Large cucumbers for the winter recipes with mustard. Pickled cucumbers with mustard seeds - salad

Cucumbers with mustard for the winter in jars can be made most different ways salting - cold and hot, with and without container sterilization. Mustard gives a disinfecting effect, and besides, it allows you to get the finished product in a very piquant, interesting aftertaste.

Therefore, this ingredient confidently closes the top three among all spices (the first two places, of course, are occupied by salt and black pepper). A few of the most delicious recipes for harvesting cucumbers with mustard for the winter are described in detail in the material.

First of all, consider options with sterilization of jars (i.e. pre-treatment steam them for 10-15 minutes or in the microwave for 3-4 minutes). Calculation for a liter jar:

Ingredients

• 600 g of vegetables;
• 0.5 liters of cold, purified (or settled) water;
• bay leaf and a few leaves of currant, cherry;
• salt - 30 g;
• sugar - 15 g;
• pepper - a few peas;
• mustard seeds - 1 dessert spoon without a slide.

Sequencing

Step 1. First, we wash the cucumbers and put them in cool water for several hours.

Step 2. Then we cut off their edges on both sides.

Step 3. In the meantime, sterilize the jars. You can do it like this:

• hold the jar over the steam of the pan;
• in the oven (if many cans are sterilized at once);
• V microwave oven(previously pouring a little water on the bottom so that the jar does not burst).

Sterilization of jars is very important when harvesting cucumbers for the winter, and should not be ignored.

Step 4. Pour boiling water over all the leaves, as well as mustard seeds, and let them stand for about 5-10 minutes. Then the boiling water must be drained.

Step 5. Prepare the marinade: boil water, add salt and sugar.

Salt is better to take the usual stone, coarse grinding - but not iodized!

Step 6. Put greens (leaves and garlic), pepper in pre-sterilized jars, and then put cucumbers. It is best to put the first row of cucumbers on the ends, and then as you have to. The principle is simple: put more cucumbers in a jar.

Now we put mustard seeds on top of the cucumbers, fill everything with marinade and close the jars, leaving them for 3 days. Then we roll up the jars - with iron ones or close them with tight nylon lids.

For a piquant taste, you can even add 2 tablespoons of ordinary vodka - for the sake of experiment, you can even decide on this interesting step. We remove the jars of cucumbers with mustard for storage in the refrigerator.

Pickled Crispy Cucumbers with Mustard: The Hot Way

Similarly, you can cook crispy cucumbers in jars with mustard in a hot way. For a large jar of 3 liters we need:

Ingredients

• cucumbers 1.5 kg or a little more;
• water - a little more than 1.5 liters;
• dry mustard - 1.5 large spoons;
• salt - 3-4 tablespoons;
• sugar - 1 tablespoon;
• oak, cherry, currant, horseradish leaves - 2 pieces each;
• 3 cloves of garlic.

We act like this

Step 1. We sterilize the jars, process the cucumbers and cut them in half or quarters.

Step 2. Boil water in a saucepan and add all the spices, as well as dry mustard powder, mix thoroughly. We lay cucumbers in jars along with green leaves and cloves of garlic, then pour the brine there.

Step 3. Immediately roll up the jars with lids, wrap them in a warm cloth and let them cool for several hours. As soon as they have reached room temperature, put them in the refrigerator or take them out to the cellar.

Crispy cucumbers for the winter with mustard under iron lids

We need for a liter jar:

Ingredients

• cucumbers - 500-600 g;
• onions - 1 piece;
• Bulgarian colored pepper - 1 piece;
• garlic - 2 cloves;
• dry mustard powder - 0.5 tsp;
• parsley, dill, tarragon, horseradish leaf.

For marinade per liter of water:

• 1 liter of water;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vinegar essence - an incomplete teaspoon (a little more than half a spoon);
• black peppercorns - 5 pcs.;
• allspice - 2 peas;
• cloves - 2 buds.

How to cook cucumbers - step by step recipe

Step 1. Soak cucumbers in cold water then rinse thoroughly and cut off the ends.

Step 2. Put some greens in washed and sterilized jars. You can also add cherry and currant leaves, or horseradish root.

Step 3. Cut the onion into rings or half rings and put a part on the bottom of the jar. Then fill the jar with cucumbers, inserting chopped feathers into the free places bell pepper, the remaining onion and garlic, which can also be cut into plates.

Step 4. After putting greens on top and pour mustard.

Step 5. Prepare the marinade: pour water into a saucepan and put it on fire. Add salt, sugar, spices (all components except vinegar) and bring water to a boil. Let it boil for 2 - 3 minutes.

Step 6. Pour the marinade into jars of cucumbers. Add vinegar essence to each jar (it can be replaced with 9% vinegar - then it will need 80 ml). If the essence is replaced with vinegar, then it must be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the contents of the jars with the marinade.

Step 7. Now the jars need to be sterilized: put in a saucepan warm water, line the bottom with a napkin and put the jars in it. After the water in the pan boils, mark the boiling time for 10 minutes - this is how much a liter jar is sterilized.

We sterilize a two-liter jar for 20 minutes, and a three-liter jar for 30 minutes.

Step 8. After sterilization, the jars must be carefully removed from the pan using pot holders and screwed on with iron lids. Turn the jars upside down and cover with a towel, leave to cool for a day. Then store in a cool place.

Sliced ​​cucumbers for the winter with mustard without sterilization: recipe

Cucumbers can be cooked even without sterilizing the jars - as, for example, described in this recipe with a photo. Suppose we need to get one 3-liter can (or 3 liter cans). Then take original products in this ratio:

Ingredients

• 4 kg of cucumbers;
• 1 cup of sugar;
• half a glass of salt;
• 1 glass of vegetable oil;
• 1 glass of vinegar 9%;
• 1 tablespoon of mustard seeds (instead of it, you can take mustard powder in the same amount);
• 1 tablespoon ground black pepper.

This time we are preparing chopped pickled cucumbers for the winter with mustard, because vinegar is used in the brine.

Cooking recipe step by step

Step 1. Wash the cucumbers and cut into quarters along the fruit. Previously, they can be held in cool water, from 1 to 3 hours.

Step 2. Add all the spices, mustard, oil, mix and leave to marinate overnight (at least 5-6 hours).

Step 3. We lay the cucumbers quite tightly in the jars and fill them with juice (i.e., the marinade obtained during this time).

Step 4. Next, put the jar with the contents in boiling water (the lid should rise above the water) and hold it for 10-15 minutes - that's all sterilization. We roll up the jars with iron or close them with tight nylon lids, cool, put in the refrigerator. Cucumbers canned in this way will be ready in 2-3 weeks.

