Canned cucumbers are a traditional Russian winter snack. Spicy and tasty green fruits are served with boiled or fried potatoes, cereals and soups, they are cut into salads and added to sandwiches. Cold pickling of cucumbers is a win-win option for everyone's favorite preparation.
Even inept housewives, who have never been engaged in conservation before, will be able to pickle cucumbers with the cold method. This avoids the need to come into contact with the boiling brine and tin key. Why is this appetizer good? Salting cucumbers with cold water allows you to preserve the beautiful color of vegetables, provides a quick and easy way of cooking, while not yielding to the taste of the classic hot preservation method.
Traditionally, cucumbers were salted in barrels, while the appetizer acquired a unique taste and aroma, which could not be confused. In modern apartments, this method of preparing workpieces for the winter is unacceptable due to the lack of space for such a large capacity. Cold pickling of cucumbers today is carried out using ordinary cans. In this case, it is worth choosing the right vegetables: the cucumbers should be bright green, fresh, with a firm skin and black pimples. In addition, when salting, consider several important rules:
- it is advisable to use vegetables recently collected from the garden;
- put cucumbers of the same size in one container - this way they will be salted as evenly as possible;
- use purified water for the brine, and not from the tap;
- pre-soak the fruits in cold water (at least 2-3 hours);
- it is better to choose varieties of cucumbers "Rodnichok" or "Nezhinsky";
- to give the workpiece a bright aroma, use the leaves of different plants: cherry, oak, currant.
Cold pickling recipe for cucumbers
Everyone loves to eat crispy pickled and pickled cucumbers, but it takes a long time to cook them with hot brine due to the laboriousness of the process, so many housewives do not dare to start pickling. To make things easier for yourself, you can prepare a cold snack. At the same time, it is not necessary to use a wooden vat for cooking - the salting turns out to be no less spicy and piquant if you make it in ordinary three-liter cans. The workpiece for the winter should be stored in cool conditions, optimally placed in the refrigerator.
How to close cucumbers for the winter in a cold way
The classic recipe for pickled cucumbers in the cold way involves finding vegetables in brine for 3-4 days. At the same time, the snack is not canned, but is eaten for several months, stored in a cellar or refrigerator. For a three-liter jar, you will need the following ingredients:
- chili pepper or "Ogonyok" variety - 1 pc .;
- fresh medium cucumbers - 700-800 g;
- salt - 100 g;
- garlic cloves - 3 pcs.;
- herbs, spices - to taste.
How to cook lightly salted cucumbers in cold water:
- Soak the fruit for several hours (the water should be cold).
- Remove any dirt from the vegetables, trim off the ends.
- Put chopped hot peppers, garlic slices, plant leaves, spices (dill umbrellas, horseradish root, cherry, oak or currant leaves) on the bottom of the vessels for preparation.
- Next, cucumbers are tightly placed in a jar, salt is poured on top and poured with cold water.
- The containers are closed with nylon lids and vigorously shaken several times to dissolve the salt.
- After 2-3 days, the liquid should become cloudy, and the vegetables should become darker - this indicates the need to start preserving (if you do not want to start eating pickles right away).
- Pour the brine into a saucepan, dilute it with water (1 glass for each 3-liter bottle). Bring liquid to a boil.
- Pour boiling water over a snack, roll up the jars and leave them to cool upside down.
Cold pickling recipe for salted cucumbers
To make the cucumbers salted faster and turn out to be as tender as possible, use varieties with a thin but dense skin, thanks to which it will be easier for the brine to get inside the fruit. To preserve a beautiful bright green color, a little vodka is added to the blank. What ingredients are needed for a lightly salted snack:
- small, freshly picked cucumbers - 1 kg;
- dill umbrella;
- currant leaves - 4-5 pcs.;
- garlic - 1 pc.
How cold pickling of cucumbers occurs:
- Wash the fruits thoroughly, cut off the ends.
- Lightly knead the currant leaves and the dill umbrella with your hands so that the herbs let out the juice.
- Peel and cut the garlic into slices.
- Place prepared ingredients in layers in a wide saucepan and pour brine from 1 liter of water and 2 tablespoons of salt.
- Place a plate of a suitable size on top of the saucepan and press down with a weight. The workpiece should stand warm for a day, after which it can be eaten.
