In winter, canned vegetables are served to festive and ordinary dishes, used as a snack and used in cooking. Therefore, no matter how much you have already prepared, one more jar will not be superfluous. Let's cook cucumber salad together for the winter!
Ingredients
- Cucumbers - 2 kg
- Bell pepper - 500 g
- Carrots - 200 g
- Onion - 200 g
- Garlic - half a head
- Dill - 20 g
- Vinegar - 80 ml
- Bay leaf - 2 pieces
- A mixture of peppers with peas - 0,5 tsp.
- Salt - 30 g
Step-by-step cooking recipe
Soak cucumbers in cold water for 2-3 hours. Change the water periodically. Vegetables will be saturated with moisture, become more crispy and tasty.
Slice cucumbers and carrots. Cut the bell pepper in half, remove the stalk and seeds, cut into small pieces. Wash and chop the dill. Peel the garlic from the husk and pass it through the press. Peel the onion from the husk and also chop it. Cut as you like: feathers, cubes, half rings or large pieces.
In a bowl of suitable size, mix cucumbers, carrots, bell pepper, garlic, onion and dill. Add spices, salt and mix well. Leave the vegetables for 1 hour at room temperature. During this time, they will have time to soak and secrete enough juice.
Arrange the vegetables in pre-sterilized jars. Shake them periodically to fill them more tightly. Pour the resulting juice.
Cover the bottom of a wide saucepan with a towel. Pour water and warm up to a temperature of 40-45 degrees. Put the jars with vegetables and cover with lids. There should be so much water that it reaches the "hangers" of the cans. Heat the sterilization bath over low heat until the liquid in the jars boils - this is the beginning of the sterilization process. Mark 10 minutes.
Carefully remove the jars from the pan, pour vinegar into each. Roll it up, turn it upside down and wrap it with a thick towel for a day. Transfer the cooled cans to a dark, cool place for storage.
