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Chopped cucumbers with mustard. Cucumbers with mustard for the winter. The best recipes with photos


Calories: Not specified
Time for preparing: 15 minutes


We offer a recipe for cooking for the winter under iron lids original homemade pickles. Mustard powder will give the cucumbers spice and crunch, and also keep the fruits whole, as if they were plucked from the garden. Chopped cucumbers with mustard go well with any dishes. I'm sure you'll like these as well.



Products:

- short-fruited cucumber - 2 kg.,
- mustard powder - 1 tablespoon,
- table salt - 2 tablespoons,
- dill - 1 umbrella,
- leaf and root of horseradish,
- a leaf of currant, oak and cherry,
- garlic - 1 head,
- chili pepper - 1/3 pc.

Recipe with photo step by step:





1. Initially, you need to sterilize the jar. Then put dry mustard powder, garlic cloves, chili peppers and black peppercorns on the bottom.
Tip: Rinse the container with a brush baking soda, thoroughly rinse off the remnants of the product. Fill only a dry jar.
Tip: You can replace mustard powder with mustard seeds.




2. Next, put currant, cherry, oak leaves, horseradish root and leaf, dill umbrella in a container.
Tip: We recommend putting some greenery on the bottom and on top.
Tip: For flavor, we recommend putting cloves, ground cinnamon, ginger root.




3. Dry the washed cucumbers from moisture, cut off the ends. We cut the fruits into circles with a thickness of not more than 0.5 mm. We put them tightly in a jar to each other.
Tip: For pickling, choose cucumbers small size.
Tip: If cucumbers are soaked in water for 2 hours in advance, the fruits will be cleansed of nitrates and impurities.
Tip: Cucumbers will be saturated with aroma if put in a jar onion and carrots.




4. We begin to cook the brine: pour cold water into the pan, dissolve the salt, bring the marinade to a boil and fill the jar to the top.
Tip: In brine salt should dissolve completely.






5. Roll up the jar tightly with a tin lid. We wrap the cucumbers in a warm blanket, cool for a day. After we transfer to the basement / cellar for storage.
Tip: Don't forget to check the seam for leaks by rocking the can back and forth.
Tip: You can also close the seaming with a sterilized nylon lid. You can try cucumbers in a month and a half. The dish goes well with french fries, fried potatoes with forest mushrooms, cereal porridge.
Tip: Watch carefully so that the lid does not swell and the pickle does not deteriorate.
Tip: Store no more than a year in a dark, cool place.
Bon appetit everyone!
Cooking time: 15 minutes. Servings Per Container: 1 jar.

Let's start with the fact that cucumbers are the main ingredients of winter seamings. Every season, people try to roll up as many of these delicious vegetables as possible for the winter. Such a seaming will be an excellent snack for you to any dish.

Crunch, pleasant smell, yes they can be served even for a holiday, many will like it. They are combined with almost all dishes, and are great for a snack for alcohol.

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

traditional recipe

Ingredients for harvesting:

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

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

  1. It is necessary to take small cucumbers, rinse them well, then cut into four parts;
  2. What happened, pour into a bowl, it is advisable to find a large bowl, 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 marinate;
  4. When they release the juice, the marinade will appear in the bowl;
  5. Sterilized jars should be filled tightly with cucumbers, trying to tamp them as much as possible;
  6. After all this, pour the marinade over the container;
  7. Almost everything is ready, it remains to place the jars in a saucepan, you need to boil for 15 minutes, then remove and roll up;
  8. Turn over and wait for it to cool;
  9. Then we move it to storage in the basement / cellar / refrigerator. As a result, you have very tasty snack for almost any meal.

