Pickled cucumbers with mustard

Category: Yeast bread
Pickled cucumbers with mustard

Ingredients

Cucumbers
Salt
Mustard powder
Spice

Cooking method

  • I have been making cucumbers according to this recipe for about 9 years, they taste like cask cucumbers.
  • Wash the jars, fold cucumbers with cut off ends, spices (cherry leaves, currants, horseradish, three cloves of garlic, dill umbrellas, tarragon). I put the spices on the bottom of the can and on top.
  • Pour with boiling brine:
  • for 1 liter of water - 2 tbsp. l. with a top of salt.
  • Keep at room temperature for two days, then pour into each 3-liter jar 2 tbsp. l. dry mustard.
  • Leave the cucumbers in this composition for another 5 - 6 hours. Then drain the brine, boil for 7 minutes, pour the jars and roll up. I add a little (half a glass) water to the drained brine from the tap, because during the fermentation process water leaks from the jar so that our cucumbers are completely covered with brine.

Note

The cucumbers are crispy and delicious.

At first, the brine will be cloudy, then the sediment will sink to the bottom.


P.S. I have a slightly shaken composition in my photo ... while I got it out to take a photo ...

The recipe is taken from the newspaper "Nasha Kuhnya" Toloka № 7 2003. Author V. Kasilova, Kazakhstan.

Altusya
Sveta,
Keep at room temperature for two days, then pour 2 tbsp into each 3-liter jar. l. dry mustard.
How to keep them? Should we cover it with a lid, or how? And then, after adding the mustard, how to stand it too?
I then went to the store to buy cucumbers for pizza and something else. I brought it home, my dear mother, as I pounced on them. I thought that there would be no pizza left
And here yours in a jar are in new recipes
fronya40
Girls, I closed like this for 5 years, very, very tasty. I also add 1 tsp oak bark, and before I added oak leaves. Very tasty, you will not regret it !!!

though the question is not for me, but can I answer? I cover with lids. I sometimes do it in a large saucepan but then there is a lot of white coating. It is better to salt immediately in jars.
fomca
Quote: Altusya

Sveta, How to keep them? Should we cover it with a lid, or how? And then, after adding the mustard, how to stand it too?

I close it with an ordinary plastic lid and put the jar in a plate, in case it leaks ... I add mustard, a little, if possible, mix with a spoon on top, a little at all, and closed the lid again. And at the end, after the brine boils, I roll it up with a metal lid.
Altusya
Yeah, just cover up. Thanks.

And what kind of cucumbers can be salted, preferably autumn ones? I don't understand anything about this
fomca
I have already started the season - in full swing!
Altusya
: girl_in_dreams: can someone from Moscow respond. It seems that my mother always rolled up cans in the fall.
fronya40
neschs are already leaving. ogrurtsy need to be closed. you need to take a proven variety. I somehow bought it and blew everything up. Well, in general, everything is good.
fronya40
and the cucumbers in the photo are just so you want to gnaw!
Altusya
neschs are already leaving.
Are you sho?
MariV
In the fall, there are no cucumbers (own) in Central Russia. They have already grown up in the Moscow region, they have appeared on the markets from the Chernozem region - Oryol region, etc.
nut
I close mine at the end of July
Andreevna
Now I close pickled cucumbers, and at the end of July-August - pickled
TATbRHA
For many years I have been using the recipe much easier. And she taught her friends. So several people tried it out. Cucumbers appear in the garden every day, it's a nightmare to start pickling in such a heat near the open-hearth ... Yes, any one is suitable for this recipe, since several varieties grow in the garden.
Sterilize the jar in any convenient way, wash the cucumbers and spices, put in a jar, pour 100 g of salt and 1 tsp into a 3-liter jar.spoon with a slide of dry mustard, pour cold water, close with a nylon lid (the one supposedly for canning, such a thick one), shake it up. All!! They stand at any temperature until new and even longer. Crunchy, smell, vigorous, spicy.
Altusya
Wow, they wrote how much!
And no notification came to me.

Virgo, so to run to buy already or what? We have Lukhovitskys. Such will go?

