Winter pickle salad

Winter pickle salad is a wonderfully versatile recipe, offering a flavorful addition to a wide range of dishes. Whether you’re planning a cozy dinner or looking to enhance roasts, casseroles, sandwiches, burgers, or hodgepodges, this simple yet delicious recipe has you covered.


  • 1 kilogram of small or medium-sized field cucumbers
  • 1 large pepper
  • 2 medium onions
  • 2 tablespoons of salt
  • 2 cups of water (500 ml)
  • 1/2 cup of 10% spirit vinegar (60 ml)
  • 6 tablespoons of sugar
  • Several dried bay leaves
  • Several black peppercorns
  • 1/2 teaspoon of mustard seeds
  • 1/2 teaspoon of coriander seeds
  • 4 half-liter jars (or similar-sized containers) to hold approximately one and a half kilograms of vegetables and liquid.


  1. Begin by washing and draining the vegetables.
  2. Cut the cucumbers into quarters, slice the onions, and remove the seeds from the pepper before cutting it into strips.
  3. Place the prepared vegetables in a large bowl, sprinkle with salt, and mix thoroughly. Allow the mixture to sit for 2-3 hours, stirring occasionally. This step helps the vegetables release excess water. Afterward, drain the vegetables, discarding the salty water byproduct.
  4. Prior to filling, ensure your jars are properly sterilized. I wrote more about this process here.
  5. Evenly distribute the vegetables into the jars, taking care not to pack them too tightly, so they can be evenly covered with the liquid.
  6. Prepare the marinade: In a saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves. Add vinegar and spices, and simmer for 2 minutes.
  7. Immediately pour the hot marinade into the jars with the vegetables, ensuring they are completely covered but leaving about a centimeter of space at the top.
  8. Gently shake the jars or use a stick to remove any air bubbles. Top up with more marinade if needed.
  9. Place the jars in a pot with a cloth lining its bottom. Pour water into the pot until it reaches three-quarters of the height of the jars. Bring the water to a boil and simmer for 20 minutes over low heat.
  10. Carefully remove the jars from the pot and turn them upside down for 10 minutes to create a seal.

Enjoy your delicious creation!

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