Eggplant salad with peppers, zucchini, carrots and tomatoes is cooked very simply, in one bowl, you will not need more than an hour to cook it. Vegetable salads for the winter without sterilization - one of the most popular winter harvest. Prepare the dishes for storage - jars and lids. Vegetable salads are conveniently stored in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, just like any canned food.
Banks and lids should be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.
- Cooking time: 1 hour
- Quantity: 1, 5 l
Ingredients for cooking eggplant salad for the winter
- 1 kg of eggplants;
- 1 kg of Bulgarian pepper;
- 1 kg of tomatoes;
- 500 g zucchini;
- 500 g carrots;
- 500 g onions;
- 1 head of garlic;
- 100 g of greens (cilantro, parsley);
- 250 ml of sunflower oil;
- 100 grams of granulated sugar;
- 60 g of rock salt;
- 150 ml of apple cider vinegar;
- black pepper, vegetable seasoning to taste.
A way of cooking eggplant vegetable salad for the winter without sterilization
So, we take a large container for cooking vegetable stews. It can be a pan or a stewpan with a wide bottom.
Ripe eggplants without damage and spoilage, with elastic skin, cut into slices with a thickness of about a centimeter, put in a saucepan.
We clean the sweet Bulgarian pepper from seeds, cut it into large pieces, add to eggplants. The color of the pepper will affect the final color of the lettuce. I cooked with yellow and green, that is a little unripe, so it turned out variegated. If the pepper is red, then the color of the finished dish will be darker.
Zucchini peel clean, cut finely. Also finely chop the onion and garlic. Put zucchini in a stewpan, onions and garlic. By the way, young light green zucchini cleaned unnecessary.
Cut the carrot into slices approximately half a centimeter thick. In such salads carrots should be cut large, it diversifies the texture of the dish.
Next, add ripe red tomatoes. I advise you to wash them with boiling water and remove the skin, it is not necessary to do this, but without it it is more delicious.
Now we add sunflower oil to the skillet, pour sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Stew vegetables on moderate heat for 40 minutes.
Finely chop a bunch of fresh herbs, throw in the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, mix, heat over moderate heat for 2-3 minutes, remove from heat.
Packing hot eggplant salad in prepared dry, clean cans. Immediately we roll the lids tightly overturned on the neck. We envelop the canned food in a warm blanket and leave it at room temperature for several hours.
Completely cooled billet we remove in a cold basement.
When you open a jar of eggplant salad in cold winter, an incredibly tasty and delicious vegetable flavor will fill the room and remind you of summer.
Eggplant salad for the winter without sterilization is ready. Enjoy your meal! Stock up for the winter!