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Pickled cucumbers with mustard

4509

Kitchen Russian

Calorie content 135.3 kcal

Portions 8 l.

Cooking time 9 h.

Proteins * 13.3 gr.

Fats * 4.9 gr.

Carbohydrates* 25.4 g

Content

In this recipe, you are invited to pickle cucumbers with mustard, cutting them into large pieces. We add mustard in the seeds, but you can also use mustard powder, because it is a natural preservative and gives a special taste to pickled cucumbers. Banks do not need to be sterilized. Of the spices, add only black ground pepper to these cucumbers and cook with vegetable oil.

Ingredients

Cucumbers 4 Kg Granulated sugar 1 tbsp. Table vinegar 9% 0.5 tbsp. Vegetable oil 1 tbsp. Salt 0.5 tbsp. French mustard 1 tbsp Ground black pepper 1 tbsp

Cooking process

For canning according to this recipe, rinse well with cold water, remove the tips and cut them into longitudinal pieces, and then into halves. Place the sliced cucumbers in a separate bowl and cover with very cold water for 2 hours.

Then drain the water and add salt, sugar, vinegar, mustard, black pepper and oil to the cucumbers in the amount indicated in the recipe. Mix cucumbers with these additives well and leave for 6 hours to marinate.

After this time, place the pickled cucumber pieces compactly in 2 clean 1.5 liter jars or one 3 liter jar. Pour the entire marinade into the jars, filling them to the very top.

Sterilize jars of cucumbers (sterilize according to general rules) within 15 minutes from the start of boiling water. Boil the lids and roll up the cucumbers hermetically. You can also close these cucumbers with double capron lids, only they need to be stored in the refrigerator. Chill the jars and transfer to storage. Pickled cucumbers with mustard can be eaten in 2-3 weeks.

Bon Appetit!