Pickled or canned cucumbers with mustard for the winter - this is popular winter dish which is loved in almost every family. The process of preparing it is known to every housewife and is passed down from generation to generation.
Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes that even a beginner can cope with the task.
Cucumbers with mustard for the winter - general principles of preparation
For cooking canned cucumbers they must first be soaked in a large amount of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. Place greens on the bottom of a prepared, clean and sterilized jar: parsley, garlic, dill and horseradish leaves. The soaked cucumbers are placed tightly in the jar to the very top. Some recipes call for cutting them lengthwise into several pieces. Dill branches with seeds are placed on top and marinade is poured over.
It is the marinade that gives unique taste product. It is prepared separately in a saucepan and then poured into a jar. To prepare the marinade, you need clean water, sugar, salt, mustard, vinegar and individual ingredients for each recipe. The water is brought to a boil, the ingredients are added and the prepared boiling solution is poured into the cucumbers in the jar.
In some recipes, jars with cucumbers and marinade are left to stand for several days, in others they are rolled up and sterilized immediately, after which they are insulated until they cool.
Cucumbers with mustard for the winter - preparing food and dishes
For cucumbers, you usually need to prepare a large amount of herbs, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be chopped. Horseradish leaves and roots are washed and also chopped. The garlic is peeled; if the cloves are large, they are divided in half. The cucumbers are soaked.
Utensils for preservation must be selected and prepared in advance. To do this, choose 1-3 liter jars. They are thoroughly washed with soda and sterilized along with the lids. The glass should not be damaged, otherwise the jar may burst, and all the work and products will be lost.
Use an enamel or steel pan for preparing the marinade. Its size depends on the number of cucumbers and mustard being prepared for the winter.
Recipe 1: Cucumbers with whole mustard
This is a simple recipe that will take 2-3 hours to prepare, excluding the preparation of the cucumbers. The finished product is crispy, has an islandy taste, and is suitable for use in pure form or as a savory addition to a salad.
Components:
Whole mustard seeds – 6 tsp;
Green cucumbers – 6 kg;
Large rock salt– 10 tbsp. l.;
Granulated sugar – 10 tbsp;
Head of garlic – 2 pcs.;
Greens – horseradish leaves, sprigs of dill and parsley;
1 liter jars;
Preparation:
First we act on the basic principles. After the top dill has been laid, 2-3 cloves of garlic are added to it, depending on the size. A full jar is filled with boiling water and, without rolling up, closed with a lid. Let it brew for 15 minutes, after which the water is carefully drained; you can use a special nylon lid with holes. The operation is repeated 1 more time.
The marinade is prepared separately for each jar. To do this, strain the water from the jar into a saucepan, add sugar and salt, 1 tbsp each. and boil it. Place half a teaspoon of mustard seeds and one teaspoon of vinegar into a jar. From above everything is poured with boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.
All containers are placed on lids, wrapped in warm blankets and pillows and left for 20-30 hours so that the preservation cools down and can be moved to a cooler place.
Recipe 2: Cucumbers with dry mustard
This recipe contains vegetable oil, which gives cucumbers with mustard for the winter a tenderness and a light oily taste. The manufacturing process takes longer, but the results exceed all expectations.
Components:
Dry ground mustard – 2 tbsp;
Green cucumbers – 4 kg;
Granulated sugar – 1 cup;
Vinegar – 1 glass;
Sunflower oil – 1 glass;
Ground pepper 1 tbsp;
Coarse rock salt – ½ cup;
½ liter jars;
Preparation:
After soaking, the cucumbers are cut lengthwise into 4 parts and placed in a large saucepan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also added there. All ingredients are mixed and left to infuse for 6 hours.
After the time has passed, the cucumbers are placed in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.
Recipe 3: Oak Leaf Cucumbers
The ingredients in this recipe include oak leaf. Adding it when pickling and preserving preserves the firm consistency of cucumbers with mustard for the winter and makes them crispy.
Components:
Dry mustard – 0.5 tbsp;
Green cucumbers – 4 kg;
Oak leaves - 40 pcs.;
Dill greens – 2 bunches;
Coarse rock salt – 2 tbsp;
Garlic – 1 head;
Horseradish root – 1 pc.;
Add pepper to taste;
Preparation:
The first stages of preparation proceed according to general rules. Cucumbers are placed in a jar with spices, oak leaves and greens. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which are left to infuse for 2-3 days. The containers are left indoors at room temperature so that the fermentation process takes place more intensively. Afterwards, the brine must be drained and brought to a boil again. The jars are filled again and rolled up.
