For the winter, you can preserve not only whole tomatoes, peppers and cucumbers, but also prepare salads for future use. Mixed vegetables, when properly processed, will retain all the taste and most of the vitamins.
There are many recipes for preparing salads for the winter, among the ingredients of which are not only vegetables. For example, a mixture with the addition of rice is delicious. But vegetable salads contain more nutrients and are able to maintain immunity in the winter.
Pepper and eggplant salad - preparation of ingredients
To prepare this dish, you will need to select different vegetables, so the mixture is high in vitamins. Choose vegetables for salad better than medium size. Since the preparations are planned in large quantities, you will need to take 10 vegetables of each type.
You will need eggplants, bell peppers, onions, tomatoes, garlic (10 cloves). Spices: 6-8 peas of allspice and black pepper, 3 bay leaves, 2 tablespoons of salt and 4 - sugar. Nine percent vinegar - 100 ml, vegetable oil - 200 ml.
Vegetables must be pre-washed and prepared. Cut the tomatoes into slices, remove the stalk, then roll them in a blender. Cut off the green top from the eggplant, cut in half lengthwise, then turn and do the same across. Cut each of the pieces into cubes, put in a suitable dish. Eggplants can taste bitter - in this case, they are pre-soaked in salt water for half an hour, then washed.
Cut the peppers into large squares, the onions into thick half rings. Cut the garlic cloves in half or in thirds.
Preparing salad for the winter
After preparing the vegetables, everything, except for the tomato puree, must be put into a large saucepan, pour vegetable oil there. Mix well. Then add tomato puree there and mix again. So the salad is better saturated with vegetable juices.
Add spices to the pan - bay leaf, peppercorns, sugar and salt. Close the lid and place on the stove for cooking. When the contents of the pan begins to boil, the heat must be reduced and the cooking continues for half an hour, stirring the contents a little. After 30 minutes, add vinegar and garlic to the dish, mix, continue cooking for another 5 minutes. Taste the salad for the amount of salt and sugar, add if necessary.
After adding the garlic and vinegar, you can start sterilizing the jars. You should first rinse them with baking soda. Put the prepared salad immediately into prepared containers and close with sterilized lids. Then the closed jars must be turned over. In this form, they should be cooled - for placement, it is necessary to prepare in advance a calm place where no one can accidentally knock them over. After cooling completely, the salads can be stored in a cellar or a cool pantry.
