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Cucumber salad with pickled onions

Cucumber salad with pickled onions



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Larger cucumbers are washed and cut into thin slices, with mandolin, knife or more modern robot.

Peel the onion and slice it into juliennes, using the same aids as when slicing the cucumbers.

In a large bowl, mix the vegetables with the salt and leave to rest until the next day.

Prepare jars, preferably 800 ml, washed and sterilized in a hot oven.

In the cooled jars, put a tablespoon of the Kamis pickle spice mixture (white mustard seeds, bay leaves, dill stalks, horseradish, garlic, dill seeds, tarragon) then fill with the mixture of onions and cucumbers, thickening. them as well as possible, filling them with the liquid obtained, and at the end a thread of green celery with leaves.

The jars are sealed and stored in a cool place.


Good luck and good luck!


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