Crispy canned cucumbers with mustard. Cucumbers with mustard for the winter

23.09.2019 Fish dishes

Cucumbers with mustard are very tasty and crispy. You can cook lightly salted or pickled cucumbers, as well as salad. Consider the following options for preparing these dishes.

Cucumbers with mustard for the winter

Cut 4 kg of cucumbers into 4 pieces. Add 1 tbsp. vegetable oil, a tablespoon of dry mustard and ground pepper, ½ tbsp. salt, 1 tbsp. acetic acid, stir, let stand for 6 hours. Pack the workpiece into one-liter jars, fill it with juice, sterilize for forty minutes, seal.

Mustard Cucumber Recipe

The first step is to prepare the saline solution. To do this, dissolve 655 g of table salt in a bucket of water. If we take the consumption per liter, then 65 g of salt must be taken for a liter jar of water. You can also use the "grandmother's" recipe. Dip a fresh egg into a bucket of water. You need to add salt until it starts to float. Sort 10 kg of fresh cucumbers, wash, soak in cold water for 5-6 hours. This will allow the fruit to fill all the voids and fill well.

You can salt the workpiece in wooden tubs or barrels, large enamel dishes, glass jars. Put 100 g of cherry leaves on the bottom of the container, a layer of vegetables, tamp, put the herbs again (400 g of dill and peeled horseradish root). Alternate layers all the way to the top. 1.2 cups of mustard can be placed on the bottom, or tied in a gauze bag and lowered. Pour vegetables with saline, cover with oppression. Glass containers can simply be closed with plastic lids. Put a cotton napkin in a circle, and from time to time rinse it with water and pour boiling water over it. If you put mustard without a bag, then after a few minutes it will settle, and the brine will become transparent.

Cucumbers with mustard recipe for the winter.

Rinse and sterilize canning jars. Wash 600 g of cucumbers and wipe dry. Peel and chop 100 g of onion, chop half a bunch of dill. Rub the bay leaf. Pour 350 ml of water into a saucepan, add a tablespoon of vinegar, 1 tbsp. l. salt, 2 tbsp. tablespoons of granulated sugar, 1 tbsp. l. dry mustard, heat. Toss in the pepper and pounded bay leaf, stir, bring to a boil. Add the cucumbers, gently turn them over, and let it boil. Remove from heat, arrange in prepared jars, fill with hot brine, roll up.

Cucumbers with mustard in jars

You will need:

Dry mustard, vodka - tablespoon each
- a bunch of dill
- cucumbers - 2 kilograms
- a clove of garlic - 2 pcs.
- horseradish leaf
- lavrushka
- peppercorns - 3 pcs.
- bitter and sweet pepper - 1 pc.
- salt - 265 g
- sugar - 200 g
- acetic acid - 220 ml
- cherry leaves - 1 branch
- currant leaves - 1 branch

Preparation:

Wash the vegetables well, cut the pepper into pieces, free from the seeds. Peel, chop the garlic. Wash, chop the herbs. Wash the jars thoroughly with the addition of baking soda, add herbs, spices and herbs. Place the cucumbers in a dense layer. Boil the kettle. Pour boiling water over the vegetables twice. After the first time, cover them with a lid, then drain the water, pour boiling water over again for 20 minutes. Pour the liquid into a saucepan - it will come in handy for the brine. Bring the last water from the jars to a boil, dissolve the sugar and salt. Add a tablespoon of vodka and mustard to each jar, fill with brine. Boil the lids for 5 minutes. Cover containers with sterilized lids. Roll up. Unfold containers upside down, wrap up.

Cook for dinner.

Pickled cucumbers with mustard.

