Cucumbers with mustard. Cucumbers with mustard for the winter: store more, they are eaten - instantly! Proven recipes for cucumbers with mustard for the winter

In Russia, pickles are loved by almost every family. Pickled cucumbers are the main snack of a family dinner or on a festive table. They go well with various side dishes, often used as an ingredient in a salad or served with first courses. To make the cucumbers tasty, crispy and moderately salty, mustard is added.

Cucumbers with dry mustard for the winter without sterilization

Mustard is the main seasoning when harvesting pickled cucumbers for the winter. The appetizer, thanks to this, acquires a pleasant spicy aroma. You can cook with dry mustard without sterilization.

To do this, you will need: cucumbers (small, approximately the same size) - 2 kg, greens (mostly dill umbrellas) - a couple of pieces, mustard - 1 tablespoon (possible with a small hill) spoon, 6 cloves of young garlic, salt - 250 g, currant or cherry leaves - 3 pcs., hot chili (pepper) - 1 pc.

Step by step preparation:

Cucumbers must be thoroughly washed, cut off the ends and soaked in cool water for about two or three hours.
Fill an enamel pot with water, then add salt and boil the liquid for about 5 or 10 minutes.
Now you need to fill clean glass jars with half the cooked greens, chili peppers and garlic. In prepared jars, it is necessary to tightly lay cucumbers soaked in water, pour all this with the remaining greens.
Cucumbers with dry mustard in jars are poured with hot brine, which was boiled for several minutes.
Banks must be closed. When the salting has cooled, it should be moved to a cool place. The shelf life of such a snack is about six months.

Sterilized cucumbers with mustard

It may take 2 hours or more to harvest this method of pickles, but the end result will definitely please. The recipe for cucumbers with dry mustard for the winter is prepared using the following components: a clove of garlic - 3 pcs., Fresh cucumbers - 4 kg, horseradish - 1 leaf., Greens - 3 sprigs, mustard seeds - 1 tbsp. l., bay leaves - 4 pcs., sugar - 4 tbsp. spoons, currant or cherry leaves - 2 pcs., vinegar - 1/3 tbsp. l., cloves - a couple of pieces, allspice - 5 peas, red pepper - to taste.

Manufacturing process:

Fresh green (with or without pimples) cucumbers must first be soaked in cool water for about 5 or 6 hours.
Boil water separately and let it cool down. In parallel, you need to prepare jars for spins (sterilize). To do this, you need a wide pan and a grid. Glass vessels are placed on the grid, neck down, where they must hold out for 30 minutes over the steam.
The following are placed in jars: garlic cloves, bay and cherry leaves, peppercorns, herbs, red pepper, cloves, horseradish.
Next, you need to tightly tamp fresh cucumbers that have been pre-soaked.
The cooled boiled water should be salted and add 4.5 tablespoons of sugar, 100 gr. vinegar,
The last step is to close the jars with treated lids and hide either in the refrigerator or in the cellar / cellar. Pickles will be ready to eat already a month after spinning.

Cucumber salad with dry mustard

You can pickle fresh cucumbers not whole, but make a delicious salad with mustard for the winter. It is not at all difficult to prepare such a dish. The following products are required for the marinade: cucumbers - 4 kg, acetic acid, sugar - 1 tbsp. spoon, fine salt - 2 tbsp. l., sunflower oil - 1 tbsp. l., young garlic (chopped) - 2 tbsp. l., dill, mustard - 2 tbsp. l.

Detailed description of pickling:

Green cucumbers should be thoroughly washed and cut into “pyataks” (thickness is about 1.5 cm.)
Set aside the cucumbers in a separate enamel bowl so that they lie for about 3 hours.
Chop dill and mix with pre-chopped garlic.
Combine all the spices together, season with sunflower oil and vinegar.
Arrange the vegetables in jars and close with special lids for salting.
The containers are placed in a pot of boiling water for mandatory sterilization, where they boil for about 15 minutes.
The final stage - the banks should be turned over and wrapped with warm material.

