5 simple recipes for preparing lightly salted cucumbers with mustard for the winter

The recipe for lightly salted cucumbers with mustard has become widespread due to the exquisite taste of the vegetables. Seasoning makes vegetables richer and crispier. There are several ways to make a preparation, so you should choose the appropriate one depending on your own taste preferences.

Features of preparing 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 to choose suitable varieties of vegetables, the taste of which will not be interrupted by mustard. Different recipes may include additional ingredients, so it’s worth familiarizing yourself with the possible options and preparing the necessary ingredients.

Selection and preparation of 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:

1. Size. As a rule, lightly salted cucumbers are prepared in three-liter jars, so you need to select vegetables that are appropriate in size. The best option is cucumbers 10-13 cm long.
2. Skin color. The color 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 for harvesting.
3. Presence of pimples. Vegetables with tubercles, which have subtle black spikes, are suitable for making pickles or pickling in a jar. Salted specimens with white spikes on the pimples will not be crispy and elastic.
4. Peel density. If the peel is thin, the cucumbers will not crisp and will become too soft after being in a solution of mustard and water. To check the thickness of the peel, you can bite through one specimen.

How to prepare the container?

Jars for blanks are first thoroughly washed and checked for cracks and other defects. To sterilize jars, place a pan of water on the stove and place a metal sieve on top. When the water boils, place the jars upside down on the sieve so that steam flows around the walls from the inside.The duration of sterilization is 10-15 minutes, after which the jars are placed on a clean cloth without turning over.

Best cooking methods

There are several options for preparing lightly salted cucumbers with mustard. When choosing the appropriate method, you should take into account your taste preferences.

Lightly salted cucumbers with mustard

To prepare cucumbers with mustard according to the basic recipe, just follow a number of simple steps. The cooking sequence is as follows:

1. Thoroughly wash and dry the greens. Coarsely chop and place a third of the greens on the bottom of a sterilized jar. The next layer is cut and pieces of garlic are added.
2. Cucumbers are pre-immersed in cold water and kept for three hours. This makes them tight and crispy.
3. Half a jar with herbs and garlic is filled with cucumbers. Pour another third of the greens on top, cucumbers to the top of the jar and the remaining greens.
4. 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.
5. The jar is placed in a deep bowl, as the cucumbers will begin to ferment and the juice will gradually pour out. The jar is kept at room temperature for 3-4 days. When you notice the pronounced aromatic smell of cucumbers, you need to close the jar and put it in the refrigerator for a day. After 24 hours, you can eat cucumbers.

Option without vinegar in mustard sauce

To prepare mustard filling, mix vegetable oil, salt, ground pepper and mustard powder in one container. Mix the ingredients, pour the mixture over the cucumbers and stir. Vegetables are left for 3 hours, after which they are served.

No oil

You can prepare lightly salted cucumbers without oil by first 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 prepare sliced ​​cucumbers with vinegar, you need to put the vegetables in a jar, alternating with various spices. Then vinegar is poured into the container and filled with hot brine to the top. Cover the jar with a lid and leave at room temperature for 8-10 hours.

Cold fermented with dry mustard

Making pickled vegetables with mustard is very simple. You need to cut the vegetables into slices, add mustard powder and mix. You can eat vegetables after a few hours.

How to properly store workpieces?

Lightly salted cucumbers are consumed within a few days after preparation. Immediately after canning, vegetables are kept in the refrigerator for 24 hours.