Canned Olla




  • 1 kg eggplant
  • 500 g okra
  • 500 g green beans
  • 1 kg of zucchini
  • 500 g green pepper
  • 1 kg of tomatoes
  • 1 tablespoon of rock salt


Wash and dry the vegetables. After cutting off the stems of the okra and spreading it on the baking tray, dry it in the hot oven for a few minutes.

Boil in boiling water for 7-8 minutes and strain the water. Peel the eggplants and cut them into large cubes.

Soak in salt water to remove the bitterness. Peel the zucchini and cut into cubes.

Cut the peppers and green beans in half or in thirds. Boil the vegetables you have prepared in a fresh consistency in separate containers and drain.

Slice the tomatoes. Arrange vegetables alternately in jars.

Add salt and fill with boiling water until there is an inch of space left. Close the lid tightly after removing the air. Store in a cool place.

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