Salted cucumbers with mustard. Pickled cucumbers with mustard for the winter in a cold way

Salted and pickled cucumbers are very popular in Russian cuisine. They are good both on weekdays and on holidays, as an appetizer for the main course, for alcohol, or as an ingredient for a salad, first or second course. Each housewife has her own unique recipe for crispy cucumbers and unusual ingredients that give cucumbers a piquancy and original taste. Mustard is often used as such a component. It can be in powder or in grains. You can also prepare cucumbers with mustard for the winter, using our proposed recipes for pickling cucumbers in a hot or cold way, without vinegar and without sterilization.

Cucumbers with mustard for the winter without cold sterilization, a recipe with step by step photos

Delicious cucumbers with mustard for the winter without cold sterilization are prepared quickly and easily. This cooking recipe is especially relevant for those who have a cellar or other opportunities for storing cucumbers at the appropriate temperature. Cucumbers with mustard for the winter without cold sterilization are stored under a plastic lid.

Components for harvesting cucumbers with mustard for the winter without cold sterilization

cucumbers;
horseradish leaves, cherry and black currant leaves;
dill umbrellas;
garlic feathers;
brine (1 glass of salt per 1.5 liters of water);
mustard powder.

Cooking cucumbers with mustard for the winter without cold sterilization

Prepare cucumbers and other ingredients for pickling.

Cucumbers are placed in jars along with leaves and other seasonings.

Pour cold brine, leave for two days at room temperature.

After the set time has passed, drain the liquid from the jars of cucumbers, pour clean cold water into them.

Pour one tablespoon of dry mustard powder into a 1 liter jar.

We close the plastic lid and send the crispy cucumbers to a cool place for storage.

Pickled cucumbers with mustard for the winter without vinegar, recipe with photo in 3-liter jars

With a rich harvest, the housewives do not have time to collect all the cucumbers, so there are many overgrown vegetables. Such cucumbers can be pickled for the winter with mustard and without vinegar. As a result of such salting, we get crispy, with a unique aroma, pickles bright in color. Leaves and seasonings are added to pickles with mustard for the winter without vinegar, which improve their taste and aroma.

Ingredients for harvesting pickles with mustard for the winter without vinegar on a 3-liter jar

fresh medium and large cucumbers - 1.5 kg;
garlic - 3 cloves;
mustard powder - 2 tablespoons;
salt - 3 tablespoons;
oak leaves, currants, cherries, horseradish - at your discretion.

Recipe for pickled cucumbers with mustard for the winter without vinegar

Washed vegetables are tightly packed in a container and filled with clean water.
While the cucumbers are saturated with water, jars are prepared, thoroughly washed and sterilized.
Cucumbers are rinsed again, the tips are cut off from them.
Garlic and herbs are placed in empty jars, cucumbers are placed on top.
Salt is poured into jars and boiling water is poured.
Jars of cucumbers are left to ferment for several days. The film formed on the surface is removed with a clean spoon.
At the end of fermentation, the brine is poured into a container and brought to a boil. The foam that forms during boiling is removed.
Mustard powder is poured into jars with cucumbers and boiling brine is poured.
Rolled cans are turned over to cool, then sent to a cool place.

Pickled cucumbers with mustard for the winter in jars, a recipe with photos and videos

Many housewives prepare pickled cucumbers for the winter in jars, but not every housewife with mustard seeds or powder. Try adding mustard seeds to your brine and see the difference. Pickled cucumbers with mustard for the winter in jars are unusually fragrant, crispy, beautiful and very tasty.

