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Cucumbers with mustard for the winter - recipes for salted, pickled, quick preparations. Cucumbers with mustard for the winter - cold and hot

Today we will preserve cucumbers with mustard for the winter. Good old friend - cucumber, is considered an indispensable companion of the Russian feast. And no one thinks that the Byzantines introduced us to him. And the first attempts to salt Zelentsy were made thousands of years ago. Since then, experiments have continued, and every self-confident housewife thinks that her recipe is the best.

Crispy, fragrant, salted or pickled cucumbers will delight both weekdays and holidays and will be appropriate among snacks. And really, if you think about it, is there an alternative to Russian pickled or pickled cucumber?

Cucumbers with mustard for the winter - all the secrets of harvesting

Cucumbers with mustard can be pickled, salted or sour. There are many recipes that allow you to save them for the winter, you can take mustard grains or use ready-made dry powder. Today, housewives are trying to make blanks in jars, but if you are a conservation lover, then fit some large container.

So, our task is to make cucumbers crispy, firm and so tasty for the winter that the soul rejoices and the hand reaches for the supplement. In order for everything to go according to plan, I suggest that you get acquainted with cunning tricks that will help you realize your plan.

What mustard is for:

Firstly, the addition of seasoning makes the cucumbers crispy and strong, giving them an interesting flavor note.

And in addition, mustard powder does not allow the workpiece to become moldy if it is not rolled up with an iron lid.

What else can be added when harvesting:

Parsley, celery, basil, tarragon, put pepper, black with allspice, chili pepper, an onion or carrot looks very appropriate, laid whole.

Tips from seasoned hostesses:

  • For pickling, special varieties of cucumbers with dark pimples and thin skin are intended. Raised not like this? Canned lettuce, but then be sure to cut off the tips.
  • Always cut off the tips of purchased cucumbers, so you get rid of nitrates.
  • The most delicious preparations are obtained from small specimens. Pick vegetables that are the same size, then they will salt evenly.
  • Stack greens in jars vertically and do not pack too tightly, otherwise they will not crunch.
  • I advise you to soak the greens before harvesting, this will make them strong. To do this, fill them with cold water and hold for 4-5 hours.
  • Be sure to put a date on the jars, and sign what recipe the seaming was made for - it will be easier to find the one you want.
  • Do not ignore cherry and currant leaves, they contain tannins that make cucumbers strong. Oak leaves also work, which many people like to add to conservation.
  • But! When salting in a cold way, do not put currant leaves, they provoke the formation of mold.
  • If you put a piece of horseradish not only on the bottom, but also in upper part jars, mold does not form on the surface.

Classic pickled cucumber recipe

  • Vegetable - 1.5 kg.
  • Cherry leaves with horseradish.
  • Garlic cloves - 3 pcs.
  • Salt - 3 large spoons.
  • Dry mustard powder - a large spoon.

How to pickle:

  1. Pour the cucumbers with water and leave for several hours.
  2. At the bottom of the jar, put cherry leaves and horseradish (you can take roots instead of leaves), put greens in jars vertically, add salt and pour boiling water into the jars to the top.
  3. Cover with a lid, leave for a couple of days, and after this time you will see that a foam has formed on the surface.
  4. After two days, drain the brine, boil it and pour it back into the jars. Before this, do not forget to put mustard. Roll up under an iron lid and cool upside down.

Cold mustard cucumbers

These are rather pickled cucumbers, since the process will be long, but you will not regret the long troubles.

Take:

  • Cucumbers, horseradish and oak leaves, dill, peppercorns.
  • For a 3 liter can:
  • Garlic cloves - 6 pcs.
  • Chili pepper - 1 small.
  • Dry mustard - a teaspoon.

For one liter of water:

  • Salt - 2 large spoons with a slide. (A 3-liter bottle will take one and a half liters of water).

