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

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

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

Cucumbers with mustard can be pickled, salted or fermented. There are many recipes that allow you to preserve them for the winter; you can take mustard in grains or use ready-made dry powder. Nowadays, housewives try to make preparations in jars, but if you are a fan of preservation, then use some large container.

So, our task is to make cucumbers crispy, hard and so tasty for the winter that the soul rejoices and the hand reaches out for more. To ensure that everything goes according to plan, I suggest you get acquainted with some clever tricks that will help you achieve your plans.

What mustard is used for:

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

And in addition, mustard powder prevents the workpiece from becoming moldy if it is not rolled up with an iron lid.

What else can you add when preparing:

Parsley, celery, basil, tarragon, add black and allspice pepper, chili pepper, an onion or carrot, placed whole, looks very appropriate.

Advice from experienced housewives:

• Special varieties of cucumbers with dark pimples and thin skin are intended for pickling. Weren't you raised like that? Canned lettuce, but then be sure to trim the ends.
• Always trim the ends of purchased cucumbers, this way you will get rid of nitrates.
• The most delicious preparations are obtained from small specimens. Choose vegetables that are the same size, then they will be salted evenly.
• Place greens in jars vertically and do not compact them too tightly, otherwise they will not crisp.
• I advise you to be sure to soak the greens before harvesting, this will make them strong. To do this, fill them with cold water and leave for 4–5 hours.
• Be sure to put a date on the jars and sign what recipe you used to make the seal - this will make it easier to find the one you want.
• Don't ignore cherry and currant leaves, they contain tannins that make cucumbers strong. Oak leaves also work, which many people like to add to preserves.
• But! When cold pickling, do not add currant leaves, they provoke the formation of mold.
• If you put a piece of horseradish not only at the bottom, but also at the top of the jars, mold will not form on the surface.

Classic recipe for pickling cucumbers

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

How to pickle:

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

Cold cucumbers with mustard

These are more likely pickled cucumbers, since the process will be long, but you will not regret the long trouble.

Take:

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

For one liter of water:

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

How to salt:

1. Soak the cucumbers for several hours, then they will get the missing water and will be strong.
2. Place in jars, top with herbs and spices, add mustard. Please note that we don’t add currant leaves, even if we really want to, otherwise there will be a lot of mold.
3. Dissolve salt in cold water and pour it into a jar. Cover with a nylon lid and set to salt.
4. Check back every 3-4 days to make sure the cucumbers are covered with water. Add water if necessary.
5. Don’t be afraid that the cucumbers will become cloudy and begin to ferment. This is a normal process. After some time, the brine will lighten and this will tell you that the workpiece is ready.
6. Close the jars with a regular lid and place them in the cold to stop fermentation completely.

Pickled cucumbers with mustard seeds - salad

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

Take:

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

How to do:

1. Cut the cucumbers and place in a bowl. Add sugar and salt, add oil and vinegar, add chopped garlic and mustard seeds.
2. Stir and set aside for an hour or two so that the vegetable has time to marinate. The marinade will appear on its own - the cucumbers will release their juice.
3. Prepare the jars: wash and sterilize in any way. All that remains is to place the pieces tightly in jars, pour marinade over them and pasteurize them for 15–20 minutes by placing them in a pan with hot water. Record the time from the moment of boiling.
4. Roll up, turn over, let cool, cover, and store.

Pickled cucumbers with dry mustard

Select small specimens so that as many of them as possible fit into a three-liter jar. This is an almost classic version of the preparation with mustard.

Take:

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

How to pickle:

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

Pickled cucumbers without sterilization

Winter preparation can be done in jars or another larger container can be used. Cucumbers prepared according to this recipe come out strong, crunchy, and will be suitable for eating very quickly.

Take:

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

How to pickle:

1. Wash the greens and place in cold water for 4 hours, thanks to this the cucumbers will be strong.
2. Place some of the greens on the bottom of the container, then lay the greens, alternating them with greens (layers).
3. Make the filling: boil water, cool and add salt and mustard. If you start salting in a jar, then for each you will get 1.5 large spoons of powder.
4. The workpiece will be ready after 2-3 days. Immediately after filling jars with brine, roll them up under an iron lid and put them in the cold.

