Cucumber salad with mustard for the winter - unusual recipes for delicious, spicy preserves. Pickled cucumbers with mustard for the winter, our family’s recipe

Let's start with the fact that cucumbers are the main ingredients of winter rolls. Every season people try to roll up as many of these as possible for the winter. delicious vegetables. This roll will be an excellent appetizer for any dish.

The crunch, pleasant smell, and they can be served even for a holiday, many will like them. They go well with almost all dishes, and are great as a snack for alcohol.

In this article we will tell you about recipes for preparing classic cucumbers with mustard for the winter in jars, without sterilization and with the addition of various spices. We will also describe in detail the preparation of these most delicious rolls.

Traditional recipe

Ingredients for preparation:

• Ground black pepper - a tablespoon;
• Cucumbers – 4 kilograms;
• Vinegar - one glass;
• Mustard - a tablespoon of whole grains;
• Salt - half a glass (200 ml glass);
• Sugar - one glass;
• Oil – 1 glass.

Cucumbers with mustard for the winter in jars are prepared as follows:

1. It is necessary to take cucumbers big size, rinse them well, then cut into four parts;
2. Pour what you get into a bowl, it is advisable to find a large bowl, add salt and sugar. Pour in vinegar and oil, and add finely chopped garlic and mustard;
   
3. Stir and leave for several hours - so that the cucumbers have time to pickle;
4. When they release their juices, the marinade will appear in the bowl;
5. Sterilized jars should be filled tightly with cucumbers, trying to compact them as much as possible;
   
6. After all this, fill the container with marinade;
7. Almost everything is ready, all that remains is to place the jars in a saucepan, boil for 15 minutes, then remove and roll up;
8. Turn it over and wait for it to cool down;
   
9. Then we move it to the basement/cellar/refrigerator for storage. As a result, you have a very tasty snack for almost any meal.

Recipe for cucumbers with dry mustard for the winter

Let's start right away with the ingredients:

• Approximately 1.5 kilograms of cucumbers;
• Coarse rock salt - 1 cup;
• Mustard powder - 3 tablespoons;
• Garlic;
• Dill;
• Horseradish leaves;
• Currant or cherry leaves.

Preparation:

1. Your task is to select identical, small-sized cucumbers, be sure to wash and dry them;
2. Wash all greens thoroughly;
3. Wash the jars and put greens, garlic on the bottom, and cucumbers on top;
4. Pour boiling water over the whole thing and drain the water immediately after;
5. Take cold water, one and a half liters per three-liter jar, dissolve salt in it and fill the jar with cucumbers up to the neck;
6. Now you need to leave the vegetables to salt for several days;
7. After the work is done you need to drain salt water, pour mustard powder into the jar and fill the jar clean water, close with lids;
8. Place the cucumbers with mustard in a cool place.

Spicy pickled snack in jars

Gherkins, small cucumbers, are best suited for this cooking method. After sterilization, you need to add acetic acid. Ingredients for preparing cucumbers for a liter jar:

• One branch of dill;
• Four carnations;
• Black peppercorns - ten pieces;
• Mustard (grains) – teaspoon;
• Salt - half a tablespoon;
• Sugar – two tablespoons;
• Acetic acid - one tablespoon;
• One Bay leaf;
• Cucumbers - 100 grams;
• Onions - two heads;
• Red pepper - half.

We prepare spicy pickled cucumbers with mustard for the winter as follows:

1. Wash dill, peppers and cucumbers, peel onions;
2. Place 2 onions, a sprig of dill, a bay leaf, half a red pepper, cloves, mustard and black pepper at the bottom of clean jars;
3. Place the cucumbers tightly;
4. Pour boiling water over;
5. Now you need to cover the jars with lids and set them to sterilize. The water level should be at the level of the shoulder of the can and the water should not be boiling, otherwise the can may burst;
6. After 10 minutes of sterilization in already boiling water, pour one tablespoon into each jar acetic acid 70%.

How to roll up correctly without sterilization

Ingredients for preparing for the winter:

• Dry mustard - half a glass;
• Water – five liters;
• Cucumbers – ten kilograms;
• Dill greens;
• Garlic – two heads;
• Leaves of cherry, currant;
• Horseradish roots or leaves;
• Black peppercorns;
• One or two hot peppers;
• Bay leaf;
• Salt – 400 grams.

Step-by-step instructions for canning cucumbers with mustard for the winter without sterilization:

1. Wash the cucumbers and soak in cold water for 5-7 hours. At the same time, set the water to boil and cool it;
2. You need three-liter jars, be sure to wash them well. You need to put a layer of herbs and garlic on the bottom, then place the soaked cucumbers tightly. Then again a layer of herbs and garlic, and again cucumbers, and so on until the jar is tightly filled;
3. Make brine from boiled cold water. Add dry mustard a tablespoon at a time to the jars and fill with brine and salt. Screw on the lids and place in a cool place.

How to roll cucumbers with mustard seeds without vinegar

The recipe is quite unusual, since they usually use a marinade with vinegar to long storage. But in this recipe we will do without it, instead of vinegar we will use citric acid. And mustard seeds will give our cucumbers an aroma and a spicy taste.

Ingredients for preparing these cucumbers for the winter:

• Cucumbers – two kilograms;
• Two bay leaves;
• Salt and sugar - two tablespoons each;
• Citric acid – two teaspoons;
• Dill - two umbrellas;
• Mustard seeds - one teaspoon;
• Garlic – three heads;
• Ground black pepper.

