Cucumbers filled with mustard have a special taste - they are spicy, crispy, which is why many housewives are looking for information on how to prepare them for future use. Women are especially interested in fillings without sterilization. “Popular about Health” has prepared an interesting and useful selection of recipes for canning cucumbers for the winter without sterilization in mustard marinade. Choose the ones you like...

Cucumber recipes without sterilization

Recipe with mustard filling and cherry leaves

Be sure to try this cucumber recipe. You'll see - in winter they will disappear faster than other preparations. Let's prepare everything you need (the amount of ingredients is indicated for three liter jars). Take 2 kilograms of dense cucumbers, horseradish leaves, hot pepper, 6 garlic cloves, 15 cherry leaves, 3 dill umbrellas. For the brine, prepare 3 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar and 1.5 tbsp. l. mustard powder.

Cucumbers must first be soaked in cold water. It's best to leave them like this overnight. Then wash each vegetable thoroughly and cut off the ends of the cucumbers. Let's prepare the marinade. Place a saucepan with three liters of water on the stove, add sugar, salt and mustard, and bring to a boil. The mustard filling is ready, all you have to do is wait until it cools completely. Meanwhile, you can wash and fill the jars.

At the bottom of the containers we place dill, cloves of garlic, a horseradish leaf, 5 cherry leaves, a little hot pepper, and then compact the cucumbers into the jars. When the filling has cooled completely, pour it over the cucumbers, filling the jars to the very top. Cover the container with gauze and leave for 3 days. After this time, it is necessary to remove the foam that has formed on the surface, pour the marinade into a saucepan, boil, and cook for 3 minutes. We fill the jars with the finished boiling mustard filling and screw the lids on for the winter.

Recipe for filling for pickled cucumbers

Take 2 kilograms of cucumbers, dill umbrellas, horseradish leaves, 6 garlic cloves, 3 teaspoons of mustard powder. To fill you will need 2.5 liters of water, 2.5 tablespoons of salt and twice as much sugar, 3 tbsp. l. vinegar essence.

Soak the cucumbers in very cold water and leave them overnight. Wash the fruits thoroughly and cut off the “butts”. We sterilize the jars in advance using steam or another method. Place dill, chopped garlic cloves, horseradish into the container, and compact the cucumbers as tightly as possible. Add a teaspoon of mustard (powdered) to each container. Place a saucepan with 2.5 liters of water on the stove, dissolve salt and sugar, boil for 2 minutes, pour in vinegar essence, turn off the burner. Fill the container with cucumbers with boiling water and immediately roll it up.

Cucumber fingers for the winter in mustard sauce with butter

This recipe is suitable for those who are afraid to make preparations without sterilization. With just a little time, you will have a delicious snack. To prepare it, take 2 kilograms of elastic small cucumbers, 150 grams of sugar, 160 ml of vegetable oil, 50 grams of salt, mustard powder will need one heaped tablespoon, vinegar (9%) 120 ml. For aroma and spiciness, take another teaspoon of black pepper (ground).

Place the cucumbers in a large container with cold water for at least 8 hours. Then wash them and cut off the ends. Divide the fruits lengthwise into 2-4 parts (depending on the size of the vegetables). Place the cucumbers in a plastic or ceramic container and prepare the mustard filling. Combine the bulk ingredients, pour oil and vinegar into them, mix. Pour the prepared sauce over the cucumbers. You need to let them brew for about three hours. And at this time you can wash the container. After three hours, place the cucumbers in jars and distribute the filling evenly. Let's start sterilization.

You will need a wide saucepan or basin. Lay a cloth on the bottom, put jars with filling on top, covered with lids. Pour water into the pan (it should reach a little higher than the middle of the jars). Turn on the burner. When the water boils, set the time for 15 minutes. Then immediately tighten the lids.

Cucumber salad in mustard marinade

If you like salads more than whole cucumbers, then take note of this recipe. Take 2 kilograms of elastic cucumbers, 130 ml each of table vinegar and vegetable oil, one tablespoon each of salt, mustard, sugar, chopped garlic. For spiciness, you will also need ground red and black pepper (a teaspoon each).

