Recipe for sweet cucumbers with mustard. Cucumbers with mustard for the winter - a great addition to the side dish

You can prepare cucumbers for future use only by salting them or pickling them. However, this does not mean that the preparations from these vegetables are very monotonous. After all, they make the most various salads. For example, unusual and spicy taste has a salad of cucumbers with mustard, for the winter, which can be prepared according to different recipes with or without sterilization.

Cooking features

Cucumber salad can be considered successful if it is tasty, without excess acid, the vegetables are crunchy in it, and the salad itself stands for a long time without spoiling. In order to make such an appetizer, it is not enough to find good recipe, because not only the ratio of ingredients is important, but also the technology of preparation. Knowing a few secrets will allow you to get the desired result.

• For salads, you can use not only small young cucumbers, but also slightly overgrown. If they are too large, they should be peeled and the seeds removed, after which the cucumber pulp should be cut into pieces. However, it should be borne in mind that in this case the salad will come out less tasty and appetizing. Medium-sized cucumbers are only cut a little smaller than small ones. Salad from them turns out no less tasty.
• In order for the cucumbers in the salad to remain crispy, they should be soaked in water before cooking. cold water for 2 hours. This will allow you to wash them much better.
• The less heat treatment, the fresher the taste of the salad, the more useful it is. At the same time, the crispiness of cucumbers is preserved better. However, refuse heat treatment or it is impossible to reduce its time relative to that specified in a specific recipe, as this will negatively affect the safety of canned food.
• Lettuce jars must be thoroughly washed and sterilized, even if they are later sterilized along with the salad. Lids must also be sterilized.

Compliance with the recipe and technology for preparing cucumber salad with mustard for the winter will allow you to enjoy the savory taste of this snack until the next season.

Cucumber salad with mustard without sterilization

Composition (per 5–5.5 l):

• cucumbers - 3 kg;
• onion- 3 kg;
• salt - 2.5 tbsp. l.;
• sugar - 2.5 tbsp. l.;
• ground turmeric - 5 g;
• black peppercorns - 10 pcs.;
• allspice peas - 10 pcs.;
• mustard seeds - 80 g.

Cooking method:

• Wash cucumbers well. When water drains from them, use a vegetable peeler to peel the strips of skin along the cucumbers so that they look striped. Cut them into 1 cm thick circles, discarding the “tails” and “spouts”. Put them in a big enamel pan.
• Peel the onions, cut each in half and cut into thin rings. Place the onions in the same pot as the cucumbers. Mix them up. Sprinkle with two tablespoons of salt and mix again. Leave for two hours under the lid so that they start the juice.
• While the cucumbers are salting, prepare the jars by washing them and sterilizing them in any way convenient for you. Boil metal lids, screw or turnkey.
• Drain the juice from under the vegetables large saucepan, add vinegar and the remaining salt to it. Put sugar, turmeric and mustard seeds there. Put the pan on the stove and, stirring, wait until the grains of sugar and salt dissolve completely. After that, boil the marinade for a couple more minutes and pour over the vegetables.
• Place a large pot of salad on the fire. Cook it over low heat until all the cucumbers change color.
• Arrange the salad in hot jars and immediately close them tightly.
• Put the jars on the lids, wrap them with a blanket and leave to cool in this form.
• Take out the jars and store them in the pantry.

Salad prepared according to this recipe is well worth the whole winter. It is very cheap, but at the same time it turns out to be tasty and appetizing, able to decorate even a festive table.

Spicy cucumber salad with mustard (with sterilization)

Composition (per 3–3.5 l):

• medium-sized cucumbers - 4 kg;
• fresh dill - 100 g;
• garlic - 1 head;
• sugar - 100 g;
• vegetable oil- 1 tbsp.;
• table vinegar (9 percent) - 100 ml;
• salt - 60 g;
• mustard powder - 50 g;
• black ground pepper- 10 g;
• red (hot) ground pepper - 10 g.

