Salted cucumbers with mustard are made vigorous, incredibly crispy, prepared without much trouble and are well kept. They are perfectly combined with potatoes, they are used in rassolnikah, salads, etc. Now we will tell you how to properly pick up cucumbers with mustard.
Lightly salted cucumber with mustard
Ingredients:
- cucumber - 3 kg;
- spicy herbs - to taste;
- spice;
- dry mustard - 6 tbsp. spoons;
- garlic - 3 cloves;
- water - 4 liters;
- salt - 3 tbsp. spoons.
Preparation
Gherkins soaked in cold water and leave to soak for about 6 hours, changing the water every 2 hours. Without wasting time, we prepare the banks: we wash them, drain them and fill them with spices and herbs. Then put the cucumbers and pour hot brine.
Leave the jars at room temperature for several days, then pour into each 3-liter jar 2 tablespoons of dry mustard, mix and leave for another 6 hours. This is the process of pickling cucumbers with mustard is finished, and they can be served on a table with boiled potatoes. If you are preparing the harvest for the winter, then merge the pickle in a saucepan, boil for 10 minutes, immediately pour into jars, roll them up, turn them over and wrap them in a warm blanket.
Recipe for pickling cucumbers with mustard
Ingredients:
- cucumber - 10 kg;
- young garlic - 150 g;
- dill for preservation;
- horseradish and cherry leaves;
- Bay leaf;
- salt - 350 g;
- pepper with peas;
- water - 5 l;
- mustard powder - 150 g;
- red bitter pepper - to taste.
Preparation
First, wash the cucumbers and soak them for 6 hours with cold water. Meanwhile, boil the water in a separate saucepan and cool it. Banks in advance mine and sterilize. Then in each jar at the very bottom put spicy herbs, peeled garlic and pepper. From above we compact cucumbers. In the cooled boiled water we pour salt and mix well until it completely dissolves. Fill the resulting pickle in the jars, top we add a spoonful of mustard and close it very tightly with a cap cap. We remove the stock for storage in a cellar or other cool place. About a month later, pickled cucumbers can already be eaten.
Cucumbers with mustard and garlic
Ingredients:
- gherkins - 4 kg;
- granulated sugar - 1 item;
- vinegar - 1 item;
- Lenten oil - 1 item;
- mustard powder - 2 tbsp. spoons;
- grated ginger root - 1 tbsp. a spoon;
- greenery;
- garlic - 10 denticles;
- salt - 2 tbsp. spoons.
Preparation
To begin with, the cucumbers are well washed, put them into a large container, sprinkle with salt, chopped garlic, ground pepper, grated ginger root, sugar and mustard. Pour a little vinegar, vegetable oil and throw the finely chopped fresh herbs. Mix everything well and leave to marinate for about 3 hours.
Next, we take sterilized liter jars, lay out the prepared salad and pour the marinade on top. Each jar is sterilized for 20 minutes, and then rolled up and left to cool inverted under the blanket.
Sliced cucumber with mustard
Ingredients:
- cucumbers - 1 kg;
- onion - 150 g;
- table vinegar - 250 ml;
- greens of dill;
- granulated sugar - 5 tbsp. spoons;
- mustard powder - 350 g;
- Bay leaf.
Preparation
To begin with, the cucumbers are well washed and dried using a paper towel. Then cut them into circles, add the onion, chopped with semirings and finely chopped greens of dill. Next, we take a pan, pour into it table vinegar, throw dry mustard , sugar, chopped laurel leaf and pepper in mortar.
Bring to a boil and gently spread the cucumber with onions and herbs in brine. Periodically stirring, again bring to a boil. After that, we shift the salad to sterilized jars, pour in brine, roll up and let cool for about a night under the blanket.