Less than a year later, I was honored to continue the story about my conservation. And I'll start with lightly salted cucumbers so revered in Russia

Each housewife has her own tricks and secrets of cooking this glorious snack. And, by the way, the pickled cucumber is worthy not only of a monument, but also of a whole Odes, perhaps I will write it later in my diary.

Cucumbers are an excellent raw material for canning. In June, when the body is gradually saturated with fresh herbs, craving for crispy, lightly salted cucumber begins to mature in it. And my men, as if by chance, are beginning to wonder if there is something slightly salty green and oblong.

Oh, how I love this moment of misunderstanding what it is about And then another proud posing like what adtskikhorny work I am ready for the sake of their beloved After all, we know that HOW it is DIFFICULT and DIFFICULT to cook real lightly salted cucumbers. Creation of a crunch alone requires a lot of labor.

But what sacrifices has humanity not made from time immemorial for the sake of love.

Therefore, someone goes to the dacha, and I go to the market for green and pimpled. At the same time, we will also buy the necessary spices there, the so-called "broom" from grannies. They are so smart.

Carefully collect everything you need into one bundle.

So, based on for a 3 liter jar purchasing
1.7-2 kg of green cucumbers
1 PC. - "broom" for pickling, including
- a couple of cherry twigs,
- a couple of currant sprigs
- 5-6 umbrellas of dill on sebels
- 2-3 horseradish leaves
- small horseradish root
1 PC. head of garlic
1 small peppercorn
1 tbsp. l. mustard

For brine:
2 p. water
3-4 tbsp. l. coarse salt (in our country it is called stone, in contrast to small table salt, and !! not iodized)
5-6 pcs. carnation
5 pieces. allspice
5 pieces. black peppercorns
1 bay leaf

By size, cucumbers are divided into pickles (3-5 cm), gherkins (5-7 and 7-9 cm) and greens (no more than 12 cm). The first two categories in our market are almost impossible to buy, therefore I use the last ones for salting - zelents. Understanding clearly that cucumbers are more valuable and tastier the smaller they are.

I learned the intricacies of pickles using my mother's example, so I tell everything the way she did and now I do it myself. Why not otherwise - I DON'T KNOW! this is how it should be and I do it

Wisdom No. 1
- before salting, cucumbers should be soaked for 3-6 hours in cold (possibly salted) water.

That is, we wash the purchased cucumbers, sort them, put them in a deep saucepan or basin and fill them with cold water. We forget about them for 3-6 hours,


and we ourselves are engaged in banks, "broom" and pickle. I either pour over the cans with boiling water or "fry" them in the oven.
Wash and dry the "broom", peel the garlic and chop the pepper.

Let's take care of the brine. In a saucepan with 2 liters. add salt, cloves, peppers and bay leaves with cold water, put on fire and bring to a boil. Let it simmer for a few minutes over the fire.

Wisdom No. 2
- we use coarse salt instead of fine extra

At the bottom of the prepared jar (or saucepan, or barrel), lay out a third of the branches of cherries, currants, dill, a few cloves of garlic, a few pieces of horseradish root

Wisdom no. 3
- we put the cucumbers in a jar (or what you have there) strictly vertically, cutting off the ends so that they are salted faster and better.

After laying out the first row, add the dill, twigs, pepper and garlic again.

Wisdom no. 4
- to give the cucumbers a real crunch, you need to add oak leaves and horseradish. Horseradish leaves are less bitter than its root, and give no less crunch.

We fill the jar with cucumbers to the top, again twigs, dill, garlic and cover with a horseradish leaf on which we pour mustard.

Fill with brine cooled to 60C.

Wisdom No. 5
- after salting, jars of cucumbers should be placed in a dark place, in any case, hide from direct sunlight.

After a day or two (depending on the temperature in the room), the cucumbers are ready and they can be covered with a lid and put into the refrigerator.

True, my tasters immediately lost half of one can.

Help yourself! Bon Appetit!

How to cook delicious crispy lightly salted cucumbers according to the classic recipe? There are many options for cooking the same dish, you can get lost.

We have prepared a selection of the most delicious and proven recipes for salted cucumbers. Choose the one you like: in a saucepan, jar or bag.

With apples, mustard, garlic and herbs, herbs. Spicy with hot peppers or sweet in honey brine.

