To make canned cucumbers tangy and crispy, you need one simple ingredient - mustard. The vegetables are very well preserved and become aromatic. This appetiser will be a great addition to any porridge, meat or fish.

The idea of cooking cucumbers in mustard sauce was published on the Instagram page of food blogger Vita with the nickname vitala_foodblog. This recipe also calls for the addition of vinegar.

Ingredients:

• 8 kg of cucumbers
• 2 cups of sugar
• 2 cups odorless oil
• 2 cups of 9% vinegar
• 6 tbsp. salt
• 4 tbsp. mustard powder
• 4 tbsp. ground black pepper
• 4 tbsp. crushed garlic

Method of preparation:

1. Wash the cucumbers, cut them into quarters lengthwise. If they are small, just cut them in half.

2. Add all other ingredients.

3. Stir and leave to stand for 3 hours, stirring occasionally.

4. Wash the jars.

5. Sterilise for 12 minutes.

6. Take everything out of the water so that it does not overcook, roll up the lids, cool and put it in the basement.

You can also find recipes on OBOZREVATEL:

• Polish pickled cucumbers
• Salted cucumbers with mustard seeds
• Canned cucumbers with rosemary