Thanks to their palatability green peas have become the most common ingredient variety of salads. Dishes with its use are included in the menu of almost every festive event. That is why, if you look at the salad with green peas canned, recipes appear in a huge variety.
The use of canned foods does not apply to a healthy diet, but this representative of legumes does not lose its beneficial properties in this form. Thanks to this, in almost every pantry you can find at least one jar of peas.
So the dish can be prepared very easily and quickly. When choosing canned food with this product, you need to pay attention to the composition of additional ingredients. Nothing but sugar, salt and water should be present there. In this case, peas must be of the highest or first class. If the type is table, then it is better to use it in the preparation of first courses.
Cooking method
Sugar peas are most often used in the manufacture of canned food. The high protein content makes this type of pea very useful. If there was no jar of canned green peas at hand, then you can use pre-frozen or fresh.
If you take peas in this form, then you can use varieties that are distinguished by large peas with a rounded shape. But first you need to prepare it properly. To make canned pea salad, The recipe for the main ingredient is as follows:
- in boiling water, based on 400 g of product - 1 liter of water, pour peas, add 1 tsp. sugar and 1 tbsp. l. salt, to give a special flavor, you can put a little mint;
- cook all this for about 10 minutes, then pour one and a half tbsp. l. apple cider vinegar;
- boil for five minutes, drain the water and cool the finished peas.
If the guests are on the doorstep, then simple snacks with peas will help you in this situation. Because green peas go well with various ingredients and you can experiment with everything that is on the shelves of the refrigerator, whether it be mushrooms, meat, cheese, sausage for a hearty salad, or cabbage, cucumber, onions, beets and tomatoes for a light snack.
This simple salad great to pair with meat. Garlic and onion also go well with it: it is enough to finely chop them and add them. It is advisable to drain the pea brine in advance and let the peas flow around.
Required Ingredients:
- 1 can of green peas;
- 1 tablespoon of mayonnaise;
- 1 onion and 2 cloves of garlic;
- add spices at will.
First, open the jar, drain the pea pickle, and put the peas in a bowl. Next, peel and chop the onion and garlic, adding them to the peas. It remains only to add spices, mayonnaise and the salad is completely ready to eat.
This salad is quite simple, but very tasty, because the combination of all necessary ingredients give it a very soft and amazing taste. A small amount of spices and the addition of cucumber will give freshness.
Required Ingredients:
Boil chicken and 4 eggs, cut further, after cooling. Rinse the cucumber thoroughly and cut into small squares. Next, you need to grate the cheese and add to the previous ingredients. Squeeze 2 cloves of garlic, add mayonnaise and mustard to it. Mix all the ingredients, add seasonings to taste and mix.
An easy-to-make salad with peas and egg will surprise the taste buds of even the most picky tasters.
For the salad you will need:
- canned peas, rice, and vegetable oil - 100 gr each;
- Bulgarian (sweet) pepper;
- chicken eggs - 3 pieces;
- add green parsley and salt to taste.
First, prepare the eggs, peas and peppers for the salad. Eggs: Boil for 10 minutes and chop very finely. Peas: open the jar and remove the liquid. Pepper: Remove stem and remove seeds. Cut according to preference.
Let's take rice. Rinse cold water and pour into a saucepan. Fill a saucepan with water and cook over low heat until fully cooked. Mix ingredients. Mix rice with pieces of pepper; to rice mixed with pepper, add chopped eggs and peas; add to the whole mass vegetable oil and salt and herbs to taste.
An interesting ingredient is added to this recipe, which adds satiety and original taste.
Ingredients:
First, boil hard-boiled eggs, peel them, cool and chop. Then they do green onion and cut into large slices. Add peas and mushrooms to the rest of the ingredients, add salt to taste, season with sour cream and mix well. Eggs can be substituted for sweet on request bell pepper.
This combination is one of the most optimal, a simple salad with fresh cabbage and green peas is quite dietary and at the same time satisfying. Only it is best to choose the most solid and healthy varieties of cheese here, which will provide the body with the right amount of protein and vitamins, and cabbage, in turn, will provide fiber and other useful elements.
Ingredients:
Boiled eggs are peeled, chopped and mixed with grated cheese. Then finely chopped onions, shredded cabbage and a portion of green peas are added. The finished salad is mixed and seasoned with mayonnaise.
Similarly, it is done light salad from Chinese cabbage, but, as you might guess, it is the Beijing variety that is added there. In order to make the recipe easier, often not mayonnaise is used, but yogurt with various spices.
Peas are an almost universal basis, which can be combined with crab sticks, and variety of vegetables, for example, it will not be difficult to prepare a simple coleslaw. Boiled cereals can also be used, so often recipes appear by themselves on the principle of combining products available at a given period. At the same time, the highlight of each salad is the sauce, and here there is an opportunity for culinary creativity and experimentation.
Therefore, we offer for reflection sauces that can be used with these salads and complement the taste:
- milk - 200 grams of yogurt, a spoonful of sugar, half a spoonful of pepper and salt, juice of half a lemon, a little chopped mint;
- egg - a spoonful of sugar, 2 yolks, a pinch of salt, 2 tablespoons of wine vinegar, ground pepper;
- lemon - 2 parts vegetable oil, 1 part lemon juice, a spoonful of honey, a clove of garlic, salt and pepper.
These sauces are simple and easy to prepare. If necessary, grind the ingredients and mix thoroughly in order to completely combine.
It is best to eat the most protein at the beginning of the day. Therefore, the described (and any other) salads with peas are best eaten for lunch, and if the dish is made in the evening, then the rest of the ingredients should mostly use vegetables and lean meat. Otherwise, salads with peas are universal dish which will always delight.
Attention, only TODAY!
