Cucumber salad with mustard is delicious and useful blank for the winter. Spicy taste attaches mustard sauce, therefore, to all lovers of spicy snacks this workpiece like it very much. In addition to mustard, we will use garlic, which will also add some spiciness. It would seem that familiar products are used by everyone, but what a magical taste they acquire, just “You will lick your fingers”. Preparing such a salad is easy and simple, as cucumbers are cut into circles, onions are chopped and greens are chopped. For such a preparation, fruits of any size can be used: large, small and twisted. It is both convenient and practical. Often the most beautiful cucumbers are used for seaming as a whole, and all that remain after that can be used for cooking. winter snack. It doesn’t matter what size the greens were, because they are crushed, so even if you make harvesting at the end of the summer season, when vegetables grow in discord, you will still get tasty and appetizing dish. Below we offer you a recipe without sterilization.
Required products:
- 1 kg cucumbers
- 20 g parsley,
- 400 g onions,
- 1 tables. l. dry mustard,
- 2-3 garlic cloves,
- 100 g vegetable oil,
- 40 g 9% vinegar,
- 1 tables. l. salt,
- 0.5 tables. l. sugar,
- 0.5 tsp. l. ground black pepper.
How to cook cucumber salad with mustard for the winter
We wash the cucumbers for the salad, cut off the tails and cut into thin circles. We do not cut the peel so that the vegetables retain their shape and do not boil too much.
We chop parsley, which is ideally combined with cucumbers, gives them an excellent aroma and taste.
We clean the onion, rinse it in water so that when cutting it is not so “evil” and chop: cut into half rings.
We send onions, cucumbers and greens to the pan.
Add dry mustard to the salad, black ground pepper, sugar and salt. Stir and let the salad stand, let the juice flow. Since there will be a lot of liquid, we do not need water.
After 30 minutes, pour in the oil and set to simmer over medium heat.
After 30 minutes of stewing, add garlic, passed through a press. It is better to add garlic at the end of salad preparation so that it boils less in juice.
Pour in the vinegar, mix the salad and the cucumber appetizer is ready.
Arrange the salad in clean, sterilized jars.
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 jars.
In the photo you can see what I have a large number 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 into the pan required amount water. 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 into a large saucepan warm water, line the bottom with a napkin or towel, and put the jars with the contents in 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. Cold boiled water Displace the salt and sugar and let stand to 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!
From the indicated amount of ingredients, 5 half-liter cans of salad are obtained. But it can turn out a little more (by 100-50 ml) if you cut the cucumbers large enough or did not pack them very tightly in jars.
Rinse the cucumbers thoroughly, cut off the tips and soak in cold water for 3-4 hours. If the cucumbers are just picked, they can not be soaked.
Cucumbers are cut into pieces 3-4 cm long. Large ones can be cut in half lengthwise, and then into short pieces. For this salad, it is advisable to select cucumbers with medium-sized, unripe seeds (otherwise they will be felt, and appearance lettuce will deteriorate).
We put the cucumbers in a convenient container, add all the spices and seasonings, except for the dill umbrella, pour salt, sugar, put the garlic passed through the press, pour vegetable oil and vinegar.
Mix and cover with a lid. Set aside for 2-3 hours. Gently stir the cucumbers every hour.
During the infusion time, cucumbers will release juice.
We put dill at the bottom of pre-sterilized jars.
Then lay out the cucumbers, trying to fill as much space as possible with them. The juice that has formed is evenly distributed among the jars. The juice won't completely cover the cucumbers, but that's okay.
We send jars for sterilization - in a convenient and large saucepan. Do not forget to put a special stand on its bottom or cover it with a thin towel so that the bottom of the jars does not directly touch the pan. This is necessary so that they do not burst. We sterilize half-liter jars for 15 minutes (liter - for 20 minutes) after the water boils in the pan.
When the sterilization time is up, the jars can be taken out and rolled up or screwed tightly if you are using jars with screw caps. In both cases, before cooling, they must be turned upside down and not touched.
First impressions of mustard cucumbers: spicier than just garlic, slightly sweet and spicy with a cheeky crunch. Our selfish interest in winter is to always have under hand light crispy snack. It allows you to freeze the worm and satisfy the capricious feeling of hunger without excess calories. All spicy low-calorie vegetables with sourness are perfect for this.
