Read in this article how to pickle cucumbers in a bucket - we will offer several recipes, tell you what containers can be used and why galvanized containers are not suitable.

Winter is just around the corner, and in our northern country at this harsh time of year you always crave fruits or vegetables grown in the summer. Therefore, our ancestors have long been concerned with how to preserve vegetables for the winter. Today we know a lot of canning methods, but, unfortunately, they most often do not preserve the vitamins in fruits and vegetables. And the regular pickling method allows you to enjoy the taste of cucumbers and preserve the vitamins in them.

How to pickle cucumbers in a bucket for the winter?

This question is relevant for all summer residents and gardeners. Therefore, there are several ways to pickle cucumbers in an enamel bucket. And we offer to your attention different recipes, choose the one you like best.

1 option, with garlic

1. Wash the vegetables with cold water, then pour cold spring water over them for 6-8 hours so that they are saturated with moisture and release any bitterness, if any.
2. Wash and prepare the enamel bucket.
3. Peel the garlic, spices, wash them.
4. After 6-8 hours, rinse the vegetables again with cold water, then place them in a bucket, evenly sprinkling with herbs and garlic. Leave the bucket 10 centimeters incomplete. Cover the top of the cucumbers with currant, horseradish, cherry, and dill leaves.
5. To prepare the brine, you need to take a three-liter jar, put 5-6 tablespoons of salt in it, and fill it with clean cold water. Stir the salt until it dissolves in the water, and pour this brine into a bucket of vegetables. It should completely cover the cucumbers; most likely you will need more than one 3-liter jar of brine.
6. Place a lid or plate on top of the vegetables and place a weight on it. Cover the bucket with a clean cloth and place it in a spacious basin. The salting process should take place in a dark, cool room for 3-5 days.

To prepare one bucket you will need:

Cucumbers - 8 kg
- 5-6 heaped tablespoons of salt
- 3-5 liters spring water
- Dill umbrellas - 5-6 pieces
- Horseradish roots - 50 g
- Horseradish leaves - 2-3 pieces
- Cherry leaves - 10-15 pcs.
- Oak leaves - 10 pcs.
- Black currant leaves - 10-15 pcs.
- Garlic - 3 heads

This pickling of cucumbers in a bucket for the winter will provide you with crispy cucumbers for a long time. Before eating, such cucumbers need to be rinsed from brine. You can store vegetables in a bucket on the balcony or in the pantry, but keep in mind that the aroma of pickles will penetrate everywhere, so it is better to store them in hermetically sealed containers.

Salting cucumbers in a bucket is a good thing, but it is absolutely not necessary to leave them in this large container for a long time. After salting, they can be transferred to jars and filled with brine brought to a boil. Of course, the taste will not be the same, although these vegetables will retain all the aromas of the spices added to the brine.

Pickling cucumbers in a bucket for the winter is actually a simple process; it is much more difficult to preserve them in their finished form. Therefore, we are considering recipes that will allow you to preserve salted vegetables for as long as possible. And we remind you that you need to use only enameled (without chips) containers, because galvanized ones will definitely undergo an oxidation reaction, and the products will become unusable.

Option 2, or a recipe for strong and crispy pickles in a bucket for the winter

Place on the bottom of a clean enamel bucket spices, then a layer of cucumbers is laid, in this way spices and cucumbers are laid alternately to the very top.
A bucket of vegetables is filled with brine, covered with a linen napkin on top, a plate or a wooden circle is placed on it, on which a load is placed, for example, a three-liter jar of water.

The brine is prepared at the rate of 600-800 grams of salt per bucket of water. Herbs and spices must always be fresh; this is necessary to provide the brine with vitamins and bactericidal properties.

This recipe is effective if, during the salting process, the mold that appears in the brine is removed every day, and the plate or wooden circle must be washed with boiling water. Then this recipe for how to pickle cucumbers in a bucket will fully justify itself and the cucumbers will be crispy and strong.

Ingredients for this recipe:

Cucumbers - 7-8 kg
- Spices: oak leaves, currant leaves, horseradish, cherry, dill umbrellas - to taste or by eye, so that there is not too much, but the aroma of these spices is ensured.
- Salt - 600-800 g per 10 liters of spring water.

Pickling cucumbers in a bucket for the winter with pepper

Another interesting recipe how to pickle cucumbers in a bucket for the winter with hot pepper. It is designed for 10 kilograms of fresh vegetables.

