How to cook sliced ​​cucumbers in mustard sauce. Cucumbers in mustard filling for the winter: recipes without sterilization

cucumbers in mustard filling for the winter: recipes differ only in the complete composition of spices. It is clear that for such a seaming, cucumbers themselves, salt and sugar, vinegar and mustard are needed. It is more traditional to cook cucumbers according to such recipes by cutting them into circles. But in principle, the method of slicing will not affect the final taste. So, you can choose the option of cutting vegetables that you like the most.

It is believed that cucumbers cooked with mustard are crispier. True, they need at least three months to insist. In this material, we have collected several cucumbers with mustard filling, which you can safely try to sell at home.

Cucumbers in mustard filling for the winter: recipes with photos

Recipe #1

Required:
Two kilograms of cucumbers;
120 grams of sugar;
150 ml vegetable oil;
Two tablespoons of salt;
A tablespoon of dry mustard;
A quarter tablespoon of ground pepper;
120 ml of table vinegar;

Cucumbers need to be washed very well. If the fruits are large, then they can be safely cut into circles. If the cucumbers are small, then it is better to cut them lengthwise into 2-4 parts. To prepare mustard filling, you need to mix together sugar and salt, pepper, mustard powder. Then add vegetable oil and vinegar to the sauce, mix well.

Pour the pre-cut cucumbers with filling and mix everything together. Now leave the cucumbers for a couple of hours. Arrange the fruits in pre-sterilized and prepared jars, pour mustard pickle and cover with lids. Sterilize jars with seaming for another 20 minutes, then roll up with pre-sterilized lids.
Important! Jars should be capped immediately after sterilization while they are still hot. The salad should cool upside down and in a warm place, and then you can transfer it to a place of permanent storage.

Recipe #2

Required:
4 kg fresh cucumbers;
250 ml of vegetable oil;
250 ml of 9% table vinegar;
2 tbsp. l. salt;
2 tbsp. l. natural mustard powder;
2 tbsp. l. chopped garlic;
2 tbsp. l. chopped fresh dill;
Half a tablespoon black ground pepper;
Half st. l. ground red pepper;

In this recipe for cooking cucumbers in mustard filling, there are more spices, but the taste also turns out to be amazing and delicate. You need to take cucumbers with pimples, they are best suited for canning. Cut into circles and place in a bowl.

Add garlic and dill, two types of pepper, all dry ingredients to the salad. Separately mix vinegar with vegetable oil and add to salad. Mix all the ingredients and leave to infuse for three hours. At this time, sterilize cans for seaming, it is best to take cans from 0.5 to 1 liter. Put the salad in jars, put them in a saucepan and cover with lids. Sterilize for 15 minutes and then immediately.

Recipe #3

This is an option on how to cook cucumbers in mustard filling for the winter: recipes without sterilization. True, in this case banks don't roll tin lids, but simply covered with plastic lids. But, on the other hand, they can be eaten within 2-4 months, which just includes the time of late autumn and the whole winter. You can cook separately.

Required:
2 kg of cucumbers;
2 tbsp. spoons of salt and 1 tbsp. l. mustard powder;
A pair of dill umbrellas;
One head of garlic, one hot pepper;
Leaves of currant, cherry and oak;

Rinse the cucumbers and cut off the ends from them. Put in a bucket and pour ice water for three hours. This is done so that the cucumbers are as crispy as possible even after canning. Then pour a liter of water into the pan and bring to a boil, add salt and mustard. Mix. Put half the greens, garlic, pepper in jars. Then tamp the cucumbers, put the rest of the herbs on top and pour the finished filling. cover nylon lids. You can store these cucumbers in a cold place all winter, the first sample is taken after a month and a half.

All recipes for cooking cucumbers in mustard filling for the winter are simple and in many ways similar. Cucumbers can be salted whole, can be cut into 2-4 parts. But, most traditional way it is for this type of seaming that it is to cut cucumbers into circles about half a centimeter in thickness. We wish you a fruitful harvest season and, of course, a delicious winter.

Each housewife annually prepares cucumbers in jars for the winter. There are many recipes for their preparation. They can be found in various magazines, cookbooks, as well as on the Internet on every culinary site. To date, mustard cucumbers are the most popular way of seaming " green vegetable". As a result, cucumbers are crispy, dense, but, most importantly, tasty and appetizing.

The salad recipe described below is considered the most accessible even for beginners in preparations. The basis for cooking is proper preparation vegetables and spices, as well as sterilization of jars.

