Cucumbers with French mustard: a step-by-step recipe for pickling for the winter, storage

Pickled cucumbers are one of the most popular winter preparations. Canned vegetables are stored for a long time, in the process of cooking they become crispy and acquire a pleasant taste. Cucumbers with the addition of French mustard is an unusual dish in which the sweetish marinade has spicy notes with a hint of pungency, transmitted to vegetables. Such a preparation can be eaten as an independent dish, as an addition to side dishes or on sandwiches.

Features of pickling cucumbers with French mustard for the winter

Pickling allows you to keep cucumbers usable for a long time.A feature of harvesting cucumbers with French mustard for the winter is that the vegetables are placed in jars not whole, but cut into pieces. This preparation may shorten the shelf life of vegetables.

To keep the product longer, empty containers and the finished dish are sterilized, and vinegar is added to the marinade. Garlic and horseradish also have good preservative properties.

Required ingredients for the recipe

For cooking take:

• cucumbers - 2.5 kg;
• water - 1.2 l;
• vinegar 9% - 300 ml;
• sugar - 1 cup;
• s alt - 3 tbsp. l.;
• French mustard - 6 tbsp. l.;
• allspice peas - 10 pcs.;
• mustard seeds - 2.5 tsp;
• black peppercorns - 25 pcs;
• garlic - 5 cloves;
• horseradish root - 1/2 pc.;
• dill umbrellas - 5 pcs

Product selection rules

Cucumbers must be fresh, without signs of rot or damage. It is advisable to use young, not overripe vegetables for preservation.

Before cooking, they can be put in cold water and left for 6 hours to make them more crispy.

How to prepare the container?

Cucumbers should be pickled in glass jars with tight-fitting lids. They should not have cracks or chips.

The containers are washed under hot running water with soap and soda, then rinsed and dried. Clean jars are placed neck down on a wire rack set over a pot of boiling water. The time during which steam sterilization is carried out is 15 minutes, after which the fire is turned off and the container is left to cool in the same position on the grate.The cooled cans are moved, without turning over, onto a clean towel.

Lids are sterilized over steam together with jars or boiled separately. Sterilized lids are moved with tweezers to a clean towel.

Cooking process

Cucumbers are washed and cut into 4 parts. Allspice and black pepper, mustard seeds and dill umbrellas are placed at the bottom of the jars. Garlic and horseradish are peeled and also placed in containers. Sliced cucumbers are placed on top of the spices.

To prepare the marinade, mix water, vinegar, sugar, s alt and French mustard. The resulting solution is cold poured into jars with vegetables.

The containers are covered with lids and placed in a pot of water placed on the fire. To prevent the jars from slipping, you can lay a towel on the bottom of the pan. The blanks are sterilized for 10 minutes at a slight boil of water.

The cans sterilized in this way are rolled up and turned upside down. You can cover them with a blanket or thick towel to cool them down more slowly. After the jars have completely cooled, they are turned over and put away for storage.

Terms and conditions of storage of pickled cucumbers

Store the workpiece should be in a place protected from light, at a low temperature. You can use a pantry, cellar or basement for these purposes. It is necessary to ensure that the sun does not fall on the jars of cucumbers.

It is important to remember that closed jars can be stored at room temperature, and open ones must be moved to the refrigerator. The shelf life of a closed blank is about 1 year, open (if stored in a refrigerator) - up to 1 week. At room temperature, open jars remain usable for no more than 2-3 days.

Recommended