Ingredients:
- fresh strong cucumbers - 500 gr;
- garlic - 2 very large teeth;
- table salt - 1 tsp;
- sugar - 1 tbsp. l;
- vinegar 9% - 1 tbsp. l;
- mustard powder - 1 tsp. without a slide;
- ground black pepper - 1/3 tsp;
- refined vegetable oil - 1.5 tbsp. l.
Preparation of pickled cucumbers with mustard
We wash the cucumbers with a sponge or a soft brush under a flowing cold water. We cut off the ends. We cut in circles of 1.5-2 cm. If you use large cucumbers, cut in half lengthwise and then cut into slices 2-3 cm thick.
Add salt and sugar to cucumber slices. We mix. Cucumbers will immediately begin to give juice and salt and sugar will melt in a couple of minutes. This juice will be the basis of the marinade, you do not need to add water.
We clean two very large cloves of garlic (it is better to take garlic intended for winter storage). Rub the garlic through fine grater or we press through the garlic.
Pour mustard powder and freshly ground black pepper (you can replace it with paprika or chili if you want to make the salad spicier). Add vinegar and vegetable oil without smell. Mix the cucumbers with the marinade components, cover and let stand for one hour. If you cook big portion, leave for two to three hours until enough juice stands out.
We fill half-liter jars with cucumber slices - this is the optimal volume for such blanks so as not to keep open jars in the refrigerator. Pour the marinade on top.
We fold a thick cloth or kitchen towel in several layers. I put it on the bottom of the pot. We put a jar of cucumbers on a towel. Pour in hot water so much that it does not reach the neck 4-5 cm. We put a lid on the neck, do not roll it up. We sterilize from the beginning of boiling water for ten minutes, the cucumbers will quickly change color from bright green to olive.
We take out the jars, roll them up with the same lids that were covered during sterilization. Leave to cool without covering. After it cools to room temperature, take it out for storage or put it in the pantry. Good luck with your preparations!
Pickled or canned cucumbers with mustard for the winter is a popular winter dish which is loved by almost every family. The process of its preparation 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, according to which 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 in large numbers clean water within 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. In a prepared clean and sterilized jar, greens are laid out at the bottom: parsley, garlic, dill and horseradish leaves. Soaked cucumbers are tightly packed in a jar to the very top. In some recipes, they need to be cut lengthwise into several parts. Dill branches with seeds are laid on top, and poured with marinade.
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 pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe. The water is brought to a boil, the components are poured and cucumbers in a jar are poured with a ready-made boiling solution.
In some recipes, jars with cucumbers and marinade stand for several days, in others they are rolled up and sterilized immediately, after which they are warmed to cool.
Cucumbers with mustard for the winter - preparing food and dishes
For cucumbers, it is usually required to prepare a large number of greens, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be cut. The leaves and roots of horseradish are washed and also cut. Garlic is peeled, if the cloves are large, they are divided in half. Cucumbers are soaked.
Dishes for preservation must be selected and prepared in advance. To do this, choose banks of 1-3 liters. They are thoroughly washed with soda and sterilized with lids. The glass must not be damaged, otherwise the jar may burst, and all labor and products will be lost.
The saucepan for preparing the marinade is taken enameled or steel. Its size depends on the number of prepared cucumbers with mustard for the winter.
Recipe 1: Whole Mustard Cucumbers
This is a simple recipe that will take 2-3 hours to prepare, if you do not take into account the preparation of cucumbers. finished product it turns out crispy, has a spicy taste, suitable for use in pure form or as a savory part of a salad.
Components:
Whole mustard seeds - 6 tsp;
Green cucumbers - 6 kg;
Large rock salt- 10 tbsp. l.;
Sugar sand - 10 tablespoons;
Head of garlic - 2 pcs.;
Greens - horseradish leaves, sprigs of dill and parsley;
Banks with a volume of 1 liter;
Cooking:
Let's go over the basic principles first. After the laying of the top dill has passed, 2-3 cloves of garlic are added to it, depending on the size. A full jar is filled with boiling water and, without rolling, close the lid. Let it brew for 15 minutes, after which the water is carefully drained, you can use a special nylon cover with holes. The operation is repeated 1 more time.
