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Salads
Winter Vegetable Salad
A foolproof, no-sterilization canned vegetable medley of eggplant, peppers, and tomatoes cooked in a cauldron that won't spoil.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the vegetables into generous pieces: slice the carrots and onions into thick rounds, the eggplants into thick half-moons, and the tomatoes into wedges.
2
Layer everything into the cauldron in a strict sequence, making sure the tomatoes go on top to release the primary juices.
3
Bring to a boil and simmer gently over low heat for 35-40 minutes without stirring.
4
Pack into sterilized jars and seal tightly at once.
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