Today we will prepare cucumbers in jars with mustard for the winter, I offer the best proven canning recipes. The first attempts to salt Russian folk vegetables were made by the Byzantines. And since then, experiments have not stopped to improve the quality and taste of the workpiece. What is mustard for? There are several reasons to add plant powder or grains, and they are all valid:

• They will save the workpiece from mold by stopping fermentation. Protect banks from "explosion".
• They will give the cucumber crunchy properties, make it strong and dense.
• They will improve the taste of the appetizer, and will appeal to lovers of spicy taste.

Secrets of preserving cucumbers with mustard

The method of canning with mustard is suitable for preparing pickled, pickled, pickled cucumbers. For canning, take dry mustard powder or grains, the type of product does not really matter.

In addition to the spices specified in the recipe, the cucumber is "friendly" with basil, celery, tarragon, all kinds of pepper. For beauty and variety, you can add a zest to the jar in the form of 1-2 carrots, physalis, onions, squash.

1. Choose pickled varieties of zelents with thin skin and dark pimples. Salad ones are also good, but you should definitely cut off their "butts".
2. The advice is appropriate for all purchased cucumbers, cutting off the tips, you get rid of nitrates.
3. To make the vegetables salted at the same time, put the copies of the same size.
4. To keep the cucumbers crisp, do not tamp them tightly into the jars.
5. It has been said more than once about preliminary soaking, I recommend not to neglect the advice, this will saturate the greens with moisture and they will become strong.
6. Density and crispness are promoted by leaves of currant, oak, cherry, containing tannins.
7. True, there is one "But". Currant leaves provoke the production of mold, for cold salting they don't work. But the horseradish root actively prevents this.

Classic mustard cucumber recipe

A recipe tested by more than one harvesting season delicious cucumbers for the winter. If you do it, you won't be mistaken.

Take on a 3 liter jar:

• Cucumber - one and a half kilograms.
• Garlic - 3-4 cloves.
• Salt - 3 tablespoons.
• Dry mustard - spoon.
• Horseradish and cherry leaves.

Salting steps:

1. Soak the cucumbers in cold water for a few hours.
2. Prepare jars and lids - wash, pour over with boiling water.
3. Place the cherry and horseradish leaves on the bottom of the balloon.
4. Fill the jars with cucumbers, placing the first layer vertically to accommodate more.
5. Pour in salt and pour boiling water to the top.
6. Cover, but not tightly, leave for 2 days.
7. After this time, a small film forms on the surface - this is a signal that the snack is ready.
8. Drain the brine, add mustard powder to the jar.
9. Boil the brine and return to the jar.
10. Then everything is usual: twist, turn over, wrap well and let cool. Store in a closet, you won't need a lot of coolness.

Cucumbers with mustard in a cold way

Many love pickled cucumbers made by cold pouring. The only drawback of such a preparation is to wait a long time for the result. But cucumbers will be stored all winter, until spring, and will not lose their crispness. This is how the harvest was harvested in the old days. Do not put currant leaves, otherwise a lot of mold will appear when souring.

For a can of 3 liters:

• Cucumbers.
• Garlic - 6 pcs.
• Small chili pepper.
• Mustard powder - small spoon.
• Oak leaves, horseradish, peppercorns and dill.

Per liter of brine:

• Water - liter.
• Salt - 2 heaped spoons (for a 3 liter jar, you will need 1.5 liters of brine).

Cold pickling recipe:

1. Prepare cucumbers for pickling - soak and cut the tails. Soaking will add density, as the greens will absorb the missing moisture.
2. Shifting with spices and green tea, put in jars. Add mustard powder immediately.
3. Dissolve salt in cold water, fill cylinders, cover with a lid or gauze.
4. The fermentation process will begin, the brine is cloudy - this is normal.
5. Check in every 3-4 days. If the water has evaporated or flowed out - add, the cucumbers should be covered with brine.
6. When the brine brightens and stops boiling, the workpiece is in order - it can be sent for storage.
7. But for this it is necessary to stop the fermentation process. Close the jars tightly and refrigerate. After a couple of days, see if fermentation has stopped.