You will need:

Cucumber fruits - 3 kg
- greens of celery, dill, parsley - 2 sprigs
- a clove of garlic - 3 pcs.
- horseradish leaf
- tarragon
- Lavrushka - 2 pcs.
- mustard seeds - a teaspoon
- cloves - 5 pieces
- peppercorns (black) - 5 pcs.
- acetic acid - 135 ml

To fill:

Granulated sugar - 65 g
- salt - 110 g
- water - a couple of liters

Cooking steps:

Select fruits of the same size, soak for three hours in cold water. Wash the greens, chop coarsely, chop the garlic and onion. Make a marinade: boil water with salt, sugar, toss black peppercorns, lavrushka, cloves. Wash the jars thoroughly. Pour 3 tablespoons of vinegar into a prepared three-liter jar. Spread the herbs, onions and garlic evenly over the jars. Add mustard, lay cucumber fruits, fill with hot filling, cover with a lid. Put a jar of vegetables in a pot of warm water, bring to a boil, sterilize, set to cool.

Make and

Cucumber salad for the winter with mustard.

Ingredients:

Garlic cloves - 6 pcs.
- parsley - 3 tbsp. spoons
- medium-sized cucumbers - 4 kg
- acetic acid, dry mustard, sugar, vegetable oil - a tablespoon
- salt - 3 tbsp. spoons
- ground black pepper - 1 tablespoon

Preparation:

Rinse the cucumbers, cut in 2 parts in half. Gherkins can be used whole. Stir vegetables with herbs and spices, leave for 3 hours to let them juice. Stir occasionally. Lay out the workpiece in the prepared jars, evenly distribute all the released liquid. Sterilize salad, seal. Cucumber salad with mustard ready!

How do you like it?

Cucumbers in a jar with mustard.

You will need:

Granulated sugar, vinegar - a tablespoon
- vegetable oil, salt - a tablespoon
- ground black pepper, chopped garlic, mustard - 2 tbsp. spoons

For brine:

Granulated sugar - 1.5 tbsp. spoons
- citric acid - 1.5 tsp
- salt - 1 tbsp. l.

Preparation:

Put everything in a bowl, mix thoroughly, let it brew for 3 hours, put in liter jars, sterilize for 20 minutes, seal with metal lids.

Cucumbers with mustard for the winter - general cooking principles

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

It is the marinade that gives the product a unique taste. It is prepared separately in a saucepan, and then poured into a jar. The marinade requires pure water, sugar, salt, mustard, vinegar, and individual ingredients for each recipe. The water is brought to a boil, the components are poured and cucumbers are poured into a jar with a ready-made boiling solution.

In some recipes, jars with cucumbers and marinade 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 sliced. The leaves and roots of horseradish are washed and also cut. Peel the garlic; if the cloves are large, they are divided in half. Cucumbers are soaked.

Preservation utensils must be selected and prepared in advance. To do this, choose cans of 1-3 liters. They are thoroughly washed with baking soda and sterilized along with the lids. The glass should not be damaged, otherwise the jar may burst, and all labor and purges will be lost.

An enamel or steel pan for preparing the marinade is taken. Its size depends on the amount of prepared cucumbers with mustard for the winter.

Recipe 1: Cucumbers with whole mustard

This is a simple recipe, which will take 2-3 hours to prepare, if you do not take into account the preparation of the cucumbers. The finished product is crispy, has a tangy taste, and is suitable for pure use or as a spicy component of a salad.

Components:

Whole mustard seeds - 6 tsp;

Green cucumbers - 6 kg;

Coarse rock salt - 10 tbsp l .;

Sugar sand - 10 tablespoons;

Head of garlic - 2 pcs.;

Greens - horseradish leaves, dill and parsley sprigs;

Banks with a volume of 1 liter;

Preparation:

First, we act according to basic principles. After the top dill has been laid, 2-3 garlic cloves are added to it, depending on the size. A full jar is filled with boiling water and, without rolling, is 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.

Marinade is prepared separately for each jar. To do this, drain the water from the jar into a saucepan, add sugar and salt to the same place, 1 tbsp each. and boil. Half a teaspoon of mustard seeds and one teaspoon of vinegar are poured into a jar. From above, everything is poured with a 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 conservation cools down and can be moved to a cooler place.

Recipe 2: Cucumbers with dry mustard

The composition of this recipe includes vegetable oil, which gives the cucumbers with mustard for the winter tenderness, light buttery taste. The manufacturing process takes longer, but the results exceed all expectations.

