A delicious snack made from ordinary products that you can grow in your own garden. You don't need to spend a lot of money on it. It is affordable and economical. Preparing a salad with cucumbers and pickled onions for the winter is not difficult and time-consuming - at the initial stage, you only have to wait 2-4 hours for the vegetables to give juice.
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This is necessary so that they become soft, slightly reduced in size and fit easily into banks.
The essential ingredient for this dish is vegetable oil. Fragrant unrefined sunflower oil is best suited. It is with this oil that the taste of the dish will be revealed most fully. But if for some reason you don't like this, you can replace it with cold-pressed olive.
You will need:
- cucumbers - 1 kg;
- onions - 1 kg;
- sunflower (olive) oil - 65 ml;
- black peppercorns - 2 tsp l .;
- apple cider vinegar - 30 ml;
- cloves to taste;
- chili pepper - to taste;
- sugar - 15 g;
- salt - 20 g.
Cooking steps:
- Preparation of cans. Wash and sterilize glass jars. To do this, preheat the oven to 110 degrees, put the jars in it and turn it off. Let the jars cool inside the oven.
- Whole cucumbers must be soaked in clean filtered water for 2 hours. After soaking, rinse and trim at both ends.
- Slice the cucumbers into rings of equal thickness, best done with a vegetable cutter.
- Peel and wash onions, cut into thin and medium-sized pieces - half rings or quarter rings.
- Mix the onion with cucumbers, add salt and sugar and mix thoroughly.
- Place a load on top - cover the vegetables with a plate and put something heavy on it. Leave for three hours for the vegetables to juice.
- Pour two tablespoons of oil into an empty jar. Place the prepared vegetables, sprinkling with layers of black peppercorns and cloves. If you like spiciness, add chili peppers. Fill the container to the very top. Add a tablespoon of apple cider vinegar at the end.
- Pour the juice released under the press into a saucepan and place on the stove. Boil for two minutes, then pour into a jar. Pour the remaining space with boiling water so that it completely covers the contents.
- Cover the jar with a lid and place in a saucepan with boiling water. Sterilize within 12 minutes of boiling.
- Roll up the lids, turn over and wrap the cans to cool down more slowly.
- When the jars have cooled to room temperature, remove them for storage. Storage temperature ranges from 0 to +8 ° C.
This cucumber and pickled onion appetizer goes well with many dishes. It can be served with mashed potatoes, buckwheat porridge, meat and fish dishes.
Do you make a winter cucumber salad?
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