Pickled cucumber salad with mustard seeds

The recipe is universal. On it, you can make a harvest for the winter from overgrown cucumbers. Usually I cut them coarsely, it turns out delicious, but not much like a salad. You can make from normal greens by cutting them into small pieces. The salad has a very tasty spicy marinade that many people like.

• Cucumbers - 4 kg.
• Lean oil - glass.
• Vinegar 9% - a glass.
• Mustard grains - a tablespoon full.
• Salt - ½ cup.
• Sugar - 1/3 cup.
• Garlic cloves - 6-8 pcs.
• Black pepper is a large spoon.

The recipe for the preparation:

1. Cut the cucumbers to any size, place in a bowl.
2. Add sugar and salt, pour in vinegar and oil right away. Put finely chopped garlic cloves and mustard seeds in there.
3. Stir, leave to marinate for a couple of hours. The marinade will appear when the slices let out the juice.
4. Divide the salad into clean jars, fill with your own marinade.
5. The salad must be sterilized by placing it in a saucepan with hot water... A liter can is sterilized 15-20 minutes after boiling.

Quick recipe for pickles with dry mustard

For a 3 liter jar, take:

• Cucumbers - 1.5 kg.
• Salt is a glass (this is not a mistake, see salting technology below).
• Dry mustard - 3 tablespoons.
• Water - for a 3 liter can of 1.5 liters.
• Currant and cherry leaves, horseradish root or leaf.
• Garlic - optional.

1. Place the prepared vegetables on a pillow of leaves. Add chopped garlic (I don't always peel it, only cut the cloves lengthwise).
2. Boil water and pour into the workpiece.
3. After 10 minutes, pour out the water.
4. Dissolve the salt separately in cold water. Pour into a jar and let sit for 3 days. Cover with something to keep insects out.
5. After three days, drain the brine, add mustard powder.
6. Fill with tap water, store in a cool place. The salting is ready.

Quick pickles without sterilization with mustard

For salting, take any container, from a can to a tub. In winter, thank yourself if you do a lot. The cucumbers will get strong, deliciously crunchy. They will go to vinaigrette, pickle, and it will be very tasty with potatoes. A great advantage of the workpiece is the speed of preparation, since already after 2-3 days you can take the first sample.

• Cucumbers - 10 kg.
• Mustard powder - ½ cup.
• Garlic heads - 2 pcs.
• Coarse salt - 400 gr.
• Spices - leaves of horseradish, cherries, currants, laurel. Dill sprigs, peppercorns. For lovers of spicy appetizers, I advise you to add hot chili peppers.

Step by step recipe salting:

1. Soak the cucumbers for 2-3 hours. If you want to try it soon, cut off the ends.
2. Place half of the greens at the bottom of the blank utensil. On top, start spreading the cucumbers, shifting them with herbs and sprinkling with garlic.
3. Boil water. Dissolve the salt and let cool. Add mustard to the cold brine, stir well. Hint: For a 3 liter jar, you need 1.5 tablespoons.
4. Wait a couple of days and take a sample. If you are harvesting in jars for winter storage, then after filling with brine, seal them with an iron lid and send them to the pantry.

Recipe for crispy cucumbers with mustard and vodka

Both secret components do the same job. Cucumbers become crispy and can be stored for a long time even in a warm place under a nylon lid. Can you imagine the effectiveness if they work together? You can find out about the recipes for canning cucumbers with the addition of only vodka by clicking on the link.

Would need:

• Zelentsy - 3.5 kg.
• Powdered mustard - a tablespoon.
• Vodka - 3 tablespoons.
• Garlic - 6-8 cloves.
• Vinegar 9% - 150 ml.
• Water - 3 liters.
• Salt - 200 gr.
• Sugar - 150 gr.
• Bitter pepper - 1 pc.
• Currant and horseradish leaves, dill umbrellas, lavrushka.

Pickling recipe:

1. Line the bottom of the cans with herbs.
2. Lay the cucumbers soaked for a couple of hours on top. Take larger ones on the bottom layer, put them vertically. Then fold the small pieces.
3. Pour boiling water over the jars and let the contents warm up for 10-15 minutes.
4. Pour the brine into a saucepan, add sugar and salt, boil.
5. Sprinkle in mustard powder.
6. When pouring into the jars, leave some space on top for the last of the preservatives - vodka and vinegar. Pour them in and twist the canning.