How to salt:

  1. Soak the cucumbers for several hours, then they will get the missing water and will be strong.
  2. Put in jars, shifting herbs and spices, add mustard. Please note that we do not put a currant leaf, even if you really want to, otherwise there will be a lot of mold.
  3. Dissolve in cold water salt and pour it into a jar. Cover with a nylon lid and set to salt.
  4. Every 3-4 days, drop in and check that the cucumbers are covered with water. Add water if necessary.
  5. Do not be afraid that the cucumbers will become cloudy and begin to ferment. This is a normal process. After some time, the brine will brighten and this will tell you that the workpiece is ready.
  6. Close the jars with a regular lid and move to the cold so that the fermentation stops completely.

Pickled cucumbers with mustard seeds - salad

I don’t even know if this is a salad or not, according to this recipe I process large specimens of cucumbers. I cut them into pieces, and quite large ones, and it turns out something in between. However, if you cut the greens finely, then you will have a full-fledged salad. For harvesting it is better to take liter cans.

Take:

  • Cucumbers - 4 kg.
  • Mustard grains - a large spoon.
  • Oil, vinegar 9% and sugar - one glass each.
  • Salt - half a glass.
  • Garlic - 6 cloves.
  • Pepper - a tablespoon.

How to do:

  1. Cut the cucumbers and put in a bowl. Pour sugar and salt, pour in oil and vinegar, add chopped garlic and mustard seeds.
  2. Stir and set aside for an hour - another, so that the vegetable has time to marinate. The marinade will appear by itself - the cucumbers will release juice.
  3. Prepare jars: wash and sterilize in any way. It remains to put the pieces tightly in jars, pour marinade and pasteurize them for 15–20 minutes by placing them in a saucepan with hot water. Record the time from the moment of boiling.
  4. Roll up, turn over, let cool, covered, and move to storage.

Salted cucumbers with dry mustard

Pick up small specimens so that as many as possible fit into a three-liter jar. This is almost a classic version of a blank with mustard.

Take:

  • Vegetable - 1.5 kg.
  • Salt is a glass.
  • Dry mustard - 3 large spoons without a slide.
  • Garlic, horseradish root, currant and cherry leaves, dill.
  • Water - one and a half liters per 3-liter jar.

How to pickle:

  1. Prepare vegetables and spices for canning (wash, cut off the tips).
  2. Put the leaves and garlic in the bottom of the container. Pack greens tightly and pour boiling water over.
  3. Let stand for 10 minutes to warm the cucumbers, drain the water.
  4. After that, separately dissolve the salt in cold water and pour the solution into the jar to the top.
  5. Three days later, when the vegetable is pickled, drain the brine, put mustard powder in a jar, fill the jar with plain cold water and close it with a nylon or iron lid, this is up to you.

Pickled cucumbers without sterilization

Winter harvesting can be done in jars or adapt another container. bigger size. Cucumbers prepared according to this recipe come out strong, crunchy, and will become suitable for treats very quickly.

Take:

  • Cucumbers - 10 kg.
  • Garlic - a couple of heads.
  • Dry mustard - half a glass.
  • Salt - 400 gr.
  • Dill, cherry leaves, horseradish and currants, Bay leaf, peppercorns. You can also add hot pepper, but this, to be honest, is not for everyone.

How to pickle:

  1. Wash the greens and place them in cold water for 4 hours, thanks to which the cucumbers will be strong.
  2. Put a part of the greens on the bottom of the container, then lay the greens, alternating them with greens (layers).
  3. Make a filling: boil water, cool and add salt and mustard. If you begin to salt in a jar, then for each you will get 1.5 large spoonfuls of powder.
  4. The blank will be ready after 2-3 days. Banks intended for winter storage, immediately after filling with brine, roll up under an iron lid and send to the cold.

Pickled cucumbers with mustard seeds in jars

Spicy and crispy preparations made according to this recipe, cucumbers with mustard, will not leave anyone indifferent.

Take:

  • Cucumbers - 6 kg.
  • Mustard seeds - half a teaspoon per jar.
  • Salt and sugar - 1 large spoon per jar.
  • Garlic - head.
  • Horseradish leaves, dill.
  • Vinegar 9% - a tablespoon per jar of 3 liters.