To pickle cucumbers in a bucket, you need to put peeled and chopped garlic, well-washed spices at the bottom of the dish, then cucumbers in a row - it is better to place them vertically, so there are more of them. Alternate each row of vegetables with spices, cut the hot pepper and put 2-3 slices in some rows. This will be enough to ensure, firstly, the strength of the salted vegetables, secondly, the vigor and, thirdly, the aroma.

It is better to salt vegetables in an enamel bucket, but there is an opinion that cucumbers that are salted this way also turn out well in plastic containers. Surely, you have stainless steel or galvanized containers at home, but you shouldn’t use them, even if you plan on this or another site, for example, to buy a new galvanized bucket http://istr.com.ua/vedro-oczinkovannoe/ - for It won't be useful for salting.

For 10 kilograms of fresh vegetables you will need:

Large bunch of dill
-Horseradish - one medium-sized root
-Two heads of garlic
-One pod of hot pepper
-300-400 g of salt per 5 liters of water

Currant and oak leaves, dill umbrellas, parsley - by taste or by eye, as usual, add to one three-liter jar, only here increase the proportions three times.
To pickle a bucket of cucumbers, you need to place a large plate or bucket lid on top and place a weight on it. Periodically remove mold that appears and rinse the plate or lid with boiling water.

Such salted vegetables will appeal to everyone, because they will be prepared without the use of preservatives and heat treatment and retain all the beneficial substances. If you have a desire to pickle such vegetables, then our recipes - how to salt cucumbers in a bucket? - will help in the best possible way.

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Barrel cucumbers, the recipe for which has existed since ancient times, have unique taste qualities. A special cooking technology gives them sparkling sourness, slight sweetness, crispy and aromatic properties. This method of fermentation has been preserved to this day; it is used not only for barrels, but also for three-liter bottles.

How to pickle cucumbers in a barrel?

To prepare delicious barrel cucumbers, you need to consider the following points:

1. The container for pickling will be a wooden barrel, which must be rinsed well with boiling water and rubbed with garlic.
2. Cucumbers should be firm. You should not cut off the ends of the fruits; they will ferment just fine this way.
3. Clean cucumbers need to be soaked in water for 2 hours, add horseradish, cherry and blackcurrant leaves, dill with umbrellas, and garlic.
4. The weight of spices is controlled; they should not be more than 7% of the total weight of cucumbers.
5. You can make barrel cucumbers, the recipe for which includes the use of jars.

Brine for barrel cucumbers

Any recipe for barrel cucumbers necessarily includes the preparation of brine. To do this, follow these rules:

1. You need to add salt to the water. If the cucumbers are large, then it is added in a proportion of 10% of the total volume of water, if the vegetables are smaller, then 7%.
2. Pickling barrel cucumbers is done using brine; they need to be poured over the cucumbers, they must be completely covered with liquid.
3. Close the barrel with a lid and place a weight on top. Leave the container in a warm place for 2-3 days to start the natural fermentation process.
4. When foam begins to appear on the surface of the brine, you need to put the barrel in the cold.

Pickling cucumbers in a barrel works best if you use old and proven recipes. In order for the vegetables to be evenly salted and saturated with spices, it is recommended to lay them vertically, with the spouts facing down. It is preferable to select late-harvested cucumber varieties.

Ingredients:

• water – 10 l;
• cucumbers – 10 kg;
• salt – for large cucumbers 950 g;
• dill stems and umbrellas – 3 kg;
• garlic – 15 heads;
• black currant leaves - 1 kg;
• cherry leaves – 500 g;
• horseradish leaves – 1 kg;
• hot red pepper – 10 pcs.

Preparation

1. Soak cucumbers in cold water for 6 hours.
2. Scald the spices with boiling water.
3. Grease the walls of the barrel with garlic, place some of the spices on the bottom, and place cucumbers on top in a vertical position. Then place the next layers.
4. To get barrel cucumbers, the recipe includes a brine, which is made from salt and water, and you need to pour it over the vegetables.
5. Close the barrel with a lid, put pressure on top, leave in a warm place for several days, then in the cold for a week.

Recipe for cold pickling cucumbers in a barrel

Cold pickling of barrel cucumbers is very popular. Soaking vegetables in ice water helps them retain their natural green color. All cucumbers for the barrel are selected to be approximately the same size so that they can be salted evenly. If the vegetables are large, then salt is added in a proportion of 10% of the total volume of water, if the cucumbers are smaller, then 7%.

