Ten salad is not only an unusually tasty dish, but also a good vitamin boost for the body. Do not be lazy, take a dozen vegetables of each type, prepare a snack for future use and enjoy it in a long winter.
A simple recipe for "Ten" salad
Ingredients:
- 10 medium eggplants;
- 10 medium tomatoes;
- 10 medium bell peppers;
- 10 medium onions;
- 10 cloves of garlic;
- 10 peas of black pepper;
- 0, 5 tbsp. 9% table vinegar;
- 1-1, 5 tbsp. vegetable oil;
- 4 tablespoons Sahara;
- 2 tbsp. salt.
When choosing eggplants, pay special attention to their skin. It should be shiny and have a bright blue-violet color. If you come across brownish fruits, do not use them in a salad, otherwise it will turn out to be bitter.
Wash all vegetables thoroughly and place on drying trays or pat dry with paper towels. Cut off the skin from the eggplant, remove the stalks, cut the flesh into large cubes and soak in cold water for half an hour. This will remove the bitterness, moreover, "blue", as they are called in Ukraine, will not absorb too much oil during cooking. Cut the seeds from the peppers, cut them lengthwise into 2-4 pieces, and then crosswise into strips 1-1.5 cm wide. Chop the tomatoes into medium cubes. Remove the husks from the onions and garlic cloves, chop the first in thick half rings, chop the second with a knife.
Place a thick-walled, large saucepan with half the oil on the stove. Heat it over high heat and place the prepared salad components in even neat layers in the following order: tomatoes, eggplants, peppers, onions and garlic. Pour in the remaining oil, sprinkle with sugar, salt, peppercorns, cover and bring to a boil. Reduce the temperature to medium and simmer the vegetable platter for 35 minutes, then pour over the vinegar, stir well and let simmer for another 5 minutes.
Ten salad - winter pleasure
Be sure to check each jar for cracks or chips. If they are present or appeared after sterilization, it is better to take another container so as not to spoil the food.
Sterilize the glass jars for 10-15 minutes by placing them upside down in a colander in the steam bath. Allow them to dry thoroughly on a clean towel and fill equally with the hot Ten salad, trying to keep the proportions of vegetables roughly the same. Boil tin lids, roll up the cans, turn them over, wrap them in a blanket or blanket and leave for 10-12 hours at room temperature. Store winter blanks in a cool, dark place.
