If you have a large number of cucumbers in stock, be sure to prepare a delicious and juicy canned salad from them for the winter with the addition of mustard and onions. It can be served either separately with the main courses, or used as an additive when creating a fragrant pickle or hearty basics.
Vegetables can be taken even slightly overripe, peeling them off and cleaning out dense seeds. The only caveat is that cucumbers must be tasted, as even one bitter fruit can spoil the taste of the whole dish. Optionally, you can add a couple of garlic cloves if you like that zesty flavor.
The salad can also be stored well at room temperature in the pantry. To get more marinade, cut the cucumbers in advance and add salt, leave for 30 minutes - they will release liquid.
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Ingredients:
Fresh cucumbers - 1.5 kg
Mustard seeds - 1.5 tablespoons
Salt - 0.5 tsp
Vinegar 6% - 1.5 tbsp
Vegetable oil - 50 ml
Bulb onions - 1 pc.
Black peppercorns - 15 pcs.
Step by step recipe:
Prepare the required food and two 0.5 L jars.
Peel the onions, rinse in water and cut in half. Cut into half rings. Place the onion slices in a deep bowl or salad bowl. Add dry mustard seeds there. If they are not available, then replace with store-bought mustard beans: Dijon, French.
Rinse the cucumbers in water. Cut off the tails of all fruits on both sides. Taste each cucumber, remove the bitter ones immediately. Cut vegetables into slices at least 2-3 mm thick. Pour the slices into a container with the onion.
Season with salt and black peppercorns. Pour in vinegar and vegetable oil. Mix everything gently and leave at room temperature for about half an hour, stirring occasionally.
After the specified time, transfer the contents of the bowl to a cauldron or saucepan with a non-stick bottom. Simmer on moderate heat for about 25-30 minutes, stirring occasionally.
Cucumber slices should completely change color, and onions should become almost transparent. At this time, sterilize the jars and lids in any way: steam, scald with boiling water, etc.
Fill hot jars with boiling salad, top up with marinade and immediately tighten the lids or lids on them with the preservation key.
Cool the workpieces at room temperature, and then transfer them to the pantry or cellar, basement.
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