Let's start preparing cucumbers in a slightly unusual mustard sauce, and we will tell you in the process how to do it right.
Marinated cucumbers in mustard sauce without sterilization
Ingredients:
- fresh cucumbers - 1,5 kg;
- mustard powder - 1 dessert spoon;
- mustard seeds - 1 teaspoon;
- fragrant and black pepper - 5-6 pcs .;
- cloves - 4 buds;
- young garlic - 4-5 teeth
- sugar - 1 tbsp. a spoon;
- cooking salt - 1.5 tbsp. spoons;
- basil - 5 leaves;
- table vinegar - 60 ml;
- horseradish (leaves) - 2 pcs .;
- water - 900 ml.
Preparation
Each cucumber is thoroughly washed away from dirt and dust. Then we put them in a clean cup and completely fill it with very cold water for at least 4 hours. Next, we take the vegetables out of the water, cut off the tips that are unnecessary to us, and crush the rest of the cucumber with thin, 5-7 mm rings. We move them into a bowl with high sides, we spread evenly the mustard powder, we infuse table vinegar and finely chopped greens of basil. Cure clean crocheted hands with ingredients added to them. After they have stood for at least 40 minutes, we distribute them to the banks, fried in the oven, on the bottom of which we lay on the horseradish leaf and the young garlic's teeth.
Water poured into a small saucepan, add the kitchen salt with sugar. Then here we introduce the seeds of mustard, the buds of the carnation, and also the peas of black and sweet-scented pepper. We put marinade on the hotplate of the plate and, after bringing it to the boiling point, boil not more than 2 minutes. We pour it into containers with cucumbers and roll them to the stop with roasted lids, to which we install the cans. We throw 1-2 blankets on cans and do not open it till morning!
Recipe for salting delicious cucumbers with mustard sauce
Ingredients:
- cucumbers (small) - 2.5 kg;
- dill - 3-4 umbrellas;
- powder and grain of mustard - 1 dessert spoon;
- horseradish root - 10-15 g;
- laurel leaf - 4 pieces;
- sweet pepper - 6 peas;
- kitchen salt - 100 g;
- drinking water - 1.3 liters.
Preparation
We wash out, and after we soak cucumbers with tap water, which we take out after 7-7.5 hours.
Each jar is washed from all sides with the addition of baking soda and above the steam sterilize them. Next, put on the bottom of each, still hot jar of dill, a couple of peas, a laurel leaf, a pinch of mustard seed and the same pinch of crushed root horse-radish. We stack compactly small cucumbers. In boiled, but still warm water, we dissolve large kitchen salt and dry mustard. With this sauce pour to the edge of the jar with cucumbers. With capron cap tightly close each container and put it in the refrigerator or cellar.
Recipe for canning for winter cucumbers under mustard sauce
Ingredients:
- young cucumbers - 3.2 kg;
- granulated sugar - 2/3 items;
- sunflower oil - 2/3;
- dry mustard - 1.5 tbsp. spoons;
- pepper (ground) - 1,5 tsp.
- cooking salt - 3 tbsp. spoons;
- table vinegar - 2/3 tbsp.
Preparation
Carefully wash out the young cucumbers and cut them longitudinally (along the entire length) into 4 or 6 parts.
Sunflower oil and good table vinegar are poured into one bowl. Next, we add to them dry mustard powder, fine sugar, ground black pepper and, of course, kitchen salt. Stir all to a more homogeneous mass and pour all the cucumbers with this wonderful sauce, and then mix everything. Cucumbers need to stand in mustard sauce for about 1.5 hours, and only after that we evenly distribute them on sterile, glass jars. With the remaining sauce, fill the space in the jars and send them for 20 minutes in a large container of water for sterilization. Then tightly roll them and set aside to cool down.