How to pickle cucumbers with dry mustard for the winter

There are many recipes for pickling cucumbers with mustard. Mustard It comes in seeds, powder, or paste form, and each housewife has her own preferences.

What does mustard do to cucumbers? This is primarily taste. The cucumbers remain crispy and tangy. They are ideal for making hodgepodge, pickle, sauce, and as an independent snack.

In addition, mustard is a powerful antiseptic. Even if you haven’t washed the jars very well, cucumbers with mustard will never become moldy or sour. If you use little tricks, you will get perfectly crispy and tasty cucumbers for the winter.

The main mistake housewives make is putting cucumbers freshly picked from the garden directly into a jar. Even fresh cucumbers need to be soaked in cold water for at least an hour. Cucumbers need to gain moisture, which they did not receive under the scorching summer sun, and this is even more true for cucumbers from the market. Those cucumbers need to be soaked for at least 5 hours.

Every housewife fears that cucumbers will be soft after pickling. This happens if the “butts” of cucumbers are not cut off. During fermentation, air accumulates inside the cucumber and cannot break through the thick skin. Cut off the “butts” on both sides and your cucumbers will always be crispy.

So, let's start pickling cucumbers with mustard.To do this you will need (based on a three-liter jar):

• 2 tbsp. l. dry mustard powder;
• 100 gr. salt;
• 2 tbsp. l. Sahara;
• greens for pickling: horseradish leaves, black currants, dill sprigs.

You don’t need to add peppercorns, since mustard will provide all the necessary spiciness.

Place greens at the bottom of a clean bottle, and place cucumbers on this “green pillow”. Try to stack the cucumbers densely so that there is as little free space as possible.

In a separate jar, dissolve salt and sugar in cold water. For a three-liter bottle filled with cucumbers, you need 1.5 - 2 liters. water.

Pour cold brine over the cucumbers, without adding 3-5 cm to the top. This space is needed for dry mustard, which does not need to be diluted in the brine, but simply placed on top of the cucumbers.

After this, close the bottle with a nylon cap and put it in a cool place or in the refrigerator.

This is a cold method of pickling cucumbers with mustard, and it takes at least a month for the cucumbers to reach their proper condition. But such cucumbers are stored for quite a long time, and will definitely last until the next harvest, unless, of course, you eat them first.

How to ferment cucumbers with mustard in a jar, watch the video: