Cucumbers firmly take their place on our table. Salads, pickles, okroshkas are unthinkable without fresh aromatic cucumber. And how many recipes exist for preparing crispy cucumbers for the winter! Experienced housewives They know that everything we prepare in the summer will delight us on a cold winter day.
Canned or pickled cucumbers, fragrant, smelling of garlic and cherry leaves, crunching appetizingly on the teeth are the dream of any housewife.
Back in the 18th century, thrifty housewives salted cucumbers in barrels for the winter. Each housewife had her own secret recipe, inherited from mother or grandmother. Vegetables in barrels retained their taste qualities until the end of Great Lent. Cherry, currant and oak leaves, horseradish and garlic were always added to the marinades.
Today we are preparing cucumbers for the winter in jars, and to make them truly tasty, we have our own little secrets that we will share with you.
For rolling, you need to choose young cucumbers with thin skin, dark green in color with pimples. Ideally, you can choose them according to size, no more than 8 cm in length. Of course, the best thing is vegetables collected on your own plot, but if this is not available, then be careful when buying cucumbers at the market.
Before you process vegetables, they need to be soaked. Place in a large container and pour cold water and leave for at least 8 hours. Remember that the colder the water, the more appetizing the cucumbers will be, so don’t be lazy and change the water several times.
Be careful when choosing spices and herbs: cut off dill and parsley, if they are included in the recipe, and, after rinsing with cold water several times, put them to work. Don't get carried away with the garlic; if you overload it, the crunchy effect will disappear.
When choosing a recipe for preparing vegetables for the winter, take into account the taste preferences and wishes of your family. Cucumbers are preserved with vinegar and citric acid, without sterilization, using the hot three-time pouring method, and together with zucchini, squash and tomatoes. Gherkins pour tomato juice, they prepare lecho with cucumbers and a delicious salad from sliced cucumbers with onions.
Today we bring to your attention a recipe for pickled cucumbers with mustard powder for the winter. Mustard cucumbers They have a spicy, spicy taste, they turn out crispy, hard and very appetizing.
Taste Info Cucumbers for the winter
Ingredients for two liter jars:
- Fresh cucumbers – 2 kg,
- Refined vegetable oil – 100 ml,
- Dry mustard - one and a half tsp.
- Parsley – 1 bunch,
- Salt – 1.5 tbsp.
- Sugar – 180 g,
- Table vinegar 9% - 80 ml,
- Black ground pepper– 0.5 tsp.
How to prepare pickled cucumbers in mustard in jars for the winter
Cut the washed and soaked cucumbers lengthwise into four pieces.
Rinse the parsley under running cold water, dry with a napkin and finely chop. Pour vinegar into the vegetable oil, add salt, sugar, pepper and dry mustard, and mix everything thoroughly.
Pour the marinade into a large cup (preferably enamel) and lay out the cucumbers. We try to make sure that the marinade completely covers the vegetables. Leave for 3 hours.
We are preparing two liter jars: wash with baking soda, rinse, let the water drain. Place cucumbers in jars while standing.
Divide the marinade with the juice released from the vegetables equally among the jars.
We pasteurize in the usual way. Place several layers of gauze or soft cloth in a wide-bottomed pan, place the jars with the preparation, pour water up to the hangers of the jars, cover them iron lids and boil for 20 minutes.
We take the jars out of the water, roll them up and put them on the lid. Cover with a blanket and leave to cool completely for 48 hours.
Delicious spicy cucumbers in mustard ready for the winter in jars. Stash them in your pantry and let them make you happy this winter. Bon appetit!
I simply love cucumbers with mustard, as well as with ketchup - these options for pickling cucumbers are very successful. Such blanks must certainly be on the shelves of bins. Otherwise, how to treat guests in winter time? And sometimes we ourselves want all sorts of pickles...
The marinade with mustard has everything - a light sweet note, a pleasant distant mustard aroma, the taste of garlic, herbs - well, everything is very successful and harmonious here. If you have harvested cucumbers and can’t come up with new pickling options, here’s mine - you’ll probably be satisfied.
To prepare pickled cucumbers with mustard and butter for the winter, take the products according to the list.
An hour and a half before cooking, pour cold water over the cucumbers, or even ice water. Afterwards, rinse the cucumbers thoroughly and cut off the tails on both sides.
Cut the cucumbers into a bowl or basin: if they are large, cut them into cubes; if they are small, just cut them into two halves.
Separately mix vinegar, oil and granulated sugar in equal parts. Add dry mustard, chopped parsley and salt and pepper. Mix.