There are many ways to twist cucumbers. Introducing another one interesting option. Quite unusual and original, but delicious!

Recipes for cooking eggplants in Korean for the winter are here. Your family will appreciate your efforts!

And we posted step by step recipes pickled porcini mushrooms for the winter. Detailed instructions and culinary advice will help you get excellent results.

Step-by-step instruction:

1. We need to wash the small cucumbers, cut off their tails and soak in water for 3-5 hours;
2. Sterilize the jars, put dill umbrellas, bay leaves, chopped garlic, black pepper and mustard seeds on the bottom;
3. Place the soaked cucumbers cut side down tightly in a jar and pour boiling water over them;
4. We wait 15 minutes, after which you need to drain the water and measure its volume in advance;
5. For each liter of drained water, you need to add two tablespoons of sugar and salt, then bring to a boil and boil for about 3 minutes;
6. Pour the resulting brine into jars;
7. Cover the cucumbers with mustard for the winter and put them in a cool place.

Method for pickling cucumbers

Ingredients for preparation:

• One and a half kilograms of cucumbers;
• Several cherry leaves;
• 2-3 cloves of garlic;
• Salt – 3 tablespoons;
• 1-2 tablespoons dry mustard;
• Half a leaf of horseradish.

Preparing pickles with mustard for the winter in jars:

1. Wash the jars and cucumbers, place them in a deep bowl and cover with water for 2 hours. Pour boiling water over the jars;
2. After waiting for two hours, wash the cucumbers again, cut off the tails;
3. Put the seasonings and place the cucumbers in jars, put 3 full tablespoons of salt on top and pour boiling water over them;
4. Cover with lids and leave for a couple of days;
5. After the formation of brine on the surface thin film, remove the lids, drain the brine and boil, while skimming off the foam;
6. Add dry mustard to a jar and fill with hot brine. After that, roll up, turn over and put in a cool place.

Cucumbers are the most popular winter snack. In order for them to turn out tastier, they should be small, with thin skin and dark pimples.

Do not place the sealer in a draft; a sudden change in temperature may cause the jar to burst.

To prevent cucumbers from becoming moldy in an open container, we recommend sprinkling them with shavings of horseradish root. Mustard powder also helps cucumbers not get moldy.

Before pickling cucumbers, pour boiling water over them, this will help them retain their color better.

To prepare seaming for the winter, it is better to use spring water or from a well.

Cucumbers with mustard for the winter in jars can be rolled up in most ways. We hope you find our recipes useful!

Cucumbers, canned for the winter, are one of the most popular snacks of all the preparations that we stock up on every year. large quantities. It is for this reason that every year more and more delicious and variety of recipes. You can already find entire books on sale with more than a hundred descriptions. various options blanks

And despite the fact that every housewife already has her own signature cooking options, she still wants to cook something new every time to please her loved ones. And surprise your friends when they come to visit.

And cucumbers with mustard can be considered such an innovation. To be honest, I don’t know how long such harvesting methods have been used in general. I myself started using them not so long ago. But despite this, our family liked this spicy snack and even caught on. Which allowed me to expand its geography with each new season, adding new recipes to my collection.

In all options I tried to use different methods, starting with the fact that some of them were prepared with sterilization, some without it. Some places used dry mustard in powder, some in ready-made form, and in two versions I used mustard seeds.

It must be said that in all the recipes proposed today, variations are allowed. Well, firstly, in any of them you can use the mustard that is available. Secondly, any option can be prepared with or without sterilization. It is important to understand that if you do not want to sterilize the workpiece, then the fruits must still be subjected to heat treatment. There are several ways to do this. And today I will tell you what they exist.

And you, thanks to the information received, will be able to create recipes yourself. And if you don’t want to waste time on this, then just take any of the proposed options and cook according to it. According to all of them, you get very tasty snack cucumbers, which can be found on “Hurray” on any table - be it on a festive or everyday basis.

Also from such cucumbers are obtained. And this is another great incentive to prepare them in larger quantities.

Of course, calling this recipe the most delicious may not be entirely correct. Other recipes also cannot be considered less successful. But in my subjective opinion, it is this option that deserves to be prepared for it first.

This recipe requires sterilization. And I will use liter jars for preservation.

In the photo you can see what I have a large number of ingredients needed for canning. Don't let this mislead you. All these components are prepared at once for 5 different options. I prepared them all at once so that I wouldn’t forget anything later in the chaos.

And you take only those of them that are needed for this or that recipe.

We will need (for 2 liter jars):

• cucumbers
• ready mustard - 3 tbsp. spoons
• dill - 4 umbrellas
• garlic - 4 cloves
• horseradish leaf
• cherry leaf - 8 pcs
• black pepper - 10 peas
• allspice - 4 peas
• cloves - 4 buds
• sugar - 0.5 cups
• vinegar 9% - 0.5 cups
• salt - 1 tbsp. spoon with a small slide
• cold water - 3 cups

Preparation:

1. Soak cucumbers in cold water. A liter jar takes about 9 - 10 small-sized fruits. And these are the ones that are best used for preservation. You can first place the fruits in a jar to find out how many you will need. Then take it out and soak.

It is imperative to soak them. And even if you just picked them from the garden. This will make them crispy and the skin tender and pleasant to the taste.

You can soak them for just an hour - this is exactly when you just picked them from the garden, and up to 4 hours if they were collected the day before. Or when they were bought in a store or market, and it is generally unknown when they were collected.

