Cucumbers with mustard for the winter
Mistresses like to use mustard in the process of preserving cucumbers, and there are several reasons for this: a pleasant aftertaste of ready-made preservation, sufficient strength and crunchiness of the cucumbers, as well as their beautiful color, which is the result.
For one liter can, the proportions of the products will be as follows:
- 600 g of cucumbers;
- 20 g of salt;
- 20 g of sugar;
- 20 ml of vinegar;
- 10 g of garlic;
- 10 g of dry mustard;
- 3-5 g of black ground pepper.
How to preserve:
Pour cucumbers with cold water and leave for several hours. Then wipe dry and cut lengthwise into four parts;
After this, pour the chopped vegetables with salt, mix and leave for three hours, stirring them from time to time;
Then pour the marinade from vinegar, sugar and mustard into a container with cucumbers. Put the garlic and ground black pepper passed through the press, mix everything and leave to infuse for another hour and a half;
After the time allotted for pickling, put in jars and pour in the juice that stood out. Cover the jars with lids and sterilize in a bowl of boiling water for about 20 minutes. After capping the lids, wrap the cans until they cool completely.