Pickled cucumbers with French mustard for the winter. Cucumbers with mustard for the winter - a spicy crunchy snack and a minimum of effort

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The process of its preparation is known to every housewife and is passed down from generation to generation.

Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes, according to which even a beginner can cope with the task.

Cucumbers with mustard for the winter - general principles of preparation

To prepare canned cucumbers, they must first be soaked in a large amount of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. In a prepared clean and sterilized jar, greens are laid out at the bottom: parsley, garlic, dill and horseradish leaves. Soaked cucumbers are tightly packed in a jar to the very top. In some recipes, they need to be cut lengthwise into several parts. Dill branches with seeds are laid on top, and poured with marinade.

It is the marinade that gives the product its unique taste. It is prepared separately in a saucepan, and then poured into a jar. To prepare the marinade, you need pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe. The water is brought to a boil, the components are poured and cucumbers in a jar are poured with a ready-made boiling solution.

In some recipes, jars of cucumbers and marinade stand for several days, in others they are rolled up and sterilized immediately, after which they are warmed to cool.

Cucumbers with mustard for the winter - preparing food and dishes

For cucumbers, it is usually necessary to prepare a large amount of greens, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be cut. Leaves and roots of horseradish are washed and also cut. Garlic is peeled, if the cloves are large, they are divided in half. Cucumbers are soaked.

Dishes for preservation must be selected and prepared in advance. To do this, choose banks of 1-3 liters. They are thoroughly washed with soda and sterilized with lids. The glass must not be damaged, otherwise the jar may burst, and all labor and products will be lost.

The saucepan for preparing the marinade is taken enameled or steel. Its size depends on the number of prepared cucumbers with mustard for the winter.

Recipe 1: Whole Mustard Cucumbers

This is a simple recipe that will take 2-3 hours to prepare, if you do not take into account the preparation of cucumbers. The finished product is crispy, has a spicy taste, suitable for use in its pure form or as a spicy component of a salad.

Components:

Whole mustard seeds - 6 tsp;

Green cucumbers - 6 kg;

Coarse rock salt - 10 tbsp. l.;

Sugar sand - 10 tablespoons;

Head of garlic - 2 pcs.;

Greens - horseradish leaves, sprigs of dill and parsley;

Banks with a volume of 1 liter;

Cooking:

Let's go over the basic principles first. After the laying of the top dill has passed, 2-3 cloves of garlic are added to it, depending on the size. A full jar is filled with boiling water and, without rolling, close the lid. Let it brew for 15 minutes, after which the water is carefully drained, you can use a special nylon lid with holes. The operation is repeated 1 more time.

The marinade is prepared separately for each jar. To do this, decant water from a jar into a saucepan, add sugar and salt to 1 tbsp. and boil. Half a teaspoon of mustard seeds and one teaspoon of vinegar are poured into a jar. From above, everything is poured with a boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.

All containers are placed on lids, wrapped in warm blankets and pillows and left for 20-30 hours so that the preservation cools down and can be moved to a cooler place.

Recipe 2: Cucumbers with Dry Mustard

The composition of this recipe includes vegetable oil, which gives cucumbers with mustard for the winter tenderness, a light oily taste. The manufacturing process takes longer, but the results exceed all expectations.

Components:

Dry powdered mustard - 2 tablespoons;

Green cucumbers - 4 kg;

Sand sugar - 1 glass;

Vinegar - 1 cup;

Sunflower oil - 1 glass;

Ground pepper 1 tbsp;

Coarse rock salt - ½ cup;

Banks with a volume of ½l;

Cooking:

After soaking, the cucumbers are cut lengthwise into 4 parts and laid out in a large saucepan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also poured there. All ingredients are mixed and left to infuse for 6 hours.

After the time has passed, the cucumbers are laid out in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.

Recipe 3: Oak Leaf Cucumbers

This recipe contains oak leaf. Adding it to pickles and preservation preserves the firm texture of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard - 0.5 tbsp;

Green cucumbers - 4 kg;

Oak leaves - 40 pcs.;

Dill greens - 2 bunches;

Coarse rock salt - 2 tablespoons;

Garlic - 1 head;

Horseradish root - 1 pc.;

Pepper put to taste;

Cooking:

The first stages of preparation follow the general rules. Cucumbers are laid out in a jar with spices, oak leaves and herbs. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which are left to infuse for 2-3 days. The containers are left indoors at room temperature so that the fermentation process takes place more intensively. After, the brine must be drained and brought to a boil again. Banks are filled and rolled up again.

