Grated carrots and onion cut into scales are cooked for 10 minutes in 3 tablespoons of oil.
Cut the gogonele and the donut into slices.
Put 4 tablespoons of sugar, 200 g of vinegar, bay leaves and peppercorns in a large saucepan.
Bring to the boil until the sugar melts, then add the gogonele, the donuts and the onion and carrot composition.
Boil for 20 minutes, during which time we make a mayonnaise from a spoonful of mustard and 200 ml of oil.
When the composition has boiled for 20 minutes, add the mustard mayonnaise and cook for another 10 minutes.
Put in hot jars and put under the beds until the next day.
Gogon salad with onion and bell pepper & # 8211 the tastiest vegetable salad you can eat in winter
The gogonele salad with onion and bell pepper is, from my point of view, the most delicious salad that can be eaten in winter. I recommend you try it too. It is easy to prepare.
- 25 kg gogonele, 1 kg bell pepper
- 1 kg onion, 3 hot peppers, 1 bunch of parsley
- 200 ml sunflower oil, 100 ml 9% vinegar
- Salt (to taste)
Method of preparation:
We wash the gogons and cut them into small slices. We put them in a deep basin.Cover the basin with a towel and leave it at room temperature for 24 hours. During this time the tomatoes will leave juice.The next day, drain the liquid and continue to prepare the salad.
Finely chop the bell peppers, in the form of thin strips. Of course, before, peppers must be cleaned of seeds. Chop the onion, hot pepper and parsley. Add the peppers, onion and parsley to the bowl with the gogonele.
We also add salt, 200 ml oil and 100 ml vinegar. Mix well and let the vegetables marinate for about an hour.
During this time we will sterilize the jars and lids. We sterilize the jars in the oven and the lids in a pot of hot water.
We then transfer the gogonele salad into jars.We pour the juice from the basin into jars. Cover the jars with lids.
Put a cloth on the bottom of a large saucepan. We put the jars with gogonele salad in the pan. Pour enough water into the pan to cover 3/4 of the height of the jars.
Put the pan on the stove and wait for the water to boil. From the moment the water starts to boil, leave the pot on the fire for exactly 5 minutes.
Then turn off the stove and carefully remove the jars from the pot. We close them tightly with lids, turn them upside down and cover them with a thick blanket.
Let them cool, then store them in a dark and cool place, preferably in the basement or pantry.
Moldovan salad of gogonele (patlagele) is a simple and good recipe for those who fast, for vegetarians, but also for those who want a tasty and easy to prepare seasonal appetizer. For this salad I chose green gogonele (patlagele) but also some slightly parguite for a more beautiful color and for a better taste.
Gogon salad, especially known in the Moldovan area of the country, falls into the category of appetizers.
It makes you think of eggplant salad, it can be prepared with eggplant, as done here, but I love it more in the simple version. We eat it every summer vacation in the country, in Vrancea county. From the time the bell rang for the summer holidays until the beginning of school, I stayed with my aunt, and she often prepared this salad with the aubergines from her own garden.
I would say that we have been eating organic and healthy since that time, because my uncle, who took care of the garden, did not use chemicals or fertilizers other than chicken manure or cow dung from the neighbors.
And for the gogonele salad recipe we only need green tomatoes, onions, oil and salt. In order for the salad to be good, use the eggplants that are starting to ripen. They will taste very good.
I will not give fixed quantities for Moldovan gogonele salad. Because there are people who use more or less oil. So is salt: I put a reasonable amount, but there are people who are used to eating saltier food.
Moldovan salad of gogonele or green onions can be prepared in summer, until late autumn, when the pickles are added. From the beds you can make a very, very tasty jam.
If you want to put gogonele for the winter using my recipe for imponated gogonele, I invite you to see how I proceeded here.
This lettuce salad is very easy to make and very tasty.
One detail is important: it is made in small quantities, while eating at a table.
Boiled green lentils leave a lot of water overnight in the refrigerator, even if they have been drained well, so the next day, even if they still taste good, the accumulated liquid must be drained.
If I made you want it, I'll leave it below how to prepare Moldovan gogonele salad/ green beds:
gogonele (PATLAGELE = green tomatoes and very little parguite)
We wash the gogonelles under a stream of cold water and then we boil them.
When the fork enters them easily, we will know that they are cooked. Drain them, let them cool, then peel them.
Finely chop the green tomatoes, just as you chop the eggplant for the salad and let them drain in a sieve.
We put them in a bowl and rub them with 2-3 tablespoons of oil (I had 600 g of gogonele, we put oil depending on the taste and how much the gogonele can absorb - I think I used around 100 ml). Add salt and finely chopped onion, mix and taste to check if we still need salt or oil.
Thank you dear Sanda for the picture!
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For starters, put the gogons in the oven or on the grill. After half an hour, immediately after you notice that they have softened and that the peel on them has darkened, you put them aside and wait a while for them to cool down. After that, peel them like peppers, then let them drain a little.
