Eggplant salad "Ten"

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Eggplant salad "Ten"

Ingredients

Eggplant 10 pieces.
Tomatoes 10 pieces.
Onion 10 pieces.
Bell pepper (red) 10 pieces.
Sugar 100 g
Vinegar 6% 50 gr.
Salt 2 tbsp. l.
Sunflower oil 1 tbsp.
Peppercorns

Cooking method

  • Cut the eggplants and tomatoes into slices
  • Eggplant salad "Ten"
  • Eggplant salad "Ten"
  • peppers and onions - rings
  • Eggplant salad "Ten"
  • Eggplant salad "Ten"
  • Lay vegetables in layers in a saucepan, season with salt, sugar, vinegar and oil, add peppercorns and cook after boiling for 30-40 minutes. Put in jars and roll up immediately.
  • Eggplant salad "Ten"
  • Wrap up until it cools completely.

The dish is designed for

Output of 12 cans of 0.5 l.

Note

BON APPETIT!

micshelma
I confirm - delicious! I have been preparing this salad for three years. Leaves with a bang over the winter
RybkA
The recipe for me is your nra by the simplicity of execution, that you do not need to fry anything, twist through a meat grinder, but there are questions.
Or rather ... eggplants are different in size ... So I came across some almost round and large in appearance.
Maybe eat not the number of vegetables, but their weight?
Irina1607
Quote: RybkA

The recipe for me is your nra by the simplicity of execution, that you do not need to fry anything, twist through a meat grinder, but there are questions.
Or rather ... eggplants are different in size ... So I came across some almost round and large in appearance.
Maybe eat not the number of vegetables, but their weight?

I took everything of medium size, if you think that they are large, take other larger vegetables, or count 1 to 2 (1 eggplant is about 400 gr.)

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