PICKLED CUCUMBER SALAD RECIPE – Easy salad that’s later pickled. A traditional way of preserving vegetables that’s hard to come by off-season.
PICKLED CUCUMBER SALAD RECIPE
- 1 kg/34 oz cucumbers
- 3 carrots
- 2 onions
- 125 ml/½ cup vinegar
- 375 ml/1½ cup water
- 4 tbsp sugar
- 1½ tbsp salt
- 3 tsp white mustard
- ½ tsp black pepper seeds
- Wash and slice the cucumbers, don’t peel them. Peel the carrots and onions, then grate the carrots and julienne the onions. Mix all those ingredients together and set them aside.
- Pour the water into a pot, add vinegar, sugar, salt, mustard and pepper, then bring it to boil.
- Take clean jars and put vegetables mix inside, then fill the remaining space with water mixture, try to make sure each jar contains at least few seeds of mustard and pepper.
- Line a pot with cloth on the bottom. Place all jars into the pot (you can put cloth in between the jars for extra safety) and fill it with water to around three quarters of jars’ height. Bring the water to boil and cook for 10-12 minutes since that moment. After that take the jars out on a cloth bottoms down and leave them to cool down.
Tutaj znajdziecie przepis w języku polskim: https://przepisyjoli.com/2015/08/salatka-z-ogorkow/