Composition / ingredients
Cooking method
1. Let's prepare vegetables:
- bulgarian pepper is cleaned from seeds, washed, cut into strips;
- peel onions, cut into half rings;
- tomatoes are washed, cut into cubes;
- carrots are cleaned, washed, grated on a coarse grater;
- my eggplant, cut into cubes.
2. Vegetables are prepared, put them in a suitable saucepan, pour sunflower oil, pour salt and sugar. Cook for 45 minutes from the moment of boiling under a closed lid.
3. Peel the garlic, chop it with a knife or pass it through a press, add it to the salad, and also pour vinegar essence.
4. We lay out the hot salad in prepared jars and roll up the lids. We wrap the blanks in a warm blanket and leave them for a day, after which we transfer them to the cellar for storage.
From the specified amount of ingredients, seven half-liter cans should be obtained.
Have a delicious salad and good health!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Acetic essence - 11 kcal/100g