Recipe 4: Original cucumbers
Cucumbers with mustard for the winter according to this recipe are especially aromatic. This happens due to the addition of celery and tarragon to the cooking process. These cucumbers can be used both independently and in salads.
Components:
Dry mustard – 160 g;
Green cucumbers – 4 kg;
Dill with seeds – 4 pcs.;
Dill greens – 6 sprigs;
Parsley – 4 sprigs;
Celery greens – 4 sprigs;
Tarragon greens - 4 sprigs;
Garlic – 6 cloves;
Water – 4 l.;
Coarse rock salt – 260 g;
Preparation:
Cucumbers are selected as similar in size as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. You must first prepare a brine from water, salt and mustard, and cool it. Cold brine is poured into jars of herbs, spices and cucumbers and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and sealed.
Recipe 5: Canned cucumbers with onions
This is an old and proven recipe. The cucumbers turn out firm and aromatic, they go well as a separate cold appetizer or in combination with other ingredients in salads. Onions that are preserved together with cucumbers are also very tasty.
Components:
Ground mustard - 300 g;
Green cucumbers – 3 kg;
Onion – 300 g;
Granulated sugar – 1 cup;
Coarse rock salt – 4 tbsp;
Dill greens – 2 bunches;
Bay leaf- 2 pcs.;
Ground black pepper is added to taste;
Water – 3l;
Vinegar - ½ cup
Preparation:
Cooking this recipe goes not according to the usual plan. Place the prepared cucumbers in a large saucepan and add required amount water, and add all the ingredients. Onions and dill must first be finely chopped. The solution along with the cucumbers is boiled for 15 minutes over low heat.
Next, the cucumbers are taken out and placed in prepared, pre-sterilized jars. Pour the boiling marinade that remains in the pan over the top. The rolled up jars are turned over onto lids and wrapped in a warm blanket for a day.
Recipe 6: Spicy cucumbers with mustard for the winter
For lovers of spicy cold appetizers and savory canned cucumbers This recipe was developed. Thanks to hot pepper, which is canned along with the rest of the ingredients, the taste is pleasantly spicy.
Components:
Ground mustard - 1 tbsp. l.;
Green cucumbers – 5 kg;
Dill with seeds – 300 g;
Horseradish – 30 g;
Hot pepper pods – 2 pcs.;
Garlic – 1 head;
Water – 2.5 l;
Coarse rock salt – 250 g;
Preparation:
The first stages of preparation follow the general rules. Washed and prepared cucumbers are placed in jars along with herbs and spices. Hot pepper is placed at the bottom of each jar. The marinade is prepared according to standard recipe, cool and fill each jar. After 3 days, the liquid is drained from the cans and brought to a boil. Bottles with cucumbers are filled with boiling brine and rolled up.
Recipe 7: Cucumbers with mustard for the winter with basil
Basil lovers will love these cucumbers. Delicious, crispy, with pleasant aroma, they can be served as separate dish. Preparation will not be difficult, and the result will exceed all expectations.
Components:
Mustard – 100 g;
Green cucumbers – 5 kg;
Water 4.5 l;
Vinegar – 0.6 l;
Coarse rock salt – 100 g;
Granulated sugar – 100 g;
Horseradish root – 1 pc.;
Dill inflorescences – 20 g;
Dried basil – 1 tbsp. l.;
Fresh basil – 5 sprigs;
Preparation:
Cucumbers and greens are prepared according to general rules, washed and placed in a jar. Horseradish root, dry basil and mustard are also placed there.
Separately, you need to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured in and the marinade is immediately removed from the stove.
The hot prepared solution is poured into jars of cucumbers, placed in boiling water and sterilized for 10-15 minutes, after which they are rolled up.
Recipe 8: Canned cucumbers with vodka
Components:
Ground mustard - 1 tbsp. l.;
Green cucumbers – 3.5 kg;
Vodka – 3 tbsp. l.;
Dill greens – 1 bunch;
Allspice – 12 peas;
Horseradish greens – 2 leaves;
Garlic – 6 cloves;
Sweet pepper – 3 pcs.;
Hot pepper – 1 pc.;
Bay leaf – 2 pcs.;
Currant leaves – 12 pcs.;
Cherry leaves – 12 pcs.;
Granulated sugar – 150 g;
Coarse rock salt – 200 g;
Water – 3 l;
Vinegar – 150 ml;
Preparation:
Cucumbers are prepared according to the standard procedure. Sweet peppers are washed, seeded and cut into pieces. Also coarsely chop the greens and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: the greens should be at the bottom and at the top of the jar. Gorky and Bell pepper laid out on the bottom on greens.
Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain the water, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from the container with cucumbers into a saucepan, add sugar and salt, evenly distributing the entire specified volume among all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottles. The jars are rolled up and insulated for a day.
