Don salad; classic - winter preparation

“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:

Ready meals
kcal 985.5 kcal	proteins 42.3 g	fat 6.3 g	carbohydrates 195.1 g
100 g dish
kcal 19.5 kcal	proteins 0.8 g	fat 0.1 g	carbohydrates 3.9 g

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

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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 #

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September 21, 2011 perfect2 #

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September 21, 2011 lapwing #

September 21, 2011 Navigator # (recipe creator)

Donskoy salad in several versions: vitamins on the table!

I would like to offer recipes for “Donskoy” salad with cabbage, cucumber and various vegetables for the winter, which I prepare once a year. They are very tasty, household members and guests are happy. We open the jar, and its contents quickly disappear.

Donskoy salad without sterilization

A very ordinary recipe, the salad is prepared from a small amount of vegetables without sterilization, and it turns out surprisingly tasty.

3 kilograms of greenish tomatoes
kilogram of bell pepper
the same amount of onions
1.2 kilograms of ripe tomatoes
800 g carrots
2 tablespoons non-iodized salt
faceted glass of sweet sand
half a liter of vegetable oil

We prepare glass containers with a total volume of 3.5 liters. We sterilize using the usual method.

Cut the seeded peppers, green tomatoes and onions into half rings.

Three carrots and reddish tomatoes on a large grater.

Combine all vegetables with salt and sugar, cook the mixture for 40 5 minutes.

Pour oil into the vegetable mass and boil for fifteen minutes.

We seal the finished salad, placed in jars. Cover for a day. Later we send it for storage.

Delicious recipe with cucumbers and onions in 0.5 liter jars

One of the recipes to prepare a delicious salad.

We take products for 6 half liter jars:

1.5 kilograms of tomatoes starting to turn brown
2 kilograms of cucumbers
half a kilogram of Crimean onions
bunch of dill
a full tablespoon of salt
faceted glass of sugar
a third of a glass of vegetable oil
half a glass of vinegar
6 cloves garlic
12 peas of various peppers
2 coffee spoons coriander seeds
3 laurel leaves

Wash the tomatoes, cut them in half, remove the stem, and cut the vegetable into slices.

We cut the washed cucumbers, trimming the tails, into halves of circles.

Peel the onion, rinse it, and chop it into half rings.

Chop the dill with a knife.

Gently mix the prepared products with salt, sugar, oil and vinegar.

Place a clove of garlic and other spices cut into three parts at the bottom of sterile jars, dividing them equally.

Fill the jars tightly with the vegetable mixture and add boiling water.

We place the preparations in a bowl with not very hot water, the bottom of which is covered with a napkin.

From the moment the water boils in the pan, sterilize the salad for twelve minutes.

After sterilization, roll up the cans of snacks and cover them.

The next day we put the canned salad in the pantry.

I suggest watching a video of making a delicious salad for the winter.

“Donskoy” winter salad with cabbage and cucumbers

The recipe for this winter Don salad with cabbage, cucumber and various vegetables is very tasty, spicy, with a pleasant acid content.

Quantity of goods for 2 l. salad:

600 g cabbage
the same number of cucumbers
600 g milky ripeness tomato
2 large bell peppers
300 grams of onions
400 g sour apples
hot pepper pod
bunch of dill
tablespoon salt
one and a half glasses of sunflower oil

Preparing the vegetables. Shred the cabbage and chop the hot pepper very finely. Chop the dill.

Cut cucumbers and onions into half rings, peppers into large strips, tomatoes and apples into slices.

Mix the vegetable mix with salt and oil and put it on the stove to cook. Simmer for an hour and a half.

We put the very tasty salad in sterile jars, roll it up and cover it.

Recipe for “Donskoy” salad with reddish tomatoes

We will preserve this salad with reddish tomatoes, although this is rather an exception to the rule.

