Harvesting for the winter is an important stage of each year, which is of particular value and at the same time a difficulty for every housewife.
In this harsh season, the body more than ever needs plant fiber, vitamins and minerals, which are so rich in all vegetables, herbs and root crops. And their brothers who grew up in the greenhouse are by no means so natural and useful. Therefore, there are many special winter recipes: "Taste of August", "Valentine" and salad "Ten" for canning are perfectly suited. They help to preserve the beneficial properties and taste of all components to the maximum, which will clearly please your household at dinner. All these dishes include eggplants generously gifted by nature with vitamins B1, B2, B5, C and PP, as well as pectin and proteins, potassium, iron, magnesium, calcium and phosphorus. These are one of the lowest-calorie vegetables, which means that their use can not be too limited. Thus, we can safely say that the salad "Ten", "Valentine" and "Taste of August" - these are some of the best options for
winter preparations. They can be used not only as a cold appetizer, but also added to meat in the preparation of fries, lagman and other dishes, as well as a
complex side dish with cereals.
Preparation
If you prefer the salad "Ten", the recipe for this healthy workpiece will certainly delight you with its simplicity. For it, only eggplants, sweet peppers, ripe tomatoes and medium onions, each vegetable 10 pieces each will be needed. And for refueling sugar, salt, vinegar, garlic and refined vegetable oil. We prepare the eggplants first: peel the stems, wash them thoroughly, cut them into small cubes or round slices and, putting them in a deep cup and generously salting, mix them with your hands, slightly pressing down so that bitter juice and seeds flow out of them. We leave them for 20-30 minutes aside, and in the meantime, prepare other vegetables.
Cooking
Salad "Ten" should be rolled up in jars ready-made, so vegetables should first be stewed in a saucepan over low heat. To begin with, we chop large peppers, tomatoes and onions into cubes or semicircles, finely chop the garlic. We wash the eggplants under a stream of running water so that the seeds flow into the sink along with the obtained dark juice. Then put everything in a saucepan of a suitable size, mix, add oil, salt and sugar and simmer for about half an hour or forty minutes, stirring occasionally. And so that our Ten salad has a pleasant piquant taste, pour 50 g of vinegar 10 minutes before being ready. And when we turn it off, we add the garlic and roll it hot in pre-sterilized jars. Such a portion indicated in the recipe is enough for about 2 two-liter containers, however, to save consumption, it is better to divide them by liter. So, the magnificent rich salad "Ten" is ready for a long winter. You just have to turn the cans over and wrap them up for a couple of days until completely cool, and then put them in the pantry. Such a dish will not go bad for months, you can be sure, which means it will delight you with its taste all winter.