Homemade cucumber salat: Tradition finds a place in jars

Mizeria for jars? I realize you may not have considered such an idea until now, but I must ask you to trust me just a little. The recipe I am about to share genuinely works, and no one brings it to life as effectively as my mum.

Jars with various kinds of food have become almost symbolic. However, they appear not only in the boots of students' cars, memes, and jokes but also—and most abundantly—in the pantries of our mums and grandmas. My mother has always been regarded as a master of preserves and the noble "supplier" of the entire family with pickled and lightly salted cucumbers, courgettes or cabbage, bigos, and Breton beans. Cucumber salat has also joined this hearty group for some time now.

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

What happens to them afterwards? Below, I'll show you the recipe. The graphic is from the Instagram account "zesmakiemnaty." I noticed it's not just my mum making such cucumber salat for jars!

Ingredients:

• 2 kilograms of 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, seasonings, sugar, salt, and vinegar to the vegetables. Mix and set aside for an hour. After that time, the mizeria is transferred to jars and sealed.
3. The jars need to undergo the pasteurisation process. Place the jars in a pot and cover them up to 3/4 of their height with water. When the liquid starts boiling, count about 4-5 minutes. Done!