Unusual, crunchy, incredibly aromatic and so delicious, these cucumbers come out. Perfectly stored and eaten in one moment. Checked!
Ingredients:
4 kg cucumbers
2 heads of garlic
50 gr. dry mustard powder
200 ml 9% vinegar
a bunch of dill (it is advisable to take umbrellas or stems)
1 hour l. ground black pepper
200 ml vegetable oil
100 g salt
200 gr. Sahara
How to cook:
1. Select cucumbers of the same size and shape. Wash and soak for 2 hours in cold water. Trim the tails of soaked cucumbers.
Important! Cucumbers can be cut lengthwise into halves or 4 pieces.
2. Peel the garlic and pass through a press or grate on a fine grater.
3. Wash the dill, shake it off, dry it and chop finely. If umbrellas are used, then it is enough to rinse them and shake off excess water.
4. Combine sugar, salt, mustard, pepper, garlic and vinegar in a bowl. Pour a glass of oil on top. To stir thoroughly.
5. Pour the mixture over the cucumbers and mix well. Leave in the room for 3 hours. Stir every 30 minutes with hands or a large spoon.
6. Wash and sterilize jars thoroughly. Boil the lids.
7. Fill the jars with cucumbers and pour over the allocated juice and mustard mixture. Lay tight but do not tamp. Cover the jars with lids.
8. Line the bottom of a large saucepan with a towel or put a wooden grate, put jars on them and pour cold water almost up to the shoulders.
9. Put a saucepan on fire and bring the water to a boil.
10. Sterilize the cucumbers in mustard over low heat. 0.5 liter cans take about 10 minutes, and 1 liter cans take 15 minutes.
11. Remove the jars from boiling water with a towel or gripping tongs, roll up the lids.
Immediately turn upside down, wrap and leave to cool completely. Then put away for storage. You can try in a month.
Successful preparations and a delicious winter!
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