If you soak the fruits for several hours, it will be better if you change the water in them every hour.

I have a lot of them soaked, this is for all today’s recipes. You will soak as much as you need. By the way, you can preserve it in two-liter and three-liter jars. You just need to recalculate the amount of ingredients.

2. In the meantime, we have free time, you can wash and sterilize the jars. It is best to wash them using regular baking soda. It not only copes well with any dirt, but also disinfects the container. After washing, the jars need to be sterilized. This can be done in several different ways

• steamed, as I do, using special device- nozzles for the pan.
• in the oven. This method is especially good when you use many cans at once.
• in the microwave. When using this method, be sure to add some water to the jar to prevent it from bursting when heated.

You also need to wash the lids. For preservation, I use only metal sealing lids. Although it may be possible to use screw-on ones. By the way, the lids need to be not only washed, but also boiled.

Sterilization of dishes is very important in any process of preparing food for the winter. And under no circumstances should you ignore it!

After the jars have been sterilized, place them bottom down on a towel. Let them cool and dry.

3. Meanwhile, the time has come to drain the water from the soaked fruits. Their “crispiness” can be checked by eating one copy - it should be crispy. This means that our snack will also be crispy. But we have not yet used all the secret mechanisms for this.

4. Wash the fruits and cut off the ends on both sides. This will help them salt better. And also the air will come out of them better, which will give a better guarantee of their safety in the future.

Try a piece of the skin from the butt side so that you don’t accidentally get some bitter specimen and ruin the whole taste. Although this is extremely rare with small cucumbers.

Wash all greens. It’s better to wash it and pour boiling water over it. Not prevent.

5. Place the finished fruits in a bowl to drain excess water.

6. Meanwhile, the jars have cooled down and you can start filling them. Immediately place the greens in both jars one by one - an umbrella of dill, a small piece of horseradish leaf, two cherry leaves. Place pepper and clove buds down.

You can, of course, make do in recipes using mustard and without horseradish leaves, since both are responsible for preventing mold from forming. But we'll add a little. Horseradish leaves, as well as cherries, help keep the product crispy for a long time.

7. Place cucumbers. The first layer is vertical, in a row, so that they stand like soldiers in formation. To do this, select them all of the same height and preferably the same size. You need to fill the jar as tightly as possible; we are not preserving brine. This is firstly, and secondly, densely laid fruits turn out crispier.

Little brine, a lot of cucumbers - that’s the secret to success!

8. In the middle, after the first layer, place garlic cut into slices or plates. You don't need to add a lot of it. A large amount of it softens vegetables, you need to know this!

9. We still have enough space left to fill it with small-sized fruits. Therefore, we no longer place them, but place them horizontally. As much as will fit. You can cut them into two halves, but it is better to choose the smallest ones and fill the remaining space with them.

10. Place two more cherry leaves on top, a small piece of horseradish leaf and an umbrella of dill. Cover with a metal lid.

11. Prepare the marinade. To do this, pour into the pan required amount water. If the jars are filled quite tightly, then this water will be enough for exactly two liter containers.

Put it on fire.

12. Place mustard in water.

You can use ready-made diluted mustard. Or you can have this one, with mustard and seeds. For some reason it is called “Bavarian”. Which will certainly add “weight” to our workpiece).

Stir the contents. The mustard is still floating in the form of lumps, but when the water boils, the lumps will completely dissolve.

13. Add the required amount of salt and sugar to the marinade. Boil.

Do not use iodized salt for pickling. It causes fermentation processes. And we don’t need this!

14. Pour in vinegar and stir again. The boiling will stop briefly, but soon the marinade will boil again. If by this time there are still lumps in it, you can stir them with a whisk.

15. After boiling, let it simmer slightly over medium heat without intense boiling for 2 minutes, then pour the marinade into jars. Not to the very edge yet. As you can see, the marinade turned out a bit cloudy. It's because of the mustard. It will remain like this for the entire storage period, but don’t let this bother you. It's just a marinade.

16. Pour into a large saucepan warm water, line the bottom with a napkin or towel, and place the jars with the contents in it. Add marinade to the very top and close with a metal lid.

Add enough water to reach the shoulders of the jar.

Do not place jars with hot contents in cold water. As well as containers with cold contents - in hot water. In both cases, the glass may burst and the entire workpiece will be damaged. Warm water is the best option in both cases.

17. Bring water in a saucepan to a boil. It should be moderately intense so that water does not pour under the lid on one side, and so that boiling is still present.

18. Sterilize the contents after boiling water in the pan for 7 - 8 minutes. Then take out one jar at a time and tighten the lids using a seaming machine.

19. Turn the containers with the contents over, placing them on the lids. Cover thoroughly with a blanket. This will extend the sterilization process for another day. During this time, the cucumbers will cool very slowly, which will have a great effect on their taste and storage.

It is very good to put many cans under one blanket. Such preparations will cool for at least 24 hours. Today I opened my preparations, more than a day has passed, and they were still warm.

20. After cooling, turn the jars over to their usual position and place in a dark, cool place for storage.

In order to be thoroughly salted and saturated with marinade, the preparations will need to stand for at least a month. And only after this will you be able to treat yourself and your loved ones.

All subsequent recipes will describe only the cooking process itself. No description - why you need to do this. Therefore, be sure to read the first option with them. To understand what, why and why you are doing.