The marinade is prepared separately for each jar. To do this, decant water from a jar into a saucepan, add sugar and salt, 1 tbsp each. and boil. Half a teaspoon of mustard seeds and one teaspoon of vinegar are poured into a jar. From above, everything is poured with a 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
The composition of this recipe includes vegetable oil, which gives cucumbers with mustard for the winter tenderness, a light oily taste. The manufacturing process takes longer, but the results exceed all expectations.
Components:
Dry powdered mustard - 2 tablespoons;
Green cucumbers - 4 kg;
Sand sugar - 1 glass;
Vinegar - 1 cup;
Sunflower oil - 1 glass;
Ground pepper 1 tbsp;
Coarse rock salt - ½ cup;
Banks with a volume of ½l;
Cooking:
After soaking, the cucumbers are cut lengthwise into 4 parts and laid out in a large saucepan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also poured there. All ingredients are mixed and left to infuse for 6 hours.
After the time has passed, the cucumbers are laid out in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.
Recipe 3: Oak Leaf Cucumbers
This recipe contains oak leaf. Adding it to pickles and preservation preserves the firm texture 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 tablespoons;
Garlic - 1 head;
Horseradish root - 1 pc.;
Pepper put to taste;
Cooking:
The first stages of preparation are general rules. Cucumbers put in a jar of spices, oak leaves and greenery. 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 in the room at room temperature to speed up the fermentation process. After, the brine must be drained and brought to a boil again. Banks are filled and rolled up again.
Recipe 4: Original Cucumbers
Cucumbers with mustard for the winter according to this recipe are especially fragrant. This happens due to the addition of celery and tarragon to the cooking process. Such 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 branches;
Parsley greens - 4 sprigs;
Celery greens - 4 sprigs;
Tarragon greens - 4 sprigs;
Garlic - 6 cloves;
Water - 4 liters;
Coarse rock salt - 260 g;
Cooking:
Cucumbers are selected as uniform as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. First you need to prepare a brine from water, salt and mustard, and cool it. Jars with herbs, spices and cucumbers are poured with cold brine and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and rolled up.
Recipe 5: Canned Cucumbers with Onions
This is an old and proven recipe. Cucumbers are firm and fragrant, they go great as a separate cold appetizer or combined with other ingredients in salads. Also very tasty is the onion, which is preserved with cucumbers.
Components:
Ground mustard - 300 g;
Green cucumbers - 3 kg;
Onion - 300 g;
Sand sugar - 1 glass;
Coarse rock salt - 4 tablespoons;
Dill greens - 2 bunches;
Bay leaf- 2 pcs.;
Ground black pepper is added to taste;
Water - 3l;
Vinegar - ½ cup
Cooking:
cooking it prescription is coming not according to the usual plan. Prepared cucumbers are laid out in a large saucepan, poured there required amount water and add all the ingredients. Onions and dill must first be finely chopped. The solution, together with cucumbers, is boiled for 15 minutes at a minimum heat.
Further, the cucumbers are taken out and laid out in prepared, pre-sterilized jars. Top with boiling marinade, which remained in the pan, to the top. Rolled jars are turned over on lids and wrapped in a warm blanket for a day.
Recipe 6: Spicy cucumbers with mustard for the winter
For lovers of spicy cold snacks and savory canned cucumbers developed this recipe. Thanks to hot pepper, which is preserved 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;
Cooking:
The first stages of preparation are carried out according to general rules. Washed and prepared cucumbers are laid out in jars along with herbs and spices. Hot pepper is placed at the bottom of each jar. The marinade is prepared standard recipe, cool and fill each jar. After 3 days, the liquid is drained from the cans, brought to a boil. Bottles of cucumbers are filled with boiling brine and rolled up.