And how easy it is to cook! Understandable additions and the main character in an elegant cut, which takes 15 minutes at most, even when there are a lot of vegetables. Marinated vegetables without our participation. We will only have to decompose into banks and briefly sterilize.
Fast, tasty, unusual - without any exotic and extra costs. In a word, a super-preparation for every family.
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How to cook cucumbers with mustard for the winter
We need:
- Cucumbers - 4 kg
- Sugar - 1 cup
- Unscented vegetable oil - 1 cup
- Table vinegar, 9% - 1 cup
- Salt (rock, without impurities) - 3 tbsp. spoons
- Mustard (powder) - 1 tbsp. spoon
- Garlic (finely chopped or through a press) - 2 tbsp. spoons
- Black pepper (powder) - 2 teaspoons
Optional (if you like, based on 1 jar):
- Mustard seeds - 1/2 teaspoon
- Allspice peas - 3 pcs.
- Bay leaf (small) - 1 pc.
- Tarragon (tarragon), fresh sprigs - 1 pc.
Important details:
- Conservation yield - about 4.5 l
- It is convenient to use small jars - from 500 ml to 1 liter.
- Buy black pepper and mustard as fresh as possible. The date of manufacture is on the packaging. Better in the store, where there is a higher chance that it was not stored in the sun. This will provide the desired vigor of key spices.
- Do you like to add finely chopped greens? Stick to the classics: dill and/or parsley, 2 tbsp each. spoons.
1) Preparing and marinating vegetables.
We wash, but do not clean, cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water - at least for 1 hour. This will give the workpiece juiciness and guarantee a crunch when finished.
Cut the cucumbers into "fingers". Cut in half along the vegetable, then cut each half in half. It turns out long quarters, as in the photo below.
We clean the garlic and finely chop. Or we pass through the press.
We choose a large convenient container where it is easy to mix the ingredients.
We lay the cucumber "fingers" and add all the spices listed in the recipe.
Once again, wash and dry our hands and alter the cucumbers and all the additives with our hands. Our task is to ensure that each piece is bathed in a spicy-sweet oily mixture.
It's time to be patient while the workpiece marinates. Leave the cut to brew for 3 hours.
2) Arrange in jars and fill with spicy juice.
If we use additional spices, we put peas and twigs on the bottom of sterile jars.
During marinating cucumbers will release juice. We pack the pieces in jars and fill each container with the resulting juice.
Try to stack the pieces vertically, but don't be afraid to pack the vegetables tightly. During sterilization, they will decrease slightly in size.
When all the quarters are in the jars, add the resulting sweet-spicy cucumber juice to each. First pour up to half the volume to make sure that there is enough liquid for each serving.
The rest of the juice is evenly topped up in the second round.
Usually, a lot of juice is released during a 3-hour marination. It is enough to fill each jar almost to the top - about 2 cm from the edge of the neck. Don't worry: a small amount of air does not affect the taste and quality of seaming.
Having distributed all the juice, we simply cover the blanks with sterilized lids.
3) Sterilize and close the blanks.
Sterilization is simple. Need large saucepan with water, to the bottom - kitchen towel. We put the pot on the fire. Inside we place the jars so that the water reaches the shoulders.
We are waiting for the water to boil. Spotting sterilization time from the moment the water boils in the pan.
- For 500-750 ml - 10-12 minutes.
- For 850-1 liters - up to 20 minutes.
We take out and hermetically roll up any convenient lids. Turn the rolls upside down, cover and let cool. We store in a dark closet. Cucumbers with mustard for the winter are well stored when room temperature until spring.
The recipe with a photo is as simple as the preparation process. Try it, you won't regret it!
Four important points
- For a tangible sharpness, it is the mustard powder that is needed. Whole grains will give only a light spicy note and a subtle aroma. Don't be afraid to overdo it! The spiciness of this recipe is moderate, which will appeal to everyone.
- Pickled varieties of cucumbers will provide an ideal crispy result. They are distinguished by 2 features. Small and medium size, when the vegetable is reduced in the palm of an adult, and pimples on the skin.
- If you want to cut into circles, feel free to make this blank. The only caveat: do not grind, otherwise the vegetables may turn out to be too soft. It is better to cut into circles about 1 cm thick.
- Pay special attention to cleanliness during the preparation phase. Wash the baking soda bowl, take a clean knife, re-wash your hands before mixing. And be sure to cover the vegetables while marinating. Don't have a suitable large lid? Take a fresh towel.