Ingredients:

• 2 kg of cucumbers;
• 10 g tarragon (tarragon);
• 20 g of dill umbrellas;
• 8-10 cloves of garlic;
• 20 g of black currant leaves;
• 20 g horseradish leaves;
• 20 g cherry leaves;
• 75 g of salt.

Preparation:

Wash the cucumbers and leave in cold water for 2 hours. Rinse all the greens, peel the garlic and cut into thin slices.

Put half of the herbs and garlic at the bottom of the jar, then place the cucumbers tightly vertically in the jar and put the remaining herbs and garlic on top.

Dissolve salt in 1.5 liters of water, boil and pour cucumbers with a boiling solution. Cover the jar with a lid. After a day, lightly salted cucumbers are ready for use, but if you want to crunch the cucumbers earlier, then cut off their tips, in this case they will be ready in 12 hours

Hungarian salted cucumbers with vinegar

Ingredients:

• cucumbers;
• dill greens;
• horseradish root;
• Rye bread;
• vinegar;
• salt.

Preparation:

Pick up small cucumbers and wash them. Cut both ends by 1-2 cm and cut the cucumbers lengthwise, then put them in a jar, shifting them with dill and horseradish.

Put a slice of rye bread on top of the cucumbers and drip 4-5 drops of vinegar onto it. Prepare brine at the rate of 1 tablespoon of salt per 1 liter of water. Pour the brine over the cucumbers, cover the jar with a saucer and place in a warm place. As a result of fermentation, in a day the brine will become cloudy, and on the 3rd day it will begin to brighten, at which time the cucumbers should be moved to the refrigerator, they are ready to eat.

The classic recipe for lightly salted cucumbers

Ingredients:

• 1.5 kg of cucumbers,
• 1 head of garlic
• dill umbrellas,
• black currant leaves,
• cherry leaves,
• horseradish leaves,
• allspice peas,
• 2 tbsp salt,
• 1 tbsp Sahara

Preparation:

Wash the cucumbers and cut off the ends on both sides. Take an enamel pot and place the cucumbers in one layer. Lay the dill umbrellas, currant and cherry leaves, peeled garlic cloves and a handful of allspice peas on top.

Cover everything with horseradish leaves. Lay out the second layer of cucumbers and put the dill, cherry and currant leaves, garlic and pepper on top again, cover the second layer with horseradish leaves.

Prepare a brine from 1-1.5 liters of water, salt and sugar, bring it to a boil. Pour boiling brine over the cucumbers so that it completely covers the cucumbers. Cover the pot with a lid and let it sit at room temperature until the brine cools down, then refrigerate. In a day, lightly salted cucumbers will be ready.

Instant lightly salted cucumbers in a saucepan

Nadezhda Nikolaevna, 49 years old

Cook these quick crunchy cucumbers in just 5 minutes. This is the simplest recipe for a novice hostess.

Ingredients:

• 1.5 kg of cucumbers,
• horseradish leaves,
• cherry leaves,
• currant leaves,
• Dill,
• 3-4 cloves of garlic
• 1 bay leaf
• peppercorns
• 2 tbsp salt,
• ½ tbsp Sahara

Preparation:

Wash the cucumbers, wipe dry and cut off the ends. Rinse the herbs, peel and chop the garlic. Put the water on the fire, let it boil and add salt, sugar, bay leaf and peppercorns, if desired, add a little hot pepper.

Put half of the herbs and garlic on the bottom of a dry saucepan, then place the cucumbers, trying to make them fit snugly enough to each other. Fill the pot halfway and add the herbs and garlic again, then add the remaining cucumbers and cover them with the herbs and garlic.

Pour hot brine over the cucumbers, let cool at room temperature and refrigerate overnight. The next day, the cucumbers can be eaten.

Quick salted cucumbers with mustard

Thanks to the vinegar and mustard, this recipe only takes a couple of hours to pickle cucumbers.

Ingredients:

• 1 kg of cucumbers;
• 4 cloves of garlic;
• 1 tablespoon sugar
• 2 tsp salt;
• 1 tsp table vinegar;
• ¼ h. L. mustard;
• ¼ h. L. ground black pepper;
• a bunch of dill.

Preparation:

Cut the washed cucumbers into quarters and place in a deep bowl. Add spices: vinegar, mustard, ground pepper, salt, sugar, chopped dill and finely grated garlic.

Mix everything well, cover the cucumbers with a plate and send to the refrigerator. After a couple of hours, these lightly salted cucumbers can be eaten.

