Lightly s alted cucumbers with mustard for the winter: 5 simple recipes with photos

The recipe for s alted cucumbers with mustard has become widespread due to the exquisite taste of vegetables. Seasoning makes vegetables richer and crispier. There are several ways to make a blank, so you should choose the right one depending on your own taste preferences.

Features of cooking s alted cucumbers with mustard for the winter

When planning to cook cucumbers with mustard, you need to take into account a number of features. An important point is the choice of suitable varieties of vegetables, the taste of which will not be interrupted by mustard.Different recipes may include additional ingredients, so it's worth checking out the options and preparing the right ingredients.

Selection and preparation of vegetables

To make lightly s alted cucumbers tasty and fragrant, it is important not only to choose the right recipe, but also to choose the right vegetables. When choosing cucumbers, you need to pay attention to a number of characteristics. Specifically:

1. Size. As a rule, s alted cucumbers are cooked in three-liter jars, so you need to choose vegetables that are appropriate in size. The best option is cucumbers 10-13 cm long.
2. Skin color. The shade of vegetables directly depends on the variety and age. Young varieties with green skins are suitable for canning. Overripe yellow specimens are not recommended for harvesting.
3. The presence of pimples. Vegetables with bumps, which have subtle black spikes, are suitable for making pickles or marinating in a jar. Pickled specimens with white spikes on the pimples will not be crispy and elastic.
4. The density of the peel. If the skin is thin, the cucumbers will not crunch and become too soft after soaking in a mustard-water solution. To check the thickness of the peel, you can bite through one copy.

How to prepare the container?

Jars for blanks are first thoroughly washed and checked for cracks and other defects. To sterilize the jars, put a pot of water on the stove and put a metal sieve on top. When the water boils, put the jars upside down on the sieve so that the steam flows over the walls from the inside. The duration of sterilization is 10-15 minutes, after which the jars are placed on a clean cloth without turning over.

Best Cooking Methods

There are several options for preparing s alted cucumbers with mustard. When choosing the appropriate method, you should consider your taste preferences.

S alted cucumbers with mustard

To prepare cucumbers with mustard according to the basic recipe, it is enough to follow a number of simple steps. The cooking sequence is as follows:

1. Carefully washed and dried greens. Coarsely cut and placed on the bottom of a sterilized jar a third of the greens. The next layer is cut and pieces of garlic are added.
2. Cucumbers are pre-immersed in cold water and kept for three hours. This makes them tight and crispy.
3. Half of a jar of herbs and garlic is filled with cucumbers. Another third of the greens are poured on top, cucumbers to the top of the jar and the remaining greens.
4. Mustard is mixed with s alt and diluted in water. The resulting solution is poured into a jar. The remaining space in the jar is filled with cold water.
5. The jar is placed in a deep bowl, as the cucumbers will begin to ferment and the juice will gradually pour out.For 3-4 days, the jar is kept at room temperature. When a pronounced aromatic smell of cucumbers is felt, you need to close the jar and put it in the refrigerator for a day. After a day, you can eat cucumbers.

Option without vinegar in mustard filling

To prepare mustard filling, vegetable oil, s alt, ground pepper and mustard powder are mixed in one container. The ingredients are mixed, pour cucumbers with a mixture and mix. Vegetables are left for 3 hours, after which they are served.

No oil

You can cook lightly s alted cucumbers without oil by first cutting them lengthwise into quarters. Vegetables are poured with a solution of mustard and water and left in the refrigerator overnight.

Recipe for 4 kg chopped cucumbers with vinegar (70%)

To quickly prepare chopped cucumbers with vinegar, you need to put the vegetables in a jar, alternating with various spices. Then vinegar is poured into the container and poured with hot brine to the top. The jar is covered with a lid and left at room temperature for 8-10 hours.

Cold fermented with dry mustard

It is very easy to make pickled vegetables with mustard. It is necessary to cut the vegetables into slices, cover with mustard powder and mix. You can eat vegetables after a few hours.

How to properly store blanks?

Lightly s alted cucumbers are consumed within a few days after preparation. Immediately after canning, vegetables are kept in the refrigerator for a day.

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