Do you think there will ever be an alternative to pickled cucumber? On weekdays and holidays crispy pickled or salty snack will delight and feed. Share your options for blanks, I will be grateful. Finally, another video recipe: mustard cucumbers for the winter.

Many people like mustard because of its variability: it can be spicy, sweet, piquant. She can reveal the same properties in the preparation of various marinades. It goes especially well with cucumbers, while maintaining their dense structure.

Crispy whole cucumbers or beautifully sliced ​​cucumbers always look appetizing on the table. They are so nice to eat with cutlets and mashed potatoes- a classic familiar from childhood! We offer several recipes today so that you can find the perfect one for yourself.

General cooking principles

Laying cucumbers with mustard is no different from traditional pickling. The process is repeated: preparation of food, preparation of the marinade, seaming of cans, their cooling and storage under certain conditions.

It is advisable to keep them in cold water for several hours before any use of cucumbers in the bookmarks. They will gain moisture and will be able to better maintain their shape after heat treatment, and in this way the fermentation process will be minimized.

Of course, it is necessary to sterilize the jars so as not to spoil all the bookmarks. This can be done using an oven, microwave, water bath and even a kettle - as it is convenient for anyone. The lids should be sterilized with boiling water. They should be kept in hot water for about ten minutes before use.

How to cook cucumbers with whole mustard

Cooking time

calorie content per 100 grams

Mustard seeds are not only tasty on their own, but also reveal themselves well in the marinade. And how interesting they look!

How to cook:

Tip: You can also use a ready-made herb mixture for the marinade, which you can buy in the seasoning departments.

Dry mustard recipe

An alternative snack that uses dry mustard. It impregnates the fruit just as well.

How much time - 4 days.

What is the calorie content - 20 calories.

How to cook:

1. Wash small cucumbers of the same size and dry them;
2. Wash all the greens and dry them too;
3. Sterilize jars and put greens on their bottom;
4. Peel the garlic and also put it on the bottom of the jars;
5. Place cucumbers on top;
6. Boil water and pour boiling water over the cucumbers to the very top, and then drain immediately;
7. Dial cold water and completely dissolve the salt in it. Pour the cucumbers with the resulting brine;
8. Leave the vegetables to salt for a couple of days, this can take up to a week, but it is usually ready on the fourth day;
9. Drain the brine and add dry mustard to the cucumbers, pour in fresh cold water and tighten the lids;
10. Keep refrigerated.

Advice: it is advisable to take rock salt, not sea salt.

Cucumber bookmark "Oak leaf"

Oak leaves are not only a natural preservative, but also a special spice: they help the cucumbers to be firm and very crispy.

How much time - 3 days.

What is the calorie content - 16 calories.

How to cook:

1. Wash the cucumbers thoroughly, tamp them into jars along with the washed ones oak leaves and dill. Only dill inflorescences can be used;
2. Stir salt and mustard in a liter of water. The water must be hot;
3. Peel the garlic and put the slices on top of the cucumbers;
4. Peel the peel from the horseradish root, cut into several pieces and add to the jars;
5. Cool the brine to about 23 degrees, pour it over the cucumbers, cover them with lids and leave to salt for at least three days. It must be left at room temperature;
6. Then drain the brine, boil it, return it back to the jars and roll it up. Store in a cellar.

Tip: pour in the boiling brine gradually so that the jar warms up evenly. Otherwise, it may burst.

Marinating method without sterilization

Spicy cucumbers that you can eat on the day of preparation. They turn out to be very fragrant!

How much time is 4 hours.

What is the calorie content - 67 calories.

How to cook:

1. Wash the cucumbers, then cut off the ends and cut the fruits lengthwise into four parts;
2. Transfer the pieces to a large bowl and sprinkle with sugar, mustard, salt, stir;
3. Then add both types of pepper and pour oil and vinegar here, stir again;
4. If desired, finely chopped garlic can be added for aroma and pungency;
5. Leave to marinate for three hours. From time to time it is necessary to water the top pieces with drained marinade with a spoon;
6. Cucumbers can be put in jars when they have a lot of juice. It turns out that they are swimming in it;
7. Lay the pieces vertically, as tightly as possible to each other;
8. Top them with marinade. It will be cloudy because of the mustard;
9. Immediately close the jars with lids;
10. Keep refrigerated.