Lightly salted cucumbers on mineral water

Ingredients:

1 kg of cucumbers;
Dill;
head of garlic;
2-4 tbsp salt;
1 liter of salted carbonated mineral water.

Preparation:

Wash the cucumbers well and cut off the tails from both sides. Put the dill cut into 4-5 cm pieces into the container in which the cucumbers will be salted. Put the cucumbers on the dill.

Peel the head of garlic, cut the cloves into slices and sprinkle them over the cucumbers. Dissolve 2-4 tablespoons of salt in salted carbonated mineral water and pour the cucumbers so that they are completely covered, put the remaining dill on top. Close the container with a lid and refrigerate for 24 hours.

Recipe for crispy lightly salted instant cucumbers with herbs

Ingredients:

• cucumbers;
• dill greens;
• parsley;
• horseradish leaves;
• 2-3 cloves of garlic;
• allspice peas;
• black peppercorns;
• salt.

Cooking lightly salted crispy cucumbers with herbs:

Wash cucumbers and herbs thoroughly. Place chopped greens and thinly sliced ​​garlic in the bottom of a plastic container.

Use a knife handle to crush a few peas of allspice and black pepper, add them to the herbs. Cut the cucumbers lengthwise or in quarters, place them in a container and sprinkle with salt. You must determine the amount of salt yourself, salt 3-4 times more than usual when you salt cucumbers for food.

Close the container and shake it well so that the cucumbers hit the walls and let the juice out. After 5-10 minutes, the cucumbers will be in a brine made from their own juice, which will mix with salt and herbs during shaking.

Leave the container at room temperature for an hour and a half, shaking it occasionally. Your cucumbers are ready, all that remains is to rinse off excess salt from them.

Ingredients:

• 1 kg of small cucumbers;
• 3-4 cloves of garlic;
• dill greens;
• 1 tbsp salt.

Preparation:

Finely chop the dill and garlic. Wash the cucumbers thoroughly and cut off the ends. Place cucumbers, dill, garlic and salt in a plastic bag.

Tie the bag and put it in another bag. Shake everything well and put the bag in the refrigerator, shaking it occasionally. After 6-8 hours, you can taste the cucumbers.

Quick lightly salted cucumbers with olive oil

Another way to pickle in a bag. Such cucumbers will not crunch strongly: vinegar and oil make them a little soft. But the taste of vegetables will be spicy with a pleasant sourness.

Ingredients:

• 1 kg of cucumbers;
• 2 heads of garlic;
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon sugar
• a bunch of dill.

Preparation:

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Wash the young cucumbers and cut off their butts. Overgrown vegetables can be cut into slices. Place the cucumbers in a bag, add salt, sugar, vinegar and olive oil.

Peel and grate the garlic. Cut a couple of cloves with a knife so that large pieces meet from time to time. Sprinkle the cucumbers with garlic and chopped dill (or other herbs of your choice).

Tie and shake the bag to mix well. Let the cucumbers sit for half an hour and you can try. But it is better to leave them in the refrigerator for 2-3 hours.

Lightly salted cucumbers per day in cold brine

Lightly salt the cucumbers in cold water. Quick pickling and absolutely not troublesome. And the result is amazing.

You will need:

• cucumbers - 2 kg;
• salt - 3 tablespoons;
• dill - a small bunch;
• garlic - a couple - three cloves.

How to cook:

Place half the herbs and half the garlic in the bottom of the dish. Then stack the cucumbers tightly and place the remaining herbs on top.

Dissolve salt in cold water and fill in greens. Cover with a lid, pressing it down with oppression, and wait exactly 24 hours.

Lightly salted cucumbers "Spicy"

Ingredients:

• 1 kg of small cucumbers;
• 4-5 cloves of garlic;
• ½ hot pepper pod;
• a large bunch of dill;
• 6 tbsp coarse salt.

Preparation:

Take only young, firm cucumbers with thin skin, rinse them under running cold water. To make the cucumbers salted faster, cut off the ends from both sides.

Wash the pepper and slice it lengthwise, peel out the seeds and cut across into thin strips. Place 2/3 of the total amount of dill and thinly sliced ​​garlic on the bottom of the jar. Then place the cucumbers tightly, sprinkle them with strips of pepper and garlic, lay out the next row of cucumbers, which also sprinkle with pepper, garlic and the remaining dill.

Put the salt on top of the dill, cover and shake the jar. Boil water and pour over cucumbers. After a few minutes, drain the water, bring to a boil and refill the cucumbers with the resulting saline solution.