Cucumbers for the winter with mustard powder

Cucumbers prepared in this way in jars with mustard powder should be stored in the refrigerator. They are prepared without vinegar and are poured with ordinary cold boiled water. For such a recipe for a 1-liter jar, we need:

Ingredients

• cucumbers - 500 g per jar;
• dry mustard - 1 tbsp. spoon;
• greens for conservation - dill, parsley, horseradish, currant leaf and cherry;
• peppercorns - 5 pieces;
• allspice - 2 things;
• cloves - 2 pieces.

For brine:

• 1 liter of water;
• 2 tbsp. spoons of salt;
• 1 sugar.

Cooking step by step

Step 1. Wash the cucumbers, soak for an hour in cold water, cut off the tips on both sides. Wash all the greens and leaves, then pour over with boiling water.

Step 2. Sterilize jars. Then put on the bottom part of the greens, a mixture of peppers and cloves.

Step 3. Place cucumbers tightly in a jar. Put the rest of the greens on top.

Step 4. Cold boiled water stir in salt and sugar and let stand to dissolve.

Step 5. Pour the cucumbers in a jar with cold brine, but not to the top - you need to leave a little space for the mustard on top. Pour mustard on top of a slide.

Step 6. Immediately close the jars with a lid - plastic or screw. Now you can put the cucumbers in the refrigerator.

Crispy cucumbers with mustard for the winter

A month later, crispy pickles with mustard are ready.

Bon appetit!

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The process of its preparation is known to every housewife and is passed down from generation to generation.

Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes, according to which even a beginner can cope with the task.

Cucumbers with mustard for the winter - general principles of preparation

For cooking canned cucumbers they must first be soaked in 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, greens are laid out at the bottom: parsley, garlic, dill and horseradish leaves. Soaked cucumbers are tightly packed in a jar to the very top. In some recipes, they need to be cut lengthwise into several parts. Dill branches with seeds are laid on top, and poured with marinade.

It is the marinade that gives the product its unique taste. It is prepared separately in a saucepan, and then poured into a jar. To prepare the marinade, you need pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe. The water is brought to a boil, the components are poured and cucumbers in a jar are poured with a ready-made boiling solution.

In some recipes, jars of cucumbers and marinade stand for several days, in others they are rolled up and sterilized immediately, after which they are warmed to cool.

Cucumbers with mustard for the winter - preparing food and dishes

For cucumbers, it is usually required to prepare a large number of greens, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be cut. The leaves and roots of horseradish are washed and also cut. Garlic is peeled, if the cloves are large, they are divided in half. Cucumbers are soaked.

Dishes for preservation must be selected and prepared in advance. To do this, choose banks of 1-3 liters. They are thoroughly washed with soda and sterilized with lids. The glass must not be damaged, otherwise the jar may burst, and all labor and products will be lost.

The saucepan for preparing the marinade is taken enameled or steel. Its size depends on the number of prepared cucumbers with mustard for the winter.

Recipe 1: Whole Mustard Cucumbers

This is a simple recipe that will take 2-3 hours to prepare, if you do not take into account the preparation of cucumbers. finished product it turns out crispy, has a spicy taste, suitable for use in pure form or as a savory part of a salad.

Components:

Whole mustard seeds - 6 tsp;

Green cucumbers - 6 kg;

Large rock salt- 10 tbsp. l.;

Sugar sand - 10 tablespoons;

Head of garlic - 2 pcs.;

Greens - horseradish leaves, sprigs of dill and parsley;

Banks with a volume of 1 liter;

Cooking:

Let's go over the basic principles first. After the laying of the top dill has passed, 2-3 cloves of garlic are added to it, depending on the size. A full jar is filled with boiling water and, without rolling, close the lid. Let it brew for 15 minutes, after which the water is carefully drained, you can use a special nylon cover with holes. The operation is repeated 1 more time.

The marinade is prepared separately for each jar. To do this, decant water from a jar into a saucepan, add sugar and salt, 1 tbsp each. and boil. Half a teaspoon of mustard seeds and one teaspoon of vinegar are poured into a jar. From above, everything is poured with a boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.

All containers are placed on lids, wrapped in warm blankets and pillows and left for 20-30 hours so that the preservation cools down and can be moved to a cooler place.

Recipe 2: Cucumbers with Dry Mustard

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

Components:

Dry powdered mustard - 2 tablespoons;

Green cucumbers - 4 kg;

Sand sugar - 1 glass;

Vinegar - 1 cup;

Sunflower oil - 1 glass;

Ground pepper 1 tbsp;

Coarse rock salt - ½ cup;

Banks with a volume of ½l;

Cooking:

After soaking, the cucumbers are cut lengthwise into 4 parts and laid out in a large saucepan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also poured there. All ingredients are mixed and left to infuse for 6 hours.

After the time has passed, the cucumbers are laid out in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.

Recipe 3: Oak Leaf Cucumbers

This recipe contains oak leaf. Adding it to pickles and preservation preserves the firm texture of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard - 0.5 tbsp;

Green cucumbers - 4 kg;

Oak leaves - 40 pcs.;

Dill greens - 2 bunches;

Coarse rock salt - 2 tablespoons;

Garlic - 1 head;

Horseradish root - 1 pc.;

Pepper put to taste;

Cooking:

The first stages of preparation are general rules. Cucumbers put in a jar of spices, oak leaves and greenery. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which are left to infuse for 2-3 days. The containers are left in the room at room temperature to speed up the fermentation process. After, the brine must be drained and brought to a boil again. Banks are filled and rolled up again.

Recipe 4: Original Cucumbers

Cucumbers with mustard for the winter according to this recipe are especially fragrant. This happens due to the addition of celery and tarragon to the cooking process. Such cucumbers can be used both independently and in salads.

Components:

Dry mustard - 160 g;

Green cucumbers - 4 kg;

Dill with seeds - 4 pcs.;

Dill greens - 6 branches;

Parsley greens - 4 sprigs;

Celery greens - 4 sprigs;

Tarragon greens - 4 sprigs;

Garlic - 6 cloves;

Water - 4 liters;

Coarse rock salt - 260 g;

Cooking:

Cucumbers are selected as uniform as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. First you need to prepare a brine from water, salt and mustard, and cool it. Jars with herbs, spices and cucumbers are poured with cold brine and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and rolled up.

Recipe 5: Canned Cucumbers with Onions

This is an old and proven recipe. Cucumbers are firm and fragrant, they go great as a separate cold appetizer or combined with other ingredients in salads. Also very tasty is the onion, which is preserved with cucumbers.

