Today we will preserve cucumbers with mustard for the winter. Old good friend– 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. 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.
- Most delicious preparations 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. Also valid oak leaves, which many people like to add to canning.
- 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:
- Cover the cucumbers with water and leave for several hours.
- Place at the bottom of the jar cherry leaves and horseradish (you can use roots instead of leaves), place the greens in jars vertically, add salt and pour boiling water into the jars to the top.
- 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.
- 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
It's more likely pickled cucumbers, since the process will be long, but you will not regret the long hassle.
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:
- Soak the cucumbers for several hours, then they will get the missing water and will be strong.
- 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.
- Dissolve in cold water salt and pour it into a jar. Cover nylon cover and set to salt.
- Check back every 3-4 days to make sure the cucumbers are covered with water. Add water if necessary.
- 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.
- 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:
- Cut the cucumbers and place in a bowl. Add sugar and salt, add oil and vinegar, add chopped garlic and mustard seeds.
- 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.
- Prepare the jars: wash and sterilize in any way. All that remains is to place the pieces tightly in jars, pour in the marinade and pasteurize them for 15–20 minutes, placing them in a saucepan with hot water. Record the time from the moment of boiling.
- 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. It's practically classic version preparations 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:
- Prepare vegetables and spices for canning (wash, trim ends).
- Place leaves and garlic at the bottom of the container. Place the greens tightly and pour boiling water over them.
- Let stand for 10 minutes to warm up the cucumbers, drain the water.
- After this, separately dissolve the salt in cold water and pour the solution into the jar to the top.
- Three days later, when the vegetable is pickled, drain the brine and put it in a jar mustard powder, fill the jar with plain cold water and close with a nylon or iron lid, it’s up to you.
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:
- Wash the greens and place in cold water for 4 hours, thanks to this the cucumbers will be strong.
- Place some of the greens on the bottom of the container, then lay the greens, alternating them with greens (layers).
- Make the filling: boil water, cool and add salt and mustard. If you start salting in a jar, you will get 1.5 for each big spoon powder.
- The workpiece will be ready after 2-3 days. Banks intended for winter storage, immediately after pouring the brine, roll it under an iron lid and put it 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:
- 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.
- 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.
- 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 did it this way, and they already knew a lot about rolling, Soviet time pickles and marinades were made 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:
- Soak the cucumbers for several hours, peel the garlic.
- Place the herbs and herbs in jars, pour in boiling water and cover with lids - let the preparation steep for 10 - 15 minutes.
- Then drain the liquid, add sugar and salt and boil.
- 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.
This recipe does not require selected, smooth cucumbers. We take everything that was rejected during salting/marination: hooked, too large, barrels - and cook sliced cucumbers with mustard, simple recipe for the winter and definitely in jars under iron caps.
From such a cucumber “substandard” you will get wonderful salad for the winter with fragrant mustard filling. Just be careful not to get overripe specimens with large seeds - the pulp of such cucumbers will quickly boil, but the peel will remain hard, and the seeds will get in the way.
The salad does not taste very spicy, so if you have fire eaters among you, add more mustard and garlic. The filling turns out aromatic, but somewhat cloudy due to the dissolved mustard powder and other seasonings. In winter, cucumbers with mustard can be served as a salad or appetizer, complemented boiled potatoes, meat and vegetable dishes.
Ingredients:
- cucumbers – 500 gr;
- chopped garlic – 1 tsp;
- salt – 0.5 tbsp. l. without slide;
- sugar – 1 tbsp. l;
- vinegar 9% table - 1 tbsp. l;
- dry mustard powder – 1 tsp;
- ground black pepper – 0.5 tsp;
- vegetable oil – 2 tbsp. l.
Cooking sliced cucumbers in mustard sauce
Soak the cucumbers in cold water for an hour to restore crispness. Then rinse and cut into circles 1-1.5 cm thick.
Cut the garlic cloves into small cubes or grate them. Along with mustard powder and ground pepper, add to the cucumbers. Mix.
Add coarse salt (non-iodized) and sugar. As long as this quantity is enough, at the end of cooking it will be possible to correct the taste if something is not enough.
Pour oil over the cucumber slices and sprinkle with vinegar. Cover, leave to infuse for a couple of hours and release the juice. Stir occasionally to create more brine.
Together with the brine, transfer the cucumbers into a bowl or cauldron with a thick bottom. Place on low heat. Bring the brine to a boil.