Tip: instead of sunflower oil you can take mustard for a more original taste.

Spicy appetizer for the winter

Recipe for those who love hot snacks... This is not to say that cucumbers are fried, but only real men can eat them.

How much time is 1 hour.

What is the calorie content - 68 calories.

How to cook:

1. Wash the peppers and cucumbers thoroughly;
2. Remove the husk from the onion;
3. At the bottom of a clean jar, put two whole onions, dill, laurel leaf, cloves, mustard, both types of pepper (hot pepper can be put whole, or you can chop it finely), mustard;
4. After that, tightly lay the cucumbers on top;
5. Pour boiling water over the jar very carefully;
6. Cover and sterilize for ten minutes in a large saucepan;
7. Pull out, pour in vinegar, immediately close the lid and put away to cool in a warm place;
8. You can also store it in the pantry.

Advice: if not fresh pepper, you can also use chili powder.

How to pickle with onions

Small pieces of crispy cucumbers, well marinated and juicy. Impossible to come off!

How much time - 3 days.

What is the calorie content - 32 calories.

How to cook:

1. Pour the washed cucumbers with cold water and leave for five hours;
2. Then remove, rinse again and cut into convenient pieces;
3. Wash jars and herbs;
4. First, put a layer of cucumbers on the bottom of the container, then a little dill and parsley;
5. Remove the husk from the onion, cut it into thin half rings and lay a part on a layer of greens;
6. So alternate layers until the jar is completely filled;
7. Put laurel leaves on top and add pepper;
8. Boil the required amount of water in a saucepan, stir salt, butter, sugar and mustard in it;
9. Boil for about five minutes, turn off the heat, pour in and stir the vinegar;
10. Using a ladle, pour the marinade into the jars so that it even overflows a little, and then immediately close the lids;
11. Allow to cool and store in a cellar. If it is not there, then it is necessary to sterilize the cans for about fifteen minutes, then you can store it in the pantry.

Tip: you don't need to cut the cucumbers if they are small. However, the pieces are easier to marinate.

Another reason cucumbers are soaked before use is bitterness. The water pulls it out of the peel, so the cucumbers turn out to be spicy and sweet. It is for this purpose that it is recommended to choose small cucumbers: they have not yet managed to accumulate bitterness in themselves.

Dry mustard is much spicier than that in grains, so less mustard is used. You can combine these two types of the same product in one marinade, but the taste must be monitored very carefully. Garlic or chili pepper adds spice.

If the sugar is less than the pungency, then it only enhances the latter. If there is more of it, the cucumbers will turn out to be sweet with a hint of piquancy. If you use chili powder, it will give more flavor than the pungency itself.

Before leaving the bookmarks to cool, be sure to turn them over. Then the air will not be able to go inside due to the pressure drop. The lid adheres better to the neck of the jar and the bookmarks can be stored for much longer. Their readiness can be determined by color: the cucumbers will take on an olive color, and the marinade itself will be evenly cloudy.

Crispy, juicy, aromatic, spicy cucumbers can serve not only as a separate snack, but also as an ingredient for salads and soups. For example, pickle or Olivier. This approach will open up new flavors in familiar dishes.

Pickled cucumbers are best snack and everyone knows this. Any feast is not complete without a jar of homemade pickles, so today's recipe will come in handy in any case. I roll cucumbers different ways, and sometimes I even resort to experiments, because I always want something new. And as an example, I'll tell you how to roll pickles with mustard for the winter in jars in a cold way. This recipe has long been known to my friend, who boasted all the time about how tasty her cucumbers are.

After asking her for the recipe, she began to cook cucumbers herself in a new way. And for the second season in a row I have been rolling cucumbers with mustard and do not regret that I decided to take a risk by preparing a novelty. This recipe really liked my husband, who loves pickles and in this recipe he really liked the taste of cucumbers. They turn out to be crispy and slightly harsh on the palate, like casks. I am happy to share my experiment.

