Cucumbers with grainy mustard. Cucumber salad with mustard for the winter

For 4 kg fresh cucumbers is taken:
1 glass of sugar,
1 glass of vegetable oil,
1 cup 9% vinegar,
2 tablespoons salt,
2 tbsp. tablespoons of table mustard in powder form,
2 tbsp. spoons of chopped garlic,
2 tbsp. spoons of fresh dill
1 tsp ground black pepper
1 tsp ground red pepper

Cooking process:

We begin to prepare cucumbers for salad for the winter. The variety of cucumbers should be for pickling, with pimples. Wash the cucumbers, cut into circles 0.5 cm thick. Place them in some container, it can be a saucepan, a deep cup or a basin. The main thing is that the surface of the dishes does not oxidize.

Rinse fresh dill with water, shake it off and cut it. Peel the garlic and chop with a garlic press or grater.

Add chopped herbs, garlic, red and black pepper, salt, sugar and dry mustard to the cucumber salad. Season the salad preparation with vinegar and vegetable oil. Mix carefully.

Should stand for three hours.

During this time, prepare jars for canning salad for the winter. 0.5 -0.7 l is the most optimal volume. Opened it and ate it.

Wash the jars for cucumbers with soda, rinse with water and sterilize in any way convenient for you: in a slow cooker, double boiler, using a kettle or oven.

Then the pickled cucumbers in mustard sauce should be placed in jars. Place jars with salad in a saucepan, first lining the bottom with cotton paper towel or silicone mat. Cover the jars with screw caps.

Pour water up to the shoulders and sterilize the pickled cucumber salad with mustard for 15 minutes from the point of boiling.

After completing the sterilization process, carefully remove the salad from the pan and close it with a key (or screw lids).

Cool the salad upside down, wrapped in a blanket or blanket.

Mustard makes the filling in cucumbers cloudy, and that’s how it should be. This is exactly what you can see in the photo. Believe me, winter preparation is worth your attention! The harvest of ground cucumbers, planted a second time in mid-summer, is just beginning to ripen.

Cucumbers with mustard They turn out very tasty and crispy. You can prepare lightly salted or pickled cucumbers, as well as a salad. Consider the following options for preparing these dishes.

Cucumbers with mustard for the winter

Cut 4 kg of cucumbers into 4 parts. 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 product into liter jars, fill with juice, sterilize for forty minutes, and seal.

Recipe for cucumbers with mustard

First, prepare a saline solution. To do this, dissolve 655 g of table salt in a bucket of water. If we take the consumption per liter, then for a liter jar of water you need to take 65 g of salt. You can also use “grandmother’s” recipe. Place in a bucket of water fresh egg. You need to add salt until it starts to float. Sort out 10 kg of fresh cucumbers, wash them, and soak them in cold water for 5-6 hours. This will allow the fruits to fill all the voids and be well filled.

You can salt the workpiece in wooden tubs or barrels, enamel dishes large size, glass jars. At the bottom of the container, place 100 g of cherry leaves, a layer of vegetables, tamp, and again lay out the greens (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 you can tie it in a gauze bag and lower it. Pour over the vegetables saline solution, cover with oppression. Glass containers can simply be closed with plastic lids. Place a cotton napkin around the circle, and rinse the bend itself with water from time to time and pour boiling water over it. If you put the 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.

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

Cucumbers with mustard in jars

You will need:

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

Preparation:

Wash the vegetables thoroughly, cut the peppers into pieces, and remove the seeds. Peel and chop the garlic. Wash and chop the greens. Wash the jars thoroughly with the addition of soda, add herbs, spices and herbs. Place the cucumbers in a thick layer. Boil the kettle. Pour boiling water over the vegetables twice. After the first time, cover them with a lid, then drain the water and pour boiling water again for 20 minutes. Pour the liquid into a saucepan - you will need it for 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 and fill with brine. Boil the lids for 5 minutes. Cover the containers with sterilized lids. Roll up. Turn the containers upside down and wrap them up.

And cook it for dinner.

Pickled cucumbers with mustard.

You will need:

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

For filling:

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, roughly chop the garlic and onion. Make the marinade: boil water with salt, sugar, add black peppercorns, bay leaves, and cloves. Wash the jars thoroughly. Pour 3 tablespoons of vinegar into the prepared three-liter jar. Distribute the greens, onion and garlic evenly among the jars. Add mustard, place cucumber fruits, pour hot pour, cover with a lid. Place the jar of vegetables in a saucepan with warm water, bring to a boil, sterilize, set to cool.

