Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The process of cooking it is known to every housewife and is passed on from generation to generation.

Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes, according to which even a beginner can cope with the task.

Winter cucumbers with mustard - general principles of cooking

To prepare canned cucumbers, they must first be soaked in a large amount of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. In the prepared clean and sterilized jar, lay the greens at the bottom: parsley, garlic, dill and horseradish leaves. Soaked cucumbers are tightly packed in a jar to the very top. In some recipes, they must be cut lengthwise into several parts. On top lay the branches of dill with seeds, and pour in the marinade.

It is the marinade that gives the unique taste to the product. It is prepared separately in a pan, and then poured into a jar. To prepare the marinade, pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe are needed. The water is brought to a boil, the components fall asleep and the cucumbers are poured into the bank with a ready boiling solution.

In some recipes, cans with cucumbers and marinade stand for several days, in others they roll up and sterilize immediately, after which they are warmed to cool.

Cucumbers with mustard for the winter - preparation of foods and utensils

For cucumbers, you usually need to prepare a large amount of herbs, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be cut. Leaves and roots of horseradish are washed and also chopped. Garlic is peeled, if the teeth are large - they are divided in half. Cucumbers soaked.

Dishes for preservation must be selected and prepared in advance. To do this, choose banks of 1-3 liters. They are thoroughly washed with soda and sterilized with covers. Glass should not be damaged, otherwise the jar may burst, and all labor and products will be lost.

An enameled or steel pan is used to prepare the marinade. Its size depends on the number of preparing cucumbers with mustard for the winter.

Recipe 1: Cucumbers with Whole Mustard

This is a simple recipe, the preparation of which will take 2-3 hours, if you do not take into account the preparation of cucumbers. The finished product is crispy, has an island flavor, suitable for use in its pure form or as a piquant salad component.

Components:

Whole mustard seeds - 6 tsp;

Green cucumbers - 6 kg;

Coarse rock salt - 10 tbsp. l .;

Sugar sand - 10 tbsp .;

Head of garlic - 2 pcs.;

Greens - horseradish leaves, dill and parsley branches;

Banks of 1 liter;

Cooking:

First, we follow the basic principles. After the top dill has been laid, add 2-3 cloves of garlic to it, depending on size. A full jar is filled with boiling water and, without rolling up, is closed with a lid. They let it brew for 15 minutes, after which the water is carefully drained, you can use a special nylon cover with holes. The operation is repeated 1 more time.

Marinade is prepared separately for each jar. To do this, filter the water from the can into the pan, sugar and salt are added to 1 tablespoon there. and boil it. Half a teaspoon of mustard seeds and one teaspoon of vinegar are poured into the jar. From above, everything is poured with boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.

All containers are placed on the lids, wrapped in warm blankets and pillows and left for 20-30 hours, so that the preservation cools down and it can be moved to a cooler place.

Recipe 2: Dry Mustard Cucumbers

The composition of this recipe includes vegetable oil, which gives the cucumbers with mustard for the winter soft, light buttery taste. The manufacturing process takes longer, but the results exceed all expectations.

Components:

Dry ground mustard - 2 tbsp .;

Green cucumbers - 4 kg;

Sugar sand - 1 cup;

Vinegar - 1 glass;

Sunflower oil - 1 cup;

Ground pepper 1 tbsp.;

Coarse rock salt - ½ cup;

Banks ½ liter;

Cooking:

After soaking, the cucumbers are cut lengthwise into 4 parts and laid out in a volumetric pan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also covered there. All ingredients are mixed and allowed to infuse for 6 hours.

After the time has passed, the cucumbers are laid out in jars and poured with the resulting marinade. Before rolling up the cans are sterilized for 40 minutes.

Recipe 3: Oak Leaf Cucumbers

The ingredients of this recipe contain an oak leaf. Adding it during pickles and preservation preserves the solid consistency of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard - 0.5 tbsp;

Green cucumbers - 4 kg;

Oak leaves - 40 pcs.;

Dill greens - 2 bunches;

Coarse rock salt - 2 tbsp .;

Garlic - 1 head;

Horseradish root - 1 pc.;

Pepper is laid to taste;

Cooking:

The first stages of preparation follow the general rules. Cucumbers spread in a jar with spices, oak leaves and herbs. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into banks, which leave to infuse for 2-3 days. The containers are left indoors at room temperature so that the fermentation process proceeds more intensively. After, the brine must be drained and re-brought to a boil. Banks are poured and rolled up again.