How to pickle pickled cucumbers in cold water with vinegar
To prepare a snack, you should purchase coarse salt - sea salt or iodized salt is not suitable in this case. To give lightly salted cucumbers a bright taste and pleasant smell, it is better to choose currant leaves from the top of the bush. Cold-cooked appetizer will crunch pleasantly and will absorb a lot of juice. The following ingredients are required:
- 9% vinegar - 1 tsp;
- dark green cucumbers with pimples - 2 kg;
- sugar (sand) - 1 tbsp. l .;
- garlic cloves - 3 pcs.;
- bulb;
- salt - 2 tbsp. l .;
- horseradish root;
- dill (preferably fresh) - 1 bunch;
- carnation - 4-6 inflorescences;
- currant leaves;
- allspice (peas) - 5-6 pcs.
How is pickling cucumbers in the cold way:
- Remove the tips from soaked cucumbers, put them together with other ingredients in jars, while placing onion slices, chives, herbs and spices on the bottom.
- Pour boiling water over the containers, and after 10 minutes, pour the liquid into a saucepan, adding sugar and salt there. After boiling, turn off the heat, let the brine cool down.
- Pour the liquid into the jars, add the vinegar and roll up the snack.
Cold pickling of cucumbers with mustard
This recipe is not very well known, however, mustard cucumbers made with cold pickle have a very interesting, slightly tangy, pleasant taste. It is better to choose fruits of the same size, no more than 10 cm in length. Place them in a bucket of ice cold water before cooking so that the vegetables are saturated with liquid, becoming juicy and firm. What is needed for home salting:
- dill umbrellas - 1-2 pcs.;
- leaves of trees and shrubs - to taste;
- garlic - ½ head;
- dill, parsley - 1 bunch;
- rock salt - 250 g;
- dry mustard - 1 tbsp. l. per liter of brine.
How to cook:
- Prepare a brine from salt and 1.5 liters of boiling water.
- While the liquid cools down, put cucumbers, spices, herbs in jars.
- Fill the containers with cooled brine, cover (leaky) lids, leaving them on the table to brew for 2 days.
- After the specified time, drain the liquid from the vessels, fill them with fresh boiled water. Add dry mustard here.
- Close the jars with nylon lids, store in a refrigerator or a room with a temperature not exceeding 10 degrees.
How to cold cook cucumbers under a nylon lid
Cucumbers prepared in this way can be stored in the cold all winter or in a room with room temperature for no longer than a month. Cooking is quick and easy. For cold pickling vegetables (based on a three-liter jar), you need the following ingredients:
- freshly picked cucumbers, medium-sized - 1.5 kg;
- coarse salt - 90 g;
- fresh horseradish leaves - 2 pcs.;
- garlic cloves - 3 pcs.;
- dill umbrellas - 4 pcs.;
- oak, currant, cherry leaves - 6-7 pcs.
Step-by-step description of the preparation of cold pickling of cucumbers:
- First, spread the greens in the jars, then tamp the prepared (washed and soaked) cucumbers vertically.
- Cover the fruit with some leaves and garlic.
- To prepare the brine, boil water (750 ml), add salt. Dilute the liquid with 750 ml ice water.
- Pour the cucumbers with the resulting brine, close the containers with nylon caps. After a month, the snack can be eaten.
Video: recipe for salted cucumbers in cold water
It's August - it's time to turn fresh cucumbers into crispy pickled and pickled cucumbers! What is needed for that? A bucket of fresh, strong greens, a bunch of greens smelling in summer, several glass jars and a desire to defeat everyone on the spot with their skill. It remains to remember a few processing secrets and you can roll up your sleeves!
Salty, green, spicy and crispy
Pickles are the king of all festive tables. A rare hostess does not stock a couple of cans of this traditional dish for every family date. And so that no one is disappointed with their pickling failures, we will be happy to share the secrets of how to avoid all mistakes and cook the most delicious pickled cucumbers in the world.Rules for choosing cucumbers for pickling
It is necessary to approach the choice of cucumbers for pickling "wisely": not every even beautiful cucumber is suitable for this. There are several important points that will help you choose the "right" greenhouses.- Variety: of the best "pickling" cucumbers, the most famous varieties are "Nezhinsky", "Muromsky", "Competitor" and "Favorite". The varieties "Era", "Nezhinka", "Etap" and "Nosovsky" are no less loved. Excellent in salting "Avangard", "Altai" and "Voronezh", "Beregovoy", "Vyaznikovsky 37" and "Kaskad". Less well-known new varieties and hybrids are also good for salting: "Salting", "Khabar", "Parisian Gherkin", "Merry Guys", "Herman", "Lilliput", "Courage F1", "Nightingale F1", "Semcross F1" " other.