Chop the gogonele like when making eggplant salad. Add the finely chopped onion, the aromatic herbs over the obtained paste, then pour a little oil and season with salt and pepper. Optionally, if you want to prepare a more consistent gogonele salad, add a grated carrot or a red pepper. Mix all the ingredients well and serve on toast.
How simple it is recipe for cooked gogonele salad, so delicious. If you eat eggplant with pleasure, it will surely delight you too. Its taste is sweet-sour, and the consistency fine.
Vegetable salad with mustard mayonnaise for winter & # 8211 recipe
It took 3 hours to clean and cut the vegetables, in 2 people. And the preparation of mustard mayonnaise and the completion of the salad took another 2-3 hours the next day.
- 2 kg of donuts
- 2 kg of green gogonele
- 1 kg of peppers
- 1 ½ celery
- 1 kg of carrots
- 1 kg of onions
- 1 zucchini
Ingredients for brine
- 500 ml of 9 degree wine vinegar
- 1 ¼ liter of water
- 4 tablespoons sugar
- 2 ½ tablespoons of salt for pickles
- 2-3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon allspice seeds
- 1 tablespoon coriander
Ingredients for mustard mayonnaise
Method of preparation
Peel the carrots, celery, zucchini and onion.
We put half the amount of carrots on the grater with big holes, and the other half we cut into slices.
I put a celery on the large grater, and the other half I cut into strips, like matches. Put all these vegetables in a large bowl.
Finely chop the onion. I cut the zucchini into strips.
Then wash the donuts and peppers and remove the stalks with seeds.
Then cut it into strips, cubes or as you wish. The pieces can be larger or smaller.
Then wash the gogonelles and cut them into slices or cubes, as desired.
We cut all the vegetables properly to make the salad easier to eat.
Put the onions, donuts, peppers and gogon in a separate bowl.
Vegetable salad with mustard sauce
Then prepare the brine in which you will cook the vegetables.
Put the vinegar, water, salt, pepper and spices in a saucepan on the fire.
When it starts to boil, add the mixture of onions, donuts, peppers and zucchini one at a time. Once the water boils, let the vegetables boil for 5 minutes.
Remove them with a spatula in a saucepan or in a bowl with thick walls. Roast the whole amount of vegetables in turn for 5 minutes.
Then scald the carrot, celery and onion mixture, simmering for 10 minutes (the roots are stronger and need to boil longer).
Remove the vegetables with a whisk to a bowl.
At the end, mix all the scalded vegetables and pour the remaining vinegar mixture over them. Cover the bowl with a weight and let the vegetables soak overnight. If you do not fit in a single basin you can use 2 dishes.
The next day, drain the vegetables from the excess brine, squeezing them lightly by hand. The remaining liquid can be used for donuts in vinegar, tomato sauce or other such preserves.
Then prepare the mustard mayonnaise. Empty the contents of the mustard jar into a bowl. Pour a little oil and mix, like egg mayonnaise. We used a mixer. A vertical (manual) blender can also be used. This mayonnaise can also be made by hand, with a spoon.
When you have incorporated all the oil and the mayonnaise is ready, add it over the vegetables and mix by hand.
Vegetable salad in mustard sauce for winter
Wash your hands. Then, with a spoon, fill the jars with vegetable salad. You can use smaller or larger jars.
We used 400 g jars, so that once opened, the salad jar could be consumed as soon as possible. I got 19 jars.
Screw on the lids and sterilize them in an oven tray, or in a saucepan of water on the stove, for 30 minutes.
Stew of gogonele for the winter
The stew of gogonele is part of the category of delicious winter dishes, with the help of which the meals become tastier and tastier!
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Autumn has really come into its own gogonelele or aubergines are some of the few vegetables found in gardens. Many choose to preserve the gogonelles with vinegar or put them in brine. We suggest you a delicious stew of gogonele, a food that will conquer many tastes and will satisfy any pretentious person.
The stew of gogonele it is one of the best and tastiest preserves you can prepare for winter. Unlike eggplant and baked pepper zacusca, this stew is much easier to prepare, faster and without prior preparation. The final product will be a treat for any meal and day over the winter.
You can enjoy this wonderful stew of gogonele simple, as such, as well as with other dishes, as a side dish or salad.
Gogon salad in a jar for the winter - God, what a treat!
Gogon salad in a jar for the winter - God, what a treat!
- 3 kg gogonele
- 1 kg carrots
- 1 kg of bell peppers
- 1 kg onion
- 100 g of salt
- 150 g sugar
- 100 ml of vinegar
- 100 ml oil
Method of preparation:
1. Using a knife, cut the gogonele into slices. We cut the onion into rounds and the peppers into short strips. We put the carrot through the large grater.