Recipe 4: Original Cucumbers

Cucumbers with mustard for the winter according to this recipe are especially fragrant. This happens due to the addition of celery and tarragon to the cooking process. Such cucumbers can be used both independently and in salads.

Components:

Dry mustard - 160 g;

Green cucumbers - 4 kg;

Dill with seeds - 4 pcs.;

Dill greens - 6 branches;

Parsley greens - 4 sprigs;

Celery greens - 4 sprigs;

Tarragon greens - 4 sprigs;

Garlic - 6 cloves;

Water - 4 liters;

Coarse rock salt - 260 g;

Cooking:

Cucumbers are selected as uniform as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. First you need to prepare a brine from water, salt and mustard, and cool it. Jars with herbs, spices and cucumbers are poured with cold brine and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and rolled up.

Recipe 5: Canned Cucumbers with Onions

This is an old and proven recipe. Cucumbers turn out firm and fragrant, they are great as a separate cold appetizer or in combination with other ingredients in salads. Also very tasty is the onion, which is preserved with cucumbers.

Components:

Ground mustard - 300 g;

Green cucumbers - 3 kg;

Onion - 300 g;

Sand sugar - 1 glass;

Coarse rock salt - 4 tablespoons;

Dill greens - 2 bunches;

Bay leaf - 2 pcs.;

Ground black pepper is added to taste;

Water - 3l;

Vinegar - ½ cup

Cooking:

The preparation of this recipe does not follow the usual plan. Prepared cucumbers are laid out in a large saucepan, the required amount of water is poured there, and all the ingredients are poured. Onions and dill must first be finely chopped. The solution, together with cucumbers, is boiled for 15 minutes at a minimum heat.

Further, the cucumbers are taken out and laid out in prepared, pre-sterilized jars. Top with boiling marinade, which remained in the pan, to the top. Rolled jars are turned over on lids and wrapped in a warm blanket for a day.

Recipe 6: Spicy cucumbers with mustard for the winter

For lovers of spicy cold appetizers and spicy canned cucumbers, this recipe has been developed. Thanks to the hot pepper, which is preserved along with the rest of the ingredients, the taste is pleasantly spicy.

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers - 5 kg;

Dill with seeds - 300 g;

Horseradish - 30 g;

Hot pepper pods - 2 pcs.;

Garlic - 1 head;

Water - 2.5 l;

Coarse rock salt - 250 g;

Cooking:

The first stages of preparation are carried out according to general rules. Washed and prepared cucumbers are laid out in jars along with herbs and spices. Hot pepper is placed at the bottom of each jar. The marinade is prepared according to a standard recipe, cooled and poured into each jar. After 3 days, the liquid is drained from the cans, brought to a boil. Bottles of cucumbers are filled with boiling brine and rolled up.

Recipe 7: Cucumbers with mustard for the winter with basil

For lovers of basil, these cucumbers will be to your taste. Delicious, crispy, with a pleasant aroma, they can be served as a separate dish. Cooking is not difficult, and the result will exceed all expectations.

Components:

Mustard - 100 g;

Green cucumbers - 5 kg;

Water 4.5 l;

Vinegar - 0.6 l;

Coarse rock salt - 100 g;

Sand sugar - 100 g;

Horseradish root - 1 pc.;

Dill inflorescence - 20 g;

Dried basil - 1 tbsp. l.;

Fresh basil - 5 branches;

Cooking:

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

Separately, it is necessary to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured and the marinade is immediately removed from the stove.

Jars with cucumbers are poured with a hot ready-made solution, put in boiling water and sterilized for 10-15 minutes, after which they are rolled up.

