Cucumber and eggplant salad for winter: recipe for original and tasty appetizer
Salads for the winter can be prepared from any vegetables. The most important thing when cooking is to adhere to the correct proportions.
- eggplants - 1,3 kg
- tomatoes - 1.3 kg
- cucumbers - 1 kg
- bell pepper - 700 g
- onion - 300 g
- salt - 1 tbsp.
- sugar - 90 g
- sunflower oil - 200 ml
- vinegar - 70 ml
Method of preparation:
1. Wash the eggplants, cut them into large cubes, put them in a bowl, add salt, mix and let stand to remove bitterness. Afterward, wash the eggplants with water.
2. Wash the tomatoes, chop and put them through a meat grinder or simply grate them. Strain the puree through a sieve, then pour it into a saucepan and put it over medium heat.
3. Cut the onions into half rings, cut the peppers into bars and add to the puree, mix. After 5 minutes, add chopped cucumbers, eggplants, bell peppers. Mix everything, bring to a boil, then stew under a lid for 20 minutes, be sure to stir. After salt, add vinegar and vegetable oil, stir, bring to a boil again, cook over medium heat for another 5 minutes.
4. Pour the ready salad into sterile jars, canning.
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