Cucumber slices in mustard filling for the winter. Recipes for cucumbers without sterilization

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 vegetable oil;
Ground black pepper - add to your liking;
Parsley and dill;
Half a glass of table 9% vinegar.

Sort the cucumbers and wash 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. To the bottom large saucepan put a kitchen towel or cheesecloth folded in several layers. 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 of 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 within 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 (you can pass 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 in mustard marinade is 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.

Salted by this method cucumbers 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 with metal lids.

Recipe ingredients (for a three-liter jar):

Fresh cucumbers are big 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 pure 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 pickle, tightly close nylon lids. Store pickled cucumbers in mustard dressing in the refrigerator or cellar.

Marinades for pickling cucumbers are distinguished by their composition and variety. How to cook cucumbers in mustard filling for the winter read and see further.

Recipe Cucumbers in mustard filling for the winter step by step

Traditionally, we add our favorite spices and herbs to jars of cucumbers. Classic variant with dill, sometimes with leaves of horseradish and blackcurrant. There are pickling options with cherry leaves, alder shoots, pieces hot pepper or garlic. I propose to make several jars of cucumbers in an interesting - mustard filling. Let's get started.

Recipe Cucumbers in mustard sauce

Ingredients:

4 kg cucumbers
1 st. water
1 s. vinegar 9%
1 st. vegetable oil
1 st. Sahara
10 garlic cloves
2 tbsp. l. dry mustard powder
3 art. l. salt
1 tsp ground black pepper

Cooking method:

1. Wash cucumbers and soak in cold water for about two hours.

2. Cut the cucumbers into 2-4 pieces lengthwise.

3. Mix sugar, salt, ground pepper and mustard.

4. Pour spices into cucumbers and mix.

5. Pour vegetable oil, vinegar and water into the cucumbers.

6. Peel the garlic, chop finely and add to the cucumbers.

7. Mix everything thoroughly.

8. Cover the dish with cucumbers with a clean towel and leave at room temperature for three hours.

9. Sterilize 0.5 l jars and dry on a towel.

10. Arrange the cucumbers in clean, sterilized jars.

11. Pour the released juice from the cucumbers into jars.

12. In large saucepan lay out a towel. Put jars of cucumbers on a towel. Cover jars with lids. Pour water into the pot so that when boiling it does not overflow and does not fall into the jars.

13. From the moment of boiling, sterilize the cucumbers exactly 15 minutes.

14. Remove the jars of cucumbers from the pan and quickly tighten the lids.

15. Turn the jars upside down and wrap them in a blanket until they cool completely.

Remove cucumbers for storage in a cool place.

Cooking Tips:

in this way, you can pickle whole small cucumbers, then you will need 2 times more water;
according to the same recipe, tomatoes are good in halves, but you should not leave them for more than 20 minutes, but it is better to put them in jars immediately after mixing;
it is imperative to boil the lids before rolling up so that the workpiece is well stored;
instead of garlic, you can use onion or green onion;
cucumbers in this way are good as an appetizer or addition to salads and side dishes.

Bon appetit!

See even more clearly in the video recipe.

video recipe "Cucumbers in Mustard Pour"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Many housewives who do not want to spend a lot of time on canning snacks are engaged in harvesting cucumbers in mustard filling according to recipes for the winter. This preservation is made from available ingredients in a few hours.

Before you start preparing winter harvesting, you need to choose the most suitable cucumbers for this, which will make a delicious snack.

When choosing ingredients, pay attention to the following factors:

Size. When choosing a vegetable, be sure to pay attention to the size, as the appetizer will be rolled into small half-liter jars. Housewives who prefer to preserve uncut cucumbers should choose only small fruits about 7-10 cm long. If a 2-3 liter container is used to store the blanks, then you can choose cucumber fruits 4-5 cm longer.
Skin coloration. Experienced Housewives It is recommended to pay attention to the color of the vegetable, since it determines the age and variety. The greenest cucumbers are selected for twisting, as they are young and juicy. Vegetables with a yellow tinge are overripe and not suitable for canning.

Surface. In addition to color, attention is also paid to the roughness of the surface of vegetables. Most cucumbers on the peel have pimples of black or white color. For preparing snacks for the winter, fruits that are covered with dark-colored spikes are suitable. Pickles made from such vegetables never explode and have a long shelf life.
Skin density. Many want to cucumber appetizer turned out delicious and crispy. Therefore, when choosing vegetables, pay attention to the thickness of their peel. Fruits with a thin skin are practically not crunchy, and therefore vegetables with a denser skin are chosen for conservation.
Tail. To check the freshness of the fruit, pay attention to the elasticity of its tail. Do not use vegetables with a sluggish tail, as they have lost their taste.