- Oak and cherry leaves contain tannins, so they are often added to preserves to maintain the hardness of the product.
- For correct definition salt concentration in the marinade, our grandmothers used raw egg. If the salt concentration is low, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
- When canning cucumbers required ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be added as desired, experimenting with flavors every year.
- If pieces of horseradish roots are placed not only at the bottom, but also at the top of the jar, this will prevent the process of mold formation.
by the materials zhenskoe-mnenie.ru
Cucumbers with mustard for the winter: proven recipes for cucumbers with mustard for the winter 2015-10-20T11:56:15+00:00 adminhomemade preparationshomemade preparations, salads and snacksPickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved in almost every family. The process of preparing it is known to every housewife and is passed down from generation to generation. Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes that even...
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Pickling cucumbers for the winter - is it difficult or simple? This business requires special talent and skill. When you decide to roll up cucumbers for the winter, don’t rush, tune in and prepare. Choose...
You can make cucumbers with mustard for the winter in jars the most different ways pickling - cold and hot, with and without sterilization of the container. Mustard gives a disinfectant effect and also allows you to get finished product with a very piquant, interesting flavor.
Therefore, this ingredient confidently closes the top three among all spices (the first two places, of course, are occupied by salt and black pepper). Several of the most delicious recipes on preparing cucumbers with mustard for the winter are described in detail in the material.
First of all, let's consider options for sterilizing jars (i.e. pre-treatment steam them for 10-15 minutes or microwave for 3-4 minutes). Calculation for a liter jar:
Ingredients
- 600 g vegetables;
- 0.5 liters of cold, purified (or settled) water;
- bay leaf and several currant and cherry leaves;
- salt – 30 g;
- sugar – 15 g;
- pepper - a few peas;
- mustard seeds – 1 dessert spoon no slide.
Sequencing
Step 1. First, wash the cucumbers and put them in cool water for several hours.
Step 2. Then we cut off their edges on both sides.
Step 3. Meanwhile, sterilize the jars. You can do it like this:
- hold the jar over the steam of the pan;
- in the oven (if many jars are sterilized at once);
- V microwave oven(pre-pouring a little water to the bottom so that the jar does not burst).
Sterilization of jars is very important when preparing cucumbers for the winter, and should not be ignored.
Step 4. Pour boiling water over all the leaves, as well as the mustard seeds, and let them stand for about 5-10 minutes. Then the boiling water needs to be drained.
Step 5. Prepare the marinade: boil water, add salt and sugar.
It’s better to take regular stone salt, coarsely ground - just not idicated!
Step 6. Place herbs (leaves and garlic), peppers into pre-sterilized jars, and then add cucumbers. It is best to place the first row of cucumbers on the ends, and then as necessary. The principle is simple: put more cucumbers in the jar.
Now place mustard seeds on top of the cucumbers, fill everything with marinade and close the jars, leaving them for 3 days. Then we roll up the cans - with iron ones or close them tightly nylon covers.
For a piquant taste, you can even add 2 tablespoons of regular vodka - for the sake of experimentation, you can even decide to take this interesting step. We put the jars of cucumbers with mustard in the refrigerator for storage.
Marinated crispy cucumbers with mustard: hot method
Similarly, you can prepare crispy cucumbers in jars with mustard using the hot method. For a large 3 liter jar we will need:
Ingredients
- cucumbers 1.5 kg or a little more;
- water – just over 1.5 liters;
- dry mustard - 1.5 large spoons;
- salt – 3-4 tablespoons;
- sugar – 1 tablespoon;
- leaves of oak, cherry, currant, horseradish - 2 pieces each;
- 3 cloves of garlic.
We act like this
Step 1. Sterilize the jars, process the cucumbers and cut them in half or quarters.
Step 2. Boil water in a saucepan and add all the spices, as well as dry mustard powder, stir thoroughly. We put the cucumbers in jars along with herb leaves and garlic cloves, then pour the brine into them.
Step 3. Immediately roll up the jars with lids, wrap them in a warm cloth and let cool for several hours. Once they reached room temperature, put it in the refrigerator or take it to the cellar.
Crispy cucumbers for the winter with mustard under iron lids
For a liter jar we need:
Ingredients
- cucumbers - 500-600 g;
- onion- 1 piece;
- colored bell pepper - 1 piece;
- garlic - 2 cloves;
- dry mustard powder - 0.5 teaspoon;
- parsley, dill, tarragon, horseradish leaf.
For marinade per liter of water:
- 1 liter of water;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- vinegar essence - an incomplete teaspoon (a little more than half a spoon);
- black peppercorns - 5 pcs.;
- allspice - 2 peas;
- cloves - 2 buds.