Required products for 2.5 liters of water:

• 800 grams of cucumbers
• 3-4 cloves of garlic
• 2 tables. l. dry mustard,
• 1.5 tables. l. salt,
• 2-3 pcs. bay leaves,
• 4-6 pcs. peppercorns,
• 1-2 pcs. horseradish leaves,
• 3-4 sprigs of dill.

How to pickle cucumbers for the winter in a cold way

Fill the cucumbers with cold water, rinse them several times, cut off the flowers and tails, if any. When I harvest in the country, cucumbers always have dried flowers. And there is always something to cut off on ground cucumbers.

At the bottom of the sterilized jar (we immediately take 2-3 jars of the required size in order to evenly distribute approximately equal amount of spices in each one) we put all the spices: horseradish leaf, several leaves of bay leaves, several sprigs of dill, peppercorns, slices of peeled garlic.

Distribute cucumbers in jars, add salt, for each liter of water, 1 incomplete spoonful of salt.

Also pour dry mustard into the jar, use ordinary mustard from a bag.

Pour cucumbers in jars with cold water, leave to sour for two days in a dark place. After a while in a warm environment, the cucumbers will ferment, they will become slightly cloudy and bubbles will form on the top.

Cucumbers that have fermented are immediately rolled up with lids. This is how cucumbers look like. At first they are unclear, and when they stand in a cool place, in the basement, the mustard settles to the bottom and the brine brightens.

Lightly salted cucumbers with mustard

Ingredients:

With mustard, it turns out to be vigorous, incredibly crispy, cooked without much hassle and well stored. They go well with potatoes, they are used in pickles, salads, etc. Now we will tell you how to properly pickle cucumbers with mustard.

Lightly salted cucumbers with mustard

Ingredients:

• cucumbers - 3 kg;
• spices- taste;
• spices;
• dry mustard - 6 tbsp. spoons;
• garlic - 3 cloves;
• water - 4 l;
• salt - 3 tbsp. spoons.

Preparation

Soak the cucumbers in cold water and leave to soak for about 6 hours, changing the water every 2 hours. Without wasting time, we prepare the jars: we wash them, dry them and fill each one with spices and herbs. Then put the cucumbers and fill with hot brine.

We leave the jars at room temperature for several days, after which we add 2 tablespoons of dry mustard to each 3-liter jar, mix and leave for another 6 hours. This completes the process of salting cucumbers with mustard, and they can be served with boiled potatoes... If you are preparing a blank for the winter, then pour the brine into a saucepan, boil for 10 minutes, immediately pour it into jars, roll up the lids, turn it over and wrap it in a warm blanket.

Ingredients:

• cucumbers - 10 kg;
• young garlic - 150 g;
• dill for conservation;
• horseradish and cherry leaves;
• Bay leaf;
• salt - 350 g;
• peppercorns;
• water - 5 l;
• mustard powder - 150 g;
• red bitter pepper to taste.

Preparation

First, we wash the cucumbers and soak them for 6 hours in cold water. Meanwhile, boil water in a separate saucepan and cool it. Banks are washed and sterilized in advance. Then in each jar at the very bottom we put spicy herbs, peeled garlic and pepper. Tamp the cucumbers on top. Pour salt into cooled boiled water and stir well until it is completely dissolved. Pour the resulting brine into jars, add a spoonful of mustard on top and close it very tightly with a nylon lid. We remove the workpiece for storage in a cellar or other cool place. After about a month, you can already eat pickles.

Ingredients:

• gherkins - 4 kg;
• granulated sugar - 1 tbsp.;
• vinegar - 1 tbsp.;
• lean oil - 1 tbsp.;
• mustard powder - 2 tbsp. spoons;
• grated ginger root - 1 tbsp. spoon;
• greens;
• garlic - 10 cloves;
• salt - 2 tbsp. spoons.

Preparation

First, we wash the cucumbers well, put them in a large container, sprinkle with salt, chopped garlic, ground pepper, grated ginger root, sugar and mustard. Pour in a little vinegar, vegetable oil and throw in finely chopped fresh herbs. Mix everything well and leave to marinate for about 3 hours.

Next, we take sterilized liter jars, lay out the prepared salad and pour the marinade on top. We sterilize each jar for 20 minutes, and then roll it up and leave it to cool upside down under the blanket.

