How to cover cucumbers with mustard for the winter? Yes, very simple. Recipes describing options for salting and pickling in jars are not complicated and do not require significant labor costs. You can prepare cucumbers hot or cold, use liquid mustard, grains or powder, add your favorite spices and preserve jars even without sterilization. And in winter, it’s a pleasure to feast on juicy and tasty crispy cucumbers.
Cucumbers with mustard for the winter without sterilization - how to cook
You can prepare cucumbers with mustard for the winter without sterilization. Natural preservative in in this case hot pepper, garlic and dill umbrellas will appear. In one and a half to two months, the cucumbers will be saturated with brine and the first sample can be taken from them.
Necessary ingredients for making crispy cucumbers
- cucumbers – 2 kg
- mustard – 1 tbsp
- salt – 2 tbsp
- dill umbrellas – 2 pcs
- hot pepper – 1 pod
- garlic – 6 cloves
- cherry, currant, oak leaves - 3 pcs each
Step-by-step instructions on how to make cucumbers in mustard sauce for the winter without sterilizing
Pickled cucumbers with mustard - recipes for the winter
This video recipe explains how to make delicious and crispy pickled cucumbers with mustard for the winter. The author suggests using not traditional mustard powder, but grains, and be sure to add table vinegar and vegetable oil to the brine.
Cold cucumbers with mustard for the winter - pickling recipe
The recipe for the cold method of pickling cucumbers with mustard for the winter is quite simple. Its peculiarity is that for the first time the vegetables are poured not with hot, but with cooled brine and left at room temperature for 2-3 days. Due to this, the cucumbers are not only well saturated with salt and spices, but also retain their natural crispness.
Necessary ingredients for “cold” cucumbers
- cucumbers - 1.6 kg
- horseradish leaf – 1 piece
- garlic – 4 cloves
- black currant leaves – 4 pcs.
- mustard powder – 2 tbsp
- bay leaf – 2 pcs
- water – 1 l
- salt – 3 tbsp
Step-by-step instructions for the recipe for cold pickling of delicious cucumbers with mustard for the winter
- Wash the cucumbers thoroughly and soak for 1 day in cold filtered water.
- Bring the brine water to a boil over medium heat, add salt, add a bay leaf and simmer for about 10 minutes, carefully skimming off the foam that forms on the surface. Then remove from heat and cool until room temperature.
- Place garlic and horseradish and currant leaves at the bottom of sterilized jars, fill the container with cucumbers, fill with cooled brine, cover with nylon lids and leave in a dry, warm place for up to 3 days.
- When the brine is covered with a specific film, pour it into an enamel pan and boil over high heat for at least 5 minutes.
- Add mustard powder to the jars, pour boiling brine and roll up immediately.
- Wrap the jars upside down in a blanket and leave for 18-24 hours until completely cooled. Then put it in the pantry or basement.
How to seal cucumbers in jars for the winter with mustard seeds
Before sealing cucumbers with mustard seeds in jars for the winter, be sure to sterilize the containers and lids. Then the seaming will last perfectly until the coldest weather and will retain all its unsurpassed taste.
Necessary ingredients for pickling cucumbers for the winter
- cucumbers – 1.8 kg
- carrots – 1 pc.
- onion – 1 pc.
- mustard seeds – 15 pcs.
- seasoning for pickling – 1 tsp
- water – 2 l
- salt – 2 tbsp
- vinegar – 1 tbsp
- sugar – 3 tbsp
- bay leaf – 4 pcs
Step-by-step instructions for the recipe for winter cucumbers with mustard seeds
- Wash the cucumbers under running water, do not trim the edges. Place in a colander to drain excess liquid.
- Peel the onion, cut into thin rings and place at the bottom of sterilized jars. Add chopped carrots, bay leaves and mustard seeds.
- Fill the prepared jars with clean, dried cucumbers, pour boiling water over them, cover with lids and leave for 15-20 minutes.
- Pour the water back into the pan, bring to a boil over medium heat, pour in the vinegar, add salt and sugar. Boil for 5-6 minutes and remove any foam that forms. Then pour hot brine into the jars and quickly roll up.
- Turn upside down and wrap tightly with a warm blanket. When the preservation has cooled, put the cucumbers with mustard seeds sealed in jars for winter storage in the basement or pantry.