Recipe 8: Canned Cucumbers with Vodka

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers - 3.5 kg;

Vodka - 3 tbsp. l.;

Dill greens - 1 bunch;

Allspice - 12 peas;

Horseradish greens - 2 sheets;

Garlic - 6 cloves;

Sweet pepper - 3 pcs.;

Hot pepper - 1 pc.;

Bay leaf - 2 pcs.;

Currant leaves - 12 pieces;

Cherry leaves - 12 pcs.;

Sugar sand - 150 g;

Coarse rock salt - 200 g;

Water - 3 l;

Vinegar - 150 ml;

Cooking:

Cucumbers are prepared according to the standard scheme. Sweet peppers are washed, cleaned from seeds and cut into pieces. Also coarsely chop the herbs and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: greens should be at the bottom and at the top of the jar. Bitter and sweet pepper is laid out on the bottom on the greens.

Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain the water, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from the container with cucumbers into the pan, add sugar and salt, evenly distributing the entire specified volume to all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottles. Banks are rolled up, insulated for a day.

Cucumbers with mustard for the winter - subtleties and useful tips

• Oak and cherry leaves hold tannins, so they are often added to preserves to keep the product firm.
• To correctly determine the salt concentration in the marinade, our grandmothers used a raw chicken egg. With a low salt concentration, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
• When canning cucumbers, the essential ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be put at will, experimenting with tastes annually.
• If pieces of horseradish roots are placed not only at the bottom, but also at the top of the jar, this will prevent the formation of mold.

If you are a happy owner of a summer cottage or you have a whole household plot at your disposal, then this article is definitely for you. The cucumber harvest is in full swing in most cities. They will be discussed.

When the blanks are salty and are already in the pantry and are waiting in the wings. And various salads from fresh vegetables have already become boring, then my recipes for excellent snacks from chopped cucumbers are just right.

1. Chopped cucumbers with parsley without sterilization

Parsley is an incredibly fragrant green, combined with cucumbers, you get a delicious and spicy cold appetizer. Preparing such a blank is simple, see for yourself from my recipe. By the way, if parsley is not to your liking, you can replace it, for example, with dill.

Ingredients:

• Cucumbers - 4 kg
• Vegetable oil - 200 ml
• Vinegar 9% - 200 ml
• Sugar - 200 g
• Garlic - head
• Parsley - 100 g
• Salt - 3 tbsp. spoons
• Ground black pepper - 1 tbsp. spoon

Cooking steps:

1. Trim buttocks from cucumbers, and then cut into medium-sized bars.

2. Chop the washed and dried greens with a knife as finely as possible.

3. Arm yourself with a deep container in which you place chopped parsley, cover it with salt, pour in vinegar and water. Grate the garlic cloves on a fine grater or pass through a press to the greens. Mix everything well, this will be our marinade.

5. Place the appetizer in sterilized jars. Try to pack them as tightly as possible. Pour an equal amount of the marinade from the container into each jar.

6. It remains only to roll them up with lids and put them in a cool place for storage.

Have a great mood and long-stored blanks!

2. Rolls of cucumbers with red currants for the winter

Not only delicious, but also a very beautiful snack. This is not a shame to put on the table, it will undoubtedly become a decoration of your holiday. The recipe is designed for two jars of half a liter.

Ingredients:

• Cucumbers - 1.5 kg
• Red currant - 50 g
• Garlic - 4-5 cloves
• Dill - 2 umbrellas
• Mint - 6-8 leaves
• Salt - 1/2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Vinegar - 2 tsp
• Water - 500 ml

Cooking steps:

1. Cut the washed fruits into thin slices as shown in the photo. This is very easy to do with a regular vegetable cutter.

2. Coarsely chop the garlic cloves. Rinse the berry, it is important that the currant is on the branches, leave it to dry.

3. From the slices of cucumbers, wrap the rolls as tightly as possible.

4. At the bottom of the jars, prepared according to all the rules in advance, place dill on the umbrella, a few mint leaves.

5. We begin to fill them: first lay the rolls tightly, shifting with pieces of garlic. Then a few branches with red currants.

6. In a filled jar, place another dill umbrella, a couple of bunches of berries on top.

7. These are the beautiful filled jars you should get. Add a teaspoon of vinegar to them.

8. Fill the pot with water and send it to the stove. After boiling, add salt and sugar to it. Stir until dry ingredients are dissolved.

9. Fill the jars to the brim with hot brine and roll up the lids.

Leave the appetizer at room temperature for a couple of days, and then they can be removed to the place where all your preparations are stored for the winter.

Good luck with your cooking!

3.