Preparing the Ingredients

Before canning, be sure to preliminary training cucumbers. Preparatory work carried out in five successive steps:

Examination. To begin with, all selected vegetables are checked. During the procedure, cucumber fruits are inspected and checked for rot or damage to the peel.
Soaking. Having selected the most juicy and crispy cucumbers, they begin to soak them. To do this, fill a bowl or large saucepan with cold liquid, after which vegetables are placed in it. The procedure is carried out so that each fruit becomes juicier and thoroughly saturated with moisture. Soaking lasts no longer than ten hours.

Flushing. After the soaking is completed, the vegetables are thoroughly washed in cold water.
Drying. Washed cucumbers are transferred to a separate pan 3-4 hours to dry completely.
Pruning. The ends of each dried vegetable are cut off, as they contain a large number of nitrates, which adversely affect taste.

The best recipes for cucumbers with mustard for the winter

Some people have difficulty cooking cucumbers in mustard sauce. To quickly prepare a snack, you will have to familiarize yourself with the recipes for creating conservation.

Marinated "You'll lick your fingers"

Some people prefer to cook vegetables in a mustard marinade according to the Lick Your Fingers recipe. Before you start cooking, get everything necessary ingredients. To create a dish you will need:

3-4 kg of fresh green cucumbers;
two garlic heads;
liter of water;
40 grams of sugar;
30 grams of salt;
50 grams of mustard seeds;
70 ml of vinegar.

First, they are engaged in the disinfection of containers so that the conservation is stored longer. To do this, each jar with seaming lids is poured over with boiling water and dried. Then garlic, parsley, dill and mustard, cut into slices, are laid out on the bottom. After that, the cucumbers are cut and put in a container with the rest of the ingredients.

The jars are filled with boiled water, which after 10-15 minutes is poured into a saucepan and boiled. When the liquid boils, it is re-poured into canning jars.

In jars: a recipe without vinegar

To be able to store winter preparations in the refrigerator, they are prepared without the addition of vinegar. This option for preparing preserves is perfect for people who do not have their own cellar. When salting according to this recipe, you will need the following ingredients:

kilogram of cucumber fruits;
80 grams of dry mustard;
greens to taste;
55 grams of allspice.

To begin with, they are engaged in soaking vegetables in order to clean them of nitrates and fill them with moisture.

Then the soaked fruits are dried, the tips are cut off from them and washed. After that, put into jars allspice with mustard and parsley. Cucumbers are placed tightly on top and poured with hot liquid. After 20-25 minutes, the water is drained from the jars, boiled for half an hour and re-poured into the container after complete cooling. The container with a snack is closed with lids and placed in the refrigerator.

Fast way without sterilization

People who want to prepare preservation without sterilization should familiarize themselves with the recipe for making such an appetizer. In this case, more spices are added to the salting, which will give the cucumbers a pleasant aroma.

The cooking process begins with pre-washing and soaking vegetables. They should be soaked in a bowl of water for about 7-9 hours. Then 20-30 grams of black pepper, 100 grams of dry mustard, bay leaf, three garlic cloves, 3-4 horseradish leaves are laid out at the bottom of each jar. At the end, soaked cucumber fruits are placed in the container. After that, the jars are filled with a brine made from water, salt and mustard.

Canned with mustard powder and herbs

Some housewives add to conservation spices to improve their taste and give a little spiciness. When preserving cucumbers with herbs, the following components are used:

800 grams of vegetables;
three large carrots;
eight peas of black pepper;
four leaves of currant;
dill to taste;
five cloves of garlic;
horseradish leaf;
sugar and salt to taste;
75 grams of mustard.

If the cucumbers were purchased on the market, and not collected from your own garden, you will have to soak them. Then cut carrots, garlic and horseradish leaves. The chopped components are laid out in sterile jars along with cucumber fruits, mustard, currant leaves, dill and black pepper. When the container is full, it is poured with hot marinade and closed with lids.

Slices in mustard sauce

Sometimes used for preservation large vegetables that do not completely fit into the container. In this case, cucumbers, cut into circles, are pickled in mustard filling.

To do this, 2-4 kg of vegetables are washed, soaked and cut into small pieces. Then they, along with 90 grams of dry mustard, 30 grams of black pepper, parsley, garlic and bay leaf, are placed in jars. After that, a brine is prepared from 7-10 liters of water and 100-150 grams of salt, in which the ingredients will be marinated. The liquid is boiled for 35-45 minutes, after which it is poured into a container.

All cans with preservation are closed with seaming lids and transferred to the basement.

With garlic

Sometimes cucumbers in mustard dressing are not too spicy and fragrant. To fix this, more garlic is added to the appetizer, which will make it tastier.

To create a dish you will need:

2-3 kg of vegetables;
80 ml of vegetable oil;
75 grams of sugar with salt;
90 grams of mustard;
4-5 garlic heads.

