In the summer season, zealous housewives try to replenish stocks of seals. And those who are especially keen are also looking for new recipes to diversify the menu in the cold season with new combinations of the tastes of our usual vegetables. And in fact, what else will so remind you of summer, if not a jar of fragrant pickled or pickled tomatoes, cucumbers or bell peppers? Unless their combination in one dish. Such, for example, as a salad "Danube". Stocked up for the winter, it is the surest means that can raise the mood at dinner, recall the sunny summer and replenish the body's supply of vitamins. Let's cook it, and we.
What is included in such a dish as salad "Danube"? The recipe for this appetizer is simple, and its main ingredients are very healthy foods: tomatoes, carrots, onions,
bell peppers. They are the traditional components of Moldavian, Ukrainian, Hungarian cuisines - that is, those countries on whose territory the Danube carries its waters. Hence the name of the dish, so poetic and beautiful.
So, what do you need to prepare the Danube salad for the winter? Let's take products based on 10 liters of finished snacks. We will need:
- sweet pepper (paprika, or gogoshary, as it is called in Moldova) - 5 kilograms;
- green and brown tomatoes - 2 kilograms;
- carrots - 2 kilograms;
- onions (preferably sweet) - 1 kilogram;
- common salt;
- vinegar - 700 milliliters;
- sunflower oil - 600 milliliters;
- allspice, cloves, bay leaf.
The first thing we do when we start to prepare the
Danube salad for the winter is to wash and dry the vegetables. Tomatoes should be cut into pieces. Depending on their size, 6 or 8 of each tomato can be obtained. Pepper needs to be cleaned of seeds and stalk, cut into strips of 2 centimeters wide. Remove the onion from the peel, chop the rings. If it is bitter, then you can scald it with boiling water.
Carrots for canned Danube salad should not only be peeled and chopped, but also blanched — that is, dipped in boiling water for a couple of minutes, pulled, and then cooled. All prepared vegetables should be placed in a large container, add 200 grams of table salt and mix. And then let it stand for twenty minutes. During this time, tomatoes, peppers and onions will start juice. After this, the released liquid must be drained, and oil and vinegar should be added to the vegetables.
It is worthwhile to prepare the banks in advance. They must be washed with soda, and then sterilized over steam. Spices are laid at the bottom: a leaf of bay leaf, a pair of peas of allspice, several inflorescences of cloves. Each can is tightly rammed salad to the very top. Then they need to be sterilized for at least half an hour for half-liter, or 35 minutes for liter containers. Then each of them needs to be covered with a lid and rolled up with a special key, if the lids are tin, or just tightly closed - for varnishes.
As you can see, there is nothing complicated in preparing this salad. But in the end it turns out a tasty and healthy dish. So go ahead, harvest the Danube salad for the winter and enjoy its magnificent, summer aroma.