Pickling cucumbers with mustard for the winter. Pickled cucumbers with mustard seeds in jars

Based on a 1 liter jar:

cucumbers (medium size);
fresh garlic - 3 cloves;
black pepper - 3 peas;
clove pepper - 3 peas;
Bay leaf;
coarse salt - 0.03 kg;
vinegar 9% - 0.09 l;
boiled water - 0.55 l;
mustard (seeds) - 0.01 kg;
dry dill;
oak leaves.

What to do:

Take small strong cucumbers. Soak them for 3 hours in cold water.
Wash glass containers with baking soda and wipe dry. Do not use detergents: the smell will permeate the cucumbers.
Be sure to boil the lids.
Boil water. Enough 1.5 liters. Cool to room temperature.
Evenly distribute spices and spices in dried containers.
Don't forget the mustard. Recipes of this kind involve the use of mustard seeds. Spicy lovers are advised to add chili peppers.
Remove the soaked cucumbers from the liquid. Lay out on a cloth and dry.
Place dried cucumbers in glass containers. It is recommended to place the first row vertically, and then how they will be laid.
Pour sugar and salt into the container (more sugar, less salt). Pour cooled boiled water. Pour in the vinegar.
Cover containers with sterile lids. Remove caps with tongs, not by hand.
Line the bottom of the dishes in which the jars will be sterilized with a cloth. Sterilization time for cans: liter - 15 minutes, three-liter - 20 minutes. The time is counted from the moment the water boils.
During sterilization, cucumbers in jars will change color. If they were green, they will become emerald.
After sterilization, jars do not need to be wrapped. You don't need to flip either. Put them in a draft. When they cool down, put them in the refrigerator.

In addition to what is written in the recipe, you can add some of your favorite spices, the properties of which, in your opinion, can improve the taste. Don't overdo the garlic. It makes cucumbers less crispy.

Crispy Gherkins in Mustard Seed and Onion Sauce: A Step-by-Step Recipe

For a 1.5 liter jar:

gherkins;
onion - 0.1 kg;
ketchup - 0.1 kg;
black pepper - peas - 0.003 kg;
mustard seeds - 0.01 kg;
vinegar essence 70% - 0.005 l;
salt - 0.06 kg;
sugar - 0.05 kg;
water - 1 l;
dill (umbrellas) - 0.01 kg;
bay leaf - 0.002 kg;
cloves - 0.003 kg;
garlic - 0.03 kg.

Recipes of tomatoes and apples for the winter: we delight relatives with original preservation

What to do:

Immediately make the sauce, so that later you will not be distracted by it. Mix ketchup with finely chopped and pre-sautéed onion. Set aside.
Soak cucumbers in cold water. Enough 4-5 hours.
Rinse jars and lids with baking soda. Wash thoroughly and sterilize.
Drain water from cucumbers. Trim the ends.
Put spices and spices in a glass container. Sprinkle mustard seeds.
Pack the gherkins tightly into a bowl. Boil water.
Pour boiling water into a container with gherkins. Hold for 15 minutes.
Prepare the brine: water + sugar + salt. Boil, add sauce, stir. Pour into bowl with cucumbers. Pour in the vinegar.
Roll up the container with a lid. Flip. Let cool completely.

Canning gherkins in sauce gives an excellent result. The main thing is to follow the recipe strictly, you will get a delicious product.

Canning cucumbers with mustard powder: a simple recipe

What will be required:

medium-sized fresh cucumbers - 0.35 kg;
young carrots - 0.1 kg;
garlic - 0.01 kg;
young dill - 0.02 kg;
coarse salt - 0.015 kg;
sugar - 0.01 kg;
vinegar 9% - 0.02 l;
drinking water;
allspice peas - 3 pcs.

Cooking process:

In this recipe for preservation with mustard powder, cucumbers must first be soaked for 5 hours, then cut into “barrels”.
Prepare the container an hour before preservation. Sterilize her. Put dill and garlic in the prepared container.
We put cucumbers in a jar. We put it vertically: it will be more convenient to get it later.
Process the carrots, cut into circles. Lay on top of the cucumbers.
Pour boiling water over cucumbers. Insist 10 minutes. Then pour the water into a separate pan. Pour coarse salt and sugar into it. Boil the marinade. Add a spoonful of mustard powder. Add cloves.
Pour cucumbers with prepared marinade.
Roll up (twist) banks.

