If you love cucumber salad, then you should make the effort to pickle cucumbers yourself at cucumber harvest time. Cucumbers can be preserved as a ready-made cucumber salad.
Cucumbers can also be canned in salad form
The cucumber salad in the glass
In the winter months, when cucumbers are often really expensive, it's nice to help yourself from a supply of cucumber salad. The cucumber slices are ready to eat and only need to be seasoned with oil and pepper. If you want to canning six jars of cucumber salad, you will need:
- about two kilos of cucumbers
- salt
- fresh dill
- 1/4 l vinegar of your choice, preferably a mild balsamic vinegar
- 250 grams of sugar
- First prepare the glasses. Sterilize jars, lids and rubber rings in boiling water.
- Drain the glasses on a clean tea towel.
- Wash the cucumbers.
- With cucumbers from your own garden and organic cucumbers, the peel can remain on.
- Slice the cucumbers with a slicer.
- Place the slices in a sieve and sprinkle with salt.
- Leave the cucumbers for half an hour to allow the excess water to drain out. In this way, the cucumbers remain al dente when they are boiled.
- In the meantime, boil the broth of water, vinegar, sugar and salt. Do not add pepper to the brew, the cucumbers would be too spicy. Taste the broth anyway.
- Rinse the cucumbers again under running water and let them drain.
- Now put the cucumber slices in clean glasses.
- Wash the dill, chop it and put it on top of the cucumbers.
- Pour the hot brew into the pickle jars just below the rim. The cucumbers should be completely covered with the liquid.
- Close the jars and cook in the preserving machine at 85 degrees for 30 minutes. In the preheated oven you can also cook your glasses at 100 degrees for 30 minutes.
If you want to prepare the cucumber salad, put the cucumbers in a bowl, add some oil and season with pepper.