At the beginning of June, home kitchens turn into canneries, not only for summer residents who pack their own crops into jars. All women will shift their attention from favorite activities to recipes winter preparations. From mid-June, the time for vegetable preparations begins. At this time, the collection of vegetable and shelling varieties of peas continues, zucchini, cucumbers, juicy carrots, and tomatoes appear.
In addition to pickled vegetable peas, the canning of which should begin as early as a week after flowering, it becomes necessary to process overripe vegetable peas and grain beans. As always, I want to find new recipe to expand the range of home winter supplies, as well as make sure everything is done right in terms of canning technology.
Features of canning pea blanks
The taste and aroma of summer vegetables grown in the ground, under the rays of the sun, is noticeably different from greenhouse vegetables, even in a jar. The second attractive point is the cost of home-made canned vegetables prepared during the season of their natural ripening. For example, even buying a salad pepper in the market in summer will cost much less than in winter, and its taste and summer smell from an open can will easily surpass the facelessness of a winter vegetable from a greenhouse.
There is no need to repeat the general rules of home canning, which are known to every housewife. Therefore, we will focus on some difficult points.
About sterilization of canned peas at home
In the home kitchen, it is always difficult to ensure the required sterilization temperature when it comes to products and preparations that contain proteins, starch and fats, especially those of animal origin. Peas belong to such products. If the hostess does not have an autoclave in her arsenal, which perfectly ensures sterility and normal storage during room temperature for any blanks, including pea porridge or soup with meat, then you have to resort to culinary tricks.
The normal sterilization temperature for canned peas is 126 ° C. The boiling point of water at which homemade preparations are usually pasteurized is 100 ° C. To compensate for the lack of heating, in the absence of an autoclave, you can add table salt to the jar sterilization container: 600 g of salt raises the temperature boiling water at 10 ° C. That is, 1.5 kg of salt added to the water to sterilize jars of peas will provide the required temperature.
You can ensure the desired temperature setting using a conventional oven by setting the timer and temperature setting to the required value. But, since, after sterilizing the jars in the oven, it is necessary to take them out and tighten the lids, then precautions should also be considered: dry heated jars can burst due to a sharp change in temperature, they are inconvenient to pick up. Place the jars in a deep baking sheet filled with water, and cover the surface on which they will be twisted in advance with a heated thick napkin.
About the use of food additives in home canning
There is a lot of prejudice and controversy regarding preservatives about their harm and benefit. But the reality is that absolute perfection does not exist. In fact, sugar, salt, vinegar, citric acid, used in home canning, are also additives or preservatives that do not cause protests from housewives. But adding them, for example, to pea porridge with meat in large quantities is completely inappropriate: a salted product will not bring pleasure and will not add health.
If you decide to use antimicrobials, specialized stores will not only sell them, but will also provide detailed information on how to use them. In extreme cases, pharmacies have an excellent alternative - dioxidine, a broad-spectrum antibacterial agent. With it, the harvesting process will be easy and fast, harmless, and when storing the blanks, you will not have to arrange a general cleaning after the “fireworks” from the lids. There are also a number of other antimicrobial additives that are successfully used in medicine and pharmacology, in the food industry:
- Ascorbic acid (vitamin C or aspirin) - this preservative has long been successfully used in homemade preparations;
- Calcium chloride;
- Sodium bicarbonate (baking soda);
- Malic, citric, succinic acid.
These and other micro and macro elements do not raise doubts about their need when it comes to buying a complex of vitamins in a pharmacy. But housewives rarely think about the fact that these same substances inhibit the development of pathogenic microorganisms, which has a positive effect on the duration of food storage. Doctors from the time of Paracelsus do not get tired of repeating that the medicine differs from the poison only in the dose - let's believe them!
We turn to recipes for canning peas. Try it, it will be interesting!
Vegetable salad with green peas and mushrooms for the winter
Don't miss the opportunity to try this summer vitamin salad and, after evaluating its taste, make a stock for the winter, according to a proven recipe. In this recipe, you can do without the use of antimicrobial additives, since pepper, spices and heat treatment will perfectly cope with harmful microflora.
Ingredients:
- Vegetable peas 450 gr.
- Mushrooms (chanterelles, mushrooms, mushrooms, champignons) 350 gr.
- Salad pepper 300 gr.
- Onion 100 gr.
- Dill, chili pepper - to taste
- Vinegar 75 ml
- Salt rock 15 gr.
- Sugar 60 gr.
- Ascorbic acid 200 mg
- Ground coriander, cloves - to taste
Cooking:
- Sort the young vegetable peas, rinse and blanch in boiling water for a couple of minutes. Throw through a colander.
- Add solution to ice water citric acid, and refrigerate the peas. Pour acidified water into a saucepan, bring to a boil, adding salt, sugar, ground spices.
- Separately, boil the peeled prepared mushrooms for 20 minutes, then rinse and continue cooking in the marinade. Hothouse champignons can be cooked in the prepared marinade without prior heat treatment, dropping the mushrooms into boiling water for 10 minutes.
- Peel the onion and pepper, wash, cut into strips. soak in acetic solution Ten minutes.
- Dip the prepared peas, onions and peppers in a saucepan with mushrooms, bring to a boil.
- Fill sterilized jars with salad, adding chopped dill. Pour in the marinade in which they were cooked. Cover the jars with lids, dip in a pot of boiling water for 15 minutes. Seal immediately after pasteurization, turn over and cover with a thick, warm cloth.
Store lettuce in a dark place. In winter, before serving, pour the contents of the jar olive oil, garnish with fresh herbs and sesame seeds.
Green peas with carrots in tomato sauce
A quick, bright and vitamin snack for the winter - carrots and green peas in tomato sauce. The sauce can be spicy, sweet and sour - for every taste. Tomato contains enough acid, is a natural, natural preservative and will ensure reliable storage of the workpiece.