Cucumbers marinated with mustard seeds

For this recipe, I suggest preparing canned cucumbers with mustard without sterilization. We will also cook in liter jars. But if you wish, you can take jars of any size. Only in this case will it be necessary to change the proportions of preparation of the marinade.

• cucumbers
• mustard seeds - 1 - 1.5 teaspoons
• garlic - 2 cloves
• horseradish leaf
• currant leaf - 3 pcs
• cherry leaf - 3 pcs
• tarragon - sprig
• dill
• allspice - 2 peas
• black pepper - 5 peas
• hot chilli pepper - optional
• cloves - 2 pcs.

For the marinade (per 1 liter of water):

• salt - 1 tbsp. heaped spoon
• sugar - 2 s. spoons
• vinegar essence 70% - half a teaspoon

A liter of marinade is approximately enough for two tightly filled liter jars. So keep this in mind while cooking.

Preparation:

1. Soak the cucumbers in cold water for an hour, two or three, depending on when they were collected. After soaking, they should be washed thoroughly, cut off the ends and placed in a bowl to drain off excess water.

2. Wash jars and lids thoroughly and sterilize. Then place it on a towel with the neck down so that all the water drains out.

3. Place a sprig and umbrella of dill, two leaves of cherries and currants, a sprig of tarragon and a leaf of horseradish on the bottom of each container. Of course, not all of it, but only a small part of it. Approximately 5 centimeters wide.

Instead of horseradish leaves, you can also use horseradish root. To do this, you need to peel it and cut it into thin strips.

4. Place a mixture of peppers on the bottom. For spiciness you can add red hot Bell pepper, a small piece about a centimeter thick. But this is optional.

I always add it, I love the taste it gives. But today we have a recipe with mustard, so see for yourself. You can add, but only a little.

5. Place the first row of cucumbers. We remember that it is better to display them vertically. This way they will not only fit tightly, but will also marinate better.

6. Place the remaining herbs and garlic in a second layer, which has previously been cut into slices or plates.

7. Then smaller fruits. They will most likely stand up in the jar, so we place them horizontally. Fill the container as tightly as possible.

8. In the same way, fill all the jars that you have prepared.

9. Boil water. Pour boiling water over the contents right up to the neck and cover tightly with the lids. Leave to infuse for 10 minutes. Then drain the water. There is a special plastic cover with holes for this purpose.

There are two options here. The same water can be used further by pouring it into a pan. Then give it the opportunity to boil again, and then fill it again.

And you can use it every time new water. To obtain a lighter brine, the second option is used. And for a richer taste - the first option. Therefore, choose for yourself which one you will use.

10. After the water has been drained, we will again need boiling water (according to one of the options), which we must again pour into the jar. Cover again and leave for another 10 minutes.

After this time, drain the water again. And pour mustard seeds into the jar. A teaspoon is enough, but if you like it spicier, then add one and a half spoons per liter jar.

11. If you use fresh water every time, then you can make the marinade. To do this, boil water and add salt and sugar to it.

If you use secondary water, then wait 10 minutes while the cucumbers stand in it. Then pour it into a saucepan and add salt and sugar.

In both cases, wait until it boils. And then pour the contents of the jars. Without adding to the very top, add vinegar essence; as you can see from the recipe, you only need about a teaspoon. That is, not full, and not half, but somewhere in the middle.

12. Then add the marinade to the very top and cover with a lid. It’s good if even some of the marinade spills out a little. Let stand for 2 - 3 minutes to allow any air to come out, if there is any left. You no longer need to open the lid for this! He will come out anyway if he stays.

However, look if you can see any air bubbles in the jar, grab it with your hands on both sides (use a towel for this) and gently rotate it from side to side. To help the bubbles rise to the top. It happens that they get stuck between the fruits, even though there are bubbles.

13. Screw on the jar with a metal lid and place it under a warm blanket or a towel upside down. Leave it like this until it cools completely. This is for about a day.

14. Then turn it over again and store it. Like other preserves, it should be stored in a cool, dark place.

As you can see, the cucumbers turned out very beautiful. They have a pleasant olive color, clear brine and are very tasty.

A distinctive feature of this method is that we did not sterilize the products. But as you may have noticed, it was treated with boiling water three times. The first two times we kept the fruits in it for 10 minutes. And the third time they left the jars under the “fur coat” for almost a day. Thanks to this, as well as preservatives in the form of sugar, salt and vinegar essence, they are not only tasty, but also store well. Which, you see, plays an important role in the canning process.

If according to the first recipe we prepared them with sterilization, and the second without it (but in the second version we poured boiling water over the preparation three times), then in the next recipe everything will be completely different. This is another method without sterilization, and without pouring boiling water into jars. Interesting?! Then read the recipe. And take note of the method. In this way, they can also be processed for other harvesting methods.

Cucumbers with mustard seeds and aspirin

I will preserve this method in two-liter jars. But again, let me remind you that the displacement of the container does not matter. You can marinate in jars of any size.

Another feature of this method is that, in addition to salt, sugar and vinegar, I use an aspirin tablet as a preservative. I have already shared a recipe where I use aspirin. And here's another recipe.

