Cucumbers in mustard for the winter is a funky recipe. Cucumbers with mustard for the winter are a great addition to a side dish

30.09.2019

First impressions of mustard cucumbers: sharper than just garlic, slightly sweet and spicy with a daring crunch. Our selfish interest in winter is to always have a light crunchy snack on hand. It allows you to freeze the worm and satisfy the capricious feeling of hunger without excess calories. All spicy, low-calorie vegetables with sourness are perfect for this.

And how easy it is to cook! Clear additives and the main character in an elegant cut, which takes 15 minutes on the strength, even when there are a lot of vegetables. Vegetables are pickled without our participation. We will only have to put it in banks and sterilize briefly.

Fast, tasty, unusual - without any exotic and extra costs. In a word, a super-preparation for every family.

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How to cook mustard cucumbers for the winter

We need:

Cucumbers - 4 kg
Sugar - 1 glass
Odorless vegetable oil - 1 glass
Table vinegar, 9% - 1 glass
Salt (rock, no impurities) - 3 tbsp. spoons
Mustard (powder) - 1 tbsp. spoon
Garlic (finely chopped or through a press) - 2 tbsp. spoons
Black pepper (powder) - 2 tsp

Optional (if you like, per 1 can):

Mustard seeds - 1/2 tsp
Allspice peas - 3 pcs.
Bay leaf (small) - 1 pc.
Tarragon (tarragon), fresh twigs - 1 pc.

Important details:

Conservation yield - about 4.5 l
It is convenient to use small cans - from 500 ml to 1 liter.
Buy black pepper and mustard as fresh as possible. The date of manufacture is on the packaging. Better in a store where the chances are higher that it has not been stored in the sun. This will provide the right vigor for the key spices.
Do you like adding finely chopped greens? Stop at the classics: dill and / or parsley, 2 tablespoons each. spoons.

1) Preparing and pickling vegetables.

Mine, but not peeling cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water- at least 1 hour. This will add juiciness to the workpiece and guarantee a crunchy finish.

Cut the cucumbers with your fingers. Along the vegetable in half, then each half is still glad along in half. Long quarters are obtained, as in the photo below.

Peel and chop the garlic. Or we pass it through the press.

We choose a large, convenient container where it is easy to mix the ingredients.

We put cucumber "fingers" and add all the spices listed in the recipe.

Once again, wash and dry our hands and alter the cucumbers and all the additives with our hands. Our task is for each bite to be bathed in a spicy-sweet oily mixture.

It's time to be patient while the piece is marinated. Leave the slices to brew for 3 hours.

2) Put it in jars and fill it with spicy juice.

If we use additional spices, place the peas and twigs on the bottom of sterile jars.

During pickling cucumbers will let the juice... We pack the pieces into jars and fill each container with the resulting juice.

Try to stack the pieces vertically, but don't be afraid to tamp the vegetables tightly. During sterilization, they will slightly decrease in size.

When all the quarters are in the jars, add sweet-spicy cucumber juice to each. First, fill up to half the volume to make sure there is enough liquid for each serving.

Add the rest of the juice evenly over the second circle.

Usually, a lot of juice is released during the 3-hour marinating. It is enough to fill each can almost to the top - about 2 cm from the edge of the neck. Don't worry, a small amount of air will not affect the taste and quality of the seaming.

Having distributed all the juice, we simply cover the blanks with sterilized lids.

3) Sterilize and close the blanks.

Sterilization is simple. You need a large pot of water, at the bottom - a kitchen towel. We put the pan on fire. We place the cans inside so that the water reaches the hangers.

We are waiting for the water to boil. Pinpoint sterilization time from the moment the water boils in a saucepan.

For 500-750 ml - 10-12 minutes.
For 850-1 liters - up to 20 minutes.

We take it out and roll it up tightly with any convenient lids. Turn the seams upside down, cover them and let them cool. We put it in a dark cabinet for storage. Cucumbers with mustard for the winter are well stored when room temperature until spring.

The photo recipe is as simple as the harvesting process. Try it, you won't regret it!