After 10-12 minutes, the cucumbers will begin to change color, this will be noticeable when stirring. At the same time, set to sterilize the jars and boil the lids. Stirring, cook the cucumbers in the brine for another five minutes, all the slices should darken, but remain intact, not boiled.
We pick up the cucumbers along with the brine and pack them into half-liter jars. Pour the remaining brine on top so that all the cucumbers are covered with it. Screw on the lids.
Cover the hot jars with sliced cucumbers with a blanket and let sit for 8-10 hours or until they cool completely. After warming up, put it in the pantry for storage. Good luck with your preparations!
If you are the lucky owner summer cottage or you have an entire household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. We will talk about them.
When the preparations are salted and are already in the pantry and waiting in the wings. A various salads from fresh vegetables have already become boring, then my recipes great snacks from sliced cucumbers couldn't come at a better time.
1. Sliced cucumbers with parsley without sterilization
Parsley is incredible aromatic greens, in combination with cucumbers you will get a tasty and piquant cold snack. It’s easy to prepare such a preparation, see for yourself from my recipe. By the way, if parsley is not to your taste, you can replace it, for example, with dill.
Ingredients:
- Cucumbers – 4 kg
- Vegetable oil - 200 ml
- Vinegar 9% – 200 ml
- Sugar - 200 g
- Garlic - head
- Parsley - 100 g
- Salt - 3 tbsp. spoons
- Ground black pepper - 1 tbsp. spoon
Preparation steps:
1. Trim the butts off the cucumbers, and then cut them into medium-sized bars.
2. Chop the washed and dried greens with a knife as finely as possible.
3. Arm yourself deep capacity, into which place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves fine grater or press through a press to greens. Mix everything well, this will be our marinade.
5. Place the snack in sterilized jars. Try to compact them as tightly as possible. Pour an equal amount of marinade from the container into each jar.
6. All that remains is to roll them up with lids and put them in a cool place for storage.
Have a great mood and long-lasting preparations!
2. Cucumber rolls with red currants for the winter
Not only tasty, but also very beautiful snack. There is no shame in putting this on the table; it will undoubtedly become a decoration for your holiday. The recipe is designed for two half-liter jars.
Ingredients:
- Cucumbers – 1.5 kg
- Red currant – 50 g
- Garlic - 4-5 cloves
- Dill - 2 umbrellas
- Mint - 6-8 leaves
- Salt - 1/2 tbsp. spoons
- Sugar - 1 tbsp. spoon
- Vinegar - 2 teaspoons
- Water – 500 ml
Preparation steps:
1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do using a regular vegetable cutter.
2. Coarsely chop the garlic cloves. Rinse the berries, it is important that the currants are on the branches, leave them to dry.
3. Wrap the cucumber slices into rolls as tightly as possible.
4. At the bottom of the jars, prepared in advance according to all the rules, place an umbrella of dill and a few mint leaves.
5. Let’s start filling them: first lay the rolls tightly, interspersing them with pieces of garlic. Then a few branches with red currants.
6. Place another dill umbrella and a couple of bunches of berries on top of the filled jar.
7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.
8. Fill the pan with water and place on the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.
9. Fill the jars to the brim with hot brine and roll up the lids.
Leave the snack with room temperature for a couple of days, and then they can be put away in the place where all your winter preparations are stored.
Happy cooking!
3.
This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it too step by step recipe below.
Ingredients:
- Cucumbers – 5 kg
- Onions – 1 kg
- Dill - 300 g
- Vinegar 9% – 100 ml
- Sugar - 5 tbsp. spoons
- Salt - 2 tbsp. spoons
- Pepper sweet pea- taste
Preparation steps:
1. The fruits must be thoroughly washed; even soaking them for a couple of hours is not prohibited. Then cut the cucumbers into half circles, it doesn’t matter, it can be whole circles.
2. Remove the skins from the onions, rinse under cold water, then cut into half rings.
4. At this time, chop the greens. I use dill, but any other will do.
5. Take a large saucepan, mix vinegar with sugar and peppercorns.
6. Place the cucumbers and onions into the marinade. Place the pan on the stove, stirring over moderate heat, and bring the contents to a boil. Then place the salad in pre-prepared jars and close the lids.
Turn the jars upside down and wrap them up. After a day they can be put away in your pantry. Bon appetit!
4. Snack of cucumbers with mustard for the winter in jars
Fragrant crispy cucumbers, an indispensable snack for all times. Spicy taste add mustard. Preparation does not require much effort or time. But on winter feast days, the snack will be eaten with a bang.