Recipe 4: Original Cucumbers

Cucumbers with mustard for the winter according to this recipe are especially aromatic. This is due to the addition of celery and tarragon to the cooking process. Such cucumbers can be used both independently and in salads.

Components:

Dry mustard - 160 g;

Green cucumbers - 4 kg;

Dill with seeds - 4 pcs.;

Dill greens - 6 branches;

Parsley - 4 branches;

Celery greens - 4 branches;

Tarragon greens - 4 branches;

Garlic - 6 cloves;

Water - 4 l.;

Coarse rock salt - 260 g;

Cooking:

Cucumbers are selected as much as possible the same size. Together with greens, which are distributed equally, they are laid out in banks in layers. First you need to prepare a brine of water, salt and mustard, and cool it. Jars of herbs, spices and cucumbers are poured with cold brine and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and rolled up.

Recipe 5: Canned Cucumbers with Onions

This is an old and proven recipe. Cucumbers are solid and aromatic, they go perfectly as a separate cold snack or in combination with other ingredients in salads. Onion is also very tasty, which is canned with cucumbers.

Components:

Ground mustard - 300 g;

Green cucumbers - 3 kg;

Onions - 300 g;

Sugar sand - 1 cup;

Coarse rock salt - 4 tablespoons;

Dill greens - 2 bunches;

Bay leaf - 2 pcs.;

Ground black pepper is added to taste;

Water - 3l;

Vinegar - ½ cup

Cooking:

The preparation of this recipe is not according to the usual plan. Prepared cucumbers are laid out in a large pan, the required amount of water is poured into the same pan, and all the ingredients are poured. Onions and dill must be finely chopped. The solution, along with cucumbers, is boiled for 15 minutes at minimum heat.

Further, cucumbers are removed and laid out on prepared, pre-sterilized banks. Top watered to the top with boiling marinade, which remained in the pan. Rolled cans are turned onto lids and wrapped in a warm blanket for a day.

Recipe 6: Hot Mustard Cucumbers for Winter

For lovers of savory cold appetizers and savory canned cucumbers, this recipe has been developed. Thanks to hot pepper, which is preserved along with the rest of the ingredients, the taste is pleasantly spicy.

Components:

Ground mustard - 1 tbsp. l .;

Green cucumbers - 5 kg;

Dill with seeds - 300 g;

Horseradish - 30 g;

Hot pepper pods - 2 pcs.;

Garlic - 1 head;

Water - 2.5 L;

Coarse rock salt - 250 g;

Cooking:

The first stages of preparation are held according to general rules. Washed and prepared cucumbers spread in jars along with herbs and spices. Hot peppers are placed on the bottom of each jar. Marinade is prepared according to a standard recipe, cooled and poured into each jar. After 3 days, the liquid is drained from the cans, brought to a boil. The cucumber bottles are filled with boiling brine and rolled up.

Recipe 7: Winter Mustard Cucumbers with Basil

For lovers of basil, such cucumbers will be to their taste. Tasty, crispy, with a pleasant aroma, they can be served as a separate dish. Cooking is not difficult, and the result will exceed all expectations.

Components:

Mustard - 100 g;

Green cucumbers - 5 kg;

Water 4.5 L;

Vinegar - 0.6 L;

Coarse rock salt - 100 g;

Sugar sand - 100 g;

Horseradish root - 1 pc.;

Dill inflorescences - 20 g;

Dried basil - 1 tbsp. l .;

Fresh basil - 5 branches;

Cooking:

Cucumbers and greens are prepared according to general rules, washed and stacked in a jar. Horseradish root, dry basil and mustard are placed there.

Separately, it is necessary to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured and the marinade is immediately removed from the stove.

Jars of cucumbers are poured with a hot ready-made solution, placed in boiling water and sterilized for 10-15 minutes, after which they are rolled up.

