Danube green tomato and cucumber salad recipe. Danube salad for the winter with green and red tomatoes: ways to prepare a vitamin-rich snack and a “lazy dinner”

Danube salad for the winter is a great way to stock up on summer vegetables for the cold season, while preserving all vitamins and microelements. This dish goes perfectly not only with meat, but also goes well with various porridges.

This salad consists of common products that can be found in every store or market.

Danube salad is not only a tasty dish, but also a simple one. Almost anyone can make such a preparation. Also, preparing this salad does not take much time, and it can be stored for up to a year in a dark room.

It is best to store the blanks in a dark, cool place. However, you should not expose the jars to frost, as they may burst.

In Danube, the salad is made from low-calorie products, so it can be safely eaten even by those on a diet. This dish is also ideal for vegetarians or vegans.

How to prepare Danube salad for the winter - 15 varieties

There are a huge number of variations of this dish, but the most favorite is still the classic recipe.

Ingredients:

• Tomatoes - 2 kg,
• Carrots - 300-400 gr.,
• Sweet pepper - 2 kg,
• Onion - 2 kg,
• Vegetable oil - 400 ml,
• Salt - 2-3 tbsp. l.,
• Sugar - 1-2 tbsp. l.
• Herbs and spices as desired.

Cooking:

The tomatoes must be washed, cored and cut into fairly large pieces. Next you need to sprinkle with salt and mix. When the tomatoes release their juice, you need to add vegetable oil and mix again. Then the tomatoes need to be simmered over low heat.

Carrots need to be washed well, peeled and grated. And add to the rest of the vegetables. Simmer for 15 minutes.

Cabbage is a unique root vegetable that contains a huge amount of fiber.

Ingredients:

• White cabbage - 1 kg,
• Tomatoes - 1 kg,
• Cucumbers - 700 gr.,
• Sweet pepper - 500 gr.,
• Carrots - 500 gr.,
• Onion - 500 gr.,
• Parsley - 100-150 gr.,
• Black peppercorns - 2-3 pcs. on the jar
• Bay leaves - 2-3 pcs. on the jar
• Salt/sugar to taste.

Cooking:

Wash the cabbage and chop finely. Add a tablespoon of salt and leave for a while so that the cabbage absorbs the salt. For better results, you can wrinkle it a little.

Wash and peel the carrots. Then grate on a coarse grater.

Cut the cucumbers into large slices.

Remove the core of the tomato and cut into cubes.

Peel the onion and cut into half rings.

Chop the parsley. Then mix all the vegetables. Mix well. Next add salt and sugar.

Eggplants are famous for their extraordinary taste. Therefore, they can be added to almost all salads. Eggplants also contain a large amount of vitamins and fiber.

Ingredients:

• Tomatoes - 1.5 kg,
• Sweet pepper - 750 gr.,
• Carrots - 500 gr.,
• Eggplants - 750 gr.,
• Vegetable oil - 100 ml.,
• Salt - 100 gr.,
• Sugar - 1 tbsp. l.,
• Citric acid - 1 tsp.

Cooking:

Cut the pepper into thin slices.

Wash the tomatoes and cut into relatively large cubes.

Chop the eggplants into strips.

Place all vegetables to simmer over medium heat. When they start to boil, they need to be rolled into sterilized jars.

This dish is light. Despite the low-calorie foods, this salad contains a huge amount of vitamins.

Ingredients:

• White cabbage - 800-900 gr.,
• Tomatoes - 700 gr.,
• Sweet pepper - 500 gr.,
• Carrots - 500 gr.,
• Zucchini - 400 gr.,
• Vegetable oil 2-3 tbsp. l.,
• Salt - 1-2 tbsp. l.,
• Sugar - 2-3 tbsp. l.,
• Spices to taste.

Cooking:

Finely chop the carrots. Then add salt and leave for a while.

Wash the tomatoes and cut into large cubes. Add to carrots. Chop the pepper into strips.

Chop the zucchini into small strips.

Place all vegetables to simmer over medium heat. Add oil and simmer until done. When they start to boil, they need to be rolled into sterilized jars.

