Vegetable blanks for the winter are a great snack. Turkish vegetable salad, which includes tomatoes, eggplants, bell peppers, contains many useful substances and goes well with meat dishes, goes well with most side dishes.
It is necessary
- - 2 kg of eggplant;
- - 2 kg of tomatoes;
- - 1 kg of bell pepper;
- - 1 kg of onions;
- - 1-2 pods of hot pepper;
- - 3 glasses of vegetable oil;
- - 1, 5 tablespoons of salt (no slide);
- - a saucepan with a capacity of 8-10 liters;
- - glass jars.
Instructions
Step 1
Wash eggplants, bell peppers and peel them of stalks and seeds. Peel the onion. Wash the tomatoes and peppers. Cut all ingredients into large pieces. You can use a food processor to speed up the chopping process.
Step 2
Take a saucepan, put chopped eggplants, onions, tomatoes, bell peppers, hot peppers on its bottom. Capsicums can be replaced with red ground pepper. Pour vegetable oil over all vegetables, salt to taste and place on the stove to simmer for ten minutes.
Step 3
Spread the stewed vegetables hot in pre-sterilized jars. Put jars of vegetables in boiling water and sterilize. Sterilize liter jars for thirty to forty minutes, and half-liter jars - twenty-five minutes.
Step 4
After the allotted time, remove the cans from the water and cool. Roll up the cans with iron lids, the preparation for the winter called "Turkish vegetable salad" is ready. Store the salad in a cool dark place or in the refrigerator.
