Cucumber salad with mustard onions and butter. Peerless cucumber salad with mustard for the winter without sterilization

First impressions of mustard pickles: spicier than just with garlic, slightly sweet and spicy with a cheeky crunch. Our selfish interest in winter is to always have a light crispy snack on hand. It allows you to freeze the worm and satisfy the capricious feeling of hunger without excess calories. All spicy low-calorie vegetables with sourness are perfect for this.

And how easy it is to cook! Understandable additions and the main character in an elegant cut, which takes 15 minutes at most, even when there are a lot of vegetables. Marinated vegetables without our participation. We will only have to decompose into banks and briefly sterilize.

Fast, tasty, unusual - without any exotic and extra costs. In a word, a super-preparation for every family.

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How to cook cucumbers with mustard for the winter

We need:

• Cucumbers - 4 kg
• Sugar - 1 cup
• Unscented vegetable oil - 1 cup
• Table vinegar, 9% - 1 cup
• Salt (rock, without impurities) - 3 tbsp. spoons
• Mustard (powder) - 1 tbsp. spoon
• Garlic (finely chopped or through a press) - 2 tbsp. spoons
• Black pepper (powder) - 2 teaspoons

Optional (if you like, based on 1 jar):

• Mustard seeds - 1/2 teaspoon
• Allspice peas - 3 pcs.
• Bay leaf (small) - 1 pc.
• Tarragon (tarragon), fresh sprigs - 1 pc.

Important details:

• Conservation yield - about 4.5 l
• It is convenient to use small jars - from 500 ml to 1 liter.
• Buy black pepper and mustard as fresh as possible. The date of manufacture is on the packaging. Better in the store, where there is a higher chance that it was not stored in the sun. This will provide the desired vigor of key spices.
• Do you like to add finely chopped greens? Stick to the classics: dill and/or parsley, 2 tbsp each. spoons.

1) Preparing and marinating vegetables.

We wash, but do not clean, cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water - at least for 1 hour. This will give the workpiece juiciness and guarantee a crunch when finished.

Cut the cucumbers into "fingers". Cut in half along the vegetable, then cut each half in half. It turns out long quarters, as in the photo below.

We clean the garlic and finely chop. Or we pass through the press.

We choose a large convenient container where it is easy to mix the ingredients.

We lay the cucumber "fingers" and add all the spices listed in the recipe.

Once again, wash and dry our hands and alter the cucumbers and all the additives with our hands. Our goal is for each bite to bathe in a spicy-sweet oily mixture.

It's time to be patient while the workpiece marinates. Leave the cut to brew for 3 hours.

2) Arrange in jars and fill with spicy juice.

If we use additional spices, we put peas and twigs on the bottom of sterile jars.

During marinating cucumbers will release juice. We pack the pieces in jars and fill each container with the resulting juice.

Try to stack the pieces vertically, but don't be afraid to pack the vegetables tightly. During sterilization, they will decrease slightly in size.

When all the quarters are in the jars, add the resulting sweet-spicy cucumber juice to each. First pour up to half the volume to make sure that there is enough liquid for each serving.

The rest of the juice is evenly topped up in the second round.

Usually, a lot of juice is released during a 3-hour marination. It is enough to fill each jar almost to the top - about 2 cm from the edge of the neck. Don't worry: a small amount of air does not affect the taste and quality of the seaming.

Having distributed all the juice, we simply cover the blanks with sterilized lids.

3) Sterilize and close the blanks.

Sterilization is simple. You need a large pot of water, at the bottom - a kitchen towel. We put the pot on the fire. Inside we place the jars so that the water reaches the shoulders.

We are waiting for the water to boil. Spotting sterilization time from the moment the water boils in the pan.

• For 500-750 ml - 10-12 minutes.
• For 850-1 liters - up to 20 minutes.

We take out and hermetically roll up any convenient lids. Turn the rolls upside down, cover and let cool. We store in a dark closet. Cucumbers with mustard for the winter are well stored at room temperature until spring.

The recipe with a photo is as simple as the preparation process. Try it, you won't regret it!

Four important points

1. For a tangible sharpness, it is the mustard powder that is needed. Whole grains will give only a light spicy note and a subtle aroma. Don't be afraid to overdo it! The spiciness of this recipe is moderate, which will appeal to everyone.
2. Pickled varieties of cucumbers will provide an ideal crispy result. They are distinguished by 2 features. Small and medium size, when the vegetable is reduced in the palm of an adult, and pimples on the skin.
3. If you want to cut into circles, feel free to make this blank. The only caveat: do not grind, otherwise the vegetables may turn out to be too soft. It is better to cut into circles about 1 cm thick.
4. Pay special attention to cleanliness during the preparation phase. Wash the baking soda bowl, take a clean knife, re-wash your hands before mixing. And be sure to cover the vegetables while marinating. Don't have a suitable large lid? Take a fresh towel.

Oh, my dears, you can write endlessly about blanks. And there are always new and interesting recipes. Today we will close a couple of jars of cucumbers in mustard filling for the winter.

Not so long ago, we filled them, fermented them and picked up delicious ones. For those housewives who are fed up with ordinary pickles and want to diversify conservation, I advise you to definitely prepare one of the recipes I have described.