How to cook cucumbers - recipe step by step
Step 1. Soak cucumbers in cold water, then rinse thoroughly and cut off the ends.
Step 2. Place some of the greens into washed and sterilized jars. You can also add cherry and currant leaves, or horseradish root.
Step 3. Cut the onion into rings or half rings and place some on the bottom of the jar. Then fill the jar with cucumbers, inserting feather-cut ones into the empty spaces. bell pepper, the remaining onion and garlic, which can also be cut into slices.
Step 4. Then put the greens on top and add mustard.
Step 5. Prepare the marinade: pour water into a saucepan and put it on fire. Add salt, sugar, spices (all ingredients except vinegar) and bring water to a boil. Let simmer for 2 - 3 minutes.
Step 6. Pour the marinade into jars with cucumbers. Add to each jar vinegar essence(it can be replaced with 9% vinegar - then you will need 80 ml). If the essence is replaced with vinegar, then it must be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the marinade into the contents of the jars.
Step 7. Now the jars need to be sterilized: put in a pan warm water, line the bottom with a napkin and place the jars in it. After the water in the pan boils, set the boiling time for 10 minutes - this is how long it takes to sterilize a liter jar.
We sterilize a two-liter jar for 20 minutes, and a three-liter jar for 30 minutes.
Step 8. After sterilization, the jars must be carefully removed from the pan using oven mitts and tightened iron lids. Turn the jars upside down and cover with a towel, leave to cool for a day. Then store in a cool place.
Sliced cucumbers for the winter with mustard without sterilization: recipe
Cucumbers can be prepared even without sterilizing the jars - as, for example, as described in this recipe with photo. Let's assume that we need to get one 3-liter jar (or 3 liter jars). Then let's take starting products in this ratio:
Ingredients
- 4 kg of cucumbers;
- 1 cup of sugar;
- half a glass of salt;
- 1 glass vegetable oil;
- 1 glass of vinegar 9%;
- 1 tablespoon of mustard beans (instead, you can take mustard powder in the same amount);
- 1 tablespoon ground black pepper.
This time we are preparing sliced pickled cucumbers for the winter with mustard, because vinegar is used in the brine.
Cooking recipe step by step
Step 1. Wash the cucumbers and cut into quarters along the fruit. They can first be kept in cool water for 1 to 3 hours.
Step 2. Add all the spices, mustard, oil, mix and leave to marinate overnight (at least 5-6 hours).
Step 3. Place the cucumbers quite tightly in the jars and fill them with juice (i.e., the marinade obtained during this time).
Step 4. Next, put the jar with the contents in boiling water (the lid should rise above the water) and hold it for 10-15 minutes - that’s all sterilization. We roll up the jars with iron or close them with tight nylon lids, cool, and put them in the refrigerator. Cucumbers preserved in this way will be ready in 2-3 weeks.
Cucumbers for the winter with mustard powder
Cucumbers prepared in this way in jars with mustard powder should be stored in the refrigerator. They are prepared without vinegar and filled with ordinary cold boiled water. For this recipe for a 1-liter jar we will need:
Ingredients
- cucumbers - 500 g per jar;
- dry mustard - 1 tbsp. spoon;
- greens for preservation - dill, parsley, horseradish, currant and cherry leaves;
- peppercorns - 5 pieces;
- allspice - 2 pieces;
- cloves - 2 pieces.
For the brine:
- 1 liter of water;
- 2 tbsp. spoons of salt;
- 1 sugar.
Cooking step by step
Step 1. Wash the cucumbers, soak for an hour in cold water, cut off the ends on both sides. Wash all the greens and leaves, then pour boiling water over them.
Step 2. Sterilize the jars. Then put some of the greens, a mixture of peppers and cloves on the bottom.
Step 3. Place the cucumbers tightly in the jar. Place the remaining greens on top.
Step 4. Cold boiled water Stir salt and sugar and let stand until they dissolve.
Step 5. Fill the cucumbers in the jar with cold brine, but not to the top - you need to leave a little space on top for the mustard. Sprinkle mustard on top.
Step 6. Immediately close the jars with a lid - plastic or screw. Now you can put the cucumbers in the refrigerator.
Crispy cucumbers with mustard for the winter After a month, crispy pickles with mustard are ready.
Bon appetit!
Step-by-step recipes for preparing cucumbers with mustard for the winter: classic, cold method without sterilization, “Housewife's Secret”, with parsley, with aspirin
2018-07-04 Irina NaumovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
0 gr.
0 gr.
Carbohydrates
4 gr.16 kcal.