Pickled cucumbers with mustard seeds in jars

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

Take:

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

Marinate:

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

Marinate cucumbers with mustard and vodka

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

Take:

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

How to marinate:

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

Video recipe for preparing cucumbers with mustard

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

First impressions of the mustard pickles: spicier than just garlic, slightly sweet and spicy with a saucy crunch. Our personal interest in winter is to always have a light, crunchy snack on hand. It allows you to kill the worm and satisfy the capricious feeling of hunger without excess calories. All spicy, low-calorie, sour vegetables are perfect for this.

How easy it is to cook! Clear additives and the main character in an elegant cut, which takes at most 15 minutes, even when there are a lot of vegetables. Vegetables are pickled without our participation. All we have to do is put it into jars and briefly sterilize it.

Fast, tasty, unusual - without any exoticism or extra costs. In a word, a super preparation for every family.

Quick navigation through the article:

How to cook cucumbers with mustard for the winter

We need:

• Cucumbers - 4 kg
• Sugar - 1 glass
• Unscented vegetable oil - 1 cup
• Table vinegar, 9% - 1 glass
• Salt (rock, without impurities) - 3 tbsp. spoons
• Mustard (powder) - 1 tbsp. spoon
• Garlic (finely chopped or through a press) - 2 tbsp. spoons
• Black pepper (powder) - 2 teaspoons

Optional (if you like, per 1 jar):

• Mustard seeds - 1/2 teaspoon
• Allspice peas - 3 pcs.
• Bay leaf (small) - 1 pc.
• Tarragon (tarragon), fresh sprigs - 1 pc.

Important details:

• Preservation yield - about 4.5 l
• It is convenient to use small jars - from 500 ml to 1 liter.
• Buy black pepper and mustard as fresh as possible. The manufacturing date is on the packaging. It's better in a store, where there is a higher chance that it has not been stored in the sun. This will ensure that the key spices have the right intensity.
• Do you like to add finely chopped herbs? Stick with the classics: dill and/or parsley, 2 tbsp. spoons.

1) Preparing and marinating vegetables.

We wash, but do not peel, the cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water - at least for 1 hour. This will add juiciness to the workpiece and guarantee a crunch when finished.

Cut the cucumbers into fingers. Cut the vegetable in half lengthwise, then cut each half in half again. You get long quarters, as in the photo below.

Peel the garlic and finely chop it. Or we pass it through a press.

Choose a large, convenient container where it’s easy to mix the ingredients.

Place the cucumber fingers and add all the spices listed in the recipe.

Once again, wash and blot your hands dry and mix the cucumbers and all the additives with your hands. Our goal is for every bite to bathe in the tangy-sweet buttery mixture.

It's time to be patient while the workpiece marinates. Let the slices sit for 3 hours.

2) Place in jars and fill with spicy juice.

If we use additional spices, place the peas and twigs at the bottom of sterile jars.

During marinating cucumbers will release juice. We pack the pieces into jars and fill each container with the resulting juice.

Try to stack the pieces vertically, but don't be afraid to pack the vegetables tightly. During sterilization they will decrease slightly in size.

When all the quarters are in the jars, add the resulting sweet-spicy cucumber juice to each one. First, fill up to half the volume to make sure there is enough liquid for each serving.

Add the rest of the juice evenly over the second circle.

Typically, a lot of juice is released during the 3-hour marinating process. There is enough to fill each jar almost to the top - about 2 cm from the top of the neck. Don't worry: a small amount of air does not affect the taste and quality of the seaming.

Having distributed all the juice, simply cover the preparations with sterilized lids.

3) Sterilize and seal the workpieces.

Sterilization is simple. You need a large pot of water with a kitchen towel on the bottom. Put the pan on the fire. We place the jars inside so that the water reaches the hangers.

We are waiting for the water to boil. We're detecting sterilization time from the moment the water boils in the pan.