Ingredients:

• water – 5 l;
• salt – 500 g;
• cucumbers – 5 kg;
• spices (dill, horseradish, garlic, fresh hot pepper, green cherry and black currant leaves) – 500 g.

Preparation

1. Place spices at the bottom of the container, place washed cucumbers on top, alternate layers in the same sequence.
2. Pickling cucumbers oak barrel occurs with the use of brine prepared from water and salt, they need to be poured over the vegetables, left in a warm place for 2-3 days.
3. Place a lid on the barrel and a weight on top.
4. When foam begins to appear on the surface of the brine, put the barrel in the cold for a week.

Pickling cucumbers in barrels with mustard

A slightly spicy and pleasant taste is acquired in a barrel for the winter. It is better to take vegetables of medium length, no more than 10 cm. Before pickling, place them in ice water to make them more elastic. After the process, it is recommended to close them with iron lids and put them in the cold, this will allow them to be stored all winter.

Ingredients:

• cucumbers – 10 kg;
• garlic – 2 heads;
• dry mustard - 0.5 cups;
• salt – 400 g
• water - 7-8 l;
• spices - dill, horseradish leaves, cherries and black currants.

Preparation

1. Place greens at the bottom of the barrel, and then some cucumbers. Repeat layers, there should be spices on top.
2. Boil water and add salt and mustard. Pour brine over cucumbers.
3. Leave the cucumbers in a warm barrel for 2-3 days, pressing down with a weight on top. Then place them in the cold.

Lightly salted cucumbers in a barrel - recipe

Barrel ones have slightly different taste qualities; they appeal to many family members, so housewives strive to master their recipe. Snacks should be stored in a cool place; the best conditions for this are created in the cellar. Before salting, the container must be washed well and filled with water a day before the start of the process.

Ingredients:

• water – 10 l;
• salt – 700 g;
• cucumbers – 10 kg;
• spices to taste – 1 kg.

Preparation

1. Place spices on the bottom of the barrel, then cucumbers in a vertical position.
2. After filling the barrel halfway, pour brine over the vegetables.
3. Place the cucumbers all the way to the top of the barrel and pour out the remaining brine. Let it brew for 2-3 days.

Barrel cucumbers with vodka

Barrel pickles, the recipe for which includes vodka, are incredibly tasty. Preparation is carried out in one day. This method of preparation is very piquant, since the combination of garlic and vodka gives the brine a certain bitterness. Vegetables can be pickled in a barrel, but you can also cook them in sterilized jars.

Ingredients:

• cucumbers – 1 kg;
• salt – 50 g;
• sugar –50 g;
• citric acid – 5 g;
• vodka – 25 ml;
• water – 0.5 l;
• spices - to taste.

Preparation

1. Place spices at the bottom of the container.
2. Pour hot boiled water over the cucumbers, let stand, then drain the water.
3. Make a brine from 5 cups of water, sugar and salt.
4. Add acid to boiling brine.
5. Pour the marinade over the cucumbers, add vodka, close the container and leave the vegetables to infuse.

Cucumbers in a barrel with vinegar

Many recipes for cooking in a barrel do not include the addition of vinegar. However, housewives who are accustomed to using this component for canning and cannot do without it can use in an original way To prepare the brine, in addition to water and salt, grape vinegar and vodka are poured into it.

Ingredients:

• water – 10 l;
• salt – 300 g;
• grape vinegar – 200 ml;
• vodka – 200 ml;
• cucumbers – 10 kg;
• spices (oak leaves, black currant, cherry, dill, horseradish, garlic).

Preparation

1. Rinse the cucumbers. Place spices on the bottom of the barrel.
2. Make the brine by boiling all the other ingredients. Let it cool for 24 hours. Pour vegetables over them.
3. Place the barrel of cucumbers in the cold for storage.

Barrel tomatoes with cucumbers - recipe

You can pickle two vegetables at the same time and get this original snack like tomatoes and barrel cucumbers for the winter. Mostly green tomatoes are used, as they are much stronger and will not turn into mush. Such vegetables, compared to pickled ones, are very different in their piquant taste.