Cooking method:

• Wash cucumbers well. Dry them, cut off the ends. If the cucumbers are small, then cut them lengthwise into 4 parts, if they are medium in size, then first cut them in half across, then cut each cucumber "column" lengthwise into 6-8 parts.
• Peel the garlic and finely chop with a knife.
• Wash, dry, finely chop the dill, mix it with garlic.
• Pour salt, sugar, both types of pepper, mustard powder into a bowl with dill and garlic, mix everything, pour oil and vinegar, mix again.
• Pour the mixture over the cucumbers and mix well. Leave covered for 2 hours at room temperature.
• Sterilize jars. When dry, fill them with salad. Pour in the remaining juice in the saucepan.
• Place a wooden circle in a large saucepan or line the bottom with a kitchen towel.
• Place jars of salad in a bowl. Cover them with clean lids.
• Pour water into the pan so that it reaches the “shoulders” of the cans. Banks must be set the same size.
• Put the pot on, turn on the fire. Heat over low heat until the water in the saucepan begins to boil. After that, mark 15-30 minutes, depending on the volume of jars used (15 minutes are needed to sterilize half-liter jars, 30 minutes for liter jars).
• After sterilization is completed, remove the jars from the pan with special tongs. Roll them up tightly, turn them over.
• Wrap the jars with a blanket and leave it like that until they cool completely.
• When the jars have cooled, put them away for winter storage.

Salad prepared for the winter according to this recipe will appeal to lovers of spicy snacks.

Spicy cucumber salad with mustard (with sterilization)

Composition (per 3–3.5 l):

• cucumbers - 4 kg;
• sugar - 100 g;
• table vinegar (9 percent) - 100 ml;
• vegetable oil - 1 tbsp.;
• ground black pepper - 20 g;
• mustard seeds - 30 g;
• dill seeds - 10 g;
• salt - 2.5 tbsp. l. without top.

Cooking method:

• Wash the cucumbers, remove the "tails" and "noses". Cut into 4-8 pieces lengthwise depending on the size of the fruit.
• Put the cucumbers in a large saucepan, add mustard and dill seeds, ground black pepper, pour in oil and vinegar, add sugar and salt, mix everything thoroughly.
• Put the pot with salad for 4-5 hours in cool place, you can even in the refrigerator.
• Arrange the salad in sterilized jars of the same size, cover with lids.
• Put the jars in a large vat filled with water, reaching the jars up to the “shoulders”. Before this, lay a cloth on the bottom of the vat - this is necessary so that the jars do not crack during sterilization. Sterilize 20-40 minutes depending on the capacity of the jars.
• Remove the jars from the vat. It is safer to do this with the help of special tongs, which can be tightly wrapped around the neck of the jar.
• Roll up the banks metal lids. Turn over and cover with a blanket.
• After 24 hours, remove the jars from under the blanket and put them in the place where you permanently store your supplies for the winter.

This salad has spicy aroma And delicate taste. It will be a good addition to any side dish, suitable as an appetizer for alcoholic beverages.

Cucumber salad with mustard, onions and carrots

Composition (per 3.5–4 l):

• cucumbers - 4 kg;
• onion - 0.2 kg;
• carrots - 0.2 kg;
• dill - 100 g;
• mustard seeds - 50 g;
• garlic - 1 head;
• table vinegar (9 percent) - 100 ml;
• vegetable oil - 1 tbsp.;
• salt - 2.5 tbsp. l. topless;
• sugar - 100 g;
• black peppercorns - 10 pcs.

Cooking method:

• Soak cucumbers in ice water for 2 hours. Rinse, cut into circles or semicircles.
• Peel the carrots and grate on any grater, although it is better to use one intended for Korean salads.
• Cut the peeled onions into half rings.
• Peel the garlic and pass through a press.
• Chop the dill with a knife.
• Stir the vegetables, add dill with garlic, mustard seeds and peppercorns to them, salt, add sugar, pour in a little and vinegar, mix everything. Leave for 2 hours, preferably under pressure.
• Arrange the appetizer in jars, tamping it with a spoon. Pour over the juice remaining in the saucepan.
• Sterilize salad jars for 15-30 minutes. Close hermetically. Leave to cool under the covers upside down.

Such a salad looks very bright, which is perceived well on winter days. In addition, this snack has fresh taste and spicy aroma.

Cucumber salad with mustard - unusual snack for the winter, which, despite its piquant taste, is liked by almost everyone. In addition, the presence a large number recipes allows you to make a salad that meets your ideas about the perfect appetizer.

Cucumbers firmly occupy their place on our table. Salads, pickles, okroshka are inconceivable without fresh fragrant cucumber. And how many recipes exist for preparing crispy cucumbers for the winter! Experienced housewives they know that everything we prepare in the summer will please 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 hostess had her own secret recipe inherited from mother or grandmother. Vegetables in barrels kept their taste qualities until the end of Lent. Cherry, currant and Oak Leaf, horseradish and garlic.