Cucumbers with dry mustard in jars

The recipe for this pickle is also simple. You will need the following ingredients: small cucumbers with pimples - 4 kg, dry mustard and vodka - 1 tbsp. spoon, dill, 2 cloves of garlic, horseradish leaf, bay leaves - to taste, allspice and hot pepper, salt - 250 g, granulated sugar - 150 g, vinegar - 200 ml, cherry leaves - 1 sprig.

Step by step preparation:

All vegetables must be washed well.
Cut the peppers into several pieces, having previously cleared the seeds. Then chop the garlic and chop the greens.
Glass vessels should be thoroughly washed with the addition of soda, then greens, garlic and spices should be put there. Cucumbers are tightly packed, to each other several times filled with hot water. After the first time, they must be covered with a lid.
Before the resulting liquid is drained into a separate container (later it will be needed for the brine), sugar and salt must be dissolved in it.
Next, mustard, vodka are added to each jar and poured with brine.
After that, you need to tighten the jars with pre-sterilized lids. Now the containers can be turned upside down and wrapped.

herb cucumber recipe

Necessary components: fresh cucumbers - 3 kg, dry mustard - 6 tbsp. l., seasonings, a couple of cloves of garlic, fine salt - 250 g., spicy herbs.

Cooking:

First, soak the vegetables for 6 hours.
Now you can prepare containers for pickles: wash them, dry them and fill each of them with spices, herbs, put cucumbers in the same place and pour all this with brine.
Banks should be left to infuse at room temperature for a couple of days. Then pour a few tablespoons of dry mustard there and leave for another 6 hours and the blanks will be ready for use.
If pickles are needed for the winter, then pour the filling into a saucepan, boil for about 10 minutes, pour back into jars and close with lids. Then you need to turn the containers over and wrap them with a warm towel.

Cucumbers with oak leaves

For this recipe, you will need simple products: green vegetables - 4 kg, dry mustard ½ tbsp. spoons, oak leaves - 40 pieces, herbs, salt, garlic cloves - 1 piece, horseradish leaf.

Step by step conservation:

Vegetables are tightly packed in jars with all the spices, oak leaves and herbs. The brine is prepared in a separate bowl with mustard and salt.
The solution should cool down and then poured into all prepared containers with cucumbers. Next, the banks must be left to infuse for 2 days.
After the brine is drained from the cans into a separate pan and brought to a boil.
The last stage - the jars are once again filled with broth and rolled up with special lids.

Recipe for original cucumbers

The following ingredients are needed: green vegetables - 4 kg, dill and parsley, celery - 4 sprigs, tarragon - 4 sprigs, dry mustard - 150 g, rop with seeds - 3 pcs., garlic - 6 cloves, salt - 250 g.

Detailed procedure for this canning:

Pre-soaked cucumbers are stacked in jars along with greens in layers (it must first be divided equally).
At the same time, you need to prepare the brine. Salt and mustard are added to the water, put on fire, brought to a boil, after which it is cooled.
All containers for salting are filled with cold brine, adding the remaining spices there, and fermenting them for 2 or 3 days.
On the fourth day, the process is repeated: the brine is drained, brought to a boil, once again poured into jars and rolled up.

In order for the vegetables to remain firm, you should definitely add oak and cherry leaves to the spins.
When pickling cucumbers, the main products are: mustard, salt, sugar, garlic and vinegar. Other seasonings and spices can be put at will.
In order to determine a sufficient amount of salt in the marinade, you can put a raw egg there. If it remains at the bottom, it means that the salt concentration is low, it floats - there is enough salt.
To prevent mold from forming on top of the jar, you can add horseradish roots.

I just love cucumbers with mustard, as well as with ketchup - these options for pickling cucumbers are very successful. Such blanks must certainly be on the shelves of the bins. Otherwise, how to treat guests in the winter? Yes, and sometimes you yourself want all sorts of pickles ...

Everything is present in the marinade with mustard - a light sweet note, a pleasant distant mustard aroma, the taste of garlic, herbs - well, everything here is very successful and harmonious. If you have harvested cucumbers and just can’t come up with new pickling options, here’s mine for you - you will be satisfied for sure.