Ingredients:

• green tomatoes – 5 kg;
• cucumbers – 5 kg;
• water – 8 l;
• salt – 500 g;
• garlic 4 heads;
• horseradish - 10 leaves;
• black currant – 10 leaves;
• cherry – 10 leaves.

Preparation

1. Wash the vegetables.
2. Place spices and garlic at the bottom of the container.
3. Place cucumbers on top, then another layer of spices, place tomatoes.
4. Prepare the brine: pour salt into boiling water and dissolve, cool.
5. Pour the brine into the barrel, cover with a lid, and install the weight. The vegetables will be ready in 2 months.

Pickled cucumbers in jars like barrels

Housewives who want to close barrels in jars can use original recipe, which will allow you to fully reproduce the taste of vegetables pickled in a barrel. It is suitable for those who do not have the opportunity to carry out the salting process in a barrel, but want to enjoy such a tasty preparation.

Hello, dear readers. Today we will look at different recipes for pickling cucumbers, both for the winter and instant cooking on a quick fix. Some of these recipes are already on our blog, but I’ll show them to you anyway. We will try to make this article a small encyclopedia that will help you decide on cucumber preparations. But we will start not with recipes, but with simple tips, which I have heard since childhood from my parents, and which I have already learned from personal experience.

The content of the article:
1. Tips and secrets from a practitioner

cucumbers

The choice of cucumbers must be approached responsibly. The taste, appearance and duration of storage will depend on this. Not every cucumber is suitable for preparing for the winter.

Our parents always tried to cover the Nezhinsky cucumbers. But time does not stand still, and now you can already find dozens of varieties of cucumbers that are in no way inferior in taste qualities and characteristics of the “Nezhinsky” variety.

The majority, including our parents, recommend using cucumbers with pimples, basing this on the experience of past generations. Such preparations last longer, taste better, and are crispier. But now pimples are no longer an indicator. More will depend on the variety and how the cucumbers are grown.

You should pay attention to the color of the pimples; the darker the end, the better. Salad cucumbers usually have white ends, as well as smooth skin.

Always soak cucumbers before canning or pickling. This will help to wash them better, make them elastic, and remove nitrates from the fruits. It is advisable to take fresh and seasonal (local) cucumbers. Especially if you are preparing for the winter. If soil remains on the fruits, then such cucumbers will not stand.

Before buying, ask if this variety of cucumbers can be pickled, and ask specifically about long-term storage. For lightly salted cucumbers Most varieties are suitable, but for winter storage it is much smaller.

Try cucumbers before buying. You need to try from the dark side, from the side of the stalk. They should not be bitter, maybe a little tart, and ideally a little sweet.

The size of the cucumbers doesn't matter much. Small fruits can be salted in jars, and large ones in barrels. If you're cooking lightly salted cucumbers, then take the same size, if for the winter, then you can have different sizes.

This recipe is more suitable for home dwellers or those who have a basement for storage. They taste almost the same as in jars.

• Cucumbers are your bucket
• Horseradish root and leaves - 2 - 3 roots
• Dill umbrellas - 3 - 5 pcs
• Cherry leaves - 4-5 pieces
• Currant leaves - 4-5 pieces
• Oak leaves - 4-5 pieces
• Garlic - 3 heads
• Salt - 10 tbsp. heaped spoons (for 5 liters of water about 300 - 350 g.)

Recipe:

1. First of all, prepare the ingredients. Soak the cucumbers for 2 hours. Peel the garlic. Wash all the greens. We usually threw it into the bowl with the cucumbers too. Particular attention to the horseradish roots, there should be no soil left on them.

2. Place approximately 1/3 - 1/2 of all ingredients on the bottom. Lay out the cucumbers. Add the remaining ingredients between the cucumbers. Cover the cucumbers with horseradish leaves.

3. Dissolve salt in water and pour in cucumbers. The water should completely cover the cucumbers.

4. We send it to a cold place for storage.

Such cucumbers are ready no earlier than after 2 - 3 weeks. They can stand in a barrel or bucket until spring, sometimes even until the beginning of summer.

Cucumbers in a plastic bottle video

Lightly salted cucumbers

Sometimes you want delicious sour cucumbers, but you don’t have time to wait. These recipes for quick lightly salted cucumbers will help you with this. You can, of course, make them according to the recipe described above, I will not repeat it. But it takes a long time, but it could be faster.

