Mixed Vegetable Salad for Winter Canning
This mixed vegetable medley is a classic way to seal late summer’s bounty into a single jar. Unlike a smooth spread or lecho, each vegetable is fried on its own and keeps its texture, then settles into distinct layers: eggplant is the meaty base, cabbage the light crunch, and tomato with onion melts into a natural sauce that soaks through everything.
Why fry them separately. Each vegetable cooks at its own pace — dump them in together and the tomatoes collapse while the eggplant is still raw. So they go in turn, tomatoes last, once they’ve released their juice. Salt the eggplant rounds (cut about 1 cm, roughly a scant half inch, thick) and let them sit first to draw out bitterness.
Cloves and peppercorns play a quiet role here, so go easy — cloves overpower fast. The full 35-minute sterilization isn’t optional: there’s no vinegar, so heat alone keeps the jars safe. Store them somewhere cool and dark; once opened, refrigerate and finish within a few days.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Cut the peppers, carrots, cabbage, and tomatoes into thin strips, and slice the eggplant into rounds about 1 cm thick.
Fry all the vegetables separately in vegetable oil (the tomatoes last), salting to taste.
Layer them into sterilized 1-liter jars: eggplant, cabbage, pepper, onion, carrots, tomatoes, seasonings, and so on.
Sterilize the jars for 35 minutes, then seal.
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