As you may have guessed, the main ingredients we will take are gherkins and mustard. It can be in the form of seeds, powder or paste. Any kind of it will do.

You can take any fruits, because these cooking methods work great for chopped vegetables. Yes, it's more convenient. Immediately opened the jar, put the pieces in a salad bowl and that's it. A minimum of dirty dishes and unnecessary actions.

The taste is slightly sweet, but very pleasant. If you choose the oil option, the pieces will be soaked in oil and the flesh will become very tender. Spices will add flavor and light spice.

They are prepared quite simply and without any hassle. However, I advise you to always sterilize containers and lids for preservation. So that our work does not go to waste.

You can close the jars with different lids. Those that are screwed down, or those that need to be closed with a key. But today I’ll tell you more about how to close jars with nylon lids. Although earlier this option seemed unacceptable to me.

The ratio of ingredients is described for 4 kg of fruit, if you have a smaller amount, then divide the entire ratio by the number you need.

Compound:

• cucumbers - 4 kg,
• onion - 1 pc.,
• garlic -1 pc.,
• 3 tbsp salt,
• 0.2 kg of sugar,
• mustard-1 tbsp. l.,
• ground black pepper - 2 tsp,
• 200 ml sunflower oil,
• vinegar 9% - 200 ml.

Fruit must be soaked before canning. If you have them freshly picked, then it is enough to do this for 30 minutes, if yesterday, then for 2 hours.

Fruits can be taken only small with pimples. These varieties are bred specifically for seaming. But it is this recipe that can be closed with salad long fruits.

We wash the cucumbers, cut them into pieces, you can use circles, you can use slices. Look at the volume of your jars.

Finely chop the onion and garlic.

Drizzle vegetables with oil and vinegar. Pour garlic and onion to them, add mustard powder, sugar, salt and pepper.

Our vegetables will be marinated, so we leave them in the filling for at least 1 hour.

Prepare containers.

Put the salad in sterilized jars and fill with marinade on top. He diluted with cucumber juice and it became more. Just pour into the jar straight from the pot.

It is important for us that no air remains inside the jar. We know that air in conservation is harmful. Therefore, we tamp the salad as tightly as possible and fill it with liquid. If there is not enough brine, you can add a small amount of boiled water.

We cover the container with iron boiled lids and send it to be sterilized in a wide pan. A towel had already been placed in it. We put our containers and fill them with water almost to the top. After boiling, sterilize for 15 minutes.

Then we twist our caps. We turn the containers over and check if there is air entering the contents. If you didn’t see bubbles and extra droplets, then we remove the jars “under a fur coat”. Where our canned food will cool for at least 12 hours. And only then we will remove them to the basement.

The most delicious recipe for crispy cucumbers without sterilization

Usually sterilization requires additional our time. And now there are a lot of recipes where the housewives are trying in every possible way to get around this step. This works wonderfully if the whole harvesting process has gone right.

I do not advise you to neglect the sterilization of cans. Still, blanks for the winter do not tolerate dirt.

For 2 kg of cucumbers:

• mustard powder - 1 tbsp,
• 0.5 cup 9% vinegar,
• 125 ml sunflower oil,
• granulated sugar - 0.5 cups,
• 1.5 tablespoons of salt without a slide,
• garlic head,
• 0.5 tsp black ground pepper,
• 0.5 tsp red ground pepper.

We cut the fruits soaked for 2 hours into rings, but not very thinly. Or they can be cut along the vegetable into 6-8 pieces.

Then we move on to the preparation of the marinade. To do this, first mix the dry ingredients: pepper, mustard powder, salt and sugar.

Fill them with vinegar and oil. Stir and fill our cucumbers. Stir so that each circle is soaked in marinade.

We leave them to marinate for 2 hours, occasionally stirring the vegetables. This is necessary so that the filling does not concentrate on the bottom, but spreads evenly over the salad. During this time, we will wash and sterilize the jars.

Then we look at our cucumbers, they have decreased in volume and released juice. So immediately our marinade became more.

Pour the gherkins into a saucepan and put on the stove. Turn on moderate fire. From the moment of boiling, cook them for 3 minutes. They will change in color and can be closed immediately.

We shift into a sterile container to the top and roll up under the lids.

In an inverted form, we remove it under insulation from warm clothes. There they will cool down and continue their natural sterilization. And also the gum on the banks will swell and settle more densely on the neck. It is only in our hands.

Whole cucumbers without vinegar with mustard

Mustard acts as a preservative, so the addition of vinegar in previous recipes was to enhance the taste. But there are also more gentle options when it is not used.

Ingredients:

• 1 liter of water
• 2 tbsp salt,
• 2 laurels,
• 2 dill umbrellas,
• 3 oak leaves
• horseradish leaf,
• 2 currant leaves,
• 4 inflorescences of cloves,
• 4 peas of allspice.

Pour cucumbers with water for 3 hours, then cut off the buttocks.

Dilute salt in a liter of water.

We wash the jars with soda and a clean dish sponge.

We take two liters and put all the spices and leaves in it.

Vertically expose large fruits first. Then on them those that are smaller.

Soak them in salt brine.

Put the mustard powder on top.

We close with boiled lids.

