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 simply love 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 bins. Otherwise, how to treat guests in winter? And sometimes we ourselves want all sorts of pickles.

The marinade with mustard has everything - a light sweet note, a pleasant distant mustard aroma, the taste of garlic, herbs - well, everything is very successful and harmonious here. If you have harvested cucumbers and can’t come up with new pickling options, here’s mine - you’ll probably be satisfied.

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

An hour and a half before cooking, pour cold water over the cucumbers, or even ice water. Afterwards, rinse the cucumbers thoroughly and cut off the tails on both sides.

Cut the cucumbers into a bowl or basin: if they are large, cut them into cubes; if they are small, just cut them into two halves.

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

Squeeze two cloves of garlic on a press and 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 - wash thoroughly and sterilize in a convenient way. Fill the jars with cucumbers and pour in the marinade.

Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter jars - 25 minutes. Don't forget to cover the bottom of the pan with a cloth so that the jars don't burst during the process. Then carefully remove the jars and seal them tightly with sterile lids. Place the jars upside down, cover with a blanket and leave for a day. For the winter, put the pickled cucumbers with mustard and oil in the cellar or pantry.

Pickled cucumbers for the winter (with mustard and butter)

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

Pickled cucumbers with finger-licking mustard

Wash the cucumbers well.

Rinse the jars and pour boiling water over them.

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

Add mustard, 1 tbsp. spoons per jar.

Place the 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, 2 tbsp each. spoons per 1 liter of water. Add vinegar (2 tablespoons per 1 liter) and boil the marinade.

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

Pickled cucumbers with finger-licking mustard are ready. Store in a cool place.

Pickled cucumbers with finger-licking mustard – Step-by-step recipe with photos Preparations

Step-by-step recipe with photos of preparing pickled cucumbers with finger-licking mustard.

Marinate cucumbers with mustard

Now the time has come when we start making homemade preparations: we cook aromatic jam and, of course, prepare vegetables. After all, every self-respecting housewife is sure to make homemade preparations for the winter for future use, as it is always an excellent appetizer or a pleasant, tasty addition to main courses. Today I have a new, very tasty and not quite ordinary recipe for pickling cucumbers, with the addition of grain mustard. This seasoning goes great with cucumbers, making them piquant and even crispier. You may have heard this name: “Bulgarian cucumbers” - that’s exactly what they are, with grain mustard added to the marinade. Mustard seeds have a sharp, tart taste, slightly reminiscent of horseradish.

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

For cucumbers pickled with grain mustard, this is not required; we simply pre-wash and thoroughly dry the grains, and then put them in jars with all the spices at your request. After all, every housewife pickles cucumbers exclusively in her own way. I always make pickled cucumbers according to the same recipe, which I got from my mother and grandmother... So I just added mustard seeds here.

Required:

• Cucumbers - I have 3 jars, 1.5 liters in volume. each
• Dill umbrellas - 2 pcs. into each jar.
• Black peppercorns - 3-5 pieces in each jar.
• Bay leaf - 1-2 pcs. optionally in each jar.
• Cloves - 2-3 pcs. into each jar.
• Garlic - 2-4 cloves per jar
• Mustard seeds - 1 tsp. per jar.
• Vinegar 70% - 1 tsp. for each jar

for cooking 1 l. marinade:

For the indicated volume (3 cans of 1.5 liters each) I needed 2 liters. brine.

How to prepare 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. 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. Cover the sterile jars immediately with sterile lids.

Prepare all the spices, peel the garlic. Drain the cucumbers and cut off the butts and tails. Again, many housewives pickle cucumbers without cutting off the tails. Place dill umbrellas, garlic, black peppercorns, cloves, bay leaves in sterile jars and add a teaspoon of mustard seeds.

Now we need to put the prepared cucumbers tightly into jars. While we are adding the cucumbers, boil the water. My mother taught me to pour cucumbers 3 times: 1 time just with boiling water (drain), 2 times pour the prepared brine (drain into a pan) and 3 times boil the brine drained from the jars of the second pour, boil and pour it for storage.

Pour boiling water into tightly packed jars to the top for 15-20 minutes and pour into the sink (the first pour of boiling water 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 brine from 2 liters. water + 4 tbsp. sugar + 4 tbsp. salt. Bring to a boil and pour the cucumbers a second time with this brine. Let the cucumbers stand in the brine again for 15-20 minutes, then pour the brine from the jars into the pan and bring to a boil again. Before pouring the cucumbers for the third time, add vinegar to each jar. 1 tsp. for 1.5 l. jar. And when the brine has boiled, fill the jars to the top and cover with lids.

