Making a cucumber salad for the winter is a great solution. Subsequently, this tasty and wonderful preparation will help you out more than once, diversifying and decorating your usual dining table.
Consider several variations of cucumber salad for the winter.
With mustard
To make a cucumber salad for the winter of this variety, you will need: one and a half kilograms of cucumbers, twenty-five grams of salt, fifty grams of sugar, half a glass of vegetable oil, the same amount of nine percent vinegar, five to six peas of black allspice, two cloves of garlic, half a dessert spoon dry mustard.
Peel the cucumbers and cut into slices, if they turn out to be too long, divide in half. Put them in an enamel pot, add all the remaining ingredients there. Stir, leave for three hours at room temperature.
After the specified time has elapsed, put the cucumbers in clean jars, pour the resulting liquid from the pan. At the final stage, they must be sterilized. Sterilization lasts fifteen minutes from the moment of boiling. After cooling, roll up and put in a cool, dark place.
In korean
The recipe for this dish contains three carrots, a glass of sugar, three kilograms of cucumbers, two hundred milliliters of vinegar, half a glass of sunflower oil, two teaspoons of Korean carrot seasoning, a couple of garlic cloves, two dessert spoons of salt. Cut the cucumbers lengthwise, grate the carrots, chop the garlic with a garlic press and put in a bowl with the other ingredients of the recipe. After mixing, leave for six to seven hours to infuse. Put the cucumbers in sterile containers, which it is advisable to boil for another ten minutes.
With tomatoes
To prepare a snack, prepare two kilograms of cucumbers, one and a half kilograms of tomatoes, six hundred and fifty grams of peeled onions, five peppercorns, two or three bay leaves, half a glass of apple cider vinegar and refined sunflower oil, three tablespoons of salt, five tablespoons of sugar.
Cut the washed vegetables into small pieces. Pour vinegar into the oil, add salt and sugar, put lavrushka, pepper and mix thoroughly, put on fire. Throw the prepared vegetables into the boiled marinade, continue cooking for thirty minutes. Put the prepared salad in sterilized jars.