We marinate:

  1. Fill the jars with herbs and spices, laying them on the bottom, fold the cucumbers tightly and pour boiling water into each to the top. Cover with an iron lid and let stand for 10-15 minutes. During this time, the greens will warm up well.
  2. Carefully pour the water into the pan and prepare the marinade: calculate how much salt and sugar you need for all the jars from which the water was drained and add the necessary. Boil for a few minutes.
  3. Place the mustard seeds and vinegar in each jar as directed in the recipe and pour over the marinade. Roll under the iron lid and cool by turning over. When the workpiece has cooled, check the quality of seaming and re-roll if necessary.

Pickling cucumbers with mustard and vodka

Now you will not surprise anyone by adding vodka to jars of cucumbers, because it makes them strong and crunchy. And, by the way, this method is not new, our mothers also did this, and they knew a lot about seaming, in Soviet times, salting and marinades were made in large quantities. Others find out in a detailed article about it.

Take:

  • Vegetable - 3.5 kg.
  • Mustard powder - a large spoon.
  • Vodka - 3 large spoons.
  • Dill, currant, horseradish and cherry - leaves, lavrushka, one piece of hot pepper.
  • Garlic cloves - 6 pcs.
  • Salt - 200 gr.
  • Table vinegar - 150 ml.
  • Sugar - 150 gr.
  • Water - 3 liters.

How to marinate:

  1. Soak the cucumbers for several hours, peel the garlic.
  2. Put greens and greens in jars, pour in boiling water and cover with lids - let the workpiece infuse for 10-15 minutes.
  3. Then drain the liquid, add sugar and salt and boil.
  4. Fill with marinade, putting mustard in each jar and pouring vinegar and vodka (see how many jars come out and divide the spices by their number).

Video recipe for harvesting cucumbers with mustard

If my recipes are not enough for you, watch the video, you might like it more, but I won't be offended. Share your recipes, my dears - there are never many of them, everyone will come in handy. With love… Galina Nekrasova.

Cucumbers with mustard for the winter in jars can be made most different ways salting - cold and hot, with and without container sterilization. Mustard gives a disinfecting effect, and besides, it allows you to get the finished product in a very piquant, interesting aftertaste.

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

First of all, consider options with sterilization of jars (i.e. pre-treatment with steam for 10-15 minutes or in the microwave for 3-4 minutes). Calculation for a liter jar:

Ingredients

  • 600 g of vegetables;
  • 0.5 liters of cold, purified (or settled) water;
  • bay leaf and a few leaves of currant, cherry;
  • salt - 30 g;
  • sugar - 15 g;
  • pepper - a few peas;
  • mustard seeds - 1 dessert spoon without a slide.

Sequencing

Step 1. First, we 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. In the meantime, sterilize the jars. You can do it like this:

  • hold the jar over the steam of the pan;
  • in the oven (if many cans are sterilized at once);
  • in microwave oven(previously pouring a little water on the bottom so that the jar does not burst).

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

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

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

Salt is better to take the usual stone, coarse grinding - but not iodized!

Step 6. Put greens (leaves and garlic), pepper in pre-sterilized jars, and then put cucumbers. It is best to put the first row of cucumbers on the ends, and then as you have to. The principle is simple: put more cucumbers in a jar.

Now we put 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 cans - with iron ones or close them with tight ones. nylon lids.

For a piquant taste, you can even add 2 tablespoons of ordinary vodka - for the sake of experiment, you can even decide on this interesting step. We remove the jars of cucumbers with mustard for storage in the refrigerator.

Pickled Crispy Cucumbers with Mustard: The Hot Way

Similarly, you can cook crispy cucumbers in jars with mustard in a hot way. For a large jar of 3 liters we need:

Ingredients

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

We act like this

Step 1. We 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, mix thoroughly. We lay cucumbers in jars along with green leaves and cloves of garlic, then pour the brine there.