In the modern world, veganism is becoming more and more popular. This dish is an ideal addition to a vegan’s diet, as it contains a huge amount of vitamins.

Ingredients:

• Carrots - 600 gr.,
• Bell pepper - 500 gr.,
• Tomatoes - 600 gr.,
• Salt - 10-20 gr.,
• Sugar - 30 gr.,
• Herbs and spices to taste.

Cooking:

Finely chop the peeled and washed carrots and add salt.

Wash the bell pepper and remove the core and seeds. Then chop. Add to carrots.

Mix all the vegetables, add oil and simmer over low heat until fully cooked. Then transfer to pre-sterilized jars and seal them.

This dish will appeal to those who watch their figure, but also like to treat themselves to something tasty.

Ingredients:

• Carrots - 600 gr.,
• Bell pepper - 500 gr.,
• Tomatoes - 600 gr.,
• Water - 30-40 ml.,
• Salt - 10-20 gr.
• Herbs and spices to taste.

Cooking:

Chop clean carrots.

Then rinse the tomatoes in cold water, remove the cores and add to the rest of the ingredients.

Olive oil is a unique product that contains many microelements that are especially necessary in winter.

Ingredients:

• Carrots - 700 gr.,
• Bell pepper - 500 gr.,
• Tomatoes - 700 gr.,
• Olive oil - 30-40 ml.,
• Salt - 10-20 gr.
• Herbs and spices to taste.

Cooking:

Chop clean carrots.

Wash the bell pepper and remove the core and seeds. Then chop it. Add to carrots. Add salt.

Then rinse the tomatoes in cold water, remove the core, cut and add to the rest of the ingredients.

Mix all the vegetables, add water and simmer over low heat until fully cooked. Then transfer to pre-sterilized jars and seal them.

It is best to use cold-pressed oil, as it retains more vitamins due to the lack of heat treatment.

The human body needs fiber, especially in winter, when the body is polluted after the holidays.

Ingredients:

• Carrots - 800 gr.,
• Bell pepper - 600 gr.,
• Tomatoes - 600 gr.,
• Parsley - 30-40 gr.,
• Green onions - 40 gr.
• Salt - 10-20 gr.
• Herbs and spices to taste.

Cooking:

Chop clean carrots.

Wash the bell pepper and remove the core and seeds. Then cut into strips. Add to carrots. Add salt.

Then rinse the tomatoes in cold water, remove the core, cut and add to the rest of the ingredients.

Wash the greens and chop finely. Add salt and stir.

Mix all the vegetables, add water and simmer over low heat until fully cooked. Then transfer to pre-sterilized jars and seal them.

This dish will appeal to those who love spicy and unusual salads.

Ingredients:

• Bell pepper - 2 kg,
• Tomatoes - 3 kg,
• Hot pepper - 1-2 pcs.,
• Vegetable oil - 30-40 ml.,
• Salt - 10-20 gr.
• Herbs and spices to taste.

Cooking:

Wash the bell pepper and remove the core and seeds. Then chop finely. Add salt.

Then rinse the tomatoes in cold water, remove the core, cut and add to the rest of the ingredients.

Rinse hot peppers in water, peel and cut into large strips. Add salt and stir.

Mix all the vegetables, add water and simmer over low heat until fully cooked. Then transfer to pre-sterilized jars and seal them. Add herbs and spices as desired.

Ingredients:

• Carrots - 800 gr.,
• Bell pepper - 600 gr.,
• Tomatoes - 600 gr.,
• Cucumbers - 500 gr.,
• Vegetable oil - 30-40 ml.,
• Salt - 10-20 gr.
• Herbs and spices to taste.

Cooking:

Chop clean carrots.

Wash the bell pepper and remove the core and seeds. Add to carrots. Add salt.

Then rinse the tomatoes in cold water, cut them, remove the middle and add them to the rest of the ingredients.

Wash the cucumbers and cut into large cubes. Add salt and mix everything well.

This salad will appeal to those who love unusual combinations of spices.

