Nezhinsky with carrots. “Nezhinsky” cucumber salad – recipe with step-by-step photos without sterilization. Heat treatment of vegetables

They were also served at the imperial table. We offer you a classic recipe for the famous salad (according to GOST) and several original variations.

Cooking features

There are 2 main technologies for preparing Nezhinsky salad. The first method involves sterilization. With this preservation option, cucumbers retain their flavor and remain crispy. However, many housewives prefer the second method - without sterilization, as it is easier to prepare.

Regardless of which recipe and technology for preserving cucumbers you choose, pay attention to the following tips:

for this salad You can use overgrown cucumbers. However, large seeds need to be cut out of them so that they do not spoil the taste of the dish;
wilted cucumbers are also acceptable for preservation, but first they need to be restored by first soaking them for 2-3 hours in cold water. After this procedure, they will become crispy and elastic again. It is important to ensure that the water remains cold (change the water or add ice), otherwise the cucumbers will turn sour;
if the preparation includes bell peppers, it is better to choose colored fruits (red, orange) - this way the dish will look brighter and more appetizing;
in this salad You can add various herbs and spices(parsley, dill, mustard seeds, etc.). Be careful with basil - it adds an original aroma and overpowers the taste of cucumbers. Control the amount of seasoning or choose herbs with a less intense flavor.

Recipes

Let's start with the classic recipe according to GOST. This snack consists of just two main ingredients - cucumbers and onions, but the taste is incomparable. This salad is a great alternative to fresh vegetables.

Cooking time: 1 hour 30 minutes
Volume: 2.5-3 l

Ingredients:

cucumber (2 kg);
onions (1.5 kg);
vegetable oil (100 ml);
table vinegar, 9% (100 ml);
sugar (3 tbsp);
rock salt (2 tbsp);
black peppercorns (10 pcs.).

If desired, you can add 2-3 sprigs of chopped dill and 1 bay leaf to each jar.

Preparation:

Wash the cucumbers thoroughly, remove the stems and cut into slices.
Peel, wash and cut the onion into half rings.
Place cucumbers and onions in a saucepan, add salt, pepper and sugar. Stir gently and leave for about 30 minutes to allow the vegetables to release their juice.
Place the pan on the fire, bring to a boil and cook for 10 minutes, stirring constantly.
Add vinegar and vegetable oil, wait until the vegetables boil again. Remove from heat.
Place the salad in dry, sterile jars and seal with clean lids. Turn the jars upside down, cover with a blanket and leave until completely cool.

If you are used to sterilizing preparations for the winter, the recipe can be adjusted. Sprinkle the vegetables with salt at the rate of 15-20 g per 1 kg of mixture and leave for 30 minutes so that the vegetables release their juice. Place peppercorns and bay leaves in the bottom of sterilized jars. Drain the juices from the vegetables into a separate bowl and fill the jars tightly with the salad. Add vinegar to the expressed juice to taste and 2 tbsp. l. vegetable oil for every liter. Stir and pour the resulting brine over the salad so that it completely covers the vegetables. Cover the jars with lids and sterilize in low boiling water for 15 minutes. Roll up the lids.

The salad is ready, so delicious - you'll lick your fingers!

Greens are added to this salad, which gives the dish a spicy taste and aroma. The cucumbers turn out very tasty and crispy. To taste, you can add bay leaves, mustard seeds and other spices to the salad. Sterilization of the preparations is not required in this recipe.

Cooking time: 4 hours
Volume: 3-3.5 l

Ingredients:

cucumber (3 kg);
onions (1.75 kg);
parsley (2 bunches);
dill (1 bunch);
vegetable oil (200 ml);
table vinegar, 9% (100 ml);
sugar (5 tbsp);
rock salt (3 tbsp);
black pepper and sweet peas (15 pcs.).

Preparation:

Before preparing the salad, cucumbers should be thoroughly washed and soaked in water for 2-3 hours. Remove vegetables from water and dry with a towel. Trim the ends and cut the cucumbers into thin slices. Place in a deep container.
Peel, wash and cut the onion into half rings. Add to cucumbers.
Rinse the dill and parsley thoroughly and dry with a napkin. Finely chop. Add to vegetables.
Add salt, sugar and pepper. Mix everything carefully. Leave for 30 minutes to allow the vegetables to release their juice. After this, add vegetable oil and mix.
Place the workpiece in a saucepan and put on fire. Bring to a boil and cook for 10-12 minutes after boiling. Add vinegar, stir and remove from heat. Leave for 5 minutes.
Wash jars and lids with baking soda. If desired, pour over boiling water. Wipe dry.
Place the salad in jars, roll up and turn upside down. Wrap in a blanket and leave for a day.