I certainly won't cover it in tons, nobody eats. I'll take a couple of cans. It's just that they were enlightened in this matter, otherwise I ...
Inusya
fomca, Svetik, my mom has been doing this for many years - cucumbers are super! Hard and crispy.
At first I turned up my nose when my mother gave her a choice, so I, a fool chose transparent ones, thought that these were missing or bombed, and then, as I tried, I ask my parents to make only such vinaigrette and rassolnik.
Andreevna
Quote: Altusya


Virgo, so to run to buy already or what? We have Lukhovitskys. Such will go?

Well, if only these are Lukhovitsky, then of course they will. These are early cucumbers, now is their time. Although .... here, under the word "Lukhovitsky" they can sell anything they want. But there is no choice, you still have to take. Just make sure that you are not overgrown, plump to the touch, strong. Before salting, wash it well and put it in a bowl of cold water for about 5 hours, and then add it.
fomca
Svetik, this year I also undertake to salt a couple of jars according to your recipe, the report will be in winter.
Altusya
Andreevna, Sash thank you
fomca
Girls, oh, wrote how much, I was not, sorry ... Today I canned squash caviar with mayonnaise, something to do in the summer a lot.
Thank you for trusting the recipe - try it for health !!!

Quote: Altusya


Virgo, so to run to buy already or what? We have Lukhovitskys. Such will go?
:

Altusya, I don’t know such, but if it’s from the Black Earth Region, it’s from us, take it!

Quote: inusha

fomca,
At first I turned up my nose when my mother gave her a choice, so I, a fool chose transparent ones, thought that these were missing or bombed, and then, as I tried, I ask my parents to make only such vinaigrette and rassolnik.

And today I took a photo right in the basement, otherwise I got it out yesterday - everything was in turmoil. This is how they stand ...

Pickled cucumbers with mustard

Quote: Andreevna


fomca
Svetik, this year I also undertake to salt a couple of jars according to your recipe, the report will be in winter.

Andreevna
, well ... we are waiting for the report!
Altusya
Mliyinn Sveta, you have your own basement. Ball
irina_23_78
Quote: TATbRHA

For many years I have been using the recipe much easier. And she taught her friends. So several people tried it out. Cucumbers appear in the garden every day, it's a nightmare to start pickling in such a heat near the open-hearth ... Yes, any one is suitable for this recipe, since several varieties grow in the garden.
Sterilize the jar in any convenient way, wash the cucumbers and spices, put in a jar, pour 100 g of salt and 1 teaspoon with a slide of dry mustard into a 3-liter jar, pour cold water, close a nylon lid (the one supposedly for canning, thick such), talk it over. All!! They stand at any temperature until new and even longer. Crunchy, smell, vigorous, spicy.

A really very simple recipe. And when they begin to wander from the jar, the brine does not pour out?
TATbRHA
And they do not begin to ferment and therefore do not flow at all: mustard is a powerful natural preservative and antiseptic. Those cucumbers wander into which mustard is not added immediately, but after 2-3 days:

"Keep at room temperature for two days, then pour 2 tablespoons of dry mustard into each 3-liter jar. I add a little (half a glass) water to the drained brine from the tap, because during the fermentation process water from the jar leaks. "
irina_23_78
Thank you for the answer. I will definitely try your recipe
Galyunya1
fomca

And today I took a photo right in the basement, but yesterday I got it out - everything was in turmoil. This is how they stand ...

Pickled cucumbers with mustard

Hello! for some reason your photo is not shown, but I would like to take a look !!

addresat
For an apartment, such a recipe is probably definitely not suitable !? The cucumbers will not stand warm - they will tear ... And how I wanted to try
irina_23_78
And Tatiana writes that they stand at any temperature.
Zhivchik
Quote: addresat

For an apartment, such a recipe is probably definitely not suitable !? The cucumbers will not stand warm - they will tear ... And how I wanted to try