Recipe 8: Canned Cucumbers with Vodka

Components:

Ground mustard - 1 tbsp. l .;

Green cucumbers - 3.5 kg;

Vodka - 3 tbsp. l .;

Dill greens - 1 bunch;

Allspice - 12 peas;

Horseradish greens - 2 sheets;

Garlic - 6 cloves;

Sweet pepper - 3 pcs.;

Hot pepper - 1 pc.;

Bay leaf - 2 pcs.;

Currant leaves - 12 pcs.;

Cherry leaves - 12 pcs.;

Sugar sand - 150 g;

Coarse rock salt - 200 g;

Water - 3 L;

Vinegar - 150 ml;

Cooking:

Cucumbers are prepared according to the standard scheme. Sweet peppers are washed, cleaned from seeds and cut into pieces. Also chopped greens and garlic. The ingredients are placed in a jar with cucumbers according to the general rules: greens should be at the bottom and at the top of the jar. Bitter and sweet peppers are laid out on the bottom on greens.

Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from a container with cucumbers into a pan, add sugar and salt, evenly distributing the entire set volume to all banks. Before pouring boiling marinade, mustard and vodka are poured into the bottles. Banks are rolled up, insulated for a day.

Winter cucumbers with mustard - subtleties and useful tips

• Oak and cherry leaves will contain tannins, so they are often added to preservation to maintain the hardness of the product.
• To properly determine the salt concentration in the marinade, our grandmothers used raw chicken eggs. At a low salt concentration, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
• When preserving cucumbers, the essential ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be put at will, annually experimenting with tastes.
• If pieces of horseradish roots are placed not only on the bottom, but also in the upper part of the jar, this will prevent the process of mold formation.

To preserve cucumbers for the winter, housewives use a variety of recipes. In addition to the classic, the blanks are made with a variety of additives. For example, with turmeric, tarragon, citric acid instead of vinegar, with tomato or ketchup.

Today I offer another unusual, proven recipe. I will make pickled cucumbers with mustard for the winter. For this preparation I always try to select small cucumbers. But what if you no longer have cucumbers, but big cucumbers? Of course, they can also be pickled in mustard sauce! My step-by-step recipe with a photo is useful in both cases.

To prepare this blank we need:

• cucumbers
• salt;
• sugar;
• ground black pepper;
• garlic;
• sunflower oil;
• acetic acid;
• dry mustard.

How to pickle cucumbers with mustard for the winter

My cucumbers and leave to soak in water for two to three hours.

For the marinade we collect the necessary products. First put the dry ingredients in a bowl: sugar and salt - 2 tablespoons each, dry mustard - 1 tablespoon, black pepper - 1 teaspoon, squeezed garlic - 1 tablespoon.

Mix. Pour 150 ml of refined oil and nine percent acetic acid. Stir so that the sugar and salt begin to dissolve.

We cut the washed cucumbers, cut into four parts each, put them in non-metal dishes.

Pour cut cucumbers with a sharp marinade. We keep it in the marinade for three hours, mixing from time to time.

Do not worry that the marinade is a little, and the salt with sugar is not completely dissolved. Cucumbers let the juice go and everything dissolves.

Three hours later, we put the quarters of cucumbers in a clean container and pour cold marinade. We sterilize liter jars, having covered with covers for 20-30 minutes.

Roll up, turn over, wind up with a warm blanket and leave to cool. You can store cucumbers cooked with mustard at home in a dark place without a refrigerator.

The remaining marinade can be used to make hot salted cucumbers. Whole small cucumbers will be ready in 2-3 hours.

Based on a 1 liter jar:

• cucumbers (medium size);
• fresh garlic - 3 cloves;
• black pepper - 3 peas;
• clove pepper - 3 peas;
• bay leaf;
• coarse salt - 0.03 kg;
• vinegar 9% - 0.09 l;
• boiled water - 0.55 l;
• mustard (seeds) - 0.01 kg;
• dry dill;
• oak leaves.

What to do:

1. Take small strong cucumbers. Soak them for 3 hours in cold water.
2. Wash glass containers with baking soda and wipe dry. Do not use detergents: the smell permeates cucumbers.
3. Be sure to boil the lids.
4. Boil water. Enough 1.5 liters. Cool to room temperature.
5. Spices and spices are evenly distributed in dried containers.
6. Do not forget the mustard. Recipes of this kind involve the use of mustard seeds. For lovers of pungency, it is recommended to add chili peppers.
7. Remove the soaked cucumbers from the liquid. Put on a cloth and dry.
8. Place dried cucumbers in glass containers. It is recommended to place the first row vertically, and then how they will fit.
9. Pour sugar and salt into the container (more sugar, less salt). Pour in cooled boiled water. Pour vinegar.
10. Cover containers with sterile lids. Remove the covers with forceps, not with your hands.
11. Cover the bottom of the dishes in which the jars will be sterilized. Sterilization time for cans: liter - 15 minutes, three-liter - 20 minutes. Time to count from the moment of boiling water.
12. During sterilization, cucumbers in banks will change color. If they were green, they will become emerald.
13. After sterilization, the jars do not need to be wrapped. Turning over is also not necessary. Put them in a draft. When they cool - clean in the refrigerator.