Ingredients:
- Cucumbers – 4 kg
- Vegetable oil - glass
- Salt - 3 tbsp. spoons
- Sugar - glass
- Dry mustard - 1 tbsp. spoon
- Vinegar 9% - glass
- Chopped garlic - 3 tbsp. spoons
- Ground black pepper - 2 teaspoons
Preparation steps:
1. Wash the cucumbers thoroughly, then cut them into circles half a centimeter thick.
2. Place the mugs in a larger container, add all the ingredients, including mustard, and mix. They should be left in this state for three to four hours.
3. During this time, it is advisable to occasionally stir the contents of the container.
4. The cucumbers will release juice during this time; this should be approximately the amount of brine.
5. The jars must be processed, that is, thoroughly washed and sterilized. Only after this fill them with snacks and fill them with brine from the container. Then close the lids tightly.
Happy winter snacks!
5. Korean cucumbers are the most delicious recipe for the winter
A very simple recipe to follow. In moderation spicy snack suitable for festive table under strong alcohol. And it will be very tasty just with fried potatoes.
Ingredients:
- Cucumbers – 2 kg
- Carrots – 500 g
- Sugar - 1/2 cup
- Vinegar 9% - 1/4 cup
- Vegetable oil - 1/2 cup
- Salt - 50 g
- Garlic - 2-3 cloves
Preparation steps:
1. Peel the carrots, grate on a special grater Korean dishes or simply chop into small strips.
2. Cut the well-washed cucumbers into medium-sized cubes.
3. Place the chopped vegetables in a bowl, add sugar and salt. Peel the garlic cloves, chop finely with a knife, and place in a bowl. Then add vegetable oil and vinegar.
4. The contents of the bowl must be mixed thoroughly.
5. After this, cover the bowl tightly with a plate or cling film and then refrigerate for 24 hours.
6. Ready snack Place in clean small jars, pour marinade from a bowl.
7. Roll up the lids and move the jars to a cool place.
Korean-style cucumbers can be eaten immediately, or you can prepare them for future use for the winter. Eat with pleasure, treat your acquaintances and friends!
6. Recipe for sliced cucumbers with garlic for the winter without sterilization
In this snack you can use all the fruits that are not suitable for preservation in their entirety. Very convenient, plus a snack with bright taste, which will not leave you indifferent. With young round potatoes it’s absolutely delicious.
Ingredients:
- Cucumbers – 4 kg
- Garlic – 100 g
- Salt - 3 tbsp. spoons
- Sugar - 3 tbsp. spoons
- Vinegar 9% – 200 ml
- Vegetable oil – 250 ml
- Ground black pepper - 50 g
Preparation steps:
1. Prepare the cucumbers, wash them, cut them into small thick slices.
2. Peel the garlic, chop it finely with a knife.
3. Place cucumbers, chopped garlic in a large bowl, add salt.
5. Sprinkle ground black pepper on top.
6. Mix the contents thoroughly so that every piece of cucumber is coated. Then you need to leave it in this state for several hours, at least two.
7. Distribute the cucumbers into jars, it’s convenient when they are the same volume.
8. Pour the cucumber marinade into each jar under the neck, and then close them tightly with the lids.
Enjoy the taste and aroma, bon appetit!
7. Video recipe for delicious sweet cucumbers in oil
Cook with pleasure, bon appetit!
In my opinion, winter preparations are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with friends.
Cucumbers with mustard They turn out very tasty and crispy. You can prepare lightly salted or pickled cucumbers, as well as a salad. Consider the following options for preparing these dishes.
Cucumbers with mustard for the winter
Cut 4 kg of cucumbers into 4 parts. Add 1 tbsp. vegetable oil, a tablespoon of dry mustard and ground pepper, ½ tbsp. salt, 1 tbsp. acetic acid, stir, let stand for 6 hours. Pack the product into liter jars, fill with juice, sterilize for forty minutes, and seal.Recipe for cucumbers with mustard
First, prepare a saline solution. To do this, dissolve 655 g in a bucket of water. table salt. If we take the consumption per liter, then for a liter jar of water you need to take 65 g of salt. You can also use “grandmother’s” recipe. Place in a bucket of water fresh egg. You need to add salt until it starts to float. 10 kg fresh cucumbers sort, wash, soak in cold water for 5-6 hours. This will allow the fruits to fill all the voids and be well filled.
