The beauty of the 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 salad preparations. It looks like Nezhinsky. But different. And in its new version, the taste becomes unusual and interesting.
A tasty and simple salad is cheap and cheerful, and the bright green color of the salad 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
1 kg of onions
2 bunches of dill herbs
1 pod of hot or hot pepper
5 tbsp. l. Sahara
2 tbsp. l. salt without a slide or with a small slide (to taste)
100 ml vinegar 9%
1 tbsp. l. black peppercorns
3 pcs. carnation
0.5 tsp l. ground coriander
How to cook:
1. Sort the cucumbers, wash and soak for 1 hour in cold water. Then rinse again and only then cut into circles. Better thinner.
2. Peel and wash onions, chop into thin half rings.
3. Put cucumbers and onions in a large bowl or basin, add salt and leave for 30-40 minutes so that the cucumbers give juice.
4. Rinse dill greens under running water, shake off moisture and chop finely.
5. In a large saucepan, combine the vinegar, sugar and peppercorns.
6. Put the infused vegetables and dill in the marinade, mix and put the pan on low heat. Bring the mixture to a boil, stirring occasionally.
7. Toss a whole hot pepper pod, ground coriander and cloves into a boiling cucumber brew. Cook the salad until the cucumbers begin to change color.
8. Remove the salad from heat and very quickly place in hot, sterilized jars.
Important! Fill the jars to the top so that the marinade completely covers the cucumbers.
9. Close the cans with boiled iron lids. Turn upside down and wrap until cool.
The salad should reach the desired condition while warm, plus the lids should be pulled inward for better preservation (sterilization is not required).
It turns out 6 liter jars.
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