Salad "Ten" - favorite products all year round

Billets for the winter are an important stage of each year, which has a special value and at the same time a difficulty for every mistress.

In this harsh season, the body as never requires vegetable fiber, vitamins and minerals, which are so rich in all vegetables, greens and roots. And those who grew up in the greenhouse are not so natural and useful. That's why there are a lot of special winter recipes: "Taste of August", "Valentine" and lettuce "Ten" for canning fit as well as possible. They help to maximally preserve the useful properties and taste of all components, which clearly will please your household for dinner. All these dishes have aubergines, generously endowed with nature with vitamins B1, B2, B5, C and PP, as well as pectin and proteins, potassium, iron, magnesium, calcium and phosphorus. This is one of the most low-calorie vegetables, and therefore, their use can not be too restrictive. Thus, we can safely say that the salad "Ten", "Valentine" and "Taste of August" - this is one of the best options for winter harvesting. They can be used not only as a cold snack, but also add to the meat in the preparation of roast, lagman and other dishes, as well as a complex garnish with cereals.

Preparation

If you prefer the salad "Ten", the recipe for this useful preparation will certainly please you with its simplicity. For him, only the aubergines, sweet peppers, ripe tomatoes and bulbs of medium size, each vegetable 10 pieces each, are required. And sugar, salt, vinegar, garlic and refined vegetable oil for refueling. We prepare the eggplants first: we clean them from stems, carefully wash them, cut them into small pieces or rounds, and put them in a deep cup and generously add salt, stir with your hands, lightly press down to let bitter juice and seeds come out of them. Leave them for 20-30 minutes on the sidelines, and in the meantime we are preparing other vegetables.

Preparation

Salad "Ten" should be rolled into cans in ready form, so vegetables should first be put out in a saucepan over a small fire. To begin with, cut the peppers, tomatoes and onion into cubes or semicircles, finely chop garlic. Eggplant washed under running water to allow seeds to flow into the sink together with the resulting dark juice. Then put everything in a saucepan of the appropriate size, mix, add oil, salt and sugar and stew for about half an hour or forty minutes, stirring occasionally. And that our salad "Ten" had a pleasant piquant taste, 10 minutes before the readiness pour 50 g of vinegar. And when we turn it off, we add the garlic and in hot form we roll into pre-sterilized jars. This portion, indicated in the recipe, is enough for about 2 2-liter containers, but to save consumption, it is better to divide them into liter. So, a magnificent rich salad "Ten" is ready for a long winter. You will only have to turn the cans and wrap them up for a couple of days before cooling down completely, then take them to the storeroom. Such a dish will not spoil for months, you can be sure, which means it will please you with your taste throughout the winter.