Cucumber salted with mustard - recipes for billets

Autumn is a time of conservation, harvesting for the winter. All cooked delicacies, raznosol, jam and compotes will be in demand in cold weather. Pickled cucumbers are not uncommon on our tables. There are many recipes, each of which is good in its own way. But now consider the method of pickling this vegetable with mustard. It gives a slightly piquant taste, some spice and flavor. Perhaps, pickled cucumber with mustard will be your favorite snack.

Quick Recipe

Some recipes are not difficult, but the result is great. Here's how to cook pickled cucumbers with dry mustard. Take 5 kilograms of cucumbers and wash them with water. Then cut each along the 4 pieces. We put them in a large bowl and add a glass of sugar, two large spoons of salt, a glass of vegetable oil, two large spoons of dried mustard, a glass of vinegar, two teaspoons of pepper and as much chopped garlic. Now all is well mixed and leave to stand for 4 hours. Cucumber salted with mustard should be soaked in flavors. During this time we prepare banks, mine and sterilize. We spread out cucumbers in jars and roll them up. But they can be eaten immediately.

Freshly salted cucumber

Thanks to this recipe, you get delicious crispy cucumbers. In 3 days they can be tried. It will take 1 kilogram of cucumbers, a little green dill, parsley and basil, half a liter of boiled water (chilled), half a large spoonful of salt, 2 peeled garlic cloves, a little fragrant pepper, 2 cloves, two laurel leaves and a tablespoon of mustard. It will be salted cucumber with mustard seeds. Prepare a liter bank. Cucumbers and cut into large parts. You can salt them whole, cutting off the tails. Garlic cut into halves. Take the jars and put half the greens, garlic and spices on the bottom. Then lay half the can of cucumbers. Next comes a layer of herbs and spices. And in the end again there are cucumbers. Fill the pickled cucumber with mustard and let it be a cold brine. To do this, we dissolve the salt in the water and pour this mixture into the jar. Close the cucumbers with a lid and leave in the room. After three days they can be eaten.

Traditional Recipe

Take 4 kilograms of cucumbers, 150 grams of salt, the same amount of sugar, 15 grams of lemon acid, 3 liters of water, garlic, pepper grains, horseradish, oak, currant, cherry, raspberry, mustard grains and dill. Such a number of spices will give the cucumber an incredible flavor and taste. We cut the tails from vegetables and soak in water for 3 hours. At the bottom of the cans we lay the leaves of horseradish, currants, cherries, raspberries, oak, dill, bell pepper, garlic and pour a teaspoon of mustard seeds. Separately we prepare brine, dissolving in water sugar, salt, lemon acid. Then put this mixture on the fire and bring to a boil. Fill the brine with jars and leave them for 5 minutes. Then the brine is drained, boiled and again we pour the cans of cucumbers. After 5 minutes, merge and boil again. We fill the jars and roll them up. Pickled cucumber (with mustard). And then put it in a cold place. After 10 days, the snack will be ready.