Danube salad for the winter with green and red tomatoes: ways to roll up a vitamin snack and a "lazy dinner"

The appetizer, dubbed the Danube, is better known by a different name. Appetizing salad, spread around the world from the banks washed by the Danube, is more often called “lecho”.

Cooking features

An appetizing snack is considered the brainchild of Hungarian cuisine. In the historical homeland, they give her a side dish or use as a salad. Hostesses use seasonal vegetables to cook dishes. Therefore, the salad recipe is constantly changing. But some rules remain unchanged. To make a delicious Danube salad for the winter, consider the following points.

• Crispy taste. To preserve the crunch, insist the chopped vegetable preparation for 30-50 minutes. After this, start cooking the product. Simmer lecho immediately with vinegar and no more than ten minutes. Keeping the heat treatment process to a minimum, you will preserve the freshness, crunch and nutrients of vegetables to the maximum.
• Sterilization. Salad can be preserved in two ways: with and without sterilization. If you prefer to sterilize lecho, then strictly adhere to the specified time. Preservation in half-liter jars is boiled for 20 minutes. If the salad is rolled up in a liter container, then the sterilization time is increased to half an hour.
• Cutting. It is recommended that you carefully read the recipe and fully adhere to the tips for cutting vegetables. This will make a beautiful dish. Correctly slicing products, you ensure maximum disclosure of the taste palette in the most favorable light.
• Green tomatoes. For Danube salad, green or brown tomatoes are often used. Such vegetables in large quantities are harmful to humans due to the solanine contained in them. To get rid of this component, green tomatoes need to be soaked for two hours in salty cold water. Then rinse them under water and can be safely used for conservation.
• Cooling down. To improve the safety of the salad, let it cool for a long time and slowly. To do this, it is recommended to turn the rolled up cans with the lids down, and wrap the whole preservation with warm blankets. In warm conditions, the snack continues to undergo heat treatment, due to which it is successfully stored for a long time.

Danube salad for the winter: 6 variations

Mistresses sometimes make their “corrections” to the recipe. And quite often they are appropriate. So, to improve the appearance of preservation, colored peppers are used: bright orange, yellow, red, saturated green. Do you like savory foods? Then add a little chili to the sweet and sour dish. So, the most popular and delicious recipes.

Classical

Characteristic. The Danube salad, prepared for the winter according to the classic recipe, has a rich sweet and sour taste. For him, it is recommended to take fleshy, dense vegetables, which during the heat treatment will not lose their appearance and will not transform into “porridge”.

Components:

• bell pepper - 0.5 kg;
• tomatoes - 1.5 kg;
• onions - 0.5 kg;
• bright orange carrots - 0.5 kg;
• acetic acid - 75 ml;
• sunflower oil - 150 ml;
• sugar - 150 g;
• salt - 30 g;
• spices, spices.

How to cook:

1. Take a large stainless pan or enamel bowl for future cooking.
2. Pepper seeds, cut lengthwise into four parts, and then chop into strips.
3. Grate peeled carrots on a coarse grater.
4. Cut red tomatoes into medium sized slices.
5. Chopped peeled onions in half rings.
6. Transfer all prepared vegetables to one pan.
7. Salt the mass and mix gently with your hands.
8. Set the salad aside for 10-15 minutes so that the vegetables can drain the juice.
9. In the meantime, prepare cans, lids.
10. Carefully drain the juice from the vegetable mixture, for this you can use a colander.
11. Pour sugar into the aromatic liquid, pour in vinegar, add oil.
12. Stir the marinade.
13. At the bottom of sterile cans, drop the bay leaf, you can throw a few balls of black pepper and clove inflorescences.
14. Next lay the vegetable mass, trying to stack it tightly.
15. Pour the prepared marinade into the workpieces.
16. Sterilize the salad, then roll it up.

With green tomatoes

Characteristic. This is one of the few dishes that can include green tomatoes. And they harmoniously fit into the snack. So, prepare the Danube salad for the winter with green tomatoes according to the following algorithm.

Components:

• bell pepper - 0.85 kg;
• vinegar - 170 ml;
• green tomatoes - 1.6 kg;
• salt - 65 g;
• vegetable oil - 160 ml;
• sugar - 170 g;
• onions - 0.85 kg;
• carrots - 0.85 kg.

How to cook

1. Chop the onion into small cubes.
2. Grate the carrots.
3. Chop green tomatoes.
4. Chop pepper with short, thin strips.
5. Put all the vegetables in a cauldron.
6. Salt the mass, mix it.
7. Leave the vegetables for three to four hours to let the juice flow.
8. Pour sugar into a cauldron, pour vinegar, oil.
9. Add spices (pepper, cloves) to your liking.
10. Put the cauldron on the fire.
11. Simmer the salad on low heat for half an hour.
12. Arrange a hot snack in sterile jars and immediately roll it up.

With cabbage

Characteristic. If you want to cook not only a delicious snack, but also a light dinner in a jar, then consider the recipes for Danube salad with cabbage for the winter. Preservation is prepared quickly and easily. It does not require much effort. But in winter it will completely help you out if you don’t want to cook dinner.

Components:

• cucumbers - 1.1 kg;
• vinegar - 30 ml;
• red tomatoes - 2.2 kg;
• sugar - 220 g;
• cabbage - 1.1 kg;
• salt - 130 g;
• carrots - 1.1 kg;
• Bulgarian pepper - 1.1 kg;
• water - 220 ml;
• onions - 1.1 kg;
• spice.

