I recommend this recipe to everyone who is engaged in canning for the first time. Delicious salad "Fedor" with eggplant is prepared simply and always turns out delicious. Chop the vegetables, mix with the rest of the additives, stew and close in jars.
Ingredients
- Eggplant - 500 g
- Tomatoes - 500 g
- Bell pepper - 1 kg
- Hot red pepper - 1 pod
- Carrots - 300 g
- Onion - 300 g
- Vegetable oil (odorless) – 150 ml
- Vinegar - 150 ml
- Ground black pepper - 0,5 tsp.
- Paprika - 0,5 tsp.
- Sugar - 100 g
- Salt - 80 g
Step-by-step cooking recipe
Cut the eggplants and pour salted water for 20 minutes.
Bulgarian and hot pepper cut in half, peel from seeds, finely chop.
Peel and chop the tomatoes.
Grate the carrots, peel the onion and slice.
Mix all the vegetables in a large saucepan, add oil, spices, sugar and salt.
Put the pan on low heat and cook for 30 minutes.
Pour in the vinegar, soak for another 2-3 minutes and close in sterilized jars.
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