One of the favorite preparations among housewives is preparing cucumbers for the winter. There are thousands of recipes for canning this green vegetable. Housewives share delicious recipes with each other, they are published in various magazines, and recipes for preparing cucumbers are featured on almost all culinary sites. But among this enormous mass of culinary creations, a special place is occupied by the preparation of cucumbers for the winter in mustard sauce.
This harvesting method has become increasingly popular in recent years. Cucumbers in mustard sauce come out crispy for the winter, charmingly appetizing and have a denser structure.
How to cook cucumbers in mustard sauce for the winter
Any ripe cucumbers will work for this recipe. The size does not matter, since the vegetables will need to be cut into large circles or lengthwise into several pieces. The taste of the product will not change depending on the cutting shape. Also, the recipe does not provide for the use of water; the amount of cucumber juice will be enough to prepare the filling.
To prepare cucumbers in mustard sauce, take:
- 4 kilograms of ripe cucumbers:
- 2 tablespoons dry mustard powder:
- 100 grams of salt and sugar;
- 6-8 cloves of garlic;
- 100 milliliters of vegetable oil;
- Ground black pepper – add to your taste;
- Parsley and dill;
- Half a glass of 9% table vinegar.
Sort the cucumbers and rinse well under running water. Trim both sides of the butt. Next, cut the cucumbers either into large circles or lengthwise into several pieces, as you like. The main thing is that the pieces do not turn out to be very small.
Peel and chop the garlic. Wash and chop the parsley and dill. Add the amount of greens to your liking.
Prepare the fill. In a suitable bowl, mix together: salt, sugar, ground black pepper, mustard powder, vinegar and vegetable oil. Add garlic and herbs, stir.
The chopped cucumbers must be transferred to a large bowl or suitable container and filled with filling. Stir and leave for 4-5 hours. The cucumbers should release juice, which will be enough to fill the jars of green ones.
Wash and sterilize the jars in any way convenient for you.
Place the infused cucumbers into the prepared jars and pour the filling evenly over them. Shake each jar slightly; the green ones should be completely covered with brine.
Next, you need to sterilize the preservation. Place a kitchen towel or several layers of cheesecloth in the bottom of a large saucepan. Pour some water. Place jars of cucumbers there, cover them with lids and sterilize for 15-25 minutes. The time depends on the volume of the cans.
Pickled cucumbers in mustard sauce for the winter
Vegetables for marinade must be selected that are elastic and of the same size.
Recipe ingredients:
- Fresh cucumbers - 2 kilograms;
- Dry mustard - 30 grams;
- Granulated sugar - 3/4 cup;
- Partial faceted glass of vegetable oil;
- Iodized salt – 2 tablespoons (heaped);
- 1.5 small heads of chopped garlic (or 6 large cloves);
- Pepper mixture (ground) – 1 tablespoon;
- A full faceted glass (9% vinegar).
- 250 ml boiled water.
Yield: 5-6 servings.
Home cooking process:
Step 1. Sort through the cucumbers, remove them from the stalk and rinse gently under running water using a soft brush or foam sponge.
Step 2. Be sure to soak the cucumbers in cold water for 5 hours. This way, excess air will escape from them.
Step 3. Cut the cucumbers into circles or lengthwise, not too finely (into four or five pieces, depending on the size of the cucumber). Next, dry the slices with a paper towel.
Step 4. Preparing the filling. Mix mustard powder with salt, add sugar and a mixture of peppers. Mix the resulting sauce thoroughly until it reaches the consistency of liquid sour cream. Slowly pour vinegar and vegetable oil into the mixture.
Step 5. Now the cucumbers should be poured with mustard juice, stirring thoroughly using your hands. The vegetable salad should marinate in the sauce for approximately 3 hours.
Step 6. Chop the garlic cloves with a knife (you can put them through a garlic press) and pour into the cucumbers. Let the vegetables sit for another 1 hour.
Step 7. Place the workpiece marinated in the sauce into jars, fill everything with the cucumber brine that has been released (about 200 ml is needed for a 0.5-liter jar).
Step 8. Close the jars with sterilized lids, bring the vegetable salad to a boil and sterilize it for 20 minutes.
Step 9. Now roll up the jars and send them to a warm, dark place (necessarily with the lid down) until they have cooled completely. This is a very important point.
So, a delicious cucumber salad in mustard marinade is ready! It is served as an independent snack, and also goes well with meat, poultry or potatoes. This dish will pleasantly diversify your everyday menu and satisfy the most demanding tastes. After all, you really want to pamper your loved ones and friends with something new and nutritious. The most important thing is to cook in a good mood and with pleasure, then you will definitely succeed!