Components:

Ground mustard - 300 g;

Green cucumbers - 3 kg;

Onion - 300 g;

Sand sugar - 1 glass;

Coarse rock salt - 4 tablespoons;

Dill greens - 2 bunches;

Bay leaf - 2 pcs.;

Ground black pepper is added to taste;

Water - 3l;

Vinegar - ½ cup

Cooking:

The preparation of this recipe does not follow the usual plan. Prepared cucumbers spread in large saucepan, is poured there required amount water and add all the ingredients. Onions and dill must first be finely chopped. The solution, together with cucumbers, is boiled for 15 minutes at a minimum heat.

Further, the cucumbers are taken out and laid out in prepared, pre-sterilized jars. Top with boiling marinade, which remained in the pan, to the top. Rolled jars are turned over on lids and wrapped in a warm blanket for a day.

Recipe 6: Spicy cucumbers with mustard for the winter

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

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers - 5 kg;

Dill with seeds - 300 g;

Horseradish - 30 g;

Hot pepper pods - 2 pcs.;

Garlic - 1 head;

Water - 2.5 l;

Coarse rock salt - 250 g;

Cooking:

The first stages of preparation are carried out according to general rules. Washed and prepared cucumbers are laid out in jars along with herbs and spices. Hot pepper is placed at the bottom of each jar. The marinade is prepared standard recipe, cool and fill each jar. After 3 days, the liquid is drained from the cans, brought to a boil. Bottles of cucumbers are filled with boiling brine and rolled up.

Recipe 7: Cucumbers with mustard for the winter with basil

For lovers of basil, these cucumbers will be to your taste. Delicious, crispy, 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;

Sand sugar - 100 g;

Horseradish root - 1 pc.;

Dill inflorescence - 20 g;

Dried basil - 1 tbsp. l.;

Fresh basil - 5 branches;

Cooking:

Cucumbers and greens are prepared according to the general rules, washed and placed in a jar. Horseradish root, dry basil and mustard are also placed there.

Separately, it is necessary to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured and the marinade is immediately removed from the stove.

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

Recipe 8: Canned Cucumbers with Vodka

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers - 3.5 kg;

Vodka - 3 tbsp. l.;

Dill greens - 1 bunch;

Allspice - 12 peas;

Horseradish greens - 2 sheets;

Garlic - 6 cloves;

Sweet pepper - 3 pcs.;

Hot pepper - 1 pc.;

Bay leaf - 2 pcs.;

Currant leaves - 12 pieces;

Cherry leaves - 12 pcs.;

Sugar sand - 150 g;

Coarse rock salt - 200 g;

Water - 3 l;

Vinegar - 150 ml;

Cooking:

Cucumbers are prepared according to the standard scheme. Sweet peppers are washed, cleaned from seeds and cut into pieces. Also coarsely chop the herbs and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: greens should be at the bottom and at the top of the jar. Gorky and Bell pepper laid out on the bottom on the greens.

Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain the water, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from the container with cucumbers into the pan, add sugar and salt, evenly distributing the entire specified volume to all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottles. Banks are rolled up, insulated for a day.

• Oak and cherry leaves contain tannins, so they are often added to preservation to preserve the hardness of the product.
• To correctly determine the salt concentration in the marinade, our grandmothers used raw egg. With a low salt concentration, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
• When canning cucumbers, the essential ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be put at will, experimenting with tastes annually.
• If pieces of horseradish roots are put not only on the bottom, but also in upper part cans, this will prevent the formation of mold.

by the materials zhenskoe-mnenie.ru

Cucumbers with mustard for the winter: proven recipes for cucumbers with mustard for the winter 2015-10-20T11:56:15+00:00 adminhomemade preparationshomemade 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 process of its preparation is known to every housewife and is passed down from generation to generation. Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes, according to which even ...

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You can prepare cucumbers for future use only by salting them or pickling them. However, this does not mean that the preparations from these vegetables are very monotonous. After all, they make a variety of salads. For example, unusual and spicy taste has a salad of cucumbers with mustard, for the winter, which can be prepared according to different recipes with or without sterilization.

Cooking features

Cucumber salad can be considered successful if it is tasty, without excess acid, the vegetables are crunchy in it, and the salad itself stands for a long time without spoiling. In order to make such an appetizer, it is not enough to find good recipe, because not only the ratio of ingredients is important, but also the technology of preparation. Knowing a few secrets will allow you to get the desired result.

• For salads, you can use not only small young cucumbers, but also slightly overgrown. If they are too large, they should be peeled and the seeds removed, after which the cucumber pulp should be cut into pieces. However, it should be borne in mind that in this case the salad will come out less tasty and appetizing. Medium-sized cucumbers are only cut a little smaller than small ones. Salad from them turns out no less tasty.
• In order for the cucumbers in the salad to remain crispy, they should be soaked in cold water for 2 hours before cooking. This will allow you to wash them much better.
• The less heat treatment, the fresher the taste of the salad, the more useful it is. At the same time, the crispiness of cucumbers is preserved better. However, refuse heat treatment or it is impossible to reduce its time relative to that specified in a specific recipe, as this will negatively affect the safety of canned food.
• Lettuce jars must be thoroughly washed and sterilized, even if they are later sterilized along with the salad. Lids must also be sterilized.

Compliance with the recipe and technology for preparing cucumber salad with mustard for the winter will allow you to enjoy the savory taste of this snack until the next season.

Cucumber salad with mustard without sterilization

Composition (per 5–5.5 l):

• cucumbers - 3 kg;
• onions - 3 kg;
• salt - 2.5 tbsp. l.;
• sugar - 2.5 tbsp. l.;
• ground turmeric - 5 g;
• black peppercorns - 10 pcs.;
• allspice peas - 10 pcs.;
• mustard seeds - 80 g.

Cooking method:

• Wash cucumbers well. When water drains from them, use a vegetable peeler to peel the strips of skin along the cucumbers so that they look striped. Cut them into 1 cm thick circles, discarding the “tails” and “spouts”. Place them in a large enamel pot.
• Peel the onions, cut each in half and cut into thin rings. Place the onions in the same pot as the cucumbers. Mix them up. Sprinkle with two tablespoons of salt and mix again. Leave for two hours under the lid so that they start the juice.
• While the cucumbers are salting, prepare the jars by washing them and sterilizing them in any way convenient for you. Boil metal lids, screw or turnkey.
• Drain the juice from under the vegetables into a small saucepan, add vinegar and the remaining salt to it. Put sugar, turmeric and mustard seeds there. Put the pan on the stove and, stirring, wait until the grains of sugar and salt dissolve completely. After that, boil the marinade for a couple more minutes and pour over the vegetables.
• Place a large pot of salad on the fire. Cook it over low heat until all the cucumbers change color.
• Arrange the salad in hot jars and immediately close them tightly.
• Put the jars on the lids, wrap them with a blanket and leave to cool in this form.
• Take out the jars and store them in the pantry.