Recipe 7: Cucumbers with mustard for the winter with basil
For lovers of basil, these cucumbers will be to your taste. Delicious, crispy, pleasant aroma, they can be served as a separate dish. Cooking is not 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;
Sand sugar - 100 g;
Horseradish root - 1 pc.;
Dill inflorescence - 20 g;
Dried basil - 1 tbsp. l.;
Fresh basil - 5 branches;
Cooking:
Cucumbers and greens are prepared according to the general rules, washed and placed in a jar. Horseradish root, dry basil and mustard are also placed there.
Separately, it is necessary 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 and the marinade is immediately removed from the stove.
Jars with cucumbers are poured with a hot ready-made solution, put 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 sheets;
Garlic - 6 cloves;
Sweet pepper - 3 pcs.;
Hot pepper - 1 pc.;
Bay leaf - 2 pcs.;
Currant leaves - 12 pieces;
Cherry leaves - 12 pcs.;
Sugar sand - 150 g;
Coarse rock salt - 200 g;
Water - 3 l;
Vinegar - 150 ml;
Cooking:
Cucumbers are prepared according to the standard scheme. Sweet peppers are washed, cleaned from seeds and cut into pieces. Also coarsely chop the herbs and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: greens should be at the bottom and at the top of the jar. Gorky and Bell pepper laid out on the bottom on the 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 the pan, add sugar and salt, evenly distributing the entire specified volume to all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottles. Banks are rolled up, insulated for a day.
Cucumbers with mustard for the winter - subtleties and useful tips
- Oak and cherry leaves contain tannins, so they are often added to preservation to preserve the hardness of the product.
- For correct definition salt concentration in the marinade, our grandmothers used raw egg. With a low salt concentration, 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 essential ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be put at will, experimenting with tastes annually.
- If pieces of horseradish roots are placed not only at the bottom, but also at the top of the jar, this will prevent the formation of mold.
Pickled sliced cucumbers With fragrant mustard and dry adjika - a delicious and unusual preparation for the winter for the whole family. This recipe involves canning under iron lids, which means that cucumbers will be stored all winter and delight with their taste. characteristic crunch and unusual flavor This snack is sure to surprise you and your loved ones.
Products:
- short-fruited cucumber - 270 gr.,
- cold water - 250 ml.,
- garlic - 3 teeth,
- dry mustard - 1/2 tsp,
- adjika dry - ½ tsp,
- coriander - ½ tsp,
- parsley - a bunch,
- black pepper (peas) - 4 pcs.,
- cooking coarse salt- 7 gr.,
- granulated sugar- 5 gr.,
- table vinegar essence of 9% concentration - 3 tbsp.
The process of preparing cucumbers with mustard
To begin with, we will wash and sterilize the jar, dry it from moisture. Put spices at the bottom (mustard seeds, dry adjika, coriander, black allspice, parsley, garlic cloves). You can decrease/increase the amount of spices according to taste preferences. Instead of mustard seeds, use mustard powder.
To make the cucumbers juicy and crispy, they should be soaked for 1 hour in cold water in advance. This will help cleanse the vegetable of nitrates and contaminants. We dry the cucumbers from moisture, remove the buttocks, cut them in the form of sticks, lay them tightly to the very top. For strength, put currant, cherry or oak leaves in a jar. To make cucumbers more fragrant, we recommend putting carrots and onions in a jar.
Immediately add a large jar to the jar table salt, granulated sugar and table vinegar 9%. Instead of a dining room vinegar essence use wine/apple/balsamic vinegar.
After that, fill the cucumbers with cold filtered water, cover iron lid and start sterilizing. To do this, put a folded kitchen towel on the bottom of the pan, pour cold water and put the bank. Sterilize vegetables over low heat for 10 minutes.
Immediately take out the jars and tightly roll up the lid. Wrap in a fur coat and cool in the room for a day. Store in a dark cool place. Make sure that the lid is not swollen. Instead of seaming, you can close the jar with a nylon lid and leave for 1.5 months, and then eat.
