Mom's secret cucumber salad recipe for a taste of summer year-round

Cucumber salad for jars? I realize you may not have heard of such an idea until now, but I must ask you to trust me a little. The recipe I will show you works, and no one brings it to life as effectively as my mom.

My mother has always been regarded in the family as a master of preserves and the noble "supplier" of the entire family with pickled and lightly salted cucumbers, zucchini, or cabbage. For some time now, cucumber salad has also joined this hearty group.

You're probably wondering why prepare this popular salad so far in advance. Well, I'll say it quite delicately and with all possible euphemisms. My mom is not fond of cucumbers sold in stores during winter. And since she doesn't care too much for them (but she certainly does for cucumber salad), this healthy salad is made almost "en masse" when she harvests her cucumbers from the garden.

What happens to them afterward? Below, I'll show you the recipe.

Ingredients:

• 4 pounds ground cucumbers
• 1 bunch dill
• 1 tablespoon sugar
• 1 tablespoon salt
• 4 tablespoons vinegar

Preparation method:

1. Wash and chop the cucumbers. You can do this with a grater (guillotine) or a knife—whichever you prefer.
2. Add finely chopped dill and seasonings, sugar, salt, and vinegar to the vegetables. Mix and set aside for an hour. After that time, the salad is transferred to jars and sealed.
3. The jars need to undergo the pasteurization process. Place the jars in a pot and cover with water up to 3/4 of their height. When the liquid starts boiling, count about 4-5 minutes. Done!