Salad prepared according to this recipe is well worth the whole winter. It is very cheap, but at the same time it turns out to be tasty and appetizing, able to decorate even a festive table.

Spicy cucumber salad with mustard (with sterilization)

Composition (per 3–3.5 l):

• medium-sized cucumbers - 4 kg;
• fresh dill - 100 g;
• garlic - 1 head;
• sugar - 100 g;
• vegetable oil - 1 tbsp.;
• table vinegar (9 percent) - 100 ml;
• salt - 60 g;
• mustard powder - 50 g;
• black ground pepper- 10 g;
• red (hot) ground pepper - 10 g.

Cooking method:

• Wash cucumbers well. Dry them, cut off the ends. If the cucumbers are small, then cut them lengthwise into 4 parts, if they are medium in size, then first cut them in half across, then cut each cucumber "column" lengthwise into 6-8 parts.
• Peel the garlic and finely chop with a knife.
• Wash, dry, finely chop the dill, mix it with garlic.
• Pour salt, sugar, both types of pepper, mustard powder into a bowl with dill and garlic, mix everything, pour oil and vinegar, mix again.
• Pour the mixture over the cucumbers and mix well. Leave covered for 2 hours at room temperature.
• Sterilize jars. When dry, fill them with salad. Pour in the remaining juice in the saucepan.
• Place a wooden circle in a large saucepan or line the bottom with a kitchen towel.
• Place jars of salad in a bowl. Cover them with clean lids.
• Pour water into the pan so that it reaches the “shoulders” of the cans. Banks must be set the same size.
• Put the pot on, turn on the fire. Heat over low heat until the water in the saucepan begins to boil. After that, mark 15-30 minutes, depending on the volume of jars used (15 minutes are needed to sterilize half-liter jars, 30 minutes for liter jars).
• After sterilization is completed, remove the jars from the pan with special tongs. Roll them up tightly, turn them over.
• Wrap the jars with a blanket and leave it like that until they cool completely.
• When the jars have cooled, put them away for winter storage.

Salad prepared for the winter according to this recipe will appeal to lovers of spicy snacks.

Spicy cucumber salad with mustard (with sterilization)

Composition (per 3–3.5 l):

• cucumbers - 4 kg;
• sugar - 100 g;
• table vinegar (9 percent) - 100 ml;
• vegetable oil - 1 tbsp.;
• ground black pepper - 20 g;
• mustard seeds - 30 g;
• dill seeds - 10 g;
• salt - 2.5 tbsp. l. without top.

Cooking method:

• Wash the cucumbers, remove the "tails" and "noses". Cut into 4-8 pieces lengthwise depending on the size of the fruit.
• Put the cucumbers in a large saucepan, add mustard and dill seeds, ground black pepper, pour in oil and vinegar, add sugar and salt, mix everything thoroughly.
• Put the pot with salad for 4-5 hours in a cool place, you can even in the refrigerator.
• Arrange the salad in sterilized jars of the same size, cover with lids.
• Put the jars in a large vat filled with water, reaching the jars up to the “shoulders”. Before this, lay a cloth on the bottom of the vat - this is necessary so that the jars do not crack during sterilization. Sterilize 20-40 minutes depending on the capacity of the jars.
• Remove the jars from the vat. It is safer to do this with the help of special tongs, which can be tightly wrapped around the neck of the jar.
• Roll up the jars with metal lids. Turn over and cover with a blanket.
• After 24 hours, remove the jars from under the blanket and put them in the place where you permanently store your supplies for the winter.

This salad has a spicy flavor and delicate taste. It will be a good addition to any side dish, suitable as an appetizer for alcoholic beverages.

Cucumber salad with mustard, onions and carrots

Composition (per 3.5–4 l):

• cucumbers - 4 kg;
• onion - 0.2 kg;
• carrots - 0.2 kg;
• dill - 100 g;
• mustard seeds - 50 g;
• garlic - 1 head;
• table vinegar (9 percent) - 100 ml;
• vegetable oil - 1 tbsp.;
• salt - 2.5 tbsp. l. topless;
• sugar - 100 g;
• black peppercorns - 10 pcs.

Cooking method:

• Soak cucumbers in ice water for 2 hours. Rinse, cut into circles or semicircles.
• Peel the carrots and grate on any grater, although it is better to use one intended for Korean salads.
• Cut the peeled onions into half rings.
• Peel the garlic and pass through a press.
• Chop the dill with a knife.
• Stir the vegetables, add dill with garlic, mustard seeds and peppercorns to them, salt, add sugar, pour in a little and vinegar, mix everything. Leave for 2 hours, preferably under pressure.
• Arrange the appetizer in jars, tamping it with a spoon. Pour over the juice remaining in the saucepan.
• Sterilize salad jars for 15-30 minutes. Close hermetically. Leave to cool under the covers upside down.

Such a salad looks very bright, which is perceived well on winter days. In addition, this appetizer has a fresh taste and spicy aroma.

Cucumber salad with mustard - unusual snack for the winter, which, despite its piquant taste, is liked by almost everyone. In addition, the presence of a large number of recipes allows you to make a salad that meets your ideas about the perfect snack.

Salted and pickled cucumbers are very popular in Russian cuisine. They are good both on weekdays and on holidays, as an appetizer for the main course, for alcohol, or as an ingredient for a salad, first or second course. Every hostess has her own unique recipe crispy cucumbers and unusual ingredients that give cucumbers a piquancy and original taste. Mustard is often used as such a component. It can be in powder or in grains. You can also prepare cucumbers with mustard for the winter, using our proposed recipes for pickling cucumbers in a hot or cold way, without vinegar and without sterilization.

Cucumbers with mustard for the winter without cold sterilization, a recipe with step by step photos

Delicious cucumbers with mustard for the winter without cold sterilization are prepared quickly and easily. This cooking recipe is especially relevant for those who have a cellar or other facilities for storing cucumbers at the appropriate temperature. Cucumbers with mustard for the winter without cold sterilization are stored under a plastic lid.

Components for harvesting cucumbers with mustard for the winter without cold sterilization

• cucumbers;
• horseradish leaves, cherry and black currant leaves;
• dill umbrellas;
• garlic feathers;
• brine (1 glass of salt per 1.5 liters of water);
• mustard powder.

