Canned cucumbers, prepared in a variety of ways, are the leaders among winter preparations. This snack is appropriate not only for holidays, but also for everyday meals. Let's take a step-by-step look at 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 their beneficial and taste properties.
Features of preparing pickled cucumbers with mustard
Among all types of canning vegetables, fermentation 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 obtain 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 kick to this healthy 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, rich green color of the peel;
- significant thickness of the peel, difficult to pierce with a fingernail - this will provide a pleasant crunch to the cucumbers;
- the elastic “tail” of the cucumber, indicating the freshness of the vegetable.
Before fermentation, it is advisable to taste the cucumbers - they should be sweet. If there is bitterness, you can compensate for it by adding sugar.
Mustard should be selected in grain or powder form. Paste-like is not suitable for these purposes.
The cooking process is simple, you can handle it even with minimal culinary experience.
Required Ingredients
The classic cooking recipe is based on the following ingredients:
- 2.5 kg of fresh cucumbers;
- 1.5 tbsp. l. powder mustard;
- 1 garlic head;
- 1-2 fresh leaves of horseradish (they will prevent the cucumbers from becoming moldy);
- 5-6 dill umbrellas;
- 15 black peppercorns;
- 6-7 tbsp. l. coarse salt;
- 3 liters of water (preferably still mineral water);
- optional - oak, currant, raspberry and cherry leaves, which add piquancy and crunch.
Preparation of main products
When starting fermentation, you need to thoroughly rinse the leaves of horseradish, as well as oak, raspberry, currant or cherry leaves - 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 with a soft cloth so that all dirt can be easily removed. Particular attention should be paid to the pimples on the cucumber peel.
Preparing containers
Three- or five-liter glass jars are used to ferment cucumbers with mustard. We need to prepare them according to all the rules. First, rinse in warm water with added soda. And then sterilize using any of the suggested methods:
- Place a wire rack over a pan of boiling water and place a jar on top of it, neck down.
- Pour water into a wide basin, place the containers and boil on the stove for three minutes (to prevent the jars from touching each other's 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 become completely dry, remove them using dry oven mitts).
- Place the jars in the microwave after pouring a small amount of water into them. In microwave mode, turn on full power. After water boils, steam is formed, destroying all microbes.
The process of preparing pickled cucumbers with mustard in jars
Pickled cucumbers according to the proposed recipe have the same taste as barrel cucumbers, and preparing them is not at all difficult:
- Place leaves at 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 table salt and black peppercorns on top.
- Distribute horseradish leaves and dill umbrellas evenly over the entire surface.
- Pour in non-carbonated mineral water (you can also use cooled boiled water).
- Cover the top with a suitable sized plate or saucer, then place pressure.
- Place the containers in a dry, warm place and keep for 3-5 days.
During the fermentation process, bubbles will form that must be released daily. Medium-sized cucumbers will ferment well in three days, and larger specimens in five. After this period, you need to pour the brine into a cauldron or large saucepan, put it on medium heat and bring to a boil. After this, let it cool naturally. At this time, you should distribute the cucumbers into glass jars, and then fill 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 put them in 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.
Pickled cucumbers, prepared cold, have maximum beneficial properties and are a wonderful snack.
Storage time
The shelf life of pickled cucumbers with mustard is 8-9 months from the moment they are ready.
How to store it correctly
It should be taken into account that an increase in air temperature along with the sun's rays provokes a repeated fermentation process of the 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.