The snack is ready!

Bell peppers will add new shades to the taste of the salad, and hot peppers and garlic will give it a pleasant spiciness and piquancy. Adjust the amount of hot pepper and garlic to your taste. If you use peppers of different colors for cooking, the salad will turn out not only tasty, but also very colorful.

Cooking time: 6 hours
Volume: 2-2.5 l

Ingredients:

cucumber (2 kg);
bell pepper (1 kg);
onions (0.5 kg);
chili pepper/other hot chilli pepper (1-2 pcs.);
dill (1 bunch);
garlic (1 head);
olive/other vegetable oil (4 tbsp);
table vinegar, 9% (2 tbsp.);
rock salt (2 tbsp);
spices (to taste).

Preparation:

Wash the cucumbers first and soak in cold water for 2-3 hours. Dry with a towel, trim the tails and cut into slices. Place in a deep container.
Wash the sweet peppers, remove cores and seeds. Cut into small cubes and add to cucumbers.
Peel, wash and cut the onion into small pieces. Add to vegetables.
Wash the chili peppers, peel them and cut into thin rings. Add to container with salad.
Wash and peel the garlic. Cut the slices into halves or quarters. Add to the container with the preparation.
Add salt, spices to taste and rub the vegetable mixture with your hands until juice appears. Add olive oil. Leave the vegetables for 2-3 hours in the refrigerator or other cool place.
Place the salad in jars, pressing tightly with a spoon. Bring the juice remaining in the pan to a boil and simmer for 2-3 minutes. Pour in vinegar and boil for another 1 minute. Pour the boiling marinade over the salad. Cover the jars with lids.
Place a piece of cloth (kitchen towel) on the bottom of a large saucepan, place the jars and fill with warm water up to the hangers. Place the pan on the fire and bring the water to a boil. Sterilize the workpieces within 10 minutes after boiling if using 0.5 liter jars. For 1 liter cans, 15 minutes is enough. Cover the jars with sterile lids.
Turn the jars over, wrap them in a warm blanket and leave until completely cool. After this, the salad can be moved for storage to a cellar or other dark, cool place.

The salad is ready for the winter!

Carrots are added to this salad, which makes the dish even more juicy. The salad turns out to be quite spicy, but if you wish, you can soften the taste of the appetizer by adding less garlic and hot pepper.

Cooking time: 3 hours
Volume: 3-3.5 l

Ingredients:

cucumber (2 kg);
bell pepper (0.5 kg);
onions (0.5 kg);
carrots (0.5 kg);
hot chilli pepper (1-2 pcs.);
garlic (1 head);
sunflower/other vegetable oil (100 ml);
table vinegar, 9% (100 ml);
sugar (100 g);
rock salt (80 g).

Preparation:

Rinse the cucumbers thoroughly and soak in ice water for 2-3 hours. Dry with a towel, trim the tails and cut the cucumbers into slices.
Wash the bell pepper, remove the seeds and core. Cut into strips.
Peel, wash and cut the onion into small cubes.
Wash the carrots, peel them, grate them on a Korean carrot grater. If you don’t have such a grater, you can use a regular coarse grater.
Wash hot peppers, remove seeds and stems. Cut in small pieces.
Wash the garlic, peel it and pass through a press.
Place prepared ingredients in a saucepan. Add vegetable oil, salt and sugar. Mix everything thoroughly. Leave for 1-2 hours so that the vegetables release their juice.
Place the saucepan with the salad over low heat and bring its contents to a boil. Simmer for 5 minutes, stirring. Add vinegar, stir, cook for another 1 minute and remove from heat.
Sterilize jars and lids.
Place a piece of cloth on the bottom of a large pan, place jars on top and fill them with warm water up to their shoulders. Place the pan on the fire and bring the water to a boil. Sterilize jars of salad within 10 minutes after boiling if using 0.5 liter jars. For 1 liter cans, 15 minutes is enough.
Roll up the salad jars and turn them upside down. Wrap in a blanket and leave for a day.