Squeeze two cloves of garlic on a press and add to the marinade. Mix well.
Pour the marinade over the cucumbers, mix thoroughly and leave for 3-4 hours alone. During this time, the cucumbers will release juice.
After four hours, prepare the jars - wash thoroughly and sterilize in a convenient way. Fill the jars with cucumbers and pour in the marinade.
Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter jars - 25 minutes. Don't forget to cover the bottom of the pan with a cloth so that the jars don't burst during the process. Then carefully remove the jars and seal them tightly with sterile lids. Place the jars upside down, cover with a blanket and leave for a day. For the winter, put the pickled cucumbers with mustard and oil in the cellar or pantry.
Bon appetit!
We are offering to you unusual workpiece cucumbers for the winter - with dry mustard. Cucumbers are canned without vinegar and without sterilization, the main thing is to prepare the jars well and follow all the technology, and they are tasty and spicy cucumbers will delight you all winter! These cucumbers can be served with almost every dish, but they are especially good as a snack with alcohol - strong, moderately spicy and with a pleasant sourness!
Thanks to mustard, the cucumbers turn out dense and crispy; the only drawback of this preparation is that it must be stored in a cool place. Don't let it bother you cloudy brine, when using dry mustard there should be no other way.
For this recipe, it is better to use small cucumbers and not overgrown ones, since they are placed in a jar after the cucumbers have been combined with the marinade. Adjust the amount of sugar and salt to your taste; some people like sweet cucumbers, while others don’t add sugar at all. Pickled cucumbers with dry mustard for the winter turn out tasty and crispy; we’ll tell you in more detail how to make them.
Taste Info Cucumbers for the winter
Ingredients
- Cucumbers – 1-1.3 kg;
- Onions – 200 g.
- For the marinade:
- Water – 1 l;
- Dill – 1 bunch;
- Dry mustard – 35 g;
- Sugar – 4 tbsp (without slide);
- Salt – 2 tbsp (without slide);
- Bay leaf – 1 pc.;
- Ground red pepper – 1 tsp;
Cooking time – 45-50 minutes. Yield – 2-2.5 liters
How to prepare pickled cucumbers “Gorchichniki” with dry mustard for the winter
Rinse hard, freshly picked cucumbers in cool water, not forgetting to pick off any dry flowers from the ends.
If the cucumbers were purchased at the market or picked yesterday, soak the cucumbers in cold water for 5-6 hours. Monitor the temperature of the water so that it does not heat up and always remains cold; to do this, change the water every hour.
Peel the onion heads and cut them into half rings. Cut off both ends of the cucumbers, then toss the cucumbers with the chopped onion.
Rinse the dill well, shake and finely chop with a knife. Pour about a liter of water into a large saucepan and bring to a boil. Add chopped dill, dry mustard, ground red pepper, salt, sugar and powdered bay leaf to boiling water. After boiling, cook for 1-2 minutes until the sugar and salt crystals dissolve. Be sure to skim off the foam.
Carefully place the cucumbers and onions into the boiling marinade, after boiling, mix everything well and remove from the stove. Cucumbers should not have time to change their bright green color.
Place the cucumbers in sterilized jars, add marinade on top so that it covers the entire jar to the top.
Then cover with boiled lids and roll up. To increase the sterilization effect, wrap the jars in a warm blanket, and only after cooling, store them in the cellar or refrigerator. Pickled cucumbers with dry mustard will be ready only after 1.5-2 months, by which time fresh vegetables will be gone.
Note to the owner:
- If the lid of a jar of cucumbers is swollen, it means that the preparation technology was violated or the jars with lids were poorly sterilized. Another reason that can be cited is an unsuitable variety of cucumbers for pickling. Such preparations should not be stored; every day the risk of intestinal disorders when eating spoiled cucumbers increases.
- If there are no small cucumbers and only large ones remain, don’t worry, you can also make a preparation from them. In this case, cut the cucumbers lengthwise into 6-8 pieces and preserve in this form.
In Russia, almost every family loves pickles. Pickled cucumbers are the main appetizer family lunch or at festive table. They go well with various side dishes and are often used as an ingredient in salads or served with first courses. To make the cucumbers tasty, crispy and moderately salty, add mustard.
Cucumbers with dry mustard for the winter without sterilization
Mustard is the main seasoning when preparing pickled cucumbers for the winter. Thanks to this, the snack acquires a pleasant spicy aroma. You can cook with dry mustard without sterilization.
