Pickling cucumbers with mustard. Canned cucumbers with mustard seeds for the winter: step-by-step recipe

Let's start with the fact that cucumbers are the main ingredients of winter rolls. Every season people try to roll up as many of these as possible for the winter. delicious vegetables. This roll will be an excellent appetizer for any dish.

The crunch, pleasant smell, and they can be served even for a holiday, many will like them. They go well with almost all dishes, and are great as a snack for alcohol.

In this article we will tell you about recipes for preparing classic cucumbers with mustard for the winter in jars, without sterilization and with the addition of various spices. We will also describe in detail the preparation of these most delicious rolls.

Traditional recipe

Ingredients for preparation:

• Ground black pepper - a tablespoon;
• Cucumbers – 4 kilograms;
• Vinegar - one glass;
• Mustard - a tablespoon of whole grains;
• Salt - half a glass (200 ml glass);
• Sugar - one glass;
• Oil – 1 glass.

Cucumbers with mustard for the winter in jars are prepared as follows:

1. It is necessary to take cucumbers large size, rinse them well, then cut into four parts;
2. Pour what you get into a bowl, it is advisable to find a large bowl, add salt and sugar. Pour in vinegar and oil, and add finely chopped garlic and mustard;
   
3. Stir and leave for several hours - so that the cucumbers have time to pickle;
4. When they release their juices, the marinade will appear in the bowl;
5. Sterilized jars should be filled tightly with cucumbers, trying to compact them as much as possible;
   
6. After all this, fill the container with marinade;
7. Almost everything is ready, all that remains is to place the jars in a saucepan, boil for 15 minutes, then remove and roll up;
8. Turn it over and wait for it to cool;
   
9. Then we move it to the basement/cellar/refrigerator for storage. As a result, you have very delicious snack to almost any dish.

Recipe for cucumbers with dry mustard for the winter

Let's start right away with the ingredients:

• Approximately 1.5 kilograms of cucumbers;
• Large rock salt- 1 glass;
• Mustard powder - 3 tablespoons;
• Garlic;
• Dill;
• Horseradish leaves;
• Currant or cherry leaves.

Preparation:

1. Your task is to select identical, small-sized cucumbers, be sure to wash and dry them;
2. Wash all greens thoroughly;
3. Wash the jars and put greens, garlic on the bottom, and cucumbers on top;
4. Pour boiling water over the whole thing and drain the water immediately after;
5. Take cold water, one and a half liters per three-liter jar, dissolve salt in it and fill the jar with cucumbers up to the neck;
6. Now you need to leave the vegetables to salt for several days;
7. After the work is done you need to drain salt water, pour mustard powder into the jar and fill the jar clean water, close with lids;
8. Place the cucumbers with mustard in a cool place.

Spicy pickled snack in jars

Gherkins, small cucumbers, are best suited for this cooking method. After sterilization, you need to add acetic acid. Ingredients for preparing cucumbers for a liter jar:

• One branch of dill;
• Four carnations;
• Black peppercorns - ten pieces;
• Mustard (grains) – teaspoon;
• Salt - half a tablespoon;
• Sugar - two tablespoons;
• Acetic acid - one tablespoon;
• One bay leaf;
• Cucumbers - 100 grams;
• Onions - two heads;
• Red pepper - half.

We prepare spicy pickled cucumbers with mustard for the winter as follows:

1. Wash dill, peppers and cucumbers, peel onions;
2. Place 2 onions, a sprig of dill, a bay leaf, half a red pepper, cloves, mustard and black pepper at the bottom of clean jars;
3. Place the cucumbers tightly;
4. Pour boiling water over;
5. Now you need to cover the jars with lids and set them to sterilize. The water level should be at the level of the shoulder of the can and the water should not be boiling, otherwise the can may burst;
6. After 10 minutes of sterilization in already boiling water, pour one tablespoon of 70% acetic acid into each jar.

How to roll up correctly without sterilization

Ingredients for preparing for the winter:

• Dry mustard - half a glass;
• Water – five liters;
• Cucumbers – ten kilograms;
• Dill greens;
• Garlic – two heads;
• Leaves of cherry, currant;
• Horseradish roots or leaves;
• Black peppercorns;
• One or two hot peppers;
• Bay leaf;
• Salt – 400 grams.