All that remains is for us to roll up the jars or simply close the lid if it is screw-on. Turn the jars CAREFULLY onto the lid and leave them in this position until they cool completely. You can cover the top of the jar with a blanket. This is the beauty I got. Now all that remains is to wait for winter and open the fragrant, crispy cucumbers.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!

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

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, and they are also good in a salad with other ingredients. Each housewife can boast of her unique recipe for preparing crispy cucumbers, to which she adds various ingredients that give an original and piquant taste. This component is often mustard powder or grains. We suggest using our recipes for crispy cucumbers obtained using hot or cold pickling without vinegar or sterilization.

Recipe for cucumbers with mustard for the winter

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

• Cucumbers.
• Powdered mustard.
• Garlic feathers.
• Leaves: cherry, black currant, horseradish.
• Dill umbrellas.
• For brine: 1.5 liters of water and 1 cup of salt.

1. Clean cucumbers, leaves and seasoning are placed in jars.
2. The jars are filled with cold brine and 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 a harvest year, many housewives do not have time to process all the gifts of nature, so a lot is left hanging. Overgrown plants can be salted for the winter with mustard without vinegar. As a result, the snack is crispy, has a unique aroma, and the color remains bright and appetizing. Various seasonings and plant leaves are designed 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 cloves of garlic.
• You need 3 tablespoons of salt.
• At your discretion, take leaves: horseradish, cherry, currant, oak.

Pickled cucumbers with mustard

Many housewives know how to pickle the fruits and often prepare them for the winter, but not everyone puts mustard in jars with them. Try adding it to the brine and you will feel the difference. Pickled cucumbers with mustard seeds are aromatic, crispy, beautiful and very tasty.

For 6 liter cans you need to take:

• Small cucumbers.
• Water – 3 liters.
• Vinegar 9% – 350 ml.
• Take 3 tablespoons of salt.
• You will need 12 tablespoons of sugar.
• 4 onions.
• Garlic – 12 cloves.
• Mustard beans will require 6 teaspoons.
• Horseradish leaves – 4 pieces.

Cucumber salad for the winter with mustard recipe No. 1

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

• Small cucumbers – 4 kilograms.
• Garlic – 6 cloves.
• You need to take 3 large spoons of parsley and salt.
• Prepare a large spoonful of acetic acid, sugar, vegetable oil and dry mustard.
• Ground black pepper is needed in the amount of a tablespoon.

1. Cucumbers are washed and cut in half. If you took gherkins, you can use them whole. Vegetables are mixed with spices and herbs, then left to extract juice for 3 hours. Stir occasionally.
2. The mixture is placed in sterilized jars, juice is added in equal quantities. Then the lettuce is sterilized and rolled up. Place it in a warm place to cool, and then transfer it to other workpieces for storage.

Cucumber salad for the winter with mustard recipe No. 2

We choose pickled cucumbers for winter salad, that is, with pimples.

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

Important! From mustard marinade in jars becomes cloudy, don’t be alarmed, this is how it should be. This winter preservation is worth your attention, believe me.

Cucumber salad for the winter with mustard recipe No. 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.
• You will need a tablespoon of salt.
• Take 5 large spoons of granulated sugar.

Preparing cucumber salad with mustard for the winter:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

We will need (for 2 liter jars):

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Put it on fire.

12. Place mustard in water.

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

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

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

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

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

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

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

Add enough water to reach the shoulders of the jar.

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

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

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

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

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

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

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

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

Cucumbers marinated with mustard seeds

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

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

For the marinade (per 1 liter of water):

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

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cucumbers with mustard seeds and aspirin

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

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

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

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

For marinade per 1 liter of water:

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

Preparation:

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

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

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

3. Wash and sterilize jars and lids.

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

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

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

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

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

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

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

10. Immediately sprinkle the mustard seeds on top.

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

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

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

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

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

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

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

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

Store as usual in a cool, dark place.

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

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

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

Video on how to cook cucumbers with mustard seeds without sterilization

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

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

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

And now another recipe.

Crispy cucumbers for the winter with mustard powder

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

We will need (for a liter jar):

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

For marinade (per liter of water):

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

Preparation:

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

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

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

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

5. Place the remaining onions and herbs on top.

Sprinkle mustard on top.

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

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

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

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

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

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

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

How to prepare cucumbers without adding vinegar

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

We will need (for a liter jar):

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

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

Preparation:

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

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

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

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

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

Pickled spicy cucumbers

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

Try it, maybe this recipe will have its fans.

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

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

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

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

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

Good luck with your preparations!