How to cook

1. Wash all vegetables thoroughly.
2. Try the cucumbers for bitterness, if necessary, peel them, cut into half rings 0.6-0.8 cm thick.
3. Chop the cabbage into thin strips.
4. Peel the bell peppers from the seeds, chop with longitudinal bars.
5. Cut the tomatoes into medium-sized cubes.
6. Chop the onions in half rings.
7. Cut carrots into thin strips.
8. Put all the vegetable preparations in one large pan.
9. Add salt, sugar, add oil.
10. Stir the vegetables.
11. Pour in water.
12. Place the pan on the stove.
13. Cook for half an hour over low heat.
14. Then pour in the vinegar.
15. Keep the vegetable harvest on the fire for a few more minutes and place in sterile jars.
16. After that, the banks can be rolled up.

With cucumbers

Characteristic. Salad "Danube" with cucumbers for the winter is a simple, but at the same time mouth-watering snack. It is built on a harmonious combination of vegetables - a combination of cucumbers with tomatoes and onions. For this dish, you can take both red, ripe tomatoes, and brown, and even completely green.

Components:

• Bulgarian pepper - 1.2 kg;
• cucumbers - 1.8 kg;
• red tomatoes - 1.2 kg;
• sugar - 170 g;
• hot pepper - one pod;
• onions - 0.7 kg;
• salt - 70 g;
• vegetable oil - 250 ml;
• table vinegar - 70 ml.

How to cook

1. Cut tomatoes into slices.
2. Peel the cucumbers (if it is not bitter, you can leave it), chop in half rings.
3. Cut peeled bell peppers with a small and short straw.
4. Chop the onion in half rings.
5. Peeling hot peppers from seeds, chop into thin strips. Work in rubber gloves.
6. Combine all the vegetables in a saucepan.
7. Add spices, pour in oil.
8. Put the pot on the fire, bring to a boil.
9. Stew the salad for ten minutes.
10. Pour in the vinegar, continue to simmer another ten minutes.
11. Put the vegetable mass in jars, roll them.

With peas

Characteristic. Salad "Danube" with green peas, prepared according to GOST, has a delicate, pleasant taste. This appetizer harmoniously combines seasonal vegetables.

Components:

• tomatoes - 1.9 kg;
• Bulgarian pepper - 0.8 kg;
• onions - 0.6 kg;
• carrots - 0.8 kg;
• vegetable oil - 190 ml;
• apple vinegar - 210 ml;
• canned peas - 430 g;
• Bay leaf;
• salt - 85 g;
• spice.

How to cook

1. Prepare sweet pepper, chop it with thin short strips.
2. Peel the onion, chop the root crop in half rings.
3. Grate carrots on a grater intended for Korean products.
4. Cut tomatoes into several slices.
5. Dip the vegetables in a colander.
6. Scald them with boiling water, and then transfer to a large cauldron.
7. Salt the workpiece and mix it.
8. In this form, leave for half an hour.
9. Wait for the products to drain juice.
10. Drain and mix with vinegar.
11. Add green peas to vegetables.
12. Heat the vegetable oil, pour it into sterile jars.
13. Next, drop the bay leaf, peppercorns, you can add a few clove inflorescences.
14. Then spread the vegetable mixture.
15. Pour it with ready-made vinegar juice.
16. Place the jars in a large pan and sterilize the preservation.
17. Then roll it up.

With rice

Characteristic. To prepare a delicious, fragrant and hearty salad, combine vegetables with rice. In this case, you will receive a full dinner. And a snack, and a side dish in one can. Another feature of this salad "Danube" is that it is prepared for the winter without sterilization.

Components:

• tomatoes - 0.55 kg;
• bell pepper - 0.55 kg;
• onions - 0.55 kg;
• carrots - 0.45 kg;
• rice - 120 g;
• vegetable oil - 120 ml;
• salt - 30 g;
• vinegar - 25 ml;
• sugar - 120 g.

How to cook

1. Rinse the rice under running water.
2. Pour the cereal with water in a ratio of 1: 2.
3. Cook porridge for five to seven minutes.
4. Chop the tomatoes into small pieces.
5. Peel the carrots, grate it on a coarse grater.
6. Dice the onion.
7. Chop the pepper into small pieces.
8. Combine all the vegetables in one cauldron.
9. Add half-cooked rice.
10. Pour in all the spices, pour in the oil.
11. Stir the mass.
12. Put the cauldron on the fire, stew the rice-vegetable dish for 40-50 minutes, stirring occasionally.
13. About ten minutes before the end of cooking, pour vinegar into the aromatic mass.
14. Put the finished dish in sterile jars, roll them up.

Do not be afraid to improve the Danube salad recipe to your taste. If you like the light scent of garlic, add a few cloves. Try adding an additional ingredient, such as zucchini or eggplant, to the appetizer. In the course of bold, and sometimes even surprising, experiments, delicious culinary masterpieces are born.

Reviews: "Good as an independent dish"

I also make Danube salad. But with the only change that I cut / grate all the vegetables in the evening, mix with salt and sugar and leave in the room for the night. And in the morning I add all the other ingredients and cook, pour into jars, roll up and wrap. I keep, by the way, in the refrigerator.

Irina, http://forum.say7.info/topic8418.html

For the Danube salad, I cut all the vegetables the way it is convenient to eat in the salad: tomato slices, cucumbers in circles and half circles overgrown, onions in half rings, shred cabbage and carrots on a coarse grater. It is good as an independent dish, especially when you want to eat and nothing is ready: and as a salad for the second dishes.Children love to carry cucumbers out of it.

Yulek34, https://www.forumhouse.ru/entries/14840/

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