Components:

Dry chalk mustard - 2 tablespoons;

Green cucumbers - 4 kg;

Sugar sand - 1 glass;

Vinegar - 1 glass;

Sunflower oil - 1 glass;

Ground pepper 1 tablespoon;

Coarse rock salt - ½ cup;

Banks with a volume of ½ l;

Preparation:

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

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

Recipe 3: Cucumbers "Oak Leaf"

This recipe contains an oak leaf. Adding it during pickling and preservation preserves the firm consistency of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard - 0.5 tablespoons;

Green cucumbers - 4 kg;

Oak leaves - 40 pcs.;

Dill greens - 2 bunches;

Coarse rock salt - 2 tablespoons;

Garlic - 1 head;

Horseradish root - 1 pc.;

Put pepper to taste;

Preparation:

The first stages of cooking 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 in a room at room temperature so that the fermentation process takes place more intensively. After that, the brine must be drained and brought to a boil again. The cans are poured and rolled again.

Recipe 4: original cucumbers

Cucumbers with mustard for the winter according to this recipe are especially fragrant. This is due to the addition of celery and tarragon to the cooking process. These cucumbers can be used both on their own and in salads.

Components:

Dry mustard - 160 g;

Green cucumbers - 4 kg;

Dill with seeds - 4 pcs.;

Dill greens - 6 branches;

Parsley - 4 sprigs;

Celery greens - 4 sprigs;

Tarragon greens - 4 branches;

Garlic - 6 cloves;

Water - 4 l.;

Coarse rock salt - 260 g;

Preparation:

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

Recipe 5: Canned Cucumbers with Onions

This is an old and tried recipe. Cucumbers are hard and flavorful, they go well as a standalone cold appetizer or in combination with other ingredients in salads. Also, onions are very tasty, which are canned along with cucumbers.

Components:

Ground mustard - 300 g;

Green cucumbers - 3 kg;

Onions - 300 g;

Sugar sand - 1 glass;

Coarse rock salt - 4 tablespoons;

Dill greens - 2 bunches;

Bay leaf - 2 pcs.;

Ground black pepper is added to taste;

Water - 3L;

Vinegar - ½ cup

Preparation:

This recipe is not prepared according to your usual schedule. The prepared cucumbers are laid out in a large saucepan, the required amount of water is poured there, and all the ingredients are poured. Onion and dill must first be finely chopped. The solution is boiled together with cucumbers for 15 minutes over low heat.

Further, the cucumbers are taken out and laid out in prepared, pre-sterilized jars. Pour the boiling marinade from above to the top, which remained in the pan. 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

For lovers of spicy cold snacks and savory canned cucumbers, this recipe has been developed. Thanks to the hot pepper, which is canned along with the rest of the 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 liters;

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 peppers are placed on the bottom of each jar. The marinade is prepared according to a standard recipe, cooled and poured over each jar. After 3 days, the liquid is drained from the cans, brought to a boil. Cucumber bottles are filled with boiling brine and rolled up.

Recipe 7: Cucumbers with mustard for the winter with basil

Basil lovers will love these cucumbers. Delicious, crispy, with a pleasant aroma, they can be served as a separate dish. Cooking is not 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;

Sugar sand - 100 g;

Horseradish root - 1 pc.;

Dill inflorescence - 20 g;

Dried basil - 1 tbsp l .;

Fresh basil - 5 branches;

Preparation:

Cucumbers and greens are prepared according to the 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 and the marinade is immediately removed from the stove.

Jars of cucumbers are poured with a hot ready-made solution, put them 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 peppers - 3 pcs.;

Bitter pepper - 1 pc.;

Bay leaf - 2 pcs.;

Currant leaves - 12 pcs.;

Cherry leaves - 12 pcs.;

Sugar sand - 150 g;

Coarse rock salt - 200 g;

Water - 3 liters;

Vinegar - 150 ml;

Preparation:

Cucumbers are prepared according to the standard scheme. Sweet peppers are washed, peeled from seeds and cut into pieces. Greens and garlic are also coarsely chopped. The ingredients are put into the jar along with the cucumbers according to the general rules: greens should be at the bottom and at the top of the jar. Bitter and sweet peppers are laid out on the bottom of the herbs.

