Canned "Nezhinsky" cucumber salad is prepared very quickly. A huge advantage of this recipe is that no additional heat treatment is required during the cooking process - that is, all ingredients will retain their natural taste and beneficial properties.
Ingredients
So, to begin with, we will decide what ingredients we need. The basis is, in fact, the cucumbers themselves (1.4 kg), onions (0.75 kg), as well as young dill (about 20 grams). Despite the fact that many housewives have their own “secrets” regarding how to cook “Nezhinsky” cucumber salad, the basis remains unchanged. However, in addition to these products, we will need others:
- black and allspice (2-3 peas each);
- three quarters of a teaspoon of salt;
- 5% table vinegar (2 tablespoons);
- ½ tea tablespoons of sugar;
- ½ bay leaf.
Getting to work
First of all, we try to thoroughly rinse the cucumbers and cut them into thin slices (thickness - up to 3 millimeters). Large vegetables should first be cut into two or four parts.
In addition, as already mentioned, "Nezhinsky" cucumber salad includes onions. We also clean and rinse it, and then cut into half rings of the same thickness.
As for dill, you just need to rinse it with water and cut it as finely as possible.
We put in the dishes
Before you start preparing the salad, you need to prepare the jars in which you will put it. At the bottom of them we put spices that will help make the salad appetizing, tasty and fragrant. And we lay the main products in layers, alternating cucumbers, onions and dill. At the very end, add the ingredients from the above list (salt, vinegar, sugar, etc.). The list shows the proportions per one jar with a capacity of 0.5 l. After all the products are in the jars, Nezhinsky cucumber salad is poured with boiling water so that from the beginning of the neck of the jar about 1.5 cm of free space remains.
At the next stage, the jars are covered with prepared lids and left to cool for 20 minutes.
Salad Sterilization
Finally, the jars containing our canned Nezhinsky cucumber salad are placed in a pot of water heated to about 40 degrees. The container itself is covered with a lid, and the cans are sterilized with a slight boil. For half-liter, 10 minutes of sterilization are enough, and a liter will take about 12-13 minutes.
Some housewives prefer to diversify the taste of the dish, adding to all other ingredients chopped sweet pepper and hot garlic.
Second option
There is another recipe for Nezhinsky cucumber salad, in which vegetables nevertheless undergo minimal heat treatment. First, they are cut, mixed and left for 30 minutes. Then add oil and put on fire, bring to a boil and, stirring, boil for about 10 minutes. Garlic and vinegar are added at the very end. The salad is transferred to pre-sterilized jars while still hot, and then they are placed with their lids down and wrapped in a blanket for several days.
Which of these options tastes better? To find out, we recommend that you try both. Indeed, “Nezhinsky” salad is one of the simplest and fastest in terms of preparation, and its preparation will not cause you any trouble.