Step-by-step instructions for canning cucumbers with mustard for the winter without sterilization:

1. Wash the cucumbers and soak in cold water for 5-7 hours. At the same time, set the water to boil and cool it;
2. You need three-liter jars, be sure to wash them well. You need to put a layer of herbs and garlic on the bottom, then place the soaked cucumbers tightly. Then again a layer of herbs and garlic, and again cucumbers, and so on until the jar is tightly filled;
3. Make brine from boiled cold water. Add dry mustard a tablespoon at a time to the jars and fill with brine and salt. Screw on the lids and place in a cool place.

How to roll cucumbers with mustard seeds without vinegar

The recipe is quite unusual, since they usually use a marinade with vinegar for long-term storage. But in this recipe we will do without it; instead of vinegar we will use citric acid. And mustard seeds will give our cucumbers an aroma and a spicy taste.

Ingredients for preparing these cucumbers for the winter:

• Cucumbers – two kilograms;
• Two bay leaves;
• Salt and sugar - two tablespoons each;
• Citric acid – two teaspoons;
• Dill - two umbrellas;
• Mustard seeds - one teaspoon;
• Garlic – three heads;
• Ground black pepper.

There are many ways to twist cucumbers. Introducing another one interesting option. Quite unusual and original, but delicious!

Recipes for cooking eggplants in Korean for the winter are here. Your family will appreciate your efforts!

And we have posted step-by-step recipes for pickled porcini mushrooms for the winter. Detailed instructions and culinary advice will help you get excellent results.

Step by step instructions:

1. We need to wash the small cucumbers, cut off their tails and soak in water for 3-5 hours;
2. Sterilize the jars, put dill umbrellas, bay leaves, chopped garlic, black pepper and mustard seeds on the bottom;
3. Place the soaked cucumbers cut side down tightly in a jar and pour boiling water over them;
4. We wait 15 minutes, after which you need to drain the water and measure its volume in advance;
5. For each liter of drained water, you need to add two tablespoons of sugar and salt, then bring to a boil and boil for about 3 minutes;
6. Pour the resulting brine into jars;
7. Cover the cucumbers with mustard for the winter and put them in a cool place.

Method for pickling cucumbers

Ingredients for preparation:

• One and a half kilograms of cucumbers;
• Several cherry leaves;
• 2-3 cloves of garlic;
• Salt – 3 tablespoons;
• 1-2 tablespoons dry mustard;
• Half a leaf of horseradish.

Preparing pickles with mustard for the winter in jars:

1. Wash the jars and cucumbers, place them in a deep bowl and cover with water for 2 hours. Pour boiling water over the jars;
2. After waiting for two hours, wash the cucumbers again, cut off the tails;
3. Put the seasonings and place the cucumbers in jars, put 3 full tablespoons of salt on top and pour boiling water over them;
4. Cover with lids and leave for a couple of days;
5. After a thin film has formed on the surface of the brine, remove the lids, drain the brine and boil, while removing the foam;
6. Add dry mustard to a jar and fill with hot brine. After that, roll up, turn over and put in a cool place.

Cucumbers are the most popular winter snack. In order for them to turn out tastier, they should be small, with thin skin and dark pimples.

Do not place the sealer in a draft; a sudden change in temperature may cause the jar to burst.

To prevent cucumbers from becoming moldy in an open container, we recommend sprinkling them with shavings of horseradish root. Mustard powder also helps cucumbers not get moldy.

Before pickling cucumbers, pour boiling water over them, this will help them retain their color better.

To prepare seaming for the winter, it is better to use spring water or from a well.

Cucumbers with mustard for the winter in jars can be rolled up in most ways. We hope you find our recipes useful!