Ingredients for 6 liter jars of pickled cucumbers with mustard for the winter

Cucumbers are not big.
3 liters of water
350 ml. vinegar 9%
3 full tablespoons salt
12 tablespoons Sahara
3 pcs. horseradish leaves
3-4 pcs. Luke
12 garlic cloves
6 tsp mustard seeds

Cooking pickled cucumbers for the winter with mustard in jars

We thoroughly wash the banks.
Pour 1 tsp at the bottom of the jars. mustard seeds.
Pack cucumbers tightly together with slices of garlic, onions and horseradish leaves.
We prepare the marinade from three liters of water, sugar, salt and vinegar. It must be boiled and cooled.
Pour the jars with chilled marinade and put them in a saucepan with water or in the oven on a deep baking sheet with water to sterilize.
After the marinade boils, when bubbles begin to rise from the bottom of the jars, you need to wait 15 minutes until they cool slightly.
We roll up the jars with sterilized lids using a seaming key.

Spicy cucumbers with mustard for the winter, a recipe with photos and videos

If you want to surprise your guests with an unusual preparation, prepare spicy cucumbers with mustard for the winter. They can be eaten two days after salting, or put in a cool place for long-term storage. In winter, spicy cucumbers in their own juice with mustard will go with a bang.

Ingredients for cooking spicy cucumbers with mustard for the winter for 2 l

Cucumbers - how much will go in;
Dry mustard and salt - 2 tablespoons each;
Garlic - 8 cloves.

The sequence of cooking spicy cucumbers with mustard for the winter

A cucumber or half of it is rubbed on the bottom on a coarse grater, if the fruits are large.
Whole cucumbers are laid in a vertical position, then grated again - and so on until the end, the top layer is grated.
Salt and mustard are poured on top, garlic is added.
During the night, jars of cucumbers stand in a warm place, in the morning they need to be shaken well and sent to the refrigerator.
You can eat cucumbers in their own juice after two days or put them in the cold for storage.

Pickled and pickled cucumbers with mustard in one-liter, two- and three-liter jars, prepared according to the recipes presented here, turn out to be unusually crispy and tasty. Choose any of your favorite recipes: no sterilization, cold process, no vinegar, or spicy pickles in their own juice. Follow the recipes or improvise with the ingredients to your own taste and discretion. Happy crunch!

Today we will preserve cucumbers with mustard for the winter. Good old friend - cucumber, is considered an indispensable companion of the Russian feast. And no one thinks that the Byzantines introduced us to him. And the first attempts to salt Zelentsy were made thousands of years ago. Since then, experiments have continued, and every self-confident housewife thinks that her recipe is the best.

Crispy, fragrant, salted or pickled cucumbers will delight both weekdays and holidays and will be appropriate among snacks. And really, if you think about it, is there an alternative to Russian pickled or pickled cucumber?

Cucumbers with mustard for the winter - all the secrets of harvesting

Cucumbers with mustard can be pickled, salted or sour. There are many recipes that allow you to save them for the winter, you can take mustard grains or use ready-made dry powder. Today, housewives are trying to make blanks in jars, but if you are a conservation lover, then fit some large container.

So, our task is to make cucumbers crispy, firm and so tasty for the winter that the soul rejoices and the hand reaches for the supplement. In order for everything to go according to plan, I suggest that you get acquainted with cunning tricks that will help you realize your plan.

What mustard is for:

Firstly, the addition of seasoning makes the cucumbers crispy and strong, giving them an interesting flavor note.

And in addition, mustard powder does not allow the workpiece to become moldy if it is not rolled up with an iron lid.

What else can be added when harvesting:

Parsley, celery, basil, tarragon, put pepper, black and allspice, chili pepper, an onion or carrot, laid whole, looks very appropriate.

Tips from seasoned hostesses:

For pickling, special varieties of cucumbers with dark pimples and thin skin are intended. Raised not like that? Canned lettuce, but then be sure to cut off the tips.
Always cut off the tips of purchased cucumbers, so you get rid of nitrates.
The most delicious preparations are obtained from small specimens. Pick vegetables that are the same size, then they will salt evenly.
Stack greens in jars vertically and do not pack too tightly, otherwise they will not crunch.
I advise you to soak the greens before harvesting, this will make them strong. To do this, fill them with cold water and hold for 4-5 hours.
Be sure to put a date on the jars, and sign what recipe the seaming was made for - it will be easier to find the one you want.
Do not ignore cherry and currant leaves, they contain tannins that make cucumbers strong. Oak leaves also work, which many people like to add to conservation.
But! When salting in a cold way, do not put currant leaves, they provoke the formation of mold.
If you put a piece of horseradish not only at the bottom, but also at the top of the jars, mold will not form on the surface.

