Harvesting sliced cucumbers with mustard for the winter
For this recipe, you do not need a selection of smooth cucumbers. We take everything that was rejected when salting / pickling: hooked, too large barrels - and cook sliced cucumbers with mustard, according to a simple recipe for the winter and always in cans under iron lids.
From such a cucumber "not condition" you get a wonderful salad for the winter with a fragrant mustard filling. Just make sure that the overripe specimens with large seeds are not caught - the pulp of such cucumbers will quickly melt, and the peel will remain firm, and the seeds will interfere.
The taste of the salad is not very spicy, so if there are “fire eaters” among you, add more mustard and garlic. Pouring is fragrant, but cloudy due to the dissolved mustard powder and other seasonings. In winter, cucumbers with mustard can be served as a salad or appetizer, add boiled potatoes, meat and vegetable dishes.
- cucumbers - 500 gr;
- crushed garlic - 1 tsp;
- salt - 0.5 tbsp. l no slides;
- sugar - 1 tbsp. l;
- vinegar 9% table - 1 tbsp. l;
- dry mustard powder - 1 tsp;
- ground black pepper - 0.5 tsp;
- vegetable oil - 2 tbsp. l
Cooking mustard pickle cucumbers
Cucumbers stand in cold water for an hour to return the crispness. Then rinsed and cut into slices of 1-1.5 cm thick.
Garlic slices cut into small cubes or rub through a grater. Together with mustard powder and ground pepper pour out to the cucumbers. Stir.
Add salt coarse (iodized) and sugar. As long as this amount is sufficient, at the end of cooking it will be possible to straighten the taste, if something is not enough.
Pour the cucumber sliced with oil, sprinkle with vinegar. Cover, leave for a couple of hours to insist and give juice. Stir periodically to form more brine.
Together with the pickle we shift cucumbers into a bowl, a cauldron with a thick bottom. We put on a weak fire. Bring brine to boil.
After 10-12 minutes, the cucumbers will begin to change color, it will be noticeable when mixed. In parallel, we put sterilized jars and boil lids. Stirring, cook cucumbers in brine for another five minutes, all slices should darken, but remain whole, do not boil soft.
Poddevay cucumbers with brine, packaged in half-liter jars. Pour the remaining pickle on top so that all cucumbers are covered with it. Screw caps.
Cover hot cans with sliced cucumbers plaid, withstand hours 8-10 or until completely cooled. After warming, we remove for storage in the pantry. Successful to you preparations!