Probably, there is no house where they would not prepare a cucumber and onion salad for the winter. There are a lot of options for preparing such a blank. Let's just say: how many housewives, there are so many recipes. And each method, without a doubt, has its own special, original taste.
We offer two options from a great variety, one of them, or even both, will become the favorites of your blanks.
Classic version
Ingredients
- Cucumbers - 1300 g
- Onions - 200 g
- Urkop - 0.5 pcs (bundle)
- Vegetable oil - 80 ml
- Salt - 1 tbsp l.
- Granulated sugar - 2 tbsp. l.
- Vinegar - 70 ml
Preparation
- Preparing vegetables.
- Cucumbers, as a rule, should be soaked in cold water for several hours before preserving. This will add density and firmness to the vegetables. Next, cut the washed and dried cucumbers into halves of circles. If you come across small cucumbers, then you can cut them into slices. Put the chopped vegetables in a large saucepan.
- We clean the onion, rinse and cut it in half, each half again in half, and only then into medium-sized straws.
- Finely chop the pre-washed and dried dill.
- We send granulated sugar and salt to the pan.
- Next, add vegetable oil to the salad.
- Mix all the ingredients in a saucepan and cover with a lid. Leave the salad to infuse for about 4 hours at room temperature.
- After 4 hours, the vegetables have given enough juice, mix the contents of the pan and send it to the stove.
- After boiling, immediately add vinegar, mix and boil for 4 minutes. In pre-prepared jars (washed and sterilized), lay out the prepared salad and roll up with boiled metal or screw lids. Turn the containers over, wrap them well and leave to cool. Then we take it for storage.
- Cucumber salad with onions is ready! An excellent vegetable preparation for any side dish!
Cucumber salad with onion, dill, garlic, oil and vinegar
Ingredients
- Cucumbers - 1 kg
- Onions - 200 g
- Granulated sugar - 2 tbsp. l.
- Salt - 1 tbsp l.
- Ground black pepper - 0.5 tsp.
- Vinegar - 20 ml (9%)
- Garlic - 3 cloves
- Vegetable oil - 50 ml
Preparation
- We take vegetables.
- Wash cucumbers pre-soaked for 4 hours, remove excess moisture with a paper towel and cut small fruits into circles, and large halves into circles.
- Peel the onion, rinse it under running water and cut it into quarters. We put chopped vegetables in a large bowl.
- Next, pour granulated sugar and table salt into the pan.
- Mix vegetables well. We leave at room temperature, covered with a lid for an hour, so that the cucumbers let the juice go.
- An hour later, the cucumbers released enough juice. We continue to prepare the salad.
- Add vegetable oil, vinegar and ground black pepper to the pan.
- Mix all the ingredients in a saucepan well. We send the vessel to the stove. Objective: bring the contents to a boil. Next, cook for 3 minutes.
- Cut the peeled chives into small slices. After boiling the salad for 3 minutes, add the garlic plates to it. We mix and send again to the stove. Cook for another 3 minutes.
- While the salad is boiling, we sterilize the well-washed jars and boil the lids. Most often I sterilize on a stovetop over steam.
- We lay out the finished salad in sterile containers. This time I got 2 cans of 700 ml. We roll up the cans with metal lids or screw. Turn over the preservation, wrap it up. We remove completely cooled cans in a cold storage place.
- Cucumber salad with onions is ready! This salad is obtained from the garlic a little sharper than usual. But very tasty and aromatic.