To prepare pickled cucumbers with mustard and butter for the winter, take the products from the list.

An hour and a half before cooking, pour cucumbers with cold water, you can even ice. After the cucumbers, rinse thoroughly and cut off the ponytails on both sides.

Cut cucumbers into a bowl or basin: if large - cut into cubes, if small - just cut into two halves.

Separately, mix in equal parts vinegar, oil and granulated sugar. Add dry mustard, chopped parsley and salt and pepper. Mix.

Squeeze two cloves of garlic on the press, add to the marinade. Mix well.

Pour the marinade over the cucumbers, mix thoroughly and leave for 3-4 hours alone. During this time, the cucumbers will release juice.

After four hours, prepare the jars - thoroughly wash and sterilize in a convenient way. Fill the jars with cucumbers, pour the marinade.

Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter - 25 minutes. Do not forget to cover the bottom of the pan with a cloth so that the jars do not burst in the process. Then carefully remove the jars and tightly tighten with sterile lids. Put the jars upside down, cover with a blanket and leave for a day. For the winter, remove pickled cucumbers with mustard and butter in the cellar or pantry.

Bon appetit!

Ingredients

Vegetable oil - 1/4 cup

Vinegar - 1/4 cup

Sugar - 1/4 cup

Dry mustard - 0.7 tsp

Fresh parsley - 1 tbsp.

Garlic - 2 cloves

Ground pepper - 1/4 tsp

67 kcal

Cooking process

To prepare pickled cucumbers with mustard and butter for the winter, take the products from the list.

An hour and a half before cooking, pour cucumbers with cold water, you can even ice. After the cucumbers, rinse thoroughly and cut off the ponytails on both sides.

Cut cucumbers into a bowl or basin: if large - cut into cubes, if small - just cut into two halves.

Separately, mix in equal parts vinegar, oil and granulated sugar. Add dry mustard, chopped parsley and salt and pepper. Mix.

Squeeze two cloves of garlic on the press, add to the marinade. Mix well.

Pour the marinade over the cucumbers, mix thoroughly and leave for 3-4 hours alone. During this time, the cucumbers will release juice.

After four hours, prepare the jars - thoroughly wash and sterilize in a convenient way. Fill the jars with cucumbers, pour the marinade.

A proven recipe for pickled cucumbers for the winter with mustard and butter, step by step with photos.

Recipes for pickled cucumbers with mustard for the winter in jars

Russian cuisine is rich in various recipes for salted and pickled cucumbers. They are eaten as an appetizer for the main course, they are also good in a salad with the rest of the ingredients. Each housewife can boast of her unique recipe for making crispy cucumbers, to which she adds various ingredients that give an original and spicy taste. This component is often mustard in powder or grains. We suggest using our recipes for crispy cucumbers, obtained using a hot or cold pickling method without vinegar and sterilization.

Recipe for cucumbers with mustard for the winter

You can cook delicious cucumbers in a cold way. They cook quickly because do not require sterilization. This recipe is especially suitable for those who have a cellar with appropriate storage conditions for the blanks. Cucumbers with mustard can be stored under a plastic cover. You will need:

Cucumbers.
Powder mustard.
Feathers of garlic.
Leaves: cherry, black currant, horseradish.
Dill umbrellas.
For the brine, 1.5 liters of water and 1 cup of salt.

Clean cucumbers, leaves and seasoning are laid out in jars.
Banks are filled with cold brine, they are left for two days at room temperature.
We take mustard in the proportion of 1 tablespoon per liter jar.
We close the container with plastic lids and take it to a cool place for the winter.

Cucumbers with mustard for the winter in jars recipe without vinegar

In the harvest year, many housewives do not have time to process all the gifts of nature, so a lot remains to hang. Overgrowths can be salted for the winter with mustard without vinegar. As a result, the snack is crispy, it has a unique aroma, and the color remains bright and appetizing. Various seasonings and plant leaves are called upon to improve the taste and aroma of vegetables. You will need:

Large fresh cucumbers - 1.5 kg.
Mustard powder will be required in the amount of 2 tablespoons.
Take 3 garlic cloves.
Salt needs 3 tablespoons.
At your discretion, take the leaves: horseradish, cherry, currant, oak.