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

Crispy cucumbers for the winter with mustard under iron lids

We need for a liter jar:

Ingredients

  • cucumbers - 500-600 g;
  • onions - 1 piece;
  • Bulgarian colored pepper - 1 piece;
  • garlic - 2 cloves;
  • dry mustard powder - 0.5 tsp;
  • 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 - step by step recipe

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

Step 2. Put some greens in 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 put a part on the bottom of the jar. Then fill the jar with cucumbers, inserting chopped feathers into the free places bell pepper, the remaining onion and garlic, which can also be cut into plates.

Step 4. After putting greens on top and pour mustard.

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

Step 6. Pour the marinade into jars of cucumbers. Add vinegar essence to each jar (it can be replaced with 9% vinegar - then it 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 contents of the jars with the marinade.

Step 7. Now the jars need to be sterilized: put in a saucepan warm water, line the bottom with a napkin and put the jars in it. After the water in the pan boils, mark the boiling time for 10 minutes - this is how much a liter jar is sterilized.

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 pot holders 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 cooked even without sterilizing the jars - as, for example, described in this recipe with a photo. Suppose we need to get one 3-liter can (or 3 liter cans). Then we take the original products in the following 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 seeds (instead of it, you can take mustard powder in the same amount);
  • 1 tablespoon ground black pepper.

This time we are preparing chopped 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. Previously, they can be held in cool water, from 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. We lay 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, put in the refrigerator. Cucumbers canned 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 are poured with ordinary cold boiled water. For such a recipe for a 1-liter jar, we need:

Ingredients

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

For 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 tips on both sides. Wash all the greens and leaves, then pour over with boiling water.

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

Step 3. Place cucumbers tightly in a jar. Put the rest of the greens on top.

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

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

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

A month later, crispy pickles with mustard are ready.

Bon appetit!

Vegetable oil - 1/4 cup

Vinegar - 1/4 cup

Sugar - 1/4 cup

Dry mustard - 0.7 tsp

Fresh parsley - 1 tbsp.

Garlic - 2 cloves

Ground pepper - 1/4 tsp

  • 67 kcal

Cooking process

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 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 with cold water, you can even ice. 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.

Pickled cucumbers for the winter (with mustard and butter)


A proven recipe for pickled cucumbers for the winter with mustard and butter, step by step with photos.

Pickled cucumbers with mustard "Lick your fingers"

Wash cucumbers well.

Rinse the jars and pour over with boiling water.

Put whisks and 2-3 cloves of garlic in jars at the bottom.

Pour mustard, 1 tbsp. spoons per jar.

Put cucumbers in jars, cutting off the ends. Pour boiling water over and cover with lids for 20 minutes.

Drain the water into a saucepan and add sugar and salt, at the rate of 2 tbsp. spoons per 1 liter of water. Add vinegar (2 tablespoons per 1 liter) and boil the marinade.

Pour marinade into jars and seal. Keep under a blanket until completely cool.

Pickled cucumbers with mustard "Lick your fingers" are ready. Store in a cool place.

Pickled Cucumbers with Mustard "Lick Your Fingers" - Step by Step Recipe with Photo


A step-by-step recipe with a photo of cooking pickled cucumbers with mustard “You will lick your fingers”.

Pickling cucumbers with mustard

So the time has come when we start making homemade preparations: we cook fragrant jam and, of course, we make vegetable preparations. After all, every self-respecting housewife must make homemade preparations for the winter for the future, as it is always an excellent snack or a pleasant, tasty addition to main courses. Today I have a new, very tasty and not quite usual recipe for pickling cucumbers, with the addition of grain mustard. This seasoning goes well with cucumbers, making them more savory and even more crispy. You may have heard this name: "Bulgarian cucumbers" - that's exactly what they are, with the addition of grain mustard to the marinade. Mustard seeds have a sharp, tart taste, slightly reminiscent of horseradish.

