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.
- Begin by washing and draining the vegetables.
- Cut the cucumbers into quarters, slice the onions, and remove the seeds from the pepper before cutting it into strips.
- 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.
- Prior to filling, ensure your jars are properly sterilized. I wrote more about this process here.
- Evenly distribute the vegetables into the jars, taking care not to pack them too tightly, so they can be evenly covered with the liquid.
- 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.
- 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.
- Gently shake the jars or use a stick to remove any air bubbles. Top up with more marinade if needed.
- 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.
- Carefully remove the jars from the pot and turn them upside down for 10 minutes to create a seal.
Enjoy your delicious creation!