Pickled cucumbers with mustard powder for the winter. Cucumbers in mustard for the winter in jars

Vegetable oil – 1/4 cup

Vinegar – 1/4 cup

Sugar – 1/4 cup

Dry mustard – 0.7 tsp.

Fresh parsley – 1 tbsp.

Garlic – 2 cloves

Ground pepper – 1/4 tsp.

• 67 kcal

Cooking process

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? 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.

Pickled cucumbers for the winter (with mustard and butter)

A proven recipe for making pickled cucumbers for the winter with mustard and butter, step by step with photographs.

Pickled cucumbers with finger-licking mustard

Wash the cucumbers well.

Rinse the jars and pour boiling water over them.

Place whisks and 2-3 cloves of garlic in the bottom of the jars.

Add mustard, 1 tbsp. spoons per jar.

Place the cucumbers in jars, cutting off the ends. Pour boiling water over and cover with lids for 20 minutes.

Drain the water into a saucepan and add sugar and salt, 2 tbsp each. spoons per 1 liter of water. Add vinegar (2 tablespoons per 1 liter) and boil the marinade.

Pour the marinade into jars and seal. Leave under a blanket until completely cool.

Pickled cucumbers with finger-licking mustard are ready. Store in a cool place.

Pickled cucumbers with finger-licking mustard – Step-by-step recipe with photos Preparations

Step-by-step recipe with photos of preparing pickled cucumbers with finger-licking mustard.

Marinate cucumbers with mustard

Now the time has come when we start making homemade preparations: we cook aromatic jam and, of course, prepare vegetables. After all, every self-respecting housewife is sure to make homemade preparations for the winter for future use, as it is always an excellent appetizer or a pleasant, tasty addition to main courses. Today I have a new, very tasty and not quite ordinary recipe for pickling cucumbers, with the addition of grain mustard. This seasoning goes great with cucumbers, making them piquant and even crispier. You may have heard this name: “Bulgarian cucumbers” - that’s exactly what they are, with grain mustard added to the marinade. Mustard seeds have a sharp, tart taste, slightly reminiscent of horseradish.

This seasoning perfectly stimulates the stomach and intestines. From ground seeds we prepare table mustard, add it to homemade mayonnaise, but from grains you can make excellent French mustard, and also add grains to food according to your taste, for example, in salads, various sauces, use it for pickling and of course for preserving vegetables , mushrooms, etc. But before adding mustard seeds to a dish, they should be lightly fried to activate the aromatic oils.

For cucumbers pickled with grain mustard, this is not required; we simply pre-wash and thoroughly dry the grains, and then put them in jars with all the spices at your request. After all, every housewife pickles cucumbers exclusively in her own way. I always make pickled cucumbers according to the same recipe, which I got from my mother and grandmother... So I just added mustard seeds here.

Required:

• Cucumbers - I have 3 jars, 1.5 liters in volume. each
• Dill umbrellas - 2 pcs. into each jar.
• Black peppercorns - 3-5 pieces in each jar.
• Bay leaf - 1-2 pcs. optionally in each jar.
• Cloves - 2-3 pcs. into each jar.
• Garlic - 2-4 cloves per jar
• Mustard seeds - 1 tsp. per jar.
• Vinegar 70% - 1 tsp. for each jar

for cooking 1 l. marinade:

For the indicated volume (3 cans of 1.5 liters each) I needed 2 liters. brine.

How to prepare pickled cucumbers with mustard seeds:

I usually pre-soak cucumbers for 5-6 hours. Today I just washed them thoroughly and soaked them in cold water in the evening. Wash jars and lids with soda, rinse well and sterilize.

I have already told you how quickly you can sterilize jars using a microwave oven. Many housewives sterilize in the oven or on the stove. Cover the sterile jars immediately with sterile lids.

Prepare all the spices, peel the garlic. Drain the cucumbers and cut off the butts and tails. Again, many housewives pickle cucumbers without cutting off the tails. Place dill umbrellas, garlic, black peppercorns, cloves, bay leaves in sterile jars and add a teaspoon of mustard seeds.