We put it away for storage, and after a month these cucumbers can already be eaten. It is better to store them in the refrigerator or in the cellar.

Cooking method in mustard sauce without oil (per 1 liter of water)

Cucumbers in a mustard marinade are a little greasy. After all, we added oil. Not everyone likes it, so I give a recipe where we prepare the sauce without oil. It also turns out very tasty. And by the way, these fruits are suitable for both and for s.

Mustard will be used from a tube of pasty consistency. The sauce doesn't look very pretty, but it tastes amazing.

Ingredients:

• cucumbers,
• for 1 liter of water,
• granulated sugar - 300 gr.,
• salt - 3 tablespoons,
• mustard - 5 tablespoons (American),
• vinegar 9% - 1 tbsp. (200ml.),
• 1 currant leaf
• 1 dill umbrella
• 1 sheet of horseradish
• 1 clove of garlic.

First we prepare the marinade. Add sugar and salt to the water and bring to a boil. Squeeze out 5 tablespoons of mustard.

Stir, bring the sauce to a boil. We are trying to achieve a homogeneous mixture by stirring. Add vinegar and immediately turn off the stove.

Cucumbers, we previously poured water for 2 hours.

We put prepared and washed leaves and spices in sterile jars. Add a clove of garlic. If it is very large, then it can be cut into pieces.

We cut off the tails of the fruits and tightly stack them in jars.

We mix the marinade to raise the settled particles and fill the jars.

Close the lids and send to the pan. Which we fill with water almost to the necks of the cans. Boil the liquid, and then cook the contents for 5-7 minutes.

After sterilization, screw on the lids.

We put the jars on the necks and remove them to cool under a fur coat.

Recipe for 4 kg of chopped cucumbers with vinegar (70%)

Another recipe that is designed for 4 kg of vegetables. Here we also cut them for better pickling. Smaller pieces absorb sauce and flavors more easily.

For example, I will show how much vinegar essence is needed for this number of fruits.

For 4 kg of cucumbers:

• sugar - 1 glass,
• 2 tablespoons of vinegar 70%,
• sunflower oil - 1 cup,
• 1-2 glasses of water
• garlic head,
• 1 tbsp ground pepper,
• 2 tablespoons of dry mustard,
• 3 tablespoons of salt.

Pour sugar, pepper, salt and mustard into a separate bowl. Squeeze the garlic into the same mass.

My cucumbers, cut off the tips and cut lengthwise into 4 parts. Get long slices. We spread them on dry ingredients and prepare a liquid filling.

For her, pour water, vinegar and oil. And with your hands mix this mixture well so that the dry ingredients get wet and evenly distributed into pieces.

Cover the container with cling film and leave it to marinate for 3 hours.

We sterilize jars. We lay the cucumbers and pour the juice so that there is no air space left.

We put them to sterilize in a wide pan for 15 minutes. You measure this time after the water boils.

We must lay a rag on the bottom of the container, and it is better to fill the jars with warm water so that our container does not crack anywhere from temperature changes.

Video recipe for pickled cucumbers with mustard seed, as in the store

I really like the recipe that is shown by the smiling hostess in the video. Each step is described in detail. All the nuances are revealed, cook with pleasure.

Mustard seed is sold in grocery stores. These cucumbers are not pickled, but filled with brine.

However, the aroma that the seeds give greatly changes the usual taste of the finished fruit.

Cold pickled fruits under a nylon cover with mustard powder

Previously, fruits were often fermented in oak barrels. But now where can you find them? Therefore, inquisitive Russian minds came up with a replacement for them - ordinary glass jars. But the fermentation process remained almost the same.

We will not use heat treatment at all, and even vice versa. Take water from a spring or well. It is with her that the most delicious barrel cucumbers are obtained.

For a 3 liter jar we take:

• 1 horseradish leaf, chopped
• dill umbrella,
• 3 currant leaves,
• 5 cherry leaves
• cucumbers,
• 3 garlic cloves,
• 2 tbsp salt with a slide,
• 1 tbsp dry mustard.

Put the leaves in a jar. Then vertically expose the cucumbers. We did not cut off their ends, because we will not marinate, but ferment.

Then pour 2 tbsp into the jar. salt. And pour tbsp on top. dry mustard.

And we cover the fruits with a wide currant leaf so that the fruits do not come into contact with the lid and not with the air gap. That way they won't rot or get moldy.

And fill the jar with cold water.

We cover with a nylon lid, put it in the cellar and store for six months.

There are so many variations of just one direction of filling with mustard. But stinks always turn out incredibly tasty and crunchy.

Do you want to make a salad of cucumbers for the winter "Lick your fingers"? Looking for a no-sterilization recipe or want to go the traditional route? Choose a preservation method to your liking and taste. For information on how to make winter harvesting of cucumbers for the winter, read the article.

Cucumber salad "Lick your fingers" without sterilization

Cucumber preparations are an unlimited fantasy of the hostess, a sea of ​​\u200b\u200bflavors and the pleasure of fragrant summer vegetables appearing on the table in winter.

Cucumbers can be whole or sliced. They add tomatoes, currants, all kinds of aromatic herbs and spices.

The main thing is that winter cucumber salads do not take much time. Prescriptions that do not involve sterilization are especially valued.