Today we are harvesting cucumbers for the winter in jars, and to make them really tasty, we have our own little secrets which 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, pour 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, keep in mind taste preferences and the wishes of their families. Cucumbers are preserved with vinegar and citric acid, without sterilization, hot triple filling, and together with zucchini, squash and tomatoes. Gherkins are poured tomato juice, with cucumbers they cook lecho and delicious salad from chopped cucumbers with onions.

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.

Taste Info Cucumbers for the winter

Ingredients for two liter jars:

• Fresh cucumbers - 2 kg,
• vegetable refined 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

How to cook pickled cucumbers in mustard in jars for the winter

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.

Cooking two liter cans: 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.

We pasteurize in the usual way. In a pan 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 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 ready. Hide them in the pantry and let them delight you in the winter. Bon appetit!

Pickled cucumbers are a delicious and savory snack that is in demand in every home. To make pickled cucumbers dense and crispy, you must follow a few rules when pickling them: use only fresh fruits and thoroughly clean them from dirt and sand. Such cucumbers can be stored long time. You can enjoy pickles during autumn and winter, as well as cook from them various dishes(hodgepodge, pickle, salads and vinaigrette).

The classic set of spices for pickling cucumbers for the winter are fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas. You can also add tarragon greens or oak leaves. They give cucumbers the necessary density.

This recipe uses mustard powder. It makes the appetizer more spicy and spicy.

Salting cucumbers with mustard for the winter - Ingredients(for 2 l):

• cucumbers - 1-1.1 kg
• garlic - 3-4 cloves
• water - 1 l
• dry mustard - 1 tbsp.
• salt - 1 tbsp.
• pickling kit (fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas) - to taste

Cooking salted cucumbers for the winter in jars in a cold way with mustard:

We choose small, dense and young cucumbers for pickling, rinse them thoroughly with water. We spread the cucumbers on a towel to remove excess moisture.

We put in glass jar spices. Cut off the tips of each cucumber and send them to a jar of herbs. We try to fill it to the very top.

Chop the garlic cloves (into several parts) and add to the jar of cucumbers.

Add to container table salt. We use the product without additives and flavorings.

Fill the cucumbers in jars with cold purified water (up to the very neck), cover with a lid. We put a jar of cucumbers on a plate, leave for 3 days.

During this time, the fermentation process will begin, the cucumbers will change their taste and color.

We store ready-made pickles with mustard in a cool cellar or in the refrigerator.

Bon appetit!

Step-by-step recipes for cooking cucumbers with mustard for the winter: classic, cold way without sterilization, "The Secret of the Hostess", with parsley, with aspirin

2018-07-04 Irina Naumova

Grade
prescription

1060

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

0 gr.

carbohydrates

4 gr.

16 kcal.

Option 1: Classic recipe for cucumbers with mustard for the winter

love winter preparations with cucumbers? Be sure to try the mustard cucumbers. They turn out crispy, tasty with a bright and rich taste. First we will prepare classic cucumbers with mustard for the winter, then without sterilization and we will offer several different improvisations from experienced housewives.

Ingredients:

• four kg of cucumbers;
• a glass of sugar;
• a glass of grow oils;
• a glass of vinegar 9%;
• three table of lodges coarse salt;
• one table of lies of dry mustard;
• two tablespoons of chopped garlic;
• two teaspoons of pepper hammer black.

Additionally for each bank:

• half a teaspoon of mustard seeds;
• lavrushka leaf;
• three peas of pepper;
• one sprig of tarragon.

Step-by-step recipe for cucumbers with mustard for the winter

Wash the cucumbers, cut off the bitter asses and the base on the other side. Fill them with cold water and leave for an hour. This is done so that the cucumbers become juicy and crispy.

Now we take out the cucumbers from the basin of water, cut lengthwise into four parts, the so-called "fingers". How to do it right: first cut lengthwise into two equal parts, then each again lengthwise in half.

We clean the garlic from the husk, cut off the base and chop very finely with a knife. You can also pass it through the press.

Mix garlic and cucumbers in a large bowl.

Add all the spices indicated in the recipe and mix thoroughly with your hands so that each cucumber is soaked.

We leave for three hours.

If you decide to add additional spices, put them on the bottom of sterile jars. We fill them tightly with cucumbers, pour vegetable spiced juice. First, top up to half the cans so that there is enough for all servings. Then top up again in each jar until the juice runs out.

During the time when the cucumbers were pickled, it should be enough for all the jars almost to the brim.

We cover with lids, but do not twist.

We take a large saucepan, put a clean cloth or kitchen towel on the bottom. Pour water and set to boil. We put jars of cucumbers directly into the water. Water should reach the shoulders of the jars.

