You can make cucumbers with mustard for the winter in jars the most different ways pickling - cold and hot, with and without sterilization of the container. Mustard gives a disinfectant effect and also allows you to get finished product with a very piquant, interesting flavor.
Therefore, this ingredient confidently closes the top three among all spices (the first two places, of course, are occupied by salt and black pepper). Several of the most delicious recipes on preparing cucumbers with mustard for the winter are described in detail in the material.
First of all, let's consider options for sterilizing jars (i.e. pre-treatment steam them for 10-15 minutes or microwave for 3-4 minutes). Calculation for a liter jar:
Ingredients
- 600 g vegetables;
- 0.5 liters of cold, purified (or settled) water;
- bay leaf and several currant and cherry leaves;
- salt – 30 g;
- sugar – 15 g;
- pepper - a few peas;
- mustard seeds – 1 dessert spoon no slide.
Sequencing
Step 1. First, wash the cucumbers and put them in cool water for several hours.
Step 2. Then we cut off their edges on both sides.
Step 3. Meanwhile, sterilize the jars. You can do it like this:
- hold the jar over the steam of the pan;
- in the oven (if many jars are sterilized at once);
- V microwave oven(pre-pouring a little water to the bottom so that the jar does not burst).
Sterilization of jars is very important when preparing cucumbers for the winter, and should not be ignored.
Step 4. Pour boiling water over all the leaves, as well as the mustard seeds, and let them stand for about 5-10 minutes. Then the boiling water needs to be drained.
Step 5. Prepare the marinade: boil water, add salt and sugar.
It’s better to take regular stone salt, coarsely ground - just not idicated!
Step 6. Place herbs (leaves and garlic), peppers into pre-sterilized jars, and then add cucumbers. It is best to place the first row of cucumbers on the ends, and then as necessary. The principle is simple: put more cucumbers in the jar.
Now place mustard seeds on top of the cucumbers, fill everything with marinade and close the jars, leaving them for 3 days. Then we roll up the cans - with iron ones or close them tightly nylon covers.
For spicy taste you can even add 2 tablespoons of regular vodka - for the sake of experiment, you can even decide to take this interesting step. We put the jars of cucumbers with mustard in the refrigerator for storage.
Marinated crispy cucumbers with mustard: hot method
Similarly, you can prepare crispy cucumbers in jars with mustard using the hot method. For a large 3 liter jar we will need:
Ingredients
- cucumbers 1.5 kg or a little more;
- water – just over 1.5 liters;
- dry mustard - 1.5 large spoons;
- salt – 3-4 tablespoons;
- sugar – 1 tablespoon;
- leaves of oak, cherry, currant, horseradish - 2 pieces each;
- 3 cloves of garlic.
We act like this
Step 1. Sterilize the jars, process the cucumbers and cut them in half or quarters.
Step 2. Boil water in a saucepan and add all the spices, as well as dry mustard powder, stir thoroughly. We put the cucumbers in jars along with herb leaves and garlic cloves, then pour the brine into them.
Step 3. Immediately roll up the jars with lids, wrap them in a warm cloth and let cool for several hours. Once they have reached room temperature, put them in the refrigerator or take them to the cellar.
Crispy cucumbers for the winter with mustard under iron lids
For a liter jar we need:
Ingredients
- cucumbers - 500-600 g;
- onions - 1 piece;
- colored bell pepper - 1 piece;
- garlic - 2 cloves;
- dry mustard powder - 0.5 teaspoon;
- parsley, dill, tarragon, horseradish leaf.
For marinade per liter of water:
- 1 liter of water;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- vinegar essence - an incomplete teaspoon (a little more than half a spoon);
- black peppercorns - 5 pcs.;
- allspice - 2 peas;
- cloves - 2 buds.
How to cook cucumbers - recipe step by step
Step 1. Soak cucumbers in cold water, then rinse thoroughly and cut off the ends.
Step 2. Place some of the greens into washed and sterilized jars. You can also add cherry and currant leaves, or horseradish root.
Step 3. Cut the onion into rings or half rings and place some on the bottom of the jar. Then fill the jar with cucumbers, inserting feather-cut ones into the empty spaces. bell pepper, the remaining onion and garlic, which can also be cut into slices.