To prepare the salad, prepare the following ingredients:

• cucumbers - 4 kg;
• onion - 800 g;
• sugar - 50 ml;
• vinegar 9% - 40 ml;
• salt - 2 tbsp. l.;
• dill, parsley, garlic;
• black and allspice.

Before you start canning, it is better to soak cucumbers for 2-3 hours in cold water. So the fruits will retain their elasticity, and once on the table, they will delight with a pleasant crunch.

Choose small, healthy cucumbers that are free of dents and burns. Experiment with gherkins.

In order not to shed tears while slicing onions, dip them in cold water after cleaning for a couple of minutes. If the work is not going at all, chew mint gum.

After the cucumbers are sorted, soaked and washed, it remains to begin the preservation process. So:

• Cut cucumbers and onions into thin rings, large fruits into half rings.
• Fold the chopped vegetables into a deep basin or directly into the pan.
• Add salt, chopped herbs and leave until the juice appears. It won't take more than an hour.
• Rinse the jars thoroughly and send them to be sterilized in the microwave, boil the lids.
• When the cucumbers and onions have released their juice, transfer them to a saucepan, add sugar, vinegar, allspice and black pepper. Stir gently.
• Bring to a boil, boil for two minutes. An indicator that it's time to take the salad off the stove is the color of the cucumbers. They will turn yellow-green, like salted ones.

• Spread the hot salad tightly in sterile jars, pour the marinade (vegetable juice released during the heat treatment), close the lids.
• Turn the jars over, wrap and leave to cool.

Store blanks in a cool, dark place.

For those who prefer traditional winter salads with sterilization, you will love the recipe for mustard cucumbers.

Cucumber salad with mustard for the winter

There are many options on how to prepare salads for the winter from cucumbers with mustard. Add mustard seeds or use mustard powder.

The spice will give the salad a special piquancy, light spiciness, make the preparation more colorful and interesting from the aesthetic side.

Mustard powder settles to the bottom of the jar. Many housewives do not like the appearance of the workpiece. Dry mustard seeds can remain firm even when cucumbers hit the table. Canned so-called French mustard is the best option for a winter salad.

For cooking you will need the following products:

• cucumbers - 4 kg;
• parsley and dill - in a bunch;
• mustard - 160 g (one jar);
• garlic - 3 large heads;
• vinegar 9% - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• salt - 80 g;
• sugar - 1 tbsp.;
• ground black and allspice.

You can use a mixture of peppers, ground - replace with peas.

The conservation process consists of the following steps:

• Sort, soak, rinse cucumbers.

If you are canning gherkins, leave them whole. If you chose larger cucumbers, cut them vertically into four parts. Place the vegetables in a large bowl.

• Rinse the greens well, chop and sprinkle cucumbers with it. Do the same with garlic.
• Add spices, vinegar, oil and mustard to vegetables and herbs. Add some coriander for flavor.

• Leave the bowl with cucumbers until juice is formed.
• Stir the salad occasionally to speed up the process. On average, juicing occurs in 3-4 hours.
• While the cucumbers are standing, wash the jars and lids, sterilize them in any convenient way.
• When the cucumbers with greens let the juice, put the salad in jars, pour the remaining marinade.
• Place the filled jars in a deep saucepan, fill them up to the neck with water and leave on fire until boiling. After boiling, boil for 5 minutes.
• Take out the salad jars, roll up the lids, turn over, wrap and leave to cool.

After the cucumber salad is ready, store it in a dark and cool place.

There are many recipes for winter salads. Some housewives do not deviate from recipes with sterilization, many have abandoned it.

One thing remains unchanged: winter cucumber preparations are so tasty that you will lick your fingers. Choose your recipe and let the taste of summer always remain on the table.

Pickled cucumbers for the winter are one of the most sought-after snacks of all the preparations that we stock up in large quantities every year. It is for this reason that every year there are more and more delicious and varied recipes. You can already find whole books on sale, where more than a hundred descriptions of various options for blanks are given.

And despite the fact that each hostess already has her own signature cooking options, you still want to cook something new every time to please your loved ones. And surprise your friends when they come to visit.

And just such an innovation, cucumbers with mustard can be considered. To be honest, I don’t know how long such harvesting methods have been used in general. I started using them myself not too long ago. But despite this, our family liked such a spicy snack, and even took root. That allowed me to expand its geography with each new season, adding all new recipes to my piggy bank.

In all options, I tried to use different methods, starting with the fact that some of them were prepared with sterilization, some without it. Somewhere dry mustard was used in powder, somewhere in finished form, and in two versions I used mustard seeds.

I must say that in all the recipes proposed today, variations are allowed. Well, firstly, in any of them you can use the mustard that is. Secondly, any option can be prepared with or without sterilization. It is important to understand that if you do not want to sterilize the workpiece, then the fruits must still be subjected to heat treatment. There are several ways to do this. And today I will tell you what they are.

And you, thanks to the information received, will be able to make recipes yourself. And if you don’t want to waste time on this, then just take any of the proposed options and cook according to it. For all of them, very tasty snack cucumbers are obtained, which are found on "Hurrah" on any table - even on a festive, even on an everyday one.

Also from such cucumbers are obtained and. And this is another great incentive to stock up on more of them.