Ingredients:

• Sweet pepper - 600 gr.,
• Tomatoes - 600 gr.,
• Sugar - 20-30 gr.,
• Salt - 10-20 gr.
• Dried basil - 10 gr.,
• Paprika 10-15 gr.,
• Black pepper - 5-10 gr.

Cooking:

Wash and peel the bell pepper. Add to carrots. Add salt.

Stew all the vegetables and add oil and spices. Then transfer to pre-sterilized jars and seal them.

Most often people get sick in winter. In order to protect your body from viruses, you need to eat a lot of garlic.

Ingredients:

• Sweet pepper - 600 gr.,
• Tomatoes - 600 gr.,
• Sunflower oil - 30-40 ml.,
• Sugar - 20-30 gr.,
• Garlic - 5-6 cloves,
• Salt - 10-20 gr.

Cooking:

Wash and peel the carrots. Then grind.

Then rinse the tomatoes in cold water, remove the core, cut and add to the rest of the ingredients. Add salt and mix everything well.

Finely chop the peeled garlic.

Simmer all the vegetables and add oil. Then transfer to pre-sterilized jars and seal them.

The best food is the one prepared with love, so the most delicious food is the one cooked at home.

Ingredients:

• Sweet pepper - 600 gr.,
• Tomatoes - 600 gr.,
• Sunflower oil - 30-40 ml.,
• Sugar - 20-30 gr.,
• Bay leaf - 1-2 pcs.,
• Salt - 10-20 gr.

Cooking:

Wash and peel the bell pepper. Add to carrots and salt.

Then rinse the tomatoes in cold water, remove the core, cut and add to the rest of the ingredients. Add salt and mix everything well.

Cherries have unique taste characteristics.

Ingredients:

• Bell pepper - 600 gr.,
• Tomatoes - 600 gr.,
• Carrots - 400 gr.,
• Sunflower oil - 30-40 ml.,
• Salt - 10-20 gr.

Cooking:

Wash and peel the bell pepper. Then cut it. Add to carrots and salt.

Simmer all the vegetables and add oil. Add bay leaf. Then transfer to pre-sterilized jars and seal them.

Sea salt contains many minerals that are essential for the normal functioning of the body, especially in winter.

Ingredients:

• Bell pepper - 600 gr.,
• Tomatoes - 600 gr.,
• Carrots - 400 gr.,
• Sunflower oil - 30-40 ml.,
• Sea salt - 10-20 gr.

Cooking:

Peel and chop the carrots.

Wash and peel the bell pepper. Then cut into small pieces. Add to carrots and salt.

Then rinse the cherry tomatoes in cold water, remove the core, cut and add to the rest of the ingredients. Add salt and mix everything well.

Simmer all the vegetables and add oil. Add bay leaf. Then transfer to pre-sterilized jars and seal them.

There are several recipes for canned salads, which are called “Danube”. One of the most piquant is made 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 the salad, you can use tomatoes with defects by removing the damaged areas. The recipe for “Danube” green tomato salad simply must be in the housewife’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
• Carrots 750 g
• 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 prepare green tomato salad “Danube”

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

The Danube coast is famous for its unique vegetables, which are grown on fertile soils under the gentle sun. Delicious lecho (Danube salad for the winter) belongs to Hungarian cuisine and is often eaten as a side dish for meat. The method of preserving this salad has stood the test of time - you can easily find a recipe for classic lecho in cookbooks of the last century.

Secrets of the popularity of Danube salad

The difference between Danube salad for the winter and other types of preservation is explained by the use of brown or green tomatoes. To give the salad a rich color, prepare vegetables in bright colors: red, orange, yellow. Each housewife prefers to prepare salad for the winter in her own way, adding various seasonings. Canning recipes vary, but always contain tomatoes and paprika.

The taste of lecho is sweet and sour, but spicy lovers can experiment with the taste by adding more hot pepper. Since low-calorie foods are used in cooking, the snack can be consumed even during a diet. Since vinegar is used in preparation, it is not recommended to eat lecho on an empty stomach: eat the dish for lunch or dinner with bread, meat or cereal dishes.
The combination of raw ingredients and canned peas adds flavor. The appetizer is easy to prepare, so it enjoys well-deserved success, because winter dishes are not replete with vegetables.

