Winter cucumber salad

Probably there is no such house where they would not prepare a salad of cucumbers with onions for the winter. There are a lot of options for preparing such a workpiece. Let's just say: how many housewives, how many recipes exist. And each method, without a doubt, has its own special, original taste.

We offer two options from a great many, one of them, or even both, will become the favorites of your workpieces.

Classic version

Ingredients

  • Cucumbers - 1300 g
  • Onions - 200 g
  • Urkop - 0.5 pcs (bunch)
  • Vegetable oil - 80 ml
  • Salt - 1 tbsp. l
  • Sugar - 2 tbsp. l
  • Vinegar - 70 ml

Cooking

  • We prepare vegetables.

  • Cucumbers, as a rule, should be soaked in cold water for several hours before preparation for preservation. This will give greater density and elasticity to vegetables. Next, we washed and dried cucumbers into halves of circles. If you got small cucumbers, then you can cut them into circles. Put the chopped vegetables in a large pan.

  • Peel the onion, rinse and cut it first in half, each half again in half, and only then with a medium-sized straw.

  • Pre-washed and dried dill finely chopped.

  • We send sugar and salt to the pan.

  • Next, add vegetable oil to the salad.

  • Mix all the ingredients in a saucepan and cover. Leave the salad to infuse for about 4 hours at room temperature.

  • After 4 hours, the vegetables gave their juice enough, mix the contents of the pan and send it to the stove.

  • After boiling, immediately add the vinegar, mix and boil for 4 minutes. In the pre-prepared cans (washed and sterilized), we lay out the finished salad and roll it with boiled metal or screw caps. Turn containers over, wrap them well and leave to cool. Next we take it to storage.

  • Cucumber salad with onions is ready! Excellent vegetable preparation for any side dish!

Cucumber salad with onions, dill, garlic, with butter and vinegar

Ingredients

  • Cucumbers - 1 kg
  • Onions - 200 g
  • Sugar - 2 tbsp. l
  • Salt - 1 tbsp. l
  • Ground black pepper - 0.5 tsp.
  • Vinegar - 20 ml (9%)
  • Garlic - 3 cloves
  • Vegetable oil - 50 ml

Cooking

  • We take vegetables.

  • Pre-soaked for 4 hours, wash my cucumbers, remove excess moisture with a paper towel and cut small fruits into small circles, and large ones into half circles.

  • We clean the onion, rinse under running water and cut into quarters of circles. We put the chopped vegetables in bulk dishes.

  • Next, pour sugar and table salt into the pan.

  • Mix the vegetables well. We leave at room temperature, covering for an hour, so that the cucumbers let out the juice.

  • An hour later, the cucumbers gave out enough juice. We continue to cook the salad.

  • Add vegetable oil, vinegar and ground black pepper to the pan.

  • All the ingredients in the pan are mixed well. We send the dish to the stove. Task: bring the contents to a boil. Next, cook for 3 minutes.

  • Peeled garlic cloves cut into small plates. After boiling the salad for 3 minutes, add the garlic plates to it. Mix and send to the stove again. Cook for another 3 minutes.

  • While the salad is boiling, sterilize previously well-washed jars, and boil the lids. Most often I sterilize on a stove over steam.

  • We lay out the finished salad in sterile containers. This time I got 2 cans of 700 ml each. Rolls cans with metal caps or screw. Turn over preservation, wrap. In a cold place for storage, remove completely cooled cans.

  • Cucumber salad with onions is ready! Such a salad is obtained because of garlic a little sharper than usual. But very tasty and fragrant.

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