Salad "Danube" for the winter with green and red tomatoes: ways to roll up a vitamin snack and "lazy dinner. Winter salad "Danube" from green tomatoes, very tasty Green tomatoes for the Danube winter

The appetizer, called "Danube", is better known by a different name. A mouth-watering salad that has spread around the world from the banks washed by the Danube is more often called "lecho".

Cooking features

Appetizing appetizer is considered the brainchild of Hungarian cuisine. In the historical homeland, she is given the place of a side dish or used as a salad. The housewives use seasonal vegetables to prepare the dish. Therefore, the salad recipe is constantly changing. But some rules remain unchanged. To deliciously prepare Danube salad for the winter, consider the following points.

• Crispy taste. To preserve the crunch, infuse the chopped vegetable preparation for 30-50 minutes. After that, start cooking the product. Stew lecho immediately with vinegar and no more than ten minutes. By minimizing the heat treatment process, you maximize the freshness, crunch and nutrients of vegetables.
• Sterilization. Lettuce can be preserved in two ways: with and without sterilization. If you prefer to sterilize lecho, then strictly adhere to the indicated 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 increases to half an hour.
• Slicing. It is recommended that you read the recipe carefully and follow the advice for slicing vegetables in full. This will make for a beautiful dish. By properly slicing food, you ensure the maximum disclosure of the flavor 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 they contain. 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 preservation of the salad, let it cool for a long time and slowly. To do this, it is recommended to turn the rolled cans upside down, and wrap all the 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, which combines many vegetables, belongs to low-calorie dishes (44 kcal per 100 g of classic lecho). And if you remember the rich vitamin composition, then very useful. It can be used even by those who follow the figure.

Salad "Danube" for the winter: 6 variations

Mistresses sometimes make their own “corrections” to the recipe. And quite often they are appropriate. So, to improve the appearance of preservation, multi-colored peppers are used: bright orange, yellow, red, rich green. Love spicy snacks? Then add some chili to the sweet and sour dish. So, the most popular and delicious recipes.

Classical

Feature . Salad "Danube", prepared for the winter according to 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 steel pan or enameled bowl for future preparation.
2. Remove the seeds from the pepper, cut lengthwise into four pieces, and then chop into strips.
3. Grate the peeled carrots on a coarse grater.
4. Cut red tomatoes into medium sized pieces.
5. Chop the peeled onion into half rings.
6. Place all prepared vegetables in one bowl.
7. Season with salt and mix gently with your hands.
8. Set the salad aside for 10-15 minutes to allow the vegetables to release their juices.
9. Meanwhile, prepare jars, lids.
10. Carefully drain the juice from the vegetable mixture, for this you can use a colander.
11. Pour sugar into a fragrant liquid, pour in vinegar, add oil.
12. Stir the marinade.
13. At the bottom of sterile jars, lower the bay leaf, you can throw a few balls of black pepper and clove inflorescences.
14. Next, lay the vegetable mass, trying to lay it tightly.
15. Pour the preparations with the prepared marinade.
16. Sterilize the salad, then roll up.

With green tomatoes

Feature . 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. Cut green tomatoes into slices.
4. Chop the pepper into long thin strips.
5. Place all vegetables in a bowl.
6. Salt the mass, mix it.
7. Leave the vegetables for three to four hours to release their juices.
8. Pour sugar into the cauldron, pour vinegar, oil.
9. Add spices (pepper, cloves) to your liking.
10. Put the cauldron on fire.
11. Stew the salad over low heat for half an hour.
12. Arrange the hot appetizer in sterile jars and immediately roll up.

with cabbage

Feature . If you want to cook not only a delicious snack, but also a light dinner in a jar, then consider Danube salad recipes with cabbage for the winter. Preservation is prepared quickly and easily. It doesn't require much effort. But in the winter it will 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;
• spices.

How to cook

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

with cucumbers

Feature . Salad "Danube" with cucumbers for the winter is a simple, but at the same time appetizing 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;
• onion - 0.7 kg;
• salt - 70 g;
• vegetable oil - 250 ml;
• table vinegar - 70 ml.

How to cook

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

As reviews show, you can enhance the taste of a dish by adding aromatic herbs. A small bunch of parsley, a few sprigs of oregano or basil will help improve the twist. But do not add everything at once, otherwise the salad will completely lose its "zest".

with peas

Feature . Salad "Danube" with green peas, prepared in accordance with GOST, has a delicate, pleasant taste. This appetizer harmoniously combines seasonal vegetables.

