Salad "Donskoy" for the winter

Don tomatoes are famous everywhere. There are a lot of green and brown tomatoes, which became the basis for the preparation of a popular Cossack snack. Salad "Donskoy" for the winter is closed by many hostesses, as it is not only tasty, but also useful. Each hostess is trying to bring something different to the recipe, so there are a lot of options for preparing Donskoy salad. But there are recipes that are used most often; they deserve special attention.

Subtleties

Salad "Donskoy" is prepared simply, but it will be the most tasty and useful only if the technology of its canning is observed.

There are many healthy vegetables in the “Donskoy” salad, but their benefit will be fully preserved only if the heat treatment is very short. For this reason, if you want to keep the vitamins in the vegetables that make up the snack, you need to give preference to recipes with sterilization. After all, sterilization can reduce the time of extinguishing vegetables or even abandon it.
Compliance with the recommendations on the form of cutting vegetables will make the finished snack beautiful and appetizing.
Green tomatoes can have a bitter aftertaste, which not everyone likes. You can get rid of it, if tomatoes are soaked in cold water for an hour before cooking snacks.
A salad will stand well all winter only if it has been laid out in sterilized jars, closed with boiled lids.

Salad "Donskoy" is also good because it gives a lot of room for imagination. It can be added to add spicy flavor to various spices, garlic, hot peppers, greens. The inclusion of these ingredients will improve not only the taste of the snack, but also its appearance.

Classic salad recipe “Donskoy”

The composition (5-5, 25 liters):

green tomatoes - 2 kg;
cucumbers - 2 kg;
sweet pepper - 1 kg;
onions - 0.5 kg;
table vinegar - 120 ml;
salt - 100 g;
sugar - 150 g;
bay leaf, peppercorns - to taste.

Method of preparation:

Wash vegetables.
Cut onion and bell pepper into half rings.
In tomatoes, cut the seal at the stem, cut the tomatoes themselves into medium-sized slices, dividing each fruit into 6-8 parts.
For cucumbers, cut off the nose and tail, cut cucumbers into round or semicircular slices.
Fold the vegetables into a large enamel pan, cover with salt and sugar, if desired, add bay leaf and peppercorns, focusing on your taste. Leave the salad to infuse for 2-3 hours.
Sterilize the jars and fill them with salad, fill the appetizer with vinegar and pickle left on the bottom of the pan.
Cover the jars with boiled lids. Put in the pan. Fill the pot with water so that it reaches the shoulders of the cans. Put the pan on the fire and sterilize the snack in jars for 15-25 minutes after boiling water in the pan. For a 750-gram jar you need 20 minutes.
Take out the jars with snacks from the pan, roll them up.
Turn the jars over, roll them up in a blanket and leave to cool in this form.
After the salad has cooled, put it away for the winter in the pantry.

Don classic salad recipe is very useful, as it is subjected to minimal heat treatment (only sterilization).

A simple recipe for salad "Donskoy"

The composition (1, 5 l):

brown or green tomatoes - 0, 7 kg;
cucumbers - 1 kg;
onions - 0, 2 kg;
garlic - 2 cloves;
salt - 15-20 g;
sugar - 45-50 g;
garlic - 2-3 cloves;
table vinegar (9 percent) - 30 ml;
vegetable oil - 30 ml;
dill - 50 g;
spices - to taste.

Method of preparation:

Wash the tomatoes and slice into small slices.
Cucumbers cut into semicircles.
Cut the peeled onions into half rings.
Chop fresh dill with a knife.
Mix vegetables thoroughly.
Sterilize two 750-ml or three half-liter jars.
Place a garlic clove on the bottom of each jar.
Fill the jars with half the vegetables. Put spices to your taste (bay leaf, cloves, coriander, pepper). Salt, sprinkle with sugar, pour vinegar and oil.
Put the remaining vegetables.
Boil water in the kettle and pour boiling water over the vegetables.
Sterilize jars with snacks for 10-15 minutes in a saucepan with water or 3-4 minutes in the microwave.
Roll up the cans, turn them over, cover them with a blanket. After cooling, remove the storage in the pantry.

This recipe for making Donskoy salad is one of the simplest. For it you need a minimum of components, but it turns out it is very tasty and useful.

Donskoy salad of brown tomatoes and cucumbers

The composition (5-5, 25 liters):

brown tomatoes - 2 kg;
cucumbers - 3 kg;
sweet pepper - 1, 5 kg;
dill - 100 g;
vegetable oil - 140 ml;
table vinegar (9 percent) - 140 ml;
salt - 70 g;
ground black pepper - to taste.

