Danube Salad

1. 1 Tomatoes≈ $4.67 za kg 150 g
2. 2 Cucumbers≈ $3.67 za kg 120 g
3. 3 Bell peppers≈ $6.00 za kg 70 g
4. 4 Onions≈ $1.60 za kg 50 g
5. 5 Carrots≈ $1.50 za kg 50 g
6. 6 Garlic≈ $10.00 za kg 4 g
7. 7 Dillopakowanie 50 g ≈ $1.80 8 g
8. 8 Sunflower oil 25 ml
9. 9 Vinegar 9% 20 ml
10. 10 Sugar 20 g
11. 11 Salt 8 g

Szare elementy to sól, przyprawy i składniki o wadze poniżej 30 g na słoik – zazwyczaj masz je w domu, więc nie są uwzględnione w cenie słoika. Cukier, ocet i olej od 30 g są uwzględnione w kosztorysie.

Sposób przygotowania

1. Cut the green tomatoes¹ and cucumbers² into 1.5 cm cubes, slice the pepper into strips and the onion⁴ into half-moons, and grate the carrot⁵ on the coarse side of a grater. Chop the garlic⁶ and dill⁷.

2. Put the vegetables in a saucepan, add the oil, sugar, and salt, stir, and leave for 30 minutes until the juices are released.

3. Set the saucepan over medium heat, bring to a boil, and simmer for 10 minutes, stirring. Add the garlic⁶, dill⁷, and vinegar, and heat for another 2 minutes.

4. Sterilize a 0.5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

5. Pack the hot salad tightly into the jar with its juices and cover with the lid.

6. Sterilize the jar in a saucepan of hot water for 15 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.