Overripe cucumber salad for the winter "Finger-licking good"
I offer you a step-by-step recipe with photos for a fragrant, sweet and sour salad made from large, overgrown cucumbers, which are not suitable for pickling or marinating. For harvesting, it is better to use vegetables that have just been picked from the garden; despite being overripe, they are still very juicy.
The blanks are stored in a cool basement at a temperature of +2 to +8 degrees Celsius.
The preparation time is 100 minutes. The ingredients listed in this recipe will make several half-liter jars.
Ingredients:
- cucumbers – 1 kg;
- onions – 150 g;
- leek – 50 g;
- dill – 30 g;
- chili pepper – 1 pc.;
- apple cider vinegar – 2 tablespoons;
- granulated sugar – 1 tbsp;
- table salt – 1.5 tablespoons;
- olive oil – 60 ml;
- bay leaf.
How to Make a Finger-Lickin' Overripe Cucumber Salad
Most often, the skin of overripe cucumbers is rough and thick, so first we peel the cucumbers with a vegetable scraper, then rinse them well with cold water and cut them into cubes.
If the seeds of the overgrown vegetables have formed and become dense, then we scrape out the seeds with a spoon and then chop the vegetables finely.
Chop the onion and add to the cucumbers.
Rinse a bunch of green dill under running water, shake dry, and chop. Remove the seeds and membrane from the chili pepper and cut into rings.
Add dill and chili to the vegetables.
Place salt and sugar in a bowl, stir, and let sit for 1 hour. During this time, the salt and sugar will draw water from the vegetables, producing a rich natural juice that will serve as a dressing for the salad.
Now pour apple cider vinegar or any other weak vinegar into the bowl with the salad.
Scald the bay leaf with boiling water and place two leaves on the bottom of a clean, steam-sterilized jar.
Place the salad in a jar, fill the jar to the shoulders, and close the lid.
Place a cloth on the bottom of a saucepan, add the jar with the salad, and pour in water heated to 60 degrees Celsius. Bring to a boil and sterilize the half-liter jars for 15 minutes.
Screw the lid tightly, turn the salad upside down, and wrap it up.
After cooling, store in a cool, dark place.