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Photo gallery: Cucumbers with mustard for the winter: in jars, without and with sterilization, 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 garden beds and the main ingredient of many winter preparations. The vegetable season is fleeting, so housewives strive to close as much of this useful food as possible for the winter. strategic product. Canned cucumbers with mustard for the winter in jars will be an excellent alternative to traditional marinades and pickles. Crispy, elastic, with a spicy taste and aroma, such cucumbers can be safely served with festive table- they will go with a bang! Moreover, the snack goes well with many hot and cold dishes, alcoholic drinks. We offer you original recipes cucumbers with mustard - without and with sterilization, without vinegar, with the addition of various spices. Using our step-by-step recipes with photos, you can easily and quickly close cucumbers with mustard for the winter. in different ways. Have a delicious cucumber crunch!

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

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

Ingredients for preparing cucumbers with mustard for the winter:

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

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

Pickled cucumbers with mustard for the winter - a quick recipe without sterilization

Spices greatly improve the taste fresh cucumbers, giving them spice, pungency and a wonderful aroma. In addition, this recipe is quick and without sterilization, so a significant part useful substances and vitamins will be preserved in the fruits. Wooden barrels are usually used as containers for pickling cucumbers with mustard for the winter, but glass jars are also perfect for this purpose. These pickled cucumbers with mustard turn out crispy and incredibly tasty. And they need to be stored in a cool place - a cellar or refrigerator.

To pickle cucumbers with mustard for the winter, we stock up on the following ingredients:

• cucumbers – 10 kg
• dill greens (umbrellas)
• garlic – 2 – 3 heads
• leaves of cherry, oak, black currant
• horseradish root and leaves
• black peppercorns
• hot 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. Wash 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 pickling - they need to be washed clean. We lay out the bottom of each jar with layers of herbs and garlic, and press the soaked cucumbers tightly on top. Then again a layer of herbs and garlic and again cucumbers until the jar is filled to the top.
3. We prepare the brine from boiled, cooled water and salt. Add dry mustard (1 tablespoon) to each jar and fill with brine. We close with nylon lids and put them in the cellar or refrigerator.

These cold-salted cucumbers can be tasted after a month or wait until winter and then “take your breath away.”

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

Typically, vinegar is used to prepare the marinade, which is considered a natural preservative. However, in this cucumber recipe we will do without vinegar and replace it with citric acid. And mustard seeds will add pickled cucumbers spicy spicy taste and exquisite aroma. Cover the cucumbers with mustard seeds - and in winter all you have to do is taste and enjoy their taste.

List of ingredients for the recipe for cucumbers with mustard seeds for the winter:

• cucumbers – 2 kg
• dill with umbrellas – 2 pcs.
• mustard seeds – 1 tsp.
• garlic – 3 pcs.
• black and white peppercorns – 4 – 5 pcs.
• bay leaf – 2 pcs.
• salt and sugar - 2 tbsp each.
• citric acid – 2 tsp.

Step-by-step description of preparing pickles with mustard seeds for the winter:

1. Wash small cucumbers, cut off the tails and soak in water for 3 - 4 hours.
2. Place dill umbrellas, bay leaves, sliced ​​garlic, black and white peppers, and mustard seeds into sterilized, clean jars.
3. After soaking, place the cucumbers tightly in a container (cut side down) and carefully pour boiling water over them.
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, add 2 tsp to each of them. citric acid.
6. Roll up the lids and after cooling, put them in a cool place.

Cucumbers with mustard for the winter in jars, video

According to this recipe, you can prepare pickled cucumbers with mustard for the winter, using the simplest and most affordable products. Do you have great opportunity stock up on delicious, spicy snacks for the winter - this is easiest to do during the 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. Use our step-by-step recipes with photos of cucumbers with mustard for the winter - and your guests will appreciate your culinary talents.

We offer you an unusual preparation of cucumbers for the winter - with dry mustard. Cucumbers can be preserved without vinegar and without sterilization, the main thing is to prepare the jars well and follow all the technology, and tasty and piquant cucumbers will delight you all winter! These cucumbers can be served with almost every dish, but they are especially good as a snack with alcohol - strong, moderately spicy and with a pleasant sourness!

Thanks to mustard, the cucumbers turn out dense and crispy; the only drawback of this preparation is that it must be stored in a cool place. Don’t let the cloudy brine bother you; when using dry mustard, it shouldn’t be any different.