The following cucumber recipe will not cause you much trouble, as it is relatively simple to prepare. There is no need to sterilize cucumbers in a water bath. The preparation is very tasty, stores well and is eaten very quickly.
You will need fresh cucumbers of any size, as many as you want to prepare.
Ingredients for one three-liter jar:
- Fresh cucumbers;
- Dry mustard (powder) - 1 tablespoon;
- Dill umbrella - 1 large or 2 smaller;
- One small bell pepper;
- Hot pepper pod;
- Two small leaves of horseradish;
- Garlic cloves 2-3 pieces;
- 3-4 black peppercorns;
- Bay leaf;
- 5-7 cherry leaves;
- 2-3 currant leaves;
- One tablespoon of vodka.
To prepare brine (per 5 liters of water):
- Faceted 200 gram glass of sugar (with a slide);
- Faceted 200 gram glass of salt;
- Faceted 200 gram glass of 9% table vinegar.
Sort the cucumbers and rinse under running water. Soak in cold water for 2-3 hours.
Cut off the root of the bell pepper. There is no need to remove the seeds. Cut it lengthwise into 4 pieces. Peel the garlic.
Place horseradish leaves, an umbrella of dill, and bell pepper cut into 4 pieces into clean, prepared, sterilized three-liter jars. Also add currant and cherry leaves, bay leaves, garlic, and pepper. Then pack the cucumbers tightly into the jars without fanaticism.
Pour boiling water over each jar and leave for 5 minutes. Drain the water from the jars, taking precautions, into a suitable pan. To ensure that only the liquid is drained, you can use a special lid for draining the preservative.
Place the drained liquid on the stove and bring to a vigorous boil. Pour it back into the jars of vegetables. Leave for 5-10 minutes. Drain the water into the pan again and put it on the fire. Add sugar and salt, after boiling, pour in vinegar.
Transfer the cooled product to the storage location for your preserves.
Cucumbers pickled using this method come out a little spicy, this gives the preparation an interesting, pleasant taste. This recipe for cucumbers in mustard filling will appeal to those housewives who do not like to bother with sterilizing the rollers in a water bath and rolling them with metal lids.
Recipe ingredients (for a three-liter jar):
- Fresh small cucumbers - 2 kilograms;
- Dry mustard (powder) - 12 -15 grams (1 tbsp);
- Coarse salt - 2 tablespoons (heaped)
- Garlic cloves - 3-4 pieces;
- Dill umbrella;
- A couple of horseradish leaves;
- If desired, cherry or currant leaves - 3-4 pieces;
- Peppercorns 4-6 pieces (hot pepper can be used).
Sort the cucumbers, rinse under running water, then soak in cold water for 4-5 hours. During the soaking process, change the water three times. Cucumbers should be kept in chilled water at all times. Cut each cucumber on both sides, at the places where the stem and flower are attached.
Wash horseradish, cherry and currant leaves thoroughly. Peel the garlic.
Pour about one and a half liters of clean water into a saucepan, put on fire and bring to a boil. Add salt to boiling water and stir to dissolve it. After the salt has completely dissolved, remove the pan from the heat, add dry mustard powder and mix thoroughly. There should be no lumps of mustard in the brine.
Place horseradish leaves, dill, garlic, currant or cherry leaves, and pepper into prepared sterilized jars. If using hot peppers, cut them into small pieces.
Pack the cucumbers into the jars quite tightly. Pour mustard brine and close tightly with nylon lids. Store pickled cucumbers in mustard sauce in the refrigerator or cellar.
In winter, pickles practically never disappear from our tables; they make our diet varied and tasty. The only thing is that you should take care of preparing pickles in advance; the end of summer and the beginning of autumn is the hottest period for preservation. Today we invite you to make a delicious preparation for the winter - cucumbers in mustard sauce. We add two types of mustard to the marinade - powder and grains, also add a little garlic and herbs, a bit of grated horseradish, as a result we get an incredibly aromatic mixture. These canned cucumbers are perfect for juicy shashlik, golden-brown chicken, cutlets, side dishes, and almost all dishes without exception.
Ingredients
- cucumbers – 1100 g
- ground dry mustard – 0.7 tsp.
- mustard beans – 0.7 tsp.
- parsley and dill - 2-3 sprigs each
- garlic – 3 cloves
- horseradish root – 1 g
- salt – 15 g
- sugar – 1/4 cup
- paprika - to taste
- vegetable oil - 1/4 cup
- table vinegar - 1/4 cup
- ground black pepper - a pinch.
Preparation
We choose cucumbers at the market, or collect them from the garden - salad varieties are not suitable for our recipe. The day before, rinse the cucumbers in cool water, place them in a bowl of suitable size, fill with cold water, and leave the cucumbers in this state for 5-6 hours. This time will be enough for all the cucumbers to replenish the supply of lost moisture, and as a result they will give that same, everyone’s favorite crunch. We also check the cucumbers for bitterness; naturally, they should not be bitter.
