If you are a fan of pickled vegetables, then the sour-salty taste will be quite expected for you. The appetizer is attractive and beautiful to look at. It is easy to prepare, but suitable for any occasion.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Vegetable salad made from pickled vegetables will appeal to those who watch their weight and figure, and are also a fan of good cuisine. It is a great appetizer and a great addition to basic poultry, meat or fish dishes. By mixing vegetables in a variety of combinations, you can make a variety of salads with new savory flavors. And if you add interesting complex sauces, then the usual food will turn into an exquisite dish.
Also, such a dish needs to be salted correctly, which is a kind of art. Vegetable salads are best seasoned with salt just before serving, because they give off a lot of juice. In addition, they can be acidified with lemon juice instead of salt. The salad is made very simply, and from those vegetables that are in the refrigerator. You can easily change them if they are in stock. To do this, it is enough to marinate them and leave in the refrigerator, preferably overnight. And the marinade itself turns out to be very light and can be used as a ready-made dressing for various dishes.
- Caloric content per 100 g - 34, 8 kcal.
- Servings - 4
- Cooking time - 30 minutes for preparing vegetables, 2-3 hours for pickling
Ingredients:
- Eggplant - 1 pc.
- Sweet pepper - 1 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 2 wedges
- Table vinegar - 2 tablespoons
- Vegetable oil - 5 tablespoons
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
Cooking pickled vegetable salad
1. Wash the eggplant, cut off the tail, cut the fruit into quarters and lower it into the cooking pot. Cover with drinking water and boil until soft for 15 minutes. If you feel bitterness in this vegetable, then you must first remove it. To do this, sprinkle the cut fruit with salt and leave for half an hour. During this time, solanine will come out of it, which gives the product a bitter taste.
2. Remove the boiled eggplant from the water and place on a plate until it cools completely. Then cut it into pieces of any size: cubes, bars.
3. While the eggplant is cooking, handle the rest of the food. Peel the bell peppers from the seeds with partitions and cut into strips. Peel the onions, rinse, dry and chop in half rings.
4. Peel the carrots, wash and grate on a coarse grater or cut into thin strips. If you have a Korean carrot grater, use it. Carrots will look more beautiful in a salad. Peel the garlic and pass through a press.
5. Place chopped carrots, peppers and onions in a pickling container.
6. To them add chopped eggplant and garlic passed through a press.
7. Season salad with vinegar, vegetable oil and pepper. Stir and refrigerate for 2-3 hours.
8. When serving food to the table, season it with salt and stir. If the salad is seasoned with salt before marinating, it will flow, give off a lot of juice and will be watery. That will affect not only the taste, but also the appearance.
See also a video recipe on how to make a pickled vegetable salad.
