Canned pickled cucumbers with horseradish and mustard in jars

These cucumbers are fermented in jars, but they turn out as tasty as in barrels. This method of preparation impresses with the ease of preparation and the wonderful taste of the finished cucumbers. I tell you in detail about all the important and hidden moments of such fermentation in a proven recipe, and step-by-step photos illustrate the preparation of the product.

We will need:

• any fresh cucumbers;
• horseradish root and leaves;
• garlic cloves;
• dill umbrellas;
• hot pepper;
• peppercorns;
• Bay leaf;
• salt;
• mustard powder;
• sparkling mineral water.

How to prepare pickled cucumbers in jars for the winter

Cucumbers of any size are suitable for this recipe; small ones are, of course, better. You can make pickling according to this recipe the next day after picking cucumbers. Salting is carried out in 2 stages.

1st stage of canning

Wash jars and nylon lids; there is no need to sterilize them.We wash the cucumbers and prepare all the spices, except mustard.

Peel the horseradish root and peel the garlic. Cut into small pieces and pour generously into the jar. For a 3-liter jar you will need a medium head of garlic and 10 cm of thick horseradish root. This is a case where it is better to put more than less. Add half a hot pepper, pcs. 10-15 black peppercorns, bay leaf.

Don't forget to add a large umbrella of dill.

Place cucumbers on the spices. There is no need to add them to the very top of the jar. It will be just right up to the shoulders. We roll the washed horseradish leaf into a ring and prop the cucumbers with it so that they do not float up in the future.

Sprinkle salt on top (coarse and NOT iodized).

For a 3-liter jar you need 3 tbsp. with a slide. Look at the photo to see how it should look.

Fill with tap water/well water/clean drinking NOT boiled water. We close with plastic lids and turn the jars up and down to dissolve the salt crystals. Leave at room temperature for 3 days.

Stage 2 canning

Prepare mustard: pour mustard powder into a jar and add mineral water with gas until it becomes liquid sour cream.

After 3 days, the brine in the jar will become cloudy and foam will appear on top.

Pour the brine into a saucepan and put on fire. When boiling, it will behave like milk - foam and try to escape. 🙂

After boiling, remove the foam with a slotted spoon, add a glass of clean water and leave to boil for 5 minutes.

Cool the brine to room temperature, add a full tablespoon of the prepared mustard, stir and fill the jar with cucumbers. Cover with a nylon lid and refrigerate. Ready!

You need to store such pickled cucumbers in jars in the cellar, and at home in the refrigerator. The brine will be cloudy the entire time.The jar can sit in the refrigerator all winter; the main thing is to remove the cucumbers from it with a clean fork. Bon appetit!