"Nezhinsky" salad for the winter is the best recipe for canning cucumbers.
Ingredients
- 1.5 kg cucumbers
- 300 g onions
- 1 bunch of Dill
- 3 tbsp. l Table vinegar 9%
- 1.5 tbsp. l Sugar
- 1 tbsp. l Salt
- 0.5 tsp l Black peppercorns
Steps
Cut the cucumbers into circles.
Cut the onion into thin half rings.
Finely chop the dill with a knife.
We put cucumbers, onions and herbs in a bowl of a suitable size. Add one and a half tablespoons of sugar and a level tablespoon of salt.
Mix everything with our hands so that the salt and sugar evenly cover all the vegetables.
Leave the salad at room temperature for about half an hour.
Then add black pepper and 3 tablespoons of vinegar, mix again.
Next, tightly lay out the cucumbers with onions and dill in jars and fill with the remaining marinade. We cover the jars with sterile lids. We place the blanks in a saucepan with water and a piece of cloth at the bottom so that the jars do not burst, bring to a boil and sterilize for about 15 minutes.
Then we take the cans out of the pan and immediately roll them up with a key.
Watch the cooking process in my short video
source
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