Pickled cucumbers for the winter without mustard. Dry mustard recipe

Salted cucumbers with mustard

Ingredients:

With mustard, they turn out vigorous, incredibly crispy, cooked without special trouble and well kept. They go well with potatoes, they are used in pickles, salads, etc. Now we will tell you how to pickle cucumbers with mustard.

Salted cucumbers with mustard

Ingredients:

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

Cooking

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

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

Ingredients:

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

Cooking

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

Ingredients:

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

Cooking

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

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

Chopped cucumbers with mustard

Ingredients:

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

Cooking

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

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

Cucumbers with mustard for the winter in jars can be made most different ways salting - cold and hot, with and without container sterilization. Mustard gives a disinfecting effect and besides, it allows you to get finished product in a very spicy, interesting aftertaste.

Therefore, this ingredient confidently closes the top three among all spices (the first two places, of course, are occupied by salt and black pepper). A few of the most delicious recipes for harvesting cucumbers with mustard for the winter are described in detail in the material.

First of all, consider options with sterilization of jars (i.e. pre-treatment steam them for 10-15 minutes or in the microwave for 3-4 minutes). Calculation for a liter jar:

Ingredients

• 600 g of vegetables;
• 0.5 liters of cold, purified (or settled) water;
• bay leaf and a few leaves of currant, cherry;
• salt - 30 g;
• sugar - 15 g;
• pepper - a few peas;
• mustard seeds - 1 dessert spoon without a slide.

Sequencing

Step 1. First, we wash the cucumbers and put them in cool water for several hours.

Step 2. Then we cut off their edges on both sides.

Step 3. In the meantime, sterilize the jars. You can do it like this:

• hold the jar over the steam of the pan;
• in the oven (if many cans are sterilized at once);
• V microwave oven(previously pouring a little water on the bottom so that the jar does not burst).

Sterilization of jars is very important when harvesting cucumbers for the winter, and should not be ignored.

Step 4. Pour boiling water over all the leaves, as well as mustard seeds, and let them stand for about 5-10 minutes. Then the boiling water must be drained.

Step 5. Prepare the marinade: boil water, add salt and sugar.

Salt is better to take the usual stone, coarse grinding - but not iodized!

Step 6. Put greens (leaves and garlic), pepper in pre-sterilized jars, and then put cucumbers. It is best to put the first row of cucumbers on the ends, and then as you have to. The principle is simple: put more cucumbers in a jar.

Now we put mustard seeds on top of the cucumbers, fill everything with marinade and close the jars, leaving them for 3 days. Then we roll up the cans - with iron ones or close them with tight ones. nylon lids.

For piquant taste you can even add 2 tablespoons of ordinary vodka - for the sake of experiment, you can even decide on this interesting step. We remove the jars of cucumbers with mustard for storage in the refrigerator.

Pickled Crispy Cucumbers with Mustard: The Hot Way

Similarly, you can cook crispy cucumbers in jars with mustard in a hot way. On big jar 3 liters we need:

Ingredients

• cucumbers 1.5 kg or a little more;
• water - a little more than 1.5 liters;
• dry mustard - 1.5 large spoons;
• salt - 3-4 tablespoons;
• sugar - 1 tablespoon;
• oak, cherry, currant, horseradish leaves - 2 pieces each;
• 3 cloves of garlic.

We act like this

Step 1. We sterilize the jars, process the cucumbers and cut them in half or quarters.

Step 2. Boil water in a saucepan and add all the spices, as well as dry mustard powder, mix thoroughly. We lay cucumbers in jars along with green leaves and cloves of garlic, then pour the brine there.

Step 3. Immediately roll up the jars with lids, wrap them in a warm cloth and let them cool for several hours. As soon as they have reached room temperature, put them in the refrigerator or take them out to the cellar.

Crispy cucumbers for the winter with mustard under iron lids

We need for a liter jar:

Ingredients

• cucumbers - 500-600 g;
• onions - 1 piece;
• Bulgarian colored pepper - 1 piece;
• garlic - 2 cloves;
• dry mustard powder - 0.5 tsp;
• parsley, dill, tarragon, horseradish leaf.

For marinade per liter of water:

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

How to cook cucumbers - step by step recipe

Step 1. Soak cucumbers in cold water then rinse thoroughly and cut off the ends.

Step 2. Put some greens in washed and sterilized jars. You can also add cherry and currant leaves, or horseradish root.

Step 3. Cut the onion into rings or half rings and put a part on the bottom of the jar. Then fill the jar with cucumbers, inserting chopped feathers into the free places bell pepper, the remaining onion and garlic, which can also be cut into plates.