This seasoning perfectly stimulates the stomach and intestines. We prepare table mustard from ground seeds, add it to homemade mayonnaise, but from grains you can make excellent French mustard, and also add grains to your taste in food, for example, in salads, various sauces, use it for pickling and, of course, for preserving vegetables , mushrooms, etc. But before you add mustard seeds to the dish, they should be lightly roasted to activate the aromatic oils.

This is not required for pickled cucumbers with grain mustard, we simply pre-wash and dry the grains thoroughly, and then put them in jars with all the spices of your choice. After all, each housewife pickles cucumbers exclusively in her own way. I always make pickled cucumbers according to one recipe that I got from my mother and grandmother ... Therefore, here I just added mustard seeds.

Would need:

  • Cucumbers - I have 3 jars, a volume of 1.5 liters. each
  • Dill umbrellas - 2 pcs. in every jar.
  • Black peppercorns - 3-5 pcs in each jar.
  • Bay leaf - 1-2 pcs. as desired in each jar.
  • Carnation - 2-3 pcs. in every jar.
  • Garlic - 2-4 cloves per jar
  • Mustard seeds - 1 tsp each on a jar.
  • Vinegar 70% - 1 tsp each for each jar

to prepare 1 liter. marinade:

For the indicated volume (3 cans of 1.5 liters each), it took me 2 liters. brine.

How to cook pickled cucumbers with mustard seeds:

I usually pre-soak cucumbers for 5-6 hours. Today I just washed them thoroughly and soaked them in cold water in the evening. I wash jars and lids with soda, rinse well and sterilize.

I have already told you how quickly you can sterilize jars using a microwave oven. Many housewives sterilize in the oven or on the stove. Sterile jars are covered immediately with sterile lids.

We prepare all the spices, clean the garlic. Drain the cucumbers and cut off the buttocks and ponytails. Again, many housewives pickle cucumbers without cutting off the tails. We put dill umbrellas, garlic, black peppercorns, cloves, bay leaves in sterile jars and pour a teaspoon of mustard seeds.

Now we need to lay the prepared cucumbers tightly in jars. While laying the cucumbers, boil the water. My mother taught me to pour cucumbers 3 times: 1 time just with boiling water (drain), 2 times already pour the prepared brine (drain into a saucepan) and 3 times boil the brine drained from the cans of the second bay, boil and fill it for storage.

Pour boiling water into tightly packed jars to the top for 15-20 minutes and drain into the sink (the first pouring of boiling water just shows us how much water we need to make the brine. I got 2 liters of water for 3 one and a half liter jars)

While the jars are filled, we make a 2 liter brine. water + 4 tbsp. sugar + 4 tbsp. salt. Bring to a boil and pour the cucumbers a second time with this brine. Again, let the cucumbers stand in the brine for 15-20 minutes, then drain the brine from the jars into the pan and bring to a boil again. Before pouring cucumbers for the third time, add vinegar to each jar. 1 tsp for 1.5 l. bank. And when the brine boils, fill the jars to the top and cover with lids.

It remains only for us to roll up the turnkey jars or simply close the lid if it is screw. We turn the jars CAREFULLY onto the lid and leave it in this position until it cools completely. You can cover the jars with a blanket on top. This is the beauty I got. Now it remains only to wait for winter and open fragrant, crispy cucumbers.

Bon appetit wishes everyone Svetlana and my home kulinarochka2013.ru!

How to pickle cucumbers with squash - you will find in step by step recipe with photo

Recipes for pickled cucumbers with mustard for the winter in jars

Russian cuisine is rich in various recipes for salted and pickled cucumbers. They are eaten as an appetizer for the main course, they are also good in a salad with the rest of the ingredients. Each housewife can boast of her unique recipe for making crispy cucumbers, to which she adds various ingredients that give an original and spicy taste. This component is often mustard in powder or grains. We suggest using our recipes for crispy cucumbers, obtained using a hot or cold pickling method without vinegar and sterilization.