Do 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 tbsp.

Preparation:

Wash the cucumbers and cut them in half. The gherkins can be used whole. Stir the vegetables with herbs and spices, leave for 3 hours so that they release their juice. Stir occasionally. Place the mixture in the prepared jars and evenly distribute all the released liquid. Sterilize the lettuce and seal. Cucumber salad with mustard ready!

What do you think?

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 the brine:

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

Preparation:

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

The process of preparing cucumbers with mustard

First, wash and sterilize the jar, dry it from moisture. Put spices on the bottom (mustard seeds, dry adjika, coriander, black allspice, parsley, garlic cloves). By taste preferences you can reduce/increase the amount of seasonings. Instead of mustard seeds, use mustard powder.

To ensure that the cucumbers are juicy and crispy, they should be soaked in cold water for 1 hour in advance. This will help cleanse the vegetable of nitrates and contaminants. Dry the cucumbers from moisture, remove the butts, cut into cubes, place tightly to the very top. For strength, put currant, cherry or oak leaves in the jar. To make the cucumbers more flavorful, we recommend putting carrots in the jar and onions.

Immediately add coarse table salt, granulated sugar and 9% table vinegar to the jar. Instead of table vinegar essence, use wine/apple/balsamic vinegar.

After this, fill the cucumbers with cold filtered water, cover with an iron lid and begin to sterilize. To do this, place a folded kitchen towel at the bottom of the pan, pour cold water and place the jar. Sterilize vegetables over low heat for 10 minutes.

Immediately take out the jars and seal them with a lid. We wrap it in a fur coat and cool it in the room for a day. Store in a dark, cool place. Make sure that the lid is not bloated. Instead of sealing, you can close the jar with a nylon lid and leave it for 1.5 months, and then eat it.

Tip: Be sure to turn the jar over and check the seal for tightness: rock the jar back and forth.

Recipes for preserving cucumbers for the winter

Cucumbers with dry mustard or grains are an excellent preparation for the winter. It does not require any culinary skill and will save you time, delighting you with its taste in winter...

1 b per 3 l

1 hour

20 kcal

5/5 (1)

To make pickles strong and crispy, you need to choose them correctly. And it also depends on the herbs and spices you put in the jars. If you buy cucumbers, pay attention to them appearance and try it by touch. Yellowish spots may indicate the use of nitrates during cultivation or that they have been left in the garden for too long.

Small or medium sized cucumbers with pimples– most suitable for canning. But the color of these pimples is important here. If they are black, this is the most suitable variety for our purpose. Cucumbers with white pimples are much tastier fresh.

Preserving pickles with mustard (cold salting)

Before salting, you need to make sure that you have following ingredients(the quantity is given based on 5 kg of cucumbers, which is equal to 3 three-liter jars of pickles with mustard for the winter):

If desired, you can add oak and currant leaves, hot pepper and bay leaf.

Start by soaking the cucumbers, unless they are freshly picked. Cucumbers that lie down even for several hours lose moisture. Place them in cold water and leave for several hours. The cucumbers in the jar should be approximately the same size, otherwise they will be salted unevenly. During this time, you can sterilize the jars and lids, thoroughly wash all the leaves and roots that will go into the jar.

The process of pickling cucumbers with mustard

Pickled cucumbers with mustard seeds for the winter: recipe

I decided to try combining my usual recipe for pickling cucumbers with the previous one and, in my opinion, I got a brilliant result! Almost the same ingredients, but the taste is different.

Step-by-step recipes for preparing cucumbers with mustard for the winter: classic, cold method without sterilization, “Housewife's Secret”, with parsley, with aspirin

2018-07-04 Irina Naumova

Grade
recipe

1072

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

4 gr.

16 kcal.

Option 1: Classic recipe for cucumbers with mustard for the winter

Love winter preparations with cucumbers? Be sure to try the cucumbers with mustard. They turn out crispy, tasty with a bright and rich taste. First, we will prepare classic cucumbers with mustard for the winter, then without sterilization and offer several different improvisations from experienced housewives.

Ingredients:

four kg of cucumbers;
a glass of sugar;
a glass of growing oils;
a glass of vinegar 9%;
three tablespoons of coarse salt;
one table spoon of dry mustard;
two tablespoons of chopped garlic;
two teaspoons ground black pepper.