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 separately for each jar. To do this, pour water from a container with cucumbers into a saucepan, add sugar and salt, evenly distributing the entire specified volume on all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottle. Banks are rolled up, insulated for a day.

Cucumbers with mustard for the winter - subtleties and useful tips

Oak and cherry leaves will contain tannins, so they are often added to preservation to preserve the firmness of the product.
To correctly determine the salt concentration in the marinade, our grandmothers used a raw chicken egg. With a low salt concentration, the egg will lie on the bottom of the container, but if there is enough salt, it will float to the surface.
When preserving cucumbers, the essential ingredients are salt, sugar, vinegar and mustard. The rest of the spices and additional products can be added as desired, experimenting with flavors annually.
Putting pieces of horseradish roots not only on the bottom, but also in the top of the jar, this will prevent the formation of mold.

So the time has come when we start making homemade preparations: we cook aromatic jam and, of course, we make preparations for vegetables. After all, every self-respecting housewife necessarily makes homemade preparations for the winter for future use, since this is always an excellent appetizer or a pleasant, tasty addition to the second 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 well with cucumbers, making them more savory and even crisper. Perhaps you have heard this name: "Bulgarian cucumbers" - this is exactly what they are, with the addition of grain mustard to the marinade. Mustard seeds have a pungent, 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 the grains you can make excellent French mustard, and also add grains to your taste, for example, in salads, various sauces, use it for pickling and, of course, for preserving vegetables , mushrooms, etc. But before adding the mustard seeds to the dish, they should be lightly fried to activate the aromatic oils.

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

Would need:

Cucumbers - I have 3 jars, with a volume of 1.5 liters. each one
Dill umbrellas - 2 pcs. in each jar.
Black peppercorns - 3-5 pcs in each jar.
Bay leaves - 1-2 pcs. optional in each jar.
Cloves - 2-3 pcs. in each jar.
Garlic - 2-4 cloves per can
Mustard seeds - 1 tsp each on the jar.
Vinegar 70% - 1 tsp each. for each jar

for cooking 1 liter. marinade:

Salt - 2 tablespoons no top
Sugar - 2 tablespoons no top
Water - 1 liter.

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

How to make mustard seed pickles:

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

I've already told you how quickly you can. Many housewives sterilize in the oven or on the stove. We immediately cover sterile jars with sterile lids.

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

Now we need to lay the prepared cucumbers tightly into the jars. While we are laying the cucumbers, we boil the water. Mom taught me to pour cucumbers 3 times: just 1 time with boiling water (drain), 2 times already pour the prepared brine (pour into a saucepan) and 3 times boil the brine drained from the cans of the second bay, boil and fill it for storage.

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

While the cans are filled, we make a brine from 2 liters. water + 4 tbsp. sugar + 4 tablespoons salt. Bring to a boil and fill the cucumbers a second time with this brine. Again let the cucumbers stand in the brine 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 each. 1.5 liters. jar. And when the brine has boiled, fill the cans to the top and cover with lids.

It remains only for us to roll up the turnkey jars or just close the lid if it is screw. We turn the cans CAREFULLY on the lid and leave in this position until they cool completely. You can cover the top of the jar with a blanket. This is my beauty. Now all that remains is to wait for winter and discover fragrant, crunchy cucumbers.

Bon appetit, Svetlana and my home site!

How to pickle - you will find in a step-by-step recipe with a photo

Oh, my dears, you can write endlessly about blanks. And there will always be new and interesting recipes. Today we will close a couple of jars of cucumbers in mustard filling for the winter.

Not so long ago, we filled them, fermented them and picked delicious ones. For those housewives who are fed up with ordinary pickles and want to diversify the preservation, I advise you to definitely prepare one of the recipes I have described.