Recipe for cucumbers with mustard for the winter

Can be cooked cold delicious cucumbers. They cook quickly because do not require sterilization. This recipe is especially suitable for those who have a cellar with the appropriate storage conditions for the blanks. Cucumbers with mustard can be stored under a plastic cover. You will need:

  • Cucumbers.
  • Powder mustard.
  • Feathers of garlic.
  • Leaves: cherry, black currant, horseradish.
  • Dill umbrellas.
  • For the brine, 1.5 liters of water and 1 cup of salt.
  1. Clean cucumbers, leaves and seasoning are laid out in jars.
  2. Banks are filled with cold brine, they are left for two days at room temperature.
  3. We take mustard in the proportion of 1 tablespoon per liter jar.
  4. We close the container with plastic lids and take it to a cool place for the winter.

Cucumbers with mustard for the winter in jars recipe without vinegar

In the harvest year, many housewives do not have time to process all the gifts of nature, so a lot remains to hang. Overgrowths can be salted for the winter with mustard without vinegar. As a result, the snack is crispy, it has a unique aroma, and the color remains bright and appetizing. Various seasonings and plant leaves are called upon to improve the taste and aroma of vegetables. You will need:

  • Large fresh cucumbers - 1.5 kg.
  • Mustard powder will be required in the amount of 2 tablespoons.
  • Take 3 garlic cloves.
  • Salt needs 3 tablespoons.
  • At your discretion, take the leaves: horseradish, cherry, currant, oak.

Pickled cucumbers with mustard

The fruits are able to pickle and are often harvested for the winter by many housewives, but not everyone puts mustard in jars for them. Try adding it to the brine and you will feel the difference. Pickled cucumbers with mustard seeds are fragrant, crispy, beautiful and very tasty.

For 6 cans per liter you need to take:

  • Small cucumbers.
  • Water - 3 liters.
  • Vinegar 9% - 350 ml.
  • Salt take 3 tablespoons.
  • Sugar will need 12 tablespoons.
  • 4 onion heads.
  • Garlic - 12 teeth.
  • Mustard beans will need 6 teaspoons.
  • Horseradish leaves - 4 pieces.

Cucumber salad for the winter with mustard recipe number 1

To prepare cucumber salad according to this recipe you need to take:

  • Small cucumbers - 4 kilograms.
  • Garlic - 6 cloves.
  • Parsley and salt must be taken in 3 large spoons.
  • Prepare a large spoonful of acetic acid, sugar, vegetable oil and dry mustard.
  • Black ground pepper is needed in the amount of a tablespoon.
  1. Cucumbers are washed and cut in half. If you took gherkins, then you can use the whole. Vegetables are mixed with spices and spices, then left to get juice for 3 hours. Stir occasionally.
  2. The mixture is laid out in sterilized jars, the juice is added in the same amount. The salad is then sterilized and rolled up. It is placed in a warm place to cool, after which it is transferred for storage to other blanks.

Cucumber salad for the winter with mustard recipe number 2

Cucumbers for salad for the winter are pickled, that is, with pimples.

  • Fresh cucumbers - 4 kg.
  • A glass of vegetable oil, sugar, vinegar 9%.
  • 2 tablespoons of salt, mustard powder, chopped garlic, fresh dill.
  • 1 teaspoon ground black and red pepper.

Important! From mustard marinade in jars becomes cloudy Don't worry, that's how it should be. This winter conservation is worth your attention, believe me.

Cucumber salad for the winter with mustard recipe number 3

To make this fresh cucumber salad, you need to take:

  • Cucumbers in the amount of 1 kg.
  • Dill - a bunch.
  • Onion - 150 grams.
  • Mustard powder - 35 grams.
  • Table vinegar - 255 ml.
  • Peppercorns, bay leaf.
  • Salt will need a tablespoon.
  • Take 5 large spoons of granulated sugar.

Preparation for the winter cucumber salad with mustard:

Salted and pickled cucumbers with mustard according to these recipes differ in taste and crunch. Choose any, act according to each step of preparation or improvise with the ingredients at your discretion. Bon appetit!