Of course, calling this recipe the most delicious may not be entirely correct. Other recipes also cannot be considered less successful. But in my subjective opinion, it is this option that deserves to be prepared according to it in the first place.

This recipe calls for sterilization. And I will use liter jars for conservation.

In the photo you can see that I have a large amount of ingredients needed for canning. Let this not mislead you. All these components are prepared immediately for 5 different options. I prepared them all at once, so that later in the turmoil I would not forget anything.

And you take only those of them that are needed for this or that recipe.

We will need (for 2 liter jars):

• cucumbers
• mustard ready - 3 tbsp. spoons
• dill - 4 umbrellas
• garlic - 4 cloves
• horseradish leaf
• cherry leaf - 8 pcs
• black pepper - 10 peas
• allspice - 4 peas
• cloves - 4 buds
• sugar - 0.5 cups
• vinegar 9% - 0.5 cups
• salt - 1 tbsp. spoon with a small slide
• cold water - 3 cups

Cooking:

1. Soak cucumbers in cold water. A liter jar takes about 9 - 10 small-sized fruits. Namely, these are best used for conservation. You can pre-place the fruits in a jar to find out how many you need. Then take out and soak.

It is a must to soak them. And even if you just picked them from the garden. This will make them crispy, and the skin is tender and pleasant to the taste.

You can soak them, just for an hour - this is just when they were just collected from the garden, and up to 4 hours if they were collected the day before. Or when bought in a store or market, and it is generally not known when they were assembled.

If you soak the fruits for several hours, it will be better if you change the water in them every hour.

I have a lot of them soaked, this is for all today's recipes. You soak as much as you need. By the way, you can preserve both in two-liter and three-liter jars. You just need to count the number of ingredients.

2. In the meantime, we have free time, you can wash and sterilize the jars. Washing them is best with ordinary baking soda. It not only perfectly copes with any dirt, but also disinfects the container. After washing, the jars must be sterilized. This can be done in several different ways

• steamed, as I do, with the help of a special device - nozzles on the pan.
• in the oven. This method is especially good when you use many cans at once.
• in the microwave. When using this method, be sure to pour some water into the jar so that it does not burst when heated.

You also need to wash the lids. For conservation, I use only metal lids for seaming. Although it may be possible to use screwed ones. Lids, by the way, must not only be washed, but also boiled.

Sterilization of dishes is very important in any process of preparing food for the winter. And you should never ignore it!

After the jars are sterilized, put them upside down on a towel. Let them cool and dry.

3. In the meantime, it's time to drain the water from the soaked fruit. Their "crunchiness" can be tested by eating one copy - it should be crispy. This means that our snack will also be crispy. But we have not yet used all the secret mechanisms for this.

4. Wash the fruits and cut off the ends on both sides. This will help them dry out better. And also air will come out of them better, which will give a better guarantee of their safety in the future.

Try a piece of the skin from the side of the butt so that you don’t accidentally catch some bitter specimen and spoil the whole taste for us. Although this is extremely rare with small cucumbers.

Wash all greens. And it is better to wash it and pour boiling water over it. Not prevent.

5. Put the finished fruits in a bowl to drain excess water.

6. In the meantime, the jars have cooled down and you can start filling them. Immediately put the greens in both jars in turn - a dill umbrella, a small piece of a horseradish leaf, two cherry leaves each. Put pepper and clove buds down.

Of course, you can dispense with recipes using mustard and without horseradish leaves, since both are responsible for preventing mold from forming. But we will add a little. Horseradish leaves, as well as cherries, help to keep the crispy workpiece for a long time.

7. Lay out the cucumbers. The first layer is vertical, in a row, so that they stand like soldiers in the ranks. To do this, pick them all of the same height and preferably size. You need to fill the jar as tightly as possible, we are not conserving brine. This is, firstly, and secondly, densely laid out fruits are more crispy.

Little pickle, a lot of cucumbers - that's the secret of success!

8. In the middle, after the first layer, put the garlic cut into slices or plates. You don't need to add a lot. Its large amount softens vegetables, you need to know this!

9. We still have enough space left to fill it with small fruits. Therefore, we no longer put them, but arrange them horizontally. As many as fit. You can cut them into two halves, but it is better to choose the smallest ones and fill the remaining space with them.

10. Put two more cherry leaves on top, a small piece of horseradish leaf and a dill umbrella. Cover with a metal lid.

11. Prepare the marinade. To do this, pour the required amount of water into the pan. If the jars are filled quite tightly, then this water will be enough for exactly two liter containers.

Put it on fire.

12. Put the mustard in the water.

You can use ready-made diluted mustard. Or you can have one with mustard and seeds. For some reason it is called "Bavarian". Which will surely add "weight" to our workpiece).

Stir content. The mustard is still floating in the form of lumps, but when the water boils, the lumps will completely dissolve.

13. Put the required amount of salt and sugar in the marinade. Boil.

Do not use iodized salt for salting. It causes fermentation processes. And we don't need that!

14. Pour in the vinegar and mix again. Boiling will stop for a short while, but soon the marinade will boil again. If by this time there are still lumps in it, then they can be stirred with a whisk.

