We continue to prepare for the harvesting season and collect the best of the best recipes for appetizers, salads and other delicious seams for future use.
Option number 1
Ingredients:
1 kg of tomatoes
1 kg eggplant
1 kg zucchini
0.5 kg of carrots
0.5 kg bell pepper
0.5 kg of onions
150 gr. garlic
1 bunch of parsley
1 pod of hot pepper
1 tbsp. vegetable oil
4 tbsp. l. Sahara
2.5 tbsp. l. salt
1 tbsp. l. vinegar essence
Preparation:
1. Wash and peel all vegetables and herbs.
2. Cut all vegetables into cubes of the same size, and finely chop the greens.
3. Stir the workpiece and leave for 10-15 minutes.
4. Prepare the marinade: mix 1 cup of water with 1 cup of vegetable oil, vinegar essence, sugar and salt. You can also add bay leaves, black pepper and sweet peas, as well as coriander, mustard seeds, and more, if desired.
5. Pour the marinade over the vegetables and place on the stove. Simmer vegetables over medium heat for 1 hour.
6. Put the hot salad in still warm sterilized jars and roll up immediately. Cool the jars under a blanket, then put them in storage.
Option number 2
Ingredients:
2.5 kg eggplant
1 kg white onion
2 kg of tomatoes
0.5 kg apples
1.5 kg bell pepper
4 tbsp. l. salt
6 sec. l. Sahara
1 cup vegetable oil
2 heads of garlic
2 pods of bitter pepper
3 tbsp. l. vinegar 9%
Preparation:
1. Peel and prepare all vegetables.
2. Cut the onion into half rings. Mince tomatoes, eggplants, garlic, bitter and bell peppers.
3. Mix everything, season with salt, sugar and pour over with butter.
4. Simmer vegetables on a low boil for about 35 minutes. Pour in vinegar, mix and boil for another 2-5 minutes. Spices to taste.
5. Arrange the eggplant appetizer in sterile jars and roll up.
Option number 3
Ingredients:
3 kg eggplant
2 kg of onions
100 g garlic
1 tbsp. l. salt
2 tbsp. l. hops-suneli
3 tbsp. l. tomato paste
vegetable oil
Preparation:
1. Wash the eggplants, cut the stalks and cut into bars along the entire fruit. Salt the pieces and put under a press overnight.
2. After 12 hours, fry the eggplants until lightly browned.
3. Peel the onions, cut into large half rings and fry separately. Add tomato paste.
4. Finely chop the garlic.
5. Combine fried eggplants, onions in tomato sauce, garlic and suneli hops. 6. Simmer vegetables covered for 30 minutes. If the mass is dry, then pour in 1-1.5 cups of water. Add salt to taste.
7. Fill hot sterilized jars with snacks.
8. Cover with boiled lids and sterilize 0.5 liter cans for 20 minutes, 1 liter cans for 25-30 minutes, it is better not to use cans over 1 liter.
Roll up. This is not vinegar-free, so storage in a cool place is recommended.
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