Latgale salad

Category: Blanks
Latgale salad

Ingredients

cucumbers 2,5 kg
bulb onions 1 kg
sugar 100 g
vinegar 9% 125 gr.
sunflower oil 125 gr.
coarse salt 1 tbsp. l.
ground coriander 1-2 tsp
greens to taste

Cooking method

  • Cut the cucumbers and onions into slices about 1 cm thick, put them in a saucepan in which you will cook, cover with salt and sugar, mix and leave for 20 minutes. Then add the rest of the ingredients (except herbs), mix, bring to a boil and keep on low heat stirring occasionally until the cucumbers change color. This usually happens after 10 minutes, depending on the number of cucumbers. We quickly lay out on sterilized jars, at the bottom of which coarsely chopped greens are laid, roll up with a triple fill.


Hairpin
Once upon a time I downloaded from Good Kitchen site the topic of canning. I isolated the recipes from there, and began to try. This recipe was posted there twice. I don't remember either author, but the meaning was identical. Of all my creations, this one seems to be my favorite.
And after arrival Schumacher, I learned that marinades are lean dishes. Well, before fasting, I was not yet ripe, as well as before refusing food after 18.00. But now after 6 pm I try to eat only marinades.
I'll make a reservation right away that I do everything through a triple fill (I also embossed this with Good Kitchen site). I don't write about triple fill, suddenly everyone knows about it. If anything, I will clarify on request!
Tanyusha
I confirm, the salad is very tasty, I thought I would eat the whole jar before the guests arrived.
Flower
Quote: Hairpin


I'll make a reservation right away that I do everything through a triple fill (I also embossed this with Good Kitchen site). I don't write about triple fill, suddenly everyone knows about it. If anything, I will clarify on request!

I preserve a lot. well, there is also something like this salad. But it is sterilized raw in jars. What is triple fill?
Hairpin
Triple fill (for long-term storage)

We estimate the required amount of marinade. There is no way to count it. I do it by eye. We boil it, and fill our cans for five minutes. We pour the marinade into a saucepan, add vegetables (after pouring boiling water over them, they wrinkle and free space is freed up). Boil the marinade again and again pour boiling water. That is, each jar must be filled with boiling marinade three times.

Flower
Quote: Hairpin

Triple fill (for long-term storage)

We estimate the required amount of marinade. There is no way to count it. I do it by eye. We boil it, and fill our cans for five minutes. We pour the marinade into a saucepan, add vegetables (after pouring boiling water over them, they wrinkle and free space is freed up). Boil the marinade again and again pour boiling water. That is, each jar must be filled with boiling marinade three times.


Ah well. And I (stupid) presented that these are three different marinades in their composition. Thank you. Boom to keep in mind.
kirch
I also make this salad. Interestingly, it looks like a Nezhin salad. The components are the same, only Nezhinsky is sterilized, not boiled. Hairpin, I did not understand about three fillings. Do you mean this salad? He's cooked
metel_007
Quote: kirch

I also make this salad. Interestingly, it looks like a Nezhin salad. The components are the same, only Nezhinsky is sterilized, not boiled. Hairpin, I did not understand about three fillings. Do you mean this salad? He's cooked
Yes, and I somehow do not understand the recipe for the marinade that needs to be poured into the salad
Hairpin
All together are dumped into a saucepan and cooked until the cucumbers change color. Then onions and cucumbers are taken out with a spoon with a hole, and the liquid is brought to a boil and cucumbers and onions bored in jars are poured with it. For about five minutes ... Then the liquid is drained, boiled and all over again ...

There is no water ...
kirch
Now it is clear. I don’t bother like that. I put the boiled ones in jars and immediately twist. Standing warm at home. One can stood for 2 years - and nothing.
Hairpin
And I don’t want to cook too much, but ... I AM SCARY !!!
mowgli
I did not understand the phrase "triple fill"
Crochet
For the second year I have been making a very similar salad (slightly different proportions and coriander with grains, and not ground like in Hairpins) according to the recipe from the Grocery Store's book "About blanks", and so I just boil the salad for 10-15 minutes and roll it into jars, I do not sterilize anything, it is stored in the cellar wonderfully! And no fills, no triple, no single ...
Hairpin
Quote: Krosh

stored in the cellar wonderfully!

To whom the cellar ... to whom the triple filling ... There are also comrades with garages ...
mowgli
Quote: mowgli

I did not understand the phrase "triple fill"
Hairpin
Quote: Hairpin

Triple fill (for long-term storage)

We estimate the required amount of marinade. There is no way to count it. I do it by eye. We boil it, and fill our cans for five minutes. We pour the marinade into a saucepan, we report the vegetables (after pouring boiling water over them, they wrinkle and free space is freed up). Boil the marinade again and fill it with boiling water again. That is, each jar must be filled with boiling marinade three times.

Mowgli, but no one here at once understood it. Therefore, I have already scheduled the process ...

Good luck!
mowgli
Thank you!!!

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