Write a comment
Pickled Cucumbers for Winter
These pickled cucumbers for winter are worth making every year. The cucumbers turn out fragrant, tasty, and crunchy. Moreover, the recipe does not use sterilization or vinegar; the main highlight is the use of dry mustard and the fermentation method through prolonged fermentation.
Time for preparation: 2 days.
Caloric content: 17 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Provided for 1 liter of brine, which allows for easy recalculation for any volume of preservation:
- small cucumbers (cornichons) – 500 g per liter jar;
- horseradish root – a piece 2 cm;
- allspice – a few peas;
- garlic – 2 cloves;
- bay leaf – 2 pcs;
- dill, parsley – a small bunch each;
- hot pepper – 0.5-1 pc;
- purified water – 1 l;
- rock salt – 2 tablespoons;
- mustard powder – 0.75 tablespoons.
Preparation
- Prepare the ingredients. The number of cucumbers depends on their size. Larger specimens are better preserved in jars with a volume of 2 or 3 liters.
- Soak the cucumbers for half an hour in cold water, then wash off dirt and dust. The jars do not need to be sterilized, just wash them thoroughly with soda or mustard. Boil the lids.
- Place dill and parsley at the bottom of the glass container.
- Evenly distribute the garlic cloves, bay leaves, pepper peas, put a piece of horseradish and hot pepper.
- Try to place the first cucumbers vertically, choosing the larger fruits.
- Then place the smaller specimens.
- In a saucepan, dissolve the salt in water and boil the resulting brine.
- Immediately pour it over the cucumbers.
- Close the jar with a plastic lid and leave it at room temperature for a couple of days.
- As a result of light fermentation, foam will begin to form – this will happen on the second day.
- It needs to be removed.
- Now it's time for the mustard powder.
- Add it in the amount of 0.75 tablespoons per liter jar.
- Close the jar again with a plastic lid, shake it, and leave it at room temperature for 5-6 hours.
- After the specified time, shake the brine in the jar once more and drain it into the saucepan.
- Boil the mustard mixture and immediately pour it into the jar with cucumbers. Screw on the lid. Check the reliability of the sealing by turning the jar upside down. This preparation doesn't require a hot water bath.
After cooling, store the pickled cucumbers for winter in a cool place, although they can also be kept in a regular apartment until summer. These spicy pickled cucumbers are nice to crunch on even just with black bread, and with boiled potatoes and cutlets – it's a real delight.