Now we need to put the prepared cucumbers tightly into jars. While we add the cucumbers, boil the water. My mother taught me to pour cucumbers 3 times: 1 time just with boiling water (drain), 2 times pour the prepared brine (drain into a pan) and 3 times boil the brine drained from the jars of the second pour, boil and pour it for storage.

Pour boiling water into tightly packed jars to the top for 15-20 minutes and pour into the sink (the first pour of boiling water shows us how much water we need to make the brine. I got 2 liters of water for 3 one and a half liter jars)

While the jars are filled, we make brine from 2 liters. water + 4 tbsp. sugar + 4 tbsp. salt. Bring to a boil and pour the cucumbers a second time with this brine. Let the cucumbers stand in the brine again for 15-20 minutes, then pour the brine from the jars into the pan and bring to a boil again. Before pouring the cucumbers for the third time, add vinegar to each jar. 1 tsp. for 1.5 l. jar. And when the brine has boiled, fill the jars to the top and cover with lids.

All that remains is for us to roll up the jars or simply close the lid if it is screw-on. Turn the jars CAREFULLY onto the lid and leave them in this position until they cool completely. You can cover the top of the jar with a blanket. This is the beauty I got. Now all that remains is to wait for winter and open the fragrant, crispy cucumbers.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!

How to pickle cucumbers with squash - you will find in the step-by-step recipe with photos

Recipes for pickled cucumbers with mustard for the winter in jars

Russian cuisine is rich in various recipes for salted and pickled cucumbers. They are eaten as an appetizer for the main course, and they are also good in a salad with other ingredients. Each housewife can boast of her unique recipe for preparing crispy cucumbers, to which she adds various ingredients that give an original and piquant taste. This component is often mustard powder or grains. We suggest using our recipes for crispy cucumbers obtained using hot or cold pickling without vinegar or sterilization.

Recipe for cucumbers with mustard for the winter

You can prepare delicious cucumbers using the cold method. They cook quickly because do not require sterilization. This recipe is especially suitable for those who have a cellar with appropriate storage conditions for the preparations. Cucumbers with mustard can be stored under a plastic cover. You will need:

• Cucumbers.
• Powdered mustard.
• Garlic feathers.
• Leaves: cherry, black currant, horseradish.
• Dill umbrellas.
• For brine: 1.5 liters of water and 1 cup of salt.

1. Clean cucumbers, leaves and seasoning are placed in jars.
2. The jars are filled with cold brine and left for two days at room temperature.
3. We take mustard in the proportion of 1 tablespoon per liter jar.
4. We close the container with plastic lids and take it to a cool place for the winter.

Cucumbers with mustard for the winter in jars recipe without vinegar

In a harvest year, many housewives do not have time to process all the gifts of nature, so a lot is left hanging. Overgrown plants can be salted for the winter with mustard without vinegar. As a result, the snack is crispy, has a unique aroma, and the color remains bright and appetizing. Various seasonings and plant leaves are designed to improve the taste and aroma of vegetables. You will need:

• Large fresh cucumbers – 1.5 kg.
• Mustard powder will be required in the amount of 2 tablespoons.
• Take 3 cloves of garlic.
• You need 3 tablespoons of salt.
• At your discretion, take leaves: horseradish, cherry, currant, oak.

Pickled cucumbers with mustard

Many housewives know how to pickle the fruits and often prepare them for the winter, but not everyone puts mustard in jars with them. Try adding it to the brine and you will feel the difference. Pickled cucumbers with mustard seeds are aromatic, crispy, beautiful and very tasty.

For 6 liter cans you need to take:

• Small cucumbers.
• Water – 3 liters.
• Vinegar 9% – 350 ml.
• Take 3 tablespoons of salt.
• You will need 12 tablespoons of sugar.
• 4 onions.
• Garlic – 12 cloves.
• Mustard beans will require 6 teaspoons.
• Horseradish leaves – 4 pieces.