Step 4. After putting greens on top and pour mustard.

Step 5. Prepare the marinade: pour water into a saucepan and put it on fire. Add salt, sugar, spices (all components except vinegar) and bring water to a boil. Let it boil for 2 - 3 minutes.

Step 6. Pour the marinade into jars of cucumbers. Add to each jar vinegar essence(it can be replaced with 9% vinegar - then it will need 80 ml). If the essence is replaced with vinegar, then it must 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.

Step 7. Now the jars need to be sterilized: put in a saucepan warm water, line the bottom with a napkin and put the jars in it. After the water in the pan boils, mark the boiling time for 10 minutes - this is how much a liter jar is sterilized.

We sterilize a two-liter jar for 20 minutes, and a three-liter jar for 30 minutes.

Step 8. After sterilization, the jars must be carefully removed from the pan using potholders and twisted iron lids. Turn the jars upside down and cover with a towel, leave to cool for a day. Then store in a cool place.

Sliced ​​cucumbers for the winter with mustard without sterilization: recipe

Cucumbers can be cooked even without sterilizing the jars - as, for example, described in this recipe with a photo. Suppose we need to get one 3-liter can (or 3 liter cans). Then take original products in this ratio:

Ingredients

• 4 kg of cucumbers;
• 1 cup of sugar;
• half a glass of salt;
• 1 glass of vegetable oil;
• 1 glass of vinegar 9%;
• 1 tablespoon of mustard seeds (instead of it, you can take mustard powder in the same amount);
• 1 tablespoon ground black pepper.

This time we are preparing chopped pickled cucumbers for the winter with mustard, because vinegar is used in the brine.

Cooking recipe step by step

Step 1. Wash the cucumbers and cut into quarters along the fruit. Previously, they can be held in cool water, from 1 to 3 hours.

Step 2. Add all the spices, mustard, oil, mix and leave to marinate overnight (at least 5-6 hours).

Step 3. We lay the cucumbers quite tightly in the jars and fill them with juice (i.e., the marinade obtained during this time).

Step 4. Next, put the jar with the contents in boiling water (the lid should rise above the water) and hold it for 10-15 minutes - that's all sterilization. We roll up the jars with iron or close them with tight nylon lids, cool, put in the refrigerator. Cucumbers canned in this way will be ready in 2-3 weeks.

Cucumbers for the winter with mustard powder

Cucumbers prepared in this way in jars with mustard powder should be stored in the refrigerator. They are prepared without vinegar and are poured with ordinary cold boiled water. For such a recipe for a 1-liter jar, we need:

Ingredients

• cucumbers - 500 g per jar;
• dry mustard - 1 tbsp. spoon;
• greens for conservation - dill, parsley, horseradish, currant leaf and cherry;
• peppercorns - 5 pieces;
• allspice - 2 things;
• cloves - 2 pieces.

For brine:

• 1 liter of water;
• 2 tbsp. spoons of salt;
• 1 sugar.

Cooking step by step

Step 1. Wash the cucumbers, soak for an hour in cold water, cut off the tips on both sides. Wash all the greens and leaves, then pour over with boiling water.

Step 2. Sterilize jars. Then put on the bottom part of the greens, a mixture of peppers and cloves.

Step 3. Place cucumbers tightly in a jar. Put the rest of the greens on top.

Step 4. Cold boiled water stir in salt and sugar and let stand to dissolve.

Step 5. Pour the cucumbers in a jar with cold brine, but not to the top - you need to leave a little space for the mustard on top. Pour mustard on top of a slide.

Step 6. Immediately close the jars with a lid - plastic or screw. Now you can put the cucumbers in the refrigerator.

Crispy cucumbers with mustard for the winter

A month later, crispy pickles with mustard are ready.

Bon appetit!

How to close cucumbers with mustard for the winter? Yes, very simple. Recipes describing options for salting and pickling in jars are not difficult and do not require significant labor. You can harvest cucumbers hot or cold, use liquid mustard, grains or powder, add your favorite spices and preserve jars even without sterilization. And in winter, enjoy juicy and tasty crispy cucumbers with pleasure.

Cucumbers with mustard for the winter without sterilization - how to cook

You can cook cucumbers with mustard for the winter without sterilization. natural preservative in this case bitter pepper, garlic and dill umbrellas will come out. In one and a half to two months, the cucumbers will be saturated with brine and it will be possible to take the first sample from them.