Cooking cucumbers with mustard for the winter without cold sterilization

1. Prepare cucumbers and other ingredients for pickling.

1. Cucumbers are placed in jars along with leaves and other seasonings.

1. Pour cold brine, leave for two days at room temperature.

1. After the set time has passed, drain the liquid from the jars of cucumbers, pour clean cold water into them.

1. Pour one tablespoon of dry mustard powder into a 1 liter jar.

1. We close the plastic lid and send the crispy cucumbers to a cool place for storage.

Pickled cucumbers with mustard for the winter without vinegar, recipe with photo in 3-liter jars

With a rich harvest, the housewives do not have time to collect all the cucumbers, so there are many overgrown vegetables. Such cucumbers can be pickled for the winter with mustard and without vinegar. As a result of such salting, we get crispy, with a unique aroma, pickles bright in color. Leaves and seasonings are added to pickles with mustard for the winter without vinegar, which improve their taste and aroma.

Ingredients for harvesting pickles with mustard for the winter without vinegar on a 3-liter jar

• fresh medium and large cucumbers- 1.5 kg;
• garlic - 3 cloves;
• mustard powder - 2 tablespoons;
• salt - 3 tablespoons;
• oak leaves, currants, cherries, horseradish - at your discretion.

Recipe for pickled cucumbers with mustard for the winter without vinegar

1. Washed vegetables are tightly packed in a container and filled with clean water.
2. While the cucumbers are saturated with water, jars are prepared, thoroughly washed and sterilized.
3. Cucumbers are rinsed again, the tips are cut off from them.
4. Garlic and herbs are placed in empty jars, cucumbers are placed on top.
5. Salt is poured into jars and boiling water is poured.
6. Jars of cucumbers are left to ferment for several days. The film formed on the surface is removed with a clean spoon.
7. At the end of fermentation, the brine is poured into a container and brought to a boil. The foam that forms during boiling is removed.
8. Mustard powder is poured into jars with cucumbers and boiling brine is poured.
9. Rolled cans are turned over to cool, then sent to a cool place.

Pickled cucumbers with mustard for the winter in jars, a recipe with photos and videos

Many housewives prepare pickled cucumbers for the winter in jars, but not every housewife with mustard seeds or powder. Try adding mustard seeds to your brine and see the difference. Pickled cucumbers with mustard for the winter in jars are unusually fragrant, crispy, beautiful and very tasty.

Ingredients for 6 liter jars of pickled cucumbers with mustard for the winter

• Cucumbers are not big.
• 3 liters of water
• 350 ml. vinegar 9%
• 3 full tablespoons salt
• 12 tablespoons Sahara
• 3 pcs. horseradish leaves
• 3-4 pcs. Luke
• 12 garlic cloves
• 6 tsp mustard seeds

Cooking pickled cucumbers for the winter with mustard in jars

1. We thoroughly wash the banks.
2. Pour 1 tsp at the bottom of the jars. mustard seeds.
3. Pack the cucumbers tightly together with the garlic cloves. onion and horseradish leaves.
4. We prepare the marinade from three liters of water, sugar, salt and vinegar. It must be boiled and cooled.
5. Pour the jars with chilled marinade and put them in a saucepan with water or in the oven on a deep baking sheet with water to sterilize.
6. After the marinade boils, when bubbles begin to rise from the bottom of the jars, you need to wait 15 minutes until they cool slightly.
7. We roll up the jars with sterilized lids using a seaming key.

Spicy cucumbers with mustard for the winter, a recipe with photos and videos

If you want to impress your guests unusual blank, cook spicy cucumbers with mustard for the winter. They can be eaten two days after salting, or put in a cool place for long-term storage. Spicy cucumbers in winter own juice with mustard will go with a bang.

Ingredients for cooking spicy cucumbers with mustard for the winter for 2 l

• Cucumbers - how much will go in;
• Dry mustard and salt - 2 tablespoons each;
• Garlic - 8 cloves.

The sequence of cooking spicy cucumbers with mustard for the winter

1. Down to the bottom coarse grater a cucumber or half of it is rubbed if the fruits are large.
2. Whole cucumbers are laid in a vertical position, then grated again - and so on until the end, the top layer is grated.
3. Salt and mustard are poured on top, garlic is added.
4. During the night, jars of cucumbers stand in a warm place, in the morning they need to be shaken well and sent to the refrigerator.
5. You can eat cucumbers in their own juice after two days or put them in the cold for storage.

Pickled and pickled cucumbers with mustard in liter, two- and three-liter jars, prepared according to the recipes presented here, turn out to be unusually crispy and tasty. Choose any of the recipes you like: no sterilization, cold process, no vinegar, or spicy cucumbers in its own juice. Follow the recipes or improvise with the ingredients to your own taste and discretion. Happy crunch!

Cucumbers preserved for the winter are one of the most sought-after snacks from all the preparations that we stock up every year. large quantities. It is for this reason that every year there are more and more delicious and a variety of recipes. You can already find whole books on sale, where more than a hundred descriptions are given. various options blanks.

And despite the fact that each hostess already has her own signature cooking options, you still want to cook something new every time to please your loved ones. And surprise your friends when they come to visit.

And just such an innovation, cucumbers with mustard can be considered. To be honest, I don’t know how long such harvesting methods have been used in general. I started using them myself not too long ago. But despite this, such spicy snack liked in our family, and even took root. That allowed me to expand its geography with each new season, adding all new recipes to my piggy bank.

In all options, I tried to use different methods, starting with the fact that some of them were prepared with sterilization, some without it. Somewhere dry mustard was used in powder, somewhere in finished form, and in two versions I used mustard seeds.

I must say that in all the recipes proposed today, variations are allowed. Well, firstly, in any of them you can use the mustard that is. Secondly, any option can be prepared with or without sterilization. It is important to understand that if you do not want to sterilize the workpiece, then the fruits must still be subjected to heat treatment. There are several ways to do this. And today I will tell you what they are.

And you, thanks to the information received, will be able to make recipes yourself. And if you don’t want to waste time on this, then just take any of the proposed options and cook according to it. For all of them, very tasty snack cucumbers are obtained, which are found on "Hurrah" on any table - even on a festive, even on an everyday one.

Also from such cucumbers are obtained and. And this is another great incentive to stock up on more of them.

Of course, calling this recipe the most delicious may not be entirely correct. Other recipes also cannot be considered less successful. But in my subjective opinion, it is this option that deserves to be prepared according to it in the first place.

This recipe calls for sterilization. And I will use for conservation liter cans.

In the photo you can see that I have a large amount of ingredients needed for canning. Let this not mislead you. All these components are prepared immediately for 5 different options. I prepared them all at once, so that later in the turmoil I would not forget anything.

And you take only those of them that are needed for this or that recipe.