Additionally for each jar:

half a teaspoon of mustard seeds;
laurel leaf;
three peppercorns;
one sprig of tarragon.

Step-by-step recipe for cucumbers with mustard for the winter

Wash the cucumbers, cut off the bitter butts and the base on the other side. Fill them with cold water and leave for an hour. This is done to ensure that the cucumbers become juicy and crispy.

Now we take the cucumbers out of the bowl of water, cut them lengthwise into four parts, so-called “fingers”. How to do it correctly: first cut lengthwise into two equal parts, then cut each piece in half lengthwise again.

Peel the garlic, cut off the base and chop very finely with a knife. You can also pass it through a press.

Mix garlic and cucumbers in a large container.

Add all the spices specified in the recipe and mix thoroughly with your hands so that each cucumber is soaked.

Leave for three hours.

If you decide to add additional spices, place them at the bottom of sterile jars. Fill them tightly with cucumbers and pour in spicy vegetable juice. First, fill up half the jars so that there is enough for all servings. Then add more to each jar until the juice runs out.

During the time that the cucumbers were pickled, there should be enough to fill all the jars almost to the brim.

Cover with lids, but do not twist.

Take a large saucepan and place a clean cloth or kitchen towel on the bottom. Pour in water and set to boil. Place jars of cucumbers directly into the water. The water should reach the hangers of the jars.

When the water boils, time it and sterilize it. For jars from 500 to 750 ml jars, ten to twelve minutes is enough. For larger jars, 850-1 liter, it takes twenty minutes.

When the workpieces are sterilized, close the lids tightly and place the bottom up. Cover and leave until completely cool. Afterwards we send it to the cellar for storage.

Option 2: Quick recipe for cucumbers with mustard for the winter

And now we will prepare delicious cucumbers in a cold way without sterilization. We take mustard in powder, it gives more pungency than in grains.

Ingredients:

two kg of cucumbers;
horseradish leaf per jar;
two or three black currant leaves per jar;
cherry leaf on a jar;
brine (one and a half liters of water and a glass of salt);
one table spoon of mustard powder per jar;
three peppercorns per jar:
two cloves of garlic per jar;
two dill umbrellas per jar.

How to quickly prepare cucumbers with mustard for the winter

Rinse the cucumbers under running water so that no soil particles or other contaminants remain.

Afterwards we don’t cut them, but use them whole.

In each jar we place the leaves indicated in the recipe. Place peeled and slightly crushed garlic cloves on top with the edge of a knife. Let's not forget about the peppercorns.

We dilute salt in water, stir and pour over our cucumbers. Everything happened very quickly, didn’t it? Now we just wait two days.

Cover the necks of the jars with gauze or a clean cloth.

Carefully drain the liquid from the jars. Pour in plain clean cold water. Pour a tablespoon of dry mustard into each jar.

Screw the jar tightly and turn it back and forth several times to distribute the mustard. At the same time, we will check the tightness of the workpiece. Immediately put the treasured jars in the cellar.

Option 3: Cucumbers with mustard for the winter “Housewife’s Secret”

Marvelous delicious preparation with ready-made mustard. The ideal and proven ratio of spices, herbs and herbs. When you treat your family and guests to these cucumbers, they will definitely ask you for the recipe. All you have to do is decide whether to share your secret or not. The recipe is for two liter jars.

Ingredients:

two kg of cucumbers;
three tablespoons of ready-made mustard;
four dill umbrellas;
four cloves of garlic;
horseradish leaf;
eight cherry leaves;
ten black peppercorns;
four peas of allspice;
four buds of cloves;
half a stack of granulated sugar;
half a glass of vinegar 9%;
one table l of coarse salt with a slide;
three glasses of cold water.

Step by step recipe

Let's immediately decide on the proportions. One liter jar usually takes about ten small cucumbers. Wash them and fill them with cold water. The resulting cucumbers will be very crispy and at the same time juicy. Leave them in water for an hour if the cucumbers are just from the garden, up to four hours if you picked them the day before. If you are soaking cucumbers for several hours, change the water every hour.

Prepare jars and lids. They need to be washed and sterilized. Be sure to dry it afterwards. Just place them neck down on a clean cloth.

We drain the water from our cucumbers. Rinse them and cut a little off both sides. This way the marinade will penetrate better into the vegetables.

Rinse all the greens and pour boiling water over them. Place in the bottom of the jars along with peppercorns and cloves.

