Salad "Donskoy" for winter
The salad "Donskoy" brings you a piece of summer on the dining table in winter. It tastes crisp, fresh and incredibly delicious. Its peculiarity is that the vegetables are freshly put into the jar, and then the jar is heated. With this recipe you can make the salad "Donskoy" at home.
Servings 5 500 ml preserving jars
Equipment
- 5 500 ml preserving jars
Ingredients
- 2 kg tomatoes
- 1 kg Kirby cucumbers
- 500 g bell peppers seeded
- 300 g onions white and red peeled
- 1 garlic bulb
- 1 bunch of dill
- 1 bunch of parsley
- 75 ml vegetable oil
- 50 g sugar
- 35 g salt or to taste
- 20 ml vinegar essence (20 % acid, food grade) + 60 ml water
- 5 dried bay leaves
- 25 - 35 black peppercorns
Instructions
- Core, peel and clean the vegetables as needed and only then weigh them.
- Cut tomatoes into wedges, cucumbers into thin slices, peppers into thin strips, onions into half rings, garlic into thin slices.
- Finely chop dill and parsley.
- Put the vegetables and herbs in a large bowl.
- Add sugar, salt and vegetable oil to the vegetables.
- Dilute vinegar essence with water and add it to the vegetables as well.
- Gently mix the vegetables with a wooden spoon and let them juice for about 1 hour.
- Sterilize the lids of the preserving jars, for example in boiling water.
- Add 1 bay leaf and 5 - 6 black peppercorns to each 500 ml preserving jar.
- Divide the vegetables among the preserving jars up to the rim, pressing them lightly with the spoon as you fill them.
- Pour the vegetables in the jars with the resulting vegetable juice.
- Place the sterilized lids on the preserving jars, but do not seal them.
- Line the bottom of a large cooking pot with a dish towel.
- Place the preserving jars with the vegetables in the cooking pot on the dish towel side by side.
- Pour enough water into the cooking pot so that the jars are not covered with the water by about 2 - 3 cm to the lid.
- Bring the water in the saucepan with the preserving jars to a boil and simmer for about 20 - 25 minutes (for 500 ml sized preserving jars).
- Carefully remove the hot preserving jars from the saucepan and close the lids tightly.
- Place the preserving jars with the vegetable salad on the lids, cover them with a large bath towel or something similar, and allow them to cool to room temperature.
- Turn the preserving jars with the salad "Donskoy" and store them in a cool and dark place.
Notes
- You can season the vegetable salad with spices of your choice.
- Use any herbs to taste for the recipe.
- You can also add carrots, cabbage or apples to the salad. Read more about it here above.
- To prevent the jars from breaking during cooking, be sure to place a dish towel or hand towel on the bottom of the cooking pot.
- The boiling time will depend on the size of your preserving jars. You should simmer 500 ml large jars with the salad for about 20 - 25 minutes. 1 l canning jars need about 35 - 40 minutes.
- Note the detailed tips and tricks for pickling salad "Donskoy" above in the post.