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Cucumber salad Nezhensky

6174

Kitchen Russian

Calorie content 135.9 kcal

Portions 3.5 l.

Cooking time 270 minutes

Proteins * 1.1 gr.

Fats * 3.4 gr.

Carbohydrates* 37 gr.

Content

Cucumber salad Nezhensky is made from cucumbers and onions. In this preparation, you can also use substandard cucumbers, which remain after pickling and salting, which is very convenient for many housewives. The salad will turn out to be delicious and has a long shelf life. It is served with boiled potatoes and meat dishes. Cooking without sterilization.

Ingredients

Cooking process

Soak cucumbers in cold water for 2 hours. Then rinse them well and chop them into thin circles. Place the sliced cucumbers in a large saucepan.

Peel the onions from the husks, rinse them and chop them into thin half rings. Transfer the onion to a saucepan with the cucumbers. Then sprinkle the chopped vegetables with the calculated amount of salt, sugar and black pepper and mix gently. Cover the saucepan and leave the cucumbers and onions for 1 hour to give their juice.

After this time, pour the required amount of vegetable oil into the salad, stir and place the pan with vegetables over medium heat. Bring the salad to a boil and simmer over low heat for 10 minutes from the beginning of the boil. Pour vinegar into the salad towards the end of the stew.

Sterilize the preparation jars in any way and put peppercorns and laurel leaves in each jar. Put the hot salad in jars and immediately roll up with boiled lids. Turn the jars upside down, cover with a warm blanket and, after complete cooling, transfer to a storage location.

Eat for health and good preparations!