After soaking, cut the cucumbers into circles and place them in a large bowl. Add all the spices, salt, sugar, garlic, mustard to the slicing. The oil must be mixed with vinegar (9%). Pour this mixture over the cucumber slices and stir. Leave the salad for a couple of hours. Then fill the jars and sterilize, covering with lids, for 15 minutes (0.5 liter capacity).

All the recipes presented are good, you just have to try it once and you’ll want it again. Why not make different preparations using several recipes? Then you can surprise your family with new tastes every time. Recipes with mustard have another advantage - this ingredient prevents the development of harmful microflora, which means the lids will not swell and the product will be preserved for a long time.

First impressions of the mustard pickles: spicier than just garlic, slightly sweet and spicy with a saucy crunch. Our personal interest in winter is to always have a light, crunchy snack on hand. It allows you to kill the worm and satisfy the capricious feeling of hunger without excess calories. All spicy, low-calorie, sour vegetables are perfect for this.

How easy it is to cook! Clear additives and the main character in an elegant cut, which takes at most 15 minutes, even when there are a lot of vegetables. Vegetables are pickled without our participation. All we have to do is put it into jars and briefly sterilize it.

Fast, tasty, unusual - without any exoticism or 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 glass
• Unscented vegetable oil - 1 cup
• Table vinegar, 9% - 1 glass
• Salt (rock, without impurities) - 3 tbsp. spoons
• Mustard (powder) - 1 tbsp. spoon
• Garlic (finely chopped or through a press) - 2 tbsp. spoons
• Black pepper (powder) - 2 teaspoons

Optional (if you like, per 1 jar):

• Mustard seeds - 1/2 teaspoon
• Allspice peas - 3 pcs.
• Bay leaf (small) - 1 pc.
• Tarragon (tarragon), fresh sprigs - 1 pc.

Important details:

• Preservation 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 manufacturing date is on the packaging. It's better in a store, where there is a higher chance that it has not been stored in the sun. This will ensure that the key spices have the right intensity.
• Do you like to add finely chopped herbs? Stick with the classics: dill and/or parsley, 2 tbsp. spoons.

1) Preparing and marinating vegetables.

We wash, but do not peel, the cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water - at least for 1 hour. This will add juiciness to the workpiece and guarantee a crunch when finished.

Cut the cucumbers into fingers. Cut the vegetable in half lengthwise, then cut each half in half again. You get long quarters, as in the photo below.

Peel the garlic and finely chop it. Or we pass it through a press.

Choose a large, convenient container where it’s easy to mix the ingredients.

Place the cucumber fingers and add all the spices listed in the recipe.

Once again, wash and blot your hands dry and mix the cucumbers and all the additives with your hands. Our goal is for every bite to bathe in the tangy-sweet buttery mixture.

It's time to be patient while the workpiece marinates. Let the slices sit for 3 hours.

2) Place in jars and fill with spicy juice.

If we use additional spices, place the peas and twigs at the bottom of sterile jars.

During marinating cucumbers will release juice. We pack the pieces into 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 one. First, fill up to half the volume to make sure there is enough liquid for each serving.

Add the rest of the juice evenly over the second circle.

Typically, a lot of juice is released during the 3-hour marinating process. There is enough to fill each jar almost to the top - about 2 cm from the top 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, simply cover the preparations with sterilized lids.

3) Sterilize and seal the workpieces.

Sterilization is simple. You need a large pot of water with a kitchen towel on the bottom. Put the pan on the fire. We place the jars inside so that the water reaches the hangers.

We are waiting for the water to boil. We're detecting sterilization time from the moment the water boils in the pan.

• For 500-750 ml - 10-12 minutes.
• For 850-1 liter - up to 20 minutes.

We take it out and seal it tightly with any convenient lids. Turn the rolls upside down, cover and let cool. We put it away for storage in a dark closet. Cucumbers with mustard for the winter are well stored at room temperature until spring.

The recipe with photo is as simple as the preparation process. Try it, you won't regret it!

