Table of contents:
- Ingredients for pickled cucumber salad with onions and garlic
- Method of preparing pickled cucumber salad with onions and garlic for the winter
Video: Pickled Cucumber Salad With Onions And Garlic For The Winter. Step-by-step Recipe With Photo
Cucumber salad with onions and garlic is an excellent addition to a complex side dish or an independent vegetable appetizer for a festive table, which is very easy to prepare in large quantities for the winter. The recipe is calculated for a liter jar, so it is convenient to harvest and store vegetables in a small kitchen in a city apartment.
I usually take several liter jars for simultaneous preparation, a couple of identical saucepans and a hefty sterilization pan that holds 3 liter jars. I pour the water from the jar with vegetables into a separate saucepan, add all the required seasonings and spices there, boil and return the marinade to the vegetables, then pour the vinegar. So all my blanks taste the same, it is impossible to make a mistake anywhere.
This sweet and sour pickled cucumber salad is stored at room temperature away from heating appliances in a dark and dry place.
- Cooking time: 40 minutes
- Quantity: 1 L
Ingredients for pickled cucumber salad with onions and garlic
- 6-8 medium cucumbers;
- 1 small head of the Crimean onion;
- 3-4 cloves of garlic;
- 2 dill umbrellas;
- 4 dry small hot chili;
- 2 bay leaves;
- 1 teaspoon coriander
- 1 teaspoon mustard seeds
- 12 g table salt;
- 25 g sugar;
- 20 g of wine vinegar;
- currant and oak leaves;
- filtered water.
Method of preparing pickled cucumber salad with onions and garlic for the winter
Pre-soak the cucumbers in cold water for 2-3 hours.
Thoroughly wash the leaves of currant, oak and the umbrella of dill, put them on the bottom of a cleanly washed jar. It is not necessary to sterilize the container, it is enough to wash it cleanly and rinse it with boiling water, since the contents of the blanks are non-sterile.
Thoroughly rinse the cucumbers soaked in cold water with running water, cut off the tails.
Cut vegetables into circles approximately 1 centimeter thick.
Fill a 1/3 jar with chopped cucumbers.
Cut a small Crimean onion with feathers. Clean the garlic cloves, cut them into thin slices. Put half the chopped onion and half the garlic on top of the cucumbers. Then add another 1/3 of the chopped cucumbers, put the onion and garlic again.
We fill the jar tightly to the top, you can additionally add a little dill between the vegetables.
Fill the cucumber salad with boiling filtered or spring water, after a couple of minutes pour the water into a saucepan, and pour boiling water into the jar again, close with a screw cap with holes, cover with a towel.
Pour sugar and salt into the water, add chili, bay leaf, coriander seeds and mustard seeds. Bring the marinade to a boil, boil for 4 minutes.
Pour wine vinegar into the jar, then the boiling marinade. Tightly tighten with a boiled lid.
Pasteurize liter jars with cucumber salad at 85 degrees Celsius for 15 minutes. Then we turn the blanks upside down, cover them warm, after cooling, put them in a cool, dark place for storage.
After about 30 days, the salad can be served.
This crunchy sweet and sour cucumber salad is perfect for grilled pork or chicken with mashed potatoes. Bon Appetit!