For canning cucumbers for the winter, hostesses use a variety of recipes. In addition to classic, blanks are made with a variety of additives. For example, with turmeric, tarkhunom, citric acid instead of vinegar, with tomato or ketchup.

Today I offer another unusual, my proven recipe. I will make pickled cucumbers with mustard for the winter. For this preparation, I always try to select small cucumbers. And what to do if you no longer have cucumbers, but big cucumbers? Of course, they can also be pickled in mustard sauce! My step-by-step recipe with a photo is useful in both cases.

To prepare this preparation we need:

• cucumbers;
• salt;
• sugar;
• ground black pepper;
• garlic;
• sunflower oil;
• acetic acid;
• dry mustard.

How to pickle cucumbers with mustard for the winter

My cucumbers and leave to soak in the water for two or three hours.

For the marinade collect the necessary products. First put the dry ingredients in the bowl: sugar and salt - 2 tablespoons, dry mustard - 1 tablespoon, black pepper - 1 teaspoon, squeezed garlic - 1 tablespoon.

Stir. Pour 150 ml of refined oil and 9% acetic acid. Mix to sugar and salt began to dissolve.

Washed cucumbers are cut, cut into four pieces each, put in a non-metallic dish.

Pickled cucumbers with a hot marinade. Three hours kept in the marinade, stirring from time to time.

Do not worry that the marinade is a little bit, and the salt and sugar have not completely dissolved. Cucumbers will start up juice, and everything will be dissolved.

Three hours later, put the cucumber quarters in a clean container and pour the cold marinade. Liter jars sterilized, covered with lids for 20-30 minutes.

We roll, turn, wrap a warm rug and leave to cool. Store, cooked with mustard cucumbers, at home can be in a dark place without a refrigerator.

The remaining marinade can be used for cooking spicy salted cucumbers. Whole small cucumbers will be ready in 2-3 hours.

Salted and pickled cucumbers in Russian cuisine are very popular. They are good both on weekdays and on holidays, as a snack to the main dish, to alcohol or as an ingredient for a salad, first or second course. Each housewife has her own unique recipe for crispy cucumbers and unusual ingredients that give cucumbers piquancy and original taste. Mustard is often used as such a component. It can be in powder or in grains. You can also prepare cucumbers with mustard for the winter, adopting the recipes of cucumbers salted by us in hot or cold ways, without vinegar and without sterilization.

Cucumbers with mustard for the winter without cold sterilization, recipe with step by step photos

Delicious cucumbers with mustard for the winter without cold sterilization are prepared quickly and easily. This recipe is especially relevant for those who have a cellar or other options for storing cucumbers at an appropriate temperature. Cucumbers with mustard for the winter without cold sterilization are stored under a plastic lid.

Components for harvesting cucumbers with mustard for the winter without cold sterilization

• cucumbers;
• horseradish leaves, leaves of cherry and black currant;
• dill umbrellas;
• garlic feathers;
• brine (1 stk salt 1.5 l. water);
• mustard powder.

Preparation of cucumbers with mustard for the winter without cold sterilization

1. Prepare cucumbers and other ingredients for pickling.

1. Cucumbers are placed on the banks along with leaves and other seasonings.

1. Pour cold brine, left for two days at room temperature.

1. After the prescribed time, pour out the liquid from the cans of cucumbers, pour clean cold water into them.

1. On a 1 liter jar add one tablespoon of dry mustard powder.

1. Close the plastic lid and send the crispy cucumbers in a cool place for storage.

Salted cucumbers with mustard for the winter without vinegar, recipe with photos in 3-liter jars

With a rich harvest, the mistresses do not have time to collect all the cucumbers, so there are many overgrown vegetables. Such cucumbers can be salted for the winter with mustard and without vinegar. As a result of this salting we get crisp, with a unique flavor, bright pickles in color. Leaves and seasonings are added to pickled cucumbers with mustard for the winter without vinegar to improve their taste and aroma.

Ingredients for harvesting pickled cucumbers with mustard for the winter without vinegar in a 3-liter jar

• fresh medium and large cucumbers - 1.5 kg;
• garlic - 3 cloves;
• mustard powder - 2 tablespoons l .;
• salt - 3 tbsp .;
• leaves of oak, currant, cherry, horseradish - at your discretion.

