Cucumber with carrot meal salad in jar - we close the flavours of summer to winter

Cucumber with carrot meal salad in jar - we close the flavours of summer to winter

Prep Time: 20

Cook Time: 15

Servings: 18 jars

Calories: 115kcal

I like to close the flavors of summer in jars because I know what I eat in the fall and winter. I can decide for myself how much sugar I add and how much vinegar I add and most certainly, the preserves prepared in this way are much tastier and healthier. For example, cucumber with carrot meal salad in jars is made very quickly. In addition to pasteurization, this salad practically does itself.

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Ingredients

5 kg ground cucumbers
0.5 kg onions
0.5 kg carrots
4 tbsp salt
2 heads garlic
6 pepper
1 cup spirit vinegar
1 cup sunflower, rapeseed oil what who likes
1 cup sugar

Instructions

Thoroughly wash the cucumbers, cut the ends and cut them into slices, peel the carrots and grate them on a coarse grater. Cut the onions into strips.
Peel the garlic
Put everything in a bowl, add salt sugar.
Pour in vinegar and oil.
Mix and set aside for a minimum of 2 hours.
After 2 hours, the vegetables give off a juice that will combine with vinegar and oil. We mix thoroughly again and put our salad in the jars.
Before that, we scald the jars so that there are no surprises (we scald the jars with hot boiled water or wash them in the dishwasher)
When we put the salad in the jars, we pour it with what is left in the bowl.
Then carefully wipe the nuts and the place of the jar where we will turn so that there is no carrots or cucumbers leftover because, after pasteurization, the jars try not to close.

Pasteurization:

Put into a pot, pour water under the plugs and pasteurize for 15 minutes from the moment the water boils
After pasteurization is finished, remove the jars on a cloth on the counter, screw them on, and put them upside down to cool. (they will be hot with care)
The following ingredients will come out about 18 jars of 340 ml

Nutrition