Welcome to a taste of Eastern European summer! Malosolnye ogurtsy, or lightly salted cucumbers, are a beloved seasonal staple, cherished for their incredible crunch and refreshing taste. This recipe adds a special twist with mustard powder, which not only imparts a delightful zesty kick but also helps keep the pickles extra crisp. Ready in just 2-3 days, they are the perfect quick pickle to make when you have a fresh batch of cucumbers. Get ready to enjoy a simple, rustic, and incredibly satisfying snack!
Lightly salted cucumbers with mustard powder
Ingredients for Lightly Salted Cucumbers with Mustard Powder
- 1 kg of cucumbers
- 1 onion
- 5-6 garlic scapes (the green shoots from garlic plants)
- a few sprigs of dill
- a few cherry leaves (optional, for extra crunch)
- 1 tablespoon of coarse salt
- 1 tablespoon of mustard powder
- filtered water
How to Make Lightly Salted Cucumbers with Mustard Powder
Remove the flower heads from the garlic scapes and cut the scapes into 3-centimeter pieces. Quarter the onion. If you don’t have garlic scapes, slice 2 cloves of garlic.
Cutting the scapes into 3-centimeter pieces
Soaking a small bunch of dill in water
Soaking cucumbers in cold spring or filtered water
Soak a small bunch of dill in water, then shake off the excess. You can use a few dill heads instead of the greens.
Soak the cucumbers in cold spring or filtered water and wash them thoroughly. Trim the ends on both sides to allow the brine to penetrate better. This can slightly shorten the pickling time.
It's better to place the cucumbers vertically to fit more
Use spring or filtered tap water for the brine
Adding mustard powder and stirring until completely dissolved
In a small plastic bucket or a suitable container, place the cucumbers, chopped garlic scapes, onion, and dill. It’s best to stand the cucumbers vertically to fit more.
Pour water into the bucket to cover the cucumbers. Then, pour this water into a saucepan to easily determine the required volume. Use spring or filtered tap water for the brine. I don’t recommend bottled water, as it may contain additives that can interfere with fermentation.
Add salt to the water and bring it to a boil. Stir in the mustard powder until it’s completely dissolved. Feel free to experiment with flavors – a pinch of hot chili for those who like it spicy, or a sprig of tarragon for a unique aroma in the rassol (brine). People add all sorts of herbs to pickles; I’ve even seen thyme in some recipes.
Pouring the cooled brine into the container with cucumbers
Placing a few cherry leaves on top
Leaving the cucumbers in a warm place for 2-3 days
Cool the mustard brine until it’s lukewarm, but not hot! Pour the cooled brine into the container with the cucumbers.
Place a few cherry leaves on top. Seal the jar tightly with a lid or weigh the cucumbers down by placing a plate on top with a jar of water.
Leave the cucumbers in a warm place for 2-3 days. After 24 hours, you’ll see the first bubbles on the surface of the brine, a sure sign that fermentation has begun. Another 24 hours later, the cucumbers’ color will gradually change from bright green to a more olive shade.
In 2-3 days, the lightly salted cucumbers with mustard powder will be ready
In 2-3 days, the malosolnye ogurtsy (lightly salted, quick-pickled cucumbers) with mustard powder will be ready. They taste like kvasheniy ogurets (a fully fermented pickle) that has been sitting in a barrel all winter. You can then move the pickles to the refrigerator or a cellar, where the fermentation process will continue, and in about 30 days, you’ll have regular fermented pickles.
And there you have it—wonderfully crunchy and flavorful pickles, ready to be enjoyed! These malosolnye ogurtsy are fantastic served chilled as a snack on their own, or as a side dish with boiled new potatoes, dark rye bread, or grilled meats. They bring a burst of summer to any meal. Don't be afraid to experiment with other herbs like horseradish leaves or blackcurrant leaves for different flavor profiles. Enjoy the delicious results of this simple and rewarding fermentation journey!
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