Crispy cucumbers marinated with mustard and carrots for the winter

And the cucumbers taste pleasantly crispy – “finger licking good”. From my proven home recipe, illustrated step-by-step with photos, you will learn how to properly pickle cucumbers for the winter with mustard and carrots.

For one liter jar you will need the following ingredients:

• 10-12 carrot circles;
• 1 tsp. mustard beans;
• 1 tbsp. l. salt without top;
• 4 tbsp. spoons of vinegar;
• 1 clove of garlic;
• 2 tbsp. l. sugar without top;
• 1 PC. bay leaf.

How to pickle cucumbers for the winter with mustard and carrots

Before cooking, cucumbers are soaked for two to three hours in cold water.

During this time, it is necessary to prepare liter jars by first rinsing them with soda and sterilized over steam for 10 minutes each.

Then, place 10-12 slices of peeled carrots on the bottom. Place one bay leaf and one clove of garlic on top.

We carefully place the washed cucumbers in jars while standing. If the cucumbers are small, then you can lay them down.

After this, pour boiling water over the cucumbers twice and leave for 10-15 minutes.For the third time, pour the water from the jars into a saucepan to prepare the brine. Add the required amount of salt and sugar to the brine. We calculate the required amount based on the number of filled jars.

While the brine is boiling, add 1 teaspoon of mustard seeds and 4 tbsp to the jars. spoons of vinegar in each.

After the brine boils, pour it into jars and roll up. In an inverted state, wrap the pickled cucumbers with mustard under a blanket or blanket and leave until the preparations have cooled.

Such delicious crispy cucumbers marinated with mustard seeds and carrots can be stored in the pantry for several years, but usually they are all quickly eaten over the winter. Try making one like this too. 🙂