Salad
Description
Perfect for everyday meals. There are two ways to preserve this salad. In the first method, the raw salad is packed into jars and sterilized for 15 minutes. The second method, which is what I'll be using, involves cooking the salad and then sealing it in sterile jars without further sterilization. More details in the recipe. Decorate as desired and serve.
Instructions
- 1
Step 1
1. Prepare the vegetables. Sterilize the jars and lids.
- 2
Step 2
2. Cut the cucumbers as you would for a salad.
- 3
Step 3
3. Place into a saucepan.
- 4
Step 4
4. Cut the onion into half-rings.
- 5
Step 5
5. Add the onion to the cucumbers.
- 6
Step 6
6. Add salt, ground black pepper, vegetable oil, sugar, and vinegar. Mix well.
- 7
Step 7
7. Slice the garlic and chili pepper thinly into rounds.
- 8
Step 8
8. Add to the salad.
- 9
Step 9
9. Mix. Let stand for 40 minutes until juice forms.
- 10
Step 10
10. After 40 minutes, place the salad over medium heat and boil for 5 minutes, starting from the moment it begins to boil.
- 11
Step 11
11. As soon as the cucumbers have changed color, they are ready for canning.
- 12
Step 12
12. Fill the sterile jars. Pack them tightly and distribute the liquid among the jars.
- 13
Step 13
13. Seal with a key. Turn upside down and let cool. Then store in the normal position. The "Nezhinsky" salad is ready.