Easiest recipe

1. Wash the fruits, peel and cut into quarters, large specimens into 6 parts.
2. Wash and sterilize jars. Prepare the marinade from sugar and salt, pour vinegar after boiling.
3. In a boiling brine, place half of the vegetables so that they are covered with liquid. Cook no more than 8 minutes, so as not to be digested.
4. Remove from heat and transfer fruits to prepared dishes. Do not pour the marinade, and cover the jars with boiled lids.
5. In the brine, place 2 part of the fruit and repeat all that with 1 part.
6. Pour all the cans with marinade and put them in a container of water for sterilization. Boil for 5 minutes, pull, roll, turn on the lids and wrap until cool.

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In honey fill

1. Prepare a brine of water, salt, sugar, honey and allspice. After boiling add vinegar.
2. Washed, peeled and cut into slices the fruit pour into boiling brine. Boil for no more than 10 minutes.
3. Place the vegetables in sterile jars and pour the marinade. Cover with boiled lids and roll up. Put on the lids and wrap well.

No sterilization

1. Cut washed and peeled fruits into quarters.
2. In a saucepan, prepare a mixture of oil and vinegar, add sugar and bring to a boil.
3. Pour sliced ​​vegetables and boil for about 10-12 minutes.
4. Fill sterile jars with vegetables and pour boiling fill.
5. Cover with sterile lids. Cork and wrap conservation.

For stuffing

1 can of 3 l

1. In pure vegetables, remove the stalks and seeds.
2. Dip a few peppers in boiling water and boil for about a minute.
3. Transfer fruits, draining water from them, into a sterilized hot jar.
4. Prepare the marinade from 1.5 liters of water, adding salt, sugar, black and allspice and herbs. Boil for about 5 minutes.
5. Pour vinegar into a jar of vegetables and then boiling brine.
6. Cork jars with sterile lids, turn over and wrap.

In tomato juice

1. Wash, peel and chop the fruit into 6–8 parts.
2. Boil the juice and add peeled and grated carrots to it. Cook for 15 minutes.
3. Add the remaining components to the juice and pour out the fruits. Boil after boiling for 8-10 minutes.
4. Pour into hot cans in sterile jars and roll them with boiled lids. Wrap inverted cans and leave to cool.

Fried

1. Wash and dry whole fruits. Ponytails leave.
2. Fry vegetables in oil on all sides (cover with a lid).
3. Fruits are placed in sterile jars, mixed with chopped garlic.
4. Add salt, sugar and vinegar to the container filled with vegetables. Pour boiling water over everything.
5. Roll up and wrap.

With eggplant (Recipe 1)

1. Wash the washed eggplant in small slices, sprinkle with salt, and let it stand for half an hour.
2. Sauté sliced ​​pepper.
3. Drain the water from the eggplant, rinse and fry too.
4. Finely chop the greens with garlic.
5. First lay eggplant (2 cm) in a container, then pepper (1 cm) and a little dressing of herbs with garlic. Stick to this sequence until the jar is full.
6. Cover the cans with lids and put on sterilization. Boil liter containers for 1 hour, and 0.5 liter - about 40 minutes.
7. Wrap ready-made preservation before cooling.

With Eggplant (Recipe 2)

1. Cut vegetables in half rings (0.5 cm each). Sprinkled with salt eggplant leave for 20-30 minutes and then, draining the liquid, rinse.
2. Bring tomato juice with spices and butter to a boil.
3. Dip the fruits in a boiling mixture and boil for about 30 minutes over low heat, gently stirring.
4. Arrange the finished salad in sterile containers and roll up. Wrap well and leave to cool.

With onions and garlic

1. Sprinkle the fruit in circles (0.5 cm) with ground pepper and salt. Fry for a few minutes.
2. Chop the onions in half rings and fry for 5-7 minutes in oil.
3. Blanch the tomatoes and, having peeled them off, finely chop or twist in a meat grinder.
4. Mix the tomato mixture with onions, salt and cook until smooth.
5. In a sterile dish put alternately layers of peppers and sauce. Cover and sterilize for 10-15 minutes.
6. Roll up the finished workpiece and wrap it well. Leave to cool.