After the specified time, take out the cucumbers, dry them with a kitchen towel, and cut off the tails on both sides. Cut each cucumber lengthwise into two equal halves, each of which is cut into large cubes. If desired, cut the cucumbers into oblong strips. If you are lucky enough to get gherkins, marinate them whole.
Now let's start preparing the dressing - pour dry spices into a bowl - ground paprika to taste, ground mustard, salt and granulated sugar. Mix.
Next, pour in a portion of vegetable oil and vinegar, a quarter of a glass each. Mix thoroughly until the mustard and paprika are completely dissolved.
Rinse the fresh greens, shake off excess drops of water, and finely chop the greens with a sharp knife. We remove the husks from the garlic, cut off a small piece at the horseradish root, grate the garlic and horseradish into the smallest shavings. Add the prepared ingredients to the bowl, mix, the dressing is ready.
Pour our dressing over the cucumbers, stir, cover the container with cling film, and leave completely undisturbed for four hours.
After four hours, the cucumbers have released a sufficient amount of juice, which is enough for pickling.
We wash the jars thoroughly in advance with soda or a good detergent, and sterilize them over steam for ten minutes. Throw the lids into boiling water and “boil” for three minutes. We fill dry jars with cucumbers, and also fill in the entire marinade.
Add a little mustard grains on top.
Be sure to sterilize - cover the bottom of the pan with a piece of cloth, place the jar, pour in warm water so that it reaches the shoulders of the jar, measure 15 minutes after the water boils (for 0.5 liter jars). We keep liter jars of cucumbers for 25 minutes.
Carefully remove the hot jar from the pan, immediately seal the jar hermetically with a lid, and cool it upside down under a blanket. We store pickled cucumbers in mustard sauce for the winter in an apartment or cellar.
Enjoy your meal!
Cucumbers in mustard sauce without sterilization for the winter
Pickled cucumbers are prepared in different ways for the winter. Today I propose to make several jars of crispy pickled cucumbers in mustard sauce. Usually for such cucumbers they use dry mustard or mustard grains. This time we will use spicy Russian mustard from a jar. The recipe for this preparation does not require sterilization. 
Yield: 2-3 jars of 750 ml.
Ingredients:
- cucumbers 1.5 kg;
- chili pepper to taste;
- garlic 2-4 cloves;
- dry dill umbrellas 2-4 pcs.;
- horseradish leaves 1 pc.;
- currant leaves 2-4 pcs.;
- coriander and black peppercorns - a handful;
- Russian mustard 3.5 tbsp. l.;
- sugar 150 g;
- salt 1.5 tbsp. l.;
- vinegar 9% 120 ml;
- water 700-900 ml.
Preparation
Take medium sized cucumbers. To make the cucumbers crispier, first soak them in a bowl of cold water and leave for several hours. Then trim the ends of the cucumbers. If you have long cucumbers, then you can cut them in half into several parts. 
Rinse the jars thoroughly with soda, and then boil them in a pan of water or sterilize them in the oven or over steam in a water bath. Pour the lids for the jars into a bowl of boiling water and leave for five minutes. Rinse all aromatic greens (currant leaves, horseradish leaves and dill umbrellas). Peel a few cloves of garlic, chop the chili pepper coarsely. Distribute the prepared herbs and garlic with pepper among the jars. Use spices for these cucumbers as desired. I took a handful of coriander and black pepper this time. 
Place cucumbers tightly in jars. Boil water in a kettle and pour it into jars of cucumbers. Cover with lids and leave the cucumbers to warm up for 10 minutes. Then repeat the filling process. To do this, drain the water from the jars into a bowl and boil it, then pour it into the jars and let it sit for 10 minutes.
Drain the water from the cucumbers into a bowl again and prepare a mustard marinade based on it. To do this, add sugar, salt, and Russian mustard to the water. Place the marinade on the stove and let it simmer for five minutes.
Finally, pour vinegar into the marinade and immediately remove the container from the stove and pour it into jars of cucumbers. Seal the jars with cucumbers in mustard filling tightly with lids and place under a towel until they cool completely.
Store these crispy cucumbers in mustard sauce in the pantry or basement.
Choose any of the two recipes, we are sure you will like this preservation and diversify your winter preparations.
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 on delicious appetizers in the marinade. Learn all about how to prepare this famous treat.
How to cook cucumbers in mustard sauce
There are many conservation options, but there are 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: by sterilization or triple filling.
