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Cucumbers for the winter in liter jars with mustard

7790

Kitchen Russian

Calorie content 95.1 kcal

Portions 3 l.

Cooking time 60 minutes

Proteins * 1.7 gr.

Fats * 3.9 gr.

Carbohydrates* 22.4 gr.

Cucumbers for the winter in liter jars with mustard

Content

Small cucumbers are usually selected for harvesting. What to do if larger cucumbers are available? We offer a proven recipe for harvesting cucumbers in mustard filling, for which the fruits must be cut into pieces, and the taste and texture of the cucumbers will only benefit from this.

Ingredients

Cucumbers 2 Kg Salt 2 tbsp Granulated sugar 2 tbsp Mustard 1 tbsp Ground black pepper 1 tsp Garlic 1 tbsp Vegetable oil 150 ml. Table vinegar 9% 150 ml.

Cooking process

We prepare products for conservation. Peel and wash the garlic. We select the highest quality cucumbers. It is also important to clarify that coarse salt should be used for harvesting, not fine.
We carefully wash the cucumbers for harvesting and fill them with cold water. Let stand for three hours. This stage helps to ensure that the cucumbers are crispy.

For mustard marinade in a separate bowl of small volume, mix salt, sugar, black pepper, dry mustard and garlic passed through a press.

Pour in the specified amount of refined vegetable oil and vinegar, mix.

Dry the cucumbers soaked in water. Cut off the ends and cut each cucumber lengthwise into four pieces. We put the sliced cucumbers in a separate bowl of a suitable volume. It is important that the dishes are not metallic, as the marinade that will be added later contains vinegar.

Pour the sliced cucumbers with the prepared mustard marinade and stir to cover each piece with a spicy liquid.

We leave the cucumbers in the marinade to stand for three hours. During this time, the vegetables will release juice, there will be more liquid, the cucumbers will be partially marinated.

We put cucumbers in prepared clean dry jars, fill with marinade and cover with lids. We send cans for sterilization for half an hour.

After sterilizing the lids, roll up, wrap the jars with a blanket and leave to cool slowly. After that, we remove the cucumbers in a mustard marinade for storage in a cool, dark place.

Bon Appetit!