In addition to what is prescribed in the recipe, you can add some favorite spices, the properties of which, in your opinion, can improve the taste. Do not overdo it with garlic. It makes cucumbers less crispy.

Crispy gherkins in a sauce with mustard seeds and onions: a step by step recipe

On a 1.5 liter jar:

• gherkins;
• onions - 0.1 kg;
• ketchup - 0.1 kg;
• black pepper - peas - 0.003 kg;
• mustard seeds - 0.01 kg;
• vinegar essence 70% - 0, 005 l;
• salt - 0.06 kg;
• sugar - 0.05 kg;
• water - 1 l;
• dill (umbrellas) - 0.01 kg;
• bay leaf - 0.002 kg;
• cloves - 0.003 kg;
• garlic - 0.03 kg.

Tomato recipes with apples for the winter: delight relatives with original preservation

What to do:

1. Immediately make the sauce so that later on you will not be distracted by it. Mix ketchup with finely chopped and pre-steamed onions. Set aside.
2. Soak cucumbers in cold water. 4-5 hours are enough.
3. Rinse jars and lids with baking soda. Wash thoroughly, sterilize.
4. Drain the water from the cucumbers. Trim the tips.
5. Put spices and spices in a glass container. Add mustard seeds.
6. Tighten the gherkins in a container. Boil water.
7. Pour boiling water in a container with gherkins. Hold for 15 minutes.
8. Prepare the brine: water + sugar + salt. Boil, add sauce, stir. Pour into a container with cucumbers. Pour in the vinegar.
9. Roll up the lid. Flip over. Allow to cool completely.

Preserving gherkins in the sauce gives an excellent result. The main thing is to follow the recipe strictly, you will get a delicious product.

Canned cucumbers with mustard powder: a simple recipe

What is required:

• medium-sized fresh cucumbers - 0.35 kg;
• young carrots - 0.1 kg;
• garlic - 0.01 kg;
• young dill - 0.02 kg;
• coarse salt - 0.015 kg;
• sugar - 0.01 kg;
• vinegar 9% - 0.02 l;
• drinking water;
• allspice peas - 3 pcs.

Cooking process:

1. In this preservation with mustard powder, cucumbers must first be soaked for 5 hours, then cut into “barrels”.
2. Prepare the container an hour before preservation. Sterilize her. Put dill and garlic in prepared containers.
3. We put cucumbers in the jar. We put it vertically: it will be more convenient to get it later.
4. Process the carrots, cut into a circle. Lay on top of cucumbers.
5. Pour boiling water over the cucumbers. Insist 10 minutes. Then pour the water into a separate pan. Pour coarse salt and sugar into it. Boil the marinade. Pour a spoonful of powdered mustard. Add cloves.
6. Pour the cucumbers with the cooked marinade.
7. Roll up (tighten) the banks.

The main differences between pickling cucumbers from pickling

Canned cucumbers with mustard and horseradish leaves: recipe in liter jars

What is required:

• green cucumbers - 6 kg;
• whole mustard seeds - 0.06 kg;
• salt - 0.18 kg;
• granulated sugar - 0.25 kg;
• garlic - 0.1 kg;
• horseradish (leaves) - 0.06 kg;
• fresh dill - 0.06 kg;
• fresh parsley - 0.06 kg;
• vinegar - 0.06 l.

What to do:

1. Process cucumbers, soak in water for 3 hours.
2. Put greens, garlic, horseradish, mustard seeds in a glass liter container. On them - cucumbers. On top of the cucumbers is dill.
3. Pour boiled water over the filled container. Do not roll up, but close with a lid. Insist 15 minutes. Pour out the water. Repeat this process again.
4. Marinade must be prepared separately for each container. To do this, pour water from a container into a pan, add sugar and salt (0.02 kg and 0.03 kg). Boil. Pour vinegar into the container (0.01 L). Top with boiling prepared brine.
5. Roll up containers with sterilized caps.
6. Banks put on the lids. Wrap in a warm blanket. Leave for a day. Clean in the cold.