Option 1: Classic recipe for cucumbers with mustard for the winter
Love winter preparations with cucumbers? Be sure to try the cucumbers with mustard. They turn out crispy, tasty with bright and rich taste. First we will cook classic cucumbers with mustard for the winter, then without sterilization and we will offer several different improvisations from experienced housewives.
Ingredients:
- four kg of cucumbers;
- a glass of sugar;
- a glass of growing oils;
- a glass of vinegar 9%;
- three table boxes coarse salt;
- one table spoon of dry mustard;
- two tablespoons of chopped garlic;
- two teaspoons ground black pepper.
Additionally for each jar:
- half a teaspoon of mustard seeds;
- laurel leaf;
- three peppercorns;
- one sprig of tarragon.
Step-by-step recipe for cucumbers with mustard for the winter
Wash the cucumbers, cut off the bitter butts and the base on the other side. Fill them up cold water and leave for an hour. This is done to ensure that the cucumbers become juicy and crispy.
Now we take the cucumbers out of the bowl of water, cut them lengthwise into four parts, so-called “fingers”. How to do it correctly: first cut lengthwise into two equal parts, then cut each piece in half lengthwise again.
Peel the garlic, cut off the base and chop very finely with a knife. You can also pass it through a press.
Mix garlic and cucumbers in a large container.
Add all the spices specified in the recipe and mix thoroughly with your hands so that each cucumber is soaked.
Leave for three hours.
If you decide to add additional spices, place them at the bottom of sterile jars. Fill them tightly with cucumbers and pour in spicy vegetable juice. First, fill half the jars so that there is enough for all servings. Then add more to each jar until the juice runs out.
During the time it took the cucumbers to pickle, there should be enough to fill all the jars almost to the brim.
Cover with lids, but do not twist.
Take a large saucepan and place a clean cloth or kitchen towel on the bottom. Pour in water and set to boil. Place jars of cucumbers directly into the water. The water should reach the hangers of the jars.
When the water boils, time it and sterilize it. For jars from 500 to 750 ml jars, ten to twelve minutes is enough. For larger jars, 850-1 liter, twenty minutes are needed.
When the workpieces are sterilized, close the lids tightly and place the bottom up. Cover and leave until completely cool. Afterwards we send it to the cellar for storage.
Option 2: Quick recipe for cucumbers with mustard for the winter
Now we'll cook delicious cucumbers cold method without sterilization. We take mustard in powder, it gives more pungency than in grains.
Ingredients:
- two kg of cucumbers;
- horseradish leaf per jar;
- two or three black currant leaves per jar;
- cherry leaf on a jar;
- brine (one and a half liters of water and a glass of salt);
- one table spoon of mustard powder per jar;
- three peppercorns per jar:
- two cloves of garlic per jar;
- two dill umbrellas per jar.
How to quickly prepare cucumbers with mustard for the winter
Rinse the cucumbers under running water so that no soil particles or other contaminants remain.
Afterwards we don’t cut them, but use them whole.
In each jar we place the leaves indicated in the recipe. Place peeled and slightly crushed garlic cloves on top with the edge of a knife. Let's not forget about the peppercorns.
We dilute salt in water, stir and pour over our cucumbers. Everything happened very quickly, didn’t it? Now we just wait two days.
Cover the necks of the jars with gauze or a clean cloth.
Carefully drain the liquid from the jars. Pour in plain clean cold water. Pour a tablespoon of dry mustard into each jar.
Screw the jar tightly and turn it back and forth several times to distribute the mustard. At the same time, we will check the tightness of the workpiece. Immediately put the treasured jars in the cellar.
Option 3: Cucumbers with mustard for the winter “Housewife’s Secret”
Marvelous delicious preparation With ready mustard. The ideal and proven ratio of spices, herbs and herbs. When you treat your family and guests to these cucumbers, they will definitely ask you for the recipe. All you have to do is decide whether to share your secret or not. The recipe is for two liter jars.
Ingredients:
- two kg of cucumbers;
- three tablespoons of ready-made mustard;
- four dill umbrellas;
- four cloves of garlic;
- horseradish leaf;
- eight cherry leaves;
- ten black peppercorns;
- four peas of allspice;
- four buds of cloves;
- half a stack of granulated sugar;
- half a glass of vinegar 9%;
- one table l of coarse salt with a slide;
- three glasses of cold water.
Step by step recipe
Let's immediately decide on the proportions. One liter jar usually takes about ten small cucumbers. Wash them and fill them with cold water. The resulting cucumbers will be very crispy and at the same time juicy. Leave them in water for an hour if the cucumbers are just from the garden, up to four hours if you picked them the day before. If you are soaking cucumbers for several hours, change the water every hour.