Classic pickled cucumber recipe

Vegetable - 1.5 kg.
Cherry leaves with horseradish.
Garlic cloves - 3 pcs.
Salt - 3 large spoons.
Dry mustard powder - a large spoon.

How to pickle:

Pour the cucumbers with water and leave for several hours.
At the bottom of the jar, put cherry leaves and horseradish (you can take roots instead of leaves), put greens in jars vertically, add salt and pour boiling water into the jars to the top.
Cover with a lid, leave for a couple of days, and after this time you will see that a foam has formed on the surface.
After two days, drain the brine, boil it and pour it back into the jars. Before this, do not forget to put mustard. Roll up under an iron lid and cool upside down.

Cold mustard cucumbers

These are rather pickled cucumbers, since the process will be long, but you will not regret the long troubles.

Take:

Cucumbers, horseradish and oak leaves, dill, peppercorns.
For a 3 liter can:
Garlic cloves - 6 pcs.
Chili pepper - 1 small.
Dry mustard - a teaspoon.

For one liter of water:

Salt - 2 large spoons with a slide. (A 3-liter bottle will take one and a half liters of water).

How to salt:

Soak the cucumbers for several hours, then they will get the missing water and will be strong.
Put in jars, shifting herbs and spices, add mustard. Please note that we do not put a currant leaf, even if you really want to, otherwise there will be a lot of mold.
Dissolve salt in cold water and pour it into a jar. Cover with a nylon lid and set to salt.
Every 3-4 days, drop in and check that the cucumbers are covered with water. Add water if necessary.
Do not be afraid that the cucumbers will become cloudy and begin to ferment. This is a normal process. After some time, the brine will brighten and this will tell you that the workpiece is ready.
Close the jars with a regular lid and move to the cold so that the fermentation stops completely.

Pickled cucumbers with mustard seeds - salad

I don’t even know if this is a salad or not, according to this recipe I process large specimens of cucumbers. I cut them into pieces, and quite large ones, and it turns out something in between. However, if you cut the greens finely, then you will have a full-fledged salad. For harvesting, it is better to take liter jars.

Take:

Cucumbers - 4 kg.
Mustard grains - a large spoon.
Oil, vinegar 9% and sugar - one glass each.
Salt - half a glass.
Garlic - 6 cloves.
Pepper - a tablespoon.

How to do:

Cut the cucumbers and put in a bowl. Pour sugar and salt, pour in oil and vinegar, add chopped garlic and mustard seeds.
Stir and set aside for an hour - another, so that the vegetable has time to marinate. The marinade will appear by itself - the cucumbers will release juice.
Prepare jars: wash and sterilize in any way. It remains to put the pieces tightly in jars, pour marinade over them and pasteurize them for 15–20 minutes by placing them in a saucepan with hot water. Record the time from the moment of boiling.
Roll up, turn over, let cool, covered, and move to storage.

Salted cucumbers with dry mustard

Pick up small specimens so that as many as possible fit into a three-liter jar. This is almost a classic version of a blank with mustard.

Take:

Vegetable - 1.5 kg.
Salt is a glass.
Dry mustard - 3 large spoons without a slide.
Garlic, horseradish root, currant and cherry leaves, dill.
Water - one and a half liters per 3-liter jar.

How to pickle:

Prepare vegetables and spices for canning (wash, cut off the tips).
Put the leaves and garlic in the bottom of the container. Pack greens tightly and pour boiling water over.
Let stand for 10 minutes to warm the cucumbers, drain the water.
After that, separately dissolve the salt in cold water and pour the solution into the jar to the top.
Three days later, when the vegetable is pickled, drain the brine, put mustard powder in a jar, fill the jar with plain cold water and close it with a nylon or iron lid, this is up to you.