15. After boiling, let it boil slightly over medium heat without intense boiling for 2 minutes, then pour the marinade into jars. Until the very end. As you can see, the marinade turned out to be cloudy. It's because of the mustard. It will remain so for the entire storage period, but don't let that bother you. It's just a marinade.

16. Pour warm water into a large saucepan, line the bottom with a napkin or towel, and put the jars with the contents into it. Pour the marinade under the very neck and close with a metal lid.

Add enough water to reach the shoulders of the jar.

Do not place jars with hot contents in cold water. As well as containers with cold contents - into hot water. In both cases, the glass may burst, and the entire workpiece will be damaged. Warm water and in one case, and in another - the best option.

17. Bring the water in a saucepan to a boil. It should be moderately intense so that water is not poured under the lid on one side, and so that boiling is still present.

18. Sterilize the contents after boiling water in the pan should be 7 - 8 minutes. Then take out one jar and tighten the lids with a seaming machine.

19. Turn over the containers with the contents, placing them on the lids. Cover carefully with a blanket. This will extend the sterilization process for another day. During this time, the cucumbers will cool very slowly, which will have an excellent effect on their taste and storage.

It is very good to put many cans under one blanket. Cooling such blanks will be at least 24 hours. Today I opened my blanks, more than a day has passed, and they were still warm.

20. After cooling, turn the jars over to their usual position and place in a dark, cool place for storage.

In order to be well salted and saturated with marinade, the blanks will need to stand for at least a month. And only after that it will be possible to treat yourself and treat your loved ones.

All subsequent recipes will describe only the cooking process itself. Without a description - why it needs to be done. Therefore, be sure to read the first option with them. To understand what, why and why you are doing.

Cucumbers marinated with mustard seeds

According to this recipe, I propose to cook canned cucumbers with mustard without sterilization. We will also cook in liter jars. But if desired, jars can be taken in any size. Only in this case it will be necessary to change the proportions of the preparation of the marinade.

• cucumbers
• mustard seeds - 1 - 1.5 tsp
• garlic - 2 cloves
• horseradish leaf
• currant leaf - 3 pcs
• cherry leaf - 3 pcs
• tarragon - twig
• dill
• allspice - 2 peas
• black pepper - 5 peas
• chili peppers - optional
• cloves - 2 pcs

For the marinade (per 1 liter of water):

• salt - 1 tbsp. spoon with slide
• sugar - 2 s. spoons
• vinegar essence 70% - incomplete teaspoon

A liter of marinade is about enough for two tightly filled liter jars. So keep this in mind when preparing.

Cooking:

1. Soak cucumbers in cold water for an hour, two or three, depending on when they are collected. After soaking, they should be thoroughly washed, cut off the ends and put in a bowl to drain excess water.

2. Thoroughly wash and sterilize jars and lids. Then put on a towel neck down to glass all the water.

3. At the bottom of each container, lay out a sprig and an umbrella of dill, two leaves of cherries and currants, a sprig of tarragon and a horseradish leaf. Of course, not all, but only a small part of it. Approximately 5 centimeters wide.

Horseradish root can also be used instead of horseradish leaves. To do this, it must be cleaned and cut into thin strips.

4. Put a mixture of peppers on the bottom. For spiciness, you can add red hot capsicum, a small piece a centimeter thick. But this is optional.

I always add it, I like the taste it gives. But today we have a recipe with mustard, so see for yourself. You can add, but only a little.

5. Set up the first row of cucumbers. Remember that it is better to expose them vertically. So they will not only stand up tightly, but also marinate better.

6. Put the remaining herbs and garlic in the second layer, which is pre-cut into slices or plates.

7. Then smaller fruits. They will most likely stand up in the jar, so we place them horizontally. We fill the container as densely as possible.

8. In the same way, we fill all the jars that we have prepared.

9. Boil water. Pour boiling water over the contents to the very neck and tightly cover with lids. Leave to infuse for 10 minutes. Then drain the water. For this there is a special plastic cover with holes.

There are two options here. The same water can be used further by pouring it into the pan. Then give it the opportunity to boil again, and then pour again.

And you can use new water every time. To obtain a lighter brine, the second option is used. And for a richer taste - the first option. So choose for yourself which one you will use.

10. After the water has been drained, we will again need boiling water (according to one of the options), which we must again pour into the jar. Cover again and leave for another 10 minutes.

After this time, drain the water again. And put mustard seeds in a jar. A teaspoon is enough, but if you like it spicier, then add one and a half spoons per liter jar.

11. If you use fresh water every time, then you can do the marinade. To do this, boil water and add salt and sugar to it.

If you use secondary water, then wait 10 minutes while cucumbers are in it. Then pour it into a saucepan and add salt and sugar there.

In both cases, wait until it boils. And then pour the contents of the cans. Without topping up to the very top, add vinegar essence, as you can see from the recipe, you need an incomplete teaspoon. That is, not complete, and not a half, but somewhere in the middle.

12. Then add the marinade to the very top and cover with a lid. At the same time, it’s good if even part of the marinade spills a little. Let stand for 2-3 minutes to release the air, if there is still any. You don't need to open the lid to do this! He will come out if he stays.

However, look for air bubbles in the jar, grab it with your hands on both sides (use a towel for this) and gently rotate it from side to side. To help the bubbles rise to the top. It happens that they get stuck between the fruits, even though there are bubbles.

