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Cucumbers with mustard for the winter

5606

Kitchen Russian

Calorie content 102.5 kcal

Portions 3 l.

Cooking time 1 d.

Proteins * 6.9 gr.

Fats * 2.7 gr.

Carbohydrates* 16.5 g

Content

To replenish your bins with another delicious homemade preservation, we suggest you roll up mustard-seed cucumbers for the winter according to a recipe for one three-liter jar. Prepared by this method, greens always turn out crispy, not very salty, with a pleasant sweetish note and somewhat resemble the taste of Bulgarian pickled cucumbers.

Ingredients

Cooking process

Rinse cucumbers and other herbal ingredients. Cucumbers can be immersed in cold water for several hours in advance so that they are nourished with it and subsequently crispy. Scald greens with boiling water.

Cut off the tips and tails of all cucumbers.

Sterilize all jars and lids, put leaves, peas on the bottom of the jars. If you add garlic, now is the time to wash and add a few peeled cloves.

Tamp the cucumbers tightly over the jars, if you wish, you can peel and add here a few small carrots, one or two small turnip onions.

Boil water, pour it into jars to the very top. Let your cucumbers steam for 15-20 minutes.

Using a strainer lid, drain the water from the jar into the saucepan, boil it again.

Pour water into the jars again and steam the cucumbers again for a quarter of an hour.

Drain the water again, boil again and add salt and sugar, mustard seeds to the marinade.

When the marinade boils, pour cucumbers with them, add vinegar under the lid.

Roll up the cucumber jars, turn them upside down and wrap them in a warm blanket. After a day, when the jars are completely cool, store them in a cool, dark room.

Bon Appetit!