The main differences between pickling cucumbers and pickling

Canned cucumbers with mustard and horseradish leaves: recipe in liter jars

What will be required:

green cucumbers - 6 kg;
whole mustard seeds - 0.06 kg;
salt - 0.18 kg;
granulated sugar - 0.25 kg;
garlic - 0.1 kg;
horseradish (leaves) - 0.06 kg;
fresh dill - 0.06 kg;
fresh parsley - 0.06 kg;
vinegar - 0.06 l.

What to do:

Process cucumbers, soak in water for 3 hours.
In a glass liter container, put greens, garlic, horseradish, mustard seeds on the bottom. They have cucumbers. On top of cucumbers - dill.
Fill the filled container with boiling water. Do not roll up, but close the lid. Insist 15 minutes. Pour out the water. Repeat this process again.
Marinade must be prepared separately for each container. To do this, pour water from the container into a saucepan, add sugar and salt (0.02 kg and 0.03 kg). Boil. Pour vinegar (0.01 l) into the container. Top with boiling prepared brine.
Roll up containers with sterilized lids.
Put the jars on the lids. Wrap up in a warm blanket. Leave for a day. Remove to cold.

Canning cucumbers with mustard plates

What will be required:

cucumbers - 1 kg;
garlic - 0.015 kg;
mustard powder - 0.005 kg;
black pepper - 0.003 kg;
sugar - 0.01 kg;
vinegar essence - 0.0018 l;
water - 0.055 l;
salt - 0.017 kg;
refined oil - 0.12 l;
fresh dill - 0.01 kg.

Preserving cucumbers with an air fryer

What to do:

Select straight, thin cucumbers. Rinse them, process (cut off the tips). Cut along the middle plates. The first plates can not be used.
Put the prepared plates in a large saucepan. Add crushed garlic cloves to them. Then - chopped dill, salt, pepper, mustard and sugar. Pour vinegar, refined oil. Pour in water.
Insist 2 hours. Do not pour juice.
Transfer cucumber slices to prepared containers. Pour cucumber juice into them.
Take a large saucepan. Line the bottom of the pot with a cloth. Fill with hot water (70 °Ϲ). Move the pot to high heat.
Then place the jars in the pan. Cover with lids. Water - on the "shoulders" of the cans.
When boiling, lower the fire to the smallest. Cover the pot with a lid. Sterilization of jars - 20 minutes.
Then carefully remove the jars. Roll up the lids. Wipe containers dry. Wrap in a blanket for 2 days.

Cucumbers with mustard for the winter amaze with their simplicity and spicy taste. Thousands of housewives prepare them for the winter, we advise you to join them and please the household with this preparation.

Recipe for cucumbers with mustard for the winter

Prepare the following foods:

Sugar, coarse table salt - 10 tbsp. l.
- green cucumbers - 6.1 kg
- a head of garlic - a couple of things
- table vinegar
- sprigs of parsley with dill
- horseradish leaves
- whole mustard seeds - 6.1 tsp

Throw a few sprigs of dill on the bottom, add a couple of garlic cloves on top. Pour boiling water over the filled container, put the lid on top without rolling it up. Leave for literally a quarter of an hour, and then drain the contents using a lid with holes. Repeat the operation one more time. Separately for each container, make a marinade. Drain the water from the jar into a large bowl, pour in a large spoonful of sugar and table salt. Add 1 tsp. sugar and 1/25 tsp. mustard. Fill the containers to the top with the prepared boiling solution. Screw on pre-finished lids. Put the prepared rolls on the lids, wrap with a blanket and pillows, let stand for about 20 hours. Preservation must be cooled. Only then can it be taken out for long-term storage.

Cucumbers with mustard for the winter in jars

Prepare these components:

A glass of table vinegar
- a glass of sunflower oil and granulated sugar
- green cucumbers - 4.15 kg
- coarse rock salt - half a glass
- a large spoonful of ground pepper

How to do:

Pre-soak the cucumbers, cut into 4 parts lengthwise, put in a large saucepan. Pour salt here, add dry mustard, acetic acid, spices. Stir the ingredients, leave for 6 hours. Arrange vegetables in canning jars. Sterilize for 40 minutes before seaming.

Pickled cucumbers with mustard for the winter

Ingredients:

Fresh green cucumbers - 4 kg
- dry mustard powder - ? kg
- oak leaves - 40 pcs.
- a couple of bunches of dill
- pepper to taste
- horseradish root
- a head of fresh garlic

Prepare vegetables in the standard way. Fold in containers along with greenfinch, kitchen salt and oak leaves. Separately, make a brine for each liter jar. Cool it, pour it into jars, insist for a couple of days. Leave the rolls at room temperature to speed up the cooking process. Drain the brine filling, boil again. Pour again, roll up.

