Cucumbers marinated with mustard and garlic - a recipe that will have the way on the holiday table and friendly get-togethers, when there is something to crunch a cucumber. Cucumber crisp and spicy, the recipe is designed for one-liter jar. I do not indicate the quantity of vegetables and water, since everything depends on the size - how much it will fit into the jar. Marinade sweet and sour, without vinegar, with citric acid. Fill advise to always try to taste, because we all are arranged differently, you may want to add salt or sugar.
- Cooking time: 30 minutes
- Quantity: 1 cans with a capacity of 1 l
Ingredients for pickled cucumbers with mustard and garlic
- small cucumbers;
- 1 head of garlic;
- arrows of garlic;
- Dill umbrellas.
For marinade filling:
- 17 g of table salt;
- 25 grams of granulated sugar;
- 2 \ 3 tsp. citric acid;
- 2 tsp. mustard beans;
- fennel, cumin, chili pepper, bay leaf, 2-3 cloves;
- filtered water.
Method of cooking pickled cucumbers with mustard and garlic
Small, strong cucumbers, recently harvested, put in a pot with spring or filtered water, leave for 3-4 hours so that the vegetables absorb water. The soaking procedure is especially relevant in times of drought, when vegetables are not very juicy and voids can form inside.
A jar of my warm water with baking soda. Rinse the jar and lid with boiling water. It is not necessary to sterilize the dishes, as vegetables and seasonings are not sterile.
We disassemble the head of garlic into the teeth, clean it from the husk. Dill umbrellas cut off the stem, cut the stalks into small pieces. At the arrows of garlic, cut off the noses. Arrows and cloves of garlic, dill dab with boiling water.
Put dill and garlic on the bottom of a clean liter jar.
We cut cucumbers from two sides, put them tightly in a jar, add chopped arrows of garlic.
Pour boiling water into the jar, immediately pour it into a saucepan. Pour boiling water into the jar again, close with a lid, cover with a towel, leave for the preparation of the marinade.
Pour citric acid, granulated sugar and table salt without additives into a saucepan. Add mustard seeds, a pinch of fennel seeds and cumin, a couple of bay leaves, a few small chili peppers. We bring boil for cucumbers with mustard and garlic, boil for 3-4 minutes.
Drain the water from the jar with cucumbers, immediately pour in the boiling marinade with spices.
Closing the jar is not very tight.
At the bottom of a deep saucepan, put a folded towel in several layers, put the jar on the towel, pour the water heated to 60 degrees so that it reaches almost to the lid.
Pasteurized pickled cucumbers with mustard and garlic at a temperature of 85 degrees for 15 minutes. Water should not boil! If you do not have a thermometer, then the temperature can be roughly determined as follows - there are no bubbles from the boil yet, but steam is already rising above the surface of the water.
We take the jar with forceps, screw the lid tightly and turn the neck down.
Cover with a towel, leave to cool.
We remove pickled cucumbers with mustard and garlic for storage in a dark and dry room. Such blanks can be stored from 0 to +18 degrees Celsius.