Assorted cucumber salad for the winter is a great option for a variety of everyday / festive table. It turns out to be very tasty and beautiful. Such a preparation will easily complement a side dish, and any main dish will make your diet more interesting.
Ready-made salads are just a great option for rolling, as it is worth opening the can, transferring the vegetable mixture to a plate and serving it to the guests. Ease of preparation is also an important factor. Be sure to pay attention to the recipe, an assortment of seasonal vegetables in cans will give you an excellent taste and aroma in winter.
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Ingredients:
Cucumbers - 300 g
Carrots - 100 g
Sweet pepper - 1 pc.
Salt - 1 tsp
Sugar - 2 tsp
Vegetable oil - 80 ml
Vinegar 9% - 2 tablespoons
Garlic - 3 cloves
Peppercorns - 1.5 tsp
Description:
Prepare everything according to the list.
For a salad of long-term storage, an important factor is sterility and tightness, therefore, two cans (0.3 l each) must be thoroughly washed with soda. Sterilize the container over steam or in a hot oven. Throw the lids in boiling water, boil for 10 minutes.
The vegetable set must be fresh, without damage or flaws.
You can choose cucumbers of any size for salad. If they wilted, transfer them to a basin, pour cold water for 2-3 hours. This will help them absorb moisture and become crisper as a result.
Cut the cucumbers into strips, fold into a bowl or bowl.
Peel carrots, bell peppers. Cut the peppers into strips, chop the carrots on a grater. Add vegetables to cucumbers.
Pour a portion of salt and sugar here immediately. Add the garlic and peppercorns skipped on the press.
Pour in oil and vinegar.
Stir all the vegetables well, leave for 4-5 hours. Stir them several times during this time.
The amount of juice that the cucumbers will give is enough for the marinade. You can taste the juice, it is important here that the marinade is to your taste.
Pack the salad in sterile jars. Pour marinade over.
Sterilize the cucumber salad for 20 minutes from the moment it boils.
After a while, seal the cans hermetically, put them upside down - check that the liquid does not leak.
Next, wrap the blanks with a blanket and leave for 24 hours.
Store salad in the pantry.
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