How many would not say that winter harvesting is a relic of the past, but all the same. When you see jars of canned cucumbers and tomatoes, drooling and you want to enjoy their taste. Therefore, not paying attention to the talk, we prepare vegetables for the winter and tasty feed our relatives.
Cucumbers are the best vegetable for canning, so we roll them ka as a whole, and in the form of salads. Today we will prepare a cucumber salad for the winter “Lick your fingers” without sterilization with onions. We will tell you all the stages in detail, and you can easily repeat them. The taste of the salad will seem familiar to you, since the recipe is not new, and surely all the mothers and grandmothers were preparing it in Soviet times.
We did not know anything tastier than such a dish, so who decided to recall the old days, and you were filled with nostalgia. Welcome to our little light. Cooking a salad with cucumbers and onions together to not miss anything.
- cucumbers - 1.5 kg;
- dill - 1 bunch;
- onions - 500 grams;
- salt - 1.5 dessert l .;
- sugar - 1 dessert l .;
- vinegar - 40 grams
- vegetable oil - 100 grams.
How to cook a salad of cucumbers with onion "Fingers lick"
My cucumbers, cut into circles, this is a suitable form for today's salad. In principle, you can use cucumbers of any shape and size. The salad will be fragrant and not like other blanks. We use even overgrown cucumbers that have a rich taste.
We clean the onions from the husk, rinse under cold water. So he will pinch less eyes. Shred the bulbs in half rings, better thinner.
Fresh my greens, dried on a clean towel or napkins. Shred the greens finely, cut off the thick twigs. We use dill, which conveys its strong flavor to cucumbers and the harvest will turn out with an unrivaled summer accent.
In the pot add our prepared ingredients: cucumbers, onions and dill.
Dress the salad with salt and sugar. Mix and leave for an hour to form a juice. Vegetables will be juicy and the salad will be stewed in its own juice.
Pour vinegar and vegetable oil into vegetables. We put on fire to extinguish, we put small power.
After 30 minutes, the vegetables will be soft, the salad will turn out even more juicy, but do not forget to stir. We are watching. To nothing burned at the bottom. In the process of quenching the pan can be covered with a lid.
Hot salad is placed in sterile jars, pouring it along with the juice and marinade.
We twist the lids, we warm the rug and leave it for the night. In the morning we rearrange the salad on the shelves of the pantry, where it will be kept all winter.
Before serving, put the salad napriu watch in the fridge and served chilled to the table. Garnish for such a salad can be any: potatoes, any pasta or porridge. Bon Appetite!