Overgrown Cucumber Salad for Winter

1. 1 Cucumbers≈ $3.67 per kg 380 g
2. 2 Carrots≈ $1.50 per kg 60 g
3. 3 Garlic≈ $10.00 per kg 6 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 20 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. Peel the large cucumbers¹, cut them lengthwise, and scoop out the seeds with a spoon. Cut the flesh into 1×4 cm batons. Grate the carrot² on the large holes of a grater, and chop the garlic³ and dill⁴.

2. Put the cucumbers¹ and carrot² in a saucepan, then add the oil, salt, sugar, and 50 ml water. Bring to a boil and simmer over medium heat for 10 minutes.

3. Add the garlic³, dill⁴, peppercorns, and vinegar, and heat for another 2 minutes.

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

5. Pack the hot salad tightly into the jar with its juices and cover with the lid.

6. Sterilize the jar in a saucepan of hot water for 15 minutes from the moment it comes to a boil, then seal it.

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