Pickled cucumbers without sterilization

Winter harvesting can be done in jars or another larger container can be adapted. Cucumbers prepared according to this recipe come out strong, crunchy, and will become suitable for treats very quickly.

Take:

Cucumbers - 10 kg.
Garlic - a couple of heads.
Dry mustard - half a glass.
Salt - 400 gr.
Dill, cherry, horseradish and currant leaves, bay leaf, peppercorns. You can also add hot pepper, but this, to be honest, is not for everybody.

How to pickle:

Wash the greens and place them in cold water for 4 hours, thanks to which the cucumbers will be strong.
Put a part of the greens on the bottom of the container, then lay the greens, alternating them with greens (layers).
Make a filling: boil water, cool and add salt and mustard. If you begin to salt in a jar, then for each you will get 1.5 large spoonfuls of powder.
The blank will be ready after 2-3 days. Banks intended for winter storage, immediately after filling with brine, roll up under an iron lid and send to the cold.

Pickled cucumbers with mustard seeds in jars

Spicy and crispy preparations made according to this recipe, cucumbers with mustard, will not leave anyone indifferent.

Take:

Cucumbers - 6 kg.
Mustard seeds - half a teaspoon per jar.
Salt and sugar - 1 large spoon per jar.
Garlic - head.
Horseradish leaves, dill.
Vinegar 9% - a tablespoon per jar of 3 liters.

Pickling:

Fill the jars with herbs and spices, laying them on the bottom, fold the cucumbers tightly and pour boiling water into each to the top. Cover with an iron lid and let stand for 10-15 minutes. During this time, the greens will warm up well.
Carefully pour the water into the pan and prepare the marinade: calculate how much salt and sugar you need for all the jars from which the water was drained and add the necessary. Boil for a few minutes.
Place the mustard seeds and vinegar in each jar as directed in the recipe and pour over the marinade. Roll under the iron lid and cool by turning over. When the workpiece has cooled, check the quality of seaming and re-roll if necessary.

Pickling cucumbers with mustard and vodka

Now you will not surprise anyone by adding vodka to jars of cucumbers, because it makes them strong and crunchy. And, by the way, this method is not new, our mothers also did this, and they knew a lot about seaming, in Soviet times, salting and marinades were made in large quantities. Others find out in a detailed article about it.

Take:

Vegetable - 3.5 kg.
Mustard powder - a large spoon.
Vodka - 3 large spoons.
Dill, currant, horseradish and cherry - leaves, lavrushka, one piece of hot pepper.
Garlic cloves - 6 pcs.
Salt - 200 gr.
Table vinegar - 150 ml.
Sugar - 150 gr.
Water - 3 liters.

How to marinate:

Soak the cucumbers for several hours, peel the garlic.
Put greens and greens in jars, pour in boiling water and cover with lids - let the workpiece infuse for 10-15 minutes.
Then drain the liquid, add sugar and salt and boil.
Fill with marinade, putting mustard in each jar and pouring vinegar and vodka (see how many jars come out and divide the spices by their number).

Video recipe for harvesting cucumbers with mustard

If my recipes are not enough for you, watch the video, you might like it more, but I won't be offended. Share your recipes, my dears - there are never many of them, everyone will come in handy. With love… Galina Nekrasova.

