Pickled cucumbers with mustard for the winter in jars: a step by step recipe, features

Canned cucumbers, prepared in a variety of ways, are leading among winter preparations. This appetizer is appropriate not only for the holidays, but also in everyday nutrition. Consider sequentially the process of preparing pickled cucumbers with mustard in jars for the winter. Fermenting these vegetables is one of the best ways to preserve all the beneficial properties and taste.

Features of harvesting pickled cucumbers with mustard

Among all types of canning vegetables, fermentation stands out in a winning way. Crispy cucumbers prepared by this method are not only tasty, but also he althy.The fermentation process allows you to get special microbes that help balance the intestinal microflora and strengthen immunity.

Cucumbers and other pickled vegetables can play the role of an effective enterosorbent that removes metals and toxins from the body. Mustard adds a tangy edge to this he althy product.

Cucumbers for harvesting for the winter must meet several requirements:

• smooth shape and size 10-13 centimeters - this is optimal for filling a jar;
• juicy, deep green rind;
• considerable thickness of the peel, hard to pierce with a fingernail - this will provide a pleasant crunch of cucumbers;
• elastic "tail" of a cucumber, indicating the freshness of the vegetable.

Before pickling, it is advisable to try cucumbers - they should be sweet. If there is bitterness, you can compensate for it by adding sugar.

Mustard should be chosen in the form of grains or powder. Pasty is not suitable for these purposes.

The cooking process is simple and can be mastered even with minimal culinary experience.

Required Ingredients

The classic recipe is based on the following ingredients:

• 2.5 kg fresh cucumbers;
• 1.5 tbsp l. mustard powder;
• 1 garlic head;
• 1-2 fresh horseradish sheets (they will prevent the cucumbers from getting moldy);
• 5-6 dill umbrellas;
• 15 black peppercorns;
• 6-7 tbsp. l. coarse s alt;
• 3 liters of water (preferably non-carbonated mineral water);
• optional - oak, currant, raspberry and cherry leaves, which add spice and crunch.

Preparing the main products

Starting fermentation, you need to thoroughly rinse the leaves of horseradish, as well as oak, raspberry, currant or cherry - to choose from. It is advisable to pre-soak them in boiled water for 5 minutes. Then you need to wash the cucumbers under running water with a soft cloth to easily remove all dirt. Particular attention should be paid to the pimples on the cucumber peel.

Preparation of containers

Three- or five-liter glass jars are used for pickling cucumbers with mustard. You need to prepare them according to the rules. First rinse in warm water with baking soda. And then sterilize in any of the proposed ways:

• Install a grate on a pot of boiling water, and place a jar upside down on top of it.
• Pour water into a wide basin, place the containers and boil on the stove for three minutes (so that the cans do not touch each other with walls, place cloth napkins or plastic lids between them).
• Place washed and damp jars in the oven upside down and heat to a temperature of 160 degrees (when the walls of the containers are completely dry, remove them with dry potholders).
• Put the jars in the microwave, after pouring a small amount of water into them. In microwave mode, turn on at full power. After boiling water, steam is formed, destroying all microbes.

The process of cooking pickled cucumbers with mustard in jars

The pickled cucumbers according to the proposed recipe have the same taste as barrel ones, and it is not difficult to cook them:

1. Put leaves on the bottom of the container - raspberry, oak, currant and cherry.
2. Sprinkle with powdered mustard.
3. Remove the skin from the head of garlic, separate the cloves, peel each of them and place in a container.
4. Sprinkle s alt and black peppercorns on top.
5. Spread horseradish leaves and dill umbrellas evenly over the entire surface.
6. Pour mineral non-carbonated water (you can also use cooled boiled water).
7. Top with a suitable size plate or saucer, then place oppression.
8. Put the containers in a dry, warm place and hold for 3-5 days.

During the fermentation, bubbles will form, which must be released daily. Medium-sized cucumbers will ferment well in three days, and larger specimens in five. After this period, you need to drain the brine into a cauldron or a capacious pan, put on medium heat and bring to a boil. Then let it cool down naturally. At this time, you should distribute the cucumbers in glass jars, and then pour them with the resulting brine.

The choice of lids depends on the method of subsequent storage of pickled cucumbers with mustard. If you plan to send them to the refrigerator, simple plastic lids are enough. If the jar of pickled vegetables will be stored in the basement or cellar, it is necessary to roll them up with tin lids.

Cold-cooked pickled cucumbers have maximum he alth benefits and are a great snack.

Storage time

The shelf life of pickled cucumbers with mustard is 8-9 months from the date of readiness.

How to store properly

It should be taken into account that the increase in air temperature together with the sun's rays provokes a repeated fermentation process of cucumber pickle. Therefore, the main condition for storing pickled cucumbers is a cold, dark place. It is recommended to use a cellar, basement, refrigerator, pantry, balcony, as well as kitchen cabinets located away from heating appliances.

Recommended