Canned cucumber and chili pepper salad without sterilization

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Infuse fresh cucumbers with vibrant flavor and make an Asian salad that complements any Asian-inspired dish. Cut cucumbers into easy-to-eat slices, toss with fresh chili peppers, green onions, and dill, and dress with a hot marinade made with rice vinegar, sugar, and tamari sauce (you can substitute high-quality soy sauce). Serve after the salad has cooled. The combination of sugar, soy sauce, and hot peppers imbues cucumbers with a unique range of flavors, typical of Asian cuisine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 small cucumbers, thinly sliced diagonally or 1 large seedless cucumber, thinly sliced diagonally
1 small bunch green onions, sliced diagonally into long strips
1 chili pepper, thinly sliced diagonally
2 bay leaves
1/4 cup chopped dill
0.5 cups of sugar
2/3 tbsp. rice vinegar
2 tablespoons tamari sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, chili pepper, rice vinegar, soy sauce, green onions, dill

Cooking the dish according to the recipe:

Place cucumbers, green onions, bay leaves, chili peppers, and dill in a storage container with a tight-fitting lid.
In a small saucepan, combine the sugar, vinegar, and tamari. Heat over low heat until the sugar dissolves. Pour the hot brine over the vegetables and cover. Let marinate for 10 minutes, stirring every few minutes.

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