Oh, my dears, I can write endlessly about blanks. And there will always be new interesting recipes. Today we will close a couple of jars of cucumbers in mustard filling for the winter.
Not long ago we filled them, fermented them and selected tasty ones. For those housewives who are tired of ordinary pickles and want to diversify their preservation, I advise you to definitely prepare one of the recipes I described.
As you may have guessed, the main ingredients will be gherkins and mustard. It can be in the form of seeds, powder or paste. Absolutely any type of it will do.
You can take any fruit, because these cooking methods also work well with chopped vegetables. Yes, it’s more convenient. I immediately opened the jar, put the pieces in a salad bowl and that’s it. Minimum of dirty dishes and unnecessary steps.
The taste is a little sweet, but very pleasant. If you choose the option with butter, the pieces will be soaked in it and the flesh will become very tender. Spices will add aroma and a slight tang.
They are prepared quite simply and without unnecessary hassle. However, I advise you to always sterilize containers and lids for preservation. So that our work does not go in vain.
You can close the jars with different lids. The ones that screw on, or the ones that need to be locked with a key. But today I’ll also tell you how to close jars with nylon lids. Although earlier this option seemed unacceptable to me.
The ratio of ingredients is described for 4 kg of fruit; if you have a smaller quantity, then divide the entire ratio by the number you need.
Compound:
- cucumbers - 4 kg,
- onion - 1 pc.,
- garlic - 1 pc.,
- 3 tbsp. salt,
- 0.2 kg sugar,
- mustard-1 tbsp. l.,
- ground black pepper - 2 tsp,
- 200 ml sunflower oil,
- vinegar 9% - 200 ml.
Fruits need to be soaked before canning. If you have them freshly picked, then it is enough to do this for 30 minutes, if they were yesterday, then for 2 hours.
Only small fruits with pimples can be taken. These varieties are bred specifically for seaming. But this particular recipe can also be completed with long salad fruits.
We wash the cucumbers, cut them into pieces, maybe in circles, maybe in slices. Look at the volume of your cans.
Finely chop the onion and garlic.
Pour vegetables with oil and vinegar. Add garlic and onion to them, add mustard powder, sugar, salt and pepper.
Our vegetables will be marinated, so we leave them in the sauce for at least 1 hour.
We prepare the containers.
Place the salad in sterilized jars and fill with marinade on top. It was diluted with cucumber juice and there was more of it. Just pour it into the jar straight from the pan.
It is important for us that there is no air left inside the jar. We know that air in conservation is harmful. Therefore, we compact the salad as tightly as possible and fill it with liquid. If there is not enough brine, you can add a small amount of boiled water.
We cover the containers with boiled iron lids and place them in a wide saucepan to sterilize. A towel had previously been placed in it. We place our containers and fill them with water almost to the top. After boiling, sterilize for 15 minutes.
Then we screw on our caps. We turn the containers over and check if there is any air entering the contents. If you don’t see any bubbles or extra droplets, then we put the jars away “under the fur coat.” Where our canned food will cool for at least 12 hours. And only then will we put them in the basement.
The most delicious recipe for crispy cucumbers without sterilization
Typically, sterilization requires additional of our time. And now there are a lot of recipes where housewives are trying in every possible way to bypass this step. This works wonderfully if the entire harvesting process went correctly.
I do not recommend neglecting sterilization of jars. Still, preparations for the winter do not tolerate dirt.
For 2 kg of cucumbers:
- mustard powder - 1 tbsp.,
- 0.5 cups 9% vinegar,
- 125 ml sunflower oil,
- granulated sugar - 0.5 cups,
- 1.5 level tablespoons of salt,
- head of garlic,
- 0.5 tsp ground black pepper,
- 0.5 tsp ground red pepper.
Cut the fruits soaked for 2 hours into rings, but not very thinly. Or they can be cut lengthwise into 6-8 pieces.
Then we move on to preparing the marinade. To do this, first mix the dry ingredients: pepper, mustard powder, salt and sugar.
Fill them with vinegar and oil. Mix and fill our cucumbers. Mix so that each circle is soaked in the marinade.