Cover the jar with a saucer and place a small weight on it, such as a small jar of water. Leave the cucumbers at room temperature for 2 days, after which you can taste them.

Crispy lightly salted cucumbers with vodka

Ingredients:

• cucumbers;
• horseradish leaves;
• cherry leaves;
• currant leaves;
• Bay leaf;
• dill umbrellas;
• black peppercorns;
• 50 ml of vodka;
• 2 tbsp salt.

Preparation:

Wash the cucumbers thoroughly and cut off the ends on both sides. Rinse all the greens and place them in a saucepan, add the peppercorns and top with the cucumbers.

Prepare brine at the rate of 2 tablespoons of salt and 50 ml of vodka per 1 liter of water. Pour cucumbers with cold brine, cover the pan with a lid and let stand for a day, after which your crispy cucumbers are ready.

Pickled cucumbers with apples

Ingredients:

• 1 kg of cucumbers;
• 2 green sweet and sour apples;
• 2 cloves of garlic;
• 150 grams of dill;
• 3-4 black currant leaves;
• 3-4 leaves of wine;
• 1 horseradish sheet;
• 1 bay leaf;
• black peppercorns;
• 2 tbsp salt.

Preparation:

Prepare brine at the rate of 1 bay leaf and 2 tablespoons of salt per 1 liter of water. Boil it. Wash the cucumbers thoroughly and cut off the ends. Peel the garlic and cut the apples into 4 pieces.

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Put 1/3 of the dill, currant leaves, cherries and horseradish in a dry saucepan. Put half the cucumbers and one apple on top of the greens. Top with a clove of garlic, cut into thin slices and 4-6 peppercorns. Then add another piece of dill, garlic, currant leaves and cherry.

Top with leftover cucumbers, apples, herbs and garlic. Pour hot brine over the cucumbers, cover the pan with a plate and place the weight on top. Let cool completely and refrigerate. In the morning, the cucumbers will be ready.

Hot salted cucumbers with honey

You will need:

• cherry leaves 10 g;
• black currant leaves 10 g;
• umbrella dill 10 g;
• horseradish leaf 20 g;
• garlic heads 2 pcs.;
• chili pepper 1 pc .;
• bay leaf 1 pc .;
• cucumbers 500 g;
• vodka 20 ml;
• honey 5 g;
• edible salt 4 tsp

How to pickle cucumbers with hot brine:

Prepare spices (herbs) for salting. Select suitable branches, wash and set aside. Select cucumbers, they should all be about the same size, wash and cut off the ends.

Put the greens on the bottom in a prepared clean container (jar, saucepan, etc.): horseradish leaves, black peppercorns, black currant leaves, cherry leaves, umbrella dill (it can be replaced with dill seeds), chopped chili and garlic.

Cucumbers on top and once again on top lay with horseradish leaves and dill umbrellas.

Prepare hot brine. To do this, boil 0.5 liters of water in a saucepan, add salt and an incomplete teaspoon of honey. Stir until completely dissolved, turn off the stove and pour in a tablespoon of vodka.

Pour hot brine over the cucumbers.

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Cover with a lid and leave to salt for a day at room temperature. If you do not plan to eat everything at once, then you should store them in the refrigerator. After a day, lightly salted cucumbers are ready for use.

First impressions of mustard cucumbers: sharper than just garlic, slightly sweet and spicy with a daring crunch. Our selfish interest in winter is to always have a light crunchy snack on hand. It allows you to freeze the worm and satisfy the capricious feeling of hunger without excess calories. All spicy, low-calorie vegetables with sourness are perfect for this.

And how easy it is to cook! Clear additives and the main character in an elegant cut, which takes 15 minutes from the force, even when there are a lot of vegetables. Vegetables are pickled without our participation. We will only have to put it in banks and sterilize briefly.

Fast, tasty, unusual - without any exotic and extra costs. In a word, a super-preparation for every family.

Quick navigation through the article:

How to cook mustard cucumbers for the winter

We need:

• Cucumbers - 4 kg
• Sugar - 1 glass
• Odorless vegetable oil - 1 glass
• Table vinegar, 9% - 1 glass
• Salt (rock, no impurities) - 3 tbsp. spoons
• Mustard (powder) - 1 tbsp. spoon
• Garlic (finely chopped or through a press) - 2 tbsp. spoons
• Black pepper (powder) - 2 tsp

Optional (if you like, per 1 can):

• Mustard seeds - 1/2 tsp
• Allspice peas - 3 pcs.
• Bay leaf (small) - 1 pc.
• Tarragon (tarragon), fresh twigs - 1 pc.