We also invite you to watch a video recipe that clearly shows how to prepare Nezhinsky salad from cucumbers, bell peppers and carrots:

The delicate, slightly spicy taste of the salad makes it an excellent appetizer for various dishes. This preparation is quite simple to prepare, and the result exceeds all expectations.

Cooking time: 1 hour 30 minutes
Volume: 2-2.5 l

Ingredients:

cucumber (1.5 kg);
tomato (0.5 kg);
onions (0.75 kg);
garlic (8-10 cloves);
hot capsicum (1-2 pcs.);
sunflower oil (4 tbsp.);
apple cider vinegar, 6% (80 ml);
sugar (3 tbsp);
rock salt (1.5 tbsp.);
water (200 ml.).

Preparation:

Wash the tomatoes, remove the core. Pour boiling water over, remove the skin and cut the pulp into slices. Grind in a blender bowl until pureed. Place the puree in a saucepan and add water. Simmer over low heat, covered, for 20-25 minutes, stirring.
Add sunflower oil, salt, sugar and vinegar to the tomato paste. Bring the sauce to a boil, stir. Remove from heat.
Wash the cucumbers and cut off the stems. Cut into slices.
Peel, wash and cut the onion into thin rings.
Wash the garlic, peel and finely chop.
Add cucumbers, onions and garlic to the saucepan. Bring to a boil over high heat. Cook for 2-3 minutes. Remove from heat.
Sterilize jars and lids.
Place the salad in jars and cover with lids.
Line the bottom of a large saucepan with a towel, place jars on top and fill with hot water up to the hangers. Place the pan on the fire, bring to a boil and sterilize the jars for 10-15 minutes, depending on their volume.

This recipe, by and large, does not have a single name, for the reason that everyone uses their own cooking technology. But, there are certain rules that will allow the salad to retain its taste for as long as possible. In addition, it can last for quite a long time, and it is not at all necessary to use it in the first winter. By the way, the recipe for this unladylike salad has been well known since Soviet times; moreover, during the decline of the USSR it was a kind of “trick” of every grocery store.
To prepare the salad, we need the following ingredients:

Ingredients:

Cucumbers (3kg)
Onion (1kg)
Sugar (5 tbsp.)
Vegetable oil (250ml)
Vinegar (2 tbsp.)
Allspice (5-7 pcs)

Recipe:

In addition to the above components, if you like greens, then you can safely use them (parsley, dill, basil, etc.). But, be careful with basil, which gives an original aroma and oversaturates the taste of the cucumber itself.
Preparation

First, you need to thoroughly rinse the cucumbers in running water, removing any dirt from them. Remember that poorly washed vegetables lead to the emergence and spread of microbes that lead to spoilage of any product, and even such a universal vegetable as a cucumber is no exception. After the first stage is completed, you need to fill the cucumbers with cold water and leave for 2-2.5 hours.
After the above period, the cucumbers are removed from the water and wiped dry. After this, you need to cut the individuals into slices. It is important to ensure that the diameter of each slice is approximately 1 cm - this will save time on cooking. If you can cut it even thinner, that will only be a plus. Chopped vegetables should be placed in a pre-prepared vessel.
Greens are placed in the bowl where the cucumbers are placed. It also needs to be cut into small pieces and the onion into rings. Next, mix all the ingredients and add spices, as well as oil and vinegar, while mixing. Having mixed all the ingredients, leave the resulting mass for half an hour, and while waiting, prepare the jars for preservation.
The vessels must be sterilized. This can be done using steam, but the most effective way is to use the oven, while monitoring the temperature inside the compartment - the temperature should not exceed 180C, otherwise the glass will not withstand it and the jars will simply burst. It should also be remembered that during sterilization the oven is strictly forbidden to open, in order to avoid a jump in temperature.
After the mixture in the pan produces juice, you can put it in prepared jars. We stack to capacity, compacting the maximum amount of lettuce in the jar. After this, pour boiling water a little short of reaching the neck. After this, the jars with the prepared salad and tightly rolled up lids are sent for re-sterilization. They must be placed in boiling water for 15 minutes, and boards or a rag must be placed at the bottom of the vessel where sterilization will be carried out so that the sand and small particles located at the bottom do not scratch the glass.