This winter cucumber salad is very popular in our family. We prepare a lot of jars, and in winter the snack is eaten with great pleasure. I advise you to try it, step by step recipe below.

Ingredients:

• Cucumbers - 5 kg
• Onion - 1 kg
• Dill - 300 g
• Vinegar 9% - 100 ml
• Sugar - 5 tbsp. spoons
• Salt - 2 tbsp. spoons
• Sweet peppercorns - to taste

Cooking steps:

1. The fruits must be thoroughly washed, even soaking them for a couple of hours is not forbidden. Then cut the cucumbers into halves of circles, it doesn’t matter here, it can be whole circles.

2. Free the onions from the husk, rinse under cold water, then cut into half rings.

4. At this time, chop the greens. I use dill, but any other will do.

5. Take a capacious saucepan, mix vinegar with sugar and peppercorns in it.

6. Transfer the infused cucumbers with onions to the marinade. Place the saucepan on the stove, stirring over moderate heat, bring the contents to a boil. After that, spread the salad in pre-prepared jars, close the lids.

Turn the jars upside down, wrap. After a day, they can be removed to your pantry. Bon appetit!

4. Appetizer of cucumbers with mustard for the winter in jars

Fragrant crispy cucumbers, an indispensable snack for all times. Mustard will add a spicy taste. It doesn't take much effort or time to prepare. But on winter feast days, the snack will be eaten with a bang.

Ingredients:

• Cucumbers - 4 kg
• Vegetable oil - a glass
• Salt - 3 tbsp. spoons
• Sugar - glass
• Dry mustard - 1 tbsp. spoon
• Vinegar 9% - a glass
• Chopped garlic - 3 tbsp. spoons
• Ground black pepper - 2 teaspoons

Cooking steps:

1. Rinse the cucumbers thoroughly, then cut them into circles half a centimeter thick.

2. Transfer the mugs to a larger container, add all the ingredients, including mustard, mix. In this state, they should be left for three to four hours.

3. During this time, it is advisable to occasionally stir the contents of the container.

4. Cucumbers will release juice during this time, approximately the same amount of brine should be.

5. Banks must be processed, that is, thoroughly washed and sterilized. Only after that fill them with a snack, pour brine from the container. Then close the lids tightly.

Happy winter snacks!

5. Korean-style cucumbers are the most delicious recipe for the winter

A very simple recipe to follow. A moderately spicy appetizer is suitable for a festive table with strong drinks. Yes, and just with fried potatoes will be very tasty.

Ingredients:

• Cucumbers - 2 kg
• Carrots - 500 g
• Sugar - 1/2 cup
• Vinegar 9% - 1/4 cup
• Vegetable oil - 1/2 cup
• Salt - 50 g
• Garlic - 2-3 cloves

Cooking steps:

1. Peel the carrot, grate it on a special grater for Korean dishes, or simply chop it into small strips.

2. Cut the well-washed cucumber fruits into medium-sized cubes.

3. Transfer the chopped vegetables to a bowl, add sugar, salt. Peel the garlic cloves, chop finely with a knife, send to a bowl. Then pour vegetable oil and vinegar.

4. The contents of the bowl must be mixed properly.

5. After that, cover the bowl tightly with a plate or cling film, and then refrigerate for 24 hours.

6. Arrange the finished snack in clean jars with a small volume, pour the marinade from the bowl.

7. Roll up the lids and move the jars to a cool place.

Korean-style cucumbers can be eaten right away, or you can prepare them for the future for the winter. Eat with pleasure, treat your friends and acquaintances!

6. Recipe for chopped cucumbers with garlic for the winter without sterilization

In such an appetizer, you can use all the fruits that are not suitable for preservation as a whole. Very convenient, besides, a snack with a bright taste that will not leave you indifferent. With a young round potato, it’s generally overeating.

Ingredients:

• Cucumbers - 4 kg
• Garlic - 100 g
• Salt - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Vinegar 9% - 200 ml
• Vegetable oil - 250 ml
• Ground black pepper - 50 g

Cooking steps:

1. Prepare the cucumbers, wash, cut into small thick slices.

2. Peel the garlic, cut it finely with a knife.

3. In a spacious bowl, place cucumbers, chopped garlic, sprinkle with salt.

5. Pour ground black pepper on top.

6. Mix the contents well so that each piece of cucumber is covered. Then you need to leave it in this state for several hours, at least two.