Important details:

• Conservation yield - about 4.5 l
• It is convenient to use small cans - from 500 ml to 1 liter.
• Buy black pepper and mustard as fresh as possible. The date of manufacture is on the packaging. Better in a store where the chances are higher that it has not been stored in the sun. This will provide the right vigor for the key spices.
• Do you like adding finely chopped greens? Stop at the classics: dill and / or parsley, 2 tablespoons each. spoons.

1) Preparing and pickling vegetables.

Mine, but not peeling cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water - at least for 1 hour. This will add juiciness to the workpiece and guarantee a crunchy finish.

Cut the cucumbers with your fingers. Along the vegetable in half, then each half is still glad along in half. Long quarters are obtained, as in the photo below.

Peel and chop the garlic. Or we pass it through the press.

We choose a large, convenient container where it is easy to mix the ingredients.

We put cucumber "fingers" and add all the spices listed in the recipe.

Once again, wash and dry our hands and alter the cucumbers and all the additives with our hands. Our task is for each bite to be bathed in a spicy-sweet oily mixture.

It's time to be patient while the piece is marinated. Leave the slices to brew for 3 hours.

2) Put it in jars and fill it with spicy juice.

If we use additional spices, place the peas and twigs on the bottom of sterile jars.

During pickling cucumbers will let the juice... We pack the pieces into jars and fill each container with the resulting juice.

Try to stack the pieces vertically, but don't be afraid to tamp the vegetables tightly. During sterilization, they will slightly decrease in size.

When all the quarters are in the jars, add sweet-spicy cucumber juice to each. First, fill up to half the volume to make sure there is enough liquid for each serving.

Add the rest of the juice evenly over the second circle.

Usually, a lot of juice is released during the 3-hour marinating. It is enough to fill each can almost to the top - about 2 cm from the edge of the neck. Don't worry, a small amount of air will not affect the taste and quality of the seaming.

Having distributed all the juice, we simply cover the blanks with sterilized lids.

3) Sterilize and close the blanks.

Sterilization is simple. You need a large pot of water, at the bottom - a kitchen towel. We put the pan on fire. We place the cans inside so that the water reaches the hangers.

We are waiting for the water to boil. Pinpoint sterilization time from the moment the water boils in a saucepan.

• For 500-750 ml - 10-12 minutes.
• For 850-1 liters - up to 20 minutes.

We take it out and roll it up tightly with any convenient lids. Turn the seams upside down, cover them and let them cool. We put it in a dark cabinet for storage. Cucumbers with mustard for the winter are well stored at room temperature until spring.

The photo recipe is as simple as the harvesting process. Try it, you won't regret it!

Four important points

1. For a tangible pungency, it is mustard powder that is needed. Whole grains will give only a light spicy note and subtle aroma. Don't be afraid to overdo it! The pungency of this recipe is mild and everyone will love it.
2. Pickled cucumbers will provide an ideal crunchy result. They are distinguished by 2 characteristics. Small to medium size when the vegetable shrinks in the palm of an adult, and bumps on the skin.
3. If you want to cut into slices, feel free to make this blank. The only caveat: do not grind, otherwise the vegetables may turn out to be too soft. It is best to cut into circles about 1 cm thick.
4. Pay particular attention to cleanliness during the preparation phase. Wash the bowl of baking soda, use a clean knife, and rewash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a suitable large lid? Take a fresh towel.

Whole vegetables marinated mustard, without sterilization

Another non-sterilized mustard recipe with classic pickled leaves and citric acid instead of vinegar is presented in a short video. Vegetables are placed in jars whole, which is beneficial for large containers of 1-3 liters. Sterilize the workpiece in 2 fillings with boiling water (10 minutes each). After draining the second water, immediately fill it with hot marinade and roll it up.

The end of June and the beginning of July are the time of lightly salted cucumbers and okroshka. The unique taste, aroma and crunch of lightly salted cucumber is familiar to almost every inhabitant of our vast country. And the recipe for this summer delicacy is different in every family.

Somewhere they make cucumbers according to the old "grandmother's recipe", somewhere they have their own cucumbers, proven for years, and someone uses modern inventions. In this article, you will find the 5 best salted cucumber recipes. able to satisfy the tastes of any gourmet cucumber. So how to cook lightly salted cucumbers at home, read on.