Prepare jars and lids. They need to be washed and sterilized. Be sure to dry it afterwards. Just place them neck down on a clean cloth.
We drain the water from our cucumbers. Rinse them and cut a little off both sides. This way the marinade will penetrate better into the vegetables.
Rinse all the greens and pour boiling water over them. Place in the bottom of the jars along with peppercorns and cloves.
Lay out the cucumbers. We lay the first layer tightly in a column; for this it is better to select fruits of approximately the same length. Place garlic in the middle and cucumbers on top in any order, even horizontally.
Cover the top with a couple of cherry leaves, a piece of horseradish leaf and an umbrella of dill.
Cover with lids.
Pour the specified amount of water into the pan. Put on fire and add mustard. Mix everything, wait until it boils so that the mustard dissolves and the marinade becomes homogeneous.
Pour in vinegar, stir, bring to a boil again.
Simmer for just a couple of minutes and remove from heat, otherwise the vinegar will lose its properties. Pour the boiling marinade into the jars, but do not reach the edges. Don’t let the cloudiness bother you, that’s how it should be.
Place a cloth on the bottom of a large saucepan, pour in water and place the cucumber preparations inside. Bring to a boil and sterilize for eight minutes.
Roll up the lids and turn the jars over. We put them on the floor, on the lids. Cover with a blanket and leave for a day. We put it upside down for storage in a closet or cellar. Such workpiece should not be stored less than a month before use.
Option 4: Cucumbers with mustard for the winter with parsley
Add a bunch of fresh parsley to the preparation with cucumbers; it will add more flavor to the delicious appetizer.
Ingredients:
- two kg of cucumbers;
- one hundred ml of growing oils;
- one and a half tablespoons of dry mustard;
- a bunch of parsley;
- one and a half tablespoons of salt;
- one hundred and eighty grams of sugar;
- eighty ml of vinegar 9%;
- half a teaspoon ground black pepper.
How to cook
Wash the cucumbers and cut them lengthwise into four pieces. Place in a saucepan or bowl.
We wash the parsley under running cold water, lightly dry it and finely chop it with a knife. Place in a bowl, pour in vegetable oil. Add sugar, salt and dry mustard there. Stir with a spoon.
IN enamel pan Add the chopped cucumbers, pour in the marinade and stir with your hands. Leave for three hours.
Sterilize two liter jars and boil the lids. We place cucumbers in columns in the jar, then fill the voids in any order.
Pour in cucumber marinade.
Take a pan, put several layers of gauze on the bottom and fill it with water. We put the jars with cucumbers and bring to a boil, and the water should reach the hangers of the jars.
Boil for twenty minutes. Then carefully take them out and screw the lids on tightly. We wrap it in a blanket, placing it upside down. After complete cooling, store for storage.
Option 5: Cucumbers with mustard for the winter with aspirin
Aspirin is often used in the preparation of preparations for long-term storage. It has preservative properties and does not affect the taste in any way. The recipe is designed for two liter jar.
Ingredients:
- two kg of cucumbers;
- one and a half teaspoons of mustard seeds;
- two onions;
- three cloves of garlic;
- leaves of horseradish, cherry, black currant;
- dill umbrellas;
- parsley and dill as desired;
- four peas of allspice;
- six black peppercorns;
- three buds of cloves.
Marinade per liter of water:
- two tbsp salt;
- one and a half tablespoons of sugar;
- teaspoon of vinegar;
- aspirin tablet.
Step by step recipe
Soak clean cucumbers in cold water for three hours. Then we cut off the ends on both sides and put them in a large container.
Boil water and pour boiling water over the cucumbers, cover with a lid and leave until completely cool. Do not open the lid.
Prepare jars and lids, wash, sterilize and dry them while the cucumbers cool.
Pour boiling water over the greens and leaves. At the bottom of the jars we place a leaf of horseradish, a couple of leaves of black currant and cherry. Let's not forget about a couple of dill umbrellas, we will need a few more to put in the middle and on top.
Drain the water from the cucumbers into a saucepan. Place the cucumbers in the first layer in the jars until they are half full. Cut the onion into slices and place in the middle of the jars. Nearby there are slices of garlic and a pair of dill umbrellas. Sprinkle with mustard seeds. Then we put the cucumbers again, and put more dill umbrellas on top. You need to crush the aspirin in a spoon and sprinkle the preparations.
If you have filled one two-liter jar, take a liter of water. For half-liter jars, one and a half liters of water is enough.
We take the water drained from the cucumbers. Put it on the fire, add sugar and salt. Stir, bringing to a boil, then fill the jars with cucumbers.