Chopped cucumbers with mustard are very fragrant and tasty. A recipe for the winter under iron covers was written to me by my aunt, and I am sharing it with you.
Several years ago we visited relatives. I remember with great joy how we went fishing at night, how we went to the mountains to a healing spring, but among other things, I can’t forget how well we were received. Uncle and aunt did not know how best to please us, how to make the bed softer and what would be tastier to cook. In addition, my aunt, I must say, is an excellent hostess: in the morning she baked homemade bread, made cheese or cottage cheese, and so fiddled around the stove all day to cook, bake all sorts of goodies.
I left home with a lot of new and already tested recipes for delicious dishes, which I cook with pleasure to this day at home. And by the way, this recipe for chopped cucumbers with mustard is also from this list. I really liked this appetizer, it harmonized perfectly with any dishes on the table. Cucumbers have a spicy and at the same time very refined aroma, moderately salted and spicy. And all because Aunt Olya has a very successful recipe, and therefore the appetizer has a balanced taste.
I like that for such preservation, you can take cucumbers of absolutely any shape. There is no need to delay in size and quality, because you still need to cut them into slices. But in the basic recipe, if desired, you can add any spices, such as oregano or suneli hops, to give the cucumbers new flavors.
The cooking technology is also classical, so it is unlikely to frighten an experienced hostess: mix cucumbers cut into circles with spices and spices, and then leave to marinate for 3 hours. Cucumbers will release juice, and we will put them in jars, fill them with the marinade in which they were salted, and we will sterilize.
These are perfectly stored for a whole year in an apartment on the mezzanine.
Yield - 4-5 jars with a volume of 500 ml.

- fresh pickled cucumber - 2 kg,
- garlic (chopped) - 1 tbsp,
- non-iodized rock salt of medium grinding - 50 g,
- table vinegar (9%) - 100 ml,
- white sugar sand - 100 g,
- refined vegetable oil - 100 ml,
- ground black pepper - 1 tsp,
- mustard powder - 1 tbsp.

We wipe the washed cucumbers dry and cut into slices 1-1.5 cm wide.

Grind the peeled garlic on a grater.
Put chopped cucumbers, chopped garlic in a bowl, add salt and granulated sugar. Mix and add spices (ground pepper, mustard powder), and then add vinegar and oil.

Let the cucumbers marinate for 3 hours.

We shift the cucumbers with mustard into clean jars, pressing lightly with a spoon, and pour the marinade on top.
We sterilize the snack in a water bath for 5-8 minutes.

Next, we cork the jars under the lid, cover with a blanket so that they cool longer.
Then, after a couple of days, we transfer them to a place for winter storage.

Enjoy your meal!
And they turn out very well

Ingredients:

fresh strong cucumbers - 500 gr;
garlic - 2 very large teeth;
table salt - 1 tsp;
sugar - 1 tbsp. l;
vinegar 9% - 1 tbsp. l;
mustard powder - 1 tsp. without a slide;
ground black pepper - 1/3 tsp;
refined vegetable oil - 1.5 tbsp. l.

Preparation of pickled cucumbers with mustard

We wash the cucumbers with a sponge or a soft brush under running cold water. We cut off the ends. Cut into slices of 1.5-2 cm. If you use large cucumbers for harvesting, cut in half lengthwise and then cut into slices 2-3 cm thick.

Add salt and sugar to cucumber slices. We mix. Cucumbers will immediately begin to give juice and salt and sugar will melt in a couple of minutes. This juice will be the basis of the marinade, you do not need to add water.

We clean two very large cloves of garlic (it is better to take garlic intended for winter storage). We rub the garlic through a fine grater or press through the garlic.

Pour mustard powder and freshly ground black pepper (you can replace it with paprika or chili if you want to make the salad spicier). Pour in vinegar and odorless vegetable oil. Mix the cucumbers with the marinade components, cover and let stand for one hour. If you are preparing a large portion, leave for two to three hours until enough juice is released.

sp-force-hide ( display: none;).sp-form ( display: block; background: #ffffff; padding: 15px; width: 600px; max-width: 100%; border-radius: 8px; -moz-border -radius: 8px; -webkit-border-radius: 8px; border-color: #dddddd; border-style: solid; border-width: 1px; font-family: Arial, "Helvetica Neue", sans-serif;). sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 570px;).sp-form .sp- form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border- radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; height: 35px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size : 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; background -color: #0089bf;color: #ffffff;width: auto;font-weight: bold;).sp-form .sp-button-container (text-align: left;)

We fill half-liter jars with cucumber slices - this is the optimal volume for such blanks so as not to keep open jars in the refrigerator. Pour the marinade on top.