For this you will need: cucumbers (small, approximately the same size) - 2 kg, greens (mainly dill umbrellas) - a couple of pieces, mustard - 1 tablespoon (can be with a small heap), 6 cloves young garlic, salt - 250 g, currants or cherry leaves- 3 pcs., hot chili(pepper) - 1 pc.
Step-by-step preparation:
- Cucumbers must be washed thoroughly, cut off the ends and soaked in cool water for about two or three hours.
- Fill enamel pan water, then add salt and boil the liquid for about 5 or 10 minutes.
- Now we need clean ones glass jars fill with half the cooked herbs, chili pepper and garlic. The cucumbers soaked in water must be tightly packed into the prepared jars and filled with the remaining herbs.
- Cucumbers with dry mustard in jars are filled with hot brine, which is boiled for several minutes.
- The jars must be closed. When the pickling has cooled, it should be moved to a cool place. The shelf life of this snack is about six months.
Sterilized cucumbers with mustard
For workpiece this method pickles may take 2 hours or more, but final result will definitely please you. The recipe for cucumbers with dry mustard for the winter is prepared using the following ingredients: garlic clove - 3 pcs., fresh cucumbers - 4 kg, horseradish - 1 leaf, greens - 3 sprigs, mustard seeds - 1 tbsp. l., bay leaves- 4 pcs., sugar - 4 tbsp. spoons, currant or cherry leaves - 2 pcs., vinegar - 1/3 tbsp. l., cloves - a couple of pieces, allspice - 5 peas, red pepper - to taste.
Manufacturing process:
- Fresh green cucumbers (with or without pimples) must first be soaked in cool water for about 5 or 6 hours.
- Boil water separately and let the boiling water cool. At the same time, you need to prepare the jars for twisting (sterilize). To do this you need a wide pan and a mesh. Glass vessels are placed on a mesh, neck down, where they must remain over steam for 30 minutes.
- Placed in jars: garlic cloves, bay and cherry leaves, peppercorns, herbs, red pepper, cloves, horseradish.
- Next, you need to tightly compact the fresh cucumbers that were previously soaked.
- Cooled down boiled water you need to add salt and add 4.5 tablespoons of sugar, 100 gr. vinegar,
- The last step is to close the jars with treated lids and hide them either in the refrigerator or in the cellar/basement. The pickles will be ready for use within a month after rolling.
Cucumber salad with dry mustard
Fresh cucumbers can be pickled not whole, but made from them delicious salad with mustard for the winter. It is not at all difficult to prepare such a dish. The following products are required for the marinade: cucumbers - 4 kg, acetic acid, sugar - 1 tbsp. spoon, fine salt - 2 tbsp. l., sunflower oil - 1 tbsp. l., young garlic (chopped) - 2 tbsp. l., dill, mustard - 2 tbsp. l.
Detailed description of marinating:
- Green cucumbers should be thoroughly washed and cut into nickels (about 1.5 cm thick)
- Set the cucumbers aside enamel dishes so that they lie for about 3 hours.
- Chop the dill and mix with pre-chopped garlic.
- Combine all the spices and season sunflower oil and vinegar.
- Place the vegetables in jars and close with special lids for pickling.
- The containers are placed in a saucepan with boiling water to mandatory sterilization, where they boil for about 15 minutes.
- The final stage - the jars should be turned over and wrapped in warm material.
Cucumbers with dry mustard in jars
The recipe for this pickle is also simple. You will need the following ingredients: small cucumbers with pimples - 4 kg, dry mustard and vodka - 1 tbsp. spoon, dill, 2 cloves of garlic, horseradish leaf, bay leaves - to taste, fragrant and hot peppers, salt - 250 g, granulated sugar - 150 g, vinegar - 200 ml, cherry leaves - 1 sprig.
Step-by-step preparation:
- All vegetables must be washed well.
- Cut the peppers into several pieces, after removing the seeds. Then chop the garlic and chop the herbs.
- Glass vessels should be washed thoroughly with the addition of soda, then you need to put herbs, garlic and spices there. The cucumbers are packed tightly, poured next to each other several times hot water. After the first time, they must be covered with a lid.
- Before pouring the resulting liquid into a separate container (later you will need it for brine), you need to dissolve sugar and salt in it.
- Next, mustard and vodka are added to each jar and filled with brine.
- After this, you need to tighten the jars with pre-sterilized lids. Now the containers can be turned upside down and wrapped.
Recipe for cucumbers with herbs
Necessary components: fresh cucumbers - 3 kg, dry mustard - 6 tbsp. l., seasonings, a couple of cloves of garlic, fine salt- 250 g., spicy herbs.