Nezhinsky salad “classic”

Probably the most famous and widespread recipe for Nizhyn cucumber salad, referred to as “classic”. Its advantage lies not only in the speed of preparation, since there is no sterilization step. In addition, for harvesting there is no need to carefully select individuals, choosing the most even and identical cucumbers. Very often, for this recipe, an overripe harvest or the so-called “out of condition” is used.

Ingredients:

Ingredients
Cucumbers (4 kg)
Onions (4 kg)
Table vinegar (200ml)
Vegetable oil (200ml)
Sugar (6 tablespoons)
Salt (4 tablespoons)
Peppercorns (to taste).

Step by step recipe:

Let's start with cucumbers. As in the previous recipe, wash them thoroughly and clean them of dirt. Next, cut into small pieces. The simplicity of preparing the salad is felt already at this stage, since cutting can be done in any way (cubes, rings or slices). In addition, the size of the cut, as well as its proportions, are not at all important.
After slicing, proceed in exactly the same way with the onions, and then mix the vegetables and add pepper, sugar and salt. To allow the preparation to release juice, it is necessary to soak the mixture for half an hour.
When there is a sufficient amount of juice, you can put the workpiece in a bowl on the fire. Select a low flame and stir gradually to prevent the ingredients from burning. After bringing to a boil, cook for another 8-10 minutes (here you need to look at the circumstances, again, not letting the salad burn, otherwise a characteristic bitterness will appear). After the juice boils, add oil and vinegar and simmer over low heat for another 10 minutes.
As soon as the mixture begins to boil, immediately remove from the heat and place the salad in jars. After sealing the jar, to check the quality of the seal between the lid and the vessel, turn it over for several tens of minutes. Then, after they have cooled, we put them in a specially prepared room, into which direct sunlight does not penetrate and the air temperature remains close to zero.
It is worth noting that this recipe is not only simple, but also universal. So, if you like it spicy, you can use chili peppers, adding a few pieces to each jar. With a special aroma and spicy taste, the salad will take on an interesting shade. You can also use herbs, in particular dill or parsley.

Nezhinsky salad “in an autoclave”

This recipe is a more modern version of Nizhyn salad. And although similar technology was also used previously, and other devices were used as an alternative to the autoclave, there is still a difference in the process itself.
As before, we will need the ingredients, however, this time the list of them has undergone some changes:

Ingredients:

Cucumbers (2kg)
Onion (1kg)
Vegetable oil (preferably cottonseed oil, if you don’t have it, you can take sunflower oil – 160-165ml)
Acetic acid 80% (15ml)
Salt (non-iodized – 50g)
Bay leaf
Pepper (allspice or regular, or both varieties).

Recipe:

First, chop the onion in the way that is most convenient for you. To do this, you can use modern technologies - a vegetable cutter, an electric meat grinder or a food processor. If it is possible to use such devices, it would be ideal to monitor the thickness of the slices, which should not exceed 2 mm. The cutting method can also be any - cubes, rings, etc. After this, the onion is covered with salt and left in this state for 60 minutes.
While the onion mixture seasoned with salt is infused, it’s time to start preparing the jars. They need to be washed thoroughly and then sterilized. Prepare the lids.
Next, vinegar and oil are added to the onion, after which the mixture is mixed thoroughly. In order to give cucumbers a special aroma, bay leaves are used. But, in order not to oversaturate the bouquet, you need to add no more than 2 medium-sized leaves to each jar. We also add pepper, without oversaturating the amount in the jar.
A mixture of vinegar, onion and salt is enriched with the main component, that is, cucumbers. Mix everything thoroughly and put it in jars where the bay leaf and pepper are already located. Now you can start rolling and installing in the autoclave. The installation should be carried out according to the instructions and recommendations of the instructions, otherwise all efforts may go down the drain, since the cans may not withstand the pressure.
Processing using an autoclave lasts no more than 15-20 minutes, subject to a temperature of 100C. After this time, let the jars cool slightly until the temperature drops to about 80C, and only then drain the water from the machine. After this, wait for complete cooling.

As you can see, Nezhinsky salad is a rather simple, in terms of preparation, but at the same time very tasty dish. However, in order to prepare it and achieve taste at the desired level, it is necessary to follow certain recommendations.
Remember that too much basil can spoil the preparations, since the spice itself has a pronounced aroma.
If we are talking about a recipe without sterilization, be sure to check the jars for tightness. To do this, the rolled up jars are turned upside down and left for several hours.
When using an autoclave, monitor the temperature and operating time of the equipment. At a temperature of 100C, cooking lasts no more than 20 minutes, depending on the model of the device, otherwise the vessels simply will not withstand such a load and will burst right in the device.
When sterilizing jars with already rolled salad, place planks or thick rags on the bottom of the pan - this will reduce the risk of the glass vessel breaking, which can occur due to interaction with various microparticles that may be in the water or in the pan itself.

