If the cucumber harvest has exceeded your expectations, and the usual “winter” preparations have already taken their place on the pantry shelves, I suggest diversifying the assortment of twists and preparing several jars of Nezhinsky salad for the winter. It turns out very tasty!
Ingredients
Step-by-step cooking recipe
Wash cucumbers and cut into circles about 3-5 mm thick.
Peel the onion and cut into half rings, chop the dill finely.
In a bowl, combine the prepared cucumbers, onions and dill, mix.
Place 2-3 peas of black and allspice and 1 bay leaf on the bottom of pre-sterilized jars.
Fill the jars with cucumber salad to the top. Pour 2 tablespoons of vinegar into each jar, add 1 tsp (without a slide) of salt and 0.5 tsp of sugar.
Boil water and pour boiling water over vegetables in jars. Cover the jars with sterile lids and leave for 20 minutes to warm up.
Then send the jars with the workpiece to be sterilized in a pot of water (the sterilization time for 0.5 l cans is 15 minutes from the moment the water boils in the pan).
After sterilizing the jars, roll them up, turn them upside down and leave them to cool completely. Store the cooled salad “Nezhinsky” from cucumbers in a cool dark place.