- The size: the most preferred are short-fruited cucumbers, ranging in size from 5 to 12-13 cm.
- Maturity degree: Cucumbers are generally eaten unripe, and for salting it is all the more important that the fruits are harvested before they are fully ripe.
- Peel: pickled cucumbers are distinguished by a lumpy (not smooth) peel, which should be quite thick (so that the nail pierces it with effort). Spines on tubercles are black and prickly.
- Freshness: hard fresh cucumbers are used for salting - those that have lain and have lost their elasticity will be less tasty when salted. The skin should be cool to the touch (warm fruit - stale or overripe).
- Colour: the younger the cucumber, the juicier the greens. You need to choose fruits that are green, without a hint of yellowness. The yellowness indicates that the fruit is overripe, and its peel and seeds are already tough.
- Taste: bitter cucumbers do not lose their bitterness even when salted, so it is advisable not to use them at all for winter preparations.
Correctly selected cucumbers are already 50% of success. At the very least, they will be crunchy and bouncy.
What is the secret of delicious pickles
There are dozens, if not hundreds, of pickling recipes for cucumbers, but they all have an almost unshakable classic "core" - salt, dill and horseradish. But various combinations of "green additives" - cherry leaves, currants and oak, amaranth, bay leaves and garlic give an infinite variety of completely different tastes of salty crunchy magic on our festive tables.Cucumbers "Salted crisps"
For cooking you will need (calculation for one 3-liter can):- 1 large horseradish leaf (25-30 cm long);
- 3 sprigs of amaranth (lizards) - about 10-12 leaves;
- 4-5 currant leaves;
- 1-2 large dill umbrellas;
- 2 cloves of garlic;
- 3 bay leaves;
- 3-5 peas of black pepper;
- 50-60 g of rock salt.
1. Rinse cucumbers thoroughly and soak in cold water for 2 to 6 hours, changing the water 2-3 times.
2. Put spices in a jar. Lay the cucumbers as tightly as possible to each other: the bottom row - vertically, then to the taste of the hostess. Whether or not to trim ponytails and noses is also a matter of taste.
Pickled cucumbers
3. Measure the amount of water for the brine, pouring water into a can of water "to the eyeballs" and pouring it into a saucepan. Pour salt there at the rate of 50 g per 1 liter, bring to a boil and pour cucumbers with this brine.
4. Leave the cucumbers at room temperature for 3-5 days for fermentation.
5. Then, if there is a basement, just close it with tight plastic covers and leave it that way for the winter. If not, drain the brine, boil, refill the cucumbers with boiling brine and roll up with tin lids.
To boil or not to boil the brine, to change or not to change the greens after fermentation, whether to add mustard powder or hot pepper - these are the family secrets of every housewife. In the next video, Lyubov Kryuk shares her recipe for cold pickling of cucumbers:
In secret to the whole world
- it was noticed that the most delicious cucumbers will turn out if you pour them with brine 5-6 days before the new moon, so that by the new moon they have already been rolled up or lowered into the cellar;
- if, in addition to horseradish leaves, you put several thin slices of horseradish root on the top layer of cucumbers, the cucumbers will not grow moldy;
- if you plan to pickle cucumbers in a barrel, before pickling it is good to evaporate the barrel with well water with dill, thyme and other aromatic herbs;
- 1-2 tablespoons of mustard powder (or a pinch of mustard seeds) will give pickles a spicy taste and prevent excessive fermentation;
- so that the jar of cucumbers does not "explode", it is advised to pour 2 tbsp into the brine. spoons of vodka or 1 tbsp. a spoonful of alcohol.
Pickled, spicy and aromatic
The most indisputable advantages of pickling cucumbers are the simplicity of the process itself, a high guarantee of the safety of seals and an excellent result - delicious cucumbers that can be used as side dishes, added to salads or eaten without any additives. The rules for choosing cucumbers for pickling are exactly the same as for pickling. And the process itself will take very little time.
The whole secret is in the marinade
Almost all recipes are based on one basis - marinade pouring, or marinade. It is a sweet and sour mixture dissolved in water:- salt;
- Sahara;
- vinegar (or other food grade acid, such as citric acid);
- spices and herbs (black peppercorns, allspice, bay leaf, flower buds of cloves, garlic and others).