Cucumbers are washed, trimmed and cut into slices lengthwise. Then the sliced \u200b\u200bfruits are laid out in jars with the rest of the components. After filling the containers, a marinade is prepared, which is used to pour the ingredients in the container.

Spicy vodka recipe

Pickled cucumbers with vodka are very tasty and therefore they are used in cooking for soups, salads and other canned dishes. To pickle a three-liter jar of vegetables, you will need:

100 ml of vodka;
700 grams of vegetables;
60 grams of salt;
two liters of water;
greenery.

Canning begins with the preparation of cucumbers. First, they are washed, soaked and put into a container with other ingredients. Water is poured into jars, which is drained after 3-4 days. After that, the containers are refilled with water and vodka and rolled up with lids.

salting

To pickle cucumber fruits with mustard, you will have to soak them in advance in a cool liquid. It is better to salt all snacks in sterilized containers, and therefore, after soaking, they sterilize the containers. Then cucumbers, a horseradish leaf, 65 grams of mustard, three garlic cloves and black pepper are laid out at the bottom of the jars.

Cucumbers in mustard sauce have a special taste - they are spicy, crispy, which is why many housewives are looking for information on how to prepare them for future use. Especially women are interested in pouring without sterilization. "Popular about health" prepared an interesting and useful selection recipes for canning cucumbers for the winter without sterilization in mustard marinade. Choose the ones you like...

Recipes for cucumbers without sterilization

Recipe with mustard filling and cherry leaves

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

Cucumbers must first be soaked in cold water. It is best to leave them like this overnight. Then wash each vegetable thoroughly, cut off the tips from the cucumbers. Let's prepare the marinade. Put a pan with three liters of water on the stove, add sugar, salt and mustard, bring to a boil. Mustard filling is ready, it remains to wait for it to cool completely. In the meantime, you can wash and fill the jars.

At the bottom of the containers we put dill, garlic cloves, a horseradish leaf, 5 cherry leaves each, a little hot pepper, after which we tamp cucumbers into jars. When the filling has completely cooled, fill the cucumbers with it, filling the jars to the very top. Cover the container with gauze and leave for 3 days. After this time, it is necessary to remove the foam formed on the surface, drain the marinade into a saucepan, boil, boil for 3 minutes. We fill the jars with ready-made boiling mustard filling and tighten the lids for the winter.

Filling recipe for pickled cucumbers

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

Soak cucumbers in very cold water, leave them overnight. Thoroughly wash the fruits, cut off the "butts". Banks are pre-sterilized over steam or otherwise. We lay out the dill, chopped cloves of garlic, horseradish in a container, tamp the cucumbers as tightly as possible. Add a teaspoon of mustard (in powder) to each container. We put a pan with 2.5 liters of water on the stove, dissolve the salt and sugar, boil for 2 minutes, pour in vinegar essence, turn off the burner. We fill the container with cucumbers with boiling water and immediately roll it up.

Cucumber-fingers for the winter in mustard filling with butter

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

Cucumbers are placed in a large container with cold water not less than 8 hours. Then wash them, cut off the ends. We divide the fruits lengthwise into 2-4 parts (depending on the size of the vegetables). We put the cucumbers in a plastic or ceramic container, prepare the mustard filling. We combine bulk ingredients, pour oil, vinegar into them, mix. Fill the cucumbers with the prepared sauce. You need to let them brew for about three hours. And at this time you can wash the container. After three hours, we lay out the cucumbers in jars, distribute the filling evenly. Let's start with sterilization.

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

Cucumber salad in mustard marinade

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

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

All the recipes presented are good, you just have to try it once, as you want again. Why not do different blanks using multiple recipes? Then you can surprise your loved ones with new tastes every time. Recipes with mustard have another advantage - this ingredient prevents the development of harmful microflora, which means that the lids will not swell, the product will last for a long time.

IN winter time pickles practically do not decrease from our tables, they make our diet varied and tasty. The only thing is that you should take care of the preparation of pickles in advance, the end of summer and the beginning of autumn is the hottest period of conservation. Today we invite you to delicious preparation for the winter - cucumbers in mustard filling. We add two types of mustard to the marinade - in powder and grains, we also add a little garlic and herbs, a bit of grated horseradish, as a result we get an insanely aromatic mixture. Such canned cucumbers perfect for juicy barbecue, ruddy chicken, meatballs, side dishes, almost all dishes without exception.

Taste Info Cucumbers for the winter

Ingredients

cucumbers - 1100 g
ground dry mustard - 0.7 tsp.
mustard grains - 0.7 tsp.
parsley and dill - 2-3 branches each
garlic - 3 cloves
horseradish root - 1 g
salt - 15 g
sugar - 1/4 cup
paprika - to taste
vegetable oil - 1/4 cup
table vinegar - 1/4 cup
ground black pepper - a pinch.