We will need (for 2 liter jars):

• cucumbers
• mustard ready - 3 tbsp. spoons
• dill - 4 umbrellas
• garlic - 4 cloves
• horseradish leaf
• cherry leaf - 8 pcs
• black pepper - 10 peas
• allspice - 4 peas
• cloves - 4 buds
• sugar - 0.5 cups
• vinegar 9% - 0.5 cups
• salt - 1 tbsp. spoon with a small slide
• cold water - 3 cups

Cooking:

1. Soak cucumbers in cold water. A liter jar takes about 9 - 10 small-sized fruits. Namely, these are best used for conservation. You can pre-place the fruits in a jar to find out how many you need. Then take out and soak.

It is a must to soak them. And even if you just picked them from the garden. This will make them crispy, and the skin is tender and pleasant to the taste.

You can soak them, just for an hour - this is just when they were just collected from the garden, and up to 4 hours if they were collected the day before. Or when bought in a store or market, and it is generally not known when they were assembled.

If you soak the fruits for several hours, it will be better if you change the water in them every hour.

I have a lot of them soaked, this is for all today's recipes. You soak as much as you need. By the way, you can preserve in two-liter, and three-liter jars. You just need to count the number of ingredients.

2. In the meantime, we have free time, you can wash and sterilize the jars. It is best to wash them with ordinary baking soda. It not only perfectly copes with any dirt, but also disinfects the container. After washing, the jars must be sterilized. This can be done in several different ways

• for a couple, as I do, with the help of special device- saucepan attachments.
• in the oven. This method is especially good when you use many cans at once.
• in the microwave. When using this method, be sure to pour some water into the jar so that it does not burst when heated.

You also need to wash the lids. For conservation, I use only metal lids for seaming. Although it may be possible to use screwed ones. Lids, by the way, must not only be washed, but also boiled.

Sterilization of dishes is very important in any process of preparing food for the winter. And you should never ignore it!

After the jars are sterilized, put them upside down on a towel. Let them cool and dry.

3. In the meantime, it's time to drain the water from the soaked fruit. Their "crunchiness" can be tested by eating one copy - it should be crispy. This means that our snack will also be crispy. But we have not yet used all the secret mechanisms for this.

4. Wash the fruits and cut off the ends on both sides. This will help them dry out better. And also air will come out of them better, which will give a better guarantee of their safety in the future.

Try a piece of the skin from the side of the butt so that you don’t accidentally catch some bitter specimen and spoil the whole taste for us. Although this is extremely rare with small cucumbers.

Wash all greens. And it is better to wash it and pour boiling water over it. Not prevent.

5. Put the finished fruits in a bowl to drain excess water.

6. In the meantime, the jars have cooled down and you can start filling them. Immediately put the greens in both jars in turn - a dill umbrella, a small piece of a horseradish leaf, two cherry leaves each. Put pepper and clove buds down.

Of course, you can dispense with recipes using mustard and without horseradish leaves, since both are responsible for preventing mold from forming. But we will add a little. Horseradish leaves, as well as cherries, help to keep the crispy workpiece for a long time.

7. Lay out the cucumbers. The first layer is vertical, in a row, so that they stand like soldiers in the ranks. To do this, pick them all of the same height and preferably size. You need to fill the jar as tightly as possible, we are not conserving brine. This is, firstly, and secondly, densely laid out fruits are more crispy.

Little pickle, a lot of cucumbers - that's the secret of success!

8. In the middle, after the first layer, put the garlic cut into slices or plates. You don't need to add a lot. Its large amount softens vegetables, you need to know this!

9. We still have enough space left to fill it with small fruits. Therefore, we no longer put them, but arrange them horizontally. As many as fit. You can cut them into two halves, but it is better to choose the smallest ones and fill the remaining space with them.

10. Put two more cherry leaves on top, a small piece of horseradish leaf and a dill umbrella. Cover with a metal lid.

11. Prepare the marinade. To do this, pour the required amount of water into the pan. If the jars are filled quite tightly, then this water will be enough for exactly two liter containers.

Put it on fire.

12. Put mustard into the water.

You can use ready-made diluted mustard. Or you can have one with mustard and seeds. For some reason it is called "Bavarian". Which will surely add "weight" to our workpiece).

Stir content. The mustard is still floating in the form of lumps, but when the water boils, the lumps will completely dissolve.

13. Put the required amount of salt and sugar in the marinade. Boil.

Do not use iodized salt for salting. It causes fermentation processes. And we don't need that!

14. Pour in the vinegar and mix again. Boiling will stop for a short while, but soon the marinade will boil again. If by this time there are still lumps in it, then they can be stirred with a whisk.

15. After boiling, let it boil slightly over medium heat without intense boiling for 2 minutes, then pour the marinade into jars. Until the very end. As you can see, the marinade turned out to be cloudy. It's because of the mustard. It will remain so for the entire storage period, but don't let that bother you. It's just a marinade.

16. Pour warm water into a large saucepan, line the bottom with a napkin or towel, and put the jars with the contents into it. Pour the marinade under the very neck and close with a metal lid.

Add enough water to reach the shoulders of the jar.

Do not place jars with hot contents in cold water. As well as containers with cold contents - in hot water. In both cases, the glass may burst, and the entire workpiece will be damaged. Warm water and in one case, and in another - the best option.

17. Bring the water in a saucepan to a boil. It should be moderately intense so that water is not poured under the lid on one side, and so that boiling is still present.

18. Sterilize the contents after boiling water in the pan should be 7 - 8 minutes. Then take out one jar and tighten the lids with a seaming machine.

19. Turn over the containers with the contents, placing them on the lids. Cover carefully with a blanket. This will extend the sterilization process for another day. During this time, the cucumbers will cool very slowly, which will have a great effect on them. palatability and in storage.

It is very good to put many cans under one blanket. Cooling such blanks will be at least 24 hours. Today I opened my blanks, more than a day has passed, and they were still warm.

20. After cooling, turn the jars over to their usual position and place in a dark, cool place for storage.

In order to be well salted and saturated with marinade, the blanks will need to stand for at least a month. And only after that it will be possible to treat yourself and treat your loved ones.

All subsequent recipes will describe only the cooking process itself. Without a description - why it needs to be done. Therefore, be sure to read the first option with them. To understand what, why and why you are doing.

Cucumbers marinated with mustard seeds

For this recipe, I propose to cook canned cucumbers with mustard without sterilization. We will also cook in liter jars. But if desired, jars can be taken in any size. Only in this case it will be necessary to change the proportions of the preparation of the marinade.

• cucumbers
• mustard seeds - 1 - 1.5 tsp
• garlic - 2 cloves
• horseradish leaf
• currant leaf - 3 pcs
• cherry leaf - 3 pcs
• tarragon - twig
• dill
• allspice - 2 peas
• black pepper - 5 peas
• chili peppers - optional
• cloves - 2 pcs

For the marinade (per 1 liter of water):

• salt - 1 tbsp. spoon with slide
• sugar - 2 s. spoons
• vinegar essence 70% - incomplete teaspoon

A liter of marinade is about enough for two tightly filled liter jars. So keep this in mind when preparing.