Four important points

For a tangible pungency, it is mustard powder that is needed. Whole grains will give only a light spicy note and subtle aroma. Don't be afraid to overdo it! The pungency of this recipe is mild and everyone will love it.
Pickled cucumbers will provide an ideal crunchy result. They are distinguished by 2 characteristics. Small to medium size when the vegetable shrinks in the palm of an adult, and bumps on the skin.
If you want to cut into slices, feel free to make this blank. The only caveat: do not grind, otherwise the vegetables may turn out to be too soft. It is best to cut into circles about 1 cm thick.
Pay particular attention to cleanliness during the preparation phase. Wash the bowl of baking soda, use a clean knife, and rewash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a suitable large lid? Take a fresh towel.

Whole vegetables marinated mustard without sterilization

One more mustard recipe without sterilization with classic pickled leaves and citric acid instead of vinegar is presented in a short video. Vegetables are placed in jars whole, which is beneficial for large containers of 1-3 liters. Sterilize the workpiece in 2 fillings with boiling water (10 minutes each). After draining the second water, immediately fill it with hot marinade and roll it up.

That's all for today. More spicy and spicy options await you in the Homemade / Easy Recipes section, and interesting updates are already being prepared for publication. Delicious ideas to you!

Thank you for the article (1)

Recipes for preserving cucumbers for the winter

Cucumbers with dry mustard or grains are an excellent preparation for the winter. She does not need culinary skills and will save you time, delighting in winter with her taste ...

1 b per 3 l

1 h

20 kcal

5/5 (1)

For pickles to be strong and crunchy, you need to choose the right ones. It also depends on the herbs and spices you put in the jars. If you buy cucumbers, pay attention to their appearance and taste them to the touch. Yellowish spots may indicate the use of nitrates during cultivation or that they have stood in the garden.

Small to medium-sized cucumbers with pimples- the most suitable for canning. But here the color of these pimples is important. If they are black, this is the most suitable variety for our purpose. Cucumbers with white pimples are much tastier when fresh.

Canning pickles with mustard (cold salting)

Before salting, you need to take care that you have following ingredients(the amount is given at the rate of 5 kg of cucumbers, which is equal to 3 three liter cans pickles with mustard for the winter):

If desired, you can add more oak and currant leaves, hot pepper and lavrushka.

Start by soaking the cucumbers, unless they are freshly picked. Cucumbers that have lain even for several hours lose moisture. Place them in cold water and let sit for a few hours. The cucumbers in the jar should be about the same size, otherwise they will be salted unevenly. During this time, you can sterilize jars and lids, thoroughly wash all the leaves and roots that will go to the jar.

The process of pickling cucumbers with mustard

Pickled cucumbers with mustard seeds for the winter: a recipe

I decided to try to combine my usual recipe for pickling cucumbers with the previous one and got, in my opinion, a brilliant result! Almost the same ingredients, but different taste.

Banks, banks, banks. Yes, we know how to roll them, probably even better than tantrums. Especially if the garden is nearby and every day you bring home new lots of freshly grown vegetables. Just have time to roll up, and change the recipes. So today I decided to change my traditional recipe on pickled cucumbers with mustard. Have you tried it? Then write it down and do it. Cucumbers are excellent.

Pickled cucumbers in liter jars with mustard

Ingredients for 3 liter jars:

Fresh cucumbers - 1.5-2 kg;

Dill umbrellas, currant leaves, herbs to taste;

Salt - 2 tbsp. spoons;

Sugar - 4 tbsp. spoons;

Mustard in powder or beans - 1 teaspoon;

Garlic - 2 heads;

Seasoning a mixture of peppers and peas;

Citric acid - 1 teaspoon.

Wash the cucumbers, sterilize the jars and lids with boiling water. Banks can be in the microwave. Put a pot of boiling water on the gas a little over 2 liters. The amount of water depends on the density of the cucumber filling in the jars.

In each jar, put dill umbrellas, greens, black currant leaves on the bottom.

Put the cucumbers tightly in jars and put cloves of garlic on top, if large, you can cut. I do not cut, mine love pickled, it turns out to be tastier as a whole. Let the cucumbers stand for 10-15 minutes, then pour the water back into the jar. Now we have calculated the exact amount of water.

Pour salt and sugar into the water, add spices to the jars while it boils, add peppercorns, distribute citric acid and mustard 1/3 per can. You can add cloves and lavrushka if you like. Again, it tastes like. Some people don't like it when there are too many different spices.

Our brine is boiling, we pour it into the cans, pour it “on top” so that there is no air left. Now it remains to roll it up and send it upside down to cool under a fur coat. Such cucumbers are crispy with a sharp edge.