Pickled cucumbers with mustard

The fruits are able to pickle and are often harvested for the winter by many housewives, but not everyone puts mustard in jars for them. Try adding it to the brine and you will feel the difference. Pickled cucumbers with mustard seeds are fragrant, crispy, beautiful and very tasty.

For 6 cans per liter you need to take:

Small cucumbers.
Water - 3 liters.
Vinegar 9% - 350 ml.
Salt take 3 tablespoons.
Sugar will need 12 tablespoons.
4 onion heads.
Garlic - 12 teeth.
Mustard beans will need 6 teaspoons.
Horseradish leaves - 4 pieces.

Cucumber salad for the winter with mustard recipe number 1

To prepare cucumber salad according to this recipe you need to take:

Small cucumbers - 4 kilograms.
Garlic - 6 cloves.
Parsley and salt must be taken in 3 large spoons.
Prepare a large spoonful of acetic acid, sugar, vegetable oil and dry mustard.
Black ground pepper is needed in the amount of a tablespoon.

Cucumbers are washed and cut in half. If you took gherkins, then you can use the whole. Vegetables are mixed with spices and spices, then left to get juice for 3 hours. Stir occasionally.
The mixture is laid out in sterilized jars, the juice is added in the same amount. The salad is then sterilized and rolled up. It is placed in a warm place to cool, after which it is transferred for storage to other blanks.

Cucumber salad for the winter with mustard recipe number 2

Cucumbers for salad for the winter are pickled, that is, with pimples.

Fresh cucumbers - 4 kg.
A glass of vegetable oil, sugar, vinegar 9%.
2 tablespoons of salt, mustard powder, chopped garlic, fresh dill.
1 teaspoon ground black and red pepper.

Important! From mustard marinade in jars becomes cloudy Don't worry, that's how it should be. This winter conservation is worth your attention, believe me.

Cucumber salad for the winter with mustard recipe number 3

To make this fresh cucumber salad, you need to take:

Cucumbers in the amount of 1 kg.
Dill - a bunch.
Onion - 150 grams.
Mustard powder - 35 grams.
Table vinegar - 255 ml.
Peppercorns, bay leaf.
Salt will need a tablespoon.
Take 5 large spoons of granulated sugar.

Preparation for the winter cucumber salad with mustard:

Salted and pickled cucumbers with mustard according to these recipes differ in taste and crunch. Choose any, act according to each step of preparation or improvise with the ingredients at your discretion. Bon appetit!

How to cook pickled cucumbers with mustard for the winter in jars? The article reveals the secrets of preparing delicious snacks for the winter from cucumbers with mustard, prepare salads, marinate, salt these gifts.

Cucumbers firmly occupy their place on our table. Salads, pickles, okroshka are inconceivable without a fresh fragrant cucumber. And how many recipes exist for preparing crispy cucumbers for the winter! Experienced housewives know that everything we prepare in the summer will delight us on a cold winter day.

Canned or pickled cucumbers, fragrant, smelling of garlic and cherry leaves, crunching appetizingly on the teeth - the dream of any housewife.

Back in the 18th century, thrifty hostesses salted cucumbers in barrels for the winter. Each housewife had her own secret recipe, inherited from her mother or grandmother. Vegetables in barrels retained their taste until the end of Lent. Cherry, currant and oak leaf, horseradish and garlic were added to the marinades.

Today we are harvesting cucumbers for the winter in jars, and to make them really tasty, we have our little secrets that we will share with you.

For seaming, you need to choose young cucumbers with thin skin, dark green in color with pimples. Ideally, if you can pick them up in size, no more than 8 cm in length. Of course, the best thing is the vegetables collected on your site, but if there is none, then when buying cucumbers on the market, be careful.

Before you start processing vegetables, they must be soaked. Put in a large container, cover with cold water and leave for at least 8 hours. Remember that the colder the water, the more appetizing the cucumbers will be, so do not be lazy and change the water several times.