We will need (for a two-liter jar):

• cucumbers
• mustard seeds - 1.5 teaspoons
• onions - 2 pcs
• garlic - 3 cloves
• a mixture of greens and leaves - any (dill, parsley, horseradish leaf, cherry, currant)
• allspice - 4 peas
• black peppercorns - 6 - 8 pcs
• hot chilli pepper - to taste and desire
• cloves - 3 buds

For marinade per 1 liter of water:

• salt - 2 tbsp. spoons
• sugar - 1.5 tbsp. spoons
• vinegar essence - 1 teaspoon (not quite full)
• aspirin - 1 tablet

Preparation:

1. As I already said, in this recipe we will use a different method of processing the main component. Pay attention to this Special attention. But first, as usual, we need to soak the fruits in cold water for an hour, two, or three. The time depends on when the crop is harvested.

2. Then cut off the ends on both sides and place the prepared fruits in a large container. Boil water and pour boiling water over the fruits. To cover with a lid. Leave in this state until they have cooled completely. Well, or you can wait until the water becomes a little warm. It is advisable not to open the lid at this time so that the fruits have time to steam thoroughly.

During this time, their color will change from normal to a pleasant olive color.

3. Wash and sterilize jars and lids.

4. Prepare all the ingredients so that everything is on hand. Wash the greens and leaves and scald with boiling water.

5. Place greens at the bottom of the jar - preferably it should be a piece of horseradish leaf, a currant leaf, a couple of cherry leaves, and definitely a sprig or a couple of dill umbrellas. But don’t lay it all out, leave a little to put more in the middle or at the very end.

Also immediately put a mixture of peppers and clove buds into the jar.

6. When the cucumbers reach the desired state, that is, have completely cooled, drain the water from them. But do not pour it out, but pour it into the pan. We will fill the contents of the jar with this water.

7. Place the fruits in a jar, trying to fill it very tightly. When the jar is half filled, add the onion, cut into slices or rings. And also put chopped garlic in the spaces between the cucumbers.

8. Then continue filling the jar with fruits. Place larger specimens on the bottom and smaller ones on top. Moreover, lay them vertically with the first layer, and with the second, as it turns out.

9. Fill the gaps with the remaining onions and garlic. Place the remaining greens in the middle or at the end.

10. Immediately sprinkle the mustard seeds on top.

11. Crush an aspirin tablet in a spoon and also pour on top.

12. Measure out the required amount of drained water. If you have prepared a two-liter jar for preservation, which is very tightly filled with fruits, then it will need approximately 1 liter of water, respectively, for a liter jar - 0.5 liters of water, and for a three-liter jar - 1.5 liters of water.

In accordance with this, we calculate the quantity required water for preparing the marinade. If the drained water is not enough, you can add the missing amount of regular water.

13. Put water in a saucepan on the fire and pour the required amount of salt and sugar into it.

You can simply pour salt and sugar into a jar. This is also acceptable. But it’s better to boil it.

14. When the brine boils, pour it into a jar, adding about a teaspoon of essence. It is necessary to pour water to the very edge so that when you cover it with a lid, the brine overflows a little.

15. Let stand for 5 minutes to release any air bubbles. Do not open the lid anymore. If the bubbles have accumulated somewhere and cannot find a way out, then slightly rotate the jar from side to side. There is no need to lift it; rotate it directly on the table. And in order not to scratch the table, place a napkin under the jar.

16. Screw on the lid using a seaming machine. And turning the jar over, place it under a towel or blanket until it cools completely.

Store as usual in a cool, dark place.

Many of my friends ask why they put aspirin in the brine. It's very simple, aspirin is an acid.

• It allows you to better preserve food for the winter.
• With its presence, cucumbers never soften and always remain crunchy.
• With aspirin, you can add less vinegar or essence, which allows you to get a completely non-acidic product.

By the way, I tried to cook according to the same recipe without aspirin. They also keep well, but I added a little more vinegar. Therefore, there is always a choice, and it remains yours.

Video on how to cook cucumbers with mustard seeds without sterilization

Our blog also has a channel on YouTube, where we make videos with our favorite recipes. And our young project already has regular viewers.

We did not ignore today's topic. Crispy cucumbers are very tasty. And here's the recipe.

Watch and cook for your health. Let your preparations always be tasty and perfectly stored.

And now another recipe.

Crispy cucumbers for the winter with mustard powder

We have already prepared the preparation with diluted mustard and seeds. Now I suggest doing this with mustard powder.

We will need (for a liter jar):

• cucumbers
• onions - 1 pc.
• bell pepper- 1 PC
• garlic - 2 cloves
• dry mustard - 0.5 teaspoon
• parsley, dill, tarragon, horseradish leaf

For marinade (per liter of water):

• salt - 2 tbsp. spoons
• sugar - 2 tbsp. spoons
• vinegar essence - half a teaspoon (a little more than half a spoon)
• black peppercorns - 5 pcs
• allspice - 2 peas
• cloves - 2 buds

Preparation:

1. Soak the cucumbers in cold water for an hour, two, or three, depending on when they were collected. Then rinse thoroughly in cold water and cut off the ends.

2. Place some of the greens into washed and sterilized jars. The recipe contains the greens that I used. But you can replace components, including, for example, cherry and currant leaves, or horseradish root.

3. Cut the onion into rings or half rings and place some on the bottom.

4. Fill the jar with fruits, inserting into free places chopped bell peppers, remaining onions and garlic, which can also be cut into slices.

5. Place the remaining onions and herbs on top.

Sprinkle mustard on top.

6. Prepare the marinade. Its calculation is given for a liter of water, or for two liter jars of preparations. Pour water into the pan and put it on fire. Add all ingredients except vinegar to prepare the marinade and bring to a boil.

