Pickled cucumbers in mustard sauce

It is worth paying attention to this interesting and truly easy recipe also because sliced ​​pickled cucumbers in mustard sauce turn out moderately spicy and at the same time tasty and tender. The recipe with step-by-step photos will give you the opportunity to make such a preparation yourself at home.

For 8.5–9 liters of cucumbers in mustard sauce you need the following products:

• 8 kg of cucumbers;
• 2 cups sugar;
• 2 cups sunflower oil:
• 2 cups 9 percent vinegar;
• 6 tbsp. l. salt;
• 4 tbsp. l. mustard powder;
• 4 tbsp. l. garlic;
• 4 tsp. ground black pepper.

The indicated number of products can be reduced or increased by maintaining the proportion.

How to pickle cucumber slices in mustard sauce

Cut the washed cucumbers lengthwise so that the pieces are approximately the same size.

It is enough to cut small fruits into four parts, large ones crosswise, and then lengthwise. After this, you need to add spices to the container with cucumbers and mix everything thoroughly.

Pickled vegetables should release as much juice as possible.To do this, they are infused for about 3 hours, stirring every half hour.

After 3 hours, place the cucumbers in glass banks, pour mustard sauce (juice with seasonings from the container in which they stood), cover with metal lids and place in a container with water.

Half liter jars sterilize quarter of an hour, liter - 20 minutes. The time is measured after the water begins to boil.

After cooking the jars of cucumbers in mustard sauce, close them with a seaming key and turn them upside down.

These unusual pickled cucumbers go great with traditional Slavic potato side dishes, but they can also be served as an appetizer.

It is better to store jars of cucumbers in mustard sauce in a dark place.