Cucumber salad with bell pepper for winter
Cucumber salad with bell pepper is a delicious dish of fresh vegetables that, when properly processed, will be well preserved in a cool room and will please you in winter. Cucumbers and peppers choose fresh, high-quality, not stale. They must be ripe and healthy! At home, we preserve salads, which necessarily include vinegar, freshly squeezed lemon juice or tomato fill. Salads prepared with the addition of one of these ingredients, laid out in sterile dishes, tightly closed and sterilized, stored in a cool cellar or refrigerator compartment.
When preparing salads for the winter, try to diversify the range of products, so you will get a lot of delicious blanks that will decorate your table in the winter.
Use these delicious canned fresh vegetables as a ready-made snack or serve with fish or meat.
- Cooking time: 1 hour
- Quantity: 1 L
Ingredients for Cucumber Salad with Bell Pepper for Winter
- 1 kg of small cucumbers;
- 0.6 kg of red bell pepper;
- 0.2 kg of green onions (white part of the stem);
- 2 chili peppers;
- a small bunch of dill;
- 5-6 cloves of young garlic;
- 20 ml of rice vinegar;
- 35 ml extra virgin olive oil;
- 12 g of salt.
The method of preparation of cucumber salad with bell pepper for the winter
Soak the small cucumbers collected the day before in a bowl filled with cold water for 30 minutes, wash them, cut the tails on both sides, cut them into round slices, 4-5 millimeters thick.
Be careful: only fresh, healthy cucumbers with undeveloped seeds are suitable for harvesting.
Fleshy red peppers clear of seeds. Cut the flesh into cubes 1x1 centimeter in size. Add pepper to the cucumbers.
Cut off the white part of the green onion. We cut the stems obliquely, pieces about a centimeter, add to the pepper with cucumbers.
Dill greens thoroughly washed with running water, remove coarse stems. We chop dill very finely, add to the rest of the ingredients.
We cut small slices of young garlic in half, large ones into 4 parts. We clean the chili pepper from the seeds, cut the tails, remove the membrane, cut into thin rings.
Add chili and garlic to the vegetables.
Now pour salt, grind the vegetable mixture with salt with your hands until juice stands out.
Pour vinegar and extra virgin olive oil.
Usually any vegetable or olive oil intended for workpieces is heated to a temperature of 120 degrees, and then completely cooled.
We pack vegetables in clean, sterilized jars. We lay the ingredients tightly, fill the jars about 1.5 centimeters below the neck.
In a pan for sterilization we put a cotton cloth, pour warm water (temperature about 40 degrees Celsius).
The jars are tightly closed with prepared lids, put in a pan so that the water reaches the shoulders.
Gradually heat to a temperature of 85 degrees, sterilize for 15 minutes jars with a capacity of 0.5 l.
Pasteurized workpieces are tightly corked, stored in a cool place at a temperature not exceeding +6 degrees.
Cucumber salad with bell pepper for the winter is ready. Enjoy your meal!