Step 4. Then put the greens on top and add mustard.
Step 5. Prepare the marinade: pour water into a saucepan and put it on fire. Add salt, sugar, spices (all ingredients except vinegar) and bring water to a boil. Let simmer for 2 - 3 minutes.
Step 6. Pour the marinade into jars with cucumbers. Add to each jar vinegar essence(it can be replaced with 9% vinegar - then you will need 80 ml). If the essence is replaced with vinegar, then it must be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the marinade into the contents of the jars.
Step 7. Now the jars need to be sterilized: put in a pan warm water, line the bottom with a napkin and place the jars in it. After the water in the pan boils, set the boiling time for 10 minutes - this is how long it takes to sterilize a liter jar.
We sterilize a two-liter jar for 20 minutes, and a three-liter jar for 30 minutes.
Step 8. After sterilization, the jars must be carefully removed from the pan using oven mitts and tightened iron lids. Turn the jars upside down and cover with a towel, leave to cool for a day. Then store in a cool place.
Sliced cucumbers for the winter with mustard without sterilization: recipe
Cucumbers can be prepared even without sterilizing the jars - as, for example, as described in this recipe with photo. Let's assume that we need to get one 3-liter jar (or 3 liter jars). Then let's take starting products in this ratio:
Ingredients
- 4 kg of cucumbers;
- 1 cup of sugar;
- half a glass of salt;
- 1 glass of vegetable oil;
- 1 glass of vinegar 9%;
- 1 tablespoon of mustard beans (instead, you can take mustard powder in the same amount);
- 1 tablespoon ground black pepper.
This time we are preparing sliced pickled cucumbers for the winter with mustard, because vinegar is used in the brine.
Cooking recipe step by step
Step 1. Wash the cucumbers and cut into quarters along the fruit. They can first be kept in cool water for 1 to 3 hours.
Step 2. Add all the spices, mustard, oil, mix and leave to marinate overnight (at least 5-6 hours).
Step 3. Place the cucumbers quite tightly in the jars and fill them with juice (i.e., the marinade obtained during this time).
Step 4. Next, put the jar with the contents in boiling water (the lid should rise above the water) and hold it for 10-15 minutes - that’s all sterilization. We roll up the jars with iron or close them with tight nylon lids, cool, and put them in the refrigerator. Cucumbers preserved in this way will be ready in 2-3 weeks.
Cucumbers for the winter with mustard powder
Cucumbers prepared in this way in jars with mustard powder should be stored in the refrigerator. They are prepared without vinegar and filled with ordinary cold boiled water. For this recipe for a 1-liter jar we will need:
Ingredients
- cucumbers - 500 g per jar;
- dry mustard - 1 tbsp. spoon;
- greens for preservation - dill, parsley, horseradish, currant and cherry leaves;
- peppercorns - 5 pieces;
- allspice - 2 pieces;
- cloves - 2 pieces.
For the brine:
- 1 liter of water;
- 2 tbsp. spoons of salt;
- 1 sugar.
Cooking step by step
Step 1. Wash the cucumbers, soak for an hour in cold water, cut off the ends on both sides. Wash all the greens and leaves, then pour boiling water over them.
Step 2. Sterilize the jars. Then put some of the greens, a mixture of peppers and cloves on the bottom.
Step 3. Place the cucumbers tightly in the jar. Place the remaining greens on top.
Step 4. Stir salt and sugar in cold boiled water and let stand until they dissolve.
Step 5. Fill the cucumbers in the jar with cold brine, but not to the top - you need to leave a little space on top for the mustard. Sprinkle mustard on top.
Step 6. Immediately close the jars with a lid - plastic or screw. Now you can put the cucumbers in the refrigerator.
Crispy cucumbers with mustard for the winter After a month, crispy pickles with mustard are ready.
Bon appetit!
If you try to add ready-made mustard in the form of a sauce to the marinade for preparation, this will be a mistake. This, of course, will not spoil the taste, but it will not have the expected effect. To make cucumbers have a nice crunch, you need to use mustard powder or seeds. In addition to mustard itself, the most popular ingredients are added to cucumbers. different spices and seasonings, including: dried or umbelized dill, a variety of peppercorns and powder, leaves of cherry, currant, oak, horseradish, parsley, coriander, cloves, garlic.
