Donskoy salad for the winter

Donskoy salad for the winter

Don tomatoes are famous everywhere. There are also a lot of greenish and brown tomatoes, which became the basis for making the popular Cossack snack. Almost all housewives close the Donskoy salad for the winter, because it is not only tasty, but also necessary. Every housewife tries to add something of her own to the recipe, so there are many options for making Donskoy salad. But there are recipes that are used most often and deserve special attention.

Subtleties of manufacturing

Donskoy salad is prepared simply, but it will be more tasty and healthy only if you follow the technology of its canning.

• The Donskoy salad contains a lot of necessary vegetables, but their benefits can be fully preserved only in this case if the heat treatment is very short-term. For this reason, if you want to preserve vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) in vegetables included in the snack, you must give preference to recipes with sterilization. After all, sterilization allows you to reduce the time of stewing vegetables or even abandon it.
• Following the tips on the shape of cutting vegetables will allow you to create a finished appetizer that is beautiful and appetizing.
• Greenish tomatoes can have a bitter taste, which not many people like. You can get rid of it if you soak the tomatoes in cool water for an hour before making the snack.
• The salad will last well all winter only if it is placed in sterilized jars and covered with boiled lids.

The Donskoy salad is also not bad because it gives more room for imagination. You can add various spices, garlic, hot peppers, and herbs to it to give it a special taste. The inclusion of these ingredients will improve not only the taste of the snack, but also its appearance.

Traditional recipe for Donskoy salad

Composition (for 5–5.25 l):

• greenish tomatoes – 2 kg;
• cucumbers – 2 kg;
• sweet pepper – 1 kg;
• onion – 0.5 kg;
• table vinegar – 120 ml;
• salt – 100 g;
• sugar – 150 g;
• bay leaf, peppercorns - to taste.

• Rinse the vegetables.
• Cut the onion and bell pepper into half rings.
• Cut out the seal from the stem of the tomatoes, cut the tomatoes themselves into medium-sized slices, dividing any fruit into 6-8 parts.
• Cut off the nose and tail of the cucumbers, cut the cucumbers into round or semicircular slices.
• Place the vegetables in a huge enamel pan, add salt and sugar, add bay leaves and peppercorns if desired, depending on your own taste. Leave the salad to steep for 2-3 hours.
• Sterilize the jars and fill them with salad, pour the vinegar and brine remaining on the bottom of the pan over the appetizer.
• Cover the jars with boiled lids. Place in a saucepan. Fill the pan with water until it reaches the hangers of the jars. Place the pan on the fire and sterilize the snack in jars for 15–25 minutes after the water boils in the pan. For a 750 gram jar you need 20 minutes.
• Remove the cans of snacks from the pan and roll them up.
• Turn the jars over, wrap them in a blanket and leave them to cool as is.
• After the salad has cooled, put it in the pantry for the winter.

Donskoy salad according to the traditional recipe turns out to be very healthy because it undergoes little heat treatment (only sterilization).

The usual recipe for Donskoy salad

• brown or greenish tomatoes – 0.7 kg;
• cucumbers – 1 kg;
• onion – 0.2 kg;
• garlic – 2 cloves;
• salt – 15–20 g;
• sugar – 45–50 g;
• garlic – 2–3 cloves;
• table vinegar (9 percent) – 30 ml;
• vegetable oil – 30 ml;
• dill – 50 g;
• spices - to taste.

• Wash the tomatoes and cut into small slices.
• Cut the cucumbers into semicircles.
• Cut the peeled onions into half rings.
• Chop the freshest dill with a knife.
• Stir the vegetables thoroughly.
• Sterilize two 750-ml or three half-liter jars.
• Place a clove of garlic in the bottom of each jar.
• Fill the jars halfway with vegetables. Add spices to your own taste (bay leaf, cloves, coriander, pepper). Salt, sprinkle with sugar, pour vinegar and oil.
• Add remaining vegetables.
• Boil water in a kettle and pour boiling water over the vegetables.
• Sterilize jars of snacks for 10-15 minutes in a pan of water or 3-4 minutes in the microwave.
• Roll up the jars, turn them over, cover with a blanket. Once cooled, store in the pantry.

