Sliced ​​cucumbers salad

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make sliced ​​cucumbers as a salad for the winter? First, sterilize the jars. To do this, wash them with warm water and baking soda. Rinse. Place in a cold oven, neck down. Place the metal lids. Turn on the oven to 150 degrees. When the oven heats up, sterilize the jars: 0.7 l - 8 minutes, 1 l - 15 minutes, 2 l - 20, 3 l - 25 minutes. For me, this sterilization method is the most convenient, but you can sterilize jars by steaming them in the microwave.

2. STEP 2

   

   Now prepare your food. Good, dense salad cucumbers are suitable, especially all overgrown ones that were not noticed in time. Large greenhouse cucumbers are also suitable. Wash the ground cucumbers and soak in cold water for 2-3 hours. Change the water a couple of times, as before salting. Then drain the water and rinse the cucumbers with fresh water. Why soak cucumbers? To get rid of bitterness. You don’t have to soak greenhouse varieties; they usually do not contain bitterness.

3. STEP 3

   

   In this recipe, cucumbers must be peeled, even if it is thin and not bitter. Cut the peeled cucumbers into circles about 0.4 cm thick. Peel the onions and cut into quarters of the same thickness.

4. STEP 4

   

   Prepare the MARINADE. In a saucepan, mix together table vinegar, vegetable oil, sugar, salt and pepper. Place the pan over medium heat and, stirring constantly, bring to a boil, making sure that the sugar and salt are completely dissolved. For cooking, it is convenient to use wide, thick-bottomed stainless steel or enameled dishes.

5. STEP 5

   

   Add chopped onions to the pan with the marinade. Stir to separate the onion feathers. Let the marinade boil.

6. STEP 6

   

   Immediately add all the chopped cucumbers and, stirring, continue to cook on medium heat for about 5-8 minutes / the cucumbers will begin to change color and become transparent /. Focus on your stove.

7. STEP 7

   

   A minute before readiness, add finely chopped fresh dill, stir to evenly distribute the greens. /You can do without greens, this is acceptable/.

8. STEP 8

   

   Immediately transfer the hot salad into warm, sterile jars. Firm the cucumbers a little so that there are no voids and excess air escapes. Fill the overflow jars with the marinade and secure them with sterile lids. Wipe the jars, turn them over and cover them under a “fur coat” until they cool completely, then take them to a cool, dark place.

9. STEP 9

   

   This is what a finished cucumber salad looks like. It is good as a snack, a complement to meat. It is good served with potatoes and even as a self-sufficient dish with or without bread.

Comments on the recipe

Yara

15.09.2023

4.6

Good cucumber salad. In winter it will go with potatoes. From cucumbers, tomatoes and bell peppers you can make such a fragrant assortment!

Love

15.09.2023

4.6

Thank you! I was looking for such a recipe and found it by accident. I really wish there was less vinegar. I’ll try it and report back.

Love

15.09.2023

4.5

Hello! It’s not a matter of taste, it’s just that my sister can’t use vinegar. I’m cooking right now, but it seems to me that there’s too little marinade? Thank you!

Love

15.09.2023

4.9

There is very little marinade! Still, the calculation is not correct. Or is this based on unpeeled cucumbers?

Love

15.09.2023

4.7

Please explain how you manage to pour 0.5 liters of marinade into all these jars? Even if you take into account the water from the cucumbers, believe me, this is impossible.