How to cook Turkish vegetable salad
You will need
- - 2 kg of eggplants;
- - 2 kg of tomatoes;
- - 1 kg of bell pepper;
- - 1 kg of onions;
- - 1-2 pods of bitter pepper;
- - 3 cups of vegetable oil;
- - 1.5 tablespoons of salt (no slide);
- - pan with a capacity of 8-10 liters;
- - glass jars.
Wash the eggplants, bell peppers and peel them from stalks and seeds. Peel the onions. Wash tomatoes and chillies. All ingredients cut into large pieces. To speed up the process of chopping vegetables, you can use a food processor.
Take the pan, put chopped eggplants, onions, tomatoes, bell peppers, bitter peppers on its bottom. Capsicum can replace red pepper. Fill all the vegetables with vegetable oil, salt to taste and put on the stove for stewing for ten minutes.
Arrange the stewed vegetables in hot form on pre-sterilized jars. Put the jars of vegetables in boiling water and sterilize.Liter jars sterilize for thirty to forty minutes, and half-liter - twenty-five minutes.
After the allotted time, remove the jars from the water and cool.
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