«Огірковий Реліш — улюблений соус до бургерів. Закуска на зиму»

Dear friends, in this video we will show you #howtocook #recipe #cookingtogether #cucumbers #cucumber #sauce "Cucumber Relish - a favorite burger sauce. A winter snack" Ingredients: Cucumbers - 2 kg Bulgarian pepper - 4 pcs Onion - 4 pcs Salt - 2 tbsp. l. Sugar - 250 g Turmeric - 1 tsp. l. with a slide Mild mustard (regular, not spicy) - 100 g Mustard grains - 130 g Vinegar 9% - 150 ml Corn starch - 2 tbsp. l. Water - 200 ml (for diluting the starch) To start, I take 2 kilograms of cucumbers. I washed them well beforehand. Cucumbers need to be cut into very small cubes, but to be honest, I don’t have the willpower to cut that much by hand. If you have a special grater for dicing or a blender with the appropriate attachment, that’s great. But mine is too coarse, so I just grate everything on a regular grater. It’s faster and easier. When all the cucumbers are prepared, I take four large bell peppers. I remove the seeds from them and also cut them into small cubes. Next, I take four large onions, cut them in the same way — finely. In a large bowl (or immediately into a saucepan), I pour all the prepared ingredients: grated cucumbers, chopped peppers and onions. Mix well. Now I add the spices: 2 tablespoons of salt, 250 g of sugar, 1 teaspoon of turmeric with a slide — it gives a pleasant golden color, 100 g of regular mustard — I have American, not spicy, but aromatic, 130 g of mustard seeds — adds structure and a characteristic spicy taste, and 150 ml of 9% vinegar — it balances the taste and gives a slight sourness. I mix all this thoroughly and leave it to infuse for 2 hours, stirring occasionally throughout the entire time. During this time, the vegetables will release juice well — and this juice will later become the basis for our sauce. After 2 hours, I mix it again — there is really a lot of juice — and pour everything into a saucepan. I put it on the fire. When the sauce boils, I cook it for about 25–30 minutes. If you want the cucumbers to stay more whole, 20 minutes will be enough. But I like it when they boil down and the sauce becomes so thicker and more homogeneous. After that, I prepare the starch: I dilute 2 tablespoons of corn starch in 200 ml of water, stir well and pour it into the sauce. Stir, let it boil for another 3-4 minutes - and that's it! I remove it from the heat, then carefully fill all the jars - the sauce is hot, the aroma spreads throughout the kitchen. I screw the lids on - and that's it, ready! I just store it in the cupboard. This sauce is a godsend for those who love spicy things. It goes perfectly with meat, burgers, shawarma, toast, everything. Delicious LEAVE YOUR COMMENTS AND SUGGESTIONS TO IMPROVE THE RECIPE 💜💜💜💜