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Photo gallery: Cucumbers with mustard for the winter: in jars, without and with sterilization, 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 garden beds and the main ingredient in many winter preparations. The vegetable season is fleeting, so 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 marinades and pickles. Crispy, elastic, with a piquant taste and aroma, these cucumbers can be safely served at the holiday table - they will go with a bang! Moreover, the snack goes well with many hot and cold dishes and alcoholic drinks. 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 easily and quickly close cucumbers with mustard for the winter in different ways. Have a delicious cucumber crunch!

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

The spacious shelves of the pantry are lined with rows of jars of pickled and pickled cucumbers, and generous harvests 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 quantity of ingredients indicated in the recipe is enough to prepare 7 - 8 half-liter jars of such a spicy, aromatic snack. Cucumbers with mustard - tasty and natural!

Ingredients for preparing cucumbers with mustard for the winter:

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

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

Pickled cucumbers with mustard for the winter - a quick recipe without sterilization

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

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

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

The procedure for pickling 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 pickling - they need to be washed clean. We lay out the bottom of each jar with layers of herbs and garlic, and press the soaked cucumbers tightly on top. Then again a layer of herbs and garlic and again cucumbers until the jar is filled to the top.
3. We prepare the brine from boiled, cooled water and salt. Add dry mustard (1 tablespoon) to each jar and fill with brine. We close with nylon lids and put them in the cellar or refrigerator.

These cold-salted cucumbers can be tasted after a month or wait until winter and then “take your breath away.”

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

Typically, vinegar is used to prepare the marinade, which is considered a natural preservative. However, in this cucumber recipe we will do without vinegar and replace it with citric acid. And mustard seeds will give pickled cucumbers a spicy, spicy taste and exquisite aroma. Cover the cucumbers with mustard seeds - and in winter all you have to do is taste and enjoy their taste.

List of ingredients for the 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 peppercorns – 4 – 5 pcs.
• bay leaf – 2 pcs.
• salt and sugar - 2 tbsp each.
• citric acid – 2 tsp.

Step-by-step description of preparing pickles with mustard seeds for the winter:

1. Wash small cucumbers, cut off the tails and soak in water for 3 - 4 hours.
2. Place dill umbrellas, bay leaves, sliced ​​garlic, black and white peppers, and mustard seeds into sterilized, clean jars.
3. After soaking, place the cucumbers tightly in a container (cut side down) and carefully pour boiling water over them.
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 - 3 minutes.
5. Pour the brine into jars, add 2 tsp to each of them. citric acid.
6. Roll up the lids and after cooling, put them in a cool place.

Cucumbers with mustard for the winter in jars, video

According to this recipe, you can prepare pickled cucumbers with mustard for the winter, using the simplest and most affordable products. You have an excellent opportunity to stock up on delicious spicy snacks for the winter - this is easiest to do during the vegetable season.

So, cucumbers with mustard for the winter in jars 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 your guests will appreciate your culinary talents.

We offer you an unusual preparation of cucumbers for the winter - with dry mustard. Cucumbers can be preserved without vinegar and without sterilization, the main thing is to prepare the jars well and follow all the technology, and tasty and piquant cucumbers will delight you all winter! These cucumbers can be served with almost every dish, but they are especially good as a snack with alcohol - strong, moderately spicy and with a pleasant sourness!

Thanks to mustard, the cucumbers turn out dense and crispy; the only drawback of this preparation is that it must be stored in a cool place. Don’t let the cloudy brine bother you; when using dry mustard, it shouldn’t be any different.

For this recipe, it is better to use small cucumbers and not overgrown ones, since they are placed in a jar after the cucumbers have been combined with the marinade. Adjust the amount of sugar and salt to your taste; some people like sweet cucumbers, while others don’t add sugar at all. Pickled cucumbers with dry mustard for the winter turn out tasty and crispy; we’ll tell you in more detail how to make them.

Taste Info Cucumbers for the winter

Ingredients

• Cucumbers – 1-1.3 kg;
• Onions – 200 g.
• For the marinade:
• Water – 1 l;
• Dill – 1 bunch;
• Dry mustard – 35 g;
• Sugar – 4 tbsp (without slide);
• Salt – 2 tbsp (without slide);
• Bay leaf – 1 pc.;
• Ground red pepper – 1 tsp;

Cooking time – 45-50 minutes. Yield – 2-2.5 liters

How to prepare pickled cucumbers “Gorchichniki” with dry mustard for the winter

Rinse hard, freshly picked cucumbers in cool water, not forgetting to pick off any dry flowers from the ends.

