Danube Salad

1. 1 Tomatoes≈ $4.67 每千克 150 克
2. 2 Cucumbers≈ $3.67 每千克 120 克
3. 3 Bell peppers≈ $6.00 每千克 70 克
4. 4 Onions≈ $1.60 每千克 50 克
5. 5 Carrots≈ $1.50 每千克 50 克
6. 6 Garlic≈ $10.00 每千克 4 克
7. 7 Dill包装 50 克 约等于 $1.80 8 克
8. 8 Sunflower oil 25 毫升
9. 9 Vinegar 9% 20 毫升
10. 10 Sugar 20 克
11. 11 Salt 8 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.