As you may have guessed, we will take gherkins and mustard as the main ingredients. It can be in the form of seeds, powder, or paste. Absolutely any kind of it will do.

You can take any fruits, because these cooking methods work great for chopped vegetables. And it’s more convenient. I immediately opened the jar, put the pieces in a salad bowl and that's it. A minimum of dirty dishes and unnecessary actions.

The taste is slightly sweet, but very pleasant. If you choose the butter option, the pieces will be soaked in it and the flesh will become very tender. Spices will add flavor and a touch of flavor.

They are prepared quite simply and without unnecessary hassle. However, I advise you to always sterilize preservation containers and lids. So that our work is not wasted.

You can close the jars with different lids. Those that are screwed, or those that need to be closed with a key. But today I will also talk about how to close cans with nylon lids. Although earlier this option seemed unacceptable to me.

The ratio of ingredients is described for 4 kg of fruit, if you have a smaller amount, then divide the entire ratio by the figure you need.

Composition:

cucumbers - 4 kg,
onion - 1 pc.,
garlic -1 pc.,
3 tbsp salt,
0.2 kg of sugar
mustard-1 tbsp. l.,
ground black pepper - 2 tsp,
200 ml of sunflower oil,
vinegar 9% - 200 ml.

Fruits must be soaked before conservation. If you have them freshly picked, then it is enough to do it for 30 minutes, if yesterday's then, then for 2 hours.

Fruits can only be taken small with pimples. These grades are specially bred for seaming. But it is this recipe that can be closed with salad long fruits.

We wash the cucumbers, cut them into pieces, can be circles, can be slices. Look at the volume of your cans.

Finely chop the onion and garlic.

Pour vegetables with oil, vinegar. Pour garlic and onions to them, add mustard powder, sugar, salt and pepper.

Our vegetables will be pickled, so we leave them in the pot for at least 1 hour.

Cooking containers.

Put the salad in sterilized jars and fill it with marinade on top. It was diluted with cucumber juice and there was more of it. Just pour into the jar directly from the pan.

It is important for us that no air remains inside the jar. After all, we know that air in conservation is harmful. Therefore, we tamp the salad as tightly as possible and fill it with liquid. If there is not enough brine, you can add a small amount of boiled water.

We cover the container with boiled iron lids and send it to sterilize in a wide saucepan. A towel was previously placed in it. We put our containers and fill with water almost to the top. After boiling, sterilize for 15 minutes.

Then we tighten our caps. We turn the containers over and check if there is any air intake inside the contents. If you did not see any bubbles or extra droplets, then we remove the jars “under a fur coat”. Where our canned food will cool for at least 12 hours. And only then we will remove them to the basement.

The most delicious recipe for crispy cucumbers without sterilization

Sterilization usually takes extra time. And now there are a lot of recipes where housewives are trying in every possible way to bypass this step. This works wonderfully if the entire harvesting process went right.

I do not advise you to neglect the sterilization of cans. Still, preparations for the winter do not tolerate dirt.

For 2 kg of cucumbers:

mustard powder - 1 tablespoon,
0.5 cups 9% vinegar
125 ml of sunflower oil,
granulated sugar - 0.5 cups,
1.5 level tablespoons of salt,
head of garlic,
0.5 tsp ground black pepper
0.5 tsp ground red pepper.

Cut the fruits soaked for 2 hours into rings, but not very thinly. Or they can be cut along the vegetable into 6-8 pieces.

Then we move on to preparing the marinade. To do this, first mix the dry ingredients: pepper, mustard powder, salt and sugar.

Fill them with vinegar and oil. We mix and fill our cucumbers. Stir so that each circle is saturated with marinade.

We leave them to marinate for 2 hours, sometimes stirring vegetables. This is necessary so that the filling does not concentrate on the bottom, but spreads evenly over the salad. During this time, we will rinse and sterilize the cans.

Then we look at our cucumbers, they have decreased in volume and released juice. So immediately our marinade became larger.

