Table of contents:
- Ingredients for Mustard and Horseradish Sauerkraut
- Method for preparing pickled cucumbers under a plastic lid with mustard and horseradish
Video: Pickled Cucumbers Under A Plastic Lid With Mustard And Horseradish. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Pickled cucumbers under a plastic lid is the easiest way to harvest cucumbers for the winter. Fermentation is one of the oldest ways of preserving vegetables by lactic acid fermentation. This ancient way of preserving seasonal supplies is still used today. The lactic acid formed during the fermentation process preserves vegetables with salt - it gives the products a specific smell and taste, and prevents the growth of foreign bacteria. Crispy pickles with mustard and horseradish are harsh and delicious. This recipe is designed for a liter jar; to prepare a larger volume, proportionally increase the amount of ingredients.
- Cooking time: 10 minutes
- Quantity: 1 can with a capacity of 1 l
Ingredients for Mustard and Horseradish Sauerkraut
- small cucumbers (500-600 g);
- 2 horseradish leaves;
- 4 cloves of garlic;
- 1 teaspoon of mustard seeds;
- 1 teaspoon coriander
- 3 dill umbrellas;
- 1 tablespoon of coarse table salt;
- spring water.
Method for preparing pickled cucumbers under a plastic lid with mustard and horseradish
Small strong cucumbers collected from the garden the day before or on the same day are suitable for harvesting. The smaller and fresher the cucumbers, the better the result - they will be very crispy.
Cut the cucumbers on both sides, put them in a bowl, pour in spring water, put them in a cool place for 2-3 hours. During this time, they will absorb water, preliminary soaking helps to pickle cucumbers without voids inside.
We take fresh horseradish leaves, wash them thoroughly, fold them into a tight tube, cut into strips about a centimeter wide. Put half of the chopped horseradish leaves on the bottom of a cleanly washed liter jar.
We peel the garlic cloves from the husk, cut into thin slices, put in a jar.
Next, put the cucumbers tightly. I advise you to choose vegetables of about the same size, if possible.
Dip dill umbrellas in boiling water for half a minute, put on cucumbers.
We fill the jar with cucumbers to the top. Add a teaspoon of grain mustard.
Add a teaspoon of coriander seeds.
Pour in coarse table salt without additives.
Put the remaining chopped horseradish leaves on top, pour spring water. Spring water can be replaced with filtered water, boiled, and cooled to room temperature.
We put the polyethylene lid in hot water, then close the jar tightly, shake it to dissolve the salt. We put the jar in a tray and leave it in a dark place at room temperature for 4 days. The next day, the brine will begin to foam, become cloudy - the process of fermentation has begun (lactic acid fermentation). After four days, we put the jar in a cold place - in the cellar, on the lower shelf of the refrigerator. After about 30 days, the pickled cucumbers are ready.
By the way, depending on the ambient temperature and the amount of salt, the fermentation of various vegetables takes from several days to several months, and in Korea such processes take several years - the time depends on the desired end result, the fermentation process is unpredictable.
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