Recipe for cucumbers with dry mustard for the winter

Let's start with the ingredients:

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

Cooking:

  1. Your task is to select identical, small-sized cucumbers, be sure to wash them and dry them;
  2. Wash all greens thoroughly;
  3. Wash the jars and put greens, garlic, cucumbers on top;
  4. Pour boiling water over it all and immediately after that drain the water;
  5. Type 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 a few days;
  7. After the work done, you need to drain the salt water, pour the mustard powder into the jar and fill the jar with clean water, close the lids;
  8. Put the blanks of cucumbers with mustard in a cold place.

Spicy pickled snack in jars

For this cooking method, gherkins are better suited - small cucumbers. After sterilization, acetic acid must be added. Ingredients for harvesting cucumbers per liter jar:

  • One branch of dill;
  • Four carnations;
  • Black peppercorns - ten pieces;
  • Mustard (grains) - a 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. Rinse dill, pepper and cucumbers, peel the onion;
  2. At the bottom of clean jars, put 2 onions, a sprig of dill, bay leaf, half red pepper, cloves, mustard and black pepper;
  3. Lay cucumbers tightly;
  4. Pour boiling water;
  5. Now you need to cover the jars with lids and put them to be sterilized. The water level should be at the shoulder level of the jar and the water should not be boiling, otherwise the jar may burst;
  6. After 10 minutes of sterilization in already boiling water, pour one tablespoon of acetic acid 70% into each jar.

How to roll up without sterilization

Ingredients for harvesting for the winter:

  • Dry mustard - half a glass;
  • Water - five liters;
  • Cucumbers - ten kilograms;
  • dill greens;
  • Garlic - two heads;
  • Cherry leaves, currants;
  • Horseradish roots or leaves;
  • Pepper black peas;
  • Hot pepper one or two;
  • Bay leaf;
  • Salt - 400 grams.

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

  1. Rinse cucumbers and soak in cold water for 5-7 hours. At the same time, we set the water to boil, cool it;
  2. Banks need three-liter, always well-washed. At the bottom you need to put a layer of greens and garlic, then tightly lay the soaked cucumbers. After that, again a layer of greens and garlic, and again cucumbers, and so on until you fill the jar tightly;
  3. We make brine from boiled cold water. In the jars you need to add dry mustard in a tablespoon and pour brine with salt. Screw on the lids and put in a cool place.

How to roll cucumbers with mustard seeds without vinegar

The recipe is rather unusual, as they usually use a marinade with vinegar for long-term storage. But in this recipe we will do without it, instead of vinegar we will take citric acid. And mustard seeds will give our cucumbers an aroma and a pungent aftertaste.

Ingredients for harvesting such 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 a lot of ways to spin cucumbers. Introducing another interesting option. Quite unusual and original, but delicious!

Korean eggplant recipes for the winter are Relatives will appreciate your efforts!

And we posted step by step recipes pickled porcini mushrooms for the winter. Detailed Instructions and culinary tips will help you get an excellent result.

Step-by-step instruction:

  1. We need to wash small cucumbers, cut off their tails and soak in water for 3-5 hours;
  2. Sterilize jars, put dill umbrellas, bay leaf, garlic, black pepper and mustard seeds on the bottom;
  3. Fold the soaked cucumbers cut down tightly in a jar and pour boiling water;
  4. We wait 15 minutes, after that you need to drain the water, measure its volume in advance;
  5. For each liter of drained water, 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. Roll up cucumbers with mustard for the winter with lids and put them in a cool place.

How to pickle cucumbers

Ingredients for harvesting:

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

Cooking pickles with mustard for the winter in jars:

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

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

Do not place the seaming in a draft, a jar may burst from a sharp temperature drop.

To prevent cucumbers from getting moldy in an open dish, we advise you to sprinkle them with horseradish root shavings. Mustard powder also helps keep cucumbers from getting moldy.

Before pickling cucumbers, pour boiling water over them so that they retain their color better.

To prepare a seam 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 enjoy our recipes!

Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard a lot of 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 that you are going to cook. In this article, we will reveal to you the nuances and rules for preparing wonderful crispy pickled cucumbers with fragrant 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 bazaar or collected in their 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 such soaking, cucumbers can begin to be cleaned and sorted.