Leave them to marinate for 2 hours, stirring the vegetables occasionally. This is necessary so that the filling does not concentrate on the bottom, but spreads evenly over the salad. During this time, we will wash and sterilize the jars.
Then we look at our cucumbers, they have decreased in volume and released juice. So immediately there was more of our marinade.
Pour the gherkins into a saucepan and place on the stove. Turn on moderate heat. From the moment of boiling, cook them for 3 minutes. They will change color and can be closed immediately.
Transfer to a sterile container to the top and roll under the lids.
Place it upside down under insulation from warm clothing. There they will cool down and continue natural sterilization. The rubber bands on the jars will also swell and settle more tightly on the neck. This is only to our advantage.
Whole cucumbers without vinegar and mustard
Mustard acts as a preservative, so the addition of vinegar in previous recipes was to enhance the taste. But there are also more gentle options when it is not used.
Ingredients:
- 1 liter of water,
- 2 tbsp. salt,
- 2 laurel trees,
- 2 dill umbrellas,
- 3 oak leaves,
- horseradish leaf,
- 2 currant leaves,
- 4 carnation inflorescences,
- 4 peas of allspice.
Fill the cucumbers with water for 3 hours, then cut off the butts.
Dissolve salt in a liter of water.
We wash the jars with soda and a clean dish sponge.
We take a two-liter container and put all the spices and leaves into it.
We place large fruits vertically first. Then the smaller ones are on them.
Fill them with salt brine.
Spread mustard powder on top.
Cover with boiled lids.
We put it away for storage, and after a month these cucumbers can already be eaten. It is better to store them in the refrigerator or cellar.
Method of preparation in mustard sauce without oil (per 1 liter of water)
Cucumbers in mustard marinade turn out a little fatty. After all, we added oil. Not everyone likes this, so I’m giving a recipe where we prepare the sauce without oil. It turns out very tasty too. And, by the way, these fruits are suitable for both.
We will use mustard from a tube of paste-like consistency. The sauce doesn't look very pretty, but it tastes amazing.
Ingredients:
- cucumbers,
- for 1 liter of water,
- granulated sugar - 300g.,
- salt - 3 tbsp,
- mustard - 5 tbsp. (American),
- vinegar 9% - 1 tbsp. (200ml.),
- 1 currant leaf,
- 1 dill umbrella,
- 1 horseradish leaf
- 1 clove of garlic.
First we prepare the marinade. Add sugar and salt to the water and bring until they dissolve. Squeeze out 5 tablespoons of mustard.
Stir and bring the sauce to a boil. We try to achieve homogeneity of the mixture by stirring. Add vinegar and immediately turn off the stove.
We previously filled the cucumbers with water for 2 hours.
Place prepared and washed leaves and spices into sterile jars. Add a clove of garlic. If it is very large, then it can be cut into pieces.
We cut off the tails of the fruits and place them tightly in jars.
Mix the marinade to lift the settled particles and fill the jars.
Close the lids and place in the pan. Which we fill with water almost to the necks of the jars. Boil the liquid and then cook the contents for 5-7 minutes.
After sterilization, screw the lids on.
We put the jars on their necks and put them away to cool under a fur coat.
Recipe for 4 kg of sliced cucumbers with vinegar (70%)
Another recipe that is designed for 4 kg of vegetables. Here we also cut them for better marinating. Small pieces absorb sauce and flavors more easily.
As an example, I’ll show you how much vinegar essence is needed for this amount of fruit.
For 4 kg of cucumbers:
- sugar - 1 glass,
- 2 tablespoons vinegar 70%,
- sunflower oil - 1 cup,
- 1-2 glasses of water,
- garlic head,
- 1 tbsp ground pepper,
- 2 tablespoons dry mustard,
- 3 tablespoons salt.
Pour sugar, pepper, salt and mustard into a separate bowl. Squeeze the garlic into the same mass.
Wash the cucumbers, cut off the ends and cut lengthwise into 4 parts. You get long slices. Place them on the dry ingredients and prepare the liquid filling.