Canned cucumbers with mustard slices

What is required:

• cucumbers - 1 kg;
• garlic - 0.015 kg;
• mustard powder - 0.005 kg;
• black pepper - 0.003 kg;
• sugar - 0.01 kg;
• vinegar essence - 0.0018 l;
• water - 0.055 l;
• salt - 0.017 kg;
• refined oil - 0.12 L;
• fresh dill - 0.01 kg.

Preserving cucumbers with an air grill

What to do:

1. Select straight, thin cucumbers. Rinse them, process (cut ends). Cut along the middle plates. The first records can not be used.
2. Fold prepared plates into a large pan. To them add crushed cloves of garlic. Then - chopped dill, salt, pepper, mustard and sugar. Pour vinegar, refined oil. Pour in water.
3. Insist 2 hours. Do not pour juice.
4. Place the cucumber plates in prepared containers. Pour cucumber juice into them.
5. Take a large pan. Cover the bottom of the pan with a cloth. Pour in hot water (70 ° Ϲ). Move pan to high heat.
6. Then put the jars in the pan. Cover with lids. Water - on the "shoulders" of cans.
7. When boiling, discard the fire to the smallest. Cover the pan with a lid. Sterilization of cans - 20 minutes.
8. Then carefully remove the cans. Roll up the lids. Dry the containers. Wrap in a blanket for 2 days.

Oh my dears, you can write endlessly about blanks. And there are always new interesting recipes. Today we will close a couple of jars of cucumbers in mustard filling for the winter.

Not so long ago, we filled them, fermented and picked up delicious ones. For those housewives who are fed up with ordinary pickles and want to diversify the preservation, I advise you to definitely prepare one of the recipes I described.

As you may have guessed by the main ingredients, we will take gherkins and mustard. It can be in the form of seeds, powder or paste. Absolutely any kind of it will do.

You can take any fruits, because these cooking methods work well for chopped vegetables. Yes, it’s more convenient. Immediately opened the jar, put the pieces in a salad bowl and that's it. A minimum of dirty dishes and unnecessary actions.

The taste is a bit sweet, but very pleasant. If you choose the option with oil, then the pieces will be saturated with it, and the pulp will become very tender. Spices add flavor and light speck.

They are prepared quite simply and without unnecessary trouble. However, I advise you to always sterilize containers and lids for preservation. So that our work does not go to waste.

You can close the jars with different lids. Those that are screwed, or those that need to be closed with a key. But today I’ll talk about how to close cans with nylon caps. Although earlier this option seemed unacceptable to me.

The ratio of ingredients is described for 4 kg of fruit, if you have a smaller quantity, then divide the entire ratio by the number you need.

Structure:

• cucumbers - 4 kg,
• onion - 1 pc.,
• garlic -1 pc.,
• 3 tbsp salt
• 0.2 kg of sugar
• mustard-1 tbsp. l.,
• ground black pepper - 2 tsp,
• 200 ml of sunflower oil,
• vinegar 9% - 200 ml.

The fruits must be soaked before preservation. If you have freshly picked, then it’s enough to do it for 30 minutes, if yesterday, then for 2 hours.

Fruits can be taken only small with pimples. These varieties are bred specifically for seaming. But it is this recipe that can be closed with salad long fruits.

Wash the cucumbers, cut into pieces, can be circles, can be sliced. Look at the volume of your cans.

Finely chop the onion and garlic.

Pour the vegetables with oil, vinegar. Pour garlic and onion to them, add mustard powder, sugar, salt and pepper.

Our vegetables will be pickled, so leave them in the sauce for at least 1 hour.

Cooking containers.

Put the salad in sterilized jars and fill with marinade on top. It was diluted with cucumber juice and it became more. Just pour it into the jar immediately from the pan.

It is important for us that no air remains inside the can. We know that air is harmful in conservation. Therefore, we compact the salad as tightly as possible and fill it with liquid. If the brine is not enough, you can add a small amount of boiled water.

