Canned pickled cucumbers with mustard recipe. Canned cucumbers (slices) with mustard

If you like pickled cucumbers, then try cooking them with mustard for the winter. Such a preparation can be served with any side dish of cereals or pasta, boiled vegetables. Pickled cucumbers perfectly complement baked meat or fish, they will be ideal in pickle or other hot dishes. Mustard will give the vegetables a spicy note, without which their taste would not be so bright. Preservation is prepared in 30 minutes, but if you plan to store it at room temperature, then it is best to pour the cucumbers in jars three times, using the marinade at the last filling so that the vegetables are steamed well from the inside.

Ingredients

You will need for 4 cans of 0.5 l:

• 1 kg small cucumbers
• 1 head of garlic
• 16-20 black peppercorns
• 4 tsp dry mustard (powder)
• 4 tbsp. l. vinegar 9%
• 700 ml water
• 2 tbsp. l. topless salt
• 4 cloves
• 8 allspice peas
• oak or horseradish, cherry or currant leaves

Cooking

1. Boil water in a kettle in advance. In a saucepan, immediately combine the bulk ingredients: dry mustard, salt, black and allspice peas, cloves.

2. Fill with water and place on the stove, including the minimum heat. We will not cover the container with a lid - the mustard will allocate foam, which can run over the edges of the container.

3. Wash the leaves of oak or horseradish, thanks to them the cucumbers will remain crispy. We also wash the leaves of cherries or currants, which will give the workpiece its aroma. Put them on the bottom of washed clean jars.

4. Thoroughly rinse fresh cucumbers, removing dust, dirt and thorns from the surface of vegetables. We put the fruits into the jars as tightly as possible, without cutting off the tails from them. It is advisable to choose small cucumbers if the jars are 0.5 liters. But in 1 liter of capacity you can buy vegetables of larger sizes.

5. Peel the garlic cloves, rinse and cut directly into jars. Pour boiling water from the kettle, substituting the tip of a knife or something else under each container so that the jar does not burst due to the temperature difference. Cover with tin lids and steam for 10 minutes.

6. Change the lids and drain the warm water from the jar. At this point, the brine in the pan will boil.

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The process of its preparation is known to every housewife and is passed down from generation to generation.

Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes, according to which even a beginner can cope with the task.

Cucumbers with mustard for the winter - general principles of preparation

To prepare canned cucumbers, they must first be soaked in a large amount of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. In a prepared clean and sterilized jar, greens are laid out at the bottom: parsley, garlic, dill and horseradish leaves. Soaked cucumbers are tightly packed in a jar to the very top. In some recipes, they need to be cut lengthwise into several parts. Dill branches with seeds are laid on top, and poured with marinade.

It is the marinade that gives the product its unique taste. It is prepared separately in a saucepan, and then poured into a jar. To prepare the marinade, you need pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe. The water is brought to a boil, the components are poured and cucumbers in a jar are poured with a ready-made boiling solution.

In some recipes, jars of cucumbers and marinade stand for several days, in others they are rolled up and sterilized immediately, after which they are warmed to cool.

Cucumbers with mustard for the winter - preparing food and dishes

For cucumbers, it is usually necessary to prepare a large amount of greens, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be cut. Leaves and roots of horseradish are washed and also cut. Garlic is peeled, if the cloves are large, they are divided in half. Cucumbers are soaked.

Dishes for preservation must be selected and prepared in advance. To do this, choose banks of 1-3 liters. They are thoroughly washed with soda and sterilized with lids. The glass must not be damaged, otherwise the jar may burst, and all labor and products will be lost.

The saucepan for preparing the marinade is taken enameled or steel. Its size depends on the number of prepared cucumbers with mustard for the winter.

Recipe 1: Whole Mustard Cucumbers

This is a simple recipe that will take 2-3 hours to prepare, if you do not take into account the preparation of cucumbers. The finished product is crispy, has a spicy taste, suitable for use in its pure form or as a spicy component of a salad.

