Pickled cucumbers with mustard for winter

Step-by-step cooking

1. Step 1:

   

   To prepare pickled cucumbers with mustard for the winter, prepare cucumbers of small size, not overripe, with pimples, without damage. You will also need granulated sugar, salt, vinegar 9%, a couple of garlic cloves, a small bay leaf, a couple of peas of allspice and white mustard seeds. All products are listed at the rate of 1 liter jar.

2. Step 2:

   

   Rinse the glass jar thoroughly using a stiff brush and baking soda. Pour boiling water over it. Put the peeled garlic cloves, bay leaf, allspice and washed white mustard seeds on the bottom. At this stage, you can put any greens suitable for pickling vegetables in the jar: umbrellas of dill, horseradish. And also add your own spices to taste, cloves, black pepper peas.

3. Step 3:

   

   Soak cucumbers in cold water for a few hours, then rinse thoroughly, cut off the tips and place them as tightly as possible in a jar.

5. Step 4:

   

   Fill cucumbers in a jar with boiling water. However, this should not be done at once, immediately, because the jar may burst, especially if the cucumbers are cold. Pour boiling water gradually, in parts. Cover the filled jar with a sterile lid and let it stand for 15 minutes.

6. Step 5:

   

   Pour the water from the jar into the pan using a special lid with holes. Bring the water in a saucepan to a boil, adding salt and sugar to it. Add 9% vinegar to the jar itself. Pour the cucumbers with boiling brine and immediately seal the jars tightly. It is not recommended to cover such cucumbers so that they remain firm and crispy, leave them at room temperature until completely cooled in an inverted form.