Sliced ​​cucumbers with mustard

Ingredients:

• cucumbers - 1 kg;
• onion - 150 g;
• table vinegar - 250 ml;
• dill greens;
• granulated sugar - 5 tbsp. spoons;
• mustard powder - 350 g;
• Bay leaf.

Preparation

First, rinse the cucumbers well and dry them with a paper towel. Then we cut them into circles, add the onion, chopped in half rings and finely chopped dill. Next, we take a saucepan, pour table vinegar into it, throw in dry, granulated sugar, a bay leaf crushed in a mortar and pepper.

Bring to a boil and carefully put the cucumbers with onions and herbs in the brine. Stirring occasionally, bring everything to a boil again. After that, we transfer the salad to sterilized jars, fill it with brine, roll it up and leave it to cool for about overnight under a blanket.

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The cooking process 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 cooking principles

For cooking canned cucumbers they must first be soaked in plenty of clean water for 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, put greens on the bottom: parsley, garlic, dill and horseradish leaves. The soaked cucumbers are tightly placed in a jar to the very top. In some recipes, they need to be cut lengthwise into several pieces. Dill branches with seeds are laid on top, and poured with marinade.

It is the marinade that gives the product a unique taste. It is prepared separately in a saucepan, and then poured into a jar. The marinade requires 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 are poured into a jar 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 insulated until they cool.

Cucumbers with mustard for the winter - preparing food and dishes

For cucumbers, you usually need 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. Peel the garlic; if the cloves are large, they are divided in half. Cucumbers are soaked.

Preservation utensils must be selected and prepared in advance. To do this, choose cans for 1-3 liters. They are thoroughly washed with baking soda and sterilized along with the lids. The glass should not be damaged, otherwise the jar may burst, and all labor and purges will be lost.

The pan for making the marinade is taken enamel or steel. Its size depends on the amount of prepared cucumbers with mustard for the winter.

Recipe 1: Cucumbers with whole mustard

This is a simple recipe, which will take 2-3 hours to prepare, if you do not take into account the preparation of the cucumbers. The finished product is crispy, has a tangy taste, and is suitable for pure use or as a spicy component of a salad.

Components:

Whole mustard seeds - 6 tsp;

Green cucumbers - 6 kg;

Coarse rock salt - 10 tbsp l .;

Sugar sand - 10 tablespoons;

Head of garlic - 2 pcs.;

Greens - horseradish leaves, dill and parsley sprigs;

Banks with a volume of 1 liter;

Preparation:

First, we act according to basic principles. After the top dill has been laid, 2-3 garlic cloves are added to it, depending on the size. A full jar is filled with boiling water and, without rolling, is 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.

Marinade is prepared separately for each jar. To do this, decant water from the jar into a saucepan, add sugar and salt to the same place, 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 conservation cools down and can be moved to a cooler place.

Recipe 2: Cucumbers with dry mustard

This recipe contains vegetable oil, which gives the cucumbers with mustard for the winter tenderness, light buttery taste. The manufacturing process takes longer, but the results exceed all expectations.

Components:

Dry chalk mustard - 2 tablespoons;

Green cucumbers - 4 kg;

Sugar sand - 1 glass;

Vinegar - 1 glass;

Sunflower oil - 1 glass;

Ground pepper 1 tablespoon;

Coarse rock salt - ½ cup;

Banks with a volume of ½ l;

Preparation:

After soaking, the cucumbers are cut lengthwise into 4 pieces and placed 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 elapsed, the cucumbers are laid out in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.

Recipe 3: Cucumbers "Oak Leaf"

The ingredients in this recipe contain oak leaf. Adding it during pickling and preservation preserves the firm consistency of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard - 0.5 tablespoons;

Green cucumbers - 4 kg;

Oak leaves - 40 pcs.;

Dill greens - 2 bunches;

Coarse rock salt - 2 tablespoons;

Garlic - 1 head;

Horseradish root - 1 pc.;

Put pepper to taste;

Preparation:

The first stages of preparation go along 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. After that, the brine must be drained and brought to a boil again. The cans are poured and rolled again.

