Ingredients for Cooking Cucumbers in Mustard Pouring
- Fresh cucumbers 2 kilograms
- Sugar 1/2 cup
- Salt 1.5 tablespoons
- Ground black pepper 1/2 tablespoon
- Mustard Powder 1 Tbsp
- Vegetable oil 1/2 cup
- Vinegar 9% 1/2 cup
- Main Ingredients Cucumber, Mustard
A large plate or basin with a suitable lid, pan, kitchen knife, cutting board, glass jars with lids, gauze or a kitchen towel.
Cooking cucumbers in mustard dressing:
Step 1: Prepare the cucumbers.
Sort out the cucumbers, rinse them with a soft brush or sponge, pat dry with a paper towel. Cut vegetables into large pieces of any size. You can even make different ones, even if you have one jar with flat slices, the second with quarters, and the third with plump circles. The main thing is not to grind, let the pieces be large, thick and beautiful.
Step 2: Pour the cucumbers.
Pour the chopped cucumbers into a bowl of a suitable size. It is necessary that all the vegetables come in and still a decent place, so that you can easily stir the cucumbers after adding the fill.
Now, in fact, prepare the mustard fill itself. To do this, in a plate or measuring bowl, mix vegetable oil, vinegar, salt, granulated sugar, black pepper and mustard powder. Mix everything to the maximum homogeneous state.
Pour the slices of cucumbers with mustard filling and mix, you can directly with your hands. Then close the lid and shake it a few times. All leave the vegetables as they are on 3 hours.
Step 3: We prepare cucumbers in a mustard filling.
Arrange the pickles lightly pickled in mustard on the prepared glass jars. Pieces of vegetables should lie very tightly to each other. Pour in the filled cans the remaining marinade, which is mixed with the secreted cucumber juice.
At the bottom of the pan, lay several layers of thick gauze or a doubled towel. Put the cans with cucumbers there, cover them with lids and pour warm water into the pan so that it reaches the shoulders of the cans. Cover the pan and bring the water in it to a boil. Then turn down the heat so that very strong splashes do not get inside the cans and sterilize the workpieces for 15-20 minutes.
Tighten the hot jars tightly and allow them to cool at room temperature for 1 day. Then hide your cucumbers in a mustard fill in a dark place.
Step 4: Serve the cucumbers in a mustard fill.
In winter, there are very few fresh vegetables, and even those that are sold in stores, often tasteless and plastic. Therefore, harvesting, sometimes, is the only chance to enjoy vegetables in the winter.
Serve cucumbers in mustard dressing as an appetizer for your ordinary lunch or holiday table. They can also be added to the salad. And sometimes it’s just nice to crunch with pickles in front of the TV in the evening.
Enjoy your meal!
- To taste, you can add onions, garlic cloves, sprigs of fresh dill and other spices to each jar that you find appropriate here.
- It is best to make preparations in small jars so that the cucumbers are eaten as soon as you open them.