For it we pour water, vinegar and oil. And mix this mixture well with your hands so that the dry ingredients get wet and are evenly distributed among the pieces.
Cover the container with cling film and leave it to marinate for 3 hours.
We sterilize jars. Place the cucumbers and fill with juice so that there is no air space left.
Place them in a wide saucepan to sterilize for 15 minutes. You measure this time after the water boils.
Be sure to place a cloth at the bottom of the container, and it is better to fill the jars with warm water so that our containers do not crack anywhere due to temperature changes.
Video recipe for pickled cucumbers with mustard seeds, just like in the store
I really like the recipe shown by the smiling hostess in the video. Each step is described in detail. All the nuances are revealed, cook with pleasure.
Mustard seed is sold in grocery stores. These cucumbers are not pickled, but filled with brine.
However, the aroma that the seeds impart greatly changes the usual taste of the finished fruit.
Cold-fermented fruits under a nylon lid with mustard powder
Previously, fruits were often fermented in oak barrels. But now where can you find them? Therefore, inquisitive Russian minds came up with a replacement for them - ordinary glass jars. But the fermentation process remained almost the same.
We will not use heat treatment at all, but even vice versa. Let's take water from a spring or well. It is with it that the most delicious barrel cucumbers are obtained.
For a 3 liter jar we take:
- 1 horseradish leaf, chopped
- dill umbrella,
- 3 currant leaves,
- 5 cherry leaves,
- cucumbers,
- 3 garlic cloves,
- 2 tbsp. salt with a slide,
- 1 tbsp. dry mustard.
Place the leaves in a jar. Then we place the cucumbers vertically. We did not cut off their ends, because we will not be pickling them, but fermenting them.
Then pour 2 tbsp into the jar. salt. And pour a tablespoon on top. dry mustard.
And we cover the fruits with a wide currant leaf so that the fruits do not come into contact with the lid and there is no air gap. This way they won’t turn sour or moldy.
And fill the jar with cold water.
We cover it with a nylon lid, put it in the cellar and store it for six months.
There are so many variations of just one direction of pouring with mustard. But the stinks always turn out incredibly tasty and crispy.
Cucumbers filled with mustard have a special taste - they are spicy, crispy, which is why many housewives are looking for information on how to prepare them for future use. Women are especially interested in fillings without sterilization. “Popular about Health” has prepared an interesting and useful selection of recipes for canning cucumbers for the winter without sterilization in mustard marinade. Choose the ones you like...
Cucumber recipes without sterilization
Recipe with mustard filling and cherry leaves
Be sure to try this cucumber recipe. You'll see - in winter they will disappear faster than other preparations. Let's prepare everything you need (the amount of ingredients is indicated for three liter jars). Take 2 kilograms of dense cucumbers, horseradish leaves, hot pepper, 6 garlic cloves, 15 cherry leaves, 3 dill umbrellas. For the brine, prepare 3 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar and 1.5 tbsp. l. mustard powder.
Cucumbers must first be soaked in cold water. It's best to leave them like this overnight. Then wash each vegetable thoroughly and cut off the ends of the cucumbers. Let's prepare the marinade. Place a saucepan with three liters of water on the stove, add sugar, salt and mustard, and bring to a boil. The mustard filling is ready, all you have to do is wait until it cools completely. In the meantime, you can wash and fill the jars.
At the bottom of the containers we place dill, cloves of garlic, a horseradish leaf, 5 cherry leaves, a little hot pepper, and then compact the cucumbers into the jars. When the filling has cooled completely, pour it over the cucumbers, filling the jars to the very top. Cover the container with gauze and leave for 3 days. After this time, it is necessary to remove the foam that has formed on the surface, pour the marinade into a saucepan, boil, and cook for 3 minutes. We fill the jars with the finished boiling mustard filling and screw the lids on for the winter.
Recipe for filling for pickled cucumbers
Take 2 kilograms of cucumbers, dill umbrellas, horseradish leaves, 6 garlic cloves, 3 teaspoons of mustard powder. To fill you will need 2.5 liters of water, 2.5 tablespoons of salt and twice as much sugar, 3 tbsp. l. vinegar essence.