• For 500-750 ml - 10-12 minutes.
• For 850-1 liter - up to 20 minutes.

We take it out and seal it tightly with any convenient lids. Turn the rolls upside down, cover and let cool. We put it away for storage in a dark closet. Cucumbers with mustard for the winter are well stored at room temperature until spring.

The recipe with photo is as simple as the preparation process. Try it, you won't regret it!

Four Important Points

1. For noticeable spiciness you need mustard powder. Whole grains will give only a slight spicy note and a subtle aroma. Don't be afraid to overdo it! This recipe has a mild heat that everyone will enjoy.
2. Pickling varieties of cucumbers will provide an ideal crispy result. They are distinguished by 2 characteristics. Small to medium size, when the vegetable shrinks in the palm of an adult, and there are pimples on the skin.
3. If you want to cut into circles, feel free to make this preparation. The only caveat: do not chop, otherwise the vegetables may turn out too soft. It is better to cut into circles about 1 cm thick.
4. Pay special attention to cleanliness during the preparation phase. Wash the bowl of baking soda, use a clean knife, and re-wash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a large lid that suits you? Get a fresh towel.

Sliced ​​cucumbers with mustard are very aromatic and tasty. My aunt wrote me a recipe for making iron lids for the winter, and I’m sharing it with you.
A few years ago we were visiting relatives. I remember with great joy how we went night fishing, how we went to the mountains to a healing spring, but above all, I can’t forget how well we were received. My aunt and uncle didn’t know how to please us better, how to make the bed softer, or what to cook tastier. In addition, my aunt, it must be said, is an excellent housewife: in the morning she baked homemade bread, made cheese or cottage cheese, and so spent the whole day fiddling around the stove to cook and bake all sorts of delicious things.
I left home with many new and tried-and-true recipes for delicious dishes, which I still enjoy cooking at home to this day. And by the way, this recipe for sliced ​​cucumbers with mustard is also from this list. I really liked this appetizer; it went perfectly with any dishes on the table. Cucumbers have a spicy and at the same time very refined aroma, moderately salted and spicy. And all because Aunt Olya’s recipe is very successful, and therefore the snack has a balanced taste.
I like that for this preservation you can take cucumbers of absolutely any shape. There is no need to skimp on size and quality, because you will still need to cut them into slices. But if you wish, you can add any spices to the basic recipe, such as oregano or suneli hops, to give the cucumbers new shades of taste.
The cooking technology is also classic, so it is unlikely to frighten an experienced housewife: mix cucumbers cut into slices with spices and herbs, and then leave to marinate for 3 hours. The cucumbers will release their juice, and we will put them in jars, fill them with the marinade in which they were salted, and sterilize them.
These are perfectly stored for a whole year in an apartment on the mezzanine.
Yield: 4-5 500 ml jars.

- fresh pickling cucumber – 2 kg,
- garlic (chopped) – 1 tbsp.,
- non-iodized rock salt, medium grind – 50 g,
- table vinegar (9%) – 100 ml,
- white granulated sugar – 100 g,
- refined vegetable oil – 100 ml,
- ground black pepper – 1 tsp,
- mustard powder – 1 tbsp.




Wipe the washed cucumbers dry and cut into slices 1-1.5 cm wide.




Grind the peeled garlic on a grater.
Place chopped cucumbers, chopped garlic in a bowl, add salt and granulated sugar. Stir and add spices (ground pepper, mustard powder), and then add vinegar and oil.




Let the cucumbers marinate for 3 hours.




Transfer the cucumbers with mustard into clean jars, pressing down lightly with a spoon, and pour the marinade on top.
Sterilize the snack in a water bath for 5-8 minutes.




Next, we seal the jars with a lid and cover them with a blanket so that they cool longer.
Then, after a couple of days, we transfer them to a place for winter storage.

Bon appetit!
And they also turn out very well

Cucumber salad with mustard for the winter is an excellent appetizer and an original addition to a side dish. In cold winter there is always a shortage of fresh vegetables. You can, of course, buy cucumbers in the supermarket, but their taste will not bring you pleasure. If you open a salad of cucumbers with mustard in winter, you can fully enjoy the taste, which will remind you of a summer salad.

