Pickled cucumbers with mustard
Description
Perfect for stocking up for winter. Mustard cucumbers are a wonderful appetizer for any table and go well with almost any hot main. The flavor is very unusual—I don't even know how to describe it. They're worth trying. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Wash the cucumbers and leaves; peel the garlic.
- 2
Step 2
2. Soak the cucumbers in cold water for a couple of hours. Wash the jars with baking soda.
- 3
Step 3
3. Pack the jars with herbs, garlic, and cucumbers. Add 1 tablespoon of salt to each jar. Pour in boiling water, cover with lids, and let ferment for 3 days.
- 4
Step 4
4. When a film forms, strain the brine into a saucepan and boil for 5 minutes, skimming off the foam. Rinse the cucumbers in cold water. Add mustard to each jar and pour in boiling brine. Seal the jars, turn them upside down, wrap them, and let them cool. That's it!
- 5
Step 5
5. Now you can pull this ace out of your sleeve at any suitable moment and set on the table an amazingly delicious, unusual appetizer.