If the cucumbers were purchased at the market or picked yesterday, soak the cucumbers in cold water for 5-6 hours. Monitor the temperature of the water so that it does not heat up and always remains cold; to do this, change the water every hour.

Peel the onion heads and cut them into half rings. Cut off both ends of the cucumbers, then toss the cucumbers with the chopped onion.

Rinse the dill well, shake and finely chop with a knife. Pour about a liter of water into a large saucepan and bring to a boil. Add chopped dill, dry mustard, ground red pepper, salt, sugar and powdered bay leaf to boiling water. After boiling, cook for 1-2 minutes until the sugar and salt crystals dissolve. Be sure to skim off the foam.

Carefully place the cucumbers and onions into the boiling marinade, after boiling, mix everything well and remove from the stove. Cucumbers should not have time to change their bright green color.

Place the cucumbers in sterilized jars, add marinade on top so that it covers the entire jar to the top.

Then cover with boiled lids and roll up. To increase the sterilization effect, wrap the jars in a warm blanket, and only after cooling, store them in the cellar or refrigerator. Pickled cucumbers with dry mustard will be ready only after 1.5-2 months, by which time fresh vegetables will be gone.

Note to the owner:

• If the lid of a jar of cucumbers is swollen, it means that the preparation technology was violated or the jars with lids were poorly sterilized. Another reason that can be cited is an unsuitable variety of cucumbers for pickling. Such preparations should not be stored; every day the risk of intestinal disorders when eating spoiled cucumbers increases.
• If there are no small cucumbers and only large ones remain, don’t worry, you can also make a preparation from them. In this case, cut the cucumbers lengthwise into 6-8 pieces and preserve in this form.

Summer generously gives us all sorts of vegetables and fruits, and most families do canning at this time. One of our people’s favorite pickles is cucumbers with whole mustard seeds for the winter. Greens in jars have a savory and crunchy quality. These cucumbers will be appropriate everywhere: both as an independent dish with potatoes, and as a salad ingredient in Olivier and vinaigrette.

The spiciness in these canned foods arises precisely from the use of mustard. It will add a slight smell and a little spice to the vegetables, so you don’t need to worry too much about adding a large amount of seasoning.

The best preservation is obtained from pickling varieties of greens. They look compact, and there are pimples on the skin. When pickling sliced ​​cucumbers, you need to be careful not to chop them too much, otherwise they will be soft. The optimal size of the circles is 1 centimeter thick.

Preparing the main ingredients

In order to preserve cucumbers with mustard, prepare a lot of herbs, garlic cloves and horseradish roots. Dill stems and feathers, as well as parsley leaves, are carefully washed and dried. Other ingredients are also washed and, if necessary, peeled and chopped. The cucumbers are soaked and the ends are trimmed.

Containers for canning are prepared in advance: take jars with a capacity of 1 to 3 liters and check for integrity. Then they are washed with soda solution. The same applies to seaming lids. All these utensils are sterilized.

The container for cooking the marinade should be enameled or stainless steel.

Methods for pickling cucumbers with mustard at home

Today there are many options for rolling cucumbers with mustard. The most popular recipes are those with vodka, without vinegar, with pepper, without sterilization, with dill and onions. All of the above methods will be discussed below.

With mustard seeds for the winter

These are classic pickled greens, they taste like store-bought ones: the vegetables are crunchy and have a sharpness to them.

To prepare greens with whole mustard seeds you need the following products:

• cucumbers;
• greens and horseradish roots;
• garlic cloves;
• whole mustard;
• salt;
• granulated sugar;
• table vinegar.

First, collect the cooked cucumbers with herbs and garlic in a container. Then pour boiling water and leave for 15 minutes. After this it is drained. This procedure is repeated.

You can use drained water to cook the marinade. Add salt and sugar to the boiling water and keep it on the fire for another minute.

Then add 0.5 teaspoons of dry mustard seeds and 1 teaspoon of 9% vinegar solution to each container with cucumbers. The cooked marinade is poured on top. A jar of greens is filled with marinade, rolled up and stored under iron lids.

With dry mustard

This recipe also differs from the previous one in the presence of vegetable oil, which makes the cucumbers especially tender and turns out delicious. To prepare the dish, use half-liter jars.

Ingredients:

• cucumbers;
• dry mustard powder;
• sunflower oil;

• sugar;
• black pepper powder;
• salt;
• 9% vinegar solution.

For canning, cut the cucumbers lengthwise and place them in a saucepan. Add all the dry ingredients, as well as oil and vinegar. They insist for half a day. Then the greens are placed in jars and the juice that appears as a result of infusion is poured. The salting is brought to a boil and sterilized for 40 minutes.

