The recipe was sent by Natalia Kourova.
"I have been canning cucumbers in this way for several years now, we like them very much. Cucumbers turn out to be a little sweet, but at the same time spicy."

Thank you very much, Natalia.
It was very interesting for me to make this recipe.
After infusion, the cucumber plates became plastic, but remained crispy. Very appetizing aroma of garlic, dill and mustard. I think that after ripening, these cucumbers will become even tastier.
I slightly changed the proportions for myself, so first I will give the recipe that I used, and then Natalia's original recipe.

COMPOSITION

1 kg of cucumbers, 3 large cloves of garlic, 0.5 tsp of mustard powder, a pinch of ground black pepper, 1 tsp of sugar without top, 1.8 ml of 70% vinegar, 55 ml of water, 3/4 tablespoon of salt, 4 tablespoons of refined sunflower oil, 0.5 tablespoons chopped dill

Choose cucumbers straight, not thick, with soft seeds.
Wash the cucumbers, cut off the ends and cut along the fruit into slices about 1 ~ 1.5mm thick. The first plate, i.e. peel, you can throw it away.
You can cut with a knife.

Or, which is more convenient, to plan with a vegetable peeler. The peeler must be chosen so that the plates are not too thin.
When working with a vegetable peeler, it is convenient to trim the cucumber on one side by about 1/3 of the thickness, then turn and plan on the other side by 1/3 of the thickness. The remaining center can be cut with a knife or used in another dish.

Put the resulting plates in a large container - a saucepan or bowl.
Put finely chopped garlic, dill, salt, pepper, mustard, sugar there. Pour in vinegar, water and oil.

Stir and leave for 1 ~ 2 hours.
After this time, the cucumbers will soften and release quite a lot of juice.

Divide the cucumber slices into 0.5-liter jars and pour over the juice.
Put a cloth in a saucepan of a suitable size and pour hot water (30 to 70 ° C). Put on high heat.
Dip the jars into the water and cover them with lids on top. The water should reach the "shoulders" of the cans.

After the water boils, reduce the heat to a minimum - the water should only ripple slightly - cover the pan with a lid and sterilize the jars for 20 minutes.
Carefully take the jars out of the pan one by one and roll them up tightly with the same lids that were used to cover the jars.
Wipe the sides of the cans and place in a warm blanket for 2 days.
Exit: 2 half liter cans.

Cucumber canning recipes:

You can prepare cucumbers for future use only by salting or pickling them. However, this does not mean that the preparations from these vegetables are very monotonous. After all, a variety of salads are made from them. For example, a cucumber salad with mustard has an unusual and piquant taste, which can be prepared for the winter according to different recipes, with or without sterilization.

Cooking features

A cucumber salad can be considered a success if it is tasty, without excess acid, the vegetables in it crunch, and the salad itself stands for a long time without spoiling. In order to make such a snack, it is not enough to find a successful recipe, because not only the ratio of ingredients matters, but also the cooking technology. Knowing a few secrets will allow you to get the desired result.

• For the preparation of salads, you can use not only small young cucumbers, but also slightly overgrown ones. If they are too large, they should be peeled, the seeds removed, and then the cucumber pulp should be cut into pieces. However, it should be borne in mind that in this case the salad will come out less tasty and appetizing. Medium-sized cucumbers are only cut a little finer than small ones. The salad from them turns out to be no less tasty.
• In order for the cucumbers in the salad to remain crisp, they should be soaked in cold water for 2 hours before cooking. This will allow and wash them much better.
• The less heat is used, the fresher the salad tastes and the more benefits it has. At the same time, the crunchiness of cucumbers is preserved better. However, it is impossible to refuse heat treatment or reduce its time relative to that indicated in a specific recipe, since this will negatively affect the preservation of canned food.
• Salad jars must be thoroughly washed and sterilized, even if they are later sterilized with the salad. The lids must also be sterilized.

Compliance with the recipe and technology for preparing cucumber salad with mustard for the winter will allow you to enjoy the spicy taste of this appetizer until next season.

