A simple eggplant salad for the winter - a delicious assorted vegetable salad
When the vegetable harvest ripens en masse, it’s time to prepare a delicious salad of eggplants with tomatoes and other healthy vegetables called Assorted for the winter. The preparation includes a wide variety of available fresh vegetables.
Time to bookmark: Summer, Autumn
The simplicity of preparation allows you to maximize the benefits of everyone, and a simple preservation recipe will delight not only experienced, but also young housewives. The step-by-step design is accompanied by a photo.
Ingredients:
- large sweet tomatoes - 5 kg;
- onions – 0.5 kg;
- medium-sized carrots – 0.5 kg;
- sweet bell pepper – 1 kg;
- small beets – 0.5 kg;
- zucchini or squash – 0.5 kg;
- eggplants – 0.5 kg;
- sugar – 5 tbsp. l.;
- refined oil - 500 g;
- garlic - 300 gr;
- vinegar 9% - 0.5 tbsp.;
- salt - 1 tsp;
- ground black pepper - 0.5 tsp.
How to prepare eggplant salad for the winter
Peel the onion and chop into half rings.
Chop the ripe eggplants into large cubes.
Select seeds from pepper, wash and cut into strips.
Peel the beets, rinse with water, cut into cubes.
Cut the garlic cloves into several pieces.
Peeled and washed carrots must be cut into halves of circles.
Cut the tomatoes into not very large pieces.
Remove seeds and peel from zucchini and cut into cubes.
Chop vegetables directly into the pan. Mix everything, add salt, pepper, butter, sugar.
Boil and simmer at low temperature for one hour. Add 9% vinegar and simmer the Assorted Eggplant Salad for another hour, stirring constantly.
Arrange in advance sterilized cans and roll up.
Place in blanket, lids down, until completely cool. Store eggplant salad in a cool, dark place with low humidity.
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