Soak the cucumbers in very cold water and leave them overnight. We wash the fruits thoroughly and cut off the “butts”. We sterilize the jars in advance using steam or another method. Place dill, chopped garlic cloves, horseradish into the container, and compact the cucumbers as tightly as possible. Add a teaspoon of mustard (powdered) to each container. Place a pan with 2.5 liters of water on the stove, dissolve salt and sugar, boil for 2 minutes, pour in vinegar essence, turn off the burner. Fill the container with cucumbers with boiling water and immediately roll it up.
Cucumber fingers for the winter in mustard sauce with butter
This recipe is suitable for those who are afraid to make preparations without sterilization. With just a little time, you will have a delicious snack. To prepare it, take 2 kilograms of elastic small cucumbers, 150 grams of sugar, 160 ml of vegetable oil, 50 grams of salt, you will need one heaped tablespoon of mustard powder, 120 ml of vinegar (9%). For aroma and spiciness, take another teaspoon of black pepper (ground).
Place the cucumbers in a large container with cold water for at least 8 hours. Then wash them and cut off the ends. Divide the fruits lengthwise into 2-4 parts (depending on the size of the vegetables). Place the cucumbers in a plastic or ceramic container and prepare the mustard filling. Combine the bulk ingredients, pour oil and vinegar into them, mix. Pour the prepared sauce over the cucumbers. You need to let them brew for about three hours. And at this time you can wash the container. After three hours, place the cucumbers in jars and distribute the filling evenly. Let's start sterilization.
You will need a wide saucepan or basin. Lay a cloth on the bottom, put jars with filling on top, covered with lids. Pour water into the pan (it should reach a little higher than the middle of the jars). Turn on the burner. When the water boils, set the time for 15 minutes. Then immediately tighten the lids.
Cucumber salad in mustard marinade
If you like salads more than whole cucumbers, then take note of this recipe. Take 2 kilograms of elastic cucumbers, 130 ml each of table vinegar and vegetable oil, one tablespoon each of salt, mustard, sugar, chopped garlic. For spiciness, you will also need ground red and black pepper (a teaspoon each).
After soaking, cut the cucumbers into circles and place them in a large bowl. Add all the spices, salt, sugar, garlic, mustard to the slicing. The oil must be mixed with vinegar (9%). Pour this mixture over the cucumber slices and stir. Leave the salad for a couple of hours. Then fill the jars and sterilize, covering with lids, for 15 minutes (0.5 liter capacity).
All the recipes presented are good, you just have to try it once and you’ll want it again. Why not make different preparations using several recipes? Then you can surprise your family with new tastes every time. Recipes with mustard have another advantage - this ingredient prevents the development of harmful microflora, which means the lids will not swell and the product will be preserved for a long time.
First impressions of the mustard pickles: spicier than just garlic, slightly sweet and spicy with a saucy crunch. Our personal interest in winter is to always have a light, crunchy snack on hand. It allows you to kill the worm and satisfy the capricious feeling of hunger without excess calories. All spicy, low-calorie, sour vegetables are perfect for this.
How easy it is to cook! Clear additions and the main character in an elegant cut that takes 15 minutes at most, even when there are a lot of vegetables. Vegetables are pickled without our participation. All we have to do is put it into jars and briefly sterilize it.
Fast, tasty, unusual - without any exoticism or extra costs. In a word, a super preparation for every family.
Quick navigation through the article:
How to cook cucumbers with mustard for the winter
We need:
- Cucumbers - 4 kg
- Sugar - 1 glass
- Unscented vegetable oil - 1 cup
- Table vinegar, 9% - 1 glass
- Salt (rock, without impurities) - 3 tbsp. spoons
- Mustard (powder) - 1 tbsp. spoon
- Garlic (finely chopped or through a press) - 2 tbsp. spoons
- Black pepper (powder) - 2 teaspoons
Optional (if you like, per 1 jar):
- Mustard seeds - 1/2 teaspoon
- Allspice peas - 3 pcs.
