A step-by-step recipe for pickled cucumbers with mustard for the winter in jars
Canned cucumbers, prepared in a variety of ways, are the leading winter preparations. This appetizer is appropriate not only for holidays, but also for everyday meals. Let's consider sequentially the process of cooking sauerkraut with mustard in jars for the winter. Fermenting these vegetables is one of the best ways to preserve all the beneficial and flavorful properties.
Features of harvesting sauerkraut with mustard
Among all types of canning of vegetables, pickling stands out in an advantageous way. Crispy cucumbers prepared using this method are not only tasty, but also healthy. The fermentation process allows you to get special microbes that help balance the intestinal microflora and strengthen the immune system.
Cucumbers and other pickled vegetables can play the role of an effective enterosorbent that removes metals and toxins from the body. Mustard adds a spicy pungency to this healthy product.
Cucumbers for harvesting for the winter must meet several requirements:
- even shape and size of 10-13 centimeters - this is optimal for filling a can;
- juicy, rich green skin color;
- a significant thickness of the peel, which is hard to pierce with a nail - this will provide a pleasant crunch of cucumbers;
- elastic "tail" of the cucumber, indicating the freshness of the vegetable.
Before pickling, it is advisable to try the cucumbers - they should be sweet. If there is bitterness, it can be compensated by adding sugar.
Mustard should be selected in the form of grains or powder. Pasty is not suitable for these purposes.
The cooking process is uncomplicated, you can handle it even with minimal culinary experience.
Required ingredients
The classic recipe is based on the following ingredients:
- 2.5 kg of fresh cucumbers;
- 1.5 tbsp. l. powdered mustard;
- 1 head of garlic;
- 1-2 fresh leaves of horseradish (they will prevent cucumber mold);
- 5-6 dill umbrellas;
- 15 peas of black pepper;
- 6-7 st. l. coarse salt;
- 3 liters of water (preferably still mineral water);
- optional - oak, currant, raspberry and cherry leaves, which add spice and crunch.
Preparation of basic products
When starting to ferment, you need to thoroughly rinse the leaves of horseradish, as well as oak, raspberry, currant or cherry - your choice. It is advisable to pre-soak them in boiled water for 5 minutes. Then you need to wash the cucumbers under running water using a soft cloth to easily remove all dirt.Particular attention should be paid to the pimples on the cucumber peel.
Container preparation
For pickling cucumbers with mustard, three or five liter glass jars are used. We need to prepare them according to all the rules. First rinse in warm water with baking soda. And then sterilize in any of the following ways:
- Place a grid on a pot of boiling water, and place the jar on top of it with the neck down.
- Pour water into a wide basin, place containers and boil on the stove for three minutes (so that the cans do not touch each other with their walls, place cloth napkins or plastic lids between them).
- Place the washed and damp jars in the oven upside down and heat up to a temperature of 160 degrees (when the walls of the containers become completely dry, remove them with dry oven mitts).
- Place the jars in the microwave after pouring a small amount of water into them. Turn on full power in microwave mode. After the water boils, steam is formed, destroying all microbes.
The process of cooking sauerkraut with mustard in jars
According to the proposed recipe, pickled cucumbers have the same taste as barrel cucumbers, and they are not difficult to prepare:
- Place the leaves on the bottom of the container - raspberry, oak, currant and cherry.
- Sprinkle with mustard powder.
- Remove the skin from the head of garlic, separate the cloves, peel each of them and place in a container.
- Sprinkle with table salt and black peppercorns on top.
- Spread horseradish leaves and dill umbrellas evenly over the entire surface.
- Pour with still mineral water (you can also use cooled boiled water).
- Cover with a plate or saucer of a suitable size and then place the oppression.
- Put containers in a dry warm place and keep for 3-5 days.
During fermentation, bubbles will form, which must be released daily. Medium-sized cucumbers will ferment well in three days, and larger ones in five. After this period, you need to drain the brine into a cauldron or a large saucepan, put on medium heat and bring to a boil. Then let it cool naturally. At this time, you should distribute the cucumbers in glass jars, and then fill them with the resulting brine.
The choice of lids depends on how the mustard pickled cucumbers are stored. If you plan to send them to the refrigerator, simple plastic lids are enough. If a jar of pickled vegetables will be stored in a basement or cellar, it is necessary to roll them up with tin lids.
Cold-cooked pickled cucumbers have the maximum useful properties 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 it correctly
It should be noted that an increase in air temperature together with the sun's rays provokes a repeated fermentation process of cucumber brine. 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.