Tip: Be sure to turn the can upside down and check for leaks by rocking the can back and forth.
Salted and pickled cucumbers are very popular in Russian cuisine. They are good both on weekdays and on holidays, as an appetizer for the main course, for alcohol, or as an ingredient for a salad, first or second course. Every hostess has her own unique recipe crispy cucumbers and unusual ingredients, giving cucumbers piquancy and original taste. Mustard is often used as such a component. It can be in powder or in grains. You can also prepare cucumbers with mustard for the winter, using our proposed recipes for pickling cucumbers in a hot or cold way, without vinegar and without sterilization.
Cucumbers with mustard for the winter without cold sterilization, a recipe with step by step photos
Delicious cucumbers with mustard for the winter without cold sterilization are prepared quickly and easily. This cooking recipe is especially relevant for those who have a cellar or other facilities for storing cucumbers at the appropriate temperature. Cucumbers with mustard for the winter without cold sterilization are stored under a plastic lid.
Components for harvesting cucumbers with mustard for the winter without cold sterilization
- cucumbers;
- horseradish leaves, cherry and black currant leaves;
- dill umbrellas;
- garlic feathers;
- brine (1 glass of salt per 1.5 liters of water);
- mustard powder.
Cooking cucumbers with mustard for the winter without cold sterilization
- Prepare cucumbers and other ingredients for pickling.
- Cucumbers are placed in jars along with leaves and other seasonings.
- Pour cold brine, leave for two days at room temperature.
- After the set time has passed, drain the liquid from the jars of cucumbers, pour clean cold water into them.
- Pour one tablespoon of dry mustard powder into a 1 liter jar.
- We close the plastic lid and send the crispy cucumbers to a cool place for storage.
Pickled cucumbers with mustard for the winter without vinegar, recipe with photo in 3-liter jars
With a rich harvest, the housewives do not have time to collect all the cucumbers, so there are many overgrown vegetables. Such cucumbers can be pickled for the winter with mustard and without vinegar. As a result of such salting, we get crispy, with unique aroma, bright in color pickles. Leaves and seasonings are added to pickles with mustard for the winter without vinegar, which improve their taste and aroma.
Ingredients for harvesting pickles with mustard for the winter without vinegar on a 3-liter jar
- fresh medium and large cucumbers - 1.5 kg;
- garlic - 3 cloves;
- mustard powder - 2 tablespoons;
- salt - 3 tablespoons;
- oak leaves, currants, cherries, horseradish - at your discretion.
Recipe for pickled cucumbers with mustard for the winter without vinegar
- Washed vegetables are tightly packed in a container and filled with clean water.
- While the cucumbers are saturated with water, jars are prepared, thoroughly washed and sterilized.
- Cucumbers are rinsed again, the tips are cut off from them.
- Garlic and herbs are placed in empty jars, cucumbers are placed on top.
- Salt is poured into jars and boiling water is poured.
- Jars of cucumbers are left to ferment for several days. The film formed on the surface is removed with a clean spoon.
- At the end of fermentation, the brine is poured into a container and brought to a boil. The foam that forms during boiling is removed.
- Mustard powder is poured into jars with cucumbers and boiling brine is poured.
- Rolled cans are turned over to cool, then sent to a cool place.
Pickled cucumbers with mustard for the winter in jars, a recipe with photos and videos
Many housewives prepare pickled cucumbers for the winter in jars, but not every housewife with mustard seeds or powder. Try adding mustard seeds to your brine and see the difference. Pickled cucumbers with mustard for the winter in jars are unusually fragrant, crispy, beautiful and very tasty.
Ingredients for 6 liter jars of pickled cucumbers with mustard for the winter
- Cucumbers are not big.
- 3 liters of water
- 350 ml. vinegar 9%
- 3 full tablespoons salt
- 12 tablespoons Sahara
- 3 pcs. horseradish leaves
- 3-4 pcs. Luke
- 12 garlic cloves
- 6 tsp mustard seeds
Cooking pickled cucumbers for the winter with mustard in jars
- We thoroughly wash the banks.
