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➠ Assorted vegetable salad for the winter
➠ Danube salad with green tomatoes and bell peppers for the winter

Danube salad with green tomatoes and bell peppers for the winter

2830

Kitchen Eastern European

Calorie content 92.9 kcal

Portions 1.5 l.

Cooking time 280 minutes

Proteins * 1.1 gr.

Fats * 4.6 gr.

Carbohydrates* 23.1 gr.

Danube salad with green tomatoes and bell peppers for the winter

Content

There are a lot of options for preparing Danube salad for the winter, and each housewife has her own. Today we offer you a salad recipe with green tomatoes and bell peppers. Tomatoes give the salad a sourness and a denser consistency, while bell peppers and onions add aroma and rich taste.

Ingredients

Cooking process

Rinse the tomatoes and peppers under running water, put them on a kitchen towel and leave them for 10-15 minutes to dry from the water. Then cut the tomatoes in half and remove the stalks, cut them in half and cut them into thin slices. Pepper we clean from stalks and seeds and cut into thin half rings. Put the peppers and tomatoes in a deep saucepan.

We clean the carrots, wash and rub on a coarse grater. We spread the carrots to the peppers and tomatoes.

Peel the onion, rinse and soak in cold water. Then cut the onions in half and again in half and chop them into thin slices. Put the onion in a saucepan with vegetables.

Add salt to the vegetables, mix and leave for 3-4 hours at room temperature so that the vegetables let the juice out.

After the time has elapsed, add vegetable oil, sugar, bay leaf and pepper to the vegetables, mix and put on fire. Bring the salad to a boil over medium heat, reduce heat and simmer for 25-30 minutes.

5 minutes before the end of cooking, add vinegar to the vegetables, mix and, when ready, remove the saucepan with salad from the heat.

We distribute the finished hot salad over sterilized jars, tighten it tightly with boiled lids and leave it under a warm blanket to cool to room temperature. Then we put the salad in a cool dark place for storage.