For this recipe, it is better to use small cucumbers and not overgrown ones, since they are placed in a jar after the cucumbers have been combined with the marinade. Adjust the amount of sugar and salt to your taste; some people like sweet cucumbers, while others don’t add sugar at all. Pickled cucumbers with dry mustard for the winter turn out tasty and crispy; we’ll tell you in more detail how to make them.

Taste Info Cucumbers for the winter

Ingredients

• Cucumbers – 1-1.3 kg;
• Onions – 200 g.
• For the marinade:
• Water – 1 l;
• Dill – 1 bunch;
• Dry mustard – 35 g;
• Sugar – 4 tbsp (without slide);
• Salt – 2 tbsp (without slide);
• Bay leaf – 1 pc.;
• Ground red pepper – 1 tsp;

Cooking time – 45-50 minutes. Yield – 2-2.5 liters

How to prepare pickled cucumbers “Gorchichniki” with dry mustard for the winter

Rinse hard, freshly picked cucumbers in cool water, not forgetting to pick off the existing dry flowers from the ends.

If the cucumbers were purchased at the market or picked yesterday, soak the cucumbers in cold water for 5-6 hours. Monitor the temperature of the water so that it does not heat up and always remains cold; to do this, change the water every hour.

Peel the onion heads and cut them into half rings. Cut off both ends of the cucumbers, then toss the cucumbers with the chopped onion.

Rinse the dill well, shake and finely chop with a knife. Pour about a liter of water into a large saucepan and bring to a boil. Add chopped dill, dry mustard, ground red pepper, salt, sugar and powdered bay leaf to boiling water. After boiling, cook for 1-2 minutes until the sugar and salt crystals dissolve. Be sure to skim off the foam.

Carefully place the cucumbers and onions into the boiling marinade, after boiling, mix everything well and remove from the stove. Cucumbers should not have time to change their bright green color.

Place the cucumbers in sterilized jars, add marinade on top so that it covers the entire jar to the top.

Then cover with boiled lids and roll up. To increase the sterilization effect, wrap the jars warm blanket, and only after cooling, store it in the cellar or refrigerator. Pickled cucumbers with dry mustard will be ready only after 1.5-2 months, by which time fresh vegetables will be gone.

Note to the owner:

• If the lid of a jar of cucumbers is swollen, it means that the preparation technology was violated or the jars with lids were poorly sterilized. Another reason that can be cited is an unsuitable variety of cucumbers for pickling. Such preparations should not be stored; every day the risk of intestinal disorders when eating spoiled cucumbers increases.
• If there are no small cucumbers and only large ones remain, don’t worry, you can also make a preparation from them. In this case, cut the cucumbers lengthwise into 6-8 pieces and preserve in this form.

If you love pickled cucumbers, then try cooking them with mustard for the winter. This preparation can be served with any side dish of cereals or pasta or boiled vegetables. Pickled cucumbers will perfectly complement baked meat or fish, and will be ideal in pickle soup or other hot dishes. Mustard will give the vegetables a piquant note, without which their taste would not be so bright. Preservation is prepared in 30 minutes, but if you plan to store it at room temperature, then it is best to fill the cucumbers in jars three times, using the marinade during the last filling so that the vegetables are well steamed from the inside.

Ingredients

You will need for 4 cans of 0.5 l:

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

Preparation

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

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

3. Wash the oak or horseradish leaves, thanks to them the cucumbers will remain crispy. We will also rinse the cherry or currant leaves, which will give the preparation its aroma. Place them on the bottom of rinsed, clean jars.

4. Rinse thoroughly fresh cucumbers, removing dust, dirt and thorns from the surface of vegetables. We insert the fruits into the jars as tightly as possible without cutting off the tails. It is advisable to choose small cucumbers if the jars are 0.5 liters. But in a 1 liter container you can purchase larger vegetables.

5. Peel the garlic cloves, rinse and cut directly into jars. Pour boiling water from a kettle, placing the tip of a knife or something else under 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 lids and add salt. warm water from a jar. By this point, the brine in the pan will boil.