When the water boils, we note the time and sterilize. For jars from 500 to 750 ml jars, ten to twelve minutes is enough. For jars of a larger volume, 850-1 liter, it takes twenty minutes.

When the blanks are sterilized, close the lids tightly and put them upside down. Cover and leave until completely cool. After we send it to the cellar for storage.

Option 2: A quick recipe for mustard cucumbers for the winter

And now we will prepare delicious cucumbers cold process without sterilization. We take mustard in powder, it gives more sharpness than in grains.

Ingredients:

• two kg of cucumbers;
• a sheet of horseradish on a jar;
• two or three leaves of black currant per jar;
• cherry leaf on a jar;
• brine (one and a half liters of water and a glass of salt);
• one table of spoons of mustard powder per jar;
• three peppercorns per jar:
• two garlic cloves per jar;
• two umbrellas of dill per jar.

How to quickly cook cucumbers with mustard for the winter

Rinse cucumbers under running water so that there are no particles of earth and other contaminants.

After that, we do not cut them, but use them whole.

In each jar we put the leaves indicated in the recipe. Put the garlic cloves, peeled and lightly crushed with the edge of a knife, on top. Let's not forget the peppercorns.

Dilute salt in water, stir and pour our cucumbers. Everything happened very quickly, didn't it? Now we just wait two days.

Cover the necks of the jars with gauze or a clean cloth.

Carefully drain the liquid from the jars. Pour in plain clean cold water. Pour a tablespoon of dry mustard into each jar.

We twist the jar tightly, turn it back and forth several times so that the mustard is distributed. At the same time, we will check the tightness of the workpiece. Immediately remove the treasured jars in the cellar.

Option 3: Cucumbers with mustard for the winter "The secret of the hostess"

Marvelous delicious preparation With mustard. An ideal and proven ratio of spices, herbs and spices. When you treat your relatives and guests with such cucumbers, you will definitely be asked for the recipe. You will only have to decide whether to share your secret or not. The recipe is for two liter jars.

Ingredients:

• two kg of cucumbers;
• three table spoons of mustard ready;
• four umbrellas of dill;
• four garlic cloves;
• horseradish leaf;
• eight cherry leaves;
• ten black peppercorns;
• four peas of allspice;
• four cloves;
• floors stack of granulated sugar;
• floors stack of vinegar 9%;
• one table l coarse salt with a slide;
• three glasses of cold water.

Step by step recipe

Let's get straight to the proportions. One liter jar usually takes about ten small cucumbers. Wash them and fill them with cold water. At the exit, such cucumbers will be very crispy and at the same time juicy. Leave them for an hour in the water, if the cucumbers are only from the garden, up to four hours, if they were collected the day before. If you soak cucumbers for several hours, change the water every hour.

Prepare jars and lids. They need to be washed and sterilized. Be sure to dry afterwards. Just place them upside down on a clean cloth.

We drain the water from our cucumbers. Rinse them and cut off a little on both sides. This will allow the marinade to penetrate the vegetables better.

Rinse all the greens, pour over with boiling water. Fold at the bottom of the jars along with peppercorns and cloves.

Lay out the cucumbers. We lay the first layer tightly in a column, for this it is better to select fruits that are approximately the same in length. We put garlic in the middle, cucumbers on top in any order, even horizontally.

Top with a couple of cherry leaves, a piece of horseradish leaf and a dill umbrella.

Cover with lids.

Pour the specified amount of water into the pan. We put on fire and put mustard. Mix everything, wait until it boils so that the mustard dissolves and the marinade becomes homogeneous.

Pour in the vinegar, stir, bring to a boil again.

Simmer for just a couple of minutes and remove from heat, otherwise the vinegar will lose its properties. Pour boiling marinade into jars, but do not reach the brim. Don't let the dullness fool you, that's right.

We put a cloth on the bottom in a large saucepan, pour in water and put the blanks with cucumbers inside. Bring to a boil and sterilize for eight minutes.

We roll up the lids and turn the jars over. We put them on the floor, on the lids. We cover with a blanket and leave for a day. We put it upside down for storage in a closet or cellar. Such a preparation should be stored for at least a month before use.

Option 4: Cucumbers with mustard for the winter with parsley

Add a bunch of fresh parsley to the cucumber blank, it will add more flavor to a delicious snack.

Ingredients:

• two kg of cucumbers;
• one hundred ml grow oils;
• one and a half table of lies of dry mustard;
• bunch of parsley;
• one and a half tablespoons of salt;
• one hundred and eighty grams of sugar;
• eighty ml of vinegar 9%;
• half a teaspoon and a hammer of black pepper.

