2016-04-16

I love these cucumbers. They are good with main courses (especially mashed potatoes, rice, pasta) or on festive table, as a snack.

I roll these cucumbers into half-liter jars, it’s very convenient: I opened the jar and ate it in one go. When preparing such cucumbers, I also add carrots, grated for Korean carrots or hand-cut into long, thin strips. It turns out beautifully... well, whoever likes it more...

Products:

1. Cucumbers - 4 kg
2. Sugar - 1 glass
3. Vinegar 9% - 1 glass or vinegar 70% - 2 tbsp. spoons
4. Vegetable oil - 1 glass
5. Water - 1 glass
6. Garlic - 1 head
7. Ground pepper - 1 tbsp. spoon
8. Dry mustard - 2 tbsp. spoons
9. Salt - 3 tbsp. spoons

How to cook cucumbers in mustard sauce:

Step by step recipe: 1. Wash the cucumbers and cut them into four pieces lengthwise.

2. Combine sugar, salt, pepper, dry mustard. Mix well.

3. Spread the resulting mixture into the cucumbers.

4. Add vegetable oil, water, vinegar. Mix.

5. Peel the garlic, chop it, add it to the cucumbers. Stir and leave for 3 hours.

6. Place the cucumbers in half-liter jars.

7. Pour juice on top.

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

Not long ago we filled them, fermented them and selected tasty ones. For those housewives who are tired of ordinary pickles and want to diversify their preservation, I advise you to definitely prepare one of the recipes I described.

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

You can take any fruits, because these cooking methods work great on chopped vegetables. Yes, it’s more convenient. I immediately opened the jar, put the pieces in a salad bowl and that’s it. Minimum dirty dishes and unnecessary actions.

The taste is a little sweet, but very pleasant. If you choose the option with butter, the pieces will be soaked in it and the flesh will become very tender. Spices will add aroma and a slight tang.

They are prepared quite simply and without any extra hassle. However, I advise you to always sterilize containers and lids for preservation. So that our work does not go in vain.

You can close the jars with different lids. The ones that screw on, or the ones that need to be locked with a key. But today I’ll also tell you about how to close banks nylon covers. 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.

Compound:

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

Fruits need to be soaked before canning. If you have them freshly picked, then it is enough to do this for 30 minutes, if they were yesterday, then for 2 hours.

Only small fruits with pimples can be taken. These varieties are bred specifically for seaming. But this particular recipe can also be completed with long salad fruits.

We wash the cucumbers, cut them into pieces, maybe in circles, maybe in slices. Look at the volume of your cans.

Finely chop the onion and garlic.

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

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

We prepare the containers.

Place the salad in sterilized jars and fill with marinade on top. It was diluted with cucumber juice and there was more of it. Just pour it into the jar straight from the pan.

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

We cover the containers with boiled iron lids and send them to sterilize in a wide pan. A towel had previously been placed in it. We place our containers and fill them with water almost to the top. After boiling, sterilize for 15 minutes.

Then we screw on our caps. We turn the containers over and check if there is any air entering the contents. If you don’t see any bubbles or extra droplets, then we put the jars away “under the fur coat.” Where our canned food will cool for at least 12 hours. And only then will we put them in the basement.

The most delicious recipe for crispy cucumbers without sterilization

Typically, sterilization requires additional of our time. And now there are a lot of recipes where housewives try to do everything possible ways bypass this step. This works wonderfully if the entire harvesting process went correctly.

I do not recommend neglecting sterilization of jars. Still, preparations for the winter do not tolerate dirt.

For 2 kg of cucumbers:

• mustard powder - 1 tbsp.,
• 0.5 cups 9% vinegar,
• 125 ml sunflower oil,
• granulated sugar - 0.5 cups,
• 1.5 level tablespoons of salt,
• head of garlic,
• 0.5 tsp black ground pepper,
• 0.5 tsp ground red pepper.

Cut the fruits soaked for 2 hours into rings, but not very thinly. Or they can be cut lengthwise into 6-8 pieces.

Then we move on to preparing 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. Mix so that each circle is soaked in the marinade.

Leave them to marinate for 2 hours, stirring the vegetables occasionally. This is necessary so that the filling does not concentrate on the bottom, but spreads evenly over the salad. During this time, we will wash and sterilize the jars.

