Blanks

Cucumber salad for the winter without sterilization


Ingredients for the preparation of cucumber salad for the winter without sterilization

  1. Cucumbers 3 kilograms
  2. Garlic 1 head (weight 100 grams)
  3. Parsley or dill 30 grams
  4. Onion 1 kilogram or to taste and desire
  5. Sugar 200 grams
  6. Large rock salt (without iodine) 3 tablespoons (with a slide)
  7. Table vinegar 9% 150 milliliters
  8. Refined vegetable oil (odorless) 100 milliliters
  • Main ingredients: Onion, Cucumber, Garlic, Greens
  • Portion4-5
  • World Cuisine

Inventory:

Kitchen scale, kitchen knife, cutting board, paper kitchen towels, deep enameled bowl or pan with lid, garlic press, wooden kitchen spoon, glass jar of the desired volume - as needed, metal screw or plastic lid - as needed, watering can with a wide neck , slotted spoon, fridge, salad bowl.

Preparation of cucumber salad for the winter without sterilization:

Step 1: prepare the ingredients.


Such a salad perfectly complements the daily or holiday menu. First of all, using a sharp kitchen knife, peel the onions and garlic and peel them thoroughly from any contaminations under trickles of cold running water along with cucumbers, as well as sprigs of parsley or dill, although a little of everything. Then we dry the vegetables and greens with paper kitchen towels, take turns sending them to the cutting board and continue the preparation. We remove the hats on the cucumbers on both sides and cut into rings about 3-4 millimeters in size. Grind the onion in half rings, quarters or straws 5 mm thick. Parsley or dill, or maybe both, is simply finely chopped.

The garlic cloves are either squeezed through a press or chopped into small pieces of arbitrary shape up to 2-3 millimeters in size. Then put the rest of the necessary ingredients on the countertop and move on.

Step 2: insist the vegetables.


We take a clean, deep, preferably enameled bowl or pan and send chopped vegetables into it along with herbs. Pour the right amount of granulated sugar, coarse rock salt and pour in 9% vinegar. We mix these ingredients with a wooden kitchen spoon to a homogeneous consistency, cover them with a lid, so that a rather large gap remains until 10-11 centimeters, and leave in a cool, well-ventilated place for 12 hours.

Step 3: prepare the container for storage.


After half a day, we prepare the inventory for storage. First, carefully inspect the cans, as well as screw or plastic caps for rust, cracks or other damage. Then we thoroughly rinse them under warm running water with a regular soft sponge and baking soda, in principle a dishwashing detergent is also suitable, but in this case it is better to contain a minimum amount of chemicals. Then we sterilize the glass containers in any convenient way, for example, in the oven, microwave or on the stove. We boil the lids in a small saucepan and leave them there until use, while the rest of the small kitchen appliances that will be used during cooking are simply doused with hot water.

Step 4: bring the workpiece to full readiness.


After twelve-hour infusion, the vegetables will practically float in their own juice. Using a wide-necked watering can and a slotted spoon, we distribute them among prepared banks. We try to fill the glass containers before the necks begin, but not just under the edge. After that, pour the cucumbers with their remaining juice, but if it is not enough, you can add a little boiled chilled water. Then we send to each jar a tablespoon of vegetable refined oil in order to completely eliminate the contact of cucumbers with air, and tightly cork the workpiece with a screw or plastic lid. Now everything is simple, put the cucumbers in the refrigerator, and after 3-4 days, the salad can be tasted, but it is better to wait a couple of months.

Step 5: serve the cucumber salad for the winter without sterilization.


Cucumber salad for the winter without sterilization, after prolonged infusion, is opened, mixed with a tablespoon to a homogeneous consistency and, without seasoning, transferred to a dish more suitable for serving. They serve it as a snack for various first or second hot and cold dishes, for example, jellied meat, aspic, boiled beef, fried chicken, baked shank, rice soup, porridge, pasta, steamed fish, sausages, but to list further it makes no sense, you probably already realized that such a salad is the perfect complement to any meal. Cook with pleasure and enjoy!
Enjoy your meal!

Recipe Tips:

- greens and onions can not be used at all;

- if desired, in addition to salt, you can add a few spices to vegetables, for example, a few peas of black or allspice, leaves of laurel or lemongrass, and these are not all options;

- for the preparation of this dish, it is advisable to take soil, not greenhouse cucumbers;

- some housewives instead of 9% vinegar use 70% essence, but they need less, for the total mass of products only 3 tablespoons;
this recipe is somewhat reminiscent of light-salted cucumbers, they are prepared relatively quickly, but it is better to eat them for 5-6 months while crispy and strong. Well, if you want such a yummy to stand all winter, then it is better to start making it in the middle or end of September;

- From the above quantity of products, approximately 4-5 half liter cans are obtained.