Cucumbers prepared for the winter in the form of a salad are a very tasty and original appetizer for all occasions. A jar of Nezhinsky salad can be opened both for a festive table and simply for any family dinner.
Ingredients required for making Nezhinsky salad:
- about 2 kg of fresh cucumbers, you can overripe
- about 2 kg of a small "family" bow;
- 230-240 ml of sunflower oil (no aroma);
- 120-130 ml of 9% or 6% vinegar;
- black peppercorns;
- 2 tbsp (no slide) sugar;
- 3 tablespoons of salt.
Cooking Nezhinsky cucumber salad for the winter:
1. Before preparing the ingredients for the salad, you need to choose a suitable cooking pot.
2. The cucumbers should be well washed in cool water, wiped off with a clean towel and cut into sufficiently thin circles (0.3-0.4 mm). Place all cut cucumbers in the selected saucepan.
3. Peel and wash the onions in ice water, moisten a cutting knife in the same place. Each onion must be cut with a sharp knife into the thinnest possible rings. Then put the onion in a saucepan with the cucumbers.
4. Pour sugar and salt over vegetables, mix well and put in the cold for half an hour.
5. After about 30 minutes, when enough brine is released, the pan must be put on fire. Stirring regularly and vigorously, bring the vegetables to a boil.
6. Immediately after boiling, pour the vinegar and oil into the vegetable salad, mix and boil for another 6-7 minutes.
7. Ready Nezhinsky salad must be put in jars, which must be sterilized, as well as lids. Add 1-2 peppercorns to each jar.
8. Roll up jars of cucumber salad and put in a dark place upside down, wrapped in a blanket or towels.
9. Nezhinsky salad can be eaten immediately after cooling, but it will also be perfectly preserved until spring.