Pour the gherkins into a saucepan and place them on the stove. We turn on a moderate fire. From the moment they boil, we cook them for 3 minutes. They will change in color and can be closed immediately.

We transfer it to a sterile container to the top and roll it under the lids.

In the inverted form, remove it under the insulation from warm clothes. There they will cool down and continue natural sterilization. And also the elastic bands on the cans will swell and settle more densely on the neck. It only plays into our hands.

Whole cucumbers without vinegar with mustard

Mustard acts as a preservative, so the addition of vinegar in the previous recipes was used to enhance the taste. But there are also more gentle options when it is not used.

Ingredients:

1 liter of water
2 tbsp salt,
2 lavrushkas,
2 dill umbrellas,
3 oak leaves,
horseradish leaf,
2 currant leaves,
4 inflorescences of a carnation,
4 allspice peas.

Fill the cucumbers with water for 3 hours, then cut off the butts.

Dilute salt in a liter of water.

We wash the jars with soda and a clean sponge for dishes.

We take a two liter and put all the spices and leaves in it.

First, place large fruits vertically. Then on them those that are smaller.

Fill them with brine.

Put mustard powder on top.

Close with boiled lids.

We put away for storage, and after a month these cucumbers can already be eaten. It is better to store them in the refrigerator or in the cellar.

Cooking method in mustard sauce without oil (for 1 liter of water)

Mustard pickled cucumbers turn out to be a little greasy. After all, we added oil. Not everyone likes it, so here's a recipe where we make a sauce without butter. It turns out very tasty too. And, by the way, these fruits are suitable for and for s.

We will use the mustard from a tube of pasty consistency. In appearance, the sauce turns out to be not very beautiful, but it tastes just awesome.

Ingredients:

cucumbers,
for 1 liter of water,
granulated sugar - 300g.,
salt - 3 tablespoons,
mustard - 5 tablespoons (American),
vinegar 9% - 1 tbsp. (200ml.),
1 currant leaf,
1 umbrella of dill,
1 horseradish leaf,
1 clove of garlic.

First, prepare the marinade. Add sugar, salt to the water and bring them to dissolve. Squeeze out 5 tablespoons of mustard.

Stir, bring the sauce to a boil. We are trying to achieve a homogeneous mixture by stirring. Add vinegar and immediately turn off the stove.

We poured cucumbers with water for 2 hours earlier.

Put prepared and washed leaves and spices in sterile jars. Add a clove of garlic. If it is very large, then it can be cut into pieces.

We cut off the tails of the fruits and put them tightly in jars.

Stir the marinade to raise the settled particles and fill the jars.

We close the lids and send to the pan. Which we fill with water almost to the necks of the cans. Boil the liquid, and then cook the contents for 5-7 minutes.

After sterilization, we tighten the lids.

We put the jars on the necks and remove them to cool under a fur coat.

Recipe for 4 kg of sliced cucumbers with vinegar (70%)

Another recipe for 4 kg of vegetables. Here we also cut them for better marinating. Small pieces absorb sauce and aromas more easily.

For example, I will show how much vinegar essence is needed for this amount of fruit.

For 4 kg of cucumbers:

sugar - 1 glass
2 tablespoons vinegar 70%
sunflower oil - 1 glass,
1-2 glasses of water
garlic head,
1 tablespoon ground pepper
2 tablespoons of dry mustard
3 tablespoons of salt.

Pour sugar, pepper, salt and mustard into a separate bowl. Squeeze the garlic into the same mass.

Wash cucumbers, cut off the ends and cut them lengthwise into 4 parts. Long slices are obtained. We put them on dry ingredients and prepare a liquid filling.

Pour water, vinegar and oil for her. And mix this mixture with your hands so that the dry ingredients get wet and evenly distributed over the pieces.

Cover the container with cling film and leave to marinate for 3 hours.

We sterilize the jars. We lay the cucumbers and fill with juice so that there is no air space left.

We put them to sterilize in a wide saucepan for 15 minutes. You measure this time after the water boils.