Enjoy and.

Pickled cucumbers with mustard for the winter

Ingredients:

Dill sprigs - 4 pcs.
- tarragon, celery, parsley - 4 sprigs each
- dill with seeds - four things
- green cucumbers - 4.1 kg
- dry mustard - 150 g
- coarse table salt - 260 g
- 4 liters of water
- garlic cloves - 6 pieces

If possible, choose fruits of the same size. Spread the greens evenly, put in containers with vegetables. Lay out in layers. Prepare the brine first. It is prepared from mustard, water and kitchen salt. The contents are poured with cold pouring, sprinkled with spices, herbs and infused for about three days. Drain the brine, boil and immediately pour into the container, sterilize for half an hour.

Cucumber salad for the winter with mustard

Ingredients:

Green cucumbers - 3.2 kg
- ground mustard seeds
- rock kitchen salt
- granulated sugar - one glass
- onion - 290 g
- coarse rock salt - 4.2 tbsp. spoons
- 3 liters of water
- acetic acid - half a glass
- ground spices - to taste
- a bunch of dill - 2 pcs.
- laurel leaf - a couple of things

Prepare cucumber fruits, put them in a large saucepan, pour the right amount of water here, add all the ingredients. Dill with onions pre-chop. Boil the solution together with the cucumbers, boil for 15 minutes on minimum heat. Take out the vegetables, arrange in a container previously prepared in accordance with all the rules. Pour over the marinade, which has settled in a separate saucepan. Unscrew the screwed jars onto the lids, wrap them with a warm blanket.

Cucumbers for the winter with mustard seeds

Green cucumbers - 5.2 kg
- a tablespoon of ground mustard
- a couple of hot pepper pods
- horseradish - 30 g
- dill with seeds - 290 g
- garlic head
- water - 2.6 liters
- coarse rock salt - 265 g

Subtleties of preparation:

Prepare cucumber fruits according to all the rules, put them in containers with the addition of spices and greenfinch. Chopped hot peppers are always placed first. Marinade filling is prepared according to the classic recipe, after cooling. After three days, drain the liquid, boil. Fill the vegetable bottles with boiling brine, screw on the seam wrench.

Cucumbers for the winter crispy with mustard

Ingredients:

Mustard - 90 g
- fresh cucumbers - 5.2 kg
- water - 4.3 liters
- acetic acid - 0.62 liters
- granulated sugar - 90 g
- dill inflorescences - 20 g
- dried basil - a tablespoon
- sprigs of fresh basil - 5 pcs.
- horseradish root
- table salt - 95 g

Subtleties of preparation:

Prepare greens with cucumbers according to all the rules, pack them in containers, put mustard seeds, horseradish root with dry basil here. Separately, make a marinade, which should include acetic acid, kitchen salt, water, sugar. First of all, add sugar and salt to boiling water. After dissolution, add acetic acid and then remove it from the stove. With a hot solution (still hot), pour containers with vegetables, place in boiling water, sterilize for ten minutes, and then roll up.

Pickling cucumbers with mustard for the winter

You will need:

Vodka - 3.2 tablespoons
- bunch of green dill
- ground mustard - a large spoon
- 12 peas of allspice
- garlic clove - 6 pieces
- green cucumbers - 3.5 kg
- horseradish greens - a couple of sheets
- sweet pepper - 3 pcs.
- cherry leaves, currant leaves - 12 pcs.
- bitter pepper
- granulated sugar - 145 g
- liter of water
- acetic acid - 30 g

How to cook:

Prepare vegetables ahead of time. Rinse the sweet pepper, clean the seeds, chop into small pieces. Chop the garlic into large pieces. Put the ingredients in a jar of cucumbers according to all the rules: there should be greens at the bottom, then fruits and greens again. Lay sweet and bitter pepper on top of greenfinch.

Bring water to a boil, pour into jars, cover with lids, stand for 20 minutes. Drain the liquid, add sugar. Distribute the given volume evenly. Before pouring the marinade, pour mustard into the container, add vodka. Screw the containers, insulate for one day.