Cooking:

1. Soak cucumbers in cold water for an hour, two or three, depending on when they are collected. After soaking, they should be thoroughly washed, cut off the ends and put in a bowl to drain excess water.

2. Thoroughly wash and sterilize jars and lids. Then put on a towel neck down to glass all the water.

3. At the bottom of each container, put a sprig and an umbrella of dill, two leaves of cherries and currants, a sprig of tarragon and a horseradish leaf. Of course, not all, but only a small part of it. Approximately 5 centimeters wide.

Horseradish root can also be used instead of horseradish leaves. To do this, it must be cleaned and cut into thin strips.

4. Put a mixture of peppers on the bottom. For spiciness, you can add red spicy Bell pepper, a small piece about a centimeter thick. But this is optional.

I always add it, I like the taste it gives. But today we have a recipe with mustard, so see for yourself. You can add, but only a little.

5. Set up the first row of cucumbers. Remember that it is better to expose them vertically. So they will not only stand up tightly, but also marinate better.

6. Put the remaining herbs and garlic in the second layer, which is pre-cut into slices or plates.

7. Then smaller fruits. They will most likely stand up in the jar, so we place them horizontally. We fill the container as densely as possible.

8. In the same way, we fill all the jars that we have prepared.

9. Boil water. Pour boiling water over the contents to the very neck and tightly cover with lids. Leave to infuse for 10 minutes. Then drain the water. For this there is a special plastic cover with holes.

There are two options here. The same water can be used further by pouring it into the pan. Then give it the opportunity to boil again, and then pour again.

And you can use new water every time. To obtain a lighter brine, the second option is used. And for a richer taste - the first option. So choose for yourself which one you will use.

10. After the water has been drained, we will again need boiling water (according to one of the options), which we must again pour into the jar. Cover again and leave for another 10 minutes.

After this time, drain the water again. And put mustard seeds in a jar. A teaspoon is enough, but if you like it spicier, then add one and a half spoons per liter jar.

11. If you use fresh water every time, then you can do the marinade. To do this, boil water and add salt and sugar to it.

If you use secondary water, then wait 10 minutes while cucumbers are in it. Then pour it into a saucepan and add salt and sugar there.

In both cases, wait until it boils. And then pour the contents of the cans. Without topping up to the very top, add vinegar essence, as you can see from the recipe, you need an incomplete teaspoon. That is, not complete, and not a half, but somewhere in the middle.

12. Then add the marinade to the very top and cover with a lid. At the same time, it’s good if even part of the marinade spills a little. Let stand for 2-3 minutes to release the air, if there is still any. You don't need to open the lid to do this! He will come out if he stays.

However, look for air bubbles in the jar, grab it with your hands on both sides (use a towel for this) and gently rotate it from side to side. To help the bubbles rise to the top. It happens that they get stuck between the fruits, even though there are bubbles.

13. Tighten the jar with a metal lid and place it upside down under a warm blanket or towel. Leave in this form until completely cooled. It's about a day.

14. Then turn over again and put away for storage. Like other preservation, it must be stored in a dark, cool place.

As you can see, the cucumbers turned out very beautiful. They have a pleasant olive color, clear brine and very tasty.

A distinctive feature of this method is that we have not sterilized the products. But as you have noticed, it has been treated three times with boiling water. The first two times we kept the fruits in them for 10 minutes. And for the third time they left the banks under the "fur coat" for almost a day. Thanks to this, as well as preservatives in the form of sugar, salt and vinegar essence, they are not only tasty, but also well stored. Which, you see, plays an important role in the canning process.

If according to the first recipe we prepared them with sterilization, and the second one without it (but in the second version we poured boiling water over the workpiece three times), then in the next recipe everything will be completely different. This is another way without sterilization, and without pouring boiling water into jars. Interesting?! Then read the recipe. And take note of the method. Thus, they can be processed for other harvesting methods.

Cucumbers with mustard seeds and aspirin

I will preserve this way in two-liter jars. But again, let me remind you that the capacity of the tank does not matter. You can marinate in any jar size.

Also feature this method is that as a preservative, in addition to salt, sugar and vinegar, I use an aspirin tablet. I have already shared a recipe where I use aspirin. And here is another recipe.

We will need (for a two-liter jar):

• cucumbers
• mustard seeds - 1.5 tsp
• onion - 2 pcs
• garlic - 3 cloves
• a mixture of greens and leaves - any (dill, parsley, horseradish leaves, cherries, currants)
• allspice - 4 peas
• black peppercorns - 6 - 8 pcs
• hot peppers - to taste and desire
• cloves - 3 buds

For marinade per 1 liter of water:

• salt - 2 tbsp. spoons
• sugar - 1.5 tbsp. spoons
• vinegar essence - 1 teaspoon (not quite full)
• aspirin - 1 tablet

Cooking:

1. As I said, in this recipe we will use a different way of processing the main component. Pay special attention to this. But first, as usual, we need to soak the fruits in cold water for an hour, two, or three. The time depends on when the crop is harvested.

2. Then cut off the ends on both sides and put the prepared fruits in a large container. Boil water and pour boiling water over fruits. To cover with a lid. Leave it like this until they are completely cool. Well, or you can wait until the water becomes a little warm. It is advisable not to open the lid at this time so that the fruits have time to steam thoroughly.

During this time, their color will change from normal to a pleasant olive.

3. Wash and sterilize jars and lids.

4. Prepare all the ingredients so that everything is at hand. Wash greens and leaves and scald with boiling water.

5. Put greens on the bottom of the jar - it is desirable that it be a piece of horseradish leaf, currant leaf, a couple of cherry leaves, and always a sprig, or a couple of dill umbrellas. But do not lay out everything, leave a little in order to put it in the middle or at the very end.

Also immediately put in a jar a mixture of peppers and cloves.

6. When the cucumbers reach the desired state, that is, they have completely cooled down, drain the water from them. But do not pour it out, but pour it into the pan. We will fill the contents of the jar with this water.

7. Put the fruits in a jar, trying to fill it very tightly. When the jar is half filled, lay out the onion, cut into slices or rings. And also in the intervals between the cucumbers put garlic sliced ​​\u200b\u200bin plates.

8. Then continue to fill the jar with fruits. Lay out larger copies down, and smaller ones on top. And the first layer lay them vertically, and the second, as it turns out.