Cucumbers with mustard for the winter - an unusual video recipe
Almost all housewives have tried to pickle or pickle cucumbers with mustard for the winter using hot or cold methods, but few have ever tried making pickled vegetables in jars. The author of the video offers to fill this gap and shares his recipe for delicious homemade preparations. Mustard powder in this preparation is added after the cucumbers have been in brine for 2 days and have begun to ferment. If you only have mustard seeds on hand, you will need to put them in the jar at the very beginning, otherwise the vegetables simply will not have time to be fully saturated with the piquant spicy notes. Sterilization is not required in this case, but just before closing the jars with tin lids, the brine will need to be boiled again.
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 a variety of salads. For example, a salad made from cucumbers with mustard has an unusual and piquant taste; for the winter, it can be prepared 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 a successful 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, it is impossible to 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.;
- allspice peas – 10 pcs.;
- 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 complete, use special tongs to remove the jars from the 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.
- Cover the jars with 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 a 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 a fresh taste and spicy aroma.
Cucumber salad with mustard is an unusual winter appetizer that, despite its spicy taste, is liked by almost everyone. In addition, having a large number of recipes allows you to make a salad that meets your ideas about the ideal snack.
Russian cuisine is rich in various recipes for salted and pickled cucumbers. They are eaten as an appetizer for the main course, and they are also good in a salad with other ingredients. Each housewife can boast of her unique recipe for preparing crispy cucumbers, to which she adds various ingredients that give an original and piquant taste. This component is often mustard powder or grains. We suggest using our recipes for crispy cucumbers obtained using hot or cold pickling without vinegar or sterilization.
You can prepare delicious cucumbers using the cold method. They cook quickly because do not require sterilization. This recipe is especially suitable for those who have a cellar with appropriate storage conditions for the preparations. Cucumbers with mustard can be stored under a plastic cover. You will need:
- Cucumbers.
- Powdered mustard.
- Garlic feathers.
- Leaves: cherry, black currant, horseradish.
- Dill umbrellas.
- For brine: 1.5 liters of water and 1 cup of salt.
How to cook:
- Clean cucumbers, leaves and seasoning are placed in jars.
- The jars are filled with cold brine and left for two days at room temperature.
- We take mustard in the proportion of 1 tablespoon per liter jar.
- We close the container with plastic lids and take it to a cool place for the winter.
Cucumbers with mustard for the winter in jars recipe without vinegar
In a harvest year, many housewives do not have time to process all the gifts of nature, so a lot is left hanging. Overgrown plants can be salted for the winter with mustard without vinegar. As a result, the snack is crispy, has a unique aroma, and the color remains bright and appetizing. Various seasonings and plant leaves are designed to improve the taste and aroma of vegetables. You will need:
- Large fresh cucumbers - 1.5 kg.
- Mustard powder will be required in the amount of 2 tablespoons.
- Take 3 cloves of garlic.
- You need 3 tablespoons of salt.
- At your discretion, take leaves: horseradish, cherry, currant, oak.
How to cook:
Pickled cucumbers with mustard
Many housewives know how to pickle the fruits and often prepare them for the winter, but not everyone puts mustard in jars with them. Try adding it to the brine and you will feel the difference. Pickled cucumbers with mustard seeds are aromatic, crispy, beautiful and very tasty.
For 6 liter cans you need to take:
- Small cucumbers.
- Water - 3 liters.
- Vinegar 9% - 350 ml.
- Take 3 tablespoons of salt.
- You will need 12 tablespoons of sugar.
- 4 onions.
- Garlic - 12 cloves.
- Mustard beans will require 6 teaspoons.
- Horseradish leaves - 4 pieces.
How to cook:
Cucumber salad for the winter with mustard recipe No. 1
To prepare cucumber salad according to this recipe you need to take:
- Small cucumbers - 4 kilograms.
- Garlic - 6 cloves.
- You need to take 3 large spoons of parsley and salt.
- Prepare a large spoonful of acetic acid, sugar, vegetable oil and dry mustard.
- Ground black pepper is needed in the amount of a tablespoon.
How to cook:
- Cucumbers are washed and cut in half. If you took gherkins, you can use them whole. Vegetables are mixed with spices and herbs, then left to extract juice for 3 hours. Stir occasionally.
- The mixture is placed in sterilized jars, juice is added in equal quantities. Then the lettuce is sterilized and rolled up. Place it in a warm place to cool, and then transfer it to other workpieces for storage.
