The most delicious cucumber salad for the winter.
On a cold winter evening, it's always nice to pop into the pantry, pull out a jar of cucumber salad, and enjoy some homemade preserves. By making it for the winter using my recipe with photos, you'll have a delicious preserve that'll be simply finger-licking good.
The cucumber salad is very crisp and spicy, and the other vegetables complement it perfectly. A unique feature of this preparation is that it doesn't require any added sugar, making it virtually indestructible and able to be stored for quite a long time.
This amount of ingredients makes 3 half-liter jars.
Ingredients:
- cucumbers – 5-6 pcs.,
- onion – 1 pc.,
- carrots – 3 pcs.,
- bell pepper – 1 pc.,
- hot pepper – 0.5 pcs.,
- garlic - 6 cloves,
- dried bay leaf – 4 pcs.,
- black peppercorns – 10 pcs.,
- table salt – 2 tbsp.,
- table vinegar - 2 tsp.
How to Make a Finger-Lickin' Cucumber Salad
Choose ripe, large cucumbers. If the skin is too thick, it's best to peel it. Then slice the cucumbers into rounds. Remove the seeds and stems from the bell peppers and cut into large strips. Peel the carrots and grate them.
Clean the hot pepper and cut into small pieces. Peel the garlic and cut into several pieces. Peel the onion and cut into half rings.
Place the vegetables one by one into the pre-sterilized jars. Place a layer of grated carrots, onions, bell peppers, and cucumbers at the very bottom. Next, add the garlic, spices, and hot chili pepper.
Then we repeat the same process until the jar is completely filled. We try to pack the vegetables as tightly as possible.
Place some table salt on top and pour in some table vinegar.
Fill a saucepan with water and bring to a boil. Pour the boiling water over the vegetables. Now seal the lids and shake gently to distribute the salt evenly.
Before serving this vegetable salad, it is recommended to season it with sunflower oil.
Hello. I'm interested in your recipe, but I'm not sure how much salt is needed per jar. As I understand it, it's for three jars!
Lyudmila
Using two tablespoons of salt per half-liter jar would be too much. It seems the author doesn't make this preparation himself.
Lily
If you distribute the vegetables among the jars, then distribute the salt and vinegar accordingly. 3 x 0.5 l. Divide 2 tbsp. of salt by 3. 1 tbsp. of salt = 25 g. 1 tsp. = 5 g.
I often see recipes like this *INSTEAD OF A PERIOD GUESS YOURSELF MOL QUESTION WHAT THIS STUPIDITY!?
Raisa
You need to read the recipe carefully, and not say, "What nonsense?"
Guzel
Great recipe! But I can't figure out how much salt and vinegar to add to one 0.5 jar.
Valya
Great recipe! But I can't figure out how much salt and vinegar to add to one 0.5 jar.
GALINA
The photo shows less than 2 tablespoons of salt in the jar.
Rimma
It would be better to dissolve salt in water rather than pour it over the salad.
2 teaspoons of vinegar for 3 jars is a bit too little!!!
Nadezhda S.
Wouldn't it be easier to dissolve salt and vinegar in water (measured first, poured into jars and then added up)?
I don't want to cook. There is no salt to bite ratio.
The recipe is interesting, but the salt and vinegar part isn't quite right. Although, you could add salt and vinegar to the vegetables, then arrange them in a bowl and immediately pour boiling water over them.