Recipe for cooking pickled cucumbers with mustard for the winter without vinegar

1. Washed vegetables tightly fit into a container and filled with clean water.
2. While the cucumbers are soaked with water, the jars are prepared, thoroughly washed out and sterilized.
3. Cucumbers are rinsed again, tips are cut from them.
4. Garlic and greens are placed in empty jars, cucumbers are placed on top.
5. Salt is poured into jars and boiled water is poured.
6. Banks with cucumbers for several days are left for fermentation. Formed on the surface of the film is removed with a clean spoon.
7. At the end of fermentation, the brine is poured into a container and brought to a boil. The foam that forms during boiling is removed.
8. Mustard powder is poured into jars with cucumbers and boiling brine is poured.
9. Rolled banks turn over to cool, then sent to a cool place.

Pickled cucumbers with mustard for the winter in the banks, a recipe with photos and video

Pickled cucumbers for the winter in the banks are prepared by many housewives, but with mustard seeds or powder - not every. Try adding mustard seeds to your pickle and see the difference. Pickled cucumbers with mustard for the winter in the banks are extremely fragrant, crispy, beautiful and very tasty.

Ingredients for 6 liter cans of pickled cucumbers with mustard for the winter

• Cucumbers are not large
• 3 liters of water
• 350 ml. vinegar 9%
• 3 full items of l. salt
• 12 tbsp. Sahara
• 3 pcs. horseradish leaves
• 3-4 pieces Luke
• 12 cloves of garlic
• 6 tsp. mustard seeds

Cooking pickled cucumbers for the winter with mustard in jars

1. Banks thoroughly washed.
2. At the bottom of the cans pour 1 tsp. mustard seeds.
3. Put cucumbers together with slices of garlic, onions and horseradish leaves.
4. Cooking marinade from three liters of water, sugar, salt and vinegar. It needs to be boiled and cooled.
5. Banks pour the cooled marinade and put them in a pot of water or in the oven on a deep pan with water for sterilization.
6. After boiling the marinade, when the bubbles begin to rise from the bottom of the jars, you need to wait 15 minutes until they cool slightly.
7. We roll up the cans with sterilized lids using a sealing key.

Savory cucumbers with mustard for the winter, a recipe with photos and video

If you want to surprise guests with an unusual preparation, prepare savory cucumbers with mustard for the winter. They can be eaten, two days after salting, or put in a cool place for long-term storage. In winter, savory cucumbers in their own juice with mustard will go "with a bang."

Ingredients for cooking savory cucumbers with mustard for the winter at 2 liters

• Cucumbers - how many will enter;
• Dry mustard and salt - 2 tablespoons;
• Garlic - 8 cloves.

The sequence of cooking savory cucumbers with mustard for the winter

1. On the bottom on a coarse grater cucumber or its half rubbed if the fruits are large.
2. Whole cucumbers are stacked upright, then grated again - and so on until the end, the top layer is grated.
3. Salt and mustard are poured from above, garlic is added.
4. During the night, banks of cucumbers are in a warm place, in the morning they need to be thoroughly shaken and sent to the refrigerator.
5. Cucumbers in their own juice, you can eat in two days or put them in the cold for storage.

Marinated and pickled cucumbers with mustard in one-liter, two-and three-liter jars, prepared according to the recipes presented here, turn out to be extraordinarily crispy and tasty. Choose any of your favorite recipes: without sterilization, in a cold way, without vinegar or savory cucumbers in their own juice. Follow the recipes or improvise with the ingredients to your liking and discretion. Enjoy your crunch!

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Photo gallery: Cucumbers with mustard for the winter: in cans, without sterilization and with it, without vinegar. The best step by step recipes with photos of pickled and pickled cucumbers with mustard for the winter

Cucumbers are considered to be the "kings" of the beds and the main ingredient of many winter preparations. The season of vegetables is transient, therefore, the hostesses seek to close for the winter as much as possible of this useful strategic product. Canned cucumbers with mustard for the winter in jars will be an excellent alternative to traditional marinades and pickles. Crunchy, elastic, with a spicy taste and aroma, these cucumbers can be safely served to the festive table - they will go with a bang! Especially as the snack goes well with many hot and cold dishes, alcoholic beverages. We offer you original recipes of cucumbers with mustard - without sterilization and with it, without vinegar, with the addition of various spices. With the help of our step-by-step recipes with photos you can easily and quickly close cucumbers with mustard for the winter in various ways. Delicious you cucumber "crunch"!