Required:

Consider phased technology preparation of the workpiece. From these components, 5 jars with a capacity of 500 ml are obtained.

1. Wash the cucumbers and cut off their buttocks. We cut them with any cut. Someone prefers circles, slices, slices, and you can also use slicing.
2. Now let's move on to preparing the marinade. In not large saucepan combine sugar, salt, pepper, mustard, oil and vinegar. Mix thoroughly.
3. Pour the finished marinade into the chopped cucumbers and stir well. Cover the container and leave on the kitchen table for 40 minutes. During this time, the vegetables will give juice.
4. In the meantime, wash glass jars and sterilize them over water vapor or in the oven, whichever is more convenient for you. We wash the lids with soap and simply boil.
5. We lay out the cucumbers on the prepared jars, pour the resulting juice evenly over the jars.
6. We put a clean rag on the bottom of a small saucepan, put the jars with the contents, pour more than a half cold water. After boiling, sterilize them for 20 minutes.
7. Roll up and turn over. Cover with a warm towel and leave to cool completely.
8. That's all, the cucumber salad with mustard is completely ready. We remove the cooled jars in a cold place.

Cucumbers with mustard for the winter without sterilization

Consider the option of harvesting cucumbers for the winter without heat treatment. To prepare cucumbers with mustard, we need ingredients such as:

Step-by-step description of preparation:

1. Rinse the cucumbers running water. Put in a food bowl and fill with ice water. We leave for 5 hours.
2. Pour the required amount of water into a saucepan, boil and cool.
3. Banks are washed and sterilized. We boil the lids.
4. Cut off the buttocks of the cucumbers and cut into equal parts.
5. At the bottom of the jar we put leaves, garlic, dill umbrellas, then cucumbers, then spices again. We continue in this way fill banks. Cover with lids.
6. Pour the liquid into the pan, add salt. Bring to a boil, cool. Add mustard and fill with ready chilled marinade. Add a small ring of red hot pepper to each jar.
7. Close with sterile lids and put in a cold place. In a month, cucumbers with mustard for the winter in jars will be ready.

Cucumbers "Piquant"

To prepare salted cucumbers in mustard filling, we recommend using next recipe. You will need the following components:

Step by step job description:

1. Wash fresh cucumbers cold water for 2 hours. Remove from water and place on a clean towel.
2. We clean the garlic and horseradish root. We shred the last with plates. We put spices and dill umbrellas on the bottom of the jar. Then we distribute the vegetables among the jars.
3. IN a separate pan pour water, add salt and mustard powder. Stir until completely dissolved and boil. Cover with a lid and leave to cool.
4. Pour in ready cold marinade in jars, cover with lids. We put in the refrigerator for a day. After decanting and boiling.
5. Pour hot mustard-salt brine cucumbers in a jar and roll up. Turn over, cover with a terry towel and leave the cucumber salad to cool completely.

Despite the fact that the recipe does not require sterilization, this type of cucumber turns out to be tasty and fragrant, and it is stored for a long time.

Salad "Appetite"

Having prepared cucumbers with mustard, you get a delicious and unusual salad. So, the composition of the workpiece includes the following components:

Cooking method:

1. To prepare cucumbers with mustard, it is important to sort the vegetables. For canning, it is best to use medium-sized fruits, as long as they are the same size. We wash them under water, soak them in a large bowl in cold water for a couple of hours.
2. We wash the jars with soap and sterilize. We do the same with lids.
3. We arrange the prepared containers on the table and put garlic and other leaves on the bottom of each of them.
4. We get cucumbers for winter salad, cut off their butts and chop into slices. Pack tightly into jars. Cover with lids.
5. Pour water into a small saucepan, add salt and mustard. Stir until all loose components are completely dissolved. It is not necessary to heat the finished pickle for cucumbers with mustard.
6. Pour the finished marinade into jars. Cover with lids and leave for 3 days at room temperature.
7. After the time has passed, pour the infused brine into a small saucepan and boil it, stirring constantly. Pour hot brine over vegetables in jars, cover and heat for 30 minutes.
8. Tighten the lids tightly, turn over and cover with a warm blanket. As soon as the jars have cooled, we remove them in a cold place.

Step by step recipe with photo and video

To prepare cucumbers in mustard filling for the winter, take the following products.

Rinse cucumbers thoroughly from dirt and dust. If you have time, pre-fill vegetables with cold water for 5-6 hours. If the cucumbers are homemade, you can not do this.