Vegetables

Description

Nezhinsky cucumber salad for the winter- a chic vegetable preparation that should diversify the arsenal of winter supplies for every housewife. In addition, if you want to pleasantly surprise and deliciously feed your family during the cold season, then you should definitely use this simple recipe with photos. You just have to wait for the long-awaited cucumber season and stock up on vegetables in time to prepare such a delicious cucumber salad at home. Also, don’t forget about the other necessary ingredients included in this delicious recipe with step-by-step photos. The freshness of dill and parsley also plays a very important role in the preparation of the winter preparations we offer.

To make such a salad of cucumbers and onions, it is best to use the youngest and brightest green parsley and dill of exactly the same condition. It would be generally ideal if for this occasion the greens that were grown in our own beds were used. By the way, parsley is an optional ingredient in this recipe with step-by-step instructions. Therefore, if someone doesn’t like such greens, the Nezhinsky cucumber salad can be prepared for the winter except for this component.

So, it's time to start cooking!

Ingredients

Steps

Let's prepare the cucumbers and rid them of bitterness. We thoroughly wash the vegetables and place them in cold water for thirty minutes. The last action is precisely carried out so that all the bitterness comes out of the cucumbers.

After thirty minutes, take the vegetables out of the water and then dry them. Be sure to trim the ends of each cucumber. This is recommended so that the cucumber salad looks very beautiful..

We cut the prepared cucumbers into thin slices, after which we send them to the container in which the cucumber preparation will be prepared in the future.

Peel the onion and chop into thin half rings. This ingredient can also be cut into whole circles..

Wash the parsley and dill under water, dry with a towel and chop very finely.

Place the chopped greens in a saucepan with cucumbers. At this stage, add allspice and peppercorns to the vegetables.

Following the allspice, add the chopped onion to the pan.

Add all the ingredients added to the pan with granulated sugar and salt, then mix everything carefully. Let the prepared vegetable sit for twenty minutes.

While the crushed ingredients are infused and combined with each other, sterilize the jars and lids. However, first the glass should be washed very well with soda.

After twenty minutes, pour sunflower oil into the infused salad. In our case, it is recommended to use it without odor.

After this, mix the mixture again and put it on the fire to cook for five minutes.

After five minutes of cooking, pour two tablespoons of vinegar essence diluted in three hundred milliliters of water into the salad. After this, boil the contents of the pan for another five minutes. Attention! It is necessary to cook cucumber salad if it is subsequently canned without prior sterilization..

In the event that the preparations are still sterilized before canning, it is not necessary to heat-treat the salad. It is enough to pack the raw snack into jars, after which it should be sterilized for twenty minutes. However, this method of preserving lettuce for the winter is not very convenient or practical. Firstly, such sterilization takes quite a long time, and secondly, after such heat treatment, the snacks in the jars become significantly smaller.

In any case, the snack packaged in jars should be sealed with lids and covered with a blanket until it cools. Delicious “Nezhinsky” cucumber salad is ready for the winter.

Bon appetit!

Another cucumber preparation that many lovers of preserved cucumbers will enjoy. This is Nezhinsky cucumber salad for the winter. “Namesake” of the same name variety of very tasty late cucumbers and a small town in the Chernigov region. By the way, in Nizhyn there is an interesting monument to the “signature” cucumber.

Our recipe, as they say, has a history. There was such a GOST salad; many canneries made it at the state level. Some people still remember the rows of jars with this salad in stores during the USSR. There were also pickled Nezhin cucumbers, but this is a completely different recipe. Today we are talking about salad :)

I became acquainted with Nezhinsky cucumber salad during my studies, and once tasted it with my dorm neighbors. They served it with fried potatoes :). I don’t remember the details, but I definitely liked it. I remember the taste. This salad would have remained a memory of my youth, but somehow I “came across” a successful recipe for Nezhinsky cucumber salad in a magazine, one of the readers shared. I tried to prepare it for the winter, and for several years now, Nezhin cucumber salad has been a must-have for the winter. I don’t close it very much, but I usually get ten jars :). The targets, as a rule, are large but not overripe cucumbers.