Cucumbers with mustard recipe for the winter - photo:

Recipe with oak leaves

Required components:

Pair of bunches of dill
- cucumbers - 5.2 kg
- garlic clove - 5 pieces
- capsicum
- oak leaves - 50 pcs.
- sweet pepper - a couple of pieces

For brine:

A couple tablespoons of salt
- liter of water
- dry mustard - 0.6 tbsp. spoons

Subtleties of preparation:

Wash the cucumbers, fill with water for 6 hours. Remove from water, wash. Put garlic, herbs, bitter and sweet peppers, garlic in containers, arrange vegetables, cover with herbs again. Boil some water, add kitchen salt, mustard seeds, boil, let cool, strain, leave for three days at normal room temperature. Then drain the brine, boil, pour the cucumbers again, cork and screw.

Cucumbers with mustard for the winter without sterilization

Required components:

Parsley sprigs - a couple of sprigs
- cucumber fruit - 2 kg
- dill - 3 pieces
- celery, tarragon - a couple of branches
- sweet pepper
- garlic - 3 pcs.
- black peppercorns - 10 pcs.

To prepare the brine:

Dry mustard - 80 g
- kitchen rock salt - 130 g
- couple liters of water

Subtleties of preparation:

Sort firm, fresh cucumbers of equal size. Rinse, dry. Line the bottom with a layer of spices, lay vegetables on top, add spices last. Make a brine: boil some water, add mustard with salt and seasonings. Pour the vegetables with cool brine, let ferment. After a couple of days, drain the brine, fill it again and screw it tightly with a seaming key.

Recipe with gherkins

Ingredients:

Gherkins - 2 kg
- granulated sugar - a couple of teaspoons
- table salt - 3 tsp
- horseradish
- laurel leaf
- garlic
- acetic acid
- yellow mustard seeds
- peppercorns

Subtleties of preparation:

Gherkins make the most delicious preparations. If you only have ripe fruits, soak them first. After soaking, rinse, pack in calcined containers. Top up with acetic acid, leaving a space of about 2 fingers. Salt, add lavrushka, pepper, mustard powder. At the same time, add the garlic. It is better to crush it with a knife so that it gives off its aroma.

Boil some water in a large bowl. Fill jars to the top. Approximately up to the shoulders there should be free space. If you omit this moment, then during sterile processing, the brine will begin to boil out of the containers. The best option is an enamel bowl. Line its bottom with a thick cloth, and place the jars on top. Add water to the shoulders. After boiling, keep the blanks for another quarter of an hour. Carefully remove the containers with vegetables, wipe. Cover with lids, screw, refrigerate for a day.

Pickled cucumbers are a delicious and savory snack that is in demand in every home. To make pickled cucumbers dense and crispy, you must follow a few rules when salting them: use only fresh fruits and carefully clean them from dirt and sand. Such cucumbers can be stored for a long time. You can enjoy pickles during autumn and winter, as well as cook various dishes from them (hodgepodge, pickle, salads and vinaigrette).

The classic set of spices for pickling cucumbers for the winter are fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas. You can also add tarragon greens or oak leaves. They give cucumbers the necessary density.

This recipe uses mustard powder. It makes the appetizer more spicy and spicy.

Salting cucumbers with mustard for the winter - Ingredients(for 2 l):

cucumbers - 1-1.1 kg
garlic - 3-4 cloves
water - 1 l
dry mustard - 1 tbsp.
salt - 1 tbsp.
pickling kit (fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas) - to taste

Cooking pickles for the winter in jars in a cold way with mustard:

We choose small, dense and young cucumbers for pickling, rinse them thoroughly with water. We spread the cucumbers on a towel to remove excess moisture.

We put spices in a glass jar. Cut off the tips of each cucumber and send them to a jar of herbs. We try to fill it to the very top.

Chop the garlic cloves (into several parts) and add to the jar of cucumbers.

Add table salt to the container. We use the product without additives and flavorings.

Fill the cucumbers in jars with cold purified water (up to the very neck), cover with a lid. We put a jar of cucumbers on a plate, leave for 3 days.

During this time, the fermentation process will begin, the cucumbers will change their taste and color.

We store ready-made pickles with mustard in a cool cellar or in the refrigerator.

Enjoy your meal!

