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➠ Vegetable salad for the winter

Vegetable salad for the winter

5037

Kitchen Russian

Calorie content 88.6 kcal

Portions 6 l.

Cooking time 60 minutes

Proteins * 1.2 gr.

Fats * 1.8 gr.

Carbohydrates* 20.8 g

Content

You can make a simple and delicious salad for the winter with eggplants and cucumbers. Vegetables for him can always be purchased during the harvesting season. Add some sweet pepper to the salad and simmer in tomato sauce. It is convenient to roll up a salad for a family table in liter jars. Cooking without sterilization.

Ingredients

Eggplant 1.4 kg Fresh tomatoes 1.4 kg Cucumbers 0.7 kg Bell pepper 0.7 kg Onion 0.3KG Granulated sugar 4 tablespoons Salt 1 tbsp Sunflower oil 200 ml. Table vinegar 9% 5 tbsp

Cooking process

First, we prepare all the vegetables for the salad. We rinse them well under running water. For eggplants and cucumbers, remove the tips on both sides. Remove stalks and seeds from peppers. Peel the bulbs. Wash cans with baking soda and sterilize in any way. Boil the lids.

Cut the eggplants into large pieces, sprinkle well with salt and leave for 15 minutes to remove the bitterness. Then we rinse them well with running water and squeeze out excess liquid.

Cut the sweet peppers and cucumbers to the same size as the eggplants so that all the vegetables look beautiful in the salad.

Cut the tomatoes crosswise, scald with boiling water and peel. Then grind them in mashed potatoes using a blender or meat grinder. Pour the resulting tomato puree into a saucepan for stewing the salad and put on medium heat.

Chop the peeled onion into thin quarter rings. Put the onion in the boiled tomato and simmer for 5 minutes.

Then put chopped eggplants, cucumbers and peppers into this pan. We do not add water, as there will be enough vegetable juice in the salad.

Cover the saucepan with a lid and simmer the vegetables over low heat for 20 minutes from the start of the boil. Stir the vegetables from time to time with a wooden spoon so as not to burn.

By the end of stewing, add the amount of salt, sugar, sunflower oil and vinegar indicated in the recipe to the salad and gently mix the salad. Be sure to taste it and adjust it as needed. Simmer the salad for another 5 minutes.

We lay out the prepared hot salad in sterile jars, filling them to the very top. We seal the jars hermetically, turn them over onto lids and cover with a warm blanket. The cooled eggplant salad with cucumbers is transferred to storage.

Eat for health and good preparations!