Nezhinsky Cucumber Salad with Onion

1. 1 Cucumbers≈ $3.67 per kg 330 g
2. 2 Onions≈ $1.60 per kg 100 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Dillpack 50 g ≈ $1.80 10 g
5. 5 Sunflower oilpack 900 ml ≈ $3.50 30 ml
6. 6 Vinegar 9% 25 ml
7. 7 Sugar 15 g
8. 8 Salt 10 g
9. 9 Black peppercorns 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the cucumbers¹, trim the ends, and slice into 4 mm rounds. Cut the onion² into thin half-rings, and finely chop the garlic³ and dill⁴.

2. Mix the vegetables in a bowl, add the salt, sugar, oil, vinegar, and peppercorns. Stir and leave for 1 hour to release the juices.

3. Sterilize a 0.5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

4. Pack the salad tightly into the jar with its juices, pressing it down with a spoon.

5. Cover the jar with the lid and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil. Seal immediately.

6. Turn the jar upside down and wrap until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.