Recipe 4: Original cucumbers

Cucumbers with mustard for the winter according to this recipe are especially fragrant. This is due to the addition of celery and tarragon to the cooking process. These cucumbers can be used both on their own 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 branches;

Garlic - 6 cloves;

Water - 4 l.;

Coarse rock salt - 260 g;

Preparation:

Cucumbers are selected as the same size 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 of 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 tried recipe. Cucumbers are hard and fragrant, they go well as a single cold appetizer or combined with other ingredients in salads. Also, onions are very tasty, which are canned along with cucumbers.

Components:

Ground mustard - 300 g;

Green cucumbers - 3 kg;

Onions - 300 g;

Sugar sand - 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

Preparation:

This recipe is not prepared according to your usual schedule. The prepared cucumbers are laid out in a large saucepan, the required amount of water is poured there, and all the ingredients are poured. Onion and dill must first be finely chopped. The solution, along with the cucumbers, is boiled for 15 minutes over low heat.

Further, the cucumbers are taken out and laid out in prepared, pre-sterilized jars. Pour the boiling marinade from above to the top, which remained in the pan. The rolled up jars are turned over onto lids and wrapped in a warm blanket for a day.

Recipe 6: Spicy cucumbers with mustard for the winter

For lovers of spicy cold snacks and savory canned cucumbers this recipe has been developed. Thanks to hot pepper, which is canned along with the rest of the ingredients, the taste is pleasantly spicy.

Components:

Ground mustard - 1 tbsp l .;

Green cucumbers - 5 kg;

Dill with seeds - 300 g;

Horseradish - 30 g;

Hot pepper pods - 2 pcs.;

Garlic - 1 head;

Water - 2.5 liters;

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 peppers are placed on the bottom of each jar. Marinade is prepared according to standard recipe, chill and pour each jar. After 3 days, the liquid is drained from the cans, brought to a boil. Cucumber bottles are filled with boiling brine and rolled up.

Recipe 7: Cucumbers with mustard for the winter with basil

Basil lovers will love these cucumbers. Delicious, crispy, with a 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;

Sugar sand - 100 g;

Horseradish root - 1 pc.;

Dill inflorescence - 20 g;

Dried basil - 1 tbsp l .;

Fresh basil - 5 branches;

Preparation:

Cucumbers and herbs 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 of cucumbers are poured with a hot ready-made solution, put them in boiling water and sterilized for 10-15 minutes, after which they are rolled up.

Recipe 8: canned cucumbers with vodka

Components:

Ground mustard - 1 tbsp l .;

Green cucumbers - 3.5 kg;

Vodka - 3 tbsp. l .;

Dill greens - 1 bunch;

Allspice - 12 peas;

Horseradish greens - 2 leaves;

Garlic - 6 cloves;

Sweet peppers - 3 pcs.;

Bitter pepper - 1 pc.;

Bay leaf - 2 pcs.;

Currant leaves - 12 pcs.;

Cherry leaves - 12 pcs.;

Sugar sand - 150 g;

Coarse rock salt - 200 g;

Water - 3 liters;

Vinegar - 150 ml;

Preparation:

Cucumbers are prepared according to the standard scheme. Sweet peppers are washed, peeled from seeds and cut into pieces. Greens and garlic are also coarsely chopped. The ingredients are put into the jar along with the cucumbers according to the general rules: greens should be at the bottom and at the top of the jar. Bitter 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 separately for each jar. To do this, pour water from a container with cucumbers into a saucepan, add sugar and salt, evenly distributing the entire given volume on all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottle. Banks are rolled up, insulated for a day.

• Oak and cherry leaves will contain tannins, so they are often added to preservation to preserve the firmness of the product.
• To correctly determine the salt concentration in the marinade, our grandmothers used raw egg... At a low salt concentration, the egg will lie on the bottom of the container, but if there is enough salt, it will float to the surface.
• When preserving cucumbers, the essential ingredients are salt, sugar, vinegar and mustard. The rest of the spices and additional products can be added as desired, experimenting with flavors annually.
• Putting pieces of horseradish roots not only on the bottom, but also in the top of the jar, this will prevent the formation of mold.

by the materials zhenskoe-mnenie.ru

Mustard cucumbers for the winter: proven recipes for mustard cucumbers for the winter 2015-10-20T11: 56: 15 + 00: 00 adminhomeworkhomemade preparations, salads and snacks

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The cooking process 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 ...

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