"Danube salad" - it's delicious!
Today we want to share one recipea delicious salad that can be harvested in cans for the winter. "Danube salad" occupies a special place among other marinade pickles - it is very original and tasty. This is an excellent alternative to traditional canned tomatoes, cucumbers and caviar from courgettes. It is consumed both immediately after cooking, and rolled into banks for the winter. In a cool place, the snack can stand for two years, but it is usually eaten much earlier.
To make this dish aesthetically worthwhilepay attention to what color peppers you put there. For red tomatoes it is better to take green and yellow. After the heat treatment of vegetables, this combination will look appetizing. There is a similar recipe - "Danube salad from cucumbers", however in the classical version it is precisely tomatoes, so it is much tastier.
Ingredients for it: two and a half kilograms of bell pepper, four kilograms of tomatoes, two kilograms of onions, two kilograms of carrots, salt to taste, vinegar - one glass, sugar and sunflower oil - two glasses.
How to prepare the "Danube salad":
- Let's start, perhaps, with tomatoes. We cut them, cut them, if necessary, into small pieces. Fold in a saucepan and mix thoroughly. In about fifteen minutes, tomatoes should separate the juice. After its appearance we add sunflower oil and sugar.
- We cut an onion - it is best semi-rings. Tomatoes put on the fire, add pepper to them and mix again. Cut the onions and add it to the tomatoes, stir.
- Carrot. We wash it, clean it, rub it - it is possible on a large grater, but the best place for a Korean carrot is the grater. Or you can finely chop a vegetable. Add to the pan with tomatoes and onions.