This recipe for making Donskoy salad is one of the most common. It requires a minimum of ingredients, but it turns out very tasty and healthy.

Donskoy salad of brown tomatoes and cucumbers

Composition (for 5–5.25 l):

• brown tomatoes – 2 kg;
• cucumbers – 3 kg;
• sweet pepper – 1.5 kg;
• dill – 100 g;
• vegetable oil – 140 ml;
• table vinegar (9 percent) – 140 ml;
• salt – 70 g;
• ground dark pepper - to taste.

• Wash the cucumbers, cut off their ends, and soak in cool water for 2 hours. Then cut into circles or semicircles.
• Wash the tomatoes, cut into 6 slices, cut off the seals near the stalks.
• Wash, dry, chop the dill.
• Wash the pepper, cut off the stalks, and remove the seeds. Cut the pepper into rings or half rings.
• Mix vegetables with dill, pepper and salt. Leave to infuse for an hour and a half - during this period of time the vegetables will release juice.
• Place vegetables in sterilized jars. Pour vegetable oil and vinegar into each jar. Pour in the juice released from the vegetables.
• Place the jars in a pan of water and sterilize for 15–25 minutes.
• Seal the jars tightly with metal lids using a seaming wrench. Turn it over.
• Cover with something warm and leave to cool. After a day, move the jars to the pantry.

The vegetables in the salad turn out crispy, so that the memory is created that it has just been prepared from new vegetables.

Donskoy salad with carrots (without sterilization)

• greenish tomatoes – 1.5 kg;
• reddish tomatoes – 0.5 kg;
• onion – 0.5 kg;
• carrots – 0.5 kg;
• sweet pepper – 0.5 kg;
• vegetable oil – 0.25 l;
• table vinegar (9 percent) – 100 ml;
• salt – 30 g;
• sugar – 60 g.

• Pour boiling water over reddish tomatoes, remove their skins, cut the pulp into small cubes or chop with a blender.
• Grate the carrots on a large grater.
• Wash the onions and peppers, peel them, cut into half rings.
• After washing the greenish tomatoes and removing their stems, cut them into small slices.
• Mix everything and put on fire.
• When the vegetable mixture boils, add salt and sugar. Continue to simmer the vegetables over low heat.
• After 15 minutes, add vegetable oil and simmer the vegetables for another 30 minutes.
• Add vinegar, stir, remove from heat.
• Place the finished snack in sterilized jars and roll them up.
• Turn over and leave to cool as is. It is not necessary to insulate.

This recipe will appeal to housewives who prefer to create preserves without sterilization.

Donskoy salad with cabbage (without sterilization)

• white cabbage – 1 kg;
• greenish or brown tomatoes – 1 kg;
• cucumbers – 1 kg;
• onion – 0.5 kg;
• sweet pepper – 0.5 kg;
• sour apples – 0.75 kg;
• hot capsicum – 50 g;
• vegetable oil – 1 tbsp.;
• dill – 50 g;
• salt – 50 g.

• Wash the apples and tomatoes, cut into slices.
• Wash the cucumbers, peel the skins, cut into semicircles.
• Chop the cabbage, cut the sweet and hot peppers into strips, and cut the onion into half rings.
• Place all the vegetables along with the apples in a thick-bottomed saucepan or large cauldron. Place on low heat. Pour in the oil, add salt, add chopped dill and simmer, stirring frequently, for an hour and a half.
• Place in jars and roll them up. After cooling, put it in the pantry for the winter.

The advantage of this salad is the absence of vinegar. Despite this, it stands quite well all winter, even at room temperature.

Layered salad “Donskoy”

• green-brown tomatoes – 1 kg;
• cucumbers – 1 kg;
• white cabbage – 1 kg;
• carrots – 1 kg;
• sweet pepper (reddish or yellowish) – 2 kg;
• dill – 50 g;
• parsley – 50 g;
• horseradish leaves – 2–3 pcs.;
• salt – 0.2 kg;
• water – 3 l.