Essential Ingredients for Cooking Crispy Cucumbers

• cucumbers - 2 kg
• mustard - 1 tbsp
• salt - 2 tbsp
• dill umbrellas - 2 pcs
• hot pepper - 1 pod
• garlic - 6 cloves
• cherry, currant, oak leaves - 3 pcs each

Step-by-step instructions on how, without sterilizing, to make cucumbers in mustard filling for the winter

Pickled cucumbers with mustard - recipes for the winter

How to make delicious and crispy pickled cucumbers with mustard for the winter, this video recipe tells. The author suggests using not traditional mustard powder, but grains and be sure to add table vinegar and vegetable oil to the brine.

Cucumbers in a cold way with mustard for the winter - pickling recipe

The recipe for a cold method of pickling cucumbers with mustard for the winter is quite simple. Its peculiarity lies in the fact that for the first time vegetables are poured not with hot, but with cooled brine and left at room temperature for 2-3 days. Due to this, cucumbers are not only well saturated with salt and spices, but also retain their natural crunchiness.

Necessary ingredients for "cold" cucumbers

• cucumbers - 1.6 kg
• horseradish leaf - 1 pc.
• garlic - 4 cloves
• blackcurrant leaves - 4 pcs
• mustard powder - 2 tbsp
• bay leaf - 2 pcs
• water - 1 l
• salt - 3 tbsp

Step-by-step instructions for the recipe for cold pickling of delicious cucumbers with mustard for the winter

1. Wash cucumbers thoroughly and soak for 1 day in cold filtered water.
2. Bring the water for the brine to a boil over medium heat, add salt, put the bay leaf and boil for about 10 minutes, carefully removing the foam that forms on the surface. Then remove from heat and cool to room temperature.
3. Put garlic and horseradish and currant leaves on the bottom of sterilized jars, fill the container with cucumbers, pour in the cooled brine, cover with nylon lids and leave in a dry, warm place for up to 3 days.
4. When the brine is covered with a specific film, drain it into enamel pan, boil over high heat for at least 5 minutes.
5. Add mustard powder to jars, pour boiling brine over and roll up immediately.
6. Wrap the jars turned upside down in a blanket and leave for 18-24 hours until completely cooled. Then put away in the pantry or basement.

How to close cucumbers in jars for the winter with mustard seeds

Before you close cucumbers in jars for the winter with mustard seeds, you must sterilize the container and lids. Then the seaming will stand perfectly until the very cold weather and retain all its unsurpassed taste.

The necessary ingredients for pickling cucumbers for the winter

• cucumbers - 1.8 kg
• carrots - 1 pc.
• onion - 1 pc.
• mustard seeds - 15 pcs
• seasoning for salting - 1 tsp
• water - 2 l
• salt - 2 tbsp
• vinegar - 1 tbsp
• sugar - 3 tbsp
• bay leaf - 4 pcs

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

1. Wash the cucumbers running water, do not trim the edges. Place in a colander to drain excess liquid.
2. Peel the onion, cut into thin rings and spread on the bottom of sterilized jars. Add chopped carrots, bay leaf and mustard seeds.
3. Fill the prepared jars with clean, dried cucumbers, pour boiling water, cover with lids and leave for 15-20 minutes.
4. Drain the water back into the pan, bring to a boil over medium heat, pour in the vinegar, salt and add sugar. Boil for 5-6 minutes and remove the resulting foam. Then pour jars with hot brine and quickly roll up.
5. Turn upside down and wrap tightly with a warm blanket. When the preservation has cooled, remove the cucumbers with mustard seeds closed in jars on winter storage in a basement or storage room.

Cucumbers with mustard for the winter - an unusual video recipe

Almost all housewives have tried to salt or pickle cucumbers with mustard for the winter in a hot or cold way, but few have had the opportunity to make pickled vegetables in jars. The author of the video offers to fill this gap and shares his recipe for delicious homemade. Mustard powder in this cooking option is added after the cucumbers have been in brine for 2 days and have begun to ferment. If you only have mustard seeds on hand, you will need to put them in a jar at the very beginning, otherwise the vegetables simply will not have time to fully soak in spicy-spicy spicy notes. Sterilization is not required in this case, but immediately before closing the jars tin lids, the brine will need to be boiled again.

The recipe was sent by Natalya Kourova.
"I've been canning cucumbers this way for a few years now, we really like them. Cucumbers are slightly sweet, but spicy at the same time."

Thank you very much, Natalia.
I had a lot of fun making this recipe.
After insisting, the cucumber plates became plastic, but remained crispy. Very appetizing aroma of garlic, dill and mustard. I think that after ripening, these cucumbers will become even tastier.
I changed the proportions a little for myself, so first I will give the recipe that I did, and then Natalya's original recipe.

