Do not worry if you manage to be at the dacha only on weekends in July-August, and cucumbers outgrow in 5-6 days. Make blanks from large fruits. The salad in a jar will turn out to be tender, and large cucumbers pickled in circles will not yield to their small counterparts in taste.
Salad for the winter with cucumbers with dill
Collect the fruits, wash them. If you have been away for a long time, and the cucumbers have become quite large, then peel off the hard skin from them. Prepare all the ingredients you need:
- 3 kg of cucumbers;
- 10-12 branches of dill;
- 450 g onions;
- 16 tablespoons vegetable oil;
- 2 tbsp. salt;
- 4 tablespoons granulated sugar;
- 7 tbsp 9% vinegar.
Continue to prepare overgrown greens. Cut each in half and chop into half rings. Cut the onions in the same way. Only peel and rinse them first.
Finely chop the dill with a sharp knife. In a saucepan or bowl in which you put all these vegetables and dill, add salt, sugar, add vegetable oil and vinegar, mix. After that, all ingredients must be allowed to brew for 4 hours.
This time is more than enough to prepare cans and lids. Wash them well. Sterilize the cans over steam for 5-7 minutes, and immerse the lids in boiling water for 3 minutes. Take small cans, 700-gram jars are best.
After 4 hours, put the cucumber salad in a saucepan, put it on fire. After its contents boil, let it simmer for 5-6 minutes. Put the salad in prepared jars, roll up. Turn the cans over on the table, wrap them with newspaper, and then a blanket. Such a workpiece is well stored not only in the cold, but also at room temperature. But she will hardly be allowed to stand for a long time. The salad turns out to be so tasty, tender that after the first can, the next one is often opened.
Pickling
If you love pickled cucumbers, then the following recipe is for you. Take:
- 2 kg of cucumbers;
- 1 liter of water;
- 3, 5 tbsp. Sahara;
- 1, 5 tbsp. salt;
- 4-5 sprigs of parsley;
- 100 g of vinegar with a concentration of 9%;
- 2 horseradish leaves;
- 12 peppers.
Wash thoroughly and then cut the fruit into circles so that they fit well in the jar. Their width is 3-4 cm. Put in warm sterile glass jars. Prepare the marinade. To do this, place and pour all the ingredients except the vinegar into a saucepan. Let them boil. Fill in the chopped greens. Leave them like this for 25-30 minutes. Drain the marinade back into the saucepan, bring to a boil, add vinegar. Pour hot brine into jars, seal them with screw caps or roll them up with iron ones. Leave upside down in a blanket overnight. After that, the canned cucumbers are ready. Store them in a cool place or store them on the mezzanine at home.