Four Important Points

1. For noticeable spiciness you need mustard powder. Whole grains will give only a slight spicy note and a subtle aroma. Don't be afraid to overdo it! This recipe has a mild heat that everyone will enjoy.
2. Pickling varieties of cucumbers will provide an ideal crispy result. They are distinguished by 2 characteristics. Small to medium size, when the vegetable shrinks in the palm of an adult, and there are pimples on the skin.
3. If you want to cut into circles, feel free to make this preparation. The only caveat: do not chop, otherwise the vegetables may turn out 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 bowl of baking soda, use a clean knife, and re-wash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a large lid that suits you? Get a fresh towel.

Whole vegetables in mustard marinade without sterilization

Another mustard recipe without sterilization with classic pickling leaves and citric acid instead of vinegar is presented in a short video. Vegetables are placed whole in jars, which is beneficial for large containers of 1-3 liters. Sterilize the workpiece in 2 pours of boiling water (10 minutes each). After draining the second water, immediately pour in the hot marinade and roll up.

Sliced ​​cucumbers with mustard are very aromatic and tasty. My aunt wrote me a recipe for making iron lids for the winter, and I’m sharing it with you.
A few years ago we were visiting relatives. I remember with great joy how we went night fishing, how we went to the mountains to a healing spring, but above all, I can’t forget how well we were received. My aunt and uncle didn’t know how to please us better, how to make the bed softer, or what to cook tastier. In addition, my aunt, it must be said, is an excellent housewife: in the morning she baked homemade bread, made cheese or cottage cheese, and so spent the whole day fiddling around the stove to cook and bake all sorts of delicious things.
I left home with many new and tried-and-true recipes for delicious dishes, which I still enjoy cooking at home to this day. And by the way, this recipe for sliced ​​cucumbers with mustard is also from this list. I really liked this appetizer; it went perfectly with any dishes on the table. Cucumbers have a spicy and at the same time very refined aroma, moderately salted and spicy. And all because Aunt Olya’s recipe is very successful, and therefore the snack has a balanced taste.
I like that for this preservation you can take cucumbers of absolutely any shape. There is no need to skimp on size and quality, because you will still need to cut them into slices. But if you wish, you can add any spices to the basic recipe, such as oregano or suneli hops, to give the cucumbers new shades of taste.
The cooking technology is also classic, so it is unlikely to frighten an experienced housewife: mix cucumbers cut into slices with spices and herbs, and then leave to marinate for 3 hours. The cucumbers will release their juice, and we will put them in jars, fill them with the marinade in which they were salted, and sterilize them.
These are perfectly stored for a whole year in an apartment on the mezzanine.
Yield: 4-5 500 ml jars.

- fresh pickling cucumber – 2 kg,
- garlic (chopped) – 1 tbsp.,
- non-iodized rock salt, medium grind – 50 g,
- table vinegar (9%) – 100 ml,
- white granulated sugar – 100 g,
- refined vegetable oil – 100 ml,
- ground black pepper – 1 tsp,
- mustard powder – 1 tbsp.




Wipe the washed cucumbers dry and cut into slices 1-1.5 cm wide.




Grind the peeled garlic on a grater.
Place chopped cucumbers, chopped garlic in a bowl, add salt and granulated sugar. Stir and add spices (ground pepper, mustard powder), and then add vinegar and oil.




Let the cucumbers marinate for 3 hours.




Transfer the cucumbers with mustard into clean jars, pressing down lightly with a spoon, and pour the marinade on top.
Sterilize the snack in a water bath for 5-8 minutes.




Next, we seal the jars with a lid and cover them with a blanket so that they cool longer.
Then, after a couple of days, we transfer them to a place for winter storage.

Bon appetit!
And they also turn out very well

Ingredients:

• fresh strong cucumbers – 500 g;
• garlic – 2 very large cloves;
• table salt – 1 tsp;
• sugar – 1 tbsp. l;
• vinegar 9% - 1 tbsp. l;
• mustard powder – 1 tsp. without slide;
• ground black pepper – 1/3 tsp;
• refined vegetable oil – 1.5 tbsp. l.

Preparing pickled cucumbers with mustard

Wash the cucumbers with a sponge or soft brush under running cold water. We cut off the ends. Cut into 1.5-2 cm slices. If you use large cucumbers for preparation, cut them in half lengthwise and then cut into slices 2-3 cm thick.