Components:

Whole mustard seeds - 6 tsp;

Green cucumbers - 6 kg;

Coarse rock salt - 10 tbsp. l.;

Sugar sand - 10 tablespoons;

Head of garlic - 2 pcs.;

Greens - horseradish leaves, sprigs of dill and parsley;

Banks with a volume of 1 liter;

Cooking:

Let's go over the basic principles first. After the laying of the top dill has passed, 2-3 cloves of garlic are added to it, depending on the size. A full jar is filled with boiling water and, without rolling, close the lid. Let it brew for 15 minutes, after which the water is carefully drained, you can use a special nylon lid with holes. The operation is repeated 1 more time.

The marinade is prepared separately for each jar. To do this, decant water from a jar into a saucepan, add sugar and salt, 1 tbsp each. and boil. Half a teaspoon of mustard seeds and one teaspoon of vinegar are poured into a jar. From above, everything is poured with a boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.

All containers are placed on lids, wrapped in warm blankets and pillows and left for 20-30 hours so that the preservation cools down and can be moved to a cooler place.

Recipe 2: Cucumbers with Dry Mustard

The composition of this recipe includes vegetable oil, which gives cucumbers with mustard for the winter tenderness, a light oily taste. The manufacturing process takes longer, but the results exceed all expectations.

Components:

Dry powdered mustard - 2 tablespoons;

Green cucumbers - 4 kg;

Sand sugar - 1 glass;

Vinegar - 1 cup;

Sunflower oil - 1 glass;

Ground pepper 1 tbsp;

Coarse rock salt - ½ cup;

Banks with a volume of ½l;

Cooking:

After soaking, the cucumbers are cut lengthwise into 4 parts and laid out in a large saucepan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also poured there. All ingredients are mixed and left to infuse for 6 hours.

After the time has passed, the cucumbers are laid out in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.

Recipe 3: Oak Leaf Cucumbers

This recipe contains oak leaf. Adding it to pickles and preservation preserves the firm texture of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard - 0.5 tbsp;

Green cucumbers - 4 kg;

Oak leaves - 40 pcs.;

Dill greens - 2 bunches;

Coarse rock salt - 2 tablespoons;

Garlic - 1 head;

Horseradish root - 1 pc.;

Pepper put to taste;

Cooking:

The first stages of preparation follow the general rules. Cucumbers are laid out in a jar with spices, oak leaves and herbs. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which are left to infuse for 2-3 days. The containers are left indoors at room temperature so that the fermentation process takes place more intensively. After, the brine must be drained and brought to a boil again. Banks are filled and rolled up again.

Recipe 4: Original Cucumbers

Cucumbers with mustard for the winter according to this recipe are especially fragrant. This happens due to the addition of celery and tarragon to the cooking process. Such cucumbers can be used both independently and in salads.

Components:

Dry mustard - 160 g;

Green cucumbers - 4 kg;

Dill with seeds - 4 pcs.;

Dill greens - 6 branches;

Parsley greens - 4 sprigs;

Celery greens - 4 sprigs;

Tarragon greens - 4 sprigs;

Garlic - 6 cloves;

Water - 4 liters;

Coarse rock salt - 260 g;

Cooking:

Cucumbers are selected as uniform as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. First you need to prepare a brine from water, salt and mustard, and cool it. Jars with herbs, spices and cucumbers are poured with cold brine and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and rolled up.

Recipe 5: Canned Cucumbers with Onions

This is an old and proven recipe. Cucumbers turn out firm and fragrant, they are great as a separate cold appetizer or in combination with other ingredients in salads. Also very tasty is the onion, which is preserved with cucumbers.

Components:

Ground mustard - 300 g;

Green cucumbers - 3 kg;

Onion - 300 g;

Sand sugar - 1 glass;

Coarse rock salt - 4 tablespoons;

Dill greens - 2 bunches;

Bay leaf - 2 pcs.;

Ground black pepper is added to taste;

Water - 3l;

Vinegar - ½ cup

Cooking:

The preparation of this recipe does not follow the usual plan. Prepared cucumbers are laid out in a large saucepan, the required amount of water is poured there, and all the ingredients are poured. Onions and dill must first be finely chopped. The solution, together with cucumbers, is boiled for 15 minutes at a minimum heat.

Further, the cucumbers are taken out and laid out in prepared, pre-sterilized jars. Top with boiling marinade, which remained in the pan, to the top. Rolled jars are turned over on lids and wrapped in a warm blanket for a day.