The five most commonly used ingredients in cucumber and mustard recipes for the winter:
Exist special recipes cucumbers with mustard, which include not quite classic and traditional products. For example, ketchup pumpkin seeds, sunflower, sesame, honey, vodka. All of them, of course, affect the final taste. With such an abundance of cooking options, the hardest thing is not to get lost. It is best to focus on your own preferences.
In addition to adding crunch, mustard is supposed to add brightness to the cucumber peel. Those look more appetizing. If mustard is present, vinegar is not required in most cases. But sugar is added as a preservative along with vegetable oil(for the same purposes). However, many housewives still add vinegar to marinades to be safe.
Five of the fastest recipes for preparing cucumbers with mustard for the winter:
The proportions are as follows: usually liter jar One teaspoon of powder is enough. Spicy lovers can increase up to 1.5 tsp. Cucumbers can be taken whole and the same size (for beauty and better salting), or they can be cut into circles, sticks, or quarters. Also add onions and other vegetables to them if desired. And don’t let the cloudy color of the brine or marinade scare you - that’s how it should be.
By the way, in some cases, diluted mustard in the form of sauce is also used. The one that also contains grains goes especially well.
We offer you an unusual preparation of cucumbers for the winter - with dry mustard. Cucumbers can be preserved without vinegar and without sterilization, the main thing is to prepare the jars well and follow all the technology, and tasty and piquant cucumbers will delight you all winter! These cucumbers can be served with almost every dish, but they are especially good as a snack with alcohol - strong, moderately spicy and with a pleasant sourness!
Thanks to mustard, the cucumbers turn out dense and crispy; the only drawback of this preparation is that it must be stored in a cool place. Don’t let the cloudy brine bother you; when using dry mustard, it shouldn’t be any different.
For this recipe, it is better to use small cucumbers and not overgrown ones, since they are placed in a jar after the cucumbers have been combined with the marinade. Adjust the amount of sugar and salt to your taste; some people like sweet cucumbers, while others don’t add sugar at all. Pickled cucumbers with dry mustard for the winter turn out tasty and crispy; we’ll tell you in more detail how to make them.
Taste Info Cucumbers for the winter
Ingredients
- Cucumbers – 1-1.3 kg;
- Onions – 200 g.
- For the marinade:
- Water – 1 l;
- Dill – 1 bunch;
- Dry mustard – 35 g;
- Sugar – 4 tbsp (without slide);
- Salt – 2 tbsp (without slide);
- Bay leaf – 1 pc.;
- Ground red pepper – 1 tsp;
Cooking time – 45-50 minutes. Yield – 2-2.5 liters
How to prepare pickled cucumbers “Gorchichniki” with dry mustard for the winter
Rinse hard, freshly picked cucumbers in cool water, not forgetting to pick off any dry flowers from the ends.
If the cucumbers were purchased at the market or picked yesterday, soak the cucumbers in cold water for 5-6 hours. Monitor the temperature of the water so that it does not heat up and always remains cold; to do this, change the water every hour.
Peel the onion heads and cut them into half rings. Cut off both ends of the cucumbers, then toss the cucumbers with the chopped onion.
Rinse the dill well, shake and finely chop with a knife. Pour about a liter of water into a large saucepan and bring to a boil. Add chopped dill, dry mustard, red ground pepper, salt, sugar and powdered bay leaf. After boiling, cook for 1-2 minutes until the sugar and salt crystals dissolve. Be sure to skim off the foam.
Carefully place the cucumbers and onions into the boiling marinade, after boiling, mix everything well and remove from the stove. Cucumbers should not have time to change their bright green color.
Place the cucumbers in sterilized jars, add marinade on top so that it covers the entire jar to the top.
Then cover with boiled lids and roll up. To increase the sterilization effect, wrap the jars in a warm blanket, and only after cooling, store them in the cellar or refrigerator. Pickled cucumbers with dry mustard will be ready only after 1.5-2 months, by which time fresh vegetables will be gone.
