Such cucumbers with garlic and mustard are unique in their own way, because there is no need for sterilization, vinegar, or even repeated boiling. At the same time, they are well stored and delight with a crispy texture and a slightly salty taste.
Ingredients
- Cucumbers - 2 kg
- Mustard (powder) – 1 art.l.
- Salt - 2 tbsp.l .
- Garlic - 1 head
- Dill - 1 umbrella
- Cherry leaves - 1 piece
- Currant leaves - 1 piece
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Fill the cucumbers with cold water for 2-3 hours, changing it periodically.
Boil about 1.2 liters of water, add salt and boil until dissolved.
Add dry mustard to the brine.
Put the leaves, spices, cucumbers and garlic cloves in a jar.
Tamp, pour the cucumbers with the cooled brine, cover with a nylon lid and store in a cold dark place.
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