Step-by-step recipe with photos and videos
To prepare cucumbers in mustard filling For the winter, take the following products.
Rinse the cucumbers thoroughly to remove dirt and dust. If you have time, pour the vegetables first 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 in 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!
Step 1: Prepare the cucumbers.
Sort through the cucumbers, wash them with a soft brush or sponge, and dry with a paper towel. Cut the vegetables into large pieces any size. You can even make different ones, let you have one jar with flat slices, the second with quarters, and the third with thick circles. The main thing is not to make it small, let the pieces be large, thick and beautiful.Step 2: Fill the cucumbers.
Place the chopped cucumbers in a suitable sized bowl. It is necessary that all the vegetables are included and there is still a decent amount of space left so that you can easily stir the cucumbers after adding the filling.
Now, let’s actually prepare the mustard filling itself. To do this, in a plate or measuring cup, mix vegetable oil, vinegar, salt, granulated sugar, black ground pepper And mustard powder. Mix everything until as smooth as possible.
Pour the mustard sauce over the cucumber pieces and mix, using your hands. Then close the lid and shake vigorously several times. That's it, leave the vegetables as they are. 3 hours.
Step 3: Prepare cucumbers in mustard sauce.
Arrange lightly pickled cucumbers in mustard among prepared glass jars. The pieces of vegetables should lie very tightly to each other. Pour the remaining marinade into the filled jars, which has been mixed with the released cucumber juice.
Place several layers of thick gauze or a double folded kitchen towel on the bottom of the pan. Place jars of cucumbers there, cover them with lids and pour into the pan warm water so that it reaches the hangers of the cans. Cover the pan with a lid and bring the water to a boil. Then reduce the heat so that very strong splashes do not get inside the jars and sterilize the workpieces for 15-20 minutes.
Screw the hot jars tightly and let them cool at room temperature during 1 day. Then hide your cucumbers in mustard sauce in a dark place.
Step 4: Serve the cucumbers in mustard sauce.
Very little in winter fresh vegetables, and even those sold in stores are often tasteless and plastic. Therefore, preparations are sometimes the only chance to enjoy vegetables in winter.
Serve cucumbers in mustard sauce as a snack for your regular lunch or for festive table. They can also be added to salad. And sometimes it’s just nice to crunch on pickles in front of the TV in the evening.
Bon appetit!
You can add it to each jar to suit your taste. onion, cloves of garlic, sprigs of fresh dill and other spices that you consider appropriate here.
It is best to make the preparations in small jars so that the cucumbers are eaten as soon as you open them.
Marinades for pickling cucumbers differ in their composition and variety. How to cook cucumbers in mustard sauce for the winter read and watch further.
Recipe: Cucumbers in mustard dressing for the winter, step by step
Traditionally, we add our favorite spices and herbs to jars of cucumbers. Classic version with dill, sometimes with horseradish and black currant leaves. There are options for marinating with cherry leaves, alder shoots, pieces of hot pepper or garlic. I suggest making several jars of cucumbers in an interesting mustard filling. Let's get started.
Recipe: Cucumbers in mustard sauce
Ingredients:
- 4 kg cucumbers
- 1 tbsp. water
- 1 p. vinegar 9%
- 1 tbsp. vegetable oil
- 1 tbsp. Sahara
- 10 cloves of garlic
- 2 tbsp. l. dry mustard powder
- 3 tbsp. l. salt
- 1 tsp. ground black pepper
Cooking method:
1. Wash the cucumbers and soak in cold water about two hours.
2. Cut the cucumbers into 2-4 pieces lengthwise.
3. Mix sugar, salt, ground pepper and mustard.
4. Pour the spices into the cucumbers and stir.
5. Pour vegetable oil, vinegar and water into the cucumbers.
6. Peel the garlic, chop finely and add to the cucumbers.
7. Mix everything thoroughly.
8. Cover the bowl with cucumbers with a clean towel and leave at room temperature for three hours.
9. Sterilize 0.5 liter jars and dry on a towel.
10. Place the cucumbers in clean, sterilized jars.
11. Pour the juice released from the cucumbers into jars.
12. Line a large pan with a towel. Place jars of cucumbers on a towel. Cover the jars with lids. Add water to the pan so that when boiling it does not overflow and fall into the jars.
13. From the moment of boiling, sterilize the cucumbers evenly 15 minutes.
14. Remove the jars of cucumbers from the pan and quickly screw on the lids.
15. Turn the jars upside down and wrap them in a blanket until they cool completely.
Store the cucumbers in a cool place.
Cooking tips:
- This method can also be used to pickle whole small cucumbers, then you will need 2 times more water;
- According to the same recipe, halved tomatoes work well, but you shouldn’t leave them for more than 20 minutes, but it’s better to put them in jars immediately after mixing;
- It is imperative to boil the lids before rolling so that the workpiece is stored well;
- instead of garlic you can use onion or green onions;
- Cucumbers this way are good as an appetizer or as an addition to salads and side dishes.
Bon appetit!
Look even more clearly in the video recipe.
Video recipe "Cucumbers in Mustard Fill"
Have fun cooking and be healthy!
Always yours Alena Tereshina.
2016-04-16I love these cucumbers. They are good with main courses (especially mashed potatoes, rice, pasta) or on a holiday table, as an appetizer.
I roll these cucumbers on the floor liter jars, it’s very convenient: I opened the jar and ate it at once. 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.
On various culinary sites you can find a large number of recipes that allow you to pickle or marinate cucumbers for the winter, but the most popular recipe Cucumbers in mustard sauce are considered to be used 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.
Still have 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 and 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, as cucumbers emit sufficient quantity 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 a large saucepan that will fit the prepared jars of cucumbers. Place a kitchen towel or several layers of folded thick gauze on the bottom. Pour a small amount of water in a saucepan and place the jars there.
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 at 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 of 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, as well as capsicums, they should not be cut.
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.
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