Pickled cucumbers with mustard for the winter

Today I offer another unusual, proven recipe. I will be making pickled cucumbers with mustard for the winter. For this preparation I always try to select small cucumbers. But what to do if you no longer have cucumbers, but large cucumbers? Of course, you can marinate them in mustard sauce too! My step-by-step recipe with photos will be useful in both cases.

To prepare this preparation we will need:

• cucumbers;
• salt;
• sugar;
• ground black pepper;
• garlic;
• sunflower oil;
• acetic acid;
• dry mustard.

How to pickle cucumbers with mustard for the winter

Wash the cucumbers and leave to soak in water for two to three hours.

We collect the necessary products for the marinade. First put the dry ingredients in a bowl: sugar and salt - 2 tablespoons each, dry mustard - 1 tablespoon, black pepper - 1 teaspoon, squeezed garlic - 1 tablespoon.

Mix. Pour 150 ml of refined oil and nine percent acetic acid. Stir until the sugar and salt begin to dissolve.

We trim the washed cucumbers, cut each into four parts, and place them in a non-metallic bowl.

Pour the spicy marinade over the cut cucumbers. Keep in the marinade for three hours, stirring from time to time.

Do not worry that there is not much marinade, and the salt and sugar have not completely dissolved. The cucumbers will release juice and everything will dissolve.

After three hours, place the cucumber quarters in a clean container and pour cold marinade over them. We sterilize liter jars by covering them with lids for 20-30 minutes.

Roll it up, turn it over, wrap it in a warm blanket and leave it to cool. You can store cucumbers prepared with mustard at home in a dark place without a refrigerator.

The remaining marinade can be used to prepare spicy lightly salted cucumbers. Whole small cucumbers will be ready in 2-3 hours.