Be careful in the choice of spices and herbs: dill and parsley, if they are provided for in the recipe, cut off and, after rinsing with cold water several times, put to work. Do not get carried away with garlic, if you shift it, the crispy effect will disappear.

When choosing a recipe according to which you will cook vegetables for the winter, consider the taste preferences and wishes of your family. Cucumbers are preserved with vinegar and citric acid, without sterilization, by the method of hot threefold pouring, and together with zucchini, squash and tomatoes. Gherkins are poured with tomato juice, lecho and a delicious salad of chopped cucumbers with onions are prepared with cucumbers.

Today we bring to your attention a recipe for pickled cucumbers with mustard powder for the winter. Mustard cucumbers have a piquant, spicy taste, they are crispy, firm and very appetizing.

Ingredients for two liter jars:

Fresh cucumbers - 2 kg,
Refined vegetable oil - 100 ml,
Dry mustard - one and a half tsp
Parsley - 1 bunch,
Salt - 1.5 tbsp.
Sugar - 180 g,
Table vinegar 9% - 80 ml,
Black ground pepper - 0.5 tsp

Cooking

Washed and soaked cucumbers are cut lengthwise into four parts.

Rinse the parsley under running cold water, dry with a napkin and finely chop. Pour vinegar into vegetable oil, add salt, sugar, pepper and dry mustard there, and mix everything thoroughly.

Pour the marinade into a large cup (preferably enameled) and lay out the cucumbers. We try to make sure that the marinade completely covers the vegetables. We leave for 3 hours.

We prepare two liter jars: wash with baking soda, rinse, let the water drain. We put cucumbers in jars "standing".

We distribute the marinade equally among the jars with the juice released from the vegetables.

Pasteurize in the usual way. In a saucepan with a wide bottom, lay several layers of gauze or soft cloth, put the jars with the workpiece, pour water over the shoulders of the jars, cover them with iron lids and boil for 20 minutes.

We take out the jars from the water, roll them up and put them on the lid. Wrap with a blanket and leave to cool completely for 48 hours.

Delicious spicy cucumbers in mustard for the winter in jars are ready. Hide them in the pantry and let them delight you in the winter. Bon appetit!

One of the most popular preparations can be considered pickled cucumbers. There are many recipes for their preparation, and each has its own signature or family recipe. Today we will reveal to you the secret of one of the branded recipes for pickled cucumbers with mustard.

Everything is quite simple, but very tasty, the cucumbers are crispy and spicy. I can’t say that mustard cucumbers in jars is a new recipe, but I can say with full confidence that the recipe is 100% tested and has a lot of fans. I will give advice before harvesting: be sure to soak the cucumbers with water, after picking they lose moisture, so fill them with water and leave for a while, and then proceed to laying in jars. I very rarely add leaves and fresh herbs to jars of pickled cucumbers, I'm afraid that the brine will ferment and the lids will fly up. I prefer root vegetables, carrots, horseradish, onions, garlic. And so, let's get started! The calculation is given for one three-liter jar.

Ingredients for preparing pickled cucumbers with mustard powder for the winter:

cucumbers,
mustard powder - 4-5 tbsp. spoons,
garlic - 3-4 cloves,
Bay leaf,
hot capsicum,
salt - 2 tbsp. spoons,
sugar - 4-5 tbsp. spoons,
vinegar (essence) - 1 teaspoon.
water - 1 - 1.5 liters.

Cooking process

Sterilize jars and lids in any way convenient for you. Pour mustard powder into jars, cut peeled garlic cloves into slices and send to jars, put a pod of hot red pepper and lavrushka there.

Fill the jar with cucumbers, which must be washed.

Do not worry that all the mustard remains at the bottom, after pouring water, it will dissolve in it.

Fill the jars with boiling water and cover with lids, leave for 20-30 minutes and then drain the water. And boil again, but not a new one, but the same one drained from the can, because. the mustard has already dissolved!

At this time, put salt and sugar in jars and do not forget the vinegar.

Fill jars with boiling water a second time. Let sit for 5-7 minutes and add water as needed. Then tightly roll up the lids and do not forget to turn the jar over to make sure that the lid is tight.