Components:

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

How to cook

1. Prepare sweet pepper, chop it into thin short strips.
2. Peel the onion, cut the root crop in half rings.
3. Grate carrots on a grater designed for Korean products.
4. Cut the 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. Leave it like this for half an hour.
9. Wait for the products to release juice.
10. Drain and stir in vinegar.
11. Add green peas to vegetables.
12. Heat the vegetable oil, pour it into sterile jars.
13. Next, throw in a bay leaf, peppercorns, you can add a few clove inflorescences.
14. Then spread the vegetable mixture.
15. Fill it with ready-made vinegar juice.
16. Place the jars in a large saucepan and sterilize the preservation.
17. Roll up after that.

with rice

Feature . To prepare a delicious, fragrant and satisfying salad, combine vegetables with rice. In this case, you will get a full dinner. Both an appetizer and a side dish in one jar. Another feature of this Danube salad 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. Fill the cereal with water in a ratio of 1: 2.
3. Boil the porridge for five to seven minutes.
4. Chop the tomatoes into small pieces.
5. Peel the carrots, grate it on a coarse grater.
6. Cut the onion into cubes.
7. Cut the pepper into small pieces.
8. Combine all vegetables in one cauldron.
9. Add semi cooked rice.
10. Pour in all the spices, pour in the oil.
11. Stir the mass.
12. Put the cauldron on the fire, simmer the rice and vegetable dish for 40-50 minutes, stirring occasionally.
13. Ten minutes before the end of cooking, pour vinegar into the fragrant mass.
14. Arrange the finished dish in sterile jars, roll them up.

Do not be afraid to improve the Danube salad recipe to your liking. If you like the light flavor of garlic, then add a few cloves. Try adding an extra ingredient to your appetizer, such as zucchini or eggplant. 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 / rub all the vegetables in the evening, mix with salt and sugar and leave them in the room overnight. And in the morning I add all the other ingredients and cook, pour into jars, roll up and wrap. By the way, I keep it in the fridge.

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

For the Danube salad, I cut all the vegetables in a way that is convenient to eat in a salad: tomatoes in slices, overgrown cucumbers in circles and semicircles, onions in half rings, shredded cabbage and carrots on a coarse grater. It is also good as an independent dish, especially when you want to eat and nothing is ready yet: and as a salad for main courses. Children love to drag cucumbers out of it.

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

There are several recipes for canned salads, which are found under the name "Danube". One of the most savory - from green tomatoes. To prepare the "Danube" salad for the winter with green tomatoes, you need to take fully formed tomatoes of a light green color. Small and dark green fruits are not suitable, as they are bitter and significantly reduce the taste of the salad. To prepare a salad, you can use tomatoes with defects, removing the damaged areas. The recipe for the "Danube" green tomato salad simply must be in the hostess's notebook - the salad will be an excellent addition to boiled or fried potatoes, but it is also good as an independent snack.

Ingredients

• Green tomatoes 1.5 kg
• Carrot 750 g
• Bulb onion 750 g
• Refined sunflower oil 150 g
• Vinegar 9% concentration 150 ml
• Bay leaf 2 pcs.
• Black peppercorns 15 pcs.
• Granulated sugar 150 g
• Salt 50 g

How to cook green tomato salad "Danube"

1. 
   Prepare all the necessary ingredients.
   Wash the tomatoes, dry and cut into slices.
2. 
   Peel and chop onions.
3. 
   Peel the carrots and grate on a coarse grater. You can use an electric shredder or a grater to cook carrots in Korean ..
4. 
   Combine tomatoes, onions and carrots, salt.
5. 
   Stir the mixture and leave at room temperature for 3-4 hours.
6. 
   After extracting the juice, pour in oil, vinegar, add sugar and spices (bay leaf and pepper).
7. 
   Put the salad in a saucepan and cook with stirring for 30 minutes.
8. 
   Arrange the finished salad in sterilized jars with a capacity of 0.5 liters.
9. 
   Cover the jars with boiled lids and sterilize in boiling water for 10 minutes, then cork, turn upside down, wrap well and leave to cool completely. Salad "Danube" for the winter with green tomatoes is ready to decorate your table!

Today I prepared a delicious Danube salad with green tomatoes for the winter. It turns out that it always tastes excellent, and it helps out a lot if all the tomatoes do not have time to ripen in your country house.

Many people think that green tomatoes should not be eaten. All right. However, if they are subjected to any heat treatment, then all the harmful substances that they contain immediately "volatilize".