Note to the owner:
- If the lid of a jar of cucumbers is swollen, it means that the preparation technology was violated or the jars with lids were poorly sterilized. Another reason that can be cited is an unsuitable variety of cucumbers for pickling. Such preparations should not be stored; every day the risk of intestinal disorders when eating spoiled cucumbers increases.
- If there are no small cucumbers and only large ones remain, don’t worry, you can also make a preparation from them. In this case, cut the cucumbers lengthwise into 6-8 pieces and preserve in this form.
In Russia, almost every family loves pickles. Pickled cucumbers are the main appetizer family lunch or at festive table. They go well with various side dishes and are often used as an ingredient in salads or served with first courses. To make the cucumbers tasty, crispy and moderately salty, add mustard.
Cucumbers with dry mustard for the winter without sterilization
Mustard is the main seasoning when preparing pickled cucumbers for the winter. Thanks to this, the snack becomes pleasant spicy aroma. You can cook with dry mustard without sterilization.
For this you will need: cucumbers (small, approximately the same size) - 2 kg, greens (mainly dill umbrellas) - a couple of pieces, mustard - 1 tablespoon (can be with a small heap), 6 cloves young garlic, salt - 250 g, currants or cherry leaves- 3 pcs., hot chili(pepper) - 1 pc.
Step-by-step preparation:
- Cucumbers must be washed thoroughly, cut off the ends and soaked in cool water for about two or three hours.
- Fill enamel pan water, then add salt and boil the liquid for about 5 or 10 minutes.
- Now we need clean ones glass jars fill with half the cooked herbs, chili pepper and garlic. The cucumbers soaked in water must be tightly packed into the prepared jars and filled with the remaining herbs.
- Cucumbers with dry mustard in jars are filled with hot brine, which is boiled for several minutes.
- The jars must be closed. When the pickling has cooled, it should be moved to a cool place. The shelf life of this snack is about six months.
Sterilized cucumbers with mustard
For workpiece this method pickles may take 2 hours or more, but the end result will definitely please you. The recipe for cucumbers with dry mustard for the winter is prepared using the following ingredients: garlic clove - 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:
- Fresh green cucumbers (with or without pimples) must first be soaked in cool water for about 5 or 6 hours.
- Boil water separately and let the boiling water cool. At the same time, you need to prepare the jars for twisting (sterilize). To do this you need a wide pan and a mesh. Glass vessels placed on a grid, neck down, where they should remain above the steam for 30 minutes.
- Placed in jars: garlic cloves, bay and cherry leaves, peppercorns, herbs, red pepper, cloves, horseradish.
- Next, you need to tightly compact the fresh cucumbers that were previously soaked.
- Cooled down boiled water you need to add salt and add 4.5 tablespoons of sugar, 100 gr. vinegar,
- The last step is to close the jars with treated lids and hide them either in the refrigerator or in the cellar/basement. The pickles will be ready for use within a month after rolling.
Cucumber salad with dry mustard
Fresh cucumbers can be pickled not whole, but made from them 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 marinating:
- Green cucumbers should be thoroughly washed and cut into nickels (about 1.5 cm thick)
- Place the cucumbers in a separate enamel bowl to let them sit for about 3 hours.
- Chop the dill and mix with pre-chopped garlic.
- Combine all the spices and season sunflower oil and vinegar.
- Place the vegetables in jars and close with special lids for pickling.
- The containers are placed in a pan of boiling water for mandatory sterilization, where they boil for about 15 minutes.
- The final stage - the jars should be turned over and wrapped in 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, fragrant and hot peppers, salt - 250 g., granulated sugar- 150 g, vinegar - 200 ml, cherry leaves - 1 sprig.
Step-by-step preparation:
- All vegetables must be washed well.
- Cut the peppers into several pieces, after removing the seeds. Then chop the garlic and chop the herbs.
- Glass vessels should be washed thoroughly with the addition of soda, then you need to put herbs, garlic and spices there. The cucumbers are packed tightly, poured next to each other several times hot water. After the first time, they must be covered with a lid.
- Before pouring the resulting liquid into a separate container (later you will need it for brine), you need to dissolve sugar and salt in it.
- Next, mustard and vodka are added to each jar and filled with brine.