Chopped cucumbers with mustard are very fragrant and tasty. A recipe for the winter under iron covers was written to me by my aunt, and I am sharing it with you.
Several years ago we visited relatives. I remember with great joy how we went fishing at night, how we went to the mountains to a healing spring, but among other things, I can’t forget how well we were received. Uncle and aunt did not know how best to please us, how to make the bed softer and what would be tastier to cook. In addition, my aunt, I must say, is an excellent hostess: in the morning she baked homemade bread, made cheese or cottage cheese, and so fiddled around the stove all day to cook, bake all sorts of goodies.
I left home with a lot of new and already tested recipes for delicious dishes, which I cook with pleasure to this day at home. And by the way, this recipe for chopped cucumbers with mustard is also from this list. I really liked this appetizer, it harmonized perfectly with any dishes on the table. Cucumbers have a spicy and at the same time very refined aroma, moderately salted and spicy. And all because Aunt Olya has a very successful recipe, and therefore the appetizer has a balanced taste.
I like that for such preservation, you can take cucumbers of absolutely any shape. There is no need to delay in size and quality, because you still need to cut them into slices. But in the basic recipe, if desired, you can add any spices, such as oregano or suneli hops, to give the cucumbers new flavors.
The cooking technology is also classical, so it is unlikely to frighten an experienced hostess: mix cucumbers cut into circles with spices and spices, and then leave to marinate for 3 hours. Cucumbers will release juice, and we will put them in jars, fill them with the marinade in which they were salted, and we will sterilize.
These are perfectly stored for a whole year in an apartment on the mezzanine.
Yield - 4-5 jars with a volume of 500 ml.

- fresh pickled cucumber - 2 kg,
- garlic (chopped) - 1 tbsp,
- non-iodized rock salt of medium grinding - 50 g,
- table vinegar (9%) - 100 ml,
- white sugar sand - 100 g,
- refined vegetable oil - 100 ml,
- ground black pepper - 1 tsp,
- mustard powder - 1 tbsp.

We wipe the washed cucumbers dry and cut into slices 1-1.5 cm wide.

Grind the peeled garlic on a grater.
Put chopped cucumbers, chopped garlic in a bowl, add salt and granulated sugar. Mix and add spices (ground pepper, mustard powder), and then add vinegar and oil.

Let the cucumbers marinate for 3 hours.

We shift the cucumbers with mustard into clean jars, pressing lightly with a spoon, and pour the marinade on top.
We sterilize the snack in a water bath for 5-8 minutes.

Next, we cork the jars under the lid, cover with a blanket so that they cool longer.
Then, after a couple of days, we transfer them to a place for winter storage.

Enjoy your meal!
And they turn out very well

Pickled sliced cucumbers with fragrant mustard and dry adjika are a delicious and unusual preparation for the winter for the whole family. This recipe involves canning under iron lids, which means that cucumbers will be stored all winter and delight with their taste. The characteristic crunch and unusual aroma of this snack will surely surprise you and your loved ones.

Products:

short-fruited cucumber - 270 gr.,
cold water - 250 ml.,
garlic - 3 teeth,
dry mustard - 1/2 tsp,
adjika dry - ½ tsp,
coriander - ½ tsp,
parsley - a bunch,
black pepper (peas) - 4 pcs.,
coarse salt - 7 gr.,
granulated sugar - 5 gr.,
table vinegar essence of 9% concentration - 3 tbsp.

The process of preparing cucumbers with mustard

To begin with, we will wash and sterilize the jar, dry it from moisture. Put spices at the bottom (mustard seeds, dry adjika, coriander, black allspice, parsley, garlic cloves). You can decrease/increase the amount of spices according to taste preferences. Instead of mustard seeds, use mustard powder.

To make the cucumbers juicy and crispy, they should be soaked for 1 hour in cold water in advance. This will help cleanse the vegetable of nitrates and contaminants. We dry the cucumbers from moisture, remove the buttocks, cut them in the form of sticks, lay them tightly to the very top. For strength, put currant, cherry or oak leaves in a jar. To make cucumbers more fragrant, we recommend putting carrots and onions in a jar.

Immediately add coarse table salt, granulated sugar and table vinegar 9% to the jar. Use wine/apple/balsamic vinegar instead of table vinegar essence.

After that, fill the cucumbers with cold filtered water, cover with an iron lid and begin to sterilize. To do this, put a folded kitchen towel on the bottom of the pan, pour cold water and put the jar. Sterilize vegetables over low heat for 10 minutes.

Immediately take out the jars and tightly roll up the lid. Wrap in a fur coat and cool in the room for a day. Store in a dark cool place. Make sure that the lid is not swollen. Instead of seaming, you can close the jar with a nylon lid and leave for 1.5 months, and then eat.

Tip: Be sure to turn the can upside down and check for leaks by rocking the can back and forth.