• Wash and chop all the vegetables without combining them: grate the carrots, cut the onions and peppers into half rings, cut the cucumbers and tomatoes into slices, shred the cabbage.
• Sterilize the jars, place sprigs of parsley, dill, and pieces of horseradish leaves on them.
• Arrange vegetables in jars in layers. The sequence of layers does not matter, the main thing is that it is beautiful.
• Boil water by dissolving salt in it. After boiling the brine for 5 minutes, pour it over the vegetables.
• Cover the jars with lids and leave for 3 days at room temperature.
• Drain the brine from the jars into a saucepan, bring it to a boil, and boil for 5 minutes.
• Pour the hot brine over the vegetables. Seal the jars tightly, turn them over and cover with a blanket. After the jars have cooled, place them in a cold space.

The salad according to this recipe turns out to be unusual, but very tasty and wonderful.

The Donskoy salad recipe has many variations, so finding one to suit your own taste is not difficult.

“Donskoy salad” classic - prepared for the winter

To my great surprise, I did not find a recipe for the most delicious winter preparation on the website - “Don salad”. This is an excellent winter salad, very tasty and looks great on the table. I present to your tribunal a traditional recipe that has been passed down on the Don from generation to generation. I present it at the height of the winter preparation season.

Ingredients for “Donskoy salad” classic - prepared for the winter:

• Tomato (greenish, you can add brown ones, but not enough) - 2 kg
• Cucumber – 2 kg
• Dill - 1 bunch.
• Bell pepper (better reddish for aesthetics) - 1.5 kg
• Salt (to taste)
• Dark pepper (to taste)
• Vinegar (9%)
• Vegetable oil (1 tablespoon per 0.8 l jar)

Nutritional and energy value:

Recipe for “Donskoy salad” classic - prepared for the winter:

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January 8, 2019 cookie 71 #

January 12, 2019 Navigator # (recipe creator)

May 29, 2017 Tattie #

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August 31, 2016 lena ishchuk 73 #

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August 20, 2015 Oksana Bykova #

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August 17, 2014 emonyanova #

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August 4, 2013 Rina Romanova #

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October 21, 2012 tanu6kin21 #

October 22, 2012 Navigator # (recipe creator)

October 22, 2012 tanu6kin21 #

Girls, I, of course, could be wrong, but here on the Don, the traditional Don salad is considered to be a salad without the use of cucumbers, and this is exactly what is sold in our stores. But the presence of cucumbers transforms the salad from the Don into the Kuban. At least, this is exactly how my relatives in the Krasnodar region prepare Kuban salad. And there are many advantages for your salad, it’s very tasty!

October 9, 2011 Lelya Abilshtein #

October 10, 2011 Navigator # (recipe creator)

September 28, 2011 Navigator # (recipe creator)

September 27, 2011 Larisa chka #

July 14, 2015 arisha47 #

Where's the carrot? She's much more attractive.

September 22, 2011 Katatsuburi #

September 22, 2011 Navigator # (recipe creator)

September 22, 2011 Haruka #

September 22, 2011 Navigator # (recipe creator)

September 22, 2011 Navigator # (recipe creator)

September 21, 2011 perfect2 #

September 21, 2011 Navigator # (recipe creator)

September 21, 2011 lapwing #

September 21, 2011 Navigator # (recipe creator)

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Home cooking

Recipes by Inna Zhugastrova

Donskoy salad, vegan appetizer. Canning for the winter

Once upon a time, the Rostov canning factory “Smychka” was located in the center of the town, next to my house, and when, for example, eggplant caviar was canned there, the inhabitants of the surrounding area constantly knew about it. An incomparable smell spread over several blocks. The Don salad from my youth had a label like this, maybe someone else will remember it with nostalgia...

Donskoy salad from Smychka factory

When the entire central market is littered with greenish tomatoes, it would be a sin not to prepare a few jars of Don salad, especially if you live on the Don. In winter, this special appetizer will decorate any festive table.