- After this, you need to tighten the jars with pre-sterilized lids. Now the containers can be turned upside down and wrapped.
Recipe for cucumbers with herbs
Necessary ingredients: fresh cucumbers - 3 kg, dry mustard - 6 tbsp. l., seasonings, a couple of cloves of garlic, fine salt- 250 g., spicy herbs.
Preparation:
- First, soak the vegetables for 6 hours.
- Now you can prepare the containers for pickles: wash them, dry them and fill each of them with spices, herbs, put the cucumbers there and fill it all with brine.
- The jars should be left to infuse room temperature within a couple of days. Then pour a few tablespoons of dry mustard there and leave for another 6 hours and the preparations will be ready for use.
- If you need pickles for the winter, then you should pour the filling into a saucepan, boil for about 10 minutes, pour it back into the jars and close the lids. Then you need to turn the containers over and wrap them in 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 pcs., greens, salt, garlic cloves - 1 pc., horseradish leaf.
Step-by-step canning:
- Vegetables are packed tightly into jars with all the spices, oak leaves and herbs. The brine is prepared in a separate bowl with mustard and salt.
- The solution should cool and then be poured into all prepared containers with cucumbers. Next, the jars must be left to infuse for 2 days.
- Afterwards, the brine is poured from the jars into a separate pan and brought to a boil.
- The last stage - the jars are once again filled with broth and rolled up with special lids.
Original cucumber recipe
Required following ingredients: green vegetables - 4 kg, dill and parsley, celery - 4 sprigs, tarragon - 4 sprigs, dry mustard - 150 g, Rip with seeds - 3 pcs., garlic - 6 cloves, salt - 250 g.
Detailed procedure for this canning:
- Pre-soaked cucumbers are placed in jars along with greens in layers (it must first be divided equally).
- 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.
- Fill all pickling containers with cold brine, adding the remaining spices, and ferment them for 2 or 3 days.
- On the fourth day, the process is repeated: the brine is drained, brought to a boil, poured into jars again and rolled up.
- In order for the vegetables to remain firm, you should definitely add oak and cherry leaves to the twists.
- When pickling cucumbers, the main products are: mustard, salt, sugar, garlic and vinegar. Other seasonings and spices can be added as desired.
- In order to determine sufficient quantity salt in the marinade, you can put it there a raw egg. If it remains at the bottom, it means the salt concentration is low; if it floats up, there is enough salt.
- To prevent mold from forming on top of the jar, you can add horseradish roots.
Salted and pickled cucumbers are very popular in Russian cuisine. They are good both on weekdays and on holidays, as an appetizer for the main course, with alcohol, or as an ingredient for a salad, first or second course. Every housewife has her own unique recipe crispy cucumbers and unusual ingredients, giving cucumbers piquancy and original taste. Mustard is often used as such a component. It can be in powder or grains. You can also prepare cucumbers with mustard for the winter by using the recipes we offer for pickling cucumbers hot or cold, without vinegar and without sterilization.
Cucumbers with mustard for the winter without cold sterilization, recipe with step-by-step photos
Delicious cucumbers with mustard for the winter without cold sterilization are prepared quickly and easily. This cooking recipe is especially relevant for those who have a cellar or other opportunities for storing cucumbers at the appropriate temperature. Cucumbers with mustard for the winter without cold sterilization are stored under a plastic lid.
Components for preparing cucumbers with mustard for the winter without cold sterilization
- cucumbers;
- horseradish leaves, cherry and black currant leaves;
- dill umbrellas;
- garlic feathers;
- brine (1 cup of salt per 1.5 liters of water);
- mustard powder.
Preparing cucumbers with mustard for the winter without cold sterilization
- Prepare cucumbers and other ingredients for pickling.
- Cucumbers are placed in jars along with leaves and other seasonings.
- Fill with cold brine and leave for two days at room temperature.
- After the set time has passed, drain the liquid from the jars with cucumbers and pour clean cold water into them.
- Pour one tablespoon of dry mustard powder into a 1 liter jar.
- Cover with a plastic lid and place the crispy cucumbers in a cool place for storage.