Cucumber salad with mustard without sterilization

Composition (for 5-5.5 liters):

• cucumbers - 3 kg;
• onions - 3 kg;
• salt - 2.5 tbsp. l .;
• sugar - 2.5 tbsp. l .;
• ground turmeric - 5 g;
• black peppercorns - 10 pcs.;
• allspice peas - 10 pcs.;
• mustard seeds - 80 g.

Cooking method:

• Wash cucumbers well. When they are drained of water, use a vegetable peeler to peel the strips of skin lengthways to make the cucumbers appear striped. Cut them into 1 cm thick circles, discarding the ponytails and noses. Place them in a large enamel pot.
• Peel the onions, cut each in half and cut into thin rings. Put the onion in the same saucepan as the cucumbers. Mix them up. Add two tablespoons of salt and stir again. Leave it covered for two hours to let them juice.
• While the cucumbers are salting, prepare the jars by washing and sterilizing them in any way convenient for you. Boil metal lids, screw or wrench.
• Pour the vegetable juice into a small saucepan, add the vinegar and the remaining salt to it. Put sugar, turmeric and mustard seeds there. Place the pot on the stove and, stirring occasionally, wait until the sugar and salt grains dissolve completely. After that, boil the marinade for a couple of minutes and pour over the vegetables.
• Place a large pot of salad on the fire. Simmer it until all the cucumbers change color.
• Spread the salad over the hot cans and close them tightly immediately.
• Place the jars on the lids, wrap them with a blanket and leave to cool as they are.
• Remove the jars and store them in the closet.

The salad prepared according to this recipe is well worth the whole winter. It costs very little, but at the same time it turns out delicious and appetizing, capable of decorating even a festive table.

Spicy cucumber salad with mustard (sterilized)

Composition (for 3-3.5 liters):

• medium-sized cucumbers - 4 kg;
• fresh dill - 100 g;
• garlic - 1 head;
• sugar - 100 g;
• vegetable oil - 1 tbsp.;
• table vinegar (9 percent) - 100 ml;
• salt - 60 g;
• mustard powder - 50 g;
• ground black pepper - 10 g;
• red (hot) ground pepper - 10 g.

Cooking method:

• Wash the cucumbers well. Dry them, cut off the ends. If the cucumbers are small, then cut them lengthwise into 4 parts, if they are medium-sized, then first cut them in half across, then cut each cucumber "column" lengthwise into 6-8 parts.
• Peel the garlic and chop finely with a knife.
• Wash, dry, finely chop the dill, mix it with garlic.
• In a bowl with dill and garlic, add salt, sugar, both types of pepper, mustard powder, mix everything, cover with oil and vinegar, mix again.
• Pour the resulting mixture over the cucumbers and mix them well. Leave covered for 2 hours at room temperature.
• Sterilize the jars. When they are dry, fill them with lettuce. Pour the remaining juice in the saucepan.
• Place a wooden circle in a large saucepan or place a tea towel on the bottom.
• Place the salad jars in the pot. Cover them with clean lids.
• Pour water into the pot so that it reaches the "shoulders" of the cans. Banks must be of the same size.
• Put the pot on, turn on the heat. Heat over low heat until the water in the saucepan starts to boil. After that, mark 15-30 minutes, depending on the volume of the used cans (15 minutes is needed to sterilize half-liter cans, 30 minutes - for liter cans).
• After sterilization is completed, remove the jars from the pan with special tongs. Roll them up tightly, turn them over.
• Wrap the jars with a blanket and leave until they cool completely.
• When the jars are cool, put them away for winter storage.

The salad prepared for the winter according to this recipe will be to the taste of lovers of spicy snacks.

Spicy cucumber salad with mustard (sterilized)

Composition (for 3-3.5 liters):

• cucumbers - 4 kg;
• sugar - 100 g;
• table vinegar (9 percent) - 100 ml;
• vegetable oil - 1 tbsp.;
• ground black pepper - 20 g;
• mustard seeds - 30 g;
• dill seeds - 10 g;
• salt - 2.5 tbsp. l. without top.

