If you like pickled cucumbers, then try cooking them with mustard for the winter. Such a preparation can be served with any side dish of cereals or pasta, boiled vegetables. Pickled cucumbers perfectly complement baked meat or fish, they will be ideal in pickle or other hot dishes. Mustard will give the vegetables a spicy note, without which their taste would not be so bright. Preservation is prepared in 30 minutes, but if you plan to store it at room temperature, then it is best to pour the cucumbers in jars three times, using the marinade at the last filling so that the vegetables are steamed well from the inside.
Ingredients
You will need for 4 cans of 0.5 l:
- 1 kg small cucumbers
- 1 head of garlic
- 16-20 black peppercorns
- 4 tsp dry mustard (powder)
- 4 tbsp. l. vinegar 9%
- 700 ml water
- 2 tbsp. l. topless salt
- 4 cloves
- 8 allspice peas
- oak or horseradish, cherry or currant leaves
Cooking
1. Boil water in a kettle in advance. In a saucepan, immediately combine the bulk ingredients: dry mustard, salt, black and allspice peas, cloves.
2. Fill with water and place on the stove, including the minimum heat. We will not cover the container with a lid - the mustard will allocate foam, which can run over the edges of the container.
3. Wash the leaves of oak or horseradish, thanks to them the cucumbers will remain crispy. We also wash the leaves of cherries or currants, which will give the workpiece its aroma. Put them on the bottom of washed clean jars.
4. Rinse thoroughly fresh cucumbers, removing dust, dirt and thorns from the surface of vegetables. We put the fruits into the jars as tightly as possible, without cutting off the tails from them. It is advisable to choose small cucumbers if the banks are 0.5 liters. But in 1 liter of capacity you can buy vegetables of larger sizes.
5. Peel the garlic cloves, rinse and cut directly into jars. Pour boiling water from the kettle, substituting the tip of a knife or something else under each container so that the jar does not burst due to the temperature difference. Let's cover tin lids and steam for 10 minutes.
6. Change caps and drain warm water from the bank. At this point, the brine in the pan will boil.
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 finished product in a very spicy, 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);
- in 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 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. Once they have reached room temperature, put in the refrigerator or take 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 to each jar vinegar essence(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: take warm water into the pan, 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 potholders and twisted 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 must 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. a 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. Stir salt and sugar in cold boiled water 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.
Enjoy your meal!
Salted cucumbers with mustard
Ingredients:
With mustard, they are vigorous, incredibly crispy, prepared without much hassle and stored well. They go well with potatoes, they are used in pickles, salads, etc. Now we will tell you how to pickle cucumbers with mustard.
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.
Cooking
Soak the cucumbers in cold water and leave to soak for about 6 hours, changing the water every 2 hours. Without wasting time in vain, we prepare the jars: we wash them, dry them and fill each with spices and herbs. Then we put the cucumbers and pour hot brine.
We leave the jars at room temperature for several days, after which we pour 2 tablespoons of dry mustard into each 3-liter jar, mix and leave for another 6 hours. This completes the process of pickling cucumbers with mustard, and they can be served on the table 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 it up with lids, turn it over and wrap it in a warm blanket.
Ingredients:
- cucumbers - 10 kg;
- young garlic - 150 g;
- dill for preservation;
- horseradish and cherry leaves;
- Bay leaf;
- salt - 350 g;
- peppercorns;
- water - 5 l;
- mustard powder - 150 g;
- red hot pepper - to taste.
Cooking
First, wash the cucumbers and soak them for 6 hours cold water. Meanwhile, boil water in a separate pan and cool it. Banks are pre-washed and sterilized. Then we put spicy herbs, peeled garlic and pepper in each jar at the very bottom. We tamp the cucumbers on top. Pour salt into the 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 very tightly nylon cover. We remove the workpiece for storage in a cellar or other cool place. After about a month, pickles can already be eaten.
Ingredients:
- gherkins - 4 kg;
- granulated sugar - 1 tbsp.;
- vinegar - 1 tbsp.;
- vegetable oil - 1 tbsp.;
- mustard powder - 2 tbsp. spoons;
- grated ginger root - 1 tbsp. a spoon;
- greens;
- garlic - 10 cloves;
- salt - 2 tbsp. spoons.