Pickle pouring recipe
- water - 1 l;
- salt - 2 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- vinegar 9% - 100 ml.
Pickled cucumbers can be made in a variety of ways.
- hot fill: with this method, boiling water or marinade is poured into a jar with laid cucumbers and spices for 3-5 minutes in a multiplicity of 2 to 3 times. Vinegar is added to the last pour and the jar is rolled up;
- cold way: with this method, the marinade is poured cold and the cans are rolled up without heating;
- with sterilization: with this method, jars with completely filled contents are sterilized.
Pickled cucumbers are an irreplaceable component of such favorite dishes as hodgepodge, pickle and others. Therefore, any housewife should prepare several jars of such pickles.
Cucumbers can be harvested large and small, but small hard fruits are the most delicious in salting. Salting cucumbers for the winter, as well, is the simplest and most troublesome task.
Mineral water with gas allows the fruit to get a lot of oxygen, which has a beneficial effect on the salting process. The fruits are completely salted, but crispy and tender. The taste of such blanks will not turn out to be pronounced and will appeal to all lovers of pickles. For such a workpiece, you will not need to stand at the stove for hours and cook. Such pickling of cucumbers without vinegar for the winter, as well, is suitable for any occasion.
Required Ingredients:
- Cucumbers - 0.5 kilograms;
- Mineral sparkling water - 330 milliliters;
- Garlic - 5 small cloves;
- Salt - a tablespoon without a slide;
- Dill - 1 bunch;
- Black or red currant leaves - 5-7 pieces.
How to salt cucumbers quickly:
- Rinse the gherkins, trim the tails on both sides;
- We clean the garlic and put it in pre-prepared jars, they need to be sterilized in a convenient way;
- Rinse the greens well and place them on the bottom of the jar for garlic preparation;
- Now you can put cucumbers in jars, pour salt on top;
- The jar must be filled with carbonated water, covered with gauze and left to infuse for 8-9 hours, it is best to make the preparation in the evening and leave to infuse overnight, and continue cooking in the morning;
- After that, you can close the jars with tight plastic lids and store them in a cool place or refrigerator.
How to salt cucumbers with a simple ambassador
The ingredients for this recipe are designed to pickle one three-liter jar of cucumbers. If you need to prepare several cans, then the ingredients should be increased accordingly. This recipe is classic and proven by more than one housewife, cucumbers are tasty and moderately salty, like.
Required Ingredients:
- Small cucumbers - 1.5-2 kg.;
- Leaves of any currant - 5 pieces;
- Cherry leaves - 5 pieces;
- Horseradish leaves - 2 large leaves;
- Fresh garlic - 3-5 cloves;
- Fresh dill - 1 bunch;
- Water - 1 liter;
- Rock salt - about 2 tbsp. heaped spoons;
- Sugar - 1-2 tbsp. spoons.
How to salt cucumbers - recipe:
- Wash the cucumbers, cut the tails and soak in boiled cold water for about 3-4 hours;
- Containers for blanks must be sterilized so that vegetables do not deteriorate during storage, this is easiest to do with steam or an oven;
- The lids are also sterilized by immersing them in boiling water and holding them there for about 10 minutes;
- Sort out greens, rinse;
- All greens need to be laid on the bottom of the jar, but horseradish leaves must be left;
- Put cucumbers in a container and pour brine on top, for it you need to mix cold water, salt and sugar;
- Horseradish leaves should be placed on top of the cucumbers and rolled up with sterilized lids;
- The fruits will gain flavor and salt in about 1 month.
How to salt cucumbers for the winter
Various seasonings and herbs can be added to these cucumbers, it depends on your taste. But the most suitable ingredients are peppercorns, laurel, horseradish leaves, garlic, dill. It is these seasonings that are usually added to salted vegetables. The most elementary and convenient recipe is pickling cucumbers in jars.
Required Ingredients:
- Fresh small cucumbers - about 1 kilogram;
- Rock salt - 3 tbsp spoons;
- Black pepper - 5 peas;
- Laurel - 2 leaves;
- Currant leaves - 3 pieces;
- Garlic cloves - 5 pieces;
- Fresh dill - 1 bunch;
- Tarhun - 1 bunch;
- Large horseradish leaves - 1/3 leaf.
