Grind the garlic with salt. Place cinnamon, cloves, ground pepper, and mustard in cheesecloth and throw into boiling water. Add salt, sugar and crushed garlic for 15 minutes. until the end of cooking. Pour the hot mixture into jars and sterilize.

For those who are concerned that the preparations may not last until winter, a fermented recipe should be used. During cooking, excess gases escape and then you can safely roll up the jars without fear that they will swell.

Ingredients:

• Tomatoes - 5 kg.
• Garlic - 8 heads
• Bell pepper - 20 pcs.
• Hot pepper - 6 pods
• Horseradish root (grated) - 1 cup
• Salt to taste

Preparation:

Salt the vegetables minced through a meat grinder and leave in an enamel pan for 10 days of fermentation. Stir twice a day. After 10 days, pour into jars.

Those who do not have time to wait 10 days for fermentation can use this recipe, in which the waiting time is only a few hours.

Ingredients:

• Tomatoes - 3 kg
• Peeled garlic - 1 cup
• Hot bitter pepper - 2 pods
• Sugar - 1 glass
• Salt - 2-2.5 tbsp. spoons
• Vinegar 9% - 1 glass

Preparation:

Chop tomatoes for convenience.

It is better to drain the released juice so that the flame does not peel off.

Mix all ingredients. Add sugar, salt and vinegar. Leave for 3 hours.

As you know, the more time we spend on a dish, the tastier it turns out. Therefore, this recipe for a sparkle justifies the time investment and turns out to be simply unusually tasty.

Ingredients:

• Tomatoes - 2.5 kg.
• Carrots - 1 kg.
• Apples - 1 kg.
• Sweet pepper - 1 kg.
• Garlic 200 gr.
• Sunflower oil - 2 cups
• Vinegar - 0.5 cups
• Ground pepper - 1 tbsp. spoon
• Salt - 0.25 cups
• Sugar - glass

Preparation:

Peel the tomatoes by pouring boiling water over them. Grate the carrots, place in a saucepan and cook over low heat. Grind bell peppers, tomatoes and apples and add to carrots. Add salt, black pepper, sugar, and vegetable oil. Grind the garlic and hot pepper and add after 100 minutes from the start of boiling. Then add vinegar and continue cooking. In general, boil for 2 hours 30 minutes. Pour the hot preparation into jars and roll up the lids.

This version of the light turns out to be very gentle and is suitable even for the smallest ones, as it has an appetizing aroma and is almost not spicy in taste.

Ingredients:

• Tomatoes - 1 kg.
• Sweet pepper - 1 kg.
• Garlic - 1 head
• Salt to taste

Preparation:

Prepare vegetables and grind them in a meat grinder. Pour the resulting mass into bottles.

To keep our light longer, it is better to bottle it with narrow necks and sprinkle salt on top.

Ogonyok salad for the winter - horseradish

Those who like spicier recipes are advised to use horseradish when preparing fire.

Ingredients:

• Tomatoes - 1 kg.
• Garlic - 100 gr.
• Horseradish root - 100 gr.
• Salt - 1 tbsp. spoon;
• Sugar - 1 tbsp. spoon.

Preparation:

Cut everything for grinding in a meat grinder.

Skip the horseradish first and collect it in a bag so that its aroma does not evaporate and does not cause tears.

Mix everything and leave for 30-40 minutes and pour into jars.

If, in addition to a spicy dressing, you want to prepare a hearty snack, then adding vegetables would be quite appropriate.

Ingredients:

• Tomatoes - 3.5 kg.
• Carrots - 1 kg.
• Sweet pepper - 3 pcs.
• Hot pepper - 2-4 pcs.
• Garlic - 3 heads
• Parsley and dill - 1 bunch each
• Sugar - 1 glass
• Vegetable oil - 1 glass
• Salt to taste

Preparation:

Grind and mix all the ingredients prepared for the fire. Then transfer to a saucepan and bring to a boil. This preparation is simmered over low heat for about 50 minutes. Finally, the light is poured into sterilized jars and rolled up.

If you like to experiment, then this recipe is worthy of your attention. After all, not everyone dares to add sweet to spicy. But the original taste is worth it. This preparation is not very spicy and has a pleasant fruit aroma.

Ingredients:

• Tomatoes - 3.5 kg.
• Carrots - 1 kg.
• Bell pepper - 1 kg.
• Apples - 1 kg.
• Onion - 1 kg.
• Plums - 1 kg.
• Garlic - 100 gr.
• Sunflower oil - 100 gr.
• Salt and pepper to taste

Preparation:

Prepare vegetables and fruits. Grind everything in a meat grinder. Pour sunflower oil into the pan. Place our mixture there and bring to a boil. Then simmer over low heat for 15-20 minutes. After this, add crushed garlic, salt and pepper. Pour the hot mixture into jars.

In winter, you always want some fresh greenery, which is why adding it to the fire will help fulfill this desire.

Ingredients:

• Tomatoes - 1 kg.
• Garlic - 1 head
• Hot pepper - 1 pc.
• Greens to taste

Preparation:

Grind tomatoes, peppers, garlic and herbs in a blender or meat grinder.

For a brighter taste, let the fire brew for a couple of days.

If the tomato harvest is not going well, but you still want to make a light, then this light recipe is for you.

Ingredients:

• Hot pepper - 0.5 kg.
• Walnuts - 150 gr.
• Garlic - 300 gr.
• Seasoning "Khmeli-suneli" - packaging
• Tomato paste - 0.5 kg.
• Salt - 70 gr.

Preparation:

Twist hot peppers, nuts, garlic. Add suneli hops and tomato paste. Add salt and mix the mixture. Divide into jars.