Salad "Danube" for the winter


A lot of tasty and healthy vegetables are grown in the Danube coast, which locals harvest in large quantities. From these vegetables and make salad "Danube" for the winter. The composition of this snack may vary, but it necessarily includes sweet peppers, tomatoes, red or green, onions and other vegetables, such as cucumbers, cabbage. Thanks to the rich and balanced composition, the Danube salad is tasty and very healthy.

Cooking Features

The distinctive features of the “Danube” salad include not only a multi-vegetable composition, but also a special cooking technology, following which it will turn out to make a truly tasty snack, appetizing and well-preserved.

  • When the vegetables in the salad crunch slightly, like fresh vegetables, it seems to be freshly made from products grown in a garden. Such an effect can be achieved only by minimizing the heat treatment time, which at the same time allows us to preserve the benefits of the ingredients included in the snack composition. To do this, before subjecting the vegetables to heat treatment, they need to give time to brew in the marinade and boil them together with vinegar for no more than 10 minutes. In this case, do not even need subsequent sterilization. Sterilization, on the other hand, allows the salad not to be cooked at all, but spread out in raw cans. In this case, one-liter jars of salad will be sterilized for at least 30 minutes, half-liter - 20 minutes.
  • In order for the salad not only to be tasty, but also to look appetizing, you should follow the recommendations on cutting vegetables given in each particular recipe.
  • The safety of the snack is important. Salad "Danube" will stand all winter without spoiling, even at room temperature, if you follow the technology of preparation and close it in sterilized jars. Covers also need to be sterilized.
  • The safety of the salad will increase if it cools slowly. To do this, banks with a snack, turning, wrapped in a blanket or even a few blankets. Under such a “fur coat” the salad continues to be preserved, making it well worth it afterwards.

The most popular is the recipe for Danube salad with green peas, but it is often made for the winter with cucumbers, cabbage, and green tomatoes.

Danube Salad with Green Peas

Composition (for 4, 5-5 l):

  • sweet pepper - 0, 8 kg;
  • tomatoes - 2 kg;
  • carrots - 0, 7 kg;
  • onions - 0, 5 kg;
  • green peas (canned) - 0, 6 kg;
  • salt - 80 g;
  • apple cider vinegar (6 percent) - 1 tbsp .;
  • vegetable oil - 1 tbsp .;
  • bay leaf - 10 pcs .;
  • carnation - 10 pcs .;
  • black pepper peas - 10 pcs .;
  • Allspice - 10 pcs.

Method of preparation:

  • Peel the onions, cut into thin half-rings.
  • Wash the sweet pepper, remove the seeds from it, cut it in 3-4 lengths, cut each part across the straw.
  • Grate the carrots. You can use the grater for Korean salads.
  • Wash tomatoes, cut each into 8 parts, cut off the area near the stem.
  • Fold the vegetables into a colander (can be parts), lower for 5-7 minutes in boiling water, then leave over an enamel pan to drain vegetable juice into it. At the same time the vegetables need to be salted.
  • After half an hour, mix the vegetables with green peas, and the drained juice with vinegar.
  • Heat the oil to boil, pour into sterilized jars. Spread the spice on the banks.
  • Put the vegetable mixture in the jars. Pour the vegetable juice with vinegar.
  • Cover the jars with sterilized lids and place in a large saucepan filled with water at room temperature. At the bottom of the pan, before putting cans with a snack in it, lay a cloth or put a wooden stand.
  • Bring water to a boil in a saucepan over low heat, sterilize the salad for 20-30 minutes, depending on the size of the cans.
  • Take the jars out of the pan, roll them up with metal lids, with which they were covered during sterilization.
  • Put the jars on the lids, cover with a blanket and leave for 24 hours. Store for storage in the pantry.

In winter, this hearty, tasty and healthy salad will be especially pleasant to eat.

Danube Salad with Cabbage

Composition (3 liters):

  • White cabbage - 1 kg;
  • tomatoes - 1 kg;
  • Bulgarian pepper - 0, 5 kg;
  • onions - 0, 5 kg;
  • carrots - 100 g;
  • sugar - 80 g;
  • salt - 40 g;
  • table vinegar (9 percent) - 50 ml;
  • black pepper peas - 6 pcs .;
  • vegetable oil - 0, 2 liters.

Method of preparation:

  • Remove the upper leaves from the cabbage, chop the rest thinly.
  • Grate carrots.
  • Cut the sweet peppers into strips.
  • Free the bulbs from the husk, cut into half rings.
  • Wash tomatoes, cut each into several slices.
  • Mix vegetables.
  • Combine the oil, vinegar, sugar and salt. Season the vegetables and leave to marinate for 5 hours.
  • Put the saucepan with the vegetables on the stove, add the peppercorns.
  • Heat the vegetables on a low heat to a boil and cook for 10 minutes.
  • Spread over prepared cans, sterilize the salad already in cans. Sterilization time depends on the size of the container. Half-liter jars are sterilized for 20 minutes, liter - half an hour.
  • Roll up the jars, flip, wrap. After 48 hours, clean for the winter.

When preparing a salad for this recipe, you can do without sterilization, but in this case, after boiling the vegetables, you need to cook not 10 minutes, but three times longer.

Danube Salad with Green Tomatoes

Composition (4 liters):

  • green tomatoes - 1 kg;
  • sweet pepper - 1 kg;
  • onions - 0, 5 kg;
  • cucumbers - 1, 5 kg;
  • vegetable oil - 0, 2 l;
  • hot peppers (optional) - 50-150 g;
  • salt - 50 g;
  • sugar - 100 g;
  • Table vinegar (9%) - 50 ml.

Method of preparation:

  • Wash vegetables and chop: onions - half rings, sweet and hot peppers - straws, tomatoes - slices, cucumbers - semicircles.
  • Fold the vegetables into a large saucepan, season with a mixture of vegetable oil, salt, sugar and vinegar.
  • After 5 hours, put the pan with vegetables on the fire and bring to a boil. Cook for 10 minutes and remove from heat.
  • Spread the snack on sterilized jars, tamping vegetables with a spoon. Fill with hot marinade left in the pan.
  • Roll up the jars and leave to cool upside down under a blanket. After cooling, remove for the winter to the place where you usually store conservation.

If desired, add chopped parsley to the salad.

Salad "Danube" is not in vain is very popular. After all, it is prepared simply from the available products, while it turns out juicy, tasty and well worth the whole winter.

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