Cucumber salad with mustard for the winter has another advantage - it is simple and easy to prepare. For this recipe you do not need to go through many cooking steps or buy special and expensive ingredients.

Due to the many different recipes, everyone will like some kind of cucumber salad with mustard for the winter.

The most important thing about canning is that it is best to take the time to sterilize the jars using steam.

How to prepare cucumber salad with mustard for the winter - 15 varieties

The cucumbers in this recipe are sweet and crunchy, and the garlic and pepper mixture add aromatic flavor. The greens used in the recipe perfectly complement the cucumber slices.

Ingredients:

• Cucumbers (small) 4 kg.
• Large bunch of parsley
• French mustard 160 g.
• Garlic 3-4 heads
• Vinegar 1 glass
• Vegetable oil 1 cup
• Salt 80 g.
• Sugar 1 cup
• Mix of ground peppers (to taste)

Preparation:

Wash the cucumbers thoroughly and cut them lengthwise into four pieces.

It’s better to immediately put everything in a large container for better mixing.

Wash and dry the greens, then chop and add to the cucumbers.

We peel the garlic and chop it finely, and then send it to the cucumbers. Salt, add vinegar, vegetable oil, sugar, mustard and pepper.

Mix well and leave to infuse in a warm room for 3-4 hours, stirring occasionally.

The peculiarity of this recipe is that you can use overgrown cucumbers in this salad, which are unsuitable for other preservation. The main thing is to peel the skin and remove the seeds.

Ingredients:

• Cucumbers 1 kg (already peeled)
• Bunch of dill
• Dry mustard 1/2 tablespoon
• Garlic 1 head
• Vinegar 100 ml
• Vegetable oil 100 ml
• Salt 1\2 tablespoon
• Sugar 1 tablespoon
• Peppercorns and bay leaves

Preparation:

Wash cucumbers and greens. Cut off thick and rough skin. If necessary, you can remove large seeds with a teaspoon. Cut the cucumber into pieces and place in a container. Then add bay leaf, pepper and finely chopped garlic. Dill can be added to cucumbers along with seeds. Stir and leave for 2-3 hours. Then put on low heat and bring to a boil, stirring while doing so. Boil for another 5-7 minutes and roll up.

The difference with this recipe is that you do not need to wait for the salad to infuse and release the juice. After mixing all the ingredients, you can immediately put them in jars, sterilize and roll them up.

Ingredients:

• Cucumbers 2.5 kg.
• Dry mustard 1.5 tablespoons
• Garlic 1 head
• Vinegar 1 glass
• Vegetable oil 1 cup
• Salt to taste
• Sugar 1 cup

Preparation:

Cut clean cucumbers into slices. Add mustard, oil, salt, sugar, vinegar to the cucumbers and crush the garlic on the garlic press. Mix well and fill into prepared jars. Place the jars in a container and sterilize after boiling for 15 minutes.

Crispy and tasty cucumbers with mustard that will delight the whole family in winter.

Ingredients:

• Cucumbers 4.5 kg.
• Dry mustard 1 tablespoon
• Garlic 1-2 heads
• Vinegar 250 ml
• Vegetable oil 250 ml
• Salt 100 grams
• Sugar 250 grams
• Ground pepper 2 tablespoons
• Mustard seeds optional

Preparation:

Cut the cucumbers lengthwise into 4 parts and put them in a container. Add salt, sugar, oil, vinegar, mustard, pepper to them and crush or garlic mode. Stir and leave for a while until the cucumbers release their juice. Jars of cucumbers must be sterilized 10-15 minutes after boiling.

For more information on how to prepare this salad, watch the video:

For lovers of spicy food, this recipe will be a real find. The presence of red pepper makes the salad spicy, but in any case its quantity can be adjusted.

