Salad for the winter “Sweet cucumbers” turns out so tasty that common language is asked for the tongue - the world snack! Preparing a snack is very simple - you need to fill a liter jar with chopped vegetables, pour the sweet and sour marinade and sterilize for 12 minutes. In about a month the salad will be ready, it can be served on the table. Such preparations can be stored in a cool cellar for 2-3 years, during which time the quality and taste of the product will not change.
It is convenient to cook a salad in three jars at once. Take three pots so that each piece has its own, it turns out quickly and there is no confusion, all vegetables will get an equal amount of salt, sugar and vinegar, the taste of the salad will be the same in any jar.
- Cooking time: 30 minutes
- Quantity: 1 cans with a volume of 1 liter
Ingredients for the salad for the winter “Sweet cucumbers”
- 600 g of cucumbers;
- 2 small red onions;
- 1 carrot;
- 4 cloves of garlic;
- 1 leaf horseradish;
- 2 dill umbrellas.
- 3 tsp. large table salt;
- 2 tbsp. l apple cider vinegar;
- 3 tbsp. l sugar sand;
- mustard seeds, 2 bay leaves, coriander, cumin, fennel, pepper;
The way of preparing salad for the winter “Sweet cucumbers”
Vegetables, which will be used to prepare the salad "Sweet cucumbers".
My fresh cucumbers, cut off the tips. You do not need to soak vegetables for this recipe, just wash them.
We remove a few shavings along the entire length from the cucumber with a scraper to clean vegetables. Then cut the cucumbers into slices half a centimeter thick.
We clean red sweet onions from a peel, we cut into large segments. Garlic cloves clean, cut into thin slices. Add the garlic and onion to the sliced cucumbers.
Scratch carrots, thoroughly wash, cut into circles, add to the rest of the vegetables.
The can is thoroughly washed and rinsed with boiling water. Dill umbrellas and a sheet of horseradish scalded with boiling water. Put on the bottom of the banks dill and half a crap leaf.
Fill the jar with vegetables to the top. Boil spring or filtered water, pour into a jar, leave for 5 minutes.
Drain the water in a saucepan, pour sugar and salt, add fragrant spices - a pinch of mustard seeds, coriander, cumin, some fennel seeds and a couple of bay leaves.
Bring to a boil, throw the remaining half of a crap sheet, boil for 3 minutes, remove from heat, pour in vinegar.
Pour the marinade into a jar of salad for the winter “Sweet cucumbers”, on top we put a piece of horseradish from the marinade.
Cover the vegetables with a lid and place them in a large saucepan, at the bottom of which a cotton towel is laid. Pour hot water into the pot. Sterilize 12 minutes after boiling.
Then screw the jar tightly and turn it upside down on the lid.
After cooling down, we remove the salad for storage in a cool, dark place. If it is damp in the cellar, I advise you to grease it with a thin layer of oil for a sewing machine so that the cover does not rust.
Storage temperature of billets from 0 to +15 degrees Celsius.
By the way, this salad for the winter “Sweet cucumbers” can be prepared from large, over-ripe cucumbers, peeled and seeds.