Recipe 6: Spicy cucumbers with mustard for the winter

For lovers of spicy cold appetizers and spicy canned cucumbers, this recipe has been developed. Thanks to the hot pepper, which is preserved along with the rest of the ingredients, the taste is pleasantly spicy.

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers - 5 kg;

Dill with seeds - 300 g;

Horseradish - 30 g;

Hot pepper pods - 2 pcs.;

Garlic - 1 head;

Water - 2.5 l;

Coarse rock salt - 250 g;

Cooking:

The first stages of preparation are carried out according to general rules. Washed and prepared cucumbers are laid out in jars along with herbs and spices. Hot pepper is placed at the bottom of each jar. The marinade is prepared according to a standard recipe, cooled and poured into each jar. After 3 days, the liquid is drained from the cans, brought to a boil. Bottles of cucumbers are filled with boiling brine and rolled up.

Recipe 7: Cucumbers with mustard for the winter with basil

For lovers of basil, these cucumbers will be to your taste. Delicious, crispy, with a pleasant aroma, they can be served as a separate dish. Cooking is not difficult, and the result will exceed all expectations.

Components:

Mustard - 100 g;

Green cucumbers - 5 kg;

Water 4.5 l;

Vinegar - 0.6 l;

Coarse rock salt - 100 g;

Sand sugar - 100 g;

Horseradish root - 1 pc.;

Dill inflorescence - 20 g;

Dried basil - 1 tbsp. l.;

Fresh basil - 5 branches;

Cooking:

Cucumbers and greens are prepared according to the general rules, washed and placed in a jar. Horseradish root, dry basil and mustard are also placed there.

Separately, it is necessary to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured and the marinade is immediately removed from the stove.

Jars with cucumbers are poured with a hot ready-made solution, put in boiling water and sterilized for 10-15 minutes, after which they are rolled up.

Recipe 8: Canned Cucumbers with Vodka

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers - 3.5 kg;

Vodka - 3 tbsp. l.;

Dill greens - 1 bunch;

Allspice - 12 peas;

Horseradish greens - 2 sheets;

Garlic - 6 cloves;

Sweet pepper - 3 pcs.;

Hot pepper - 1 pc.;

Bay leaf - 2 pcs.;

Currant leaves - 12 pieces;

Cherry leaves - 12 pcs.;

Sugar sand - 150 g;

Coarse rock salt - 200 g;

Water - 3 l;

Vinegar - 150 ml;

Cooking:

Cucumbers are prepared according to the standard scheme. Sweet peppers are washed, cleaned from seeds and cut into pieces. Also coarsely chop the herbs and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: greens should be at the bottom and at the top of the jar. Bitter and sweet pepper is laid out on the bottom on the greens.

Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain the water, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from the container with cucumbers into the pan, add sugar and salt, evenly distributing the entire specified volume to all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottles. Banks are rolled up, insulated for a day.

• Oak and cherry leaves hold tannins, so they are often added to preserves to keep the product firm.
• To correctly determine the salt concentration in the marinade, our grandmothers used a raw chicken egg. With a low salt concentration, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
• When canning cucumbers, the essential ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be put at will, experimenting with tastes annually.
• If pieces of horseradish roots are placed not only at the bottom, but also at the top of the jar, this will prevent the formation of mold.

by the materials zhenskoe-mnenie.ru

Cucumbers with mustard for the winter: proven recipes for cucumbers with mustard for the winter 2015-10-20T11:56:15+00:00 adminhomemade preparationshomemade preparations, salads and snacks

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The process of its preparation is known to every housewife and is passed down from generation to generation. Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes, according to which even ...

[email protected] Administrator Feast-online

Related Tagged Posts

Pickling cucumbers for the winter - is it difficult or easy? This job requires special talent and skill. Having decided to roll up cucumbers for the winter, do not rush, tune in and prepare. Choose...

We used to preserve crispy, spicy cucumbers for the winter with the addition of currant leaves, cherries, horseradish, bay leaves. But there is one pickled cucumber recipe which I will share with you today. You can add dry mustard to the cucumbers in a jar, you get just an amazing snack. Cucumbers for preservation should be taken small or medium in size, then it is convenient to get them out of the jar and even do not need to be cut before serving.