Then we look at our cucumbers, they have decreased in volume and released juice. So immediately there was more of our marinade.

Pour the gherkins into a saucepan and place on the stove. Turn on moderate heat. From the moment of boiling, cook them for 3 minutes. They will change color and can be closed immediately.

Transfer to a sterile container to the top and roll under the lids.

Place it upside down under insulation from warm clothing. There they will cool down and continue natural sterilization. The rubber bands on the jars will also swell and settle more tightly on the neck. This is only to our advantage.

Whole cucumbers without vinegar and mustard

Mustard acts as a preservative, so adding vinegar to previous recipes was used to enhance the taste. But there is more gentle options when not in use.

Ingredients:

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

Fill the cucumbers with water for 3 hours, then cut off the butts.

Dissolve salt in a liter of water.

We wash the jars with soda and a clean dish sponge.

We take a two-liter container and put all the spices and leaves into it.

We place large fruits vertically first. Then the smaller ones are on them.

Fill them with salt brine.

Spread mustard powder on top.

Cover with boiled lids.

We put it away for 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 preparation in mustard sauce without oil (per 1 liter of water)

Cucumbers in mustard marinade turn out a little greasy. After all, we added oil. Not everyone likes this, so I’m giving a recipe where we prepare the sauce without oil. It turns out very tasty too. And, by the way, these fruits are suitable for both.

We will use mustard from a tube of paste-like consistency. The sauce doesn't look very pretty, but it tastes amazing.

Ingredients:

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

First we prepare the marinade. Add sugar and salt to the water and bring until they dissolve. Squeeze out 5 tablespoons of mustard.

Stir and bring the sauce to a boil. We try to achieve homogeneity of the mixture by stirring. Add vinegar and immediately turn off the stove.

We previously filled the cucumbers with water for 2 hours.

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

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

Mix the marinade to lift the settled particles and fill the jars.

Close the lids and place in the pan. Which we fill with water almost to the necks of the jars. Boil the liquid and then cook the contents for 5-7 minutes.

After sterilization, screw the lids on.

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

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

Another recipe that is designed for 4 kg of vegetables. Here we also cut them for better marinating. Small pieces absorb sauce and flavors more easily.

For example, I’ll show you how much you need vinegar essence for this number of fruits.

For 4 kg of cucumbers:

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

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

Wash the cucumbers, cut off the ends and cut lengthwise into 4 parts. You get long slices. Place them on the dry ingredients and prepare the liquid filling.

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

Cover the container cling film and leave it to marinate for 3 hours.

We sterilize jars. Place the cucumbers and fill with juice so that there is no air space left.

Place them in a wide saucepan to sterilize for 15 minutes. You measure this time after the water boils.

Be sure to place a cloth at the bottom of the container, and it is better to fill the jars with warm water so that our containers do not crack anywhere due to temperature changes.

Video recipe for pickled cucumbers with mustard seeds, just like in the 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 in grocery stores. These cucumbers are not pickled, but filled with brine.

However, the aroma that the seeds impart greatly changes the usual taste of the finished fruit.

Cold-fermented fruits under a nylon lid with mustard powder

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

We won't use it at all heat treatment, and even vice versa. Let's take water from a spring or well. It is with it that the most delicious barrel cucumbers are obtained.

On 3 liter jar take:

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

Place the leaves in a jar. Then we place the cucumbers vertically. We did not cut off their ends, because we will not be pickling them, but fermenting them.

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

And cover the fruits with a wide currant leaf so that the fruits do not come into contact with the lid and there is no air gap. This way they won’t turn sour or moldy.

And fill the jar cold water.

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

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

On various culinary sites you can find a large number of recipes that allow you to pickle or pickle cucumbers for the winter, but the most popular recipe cucumbers in mustard dressing are considered for the winter; recipes without sterilization are gaining high popularity among housewives and summer residents.
Thanks to a component such as mustard powder, cucumbers become denser in structure, and mustard also gives them a crunch. Thanks to this preservative, cucumbers can retain their crunch for a very long time. for a long time, so it seems that they were recently plucked from the garden.

