Cucumbers can be harvested in a variety of ways. Of course, pickling and salting comes first. Then we all start making salads and snacks from green fruits.
There are many variations, keep the next recipe. The beauty of this salad lies in the fact that even in winter it will retain the taste and aroma of fresh cucumbers, as if they had just been picked from the garden.
This is one of the most common cucumber preparations in the form of a salad. It really looks like "Nezhinsky", but at the same time it is completely different. And in its new version, the taste becomes unusual, interesting and original.
A tasty and simple salad is cheap and cheerful, and the bright green color of the preparation will delight your eyes in winter.
It is important to maintain the proportions, then you will generally lick your fingers!
Ingredients:
5 kg of not very large cucumbers
5 tbsp. l. Sahara
2 tbsp. l. salt without a slide or with a small slide (to taste)
100 ml vinegar 9%
1 kg of onions
2 bunches of dill herbs
1 pod of hot or hot pepper
1 tbsp. l. black peppercorns
3 pcs. carnation
0.5 tsp l. ground coriander
How to cook:
1. Wash cucumbers and soak for 2 hours in cold water. Then rinse and dry a little on a towel or simply sprinkle on a cloth (newspaper), only then cut into circles. Preferably thin.
2. Peel and wash onions, chop into thin half rings.
3. Put cucumbers and onions in a large bowl or saucepan, add salt, stir and leave for 30-40 minutes so that the cucumbers give juice. But no more than 1 hour.
4. Finely chop clean and dried greens.
5. In a large bowl where the salad will be cooked, mix the vinegar, sugar and peppercorns.
6. Put cucumbers, onions and chopped dill in the marinade, mix. Place the saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce to minimum.
7. Throw in a boiling cucumber mixture a pod of hot pepper (you don't need to cut it), ground coriander and cloves. The salad should be kept on the stove until the cucumbers begin to change color.
8. Put the prepared salad in hot sterilized jars very quickly.
Important! Fill the jars to the top so that the marinade completely covers the cucumbers. They should not stick out at the neck without liquid.
9. Tighten the cans with boiled iron lids - screw or with a key. Turn upside down and wrap until cool.
The salad will get to the right condition when warm, and the lids will be pulled inward for better preservation. Therefore, sterilization is not required.
At the exit from this amount of cucumbers, 6 liter jars or 11-12 jars of 0.5 liters are obtained.
Advice: this salad can not only be eaten as an appetizer, but also added to pickle and vinaigrette.
Good luck with your blanks!
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