2. Place all the vegetables in a bowl and mix well.
3. Add salt, sugar, oil and mix well over low heat for 35 minutes.
4. After mixing, distribute the salad in jars.
If you haven't been able to put winter pickles yet, now you will find out how much you lost, because vitamins and minerals are at a high price in the cold season and, as we do not have fresh vegetables at hand all year round, pickles are our allies. in the fight against the dreaded viruses and respiratory diseases.
For housewives who have been faster and have already managed to fill the closet with gogonele, cabbage, cucumbers and whatever else falls on their hands, the perfect pickle recipe is probably not a secret, although it often happens that many ladies turn a blind eye. to the lines written on the envelopes of preservatives and they can't help but throw them in the water where the wonderful gogons will float.
For the other category of housewives, namely those in the making or just aspiring, there is the simplest pickle recipe in the world: water and salt. No other additives, such as sugar or vinegar. Not to mention the envelopes with dubious powders & # 8230 Not to mention. A tablespoon of salt to a liter of water, and your pickles will become the stars of family meals.
Goggle salad and donuts for winter & # 8211 Video recipe
The salad of gogonele and donuts for the winter is a very good salad, with a slightly sweet and sour taste and crispy vegetables in mustard sauce.
I first prepared the gogonele and donut salad, when I had the gogonele and donuts left, after I prepared the gogonele in brine and Bulgarian donuts.
Since then, I prepare it every year, because I really liked its taste and it goes very well in winter, next to a potato dish, pilaf or even served separately from food, if we are vegetarians.
I often eat gogonele and donut salad next to a slice of bread with liver pate and I already have a light and tasty dinner, if I am very busy and do not have time to prepare something during the day.
So it is very good to prepare this gogonele salad and to have it in the pantry, next to the jars of dead, zacusca and jams.
If you veto it at least once out of curiosity, I guarantee that you will prepare it every year and it will be among the first on the list of cans to make for the winter.
From the quantities described below come 6 jars of 800 ml, or 12 jars of 400 ml.
I advise you to keep it in larger or smaller jars depending on how many people you usually have at the table, so as not to open the jar and to leave a remnant of slate to forget later in the refrigerator.
If you put small jars it is even better and if there are more at the table, because you can open one or more jars.
It's better that way, than to forget about the open jar and throw away a salad goodness.
The gogonele and donut salad is not only tasty, but it also looks very good on the plate, when we serve it, because it is very beautifully colored.
We find the green of the gogonelas and the bright red of the donuts, next to the yellow and very tasty sauce.
I hope you prepare it too and use your recipe and my effort to present it.
It is very easy to prepare in just a few steps.
We need the following
& # 8211 2 kg gogonele
& # 8211 2 large carrots
& # 8211 2 large onions
& # 8211 15 pieces of donuts
& # 8211 1 tablespoon coarse salt
& # 8211 1 tablespoon peppercorns
& # 8211 5 bay leaves
& # 8211 4 tablespoons sugar
-200 ml vinegar
& # 8211 1 tablespoon classic mustard
-200 ml oil
& # 8211 3 tablespoons oil & # 8211 for frying
PREPARATION You can see in the video recipe below, by clicking on the picture.
Gogon salad (for winter)
Slice the gogonele and hot pepper. Cut the onion into scales and finely chop the garlic. We also chop the celery leaves.
Mix all the vegetables and add the ground aspirin, dill seeds, salt and sugar. Pour cold water and vinegar.
Mix everything well and leave to soak for 24 hours.
During this interval we take care to mix a few more times in the salad.
The next day we put the salad with the juice in clean and sterilized jars.
We store the jars in the pantry or cellar.
Other recipes from the category Pickles
Melon peel jam
From the watermelons, use the white part of the peel (which can be as thick as possible) together with a very thin portion of 2-3 mm red core. The green peel is removed. I cleaned it with the potato peeler. A watermelon
Another way you can keep vegetables for the winter. The combination is very good, simple, on toast or in potato, pasta or rice salads.
Ingredient: three large pumpkins, 1 kg of gogonele, three red bell peppers, celery leaves, two or three cloves of garlic, half a liter of vinegar, a cup of sugar (or honey), a tablespoon of mustard seeds, a teaspoon of berries of pepper, salt.
Preparation: Wash and clean the vegetables. Chop them all, the zucchini pieces, the thinly sliced gogonele, the fideluta peppers or in the food processor. Put all the vegetables in a bowl and add three tablespoons of salt. Stir and wait to release the juice. Mix the sugar or honey with the vinegar and put the syrup on the fire.
Add the finely chopped garlic and all the spices, and finally the celery leaves. Boil everything for a few minutes. Pour the scalded syrup over the salted vegetables. Put everything on the fire, stirring gently, exactly 15 minutes from the moment it starts to boil. Put the composition in jars, in equal ratio vegetables and sauce. Put the lids on and boil the jars in a bain-marie, 10 minutes from the moment the water boils.