However, this recipe has its own big drawback, because such a salad will have to be stored in a cool place, since hot conditions will lead to fermentation in the jar. Not many people can use a subfloor or basement, especially if we talk about city dwellers. But if there are no such conditions, banks will feel great in refrigeration chamber, provided that there are not many jars, it is enough to tighten only two or three pieces.

Cucumbers with mustard filling vegetable oil

Ingredients:

Cucumbers – 4 kg

For filling:

Salt – 100 grams
Sugar - 100 grams
Table vinegar (9%) – 0.5 cups
Ground black pepper - to taste
Vegetable oil - 100 ml
Mustard powder - 2 tbsp. l.
Garlic – 8 cloves
Greens (dill, parsley)

First step. Preparing cucumbers

To prepare cucumbers in mustard sauce for the winter according to a 4 kg recipe, rinse the vegetables thoroughly under water with a sponge or brush. Trim both ends to avoid bitterness. Next, it depends on preferences - the cucumbers can be cut lengthwise into four parts or into large slices. The main thing is that the chopped cucumbers do not turn out too small, since taste qualities may already have changed somewhat.

Second step. Preparing the fill

To begin, prepare each ingredient separately: thoroughly wash and chop the garlic, dill and parsley or other herbs to taste. May also be suitable Bay leaf.

Then, in a separate bowl, mix the remaining ingredients: table salt, sugar, table vinegar, ground black pepper, vegetable oil, mustard powder. Add garlic and herbs. Water is not used in this filling, since cucumbers produce a sufficient amount of juice.

Third step. Mixing cucumbers with filling

Prepare a separate large basin. Wash it and place the cut cucumbers there, pour in the prepared mustard filling. Mix thoroughly so that the cucumbers are evenly coated with the resulting filling. Let it sit for about 4 hours. During this time, cucumbers release a lot of juice, which is enough for preparations.

Fourth step. Preparations in jars

First you need to sterilize the jars in which the cucumbers in the filling will be placed. To do this, you need to rinse them and heat them in the oven or just boil them. Then place the pre-infused cucumbers tightly into the prepared jars. Pour the released juice with the filling evenly into the jars.

Shake each jar thoroughly so that the filling covers all the cucumbers and the taste is fairly uniform in all jars. Take large saucepan, into which the prepared jars of cucumbers will fit. Place a kitchen towel or several layers of folded thick gauze on the bottom. Pour a small amount of water into a saucepan and place the jars in it.

Sterilize the resulting preparations in a water bath for 15-25 minutes, depending on the volume of the jars. Roll up and leave to cool room temperature for a day. Storing cucumbers in mustard sauce for the winter according to the recipe (with photo) without sterilization is necessary only in a cool place.

Pickling cucumbers with mustard powder

Ingredients:

Cucumbers - about two kilograms small size;
Various greens (dill umbrellas, horseradish, parsley and dill) - a couple of sprigs;
Sweet red or green pepper - 1 piece;
Hot pepper- 1 piece;
Garlic - 3 cloves;
Vodka - 1 large spoon;
Horseradish leaves;
Dry mustard powder (for brine);
Currant, cherry and laurel leaves - 3-6 pieces each;
Peppers in the form of peas - 5-6 pieces.

To prepare brine for five liters of water:

Salt and sugar - one glass each (200 grams);
A table bite is no more than 9% - one glass.

Cooking process:

To obtain delicious cucumbers in mustard dressing for the winter according to the recipe, the salad must be prepared strictly following the recipe. Cucumbers are prepared for placing in jars, they are washed and left in water for several hours. The jars are sterilized before use so that the salad does not begin to ferment in them, after which well-washed greens are placed in the container and the cucumbers are compacted. Added to cucumbers bell pepper, cut into four parts, and capsicum, it is not worth cutting it.

You can pour pre-boiled water over the cucumbers; the liquid should just be removed from the heat. After five minutes, the liquid from the cans is drained into a saucepan and brought to a boil. You can prepare a brine by adding sugar, salt and nine percent vinegar to the liquid.

Pour a spoonful of vodka into each jar and add a spoonful of dry mustard mass. Fill the prepared ones with brine and roll up the lids. The jars are turned over and placed under a warm blanket until they cool completely. This twist is preserved throughout the year; with proper twisting, the workpiece will remain fresh longer.