- Pour 1 tsp at the bottom of the jars. mustard seeds.
- Pack the cucumbers tightly together with the garlic cloves. onion and horseradish leaves.
- We prepare the marinade from three liters of water, sugar, salt and vinegar. It must be boiled and cooled.
- Pour the jars with chilled marinade and put them in a saucepan with water or in the oven for deep pan with water for sterilization.
- After the marinade boils, when bubbles begin to rise from the bottom of the jars, you need to wait 15 minutes until they cool slightly.
- We roll up the jars with sterilized lids using a seaming key.
Spicy cucumbers with mustard for the winter, a recipe with photos and videos
If you want to impress your guests unusual blank, cook spicy cucumbers with mustard for the winter. They can be eaten two days after salting, or put in a cool place for long-term storage. Spicy cucumbers in winter own juice with mustard will go with a bang.
Ingredients for cooking spicy cucumbers with mustard for the winter for 2 l
- Cucumbers - how much will go in;
- Dry mustard and salt - 2 tablespoons each;
- Garlic - 8 cloves.
The sequence of cooking spicy cucumbers with mustard for the winter
- A cucumber or half of it is rubbed on the bottom on a coarse grater, if the fruits are large.
- Whole cucumbers are laid in a vertical position, then grated again - and so on until the end, the top layer is grated.
- Salt and mustard are poured on top, garlic is added.
- During the night, jars of cucumbers stand in a warm place, in the morning they need to be shaken well and sent to the refrigerator.
- You can eat cucumbers in their own juice after two days or put them in the cold for storage.
Pickled and pickled cucumbers with mustard in liter, two- and three-liter jars, prepared according to the recipes presented here, are unusually crispy and tasty. Choose any of your favorite recipes: no sterilization, cold process, no vinegar, or spicy pickles in their own juice. Follow the recipes or improvise with the ingredients to your own taste and discretion. Happy crunch!
If you like pickled cucumbers, then try cooking them with mustard for the winter. Such a blank can be served with any side dish of cereals or pasta, boiled vegetables. Pickled cucumbers perfectly complement baked meat or fish, they will be ideal in pickle or other hot dishes. Mustard will give the vegetables a spicy note, without which their taste would not be so bright. Preservation is prepared in 30 minutes, but if you plan to store it at room temperature, then it is best to pour the cucumbers in jars three times, using the marinade at the last filling so that the vegetables are steamed well from the inside.
Ingredients
You will need for 4 cans of 0.5 l:
- 1 kg small cucumbers
- 1 head of garlic
- 16-20 black peppercorns
- 4 tsp dry mustard (powder)
- 4 tbsp. l. vinegar 9%
- 700 ml water
- 2 tbsp. l. topless salt
- 4 cloves
- 8 allspice peas
- oak or horseradish, cherry or currant leaves
Cooking
1. Boil water in a kettle in advance. In a saucepan, immediately combine the bulk ingredients: dry mustard, salt, peas of black and allspice, cloves.
2. Fill with water and place on the stove, including the minimum heat. We will not cover the container with a lid - the mustard will allocate foam, which can run over the edges of the container.
3. Wash the leaves of oak or horseradish, thanks to them the cucumbers will remain crispy. We also wash the leaves of cherries or currants, which will give the workpiece its aroma. Put them on the bottom of washed clean jars.
4. Rinse thoroughly fresh cucumbers, removing dust, dirt and thorns from the surface of vegetables. We put the fruits into the jars as tightly as possible, without cutting off the tails from them. It is advisable to choose small cucumbers if the banks are 0.5 liters. But in 1 liter of capacity you can buy vegetables of larger sizes.
5. Peel the garlic cloves, rinse and cut directly into jars. Pour boiling water from the kettle, substituting the tip of a knife or something else under each container so that the jar does not burst due to the temperature difference. Let's cover tin lids and steam for 10 minutes.
6. Change caps and drain warm water from the bank. At this point, the brine in the pan will boil.
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