Ingredients:
- Carrot 1 kg
- Peas 1.5 kg
- Tomato sauce (ready) 0.7 l
- Refined oil 75 ml
- Sugar 90 gr.
- Salt 30 gr.
- Spices - to taste
- Calcium chloride (solution) 50 ml
- Spinach, parsley - 1 bunch
Cooking:
- Cut the washed and peeled carrots into medium-sized cubes or bars. Sprinkle with sugar, wait until the juice begins to separate.
- Pour oil into a saucepan, heat up. Put the carrots with sugar and sauté, stirring constantly until soft. Dissolved sugar will give the pieces a bright rich color and a pleasant taste. At the same time, you can season the carrots with your favorite spices.
- Add to thick carrots tomato sauce. It can be replaced tomato paste diluted with water (1:2). Simmer over low heat.
- Boil the water while preparing the carrots. Add a bunch of fresh herbs to it, a solution of calcium chloride - these components will help maintain the bright color and integrity of the grains of vegetable peas, avoid turbidity of the sauce (calcium chloride binds the starch contained in the peas).
- Dip the peas into the prepared solution. Boil for 5-7 minutes, then remove the pan from the heat and soak the peas for another 15 minutes in this solution. Then drain hot water and rinse the peas under running cold water. Transfer to saucepan.
- Simmer the vegetables for another five minutes, then place them in dry and heated sterile jars. Pasteurize jars with a capacity of 0.5 l - 20 minutes, from the moment the water boils in the pasteurization vessel.
This combination of vegetables in winter can be served cold, as an appetizer, warm as vegetable stew or garnish. The blank can be used for quick preparation of soup with meat broth.
Pea shoulder blades with carrots in spicy sauce
Korean carrots are a beloved spicy snack, a spicy ingredient for many salads. A spicy Asian seasoning is an excellent preservative for tender and “finicky” pea shoulder blades. All together, the ingredients of the winter preparation form an exquisite and harmonious combination of snacks. The recipe is simple, and even a young and inexperienced hostess can handle the preparation of an appetizer.
Ingredients:
- seasoning for Korean carrots- 1 sachet
- Green shoulder blades of vegetable peas 700 gr.
- Carrot red 500 gr.
- Garlic 50 gr.
- Vinegar 100 ml
- Vegetable oil purified 150 ml
- Salt and sugar - to taste
Cooking:
- Peeled carrots chop into thin strips on a special grater
- Wash the pea blades, scald with boiling water, then cool in ice water, adding any acid to it.
- Combine carrots and shoulder blades of young peas.
- Mince the garlic. Combine it with vinegar, seasoning and oil, calcined in a pan. Stir.
- Add seasoning to vegetables. Taste and add salt and sugar if desired. Put the prepared salad tightly in a saucepan, cover with a film and keep in the refrigerator for a day.
- Place the appetizer tightly in prepared jars, cover with lids. Pasteurize at 120°C for 10 minutes. Seal and turn over the jars.
In winter, put the salad on a dish, sprinkle with sesame seeds or any nuts.
Green peas with cauliflower
Simultaneously with vegetable peas, the first crop of early cauliflower ripens. Take advantage of the gifts of summer to stock up original snack for the winter.
Ingredients:
- Refined oil 150 ml
- Cumin 20 gr.
- Mustard seeds 15 gr.
- Green peas 300 gr.
- Cauliflower (inflorescences) 200 gr.
- Salt 10 gr.
- Vinegar 75 ml
- Acetylsalicylic acid 200 mg
Cooking:
- Blanch the disassembled cabbage inflorescences and sorted grains of vegetable peas separately: cabbage in salted boiling water for 3-5 minutes, and peas in acidified water, with the addition of acetylsalicylic acid - 10 minutes. To taste, sugar can be added to the water for blanching peas.
- Toast the cumin and mustard seeds in a dry frying pan. When a rich aroma appears, pour in the oil, heat it to a temperature of 120 ° C.
- Combine peas and cabbage in a saucepan, pour in oil and vinegar, add hot boiled water to cover vegetables. Bring to a boil and pack in hot sterile jars.
- Place the jars in a pasteurization container filled with boiling water for 15 minutes. After immediately cork with lids, turn over and soak until completely cooled.
If desired, include fresh dill, bay leaf, ginger in the preparation. Wine vinegar can be replaced with fresh lemon juice.
Warm appetizer of peppers with green peas
Unusual combination: vegetable peas and sweet roasted pepper With spicy taste. summer dish easily turns into a winter side dish if put into jars and sterilized, like your favorite eggplant caviar and other homemade preserves.
Ingredients:
- Salad pepper 600 gr.
- Vegetable peas 0.5 kg
- Refined oil 200 gr.
- Garlic - to taste
- Tomatoes 400 gr.
- Cilantro, dill - 150 gr.
- Chili and black pepper (ground spices) - to taste
- Sugar 50 gr.
- Salt 25 gr.
- Red dry wine 500 ml
Note: for the dish, choose dense and fleshy varieties of peppers and tomatoes; to make the salad look bright, use peppers of different colors.
Cooking:
- Peeled and washed peppers and tomatoes cut into slices. Bake in the oven, on the rack. Remove skin. Connect in large saucepan with a thick bottom.
- Blanch young brain peas in boiling water for 10 minutes. At the end of cooking, add salt, sugar and acid to taste. Add peas to vegetables.
- Heat oil in a frying pan, add garlic and spices. Pour prepared dressing into bowl with vegetables. Simmer, stirring, 5 minutes. Add wine (can be substituted apple cider vinegar, 200 ml).
- Transfer the workpiece to sterile jars. Sterilize 15 minutes. Screw on the jars and turn over.