Add salt and sugar to the cucumber slices. Mix. The cucumbers will immediately begin to produce juice and the salt and sugar will melt in a couple of minutes. This juice will be the basis of the marinade; no need to add water.

We peel two very large cloves of garlic (it is better to take garlic intended for winter storage). Grate the garlic through a fine grater or crush it through a garlic press.

Add mustard powder and freshly ground black pepper (you can replace it with paprika or chili if you want to make the salad spicier). Pour in vinegar and odorless vegetable oil. Mix the cucumbers with the marinade ingredients, cover and let stand for one hour. If you are making a large batch, let sit for two to three hours until enough juice has released.

We fill half-liter jars with cucumber slices - this is the optimal volume for such preparations, so as not to keep open jars in the refrigerator. Pour the marinade on top.

Roll up a thick cloth or kitchen towel in several layers. Place it on the bottom of the pan. Place a jar of cucumbers on a towel. Pour in enough hot water so that it does not reach 4-5 cm from the neck. Place the lid on the neck, do not roll it up. We sterilize from the beginning of boiling water for ten minutes, the cucumbers will quickly change color from bright green to olive.

We take out the jars and roll them up with the same lids that were used to cover them during sterilization. Without covering, leave to cool. After it has cooled to room temperature, we take it out for storage or put it in the pantry. Good luck with your preparations!

For the winter, pickle cucumbers with mustard or make snacks in jars. Salads containing cucumbers and mustard are very tasty. Thanks to mustard, the dish acquires a peppery flavor and will appeal to spicy lovers.
The process of preparing winter cucumber salad is very simple, any housewife can handle it. The most important thing is to be patient and put in a little effort. The result will be appreciated in winter; this kind of snack will not leave either guests or family members indifferent.

By the way, such a salad in small proportions can be prepared simply for the table, allowing the vegetables to steep in the marinade. In this case, there is no need to sterilize it.

Cucumbers with mustard for the winter

photo recipe for cucumber salad with mustard

Preparing salad with sterilization, but don’t let this process scare you, if you strictly follow the simple preparation instructions, no questions will arise.

Ingredients:

• cucumbers – 4 kg;
• sugar – 1 glass;
• vegetable oil – 1 cup;
• vinegar - 1 glass;
• salt – 2 tbsp. l.;
• mustard powder – 2 tbsp. l.;
• chopped garlic – 2 tbsp. l.;
• dill greens – 2 tbsp. l.;
• ground black pepper - 1 tsp;
• ground red pepper – 1 tsp.

Cooking process:

The first step is to prepare the cucumbers. For chopped salad, it is recommended to choose varieties that are suitable for pickling. These are cucumbers with pimples.

Vegetables must be thoroughly washed with water and cut into oblong slices.

Chopped fruits should be placed in a saucepan.

Then start preparing the dill. To do this, the greens need to be rinsed under water and finely chopped.

After this you need to take garlic. It should be peeled, rinsed with water, chopped, and added to the dill.

In the meantime, you need to prepare the marinade. Pour vegetable oil, vinegar into the pan, and add the prepared spices and dry mustard.

Dill and garlic need to be chopped using a blender.

After this, cucumbers and herbs should be poured into the marinade.

The whole mass must be mixed thoroughly.

The cucumber salad with mustard needs to brew. This will take three hours.

In the meantime, you should prepare the jars for canning. All that remains is to put the salad into jars. After this, the filled jars must be placed in a saucepan. Cover the tops of the jars with lids.
Then you need to pour water into the pan in order to sterilize the salad. This process will take 40 minutes, time it after boiling.

After the sterilization process is completed, the jars must be carefully removed from the pan and screwed on with the lids.

Salad ready! You need to turn the jars upside down and wrap them up. They should remain in this position for 24 hours. After this, they can be put away in a cool place.

Cucumber salad with mustard is unusual and very tasty. This recipe is worth bookmarking in your cookbook. Even true gourmets will enjoy this savory snack.
Bon appetit!

Alima told how to prepare delicious cucumbers with mustard, recipe and photo by the author.