Crispy canned cucumbers with ketchup and mustard in grains: a recipe for a delicious winter appetizer

You can preserve cucumbers with different marinades, but the most delicious ones are ketchup, mustard, and berry leaves. To make cucumbers crispy, soak them in water for 1 hour and cook them afterwards.

The cook shared a recipe on Instagram for very crispy, delicious canned cucumbers with Dijon mustard, ketchup, and vinegar.

Ingredients:

• cucumbers 600 g
• Dijon mustard 2 tsp
• chili ketchup 2 tbsp
• rock salt 0.5 tsp
• sugar 0.5 tsp
• vinegar 30 ml
• water 240 ml
• allspice 2-4 pcs.
• garlic 2 cloves.
• horseradish leaves, dill

Method of preparation:

1. Wash the cucumbers, cut off the ends and soak in cold water for an hour.

2. Meanwhile, sterilize the jars and lids.

3. Put horseradish leaves, dill, garlic and, if desired and available, cherry and currant leaves into sterile jars. Add the cucumbers and cover with boiling water.

4. Marinade: combine water, vinegar, salt, sugar, pepper, ketchup and mustard, mix well. Bring to a boil and simmer for 5 minutes.

5. Pour the water out of the cucumbers and pour the marinade over them, cover, turn over and cover with a very warm towel until they cool completely.

You can eat cucumbers in 2 months!