Harvesting for the winter - pea soup with vegetables and meat
Why do you need soup in a jar in your home kitchen? There are several arguments in favor of such a blank. This - fast cooking lunch, which is important for a modern woman. You can take a jar with you on a hike, where there are no suitable conditions for making soup. But the most important advantage of such preparations in the summer season is the valuable vitamin composition and the unique aroma of vegetables from a can, which is much superior to expensive greenhouse vegetables bought in the supermarket in winter.
Ingredients:
- Bulb onion 120 gr.
- Carrot 100 gr.
- Pepper 200 gr.
- Peas 1 cup
- Asparagus 250 gr.
- Sweet corn 100 gr.
- Celery 50 gr.
- Parsley root 70 gr.
- Vegetable oil refined 80 gr.
- Salt and sugar - 15 gr.
- Spices (ground pepper, bay leaf, coriander) - to taste
- Citric acid 10 gr.
- Water 500 ml
- Chicken fillet 800 gr.
- Dioxidine 50 mg
Note: Autoclave sterilization does not require the use of additives and can be loaded raw.
Cooking:
- Cut the prepared, washed and peeled vegetables into medium-sized cubes or bars. Try to maintain the same shape of cuts to make the dish look attractive.
- Choose asparagus, peas and corn for harvesting at the stage of technical maturity. Sort the grains. Blanch in boiling water for 2-3 minutes, adding citric acid. Throw through a colander.
- Saute onions, carrots, parsley and celery roots in a frying pan with the addition of vegetable oil.
- Cut the chicken flesh (without skin) into cubes, soak in acidified water for about half an hour. Add to sautéed vegetables. Simmer until done.
- Combine both parts, pour hot water, add spices to taste, bring the soup to a boil. At the usual way sterilization, at home, add dioxidine solution to the dish.
- Arrange in sterile jars, "on the shoulders." Sterilize jars with a capacity of 1.0 liters for 45 minutes at 120 ° C. To do this, add table salt to the sterilization water - 60 g / 1 liter of water.
- Turn the jars upside down until cool.
Peas - a product that mankind has mastered in prehistoric times, firmly holds a culinary position in all cuisines of the world, and recipes for dishes with peas number in the hundreds and thousands. Home canning of vegetables is a section of cooking, which is largely mastered by the Slavic peoples, due to objective reasons. Therefore, the search and development of new recipes for winter preparations with peas continues.
Fresh peas with vegetables
Green canned peas have been firmly established in the life of every person for many decades. Previously, it was used only with salted fish but today none New Year's table not without Olivier salad.
And famous chefs or just housewives experiment and create new unusual recipes salads.
Salad with green peas and egg
A simple and inexpensive salad with green peas can surprise even gourmet gourmets with its unusual taste.
How to prepare a salad with canned green peas and egg:
- It is necessary to cut off the base of the pepper and remove the seeds from the core. If desired, cut the pepper into rings or strips;
- Rice must be washed well in cold water, then pour water and salt. You need to cook it over low heat until fully cooked;
- After the rice is cooked, it must be mixed with chopped sweet pepper;
- Eggs should be boiled for ten minutes. After that, they are cleaned and finely chopped to make an egg mass;
- Green peas need to be filtered with a colander or strainer;
- Add eggs and peas to mixed rice with pepper;
- Add vegetable oil, salt to taste and mix well.
Serving on the table, the dish must be decorated with parsley sprigs.
With smoked chicken
lovers unusual dishes you will like the salad with smoked chicken meat. A Korean carrot will give the salad a sharpness that will be remembered for a long time by all family members.
Ingredients:
- 500 grams of smoked chicken;
- 150 grams of green peas;
- 3 egg whites;
- medium head of onion;
- vegetable oil - 20 grams;
- table vinegar - 20 grams;
- mayonnaise - 200 grams;
- 150 grams of Korean carrots.
Cooking time: 20-25 minutes.
Calorie content: 137 kcal / 100 grams.
Canned green pea salad smoked chicken prepared as follows:
- Smoked chicken meat should be cut into cubes and lay out the first layer;
- Put the second layer with green peas and coat with mayonnaise;
- Cut egg whites into cubes. If desired, you can take the yolk. Spread mayonnaise;
- Sliced onions in half rings need to be fried on a hot sunflower oil until golden brown. After that, drain the oil and mix the onion with vinegar and mayonnaise;
- Put a layer of Korean carrots on the fried onion. The last layer does not need to be greased with mayonnaise.
The salad can be eaten after a few minutes, when all the layers are soaked. If the dish seems too greasy, you can take less mayonnaise.
Salad with boiled chicken
The combination of pickled peas with boiled meat chicken gives the dish an unusual taste. Salad is able to decorate everyone festive table which guests will appreciate with great pleasure.
Ingredients:
- 1 chicken leg;
- 4 chicken eggs;
- mayonnaise - 150 grams;
- fresh cucumber;
- 150 grams of hard cheese;
- a couple of cloves of garlic;
- salt.
Cooking time: 20-30 minutes.
Salad making process:
- Chicken ham and eggs are boiled until cooked and cooled;
- Finely chopped eggs are mixed with grated cheese;
- The washed cucumber is cut into cubes and added to a bowl with eggs and green peas;
- Finely chop the chicken meat, crush the garlic and add to the bowl;
- Add mayonnaise, salt to the prepared ingredients and mix well.
Salad must be infused for ten minutes. Then garnish with finely chopped parsley and serve.
Vegetable salad
The dish is perfect for vegetarians and people on a diet.
Ingredients:
- canned green peas - 1 jar;
- 2 red tomatoes;
- 2 fresh cucumbers;
- canned olives - 50 grams;
- sunflower oil;
- salt and pepper to taste.
Cooking time: 20 minutes.
Calorie content: 35 kcal / 100 grams.
Cooking vegetable salad with green peas:
- Tomatoes and cucumbers are washed and cut in random order;
- Vegetables, olives, peas are mixed in a bowl. Salt and pepper are added to taste;
- The contents of the bowl are seasoned with vegetable oil and mixed well.