Cucumber salad for the winter with mustard recipe No. 2
We choose pickled cucumbers for winter salad, that is, with pimples.
You will need:
- Fresh cucumbers - 4 kg.
- A glass of vegetable oil, sugar, vinegar 9%.
- 2 tablespoons each of salt, mustard powder, chopped garlic, fresh dill.
- 1 teaspoon each of ground black and red pepper.
Recipe:
Important! From mustard marinade in jars becomes cloudy, don’t be alarmed, this is how it should be. This winter preservation is worth your attention, believe me.
Cucumber salad for the winter with mustard recipe No. 3
To make this fresh cucumber salad, you need to take:
- Cucumbers in the amount of 1 kg.
- Dill - a bunch.
- Onion - 150 grams.
- Mustard powder - 35 grams.
- Table vinegar - 255 ml.
- Peppercorns, bay leaf.
- You will need a tablespoon of salt.
- Take 5 large spoons of granulated sugar.
Preparing cucumber salad with mustard for the winter:
Salted and pickled cucumbers with mustard according to these recipes differ in taste and crunch. Choose any, follow each step of the preparation, or improvise with the ingredients at your discretion. Bon appetit!
Cucumbers firmly take their place on our table. Salads, pickles, okroshkas are unthinkable without fresh aromatic cucumber. And how many recipes exist for preparing crispy cucumbers for the winter! Experienced housewives know that everything we prepare in the summer will delight us on a cold winter day.
Canned or pickled cucumbers, fragrant, smelling of garlic and cherry leaves, crunching appetizingly on the teeth are the dream of any housewife.
Back in the 18th century, thrifty housewives salted cucumbers in barrels for the winter. Each housewife had her own secret recipe, inherited from her mother or grandmother. Vegetables in barrels retained their taste until the end of Lent. Cherry, currant and oak leaves, horseradish and garlic were always added to the marinades.
Today we are preparing cucumbers for the winter in jars, and to make them truly tasty, we have our own little secrets that we will share with you.
For rolling, you need to choose young cucumbers with thin skin, dark green in color with pimples. Ideally, you can choose them according to size, no more than 8 cm in length. Of course, the best thing is vegetables collected on your own plot, but if this is not available, then be careful when buying cucumbers at the market.
Before you process vegetables, they need to be soaked. Place in a large container, cover with cold water and leave for at least 8 hours. Remember that the colder the water, the more appetizing the cucumbers will be, so don’t be lazy and change the water several times.
Be careful when choosing spices and herbs: cut off dill and parsley, if they are included in the recipe, and, after rinsing with cold water several times, put them to work. Don't get carried away with the garlic; if you overload it, the crunchy effect will disappear.
When choosing a recipe for preparing vegetables for the winter, take into account the taste preferences and wishes of your family. Cucumbers are preserved with vinegar and citric acid, without sterilization, using the three-time hot pour method, and together with zucchini, squash and tomatoes. Gherkins are poured with tomato juice, lecho is prepared with cucumbers and a delicious salad of sliced cucumbers with onions is prepared.
Today we bring to your attention a recipe for pickled cucumbers with mustard powder for the winter. Mustard cucumbers have a spicy, islandy taste; they turn out crispy, hard and very appetizing.
Taste Info Cucumbers for the winter
Ingredients for two liter jars:
- Fresh cucumbers – 2 kg,
- Refined vegetable oil – 100 ml,
- Dry mustard - one and a half tsp.
- Parsley – 1 bunch,
- Salt – 1.5 tbsp.
- Sugar – 180 g,
- Table vinegar 9% - 80 ml,
- Ground black pepper – 0.5 tsp.
How to prepare pickled cucumbers in mustard in jars for the winter
Cut the washed and soaked cucumbers lengthwise into four pieces.
Rinse the parsley under running cold water, dry with a napkin and finely chop. Pour vinegar into the vegetable oil, add salt, sugar, pepper and dry mustard, and mix everything thoroughly.
Pour the marinade into a large cup (preferably enamel) and lay out the cucumbers. We try to make sure that the marinade completely covers the vegetables. Leave for 3 hours.
Prepare two liter jars: wash with baking soda, rinse, let the water drain. Place cucumbers in jars while standing.
Divide the marinade with the juice released from the vegetables equally among the jars.
