For our recipe this
the salad is assembled seven classic summer-autumn vegetables, of which we daily
in different variations prepare salads for our loved ones. Believe me, a full set
I cut vegetables with a small amount of spices gives a stunning final result.
The consumption of ingredients given for 2 bottles of 700 ml.
- Tomato 350 g (plum)
- Pepper 300 g
- Carrots 100 g
- Cucumber 300 g
- Eggplant 200 g
- Cabbage 200 g
- Onion 200 g
- Refined sunflower oil 4 tbsp
- Salt 2 tsp
- Ground black pepper 1/2 tsp
- Sugar 1 tbsp
- Vinegar 9% 2 tbsp
How do we prepare salad “Seven vegetables” snack? Vegetables wash, purify eggplant, carrots, onions. Bulgarian pepper cut the stalk of a seed. Cut into julienne carrots and eggplant, cabbage shinkuem.
Onion cut into quarters rings, sweet pepper – julienne.
Cucumbers and tomatoes variety plum cut into slices.
Add in the sliced vegetables sugar, salt and black pepper. Stir and leave for an hour under the lid, so the vegetable juice is allowed.
Spread the vegetables in a stainless steel pan, add refined sunflower oil.
Put on medium fire and bring to a boil, stirring occasionally.
Pour vinegar, stir and put into sterilised this time the banks, cover with sterilized lids.
Put in the pot, fill to the shoulder with hot water and sterilize for 20 minutes after boiling water in a saucepan.
Get the single jar of water, tighten the caps (caps are not raised!) and turn over to cool. Good luck with preparations and enjoy your meal!