Cucumber salad with mustard for the winter is an excellent appetizer and an original addition to the side dish. In the cold winter there is always a shortage fresh vegetables... You can certainly buy cucumbers in the supermarket, but their taste will not bring pleasure. If you open a cucumber salad with mustard in winter, you can fully enjoy the taste that will remind you of a summer salad.

Cucumber salad with mustard for the winter has another advantage - it's simplicity and ease of preparation. This recipe does not require many steps in cooking or buying special and expensive ingredients.

Due to the multitude a 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's best not to be lazy and sterilize the jars with steam.

How to make cucumber salad with mustard for the winter - 15 varieties

Cucumbers according to this recipe are sweet and crunchy, and garlic and a mixture of peppers give a fragrant smell. The herbs used in the recipe are a great addition to 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 glass
Ground pepper mixture (to taste)

Preparation:

Rinse the cucumbers well, cut them lengthwise into quarters.

It is better to immediately put everything in a large container so that it is better to mix.

Wash and dry the greens, then chop and send to the cucumbers.

We clean the garlic and chop 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.

The peculiarity of this recipe is that overgrown cucumbers that are unsuitable for other preservation can be taken into this salad. The main thing is to clean 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
Pepper peas and bay leaves

Preparation:

Wash cucumbers and herbs. Cut off the thick and rough skin. If necessary, you can get large seeds with a teaspoon. Cut the cucumber into pieces and put them in a container. Then add bay leaves, pepper and finely chopped garlic. Dill can be added to cucumbers along with the seeds. Mix and leave for 2-3 hours. Then we put on low heat and bring to a boil, while stirring. We 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 let the juice out. After mixing all the ingredients, you can immediately put into jars, sterilize and roll 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 glass

Preparation:

Cut clean cucumbers into slices. Add mustard, oil, salt, sugar, vinegar to the cucumbers and crush the garlic on the garlic. Mix well and fill into prepared jars. We put the jars in a container and sterilize after boiling for 15 minutes.

Crispy and delicious cucumbers with mustard, which 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 let out the juice. Cucumber jars must be sterilized 10-15 minutes after boiling.

For more information on how to make this salad, see 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 amount can be adjusted.

Ingredients:

4 kg cucumbers
1 cup of sugar
1 glass vegetable oil
1 cup 9% vinegar
2 tablespoons of salt
2 tbsp. dry mustard
2 tbsp. chopped garlic
a bunch of dill
2 tsp ground black pepper
3 tsp ground red pepper

Preparation:

Wash the cucumbers, cut into circles and put everything in a saucepan. Mode dill, garlic press with a garlic press and add together with the rest of the ingredients to the cucumbers. Mix gently. The salad should stand for 2-3 hours. During this time, cans can be prepared. You can use a large spoon to put salad into jars. Cover and sterilize for 15 minutes.

For this recipe, you do not need to take selected cucumbers, since you still need to cut them into long slices. If the cucumbers have thick skin, remove it.

Ingredients:

3 kg of cucumbers
100 g sugar
1 cup vegetable oil
100 ml vinegar
1 rounded tablespoon of salt
1/2 tablespoon dry mustard
About 1 head of garlic
1/2 tablespoon ground black pepper

Preparation:

Cut clean cucumbers along into slices, but if the cucumbers are small, then it is enough to divide them into 4 parts. We mix cucumbers with ingredients in any order and mix everything thoroughly. We leave everything for 3-4 hours.

We put the cucumbers in jars and fill them with the resulting juice. Sterilize 5-7 minutes after boiling.

For more information on how to make this salad, see the video:

Prepare this salad for the winter and delight your loved ones delicious snack... There are mustard seeds among the ingredients, but they do not need to be added. It all depends on the 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 \ whole beans - 1 tbsp. spoon
Salt - 0.5 cups

Preparation:

Cut the cucumbers into 4 pieces.

Add sugar, vinegar, vegetable oil, pepper, mustard, salt, mix and leave for 6 hours. Divide into half-liter or one-liter jars. Cover with juice Sterilize cucumbers in dry mustard 40 min. Then roll up the cucumber salad with mustard.

We choose medium-sized hard cucumbers, which, if desired, can be placed in water for 2-3 hours. This procedure will add juiciness to the cucumbers.

