Cucumber Salad With Bell Pepper For The Winter. Step-by-step Recipe With Photo

Cucumber salad with bell pepper is a delicious dish made from fresh vegetables, which, if properly processed, will keep well in a cool room and will delight you in winter. We choose fresh cucumbers and peppers, high quality, not stale. They must be ripe and healthy! At home, we can preserve salads, which necessarily include vinegar, freshly squeezed lemon juice or tomato sauce. Salads prepared with the addition of one of these ingredients, laid out in sterile containers, tightly closed and sterilized, are stored in a cool cellar or refrigerator compartment.

When preparing salads for the winter, try to diversify the assortment of products, so you will get many tasty preparations that will decorate your table in winter.

Use these delicious canned fresh vegetables as a ready-made snack or serve with fish or meat.

• Cooking time: 1 hour
• Quantity: 1 L

Ingredients for a cucumber salad with bell pepper for the winter

• 1 kg of small cucumbers;
• 0.6 kg of red bell pepper;
• 0.2 kg green onions (white part of the stem);
• 2 chili peppers
• a small bunch of dill;
• 5-6 cloves of young garlic;
• 20 ml rice vinegar;
• 35 ml extra virgin olive oil;
• 12 g of salt.

Method of preparing cucumber salad with bell pepper for the winter

We soak small cucumbers picked the day before in a basin filled with cold water for 30 minutes, wash, cut off the tails on both sides, cut into round slices, 4-5 millimeters thick.

Be careful: only fresh, healthy cucumbers with undeveloped seeds are suitable for harvesting.

Remove the seeds from the fleshy red pepper. Cut the pulp into 1 x 1 cm cubes. Add pepper to cucumbers.

Cut off the white part of the green onion. Cut the stems obliquely, into pieces about a centimeter, add to the pepper and cucumbers.

Thoroughly rinse the dill greens with running water, remove the coarse stems. Chop the dill very finely, add to the rest of the ingredients.

Cut small slices of young garlic in half, large ones - into 4 parts. Clean the chili pepper from seeds, cut off the tails, remove the membrane, cut into thin rings.

Add chili and garlic to vegetables.

Now add salt, grind the vegetable mixture with salt with your hands until the juice comes out.

Pour in vinegar and extra virgin olive oil.

Usually, any vegetable or olive oil intended for blanks is heated to a temperature of 120 degrees, and then completely cooled.

We pack vegetables in clean sterilized jars. We put the ingredients tightly, fill the jars about 1.5 centimeters below the neck.

Put a cotton cloth in a pan for sterilization, pour warm water (temperature about 40 degrees Celsius).

We close the jars loosely with prepared lids, put them in a saucepan so that the water reaches the hangers.

We gradually heat up to a temperature of 85 degrees, sterilize for 15 minutes jars with a capacity of 0.5 liters.

We seal the pasteurized workpieces tightly, store them in a cool place at a temperature not exceeding +6 degrees.

Cucumber salad with bell pepper is ready for the winter. Bon Appetit!