We must lay a rag on the bottom of the container, and it is better to fill the jars with warm water so that our containers do not crack anywhere from the temperature drop.

Video recipe for pickled cucumbers with mustard seed, as in the store

I really like the recipe shown by the smiling hostess in the video. Each step is described in detail. All the nuances are revealed, cook with pleasure.

Mustard seed is sold in grocery stores. These cucumbers are not pickled, but drenched in brine.

However, the aroma that the seeds give greatly changes the usual taste of the finished fruit.

Cold pickled fruits under a nylon lid with mustard powder

Previously, fruits were often fermented in oak barrels. But now where can you find them? Therefore, inquisitive Russian minds came up with a replacement for them - ordinary glass jars. But the leavening process remained almost the same.

We will not use heat treatment at all, but on the contrary. Let's take water from a spring or well. It is with her that the most delicious barrel cucumbers are obtained.

We take for a 3 liter jar:

1 horseradish leaf, chopped
dill umbrella,
3 currant leaves,
5 cherry leaves,
cucumbers,
3 garlic cloves
2 tbsp salt with a slide,
1 tbsp dry mustard.

Put the leaves in the jar. Then place the cucumbers vertically. We didn’t cut off their ends, because we will not pickle, but ferment.

Then pour 2 tablespoons into the jar. salt. And pour tbsp on top. dry mustard.

And cover the fruits with a wide currant leaf so that the fruits do not come into contact with the lid and not with an air gap. This way they will not turn sour or moldy.

And fill the jar with cold water.

We cover with a nylon lid, put it in the cellar and store it for six months.

There are so many variations of just one direction of pouring with mustard. But the stench always comes out incredibly tasty and crunchy.

Lightly salted cucumbers with mustard

Ingredients:

With mustard, they turn out to be vigorous, incredibly crispy, cooked without much hassle and are well stored. 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. spoons;
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: we wash them, dry them and fill each one with spices and herbs. Then put the cucumbers and fill with hot brine.

We leave the jars at room temperature for several days, after which we add 2 tablespoons of dry mustard to each 3-liter jar, mix and leave for another 6 hours. This completes the process of salting cucumbers with mustard, and they can be served with boiled potatoes. If you are preparing a blank for the winter, then pour the brine into a saucepan, boil for 10 minutes, immediately pour it into jars, roll up the lids, turn it over and wrap it in a warm blanket.

Ingredients:

cucumbers - 10 kg;
young garlic - 150 g;
dill for conservation;
horseradish and cherry leaves;
Bay leaf;
salt - 350 g;
peppercorns;
water - 5 l;
mustard powder - 150 g;
red bitter pepper to taste.

Preparation

First, we wash the cucumbers and soak them for 6 hours in cold water. Meanwhile, boil water in a separate saucepan and cool it down. Banks are washed and sterilized in advance. Then in each jar at the very bottom we put spicy herbs, peeled garlic and pepper. Tamp the cucumbers on top. Pour salt into cooled boiled water and stir well until it is completely dissolved. Pour the resulting brine into jars, add a spoonful of mustard on top and close it very tightly with a nylon lid. We remove the workpiece for storage in a cellar or other cool place. After about a month, you can already eat pickles.

Ingredients:

gherkins - 4 kg;
granulated sugar - 1 tbsp.;
vinegar - 1 tbsp.;
lean oil - 1 tbsp.;
mustard powder - 2 tbsp. spoons;
grated ginger root - 1 tbsp. spoon;
greens;
garlic - 10 cloves;
salt - 2 tbsp. spoons.

Preparation

First, rinse 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, we take sterilized liter jars, lay out the prepared salad and pour the marinade on top. We sterilize each jar for 20 minutes, then roll it up and leave it to cool upside down under the blanket.

Sliced cucumbers with mustard

Ingredients:

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

Preparation

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

Bring to a boil and carefully put the cucumbers with onions and herbs in the brine. Stirring occasionally, bring everything to a boil again. After that, we transfer the salad to sterilized jars, fill it with brine, roll it up and leave it to cool for about overnight under a blanket.