Today we want to share one recipe for a delicious salad that can be prepared in jars for the winter. “Danube salad” occupies a special place among other pickles, it is very original and delicious. This is a great alternative to traditional canned tomatoes, cucumbers and caviar from zucchini. It is consumed both immediately after cooking, and rolled up in jars for the winter. In a cool place, an appetizer can stand for two years, but usually it is eaten much earlier.
Danube salad has a tomato base with the addition of other vegetables. Quite often in summer cottages there is an excess of tomatoes, and they are inexpensive on the market in the summer. To begin with, grown tomatoes can be sorted, since the most unfit ones are suitable for this winter snack. The freshest can be left for slicing, the most beautiful and small ones for canning, but all the others are quite suitable to prepare the Danube salad. It always comes out quite hearty and tasty, but it does not contain so many calories. This, of course, will please those who are on a diet, because you can eat it in almost any quantity, without being afraid to spoil the figure. Such a dish is an excellent source of vitamins. If you make the Danube salad of
green tomatoes, then, in addition to everything, it will also look very original.
To give this dish aesthetics, you should pay attention to what color of peppers you put there. For red tomatoes, it is better to take green and yellow. After the heat treatment of vegetables, this combination will look appetizing. There is a similar recipe - “Danube salad of cucumbers”, but in the classic version it’s just tomatoes, so it is much tastier.
Ingredients for it: two and a half kilograms of bell pepper, four kilograms of tomatoes, two kilograms of onions, two kilograms of carrots, salt to taste, vinegar - one glass, sugar and sunflower oil - two glasses.
How to cook "Danube salad":
- Let's start with the tomatoes. We wash them, cut them, if necessary, grind them into small pieces. Put in a pan and mix thoroughly. Fifteen minutes later, the tomatoes should highlight the juice. After its appearance, add sunflower oil and sugar.
- Cut the onion - best in half rings. We put tomatoes on the fire, add pepper to them and mix again. Cut the onion and add it to the tomatoes, mix.
- Carrot. Wash it, clean it, rub it - it is possible on a coarse grater, but grater for Korean carrots is best suited here . Or you can finely chop the vegetable. Add to the pan with tomatoes and onions.
While the salad is being prepared, we have time to sterilize the jars. When it boils, you can add vinegar there. Then mix again and leave to boil a little on a slow but sufficient fire. When the salad is ready, put it in the jars, twist the lids, put the jars upside down and wrap them in an old blanket or down jacket. In this position, it cools for a day - and the salad is ready! You can take a sample.