Sliced Cucumber Salad for Winter Canning

Cooking method

1. Step 1:

   

   How do you make canned sliced-cucumber salad for winter? First, sterilize the jars: wash them in warm water with baking soda and rinse. Set them neck-down in a cold oven, lay the metal lids out, and turn the oven to 300°F (150°C). Once heated, sterilize the jars — about 8 minutes for pint (0.7 L) jars, 15 for quart (1 L), 20 for 2 L, and 25 for 3 L. This is my favorite method, but you can also steam them or use the microwave.

2. Step 2:

   

   Now prep the ingredients. Good firm slicing cucumbers work well, especially overgrown ones you missed picking in time; large greenhouse cucumbers are fine too. Wash field-grown cucumbers and soak them in cold water for 2–3 hours, changing the water a couple of times as you would before pickling. Drain and rinse with fresh water. Why soak them? To remove any bitterness. Greenhouse cucumbers usually aren't bitter, so you can skip soaking those.

3. Step 3:

   

   For this recipe, peel the cucumbers even if the skin is thin and not bitter. Slice the peeled cucumbers into rounds about 1/8 inch (0.4 cm) thick. Peel the onion and cut it into quarter-rounds of the same thickness.

4. Step 4:

   

   Make the MARINADE. In a pot, combine the vinegar, vegetable oil, sugar, salt, and pepper. Set it over medium heat and bring to a boil, stirring constantly until the sugar and salt fully dissolve. A wide, heavy-bottomed stainless steel or enamel pot works best.

5. Step 5:

   

   Add the sliced onion to the marinade and stir to separate the layers. Let the marinade come back to a boil.

6. Step 6:

   

   Add all the sliced cucumbers right away and continue cooking over medium heat, stirring, for about 5–8 minutes (the cucumbers will start to change color and turn translucent). Adjust the time to your stove.

7. Step 7:

   

   A minute before it's done, add the finely chopped fresh dill and stir to distribute it evenly. (You can leave the dill out — that's fine too.)

8. Step 8:

   

   Transfer the hot salad straight into warm sterilized jars. Press the cucumbers down a little to remove air pockets, fill the jars with marinade to overflowing, and seal with sterile lids. Wipe the jars, turn them upside down, and cover them with a blanket until completely cool, then move them to a dark, cool place.

9. Step 9:

   

   Here's what the finished cucumber salad looks like. It's great as an appetizer or alongside meat, lovely with potatoes, and good enough to eat on its own, with or without bread.