Lightly salted cucumbers / Top 5 best recipes for lightly salted cucumbers

Recipe Lightly salted cucumbers "Grandmothers"

• 1 kg of small cucumbers
• 2 tbsp. l. salt
• 1 tsp Sahara
• 1 liter of water
• 4-6 umbrellas of dill
• 1-2 horseradish leaves
• 2-3 pcs. bay leaves
• 8 pcs. black peppercorns
• 1 pod of hot red pepper

1. In order for the cucumbers to be evenly salted, it is necessary to select fruits of the same size. Pour the selected cucumbers with cold water and leave to soak for 3-4 hours.
2. The soaked cucumbers can be cut in half lengthways or the ends trimmed. Boil water, dissolve salt and sugar in it. Cool the prepared brine to room temperature.
3. At the bottom of the enamel pan, you put dill and horseradish leaves. Put some of the cucumbers on top, on them a bay leaf and both types of pepper. Lay out the remaining cucumbers and umbrella and dill.
4. Pour cold brine into a saucepan with cucumbers, cover with a lid or plate. Leave the cucumbers in a cool place for a day.

Recipe Lightly salted cucumbers in 5 minutes

• 1 kg of cucumbers
• 2 tbsp. l. salt
• 1 bunch of dill herbs
• 2-3 tooth. garlic

1. Wash, soak and cut into slices about gurtsy.
2. Put the cucumbers in a container with a lid 1/3 of the volume.
3. Chop the dill and garlic.
4. Stir in garlic, herbs and salt.
5. Add the spicy mixture to the cucumbers.
6. Cap the container and shake vigorously for 2-3 minutes.
7. Leave the cucumbers in a bowl for 2 minutes, then shake again and serve.

Recipe Hungarian Salted Cucumbers

• 1.5 kg of medium-sized cucumbers
• 2 bunches of dill herbs
• 2 dill umbrellas
• 1 head of garlic
• 2 l of water
• 4 tbsp. l. salt
• 1 slice of wheat bread (wheat loaf)

1. Wash cucumbers and dry with a towel.
2. Disassemble the garlic into cloves and peel; you do not need to chop it.
3. Wash the dill and shake off excess water.
4. Wash a glass jar (3 l) thoroughly with baking soda and scald with boiling water. Put garlic and dill at the bottom of the jar.
5. Lay cucumbers on top, it is better to do it vertically.
6. Boil water and salt. Remove water from heat and cool slightly.
7. Dry a piece of bread until golden brown in the oven or toaster. Wrap the bread in a clean piece of gauze or a special cloth bag. to crumble in brine. Put the bread on top of the cucumbers.
8. Pour pickle over the cucumbers. so that she slightly covers the bread.
9. Cover the jar with gauze or a plate. Place the cucumbers in a dark, warm place. Cucumbers are salted for about 3 days, while the jar must be shaken periodically.
10. Transfer the finished cucumbers to another dish, and strain the brine. Pour cucumbers with brine, close the dishes with a lid and put in the refrigerator.

Recipe Lightly salted cucumbers with mustard

• 3 kg of cucumbers
• 2-3 tooth. garlic
• 3 sprigs of dill
• 2-3 sprigs of celery
• 2 dill umbrellas
• 2 tbsp. l. dry mustard powder

1. Prepare jars for pickling cucumbers.
2. Put all the spices on the bottom of the jars.
3. Wash cucumbers, soak and put in pickling jars.
4. Sprinkle dry mustard over the cucumbers.
5. Boil water, add salt and sugar, heat for 1-2 minutes.
6. Pour hot brine over the cucumbers.
7. Close the jar with a plastic lid and leave in a cool room for 12 hours.

Recipe Lightly salted cucumbers in the "Emerald" package

• 1 kg of medium-sized cucumbers
• 1 tbsp. l. salt
• 3-4 tooth. garlic
• dill to taste

1. Wash the cucumbers, you can soak them, but this is not necessary.
2. Crush the chives with the wide side of a knife or a rolling pin.
3. Wash the dill, dry it and tear it with your hands. Prepare a tight bag.
4. Put the cucumbers in a bag, sprinkle with salt, add herbs and garlic. Tie the bag and shake thoroughly.
5. Then put the package in the refrigerator for 6-8 hours.
6. Shake the bag regularly every hour to distribute the brine evenly.
7. Before use, cucumbers need to be rinsed to remove excess salt and cut in half as needed.

