Each hostess dreams that her pickles please and delight, and she herself heard many rave reviews about her cooking. To please everyone around you and be satisfied with their painstaking and tedious work, you need to know the recipe for the pickles you are going to cook. In this article, we will reveal to you the nuances and rules of cooking wonderful crunchy pickled cucumbers with fragrant mustard, which will not leave anyone indifferent. So, let's understand.
Cucumber preparation
Preparation plays an important role in the canning process. Acquired cucumbers purchased at the bazaar or gathered in their own garden should be thoroughly rinsed, then soaked in cold water so that they are saturated with moisture and prepared for rolling. After about an hour of soaking the cucumbers, you can begin to clean and sort them.
Did you know? Marinating vegetables known to mankind for more than 6 thousand years. And although this method is not the best from the point of view of usefulness, dietology favors it. Per 100 grams of pickled cucumbers have only 16 kilocalories, and they do not contain fat at all.
All fruits on which you find stains, dents, cuts or other mechanical or natural damage should be put aside. They will go to salads or just to the food, but only the best and whole will fit for canning. 
It is necessary to get rid of those cucumbers that have a "non-marketable", that is, bent, crooked and defective. They will also go to salads, but not under the cover.
We recommend to get acquainted with the methods of cucumber conservation for the winter.
Preparation of cans and lids
While your cucumbers are languishing in cold water and soaked with moisture, it's time to do the sterilization of cans and lids. To do this, wash with soda every glass container that you intend to use.
It is better to prepare more containers than you might need: you never know what. After pre-sterilization with soda, it is necessary to boil water and scald each of them alternately. 
Pour boiling water in the ceramics, shake the jar of boiling water for 2-3 seconds, scalding its walls, then turn the container upside down and drain the boiling water back to the pan. Put the jar with the neck on the towel so that the steam does not immediately evaporate and continue sterilization.
Important! Scalding cans should be done very carefully, so as not to burn yourself and not contribute to the blasting of glass. To do this, hold the bottom of the can with a kitchen towel, and perform the operation very quickly.
If you are afraid to perform such a procedure, you can use the original method of sterilization. To do this, take a wide saucepan and set a sieve on it. When the water boils, place the cans on the strainer and wait until the water begins to flow down the walls.
This means that steam sterilization can be stopped. Covers also need to be sterilized. They should be boiled in water for at least 2 minutes. In order to save time, this can be done exactly when the banks are sterilized.
Video: cans sterilization
Check out the recipe for making delicious pickled cucumbers for the winter.
Kitchen tools
From the kitchen equipment you will need:
- 3-liter jars;
- pan for brine;
- bowl for cucumbers;
- knife;
- cutting board;
- beaker;
- tea spoon;
- ladle;
- towel.
Ingredients Required
Prepare for canning (based on 3-liter jars):
- 1 kg of cucumbers;
- 6 umbrellas of dill;
- 6 currant leaves;
- 6 cherry leaves;
- 1 hot fresh pepper (medium size, enough for 6 rings);
- 6 cloves of garlic;
- 3 bay leaves;
- 15-18 black peppercorns;
- 1.5 teaspoons of mustard beans;
- 6 teaspoons of salt;
- 6 teaspoons of sugar;
- 150 ml of vinegar.
You will probably be interested to read about how to make apple and grape vinegar at home.
Did you know? The fruit, which we know as a cucumber, according to the scientific classification, is called "pumpkin" - not surprising, given that the genus Cucumber belongs to the Pumpkin family. In addition to the well-known "common cucumber" species, this genus also includes ... melon.
Recipe
The process of cooking cucumbers with mustard is quite simple and easy to implement.
You can save cucumbers for the winter in different ways, namely: freeze, cook sliced cucumbers, cook salted cucumbers, Korean cucumbers, pickle without sterilization and a sealing key, and also how to cook a salad of cucumbers and tomatoes.
Check out the step by step instructions:
- Wash, soak and brush the pickles for pickling.
- Pour boiling water over the dill umbrellas, currant leaves and cherries, then drain the water.
- At the bottom of each can (pre-sterilized) send 2 umbels of dill, 2 leaves of currants and cherries. Also put there 2 rings of hot green fresh pepper and 1 finely notched garlic clove. Then place 1 bay leaf and 5-6 peas of allspice of black pepper.
- For each cucumber, carefully remove both tips and place them in a jar - first vertically, stacking them tightly to each other, and then horizontally, in order to effectively fill the space up to the neck.
- When there is no free space, add another 1 finely chopped garlic clove on top.
- Now fill the jars with boiling water, cover with lids and leave for 20 minutes.
- After 20 minutes, drain the water from the cucumbers, covering the neck of the jar with lids so that the contents do not spill out. Next, pour the water poured into the pot on the stove and boil.
- Refill the cucumbers with boiling water again, cover with lids and leave for another 20 minutes.
- Re-drain the water from the cans, then pour into each of 0.5 teaspoon of mustard beans, 2 teaspoons of salt with a slide, 2 teaspoons of sugar with a slide. Then pour it into glass containers of 50 grams of vinegar. And then pour boiling brine, which was drained from the cans.
- Now you can roll the jars with lids.
Important! The marinating process does not eliminate the nitrates contained in these products. That is why it is important to cut the ends of cucumbers (in them the concentration of nitrates is the highest) and soak them in water to reduce the level of nitrates.
How and where to store the workpiece
After you finish rolling the last jar of cucumbers, you need to turn them upside down and put the covers on the floor down. From above, glass containers should be wrapped with a blanket or any warm clothes so that they cool down evenly and do not burst due to temperature drops.
After a day, the container with preservation can be transferred to the pantry or cellar for long-term storage. The chosen place for conservation should be protected from sunlight, dry and warm.
Ideal shelves in the pantry or in the basement. If there are none, you can simply put the jars in any bedside table or wardrobe, and also store them on the balcony, covering with a cover so that sunlight does not fall. Shelf life varies from one year to three years. 
Now you know all the details of canning cucumbers with mustard. This recipe will allow you to quickly and effortlessly make an excellent harvest of cucumbers for the winter, the taste of which will please everyone. Crispy, moderately spicy and salty, dense and firm cucumbers will be a great addition to any table, and the hostess will bathe in praises. Try and enjoy!