Before serving, the dish is decorated with dill or parsley.
Salad with cabbage
The arrival of unexpected guests very often confuses the hostess. But she will definitely have a fresh head of cabbage and a jar of green peas in the refrigerator. The unusual taste of the salad will be appreciated at the highest level.
Ingredients:
- white cabbage - 200 grams;
- canned peas - 50 grams;
- 1 fresh carrot;
- sunflower oil;
- salt.
Cooking time: 10 minutes.
Calorie content: 50 kcal / 100 grams.
How to make such a delicious salad for guests:
You can serve a salad with canned peas and cabbage on the table as an independent dish or as a side dish to mashed potatoes. For lovers of spicy, you can add black pepper to taste.
Salad with crab sticks
The dish is prepared from simple products that don't require a lot of money. But this does not affect its taste in any way.
Ingredients:
- crab sticks or crab meat - 200 grams;
- 300 grams of green peas;
- 3-4 eggs;
- 3 medium potatoes;
- onion head;
- 1 fresh cucumber;
- greenery;
- mayonnaise;
- salt.
Cooking time: 30 minutes.
Calorie content: 130 kcal / 100 grams.
The salad preparation process is as follows:
- Peeled potatoes are boiled in salted water for twenty minutes;
- Boil eggs for ten minutes. After which they are filled with cold water and cleaned;
- Crab sticks, onions, greens are finely chopped;
- The cucumber is peeled and cut into cubes;
- Green peas are mixed in a bowl with chopped foods;
- Chilled eggs and potatoes are cut into cubes, added to a bowl;
- The contents of the bowl are seasoned with mayonnaise, salted and mixed well.
Before adding potatoes and eggs to the salad, they need to be cooled well. Otherwise, the salad will begin to deteriorate after a few hours.
Olivier with salmon
Familiar to everyone New Year's salad Olivier has many unusual tastes that surprise with their originality.
Ingredients:
- 200 grams of potatoes;
- 90 grams of peas;
- 1 head of red onion;
- 1 pickled cucumber and 1 fresh;
- 2 carrots;
- 250 grams of slightly salted salmon;
- green onion;
- Dill;
- mayonnaise;
- lemon juice;
- 10 grams of pickled ginger.
Cooking time 30 minutes.
Calorie content: 259 kcal / 100 grams.
How to make this salad with green peas and salmon:
- Carrots and potatoes are boiled and cut into cubes;
- Cucumbers, vegetables, onions and fish are finely chopped;
- Finely chop the green onion feathers and dill sprigs;
- Ginger cut into thin strips and add to mayonnaise with a few drops of lemon juice;
- Chopped foods, peas, mayonnaise sauce are mixed in a bowl. Salt and pepper are added to taste.
Before serving the dish on the table, it can be decorated with herbs (a sprig of dill or parsley).
Salad with green pickled peas and mussels
An unusual combination of sea mussels and pickled peas will be a nice addition to the festive table.
Ingredients:
- fresh mussels - 250 grams;
- peas - 200 grams;
- lettuce leaves - 100 grams;
- mayonnaise;
- 2 chicken eggs;
- 2 onion heads;
- vegetable oil - 2 tablespoons;
- a bunch of dill;
- parsley;
- salt.
Cooking time: 30-40 minutes.
Calorie content: 140 kcal / 100 grams.
How to prepare a dish for the table:
- Boiled eggs, onions, dill and lettuce are finely chopped;
- In a bowl, mix with boiled mussels, peas;
- Add oil, salt to taste, mayonnaise and mix well.
- so that after cooking the potatoes do not turn black, add one tablespoon of 9% vinegar to the water;
- very often when boiling eggs, the shell cracks, and the protein flows out. To avoid this situation, they need to be boiled in lightly salted water;
- to easily drain water from canned peas, you can use a small strainer;
- when cutting onions, the eyes will not pinch if it is pre-cooled in the refrigerator or freezer. The onion root should be cut off last, as it contains the largest amount of sulfur compounds that cause tears;
- when choosing canned peas, you need to pay attention to the expiration date, the integrity of the product and its color (green or light green);
- to quickly peel the eggs, put them in a glass, fill it halfway with water. Then close the neck with the palm of your hand and shake several times. The shell will move away from the egg in a few seconds;
- mussels should be boiled closed. To clean them of sand, you need to place the mussels for thirty minutes in salted water. After cooking, they should be a little salty and smell like the sea.
Most housewives prefer green peas when preparing dinner. And this is not only due to useful properties, which are preserved even in canned form, but also with the speed of use and the presence of many simple recipes salads with green peas. Have a delicious meal!
Ingredients
- 1 fresh cucumber;
- 200 g smoked;
- 200 g canned green peas;
- 100 g crackers with any taste;
- 2-3 cloves of garlic;
- 1-2 tablespoons of mayonnaise;
- salt - to taste.
Cooking
Cut the cucumber and sausage into thin strips. Add peas, croutons, chopped garlic, mayonnaise and salt and mix. Serve the salad immediately so that the croutons do not soften.
Ingredients
- 4 eggs;
- 1 fresh cucumber;
- ½ bunch of dill;
- 1-2 tablespoons or sour cream;
- salt - to taste;
Cooking
Hard boil eggs, cool and peel. Cut eggs and cucumber into small cubes. Chop the dill. Add peas, mayonnaise or sour cream, salt and pepper and mix.
Ingredients
- 2 eggs;
- 1 pickled cucumber;
- 120 g canned liver cod;
- ¼ bunch of green onions;
- salt - to taste;
- 1-2 tablespoons of mayonnaise.
Cooking
Hard boil eggs, cool and peel. Cut eggs and cucumber into small cubes. Mash the liver with a fork and chop the onion.
