Preparing vegetables for the winter is a great appetizer. Turkish vegetable salad, which includes tomatoes, eggplant, bell pepper, contains many nutrients and is great for meat dishes, goes well with most side dishes.
Pick your recipe
You will need
- - 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 (without a slide);
- - a pan with a capacity of 8-10 liters;
- - glass jars.
Instruction manual
1
Wash eggplant, bell pepper and peel stalks and seeds. Peel the onion. Wash the tomatoes and peppers. Cut all the ingredients into large pieces. To speed up the process of chopping vegetables, you can use the food processor.
2
Take a pan, put chopped eggplant, onion, tomatoes, bell pepper, and hot pepper at its bottom. Capsicum can be replaced with red ground pepper. Pour all the vegetables with vegetable oil, salt to taste and put on the stewing plate for ten minutes.
3
Spread hot stewed vegetables in pre-sterilized jars. Place jars of vegetables in boiling water and sterilize. Sterilize liter cans for thirty to forty minutes, and half-liter cans for twenty-five minutes.
4
After the set time, remove the jars from the water and cool. Roll up the cans with iron lids; a winter harvest called Turkish vegetable salad is ready. Store the salad in a cool dark place or in the refrigerator.