We cover the container with iron boiled lids and send it to be sterilized in a wide pan. A towel was previously placed in it. We put our containers and pour water almost to the top. After boiling, sterilize for 15 minutes.

Then we twist our caps. We turn over the containers and check whether there is airflow into the contents. If we didn’t see the bubbles and extra droplets, then we remove the jars “under the fur coat”. Where our canned food will cool for at least 12 hours. And only then we will remove them into the basement.

The most delicious crispy cucumber recipe without sterilization

Usually sterilization requires our extra time. And now there are a lot of recipes where the housewives are trying by all possible ways to get around this step. This works wonderfully if the entire procurement process went right.

I do not advise you to neglect the sterilization of cans. Still, blanks for the winter do not tolerate dirt.

For 2 kg of cucumbers:

• mustard powder - 1 tablespoon,
• 0.5 cups of 9% vinegar,
• 125 ml of sunflower oil,
• granulated sugar - 0.5 cups,
• 1.5 tablespoons of salt without a slide,
• head of garlic
• 0.5 tsp black pepper,
• 0.5 tsp ground red pepper.

Soaked for 2 hours, cut the fruits into rings, but not very thinly. Or they can be cut along the vegetable into 6-8 parts.

Then we proceed to the preparation of the marinade. To do this, first mix the dry ingredients: pepper, mustard powder, salt and sugar.

Fill them with vinegar and oil. Mix and fill our cucumbers. Stir, so that each circle is saturated with marinade.

We leave them to marinate for 2 hours, sometimes stirring the vegetables. This is necessary so that the fill does not concentrate on the bottom, but spreads evenly over the salad. During this time, we rinse and sterilize the banks.

Then we look at our cucumbers, they decreased in volume and secreted juice. So immediately our marinade became more.

Pour the gherkins into the pan and put on the stove. Turn on a moderate fire. From the moment of boiling, cook them for 3 minutes. They will change in color and you can immediately close them.

We shift in a sterile container to the top and roll it under the lids.

In the inverted form, we remove the insulation from warm clothing. There they will cool down and continue natural sterilization. As well as gum on the banks swell and settle more densely on the neck. But this is only on hand for us.

Whole cucumbers without vinegar and mustard

Mustard act as a preservative, so the addition of vinegar in previous recipes was used to enhance the taste. But there are more gentle options when not in use.

Ingredients:

• 1 liter of water
• 2 tbsp salt
• 2 lavrushki,
• 2 dill umbrellas
• 3 oak leaves
• horseradish leaf
• 2 currant leaves
• 4 clove inflorescences,
• 4 peas of allspice.

Pour cucumbers with water for 3 hours, then cut off the butt.

We dilute salt in a liter of water.

We wash the jars with soda and a clean sponge for dishes.

We take two liters and put all the spices and leaves in it.

First we put up large fruits vertically. Then on them those that are smaller.

Fill them with salt brine.

Spread mustard powder on top.

Close with boiled lids.

We put it in storage, and after a month these cucumbers can already be eaten. It is better to store them in the refrigerator or in the cellar.

Method of cooking in mustard sauce without oil (per 1 liter of water)

Cucumbers in mustard marinade are slightly fatty. After all, we added oil. Not everyone likes it, so I bring a recipe where we cook the sauce without oil. It turns out also very tasty. And, by the way, these fruits are suitable for both, and with.

We will use mustard from a tube of pasty consistency. In appearance, the sauce is not very beautiful, but it tastes just awesome.

Ingredients:

• cucumbers
• per 1 liter of water,
• granulated sugar - 300g.,
• salt - 3 tablespoons,
• mustard - 5 tbsp (American)
• vinegar 9% - 1 tbsp. (200 ml.),
• 1 sheet of currant
• 1 dill umbrella
• 1 sheet of horseradish
• 1 clove of garlic.

First, prepare the marinade. We add sugar, salt to water and bring to their dissolution. Squeeze out 5 tablespoons of mustard.

Mix, bring the sauce to a boil. We try stirring to achieve a homogeneous mixture. Add vinegar and immediately turn off the stove.

We used to fill cucumbers for 2 hours with water.

In sterile jars we spread prepared and washed leaves and spices. Add a clove of garlic. If it is very large, then it can be cut into pieces.

We cut the tails of the fruits and put them tightly in jars.

We mix the marinade to raise the settled particles and fill the jars.