Cucumbers in mustard dressing for the winter: recipes differ only in the complete composition of spices. It is clear that for such a roll you need the cucumbers themselves, salt and sugar, vinegar and mustard. It is more traditional to prepare cucumbers according to such recipes by cutting them into slices. But in principle, the cutting method will not affect the final taste. So, you can choose the option for cutting vegetables that you like most.

It is believed that cucumbers cooked with mustard are crispier. True, they need at least three months to brew. In this material, we have collected several cucumbers with mustard filling, which you can safely try to sell at home.

Cucumbers in mustard dressing for the winter: recipes with photos

Recipe No. 1

Required:
Two kilograms of cucumbers;
120 grams of sugar;
150 ml vegetable oil;
Two tablespoons of salt;
A tablespoon of dry mustard;
A quarter tablespoon of ground pepper;
120 ml table vinegar;

Cucumbers need to be washed very well. If the fruits are large, then they can be safely cut into circles. If the cucumbers are small, it is better to cut them lengthwise into 2-4 parts. To prepare mustard filling, you need to mix together sugar and salt, pepper, and mustard powder. Then add vegetable oil and vinegar to the sauce, mix well.

Pour the pre-sliced ​​cucumbers with the filling and mix everything together. Now leave the cucumbers for a couple of hours. Place the fruits in pre-sterilized and prepared jars, pour mustard pickle and cover with lids. Sterilize the sealed jars for another 20 minutes, then seal with pre-sterilized lids.
Important! The jars must be screwed in immediately after sterilization, while they are still hot. The salad should cool upside down and in a warm place, and then you can transfer it to a place of permanent storage.

Recipe No. 2

Required:
4 kg fresh cucumbers;
250 ml vegetable oil;
250 ml 9% table vinegar;
2 tbsp. l. salt;
2 tbsp. l. natural mustard powder;
2 tbsp. l. chopped garlic;
2 tbsp. l. chopped fresh dill;
Half a tbsp. ground black pepper;
Half a tbsp. l. ground red pepper;

IN this recipe There are more spices when preparing cucumbers in mustard sauce, but the taste is also amazing and delicate. You need to take cucumbers with pimples; they are best suited for canning. Cut into circles and place in a saucepan.

Add garlic and dill, two types of pepper, and all bulk ingredients to the salad. Separately mix vinegar with vegetable oil and add to salad. Mix all ingredients and leave to steep for three hours. At this time, sterilize the sealing jars; it is best to take jars from 0.5 to 1 liter. Place the salad in jars, place them in a saucepan and cover with lids. Sterilize for 15 minutes, and then immediately.

Recipe No. 3

This is an option on how to cook cucumbers in mustard sauce for the winter: recipes without sterilization. True, in this case the banks do not roll up tin lids, but are simply covered with plastic lids. But, on the other hand, they can be eaten for 2-4 months, which just includes the time of late autumn and all winter. Can be prepared separately.

Required:
2 kg of cucumbers;
2 tbsp. spoons of salt and 1 tbsp. l. mustard powder;
A pair of dill umbrellas;
One head of garlic, one hot pepper;
Currant, cherry and oak leaves;

Wash the cucumbers and cut off the ends. Place in a bucket and soak for three hours ice water. This is done to ensure that the cucumbers are as crunchy as possible even after canning. Then pour a liter of water into the pan and bring to a boil, add salt and mustard. Mix. Place half the greens, garlic, and pepper into jars. Then compact the cucumbers, place the remaining herbs on top and pour in the prepared filling. Cover with nylon lids. These cucumbers can be stored in a cold place all winter; the first sample is taken after a month and a half.

All recipes for preparing cucumbers in mustard dressing for the winter are simple and similar in many ways. Cucumbers can be pickled whole, or cut into 2-4 parts. But most traditional way It is for this type of seaming that you cut the cucumbers into slices about half a centimeter thick. We wish you a fruitful harvest season and, of course, a delicious winter.

Cucumbers in mustard sauce are a very popular way of preparing for the winter, for which you will need: vegetables and spices in the right proportions, sterilized jars and proven recipes with photos. This process is simple, and the treat turns out tasty and piquant. Not every housewife knows how to prepare a cucumber salad with mustard for the winter and stock up delicious snacks in the marinade. Learn all about how to prepare this famous treat.

