Enjoy a taste of summer all year: Homemade jarred mizeria

Mizeria is one of the most frequently chosen side dishes for dinner. Although we usually associate it with juicy, fresh cucumbers, its jarred version will satisfy all lovers of homemade preserves and crunchy vegetables.

Mizeria with fresh, aromatic dill and natural yogurt is excellent for summer days. I often reach for it because its preparation is extremely simple and quick, and the salad itself is tasty, light, and refreshing. In winter, however, I opt for jarred mizeria. It does not lack in qualities either.

In winter, when the craving for the taste of fresh vegetables becomes unbearable, I eagerly use my homemade preserves. Although most products are available all year round, their taste is often not as intense, and they do not taste as good as seasonal ones. Since I started preparing mizeria in jars for the winter, my family has not complained and has eagerly reached for this vegetable side dish for dinner. Therefore, using the cucumber season alongside pickled cucumbers or Swedish salad is worth having a jar with slices in a delicate marinade.

Preparing these jars does not require the use of vinegar. Salt alone works perfectly as a preservative. Thanks to this, jarred mizeria will also appeal to those who do not like strong flavors. This recipe has been in my family for many years, and my grandmother makes jars with salted cucumbers yearly. Vegetables prepared this way retain their taste and taste almost straight from the harvest. This is a better solution than buying greenhouse cucumbers during winter.

Ingredients:

        
• 4.4 pounds of ground cucumbers
• 4 tablespoons of salt
• 2 tablespoons of sugar
• 8 tablespoons of vinegar, e.g., wine vinegar
• A bunch of fresh dill

Preparation:

1. Peel the cucumbers and cut them into slices. The slices should not be too thin.
2. Mix everything well and set aside for 2 hours for the cucumbers to release water.
3. Transfer the cucumbers to sterilized jars, gently pressing them. Then, pour the resulting brine over the cucumbers, ensuring that the brine covers the contents of the jars.
4. Screw the jars on and pasteurize for 10 minutes after the water starts boiling.
5. Then, set the jars upside down for 24 hours to cool.
6. Store in a dark place.
7. To make a delicious and crunchy mizeria in winter, drain the cucumbers and mix them with yogurt.