Close the lids and send to the pan. Which we fill with water almost to the neck of the cans. We boil the liquid, and then cook the contents for 5-7 minutes.

After sterilization, screw the lids.

We put jars on the necks and remove them to cool under a fur coat.

Recipe for 4 kg of chopped cucumbers with vinegar (70%)

Another recipe that is designed for 4 kg of vegetables. Here we also chop them for better pickling. Small pieces absorb sauce and aromas more easily.

As an example, I will show how much vinegar essence is needed for this number of fruits.

For 4 kg of cucumbers:

• sugar - 1 cup
• 2 tablespoons of vinegar 70%,
• sunflower oil - 1 cup,
• 1-2 glasses of water
• garlic head
• 1 tbsp ground pepper,
• 2 tbsp dry mustard,
• 3 tablespoons of salt.

Pour sugar, pepper, salt and mustard into a separate bowl. Squeeze the garlic into the same mass.

Wash the cucumbers, cut the ends and cut lengthwise into 4 parts. It turns out long slices. We spread them on dry ingredients and prepare a liquid fill.

For it we pour water, vinegar and oil. And with our hands we mix this mixture well so that the dry ingredients get wet and evenly distributed in pieces.

We cover the container with cling film and leave it to marinate for 3 hours.

We sterilize the banks. We lay cucumbers and pour juice so that there is no airspace left.

Put them sterilized in a wide pan for 15 minutes. This time you notice after boiling water.

We must lay a cloth on the bottom of the container, and it’s better to fill the jars with warm water so that our containers do not crack anywhere from the temperature difference.

Video recipe for pickled cucumbers with mustard seed, as in a store

I really like the recipe shown by the smiling hostess in the video. Each step is described in detail. All the nuances are revealed, cook with pleasure.

  Mustard seed is sold at grocery stores. These cucumbers are not pickled, but filled with brine.

However, the aroma that gives the seeds, very changes the familiar taste of the finished fruit.

Cold fermented fruits under a nylon cover with mustard powder

Previously, often fermented fruits in oak barrels. But now where to find them? Therefore, inquisitive Russian minds came up with a replacement for them - ordinary glass jars. But the fermentation process has remained almost the same.

We will not use heat treatment at all, but even vice versa. Take water from a spring or well. It is with her that the most delicious barrel cucumbers are obtained.

For a 3 liter jar we take:

• 1 chopped horseradish leaf,
• dill umbrella
• 3 currant leaves,
• 5 cherry leaves
• cucumbers
• 3 garlic cloves,
• 2 tbsp salt with a slide,
• 1 tbsp dry mustard.

Put the leaves in the jar. Then vertically set the cucumbers. We did not cut off their tips, because we will not pickle, but ferment.

Then pour 2 tbsp into the jar. salt. And pour on top tablespoon. dry mustard.

And we cover the fruits with a wide currant leaf, so that the fruits do not come in contact with the lid and with no air gap. So they will not turn sour or moldy.

And fill the jar with cold water.

We cover with a nylon cover, put it in the cellar and store for six months.

There are so many variations of just one direction of pouring with mustard. But stinks always turn out to be incredibly tasty and crispy.

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Photo Gallery: Cucumbers with mustard for the winter: in jars, without sterilization and with it, without vinegar. The best step by step recipes with photos of pickled and pickled cucumbers with mustard for the winter

Cucumbers are rightfully considered the "kings" of beds and the main ingredient in many winter preparations. The vegetable season is fleeting, so the housewives strive to close as much of this useful strategic product as possible for the winter. Canned cucumbers with mustard for the winter in jars will be an excellent alternative to traditional pickles and pickles. Crispy, resilient, with a spicy taste and aroma, such cucumbers can be safely served at the festive table - they will go with a bang! Moreover, the snack goes well with many hot and cold dishes, alcoholic beverages. We offer you original recipes for cucumbers with mustard - without sterilization and with it, without vinegar, with the addition of various spices. Using our step-by-step recipes with photos, you can quickly and easily close cucumbers with mustard for the winter in many ways. Tasty you cucumber "crunch"!

Pickled cucumbers with mustard for the winter in jars - a simple step by step recipe with photos

Capacious shelves of the pantry are lined with rows of cans with pickled and pickled cucumbers, and generous crops continue to “arrive” from the beds. In this case, you will definitely need our simple step-by-step recipe for cucumbers with mustard for the winter. The amount of ingredients indicated in the recipe is enough to prepare 7 - 8 half-liter jars of such a spicy aromatic snack. Cucumbers with mustard - delicious and natural!

