Cucumbers in slices for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. The recipe for this salad should also appeal to those housewives who grow cucumbers on their own on their site. When the harvest season ends, cucumbers begin to "depart", the fruits are still growing, but already of such an ugly appearance (pot-bellied, crooked) that they are not suitable for ordinary pickling and pickling. However, it is a pity to throw away such cucumbers, they are perfect for such a salad in the form of slices.

2. Step 2:

   

   In this case, they will need to be crushed into small slices. Cucumbers are washed under running water. Soak them with cold water in a large basin and leave for a couple of hours.

3. Step 3:

   

   Onions give cucumbers a wonderful taste, so add one large onion to the salad. Onions are cleaned and cut into half rings.

4. Step 4:

   

   Peel the garlic and finely chop it. Fresh greens of young dill are washed, dried and finely cut with a knife.

6. Step 5:

   

   After the specified time, we drain the water from the cucumbers, rinse them again under running water, let the water drain well. Cucumbers are cut into slices, you can lengthwise, you can cross, as you like. We put cucumber slices in a large container, you can take a plastic or glass large salad bowl, the main thing is not to use oxidizing dishes.

7. Step 6:

   

   Add onion, garlic, dill, sugar, salt, black pepper, vinegar and vegetable oil to cucumbers. Mix the salad thoroughly, cover the container with a plate and leave at room temperature for 1.5 hours. During this time, you need to mix the cucumber salad several times.

8. Step 7:

   

   Meanwhile, prepare the jars. Cans of small volume, 0.5 liters will be enough, washed with soda under running water, the lids are also washed. We put the jars (necessarily wet) with the neck down in a cold oven. Turn on the oven at 150 degrees and leave the jars for 15 minutes. We boil the lids on the stove in a saucepan with water, dry them.

9. Step 8:

   

   We put the finished salad in jars, pouring the contents with the rest of the marinade from the bowl. Cover the jar with cucumbers with a lid and put it in a saucepan with water and a cloth at the bottom. Turn on the fire and sterilize the jars with the workpiece for about 15 minutes. Then immediately roll up the jars and let them cool at room temperature, upside down under a blanket. we store it in a cool place until winter. Bon appetit!