Cooking Ingredients cucumbers with mustard for the winter:

• Fresh cucumbers of medium size - 350 grams
• Young carrot - 1 piece
• Garlic - 2 cloves
• Young dill - 5 branches
• Allspice peas - 3 pieces
• Coarse salt - 1 heaping teaspoon
• Regular sugar - 1 teaspoon
• Vinegar 9% - 1 tablespoon
• Drinking water

Canned Cucumbers with Dry Mustard - Recipe

To close delicious cucumbers, we need fresh vegetables only from the garden. If your cucumbers are already plucked or bought for 4 days, then you need to fill them with ice water in a couple of hours. My cucumbers are fresh, so I'll just wash them. I will add young carrots - it is much more aromatic.

For any preservation, you need to prepare clean jars in an hour, now there are a lot of sterilization options: steamed in a slow cooker, in the microwave, in the oven, or the old proven method on the kettle. Choose the option that is more convenient for you. We put fresh dill in a jar, you can also put dill umbrellas if you already have them. Peel the garlic and also in a jar.

We put the cucumbers in a jar in a column, then they will fit in their entirety and it is convenient to get them out. Peel the carrots, cut into rings. Spread around the edges of the jar so that our preparation for the winter is also beautiful.

Pour boiling water over the cucumbers - let them stand for 10 minutes, then pour the water into a saucepan, add coarse salt and sugar. Let the marinade boil. Add a teaspoon of dry mustard and a little allspice with peas.

Pour cucumbers with ready-made hot marinade.

We roll up or simply twist the lids on a jar of fragrant cucumbers. Shake the finished workpiece a little and set aside to cool completely.

Cucumbers with dry mustard for the winter ready. For mustard lovers, this preparation will be the most beloved. Prepare also

In Russia, pickles are loved by almost every family. Pickled cucumbers are the main snack of a family dinner or on a festive table. They go well with various side dishes, often used as an ingredient in a salad or served with first courses. To make the cucumbers tasty, crispy and moderately salty, mustard is added.

Cucumbers with dry mustard for the winter without sterilization

Mustard is the main seasoning when harvesting pickled cucumbers for the winter. The appetizer, thanks to this, acquires a pleasant spicy aroma. You can cook with dry mustard without sterilization.

To do this, you will need: cucumbers (small, approximately the same size) - 2 kg, greens (mostly dill umbrellas) - a couple of pieces, mustard - 1 tablespoon (possible with a small hill) spoon, 6 cloves of young garlic, salt - 250 g, currant or cherry leaves - 3 pcs., hot chili (pepper) - 1 pc.

Step by step preparation:

1. Cucumbers must be thoroughly washed, cut off the ends and soaked in cool water for about two or three hours.
2. Fill an enamel pot with water, then add salt and boil the liquid for about 5 or 10 minutes.
3. Now you need to fill clean glass jars with half the cooked greens, chili peppers and garlic. In prepared jars, it is necessary to tightly lay cucumbers soaked in water, pour all this with the remaining greens.
4. Cucumbers with dry mustard in jars are poured with hot brine, which was boiled for several minutes.
5. Banks must be closed. When the salting has cooled, it should be moved to a cool place. The shelf life of such a snack is about six months.

Sterilized cucumbers with mustard

It may take 2 hours or more to harvest this method of pickles, but the end result will definitely please. The recipe for cucumbers with dry mustard for the winter is prepared using the following components: a clove of garlic - 3 pcs., Fresh cucumbers - 4 kg, horseradish - 1 leaf., Greens - 3 sprigs, mustard seeds - 1 tbsp. l., bay leaves - 4 pcs., sugar - 4 tbsp. spoons, currant or cherry leaves - 2 pcs., vinegar - 1/3 tbsp. l., cloves - a couple of pieces, allspice - 5 peas, red pepper - to taste.

Manufacturing process:

1. Fresh green (with or without pimples) cucumbers must first be soaked in cool water for about 5 or 6 hours.
2. Boil water separately and let it cool down. In parallel, you need to prepare jars for spins (sterilize). To do this, you need a wide pan and a grid. Glass vessels are placed on the grid, neck down, where they must hold out for 30 minutes over the steam.
3. The following are placed in jars: garlic cloves, bay and cherry leaves, peppercorns, herbs, red pepper, cloves, horseradish.
4. Next, you need to tightly tamp fresh cucumbers that have been pre-soaked.
5. The cooled boiled water should be salted and add 4.5 tablespoons of sugar, 100 gr. vinegar,
6. The last step is to close the jars with treated lids and hide either in the refrigerator or in the cellar / cellar. Pickles will be ready to eat already a month after spinning.