How to cook cucumbers in mustard sauce

There are many options for preservation, but there are also general rules. So, it is better not to use salad vegetables - the treat will turn out soft and tasteless. Cucumbers in mustard sauce will become strong thanks to the use of oak or cherry leaves. Preparation is carried out in two ways: through sterilization or three times filling.

Recipes for cucumbers in mustard sauce

Cooking methods of this dish There are many, but first you need to prepare all the ingredients and study the instructions with the photo. Recipes differ in a certain level of complexity, composition, and have differences in taste. You can find an option for canning cucumbers once and then cook according to an already proven recipe.

Pickles

Time: 40 minutes.
Calorie content of the dish: 49 kcal/100 g.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

The vegetables turn out firm, crispy, and tasty. In this case, you can do without sterilization and reduce the total cooking time. For this and many other reasons, such canned cucumbers Housewives especially like them. You can store them at home and in the cellar or refrigerator, since the marinade used is a good preservative.

Ingredients:

• ​​gherkins – 2.5 kg;
• hot peppers– half pcs;
• sweet pepper – 1 piece;
• parsley – 50 g;
• dill inflorescences – 6 branches;
• horseradish (leaves) – 2 pcs;
• salt – 80 g;
• table vinegar (9%) – 200 g;
• garlic – 1 piece;
• mustard powder – 1 tbsp.

Cooking method:

1. Place horseradish, dill, and 2 types of chopped peppers in a jar.
2. Vegetables are tightly placed in it.
3. Parsley and sliced ​​garlic cloves are distributed on top.
4. Prepare the brine: boil water and salt for 5 minutes.
5. Boiling brine is poured into the jar.
6. Cover the containers with metal lids for 5 minutes.
7. The brine is drained, boiled again, the container is filled, and left for the same time. The procedure is repeated twice.
8. Vinegar and mustard, additional spices (can be seasoned with black pepper) are added to the jar, and the container is rolled up.

Pickling cucumbers in mustard sauce

Time: 3.5 days.
Number of servings: 10 persons.
Calorie content of the dish: 48 kcal/100 g.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Cucumbers with mustard sauce – tasty dish, easy to prepare. The marinade will protect it from germs. Before cooking, it is best to soak the vegetables in a large container of cold water overnight and begin the process in the morning. You can add a few ice cubes to the container. This method canning cucumbers is relevant for lovers spicy taste.

Ingredients:

• ​water – 3 l;
• salt – 9 tbsp;
• dry mustard – 1.5 tbsp;
• gherkins – 2.5-3 kg;
• garlic – 1 piece;
• horseradish (leaves) – 2 pcs;
• dill seeds - to taste;
• hot pepper - half;
• currant or cherry leaves- taste.

Cooking method:

1. ​Bring the water to a boil, turn it off, add salt and mustard.
2. Mix the ingredients and boil the liquid again.
3. Cool the brine.
4. Place gherkins, garlic, dill, horseradish, cherries and peppers in a jar.
5. Pour brine on top.
6. Leave the container with the contents for 3 days.
7. Boil the brine, pour it hot into a jar, and roll it up. The crispy cucumbers are ready: you can see them in the photo.

Cucumber salad with mustard

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 59 kcal/100 g.
Cuisine: Russian.
Difficulty: medium.

This cucumber salad with mustard for the winter turns out to be a little piquant and at the same time appeals to fans pungent taste. Overgrown vegetables are suitable for cooking. Additionally, you can use seeds of other plants (coriander, dill) to taste. It’s easy to prepare the treat by following the recommendations below.

Ingredients:

• ​​​​Gherkins - 4 kg;
• garlic – 2 heads;
• parsley – 1 bunch;
• salt – 3 tbsp;
• mustard – 1 tbsp;
• vegetable oil – 200 ml;
• sugar – 1 glass;
• black pepper – 2 tbsp;
• table vinegar – 200 ml.

Cooking method:

1. Cut the gherkins into slices.
2. Chop garlic and parsley.
3. Place the gherkins in a bowl and add all the spices there.
4. Cook for about 15 minutes.
5. Lay out in layers, sterilize, season with vegetable oil, and seal.

Cucumbers with mustard for the winter without sterilization

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 56 kcal/100 g.
Purpose: for lunch and dinner.
Cuisine: Russian.
Difficulty: medium.