Lightly salted cucumbers with mustard and ketchup: you can eat after 12 hours

Lightly salted cucumbers can be prepared with ketchup, mustard, garlic, horseradish and cherry leaves. To make them crispy, cucumbers must be soaked in cold water.

The cook shared a recipe on Instagram for delicious, crispy cucumbers with ketchup and spices.

Ingredients:

• cucumbers - 2 kg
• water - 1 liter
• Chili ketchup - 150 g
• salt - 2 tbsp
• sugar - 1 tsp.
• Dijon mustard - 2 tsp.
• horseradish leaves
• dill inflorescences
• cloves
• allspice peppercorns

Method of preparation:

1️. Wash the cucumbers and herbs, you can also add currant or cherry leaves to your taste.

2. To prepare the marinade, add sugar, Dijon mustard, salt, pepper and chili ketchup to boiling water. The marinade should come to a boil.

3️. Put cloves, allspice and herbs on the bottom of the jars. Put the cucumbers tightly in the jars on top of the spices, cut the edges off the cucumbers - this will speed up the pickling.

4. When the marinade boils, remove it from the heat, let it cool for about 20-25 minutes and pour it into the jars with the filled cucumbers so that the marinade completely covers the cucumbers.

5. Close the jars and leave them at room temperature overnight or for about 12 hours. After this time, put the jars in the refrigerator and leave them there for another 36 hours.