13. Tighten the jar with a metal lid and place it upside down under a warm blanket or towel. Leave in this form until completely cooled. It's about a day.

14. Then turn over again and put away for storage. Like other preservation, it must be stored in a dark, cool place.

As you can see, the cucumbers turned out very beautiful. They have a nice olive color, clear brine and are very tasty.

A distinctive feature of this method is that we have not sterilized the products. But as you have noticed, it has been treated three times with boiling water. The first two times we kept the fruits in them for 10 minutes. And for the third time they left the banks under the "fur coat" for almost a day. Thanks to this, as well as preservatives in the form of sugar, salt and vinegar essence, they are not only tasty, but also well stored. Which, you see, plays an important role in the canning process.

If according to the first recipe we prepared them with sterilization, and the second one without it (but in the second version we poured boiling water over the workpiece three times), then in the next recipe everything will be completely different. This is another way without sterilization, and without pouring boiling water into jars. Interesting?! Then read the recipe. And take note of the method. Thus, they can be processed for other harvesting methods.

Cucumbers with mustard seeds and aspirin

I will preserve this way in two-liter jars. But again, let me remind you that the capacity of the tank does not matter. You can marinate in any jar size.

Also a feature of this method is that in addition to salt, sugar and vinegar, I use an aspirin tablet as a preservative. I have already shared a recipe where I use aspirin. And here is another recipe.

We will need (for a two-liter jar):

• cucumbers
• mustard seeds - 1.5 tsp
• onion - 2 pcs
• garlic - 3 cloves
• a mixture of greens and leaves - any (dill, parsley, horseradish leaves, cherries, currants)
• allspice - 4 peas
• black peppercorns - 6 - 8 pcs
• hot peppers - to taste and desire
• cloves - 3 buds

For marinade per 1 liter of water:

• salt - 2 tbsp. spoons
• sugar - 1.5 tbsp. spoons
• vinegar essence - 1 teaspoon (not quite full)
• aspirin - 1 tablet

Cooking:

1. As I said, in this recipe we will use a different way of processing the main component. Pay special attention to this. But first, as usual, we need to soak the fruits in cold water for an hour, two, or three. The time depends on when the crop is harvested.

2. Then cut off the ends on both sides and put the prepared fruits in a large container. Boil water and pour boiling water over fruits. To cover with a lid. Leave it like this until they are completely cool. Well, or you can wait until the water becomes a little warm. It is advisable not to open the lid at this time so that the fruits have time to steam thoroughly.

During this time, their color will change from normal to a pleasant olive.

3. Wash and sterilize jars and lids.

4. Prepare all the ingredients so that everything is at hand. Wash greens and leaves and scald with boiling water.

5. Put greens on the bottom of the jar - it is desirable that it be a piece of horseradish leaf, currant leaf, a couple of cherry leaves, and always a sprig, or a couple of dill umbrellas. But do not lay out everything, leave a little in order to put it in the middle or at the very end.

Also immediately put in a jar a mixture of peppers and cloves.

6. When the cucumbers reach the desired state, that is, they have completely cooled down, drain the water from them. But do not pour it out, but pour it into the pan. We will fill the contents of the jar with this water.

7. Put the fruits in a jar, trying to fill it very tightly. When the jar is half filled, lay out the onion, cut into slices or rings. And also in the intervals between the cucumbers put garlic sliced ​​\u200b\u200bin plates.

8. Then continue to fill the jar with fruits. Lay out larger copies down, and smaller ones on top. And the first layer lay them vertically, and the second, as it turns out.

9. Fill in the gaps with the remaining onion and garlic. Put the remaining greens in the middle or at the end.

10. Immediately sprinkle mustard seeds on top.

11. Crush an aspirin tablet in a spoon and also pour it on top.

12. Measure the required amount of drained water. If you have a two-liter jar prepared for preservation, which is very densely filled with fruits, then it will need about 1 liter of water, respectively, for a liter jar - 0.5 liters of water, and for a three-liter jar - 1.5 liters of water.

In accordance with this, we calculate the amount of water needed to prepare the marinade. If the drained water is not enough, then you can add the missing amount of regular water.

13. Put the water in a saucepan on the fire and pour the required amount of salt and sugar into it.

You can pour salt and sugar just into a jar. This is also allowed. But it's better to boil it anyway.

14. When the brine boils, pour it into a jar, adding an incomplete teaspoon of essence. It is necessary to pour water to the very edge, so that when you cover it with a lid, the brine overflows a little through it.

15. Let stand for 5 minutes to release air bubbles. Do not open the lid in this case. If the bubbles have accumulated somewhere and cannot find their way out, then slightly rotate the jar from side to side. At the same time, you do not need to lift it, rotate it right on the table. And in order not to scratch the table, lay a napkin under the jar.

16. Screw on the lid with a seamer. And turning the jar over, put it under a towel or blanket until it cools completely.

Store in the usual position in a dark, cool place.

Many of my friends ask me why put aspirin in the brine. Quite simply, aspirin is an acid.

• It allows you to better save blanks for the winter.
• Cucumbers with its presence never soften and always remain crispy.
• With aspirin, less vinegar or essence can be added, resulting in a non-acidic product.