7. Let it simmer for 2 - 3 minutes, then pour it into jars. Add essence to each of them. The essence can be replaced with 9% vinegar (80 ml will be needed). It will need to be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the marinade into the contents of the jars.

8. Since we did not first pour boiling water over the contents of the jars and did not keep our cucumbers in it, they must be sterilized. To do this, fill a pan with warm water, line the bottom with a napkin and place the jars in it. After the water in the pan boils, set aside for 10 minutes.

This is exactly the time we will need to sterilize a liter container. We sterilize a two-liter bottle for 20 minutes, and a three-liter bottle for 30 minutes.

9. After sterilization, the jars must be carefully removed with tongs and screwed on with the lids. Remove glass containers very carefully so as not to drop the jar and get burned.

10. As usual, turn the jars upside down and cover with a towel, leave to cool for a day. Then put it away for storage.

They should be stored as usual in a cool, dark place.

How to prepare cucumbers without adding vinegar

Cucumbers prepared in this way will need to be stored in the refrigerator. Since they are prepared without vinegar at all and filled with ordinary cold boiled water.

We will need (for a liter jar):

• cucumbers
• dry mustard - 1 tbsp. spoon
• greens for preservation - dill, parsley, horseradish, currant and cherry leaves
• peppercorns - 5 pcs
• allspice - 2 pcs
• cloves - 2 pcs.

For brine per 1 liter of water 2 tbsp. spoons of salt and 1 sugar.

Preparation:

1. Soak the fruits in cold water. Then wash and cut off the ends on both sides. Wash all greens and leaves.

2. Place some of the greens and a mixture of peppers and cloves on the bottom of sterilized jars. Then pack the cucumbers tightly. Place the remaining greens on top.

3. In the cold boiled water stir in salt and sugar and let stand until they dissolve. To do this, stir the contents periodically. It is better to do this in advance, since the crystals will dissolve a little longer than in hot water.

4. Pour in cold brine. Leave some space on top for mustard. Pour it in like a cap, and without stirring, immediately close it with a plastic or screw cap. Place in the refrigerator.

After a month, the cucumbers are ready. They should be stored in the refrigerator during this time.

Pickled spicy cucumbers

And here's another one interesting recipes, which is worth paying close attention to. According to this recipe, cucumbers are not pickled, but fermented. This process is not very fast, but interesting. As well as the taste of the finished product.

Try it, maybe this recipe will have its fans.

As you understand, fermentation occurs due to the natural fermentation process. This method was previously used in villages where there were no seaming machines in sight. True, then they were fermented in this way without any mustard.

But now the methods of preparing mustard are very popular among the people, and therefore the recipe has been adapted to new preferences.

And that’s all the recipes for today. They are all different, none are similar to the other. Everywhere various preliminary methods of processing cucumbers are used; various methods canning - with and without sterilization; various ways storage; And mustard is used everywhere in its various states.

I hope you liked the recipes and you can choose one of them for yourself. I prepared the cucumbers using all the methods described. And I must say that it didn't take too long. All recipes, except for the last one, are very simple and do not take much time to implement.

Share recipes with your friends. Let them have it too delicious preparations for the winter. And with this I say goodbye to you.

Good luck with your preparations!

Despite the fact that every housewife has her own, time-tested recipes for preparing various pickles, nevertheless, during the harvesting season, many of them try to cook according to new recipes.

I suggest you try to cook and add to your piggy bank a recipe for pickled cucumbers with mustard. This is the easiest way to pickle cucumbers for the winter, prepare it and see for yourself.

Let's prepare products for pickling cucumbers with mustard.

Choosing cucumbers small size, smooth, dense, not soft. We do not trim the ends of the cucumbers. Picked cucumbers wash, then put in a container, fill cold water and leave for 2-3 hours. After soaking, rinse the cucumbers well again.

Without wasting any time, boil the water for the brine and leave to cool. Let's prepare the jars: wash them with soda and dry them. If you wish, you can sterilize them (I did not sterilize them).

Wash horseradish leaves, cherries and dill well under running water.

Prepare the brine. Add salt to the cooled boiled water and stir until it is completely dissolved. Set the brine aside to let it settle. We use regular salt for pickling, without additives. “Extra” and iodized salt are not suitable for pickling!

At the bottom of the jars we place cherry, horseradish and dill leaves with umbrellas.

Place the cucumbers tightly in the jars. Add chopped garlic cloves and hot pepper (optional). Add dry mustard.

Fill the cucumbers with settled brine to the very top. Add an umbrella of dill on top. We close the jars with tight nylon lids.

Pickling cucumbers with mustard is completed. We put them away immediately in the cellar or refrigerator. After about a month and a half or two months, pickles with mustard will be ready to eat.

Cucumbers with mustard for the winter in jars can be made in a variety of pickling methods - cold and hot, with or without sterilizing the container. Mustard gives a disinfectant effect and, moreover, it allows you to get the finished product with a very piquant, interesting taste.

Therefore, this ingredient confidently closes the top three among all spices (the first two places, of course, are occupied by salt and black pepper). Several of the most delicious recipes on preparing cucumbers with mustard for the winter are described in detail in the material.

First of all, let's consider options for sterilizing jars (i.e. pre-treatment steam them for 10-15 minutes or microwave for 3-4 minutes). Calculation for a liter jar:

Ingredients

• 600 g vegetables;
• 0.5 liters of cold, purified (or settled) water;
• bay leaf and several currant and cherry leaves;
• salt – 30 g;
• sugar – 15 g;
• pepper - a few peas;
• mustard seeds - 1 level dessert spoon.