Add peas, salt, pepper, mayonnaise to the prepared ingredients and mix the salad thoroughly.
Ingredients
- 300 g chicken breast;
- 4 eggs;
- 2 potatoes;
- 1 onion;
- a few tablespoons of vegetable oil;
- 2 carrots;
- 300 g pickled champignons;
- ¼ bunch of dill;
- ¼ bunch of parsley;
- ¼ bunch of green onions;
- 250 g canned green peas;
- salt - to taste;
- ground black pepper - to taste.
Cooking
Boil, eggs and potatoes until cooked and cool. Cut the onion into small cubes and fry until soft in hot oil. Add the coarsely grated carrots and fry, stirring, for 5-7 minutes.
Cut the breast, mushrooms, peeled eggs and potatoes into medium cubes. Add the cooled roast, chopped herbs, peas, salt, pepper and 1-2 tablespoons of oil to the ingredients and mix.
Ingredients
- 100 g crab sticks;
- 100 g of suluguni;
- 100 g of hard cheese;
- 1 tomato;
- 1 avocado;
- 120 g canned green peas;
- ¼ bunch of parsley;
- salt - to taste;
- 3-4 tablespoons.
Cooking
Cut crab sticks into slices, and two types of cheese, tomato and avocado into cubes. Add the peas, chopped parsley, salt and mayonnaise and toss the salad.
Ingredients
- 500 g chicken hearts;
- salt - to taste;
- 1 onion;
- 2 carrots;
- a little vegetable oil;
- ground black pepper - to taste;
- 120 g canned green peas;
- a few green onions.
Cooking
Boil chicken hearts in salted water for 20-30 minutes and cool. Cut the onion into strips and grate the carrots on a coarse grater. Lightly fry the onion in hot oil, add the carrots, salt and pepper. Fry, stirring, for a few minutes.
cut hearts large straws. Add the cooled roast, peas, chopped green onions, salt and pepper to them and mix.
iamcook.ru Ingredients
- 2 eggs;
- 50 g of hard cheese;
- 1 pickled cucumber;
- 180 g of seaweed;
- 1 tablespoon of mayonnaise;
- ground black pepper - to taste.
Cooking
Hard boil eggs, cool and peel. Grate eggs and cheese on a fine grater. Cut the cucumber into small cubes. Add cabbage, peas, mayonnaise and pepper to the ingredients and mix.
www.nakormi.com Ingredients
- 300 g smoked or dry-cured sausage;
- 120 g canned green peas;
- 120 g canned corn;
- ¼ bunch of dill;
- salt - to taste;
- ground black pepper - to taste;
- 1-2 tablespoons of mayonnaise.
Cooking
Cut the sausage into large pieces. Add peas, corn, chopped dill, salt, pepper and mayonnaise. Mix the salad thoroughly.
povarenok.ru Ingredients
- 150 g of peeled shrimp;
- salt - to taste;
- 1 onion;
- 250 g of champignons;
- a little vegetable oil;
- 2 tablespoons of heavy cream;
- ground black pepper - to taste;
- 1 teaspoon lemon juice.
Cooking
In boiling salted water for 1-2 minutes. Cut the onion into half rings, and the mushrooms into large pieces. Fry the onion and mushrooms separately in hot oil until golden brown.
Mix shrimp, onion, mushrooms and peas. Separately, mix the cream, salt, pepper, lemon juice and dress the salad.
povarenok.ru Ingredients
- 2 eggs;
- 1 carrot;
- 50 g of hard cheese;
- 120 g canned green peas;
- 2 tablespoons of mayonnaise or sour cream;
- ½ teaspoon;
- 2 cloves of garlic;
- 1 tablespoon soy sauce;
- a few sprigs of dill and parsley.
Cooking
Hard boil eggs, cool and peel. Cut them into small cubes. Grate raw carrots and cheese on a coarse grater. Add peas to the ingredients.
For dressing, mix mayonnaise or sour cream, mustard, chopped garlic, soy sauce and finely chopped greens. Add dressing to salad and toss.
russianfood.com Ingredients
- 2 eggs;
- 2-3 squid carcasses;
- 1 onion;
- 300 g canned green peas;
- salt - to taste;
- 2-3 tablespoons of mayonnaise.
Cooking
Hard boil eggs, cool and peel. Dip in boiling water for 1 minute. Cool, remove the film from them and cut into small cubes.
Cut the eggs and onion into small cubes. Mix squid, eggs, onions and peas. Add salt and mayonnaise and stir.
Ingredients
- ½ a medium head of Beijing cabbage;
- 150 g of ham;
- ¼ bunch of green onions;
- 150 g canned green peas;
- salt - to taste;
- 2-3 tablespoons of mayonnaise.
Cooking
Finely chop the cabbage. Cut the ham into small thin strips. Chop the onion. Add peas, salt and mayonnaise and mix well.
Ingredients
- 400 g chicken breast;
- 2 fresh cucumber;
- ½ bunch of dill;
- 250 g canned green peas;
- 150 g sour cream;
- salt - to taste.
Cooking
Boil the chicken until done. Cut the cooled breast and cucumbers into small cubes. Chop the dill. Add peas, sour cream, salt to the prepared ingredients and mix the salad.
Ingredients
- ¼ medium head of Chinese cabbage;
- 2 celery stalks;
- 1-2 bell peppers;
- 1 red onion;
- 100 g cherry tomatoes;
- 120 g canned green peas;
- 2 tablespoons of lemon juice;
- salt - to taste;
- 2-3 tablespoons of vegetable oil.
Cooking
Finely chop the cabbage. Cut the celery and onion into thin strips, and the tomatoes into lengthwise quarters. Add peas, lemon juice, salt, oil to vegetables and mix.