Recipes for pickled cucumbers with mustard: cooking cucumber salads for the winter in jars


How to cook pickled cucumbers with mustard for the winter in jars? The article reveals the secrets of cooking delicious snacks for the winter from cucumbers with mustard, prepare salads, pickle, salt these gifts.

Cucumbers firmly occupy their place on our table. Salads, pickles, okroshka are inconceivable without a fresh fragrant cucumber. And how many recipes exist for preparing crispy cucumbers for the winter! Experienced housewives know that everything we prepare in the summer will delight us on a cold winter day.

Canned or pickled cucumbers, fragrant, smelling of garlic and cherry leaves, crunching appetizingly on the teeth - the dream of any housewife.

Back in the 18th century, thrifty hostesses salted cucumbers in barrels for the winter. Each housewife had her own secret recipe, inherited from her mother or grandmother. Vegetables in barrels kept their taste qualities until the end of Lent. Cherry, currant and oak leaf, horseradish and garlic were added to the marinades.

Today we are harvesting cucumbers for the winter in jars, and to make them really tasty, we have our little secrets that we will share with you.

For seaming, you need to choose young cucumbers with thin skin, dark green in color with pimples. Ideally, if you can pick them up in size, no more than 8 cm in length. Of course, the best thing is the vegetables collected on your site, but if there is none, then when buying cucumbers in the market, be careful.

Before you start processing vegetables, they must be soaked. Put in a large container, cover with cold water and leave for at least 8 hours. Remember that the colder the water, the more appetizing the cucumbers will be, so do not be lazy and change the water several times.

Be careful in the choice of spices and herbs: dill and parsley, if they are provided for in the recipe, cut off and, after rinsing with cold water several times, put to work. Do not get carried away with garlic, if you shift it, the crispy effect will disappear.

When choosing a recipe according to which you will cook vegetables for the winter, consider the taste preferences and wishes of your family. Cucumbers are preserved with vinegar and citric acid, without sterilization, by the method of hot triple pouring, and together with zucchini, squash and tomatoes. Gherkins are poured tomato juice, with cucumbers they cook lecho and delicious salad of chopped cucumbers with onions.

Today we bring to your attention a recipe for pickled cucumbers with mustard powder for the winter. Mustard cucumbers have a piquant, spicy taste, they are crispy, firm and very appetizing.

Taste Info Cucumbers for the winter

Ingredients for two liter jars:

  • Fresh cucumbers - 2 kg,
  • Refined vegetable oil - 100 ml,
  • Dry mustard - one and a half tsp
  • Parsley - 1 bunch,
  • Salt - 1.5 tbsp.
  • Sugar - 180 g,
  • Table vinegar 9% - 80 ml,
  • Black ground pepper - 0.5 tsp


How to cook pickled cucumbers in mustard in jars for the winter

Washed and soaked cucumbers are cut lengthwise into four parts.

Rinse the parsley under running cold water, dry with a napkin and finely chop. AT vegetable oil pour vinegar, add salt, sugar, pepper and dry mustard there, and mix everything thoroughly.

Pour the marinade into a large cup (preferably enameled) and lay out the cucumbers. We try to make sure that the marinade completely covers the vegetables. We leave for 3 hours.

We prepare two liter jars: wash with baking soda, rinse, let the water drain. We put cucumbers in jars "standing".

We distribute the marinade equally among the jars with the juice released from the vegetables.

Pasteurize in the usual way. In a wide-bottomed pan, lay several layers of gauze or soft tissue, put the jars with the workpiece, pour water over the shoulders of the jars, cover them with iron lids and boil for 20 minutes.

We take out the jars from the water, roll them up and put them on the lid. Wrap with a blanket and leave to cool completely for 48 hours.

Delicious spicy cucumbers in mustard for the winter in jars are ready. Hide them in the pantry and let them delight you in the winter. Bon appetit!

Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard many enthusiastic 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.