COMPOUND

1 kg of cucumbers, 3 large cloves of garlic, 0.5 teaspoon of mustard powder, a pinch of ground black pepper, 1 teaspoon without top sugar, 1.8 ml of 70% vinegar, 55 ml of water, 3/4 tablespoon of salt, 4 tablespoons of refined sunflower oil, 0.5 tbsp chopped dill

Choose cucumbers straight, not thick, with soft seeds.
Wash the cucumbers, cut off the tips and cut along the fruit into slices about 1 ~ 1.5 mm thick. The first disc, i.e. skin can be discarded.
You can cut with a knife.

Or, more conveniently, plan with a vegetable peeler. A vegetable peeler must be chosen so that the plates are not too thin.
When working with a vegetable peeler, it is convenient to cut the cucumber on one side by about 1/3 of the thickness, then turn and plan on the other side also by 1/3 of the thickness. The remaining middle can be cut with a knife or used in another dish.

Put the resulting plates in a large container - a saucepan or bowl.
There also put finely chopped garlic, dill, salt, pepper, mustard, sugar. Pour in vinegar, water and oil.

Stir and leave for 1~2 hours.
After this time, the cucumbers will soften and release quite a lot of juice.

Arrange cucumber slices in 0.5-liter jars and pour over juice.
Put a rag in a saucepan of a suitable volume and pour hot water(from 30 to 70°C). Put on a big fire.
Dip the jars into the water and cover them with lids. Water should reach the "shoulders" of the cans.

After the water boils, reduce the heat to a minimum - the water should only sway a little - cover the pan with a lid and sterilize the jars for 20 minutes.
Carefully take the jars out of the pan one by one and tightly roll them up with the same lids that the jars were covered with.
Wipe the sides of the jars and lay in a warm blanket for 2 days.
Exit: 2 half liter jars.

Verbatim recipe from Natalia Kourova. For 4 kg of cucumbers you will need: one head of garlic 2 teaspoons mustard powder, one tablespoon of ground black pepper, 1 cup of sugar, 1 cup 9% vinegar 3 tablespoons of salt 1 glass of vegetable oil, 2 tablespoons chopped greens (any, except onions). Rinse cucumbers well, cut lengthwise into thin strips (the thinner the better). Add all the remaining ingredients (squeeze or finely chop the garlic) and let stand for 1 hour (I keep longer). Then spread over the banks quite tightly and pour over the allocated juice. Sterilize 0.5 l - 10 minutes, 1 l - 25 minutes. Cucumbers are slightly sweet, but spicy at the same time. Whoever does not like it can always reduce the amount of sugar and garlic.

Recipes for canning cucumbers:

• For 4 kg fresh cucumbers is taken:
• 1 cup of sugar,
• 1 glass of vegetable oil,
• 1 cup 9% vinegar
• 2 tablespoons of salt
• 2 tbsp. tablespoons of mustard powder,
• 2 tbsp. tablespoons minced garlic
• 2 tbsp. spoons fresh dill
• 1 tsp ground black pepper
• 1 tsp ground red pepper

Cooking process:

We begin to prepare cucumbers for salad for the winter. The variety of cucumbers should be for pickling, with pimples. Wash cucumbers, cut into circles 0.5 cm thick. Put them in some container, it can be a saucepan, a deep cup or a bowl. The main thing is that the surface of the dishes does not oxidize.

Rinse fresh dill greens with water, shake it off and cut. Peel and mince the garlic with a garlic press or grater.

Add chopped greens, garlic, red and black peppers, salt, sugar and dry mustard to the cucumber salad. Season the salad dressing with vinegar and vegetable oil. Mix gently.

Should be three hours.

During this time, prepare jars for canning salad for the winter. 0.5 -0.7 l is the most optimal volume. Opened and ate.

Wash jars for cucumbers with soda, rinse with water and sterilize in any way convenient for you: in a slow cooker, double boiler, using a kettle or oven.

Then the pickled cucumbers mustard filling need to be banked. Put the jars of salad in a saucepan, lining the bottom with a cotton towel or silicone mat. Cover jars with lids.

Pour water over the shoulders and sterilize the pickled cucumber salad with mustard for 15 minutes at the point of boiling.

After the sterilization process is completed, carefully remove the salad from the pan and close with a key (or screw caps).

Cool the salad upside down, wrapped in a blanket or blanket.

From mustard, the filling in cucumbers turns cloudy, as it should be. You can see it just in the photo. Believe me winter preparation- worthy of your attention! As the harvest begins to ripen ground cucumbers, planted a second time in the middle of summer.