With basil

In this case, canned cucumbers are obtained with excellent taste and aroma.

Ingredients:

• cucumbers;
• mustard seeds;
• water;
• 9% vinegar solution;
• salt;
• horseradish root;
• dried basil leaves;
• dill inflorescences;
• fresh basil.

First, vegetables and other plant ingredients are placed in jars. Then prepare the marinade, which consists of water, granulated sugar, 9% vinegar solution and salt. Pour hot liquid over the contents of the jars, boil for 15 minutes, and seal.

With vodka

Vodka has long been known as an additional preservative. If you marinate cucumbers with its addition, they will acquire firmness and an interesting taste. Also, currant and cherry leaves will add a “zest”, and a mixture of peppers will add piquancy.

Ingredients:

• cucumbers;
• mustard powder;
• vodka;
• dill greens;
• allspice;
• horseradish leaves;
• bell pepper;

• laurel leaf;
• garlic cloves;
• hot pepper pods;
• currant and cherry leaves;
• granulated sugar;
• salt;
• 9% vinegar solution.

Start cooking with bell and hot peppers. It is washed, freed from the middle and crushed. Then cut the washed greens and garlic cloves. Everything is put into jars, and after the greens, the prepared vegetables are also sent there.

After this, pour boiling water into the jars with the contents and, closing the lids, leave for a third of an hour. Drain the water and repeat the process again. To prepare the marinade, take the liquid after infusion. When the water boils, add salt, granulated sugar and vinegar. Pour mustard powder and vodka into each jar, then pour the marinade on top.

Sealed.

Without sterilization

According to this recipe, you need to pickle cucumbers using cold salting. The jars are prepared in 3-liter containers.

Ingredients:

• medium sized cucumbers;
• ground mustard;
• garlic cloves;
• salt;
• horseradish leaf and roots;
• dill inflorescences;
• cherry leaves;
• black peppercorns;
• allspice;
• currant and oak leaves, laurel, red pepper (optional).

Make sure that the vegetables are the same size and prepare them. At the same time, the jars and iron lids are heated. Wash the greens, roots and garlic.

Horseradish leaves and roots, dill umbrellas, a little garlic, cherry leaves, and peppers are placed on the bottom of the jars. Then the greens are folded tightly. Place all the ingredients that were at the bottom of the jar again on top, except for the horseradish leaf. Add mustard powder.

Then salt is dissolved in boiled cold water. This brine is poured into jars. Cover the pickles with plastic lids.

Without vinegar

This recipe also uses grain mustard, and replaces vinegar with citric acid.

Ingredients:

• cucumbers;
• mustard seeds;
• garlic cloves;
• dill inflorescences;

• laurel leaf;
• lemon acid;
• white and black peppercorns;
• granulated sugar;
• salt.

Dill, bay leaf, and garlic cloves are placed in the prepared container. After this, fold the vegetables tightly and pour boiling water over them. After a quarter of an hour, pour it out. Then add granulated sugar, salt and citric acid. Bring to a boil and boil for a minute. In a container with greens, add pepper, mustard and fill with brine. Then they are hermetically sealed with iron lids.

With dill and onions

This recipe is many years old, but these rolls are great to eat in winter, because the cucumbers made from them have an aroma that stimulates the appetite.

Ingredients:

• greens;
• mustard powder;
• onion;
• laurel leaf;
• dill greens;
• ground black pepper;
• salt and granulated sugar;
• water;
• vinegar.

In order to prepare this pickling, finely chop the prepared onion and dill. They also wash and trim the ends of cucumbers. Then all the components are placed in a saucepan, heated to a boil, and kept on the fire for 15 minutes.

The greens are taken out and packaged in sterile jars. Pour in the brine in which they were boiled and seal.

With pepper

Fans of spicy dishes will like these pickles.

Ingredients:

• cucumbers;
• mustard powder;
• dill branches along with seeds;
• horseradish root;
• hot pepper in pods;
• head of garlic;
• salt;
• water.

The action begins by preparing the ingredients. Then spices and herbs are placed on the bottom of the jar, and the herbs are placed tightly. Prepare the marinade. After this, it is cooled and poured into containers with vegetables. Leave for 3 days in a cold room, after which the liquid is drained and boiled again. Pour immediately after cooking and seal.

Preservation storage

For good preservation of pickles and seaming, a cool and dark room is suitable. This could be a refrigerator, cellar, pantry or balcony space. Can be stored for 1 year.

If you roll up a lot of delicious cucumbers with mustard in the summer, then in the winter you will always have an addition to the main course or an excellent ingredient in your favorite salad on the table.