Eggplant salad for the winter

Eggplant salad for the winter

Among the many canning recipeseggplant, this recipe for eggplant salad for the winter is distinguished by the simplicity of cooking and the availability of ingredients. Prepare a salad of aubergines for the winter according to the proposed recipe under the force even the beginning hostess.

Necessary ingredients:

• 
  eggplant - 3 kg


• 
  carrots - 2 kg


• 
  onion - 0.5 kg


• 
  sweet pepper - 2 kg


• 
  tomato juice - 3 l


• 
  salt - 2 tbsp.


• 
  vinegar 9% - 150 g


• 
  sugar - 1 glass


• 
  vegetable oil - 2 cups

Step-by-step instruction:

1. 
   Eggplant well rinse and cut into slices.


2. 
   Season the eggplant with salt and leave it for half an hour to remove the bitterness.
   
   
   Important! Never pickle eggplant with iodized salt, they will become soft and tasteless from this. And in general for blanks take only the most simple large salt without any additives.
   
   


3. 
   Carrots clean, wash well and cut into slices.


4. 
   From the pepper remove the seeds and cut it with strips across or ringlets.


5. 
   Onion, clean, wash and cut into rings.
   
   
   On a note! To not eat onions, cut it on the wet. If the onion is very hot, soak the knife and the chopping board.
   
   


6. 
   Tomato juice pour into a saucepan and bring to a boil.


7. 
   Add salt, sugar and vegetable oil to the tomato juice.


8. 
   Put the carrots in the marinade, allow to boil and cook after boiling for 20 minutes.


9. 
   Add the remaining vegetables to the salad, bring to a boil and cook after that for another 10 minutes.
   
   
   On a note! When preparing a salad you need to achieve as much as possiblemore rapid boiling at each stage. Therefore, after each new bookmark, make a strong fire, but as soon as the lettuce starts to boil, immediately reduce it. Cook lettuce should be on such a fire, which only supports boiling, do not allow strong bubbling.
   
   


10. 
    When the salad is ready, add vinegar into it, stir well and allow to boil for 3 more minutes.


11. 
    The hot mixture is spread over sterile jars and roll up.


12. 
    Finished cans with salad turn upside down and wrap up with a blanket for slow cooling.