We pasteurize in the usual way. Place several layers of gauze or soft cloth in a wide-bottomed pan, place the jars with the preparation, pour water up to the hangers of the jars, cover them with iron lids and boil for 20 minutes.
We take the jars out of the water, roll them up and put them on the lid. Cover with a blanket and leave to cool completely for 48 hours.
Delicious spicy cucumbers in mustard are ready for the winter in jars. Stash them in your pantry and let them make you happy this winter. Bon appetit!
Pickling cucumbers at home is possible in many ways. Not a single holiday table is complete without them, preparing salads or simply serving with boiled potatoes.
Over the years, many recipes have been invented for canning these fresh and crunchy vegetables. And every season it becomes more and more.
Canned cucumbers with mustard for the winter in jars are strong, aromatic and piquant, and can be stored well at home.
Cucumbers for the winter recipe with mustard
For these twists, choose small cucumbers, fresh from the garden, to roll into small jars and eat them more often in winter.
Sealing cucumbers with mustard must be completed by turning them over onto lids and covering them with a warm blanket for a day. Only after this can they be put away for storage.
All proposed methods of preparing for the winter include vinegar, which not everyone likes. Therefore, there is more on our website.
Sliced cucumbers for the winter recipe with mustard
Ingredients for 9 half-liter jars:
- cucumbers – 4 kg
- vegetable oil - 200 ml
- granulated sugar - 200 g
- vinegar - 200 ml
- salt - 100 g
- ground black pepper - 2 tsp.
- mustard seeds - 2 tbsp.
- finely chopped garlic - 2 tbsp.
Pickling cucumbers with mustard:
1. Rinse the cucumbers well, cut into slices 1.5-2 cm thick. Place in a bowl to make mixing easier.
2. Add all products to the cucumbers and mix. Leave to steep for 3 hours to release the juice.
It is also possible to pickle cucumbers with dry mustard, which will need to be diluted with boiled water to form a paste.
3. Pack cucumber slices in spices tightly into clean jars. Pour in the brine that remains in the basin and pasteurize the jars for 5-8 minutes, if you put it in liter jars, then 10-15 minutes.
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After this, roll up the pickled cucumbers with mustard beans for the winter and turn them upside down until the jars have cooled.
Recipe for pickling cucumbers with mustard
Ingredients:
- cucumbers
per liter of water:
- 100 ml vinegar
- 5 tbsp. spoons of sugar
- 2 tbsp. spoons of salt
in each liter jar:
- 2 cloves garlic
- 1 dill umbrella
- 1/4 carrot
- 0.5 tsp mustard seeds
Recipe for pickled cucumbers with mustard seeds:
1. Wash the cucumbers. Place along with the seasonings in sterilized liter jars, pour mustard on top.
2. Dissolve salt and sugar in cold water, add vinegar. Pour into jars.
3. Sterilize 5-7 minutes after the water boils. Roll up the boiled lids.
Whole cucumbers in mustard for the winter may not wait in the wings and will be eaten much earlier, because according to this recipe they will be ready in a week.
Cucumbers with dill and onions and mustard
This is a recipe for cucumbers in mustard without sterilization, so keep the kitchen clean.
Ingredients:
- 3 kg fresh elastic identical cucumbers
- 2 liters of water
- 100 g salt
- 60 g sugar
- 130 ml vinegar 9%
- 3 cloves garlic
- 1/2 teaspoon mustard powder
- 5 medium onions
- 5 pcs. cloves and black peppercorns
- 2 bay leaves
- 1 horseradish leaf
- 2-3 sprigs of tarragon, dill, parsley
How to prepare cucumbers with parsley and mustard for the winter:
1. Wash each cucumber thoroughly and soak in cold water for 3 hours. Also wash the greens, dry them and chop them coarsely. Peel and rinse the onions and garlic. Cut as you like.
2. Boil water, add salt, sugar, pepper, cloves and bay leaf, let it boil, pour in vinegar at the very end.
3. Place chopped onions, garlic and herbs in pre-sterilized jars, add mustard.
4. Then carefully and tightly place the cucumbers and pour boiling marinade over them. Cover with boiled lids and roll up immediately.
5. Place the cans with seaming upside down on plywood lined with newspaper so that the heat does not damage the floor. Wrap yourself in a blanket. After a day, store the pickled cucumbers with mustard in a cool, dark place.
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