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.
How to cook canned cucumbers deliciously
The cook shared a recipe on Instagram for very crispy, delicious canned cucumbers with Dijon mustard, ketchup, and vinegar.
Cucumber recipe
Source: screenshot of the cook's recipe on Instagram
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.
Cucumbers for cooking
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.
How to cook pickled cucumbers correctly
4. Marinade: combine water, vinegar, salt, sugar, pepper, ketchup and mustard, mix well. Bring to a boil and simmer for 5 minutes.
Marinade for cucumbers
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.
Cooking cucumbers in a marinade
You can eat cucumbers in 2 months!
Ready canned cucumbers
Subscribe
Subscribe