Pour water to the very edges. When you screw the lid on tightly, some of the marinade will leak out and there will be no air in the jar.
But first, just pour it in, twist the jar a little so that air bubbles come out. Add marinade and screw the lids on tightly.
Place the jars on the floor upside down, wrap a blanket on top and leave until completely cool. Now you can put away the cucumbers for long-term storage.
You can prepare cucumbers for future use only by pickling or marinating them. However, this does not mean that preparations from these vegetables are very monotonous. After all, they make the most various salads. For example, unusual and spicy taste has a salad of cucumbers with mustard, which can be prepared for the winter according to different recipes, with or without sterilization.
Cooking features
A cucumber salad can be considered a success if it is tasty, without unnecessary acidity, the vegetables in it are crunchy, and the salad itself lasts a long time without spoiling. In order to make such a snack, it is not enough to find good recipe, because not only the ratio of ingredients matters, but also the cooking technology. Knowing a few secrets will allow you to get the desired result.
- To prepare salads, you can use not only small young cucumbers, but also slightly overgrown ones. If they are too large, they should be peeled and the seeds removed, after which the cucumber pulp should be cut into pieces. However, you should keep in mind that in this case the salad will turn out less tasty and appetizing. Medium-sized cucumbers are only cut a little smaller than small ones. The salad made from them is no less tasty.
- To ensure that the cucumbers in the salad remain crispy, they should be soaked in cold water for 2 hours before cooking. This will allow you to wash them much better.
- The less heat treatment, the fresher the taste of the salad, the more benefits it contains. At the same time, the crunchiness of the cucumbers is preserved better. However, refuse heat treatment or reduce its time relative to that specified in a specific recipe, as this will negatively affect the safety of canned food.
- Salad jars must be thoroughly washed and sterilized, even if they are later sterilized along with the salad. The lids must also be sterilized.
Following the recipe and technology for preparing cucumber salad with mustard for the winter will allow you to enjoy the spicy taste of this snack until the next season.
Cucumber salad with mustard without sterilization
Composition (for 5–5.5 l):
- cucumbers – 3 kg;
- onions – 3 kg;
- salt – 2.5 tbsp. l.;
- sugar – 2.5 tbsp. l.;
- ground turmeric – 5 g;
- black peppercorns – 10 pcs.;
- pepper sweet pea- 10 pieces.;
- mustard seeds – 80 g.
Cooking method:
- Wash the cucumbers well. Once the water has drained from them, use a vegetable peeler to remove strips of skin lengthwise to give the cucumbers a striped appearance. Cut them into 1 cm thick circles, discarding the “tails” and “spouts”. Place them in a large enamel pan.
- Peel the onions, cut each one in half and cut into thin rings. Place the onions in the same pan where the cucumbers are. Mix them. Add two tablespoons of salt and stir again. Leave them covered for two hours to let out the juice.
- While the cucumbers are salting, prepare the jars by washing and sterilizing them in any way convenient for you. Boil metal lids, screw or keyless.
- Pour the juice from the vegetables into a small saucepan, add vinegar and the remaining salt. Add sugar, turmeric and mustard seeds there. Place the pan on the stove and, stirring, wait until the grains of sugar and salt dissolve completely. After this, boil the marinade for a couple more minutes and pour it over the vegetables.
- Place a large saucepan of salad on the fire. Cook it over low heat until all the cucumbers change color.
- Place the salad in hot jars and close them tightly.
- Place the jars on the lids, cover them with a blanket and leave them like that until they cool.
- Remove the jars and store them in the pantry.
A salad prepared according to this recipe lasts well all winter. It is very cheap, but at the same time it turns out tasty and appetizing, capable of decorating even a festive table.
Spicy cucumber salad with mustard (with sterilization)
Composition (for 3–3.5 l):
- medium-sized cucumbers – 4 kg;
- fresh dill – 100 g;
- garlic – 1 head;
- sugar – 100 g;
- vegetable oil – 1 tbsp.;
- table vinegar (9 percent) – 100 ml;
- salt – 60 g;
- mustard powder – 50 g;
- ground black pepper – 10 g;
- ground red (hot) pepper – 10 g.
Cooking method:
- Wash the cucumbers well. Dry them and cut off the ends. If the cucumbers are small, then cut them lengthwise into 4 pieces; if they are medium-sized, then first cut them in half crosswise, then cut each cucumber “column” lengthwise into 6–8 pieces.
- Peel the garlic and finely chop with a knife.
- Wash, dry, finely chop the dill, mix it with garlic.
- Pour salt, sugar, both types of pepper, mustard powder into a bowl with dill and garlic, mix everything, pour in oil and vinegar, mix again.