Did you know? Pickling vegetables has been known to mankind for more than 6 thousand years. And although this method is not the best in terms of usefulness, nutritionists approve of it. For 100 grams of pickled cucumbers, there are only 16 kilocalories, and they do not contain fat at all.

All fruits on which you find spots, dents, cuts or other mechanical or natural damage should be set aside. They will go for salads or just for food, but only the best and whole will fit for canning.
It is worth getting rid of those cucumbers that are “not marketable”, that is, bent, twisted and defective. They will also go to salads, but not under the lid.

Preparing jars and lids

While your cucumbers are languishing in cold water and saturated with moisture, it's time to start sterilizing jars and lids. To do this, wash every glass container that you intend to use with soda.

It is better to prepare more containers than you may need: you never know what. After preliminary sterilization with soda, it is necessary to boil water and scald each of them in turn.
Having poured boiling water with a ladle, shake the jar of 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 the neck on a towel so that the steam does not immediately evaporate and continue sterilization.

Important! It is necessary to scald jars very carefully so as not to burn yourself and not contribute to the explosion of glass. To do this, hold the bottom of the jar with a kitchen towel, and perform the operation itself very quickly.

If you are afraid to perform such a procedure, you can use original way sterilization. To do this, take a wide pan and place a sieve on it. When the water boils, place the jars on a sieve and wait for the moment when water begins to flow along their walls.

This means that steam sterilization can be stopped. Lids 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 jars are being sterilized.

Video: jar sterilization

From the kitchen inventory you will need:

  • 3 liter jars;
  • saucepan for brine;
  • a bowl for cucumbers;
  • 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 spicy fresh (medium size, enough for 6 rings);
  • 6 cloves;
  • 15-18 peas;
  • 1.5 teaspoons in grains;
  • 6 teaspoons of salt;
  • 6 teaspoons of sugar;
  • 150 ml of vinegar.

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

Recipe

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

Check out the step by step guide:


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

How and where to store the workpiece

After you have finished rolling up the last jar of cucumbers, they must be turned upside down and placed on the floor with the lids down. From above, glass containers should be wrapped with a blanket or any warm clothes so that they cool evenly and do not burst from temperature changes.

In Russia, pickles are loved by almost every family. Pickled cucumbers are the main snack of a family dinner or on a festive table. They go well with various side dishes, often used as an ingredient in a salad or served with first courses. To make cucumbers tasty, crispy and moderately salty, mustard is added.

Cucumbers with dry mustard for the winter without sterilization

Mustard is the main seasoning when harvesting pickled cucumbers for the winter. The appetizer, thanks to this, acquires a pleasant spicy aroma. You can cook with dry mustard without sterilization.

To do this, you will need: cucumbers (small, approximately the same size) - 2 kg, greens (mostly dill umbrellas) - a couple of pieces, mustard - 1 tablespoon (possible with a small hill) spoon, 6 cloves of young garlic, salt - 250 g, currant or cherry leaves - 3 pcs., hot chili (pepper) - 1 pc.

Step by step preparation:

  1. Cucumbers must be thoroughly washed, cut off the ends and soaked in cool water for about two or three hours.
  2. Fill an enamel pot with water, then add salt and boil the liquid for about 5 or 10 minutes.
  3. Now we need clean glass jars fill with half of the cooked greens, chili and garlic. In prepared jars, it is necessary to tightly lay cucumbers soaked in water, pour all this with the remaining greens.
  4. Cucumbers with dry mustard in jars are poured with hot brine, which was boiled for several minutes.
  5. Banks must be closed. When the salting has cooled, it should be moved to a cool place. The shelf life of such a snack is about six months.