7. Distribute cucumbers in jars, it is convenient when they are of the same volume.

8. Pour cucumber marinade into each jar under the neck, and then close them tightly with lids.

Enjoy the taste and aroma, bon appetit!

7. Video recipe for delicious sweet cucumbers in oil

Cook with pleasure, bon appetit!

In my opinion, blanks for winter are such an irreplaceable thing, without which it is difficult to imagine our life. It's delicious and also very convenient. Such snacks will not leave you hungry under any circumstances. Cook for your family with love, share our recipes with your friends.

This recipe does not require selected even cucumbers. We take everything that was rejected during salting / pickling: hooked, too large, kegs - and we cook chopped cucumbers with mustard, according to a simple recipe for the winter and always in jars under iron lids.

From such a cucumber "out of condition" you get a wonderful salad for the winter with fragrant mustard dressing. Just make sure that overripe specimens with large seeds do not come across - the flesh of such cucumbers will quickly boil, and the peel will remain hard, and the seeds will interfere.

The salad doesn't taste very spicy, so if you have fire eaters among you, add more mustard and garlic. The filling turns out fragrant, but unclear due to the dissolved mustard powder and other seasonings. In winter, cucumbers with mustard can be served as a salad or appetizer, boiled potatoes, meat and vegetable dishes can be added.

Ingredients:

• cucumbers - 500 gr;
• chopped garlic - 1 tsp;
• salt - 0.5 tbsp. l. without a slide;
• sugar - 1 tbsp. l;
• table vinegar 9% - 1 tbsp. l;
• dry mustard powder - 1 tsp;
• ground black pepper - 0.5 tsp;
• vegetable oil - 2 tbsp. l.

Cooking cut cucumbers in mustard filling

Cucumbers stand in cold water for an hour to restore crunchiness. Then rinse and cut into circles of 1-1.5 cm thick.

Cut garlic cloves into small cubes or rub through a grater. Together with mustard powder and ground pepper, pour over cucumbers. We mix.

Pour coarse salt (non-iodized) and sugar. As long as this amount is sufficient, at the end of cooking it will be possible to correct the taste if something is not enough.

Pour the cucumber slices with oil, sprinkle with vinegar. Cover, leave for a couple of hours to infuse and give juice. Stir occasionally to form more brine.

Together with the brine, we shift the cucumbers into a bowl, a cauldron with a thick bottom. We put on a weak fire. Bring the brine to a boil.

After 10-12 minutes, the cucumbers will begin to change color, this will be noticeable when stirring. At the same time, we set to sterilize the jars and boil the lids. Stirring, cook the cucumbers in brine for another five minutes, all the slices should darken, but remain whole, not boil.

We hook cucumbers together with brine, pack them in half-liter jars. Pour the remaining brine on top so that all the cucumbers are covered with it. We screw on the lids.

We cover hot jars with sliced ​​cucumbers with a blanket, stand for 8-10 hours or until they cool completely. After warming up, we put it in storage in the pantry. Good luck with your preparations!

Pickled sliced ​​cucumbers with fragrant mustard and dry adjika are a delicious and unusual preparation for the winter for the whole family. This recipe involves canning under iron lids, which means that cucumbers will be stored all winter and delight with their taste. The characteristic crunch and unusual aroma of this snack will surely surprise you and your loved ones.

Products:

• short-fruited cucumber - 270 gr.,
• cold water - 250 ml.,
• garlic - 3 teeth,
• dry mustard - 1/2 tsp,
• adjika dry - ½ tsp,
• coriander - ½ tsp,
• parsley - a bunch,
• black pepper (peas) - 4 pcs.,
• coarse salt - 7 gr.,
• granulated sugar - 5 gr.,
• table vinegar essence of 9% concentration - 3 tbsp.

The process of preparing cucumbers with mustard

To begin with, we will wash and sterilize the jar, dry it from moisture. Put spices at the bottom (mustard seeds, dry adjika, coriander, black allspice, parsley, garlic cloves). You can decrease/increase the amount of spices according to taste preferences. Instead of mustard seeds, use mustard powder.