Quick lightly salted cucumbers with mineral water

The ingredients are almost the same as for the winter, only with this recipe they will be ready the next day.

• 1 kg. young cucumbers
• 1 liter of mineral water
• 2 tbsp. small heaped tablespoons of salt
• 3-4 cloves of garlic
• dill umbrellas or a bunch of green dill

Preparation:

1. Let's start cooking as always by preparing the ingredients. Let's wash the dill, peel and cut the garlic into slices, wash the cucumbers (don't forget about soaking) and cut off their asses. For more quick salting Prick the cucumbers with a fork so that the brine penetrates under the skin faster, but this is only if you are in a hurry to try lightly salted cucumbers.

2. Place garlic and dill in a clean jar, with cucumbers on top.

3. Dissolve salt in mineral water. To do this, we poured the water into a jar, but you can also pour it into a bottle. Pour water into a jar and leave at room temperature for one day.

4. After a day, put the cucumbers in the refrigerator. But they are the most delicious and lightly salted on the first day. Therefore, we usually guess when guests arrive, or when they want to eat delicious cucumbers.

You can see how we made them for the first time

This is one of the most quick recipes preparing lightly salted cucumbers. It only takes one night for the cucumbers to be ready. Another advantage of this recipe is that it is prepared without water, so to speak dry pickling.

• Cucumbers - 1 kg.
• Garlic - 3 cloves
• Dill - one small bunch
• Salt - 1 teaspoon (large heap)

Recipe:

1. Wash the dill and cucumbers. We cut the cucumbers into 4 parts, cutting off the asses. Finely chop the dill. Peel and chop the garlic too. We did this on a cutting board, pressing it with a knife blade and chopping it into small pieces.

2. We put all this in a thick plastic bag. We tie the bag and shake everything well. We put it all in the refrigerator for 12 - 16 hours. It is advisable to shake the bag periodically, so the cucumbers will be ready faster and the salting will be more even.

3. After 12 - 16 hours, you can already try cucumbers, or even earlier. The results are very aromatic and tasty lightly salted cucumbers. We then transfer them to a plastic tray and put them in the refrigerator again.

What I like is the speed of preparation and the aromatic taste. Moreover, such cucumbers do not sour; they remain lightly salted even after the 5th day.

You can see more description of the recipe

Or you can watch the video.

Pickled (sweet) cucumbers recipes for the winter

When you are already tired of ordinary sour cucumbers, you can always find an alternative. For example, not sour cucumbers, but sweet ones. As a rule, such preparations are made with vinegar and the method of hot pouring water.

Pickled cucumbers are crispy. Step-by-step recipe with photos

This is our favorite family recipe for sweet cucumbers. We got the recipe from our mother. In the 80s of the last century, sweet cucumbers became fashionable, and my parents tried many recipes then, and chose this one.

I will show you using the example of a blank in liter jars. It turns out to be very convenient and practical.

Ingredients for one jar:

• Cucumbers - how many will fit in the jar (preferably small cucumbers)
• 2 bay leaves,
• 2 cloves of garlic,
• 3-4 peppercorns,
• 1-2 allspice,
• 1 teaspoon mustard seeds,
• A few black currant leaves
• 6 tablespoons sugar,
• 6 tablespoons 9% vinegar,
• 3 teaspoons salt,
• Dill (small sprig with umbrella)

1. Soak the cucumbers for 2 hours, then wash and cut off the asses. Prepare dry ingredients. Peel the garlic. Wash the greens.

2. Chop the dill and currant leaves to make it easier to place in a jar. Add all the spices to clean jars and pack the cucumbers tightly.

3. Add salt, sugar, and then vinegar to the jar. If your salt or sugar does not spill out, then you can spill it with vinegar.

4. After this we can fill it with boiled water. I just recommend pouring it not only when it’s boiling, but when it’s cooled down a little, so that the top cucumbers remain nice and hard afterwards.

5. Cover the cucumbers with lids and place them in a saucepan with water. Boil for 15 minutes from the moment of boiling, then roll up.

Attention! The temperature difference between the jars and the pan should not be large, otherwise the jars will burst. Place a towel on the bottom of the pan to prevent the jars from bursting when boiling.

6. After rolling up, we send the jars to the bathhouse (we wrap them up). Place the jars on the lids, upside down. If you can see unmelted sugar at the bottom of the jar, stir the jar a little to dissolve. Leave until completely cool.