How to cook pickled cucumbers in mustard dressing with sterilization

We choose cucumbers in the market, or we collect from the garden - lettuce varieties not suitable for our recipe. The day before, we rinse the cucumbers in cool water, load them into a bowl of a suitable volume, pour cold water over it, leave the cucumbers in this state for 5-6 hours. This time will be enough for all the cucumbers to replenish the supply of lost moisture, and as a result they give the very crunch loved by everyone. We also check the cucumbers for bitterness, of course, they should not be bitter.

After the specified time, we take out the cucumbers, dry them with a kitchen towel, cut off the tails on both sides. Each cucumber is cut lengthwise into two equal halves, each of which is cut into large sticks. If desired, cut the cucumbers into oblong strips. If you are lucky enough to get gherkins, pickle them as a whole.

Now let's start preparing the dressing - pour dry spices into the bowl - ground paprika to taste, ground mustard, salt and granulated sugar. We mix.

Next, pour in a portion of vegetable oil and vinegar, a quarter of a glass. Stir thoroughly so that the mustard and paprika are completely dissolved.

Rinse fresh herbs, shake off excess drops of water, finely chop the herbs sharp knife. Remove the husk from the garlic, cut off the horseradish root small piece, rub the garlic and horseradish into the smallest chips. Add the prepared ingredients to the bowl, mix, the dressing is ready.

Pour cucumbers with our dressing, mix, wrap the container cling film, leave it completely alone for four hours.

After four hours, the cucumbers were released enough juice, which is enough for pickling.

We wash the jars well in advance with soda or good detergent, sterilize over steam for ten minutes. We throw the lids into boiling water, “boil” for three minutes. We fill dry jars with cucumbers, we also fill the entire marinade.

Add some mustard seeds on top.

Be sure to sterilize - we cover the bottom of the pan with a piece of cloth, install a jar, pour warm water so that it reaches the shoulders of the jar, we measure 15 minutes after boiling water (for jars with a volume of 0.5 l). Liter cans with cucumbers stand 25 minutes.

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Carefully extract hot jar from the pan, immediately seal the jar tightly with a lid, cool it upside down under a blanket. We store pickled cucumbers in mustard filling for the winter in an apartment or cellar.

Enjoy your meal!

Cucumbers in mustard filling without sterilization for the winter

Pickled cucumbers for the winter are harvested different ways. Today I propose to make several jars of crispy pickled cucumbers in mustard filling. Usually for such cucumbers they take dry mustard or mustard in grains. This time we will use spicy Russian mustard from a can. The recipe for this blank comes without sterilization.

Yield: 2-3 jars of 750 ml.
Ingredients:

cucumbers 1.5 kg;
chili pepper to taste;
garlic 2-4 cloves;
dry dill umbrellas 2-4 pcs.;
horseradish leaves 1 pc.;
currant leaves 2-4 pieces;
coriander and black peppercorns - a handful;
Russian mustard 3.5 tbsp. l.;
sugar 150 g;
salt 1.5 tbsp. l.;
vinegar 9% 120 ml;
water 700-900 ml.

Cooking
Take medium sized cucumbers. To make the cucumbers more crispy, pre-fill them in a bowl of cold water and leave for several hours. Then cut off the ends of the cucumbers. If you got long cucumbers, then you can cut them in half into several parts.

Rinse the jars thoroughly with soda, and then boil them in a pot of water or sterilize in the oven or over steam in a water bath. Pour jar lids into a bowl of boiling water and leave for five minutes. All fragrant greens rinse (currant leaves, horseradish and dill umbrellas). Peel a few cloves of garlic, coarsely chop the chili pepper. Distribute the prepared greens and garlic with pepper in jars. Use spices for such cucumbers as desired. I took a handful of coriander and black pepper this time.

Pack cucumbers tightly into jars. Boil water in a kettle and pour it into jars of cucumbers. Cover with lids and let the cucumbers simmer for 10 minutes. Then repeat the filling process. To do this, drain the water from the jars into a bowl and boil it, then pour it into the jars and let it brew for 10 minutes.

Drain the water from the cucumbers into the bowl again and cook on its basis mustard marinade. To do this, add sugar, salt, Russian mustard to the water. Send the marinade to the stove and let it boil for five minutes.

At the end, pour vinegar into the marinade and immediately remove the container from the stove, pour it into jars of cucumbers. Seal jars of mustard-filled cucumbers tightly with lids and place under a towel until cool.

Store these crunchy mustard-filled pickles in your pantry or basement.

Choose any of the two recipes, we are sure you will like this preservation and diversify your winter preparations.