Ingredients:

Cucumbers 2 kg.
Bulb onion 1 pc.
Carrots 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 slice it like a salad. Onions are also cut into small half rings and sent to cucumbers. Carrots can be grated or cut into small strips. Then chop the dill finely, crush the garlic and add to the cucumbers. It's time to add everything else and mix. We leave the salad under oppression for 3 hours. When pouring salad into a jar, it is necessary to tamp it periodically. After boiling, boil for another 15 minutes.

For more information on how to make this salad, see the video:

In this recipe, you don't have to wait for the salad to juice up. For this case, there is a brine with which the cucumbers are poured.

Ingredients:

4 kg cucumbers
1 tbsp. spoonful of sugar
1 tbsp. a spoonful of vegetable oil
1 tbsp. a spoonful of vinegar
1 tbsp. tablespoons of salt
2 tbsp. dry mustard
2 tbsp. chopped garlic (4 cloves)
2 tsp ground black pepper
1 teaspoon ground red pepper

Brine for 4 liters of water:

1 tbsp. spoon of salt
1.5 tbsp. spoonful of sugar
1.5 tsp citric acid

Preparation:

Cucumbers can be cut as you like and put in a container in which it will mix well with all the other ingredients. The brine is very easy to prepare, as it is enough to simply mix all the parts. Gently mix, lay out in liter jars, add brine and sterilize for 20 minutes.

For cooking this salad you will need a special grooved knife, which is very often used for making fries. The shape of the cucumbers will be very original and such a salad will not be ashamed to be served on the table in front of the guests.

Ingredients:

Cucumbers 3 kg.
Dry mustard 2 tablespoons
Garlic 1head
Vinegar 250 ml
Vegetable oil 200 ml
Salt 100 grams
Sugar 200 grams
Ground pepper 1 tablespoon

Preparation:

Cut the washed cucumbers with a special knife and put them in a large saucepan. Next, put all the ingredients in a saucepan in any order and mix. Leave the salad for 15 minutes, and then put it in the jars. Sterilize for 20 minutes.

For more information on how to make this salad, see the video:

Delicious fragrant cucumber salad 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:

We take medium-sized cucumbers and good quality... Cut the cucumbers into strips or slices, but not too thinly. We will put everything in a saucepan. Cut the onion into half rings, pass the garlic through the garlic and put in a saucepan. Carrots can be cut into strips or grated. After mixing all the ingredients, mix well and leave the salad with oppression overnight. When the water boils, reduce the heat and sterilize for 30 minutes.

This salad turns out to be very tasty and beautiful. The carrot present in it makes it festive and appetizing.

Ingredients:

4 kg cucumbers
1 onion
1 head of garlic
1-2 carrots
Bay leaf
4 tablespoons of salt
6 pcs black peppercorns
4 tablespoons 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 very thinly. We pass the garlic through the garlic, the onion mode in half rings, three carrots per grater and pour everything into the cucumbers. All the rest is also sent to the cucumbers. We sterilize the salad for 25-30 minutes.

For more information on how to make this salad, see the video:

Cucumbers according to this recipe are slightly sweet, but at the same time spicy and crispy. To do this, you need only straight and not thick cucumbers.

Ingredients:

1 kg of cucumbers
3 cloves of garlic
0.5 tsp mustard powder
a pinch of ground black pepper
1 teaspoon without top sugar
1.8ml 70% vinegar
55 ml water
3/4 tablespoon salt
4 tablespoons refined sunflower oil
0.5 tablespoon chopped dill

Preparation:

Wash the cucumbers and cut them along the length of the fruit into slices about 1-1.5 mm thick. Place the cut plates in a large container. There are also garlic, dill, salt, pepper, mustard, sugar. Pour in vinegar, water and oil. Mix and leave for 2 hours. Put in jars and boil for 20 minutes.

Spicy cucumbers with mustard are great option lettuce when cold winter I want to pamper myself with 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 for several hours in water. Then cut into slices and add salt and liquid mustard there. After that, pour in vinegar, water and sugar, mix. Cover the container and leave it overnight. Pour the marinade into separate container, which we put on fire and bring to a boil. Pour cucumbers laid out in jars with boiling marinade and roll up.

For more information on how to make this salad, see the video:

If you want to open up a delicious and crispy appetizer in winter, then make a salad according to this recipe. Cucumbers drenched mustard marinade, delicious and will please all your guests.