Pickled cucumbers with mustard for the winter in the banks - a simple step by step recipe with photos

Spacious pantry shelves are lined with rows of cans of pickled and pickled cucumbers, and the generous yields all continue to “come” from the beds. In this case, you will definitely need our simple step-by-step recipe for cucumbers with mustard for the winter. The quantity of ingredients indicated in the recipe is enough for preparing 7-8 half-liter jars of such a spicy, aromatic snack. Cucumbers with mustard - tasty and natural!

Ingredients for harvesting cucumbers with mustard for the winter:

• cucumbers - 4 kg
• salt - 0.5 cup (200 ml)
• sugar - 1 cup
• refined vegetable oil - 1 cup
• vinegar 9% - 1 cup
• mustard powder - 1 tbsp.
• ground black pepper - 1 tbsp.

Step-by-step instructions on the recipe for cucumbers with mustard in jars:

Pickles with mustard for the winter - quick recipe without sterilization

Spices significantly improve the taste of fresh cucumbers, giving them spiciness, spiciness and a wonderful aroma. In addition, this recipe is fast and without sterilization, so that much of the nutrients and vitamins will remain in the fruit. As a container for pickling cucumbers for the winter with mustard, wooden barrels are usually used, however, glass jars are perfect for this purpose. Such mustard pickles are crispy and incredibly tasty. And they need to be stored in a cool place - a cellar or a refrigerator.

For pickling cucumbers with mustard for the winter, we stock up on such ingredients:

• cucumbers - 10 kg
• dill greens (umbrellas)
• garlic - 2 - 3 heads
• leaves of cherry, oak, black currant
• root and leaves of horseradish
• black pepper peas
• bitter pepper - 1 - 2 pcs. (spicy - to taste)
• bay leaf
• salt - 300 - 400 gr.
• dry mustard - 0.5 cups
• water - 5 l

The order of pickling cucumbers with mustard for the winter:

1. Fresh cucumbers are washed and soaked in cold water for 5-6 hours. During this time we put the water to boil, which is then cooled.
2. Banks for salting better to take three-liter - they need to be cleaned up clean. The bottom of each can is laid out with layers of greens and garlic, and on top tightly rammed soaked cucumbers. Then again a layer of greens and garlic and cucumbers again, until the bank is filled to the top.
3. Prepare the brine from boiled cooled water and salt. In each jar add dry mustard (1 tbsp) and pour the brine. Close the capron lids and clean the cellar or refrigerator.

Such cold-salted cucumbers can be tasted as early as a month later or wait for the winter and even then “take away the soul”.

How to close cucumbers with mustard seeds without vinegar - recipe pickles for the winter

Vinegar, which is considered a natural preservative, is usually used to prepare the marinade. However, in this cucumber recipe we will do without vinegar and replace it with citric acid. And mustard seeds will give savory savory flavor and refined flavor to pickled cucumbers. Close the cucumbers with mustard seeds - and in winter you just have to try and enjoy their taste.

The list of ingredients on the recipe of cucumbers with mustard seeds for the winter:

• cucumbers - 2 kg
• dill umbrellas - 2 pcs.
• mustard grains - 1 tsp
• garlic - 3 pcs.
• black and white pepper peas - 4 - 5 pcs.
• bay leaf - 2 pcs.
• salt and sugar - 2 tbsp.
• citric acid - 2 tsp

Step by step description of the preparation of pickled cucumbers with mustard seeds for the winter:

1. We wash small cucumbers, cut tails and soak them in water for 3 - 4 hours.
2. We put umbrellas of dill, bay leaves, sliced ​​garlic, black and white peppers, and mustard seeds in sterilized clean jars.
3. After soaking cucumbers tightly laid in a container (cut down) and gently pour boiling water.
4. After 15 minutes, drain the water and measure its volume. For each liter of water drained add 2 tablespoons. salt and sugar, bring to a boil and boil for 2 - 3 minutes.
5. Brine pour in banks, in each of which we add 2 tsp. citric acid.
6. Lid rolls and after cooling down, remove to a cool place.

