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Russian Pickled Vegetable Salad

Name: Russian Pickled Vegetable Salad
Ingredients: Eggplant 600 g; Zucchini 600 g; Onion 2 pcs; Carrot 2 pcs; Tomato 300 g; Bell pepper 300 g; Garlic 4 clove; Vegetable oil 50 g; Vinegar 2 tbsp; Salt - to taste; Black pepper - to taste

One of the most popular preparations is the pickled vegetable salad. This variant of recipe allows during the winter period to taste bright aroma of summer. Salad consists of a number of seasonal vegetables such as eggplants, zucchini, sweet pepper, tomato, carrots, garlic and onions. You can add the favorite spicy herbs and seasonings which will add richness to taste, basil and thyme will fit in here perfectly. It is possible to serve such salad as an independent dish. It will also approach well to meat, fish and will be tasty to eat it with a piece of the bread greased with good butter. So prepare all necessary vegetables and start the process.

Ingredients

Eggplant

600 g
Zucchini

600 g
Onion

2 pcs
Carrot

2 pcs
Tomato

300 g
Bell pepper

300 g
Garlic

4 clove
Vegetable oil

50 g
Vinegar

2 tbsp
Salt

- to taste
Black pepper

- to taste

Steps

1. Take vegetables to the taste that you love more, on a liter of ready salad it is necessary a tablespoon of vinegar and oil. So, prepare vegetables. Wash them up in cool water and dry with paper towels. If zucchini is not young, clean it from a peel by means of the peeler.

2. In this variant of salad all vegetables have to be cut small.

3. Cut into cubes an eggplant and a zucchini, then cut onions and carrots. Send the prepared vegetables to greased well frying pan and stew for a couple of minutes.

4. Now add small cut sweet pepper, tomatoes and the chopped garlic.

5. Put on high fire again and stew under a cover within 20 minutes, at the end add seasonings and greenery, pour vinegar, try a little and bring to final taste.

6. Spread out salad into sterilized jars, close tightly with sterilized lids, turn ready jars bottom up, wrap up with a plaid and let's cool down. Then send to the dry dark place for storage.