Method of preparation:

Wash cucumbers, cut off their tips, soak for 2 hours in cold water. After cut into circles or semicircles.
Wash tomatoes, cut into 6 slices, cut seals near the stem.
Wash, dry, chop dill.
Pepper wash, cut the stalk, remove the seeds. Cut the pepper into rings or half rings.
Mix vegetables with dill, pepper and salt. Leave to insist on an hour and a half - during this time the vegetables will let the juice.
Spread the vegetables in sterilized jars. Add vegetable oil and vinegar to each jar. Pour juice out of vegetables.
Put the jars in the pot with water and sterilize for 15-25 minutes.
Hermetically close the cans with metal lids using a sealing key. Turn over.
Covered with something warm, leave to cool. A day later, move the banks in the pantry.

Vegetables in a salad are crispy, so it seems that they have just been prepared from fresh vegetables.

Donskoy salad with carrots (without sterilization)

Composition (3 liters):

green tomatoes - 1, 5 kg;
red tomatoes - 0, 5 kg;
onions - 0.5 kg;
carrots - 0, 5 kg;
sweet pepper - 0, 5 kg;
vegetable oil - 0, 25 l;
table vinegar (9 percent) - 100 ml;
salt - 30 g;
sugar - 60 g.

Method of preparation:

Red boil in red tomatoes, remove the skin from them, cut the flesh into small cubes or chop up with a blender.
Grate the carrots.
Wash, peel and peel the onions and peppers.
Green tomatoes, washing and removing the stem from them, cut into small slices.
Mix everything and put it on fire.
When the vegetable mixture boils, add salt and sugar. Continue to simmer the vegetables on low heat.
After 15 minutes, add vegetable oil, stew vegetables for another 30 minutes.
Add vinegar, stir, remove from heat.
Spread the finished snack on sterilized cans, roll them up.
Turn over and leave to cool in this form. It is not necessary to warm.

This recipe will appeal to hostesses who prefer to do conservation without sterilization.

Salad “Donskoy” with cabbage (without sterilization)

Composition (4, 5 l):

white cabbage - 1 kg;
green or brown tomatoes - 1 kg;
cucumbers - 1 kg;
onions - 0.5 kg;
sweet pepper - 0, 5 kg;
apples of sour varieties - 0.75 kg;
hot peppers - 50 g;
vegetable oil - 1 tbsp .;
dill - 50 g;
salt - 50 g.

Method of preparation:

Wash apples and tomatoes, cut into slices.
Wash cucumbers, peel off, cut into semicircles.
Chop the cabbage, cut the sweet and hot peppers into strips, and cut the onion into half rings.
Put all vegetables together with apples in a thick-bottomed pot or a large cauldron. Put on a slow fire. Pour in the oil, salt, add the chopped dill and stew, stirring often, for an hour and a half.
Spread them over the cans, roll them up. After cooling, remove the winter in the pantry.

The advantage of this salad is in the absence of vinegar. Despite this, it is very well worth the whole winter even at room temperature.

Layered salad “Donskoy”

Composition (6 liters):

green-brown tomatoes - 1 kg;
cucumbers - 1 kg;
white cabbage - 1 kg;
carrots - 1 kg;
sweet pepper (red or yellow) - 2 kg;
dill - 50 g;
parsley - 50 g;
horseradish leaves - 2-3 pcs .;
salt - 0, 2 kg;
water - 3 l.

Method of preparation:

Wash and chop all vegetables without mixing: rub carrots, cut onion and pepper into half rings, cut cucumbers and tomatoes into slices, chop cabbage.
Sterilize the jars, spread the parsley sprigs, dill, pieces of crap leaves.
Lay the vegetables in layers. The sequence of layers does not matter, as long as it is beautiful.
Boil the water, dissolving the salt in it. After boiling the brine for 5 minutes, fill them with vegetables.
Banks, cover with lids and leave for 3 days at room temperature.
Drain the brine from the cans into the pan, bring it to a boil, boil for 5 minutes.
Fill the vegetables with hot pickle. Hermetically close the jars, turn them over and cover with a blanket. After the banks cool down, put them in a cool place.

Salad according to this recipe is unusual, but very tasty and beautiful.

The recipe for the Donskoy salad has many variations, so finding one to your liking is not difficult.