Sequencing

Step 1. First, wash the cucumbers and put them in cool water for several hours.

Step 2. Then we cut off their edges on both sides.

Step 3. Meanwhile, sterilize the jars. You can do it like this:

• hold the jar over the steam of the pan;
• in the oven (if many jars are sterilized at once);
• V microwave oven(pre-pouring a little water to the bottom so that the jar does not burst).

Sterilization of jars is very important when preparing cucumbers for the winter, and should not be ignored.

Step 4. Pour boiling water over all the leaves, as well as the mustard seeds, and let them stand for about 5-10 minutes. Then the boiling water needs to be drained.

Step 5. Prepare the marinade: boil water, add salt and sugar.

It’s better to take regular stone salt, coarsely ground - just not idicated!

Step 6. Place herbs (leaves and garlic), peppers into pre-sterilized jars, and then add cucumbers. It is best to place the first row of cucumbers on the ends, and then as necessary. The principle is simple: put more cucumbers in the jar.

Now place mustard seeds on top of the cucumbers, fill everything with marinade and close the jars, leaving them for 3 days. Then we roll up the jars - with iron ones or close them with thick nylon lids.

For a piquant taste, you can even add 2 tablespoons of regular vodka - for the sake of experimentation, you can even decide to take this interesting step. We put the jars of cucumbers with mustard in the refrigerator for storage.

Marinated crispy cucumbers with mustard: hot method

Similarly, you can prepare crispy cucumbers in jars with mustard using the hot method. For a large 3 liter jar we will need:

Ingredients

• cucumbers 1.5 kg or a little more;
• water – just over 1.5 liters;
• dry mustard - 1.5 large spoons;
• salt – 3-4 tablespoons;
• sugar – 1 tablespoon;
• leaves of oak, cherry, currant, horseradish - 2 pieces each;
• 3 cloves of garlic.

We act like this

Step 1. Sterilize the jars, process the cucumbers and cut them in half or quarters.

Step 2. Boil water in a saucepan and add all the spices, as well as dry mustard powder, stir thoroughly. We put the cucumbers in jars along with herb leaves and garlic cloves, then pour the brine into them.

Step 3. Immediately roll up the jars with lids, wrap them in a warm cloth and let cool for several hours. Once they reached room temperature, put it in the refrigerator or take it to the cellar.

Crispy cucumbers for the winter with mustard under iron lids

For a liter jar we need:

Ingredients

• cucumbers - 500-600 g;
• onions - 1 piece;
• colored bell pepper - 1 piece;
• garlic - 2 cloves;
• dry mustard powder - 0.5 teaspoon;
• parsley, dill, tarragon, horseradish leaf.

For marinade per liter of water:

• 1 liter of water;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vinegar essence - an incomplete teaspoon (a little more than half a spoon);
• black peppercorns - 5 pcs.;
• allspice - 2 peas;
• cloves - 2 buds.

How to cook cucumbers - recipe step by step

Step 1. Soak the cucumbers in cold water, then rinse thoroughly and cut off the ends.

Step 2. Place some of the greens into washed and sterilized jars. You can also add cherry and currant leaves, or horseradish root.

Step 3. Cut the onion into rings or half rings and place some on the bottom of the jar. Then fill the jar with cucumbers, inserting bell peppers cut into feathers, the remaining onions and garlic, which can also be cut into slices, into the free spaces.

Step 4. Then put the greens on top and add mustard.

Step 5. Prepare the marinade: pour water into a saucepan and put it on fire. Add salt, sugar, spices (all ingredients except vinegar) and bring water to a boil. Let simmer for 2 - 3 minutes.

Step 6. Pour the marinade into jars with cucumbers. Add vinegar essence to each jar (it can be replaced with 9% vinegar - then you will need 80 ml). If the essence is replaced with vinegar, then it must be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the marinade into the contents of the jars.

Step 7. Now the jars need to be sterilized: fill a pan with warm water, line the bottom with a napkin and place the jars in it. After the water in the pan boils, set the boiling time for 10 minutes - this is how long it takes to sterilize a liter jar.

We sterilize a two-liter jar for 20 minutes, and a three-liter jar for 30 minutes.

Step 8. After sterilization, the jars must be carefully removed from the pan using oven mitts and screwed on with iron lids. Turn the jars upside down and cover with a towel, leave to cool for a day. Then store in a cool place.

Sliced ​​cucumbers for the winter with mustard without sterilization: recipe

Cucumbers can be prepared even without sterilizing the jars - as, for example, as described in this recipe with photo. Let's assume that we need to get one 3-liter jar (or 3 liter jars). Then let's take starting products in this ratio:

Ingredients

• 4 kg of cucumbers;
• 1 cup of sugar;
• half a glass of salt;
• 1 glass of vegetable oil;
• 1 glass of vinegar 9%;
• 1 tablespoon of mustard beans (instead, you can take mustard powder in the same amount);
• 1 tablespoon ground black pepper.

This time we are preparing sliced ​​pickled cucumbers for the winter with mustard, because vinegar is used in the brine.

Cooking recipe step by step

Step 1. Wash the cucumbers and cut into quarters along the fruit. They can first be kept in cool water for 1 to 3 hours.

Step 2. Add all the spices, mustard, oil, mix and leave to marinate overnight (at least 5-6 hours).

Step 3. Place the cucumbers quite tightly in the jars and fill them with juice (i.e., the marinade obtained during this time).