The recipe is convenient because you can use fruits that are not the most ideal in shape. For us, the shape doesn’t matter much - we’ll still be cutting it anyway.

The main components of this salad are cucumbers, onions and dill. Well, and the filling, of course.

I have come across different versions of this salad online, in which, for example, onions and cucumbers are taken equally. I tried it once, I didn’t really like it, well, there’s a lot of onions, the cucumbers somehow get lost against its background. We have a cucumber salad after all :).

Experimentally, in several more or less attempts, I “derived” the ideal ratio for myself - 4:1. That is, for one part of onion we take four parts of cucumbers (by weight)

A few more words about dill. It is required in this recipe, it gives it a “signature” taste, but (!) I don’t really like chopped dill in the finished salad after cooking. Therefore, I put whole sprigs of dill at the bottom of the jar, and when serving Nezhinsky salad in winter, I sprinkle it with fresh or frozen dill. So neither taste nor appearance suffers. I recommend! 🙂

Recipe for 4-5 0.5 l jars

Nezhinsky cucumber salad for the winter

We have to::

Cucumbers – 2 kg
Onions -0.5 kg
Dill – 2-3 sprigs per 0.5 liter jar
Salt – 1 tbsp. spoon - with a slide
Sugar – 1-2 tsp.
Vinegar 9% -6 tbsp. spoons
Refined vegetable oil -1.5 cups (100-125 ml)
Allspice and black peas - 2-3 pcs. per jar

Preparation:

“Nezhinsky” cucumber salad is ready for the winter! It has lost its bright color, but I hope it has acquired that “Nizhyn” taste.

Fresh cucumbers can be salted, pickled, or you can make Nezhinsky salad from them. The recipe for this preparation is notable for the fact that even the most crooked, pockmarked and ugly vegetables can be used for its preparation. It is worth especially noting that such a snack turns out to be very tasty, aromatic and crispy.

Winter salad “Nezhinsky”: recipe for step-by-step preparation

Required ingredients:

table vinegar 9% - 100 ml;
fresh cucumbers of any variety - 2 kg;
fine iodized salt - 2 large spoons;
white onion - 2 kg;
refined sunflower oil - 100 ml;
granulated sugar - 3 large spoons;
black peppercorns - 8-10 pcs.

Preparing containers

Before preparing the Nezhinsky salad, you should definitely prepare the necessary utensils. To do this, you need to take several 750-gram jars, wash them well using soda, and then sterilize them along with the sealing lids in any way (in a double boiler, on a gas stove, etc.).

Vegetable processing

As mentioned above, Nezhinsky salad for the winter can be prepared from any variety of vegetables. They should be placed in a basin and filled with cold water. It is advisable to keep the product in this state for 1 hour. Next, the cucumbers need to be washed, cut off the butts and chopped into semicircles up to 4 millimeters thick. In addition, you need to peel the white onions and cut them into rings.

Forming snacks

To make the Nezhinsky salad, the recipe for which is very simple, juicy and tasty, the processed vegetables should be seasoned with fine granulated sugar and black peppercorns, then mixed well and kept at room temperature for 25 minutes. During this time, the cucumbers will give their juice, and they can be safely cooked on a gas stove.

Heat treatment of the workpiece

After the vegetables have drowned in their own juice, they need to be placed on the stove and slowly brought to a boil. It is advisable to cook the cucumber preparation for about 10 minutes. Finally, refined sunflower oil and 9% table vinegar must be added to the products.

Rolling up a winter salad

When the cucumbers in the brine boil again after adding the bite and oil, they should be placed hot in sterilized 750-gram jars (right to the top) and immediately rolled using a special device. Next, the finished piece needs to be turned upside down, wrapped in a blanket and left in this position for about 17-20 hours. During this time, the jars will cool down, and they can be safely put away in the cellar or any other storage for winter snacks.

How to properly present winter preparations to the table

The Nezhinsky vegetable salad, the recipe for which was presented a little higher, can be stored in the cellar for about a year and a half. However, it can be used after 3-5 weeks. This dish is served to the table in small bowls along with the second or first courses. The finished snack has a special aroma and taste, and also crunches deliciously during the meal. Bon appetit!