Ingredients
- 1-2 potatoes;
- 2 small fillets;
- 1 red onion;
- ¼ bunch of dill;
- ¼ bunch of parsley;
- 100 g canned green peas;
- 1-2 tablespoons of vegetable oil.
Cooking
Boil potatoes, cool and peel. Cut the herring crosswise into small pieces, and the onion and potatoes into strips. Finely chop the greens. Add peas and butter and mix well.
The appetizer, called "Danube", is better known by a different name. A mouth-watering salad that has spread around the world from the banks washed by the Danube is more often called "lecho".
Cooking features
Appetizing appetizer is considered the brainchild of Hungarian cuisine. In the historical homeland, she is given the place of a side dish or used as a salad. For cooking, the hostesses use seasonal vegetables. Therefore, the salad recipe is constantly changing. But some rules remain unchanged. To deliciously prepare Danube salad for the winter, consider the following points.
- Crispy taste. To preserve the crunch, infuse the chopped vegetable preparation for 30-50 minutes. After that, start cooking the product. Stew lecho immediately with vinegar and no more than ten minutes. By minimizing the heat treatment process, you maximize the freshness, crunch and useful material vegetables.
- Sterilization. Lettuce can be preserved in two ways: with and without sterilization. If you prefer to sterilize lecho, then strictly adhere to the indicated time. Preservation in half-liter jars is boiled for 20 minutes. If the salad is rolled up in a liter container, then the sterilization time increases to half an hour.
- Slicing. It is recommended that you read the recipe carefully and follow the advice for slicing vegetables in full. This will allow you to prepare beautiful dish. By properly slicing food, you ensure the maximum disclosure of the flavor palette in the most favorable light.
- Green tomatoes. For Danube salad, green or brown tomatoes are often used. Such vegetables in large quantities are harmful to humans due to the solanine they contain. To get rid of this component, green tomatoes need to be soaked for two hours in salty cold water. Then rinse them under water and can be safely used for preservation.
- Cooling down. To improve the preservation of the salad, let it cool for a long time and slowly. To do this, it is recommended to turn the rolled cans upside down, and wrap all the preservation with warm blankets. In warm conditions, the snack continues to undergo heat treatment, due to which it is successfully stored for a long time.
Danube salad, which combines many vegetables, belongs to low-calorie meals(44 kcal per 100 g of classic lecho). And if you remember the rich vitamin composition, then very useful. It can be used even by those who follow the figure.
Salad "Danube" for the winter: 6 variations
Mistresses sometimes make their own “corrections” to the recipe. And quite often they are appropriate. So, to improve the appearance of preservation, multi-colored peppers are used: bright orange, yellow, red, rich green. love spicy snacks? Then add some chili to the sweet and sour dish. So, the most popular and delicious recipes.
Classical
Feature . Salad "Danube", prepared for the winter according to classic recipe, has a rich sweet and sour taste. For him, it is recommended to take fleshy dense vegetables, which in the process heat treatment will not lose their appearance and do not transform into "porridge".
Components:
- bell pepper - 0.5 kg;
- tomatoes - 1.5 kg;
- onions - 0.5 kg;
- bright orange carrots - 0.5 kg;
- acetic acid - 75 ml;
- sunflower oil - 150 ml;
- sugar - 150 g;
- salt - 30 g;
- spices, spices.
How to cook:
- Take a large stainless steel pan or enameled bowl for future preparation.
- Remove the seeds from the pepper, cut lengthwise into four pieces, and then chop into strips.
- Grate the peeled carrots on a coarse grater.
- Cut red tomatoes into medium sized pieces.
- Chop the peeled onion into half rings.
- Place all prepared vegetables in one bowl.
- Season with salt and mix gently with your hands.
- Set the salad aside for 10-15 minutes to allow the vegetables to release their juices.
- Meanwhile, prepare jars, lids.
- Drain the juice carefully vegetable mix, for this you can use a colander.
- Pour sugar into a fragrant liquid, pour in vinegar, add oil.
- Stir the marinade.
- At the bottom of sterile jars, lower the bay leaf, you can throw a few balls of black pepper and clove inflorescences.
- Next, lay the vegetable mass, trying to lay it tightly.
- Pour the preparations with the prepared marinade.
- Sterilize the salad, then roll up.
With green tomatoes
Feature . This is one of the few dishes that can include green tomatoes. And they harmoniously fit into the snack. So, prepare the Danube salad for the winter with green tomatoes according to the following algorithm.
Components:
- bell pepper - 0.85 kg;
- vinegar - 170 ml;
- green tomatoes - 1.6 kg;
- salt - 65 g;
- vegetable oil - 160 ml;
- sugar - 170 g;
- onions - 0.85 kg;
- carrots - 0.85 kg.
How to cook
- Chop the onion into small cubes.
- Grate the carrots.
- Cut green tomatoes into slices.
- Chop the pepper into long thin strips.
- Place all vegetables in a bowl.
- Salt the mass, mix it.
- Leave the vegetables for three to four hours to release their juices.
- Pour sugar into the cauldron, pour vinegar, oil.
- Add spices (pepper, cloves) to your liking.
- Put the cauldron on fire.
- Stew the salad over low heat for half an hour.
- Arrange the hot appetizer in sterile jars and immediately roll up.
with cabbage
Feature . If you want to cook not only delicious snack, but also light dinner in a jar, then consider the Danube salad recipes with cabbage for the winter. Preservation is prepared quickly and easily. It doesn't require much effort. But in the winter it will help you out if you don’t want to cook dinner.
Components:
- cucumbers - 1.1 kg;
- vinegar - 30 ml;
- red tomatoes - 2.2 kg;
- sugar - 220 g;
- cabbage - 1.1 kg;
- salt - 130 g;
- carrots - 1.1 kg;
- Bulgarian pepper - 1.1 kg;
- water - 220 ml;
- onions - 1.1 kg;
- spices.