Cucumber salad for the winter with mustard recipe No. 1

To prepare cucumber salad according to this recipe you need to take:

• Small cucumbers – 4 kilograms.
• Garlic – 6 cloves.
• You need to take 3 large spoons of parsley and salt.
• Prepare a large spoonful of acetic acid, sugar, vegetable oil and dry mustard.
• Ground black pepper is needed in the amount of a tablespoon.

1. Cucumbers are washed and cut in half. If you took gherkins, you can use them whole. Vegetables are mixed with spices and herbs, then left to extract juice for 3 hours. Stir occasionally.
2. The mixture is placed in sterilized jars, juice is added in equal quantities. Then the lettuce is sterilized and rolled up. Place it in a warm place to cool, and then transfer it to other workpieces for storage.

Cucumber salad for the winter with mustard recipe No. 2

We choose pickled cucumbers for winter salad, that is, with pimples.

• Fresh cucumbers – 4 kg.
• A glass of vegetable oil, sugar, vinegar 9%.
• 2 tablespoons each of salt, mustard powder, chopped garlic, fresh dill.
• 1 teaspoon each of ground black and red pepper.

Important! From mustard marinade in jars becomes cloudy, don’t be alarmed, this is how it should be. This winter preservation is worth your attention, believe me.

Cucumber salad for the winter with mustard recipe No. 3

To make this fresh cucumber salad, you need to take:

• Cucumbers in the amount of 1 kg.
• Dill - a bunch.
• Onion – 150 grams.
• Mustard powder – 35 grams.
• Table vinegar – 255 ml.
• Peppercorns, bay leaf.
• You will need a tablespoon of salt.
• Take 5 large spoons of granulated sugar.

Preparing cucumber salad with mustard for the winter:

Salted and pickled cucumbers with mustard according to these recipes differ in taste and crunch. Choose any, follow each step of the preparation, or improvise with the ingredients at your discretion. Bon appetit!

Recipes for pickled cucumbers with mustard: preparing cucumber salads for the winter in jars

How to prepare pickled cucumbers with mustard for the winter in jars? The article reveals the secrets of preparing delicious winter snacks from cucumbers with mustard; prepare salads, pickle, and salt these gifts.

We offer you an unusual preparation of cucumbers for the winter - with dry mustard. Cucumbers can be preserved without vinegar and without sterilization, the main thing is to prepare the jars well and follow all the technology, and tasty and piquant 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 the cloudy brine bother you; when using dry mustard, it shouldn’t be any different.

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.

Lightly salted cucumbers with mustard

Ingredients:

With mustard they turn out vigorous, incredibly crispy, can be prepared without much hassle and are stored well. They go well with potatoes, they are used in pickles, salads, etc. Now we will tell you how to properly pickle cucumbers with mustard.

Lightly salted cucumbers with mustard

Ingredients:

• cucumbers – 3 kg;
• spicy herbs - to taste;
• spices;
• dry mustard – 6 tbsp. spoon;
• garlic – 3 cloves;
• water – 4 l;
• salt – 3 tbsp. spoons.

Preparation

Soak the cucumbers in cold water and leave to soak for about 6 hours, changing the water every 2 hours. Without wasting time, we prepare the jars: wash them, dry them and fill each with spices and herbs. Then put the cucumbers and fill them with 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. At this point, the process of pickling cucumbers with mustard is completed, and they can be served with boiled potatoes. If you are preparing the preparation for the winter, then pour the pickle into a saucepan, boil for 10 minutes, immediately pour into jars, roll up the lids, turn over and wrap 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.

Preparation

First, wash the cucumbers and soak them in cold water for 6 hours. Meanwhile, boil water in a separate pan and cool it. We wash and sterilize the jars in advance. Then put herbs, peeled garlic and pepper at the very bottom of each jar. We compact the cucumbers on top. Pour salt into cooled boiled water and stir thoroughly until it is completely dissolved. Pour the resulting brine into jars, add a spoonful of mustard on top and close very tightly with a nylon lid. 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. spoon;
• greenery;
• garlic – 10 cloves;
• salt – 2 tbsp. spoons.

