Eggplant Winter Salad is a delicious assortment of vegetables. The vitamins in vegetables are preserved, since the heat treatment is very minimal. Summer is passing so quickly, so you need to try and have time to prepare your favorite vegetables for future use.
It is necessary
- - 1 kg of eggplant;
- - 1 kg of bell pepper;
- - 1 kg of carrots;
- - 1 head of garlic;
- - 3 tbsp. tablespoons of salt;
- - 2 tbsp. tablespoons of sugar;
- - 1 tbsp. a spoonful of vinegar essence;
- - vegetable oil;
- - parsley;
- - dill.
Instructions
Step 1
Rinse the eggplants, peel and seed. Cut into 8 pieces.
Step 2
Place salt in a bowl and stir. Leave on for 1, 5 hours. After the time has elapsed, rinse the eggplants under running water. Throw in a colander and let the water drain.
Step 3
Dip the bell pepper for 2 minutes in boiling water, remove and remove the skin. Cut into 4 pieces, remove seeds.
Step 4
Rinse the carrots in hot water, peel and cut into cubes.
Step 5
Remove the husk from the garlic. Grate the garlic on a coarse grater.
Step 6
Rinse the dill and parsley under running water, drain and chop.
Step 7
Fry vegetables in vegetable oil. Eggplants, carrots, peppers.
Step 8
Rinse and sterilize the jars. Boil metal lids.
Step 9
Gently mix the fried vegetables and put in jars. Sprinkling with garlic and herbs.
Step 10
Prepare the marinade for pouring. Add a tablespoon of salt and two tablespoons of sugar to one liter of water. Bring to a boil and simmer for 5 minutes. Add a tablespoon of vinegar essence to the hot marinade.
Step 11
Pour the boiling marinade over the vegetables in the jars. Sterilize the jars for 15 minutes.
Step 12
Roll up the lids, turn upside down and put under the "fur coat". When the jars are cool, put in a cool place.
Step 13
Serve as a cold appetizer with meat or mashed potatoes.