How to cook
- Wash all vegetables thoroughly.
- Try the cucumbers for bitterness, if necessary, remove the peel from them, cut into half rings 0.6-0.8 cm thick.
- Shred the cabbage into thin strips.
- Peel the Bulgarian pepper from seeds, chop into longitudinal bars.
- Cut the tomatoes into small cubes.
- Chop the onion in half rings.
- Cut carrots into thin strips.
- Place all vegetable preparations in one large saucepan.
- Pour salt, sugar, add oil.
- Stir vegetables.
- Pour in water.
- Put the saucepan on the stove.
- Boil for half an hour over low heat.
- Then pour in the vinegar.
- Keep the vegetable preparation on fire for a few more minutes and arrange in sterile jars.
- After that, the banks can be rolled up.
with cucumbers
Feature . Danube salad with cucumbers for the winter is simple, but at the same time appetizing snack. It is built on a harmonious combination of vegetables - a combination of cucumbers with tomatoes and onions. For this dish, you can take both red, ripe tomatoes, and brown, and even completely green.
Components:
- Bulgarian pepper - 1.2 kg;
- cucumbers - 1.8 kg;
- red tomatoes - 1.2 kg;
- sugar - 170 g;
- hot pepper - one pod;
- onion - 0.7 kg;
- salt - 70 g;
- vegetable oil - 250 ml;
- table vinegar - 70 ml.
How to cook
- Cut the tomatoes into slices.
- Peel the cucumbers (if it is not bitter, then you can leave it), chop into half rings.
- Chop the peeled bell pepper into small and short straws.
- Chop the onion into half rings.
- Peel the hot pepper from the seeds, chop into thin strips. Work with rubber gloves.
- Combine all vegetables in a saucepan.
- Pour in spices, pour in oil.
- Put the pot on the fire, bring to a boil.
- Simmer the salad for ten minutes.
- Pour in the vinegar, continue to simmer for another ten minutes.
- Spread the vegetable mass in jars, roll them up.
As reviews show, you can enhance the taste of a dish by adding aromatic herbs. A small bunch of parsley, a few sprigs of oregano or basil will help improve the twist. But do not add everything at once, otherwise the salad will completely lose its "zest".
with peas
Feature . Salad "Danube" with green peas, prepared in accordance with GOST, has a delicate, pleasant taste. This appetizer harmoniously combines seasonal vegetables.
Components:
- tomatoes - 1.9 kg;
- Bulgarian pepper - 0.8 kg;
- onion - 0.6 kg;
- carrots - 0.8 kg;
- vegetable oil - 190 ml;
- apple cider vinegar - 210 ml;
- canned peas - 430 g;
- Bay leaf;
- salt - 85 g;
- spices.
How to cook
- Prepare Bell pepper, chop it into thin short strips.
- Peel the onion, cut the root crop in half rings.
- Grate carrots on a grater designed for Korean products.
- Cut the tomatoes into several slices.
- Dip the vegetables in a colander.
- Scald them with boiling water, and then transfer to a large cauldron.
- Salt the workpiece and mix it.
- Leave it like this for half an hour.
- Wait for the products to release juice.
- Drain and stir in vinegar.
- Add green peas to vegetables.
- Heat the vegetable oil, pour it into sterile jars.
- Next, throw in a bay leaf, peppercorns, you can add a few clove inflorescences.
- Then spread the vegetable mixture.
- Fill it with ready-made vinegar juice.
- Place the jars in a large saucepan and sterilize the preservation.
- Roll up after that.
with rice
Feature . To prepare a delicious, fragrant and satisfying salad, combine vegetables with rice. In this case, you will get a full dinner. Both an appetizer and a side dish in one jar. Another feature of this Danube salad is that it is prepared for the winter without sterilization.
Components:
- tomatoes - 0.55 kg;
- bell pepper - 0.55 kg;
- onions - 0.55 kg;
- carrots - 0.45 kg;
- rice - 120 g;
- vegetable oil - 120 ml;
- salt - 30 g;
- vinegar - 25 ml;
- sugar - 120 g.
How to cook
- Rinse the rice under running water.
- Fill the cereal with water in a ratio of 1: 2.
- Boil the porridge for five to seven minutes.
- Chop the tomatoes into small pieces.
- Peel the carrots, grate it on a coarse grater.
- Cut the onion into cubes.
- Cut the pepper into small pieces.
- Combine all vegetables in one cauldron.
- Add semi cooked rice.
- Pour in all the spices, pour in the oil.
- Stir the mass.
- Put the cauldron on the fire, simmer the rice and vegetable dish for 40-50 minutes, stirring occasionally.
- Ten minutes before the end of cooking, pour vinegar into the fragrant mass.
- Spread out ready meal on sterile jars, roll them up.
Do not be afraid to improve the Danube salad recipe to your liking. if you love light fragrance garlic, then add a few cloves. Try adding an extra ingredient to your appetizer, such as zucchini or eggplant. In the course of bold, and sometimes even surprising, experiments, delicious culinary masterpieces are born.
Reviews: "Good as an independent dish"
I also make Danube salad. But with the only change that I cut / rub all the vegetables in the evening, mix with salt and sugar and leave them in the room overnight. And in the morning I add all the other ingredients and cook, pour into jars, roll up and wrap. By the way, I keep it in the fridge.
Irina, http://forum.say7.info/topic8418.html
For the Danube salad, I cut all the vegetables in a way that is convenient to eat in a salad: tomatoes in slices, overgrown cucumbers in circles and semicircles, onions in half rings, shredded cabbage and carrots on a coarse grater. It is also good as an independent dish, especially when you want to eat and nothing is ready yet: and as a salad for main courses. Children love to drag cucumbers out of it.
Yulek34, https://www.forumhouse.ru/entries/14840/
