First impressions of mustard pickles: spicier than just with garlic, slightly sweet and spicy with a cheeky crunch. Our selfish interest in winter is to always have a light crispy snack on hand. 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 glass
• Salt (rock, without impurities) - 3 tbsp. spoons
• Mustard (powder) - 1 tbsp. a 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 the seaming.

Having distributed all the juice, we simply cover the blanks with sterilized lids.

3) Sterilize and close the blanks.

Sterilization is simple. You need a large pot of water, at the bottom - a 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 at 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

1. 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.
2. 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.
3. 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.
4. 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 pickled leaves and citric acid instead of vinegar is presented in a 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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Spicy cucumbers for the winter - for sure, every hostess has her own signature recipe for this preparation. Such an appetizer is simply irreplaceable at banquet/holiday tables; with its help, you can always diversify a boring winter menu.

We offer you a fairly simple version of the preparation, from which you can always build on - add your favorite spices and spices, add vegetables if you wish, for example, half a sweet bell pepper will “fit” perfectly here. Hot chili peppers will add a characteristic spicy note.

In any variation, the blank option will be a win-win. If, nevertheless, nothing is added, we get moderately sweet-spicy cucumbers, crispy, fragrant.

Ingredients:

• cucumbers - 270-280 g
• bay leaf - 1 pc.
• garlic - 2 cloves
• dill in umbrellas - 2 pcs.
• horseradish leaves - 1 pc.
• vinegar - 7 ml (3 tablespoons)
• allspice peas - 2 peas
• water - 1 l
• sugar - 20 g (3 tbsp)
• salt - 8 g (1.5 tablespoons)

The process of preparing pickled cucumbers

The very first thing we prepare the jars - we wash each jar with soda or other detergent, we do it very carefully. Then we produce, here we also choose a more convenient way for ourselves - over steam, in an oven or special devices for sterilizing dishes. Do not forget to prepare the lids - dip them in boiling water, hold for up to four minutes, carefully remove, put on a clean kitchen towel.

At the bottom of a clean jar we put an umbrella of dill.

Next, lay the peas of allspice. We clean the young teeth of fragrant garlic, put one clove as a whole, cut the second clove into two halves. We also throw lavrushka.

We carefully wash the cucumbers before laying, we check that they are not bitter at the growth of the stalk. Dry the cucumbers on a kitchen towel. Cut each cucumber into round pieces of medium thickness. If you are lucky enough to get small cucumbers or gherkins, be sure to put them whole. So, we fill the jar with cucumbers to the top, put one leaf of horseradish.

Pour the cucumbers with boiling water, leave for 7-10 minutes in complete peace.

Now we put on a special lid on the neck of the jar, with its help it is easy to drain the liquid. We take the jar with potholders so as not to burn the palms.

We prepare the marinade - in one liter of clean water we dissolve a portion of salt and granulated sugar, bring everything to a boil, boil for several minutes so that the sugar crystals are completely dissolved.

Pour three tablespoons of vinegar into each liter jar (pour 1.5 tablespoons of vinegar into a half-liter jar). Pour cucumbers with hot marinade. We sterilize the jars with the workpiece for ten minutes, from the moment the water boils.

Using a seaming key, seal the jars hermetically. We put each jar on its side - make sure that no liquid seeps out. We remove all the blanks until completely cooled - turn the jars upside down, cover with a warm blanket or blanket, leave for 20-24 hours. After the specified time, we rearrange the cucumbers in a cool room, where we store their spicy cucumbers until winter.

Good appetite!

Unlike ordinary pickled cucumbers, these will have a slightly spicy, piquant, special taste and aroma, which will be given to them by additional spices.

All ingredients are based on one three-liter jar.

First you need to thoroughly wash the cucumbers. Then the tip of each is cut off on both sides. If the cucumbers are fresh, straight from the garden, then you can not pre-soak them, because they are still juicy. It is advisable to soak purchased or slightly lain down for a couple of hours in cold, clean water.

Then you need to prepare all the spices. Everything that can be washed - wash and leave to dry a little. For spiciness in this recipe, hot pepper is used. I took it from home, the peppercorn is very small, but very spicy, and therefore it is better not to cut it, but to put it whole. In large hot peppers, it is necessary to remove the seeds, then the cucumbers will be moderately sharp.

After a couple of hours, drain the water from the soaked cucumbers. I then lay them on a towel to dry a little.

Preparing banks. It is convenient for me to close pickled cucumbers in three-liter ones, but you can take any, the main thing is to correctly calculate the amount of water, vinegar, salt and sugar based on the data in the list of ingredients. So, wash the jars thoroughly, dry and sterilize.

In the jars that have cooled down after sterilization, put peppercorns, parsley, currant leaves, parsley, garlic, and hot peppers at the bottom. I put dill and horseradish umbrellas at the very end, after the cucumbers, because if you put them at the bottom or in the middle, they interfere with putting the cucumbers in the jar.

Then I lay the first layer of cucumbers in a column. They must be placed tightly, so more will enter and there will be no useless air space. On them I put bell pepper cut in half and peeled from seeds, it does not give sharpness, but makes the marinade more saturated, tasty, fragrant.

The remaining space is again densely filled with cucumbers. At the very end, we push a clean horseradish stalk (with leaves) and dill umbrellas inside the jar.

For each 3-liter brine, approximately 1.5 liters of water will be required. Its quantity can be more or less, it all depends on the degree of filling of the jar.

Bring water to a boil and carefully fill each jar to the brim. Cover with a lid and leave like this for 20 minutes.

After that, we drain the water back, boil it again and repeat the procedure, that is, pour it into jars again and leave it.

When the water from the cans is drained into the pan for the second time, it will be necessary to add salt to it (we collect spoons without a slide)

We boil this water for the third time. Fill jars halfway and add vinegar there.

We add brine to the very brim and roll up the jars with sterilized metal lids.

Then carefully turn each jar (they are hot) on the floor upside down.

And after the banks have completely cooled, we turn them over to their normal position and send them for storage in a cool, dark place.

They can stand there for a couple of years, but usually the cucumbers are so tasty that they are eaten very quickly and do not stay that long.

Spicy pickled cucumbers for the winter are crispy and very tasty, they are eaten with pleasure by adults and children for something to eat or just like that.

I also suggest that all lovers of crispy cucumbers try the recipe for delicious pickled cucumbers that has been proven over the years, which can already be called a classic in the field of pickling.

Cooking time: PT01H00M 1 hour

Approximate cost per serving: 30 rub.