Prepare the sleigh in the summer, as they say. The New Year is only in six months, but you can make such a blank right now. Then open this jar and into a salad. The beauty!
Or you don't have to wait for winter - we love the Olivier salad at any time of the year.
Ingredients for 1 L can:
500 gr. small cucumbers
1-1.5 cups young peas (peeled)
350 ml water
1 tbsp. l. coarse salt (no top)
2 tbsp. l. Sahara
1 hour l. table vinegar (9%)
dill umbrella
black peppercorns
How to cook:
1. Sort out young and green peas, rinse 2-3 times. Pour into a saucepan, put on low heat and cook for 15-20 minutes.
2. Wash the cucumbers, scald with boiling water. No need to soak.
3. Wash liter cans with baking soda and sterilize in any way convenient for you. Turn upside down on a towel to drain the condensation.
4. Arrange the spices: dill and a few black peppercorns.
If you like fragrant piquant preservation, feel free to put bay leaves, garlic, celery, etc. But then it should be borne in mind that the taste of canned peas will differ from the traditional one.
5. Place the cucumbers tightly in jars and pour in the peas so that they fill all the voids between the cucumbers.
6. Boil water at the rate of 350 ml per 1 liter jar. Pour boiling water into jars with a "set" to the very necks. Cover with boiled lids and leave for 15 minutes.
7. Drain the liquid into a saucepan and measure the volume, and simply pour out the loan. Measure out the correct amount of fresh water and bring to a boil again. Repeat the process with filling.
8. For the third time, pour the liquid into a saucepan and prepare the brine from it with salt and sugar. Boil until sugar and salt dissolve.
9. While the brine is being prepared, pour table vinegar into each jar with the preparation for "Olivier" and only then the boiling brine.
10. Roll up the jars with screw or iron lids with a key, turn them over on the lid and wrap them in a thick old blanket.
Leave for 12-16 hours to cool completely.
11. Store in a cool and dry place.
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Thanks for reading to the end!