Ingredients:

• 4 kg cucumbers
• 1 cup of sugar
• 1 cup vegetable oil
• 1 cup 9% vinegar
• 2 tablespoons salt
• 2 tbsp. spoons of dry mustard
• 2 tbsp. tablespoons minced garlic
• bunch of dill
• 2 tsp ground black pepper
• 3 tsp ground red pepper

Preparation:

Wash the cucumbers, cut into circles and put everything in a saucepan. Dill mode, crush the garlic with a garlic press and add along with the rest of the ingredients to the cucumbers. Mix carefully. The salad should stand for 2-3 hours. During this time, you can prepare the jars. You can add the salad to the jars using a large spoon. Cover with a lid and sterilize for 15 minutes.

For this recipe, you don’t need to use choice cucumbers, since you still need to cut them into long slices. If the cucumbers have thick skin, you should remove it.

Ingredients:

• 3 kg cucumbers
• 100 g sugar
• 1 cup vegetable oil
• 100 ml vinegar
• 1 heaped tablespoon of salt
• 1\2 tablespoon dry mustard
• Approximately 1 head of garlic
• 1\2 tablespoon ground black pepper

Preparation:

We cut clean cucumbers lengthwise into slices, but if the cucumbers are small, then it is enough to divide them into 4 parts. Mix the cucumbers with the ingredients in any order and mix everything thoroughly. Leave everything for 3-4 hours.

Place the cucumbers in jars and fill them with the resulting juice. Sterilize for 5-7 minutes after boiling.

For more information on how to prepare this salad, watch the video:

Prepare this salad for the winter and please your loved ones with a delicious snack. Mustard seeds are present among the ingredients, but they do not need to be added. It all depends on taste.

Ingredients:

• For 7 cans with a capacity of 0.5 l:
• Cucumbers - 4 kg
• Sugar - 1 glass
• Vinegar 9% - 1 glass
• Vegetable oil - 1 glass
• Ground pepper - 1 tbsp. spoon
• Dry mustard \beans - 1 tbsp. spoon
• Salt - 0.5 cups

Preparation:

Cut the cucumbers into 4 parts.

Add sugar, vinegar, vegetable oil, pepper, mustard, salt, mix and leave for 6 hours. Divide into half-liter or liter jars. Pour in juice. Sterilize cucumbers in dry mustard for 40 minutes. Then roll up the cucumber salad with mustard.

We choose medium-sized hard cucumbers, which, if desired, can be placed in water for 2-3 hours. This procedure will give the cucumbers juiciness.

Ingredients:

• Cucumbers 2 kg.
• Onion 1 pc.
• Carrot 1 pc.
• Bunch of dill
• Mustard seeds 2 tablespoons
• Garlic 4 cloves
• Vinegar 0.5 cups
• Vegetable oil 0.5 cups
• Salt 2 tablespoons
• Sugar 0.5 cups
• Peppercorns 6 pcs.

Preparation:

Cut the cucumber in half and cut into slices as if for a salad. The onion is also cut into small half rings and sent to the cucumbers. Carrots can be grated or cut into small strips. Then finely chop the dill, crush the garlic and add to the cucumbers. It's time to add everything else and stir. Leave the salad under pressure for 3 hours. When pouring lettuce into a jar, you need to tamp it down periodically. After boiling, boil for another 15 minutes.

For more information on how to prepare this salad, watch the video:

In this recipe, you don’t have to wait for the salad to release its juice. For this case, there is brine that is poured into the cucumbers.

Ingredients:

• 4 kg cucumbers
• 1 tbsp. spoon of sugar
• 1 tbsp. spoon of vegetable oil
• 1 tbsp. spoon of vinegar
• 1 tbsp. spoons of salt
• 2 tbsp. spoons of dry mustard
• 2 tbsp. tablespoons minced garlic (4 cloves)
• 2 tsp ground black pepper
• 1 tsp ground red pepper

Brine for 4 liters of water:

• 1 tbsp. spoon of salt
• 1.5 tbsp. spoon of sugar
• 1.5 teaspoons citric acid

Preparation:

Cucumbers can be cut as you like and placed in a container in which you can mix well with all the other ingredients. The brine is very easy to prepare, since you just need to mix all the parts. After carefully mixing, put into liter jars, add brine and sterilize for 20 minutes.