Cooking method:

• Wash the cucumbers, remove the "tails" and "noses". Cut into 4-8 pieces lengthwise depending on the size of the fruit.
• Put the cucumbers in a large saucepan, add mustard and dill seeds, black pepper, add oil and vinegar, add sugar and salt, mix everything thoroughly.
• Place the saucepan with salad for 4-5 hours in a cool place, you can even in the refrigerator.
• Arrange the salad in sterilized jars of the same size, cover with lids.
• Place the cans in a large vat filled with water that reaches the cans up to the "shoulders". Place a cloth on the bottom of the vat before this - this is necessary so that the jars do not crack during sterilization. Sterilize for 20-40 minutes depending on the capacity of the jars.
• Remove the cans from the vat. It is safer to do this with the help of special tongs, with which you can tightly grab the jar by the neck.
• Roll up the cans with metal lids. Turn over and cover with a blanket.
• After 24 hours, remove the cans from under the blanket and store them in a permanent storage area for the winter.

This salad has a spicy aroma and delicate taste. It will be a good addition to any side dish, perfect as a snack for alcoholic beverages.

Cucumber salad with mustard, onions and carrots

Composition (for 3.5-4 liters):

• cucumbers - 4 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• dill - 100 g;
• mustard seeds - 50 g;
• garlic - 1 head;
• table vinegar (9 percent) - 100 ml;
• vegetable oil - 1 tbsp.;
• salt - 2.5 tbsp. l. without top;
• sugar - 100 g;
• black peppercorns - 10 pcs.

Cooking method:

• Soak the cucumbers in ice water for 2 hours. Rinse, cut into circles or semicircles.
• Peel the carrots and grate on any grater, although it is better to use the one intended for Korean salads.
• Cut the peeled onions into half rings.
• Peel the garlic and pass through a press.
• Chop the dill with a knife.
• Stir vegetables, add dill with garlic, mustard grains and peppercorns to them, salt, add sugar, pour in a little and vinegar, mix everything. Leave for 2 hours, preferably under pressure.
• Divide the snack into the jars, tamping it down with a spoon. Pour over the remaining juice in the saucepan.
• Sterilize the salad jars for 15-30 minutes. Close tightly. Leave to cool under the covers upside down.

This salad looks very bright, which is well received on winter days. In addition, this appetizer has a fresh taste and a spicy aroma.

Cucumber salad with mustard is an unusual appetizer for the winter, which, despite its piquant taste, is liked by almost everyone. In addition, having a large number of recipes allows you to make a salad that meets your ideas about the perfect snack.

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Photo gallery: Cucumbers with mustard for the winter: in jars, 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 rightfully considered the "kings" of the beds and the main ingredient in many winter preparations. The vegetable season is fleeting, so housewives strive to close as much of this useful strategic product as possible for the winter. Tinned cucumbers with mustard in jars for the winter will be an excellent alternative to traditional marinades and pickles. Crispy, elastic, with a piquant taste and aroma, such cucumbers can be safely served at the festive table - they will go with a bang! Moreover, the appetizer goes well with many hot and cold dishes, alcoholic beverages. We offer you original recipes for cucumbers with mustard - without sterilization and with it, without vinegar, with the addition of various spices. With the help of our step-by-step photo recipes, you can easily and quickly close cucumbers with mustard for the winter in different ways. Tasty cucumber crunch!

Pickled cucumbers with mustard for the winter in jars - a simple step-by-step recipe with a photo

Roomy pantry shelves are lined with rows of jars of pickled and pickled cucumbers, and generous harvests continue to "arrive" from the beds. In this case, our simple step-by-step recipe for cucumbers with mustard for the winter will definitely come in handy. The amount of ingredients specified in the recipe is enough to prepare 7-8 half-liter jars of such a spicy aromatic snack. Cucumbers with mustard - delicious and natural!