By experimenting, you will certainly come up with your own recipe that will surprise your family and friends!

Cooking methods

How to prepare Danube salad with cucumbers for the winter? Following the recipe exactly, you will prepare a delicious and healthy long-life cucumber salad.

Slightly crunchy ingredients create the effect that the lecho is made from recently picked vegetables. This is done by reducing the time for heat treatment. Short-term cooking preserves all the necessary elements. The main feature of the Danube salad for the winter is that the ingredients are marinated before cooking, and then heat-treated for 5 - 9 minutes. Place the prepared vegetables in clean prepared containers, sterilize the preparations for the winter:

• 1 liter container – half an hour;
• containers 0.5 l – 20 minutes.

Salad with green tomatoes

You will need:

• green tomatoes – 1 kg;
• paprika – 1 kg;
• onion - 500 g;
• cucumbers – 1.5 kg;
• Sunflower oil – 4 tbsp. l.;
• 2 – 3 pods of hot pepper (optional);
• 2 pinches of salt;
• 100 g of sugar;
• 200 ml vinegar (9%).

Cucumber salad: recipe with photo

Danube green tomato and cucumber salad

1. Cut:

• onion - in half rings;
• pepper - into strips;
• tomatoes - pieces;
• cucumbers - in circles.

2. Pour the ingredients with a mixture of sunflower oil, salt, sugar and vinegar.

3. Soak the mixture for 6 hours.

4. Bring vegetables to a boil, cook for 10 minutes.

Place the green tomato salad into sterilized jars, pressing down with a spoon. Pour in the hot marinade. Turn the rolled up canned food over and wrap it well with a blanket. After cooling, after two days, remove the salad for the winter.

To make the snack look presentable and last for a long time

Follow the cutting tips as different recipes have their own recommendations. Danube salad will be preserved for the winter even at temperatures of +20° - +23° C, if you strictly follow the recipe.

The longer the preservation cools, the longer the salad will last. For this purpose, after sterilization, the jars are turned over and wrapped warmly.

A salad with peas, cucumbers, cabbage and tomatoes is considered very popular.

You will need:

• 800 g paprika;
• 2 kg of tomatoes;
• 700 g carrots;
• half a kilogram of onions;
• 600 g canned peas;
• 80 g of salt;
• 400 ml vinegar (6%);
• 8 table. l. vegetable oil;
• 8 peas each of black pepper and cloves;
• 8 bay leaves.

Cut the onion into rings, peeled paprika into strips. Grate the carrots and cut the tomatoes into pieces. Immerse the ingredients in a colander in boiling water for a few minutes, then add salt, leaving it over the pan to allow the juices to flow out. After 20 minutes, add green peas and pour vinegar into the resulting vegetable juice.

Pour hot sunflower oil into the bottom of the jars. Add spices. Fill the pre-sterilized container with vegetables, pour in the resulting juice and vinegar.

Place the lidded jars in a large container filled with warm water and place on low heat. Sterilize for half an hour.

As soon as you remove the preservation, roll up the jars. Place the canned food on the lids and wrap it up. After 24 hours, put it away for storage.

We prepare a salad with eggplants or zucchini in the same way. To the listed ingredients you will need to add 1.5 kg of eggplant or zucchini (you can have equal parts of both).

Danube salad with cabbage

• cabbage - 2 kg;
• tomatoes - 2 kg;
• paprika – 1 kg;
• onion – 1 kg;
• carrots - 200 g;
• sugar – 8 table. l.;
• salt - 40 g;
• vinegar (9%) – 4 tbsp. l.;
• pepper (6 – 8 peas);
• sunflower oil – 8 table. l.

Preparing Danube salad for the winter with cabbage:

Chop cabbage and carrots. Cut the paprika into strips, the onion into half rings, and the tomatoes into pieces. After stirring, pour in the mixture of oil, vinegar, sugar and salt. Leave for 6 hours. Add peppercorns and heat the mixture over low heat. After boiling, cook for 10 minutes.

