Pickled cucumbers with mustard powder recipe. Spicy cucumbers with mustard for the winter, a recipe with photos and videos

Today we will preserve cucumbers with mustard for the winter. Old good friend- cucumber, is considered an indispensable companion of the Russian feast. And no one thinks that the Byzantines introduced us to him. And the first attempts to salt Zelentsy were made thousands of years ago. Since then, experiments have continued, and every self-confident housewife thinks that her recipe is the best.

Crispy, fragrant, salted or pickled cucumbers will delight both weekdays and holidays and will be appropriate among snacks. And really, if you think about it, is there an alternative to Russian pickled or pickled cucumber?

Cucumbers with mustard for the winter - all the secrets of harvesting

Cucumbers with mustard can be pickled, salted or sour. There are many recipes that allow you to save them for the winter, you can take mustard grains or use ready-made dry powder. Today, housewives are trying to make blanks in jars, but if you are a conservation lover, then fit some large container.

So, our task is to make cucumbers crispy, firm and so tasty for the winter that the soul rejoices and the hand reaches for the supplement. In order for everything to go according to plan, I suggest that you get acquainted with cunning tricks that will help you realize your plan.

What mustard is for:

Firstly, the addition of seasoning makes the cucumbers crispy and strong, giving them an interesting flavor note.

And in addition, mustard powder does not allow the workpiece to become moldy if it is not rolled up with an iron lid.

What else can be added when harvesting:

Parsley, celery, basil, tarragon, put pepper, black and allspice, chili pepper, an onion or carrot, laid whole, looks very appropriate.

Tips from seasoned hostesses:

• For pickling, special varieties of cucumbers with dark pimples and thin skin are intended. Raised not like this? Canned lettuce, but then be sure to cut off the tips.
• At purchased cucumbers cut the ends always, so you get rid of nitrates.
• Most delicious preparations obtained from small specimens. Pick vegetables that are the same size, then they will salt evenly.
• Stack greens in jars vertically and do not pack too tightly, otherwise they will not crunch.
• I advise you to soak the greens before harvesting, this will make them strong. To do this, fill them with cold water and hold for 4-5 hours.
• Be sure to put a date on the jars, and sign what recipe the seaming was made for - it will be easier to find the one you want.
• Don't ignore cherries and currant leaves, they contain tannins that make cucumbers strong. Also operate oak leaves, which many people like to add to conservation.
• But! When salting in a cold way, do not put currant leaves, they provoke the formation of mold.
• If you put a piece of horseradish not only at the bottom, but also at the top of the jars, mold will not form on the surface.

Classic pickled cucumber recipe

• Vegetable - 1.5 kg.
• Cherry leaves with horseradish.
• Garlic cloves - 3 pcs.
• Salt - 3 large spoons.
• Dry mustard powder - a large spoon.

How to pickle:

1. Pour the cucumbers with water and leave for several hours.
2. Put on the bottom of the jar cherry leaves and horseradish (instead of leaves, you can take the roots), put the greens in jars vertically, add salt and pour boiling water into the jars to the top.
3. Cover with a lid, leave for a couple of days, and after this time you will see that a foam has formed on the surface.
4. After two days, drain the brine, boil it and pour it back into the jars. Before this, do not forget to put mustard. Roll under iron cover and cool upside down.

Cold mustard cucumbers

These are rather pickled cucumbers, since the process will be long, but you will not regret the long troubles.

Take:

• Cucumbers, horseradish and oak leaves, dill, peppercorns.
• For a 3 liter can:
• Garlic cloves - 6 pcs.
• Chili pepper - 1 small.
• Dry mustard - a teaspoon.

For one liter of water:

• Salt - 2 large spoons with a slide. (A 3-liter bottle will take one and a half liters of water).

How to salt:

1. Soak the cucumbers for several hours, then they will get the missing water and will be strong.
2. Put in jars, shifting herbs and spices, add mustard. Please note that we do not put a currant leaf, even if you really want to, otherwise there will be a lot of mold.
3. Dissolve salt in cold water and pour it into a jar. cover nylon cover and set to salt.
4. Every 3-4 days, drop in and check that the cucumbers are covered with water. Add water if necessary.
5. Do not be afraid that the cucumbers will become cloudy and begin to ferment. This is a normal process. After some time, the brine will brighten and this will tell you that the workpiece is ready.
6. Close the jars with a regular lid and move to the cold so that the fermentation stops completely.

