Spicy and crispy pickled cucumbers will turn out if you add mustard at the end. Marinade recipe

“Every year I cook these delicious cucumbers for the winter. Cucumbers are wonderful: crispy, spicy, acute-sour,” the blogger announced.

Products on a can of 1 l:

• 2 kg of cucumbers;
• horseradish leaves;
• cherry leaves;
• Black currant leaves;
• garlic;
• fragrant pepper with peas;
• 12 tsp. mustard.

Marinade:

• 1 liter of water;
• 2 tbsp. l. salts;
• 5 tbsp. l. Sahara;
• 150 ml of vinegar.

Cooking

1. Wash the cucumbers and pour cold water for four hours. Cut the tips.
2. At the bottom of each jar, put the leaves of currants, cherries, horseradish, garlic and fragrant pepper with peas.
3. Fill the jar with cucumbers. Cover on top with leaves and add spices.
4. Add mustard to each jar and pour the cucumbers with boiling water.
5. Cover the jars with sterilized lids and leave for 20 minutes.
6. Pour water from cans into a pan. Add sugar and salt. Mix and bring to a boil and boil after that for about two minutes.
7. Add vinegar to the hot marinade. Mix and bring to a boil.
8. Pour the cucumbers with hot marinade and close hermetically with lids. Turn the cans and leave in this position until completely cooled, wrapping them in a blanket.