To prepare this salad you will need a special corrugated knife, which is often used to make French fries. The shape of the cucumbers will be very original and such a salad will not be embarrassing to serve on the table in front of guests.

Ingredients:

• Cucumbers 3 kg.
• Dry mustard 2 tablespoons
• Garlic 1 head
• Vinegar 250 ml
• Vegetable oil 200 ml
• Salt 100 grams
• Sugar 200 grams
• Ground pepper 1 tablespoon

Preparation:

We cut the washed cucumbers with a special knife and put them in a large saucepan. Next, put all the ingredients in the pan in any order and mix. Leave the salad for 15 minutes and then put it into jars. Sterilize for 20 minutes.

For more information on how to prepare this salad, watch the video:

Delicious aromatic cucumber salad for the winter. This salad combines several ingredients, resulting in a unique taste.

Ingredients:

• cucumbers - 4 kg
• onion - 1 pc.
• garlic - 1 head
• fresh dill - 1 bunch
• carrots - 1-2 pcs.
• bay leaf - 4 pcs.
• black peppercorns - 6 pcs.
• dry mustard - 4 tbsp. l.
• salt -4 tbsp. l.
• granulated sugar - 1 tbsp.
• vinegar 9% - 1 tbsp.
• sunflower oil - 1 tbsp.

Preparation:

We take cucumbers of medium size and good quality. Cut the cucumbers into strips or slices, but not too thin. We will put everything in a saucepan. Cut the onion into half rings, pass the garlic through a garlic press and place in a pan. Carrots can be cut into strips or grated. After mixing all the ingredients, mix well and leave the salad under pressure overnight. When the water boils, reduce the heat and sterilize for 30 minutes

This salad turns out very tasty and beautiful. The carrots present in it make it festive and appetizing.

Ingredients:

• 4 kg cucumbers
• 1 onion
• 1 head of garlic
• 1-2 carrots
• Bay leaf
• 4 tbsp salt
• 6 pcs black peppercorns
• 4 tbsp mustard powder
• 1 cup of sugar
• 1 cup vinegar
• 1 cup sunflower oil
• Bunch of dill

Preparation:

Cut the cucumbers into strips or slices, but not too thin. We pass the garlic through the garlic press, onion mode in half rings, three carrots on a grater and pour everything into the cucumbers. We also send everything else to the cucumbers. Sterilize the salad for 25-30 minutes.

For more information on how to prepare this salad, watch the video:

The cucumbers according to this recipe are slightly sweet, but at the same time spicy and crunchy. For this you will only need straight and not thick cucumbers.

Ingredients:

• 1 kg cucumbers
• 3 cloves garlic
• 0.5 teaspoon mustard powder
• a pinch of ground black pepper
• 1 teaspoon without top sugar
• 1.8ml 70% vinegar
• 55 ml water
• 3/4 tbsp salt
• 4 tbsp refined sunflower oil
• 0.5 tbsp chopped dill

Preparation:

Wash the cucumbers and cut along the fruit into slices approximately 1-1.5 mm thick. Place the sliced ​​slabs in a large container. Add garlic, dill, salt, pepper, mustard, sugar. Add vinegar, water and oil. Stir and leave for 2 hours. Place in jars and boil for 20 minutes.

Spicy cucumbers with mustard are a great salad option when you want to treat yourself to your favorite vegetables in the cold winter.

Ingredients:

• Cucumbers 3 kg
• Vinegar 250 ml
• Sugar 350 g
• Boiled water 1 l
• Salt 2 l
• Mustard 180 ml

Preparation:

Wash the cucumbers and soak them in water for several hours. Then cut into circles and add salt and liquid mustard. After this, add vinegar, water and sugar, mix. Cover the container and leave overnight. We pour the marinade into a separate container, which we put on the fire and bring to a boil. Pour boiling marinade over the cucumbers placed in jars and roll them up.

