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➠ Assorted vegetable salad for the winter
➠ Danube salad for the winter

Danube salad for the winter

2916

Kitchen Hungarian

Calorie content 83.7 kcal

Portions 4 port.

Cooking time 1 d.

Proteins * 1.1 gr.

Fats * 3.5 gr.

Carbohydrates* 19.6 gr.

Content

For Danube salad, you can use half-and-half zucchini and eggplant, or change the proportions of these vegetables to your liking. The salad turns out to be delicious in any case, because in addition to the indicated vegetables, it contains carrots, onions, tomatoes, peppers and herbs.

Ingredients

Cooking process

Peel the zucchini and eggplants, wash, remove seeds, if necessary, and cut into cubes.

Cut the tomatoes into strips, grate the carrots on a coarse grater. Chop the onion into small cubes, chop the pepper into small pieces. Wash greens and chop finely.

Add salt, stir and let stand for about 2-3 hours to let the vegetables start juicing. Then simmer for 1 hour over medium heat, add granulated sugar, pour in vinegar and odorless sunflower oil.

Wash jars and lids with soda, rinse and dry. Sterilize the jars in the oven, boil the lids for 4 minutes. and dry. Arrange the appetizer on the prepared jars, roll up.