There are such homemade preserves that do not stay on the shelf until spring. As soon as you open a jar — and in a few minutes it is already empty. This is exactly how Nizhyn cucumber salad turns out: juicy, aromatic, with a pleasant sourness and appetizing crunch.
It can be served with potatoes, meat, porridge or simply put on a piece of fresh bread. And this recipe is also excellent for large cucumbers that you no longer want to pickle whole.
Ingredients:
- cucumbers — 2 kg;
- onion — 500 g;
- dill — a large bunch;
- salt — 2 tbsp;
- sugar — 3 tbsp;
- vinegar 9% — 80 ml;
- oil — 100 ml;
- ground black pepper — 1 tsp;
- bay leaf — 3–4 pcs;
- peppercorns — 10–12 pcs.
How to prepare:
Wash the cucumbers well and cut them into rounds approximately 5 mm thick. Cut the onion into half-rings, and finely chop the dill.
In a large bowl mix the vegetables, add salt, sugar, pepper, vinegar and oil. Carefully mix and leave for 2 hours so that the cucumbers release enough juice.
On the bottom of sterilized jars put bay leaf and a few peppercorns. Then tightly fill the jars with the salad and pour in the juice that formed during soaking.
Cover the jars with lids and sterilize:
- 0.5 l jars — 10 minutes;
- 1 l jars — 15 minutes.
Immediately seal tightly, turn upside down, wrap in a warm blanket and leave until completely cooled.
In a few weeks the salad will gain a rich taste, and the cucumbers will remain crunchy and aromatic. No wonder many housewives prepare several dozen jars every year — because in winter this salad is one of the first to disappear.
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