How to cook

Wash the cucumbers and cut them lengthwise into four pieces. Place in a bowl or bowl.

Rinse parsley under running cold water, dry slightly and finely chop with a knife. Put in a bowl, pour in vegetable oil. Pour in sugar, salt and dry mustard. Stir with a spoon.

Put the chopped cucumbers in an enameled pan, pour in the marinade and stir with your hands. We leave for three hours.

Sterilize two liter jars, boil the lids. We put cucumbers in columns in a jar, then fill the voids in any order.

Pour over cucumber marinade.

We take a saucepan, put several layers of gauze on the bottom and fill it with water. We put the jars with cucumbers and bring to a boil, and the water should reach the shoulders of the jars.

Boil twenty minutes. After carefully take them out and twist tightly with lids. Wrap in a blanket, putting the bottom up. After complete cooling, we remove for storage.

Option 5: Cucumbers with mustard for the winter with aspirin

Aspirin is often used in the preparation of preparations for long storage. It has preservative properties, but does not affect the taste in any way. The recipe is for two-liter jar.

Ingredients:

• two kg of cucumbers;
• one and a half hours of mustard seeds;
• two onion heads;
• three garlic cloves;
• horseradish leaves, cherries, black currants;
• dill umbrellas;
• parsley and dill optional;
• four peas of fragrant pepper;
• six black peppercorns;
• three cloves.

Marinade per liter of water:

• two tablespoons of salt;
• one and a half tablespoons of sugar;
• tea l vinegar;
• aspirin tablet.

Step by step recipe

We soak clean cucumbers in cold water for three hours. After we cut off the tips on both sides and put them in a large container.

Boil water and pour boiling water over the cucumbers, cover with a lid and leave to cool completely. Do not open the lid.

Prepare jars and lids, wash, sterilize and dry them while the cucumbers cool.

Pour greens and leaves with boiling water. At the bottom of the jars we put a leaf of horseradish, a couple of sheets of blackcurrant and cherry. Don't forget a couple of dill umbrellas, we'll need a few more to put in the middle and on top.

Drain water from cucumbers into a saucepan. Cucumbers are laid in the first layer in jars up to half. Cut the onion into slices, put in the middle of the cans. Nearby are garlic plates, a couple of dill umbrellas. Sprinkle with mustard seeds. Then we put cucumbers again, put more dill umbrellas on top. In a spoon, you need to crush aspirin and sprinkle the blanks.

If you filled one two-liter jar, take a liter of water. One and a half liters of water is enough for half-liter jars.

We take water drained from cucumbers. We put it on fire, pour sugar and salt. Stir, bringing to a boil, then pour jars of cucumbers.

Pour water to the very brim. When you tighten the lid tightly, a little marinade will flow out and there will be no air in the jar.

But first, just pour it, twist the jar a little so that air bubbles come out. Pour in the marinade and screw on the lids tightly.

We put the jars on the floor upside down, wrap a blanket on top and leave to cool completely. Now you can clean the cucumbers for long-term storage.

The first step is to prepare the cucumbers. For chopped lettuce it is recommended to choose varieties that are suitable for salting. These are cucumbers with pimples.

Vegetables must be thoroughly washed with water and cut into oblong slices.

The crushed fruits should be put in a saucepan.

Then start preparing the dill. To do this, the greens need to be rinsed under water and finely chopped.

After that, you need to take the garlic. It should be peeled, washed with water, chopped, and added to the dill.

In the meantime, you need to prepare the marinade. Pour vegetable oil, vinegar into a saucepan, and add prepared spices and dry mustard.

Dill and garlic must be chopped with a blender.

After that, cucumbers and herbs should be poured into the marinade.

The whole mass must be thoroughly mixed.

Cucumber salad with mustard should be infused. This will take three hours.

In the meantime, canning jars should be prepared. It remains only to arrange the salad in jars. After that, the filled jars must be placed in a saucepan. Cover the top of the jars with lids. Then you need to pour water into the pan in order to sterilize the salad. This process will take 40 minutes, time to detect after boiling.

After the sterilization process is completed, the jars must be carefully removed from the pan and tightened with lids.

Salad ready! You need to turn the jars upside down and wrap them up. In this position, they should stand for a day. After that, they can be cleaned in a cool place.

Cucumber salad with mustard is unusual and very tasty. This recipe worth bookmarking it cookbook. Savory appetizer even real gourmets will like it. Bon appetit!

How to cook delicious cucumbers with mustard told Alima, recipe and photo of the author.