Ingredients:

2 kg of cucumbers
1/2 cup sugar
1/2 sunflower oil
1/2 cup vinegar
1 tbsp. l. salt
1 tbsp. l. mustard (powder)
5 cloves of garlic
a bunch of dill
1/2 teaspoon black pepper
1/2 teaspoon red pepper

Preparation:

We need already clean medium-sized cucumbers, which we mode in any way and put in a saucepan. Next, add all our ingredients there, chopped dill and grated garlic. Stir and preferably leave the salad until the cucumbers let the juice go. Since our cucumbers are small, you can take cans with a volume of 0.5 liters. We immerse the cans in a pot of water and sterilize for 10 minutes. after the water boils.

Every housewife dreams that her pickles are pleasing and enjoyable, and she herself has heard many rave reviews about her cooking. To please everyone around you and remain satisfied with your painstaking and tedious work, you need to know the recipe for the pickling that you are going to cook. In this article, we will reveal to you the nuances and rules for making wonderful crispy pickled cucumbers with fragrant mustard that will not leave anyone indifferent. So let's figure it out.

Preparation plays an important role in the canning process. Cucumbers purchased at the bazaar or collected from their own garden must be thoroughly rinsed, and then soaked in cold water so that they are saturated with moisture and prepare for rolling. After about an hour of this soaking, the cucumbers can be peeled and sorted.

Did you know? The pickling of vegetables has been known to mankind for over 6 thousand years. And although this method is not the best in terms of usefulness, dietetics approves of it. There are only 16 kilocalories per 100 grams of pickled cucumbers, and they do not contain fat at all.

All fruits on which you find spots, dents, cuts or other mechanical or natural damage should be set aside. They will be used for salads or just for food, but only the best and whole will do for canning.
It is worth getting rid of those cucumbers that have “no marketable condition", That is, bent, twisted and defective. They will also go to salads, but not under the cover.

Preparing cans and lids

While your cucumbers are languishing in cold water and saturated with moisture, it's time to start sterilizing cans and lids. To do this, wash every glass container you intend to use with baking soda.

It is better to prepare more containers than you may need: you never know. After preliminary sterilization with soda, it is necessary to boil the water and scald each of them in turn.
Fill the ladle with boiling water, shake the jar of boiling water for 2-3 seconds, scalding its walls, then turn the container upside down and drain the boiling water back into the pan. Place the jar itself on a towel with its neck so that the steam does not immediately escape and continue sterilization.

Important! It is necessary to scald the cans very carefully so as not to burn yourself and not contribute to the explosion of the glass. To do this, hold the bottom of the jar with a kitchen towel, and perform the operation itself very quickly.

If you are afraid to perform such a procedure, you can use the original sterilization method. To do this, take a wide saucepan and place a strainer on it. When the water boils, place the cans on a sieve and wait for the moment when water begins to flow down their walls.

This means that steam sterilization can be stopped. The lids must also be sterilized. They should be boiled in water for at least 2 minutes. In order to save time, this can be done exactly when the jars are sterilized.

Video: sterilization of cans

From the kitchen utensils you will need:

3 liter cans;
brine pan;
a bowl for cucumbers;
cutting board;
beaker;
tea spoon;
ladle;
towel.

Required Ingredients

For canning, prepare (per 3-liter cans):

1 kg of cucumbers;
6 umbrellas;
6 leaves;
1 spicy fresh (medium to make 6 rings)
6 teeth;
15-18 peas;
1.5 teaspoons whole beans;
6 teaspoons of salt;
6 teaspoons of sugar;
150 ml vinegar.

Did you know? The fruit we know as a cucumber is scientifically called "pumpkin" - not surprising given that the genus Cucumber belongs to the family Pumpkin. In addition to the common cucumber known to all, this genus also includes ... a melon.

Recipe

The process of making cucumbers with mustard is quite simple and easy to implement.

Check out the step-by-step instructions:

Important! The pickling process does not eliminate the nitrates found in these products. That is why it is important to cut the ends of the cucumbers (they have the highest concentration of nitrates) and soak them in water to reduce the level of nitrates.

How and where to store the workpiece

After you have finished rolling the last jar of cucumbers, they must be turned upside down and placed on the floor with the lids down. From above, glass containers must be wrapped in a blanket or any warm things so that they cool down evenly and do not burst from the temperature drop.