Prepare jars with lids. Wash them thoroughly with soda and rinse well.

Sterilize in a convenient way for you.

In sterile jars, place the prepared cucumbers in a vertical position, tightly to each other.

Preparing the mustard filling. Pour water into a saucepan or saucepan. Add salt, sugar, table vinegar, mustard. Mix well, bring to a boil.

Fill jars with cucumbers with hot mustard filling.

Place in a sterilization jar. Pour hot water. Sterilize 10-15 minutes from the moment of boiling.

Seal tightly and turn upside down. Wrap up well. Cucumbers in mustard filling for the winter are ready.

Delicious preparations for you!

One of the favorite preparations among hostesses is the preparation of cucumbers for the winter. There are thousands of recipes for canning this green vegetable. Mistresses share delicious recipes with each other, they are published in various magazines, recipes for preparing cucumbers flaunt on almost all culinary sites. But among this huge mass of culinary creations, a special place is occupied by the preparation of cucumbers for the winter in mustard filling.

This harvesting method has become more and more popular in recent years. Cucumbers in mustard filling for the winter come out crispy, charmingly appetizing and have a denser structure.

How to cook cucumbers in mustard filling for the winter

Any ripe cucumber will work for this recipe. The size does not play a role, since the vegetables will need to be cut into large circles or lengthwise into several parts. From the shape of the cut taste qualities blanks will not change. Also, the recipe does not provide for the use of water, the amount cucumber juice, will be enough to prepare the filling.

To cook cucumbers in mustard filling, take:

• 4 kilograms of ripe cucumbers:
• 2 tablespoons dry mustard powder:
• 100 grams of salt and sugar;
• 6-8 garlic cloves;
• 100 milliliters of vegetable oil;
• Ground black pepper - add to your liking;
• Parsley and dill greens;
• Half a glass of table 9% vinegar.

Sort the cucumbers and rinse well under running water. Trim on both sides of the "butt". Further, cut the cucumbers either into large circles, or lengthwise into several parts, as you like. The main thing is that the pieces do not turn out very small.

Peel and mince the garlic. Rinse and chop the parsley and dill. Add the amount of greens to your liking.

Prepare the fill. In a suitable bowl, mix together: salt, sugar, black ground pepper, mustard powder, vinegar and vegetable oil. Add garlic and herbs, stir.

Sliced ​​cucumbers must be transferred to a large bowl or a suitable container and pour over them. Mix and leave for 4-5 hours. Cucumbers should let out juice, which will be quite enough to fill jars with green ones.

Wash and sterilize jars in any way convenient for you.

Transfer the infused cucumbers to the prepared jars and evenly fill them with filling. Shake each jar lightly, greens should be completely covered with brine.

Next, you need to sterilize the preservation. Place a kitchen towel or cheesecloth folded in several layers on the bottom of a large saucepan. Pour some water. Put jars of cucumbers there, cover them with lids and sterilize for 15-25 minutes. The time depends on the size of the jars.

Pickled cucumbers in mustard dressing for the winter

Vegetables for the marinade should be selected elastic and the same size.

Recipe Ingredients:

• Fresh cucumbers - 2 kilograms;
• Dry mustard - 30 grams;
• Sugar - 3/4 cup;
• Incomplete faceted glass of vegetable oil;
• Salt iodized - 2 tablespoons (with a slide);
• 1.5 small heads of minced garlic (or 6 large cloves);
• Pepper mixture (ground) - 1 tablespoon;
• Full faceted glass (9% vinegar).
• 250 ml boiled water.

Yield: 5-6 servings.

Cooking process at home:

Step 1. Sort the cucumbers, free them from the stalk and rinse gently under running water using a soft brush or foam rubber sponge.

Step 2 Be sure to soak the cucumbers in cold water for 5 hours. Thus, excess air will come out of them.

Step 3. Cut the cucumbers into circles or lengthwise, not too small (into four or five parts, depending on the size of the cucumber). Next, dry the cut with a paper towel.

Step 4. Filling preparation. Mix mustard powder with salt, add sugar and pepper mixture. Thoroughly mix the resulting sauce to the consistency of liquid sour cream. Slowly pour vinegar and vegetable oil into the resulting mixture.

Step 5. Now the cucumbers should be poured mustard juice, stirring thoroughly, you can use your hands. Vegetable salad should marinate in the filling for about 3 hours.

Step 6. Chop the garlic cloves with a knife (can be passed through a garlic press) and pour into cucumbers. Let the vegetables rest for 1 more hour.