Sterilized cucumbers with mustard

It may take 2 hours or more to harvest this method of pickles, but the end result will definitely please. The recipe for cucumbers with dry mustard for the winter is prepared using the following components: garlic clove - 3 pcs., Fresh cucumbers - 4 kg, horseradish - 1 leaf., Greens - 3 sprigs, mustard seeds - 1 tbsp. l., bay leaves- 4 pcs., sugar - 4 tbsp. spoons, currant or cherry leaves - 2 pcs., vinegar - 1/3 tbsp. l., cloves - a couple of pieces, allspice - 5 peas, red pepper - to taste.

Manufacturing process:

  1. Fresh green (with or without pimples) cucumbers must first be soaked in cool water for about 5 or 6 hours.
  2. Boil water separately and let it cool down. In parallel, you need to prepare jars for spins (sterilize). To do this, you need a wide pan and a grid. glass vessels placed on the grid, neck down, where they must hold out for 30 minutes over the steam.
  3. The following are placed in jars: garlic cloves, bay and cherry leaves, peppercorns, herbs, red pepper, cloves, horseradish.
  4. Next, you need to tightly tamp fresh cucumbers that have been pre-soaked.
  5. The cooled boiled water should be salted and add 4.5 tablespoons of sugar, 100 gr. vinegar,
  6. The last step is to close the jars with treated lids and hide either in the refrigerator or in the cellar / cellar. Pickles will be ready to eat already a month after spinning.

Cucumber salad with dry mustard

Fresh cucumbers can be pickled not whole, but made from them delicious salad with mustard for the winter. It is not at all difficult to prepare such a dish. The following products are required for the marinade: cucumbers - 4 kg, acetic acid, sugar - 1 tbsp. spoon, fine salt - 2 tbsp. l., sunflower oil - 1 tbsp. l., young garlic (chopped) - 2 tbsp. l., dill, mustard - 2 tbsp. l.

Detailed description of pickling:

  1. Green cucumbers should be thoroughly washed and cut into “pyataks” (thickness is about 1.5 cm.)
  2. Set aside the cucumbers in a separate enamel bowl so that they lie for about 3 hours.
  3. Chop dill and mix with pre-chopped garlic.
  4. Combine all the spices together, season with sunflower oil and vinegar.
  5. Arrange the vegetables in jars and close with special lids for salting.
  6. The containers are placed in a pot of boiling water for mandatory sterilization, where they boil for about 15 minutes.
  7. The final stage - the banks should be turned over and wrapped with warm material.

Cucumbers with dry mustard in jars

The recipe for this pickle is also simple. You will need the following ingredients: small cucumbers with pimples - 4 kg, dry mustard and vodka - 1 tbsp. spoon, dill, 2 cloves of garlic, horseradish leaf, bay leaves - to taste, fragrant and hot peppers, salt - 250 g, granulated sugar - 150 g, vinegar - 200 ml, cherry leaves - 1 sprig.

Step by step preparation:

  1. All vegetables must be washed well.
  2. Cut the peppers into several pieces, having previously cleared the seeds. Then chop the garlic and chop the greens.
  3. Glass vessels should be washed thoroughly with the addition of soda, then greens, garlic and spices should be put there. Cucumbers are tightly packed, poured several times to each other hot water. After the first time, they must be covered with a lid.
  4. Before pouring the resulting liquid into separate container(later it will be needed for brine), sugar and salt must be dissolved in it.
  5. Next, mustard, vodka are added to each jar and poured with brine.
  6. After that, you need to tighten the jars with pre-sterilized lids. Now the containers can be turned upside down and wrapped.

herb cucumber recipe

Necessary components: fresh cucumbers - 3 kg, dry mustard - 6 tbsp. l., seasonings, a couple of cloves of garlic, fine salt - 250 g., spicy herbs.