- Bay leaf (small) - 1 pc.
- Tarragon (tarragon), fresh sprigs - 1 pc.
Important details:
- Preservation yield - about 4.5 l
- It is convenient to use small jars - from 500 ml to 1 liter.
- Buy black pepper and mustard as fresh as possible. The manufacturing date is on the packaging. It's better in a store, where there is a higher chance that it has not been stored in the sun. This will ensure that the key spices have the right intensity.
- Do you like to add finely chopped herbs? Stick with the classics: dill and/or parsley, 2 tbsp. spoons.
1) Preparing and marinating vegetables.
We wash, but do not peel, the cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water - at least for 1 hour. This will add juiciness to the workpiece and guarantee a crunch when finished.
Cut the cucumbers into fingers. Cut the vegetable in half lengthwise, then cut each half in half again. You get long quarters, as in the photo below.
Peel the garlic and finely chop it. Or we pass it through a press.
Choose a large, convenient container where it’s easy to mix the ingredients.
Place the cucumber fingers and add all the spices listed in the recipe.
Wash and blot your hands again and mix the cucumbers and all the additives with your hands. Our goal is for every bite to bathe in the tangy-sweet buttery mixture.
It's time to be patient while the workpiece marinates. Let the slices sit for 3 hours.
2) Place in jars and fill with spicy juice.
If we use additional spices, place the peas and twigs at the bottom of sterile jars.
During marinating cucumbers will release 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 pack the vegetables tightly. During sterilization they will decrease slightly in size.
When all the quarters are in the jars, add the resulting sweet-spicy cucumber juice to each one. First, pour 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.
Typically, a lot of juice is released during the 3-hour marinating process. There is enough to fill each jar almost to the top - about 2 cm from the top of the neck. Don't worry: a small amount of air does not affect the taste and quality of the seaming.
Having distributed all the juice, simply cover the preparations with sterilized lids.
3) Sterilize and seal the workpieces.
Sterilization is simple. You need a large pot of water with a kitchen towel on the bottom. Put the pan on the fire. We place the jars inside so that the water reaches the hangers.
We are waiting for the water to boil. We're detecting sterilization time from the moment the water boils in the pan.
- For 500-750 ml - 10-12 minutes.
- For 850-1 liter - up to 20 minutes.
We take it out and seal it tightly with any convenient lids. Turn the rolls upside down, cover and let cool. We put it away for storage in a dark closet. Cucumbers with mustard for the winter are well stored at room temperature until spring.
The recipe with photo is as simple as the preparation process. Try it, you won't regret it!
Four Important Points
- For noticeable spiciness you need mustard powder. Whole grains will give only a slight spicy note and a subtle aroma. Don't be afraid to overdo it! This recipe has a mild heat that everyone will enjoy.
- Pickling varieties of cucumbers will provide an ideal crispy result. They are distinguished by 2 characteristics. Small to medium size, when the vegetable shrinks in the palm of an adult, and there are pimples on the skin.
- If you want to cut into circles, feel free to make this preparation. The only caveat: do not chop, otherwise the vegetables may turn out too soft. It is better to cut into circles about 1 cm thick.
- Pay special attention to cleanliness during the preparation phase. Wash the bowl of baking soda, use a clean knife, and re-wash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a large lid that suits you? Get a fresh towel.
Whole vegetables in mustard marinade without sterilization
It is unlikely that any other vegetable, except cucumber, will be able to take first place in the row of canned vegetables. No pleasant feast can be imagined without pickled cucumbers. How could it be otherwise, if this is the best appetizer, an ingredient for many salads, and a component of hot and first courses. This vegetable will always be canned, there is no doubt about it.
However, every housewife is looking for more and more new pickling recipes, so that every time on the table the pickled pimpled vegetables are more and more tasty. In fact, you don’t have to go far. It’s worth marinating cucumbers with mustard to understand that this is what you’ve been looking for for so long.