We take 4 half liter jars:

1.5 kilograms of burgundy, dense tomatoes
500 grams of lettuce pepper
the same amount of onions and cucumbers
2 dessert spoons rock salt
12 peppercorns
4 small bay leaves
4 dessert spoons butter
4 dessert spoons vinegar

Wash the vegetables. Cut the tomatoes into slices, cucumbers into slices, peppers and onions into large strips. Salt the tenderloin and mix.

Place spices on the bottom of a sterile container and fill with vegetable mixture.

The snack is sterilized for half an hour. Pour vinegar and oil on top of the vegetables and roll up.

“Donskaya” appetizer with vegetables and greenish tomatoes

I got the recipe for this delicious snack from my aunt. This is a traditional, easy-to-make salad.

2 kilograms of greenish tomatoes
500 g carrots
3 large onions
5 pieces of meaty salad pepper
tablespoon salt
2 dessert spoons of sugar
teaspoon pepper consistency
a third of a glass of butter
one and a half glasses of vinegar

We cut the prepared products into circles. Mix all ingredients in one bowl. Leave for an hour for the marinade to form.

Place the dishes with the mixture on the stove and simmer for half an hour.

Place the prepared salad in sterile jars, seal and wrap.

The cooled seaming leaves for storage. Yield 1.7 liters.

The recipes offered to your attention will not leave anyone indifferent. Take note of the ones you like and the most delicious.

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).

Regular Donskoy salad recipe

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 for the winter without sterilization (with reddish tomatoes)

I suggest you take note and definitely create the Donskoy salad for the winter without sterilization. My recipe contains reddish tomatoes, sweet peppers, onions and carrots. Although there are other options, for example, with greenish tomatoes. By the way, Donskoy with cucumbers and tomatoes is also very tasty. In general, this is a universally suitable vegetable preparation, standard in production and in the set of ingredients. I even use it as a dressing for borscht or soup.

We cut all the vegetables, not counting carrots, season with oil, vinegar, salt, add sugar and leave for two to three hours to release the juice. Before starting production, fry the carrots in oil - this is necessary for the best preservation of the salad, because carrots are quite capricious in preparations. Later add the vegetable mixture, let it simmer over low heat and put it into jars. It’s very comfortable, not at all labor-intensive, and the end result is a tasty, colorful preparation for the winter.

tomatoes – 500 g;
sweet pepper – 250 g;
onion – 200 g;
carrots – 200 g;
vegetable oil – 3 tbsp. l;
vinegar 9% strength - 1 tbsp. l;
salt – 1.5 tsp;
sugar – 1 tbsp. l;
garlic – 3 cloves;
hot pepper - a few rings (optional).

How to prepare Donskoy salad without sterilization

Cut the onion into thin half rings or feathers. Transfer to a large bowl or saucepan suitable for mixing vegetables.

Cut the tomatoes in half and remove the space where the branch is attached. Cut into slices, not very thin. Cut out the stalk with seeds from the sweet pepper and cut the pulp into wide strips. Add the tomatoes to the onions.

Salt the vegetables, add sugar and mix. Leave for a couple of minutes, then add two tablespoons of vegetable oil (we use refined, without flavorings) and table vinegar of 9% concentration. Mix again and cover. Leave for two to three hours so that the vegetables give more juice.

We start making the salad by frying the carrots. Grate through a coarse grater and pour into a cauldron with heated oil. Over low heat, lightly fry until the color changes, but do not brown.

Once the carrots have softened a little and are saturated with oil, add other vegetables along with the marinade. Cover loosely with a lid and simmer over low heat for 20-25 minutes. Mix a couple of times.

Add finely chopped garlic and hot pepper rings (optional). Mix again and leave on low heat for 5 minutes.

We sterilize the jars (we use any successful method: over steam, in the oven, microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) - ovens). We put the hot salad into jars and immediately seal them with lids.

We wrap the jars in towels or newspapers and hide them under the blanket for the day. Place the cooled preserves in a dry room without direct sunlight (the bright light makes the salad darken).

Successful preparations for you!

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