Unusual vegetable platter is great for harvesting for the winter. A salad of cucumbers and tomato "Yum Fingers" is prepared easily, without sterilization. Cooking technology is simple: it’s enough to use the amount of ingredients according to the recipe
Preparation time: 2 hours and 20 minutes. Servings: 2 cans of 1 l.
- Tomato - 500 gr.,
- carrot - 500 gr.,
- Bulgarian sweet pepper - 3 pcs.,
- allspice (peas) - 8 pcs.,
- granulated sugar - 4 tbsp.,
- dry mustard powder - 4 tsp,
- Table vinegar essence 9% - 4 tbsp.,
- cucumber - 0.5 kg.,
- bulb onion - 3 pcs.,
- garlic - 4 teeth
- coarse salt - 4 tsp,
- refined sunflower oil - 6 tbsp.,
- dill (inflorescence) - 4 pcs.
How to cook a salad of cucumbers and tomatoes
To begin with, let cucumbers soak for 2 hours in cold water so that they are free from dirt and nitrates. Remove the ass, dry out the moisture, cut into semi-circles and put in a saucepan. If cucumber skin is thick and hard, then it must be cut with a knife. For the preparation of the salad "Yum fingers" use whole fruits without dents and rot.
Carrots were peeled, washed, dried, cut into small thin strips and put in a pan to the rest of the vegetables. We will also wash the Bulgarian sweet pepper, remove the stalk, a box of seeds and partitions. Cut into small strips and place in a saucepan.
Peeled onions were crushed into small cubes, added to the ingredients. Additionally, the garlic was cut into small pieces and added to a vegetable appetizer.
Tomatoes were washed, dried, cut into small slices, laid out in a salad, added vegetable oil, large table salt, sugar, spices (allspice peas). They put on the maximum fire, stirred, brought to a boil, then reduce the fire and cook for 15 minutes. about 5 minutes before being ready, pour vinegar and mix the ingredients.
The jars were pre-washed and sterilized, dry mustard powder was poured to the bottom, and dill umbrellas were laid. After that, fill the jars tightly with vegetable salad.
A fragrant snack from the "Yum Fingers" vegetables is ready. It remains to hermetically roll up containers, wrap in a blanket and leave to cool. Be sure to shake the cans to the sides, checking for brine leakage from under the cover. Enjoy your meal!