Lay out the cucumbers. We lay the first layer tightly in a column; for this it is better to select fruits of approximately the same length. Place garlic in the middle and cucumbers on top in any order, even horizontally.

Cover the top with a couple of cherry leaves, a piece of horseradish leaf and an umbrella of dill.

Cover with lids.

Pour the specified amount of water into the pan. Put on fire and add mustard. Mix everything, wait until it boils so that the mustard dissolves and the marinade becomes homogeneous.

Pour in the vinegar, stir, and bring to a boil again.

Simmer for just a couple of minutes and remove from heat, otherwise the vinegar will lose its properties. Pour the boiling marinade into the jars, but do not reach the edges. Don’t let the cloudiness bother you, that’s how it should be.

Place a cloth on the bottom of a large saucepan, pour in water and place the cucumber preparations inside. Bring to a boil and sterilize for eight minutes.

Roll up the lids and turn the jars over. We put them on the floor, on the lids. Cover with a blanket and leave for a day. We put it upside down for storage in a closet or cellar. This product should be stored for at least a month before use.

Option 4: Cucumbers with mustard for the winter with parsley

Add a bunch of fresh parsley to the preparation with cucumbers; it will add more flavor to the delicious appetizer.

Ingredients:

two kg of cucumbers;
one hundred ml of growing oils;
one and a half tablespoons of dry mustard;
a bunch of parsley;
one and a half tablespoons of salt;
one hundred and eighty grams of sugar;
eighty ml of vinegar 9%;
half a teaspoon ground black pepper.

How to cook

Wash the cucumbers and cut them lengthwise into four pieces. Place in a saucepan or bowl.

We wash the parsley under running cold water, lightly dry it and finely chop it with a knife. Place in a bowl, pour in vegetable oil. Add sugar, salt and dry mustard there. Stir with a spoon.

Place the chopped cucumbers in an enamel pan, pour in the marinade and stir with your hands. Leave for three hours.

Sterilize two liter jars, boil the lids. We place cucumbers in columns in the jar, then fill the voids in any order.

Pour in cucumber marinade.

Take a pan, put several layers of gauze on the bottom and fill it with water. We put the jars with cucumbers and bring to a boil, and the water should reach the hangers of the jars.

Boil for twenty minutes. Then carefully take them out and screw the lids on tightly. We wrap it in a blanket, placing it upside down. After complete cooling, put it away for storage.

Option 5: Cucumbers with mustard for the winter with aspirin

Aspirin is often used in preparing preparations for long-term storage. It has preservative properties and does not affect the taste in any way. The recipe is for a two-liter jar.

Ingredients:

two kg of cucumbers;
one and a half teaspoons of mustard seeds;
two onions;
three cloves of garlic;
leaves of horseradish, cherry, black currant;
dill umbrellas;
parsley and dill as desired;
four peas of allspice;
six black peppercorns;
three buds of cloves.

Marinade per liter of water:

two tbsp salt;
one and a half tablespoons of sugar;
teaspoon of vinegar;
aspirin tablet.

Step by step recipe

Soak clean cucumbers in cold water for three hours. Then we cut off the ends on both sides and put them in a large container.

Boil water and pour boiling water over the cucumbers, cover with a lid and leave until completely cool. Do not open the lid.

Prepare jars and lids, wash, sterilize and dry them while the cucumbers cool.

Pour boiling water over the greens and leaves. At the bottom of the jars we place a leaf of horseradish, a couple of leaves of black currant and cherry. Let's not forget about a couple of dill umbrellas, we will need a few more to put in the middle and on top.

Drain the water from the cucumbers into a saucepan. Place the cucumbers in the first layer in the jars until they are half full. Cut the onion into slices and place in the middle of the jars. Nearby there are slices of garlic and a pair of dill umbrellas. Sprinkle with mustard seeds. Then we put the cucumbers again, and put more dill umbrellas on top. You need to crush the aspirin in a spoon and sprinkle the preparations.

If you have filled one two-liter jar, take a liter of water. For half-liter jars, one and a half liters of water is enough.

We take the water drained from the cucumbers. Put it on the fire, add sugar and salt. Stir, bringing to a boil, then fill the jars with cucumbers.

Pour water to the very edges. When you screw the lid on tightly, some of the marinade will leak out and there will be no air in the jar.

But first, just pour it in, twist the jar a little so that air bubbles come out. Add marinade and screw the lids on tightly.

Place the jars on the floor upside down, wrap a blanket on top and leave until completely cool. Now you can remove the cucumbers for long-term storage.