Cucumber salad for winter without sterilization

Step-by-step cooking

1. Step 1:

   

   How to make cucumbers for the winter without cooking marinade and sterilization? Soak cucumbers with prickly bumps in ordinary cold tap water for a couple of hours. So they will be saturated with moisture and become as crisp as possible. This is especially true for a recipe without sterilization, since usually the crispness of cucumbers is significantly lost with this method of canning.

2. Step 2:

   

   Wash cucumbers thoroughly under running water after soaking. It is important to get rid of sand and earth completely. Gently rub them with your hands under running water from all sides. Then cut the vegetables into rather large half-rings. You can chop cucumbers more thinly. This will simply change the appearance of the salad.

3. Step 3:

   

   Peel the onion from the husk and cut into thin half rings. It is better to use white or yellow onions, since these varieties do not change their color much during heat treatment. The red onion will become ugly. Salt the vegetables and add sugar, refined sunflower oil (odorless) and nine percent vinegar. Be extremely careful when working with vinegar! If you have acetic essence, then it must be diluted with water according to the instructions on the bottle!

5. Step 4:

   

   Add mustard seeds. It is also called French. It is not spicy, but on the contrary, sweet and sour and very tasty. Mix the vegetables, tighten the bowl with cling film and leave at room temperature for four hours. During this time, you will need to mix the cucumbers a couple of times, then they will give juice and marinate well.

6. Step 5:

   

   Thoroughly wash the cans with a baking soda brush and sterilize them in any way. I sterilize liter cans like this: I pour fifty milliliters of cold tap water into each one and put the cans in the microwave for three minutes at eight hundred watts. Then I pull them out with potholders and pour out the hot water. Careful, don't get burned! Caps with a screw twist are simply scalded with boiling water. Then tightly tamp the salad into jars and tighten the lids.