Cucumber salad with dry mustard

You can pickle fresh cucumbers not whole, but make a delicious salad with mustard for the winter. It is not at all difficult to prepare such a dish. The following products are required for the marinade: cucumbers - 4 kg, acetic acid, sugar - 1 tbsp. spoon, fine salt - 2 tbsp. l., sunflower oil - 1 tbsp. l., young garlic (chopped) - 2 tbsp. l., dill, mustard - 2 tbsp. l.

Detailed description of pickling:

1. Green cucumbers should be thoroughly washed and cut into “pyataks” (thickness is about 1.5 cm.)
2. Set aside the cucumbers in a separate enamel bowl so that they lie for about 3 hours.
3. Chop dill and mix with pre-chopped garlic.
4. Combine all the spices together, season with sunflower oil and vinegar.
5. Arrange the vegetables in jars and close with special lids for salting.
6. The containers are placed in a pot of boiling water for mandatory sterilization, where they boil for about 15 minutes.
7. The final stage - the banks should be turned over and wrapped with warm material.

Cucumbers with dry mustard in jars

The recipe for this pickle is also simple. You will need the following ingredients: small cucumbers with pimples - 4 kg, dry mustard and vodka - 1 tbsp. spoon, dill, 2 cloves of garlic, horseradish leaf, bay leaves - to taste, allspice and hot pepper, salt - 250 g, granulated sugar - 150 g, vinegar - 200 ml, cherry leaves - 1 sprig.

Step by step preparation:

1. All vegetables must be washed well.
2. Cut the peppers into several pieces, having previously cleared the seeds. Then chop the garlic and chop the greens.
3. Glass vessels should be thoroughly washed with the addition of soda, then greens, garlic and spices should be put there. Cucumbers are tightly packed, to each other several times filled with hot water. After the first time, they must be covered with a lid.
4. Before the resulting liquid is drained into a separate container (later it will be needed for the brine), sugar and salt must be dissolved in it.
5. Next, mustard, vodka are added to each jar and poured with brine.
6. After that, you need to tighten the jars with pre-sterilized lids. Now the containers can be turned upside down and wrapped.

herb cucumber recipe

Necessary components: fresh cucumbers - 3 kg, dry mustard - 6 tbsp. l., seasonings, a couple of cloves of garlic, fine salt - 250 g., spicy herbs.

Cooking:

1. First, soak the vegetables for 6 hours.
2. Now you can prepare containers for pickles: wash them, dry them and fill each of them with spices, herbs, put cucumbers in the same place and pour all this with brine.
3. Banks should be left to infuse at room temperature for a couple of days. Then pour a few tablespoons of dry mustard there and leave for another 6 hours and the blanks will be ready for use.
4. If pickles are needed for the winter, then pour the filling into a saucepan, boil for about 10 minutes, pour back into jars and close with lids. Then you need to turn the containers over and wrap them with a warm towel.

Cucumbers with oak leaves

For this recipe, you will need simple products: green vegetables - 4 kg, dry mustard ½ tbsp. spoons, oak leaves - 40 pieces, herbs, salt, garlic cloves - 1 piece, horseradish leaf.

Step by step conservation:

1. Vegetables are tightly packed in jars with all the spices, oak leaves and herbs. The brine is prepared in a separate bowl with mustard and salt.
2. The solution should cool down and then poured into all prepared containers with cucumbers. Next, the banks must be left to infuse for 2 days.
3. After the brine is drained from the cans into a separate pan and brought to a boil.
4. The last stage - the jars are once again filled with broth and rolled up with special lids.

Recipe for original cucumbers

The following ingredients are needed: green vegetables - 4 kg, dill and parsley, celery - 4 sprigs, tarragon - 4 sprigs, dry mustard - 150 g, rop with seeds - 3 pcs., garlic - 6 cloves, salt - 250 g.