You can salt the workpiece in wooden tubs or barrels, enamel dishes large size, glass jars. At the bottom of the container, place 100 g of cherry leaves, a layer of vegetables, tamp, and again lay out the greens (400 g of dill and peeled horseradish root). Alternate layers all the way to the top. 1.2 cups of mustard can be placed on the bottom, or you can tie it in a gauze bag and lower it. Pour the vegetables with saline solution and cover with oppression. Glass containers can simply be closed with plastic lids. Place a cotton napkin around the circle, and rinse the bend itself with water from time to time and pour boiling water over it. If you put the mustard without a bag, then after a few minutes it will settle and the brine will become transparent.
Cucumbers with mustard recipe for the winter.
Wash and sterilize your canning jars. Wash 600 g of cucumbers and wipe dry. Peel and chop 100 g of onion, chop half a bunch of dill. Grind the bay leaf. Pour 350 ml of water into a saucepan, add a tablespoon of vinegar, 1 tbsp. l. salt, 2 tbsp. spoons of granulated sugar, 1 tbsp. l. dry mustard, heat. Throw in the pepper and mashed bay leaf, stir, and bring to a boil. Add the cucumbers, carefully turn them over, and let them boil. Remove from heat, place in prepared jars, fill with hot brine, and roll up.
Cucumbers with mustard in jars
You will need:Dry mustard, vodka - a tablespoon
- a bunch of dill
- cucumbers – 2 kilograms
- garlic clove – 2 pcs.
- horseradish leaf
- laurel
- peppercorns – 3 pcs.
- bitter and sweet pepper– 1 pc.
- salt – 265 g
- sugar – 200 g
- acetic acid – 220 ml
- cherry leaves – 1 sprig
- currant leaves – 1 sprig
Preparation:
Wash the vegetables thoroughly, cut the peppers into pieces, and remove the seeds. Peel and chop the garlic. Wash and chop the greens. Wash the jars thoroughly with the addition of soda, add herbs, spices and herbs. Place the cucumbers in a thick layer. Boil the kettle. Pour boiling water over the vegetables twice. After the first time, cover them with a lid, then drain the water, pour boiling water again for 20 minutes. Pour the liquid into a saucepan - you will need it for brine. Bring the last water from the jars to a boil, dissolve the sugar and salt. Add a tablespoon of vodka and mustard to each jar and fill with brine. Boil the lids for 5 minutes. Cover the containers with sterilized lids. Roll up. Turn the containers upside down and wrap them up.
And cook it for dinner.
Pickled cucumbers with mustard.
You will need:Cucumber fruits – 3 kg
- celery, dill, parsley - 2 sprigs each
- garlic clove – 3 pcs.
- horseradish leaf
- tarragon
- bay leaf – 2 pcs.
- mustard seeds - teaspoon
- cloves – 5 pieces
- peppercorns (black) – 5 pcs.
- acetic acid – 135 ml
For filling:
Granulated sugar – 65 g
- salt – 110 g
- water - a couple of liters
Cooking steps:
Select fruits of the same size and soak for three hours in cold water. Wash the greens, roughly chop the garlic and onion. Make the marinade: boil water with salt, sugar, add black peppercorns, bay leaves, and cloves. Wash the jars thoroughly. In prepared three liter jar pour 3 tablespoons of vinegar. Distribute the greens, onion and garlic evenly among the jars. Add mustard, place cucumber fruits, pour hot pour, cover with a lid. Place the jar of vegetables in a saucepan with warm water, bring to a boil, sterilize, set to cool.
Do and
Cucumber salad for the winter with mustard.
Ingredients:
Garlic cloves – 6 pcs.
- parsley – 3 tbsp. spoons
- medium-sized cucumbers – 4 kg
- acetic acid, dry mustard, sugar, vegetable oil - a tablespoon each
- salt – 3 tbsp. spoons
- ground black pepper – 1 tbsp.
Preparation:
Wash the cucumbers and cut them in half. The gherkins can be used whole. Stir the vegetables with herbs and spices, leave for 3 hours so that they release their juice. Stir occasionally. Place the mixture in the prepared jars and evenly distribute all the released liquid. Sterilize the lettuce and seal. Cucumber salad with mustard ready!
What do you think?
Cucumbers in a jar with mustard.
You will need:
Granulated sugar, vinegar - a tablespoon
- vegetable oil, salt - a tablespoon
- ground black pepper, chopped garlic, mustard - 2 tbsp. spoons
For the brine:
Granulated sugar – 1.5 tbsp. spoons
- citric acid – 1.5 teaspoons
- salt – 1 tbsp. l.
