Quick Cucumber Salad for Winter
This is the classic “five-minute” preserve that makes even overripe cucumbers welcome: their toughish skin is no obstacle, since everything softens into a thick sauce anyway. Tomatoes and pepper run through a meat grinder become a fragrant tomato base, and the cucumber pieces simmer in it for only a few minutes, just long enough to keep a pleasant snap.
The one thing to respect is the vinegar essence. This is a 70% concentrate, and the 1.5 teaspoons called for equal a hefty pour of ordinary vinegar; if you’ve never used it, swap in regular 5%-9% vinegar and increase the volume to match. Add it at the very end, once the salad is already boiling.
- Cut the large seeds out of overripe cucumbers, or the preserve turns watery.
- Adjust the heat with the amount of garlic or a pinch of ground hot pepper.
- Sterilize the jars and lids, and pack the salad boiling hot; that’s the key to long storage.
Keep the sealed jars in a cool place. Serve as an appetizer with meat, potatoes, or grains. In winter, a jar like this is the first thing to empty at the table.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Cut the cucumbers first into 4 pieces, then chop them smaller.
Run the garlic through a meat grinder, then run the tomatoes and pepper through it as well.
Put the prepared cucumbers, tomatoes, and pepper into a pot and add the sugar, salt, and vegetable oil.
Once it comes to a boil, cook for 3 minutes, add the garlic, and boil for one more minute.
Pour in the vinegar essence, boil for one more minute, and while still hot, pack into prepared jars.
Seal the jars.
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