Preparation

To begin, wash the cucumbers well, put them in a large container, sprinkle with salt, chopped garlic, ground pepper, grated ginger root, sugar and mustard. Pour in a little vinegar, vegetable oil and throw in finely chopped fresh herbs. Mix everything well and leave to marinate for about 3 hours.

Next, take sterilized liter jars, lay out the prepared 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.

Sliced ​​cucumbers with mustard

Ingredients:

• cucumbers – 1 kg;
• onion – 150 g;
• table vinegar – 250 ml;
• dill greens;
• granulated sugar – 5 tbsp. spoon;
• mustard powder – 350 g;
• Bay leaf.

Preparation

To begin, wash the cucumbers well and dry them with a paper towel. Then cut them into circles, add onion, chopped into half rings and finely chopped dill. Next, take a saucepan, pour table vinegar into it, throw in dry vinegar, granulated sugar, bay leaves crushed in a mortar and pepper.

Bring to a boil and carefully place the cucumbers with onions and herbs into the brine. Stirring occasionally, bring everything to a boil again. After this, transfer the salad into sterilized jars, fill with brine, roll up and leave to cool for about night under a blanket.

When we lived in a dormitory during my student years, I was lucky to try many different pickled and canned cucumbers: all the girls brought their mother’s preparations, and then treated each other.

So, everything is learned by comparison, and I like cold pickles the most. The only drawback of these cucumbers is that they need to be stored in a cold basement or refrigerator, so they are not very suitable for city apartments.

Pickled cucumbers make the most delicious vinaigrette, they can be eaten simply as an appetizer with.

Even though we live in an apartment, I make 2-3 jars of these cucumbers and store them in the refrigerator. This summer, my daughter and I were visiting our grandmother and we all picked cucumbers together. The recipe for pickled cucumbers for the winter is very simple, you will see for yourself by reading the article to the end.

I offer you a recipe for pickled cucumbers, according to which my grandmother has been making them for decades. The recipe is proven, the cucumbers turn out crispy and not too salty, they can be stored in the cellar for up to 2 years.

To pickle cucumbers, you will need any jars and nylon (plastic) lids. I don’t recommend using metal screw caps, as they rust (both inside and outside...)

So, to pickle cucumbers we need the following:

• cucumbers
• Clean and dry 1 liter, 2 liter or 3 liter jars
• Nylon covers
• Horseradish leaves
• Dill umbrellas
• Black peppercorns
• Peeled garlic
• Chilli pepper
• Dry mustard
• Oak leaf (for crunchiness of cucumbers)

For the brine:

• 1 liter of cold running water
• 2 heaped tablespoons (60g).

Preparation:

If you can put less salt in it, then the lack of salt in pickled cucumbers can contribute to the development of bacteria. As a result, cucumbers may become soft and not tasty.

Soak the cucumbers in cold water for 3-5 hours (or better for 5-8, especially if these are store-bought cucumbers). This must be done so that the cucumbers get the missing water, otherwise they will get it from the brine and there may not be any left in the jar. Rinse the cucumbers under running water. The ends of the cucumbers do not need to be trimmed.

Wash jars and lids. (I do not sterilize or dry them in this recipe. But if you pour boiling water over the jars and lids, that will only be a plus).

Arrange the cucumbers, evenly layering with herbs.

Don't forget about garlic, chili pepper and dry mustard. For a 3-liter jar you need about 5-6 cloves of garlic, 1 chili pepper and 1 teaspoon of dry mustard.

Dissolve 2 heaped tablespoons of coarse salt in 1 liter of water in a separate container (about 1.5 liters and 3 tablespoons of salt are needed for a 3-liter jar).

Stir well and let sit. Usually coarse salt produces a sediment. I don't pour it into a jar. Fill the jars to the very top. Cover with regular plastic lids and place in a cool place.