How to salt cucumbers - recipe:
- Cucumbers need to choose certain varieties intended for pickling, other varieties are not suitable for long-term storage, wash the fruits, put them in cold water, leave to infuse in it for at least three hours, but it is better to increase the time to 5-8 hours, so the fruits they are fed with enough water and do not take a lot of brine from the jar;
- It is necessary to decompose herbs and spices in prepared jars;
- Now you can prepare a salting solution, dissolve salt in water;
- Fill the jars completely with brine and close with tight plastic lids, before closing the jar, hold the lid in boiling water for a few seconds.
How to deliciously salt cucumbers with a spice
For the festive table, you can prepare a large number of blanks in advance, which will serve as snacks. Therefore, spicy cucumbers must be cooked. They can be served with a variety of hot dishes and side dishes, and can also be used as a snack. The pungency gives them an unusual taste and richness. In addition, in this recipe, not only small fruits are useful, but also large enough, they will subsequently be cut into convenient pieces.
Required Ingredients:
- Cucumbers - 1 kilogram;
- Black currant leaves - 10 pieces;
- Parsley - 10 branches;
- Dill - 30 grams;
- Red hot pepper - 1 small pod;
- Peas of pepper - 3 pieces;
- Garlic - 1 large head;
- Rock salt - three tablespoons;
- Water - 1000 milliliters.
How to pickle cucumbers for the winter:
- For this recipe, it is best to take a large enamel pan and salt the vegetables in it; put a small part of the seasonings on the bottom of the container;
- Wash cucumbers, cut tails and cut into small slices;
- Peel the garlic, chop finely, grate or pass through a garlic press;
- Mix the chopped fruits with the remaining herbs and seasonings, put in a saucepan;
- In the meantime, you can boil the brine, it is boiled from water with the addition of salt;
- When the brine is ready, they need to pour the fruits into pots, the liquid should completely hide the pulp;
- Put a large dish on the pulp and set oppression on it;
- The pulp should be left in the room for 10-15 days, it is advisable to cover the pan with gauze or a thin cloth;
- After the end of this time, you can transfer the fruits to sterilized jars, fill with brine and close with lids;
- The finished workpieces are left a little at room temperature and only then they are removed for long-term storage.
How to salt cucumbers in jars
Not so long ago, housewives salted vegetables in barrels, other containers were not very common. But now more and more housewives prefer glass jars, and it is a wooden barrel that helps to get the most delicious cucumbers. In addition, in such a container, you can salt a large amount of vegetables at a time. Well, if that amount of vegetables is not needed, you can simply prepare only a small part of them.
Required Ingredients:
- Cucumbers - 100 kilograms;
- Fresh garlic - 300 grams;
- Umbrellas and dill seeds - 3 kilograms;
- Fresh horseradish root - 0.5 kilograms;
- Black currant leaves - 1 kg.;
- Coarse rock salt - 800-1000 grams.
How to salt cucumbers for the winter in jars:
- Rinse the cucumbers, remove the tails, but leave the stalks;
- Wash, peel, prepare all the spices and herbs, prepare for use, chop the garlic a little, or leave it in whole slices;
- Spread 1/3 of all prepared spices at the bottom of the container;
- Then distribute the fruits on the spices, it is important that there is not a large distance between the fruits, so they are rammed a little;
- Then again lay out 1/3 of the total mass of spices;
- Then the fruits are laid down again;
- Cover everything from above with the rest of the spices;
- It is necessary to prepare a saline solution from water and salt, for this they take cold water and pour it into a container with pulp;
- Put a large plate or a special wooden circle on all this, and put heavy oppression on top;
- After a while, the fruits are soaked in saline and salted.
Pickled cucumbers with apples
Cucumbers in blanks can be combined with other vegetables, even fruits. For example, a small amount of apples can be added to pickles. In this case, the apples will also be salted and will turn out to be a very tasty snack. With such fruits, you can cook a wide variety of dishes or just enjoy yourself in the winter.
Required Ingredients:
- Cucumbers - 1 kilogram;
- Sour green apples - 0.5 kilograms;
- Lemongrass leaves - 8-10 pieces;
- Salt - 50 grams;
- Granulated sugar - 50 grams;
- Water is about 1 liter.
