Cucumber salad without canning
Description
Perfect for everyday meals. This is a fairly simple recipe for a no-canning cucumber salad that can be eaten just a few hours after preparation or stored in the refrigerator. 1. First, thoroughly wash the cucumbers. It's better to place them in a deep bowl and cover with water for about 15–20 minutes. 2. Then rinse under running water and pat dry slightly. 3. Slice into thin rounds or small strips, whichever you prefer. 4. Wash and dry the tomatoes, then pass them through a meat grinder. Mix salt with sugar and hot pepper. Add vinegar and soy sauce. Stir well and pour the mixture over the cucumbers. 5. Gently mix so that the no-canning cucumber salad doesn't become too soft. 6. Cover with a lid and refrigerate for 30 minutes. 7. Then take it out and stir again. 8. Return to the refrigerator for another 30–60 minutes—now it's ready to taste. 9. Ideally, let it marinate overnight. Then transfer into jars, cover with lids, and store in the refrigerator. A very tasty and appetizing snack for those who enjoy spicy flavors. Before serving, sprinkle with sesame seeds to give the dish a special flavor. Garnish as desired and serve.