Cucumber salad for the winter
This finger-licking cucumber salad with onions is a perfect winter solution for unexpected guests. It can be enjoyed as a standalone appetizer or as a side dish to hot dishes. This preparation turns out delicious and very juicy. The vegetables used in its preparation blend well together, creating a true culinary idyll. This salad requires no additional sterilization; simply use a clean, sterile container.
Yield of finished cucumber salad = 0.5 l.
Ingredients for the salad:
- cucumbers – 3-4 pcs.;
- tomatoes – 2 pcs.;
- sweet pepper – 2 pcs.;
- carrot – 1 pc.;
- onion – 1 pc.;
- table vinegar – 1.5 tbsp;
- granulated sugar – 1 tsp;
- table salt – 0.5 tsp;
- sunflower oil – 50 ml.
Preparing a cucumber and onion salad
Prepare all the vegetables: wash thoroughly, cut off the tops of the cucumbers, core the peppers, peel the carrots, and peel the onions. Next, chop the vegetables.
Grate the carrots on a coarse grater.
We also grate the cucumbers.
Finely chop the onion with a knife.
Chop the bell pepper into strips.
Pour vegetable oil into a suitable pan (a heavy-bottomed frying pan or a small cauldron will do) and sauté the grated carrots and onions. After a few minutes, add the cucumbers and bell peppers. Simmer the vegetables for five minutes. During this time, peel the tomatoes. To do this, make several punctures or cuts in the fruit and pour boiling water over them. Rinse the tomatoes in cool water and peel the skins easily. Now puree the tomatoes using a blender.
Add the resulting puree to the remaining vegetables.
Then add salt, sugar and vinegar, and simmer for about half an hour over low heat.
When the salad is ready, pour it into sterile jars and roll them up.
We lower the cooled preserves into the basement or store them in the pantry.
Bon appetit.
