Nezhinsky cucumber salad

Nezhinsky salad is a famous dish dating back to the 1960s. It was named after the Ukrainian city of Nizhyn (Nezhin), which became famous for having one of the largest canning factories and for its special varieties of cucumbers. To this day, many home cooks enjoy making this traditional salad, and each family is likely to have its own additions and variations on the original recipe.

This classic cucumber salad is prepared with ground or whole black pepper and sunflower oil and makes an excellent accompaniment to meat, poultry, or fish dishes. It has a delicate sweet-and-sour flavor and a pleasant, spicy aroma.

Nezhinsky salad is not only delicious but also a nutritious appetizer, providing fiber, organic acids, vitamins, and minerals. Black pepper contains piperine, an alkaloid that may support metabolism and help inhibit putrefactive processes in the small and large intestines. Black pepper also contains B vitamins, which are important for the normal functioning of the central nervous system and brain, as well as vitamin C, a powerful antioxidant that supports normal immune function.

Sunflower oil is rich in linoleic acid, which can account for up to 70% of its fatty acid content. Linoleic acid is an important component of cell membranes and plays a role in lipid metabolism. Sunflower oil is also a source of vitamin E, a fat-soluble antioxidant that helps protect cells from oxidative stress caused by free radicals.

CraftOil offers a large and regularly expanding selection of products, including unrefined oils, seeds, flours, nuts, herbs, and spices for lard, meat, fish, and other dishes. Our catalog features fresh, aromatic, and flavorful sunflower oil, black pepper — both ground and whole peppercorns — and many other premium-quality products.

For more information about our product range, simply leave an inquiry on our website.

Ingredients

For one 500 ml (17 fl oz) jar of Nezhinsky salad:

• 2–3 medium-to-large cucumbers;
• 1 small onion;
• 1 bay leaf;
• 1 tablespoon 9% vinegar;
• ½ teaspoon sugar;
• ½ teaspoon salt;
• 6 black peppercorns;
• 3–4 sprigs of fresh dill;
• 1 tablespoon sunflower oil;

Step-by-step preparation

First, prepare the ingredients. Wash the cucumbers thoroughly, remove the ends, and cut them into slices no more than 5–6 mm (about ¼ inch) thick. Peel and rinse the onion, then cut it into rings or half-rings. Wash the dill and finely chop it.

Wash the jar thoroughly and sterilize it.

Place the sliced vegetables and fresh dill in a bowl or saucepan. Add the salt, sugar, vinegar, black pepper, bay leaf, and sunflower oil. Mix everything well and leave the mixture to stand for approximately 20–30 minutes, allowing the cucumbers to release their juice.

Bring the salad to a boil. Transfer the hot salad to the sterilized jar and seal it tightly.

Turn the jar upside down, wrap it in a towel or blanket, and leave it in this position for 24 hours.

Canned Nezhinsky salad can be stored at room temperature. Once opened, it is ready to serve immediately.

Notes:

For an especially aromatic and spicy version of this cucumber salad, try replacing sunflower oil with mustard oil. Like many other artisan oils, mustard oil is available from the Ukrainian online store CraftOil.

Enjoy Nezhinsky cucumber salad as a flavorful side dish with meat, poultry, fish, or as a traditional homemade appetizer.