Distribute the snack among the jars. After sterilizing, roll up the lids, wrap the jars turned upside down on the lids and after 2 days put them away for storage. Lecho can be prepared according to this recipe without sterilization, but then the vegetables should be boiled for half an hour after boiling.

To determine which recipe is better, try preparing Danube salad for the winter using several recipes - because now you know how to do it!

Today I prepared a delicious Danube salad with green tomatoes for the winter. It always turns out to have excellent taste, and it helps a lot if you don’t have time to ripen all the tomatoes at your dacha.

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

This salad of unripe tomatoes is very easy to prepare. The main thing is to first chop all the vegetables, and then simmer them over the lowest heat. Afterwards, you just need to put the salad into jars and seal them with lids. There is no need to sterilize jars of salad; it keeps well all winter and most often not a single lid on the jar swells.

Ingredients:

• green tomatoes - 4 pieces;
• onion – 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 don’t forget to dilute it with water in the right and correct proportions) - 1 tablespoon.

How to prepare Danube salad 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 bowl or pan.

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

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

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

Wash the jars and place them in the oven for a few minutes. Place Danube salad in prepared glass jars. Immediately seal the jars with lids and cover them with a blanket. After a day, take the salad to the pantry for storage.

How to prepare Danube salad for the winter? Cooking Danube salad for the winter according to our detailed recipe. Danube salad for the winter recipe not difficult, any housewife can do it. And so, a delicious one for you - Danube salad for the winter with green tomatoes.

Danube salad recipe

5 of 1 reviews

Danube salad for the winter

Danube salad for the winter with green tomatoes

Type of dish: Preparations

Cuisine: Russian

Ingredients

• For 10 liters of processed vegetables:
• Sweet pepper - 5 kg,
• green tomatoes - 2 kg,
• carrots (blanched) - 2 kg,
• onions - 800 g,
• salt - 200 g,
• vinegar 6% - 700 ml,
• vegetable oil - 600 ml,
• Spices for one jar:
• Allspice - 2 pcs.,
• 3 pcs cloves - 3 pcs.,
• bay leaf - 1 leaf.

Cooking

1. First, wash the tomatoes in cold water and cut them into 6-8 pieces.
2. The sweet peppers are washed, the stalks and seeds are removed and cut into strips 2 - 2.5 cm wide.
3. The carrots are washed, peeled, ends trimmed, rinsed in running water and cut into cubes or noodles. Sliced ​​carrots are blanched in boiling water for 10 - 12 minutes and then cooled in running water.
4. The onions are peeled and cut into rings.
5. Chopped vegetables, tomatoes, sweet peppers, carrots and onions are mixed with salt and left for 15 - 20 minutes and the resulting liquid is allowed to drain.
6. Afterwards, add sunflower oil, vinegar and mix.
7. Then, the finished salad is packaged in prepared jars, on the bottom of which the following are preliminarily placed: 2 allspice; 3 pcs cloves; 1 bay leaf.
8. Cover with varnished lids, sterilize the jars: 0.5 l - 30 minutes, 1 l - 35 minutes and roll up.

On a note :

To sterilize, a thick cloth must be placed at the bottom of the dish, on which jars filled with fruit and filling are placed. Then hot water is poured into the pan (2 cm below the neck of the jars), brought to a boil and then sterilized.

The jars with the finished product are removed and quickly rolled up with the prepared lids, after which the jars must be turned upside down to check for leaks.

How to prepare Danube salad for the winter? We prepare Danube salad for the winter according to our detailed recipe. The Danube salad recipe for the winter is not complicated, any housewife can do it. And so, a delicious preparation for you - Danube salad for the winter with green tomatoes. Danube salad recipe 5 from 1 reviews Danube salad for the winter Print Danube salad for the winter with green tomatoes Author: Cook Type of dish: Preparations Cuisine: Russian Ingredients For 10 liters of processed vegetables: Sweet pepper - 5 kg, green tomatoes - 2 kg, carrots ( blanched) - 2 kg, onions - 800 g, salt - 200 g, 6% vinegar - 700 ml, vegetable…