Now the time has come when we start making homemade preparations: we cook aromatic jam and, of course, prepare vegetables. After all, every self-respecting housewife is sure to make homemade preparations for the winter for future use, as it is always an excellent appetizer or a pleasant, tasty addition to main courses. Today I have a new one, very tasty and not quite regular recipe pickling cucumbers, with the addition of grain mustard. This seasoning goes great with cucumbers, making them piquant and even crispier. You may have heard this name: “Bulgarian cucumbers” - that’s exactly what they are, with grain mustard added to the marinade. Mustard seeds have a sharp, tart taste, slightly reminiscent of horseradish.

This seasoning perfectly stimulates the stomach and intestines. From ground seeds we prepare table mustard, add it to homemade mayonnaise, but from grains you can make excellent French mustard, and also add grains to food according to your taste, for example, in salads, various sauces, use it for pickling and of course for preserving vegetables , mushrooms, etc. But before adding mustard seeds to a dish, they should be lightly fried to activate the aromatic oils.

For pickled cucumbers with grain mustard, this is not required; we simply pre-wash and thoroughly dry the grains, and then put them in jars with all the spices at your request. After all, every housewife pickles cucumbers exclusively in her own way. I always make pickled cucumbers according to the same recipe, which I got from my mother and grandmother... So I just added mustard seeds here.

You will need:

• Cucumbers - I have 3 jars, 1.5 liters in volume. each
• Dill umbrellas - 2 pcs. into each jar.
• Black peppercorns - 3-5 pieces in each jar.
• Bay leaf - 1-2 pcs. optionally in each jar.
• Cloves - 2-3 pcs. into each jar.
• Garlic - 2-4 cloves per jar
• Mustard seeds - 1 tsp. per jar.
• Vinegar 70% - 1 tsp. for each jar

for cooking 1 l. marinade:

• Salt - 2 tbsp. without top
• Sugar - 2 tbsp. without top
• Water - 1 l.

For the indicated volume (3 cans of 1.5 liters each) I needed 2 liters. brine.

How to prepare pickled cucumbers with mustard seeds:

I usually pre-soak cucumbers for 5-6 hours. Today I just washed them thoroughly and soaked them cold water in the evening. Wash jars and lids with soda, rinse well and sterilize.

I have already told you how quickly you can. Many housewives sterilize in the oven or on the stove. Cover sterile jars immediately with sterile lids.

Prepare all the spices, peel the garlic. Drain the cucumbers and cut off the butts and tails. Again, many housewives pickle cucumbers without cutting off the tails. Place dill umbrellas, garlic, black peppercorns, cloves, bay leaves in sterile jars and add a teaspoon of mustard seeds.

Now we need to put the prepared cucumbers tightly into jars. While we add the cucumbers, boil the water. My mother taught me to pour cucumbers 3 times: 1 time just with boiling water (drain), 2 times pour the prepared brine (drain into a pan) and 3 times boil the brine drained from the jars of the second pour, boil and pour it for storage.

Pour boiling water into tightly packed jars to the top for 15-20 minutes and pour into the sink (the first pour of boiling water shows us how much water we need to make the brine. I got 2 liters of water for 3 one and a half liter jars)

While the jars are filled, we make brine from 2 liters. water + 4 tbsp. sugar + 4 tbsp. salt. Bring to a boil and pour the cucumbers a second time with this brine. Let the cucumbers stand in the brine again for 15-20 minutes, then pour the brine from the jars into the pan and bring to a boil again. Before pouring the cucumbers for the third time, add vinegar to each jar. 1 tsp. for 1.5 l. jar. And when the brine has boiled, fill the jars to the top and cover with lids.

All that remains is for us to roll up the jars or simply close the lid if it is screw-on. Turn the jars CAREFULLY onto the lid and leave them in this position until they cool completely. You can cover the top of the jar with a blanket. This is the beauty I got. Now all that remains is to wait for winter and open the fragrant, crispy cucumbers.

Svetlana and my home site wish you all a bon appetit!

How to marinate - you will find in the step-by-step recipe with photos