It is not for nothing that it is called the "Vegetable King". So many vegetables in one jar! But the basis of the salad, of course, is blue and peppers. And also tomato juice.
The salad turns out to be ingenious and simple at the same time.
In winter, such a salad is snapped up! Checked repeatedly!
Ingredients:
2 kg of colorful bell pepper
2 kg medium eggplant
0.5 kg carrots
200 gr. garlic, peeled
300 gr. parsley
1 PC. bitter pepper
For the marinade:
2 liters of homemade tomato juice (you can scroll the tomatoes in a meat grinder)
50 gr. salt
150 gr. Sahara
100 ml vinegar 9%
0.5 liter vegetable oil (odorless)
bay leaf, peppercorns, coriander and cloves to taste and wishes
How to cook:
1. Wash the eggplants and cut into large slices without peeling, add salt, leave for 30 minutes.
2. Rinse the pepper, peel it from seeds and stalks, and also cut into large pieces.
3. Peel the carrots with a brush or knife, wash and cut into thin slices.
4. Disassemble the garlic into cloves, remove the husk and pass through a press or grate.
5. Finely chop the clean and dried parsley.
6. Boil tomato juice in a bowl with a thick bottom. To obtain a homemade mixture, you will need about 3 kg of ripe tomatoes and a meat grinder. The remnants of the skin can be filtered or broken with a blender.
Pour salt, sugar, vegetable oil and seasonings to taste into the boiled tomato juice, pour in vinegar.
7. Place prepared vegetables in the sauce. Simmer on low heat for 40 minutes. Add garlic, parsley and hot peppers 15 minutes before cooking. Boil.
8. Put the finished appetizer in hot sterile jars and close with boiled lids. Wrap until cool.
Store in a cool dry place. A pantry or closet away from heating will work.
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Thanks for reading to the end!