Today we will prepare cucumbers in jars with mustard for the winter, I offer the best proven canning recipes. The first attempts to salt Russian folk vegetables were made by the Byzantines. And since then, experiments have not stopped to improve the quality and taste of the workpiece. What is mustard for? There are several reasons to add plant powder or grains, and they are all valid:

• They will save the workpiece from mold by stopping fermentation. Protect banks from "explosion".
• They will give the cucumber crunchy properties, make it strong and dense.
• They will improve the taste of the appetizer, and will appeal to lovers of spicy taste.

Secrets of preserving cucumbers with mustard

The method of canning with mustard is suitable for preparing pickled, pickled, pickled cucumbers. For canning, take dry mustard powder or grains, the type of product does not really matter.

In addition to the spices specified in the recipe, the cucumber is "friendly" with basil, celery, tarragon, all kinds of pepper. For beauty and variety, you can add a zest to the jar in the form of 1-2 carrots, physalis, onions, squash.

1. Choose pickled varieties of zelents with thin skin and dark pimples. Salad ones are also good, but you should certainly cut off their "butts".
2. The advice is appropriate for all purchased cucumbers, cutting off the tips, you get rid of nitrates.
3. To make the vegetables salted at the same time, put the copies of the same size.
4. To keep the cucumbers crisp, do not tamp them tightly into the jars.
5. It has been said more than once about preliminary soaking, I recommend not to neglect the advice, this will saturate the greens with moisture and they will become strong.
6. Density and crispness are promoted by leaves of currant, oak, cherry, containing tannins.
7. True, there is one "But". Currant leaves provoke the development of mold; they are not suitable for cold salting. But horseradish root actively prevents this.

The classic recipe for cucumbers with mustard

A recipe that has been tested by more than one season of harvesting delicious cucumbers for the winter. If you do it, you won't be mistaken.

Take on a 3 liter jar:

• Cucumber - one and a half kilograms.
• Garlic - 3-4 cloves.
• Salt - 3 tablespoons.
• Dry mustard - spoon.
• Horseradish and cherry leaves.

Salting steps:

1. Soak the cucumbers in cold water for several hours.
2. Prepare jars and lids - wash, pour over with boiling water.
3. Place the cherry and horseradish leaves on the bottom of the balloon.
4. Fill the jars with cucumbers, placing the first layer vertically to accommodate more.
5. Add salt and pour boiling water to the top.
6. Cover, but not tightly, leave for 2 days.
7. After this time, a small film forms on the surface - this is a signal that the snack is ready.
8. Drain the brine, add mustard powder to the jar.
9. Boil the brine and return to the jar.
10. Then everything is usual: twist, turn over, wrap well and let cool. Store in a closet, you won't need a lot of coolness.

Cucumbers with mustard in a cold way

Many people love cold-pouring pickled cucumbers. The only drawback of such a preparation is to wait a long time for the result. But cucumbers will be stored all winter, until spring, and will not lose their crispness. This is how the harvest was harvested in the old days. Do not put currant leaves, otherwise a lot of mold will appear when souring.

For a can of 3 liters:

• Cucumbers.
• Garlic - 6 pcs.
• Small chili pepper.
• Mustard powder - small spoon.
• Oak leaves, horseradish, peppercorns and dill.

Per liter of brine:

• Water - liter.
• Salt - 2 heaped spoons (for a 3 liter jar, you will need 1.5 liters of brine).

Cold pickling recipe:

1. Prepare cucumbers for pickling - soak and cut the tails. Soaking will add density, as the greens will absorb the missing moisture.
2. Shifting with spices and green tea, put in jars. Add mustard powder immediately.
3. Dissolve the salt in cold water, fill the cylinders, cover with a lid or gauze.
4. The fermentation process will begin, the brine is cloudy - this is normal.
5. Check in every 3-4 days. If the water evaporates or leaks out, add, the cucumbers should be covered with brine.
6. When the brine brightens and stops boiling, the workpiece is in order - it can be sent for storage.
7. But for this it is necessary to stop the fermentation process. Close the jars tightly and refrigerate. After a couple of days, see if fermentation has stopped.

Pickled cucumber salad with mustard seeds

The recipe is universal. On it, you can make a harvest for the winter from overgrown cucumbers. Usually I cut them coarsely, it turns out delicious, but not much like a salad. You can make from normal zelents by cutting them into small pieces. The salad has a very tasty spicy marinade that many people like.

