We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
- Cucumbers 2 kilograms
- Salt 4 tablespoons
- Sugar 2.5 cups
- Garlic 1 head
- Chile 1 tablespoon (no slide)
- Vinegar 1.5 cups
- Olive oil 8 tablespoons
- Main Ingredients
Grater, banks, basin
Step 1: chop the cucumbers.
Rinse the cucumbers properly, cut off the “buttocks”.
On a special grater, chop the cucumbers in thin circles. Mix the vegetables with salt and leave to be salted on 5-6 hours.
Step 2: prepare cucumber salad.
Combine all the marinade ingredients and simmer for 5-8 minutes. (Garlic must be passed through the press). After boiling, let the marinade cool.
Mix the marinade with the pickled cucumbers and the liquid that they secreted. And put the resulting salad in small jars.
Cover the jars with lids and boil in a pan with water (do not forget to put a towel on the bottom) for 10 minutes. (You need to lower the cans in cold water, and time to detect after the start of the boil.)
Wrap tightly the lids and make up the cans of salad to cool upside down.
Step 3: serve canned cucumber salad.
Store canned cucumber salad in a dark and cool place. You can eat it almost immediately after it cools down, but it is better to wait until the winter, then this preparation is especially useful to you.
Enjoy your meal!