Pickled cucumbers with mustard seeds - salad

I don’t even know if this is a salad or not, according to this recipe I process large specimens of cucumbers. I cut them into pieces, and quite large ones, and it turns out something in between. However, if you cut the greens finely, then you will have a full-fledged salad. For harvesting, it is better to take liter jars.

Take:

• Cucumbers - 4 kg.
• Mustard grains - a large spoon.
• Oil, vinegar 9% and sugar - one glass each.
• Salt - half a glass.
• Garlic - 6 cloves.
• Pepper - a tablespoon.

How to do:

1. Cut the cucumbers and put in a bowl. Pour sugar and salt, pour in oil and vinegar, add chopped garlic and mustard seeds.
2. Stir and set aside for an hour - another, so that the vegetable has time to marinate. The marinade will appear by itself - the cucumbers will release juice.
3. Prepare jars: wash and sterilize in any way. It remains to put the pieces tightly in jars, pour marinade and pasteurize them for 15–20 minutes by placing them in a saucepan with hot water. Record the time from the moment of boiling.
4. Roll up, turn over, let cool, covered, and move to storage.

Salted cucumbers with dry mustard

Pick up small specimens so that as many as possible fit into a three-liter jar. It's practically classic version blanks with mustard.

Take:

• Vegetable - 1.5 kg.
• Salt is a glass.
• Dry mustard - 3 large spoons without a slide.
• Garlic, horseradish root, currant and cherry leaves, dill.
• Water - one and a half liters per 3- liter jar.

How to pickle:

1. Prepare vegetables and spices for canning (wash, cut off the tips).
2. Put the leaves and garlic in the bottom of the container. Pack greens tightly and pour boiling water over.
3. Let stand for 10 minutes to warm the cucumbers, drain the water.
4. After that, separately dissolve the salt in cold water and pour the solution into the jar to the top.
5. Three days later, when the vegetable is pickled, drain the brine, put mustard powder in a jar, fill the jar with plain cold water and close with a nylon or iron lid, this is up to you.

Pickled cucumbers without sterilization

Winter harvesting can be done in jars or adapt another container. bigger size. Cucumbers prepared according to this recipe come out strong, crunchy, and will become suitable for treats very quickly.

Take:

• Cucumbers - 10 kg.
• Garlic - a couple of heads.
• Dry mustard - half a glass.
• Salt - 400 gr.
• Dill, cherry, horseradish and currant leaves, bay leaf, peppercorns. Can you add more hot pepper, but this, to be honest, is not for everyone.

How to pickle:

1. Wash greens and place in cold water for 4 hours, thanks to this, the cucumbers will be strong.
2. Put a part of the greens on the bottom of the container, then lay the greens, alternating them with greens (layers).
3. Make a filling: boil water, cool and add salt and mustard. If you begin to salt in a jar, then for each you will get 1.5 large spoonfuls of powder.
4. The blank will be ready after 2-3 days. Banks for winter storage, immediately after you fill it with brine, roll it up under an iron lid and send it to the cold.

Pickled cucumbers with mustard seeds in jars

Spicy and crispy preparations made according to this recipe, cucumbers with mustard, will not leave anyone indifferent.

Take:

• Cucumbers - 6 kg.
• Mustard seeds - half a teaspoon per jar.
• Salt and sugar - 1 large spoon per jar.
• Garlic - head.
• Horseradish leaves, dill.
• Vinegar 9% - a tablespoon per jar of 3 liters.

We marinate:

1. Fill the jars with herbs and spices, laying them on the bottom, fold the cucumbers tightly and pour boiling water into each to the top. Cover with an iron lid and let stand for 10-15 minutes. During this time, the greens will warm up well.
2. Carefully pour the water into the pan and prepare the marinade: calculate how much salt and sugar you need for all the jars from which the water was drained and add the necessary. Boil for a few minutes.
3. Place the mustard seeds and vinegar in each jar as directed in the recipe and pour over the marinade. Roll under the iron lid and cool by turning over. When the workpiece has cooled, check the quality of seaming and re-roll if necessary.

