Danube Salad

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

Сірим позначено сіль, спеції та те, чого в банку йде менше 30 г: це зазвичай є вдома, у ціну банки не входить. Цукор, оцет і олію від 30 г у ціні враховано.

Спосіб приготування

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.