By the way, I tried to cook according to the same recipe and without aspirin. They also keep well, but I added a little more vinegar. Therefore, there is always a choice, and it remains yours.

Video on how to cook cucumbers with mustard seeds without sterilization

Our blog also has a YouTube channel where we make videos with our favorite recipes. And our young project has already got regular viewers.

We have not ignored today's topic. Crispy cucumbers are painfully tasty. And here is the recipe.

Watch and cook for health. Let your preparations always be tasty and perfectly stored.

Now for another recipe.

Crispy cucumbers for the winter with mustard powder

We have already prepared the preparation with diluted mustard and seeds. Now I propose to do this with mustard powder.

We will need (per liter jar):

• cucumbers
• onion - 1 pc.
• bell pepper - 1 pc.
• garlic - 2 cloves
• dry mustard - 0.5 tsp
• parsley, dill, tarragon, horseradish leaf

For the marinade (per liter of water):

• salt - 2 tbsp. spoons
• sugar - 2 tbsp. spoons
• vinegar essence - an incomplete teaspoon (a little more than half a spoon)
• black peppercorns - 5 pcs
• allspice - 2 peas
• cloves - 2 buds

Cooking:

1. Soak cucumbers in cold water for an hour, two, or three, depending on when they are harvested. Then rinse thoroughly in cold water and cut off the ends.

2. Put some greens in washed and sterilized jars. The recipe lists the herbs I used. But you can replace components, including, for example, cherry and currant leaves, or horseradish root.

3. Cut the onion into rings or half rings, and put a part on the bottom.

4. Fill the jar with fruits, inserting chopped bell peppers, the remaining onion and garlic into the free places, which can also be cut into plates.

5. Put the remaining onions and herbs on top.

Sprinkle mustard on top.

6. Prepare the marinade. Its calculation is given per liter of water, or for two liter cans of blanks. Pour water into a saucepan and put it on fire. Add all ingredients, except vinegar, to prepare the marinade and bring to a boil.

7. Let it boil for 2 - 3 minutes, then pour it into jars. Add essence to each of them. The essence can be replaced with 9% vinegar (it will need 80 ml). It will need to be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the contents of the jars with the marinade.

8. Since we did not preliminarily pour boiling water over the contents of the jars, and did not keep our cucumbers in it, they must be sterilized. To do this, collect warm water in a saucepan, line the bottom with a napkin and put jars in it. After the water in the pan boils, detect 10 minutes.

This is the time we need to sterilize a liter container. We sterilize a two-liter one for 20 minutes, and a three-liter one for 30 minutes.

9. After sterilization, the jars must be carefully removed with tongs and screwed on with lids. Take out glass containers very carefully so as not to drop the jar and burn yourself.

10. As usual, turn the jars upside down and cover with a towel, leave to cool for a day. Then put away for storage.

You need to store them, as usual, in a cool, dark place.

How to prepare cucumbers without adding vinegar

And the cucumbers prepared in this way will need to be stored in the refrigerator. Since they are prepared without any vinegar at all and are poured with ordinary cold boiled water.

We will need (per liter jar):

• cucumbers
• dry mustard - 1 tbsp. spoon
• greens for conservation - dill, parsley, horseradish, currant leaf and cherry
• peppercorns - 5 pcs
• allspice - 2 pcs
• cloves - 2 pcs

For brine per 1 liter of water 2 tbsp. tablespoons of salt and 1 sugar.

Cooking:

1. Soak the fruits in cold water. Then wash and cut off the ends on both sides. Wash all herbs and leaves.

2. In sterilized jars, put a part of the greens and a mixture of peppers and cloves on the bottom. Then tightly lay the cucumbers. Put the rest of the greens on top.

3. Displace salt and sugar in cold boiled water and let stand so that they dissolve. To do this, periodically mix the contents. It is better to do this in advance, since the crystals will dissolve a little longer than in hot water.

4. Pour cold brine. Leave some space on top for the mustard. Pour it in the form of a cap, and without stirring, immediately close with a plastic or screw cap. Remove to refrigerator.

A month later, the cucumbers are ready. All this time they should be stored in the refrigerator.

pickled spicy cucumbers

And here is another of the interesting recipes that you should pay close attention to. Cucumbers according to that recipe are not pickled, but fermented. This process is not very fast, but interesting. As well as the taste of the finished workpiece.

Try it, maybe this recipe will have its fans.

As you understand, fermentation occurs due to the natural process of fermentation. This method was previously used in villages where there were no seaming machines at all. True, then they were fermented in this way without any mustard.

But now the methods of harvesting with mustard are very fond of the people, and therefore the recipe has already been adapted for new preferences.

And that's all the recipes for today. They are all different, no one is alike. Various preliminary methods of processing cucumbers are used everywhere; various preservation methods - with and without sterilization; various storage methods; Yes, and mustard is used everywhere in its various states.

I hope that you liked the recipes and you can choose one of them for yourself. I prepared cucumbers in this way according to all the methods described. And I must say that it didn't take too long. All recipes, except for the last one, are very simple, and it does not take much time to implement them.

Share recipes with your friends. Let them have delicious preparations for the winter. And I say goodbye to you on this.

Good luck with your preparations!