Lightly salted cucumbers with mustard and ketchup: you can eat after 12 hours
Lightly salted cucumbers can be prepared with ketchup, mustard, garlic, horseradish and cherry leaves. To make them crispy, cucumbers must be soaked in cold water.
How to cook lightly salted cucumbers
The cook shared a recipe on Instagram for delicious, crispy cucumbers with ketchup and spices.
Ingredients:
- cucumbers - 2 kg
- water - 1 liter
- Chili ketchup - 150 g
- salt - 2 tbsp
- sugar - 1 tsp.
- Dijon mustard - 2 tsp.
- horseradish leaves
- dill inflorescences
- cloves
- allspice peppercorns
Method of preparation:
1️. Wash the cucumbers and herbs, you can also add currant or cherry leaves to your taste.
Fresh cucumbers
2. To prepare the marinade, add sugar, Dijon mustard, salt, pepper and chili ketchup to boiling water. The marinade should come to a boil.
Marinade for cucumbers
3️. Put cloves, allspice and herbs on the bottom of the jars. Put the cucumbers tightly in the jars on top of the spices, cut the edges off the cucumbers - this will speed up the pickling.
Cucumbers with spices
4. When the marinade boils, remove it from the heat, let it cool for about 20-25 minutes and pour it into the jars with the filled cucumbers so that the marinade completely covers the cucumbers.
Cooking cucumbers with marinade
5. Close the jars and leave them at room temperature overnight or for about 12 hours. After this time, put the jars in the refrigerator and leave them there for another 36 hours.
Ready cucumbers
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