Pickling cucumbers with mustard and vodka

Now you will not surprise anyone by adding vodka to jars of cucumbers, because it makes them strong and crunchy. And, by the way, this method is not new, our mothers did it, and they knew a lot about seaming, Soviet time pickles and marinades were made in large quantities. Others find out in a detailed article about it.

Take:

• Vegetable - 3.5 kg.
• Mustard powder - a large spoon.
• Vodka - 3 large spoons.
• Dill, currant, horseradish and cherry - leaves, lavrushka, one piece of hot pepper.
• Garlic cloves - 6 pcs.
• Salt - 200 gr.
• Table vinegar - 150 ml.
• Sugar - 150 gr.
• Water - 3 liters.

How to marinate:

1. Soak the cucumbers for several hours, peel the garlic.
2. Put greens and greens in jars, pour in boiling water and cover with lids - let the workpiece infuse for 10-15 minutes.
3. Then drain the liquid, add sugar and salt and boil.
4. Fill with marinade, putting mustard in each jar and pouring vinegar and vodka (see how many jars come out and divide the spices by their number).

Video recipe for harvesting cucumbers with mustard

If my recipes are not enough for you, watch the video, you might like it more, but I won't be offended. Share your recipes, my dears - there are never many of them, everyone will come in handy. With love… Galina Nekrasova.

Autumn is the time of conservation, harvesting for the winter. All cooked goodies, pickles, jams and compotes will be in demand in cold weather. Pickled cucumbers are not uncommon on our tables. There are many recipes, each of which is good in its own way. But now consider the method of salting this vegetable with mustard. She gives a little spicy taste, some pungency and flavor. Perhaps with mustard will become your favorite snack.

Quick Recipe

Some recipes are not difficult, but the result is excellent. Here's how to cook pickled cucumbers with dry mustard. We take 5 kilograms of cucumbers and wash them with water. Then cut each lengthwise into 4 pieces. Put them in a large bowl and add a glass of sugar there, two large spoons salt, a glass of vegetable oil, two large spoons of dry mustard, a glass table vinegar, two teaspoons of pepper and the same amount of chopped garlic. Now mix everything well and leave to brew for 4 hours. Pickled cucumber with mustard should be saturated with flavors. During this time, we prepare jars, wash and sterilize. We lay out the cucumbers in jars and roll them up. But they can be eaten immediately.

Salted cucumbers

Thanks to this recipe, delicious crispy cucumbers are obtained. After 3 days you can try them. It will take 1 kilogram of cucumbers, a little green dill, parsley and basil, half a liter boiled water(cooled), half big spoon salt, 2 garlic cloves, minced allspice, 2 cloves, two bay leaves and a tablespoon of mustard. These will be pickles with We prepare a liter jar in advance. My cucumbers and cut into large pieces. You can salt them whole by cutting off the tails. Cut the garlic in half. We take jars and put half the greens, garlic and spices on the bottom. Then we lay half the jar with cucumbers. This is followed by a layer of herbs and spices.

And at the end there are cucumbers again. Pour pickled cucumber with mustard will cold brine. To do this, dissolve salt in water and pour this mixture into a jar. We close the cucumbers with a lid and leave in the room. After three days they can be eaten.

traditional recipe

Take 4 kilograms of cucumbers, 150 grams of salt, the same amount of sugar, 15 grams of citric acid, 3 liters of water, garlic, pepper grains, horseradish, oak, currant, cherry, raspberry, mustard seeds and dill. This amount of spices will give the cucumbers an incredible aroma and taste. Cut off the tails of the vegetables and soak in water for 3 hours. At the bottom of the jars we put the leaves of horseradish, currant, cherry, raspberry, oak, dill, peppercorns, garlic and pour a teaspoon mustard seeds. Separately, we prepare the brine, dissolving sugar, salt, citric acid in water. Then put this mixture on the fire and bring to a boil. Fill jars with brine and leave them for 5 minutes. Then we drain the brine, boil it and again fill it with jars of cucumbers. After 5 minutes, drain and boil again. Fill jars and roll up lids. Pickled cucumber (with mustard) wrapped. And then put in a cold place. After 10 days, the snack will be ready.