Pickled cucumbers with mustard for the winter without vinegar, recipe with photos in 3-liter jars
When the harvest is rich, housewives do not have time to collect all the cucumbers, so there are a lot of overgrown vegetables left. Such cucumbers can be pickled for the winter with mustard and without vinegar. As a result of this salting we get crispy, with unique aroma, brightly colored pickles. Leaves and seasonings are added to pickled cucumbers with mustard for the winter without vinegar, which improve their taste and aroma.
Ingredients for preparing pickles with mustard for the winter without vinegar in a 3-liter jar
- fresh medium and large cucumbers— 1.5 kg;
- garlic – 3 cloves;
- mustard powder – 2 tbsp;
- salt – 3 tbsp;
- leaves of oak, currant, cherry, horseradish - at your discretion.
Recipe for making pickled cucumbers with mustard for the winter without vinegar
- The washed vegetables are placed tightly in a container and filled with clean water.
- While the cucumbers are saturated with water, the jars are prepared, thoroughly washed and sterilized.
- The cucumbers are rinsed again and the ends are cut off.
- Garlic and herbs are placed in empty jars, cucumbers are placed on top.
- Salt is poured into the jars and boiling water is poured.
- Jars of cucumbers are left to ferment for several days. Remove the film that forms on the surface with a clean spoon.
- At the end of fermentation, the brine is poured into a container and brought to a boil. The foam that forms during boiling is skimmed off.
- Mustard powder is poured into jars with cucumbers and boiling brine is poured.
- The rolled jars are turned over until they cool, then sent to a cool place.
Pickled cucumbers with mustard for the winter in jars, recipe with photos and videos
Many housewives prepare pickled cucumbers for the winter in jars, but not everyone prepares them with mustard seeds or powder. Try adding mustard seeds to the brine and you will see the difference. Pickled cucumbers with mustard for the winter in jars turn out to be unusually aromatic, crispy, beautiful and very tasty.
Ingredients for 6 liter jars of pickled cucumbers with mustard for the winter
- Cucumbers are not large
- 3 liters of water
- 350 ml. vinegar 9%
- 3 full tbsp. salt
- 12 tbsp. Sahara
- 3 pcs. horseradish leaves
- 3-4 pcs. Luke
- 12 cloves garlic
- 6 tsp mustard seeds
Preparing pickled cucumbers for the winter with mustard in jars
- We wash the jars thoroughly.
- Pour 1 tsp into the bottom of the jars. mustard seeds.
- Place the cucumbers tightly together with pieces of garlic, onions and horseradish leaves.
- Prepare the marinade from three liters of water, sugar, salt and vinegar. It needs to be boiled and cooled.
- Fill the jars with chilled marinade and place them in a pan with water or in the oven for deep baking tray with water for sterilization.
- After the marinade boils, when bubbles begin to rise from the bottom of the jars, you need to wait 15 minutes until they cool slightly.
- Seal the jars with sterilized lids using a seaming wrench.
Spicy cucumbers with mustard for the winter, recipe with photos and videos
If you want to surprise your guests unusual workpiece, prepare spicy cucumbers with mustard for the winter. They can be eaten two days after salting, or placed in a cool place for long-term storage. In winter, spicy cucumbers own juice with mustard they will go great.
Ingredients for preparing spicy cucumbers with mustard for the winter, 2 liters
- Cucumbers – how many will go in;
- Dry mustard and salt - 2 tbsp each;
- Garlic – 8 cloves.
The sequence of preparing spicy cucumbers with mustard for the winter
- Grate a cucumber or half of it if the fruits are large, onto the bottom using a coarse grater.
- Whole cucumbers are placed in a vertical position, then grated again - and so on until the end, the top layer is grated.
- Salt and mustard are poured on top, garlic is added.
- During the night, jars of cucumbers stand in a warm place; in the morning they need to be shaken well and put in the refrigerator.
- You can eat cucumbers in their own juice after two days or put them in the cold for storage.
Pickled and pickled cucumbers with mustard in liter, two- and three-liter jars, prepared according to the recipes presented here, turn out unusually crispy and tasty. Choose any of the recipes you like: without sterilization, cold method, without vinegar or spicy cucumbers in their own juice. Follow the recipes or improvise with the ingredients according to your own taste and discretion. Happy crunching!
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