- Pour the resulting mixture over the cucumbers and mix them well. Leave covered for 2 hours at room temperature.
- Sterilize the jars. Once dry, fill them with salad. Pour in the remaining juice in the pan.
- Place a wooden circle in a large saucepan or line the bottom with a kitchen towel.
- Place the jars of salad in the pan. Cover them with clean lids.
- Pour water into the pan so that it reaches the “shoulders” of the jars. Banks must be placed the same size.
- Place the pan and turn on the heat. Heat over low heat until the water in the pan begins to boil. After this, time it for 15–30 minutes, depending on the volume of jars used (15 minutes are needed to sterilize half-liter jars, 30 minutes for liter jars).
- After sterilization is completed special forceps Remove jars from pan. Roll them up tightly and turn them over.
- Cover the jars with a blanket and leave them like that until they cool completely.
- When the jars have cooled, put them away for winter storage.
The salad prepared for the winter according to this recipe will appeal to lovers of spicy snacks.
Spicy cucumber salad with mustard (with sterilization)
Composition (for 3–3.5 l):
- cucumbers – 4 kg;
- sugar – 100 g;
- table vinegar (9 percent) – 100 ml;
- vegetable oil – 1 tbsp.;
- ground black pepper – 20 g;
- mustard seeds – 30 g;
- dill seeds – 10 g;
- salt – 2.5 tbsp. l. without top.
Cooking method:
- Wash the cucumbers, remove the “tails” and “spouts”. Cut into 4-8 pieces lengthwise depending on the size of the fruit.
- Place the cucumbers in a large saucepan, add mustard and dill seeds, ground black pepper, pour in oil and vinegar, add sugar and salt, mix everything thoroughly.
- Place the pan with the salad in a cool place for 4-5 hours, maybe even in the refrigerator.
- Place the salad in sterilized jars of the same size and cover with lids.
- Place the jars in a large vat filled with enough water to reach the jars' shoulders. Before doing this, lay a cloth on the bottom of the vat - this is necessary so that the jars do not crack during sterilization. Sterilize for 20–40 minutes depending on the capacity of the jars.
- Remove the jars from the vat. It is safer to do this with special tongs that can be used to tightly grasp the jar by the neck.
- Roll up the cans metal lids. Turn over and cover with a blanket.
- After 24 hours, remove the jars from under the blanket and put them away in a permanent storage area for your winter supplies.
This salad has spicy aroma And delicate taste. It will be a good addition to any side dish and is suitable as an appetizer for alcoholic drinks.
Cucumber salad with mustard, onions and carrots
Composition (for 3.5–4 l):
- cucumbers – 4 kg;
- onions – 0.2 kg;
- carrots – 0.2 kg;
- dill – 100 g;
- mustard seeds – 50 g;
- garlic – 1 head;
- table vinegar (9 percent) – 100 ml;
- vegetable oil – 1 tbsp.;
- salt – 2.5 tbsp. l. without top;
- sugar – 100 g;
- black peppercorns – 10 pcs.
Cooking method:
- Soak the cucumbers in ice water for 2 hours. Rinse, cut into circles or semicircles.
- Peel the carrots and grate them using any grater, although it is better to use one intended for Korean salads.
- Cut the peeled onions into half rings.
- Peel the garlic and pass through a press.
- Chop the dill with a knife.
- Stir the vegetables, add dill and garlic, mustard seeds and peppercorns, salt, add sugar, add a little vinegar, and mix everything. Leave for 2 hours, preferably under pressure.
- Place the snack among the jars, compacting it with a spoon. Pour in the juice remaining in the pan.
- Sterilize jars of salad for 15–30 minutes. Seal tightly. Leave to cool under the blanket upside down.
This salad looks very bright, which is perceived well on winter days. In addition, this snack has fresh taste and spicy aroma.
Cucumber salad with mustard – unusual snack for the winter, which, despite its piquant taste, is liked by almost everyone. In addition, the presence large quantity recipes allows you to make a salad that meets your ideas about the ideal appetizer.
Cucumber salad with mustard for the winter is great snack and an original addition to the side dish. In the cold winter there is always a shortage fresh vegetables. You can, of course, buy cucumbers in the supermarket, but they taste qualities will not bring 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 multitude variety of 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.
Peculiarity 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 black ground 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 put the salad in jars using big 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 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.
Choose hard cucumbers medium size, which can be placed in water for 2-3 hours if desired. 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 fragrant salad from cucumbers 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:
Take medium sized cucumbers 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 glass 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 great option salad when cold winter I want to treat myself to my favorite vegetables.
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 slices 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 mustard marinade, 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'll need it already clean cucumbers medium size, which we cook in any way and put in a pan. 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.
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