Detailed procedure for this canning:

1. Pre-soaked cucumbers are stacked in jars along with greens in layers (it must first be divided equally).
2. At the same time, you need to prepare the brine. Salt and mustard are added to the water, put on fire, brought to a boil, after which it is cooled.
3. All containers for salting are filled with cold brine, adding the remaining spices there, and fermenting them for 2 or 3 days.
4. On the fourth day, the process is repeated: the brine is drained, brought to a boil, once again poured into jars and rolled up.

1. In order for the vegetables to remain firm, you should definitely add oak and cherry leaves to the spins.
2. When pickling cucumbers, the main products are: mustard, salt, sugar, garlic and vinegar. Other seasonings and spices can be put at will.
3. In order to determine a sufficient amount of salt in the marinade, you can put a raw egg there. If it remains at the bottom, it means that the salt concentration is low, it floats - there is enough salt.
4. To prevent mold from forming on top of the jar, you can add horseradish roots.

• Fresh cucumbers - 10 kg,
• dill with umbrellas - 400 g,
• garlic - 2 heads (this is about 50 g),
• cherry leaves - 100 g (or the same number),
• peeled horseradish root - 1 pc. (about 60 g),
• if desired, you can put a couple of horseradish leaves and 1 pod of hot pepper,
• 5 liters of brine with salt (for 5 liters of water 300-400 g of salt),
• 0.5 cup dry mustard

Based on 10 kg of cucumbers, an approximate consumption of spices and herbs is given, and you yourself decide how many cucumbers you pickle.

Cooking process:

Before harvesting and salting cucumbers in any way, they are sorted out, washed and soaked for 5-6 hours in cold water, so that pickles are dense, without wrinkles and voids (this will not save crooked cucumbers from voids).

Cucumber with mustard is salted in wooden barrels (tubs or tubs), in large stainless steel containers, in an enameled bucket or pan (you can use a stainless steel pan), glass jars (both in large 10 liter and 5 or 3 liter ).

A layer of leaves is laid at the bottom of the container, on them a layer of cucumbers rammed to each other, then greens again, and so on to the top.

I salted cucumbers for the winter with mustard in a five-liter saucepan and in jars

Mustard can be poured to the bottom, or you can put it in a knot of fabric or gauze, so it will not settle on pickled cucumbers, and the brine will remain transparent. The taste of cucumbers will not be affected by how you put dry mustard.

Pour cucumbers with salted brine,

so that they are completely covered,

and cover with oppression (a wooden circle or a plate), just close the glass jars with plastic lids. Under the circle in large containers for pickling, it is recommended to put a cotton napkin, and periodically rinse the circle or oppression during pickling cucumbers with water and pour over boiling water. By the way, this directly affects the taste and quality of cucumbers!

I put the mustard to the cucumbers just like that, without a bag, after a few minutes it settled, and the cucumber pickle became transparent.

They store pickled or pickled cucumbers in mustard filling according to this recipe in a cool place, someone does it in the cellar, and city dwellers in the refrigerator.

And my grandmother shifts cabbage with such sour mustard cucumbers when the season of pickling it comes up in the fall.

I will write here for now a simple grandmother's recipe for delicious crispy sauerkraut with cucumbers, and in the fall I will try to transfer it to a separate post with a photo report.

Grandma's recipe for pickling sauerkraut

Such cabbage can be harvested for the winter with barrel pickles.

For a bucket of already shredded cabbage, you need 1 full glass of salt.

A layer of cabbage (about 5 cm) is compacted and sprinkled evenly with a handful of salt, then a layer of cabbage comes on top again, compacted, salted, and so on to the top of an enameled bucket (if you salt in a bucket). A very important point: with such a dry salting of cabbage without brine, it is very important not to mix the cabbage with salt, but to compact it. Cabbage with salt laid in layers is covered with oppression, something heavy is placed on it, for example, a can of water. After a while, she herself will give cabbage juice, in which the fermentation process will take place. Sugar is not added according to this recipe, otherwise the cabbage becomes slippery, and the brine will be stringy.

Grandmother always salted such cabbage in large barrels in the cellar, measured all the proportions as follows: she tamped a bucket of chopped cabbage in layers with a glass of salt, distributing it evenly and so on to the top of the barrel, and, of course, she shifted the cabbage with her pickled cucumbers (she made layers of pickled cucumbers between layers of cabbage).

I hope you enjoy our family-friendly recipes for delicious mustard pickles and crispy sauerkraut!

Sincerely, Anyuta.