Preparation:
- First, soak the vegetables for 6 hours.
- Now you can prepare the containers for pickles: wash them, dry them and fill each of them with spices, herbs, put the cucumbers there and fill it all with brine.
- The jars should be left to infuse room temperature within a couple of days. Then pour a few tablespoons of dry mustard there and leave for another 6 hours and the preparations will be ready for use.
- If you need pickles for the winter, then you should pour the filling into a saucepan, boil for about 10 minutes, pour it back into the jars and close the lids. Then you need to turn the containers over and wrap them in a warm towel.
Cucumbers with oak leaves
For this recipe you will need simple products: green vegetables - 4 kg, dry mustard ½ tbsp. spoons, oak leaves- 40 pcs., greens, salt, garlic cloves - 1 pc., horseradish leaf.
Step-by-step canning:
- Vegetables are packed tightly into jars with all the spices, oak leaves and herbs. The brine is prepared in a separate bowl with mustard and salt.
- The solution should cool and then be poured into all prepared containers with cucumbers. Next, the jars must be left to infuse for 2 days.
- Afterwards, the brine is poured from the jars into a separate pan and brought to a boil.
- The last stage - the jars are once again filled with broth and rolled up with special lids.
Original cucumber recipe
Required following ingredients: green vegetables - 4 kg, dill and parsley, celery - 4 sprigs, tarragon - 4 sprigs, dry mustard - 150 g, Rip with seeds - 3 pcs., garlic - 6 cloves, salt - 250 g.
Detailed procedure for this canning:
- Pre-soaked cucumbers are placed in jars along with greens in layers (it must first be divided equally).
- At the same time, you need to prepare the brine. Salt and mustard are added to the water, put on fire, brought to a boil, after which it is cooled.
- Fill all pickling containers with cold brine, adding the remaining spices, and ferment them for 2 or 3 days.
- On the fourth day, the process is repeated: the brine is drained, brought to a boil, poured into jars again and rolled up.
- In order for the vegetables to remain firm, you should definitely add oak and cherry leaves to the twists.
- When pickling cucumbers, the main products are: mustard, salt, sugar, garlic and vinegar. Other seasonings and spices can be added as desired.
- In order to determine the sufficient amount of salt in the marinade, you can add a raw egg. If it remains at the bottom, it means the salt concentration is low; if it floats up, there is enough salt.
- To prevent mold from forming on top of the jar, you can add horseradish roots.
We are used to preserving crispy, piquant cucumbers for the winter with the addition of currant leaves, cherries, horseradish, and bay leaves. But there is one canned cucumber recipe which I will share with you today. You can add dry mustard to a jar of cucumbers to make a simply amazing snack. For canning, you need to take small or medium-sized cucumbers; then they are convenient to take out of the jar and you don’t even need to cut them before serving.
Ingredients for cooking cucumbers with mustard for the winter:
- Fresh medium-sized cucumbers – 350 grams
- Young carrots – 1 piece
- Garlic - 2 cloves
- Young dill – 5 branches
- Allspice peas – 3 pieces
- Coarse salt – 1 heaped teaspoon
- Regular sugar – 1 teaspoon
- Vinegar 9% - 1 tablespoon
- Drinking water
Canned cucumbers with dry mustard - recipe
To close delicious cucumbers, we only need fresh vegetables from the garden. If you have cucumbers already picked or purchased for 4 days, then you need to fill them in a couple of hours ice water. My cucumbers are fresh, so I'll just wash them. I'll add young carrots - they're much more flavorful.
For any preservation, you need to prepare clean jars in an hour; now there are a lot of sterilization options: steamed in a slow cooker, in the microwave, in the oven, or the old proven method on a kettle. Choose the option that is more convenient for you. We put it in the jar fresh dill, you can also add dill umbrellas if you already have them. Peel the garlic and also add it to the jar.
We put the cucumbers in a column in a jar, then they will fit entirely and can be easily removed. Peel the carrots and cut into rings. Place it around the edges of the jars so that our preparation for the winter is also beautiful.
Pour boiling water over the cucumbers - let them sit for 10 minutes, then pour the water into a saucepan, add coarse salt and sugar. Let the marinade boil. Add a teaspoon of dry mustard and a little allspice and peas.
Pour the prepared hot marinade over the cucumbers.
Roll up or simply screw on the lids of a jar of aromatic cucumbers. Shake the finished product a little and set aside to cool completely.
Cucumbers with dry mustard for the winter ready. For mustard lovers, this preparation will be the most favorite. Prepare also
