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Print Recipe
Salad-Appetizer of Pickled Vegetables "Summer mix" Recipe
Propose a diversity its year menu another recipe, which combines maximum summer vegetable gifts. Spicy salad will delight you with a variety of colors and taste!
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Cabbage disassemble on inflorescences. Pepper is better to cut into strips. Eggplant be sure to liberally sprinkle with salt and leave for 30 minutes. Then the juice is drained from them, washed and dried with a towel. If the courgettes thick skin, cut.
    Cabbage disassemble on inflorescences. Pepper is better to cut into strips. Eggplant be sure to liberally sprinkle with salt and leave for 30 minutes. Then the juice is drained from them, washed and dried with a towel. If the courgettes thick skin, cut.
  2. On a very small amount of vegetable oil in turn lightly fry our blanks. Eggplant is generally better to bake.
    On a very small amount of vegetable oil in turn lightly fry our blanks. Eggplant is generally better to bake.
  3. Tomatoes do not fry! We will add them raw.
    Tomatoes do not fry! We will add them raw.
  4. All fried vegetables put in a deep salad bowl, mix.
    All fried vegetables put in a deep salad bowl, mix.
  5. Garlic is passed through the press and add with salt, pepper mixture, vinegar and water.
    Garlic is passed through the press and add with salt, pepper mixture, vinegar and water.
  6. Then add the greens and mix well again, let stand for about an hour, and you can serve.
    Then add the greens and mix well again, let stand for about an hour, and you can serve.

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