5 simple recipes for making lightly salted cucumbers with mustard for the winter
The recipe for making lightly salted cucumbers with mustard has become widespread due to the exquisite taste of vegetables. The seasoning makes vegetables richer and crisper. There are several ways how you can make a blank, so you should choose the right one depending on your own taste preferences.
Features of cooking lightly salted 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 overpower the mustard. Different recipes may include additional ingredients, so it's worth checking out the options and preparing the ingredients you need.
Selecting and preparing vegetables
To make lightly salted cucumbers tasty and aromatic, it is important not only to decide on a suitable recipe, but also to choose the right vegetables. When choosing cucumbers, you need to pay attention to a number of characteristics. In particular:
- The size. As a rule, lightly salted cucumbers are prepared in three-liter jars, so you need to pick up vegetables that are appropriate in size. The best option is cucumbers 10-13 cm long.
- Skin color. The shade of vegetables directly depends on the variety and age. Young varieties with green skin are suitable for canning. Overripe yellow specimens are not recommended for use in blanks.
- The presence of pimples. Bumpy vegetables with subtle black thorns are suitable for pickling or pickling in a jar. Salted specimens with white thorns on the pimples will not be crispy and elastic.
- The density of the peel. If the skin is thin, the cucumbers will not crunch and become too soft after being in a solution of mustard and water. To check the thickness of the peel, you can bite through one copy.
How to prepare a container?
Banks for blanks are first thoroughly washed and checked for cracks and other defects. To sterilize the cans, a pot of water is placed on the stove and a metal sieve is placed on top. When the water boils, they put the cans upside down on the sieve so that the steam spills over the walls from the inside. The duration of sterilization is 10-15 minutes, after which the cans are placed on a clean cloth without turning over.
The best cooking methods
There are several options for cooking lightly salted cucumbers with mustard.When choosing the appropriate method, you should consider your taste preferences.
Lightly salted cucumbers with mustard
To prepare cucumbers with mustard according to the basic recipe, it is enough to perform a number of simple steps. The cooking sequence is as follows:
- The greens are thoroughly washed and dried. Coarsely cut and place a third of the greens on the bottom of a sterilized jar. Cut the next layer and add pieces of garlic.
- Cucumbers are pre-immersed in cold water and kept for three hours. This makes them tight and crunchy.
- Half a jar of herbs and garlic is filled with cucumbers. Pour another third of greens on top, cucumbers to the top of the jar and the remaining greens.
- Mustard is mixed with salt and diluted in water. The resulting solution is poured into a jar. The remaining space in the jar is filled with cold water.
- The jar is placed in a deep bowl as the cucumbers begin to ferment and the juice will gradually pour out. For 3-4 days, the jar is kept at room temperature. When the 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, mix vegetable oil, salt, ground pepper and powdered mustard in one container. Mix the ingredients, pour the mixture over the cucumbers and mix. The vegetables are left for 3 hours, after which they are served.
Without oil
You can cook lightly salted cucumbers without oil by 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 of sliced cucumbers with vinegar (70%)
To quickly make sliced cucumbers with vinegar, you need to put vegetables in a jar, alternating with different 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 pickled with dry mustard
It is very easy to make a preparation of pickled vegetables with mustard. You need to cut vegetables into slices, cover with powdered mustard and mix. You can eat vegetables in a few hours.
How to store workpieces correctly?
Lightly salted cucumbers are consumed within a few days after preparation. Immediately after canning, vegetables are kept in the refrigerator for 24 hours.