We fold a thick cloth or kitchen towel in several layers. I put it on the bottom of the pot. We put a jar of cucumbers on a towel. Pour hot water so much that it does not reach the neck 4-5 cm. We put a lid on the neck, do not roll it up. We sterilize from the beginning of boiling water for ten minutes, the cucumbers will quickly change color from bright green to olive.

In Russia, pickles are loved by almost every family. Pickled cucumbers are the main snack of a family dinner or on a festive table. They go well with various side dishes, often used as an ingredient in a salad or served with first courses. To make cucumbers tasty, crispy and moderately salty, mustard is added.

Cucumbers with dry mustard for the winter without sterilization

Mustard is the main seasoning when harvesting pickled cucumbers for the winter. The appetizer, thanks to this, acquires a pleasant spicy aroma. You can cook with dry mustard without sterilization.

To do this, you will need: cucumbers (small, approximately the same size) - 2 kg, greens (mostly dill umbrellas) - a couple of pieces, mustard - 1 tablespoon (possible with a small hill) spoon, 6 cloves of young garlic, salt - 250 g, currant or cherry leaves - 3 pcs., hot chili (pepper) - 1 pc.

Step by step preparation:

Cucumbers must be thoroughly washed, cut off the ends and soaked in cool water for about two or three hours.
Fill an enamel pot with water, then add salt and boil the liquid for about 5 or 10 minutes.
Now you need to fill clean glass jars with half the cooked greens, chili peppers and garlic. In prepared jars, it is necessary to tightly lay cucumbers soaked in water, pour all this with the remaining greens.
Cucumbers with dry mustard in jars are poured with hot brine, which was boiled for several minutes.
Banks must be closed. When the salting has cooled, it should be moved to a cool place. The shelf life of such a snack is about six months.

Sterilized cucumbers with mustard

It may take 2 hours or more to harvest this method of pickles, but the end result will definitely please. The recipe for cucumbers with dry mustard for the winter is prepared using the following components: a clove of garlic - 3 pcs., Fresh cucumbers - 4 kg, horseradish - 1 leaf., Greens - 3 sprigs, mustard seeds - 1 tbsp. l., bay leaves - 4 pcs., sugar - 4 tbsp. spoons, currant or cherry leaves - 2 pcs., vinegar - 1/3 tbsp. l., cloves - a couple of pieces, allspice - 5 peas, red pepper - to taste.

Manufacturing process:

Fresh green (with or without pimples) cucumbers must first be soaked in cool water for about 5 or 6 hours.
Boil water separately and let it cool down. In parallel, you need to prepare jars for spins (sterilize). To do this, you need a wide pan and a grid. Glass vessels are placed on the grid, neck down, where they must hold out for 30 minutes over the steam.
The following are placed in jars: garlic cloves, bay and cherry leaves, peppercorns, herbs, red pepper, cloves, horseradish.
Next, you need to tightly tamp fresh cucumbers that have been pre-soaked.
The cooled boiled water should be salted and add 4.5 tablespoons of sugar, 100 gr. vinegar,
The last step is to close the jars with treated lids and hide either in the refrigerator or in the cellar / cellar. Pickles will be ready to eat already a month after spinning.

Cucumber salad with dry mustard

You can pickle fresh cucumbers not whole, but make a delicious salad with mustard for the winter. It is not at all difficult to prepare such a dish. The following products are required for the marinade: cucumbers - 4 kg, acetic acid, sugar - 1 tbsp. spoon, fine salt - 2 tbsp. l., sunflower oil - 1 tbsp. l., young garlic (chopped) - 2 tbsp. l., dill, mustard - 2 tbsp. l.