This salad of unripe tomatoes is very easy to prepare. The main thing is to first chop all the vegetables, and then stew them on the weakest fire. After that, you just need to put the salad in jars and cork them with lids. It is not necessary to sterilize jars with lettuce, it is perfectly stored all winter and most often not a single lid on the jar swells.

Ingredients:

• green tomatoes - 4 pieces;
• onions - 0.5 pieces;
• carrots - 0.5 pieces;
• salt - 3 grams;
• sugar - 3 grams;
• peppercorns - 2-3 pieces;
• bay leaf - 1-2 pieces;
• vegetable oil - 50-70 milliliters;
• vinegar 9% (or acetic acid, just do not forget to dilute it with water in the right and correct proportions) - 1 tablespoon.

How to cook salad "Danube" from green tomatoes

Wash green tomatoes very thoroughly. Cut off those parts of the peel where they are dark or spoiled. Cut the vegetables into pieces. Place the tomatoes in a stainless steel bowl or saucepan.

Peel the remaining vegetables. Cut the onion into arbitrary pieces (I cut it into half rings), grate the carrots. Send these vegetables to the chopped green tomatoes.

Then add salt, sugar to the vegetables, put black peppercorns, bay leaf. Pour in vegetable oil.

Place a bowl or saucepan over low heat, simmer vegetables for 15-25 minutes. It is advisable to cover the container in which you will stew vegetables with a lid.

Wash the jars, put them in the oven for a few minutes. Arrange the Danube salad in prepared glass jars. Immediately close the jars with lids, wrap them with a blanket. After a day, take the salad to the pantry for storage.

Published: 11/16/2018
Posted by: Natasha.Isa.
Calories: Not specified
Cooking time: not specified

Many people roll ordinary red tomatoes and traditionally cucumbers for the winter, forgetting that after the main harvest there are still green tomatoes that can also be preserved for the winter. Today we roll up a delicious salad "Danube" for the winter with green tomatoes. This preparation will always help you out in cold weather, complement your dinner and create a great mood at the table. Green tomatoes are always tasty and unusual. It is not difficult to make a salad out of them, the main thing is to stew them well, since such vegetables are not eaten raw.
Salad "Danube" is a combination of green tomatoes, onions, sweet peppers and carrots. All these vegetables can be easily bought at the end of autumn, when red tomatoes, cucumbers and zucchini have already moved away and are not for sale. You will slowly prepare a delicious salad and replenish your pantry with another masterpiece. If cucumbers and tomatoes have their own maturity, sales period and storage, then green tomatoes in this regard are always in the first place. If you buy a few kilograms of green tomatoes and don’t have time to cook them today, put them in the refrigerator, and in a couple of days, when you are free, you can roll them up without any problems. Green tomatoes are perfectly stored and do not deteriorate, retain their freshness and elasticity. I still really like this one, I advise you to cook it too.

Ingredients:

- green tomatoes - 1 kg.;
- sweet red pepper - 500 grams;
- onion - 200 grams;
- carrot - 200 grams;
- sugar - 1 tsp;
- salt - 1 tbsp;
- vinegar 9% - 50 grams;
- vegetable oil - 150 grams.

Step by step recipe with photo:

Rinse green tomatoes and cut: can be sliced, can be sliced. The main thing is to cut the stem.




Grind all the remaining vegetables: grate the carrot, cut the sweet red pepper into strips (we have it red and perfectly decorate the salad with its bright color) and chop the onion (quarter or half rings).




Mix chopped and chopped vegetables (tomatoes, carrots, onions and peppers). Put them in a saucepan and add spices to them: sugar and salt. Stir, and then pour in the oil and vinegar. Mix again and let the salad brew and marinate for 1-2 hours. The salad will release enough juice and it will be stewed in it.




Simmer the salad for 40-45 minutes over medium heat without closing the pan with a lid. The tomatoes will become softer and change color slightly, indicating that they are fully cooked and edible.

This salad is another pickle option for the winter. It is very tasty and quite easy to prepare, and also keeps well. To eat for a snack, this is understandable, but if you add a little of this salad when preparing stew, you will get a fragrant, original and delicious second course. Cook and eat healthy!

Ingredients

output about 4 liters

• 2 kg green tomatoes
• 1.5 kg sweet pepper
• 1 kg carrots
• 1 kg of onion
• 400 ml vegetable oil
• 3/4 cup 9% vinegar
• 1 cup of sugar
• 2 tablespoons salt