Cooking:

  1. First, soak the vegetables for 6 hours.
  2. Now you can prepare containers for pickles: wash them, dry them and fill each of them with spices, herbs, put cucumbers in the same place and pour all this with brine.
  3. Banks should be left to infuse at room temperature within a couple of days. Then pour a few tablespoons of dry mustard there and leave for another 6 hours and the blanks will be ready for use.
  4. If pickles are needed for the winter, then pour the filling into a saucepan, boil for about 10 minutes, pour back into jars and close with lids. Then you need to turn the containers over and wrap them with a warm towel.

Cucumbers with oak leaves

For this recipe, you will need simple products: green vegetables - 4 kg, dry mustard ½ tbsp. spoons, oak leaves - 40 pieces, herbs, salt, garlic cloves - 1 piece, horseradish leaf.

Step by step conservation:

  1. Vegetables are tightly packed in jars with all the spices, oak leaves and herbs. The brine is prepared in a separate bowl with mustard and salt.
  2. The solution should cool down and then poured into all prepared containers with cucumbers. Next, the banks must be left to infuse for 2 days.
  3. After the brine is drained from the cans into a separate pan and brought to a boil.
  4. The last stage - the jars are once again filled with broth and rolled up with special lids.

Recipe for original cucumbers

The following ingredients are needed: green vegetables - 4 kg, dill and parsley, celery - 4 sprigs, tarragon - 4 sprigs, dry mustard - 150 g, rop with seeds - 3 pcs., garlic - 6 cloves, salt - 250 g.

Detailed procedure for this canning:

  1. Pre-soaked cucumbers are stacked in jars along with greens in layers (it must first be divided equally).
  2. At the same time, you need to prepare the brine. Salt and mustard are added to the water, put on fire, brought to a boil, after which it is cooled.
  3. All containers for salting are filled with cold brine, adding the remaining spices there, and fermenting them for 2 or 3 days.
  4. On the fourth day, the process is repeated: the brine is drained, brought to a boil, once again poured into jars and rolled up.
  1. In order for the vegetables to remain firm, you should definitely add oak and cherry leaves to the spins.
  2. When pickling cucumbers, the main products are: mustard, salt, sugar, garlic and vinegar. Other seasonings and spices can be put at will.
  3. In order to determine a sufficient amount of salt in the marinade, you can put a raw egg there. If it remains at the bottom, it means that the salt concentration is low, it floats - there is enough salt.
  4. To prevent mold from forming on top of the jar, you can add horseradish roots.

I just adore cucumbers with mustard, as well as with ketchup - these options for pickling cucumbers are very successful. Such blanks must certainly be on the shelves of the bins. Otherwise, how to treat guests to winter time? Yes, and sometimes you yourself want all sorts of pickles ...

Everything is present in the marinade with mustard - a light sweet note, a pleasant distant mustard aroma, the taste of garlic, herbs - well, everything here is very successful and harmonious. If you have harvested cucumbers and just can’t come up with new pickling options, here’s mine for you - you will be satisfied for sure.

To prepare pickled cucumbers with mustard and butter for the winter, take the products from the list.

An hour and a half before cooking, pour cucumbers cold water maybe even icy. After the cucumbers, rinse thoroughly and cut off the ponytails on both sides.

Cut cucumbers into a bowl or basin: if large - cut into cubes, if small - just cut into two halves.

Separately, mix in equal parts vinegar, oil and granulated sugar. Add dry mustard, chopped parsley and salt and pepper. Mix.

Squeeze two cloves of garlic on the press, add to the marinade. Mix well.

Pour the marinade over the cucumbers, mix thoroughly and leave for 3-4 hours alone. During this time, the cucumbers will release juice.

After four hours, prepare the jars - thoroughly wash and sterilize convenient way. Fill the jars with cucumbers, pour the marinade.

Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter - 25 minutes. Do not forget to cover the bottom of the pan with a cloth so that the jars do not burst in the process. Then carefully remove the jars and tightly tighten with sterile lids. Put the jars upside down, cover with a blanket and leave for a day. For the winter, remove pickled cucumbers with mustard and butter in the cellar or pantry.

Enjoy your meal!