Autumn is the time for conservation, harvesting for the winter. All cooked goodies, pickles, preserves and compotes will be in demand in the cold. Pickles are not uncommon on our tables. There are many recipes, each of which is good in its own way. But now let's look at a method of salting this vegetable with mustard. It gives a slightly piquant taste, some piquancy and aroma. Perhaps pickled cucumber with mustard will be your favorite snack.
Quick recipe
Some recipes are not difficult, but the result is excellent. Here's how to cook pickled cucumbers with dry mustard. We take 5 kilograms of cucumbers and wash them with water. Then we cut each lengthwise into 4 parts. Put them in a large bowl and add a glass of sugar, two large tablespoons of salt, a glass of vegetable oil, two large tablespoons of dry mustard, a glass of table vinegar, two teaspoons of pepper and the same amount of chopped garlic. Now we mix everything well and leave to brew for 4 hours. Salted cucumber with mustard should be saturated with tastes. During this time we prepare cans, wash and sterilize. We lay out the cucumbers in banks and roll up. But they can be eaten immediately.
Salted Cucumbers
Thanks to this recipe, delicious crispy cucumbers are obtained. After 3 days they can be tasted. It will take 1 kilogram of cucumbers, a little green dill, parsley and basil, half a liter of boiled water (cooled), half a large spoon of salt, 2 peeled cloves of garlic, a little allspice, 2 cloves, two leaves of bay leaves and a tablespoon of mustard. It will be pickles with mustard seeds. Prepare a liter jar in advance. My cucumbers and cut into large pieces. You can salt them whole by cutting ponytails. Cut the garlic into halves. We take cans and put half the herbs, garlic and spices at the bottom. Then we lay half the jar with cucumbers. This is followed by a layer of herbs and spices.
And in the end again there are cucumbers. Pour cucumber with mustard will be cold brine. To do this, dissolve the salt in water and pour this mixture into a jar. We close the cucumbers with a lid and leave in the room. Three days later, you can eat them.
Traditional recipe
Take 4 kilograms of cucumbers, 150 grams of salt, the same amount of sugar, 15 grams of citric acid, 3 liters of water, garlic, pepper, horseradish, oak, currant, cherry, raspberry, mustard and dill. Such a number of spices will give the cucumbers an incredible aroma and taste. Cut the ponytails from vegetables and soak in water for 3 hours. At the bottom of the cans we lay the leaves of horseradish, currant, cherry, raspberry, oak, dill, peppercorns, garlic and pour a teaspoon of mustard seeds. Separately, we prepare the brine, dissolving sugar, salt, citric acid in water. Then put this mixture on fire and bring to a boil. Fill the cans with brine and leave them for 5 minutes. Then pour the brine, boil and again fill them with cans of cucumbers. After 5 minutes, drain and boil again. Fill the cans and roll up the lids. Salted cucumber (with mustard) wrap. And then we put it in a cold place. After 10 days, the snack will be ready.