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➠ Salads for the winter
➠ Nezhinsky salad with garlic

Nezhinsky salad with garlic

7720

Kitchen Russian

Calorie content 112 kcal

Portions 1.5 l.

Cooking time 1 hour

Proteins * 1 gr.

Fats * 3.4 gr.

Carbohydrates* 28.5 g

Content

The successful combination of cucumbers, onions and dill in the salad is complemented by the delicate aroma of garlic. The salad has a sweet and sour pleasant taste and a fresh summer dill aroma. Thanks to the vinegar in the composition, the workpiece is perfectly stored.

Ingredients

Cucumbers 2 Kg Onion 300 gr. Garlic 2 wedges Dill 1 bundle Table vinegar 9% 10 tbsp Sunflower oil 15 tbsp Salt 1.5 tbsp Granulated sugar 3 tbsp

Cooking process

Wash the cucumbers, trim the tails on both sides and soak a little in cold water. Cut the fruit in half lengthwise, then cut each half into half rings. If the cucumbers are large, you can cut them into quarter rings.

Remove the husk from the onion, cut it in half, and then in half rings.

Mix cucumbers and onions in a deep bowl.

Wash the dill, allow to dry and finely chop, add to the basin.

Pour in vegetable oil, add salt and sugar, vinegar.

Add the garlic cloves passed through a press. Mix everything well.

Leave the workpiece to marinate for 4 hours.

After this time, the cucumbers will start juice. By this time, the jars with lids should be washed and sterilized. Put the bowl with the salad on the stove, bring to a boil, stirring constantly. The cucumbers will turn yellowish. When the salad has boiled, it must be immediately laid out in prepared jars, rolled up. Turn the blanks over under a warm blanket and wrap them up, let stand until they cool completely. Transfer the salad to a dark, cool place and store there until serving.

Bon Appetit!