Check periodically (every 3-5 days) and make sure that the cucumbers are covered with brine, otherwise, if this is not done, cucumbers without brine may become soft and mold will form.

Sometimes you have to add brine (until the foam is completely displaced from the jar and the edge of the neck, i.e. to the very edge of the jar, brine - based on 1 liter of water - 2 tablespoons of salt).

The cucumbers will ferment. This is fine. They may become cloudy and foam, but then the brine will lighten over time and the foam will go away.

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

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

Cucumbers with mustard for the winter - general principles of preparation

To prepare canned cucumbers, they must first be soaked in a large amount of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. Place greens on the bottom of a prepared, clean and sterilized jar: parsley, garlic, dill and horseradish leaves. The soaked cucumbers are placed tightly in the jar to the very top. Some recipes call for cutting them lengthwise into several pieces. Dill branches with seeds are placed on top and marinade is poured over.

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

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

Cucumbers with mustard for the winter - preparing food and dishes

For cucumbers, you usually need to prepare a large amount of herbs, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be chopped. Horseradish leaves and roots are washed and also chopped. The garlic is peeled; if the cloves are large, they are divided in half. The cucumbers are soaked.

Utensils for preservation must be selected and prepared in advance. To do this, choose 1-3 liter jars. They are thoroughly washed with soda and sterilized along with the lids. The glass should not be damaged, otherwise the jar may burst, and all the work and products will be lost.

Use an enamel or steel pan for preparing the marinade. Its size depends on the number of cucumbers and mustard being prepared for the winter.

Recipe 1: Cucumbers with whole mustard

This is a simple recipe that will take 2-3 hours to prepare, excluding the preparation of the cucumbers. The finished product is crispy, has an islandy taste, and is suitable for use in its pure form or as a savory component of a salad.

Components:

Whole mustard seeds – 6 tsp;

Green cucumbers – 6 kg;

Coarse rock salt - 10 tbsp. l.;

Granulated sugar – 10 tbsp;

Head of garlic – 2 pcs.;

Greens – horseradish leaves, sprigs of dill and parsley;

1 liter jars;

Preparation:

First we act on the basic principles. After the top dill has been laid, 2-3 cloves of garlic are added to it, depending on the size. A full jar is filled with boiling water and, without rolling up, closed with a lid. Let it brew for 15 minutes, after which the water is carefully drained; you can use a special nylon lid with holes. The operation is repeated 1 more time.

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

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

Recipe 2: Cucumbers with dry mustard

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

Components:

Dry ground mustard – 2 tbsp;

Green cucumbers – 4 kg;

Granulated sugar – 1 cup;

Vinegar – 1 glass;

Sunflower oil – 1 glass;

Ground pepper 1 tbsp;

Coarse rock salt – ½ cup;

½ liter jars;

Preparation:

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

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

Recipe 3: Oak Leaf Cucumbers

The ingredients in this recipe include oak leaf. Adding it when pickling and preserving preserves the firm consistency of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard – 0.5 tbsp;

Green cucumbers – 4 kg;

Oak leaves - 40 pcs.;

Dill greens – 2 bunches;

Coarse rock salt – 2 tbsp;

Garlic – 1 head;

Horseradish root – 1 pc.;

Add pepper to taste;

Preparation:

The first stages of preparation follow the general rules. Cucumbers are placed in a jar with spices, oak leaves and herbs. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which are left to infuse for 2-3 days. The containers are left indoors at room temperature so that the fermentation process takes place more intensively. Afterwards, the brine must be drained and brought to a boil again. The jars are filled again and rolled up.

Recipe 4: Original cucumbers

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

Components:

Dry mustard – 160 g;

Green cucumbers – 4 kg;

Dill with seeds – 4 pcs.;

Dill greens – 6 sprigs;

Parsley – 4 sprigs;

Celery greens – 4 sprigs;

Tarragon greens - 4 sprigs;

Garlic – 6 cloves;

Water – 4 l.;

Coarse rock salt – 260 g;

Preparation:

Cucumbers are selected as similar in size as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. You must first prepare a brine from water, salt and mustard, and cool it. Cold brine is poured into jars of herbs, spices and cucumbers and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and sealed.