For more information on how to prepare this salad, watch the video:

If you want to discover a tasty and crispy snack in winter, then make a salad according to this recipe. Cucumbers drenched in mustard marinade are very tasty and will please all your guests.

Ingredients:

• 2 kg cucumbers
• 1\2 cups sugar
• 1\2 sunflower oil
• 1/2 cup vinegar
• 1 tbsp. l. salt
• 1 tbsp. l. mustard (powder)
• 5 cloves garlic
• bunch of dill
• half teaspoon black pepper
• half teaspoon red pepper

Preparation:

We will need clean, medium-sized cucumbers, which we put in any way and put them in a saucepan. Next, add all our ingredients, chopped dill and grated garlic. Stir and preferably leave the salad until the cucumbers release their juice. Since our cucumbers are small, you can take 0.5 liter jars. Immerse the jars in a pan of water and sterilize for 10 minutes. after the water boils.

Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard many rave reviews about her cooking. To please everyone around you and remain satisfied with your painstaking and tedious work, you need to know the recipe for the pickle you are going to prepare. In this article we will reveal to you the nuances and rules for preparing wonderful crispy pickled cucumbers with aromatic mustard that will not leave anyone indifferent. So, let's figure it out.

Preparation plays an important role in the canning process. Cucumbers purchased at the market or collected from your own garden must be thoroughly washed and then soaked in cold water so that they are saturated with moisture and prepared for rolling. After about an hour of this soaking, the cucumbers can begin to peel and sort.

Did you know? Pickling vegetables has been known to mankind for more than 6 thousand years. And although this method is not the best in terms of usefulness, dietetics approves of it. Per 100 grams of pickled cucumbers there are only 16 kilocalories, and they contain no fat at all.

Any fruit on which you find stains, dents, cuts or other mechanical or natural damage should be set aside. They will be used in salads or just for food, but only the best and whole ones are suitable for canning.
It is also worth getting rid of those cucumbers that are “not marketable,” that is, bent, twisted and defective. They will also go into salads, but not under the lid.

Preparing jars and lids

While your cucumbers are simmering in cold water and soaking up moisture, it's time to start sterilizing the jars and lids. To do this, wash each glass container you plan to use with baking soda.

It’s better to prepare more containers than you might need: you never know. After preliminary sterilization with soda, you need to boil water and scald each of them in turn.
Fill the ladle with boiling water, shake the jar with boiling water for 2-3 seconds, scalding its walls, then turn the container upside down and pour the boiling water back into the pan. Place the jar itself with its neck on a towel so that the steam does not immediately evaporate and continue sterilization.

Important! You need to scald the jars very carefully so as not to get burned and not contribute to the explosion of the glass. To do this, hold the bottom of the jar with a kitchen towel, and perform the operation itself very quickly.

If you are afraid to perform such a procedure, you can use the original sterilization method. To do this, take a wide saucepan and place a sieve on it. When the water boils, place the jars on a sieve and wait until water begins to flow down their walls.

This means that steam sterilization can be stopped. The lids also need to be sterilized. They should be boiled in water for at least 2 minutes. To save time, this can be done exactly when the jars are sterilized.

Video: sterilizing jars

From the kitchen equipment you will need:

• 3 liter jars;
• brine pan;
• cucumber bowl;
• cutting board;
• beaker;
• tea spoon;
• ladle;
• towel.

Required Ingredients

For canning, prepare (based on 3-liter jars):

• 1 kg of cucumbers;
• 6 umbrellas;
• 6 leaves;
• 1 hot fresh (medium size, enough for 6 rings);
• 6 cloves;
• 15-18 peas;
• 1.5 teaspoons in grains;
• 6 teaspoons salt;
• 6 teaspoons sugar;
• 150 ml vinegar.

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

Recipe

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

Check out the step-by-step instructions:

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

How and where to store the workpiece correctly

After you have finished rolling the last jar of cucumbers, they need to be turned upside down and placed on the floor with the lids down. Glass containers should be wrapped on top with a blanket or any warm clothes so that they cool evenly and do not burst due to temperature changes.