Detailed description of pickling:

Green cucumbers should be thoroughly washed and cut into “pyataks” (thickness is about 1.5 cm.)
Set aside the cucumbers in a separate enamel bowl so that they lie for about 3 hours.
Chop dill and mix with pre-chopped garlic.
Combine all the spices together, season with sunflower oil and vinegar.
Arrange the vegetables in jars and close with special lids for salting.
The containers are placed in a pot of boiling water for mandatory sterilization, where they boil for about 15 minutes.
The final stage - the banks should be turned over and wrapped with warm material.

Cucumbers with dry mustard in jars

The recipe for this pickle is also simple. You will need the following ingredients: small cucumbers with pimples - 4 kg, dry mustard and vodka - 1 tbsp. spoon, dill, 2 cloves of garlic, horseradish leaf, bay leaves - to taste, allspice and hot pepper, salt - 250 g, granulated sugar - 150 g, vinegar - 200 ml, cherry leaves - 1 sprig.

Step by step preparation:

All vegetables must be washed well.
Cut the peppers into several pieces, having previously cleared the seeds. Then chop the garlic and chop the greens.
Glass vessels should be washed thoroughly with the addition of soda, then greens, garlic and spices should be put there. Cucumbers are tightly packed, to each other several times filled with hot water. After the first time, they must be covered with a lid.
Before the resulting liquid is drained into a separate container (later it will be needed for the brine), sugar and salt must be dissolved in it.
Next, mustard, vodka are added to each jar and poured with brine.
After that, you need to tighten the jars with pre-sterilized lids. Now the containers can be turned upside down and wrapped.

herb cucumber recipe

Necessary components: fresh cucumbers - 3 kg, dry mustard - 6 tbsp. l., seasonings, a couple of cloves of garlic, fine salt - 250 g., spicy herbs.

Cooking:

First, soak the vegetables for 6 hours.
Now you can prepare containers for pickles: wash them, dry them and fill each of them with spices, herbs, put cucumbers in the same place and pour all this with brine.
Banks should be left to infuse at room temperature for a couple of days. Then pour a few tablespoons of dry mustard there and leave for another 6 hours and the blanks will be ready for use.
If pickles are needed for the winter, then you should pour the filling into the pan, boil for about 10 minutes, pour back into the jars and close the lids. Then you need to turn the containers over and wrap them with a warm towel.

Cucumbers with oak leaves

For this recipe, you will need simple products: green vegetables - 4 kg, dry mustard ½ tbsp. spoons, oak leaves - 40 pieces, herbs, salt, garlic cloves - 1 piece, horseradish leaf.

Step by step conservation:

Vegetables are tightly packed in jars with all the spices, oak leaves and herbs. The brine is prepared in a separate bowl with mustard and salt.
The solution should cool down and then poured into all prepared containers with cucumbers. Next, the banks must be left to infuse for 2 days.
After the brine is drained from the cans into a separate pan and brought to a boil.
The last stage - the jars are once again filled with broth and rolled up with special lids.

Recipe for original cucumbers

The following ingredients are needed: green vegetables - 4 kg, dill and parsley, celery - 4 sprigs, tarragon - 4 sprigs, dry mustard - 150 g, rop with seeds - 3 pcs., garlic - 6 cloves, salt - 250 g.

Detailed procedure for this canning:

Pre-soaked cucumbers are stacked in jars along with greens in layers (it must first be divided equally).
At the same time, you need to prepare the brine. Salt and mustard are added to the water, put on fire, brought to a boil, after which it is cooled.
All containers for salting are filled with cold brine, adding the remaining spices there, and fermenting them for 2 or 3 days.
On the fourth day, the process is repeated: the brine is drained, brought to a boil, once again poured into jars and rolled up.

In order for the vegetables to remain firm, you should definitely add oak and cherry leaves to the spins.
When pickling cucumbers, the main products are: mustard, salt, sugar, garlic and vinegar. Other seasonings and spices can be put at will.
In order to determine a sufficient amount of salt in the marinade, you can put a raw egg there. If it remains at the bottom, it means that the salt concentration is low, it floats - there is enough salt.
To prevent mold from forming on top of the jar, you can add horseradish roots.

Categories

Popular