Step 4. Next, put the jar with the contents in boiling water (the lid should rise above the water) and hold it for 10-15 minutes - that’s all sterilization. We roll up the jars with iron or close them with tight nylon lids, cool, and put them in the refrigerator. Cucumbers preserved in this way will be ready in 2-3 weeks.

Cucumbers for the winter with mustard powder

Cucumbers prepared in this way in jars with mustard powder should be stored in the refrigerator. They are prepared without vinegar and filled with ordinary cold boiled water. For this recipe for a 1-liter jar we will need:

Ingredients

• cucumbers - 500 g per jar;
• dry mustard - 1 tbsp. spoon;
• greens for preservation - dill, parsley, horseradish, currant and cherry leaves;
• peppercorns - 5 pieces;
• allspice - 2 pieces;
• cloves - 2 pieces.

For the brine:

• 1 liter of water;
• 2 tbsp. spoons of salt;
• 1 sugar.

Cooking step by step

Step 1. Wash the cucumbers, soak for an hour in cold water, cut off the ends on both sides. Wash all the greens and leaves, then pour boiling water over them.

Step 2. Sterilize the jars. Then put some of the greens, a mixture of peppers and cloves on the bottom.

Step 3. Place the cucumbers tightly in the jar. Place the remaining greens on top.

Step 4. Stir salt and sugar in cold boiled water and let stand until they dissolve.

Step 5. Fill the cucumbers in the jar with cold brine, but not to the top - you need to leave a little space on top for the mustard. Sprinkle mustard on top.

Step 6. Immediately close the jars with a lid - plastic or screw. Now you can put the cucumbers in the refrigerator.

Crispy cucumbers with mustard for the winter

After a month, crispy pickles with mustard are ready.

Bon appetit!

Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard many rave reviews about her cooking. To please everyone around you and remain satisfied with your painstaking and tedious work, you need to know the recipe for the pickle you are going to prepare. In this article we will reveal to you the nuances and rules for preparing wonderful crispy pickled cucumbers with aromatic mustard that will not leave anyone indifferent. So, let's figure it out.

Preparation plays an important role in the canning process. Cucumbers purchased at the market or collected from your own garden must be thoroughly washed and then soaked in cold water so that they are saturated with moisture and prepared for rolling. After about an hour of this soaking, the cucumbers can begin to peel and sort.

Did you know? Pickling vegetables has been known to mankind for more than 6 thousand years. And although this method is not the best from the point of view of usefulness, nutritionology approves of it. Per 100 grams of pickled cucumbers there are only 16 kilocalories, and they contain no fat at all.

Any fruit on which you find stains, dents, cuts or other mechanical or natural damage should be set aside. They will be used in salads or just for food, but only the best and whole ones are suitable for canning.
It is also worth getting rid of those cucumbers that are “not marketable,” that is, bent, twisted and defective. They will also go into salads, but not under the lid.

Preparing jars and lids

While your cucumbers are simmering in cold water and soaking up moisture, it's time to start sterilizing the jars and lids. To do this, wash each glass container you plan to use with baking soda.

It's better to prepare more capacities, what you might need: you never know. After preliminary sterilization with soda, you need to boil water and scald each of them in turn.
Fill the ladle with boiling water, shake the jar with boiling water for 2-3 seconds, scalding its walls, then turn the container upside down and pour the boiling water back into the pan. Place the jar itself with its neck on a towel so that the steam does not immediately evaporate and continue sterilization.

Important! You need to scald the jars very carefully so as not to get burned and not contribute to the explosion of the glass. To do this, hold the bottom of the jar kitchen towel, and perform the operation itself very quickly.

If you are afraid to perform such a procedure, you can use in an original way sterilization. To do this, take a wide saucepan and place a sieve on it. When the water boils, place the jars on a sieve and wait until water begins to flow down their walls.

This means that steam sterilization can be stopped. The lids also need to be sterilized. They should be boiled in water for at least 2 minutes. To save time, this can be done exactly when the jars are sterilized.

Video: sterilizing jars

From kitchen equipment you will need:

• 3 liter jars;
• brine pan;
• cucumber bowl;
• cutting board;
• beaker;
• tea spoon;
• ladle;
• towel.

Required Ingredients

For canning, prepare (based on 3-liter jars):

• 1 kg of cucumbers;
• 6 umbrellas;
• 6 leaves;
• 1 hot fresh (medium size, enough for 6 rings);
• 6 cloves;
• 15-18 peas;
• 1.5 teaspoons in grains;
• 6 teaspoons salt;
• 6 teaspoons sugar;
• 150 ml vinegar.

Did you know? The fruit that we know as a cucumber, according to scientific classification, is called “pumpkin” - not surprising, given that the genus Cucumber belongs to the Cucurbitaceae family. In addition to the well-known species “common cucumber,” the melon also belongs to this genus.

Recipe

The process of preparing cucumbers with mustard is quite simple and easy to implement.

Check out the step-by-step instructions:

Important! The pickling process does not eliminate the nitrates contained in these products. This is why it is important to cut off the ends of cucumbers (they contain the highest concentration of nitrates) and soak them in water to reduce the level of nitrates.

How and where to store the workpiece correctly

After you have finished rolling the last jar of cucumbers, they need to be turned upside down and placed on the floor with the lids down. Glass containers should be wrapped on top with a blanket or any warm clothes so that they cool evenly and do not burst due to temperature changes.