Preparation:
Place everything in a bowl, mix thoroughly, let it brew for 3 hours, put it in liter jars, sterilize for 20 minutes, seal with metal lids.
You will like and.
Cucumbers with mustard for the winter in jars.
Sort and wash 10 kg of cucumbers, place with spices in a 10-liter container. Place 2 tbsp in a gauze bag. spoons of mustard. After a few days, the workpiece will be ready.
Spices for preparing the product:
Oak leaves
- cherry leaves
- hot pepper - several pods
- head of garlic – 2 pcs.
- horseradish – 60 g
- dill – 420 g
Recipe with cherry leaf.
Ingredients:
Cucumbers – 5 kg
- a bunch of dill
- cherry leaves – 45 pcs.
- garlic head
- horseradish root – ½ bunch
- bitter Bell pepper- 2 pcs.
Cooking steps:
Wash the fruits, fill them with cold water, and leave for 8 hours. Drain the water and wash the vegetables thoroughly. Peel the garlic, cut the horseradish root into pieces, the dill can be used whole. Place a layer of herbs, garlic and horseradish in the prepared container, and then a layer of cucumbers. Repeat layers all the way to the top. Add dill on top. Make a brine: boil water, add salt, mustard, stir, cool. Strain, pour over vegetables, leave for 3 days. Drain the brine and boil again. Pour into a container and seal tightly.
Try also.
Required Products:
Cucumbers – 1 kg
- dill greens
- table vinegar – 255 ml
- onion – 150 g
- bay leaf, peppercorns
- mustard powder – 35 g
- salt - tablespoon
- granulated sugar– 5 tbsp. spoons
How to cook:
Wash the cucumbers thoroughly and dry them with a paper towel. Chop the vegetables into slices. Add onion, cut into half rings, chopped dill. Pour into the pan table vinegar. Add dry mustard powder, chopped bay leaf, granulated sugar, pepper, bring to a boil. Carefully add the greens, cucumbers and onions, stir from time to time, and bring to a boil again. Place the fruits in sterilized jars and fill with the resulting brine. Roll up and leave upside down until completely cooled under a warm blanket overnight.
Recipe with herbs.
Required Products:
Spices
- dry mustard powder – 6 tbsp. spoons
- cucumbers – 3 kg
- spices
- water – 4 liters
- salt - three tablespoons
- garlic clove – 3 pcs.
Preparation:
Soak the cucumbers in cool water and leave to soak for 6 hours. Change the water every 2 hours. Prepare the containers: wash them, dry them, fill each with herbs and spices, lay out the cucumbers, pour hot brine. Leave the jars at room temperature for several days, add a couple of tablespoons of dry mustard to a three-liter jar, stir, and leave for 6 hours. After this, the snack can be eaten. If you want to close it for the winter, then pour the filling into a saucepan, boil for 10 minutes, fill the jars, seal with sealing lids, turn over, wrap in a warm blanket.
Try these other cooking options.
Option #1.
Wash 10 kg of cucumbers and soak in cool water for six hours. Boil water in a separate pan and cool them. Rinse the jars first and sterilize them. Place at the very bottom of each jar spices, pepper, peeled garlic. Tamp the vegetables on top. Pour 350 g of salt into chilled boiling water and stir until completely dissolved. Pour the resulting brine into jars, add a tablespoon of dry mustard powder, and close the lid tightly. Place the workpiece in the cellar for storage. After a month, the preparation can be eaten.
Option #2.
Rinse 4 kg of gherkins thoroughly, transfer to a large container, sprinkle with salt, chopped garlic, ground pepper, sugar, grated ginger root, and two tablespoons of dry mustard. Pour in a little acetic acid, 1 tbsp. vegetable oil, throw in the chopped herbs, stir thoroughly, and leave to marinate for 3 hours. Take sterilized liter jars, lay out the prepared salad, pour over the filling. Sterilize each container for 20 minutes, twist it, and leave it upside down under the blanket.
Mustard is indispensable product for preparing delicious and crispy cucumbers. It gives them a special piquancy. You can prepare both whole fruits and chopped salad. In any case, you will get a very tasty winter preparation.
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, I must say, is an excellent housewife: she baked in the morning homebaked bread, made cheese or cottage cheese and 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 recipes. delicious dishes, which I still cook with pleasure 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 in basic recipe If desired, you can add any spices, such as oregano or suneli hops, to give the cucumbers new shades of taste.
The cooking technology is also classic, so it’s unlikely to scare you 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 keep well 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
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