Step 7. Put the workpiece marinated in the sauce into jars, fill everything with the highlighted cucumber pickle(about 200 ml is needed for a 0.5-liter jar).

Step 8. Close the jars with sterilized lids, bring vegetable salad boil and sterilize for 20 minutes.

Step 9. Now roll up the jars and send them to a warm dark place (required - with the lid down) until they are completely cool. This is a very important point.

So, delicious salad from cucumbers to mustard marinade ready! It is served as independent snack and also goes well with meat, poultry or potatoes. This dish will pleasantly diversify your everyday menu and satisfy the most demanding tastes. After all, you really want to pamper your loved ones and friends with something new and nutritious. Most importantly, cook with good mood and have fun, then you will definitely succeed!

The following cucumber recipe will not give you much trouble, as it is relatively easy to prepare. No need to sterilize cucumbers in a water bath. The preparation is very tasty, well stored and eaten very quickly.

Need fresh cucumbers any size, quantity - how much you want to prepare.

Ingredients based on one three-liter jar:

• Fresh cucumbers;
• Dry mustard (powder) - 1 tablespoon;
• Dill umbrella - 1 large or 2 smaller;
• One small bell pepper;
• A pod of hot pepper;
• Two small leaves of horseradish;
• garlic cloves 2-3 pieces;
• 3-4 black peppercorns;
• Bay leaf;
• 5-7 cherry leaves;
• 2-3 currant leaves;
• One tablespoon of vodka.

To prepare the brine (based on 5 liters of water):

• Faceted 200 gram glass of sugar (with a slide);
• Faceted 200 gram glass of salt;
• Faceted 200 gram glass of 9% table vinegar.

Sort cucumbers, rinse under running water. Soak in cold water for 2-3 hours.

Cut off the stem from the bell pepper. The seeds do not need to be removed. Cut it lengthwise into 4 pieces. Peel the garlic.

In clean, prepared, sterilized three-liter jars lay out horseradish leaves, dill umbrella, cut into 4 parts bell pepper. Also put currant and cherry leaves, Bay leaf, garlic, pepper. Then tightly, without fanaticism, put cucumbers in jars.

Fill each jar boiling water and leave for 5 minutes. Drain the water from the jars, taking precautions, into a suitable saucepan. To drain only the liquid, you can use a special lid to drain the preservative.

Put the drained liquid on the stove and bring to a copious boil. Pour jars with vegetables again. Withstand 5-10 minutes. Pour the water back into the pot and put on fire. Add sugar and salt, after boiling, pour in vinegar.

Transfer the cooled workpiece to the storage location of your preservation.

Pickled cucumbers according to this method come out a little sharp, this gives the workpiece an interesting, pleasant taste. This recipe for cucumbers in mustard filling will appeal to those housewives who do not like to bother with sterilizing seams in a water bath and seaming metal lids.

Recipe ingredients (for a three-liter jar):

• Fresh cucumbers of small size - 2 kilograms;
• Mustard dry (powder) - 12-15 grams (1 tablespoon);
• Coarse salt - 2 tablespoons (heaped)
• garlic cloves -3-4 pieces;
• Umbrella dill;
• A couple of leaves of horseradish;
• If desired, cherry or currant leaves - 3-4 pieces;
• Peppercorns 4-6 pieces (you can hot peppers).

Sort the cucumbers, rinse under running water, then soak in cold water for 4-5 hours. In the process of locking, change the water three times. Cucumbers should be constantly in chilled water. Cut each cucumber on both sides, in the places where the stalk and flower are attached.

Rinse the leaves of horseradish, cherries, currants thoroughly. Peel the garlic.

Pour about one and a half liters into the pan clean water put on fire and bring to a boil. Add salt to boiling water and stir to dissolve it. After the salt has completely dissolved, remove the pan from the heat, pour in the dry mustard powder and mix thoroughly. There should be no lumps of mustard in the brine.

In prepared sterilized jars put horseradish leaves, dill, garlic, currant or cherry leaves, pepper. If using hot peppers, cut them into small pieces.

Pack the cucumbers quite tightly into the jars. Pour mustard brine, close tightly with nylon lids. Store pickles in mustard dressing in the refrigerator or cellar.

Cucumbers in mustard filling is a very popular way of harvesting for the winter, for which you will need: vegetables and spices in desired proportion, sterilized jars and proven recipes with photos. This process is simple, and the treat is tasty and spicy. Not every housewife knows how to cook cucumber salad with mustard for the winter and stock up delicious snacks in the marinade. Learn all about how to prepare the famous treat.