Recipe 5: Canned cucumbers with onions

This is an old and proven recipe. Cucumbers are firm and flavorful; they go great as a stand-alone cold appetizer or in combination with other ingredients in salads. Onions that are preserved together with cucumbers are also very tasty.

Components:

Ground mustard - 300 g;

Green cucumbers – 3 kg;

Onion – 300 g;

Granulated sugar – 1 cup;

Coarse rock salt – 4 tbsp;

Dill greens – 2 bunches;

Bay leaf – 2 pcs.;

Ground black pepper is added to taste;

Water – 3l;

Vinegar - ½ cup

Preparation:

This recipe doesn't go according to the usual plan. Place the prepared cucumbers in a large saucepan, add the required amount of water, and add all the ingredients. Onions and dill must first be finely chopped. The solution along with the cucumbers is boiled for 15 minutes over low heat.

Next, the cucumbers are taken out and placed in prepared, pre-sterilized jars. Pour the boiling marinade that remains in the pan over the top. The rolled up jars are turned over onto lids and wrapped in a warm blanket for a day.

Recipe 6: Spicy cucumbers with mustard for the winter

This recipe has been developed for lovers of spicy cold appetizers and savory canned cucumbers. Thanks to the hot peppers, which are preserved along with the other ingredients, the taste is pleasantly spicy.

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers – 5 kg;

Dill with seeds – 300 g;

Horseradish – 30 g;

Hot pepper pods – 2 pcs.;

Garlic – 1 head;

Water – 2.5 l;

Coarse rock salt – 250 g;

Preparation:

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

Recipe 7: Cucumbers with mustard for the winter with basil

Basil lovers will love these cucumbers. Tasty, crispy, with a pleasant aroma, they can be served as a separate dish. Preparation will not be difficult, and the result will exceed all expectations.

Components:

Mustard – 100 g;

Green cucumbers – 5 kg;

Water 4.5 l;

Vinegar – 0.6 l;

Coarse rock salt – 100 g;

Granulated sugar – 100 g;

Horseradish root – 1 pc.;

Dill inflorescences – 20 g;

Dried basil – 1 tbsp. l.;

Fresh basil – 5 sprigs;

Preparation:

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

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

The hot prepared solution is poured into jars of cucumbers, placed in boiling water and sterilized for 10-15 minutes, after which they are rolled up.

Recipe 8: Canned cucumbers with vodka

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers – 3.5 kg;

Vodka – 3 tbsp. l.;

Dill greens – 1 bunch;

Allspice – 12 peas;

Horseradish greens – 2 leaves;

Garlic – 6 cloves;

Sweet pepper – 3 pcs.;

Hot pepper – 1 pc.;

Bay leaf – 2 pcs.;

Currant leaves – 12 pcs.;

Cherry leaves – 12 pcs.;

Granulated sugar – 150 g;

Coarse rock salt – 200 g;

Water – 3 l;

Vinegar – 150 ml;

Preparation:

Cucumbers are prepared according to the standard procedure. Sweet peppers are washed, seeded and cut into pieces. Also coarsely chop the greens and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: the greens should be at the bottom and at the top of the jar. Bitter and sweet peppers are laid out on the bottom on the greens.

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

Cucumbers with mustard for the winter - subtleties and useful tips

• Oak and cherry leaves contain tannins, so they are often added to preserves to maintain the firmness of the product.
• To correctly determine the salt concentration in the marinade, our grandmothers used a raw chicken egg. If the salt concentration is low, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
• When canning cucumbers, the required ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be added as desired, experimenting with flavors every year.
• If pieces of horseradish roots are placed not only at the bottom, but also at the top of the jar, this will prevent the process of mold formation.