Whole vegetables in a mustard marinade without sterilization
Another mustard recipe without sterilization with classic pickling leaves and citric acid instead of vinegar is presented in short video. Vegetables are placed in jars whole, which is beneficial for large containers of 1-3 liters. We sterilize the workpiece in 2 pours of boiling water (10 minutes each). Having drained the second water, immediately fill it with hot marinade and roll it up.
That's all for today. Other spicy and spicy options are waiting for you in the Homemade / Easy Recipes section, and interesting updates are already being prepared for publication. Yummy things to you!
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Every year in the country grows great amount cucumbers. And every year the question arises - how to recycle all this? After all, you quickly eat up a fresh harvest. And I want to have something to put on the table in winter, to treat friends.
What we don’t do with them - we roll up cucumber salads in jars, different ones. Let's not forget about. And what about without him.
IN last years addicted to roll up salads. After all, the opportunity to get different tastes a great many - in tomato, spicy with Korean seasoning, with onion and parsley. Moreover, you can cook an accelerated version, without cooking. All recipes are easy to eat.
Just this weekend I made my husband's favorite salad with parsley. He practically eats it alone. And I usually do it a lot. Its only drawback is that it must be stored in the refrigerator, well, or in a cold cellar. The room will explode.
Prepare:
- Cucumbers - 2 kg
- Parsley - ½ bunch
- Sunflower oil - ½ tbsp.
- Table vinegar 9% - ½ tbsp.
- Coarse salt - 40 g
- Sugar - ½ tbsp.
- Pepper - 1 tsp without a slide
- Garlic - ½ head
Cucumbers are overripe. Rinse, remove the tips and cut into circles 7-9 mm wide.
Rinse the parsley, shake off the water, chop finely.
We clean the garlic from clothes, cut into slices.
In a large container, we combine all the products on the list, including prepared ones. in a special way(shredded).
Mix well and forget for 4-6 hours. Let them insist.
During this time, sterilize the jars.
After the set hours, fill the jars to the brim, crushing tightly, and fill with the separated marinade.
Let's put on water bath for 15-20 minutes ( half liter jars). It is better to use small, one at a time. Got it, opened it, ate it.
Since I have an air grill, I save a lot of time by heating the workpieces in it.
We twist the jars with metal lids and turn them upside down under the covers until they cool.
Salad of cucumbers "Winter King" with onions (sterilization is not required)
Have you already pickled the cucumbers? traditional ways, ate full of fresh ones, but they all do not end, and a bunch of large substandard specimens have accumulated. Great, they are suitable for a winter titled salad. Moreover, this time we will do without sterilization, which means we will save time.
So, we are preparing:
- Zelentsy - 1 kg
- Onion - 100 g
- Sugar - 50 g
- Salt - 1 tbsp.
- Vinegar essence - 1 tbsp. (not complete)
- Vegetable oil - 60 ml
- Garlic - 4 cloves
- Black peppercorns - 5 pcs.
We select large fruits, wash and soak in cold water for a couple of hours. Let's add crunchiness and elasticity to them.
Cut into pieces - rings, sticks, as you like. We put in a container. The thinner the size, the faster they will salt.
We chop the onion with transparent half rings. We ship to the same container.
Chop the garlic into thin slices. If laziness, then we take a garlic press.
Mix salad dressing from salt, sugar, vinegar and oil.
Pour this mixture vegetable cutting. Add peppercorns. We mix everything well and leave it under a closed lid for 8 hours. It is more convenient to prepare all the products in the evening and leave them overnight.
During the night, the vegetables released juice. Now we lay them out in jars, previously sterilized, close them with ordinary nylon lids, store in the refrigerator.
They taste like fresh.
Cucumber salad with mustard seeds
It's good to have neighbors. It's good when they share their favorite and proven recipes. When, once again, I puzzled over what to do with a bunch of greens languishing in a bucket, a neighbor came up and advised me to cook spicy cucumbers in mustard dressing.
Of course, I ran for the seeds. As luck would have it, they disappeared from store shelves, but still found, mothballed and did not regret it.
Ingredients:
- Cucumbers - 2 kg
- Garlic - 2 cloves
- Mustard seeds - 1 tbsp.
- Ground black pepper - 1 tsp
- Salt - 3 tbsp. without a slide (50 g)
- Sugar - ½ tbsp.