To make the cucumbers juicy and crispy, they should be soaked for 1 hour in cold water in advance. This will help cleanse the vegetable of nitrates and contaminants. We dry the cucumbers from moisture, remove the buttocks, cut them in the form of sticks, lay them tightly to the very top. For strength, put currant, cherry or oak leaves in a jar. To make cucumbers more fragrant, we recommend putting carrots and onions in a jar.

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

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

Immediately take out the jars and tightly roll up the lid. Wrap in a fur coat and cool in the room for a day. Store in a dark cool place. Make sure that the lid is not swollen. Instead of seaming, you can close the jar with a nylon lid and leave for 1.5 months, and then eat.

Tip: Be sure to turn the can upside down and check for leaks by rocking the can back and forth.

Salted cucumbers with mustard

Ingredients:

With mustard, they are vigorous, incredibly crispy, prepared without much hassle and stored well. They go well with potatoes, they are used in pickles, salads, etc. Now we will tell you how to pickle cucumbers with mustard.

Salted cucumbers with mustard

Ingredients:

• cucumbers - 3 kg;
• spicy herbs - to taste;
• spices;
• dry mustard - 6 tbsp. spoons;
• garlic - 3 cloves;
• water - 4 l;
• salt - 3 tbsp. spoons.

Cooking

Soak the cucumbers in cold water and leave to soak for about 6 hours, changing the water every 2 hours. Without wasting time in vain, we prepare the jars: we wash them, dry them and fill each with spices and herbs. Then we put the cucumbers and pour hot brine.

We leave the jars at room temperature for several days, after which we pour 2 tablespoons of dry mustard into each 3-liter jar, mix and leave for another 6 hours. This completes the process of pickling cucumbers with mustard, and they can be served on the table with boiled potatoes. If you are preparing a blank for the winter, then pour the brine into a saucepan, boil for 10 minutes, immediately pour it into jars, roll it up with lids, turn it over and wrap it in a warm blanket.

Ingredients:

• cucumbers - 10 kg;
• young garlic - 150 g;
• dill for preservation;
• horseradish and cherry leaves;
• Bay leaf;
• salt - 350 g;
• peppercorns;
• water - 5 l;
• mustard powder - 150 g;
• red hot pepper - to taste.

Cooking

To begin with, we wash the cucumbers and soak them for 6 hours with cold water. Meanwhile, boil water in a separate pan and cool it. Banks are pre-washed and sterilized. Then we put spicy herbs, peeled garlic and pepper in each jar at the very bottom. We tamp the cucumbers on top. Pour salt into the cooled boiled water and stir well until it is completely dissolved. Pour the resulting brine into jars, add a spoonful of mustard on top and close it very tightly with a nylon lid. We remove the workpiece for storage in a cellar or other cool place. After about a month, pickles can already be eaten.

Ingredients:

• gherkins - 4 kg;
• granulated sugar - 1 tbsp.;
• vinegar - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• mustard powder - 2 tbsp. spoons;
• grated ginger root - 1 tbsp. spoon;
• greenery;
• garlic - 10 cloves;
• salt - 2 tbsp. spoons.

Cooking

To begin with, we wash the cucumbers well, put them in a large container, sprinkle with salt, chopped garlic, ground pepper, grated ginger root, sugar and mustard. Pour a little vinegar, vegetable oil and throw finely chopped fresh herbs. Mix everything well and leave to marinate for about 3 hours.

Next, we take sterilized liter jars, spread the prepared salad and pour the marinade on top. We sterilize each jar for 20 minutes, and then roll it up and leave it to cool upside down under a blanket.

Chopped cucumbers with mustard

Ingredients:

• cucumbers - 1 kg;
• onion - 150 g;
• table vinegar - 250 ml;
• dill greens;
• granulated sugar - 5 tbsp. spoons;
• mustard powder - 350 g;
• Bay leaf.

Cooking

First, wash the cucumbers well and dry them with a paper towel. Then we cut them into circles, add the onion, chopped in half rings and finely chopped dill. Next, we take a saucepan, pour table vinegar into it, throw dry, granulated sugar, bay leaf and pepper crushed in a mortar.

Bring to a boil and carefully place the cucumbers with onions and herbs in the brine. Stirring occasionally, bring everything back to a boil. After that, we shift the salad into sterilized jars, fill it with brine, roll it up and leave it to cool for about a night under a blanket.