With mustard seeds
This method of preparing pickled cucumbers is not complicated and does not require any rare ingredients. Mustard beans are sold in supermarkets in packaged form or in bulk at markets. What will be needed (for 5 liter jars):
- fresh cucumbers – 5 kg, mustard seeds – 15 g
- allspice peas – 5 peas;
- Jamaican pepper – 5 peas, bay leaf – 2 leaves;
- – 4 buds, fresh garlic – 30 g;
- 70 percent vinegar essence – 5 ml;
- umbrella dill, celery greens;
- horseradish leaves.
Marinade for 1 liter:
- table salt – 60 g;
- granulated sugar – 90 g.
How to cook:
- Wash the cucumbers thoroughly. Trim the ends on both sides. Pour into a large plastic or enamel cup. Fill with running water. After an hour, pour out the water.
- Wash horseradish leaves, dill, and celery thoroughly with tap water.
- Remove the husks from the garlic.
- Place washed herbs, processed garlic, and spices on the bottom of pre-sterilized jars. Add mustard seeds.
- Place the prepared vegetables in glass containers as tightly as possible.
- After all the cucumbers have been distributed into the jars, fill them with water to understand how much water is needed.
- Then pour the water from the glass container into the saucepan. Boil.
- Pour boiling water back into the glass container with cucumbers. Let stand for a quarter of an hour. Then pour the water back into the saucepan. Boil again and pour into jars. Thus, to prepare cucumbers pickled with mustard seeds, you need to make two pours of boiling water.
- Return the water to the saucepan. Add salt and granulated sugar. Boil.
- Divide the amount of vinegar into 5 parts and add to boiling water.
- Pour boiling marinade over cucumbers. Roll up the containers and place the lids down. Wrap in warm cloth. Do not touch until completely cool.
- Marinated delicious cucumbers with mustard are ready. They must be placed in a cold room. They are stored for a very long time and are eaten quickly.
With dry mustard
What you will need:
- small, even cucumbers – 1 kg;
- onions – 200 g, dill – 50 g;
- dry ground – 30 g;
- sugar – 120 g;
- 9 percent vinegar - 300 ml;
- bay leaf – ground black pepper – 10 g.
How to cook:
- Wash the cucumbers and dry.
- Peel the onion and chop it.
- Rinse the dill and dry. Finely chop.
- Combine onion, dill, dry mustard and granulated sugar. Add vinegar, bay leaf ground in a coffee grinder or blender to the mixture, add ground pepper. Pour the mixture with water. Boil.
- Place the cucumbers in a saucepan with the boiling marinade. Bring to a boil.
- Transfer them to prepared sterilized jars.
- Pour the marinade remaining in the saucepan into the containers with cucumbers. Roll up.
- Pickled cucumbers are ready.
- Wrap with warm cloth. Cool and store in a cool place.
Pickled 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 a beginner can cope with the task.
Cucumbers with mustard for the winter - general principles of preparation
To prepare 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 the product its unique taste. 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 its pure form or as a savory component of a salad.
Components:
Whole mustard seeds – 6 tsp;
Green cucumbers – 6 kg;
Coarse 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 cup;
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 follow the general rules. Cucumbers are placed in a jar with spices, oak leaves and herbs. 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. Cucumbers are firm and flavorful; they go great as a stand-alone 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:
This recipe doesn't go according to the usual plan. Place the prepared cucumbers in a large saucepan, add the required amount of 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
This recipe has been developed for lovers of spicy cold appetizers and savory canned cucumbers. Thanks to the hot peppers, which are preserved along with the other 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 the standard recipe, cooled and poured into 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. Tasty, crispy, with a pleasant aroma, they can be served as a 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.
Pour the hot prepared solution into jars of cucumbers, place them in boiling water and sterilize for 10-15 minutes, then roll them 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. Bitter and sweet peppers are 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 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.
Cucumbers with mustard for the winter - subtleties and useful tips
- Oak and cherry leaves contain tannins, so they are often added to preserves to maintain the firmness of the product.
- To correctly determine the salt concentration in the marinade, our grandmothers used a raw chicken 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, the 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.
