Prepare an eggplant salad with tomatoes and peppers for the winter, it is called “All for 10”, because all the ingredients need the same amount.
Preparation time: 1 hour 35 minutes.
The number of cans: 5 to 0, 5 l.
- ripe eggplants - 10 pcs;
- 10 sweet red pepper;
- finger cultivar tomatoes - 10 pcs;
- onion - 10 pcs;
- Table vinegar 9% concentrate - 250 ml;
- young garlic - 10 teeth;
- sunflower oil (refined) - 350 ml;
- table salt (large) - 2 tablespoons;
- white crystalline sugar - 110 g.
How to cook eggplant salad for the winter
To begin with, pour vegetable oil in a thick saucepan, boil over low heat. Now we wash the eggplant, cut the stem, cut the vegetable into cubes. Put the eggplant in a bowl, fill with ice water and salt, put marinated for 30 minutes. Marinating will remove the bitter taste of eggplant. After rinsing the vegetable pieces with running water, put it in a saucepan.
Sweet red pepper washed, cut in halves, cut the seeds, the stem. After rinsing again with water, cut into large pieces, put in a saucepan to the other ingredients.
The onion heads were peeled, washed, cut into half rings and laid out in a saucepan.
Tomatoes were washed, scalded with boiling water, skin was removed, cut into large pieces, put in a saucepan.
Peeled garlic cloves crushed, laid out to vegetables, poured sugar and salt, mixed. Add some spice for spice. Cook the vegetable mixture at minimum heat for 40 minutes, mix. A couple of minutes before readiness, finely chopped greens were added, table vinegar essence, and mixed. Put the vegetables into dry sterilized jars, pour hot boiled brine on top, cover with lids. Poured warm water into a saucepan, put the jars, turned on the medium heat, sterilize the containers for 20 minutes.
They closed the banks with a zakazatelny key. Turned upside down, checked for brine flow. Then they wrapped the seams in a warm cloth, left for 8-10 hours in the room to cool. Store rolled up assorted salad in a dark place for no more than a year.
Enjoy your meal!