9. Fill in the gaps with the remaining onion and garlic. Put the remaining greens in the middle or at the end.

10. Immediately sprinkle mustard seeds on top.

11. Crush an aspirin tablet in a spoon and also pour it on top.

12. Measure the required amount of drained water. If you have a two-liter jar prepared for preservation, which is very densely filled with fruits, then it will need about 1 liter of water, respectively, for a liter jar - 0.5 liters of water, and for a three-liter jar - 1.5 liters of water.

Accordingly, we calculate the number required water to prepare the marinade. If the drained water is not enough, then you can add the missing amount of regular water.

13. Put the water in a saucepan on the fire and pour the required amount of salt and sugar into it.

You can pour salt and sugar just into a jar. This is also allowed. But it's better to boil it anyway.

14. When the brine boils, pour it into a jar, adding an incomplete teaspoon of essence. It is necessary to pour water to the very edge, so that when you cover it with a lid, the brine overflows a little through it.

15. Let stand for 5 minutes to release air bubbles. Do not open the lid in this case. If the bubbles have accumulated somewhere and cannot find their way out, then slightly rotate the jar from side to side. At the same time, you do not need to lift it, rotate it right on the table. And in order not to scratch the table, lay a napkin under the jar.

16. Screw on the lid with a seamer. And turning the jar over, put it under a towel or blanket until it cools completely.

Store in the usual position in a dark, cool place.

Many of my friends ask me why put aspirin in the brine. Quite simply, aspirin is an acid.

• It allows you to better save blanks for the winter.
• Cucumbers with its presence never soften and always remain crispy.
• With aspirin, less vinegar or essence can be added, resulting in a non-acidic product.

By the way, I tried to cook according to the same recipe and without aspirin. They also keep well, but I added a little more vinegar. Therefore, there is always a choice, and it remains yours.

Video on how to cook cucumbers with mustard seeds without sterilization

Our blog also has a YouTube channel where we make videos with our favorite recipes. And our young project has already got regular viewers.

We have not ignored today's topic. Crispy cucumbers are painfully tasty. And here is the recipe.

Watch and cook for health. Let your preparations always be tasty and perfectly stored.

Now for another recipe.

Crispy cucumbers for the winter with mustard powder

We have already prepared the preparation with diluted mustard and seeds. Now I propose to do this with mustard powder.

We will need (per liter jar):

• cucumbers
• onion - 1 pc.
• bell pepper - 1 pc.
• garlic - 2 cloves
• dry mustard - 0.5 tsp
• parsley, dill, tarragon, horseradish leaf

For the marinade (per liter of water):

• salt - 2 tbsp. spoons
• sugar - 2 tbsp. spoons
• vinegar essence - an incomplete teaspoon (a little more than half a spoon)
• black peppercorns - 5 pcs
• allspice - 2 peas
• cloves - 2 buds

Cooking:

1. Soak cucumbers in cold water for an hour, two, or three, depending on when they are harvested. Then rinse thoroughly in cold water and cut off the ends.

2. Put some greens in washed and sterilized jars. The recipe lists the herbs I used. But you can replace components, including, for example, cherry and currant leaves, or horseradish root.

3. Cut the onion into rings or half rings, and put a part on the bottom.

4. Fill the jar with fruits, inserting chopped bell peppers, the remaining onion and garlic into the free places, which can also be cut into plates.

5. Put the remaining onions and herbs on top.

Sprinkle mustard on top.

6. Prepare the marinade. Its calculation is given per liter of water, or for two liter cans of blanks. Pour water into a saucepan and put it on fire. Add all ingredients, except vinegar, to prepare the marinade and bring to a boil.

7. Let it boil for 2 - 3 minutes, then pour it into jars. Add essence to each of them. The essence can be replaced with 9% vinegar (it will need 80 ml). It will need to be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the contents of the jars with the marinade.

8. Since we did not preliminarily pour boiling water over the contents of the jars, and did not keep our cucumbers in it, they must be sterilized. To do this, collect warm water in a saucepan, line the bottom with a napkin and put jars in it. After the water in the pan boils, detect 10 minutes.

This is the time we need to sterilize a liter container. We sterilize a two-liter one for 20 minutes, and a three-liter one for 30 minutes.

9. After sterilization, the jars must be carefully removed with tongs and screwed on with lids. Take out glass containers very carefully so as not to drop the jar and burn yourself.

10. As usual, turn the jars upside down and cover with a towel, leave to cool for a day. Then put away for storage.

You need to store them, as usual, in a cool, dark place.

How to prepare cucumbers without adding vinegar

And the cucumbers prepared in this way will need to be stored in the refrigerator. Since they are prepared without any vinegar at all and are poured with ordinary cold boiled water.

We will need (per liter jar):

• cucumbers
• dry mustard - 1 tbsp. spoon
• greens for conservation - dill, parsley, horseradish, currant leaf and cherry
• peppercorns - 5 pcs
• allspice - 2 pcs
• cloves - 2 pcs

For brine per 1 liter of water 2 tbsp. tablespoons of salt and 1 sugar.

Cooking:

1. Soak the fruits in cold water. Then wash and cut off the ends on both sides. Wash all herbs and leaves.

2. In sterilized jars, put a part of the greens and a mixture of peppers and cloves on the bottom. Then tightly lay the cucumbers. Put the rest of the greens on top.

3. Displace salt and sugar in cold boiled water and let stand so that they dissolve. To do this, periodically mix the contents. It is better to do this in advance, since the crystals will dissolve a little longer than in hot water.

4. Pour cold brine. Leave some space on top for the mustard. Pour it in the form of a cap, and without stirring, immediately close with a plastic or screw cap. Remove to refrigerator.

A month later, the cucumbers are ready. All this time they should be stored in the refrigerator.

pickled spicy cucumbers

And here is another one of interesting recipes, to which you should pay close attention. Cucumbers according to that recipe are not pickled, but fermented. This process is not very fast, but interesting. As well as the taste of the finished workpiece.

Try it, maybe this recipe will have its fans.

As you understand, fermentation occurs due to natural process fermentation. This method was previously used in villages where there were no seaming machines at all. True, then they were fermented in this way without any mustard.

But now the methods of harvesting with mustard are very fond of the people, and therefore the recipe has already been adapted for new preferences.

And that's all the recipes for today. They are all different, no one is alike. Everywhere different preliminary ways cucumber processing; various preservation methods - with and without sterilization; various ways storage; Yes, and mustard is used everywhere in its various states.

I hope that you liked the recipes and you can choose one of them for yourself. I prepared cucumbers in this way according to all the methods described. And I must say that it didn't take too long. All recipes, except for the last one, are very simple, and it does not take much time to implement them.

Share recipes with your friends. Let them have delicious preparations for the winter. And I say goodbye to you on this.

Good luck with your preparations!