Cucumbers with mustard for the winter in banks, video

In this recipe, you can cook pickled cucumbers with mustard for the winter, using the most simple and affordable products. You have a great opportunity to stock up on the winter with a tasty spicy snack - in the vegetable season it is the easiest to do.

So, cucumbers with mustard for the winter in cans can be prepared in different ways: without and with sterilization, without vinegar, with the addition of spices and greens. Take advantage of our step by step recipes with photos of cucumbers with mustard for the winter - and guests will appreciate your culinary talents.

I simply adore cucumbers with mustard, as well as with ketchup - these variants of pickling cucumbers are very successful. Such blanks should certainly be on the shelves of the bins. Other than to treat guests in the winter? Yes, and sometimes you want any raznozol ...

There is everything in the marinade with mustard - a light sweet note, a pleasant distant mustard flavor, taste of garlic, greens - well, everything is very good and harmonious here. If you have harvested cucumbers and can’t come up with any new salting options, here’s mine, you’ll be satisfied for sure.

For cooking pickled cucumbers with mustard and butter for the winter, take the products on the list.

An hour and a half before the start of cooking pour cucumbers with cold water, you can even ice. After cucumbers, thoroughly wash and trim the tails on both sides.

In a bowl or bowl, chop cucumbers: if large - cut into cubes, if small - just cut into two halves.

Separately mix in equal parts vinegar, oil and granulated sugar. Add dry mustard, chopped parsley and salt with pepper. Mix.

Squeeze two cloves of garlic on the press, add to marinade. Stir well.

Pour the marinade to the cucumbers, mix thoroughly and leave for 3-4 hours alone. During this time, cucumbers will make juice.

Four hours later, prepare the jars - thoroughly wash and sterilize in a convenient manner. Fill the jars with cucumbers, pour the marinade.

Now cucumbers need to be sterilized: half-liter jars - 15 minutes, liter - 25 minutes. Do not forget to lay the bottom of the pan with a cloth so that the banks will not burst in the process. After gently remove the jars and tightly tighten with sterile caps. Put the banks upside down, cover the rug and leave for a day. For the winter, remove pickled cucumbers with mustard and butter in the cellar or storeroom.

Enjoy your meal!

If you love pickled cucumbers, then try cooking them with mustard for the winter. This preparation can be submitted to any side dish of cereals or pasta, boiled vegetables. Marinated cucumbers will perfectly complement baked meat or fish, they will be ideal in pickle or other hot dishes. Mustard will give vegetables a zesty touch, without which their taste would not be so bright. Preparing the preservation for 30 minutes, but if you plan to store it at room temperature, it is best to pour cucumbers in jars three times, at the last pouring using the marinade, so that the vegetables are well steamed from the inside.

Ingredients

  You will need 4 cans of 0.5 l:

• 1 kg of small cucumbers
• 1 head of garlic
• 16-20 black peppercorns
• 4 tsp. dry mustard (powder)
• 4 tbsp. l vinegar 9%
• 700 ml of water
• 2 tbsp. l salt without top
• 4 cloves
• 8 allspice peppers
• leaves of oak or horseradish, cherry or currant

Cooking

  1. Boil water in advance in the kettle. In the pan immediately combine the bulk ingredients: dry mustard, salt, black peppers and allspice, cloves.

  2. Fill with water and place on the stove, including minimal heating. We will not cover the container with a lid - the mustard will release foam that can run off the edges of the container.

3. We wash the leaves of oak or horseradish, thanks to them the cucumbers will remain crisp. We will also wash the leaves of cherries or currants, which will give the scent to the blank. Put them on the bottom of the washed clean cans.

  4. Carefully wash the fresh cucumbers, removing dust, dirt and spikes from the surface of the vegetables. Put the fruits in jars as tightly as possible, without cutting off the tails. It is advisable to choose small cucumbers, if the banks will be 0.5 liters. But in 1 liter capacity, you can buy vegetables of larger size.

  5. Clean the garlic cloves from the husk, rinse and slice right into the jars. Fill the kettle with boiling water, substituting a knife edge or something else for each container so that the jar does not burst due to the temperature difference. Cover with tin lids and steam for 10 minutes.

  6. Replace the lid and pour warm water from the can. At this point, the brine in the pot boils.