Cooking
To begin with, 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 a little vinegar, vegetable oil and throw finely chopped fresh herbs. Mix everything well and leave to marinate for about 3 hours.
Next, we take sterilized liter cans, spread the cooked 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 a blanket.
Chopped 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.
Cooking
First, wash 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 dry, granulated sugar, bay leaf and pepper crushed in a mortar.
Bring to a boil and carefully place the cucumbers with onions and herbs in the brine. Stirring occasionally, bring everything back to a boil. After that, we shift the salad into sterilized jars, fill it with brine, roll it up and leave it to cool for about a night under a blanket.
Ingredients:
- fresh strong cucumbers - 500 gr;
- garlic - 2 very large teeth;
- table salt - 1 tsp;
- sugar - 1 tbsp. l;
- vinegar 9% - 1 tbsp. l;
- mustard powder - 1 tsp. without a slide;
- ground black pepper - 1/3 tsp;
- refined vegetable oil - 1.5 tbsp. l.
Preparation of pickled cucumbers with mustard
We wash the cucumbers with a sponge or a soft brush under running cold water. We cut off the ends. We cut in circles of 1.5-2 cm. If you use large cucumbers, cut in half lengthwise and then cut into slices 2-3 cm thick.
Add salt and sugar to cucumber slices. We mix. Cucumbers will immediately begin to give juice and salt and sugar will melt in a couple of minutes. This juice will be the basis of the marinade, you do not need to add water.
We clean two very large slices garlic (it is better to take garlic intended for winter storage). We rub the garlic through a fine grater or press through the garlic.
Pour mustard powder and freshly ground black pepper (you can replace it with paprika or chili if you want to make the salad spicier). Add vinegar and vegetable oil without smell. Mix the cucumbers with the marinade components, cover and let stand for one hour. If you cook big portion, leave for two to three hours until enough juice stands out.
We fill half-liter jars with cucumber slices - this is the optimal volume for such blanks, so as not to keep open banks in a refrigerator. Pour the marinade on top.
We fold a dense fabric in several layers or kitchen towel. I put it on the bottom of the pot. We put a jar of cucumbers on a towel. Pour in hot water so much that it does not reach the neck 4-5 cm. We put a lid on the neck, do not roll it up. We sterilize from the beginning of boiling water for ten minutes, the cucumbers will quickly change color from bright green to olive.
We take out the jars, roll them up with the same lids that were covered during sterilization. Leave to cool without covering. After it cools to room temperature, take it out for storage or put it in the pantry. Good luck with your preparations!
The first step is to prepare the cucumbers. For chopped lettuce it is recommended to choose varieties that are suitable for salting. These are cucumbers with pimples.
Vegetables must be thoroughly washed with water and cut into oblong slices.
The crushed fruits should be put in a saucepan.
Then start preparing the dill. To do this, the greens need to be rinsed under water and finely chopped.
After that, you need to take the garlic. It should be peeled, washed with water, chopped, and added to the dill.
In the meantime, you need to prepare the marinade. Pour vegetable oil, vinegar into a saucepan, and add prepared spices and dry mustard.
Dill and garlic must be chopped with a blender.
After that, cucumbers and greens should be poured into the marinade.
The whole mass must be thoroughly mixed.
Cucumber salad with mustard should be infused. This will take three hours.
In the meantime, canning jars should be prepared. It remains only to arrange the salad in jars. After that, the filled jars must be placed in a saucepan. Cover the top of the jars with lids. Then you need to pour water into the pan in order to sterilize the salad. This process will take 40 minutes, time to detect after boiling.
After the sterilization process is completed, the jars must be carefully removed from the pan and tightened with lids.
Salad ready! You need to turn the jars upside down and wrap them up. In this position, they should stand for a day. After that, they can be cleaned in a cool place.
Cucumber salad with mustard is unusual and very tasty. This recipe is worth bookmarking. cookbook. Savory appetizer even real gourmets will like it. Enjoy your meal!
How to cook delicious cucumbers with mustard told Alima, recipe and photo of the author.