Ingredients for harvesting cucumbers with mustard for the winter:

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

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

Pickles with mustard for the winter - a quick recipe without sterilization

Spices significantly improve the taste of fresh cucumbers, giving them spice, pungency and wonderful aroma. In addition, this recipe is quick and without sterilization, so that a significant part of the nutrients and vitamins will be retained in the fruits. Wooden barrels are usually used as containers for pickling cucumbers for the winter with mustard, however, glass jars are also perfect for this purpose. Such pickles with mustard are crispy and incredibly tasty. And you need to store them in a cool place - a cellar or refrigerator.

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

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

The procedure for pickling cucumbers with mustard for the winter:

1. Rinse fresh cucumbers and soak in cold water for 5-6 hours. During this time, we set the water to boil, which we then cool.
2. It is better to take three-liter jars for salting - they need to be washed cleanly. We spread the bottom of each jar with layers of herbs and garlic, and on top we tamp the soaked cucumbers tightly. Then again a layer of greens and garlic and again cucumbers, until the jar is filled to the top.
3. Prepare the brine from boiled cooled water and salt. Add dry mustard to each jar (1 tablespoon each) and fill with brine. We close it with nylon lids and put it in the cellar or refrigerator.

Such cold-salted cucumbers can be tasted after a month or wait for winter and then “take your soul away”.

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

Usually, vinegar is used to make the marinade, which is considered a natural preservative. However, in this cucumber recipe, we will dispense with vinegar and replace it with citric acid. And mustard seeds give pickles a pungent spicy taste and exquisite aroma. Close the cucumbers with mustard seeds - and in winter you will only have to taste and enjoy their taste.

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

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

A step-by-step description of harvesting pickled cucumbers with mustard seeds for the winter:

1. We wash the small cucumbers, cut off the tails and soak in water for 3 to 4 hours.
2. In sterilized clean jars we place dill umbrellas, bay leaves, garlic chopped into slices, black and white peppers, mustard grains.
3. After soaking, put the cucumbers tightly in a container (cut down) and carefully pour boiling water.
4. After 15 minutes, drain the water and measure its volume. For each liter of drained water, add 2 tbsp. salt and sugar, bring to a boil and boil for 2 - 3 minutes.
5. Pour the brine into jars, in each of which add 2 tsp. citric acid.
6. We roll up the lids and, after cooling, put them in a cool place.

Cucumbers with mustard for the winter in banks, video

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

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

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The cooking process 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, according to which even a beginner can cope with the task.

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 placed tightly in the 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. To make the marinade, you need clean 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 of 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 cut. The leaves and roots of horseradish are washed and also cut. The garlic is peeled, 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 for 1-3 liters. 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 labor and products will be lost.

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

Recipe 1: Cucumbers with whole mustard

This is a simple recipe that 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 cover with holes. The operation is repeated 1 more time.

Marinade is prepared separately for each jar. To do this, decant 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 put 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, a light oily 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 up, the jars are sterilized for 40 minutes.

Recipe 3: Cucumbers "Oak Leaf"

The ingredients in this recipe contain 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 indoors 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 greens - 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 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 aromatic, they go great 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 tbsp.;

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

Separately, it is necessary 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 the container with cucumbers into the pan, add sugar and salt, evenly distributing the entire given volume on all the 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 concentration of salt in the marinade, our grandmothers used a raw chicken egg. At 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.

Ingredients:

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

Cooking pickles with mustard

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

Add salt and sugar to the cucumber slices. We mix. Cucumbers will immediately begin to give juice and salt and sugar will melt in a couple of minutes. This juice will be the basis of the marinade; you do not need to add water.

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

Pour in mustard powder and freshly ground black pepper (you can replace it with paprika or chili if you want to make the salad sharper). Pour in vinegar and odorless vegetable oil. Stir the cucumbers with the marinade components, cover and let stand for one hour. If cooking a large portion, let it sit for two to three hours until enough juice comes out.

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

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

We take out the jars, roll them up with the same lids that were used to cover them during sterilization. Leave to cool without covering. After it cools down to room temperature, we put it in storage or put it in the pantry. Good luck with your blanks!