How to cook cucumbers in mustard sauce

There are many conservation options, but there are also general rules. So, it's better not to use vegetables. salad varieties- the treat will turn out soft and tasteless. Strong cucumbers in mustard sauce will become thanks to the use of oak or cherry leaves. Preparation is carried out in two ways: by sterilization or triple filling.

Cucumber Recipes in Mustard Sauce

Cooking methods this dish many, but first you need to prepare all the ingredients and study the instructions with the photo. Recipes differ in a certain level of complexity, composition, and have differences in taste. You can once find the option of canning cucumbers and then cook according to an already proven recipe.

Pickles

Time: 40 minutes.
Calorie content of the dish: 49 kcal / 100 g.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Vegetables are firm, crispy and tasty. In this case, you can do without sterilization, reduce total time cooking. For this and many other reasons, these canned cucumbers hosts especially like it. You can store them at home and in the cellar or refrigerator, since the marinade used is good preservative.

Ingredients:

• gherkins -2.5 kg;
• hot pepper - half a piece;
• sweet pepper - 1 pc;
• parsley - 50 g;
• dill inflorescences - 6 branches;
• horseradish (leaves) -2 pcs;
• salt - 80 g;
• table vinegar (9%) - 200 g;
• garlic - 1 pc;
• mustard powder -1 tbsp.

Cooking method:

1. Horseradish, dill, 2 types of chopped pepper are laid out in a jar.
2. Vegetables are placed in it tightly.
3. Parsley, sliced ​​\u200b\u200bcloves of garlic are distributed on top.
4. Prepare the brine: boil water with salt after boiling for 5 minutes.
5. Boiling brine is poured into the jar.
6. The containers are covered with metal lids for 5 minutes.
7. The brine is drained, boiled again, the container is filled, left for the same time. The procedure is repeated twice.
8. Vinegar and mustard are added to the jar, additional spices (can be flavored with black pepper), the container is rolled up.

Pickled cucumbers in mustard dressing

Time: 3.5 days.
Servings: 10 persons.
Calorie content of the dish: 48 kcal / 100 g.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Cucumbers with mustard sauce - tasty dish, easy to prepare. The marinade will protect it from germs. Before cooking, it is best to soak vegetables in a large container of cold water overnight, and start the process in the morning. You can add a few ice cubes to the container. This method canning cucumbers is relevant for lovers piquant taste.

Ingredients:

• water - 3 l;
• salt - 9 tbsp;
• dry mustard - 1.5 tbsp;
• gherkins - 2.5-3 kg;
• garlic - 1 pc;
• horseradish (leaves) - 2 pcs;
• dill seeds - to taste;
• hot pepper - half;
• currant or cherry leaves- taste.

Cooking method:

1. Bring water to a boil, turn off, add salt and mustard.
2. Mix the ingredients, boil the liquid again.
3. Cool the brine.
4. Place gherkins, garlic, dill, horseradish, cherries and peppers in a jar.
5. Pour brine on top.
6. Leave the container with the contents for 3 days.
7. Boil the brine, pour hot into a jar, roll up. Crispy cucumbers are ready: they can be seen in the photo.

Cucumber salad with mustard

Time: 30 minutes.
Servings: 10 persons.
Calorie content of the dish: 59 kcal / 100 g.
Cuisine: Russian.
Difficulty: medium.

This cucumber salad with mustard for the winter turns out to be a little spicy and at the same time lovers like it. spicy taste. Overgrown vegetables are suitable for cooking. Additionally, you can use the seeds of other plants (coriander, dill) to taste. Preparing a treat is simple, following the recommendations below.

Ingredients:

• gherkins - 4 kg;
• garlic - 2 heads;
• parsley - 1 bunch;
• salt -3 tbsp;
• mustard -1 tbsp;
• vegetable oil -200 ml;
• sugar -1 glass;
• black pepper - 2 tbsp;
• table vinegar - 200 ml.

Cooking method:

1. Cut the gherkins into slices.
2. Chop garlic and parsley.
3. Place the gherkins in a basin, send all the spices there.
4. Boil for about 15 minutes.
5. Lay out in layers, sterilize, flavor with vegetable oil, roll up.

Cucumbers with mustard for the winter without sterilization

Time: 30 minutes.
Servings: 10 persons.
Calorie content of the dish: 56 kcal / 100 g.
Purpose: for lunch and dinner.
Cuisine: Russian.
Difficulty: medium.