Why won't they fit? Just such a recipe for an apartment.
TATbRHA
addresat, do not worry, they will not be torn, they stood perfectly right in a warm city apartment from year to year: I had such a flat wardrobe at the entrance to the hallway, I kept the twists there. And even now, when we live in a house, they are kept in one of the rooms, where you cannot breathe without air conditioning in the summer; if we have +36 on the street, then in that room, perhaps, the same (this is my winter garden, which is not very heated in winter). Yes, check, make at least one jar for trial, in a week make sure: they don't wander.
fomca
Galyunya1 , used to live in an apartment and also made cucumbers according to this recipe, everything is good! Or are you talking about a recipe TATbRHA? And the photo opens! Did you see?
Galyunya1
Quote: fomca

Galyunya1 , used to live in an apartment and also made cucumbers according to this recipe, everything is good! Or are you talking about a recipe TATbRHA? And the photo opens! Did you see?

No, the photo does not open ??? but I liked the recipe, I went with the children to the dacha, I will try it !!!! then I will report!
addresat
Thanks to all! I'll try it today.
fomca
Quote: Galyunya1

No, the photo does not open ??? but I liked the recipe, I went with the children to the dacha, I will try it !!!! then I will report!

Photo edited - should open.

Galyunya1, addresat, waiting for the report !!!
nut
Virgin, I made cucumbers according to the recipe TATbRHA , today went 3 days as they stand on the loggia From the morning sitting in the kitchen, I heard a strange sound, went out to the loggia and - the capron covers, the ones that need to be heated, sit on the banks all inflated and almost at the same time began to break down, in short, the cannonade was Here so - I wanted to close the cucumbers quickly, but it turned out as always Tomorrow I will drain the brine from them and boil
fomca
nut do you want to try according to my recipe? ...
nut
Svetik, I will finish it according to your recipe. I left the banks open, let them finish until tomorrow and continue according to the script
Galyunya1
Quote: fomca


Galyunya1, addresat, waiting for the report !!!

I made a report, I made 1 jar - the yummy turned out and it's gone !!! Thanks again for the recipe !!!!
fomca
Galyunya1 how glad I am, how glad I am !!! And have you eaten something before winter?
Galyunya1
YES-ah-ah, we ate it, we did it for a test, we had to find out what kind of cucumbers would turn out !!! Now such a recipe is useful for the winter, boom to do! And where are the promised tomatoes ??? Come on, don't be greedy, well, at least in secret
Galyunya1
Oh sorry! I just came from the dacha today and didn't reach the tomatoes, now I'm running after them !!!
addresat
And I have three closed bottles - two rushed - I drained the brine, boiled it and rolled it up again - while they are standing. And in the third, the lid was swollen, but for now it's still ...
fomca
addresat , it's a shame! Whose recipe did you use to make cucumbers?
LenaV07
I'm standing in my apartment, a month has passed - the flight is normal ...
fomca
Quote: LenaV07

I'm standing in my apartment, a month has passed - the flight is normal ...

Good!!!!!
LenaV07
I closed the jar today. Cucumbers, however, are not so hot, I suspect emptiness, let's see what happens next ...
addresat
Quote: fomca

addresat , it's a shame! Whose recipe did you use to make cucumbers?
Strictly according to your recipe. But one bottle is worth ...
fomca
Quote: addresat


Strictly according to your recipe. But one bottle is worth ...

It's strange how it is, we can deal with the cucumbers themselves ...
Bracasabra
And when do cucumbers begin to ferment? Mine stood all night, half a day, and silence, not a single bubble ...
fomca
Bracasabra , do you have cucumbers at room temperature? Usually, during the night, bubbles appear on top of me and the color of the cucumbers themselves gradually changes to olive ...
LenaV07
I never have any bubbles and cucumbers of the day are fermented for 4, or even more ... Already on top a white film appears. I focus on the color of the cucumbers themselves and the taste. I just take a cucumber on top and try it, if it’s sour for my taste, then I close it, but if not, I’m still waiting ... Even this year, the heat was on, but the cucumbers of day 4 were definitely fermented.
Two 3 l. cans of experimental mustard are standing, t-t-t .... From different parties, closed at intervals of a month.

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