Compound:

• Greenish tomatoes - 1 kg
• Cucumbers – 1 kg
• Reddish sweet pepper - 0.5 kg
• Onions - 0.5 kg
• Salt (ordinary, large, not Extra) - 40 g
• Sugar - 60 gr
• Vinegar 9% - add to each jar

How to prepare and preserve a vegan appetizer for the winter, Don salad

Making my beloved Donskoy salad is as simple as all excellent things. Cut the peeled onion into half rings.

Cooked onions

Cut the pepper, cleared of seeds and stems, into strips.

Cooked peppers

Cut the ends off both sides of the cucumbers and cut the cucumbers into round slices.

Cooked cucumbers

Remove the stem from greenish tomatoes and cut the tomatoes into slices.

Cooked tomatoes

Place all the vegetables for the Don salad in a deep bowl, add salt, sugar, mix well and leave for half an hour. During this period of time, prepare the jars and lids. I use threaded glass jars and iron screw caps. Boil the jars or sterilize them in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) (you can see how to create this in the Canning entry). Boil the iron lids separately for 3-5 minutes.

Stir vegetables, add salt

Put the vegetables on the fire, bring to a boil, boil for 3-5 minutes. Vegan appetizer, Don salad, ready for canning. When hot, place in sterilized jars, compact well with a spoon, and pour in the released juice. Add vinegar to each jar (at the rate of 1 teaspoon per half-liter jar of salad, 1.5 spoons per 750 gram jar, 2 teaspoons per liter jar). Cover with lids and place in a saucepan with water so that the water reaches the jars “up to their shoulders.” Bring to a boil and pasteurize the preparations in boiling water (20 minutes half-liter jars with salad, 25 minutes 750 gram jars, 30 minutes liter jars).

Place in jars and pasteurize

Remove the jars of Don salad from the water, screw on the lids tightly, and place them upside down, flush against each other. Wrap up and the process of passive pasteurization will continue in the warmth. Throw in the canned Don salad until it cools completely.

Place upside down, wrap until completely cool

From the indicated quantity of goods, three half-liter and two 750 gram jars of Donskoy salad came out and a little salad to eat at the moment

Donskoy salad

Donskoy salad is ready for the winter. Serve as a cool snack, sprinkle with ground black pepper; if desired, you can add garlic or fragrant sunflower oil.

Donskoy salad of greenish tomatoes, cucumbers, sweet peppers and onions for the winter

Donskoy salad for the winter

Ingredients

Tomatoes – 600 g

Sweet pepper – 250 g

Onion – 200 g

Fresh parsley – 100 g

Spices - to taste

Table vinegar 9% – 50 ml

Dark peppercorns – 7-10 pcs.

• 30 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

A unique method of preparing a vegetable appetizer for the winter is the Donskoy salad. There is no exact list of goods, the main thing is that the vegetables get into the jar as fresh as possible. Then, opening the jar and smelling the smell of vegetables and herbs, you can simply think that summer has knocked on the window again.

To make Donskoy salad for the winter, prepare the ingredients according to the list.

Wash ripe, strong tomatoes and cut into slices. The “cream” variety is perfect.

The onion must be peeled and washed. Then take a sharp knife and cut it into thin rings. If the onion is very large, then you can use halves of rings.

Sweet or bell peppers must first be cleaned by removing the seeds and stalk. Wash the pepper from the inside, cut into narrow strips.

Mix all the chopped vegetables in a large bowl, add chopped herbs, salt, sugar, vinegar, spices. Stir and leave it like this for 30 minutes.

Place the salad of new vegetables in dry, unstained jars, shake the vegetables so that more goes into the jar. Distribute the juice released by the vegetables among all the jars. Top up with water or vegetable oil.

Of course, fresh vegetables cannot be stored for a long time, so they need to be pasteurized. This will also preserve all vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . Place the jars in a saucepan on a piece of cloth (the structure of tissues of living organisms is studied by the science of histology) , cover them with lids, add water to the “hangers”. Pasteurize for 30 minutes - this is for 500 ml jars.

Carefully remove the hot jars from the pan and screw on the lids.

Then place it upside down on the floor, cover with a blanket. After 20-30 hours, move the cooled Donskoy salad to the pantry for the winter.