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Vegetable Salad for the Winter

Put up a jar of vegetable salad for winter now! Here's a really delicious recipe for a vegetable salad you can can and set aside for the cold months.

ninaolaAuthor avatar
Recipe author
Vegetable salad for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 22 % 2 g
Carbohydrates 67 % 6 g
42 kcal
GI: 100 / 0 / 0
  • Start with the eggplant. Peel it and cut it into roughly eight pieces. Salt it and let it sit for about three hours to draw out the bitterness. Then rinse, pat dry, and fry in sunflower oil. Transfer it to the pot you'll cook the salad in. Now move on to the peppers—red or green makes no difference here, just choose fleshy ones. Remove the cores, discard the seeds, and cut them into quarters. Fry them together with the onion, which you've already sliced into rings. Almost done—now the tomatoes. Drop them into boiling water, then peel off the skins and chop finely. Combine all the ingredients and set the pot over the heat. Let it simmer gently for half an hour. Then add the garlic, parsley, and cilantro (I run them all through a meat grinder first). Give it another twenty minutes or so on the stove. Pack it hot into sterilized jars and seal tightly.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Salt - 0  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Coriander greens - 25  kcal/100g

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