Recipes for cucumbers in mustard sauce
There are many ways to prepare this dish, but first you need to prepare all the ingredients and study the instructions with photos. 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, housewives especially like these canned cucumbers. 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 pepper - half a piece;
- 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:
- Place horseradish, dill, and 2 types of chopped peppers in a jar.
- Vegetables are tightly placed in it.
- Parsley and sliced garlic cloves are distributed on top.
- Prepare the brine: boil water and salt for 5 minutes.
- Boiling brine is poured into the jar.
- Cover the containers with metal lids for 5 minutes.
- The brine is drained, boiled again, the container is filled, and left for the same time. The procedure is repeated twice.
- 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 are a delicious dish that is 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 of preserving cucumbers is relevant for lovers of piquant 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 - to taste.
Cooking method:
- Bring the water to a boil, turn it off, add salt and mustard.
- Mix the ingredients and boil the liquid again.
- Cool the brine.
- Place gherkins, garlic, dill, horseradish, cherries and peppers in a jar.
- Pour brine on top.
- Leave the container with the contents for 3 days.
- 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 lovers of spicy 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:
- Cut the gherkins into slices.
- Chop garlic and parsley.
- Place the gherkins in a bowl and add all the spices there.
- Cook for about 15 minutes.
- 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.
With the help of some tricks, the blanks are preserved for a long time. Successful methods of preservation include rolling pickled cucumbers without the sterilization process. They do not lose vitamins and microelements for a long time and are well preserved. It’s easy to prepare cucumbers with mustard for the winter in jars according to the recipe described below. The main thing is to have all the necessary ingredients on hand.
Ingredients:
- gherkins – 2.5 kg;
- horseradish leaves, cherries, dill umbrellas, garlic feathers to taste;
- salt – 1 glass per 1.5 liters of water;
- dry mustard – 1 tbsp.
Cooking method:
- Place seasonings and gherkins in liter jars.
- Fill them with a solution of salt and water and set aside for a couple of days.
- Strain the liquid and cover the vegetables with water.
- Pour in the rest of the seasonings and cover the containers with nylon lids. Cucumbers in mustard are ready. This type of preservation should be stored in a cool place.
Video
To prepare cucumbers in mustard sauce for the winter, take the following products.
Rinse the cucumbers thoroughly to remove dirt and dust. If you have time, first soak the vegetables in cold water for 5-6 hours. If your cucumbers are homemade, you don’t have to do this.
Prepare jars with lids. Wash them thoroughly with baking soda and rinse well.
Sterilize in a way convenient for you.
Place the prepared cucumbers in sterile jars in an upright position, close to each other.
Prepare mustard filling. Pour water into a saucepan or saucepan. Add salt, sugar, table vinegar, mustard. Mix well and bring to a boil.
Fill the jars with cucumbers with hot mustard sauce.
Place in a pan for sterilization. Fill with hot water. Sterilize for 10-15 minutes from the moment of boiling.
Seal tightly and turn upside down. Wrap it up well. Cucumbers in mustard sauce are ready for the winter.
Delicious preparations for you!
video recipe below description:
It is advisable to choose cucumbers of approximately the same size. They should be washed and soaked in a basin or bucket of cold water for 2-3 hours. This will “wake up” the cucumbers, making them more juicy and aromatic, as if they had just come from the garden.
Now the cucumbers need to be cut. First, remove the butts, and then cut those that are small once lengthwise and once across, and if larger, then cut twice lengthwise and once crosswise. To do this, you need to choose cucumbers of approximately the same size, so that the slices also turn out approximately the same.
In a separate deep bowl, mix salt, sugar and pepper. Important! Only coarse salt should be used for preservation.
The resulting mixture should be poured into the cucumbers. Add finely chopped dill. Then pour in vegetable oil and vinegar. Mix thoroughly and leave for 3-4 hours.
During this time, be sure to stir them every half hour.
While the cucumbers are brewing, you need to prepare the jars. It is advisable to sterilize them. You can do this over steam in a slow cooker, or you can pour a little water on the bottom and put it in the microwave for a couple of minutes, turning on maximum power. Place the lids in boiling water for a couple of minutes.
Fill the jars tightly with cucumbers and pour in the resulting juice. Pour the juice equally into the jars.
From the specified amount of products you will get 8-9 half-liter jars. Depending on how tightly you stuff.
Now the jars of cucumbers should be sterilized. To do this, you need to put a towel on the bottom of a wide and tall pan, place jars on it, pour cold water up to the hangers, bring to a boil over medium heat, reduce the heat and sterilize half-liter jars for 10 minutes, and 15 minutes for liter jars.
After the jar, carefully remove it from boiling water, roll it up and wrap it for a day. After this, store in a cool place. These cucumbers are fine in the apartment, the main thing is that they are not exposed to direct sunlight.
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