How to pickle cucumbers quickly:
- It is enough to just wash the cucumbers, you can cut off the stalks, but this is not at all necessary to do;
- Wash the apples, cut into slices, remove the core, if the capacity allows, then you can leave the apples whole, they will also be salted;
- Lemongrass leaves need to be washed well, you do not need to cut the leaves, they will be used whole;
- First, you need to boil the brine from water, sugar and salt;
- In the meantime, the saline solution is boiling, you can start laying out the fruits in the jars, do not forget, add lemongrass leaves to them;
- When everything is laid out, it is necessary to fill them with brine, cover with lids and leave for about 5 minutes;
- Then pour the brine from the cans back into the pan, put on the stove and boil;
- Pour the solution into the jars again and leave for 5 minutes;
- Only then can you close the blanks with lids and roll them up;
- Such a blank should be stored in a cool, and preferably dark place, only in this case, the hostess can be sure that the twist will be stored for a long time.
When preparing, you can use various spices, and you can store them in different containers, but this will not greatly affect the final result if a decent recipe was initially chosen. It must use the right ingredients and the ratio must be calculated correctly.
Step-by-step recipe with photos and videos
There are many recipes for cooking cucumbers for the winter, but I want to choose the simplest, fastest from them, especially if we have a lot of cucumbers, and all of them need to be processed, preserved. According to this recipe, pickling cucumbers for the winter is as easy as shelling pears. We will not need to pour boiling water over the fruits and sterilize them, as in. There is only one prerequisite: our jars must be stored in the cellar or in the refrigerator.
I remember that it was this recipe for cooking cucumbers without sterilization that I mastered as a child, when I really wanted to help my mother in conservation. And now my granddaughter is helping me. She is only three years old, but she remembered how many leaves to put in a jar and she enjoys spending time with me in the kitchen. In general, as I said, pickling cucumbers for the winter is as easy as shelling pears!
Before cooking, we will keep the cucumbers in cold water for 3-4 hours, especially if they were collected in advance. This will give them freshness, and when finished, the fruits will turn out to be crispy.
Put peppercorns, allspice, bay leaf and garlic in cleanly washed and sterilized jars. If the garlic cloves are large, you can cut them.
We put cucumbers in a jar, trying to make the most of the space. Put the large cucumbers down, and the smaller ones up. We put currant, cherry, horseradish leaves in the free space. You can put dill inflorescences on top.
Thus, we fill in all the banks.
Let's prepare the brine. For a liter jar, we need 1 tablespoon of rock salt. Let's dissolve the salt in water, boil and cool. It is good to use spring or well water, you do not need to boil it.
Pour the brine into a jar.
Let's calculate the required amount of water and salt for all the jars. Let's fill.
That's all. We close the jars with lids and immediately put them in the refrigerator. As easy as pie! The pickling of cucumbers for the winter is complete.
The cucumbers will be salted in about a month. Bon Appetit!
There are a lot of options. Pickled cucumbers for the winter in jars in a cold way do not require sterilization, rolling, preparation of complex marinades. Everything is done quickly and easily. Simple salted cucumbers do not spoil even without vinegar thanks to the addition of horseradish leaves and mustard powder. And the presence of black currant and cherry leaves gives the pickles a special taste. Cucumbers pickled in this way are crispy and harsh.
Necessary products (for one 3-liter jar):
- 1-2 umbrellas of dill;
- 10 cherry leaves;
- 10 currant leaves;
- fresh cucumbers;
- several pieces of allspice and black pepper;
- 2 leaves of horseradish;
- 1 tbsp. mustard powder;
- water;
- 1 bay leaf;
- 2 tbsp. with a slide of coarse salt.
Recipe with photo step by step:
1. To cook cucumbers with a simple ambassador, you first need to wash them. 
2. Also rinse all the necessary leaves: horseradish, cherry, blackcurrant, dill. 
3. Prepare the jars. Put 4-5 black currant and cherry leaves, peppercorns, bay leaf on the bottom. 
4. Fill the jars with cucumbers as tightly as possible. Cucumbers should not be brought to the very top of the jar, so that there is a place to put the remaining cherry and currant leaves. It is imperative to put horseradish leaves on top, they will not let the cucumbers become moldy. 
5. Pour ordinary cold water into the jar (do not add 3-4 cm to the top of the jar). Pour in salt (be sure to take coarse salt so that it dissolves more slowly) and mustard powder. 
6. Close with a tight plastic cover. Keep cucumbers in a cool basement with a simple ambassador. The gradual dissolution of salt and mustard powder in water will ensure that the cucumbers are slowly salted.
And also see how to do