Salted cucumbers - delicious and savory snack, which 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!

My grandmother loved to “set” pickles with mustard for the winter. Then her recipe passed to her mother, and from her to me. Thus, we have been using it for 50-60 years, which gives me the right to call it classic.

Over the years, only the way of preparing jars before laying cucumbers has changed. First, they were disinfected with steam from boiling water from a kettle, and their hands were often burned. Then they began to warm up the dry jars in the oven. The microwave ovens that appeared successfully replaced them, while the warm-up time was reduced.

Another change was the use of jars with a capacity of 1.5 liters instead of three liters, since they are more convenient for storage; in winter, the contents of a “one and a half liter” are usually eaten twice. By the way, such containers “require” the use of small cucumbers, the appearance and taste of which compares favorably with large ones.

Classic recipe for pickled cucumbers with mustard for the winter

On a jar with a capacity of 1.5 liters, we need:

• 15 - 16 pieces of small cucumbers
• 2 cloves of garlic, if it is young, you can use its skins
• 2 - 3 leaves of blackcurrant and cherry
• 1 teaspoon (heaping) mustard seeds
• 2 bay leaves
• 1 teaspoon coriander seeds
• 2 - 3 dill umbrellas, preferably dried
• 1.5 tablespoons of salt
• 1 tablespoon sugar
• 1 tablespoon 9% vinegar

The use of mustard seeds allows you to get a double effect: in addition to inhibiting the fermentation process, the combination of mustard and coriander gives an interesting flavor to the taste of cucumbers.

Cooking order

You may be interested in the following articles:

Salted cucumbers are the best snack and everyone knows it. Any feast is not complete without a jar of homemade pickles, so today's recipe you will need it anyway. I roll cucumbers different ways, and sometimes I even resort to experiments, because I always want something new. And as an example, I’ll tell you how to roll pickles with mustard for the winter in jars in a cold way. This recipe has long been known to my friend, who always boasted about how delicious her cucumbers are.

Having asked her for a recipe, she herself began to prepare cucumbers in a new way. And for the second season in a row I have been rolling up cucumbers with mustard and I do not regret that I decided to take a chance by preparing a novelty. This recipe I really liked my husband, who loves pickles and in this recipe he really liked the taste of cucumbers. They turn out crispy and a little sharp in taste, like barrel ones. I am happy to share my experience.

Necessary products for 2.5 liters of water:

• 800 grams of cucumbers,
• 3-4 garlic cloves,
• 2 tables. l. dry mustard,
• 1.5 tables. l. salt,
• 2-3 pcs. bay leaves,
• 4-6 pcs. peppercorns,
• 1-2 pcs. horseradish leaves,
• 3-4 sprigs of dill.

How to pickle cucumbers for the winter in a cold way

Pour the cucumbers with cold water, rinse several times, cut off the flowers and tails, if any. When I harvest in the country, there are always dry flowers on cucumbers. Yes and always ground cucumbers there is something to cut.

At the bottom of the sterilized jar (we immediately take 2-3 jars of the right size to evenly distribute approximately equal amount spices in each) put all the spices: horseradish leaf, a few leaves bay leaf, a few sprigs of dill, peppercorns, cloves of peeled garlic.

We distribute cucumbers in jars, add salt, for each liter of water, 1 incomplete spoon of salt.

We also pour dry mustard into the jar, use regular mustard from a sachet.

Pour cucumbers in jars with cold water, leave to sour for two days in a dark place. After a while, in a warm environment, the cucumbers will begin to ferment, become slightly cloudy and bubbles will form on top.

Cucumbers that have fermented are immediately rolled up with lids. This is what cucumbers look like. They are unclear at first, and when they stand in cool place, in the cellar, the mustard settles to the bottom and the brine brightens.