This salad is eaten very first - before you open the can, it is already empty. And all because the salad turns out to be very tasty. The recipe is old, from a newspaper from the 90s, and therefore tested over the years. Delight!
Ingredients:
Tomatoes
Bulgarian pepper
Onion
Salt
Sugar
Vinegar
Vegetable oil
Black peppercorns
3.5 kg of my tomatoes, remove the stalks and cut into slices or thick circles - whatever you want. We also need 1.5 kg of bell pepper. We cut it into rings, half rings, slices - it also makes no difference.
Now we take 1 kg of onions and cut them into half rings. It is not necessary to cut too thin, about 3-5 mm thick.
Next, heat 300 ml of odorless vegetable (sunflower) oil to a boil, then cool it at room temperature.
We take a large saucepan, best of all enameled, and transfer the vegetables to it. Add greens if desired. Add 5-5.5 tablespoons of salt and 5 tablespoons of sugar.
Now the vegetables must be mixed for 15 minutes so that they start up the juice. After the specified 15 minutes, we transfer the vegetables into a colander or sieve so that the resulting liquid is glass.
Then we take cans with a volume of 0.5 liters. Pour 2 tablespoons of vegetable oil into each of them, add 2 black peppercorns and tightly lay the vegetable mixture. We put it not up to the very neck, but about 2 cm lower.
Pour 2 tablespoons of vinegar 5% (or 6%) into each jar on top, cover with lids and sterilize over low heat for 20 minutes after boiling water in a saucepan.
IMPORTANT: every 5-7 minutes you need to squeeze vegetables with a spoon so that air comes out of the jars.
After sterilization, the cans are immediately rolled up. Bon appetit, friends!
Note: from the specified amount of ingredients, 10 cans of salad of 0.5 liters are obtained.
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