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Salad for the winter "Three"


Ingredients for the preparation of salad for the winter "Three"

For 1 liter jar or 2 half-liter

  1. Eggplant 3 jokes
  2. Ripe Tomatoes 3 pieces
  3. Onions 3 pieces
  4. Bulgarian pepper 3 pieces
  5. Sunflower oil 70 milliliters
  6. Salt 1 teaspoon
  7. Sugar 1 tablespoon
  8. Vinegar 1 tablespoon
  • Main ingredients: Eggplant, Onion, Pepper, Tomato

Inventory:

Glass jars with lids, a pan, a wooden spatula, a kitchen knife, a cutting board, disposable paper towels, kitchen towels or a plaid, a wide funnel.

Cooking salad for the winter "Three":

Step 1: prepare the eggplant.


All ingredients should be medium in size. First, take three eggplants, rinse them very carefully, and then dry with disposable towels. Cut ponytails from vegetables.

Washed eggplant should be cut into circles with a thickness of not more than one centimeter, or in semicircles of the same thickness. Although many will insist that you only need to cut in circles and nothing else, I don’t see a big tragedy in cutting eggplants even into medium-sized cubes, they just boil harder.

Step 2: prepare the tomatoes.


Rinse the tomatoes just like eggplants, rinse, towel dry. Remove the skin, cut out the seal on the crown, and then divide each tomato into 4 equal parts to make wedges.

Step 3: prepare the onion.


Onions need to be peeled, cut off all excess, rinse with cold water, and then cut into thin half rings.

Step 4: prepare bell peppers.


Remove the seeds from the bell pepper and cut the green tail. Rinse the peeled vegetables well inside and out, dry and cut into medium-sized cubes or stripes.

Step 5: stew the vegetables.


Now the most important part, that is, preparing the salad itself. First, pour the vegetable oil at the bottom of the pan, add vinegar, as well as salt and granulated sugar to it. Then lay the vegetables in layers in the following order: pieces of tomato, eggplant, sweet peppers and finally onions. Put the salad on a slow fire, cover and bring to a boil. Then continue to stew the vegetables for 40 minutes, sometimes remembering to gently mix them so that nothing burns. As soon as the Troika salad is ready, it will immediately need to be decomposed into sterilized jars.

Step 6: prepare the salad.


To prevent the jar from bursting, heat it with steam, and then, using a wide funnel, fill it with salad to the very top.

Close the jars filled with vegetables immediately tightly with lids. Wrap the hot billet in towels or a blanket to get a kind of "coat" and leave to cool on 12 hours. After cooling, the Troika salad will be ready for the winter, so that it can be removed to the rest of the workpieces.

Step 7: serve the salad.


The Troika salad is very tasty, it perfectly combines all the ingredients, so I just open the jar, pour out its contents in the saucer and use it as a complement to the side dish or as a festive snack. However, you can just spread the caviar salad on bread and eat a deliciously tasty sandwich.
Enjoy your meal!

Recipe Tips:

- Before you prepare the salad, thoroughly rinse and sterilize the jars so that all your efforts are not wasted, and you do not find once swollen lids or broken glass.

- Only ripe vegetables of good quality are suitable for preservation.

- For seaming, use only a proven can opener, again so that you are sure of the quality of the workpiece.