- Sunflower oil - ½ tbsp.
- Vinegar 9% - ½ tbsp.
We wash the fruits, cut off the tops and cut in half lengthwise, then again in half each part. Divide with a knife in the middle if the cucumbers are large.
We spread it in a large container, squeeze the garlic and add all the seasonings according to the list. Mix and leave at room temperature for 2-3 hours until juice appears.
We put the fruits in sterilized jars and pour the resulting cucumber juice, cover with lids and send to the pan for sterilization for 20 minutes from the moment of boiling.
We close the lids, turn over, cool under a warm blanket.
Salad "Nezhinskiy" with onions and dill
Spicy cucumber slices with onion rings, seasoned with oil and vinegar are suitable for any side dish. Well, as an appetizer for strong drinks, it will fly off the table among the first.
- Cucumbers - 1.2 kg
- Turnip onion - 700 g
- Dill - a large bunch
- For a 0.5 l can:
- Black peppercorns - 3 pcs.
- Allspice - 3 pcs.
- Salt - ¾ tsp
- Sugar - 0.5 tsp
- Vinegar 9% - 1 tbsp.
- Lavrushka
Cut cucumbers into rings, thickness no more than 3 mm
We chop the onion in half rings.
We wash the dill under water, drain and finely chop.
Mix all the ingredients in a salad bowl.
Put peppercorns in clean jars, on top vegetable mix. We tamp tightly so that more enters.
In each jar, pour the products from the recipe list on top, pour boiling water. Cover with lids and leave for 20 minutes.
Then we place the jars in a saucepan with heated water and keep in a water bath for 10 minutes (for jars with a capacity of 0.5 l). We cool in natural conditions.
Korean cucumber salad with carrots for the winter
Korean blanks are famous for their spiciness. To speed up the process, you can use ready-made seasoning for Korean carrot. I like to add spices to my taste in the right proportion.
You will need:
- Cucumbers - 2 kg
- Carrots - 300 g
- Hot pepper - 10 g
- Garlic - 3 large cloves
- Salt - 2 tbsp. without a slide
- Sugar sand -½ tbsp.
- Vinegar 6% - ½ tbsp.
- Sunflower oil - ½ tbsp.
- Black pepper - 1 tbsp.
We prepare the products - we wash them from dirt, remove the tips, peel the carrots and garlic.
Cut cucumbers into slices or rings.
We rub the carrots on a special grater to get thin, long stripes.
Chop garlic into slices.
Cut hot pepper into rings. If you do not like very sharply, then the seeds must first be removed.
We mix all products in one container.
We prepare the marinade from the rest of the products on the list and pour it into the pan. Mix until all ingredients are saturated with marinade dressing. Cover with a lid and leave for 3-4 hours at room temperature. After the specified time, the workpiece is ready for use.
If you are preparing for the winter, then after mixing all the ingredients, we lay out the resulting mixture in sterilized jars (it is better to use small ones) and send it to a water bath. From the moment of boiling, we measure 15-20 minutes, take it out, twist it.
Another preservation option, only with seasoning for Korean carrots. Watch and cook with pleasure.
Cucumber salad in tomato sauce without sterilization
Sometimes under the leaves or in the very corner of the greenhouse we find overgrown cucumbers. They are no longer suitable for pickles, I don’t want fresh ones anymore, but don’t throw them away ... Ta-da-dam ... roll them into jars in the form delicious salad. By the way, you can immediately pamper yourself with them, without waiting for the winter.
Products:
- Cucumbers - 1.5 kg
- Tomatoes - 1 kg
- Sweet pepper - 2 pcs.
- Hot pepper - 1 pc.
- Garlic - 3-4 cloves
- Sunflower oil - 50 ml
- Table vinegar 9% - 4 tbsp.
- Salt - 1.5 tbsp.
- Sugar - 2 tbsp.
First of all, we need to extract the tomato juice. To do this, we wash them and cut them crosswise, pour boiling water in a cup for a minute. Drain the water and remove the skin.
Cut the tomatoes into pieces for convenience, throw them into the blender bowl and grind. You can use a meat grinder.
The resulting juice is poured into a saucepan and boiled over a fire for 20 minutes.
During this time, prepare the rest of the vegetables. Pepper sweet and hot free from seeds, punch with a blender. Let's send the mass to tomato juice together with sugar, salt and butter for 5-10 minutes.
