Autumn is a time of conservation, harvestingwinter All cooked goodies, pickles, jams and compotes will be in demand during the cold season. Salted cucumbers are not uncommon on our tables. There are many recipes, each of which is good in its own way. But now consider the method of salting this vegetable with mustard. It gives a slightly savory taste, some spiciness and aroma. Perhaps salted cucumber with mustard will be your favorite snack.
Quick recipe
Some recipes are not complex,however, 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 cut each length into 4 parts. Put them in a large bowl and add a glass of sugar, two large spoons of salt, a glass of vegetable oil, two large spoons of dry mustard, a glass of table vinegar, two teaspoons of pepper and the same amount of chopped garlic. Now all mix well and leave to infuse for 4 hours. Salted cucumber with mustard should be saturated with flavors. During this time we prepare the jars, wash and sterilize them. We put cucumbers in jars and roll them up. But they can be eaten immediately.
Salted cucumbers
This recipe makes delicious.crispy cucumbers. After 3 days you can try them. It will take 1 kilogram of cucumbers, a little green dill, parsley and basil, half a liter of boiled water (cooled), half a big spoonful of salt, 2 peeled garlic cloves, a little allspice, 2 cloves, two bay leaves and a tablespoon of mustard. It will be pickled cucumbers with mustard seeds. Prepare a liter jar in advance. My cucumbers and cut into large pieces. You can salt them whole, cut tails. Garlic cut into halves. We take jars and put half greens, garlic and spices on the bottom. Then lay half a jar of cucumbers. Next comes a layer of greens and spices.
Traditional Recipe
Take 4 kilograms of cucumbers, 150 grams of salt,as much sugar, 15 grams of citric acid, 3 liters of water, garlic, grains of pepper, horseradish leaves, oak, currants, cherries, raspberries, mustard seeds, and dill. This amount of spices will give cucumbers an incredible aroma and taste. Cut the tails of vegetables and soak them in water for 3 hours. At the bottom of the cans we place horseradish leaves, currants, cherries, raspberries, oak, dill, peas, garlic and pour a teaspoon of mustard seeds. Separately, prepare the brine, dissolving in water, sugar, salt, citric acid. Then put this mixture on the fire and bring to a boil. Fill the jars with brine and leave them for 5 minutes. Then the brine is poured, boiled and again we fill them with banks of cucumbers. After 5 minutes, drain and boil again. Fill the banks and roll covers. Salted cucumber (with mustard) wrapped. And then we put in a cold place. After 10 days the snack will be ready.