• Cucumbers - 4 kg.
• Lean oil - glass.
• Vinegar 9% - a glass.
• Mustard grains - a tablespoon full.
• Salt - ½ cup.
• Sugar - 1/3 cup.
• Garlic cloves - 6-8 pcs.
• Black pepper is a large spoon.

The recipe for the preparation:

1. Cut the cucumbers to any size, place in a bowl.
2. Add sugar and salt, pour in vinegar and oil right away. Put finely chopped garlic cloves and mustard seeds in there.
3. Stir, leave to marinate for a couple of hours. The marinade will appear when the slices let out the juice.
4. Divide the salad into clean jars, fill with your own marinade.
5. The salad must be sterilized by placing it in a pot of hot water. A liter can is sterilized 15-20 minutes after boiling.

Quick recipe for pickles with dry mustard

For a 3 liter jar, take:

• Cucumbers - 1.5 kg.
• Salt is a glass (this is not a mistake, see salting technology below).
• Dry mustard - 3 tablespoons.
• Water - for a 3 liter can of 1.5 liters.
• Currant and cherry leaves, horseradish root or leaf.
• Garlic - optional.

1. Place the prepared vegetables on a pillow of leaves. Add chopped garlic (I don't always peel it, only cut the cloves lengthwise).
2. Boil water and pour into the workpiece.
3. After 10 minutes, pour out the water.
4. Dissolve the salt separately in cold water. Pour into a jar and let sit for 3 days. Cover with something to keep insects out.
5. After three days, drain the brine, add mustard powder.
6. Fill with tap water, store in a cool place. The salting is ready.

Non-sterilized quick pickles with mustard

For salting, take any container, from a jar to a tub. In winter, thank yourself if you do a lot. The cucumbers will get strong, deliciously crunchy. They will go to vinaigrette, pickle, and it will be very tasty with potatoes. A great advantage of the workpiece is the speed of preparation, since already after 2-3 days you can take the first sample.

• Cucumbers - 10 kg.
• Mustard powder - ½ cup.
• Garlic heads - 2 pcs.
• Coarse salt - 400 gr.
• Spices - leaves of horseradish, cherries, currants, laurel. Dill sprigs, peppercorns. For lovers of spicy appetizers, I advise you to add hot chili peppers.

Step-by-step salting recipe:

1. Soak the cucumbers for 2-3 hours. If you want to try it soon, cut off the ends.
2. Place half of the greens at the bottom of the blank utensil. On top, start spreading the cucumbers, shifting them with herbs and sprinkling with garlic.
3. Boil water. Dissolve the salt and let cool. Add mustard to the cold brine, stir well. Hint: For a 3 liter jar, you need 1.5 tablespoons.
4. Wait a couple of days and take a sample. If you are storing in jars for winter storage, then after filling with brine, seal them with an iron lid and send them to the pantry.

Recipe for crispy cucumbers with mustard and vodka

Both secret components do the same job. Cucumbers become crispy and can be stored for a long time even in a warm place under a nylon lid. Can you imagine the effectiveness if they work together? You can find out about recipes for canning cucumbers with the addition of only vodka by clicking on the link.

Would need:

• Zelentsy - 3.5 kg.
• Powdered mustard - a tablespoon.
• Vodka - 3 tablespoons.
• Garlic - 6-8 cloves.
• Vinegar 9% - 150 ml.
• Water - 3 liters.
• Salt - 200 gr.
• Sugar - 150 gr.
• Bitter pepper - 1 pc.
• Currant and horseradish leaves, dill umbrellas, lavrushka.

Pickling recipe:

1. Line the bottom of the cans with herbs.
2. Lay the cucumbers soaked for a couple of hours on top. Take larger ones on the bottom layer, put them vertically. Then fold the small pieces.
3. Pour boiling water over the jars and let the contents warm up for 10-15 minutes.
4. Pour the brine into a saucepan, add sugar and salt, boil.
5. Sprinkle in mustard powder.
6. When you start pouring into the jars, leave some room on top for the last of the preservatives - vodka and vinegar. Pour them in and twist the canning.

Do you think there will ever be an alternative to pickled cucumber? On weekdays and holidays, a crispy pickled or salty snack will delight and feed. Share your options for blanks, I will be grateful. Finally, another video recipe: mustard cucumbers for the winter.