Ingredients for harvesting cucumbers with mustard for the winter:

• cucumbers - 4 kg
• salt - 0.5 cups (200 ml)
• sugar - 1 cup
• refined vegetable oil - 1 cup
• vinegar 9% - 1 cup
• mustard powder - 1 tbsp.
• ground black pepper - 1 tablespoon

Step-by-step instructions for prescription cucumbers with mustard in jars:

Winter pickles with mustard - a quick recipe without sterilization

Spices significantly improve the taste of fresh cucumbers, giving them spice, pungency and wonderful aroma. In addition, this recipe is quick and without sterilization, so that a significant part of the nutrients and vitamins will remain in the fruits. Wooden barrels are usually used as containers for pickling cucumbers for the winter with mustard, however, glass jars are perfect for this purpose. Such pickles with mustard are crispy and incredibly tasty. And they need to be stored in a cool place - a cellar or a refrigerator.

To pickle cucumbers with mustard for the winter, we stock up on the following ingredients:

• cucumbers - 10 kg
• dill greens (umbrellas)
• garlic - 2 to 3 heads
• leaves of cherry, oak, blackcurrant
• horseradish root and leaves
• pepper black peas
• bitter pepper - 1 - 2 pcs. (spicy - to taste)
• bay leaf
• salt - 300 - 400 gr.
• dry mustard - 0.5 cups
• water - 5 l

The procedure for salting cucumbers with mustard for the winter:

1. Wash fresh cucumbers and soak in cold water for 5 - 6 hours. During this time we set the water to boil, which we then cool.
2. It is better to take three-liter jars for salting - they need to be washed cleanly. We lay the bottom of each jar in layers of greens and garlic, and on top we tightly rammed soaked cucumbers. Then again a layer of greens and garlic and again cucumbers until the jar is full.
3. We prepare the brine from boiled cooled water and salt. Add dry mustard (1 tbsp) to each jar and fill with brine. We close the capron lids and put it in the cellar or refrigerator.

Such cucumbers of cold salting can be tasted already after a month or wait for winter and even then “take your soul”.

How to close cucumbers with mustard seeds without vinegar - winter pickles recipe

Typically, vinegar is used to make marinade, which is considered a natural preservative. However, in this recipe for cucumbers we will dispense with vinegar and replace it with citric acid. And mustard grains will give pickles a pungent spicy aftertaste and a refined aroma. Close cucumbers with mustard seeds - and in winter you just have to try and enjoy their taste.

The list of ingredients for a recipe for cucumbers with mustard seeds for the winter:

• cucumbers - 2 kg
• dill with umbrellas - 2 pcs.
• mustard seeds - 1 tsp
• garlic - 3 pcs.
• black and white peas - 4 - 5 pcs.
• bay leaf - 2 pcs.
• salt and sugar - 2 tbsp each
• citric acid - 2 tsp

A step-by-step description of the harvesting of pickles with mustard seeds for the winter:

1. We wash small cucumbers, cut the tails and soak in water for 3 to 4 hours.
2. In sterilized clean jars we place dill umbrellas, bay leaf, sliced \u200b\u200bgarlic, black and white peppers, mustard seeds.
3. After soaking, cucumbers are tightly packed in a container (cut down) and carefully pour boiling water.
4. After 15 minutes, drain the water and measure its volume. For each liter of drained water, add 2 tbsp. salt and sugar, bring to a boil and boil for 2 to 3 minutes.
5. Pour the brine into jars, in each of which add 2 tsp. citric acid.
6. We roll up the lids and after cooling we clean up in a cool place.

Cucumbers with mustard for the winter in banks, video

According to this recipe, you can cook pickled cucumbers with mustard for the winter, using the simplest and most affordable products. You have a great opportunity to stock up on a tasty spicy snack for the winter - in the vegetable season this is easiest to do.

So, cucumbers with mustard for the winter in banks can be prepared in different ways: without sterilization and with it, without vinegar, with the addition of spices and herbs. Use our step-by-step recipes with photos of cucumbers with mustard for the winter - and guests will appreciate your culinary talents.