The results are very tasty, crispy and sweet and sour cucumbers. Our children love these cucumbers. We have these cucumbers in our apartment, and the taste doesn’t change in the second year. I don’t recommend it the third time, it becomes sour and the original taste changes.

Crispy pickled cucumbers for the winter video

Calories: Not specified
Cooking time: Not indicated

I think these pickled cucumbers are the best; the recipe for the winter will help you ferment crispy cucumbers in a bucket. You will need some spices as well as a bucket. Both an enamel and plastic bucket are suitable for fermentation. I always use plastic, as it is lightweight and perfect for workpieces. I started fermenting cucumbers for the winter several years ago because I found a suitable recipe. It’s simple and hassle-free, and the result makes my whole family happy. Everyone loves to crunch on delicious pickles that taste absolutely delicious. Any other type of side dish is ideal for them.



Required Products:
- 2 kg of cucumbers,
- 4-5 cloves of garlic,
- 2 leaves of horseradish,
- medium bunch of dill and umbrellas,
- 4-5 cherry leaves,
- 2 liters of water,
- 2 tables. l. salt.

Recipe with photos step by step:

Sort the cucumbers, leaving only the freshest and smoothest ones. Immediately pour cold water and leave for 2 hours. The cucumbers will take on water and become denser, which will make them crispier after fermenting. After letting the cucumbers sit in water, wash them in clean water.




Place half the spices at the bottom of the bucket: horseradish leaves, cherries, a few cloves of garlic and a horseradish leaf.




Place the washed cucumbers in a bucket.




Spread the remaining spices on top to cover all the vegetables.






Measure the water into a jar, add salt and stir. It is convenient to close the jar with a lid and shake it until the salt dissolves.




Pour cold brine over the cucumbers in a bucket. Cover them completely.




Cover with a lid and leave in the room for 1 day to allow the fermentation process to begin. Then the next day put it in a cool place where the cucumbers will stand all winter. In a cool place, fermentation will stop and the cucumbers will be stored for a long time.




The cucumbers in the bucket are ready. At any time you can take them out of the cellar and set the table. The tasty snack for strong drinks is ready.






Bon appetit and a good, cheerful feast.
Look another one

We got around to telling you how to use the last cucumbers to make something delicious for the fall.
I love barrel cucumbers, but there’s nowhere to store them, so I make only one batch - in a bucket. They are salted for 2 weeks and eaten here until mid-November. Although they are barrel-shaped, they are not so eye-opening. My children and I love to make vinaigrette, hodgepodge with them, and eat them with potatoes.
I also like the fact that these cucumbers are made quickly in terms of labor costs, do not require any preliminary preparations, are stored in a bucket on the loggia, they do not mold and do not end up with a hole inside. And you don’t have to put country cucumbers here; those that are the last to be sold at fairs - from local greenhouses and fields - will also work.
So, take a bucket and wash it thoroughly. We put all the “grass” on the bottom. My leaves were already dry, so I crumbled them with my hands and compacted them.

We take a head of garlic, you can take one and a half, the cucumbers will only benefit from this.

We peel the garlic, wash it, and simply cut each clove into 2-3 parts.

Place the garlic in a bucket and add black peppercorns there too.
the carnation goes into the bucket,
mustard seeds - there too.

Wash the cucumbers, cut off the “butts”, put them tightly in a bucket.

Now we make the brine. In general, you can just pour salt, fill a bucket with water, stir and then stir. But I make the brine in a small amount of water first so that the salt is guaranteed to dissolve. So, take a glass of salt and put it in a saucepan with two liters of water. Turn on the fire.

Bring the brine to a boil, stir until the salt dissolves. Let the brine cool for 30 minutes.

Pour the brine into a bucket, fill it to the top (so that the water covers the cucumbers) with just boiled water. Mix everything in the bucket with your hands so that the brine is mixed.

Take a clean cloth and cover the bucket with it.

Now a little trick. Take mustard powder

Sprinkle it evenly over the entire cloth. This is necessary to prevent mold from appearing on top of the cucumbers. There won't be mold on the top, and there won't be any on the inside either. Mustard will add a slight piquancy to the cucumbers (they won’t be bitter, don’t be afraid), and the cucumbers will be crispy. We place a load on top, for example, a plate with three-liter jar water, and put it in the shade, I put it on the loggia. And we forget for 2 weeks.